Yummm!! Spicy Curry Noodle Soup with Chicken and Sweet Potato

I cannot believe it's gotten so bloody COLD here in New York City already. I feel like just yesterday I was sweating up a storm! LOL

But I have to face the harsh truth that summer is over, and Autumn is passive-aggressively letting Winter taunt us New Yorkers with it's early presence. And it's with this brisk weather in mind I've been looking into some soup recipes. For the next few weeks, I will be sharing some of my Satisfying Soup finds for us all to create and enjoy!

Spicy Curry Noodle Soup with Chicken and Sweet Potato 

Recipe Courtesy of Epicurious.com

Ingredients:

2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
1 lime, cut into 6 wedges


Preparation:

Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.

Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.

Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.

*Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.

Yummm!! Falafel Frenzy!!

I have been freakishly obsessing about falafels lately. It's one of those foods that when I was working, there was always a falafel wagon nearby that I would pass by with a hearty, "Meh!". Now that I'm unemployed, in Brooklyn, and with no wagon to be found... it's all that I can think about! Such is life, huh?!?

I'm very much of a "D-I-Y" kinda gal, so I thought that I would look up a falafel recipe online to see if it could be done simply. And because I'm the kind of chick that likes to share good things, I am sharing the recipe with you all.

Falafels

Recipe courtesy of Tyler Florence, Food Network

Ingredients
2 cups dried chickpeas, picked through and rinsed
1 teaspoon baking powder
1 small onion, coarsely chopped
6 garlic cloves, smashed
1 tablespoon cumin seeds, toasted and ground
1 tablespoon coriander seeds, toasted and ground
1/4 teaspoon red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves coarsely chopped
1 handful fresh cilantro, leaves coarsely chopped
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
8 warm pita bread, store bought or homemade recipe follows
Tahini Sauce, recipe follows
Shredded lettuce, sliced tomatoes, chopped cucumbers

Directions

Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size. Drain and rinse thoroughly.

Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.

Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F.

Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.) Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.

Open the pita bread halves to make pockets (don't split all the way) and put 4 fried falafels into each. Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers. Serve immediately.

Tahini Sauce:

1/2 cup tahini (sesame seed paste)
1/2 cup plain yogurt or water
1 lemon, juiced
2 garlic cloves, chopped
Pinch salt
Pinch paprika

Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce. Adjust seasoning, to taste, and serve with falafels or as a salad dressing.

Yield: about 1 cup

Yummm! Rave for Red Smoothies!!!

So of course I wanted to put together some recipes inspired by Rock the Red Pump™ day, and my first idea was to focus on the lusciousness that is red velvet, prominently featuring an intriguing recipe for Red Velvet Fried Chicken.... because seriously the thought of that makes my SPIRIT soar! LOL

Common sense got the better of me, and I knew that the recipe was hardly appropriate since I'm all about Getting Healthy, so begrudgingly, I sought out some more healthy options for this post. And to be honest, all of these recipes are certainly drool-inspiring, and will just as good for you as they are delicious!

Strawberry Smoothie

Recipe Courtesy of Food.com

Ingredients:

1 ½ cups soy milk
1 cup strawberry
2 tablespoons sugar
1 teaspoon lemon juice
1 cup crushed ice

Directions:

Put all ingredients into blender container. Process until smooth.

Banana Raspberry Yogurt Smoothie

Recipe courtesy of SmoothieWeb

Ingredients:

1 container (6 oz) 99% Fat Free French vanilla yogurt
1 1/2 cups soymilk or almond milk
1 cup unsweetened frozen or fresh raspberries
1 medium banana
add a few ice cubes if you don’t use frozen raspberries

Directions:

Place ingredients in blender or food processor. Cover; blend on high speed about 30 seconds or until smooth.

Ruby Red Grapefruit Smoothie

Recipe courtesy of SmoothieWeb

Ingredients:

1 large pink or ruby red grapefruit
1/2 cup cold water (preferably refrigerated)
1/2 cup plain nonfat yogurt
1 tablespoon honey
3-4 ice cubes
Fresh mint, chopped for garnish (optional)

Directions:

Peel grapefruit and remove as much pith as possible. Divide the sections and remove any seeds.
Add grapefruit sections and water to a blender and blend until smooth. Add the yogurt, honey and ice then process until smooth or to desired consistency. Pour into tall glasses and serve garnished with mint.

