Garlic Bread To Die For

I can’t take credit (or take responsibility) for this recipe. I came across this fabulous website with the recipe and I couldn’t resist. And, since this wonderful lady is kind enough to post the recipe, I’ll just tantalize you with photos of mine and just an abbreviated explanation.

Step one: Pour yourself a nice glass of wine. I prefer red.

I find cooking is always more fun when you’re cooking with wine. Sometimes I even  put it in the food!

Step two: Cut your bread.

I used a french baguette because it’s what I had on hand, but Italian bread would be delicious as well.

Step three: Cut those pieces in half.

If you think this looks good now, just wait. I’m about to blow your mind.

Step four: Peel 3 or 4 cloves of garlic.

I’m going to tell you a little secret: the best way to peel garlic isn’t with your fingers, but by crushing the cloves with the flat side of your knife blade. the skin comes right off! You’ll never peel garlic with your fingers again.

Okay, next step: Chop, chop, chop!

You’ll want the garlic chopped relatively finely. Trust me on this.

Now you need to melt 2 tablespoons of butter in a frying pan over medium heat and toss in some of that garlic.

At this point your nose will be thanking you for being such a wonderful person.

Next step: Place your pieces of bread cut side down in the butter and garlic, toasting them until they look like this:

Truth be told, I think I could have let them toast for awhile longer, but my stomach wasn’t that patient.

Now here comes the part which very well may kill you, but I will say this: you will go out with a smile.

You need grated Paramesan cheese, grated Cheddar, and grated Monterey Jack. Chop up a bit of onion (to your taste) and mix with about half a cup of Mayonaise.

I actually mixed this up earlier in the day and let the flavors of the cheeses sort of get acquainted, but you’re certainly welcome to do it just before you pop the bread into the oven.

Spread this deliciously cheesy topping onto your garlic bread.

Oh, so creamy! Throw your bread into the oven for a few minutes until it looks like….

THIS:

Oh, dear readers, it’s making me drool a little bit just looking at it. The creamy combination of the mayo and the white and orange cheeses, the toasted, crusty bread….there is no bad side to this garlic bread. Unless you have heart disease or weight problems or generally care about your health, because I can tell you, I could hear my arteries clogging (with joy) as I taste tested this bread. But if the price of this amazing carbohydrate is an early death, so be it.

I paired it with my world famous lasanga:

Add a nice, crisp, winter green salad and together this meal was a match made in heaven.

Enjoy!

A Pick-Me-Up, Broads’ Style

This post is dedicated to my fellow broads. It seems like this winter has been very long and very trying, and so the other night I set out to make a pick-me-up meal. This is what I came up with: Cheeseburger Pie.

I know, it’s giving you a warm, comforted feeling in your belly already, isn’t it? It brings to mind all those warm summer evenings by the grill, with good friends, good wine, and lots of laughter. I consider it the cold weather version of that, except without the grill, without the friends (unless you’re having a dinner party), and without the laughter. The wine is pretty much ever present in my household, so that one’s easy.

Anyway, one of the best parts of this recipe is that you’re bound to have the ingredients on hand, so it’s a perfect meal to throw together after a long day in the salt mines. You just need:

1 lb ground beef (aproximately)

1 chopped onion

1/4 teaspoon pepper

1/2 cup flour

3/4 teaspoon baking powder

2 tblspoons butter

1 cup milk

1 egg

1 sliced tomato

shredded Swiss cheese

And now down to business! Cook up that beef and onion all the way through.

Then you can toss in that pepper. Throw the whole mixture into a greased pie plate and move on to the next step!

Part of what I love about this recipe is that you don’t have to worry about an actual pie crust. Remember that old Bisquick “pie” recipe our moms used to make? This is basically another version of that, without the Bisquick. Because Bisquick makes things too easy (and quick) for my taste.

In a separate bowl mix the flour and baking powder together. Then cut in the butter, and stir in the milk and egg.

Pour this delicious goodness over your meat mixture and put it in your preheated 400 degree oven for about 25 minutes. Don’t worry about the beef grease, either, as I found it added a nice complexity to the “crust” mixture and made it nice and heavy.

Top it with your tomato slices and cheese, and cook it for another 7 or 8 minutes (or until the cheese is melted and bubbly and prepare to be comforted!

Doesn’t it look delicious? I tell you, in these uncertain times, I think it’s extremely important to gather around your family table with a warm, home cooked, healthy meal like this to keep things in perspective. I hope you enjoy this wonderful meal as much as we did!

Enchiladas to Die For!