Fresh Cherry Smoothie

Recipe courtesy of MyRecipes

Ingredients:

2 cups pitted sweet cherries
1 1/2 cups ice
1 1/2 cups plain fat-free yogurt $
1/4 cup honey

Directions:

Combine all ingredients in a blender; process until smooth. Serve immediately.

Yummm! Awesome After-Thanksgiving Recipes for Your Leftover Turkey...

Thanksgiving is one day away (cue "Tomorrow is Thanksgiving" song, for everyone who attended P.S. 135 in Brooklyn! lol), and all over the globe families will be gathering together to spend time, laugh, watch the game, and eat until they lapse into a food coma. But what do you do after the friends and family have returned home and you have LOADS of turkey left over? There's really only so many turkey sandwiches you actually WANT to eat, really!

Never fear, good peers! I have scoured the internet and have assembled a group of yummy recipes that can be creating using the leftover turkey from the night before.

Curried Turkey Casserole

Recipe courtesy of Martha Stewart Living

Ingredients

1/4 cup (1/2 stick) plus 2 tablespoons unsalted butter
1 small yellow onion, diced small
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups whole milk, room temperature
2 teaspoons curry powder
Coarse salt and ground pepper
6 1/2 cups broccoli florets (from 1 bunch)
4 cups cooked turkey, cut into 3/4-inch pieces
3 cups day-old bread, diced medium

Directions

Preheat oven to 400 degrees. In a medium pot, melt 1/4 cup butter over medium. Add onion and garlic; cook until slightly softened but not browned, about 7 minutes. Whisk in flour and continue to whisk 1 minute. Slowly add milk, whisking constantly until mixture is smooth. Cook, stirring frequently, until sauce comes to a simmer. Stir in curry powder and season to taste with salt and pepper. Add broccoli and cook just until beginning to soften, 5 minutes. Stir in cooked turkey. Transfer mixture to an 8-inch square baking dish.

In a small bowl, toss bread with remaining 2 tablespoons butter, melted, until coated. Top turkey mixture with bread and bake until sauce is bubbling and bread is golden brown, about 15 minutes.

Day After Thanksgiving Turkey Pho

Recipe courtesy of pooks088, AllRecipes.com

Ingredients

1 whole cardamom pod
2 whole cloves
1 star anise pod
1 teaspoon fennel seeds
2 teaspoons coriander seed
1 (2 inch) piece fresh ginger, peeled and smashed
1/2 onion, peeled
1 turkey carcass
8 cups water, or more as needed
1 (16 ounce) package dried flat rice noodles
1/4 cup fish sauce
salt to taste
1 cup shredded leftover cooked turkey
1 tablespoon shredded fresh basil leaves (optional)
1 tablespoon chopped fresh cilantro (optional)
1/4 onion, thinly sliced (optional)
1 lime, cut into wedges (optional)
1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste (optional)

Directions

Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.

Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.

Crispy Turkey Tostadas

Recipe Courtesy of EatingWell

Ingredients

1 14-ounce can petite diced tomatoes, preferably with jalapeños
1 medium onion, thinly sliced
3 cups shredded cooked turkey
8 corn tortillas
Canola or olive oil cooking spray
1 avocado, pitted
1/4 cup prepared salsa
2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh cilantro
1 cup shredded romaine lettuce
1/2 cup shredded Monterey Jack cheese

Directions

Position racks in the upper and lower thirds of the oven; preheat to 375°F.

Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey and cook until heated through, 1 to 2 minutes.

Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes
.
Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.

To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey mixture, lettuce and cheese.

Turkey-Porcini Tetrazzini

Recipe courtesy of Delish

Ingredients

1 package(s) (1-ounce) dried porcini mushrooms
2 1/2 cup(s) large pieces of roast turkey
8 ounce(s) wide egg noodles, cooked
3 tablespoon(s) olive oil
3 tablespoon(s) finely chopped shallots
1 teaspoon(s) chopped thyme leaves
1 pinch(s) cayenne pepper
3 tablespoon(s) all-purpose flour
2 1/2 cup(s) milk
1 tablespoon(s) cognac, quartered
1/4 teaspoon(s) salt
1/2 cup(s) Parmesan cheese
1/2 cup(s) bread crumbs

Directions

Preheat oven to 325 degrees F. Soak mushrooms according to package directions, reserving 1 1/2 cups liquid. Chop mushrooms, then toss with large pieces of roast turkey and wide egg noodles in a large bowl.

Meanwhile, heat olive oil in a large skillet over medium heat and sauté shallots until softened, about 5 minutes. Add thyme leaves and cayenne pepper and cook until shallots become golden, about 2 more minutes.

Stir in all-purpose flour and cook until browned, 1 to 2 minutes. Add milk, cognac, and reserved porcini liquid. Scrape bits from bottom of pan and season with salt. Heat just to boiling, then pour over noodle mixture; toss. Transfer to a baking dish, cover with lightly buttered aluminum foil, and bake for 25 minutes.

Meanwhile, in a small bowl, mix Parmesan cheese with bread crumbs. Remove foil from casserole and sprinkle with cheese mixture. Continue to bake until golden, about 10 minutes.

Cinema, Cuisine and Cocktail : "Roman Holiday"

If you haven't watched the classic film, "Roman Holiday",what are you waiting for?!?! Funny, sweet, romantic, you will root for Gregory Peck & Audrey Hepburn, and you'll want to visit all of the places scene in the movie. Perhaps your first time watching the movie should be an event for all to enjoy, so I've put together an Italian feast that Princess Ann would've enjoyed during her stay!!

The Menu:
Stuffed Mushrooms
Italian Wedding Soup
Limoncello Gelato
Sangiovese

Stuffed Mushrooms

Recipe Courtesy of Italian Chef Blog

Ingredients:

24 (two 8 ounce packages) large white stuffing mushrooms
1 small yellow onion, diced
4 tablespoons olive oil, plus extra for drizzling
1 cup bread crumbs
1/2 cup freshly grated Parmagiano-Reggiano cheese
1 tablespoon parsley, chopped
1 clove of garlic, minced
salt and freshly ground pepper to taste

Preheat the oven to 400°F. Clean the mushrooms, then remove and finely chop the stems. Place 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the onion to the pan and sauté until onion is soft and translucent. Add the chopped mushroom stems and cook until tender, another 4-5 minutes. Remove from heat.

Combine bread crumbs, Parmagiano-Reggiano cheese, parsley, minced garic, salt, pepper, and 2 tablespoons of the olive oil in a medium bowl. Add the cooked mushroom stems and onion and mix together well.

Stuff the mushrooms with the filling and place in an oiled baking pan. Drizzle the tops of the mushrooms with olive oil.

Place pan in oven and bake until the mushrooms are tender about 25-30 minutes and serve.

Italian Wedding Soup

Recipe Courtesy of Cooks.com

Ingredients:

1/2 lb. meat loaf mix (ground beef and pork)
2 tablespoons fresh parsley
1/4 c. grated Parmesan cheese
1/2 c. bread crumbs
1/4 tsp. salt
1/8 tsp. pepper
3 cloves garlic, minced
1/4 tsp. oregano
1/4 tsp. basil
1/4 c. milk

Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water or broth. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.

1 stewing chicken
1 onion, quartered
4 cloves garlic, minced
1 bay leaf
1 carrot, thickly sliced
2 stalks celery, with leaves, cut up
1/3 teaspoon oregano
4 peppercorns
2 tsp. salt
6 quarts water or broth

Simmer chicken with the remaining ingredients in the 6 quarts of water or chicken broth for about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot.
Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.

Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.

Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more. Serve with warm Italian bread.

Limoncello Gelato

Recipe Courtesy of Epicurious

Ingredients:

2 cups heavy whipping cream
1/2 cup whole milk
1/4 cup buttermilk
1/4 cup mascarpone cheese*
4 coffee beans
1 teaspoon finely grated lemon peel
1 vanilla bean, split lengthwise
4 large egg yolks
1/2 cup sugar
2 tablespoons fresh lemon juice
1/4 cup limoncello or other lemon liqueur plus additional for serving

Directions:

Whisk first 6 ingredients in large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium-high heat until bubbles form at edges, stirring occasionally. Remove from heat, cover, and let steep 15 minutes.

Whisk egg yolks, sugar, and lemon juice in large bowl until thick and smooth. Slowly whisk warm cream mixture into yolk mixture. Return custard to same saucepan. Stir over medium heat until custard thickens enough to coat spoon and thermometer registers 180°F, about 6 minutes; do not boil. Pour custard into medium bowl. Stir in 1/4 cup limoncello. Chill custard until cold, stirring occasionally, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

Process custard in ice cream maker according to instructions. Transfer to container; cover and freeze up to 2 days. S coop gelato into glasses. Drizzle with additional limoncello and serve. * An Italian cream cheese; sold at many supermarkets and at Italian markets.