As the cold weather persists, I find myself yearning for warmer climes, and with that, spicier foods. Yes, I could just drive to the local Mexican restaurant and pick up a quick and easy dinner, but really, isn’t it just so much more rewarding to make it yourself? In my humble opinion, yes. As much as I enjoy a good take out meal, in the end, I would much rather dirty every dish I own in order to provide my family with a homemade meal at the end of the day, as I assume you would too.

This meal is one of our favorites, and I must say, even though it is incredibly complicated and challenging, it is well worth the effort: Deliciouso Chicken Enchiladas.

One of the many things I love about this dish is that I always have the ingredients on hand, so it’s always a great stand-by meal. Hubby bring the boss home for dinner unexpectedly? No problem! Kids have friends over after school? Taken care of. No matter what life throws at me, I’m always ready…dinner-wise, at least.

The first step is to cook up some chicken. You only need a couple of cups or so-it goes further than you’d think, so don’t go crazy. You should definitely buy grain fed, all natural chicken, and, if possible, get it from your local butcher. You can’t imagine the superiority of this meat over the processed stuff you get at the grocery store! Yes, it is more expensive, but remember the old adage: you get what you pay for.

Once the meat is cooked, let it cool, then chop into chunks. Throw it into a bowl with a quarter of a cup of finely chopped onions, 1 minced clove of garlic, about a half a teaspoon of cumin, a quarter teaspoon of chili powder, and a half a cup of Monterey Jack cheese. Toss all these delicious ingredients together and you get this:

SPICEY!

Now let’s talk sauce. I prefer a nice white sauce with my enchiladas. I think the classic tomato based sauce, while good, doesn’t compare with this. All you need is a cup of milk, a half a cup of chicken broth, two tablespoons flour, a quarter of a teaspoon of pepper, the juice of half a lime, and another half a cup of that Monterey Jack cheese.

In a medium saucepan you’ll want to whisk together the milk, broth, flour, and pepper. Bring to a simmer over medium high heat, then reduce and simmer for about 5 minutes, or until it begins to thicken a bit. Be sure to whisk it here and there, because you don’t want a nasty skin to appear. Then whisk in the cheese and the lime juice and viola:

Now the fun begins. Be sure to take your sauce off the heat and start assembling that glorious dinner of yours. Put about a quarter cup of the chicken mixture in a tortilla, then wrap and place into a lightly oiled 9×13 inch baking dish.

Load 'em up!

After all of your tortillas are assembled (this makes 8),  pour your white sauce over them and top with chopped chili peppers and cook for 20 minutes (or until the filling is heated through). Top with freshly chopped tomatoes just before serving!

Delish!

Dinner at Twilight

        It had been awhile since we broads had had a chance to have one of our famous dinners, and after Maisy’s last post it seemed so obvious what needed to be done: a “Twilight” themed dinner. Maisy had finally finished the series so we were safe to talk about it, Essie, who graciously hosted, managed to get her husband out of the house (in order to protect ourselves from the eye rolling we’ve all suffered through over the past few months), and, perhaps most importantly, we’d have a chance to fully immerse ourselves in the culinary equivalent of these delicious books.

     First things first: you can’t have a proper broads’ meal without wine. And, obviously, in this case, red wine.

Strong, full bodied, and blood red: just the way Edward likes it.

      Since I was in charge of the wine this time around, I of course found just the right thing: Eclipse. It was amazing. Just like the caption says, it was strong and full bodied, but not overpowering. I also took the opportunity to purchase some beautiful, sparkling, golden wine goblets for all three of us. That way we were able to drink in Edward’s gorgeous golden eyes all night long.

    Essie grilled up some absolutely amazing steaks while we all debated the finer points of the novels:

If the Cullens weren't "vegetarian", they'd eat these.

       Even though cows aren’t exactly the food of choice for the Cullen family, we felt pretty good about our choice.

       Essie really outdid herself when it came to the sides this time. She whipped up some deliciously creamy risotto with onion: 

Don't put garlic in this-it's rude.

       Notice that even this side dish is golden? Are you sensing a theme? Because if you’re not, you should go do yourself a favor and read the “Twilight” series and get back to us.

        And who can resist fresh Mozzarella flavored with red peppers and basil?

The Bella of the cheese world-Mozzarella: white and soft.

       Not only is Mozzarella most definitely the Bella of the cheese world, but red peppers can definitely be a stand in for Edward’s drink of choice (in a pinch), and let’s face it-there’s no greener place in the world than Forks.

    Speaking of Forks, we also ate our meal with forks. Because we’re civilized.

    Essie topped things off with a delicious, organic salad:

Even vampires couldn't resist these red, red tomatoes!

     We were particularly impressed with the inclusion of the Italian olives-a nod to the Volturi. Brilliant choice, Essie, because it was not only delicious, but smart to let them know we haven’t forgotten about them. A neglected Volturi is a dangerous Volturi.