Yummm! Brown Baggin' It with Scrumptious Sandwiches

Working in Manhattan, I can very easily spend around $50 a week on my lunch alone... and that's if I only frequent outdoor carts, so yeah.... that's over $2,000 a year!!!! I really need to be more frugal, so I have decided to try to brown bag it to lunch more often. I love a good sammy (Which can cost $8-$12 Downtown Manhattan), so I decided that I would start by bringing a sandwich to work at least three times a week. While average Tuna and PB&J are great, I wanted to look up some more exciting (and grown up) sandwich choices!

Roasted Pepper and Goat Cheese Sandwiches

Recipe Courtesy of Ina Garten, Food Network

Ingredients:

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons drained capers
For assembling:
1 large ciabatta bread, halved horizontally
1 (11-ounce) garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature
8 to 10 large basil leaves
3 thin slices red onion
Kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 500 degrees F.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.

To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

Lamb Sandwich

Recipe Courtesy of Martha Stewart


Ingredients:

2 slices 7-grain or whole wheat bread
Mayonnaise or unsalted butter
Grilled Lamb
Mint jelly
Watercress
Fresh mint leaves
Romaine lettuce
Coarse salt and freshly ground pepper

Directions:

Spread mayonnaise or butter on 1 slice of bread. Top with lamb, mint jelly, watercress, mint leaves, and lettuce; season with salt and pepper. Spread mayonnaise on remaining slice of bread and place on top of mint leaves to form a sandwich.

Grilled Cheese with Pulled Short Ribs and Pickled Red Onions

Recipe Courtesy of Epicurious

Sachet:
4 sprigs flat-leaf parsley
6 sprigs thyme
2 bay leaves
1 teaspoon peppercorns

Pulled short ribs:
1 tablespoon grapeseed or canola oil
2 pounds boneless beef short ribs
Salt and pepper to taste
1/2 carrot, cut into large dice
1/2 celery, cut into large dice
1/2 onion cut into large dice
6 medium cloves garlic, cracked
1 cup red wine (such as cabernet sauvignon)
Sachet (see above)
3 cups beef broth
1 2-pound loaf sourdough bread , cut into 16 slices
12 ounces Bel Paese cheese , sliced thin
2 tablespoons plus 2 teaspoons Pickled Red Onions
4 teaspoons unsalted butter, room temperature
4 teaspoons grapeseed oil

Preparation:

For the sachet:
For the sachet, wrap the parsley, thyme, bay leaves, and peppercorns in a small amount of cheesecloth and tie with butcher's twine.
For pulled short ribs:
Preheat the oven to 325°F.
Beginning with a large saucepan or braising pan with a lid, heat the tablespoon of grapeseed oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on either side until caramelized and golden brown, about 5 minutes. Remove the meat from the pan. Add the carrot and celery to the pan and cook for 5 minutes over the same heat. Add the onion and garlic. Cook together until caramelized, about 5 minutes, stirring occasionally as needed. Add the short ribs back to the pan and deglaze with the red wine. Add the sachet and, stirring from time to time, allow the wine to reduce until almost evaporated, about 6 minutes. Pour in the beef broth and bring the braise up to a boil. Put the lid on and place in the oven for 2 hours. Stir occasionally.
After the first 2 hours of cooking time, remove the lid. For the next hour, baste the short ribs every 15 minutes, leaving the lid off. Cook for an additional hour, until very tender, for a total of 4 hours cooking time.
Pull the short ribs from the oven and allow them to cool in the braising juices for at least a few hours. Carefully transfer the meat to a plate and strain the juices through a fine sieve, then allow the fat to rise. Remove the fat. Using a dinner fork in each hand, lightly shred the meat along the natural grains in a pulling motion from the center outward, and set aside.
To prepare each sandwich, begin by preheating the oven to 350°F.
Take 2 slices of bread. On the bottom slice, place a layer of cheese (you'll want approximately 1 1/2 ounces for each sandwich, just enough to cover the bread to the edges), then top with 1 teaspoon of pickled red onion, spread to the sides. Place 1/4 cup of the pulled short ribs on top, add another layer of cheese, and top with the second slice of bread. Brush each completed sandwich on top and bottom with 1/2 teaspoon butter.
In a cast-iron pan over medium-high heat, add 1 teaspoon of the grapeseed oil and allow it to get nice and hot. Place 2 sandwiches in at a time and flip so they will absorb the oil on both sides. Weight them down with a small sauté pan. After 1 minute, flip the sandwiches, return the weight, and place directly in the oven.
After 2 minutes, remove the weight. Flip the sandwich one final time, and cook for 1 final minute. Pull from the oven, slice diagonally, and serve immediately. Repeat with the remaining sandwiches.

Chipotle Grilled Chicken with Avocado Sandwich

Recipe Courtesy of SimplyRecipes.com

Ingredients:

3 Tbps olive oil
1 Tbsp lime juice
1/2 teaspoon chipotle chile powder (less or more depending on how much heat you want)
1 pound boneless skinless chicken breasts (about 2 breast halves)
4 small slices of Monterey Jack cheese
4 sets of hamburger buns
1 avocado, peeled, seeded and sliced
Iceberg or lettuce of preference
Mayonnaise

Directions:

1 In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder.
2 Place the chicken breasts between two sheets of wax paper. Use a meat pounder to pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces (to better fit the buns). Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour.
3 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill. Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well.
4 Assemble the sandwiches - bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.
Serves 4.

Cinema, Cuisine and Cocktail : "Fried Green Tomatoes"

Yes, it's the quintessential chick flick. Yes, Mary Louise Parker will make you do that "ugly" cry in it. Yes, your significant other will stare at you oddly when you scream out "Towandaaaaaaaaa!!!!".

But "Fried Green Tomatoes" also happens to be a terrific movie full of inspiration for foodies everywhere.

I've put together a simple southern meal that I think Ruth and Idgie would've served at the Whistle Stop Cafe. Why not invite your besties over for an evening of good grub and girl power?

Fried Green Tomatoe Po' Boys

Recipe Courtesy of Yahoo Shine

Ingredients:

French bread baguettes
Rémoulade Sauce Shredded lettuce
Fried Green Tomatoes
Cooked bacon (No pork on your fork? Feel free to use Turkey Bacon!)
Avocado slices

To make the fried green tomatoes:

Ingredients
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup self-rising cornmeal mix
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup all-purpose flour
3 medium-size, firm green tomatoes, cut into 1/3-inch thick slices (about 1 1/4 lb.)
Vegetable oil

Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.

Rémoulade Sauce
Stir together 1 cup mayonnaise, 1/4 cup sliced green onions, 2 Tbsp. Creole mustard, 1 Tbsp. chopped fresh parsley, 1 Tbsp. minced fresh garlic, and 1 tsp. horseradish. Cover and chill until ready to serve.

Directions:

Cut baguettes into 6-inch lengths. Split each lengthwise, cutting to but not through the other side; spread with Rémoulade Sauce. Layer with lettuce, Fried Green Tomatoes, bacon, and avocado.

Praline Turtle Cake

Recipe Courtesy of Country Living

Ingredients

1/2 cup(s) Butter
1 cup(s) Brown Sugar
1 can(s) (14 ounces) Sweetened Condensed Milk
1 cup(s) Chopped Pecans
2 cup(s) All-Purpose Flour
3/4 cup(s) Unsweetened Cocoa
2 cup(s) Granulated Sugar
1 1/2 teaspoon(s) Baking Powder
1 1/2 teaspoon(s) Baking Soda
1 teaspoon(s) Salt
2 large 2 Large Eggs
1 cup(s) Sour Cream
1/2 cup(s) Canola Oil1 teaspoon(s) Vanilla Extract
1 teaspoon(s) White Vinegar
1/2 cup(s) Fudge Topping
1/2 cup(s) Chocolate Chips, melted

Directions

Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil.

Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and 1 cup hot water and mix with a wooden spoon until the batter is smooth. Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.

Assemble the cake: Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans. Frost the cake sides with your favorite chocolate icing.

Memphis Iced Tea

Recipe Courtesy of The Neelys, Food Network

Ingredients:

Ice
Whiskey
1 can soda
Sweet iced tea
Lemon slices, for garnish

Directions:

Fill 4 tall glasses with ice cubes. To each glass add a shot of whiskey, a spritz of soda and top with sweet iced tea. Stir to combine and garnish with a lemon slice.

Yummm! Sinfully Sweet Sorbets!!!

I could never explain within the confines of this little blog of mine the pure unending love I have of a good, cool, soothing, sorbet. Ice Cream loaded with chocolate and candy and all that good stuff is great... but honestly, 9 times out of 10, I will be rocking a pint of Haagen Daaz Lowfat Raspberry Sorbet.

I have never attempted to make my own sorbet, and I wondered if it would be something easy to do, so I scoured the internet and found a collection of delicious and unique sorbet flavors that will not require a Master's Degree in Chemistry (Just an ice cream maker!) to accomplish and enjoy!!

Mango Sorbet

Recipe Courtesy of Epicurious

Yield: Makes 6 cups

Ingredients:

4 ripe mangoes (about 3 1/2 pounds total)
1 cup Simple Syrup
3 tablespoons fresh lime juice, or to taste

Directions:

Line a baking sheet with plastic wrap.

Wash and dry mangoes. Using a sharp knife, remove the 2 flat sides of each mango, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces. With a spoon carefully scoop flesh from mango sides into a blender, leaving shells intact. With a knife cut remaining flesh from pit and add to blender. Add syrup and lime juice to blender and purée until smooth. Put mango shells on baking sheet and freeze while making sorbet.

Freeze mango purée in an ice-cream maker. Scoop sorbet into frozen shells, mounding slightly, and smooth surfaces. Freeze filled mango shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.

Honeydew Sorbet

Recipe Courtesy of Epicurean

Ingredients:

4 1/2 cups honeydew melon -- diced
- melon should weigh about 3 1/2 lbs
1/3 cup sugar
2 tablespoons lime zest -- grated
1/2 cup lime juice

Directions:

Mash the sugar and lime peel with a spoon to release the oils. Let stand for 5-10 minutes. Add the lime juice. Pour mixture through a fine strainer into a blender or food processor; discard lime peel.

Add melon, a portion at a time, and whirl until smooth. Add more sugar or lime juice if desired. Transfer to bowl.

Nest bowl in ice water; stir often until cold, 5-10 minutes. Pour chilled puree into an ice cream maker. Freeze as directed by the maker until the sorbet is firm enough to scoop. Serve or place in freezer until frozen harder

Key Lime Sorbet with Ginger Snaps
Recipe Courtesy of Cooking Light

Ingredients:

5 cups water
1 cup sugar
3 (1/8-inch-thick) slices peeled fresh ginger
2 teaspoons grated Key lime rind or lime rind
1/2 cup fresh Key lime juice or lime juice (about 10 Key limes)
Gingersnaps (Make them fresh or buy a box)

Directions:

Combine first 3 ingredients in a large nonaluminum saucepan; bring to a boil. Add lime rind, and cook over low heat 10 minutes, stirring occasionally. Strain mixture through a sieve into a bowl, reserving the sugar mixture. Discard solids. Cool sugar mixture completely. Stir in lime juice.

Pour the juice mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm. Serve with Gingersnaps.

Matcha Green Tea Sorbet
Recipe Courtesy of Japanese Food About.com

Ingredients:

1 Tbsp matcha (green tea powder)
2/3 cup granulated sugar
2 cups water

Directions:

Combine granulated sugar and green tea powder in a bowl. Put 2 cups of water and the sugar mixture in a sauce pan. Heat until sugar dissolves. Soak the pan in a bowl of cold water to cool the liquid to room temperature. Pour the liquid in a freezer-safe container and put it in a freezer. Stir the sorbet every 30 minutes or one hour. Freeze until sorbet is alomost frozen. Serve into glasses.

Pomegranate and Mint Sorbet

Recipe Courtesy of Giada De Laurentiis, Food Network

Ingredients:

1 cup Mint Simple Syrup, recipe follows
2 cups 100 percent pomegranate juice (recommended: Pom Wonderful)
1 cup orange juice
1/2 cup mini semisweet chocolate chips
Fresh mint sprigs, for garnish

Directions:

Special equipment: an ice cream maker

In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.

Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.

Mint Simple Syrup

1 cup sugar
1/2 cup water
1 packed cup packed fresh mint leaves

In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Peach-Jasmine Sorbet

Recipe Courtesy of Gourmet.com

Ingredients:

1 1/2 lb ripe white peaches, peeled, pitted, and sliced
1 1/2 cups jasmine syrup
2 tablespoons fresh lemon juice, or to taste
Sugar to taste (optional)

Directions:

Purée peaches, syrup, and lemon juice in 2 batches in a blender until smooth. Add lemon juice and/or sugar to taste if necessary (keep in mind that sorbet will taste a little less sweet when frozen). Strain through a fine-mesh sieve into a large bowl, pressing on and then discarding solids.

Chill, covered, until cold, at least 4 hours.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.

Cinema, Cuisine and Cocktail : "The Hangover"

"The Hangover" was one of those movies that I initially didn't want to see. I like "Dude Flicks" as much as the next girl, but you've seen one, you've seem 'em all, ya know? I was sadly mistaken, the movie was hysterical, and I know I'm not the only one who will be going to see "The Hangover 2",which opens later this month.







To celebrate the sequel, I have crafted a menu that the sizzling, succulent and with an alcohol content that could possibly get you sauced!

The Menu:
Bourbon-Grilled Jumbo Shrimp
Roast Salmon with Pinot Noir Syrup
Penne alla Vodka
Frozen Cocktail Pops- Margaritas, Mango Daiquiri, Blue Martini

Bourbon-Grilled Jumbo Shrimp

Recipe Courtesy of Monkey Dish


Ingredients:

1 tbsp. minced garlic
1 tbsp. chopped fresh basil
1 1⁄2 tsp. ground black pepper
1⁄2 cup olive oil
36 jumbo shrimp, peeled and deveined, tails left on
8 tbsp. unsalted butter
1 tbsp. light brown sugar
1 tbsp. bourbon
Salt and pepper, to taste

Directions:

Combine garlic, basil, pepper, and oil; add shrimp. Marinate 1 hr. refrigerated.
Melt butter, add brown sugar, bourbon, salt, and pepper and cook 3-5 min., or until the mixture foams; set aside.
Working with six shrimp at a time, lay the shrimp flat, side by side, and all turned the same way. Push 2 soaked wooden skewers through each set of six, sliding one skewer through at the point where the meat and tail meet and the second skewer through at the other end. This will keep the shrimp from twisting.
Grill shrimp 2-3 min. per side, basting with bourbon butter, and again when they come off of the grill. Serve immediately

Roast Salmon with Pinot Noir Syrup

Recipe Courtesy of the Pittsburgh Post Gazette

Ingredients:

1/2 cup sugar
2 cups pinot noir wine
1 fresh rosemary sprig, plus 1 teaspoon chopped
4 salmon steaks (about 1/2 pound each)
Salt and freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon butter

Directions:

Preheat the oven to 450 degrees. Put the sugar in a heavy saucepan, preferably nonstick and with rounded sides, and turn the heat to medium. Cook, without stirring (just shake the pan occasionally to redistribute the sugar) until the sugar liquefies and begins to turn brown, about 10 minutes. Turn off the heat and carefully add the wine.

Turn the heat to high and cook, stirring, until the caramel dissolves again. Then add the rosemary sprig and reduce over high heat, stirring occasionally, until the mixture is syrupy and reduced to just over 1/2 cup, about 10 to 15 minutes.

Heat a nonstick ovenproof skillet over high heat until it begins to smoke. Season the salmon on both sides with salt and pepper, then put it in the pan; immediately put the pan in the oven. Cook for 3 minutes, then turn the salmon and cook for another 3 minutes. Check to see that the salmon is medium rare or thereabouts (it should be), remove it and keep it warm, or cook for another minute or two if you like.

When the sauce is reduced, stir in the balsamic vinegar and butter and turn the heat to medium-low. Cook until the butter melts, add some salt and pepper and remove the rosemary sprig. Taste and adjust the seasoning, then serve over the fish, garnished with the chopped rosemary.

Penne alla Vodka

Recipe Courtesy of Giada De Laurentiis, Food Network

Ingredients
1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne

Directions
Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Frozen Cocktail Pops


Margarita Popsicles - Recipe Courtesy of Hostess with the Mostess

Ingredients:
3/4 cup sugar
3/4 cup fresh lime juice
1/2 cup water
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons tequila
2 tablespoons orange liqueur (recommended: Grand Marnier)
Kosher salt, for garnish

Special Equipment:
4 small cups (recommended: Dixie), 4 popsicle sticks

Directions:
Combine sugar, lime juice, water, lemon juice and orange juice in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and allow to cool. Once cool transfer to a blender with tequila, orange liqueur, and lime wedge and process until smooth. Pour into the cups and cover the top of each cup with foil. Place the popsicle stick in center of cup (down through foil, which will hold it in place). Freeze until hard, preferably overnight. Remove from freezer and run cup under warm water to loosen popsicle. Garnish with kosher salt and serve.

Mango Daiquiri Ice Pops - Recipe Courtesy of Yummly

Ingredients:
3 cup mangoes (chopped peeled, 2)
6 tbsp light rum
1/2 cup granulated sugar (superfine)
2 tbsp water
1 1/2 tbsp fresh lime juice

Directions:

Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup
Pour into molds and add sticks
Freeze at least 24 hours

Blue Martini Ice Pops - Recipe Courtesy of Epicurious

Ingredients

1 1/2 cups water
1/4 cup sugar
6 strips fresh lemon zest (1/2 lemon)
3 tablespoons gin
2 tablespoons dry vermouth
1 tablespoon blue Curaçao

Special equipment: 5 (1/3-cup) ice pop molds and 5 wooden sticks

Directions
Simmer water, sugar, and zest in a small saucepan, stirring, until sugar is dissolved. Cool syrup, then stir in gin, vermouth, and Curaçao. Discard zest. Pour into molds and freeze at least 24 hours. Add sticks when mixture is slushy, about 1 hour.

Yummm! Bajan Fried Fish

That's right folks, we're going to Barbados!!! I will try very hard to minimize my Bajan pride in this post, but if I start to bubble or gush, please know I cannot help it! LOL



Coo-coo and flying fish is the national dish of Barbados. Breaded and fried flying fish is a popular snack or meal, considered very popular based on the unique and delicious Seasoning.

Bajan Fried Fish

Recipe Courtesy of Totally Barbados

Ingredients:

Fish fillets to serve 4
2 limes (use one if they are large and juicy)
2 teaspoons salt
2 tablespoons Bajan seasoning (See Below)
1 egg
1 cup 5oz/155g extra fine breadcrumbs
1 cup 5oz/155g flour
Salt and white pepper to taste
1 teaspoon paprika
1 teaspoon fish multi purpose seasoning (optional)
Oil for frying (Canola or Olive are reputedly healthier)

Squeeze the limes into a bowl with ¾ cup of water, add the salt and place the fish to soak for about ½ hour. Remove the fish, rinse and pat dry.

Whisk the egg in a medium bowl with some salt and white pepper and if you are doing fish, the seasoning. Put the fish into the egg and seasoning mixture. It is best if the fish is allowed to sit in the egg for an hour or so to allow the flavours to permeate.

Mix the flour, breadcrumbs, white pepper, paprika and a little salt. This is one of those occasions when you can add various seasonings out of your kitchen cupboard like fish magic, onion and garlic powder, dried herbs or whatever takes your fancy.

Heat very shallow oil for fish, in a large frying pan over a medium/high heat. Shake off excess egg, coat in the breadcrumb mixture, shake again and place in the oil when it is hot enough (It should sizzle slightly when the item is placed in it). Fry the fish over the medium/high heat for a couple of minutes on each side. Fish needs very little cooking and is overcooked very easily. If frying flying fish place it skin side up first.

Drain on absorbent paper and place on a warm dish.

Bajan Seasoning
(This will keep in the fridge for up to six months)

Ingredients:

1½ cups vinegar
2 oz thyme
2 oz parsley
1 lb onions
5 oz green onions
2 oz marjoram
4 Scotch Bonnet peppers or habanero (add more to make it hotter)
4 oz garlic
½ oz ground clove
2 tbs Worcestershire sauce
¼ tsp black pepper
4½ tbs salt

Directions:

Remove the stems from the thyme and marjoram and place in a blender with vinegar. Liquefy.
Place the onions, green onions, parsley, peppers and garlic in a food processor and process for 30 seconds to 1 minute. Blend this together with the seasoned vinegar in a mixing bowl.
Stir in the salt, Worcestershire sauce, ground clove and black pepper. Bottle and refrigerate.
Leave it to stand for one week, before using as required.

Yummm! Picadillo

After a DELICIOUS trip to Aruba, we mosey on over to Cuba this week, where our recipe will be for Picadillo, which is a traditional dish in Cuba that is similar to hash. It is made with ground meat (usually beef), tomatoes (tomato sauce may be used as a substitute) and various seasonings.



Often accompanied with rice, the name comes from the Spanish word "picar," which means "to mince" or "to chop".

Picadillo

Recipe Courtesy of Recipe Island

Ingredients:

1 onion, chopped
1 garlic clove, minced
450g lean minced beef
60ml sherry
1/2 tsp ground cumin
1/2 tsp dried oregano, crumbled
1/8 tsp salt
pinch of ground chilli pepper
45g raisins
160g diced pineapple (fresh or tinned)
1 green bell pepper, chopped
50g red bell pepper, chopped

Directions:

Add a little oil to a large pan over medium heat and use to fry the minced beef, onion and garlic until the onion is tender and the meat is nicely browned (about 8 minutes). Drain off any excess fat then add the remaining ingredients (except the bell peppers). Bring the mixture to a simmer and cook gently for about 5 minutes. Stir-through the peppers and allow to warm through (about 2 minutes). Serve immediately with rice.

If you have a Caribbean recipe you'd love to share, be sure to email me!