       When those steaks came off the grill, let me tell you, nothing could have smelled better. Not even a human to a hungry vampire.

Not raw, because we're not vampires.

         They tasted so good we may as well have hunted those cows down ourselves.

         Of course no meal is over without sweet, sweet dessert. We moved on from Eclipse to one of my favorites, Blue Newt White:

Golden, sweet, and with a lovely bouquet...just like Edward.

             The sweet, smooth flavor and golden amber color paired perfectly with the desert that Maisy made: 

Angel Food Cake: self explanatory, really.

      Angel Food Cake, made from scratch. Light, fluffy, and having absolutely no nutritional value but oh, so delicious, just like the books! Covered in fresh, blood red strawberries, this is a dessert no one, mortal or otherwise, would be able to resist.

     In fact-dare I say it?-I think this dinner may go down in history as one of the best, no matter how many centuries we live.

A PB and Edward Sandwich

I have been suffering through a long abstinece from Nutella for awhile now.  I’m not sure why.  I think it’s the combination of always forgetting to buy it and the knowledge that once I do, I will never be able to turn my back on it again. 

Why is this bad?  Well,  it’s not exactly good for me, but yet tastes oh so heavenly.  Oh Nutella, with your creamy spreadable chocolate and the perfect way the hazelnut scent catches you off guard everytime you put the sandwich to your mouth.  You are always waiting for it, yearning for it, yet every time that thrilling scent excites your senses. 

And then the bite,  OH the BITE!  You sink your teeth into the soft layer of bread and let the silky, delectable chocolate linger on your taste buds.  Not too sweet,  yet able to satisfy every sweet chocolately craving you’ve ever had in your life, just in that one spectacular bite.

And this is why I have decided that if Edward Cullen were a taste, he would be Nutella.  At least to me.  And so, without further orgasmic ado, I give you the PB and Edward Sandwich…

A mouth watering combination

Basically you spread the Nutella on a piece of bread and the Peanut Butter on the other and put them together.  I like to use unsalted natural peanut butter, because it doesn’t overpower and lets the Nutella work it’s magic. 

A Dream

I’d like to give a half hearted thanks to my so called friends (the other broads) for forcing me to read this series.  I am now unable to concentrate on ANYTHING else.  So thanks, thanks so much.

Breakfast for…DINNER!

I’ve been known to do a few kooky things in my life (as the other broads can attest), and I have to admit that I like to think OUTSIDE the box. I know, it’s daring and impressive and pretty amazing, but hey, that’s the kind of broad I am. And what’s more, I like to take this approach to the kitchen, with exciting results.

The other night I was feeling a little stagnant in the dinner department, and all I really wanted was a nice, comfortable meal to settle in with. What to do, what to do? I’d already made a delicious stew that week, to rave reviews, as well as homemade macaroni and cheese and all of my other award-winning meals, so, as much as I hate to admit it, I was at a loss.

UNTIL. Until I had what can only be described as an earth shattering revelation: what I really wanted, what my family NEEDED was breakfast….FOR DINNER. I know, it’s a pretty revolutionary concept, but think about it for a second: breakfast is the most important meal of the day, so what NOT have it for dinner? That way you get TWO most important meals in ONE DAY.

My family understandably had some reservations, but once we got started, it became more and more obvious that this was pretty much the best idea since…well, in the history of the human race, I guess.

First, of course, we started with eggs:

Which came first?

You obviously can’t have any sort of breakfast without eggs. I prefer them scrambled, so obviously my family does as well. So let’s whip them up!

Beaten, not stirred

They already look scrumptious.

Once you have your eggs beaten, now it’s time to really go off the map. Bear with me, I promise you’ll thank me later (you know you always do).

What's red and white and yellow all over?

YES. You put things IN your eggs. That is what I am telling you right at this moment. I prefer tomato, cheese, and, if I’m particularly daring, onions and hot peppers. Trust me, no eggs on earth have ever been made this way before, but you will never look at these little protein filled yolk sacks the same way again. It is revolutionary, as promised.

Now hold on, don’t get too excited. Just because your eggs are being cooked in a new and miraculous way, that doesn’t mean you’re done. Breakfast for dinner doesn’t consist of just eggs, you know. There are other things to consider. So you need to assemble the other components WHILE cooking the eggs. A challenge, I know, but I feel like at this point you’re up to it.

The way to start your night off right!

And when you finish toasting your organic, homemade wheat bread and frying up that freshly butchered bacon , toss them on to a plate next to those delicious yolk sacks and look at the clock. What’s that? Why, it’s DINNER TIME and not BREAKFAST? Yes, yes it is, and you know what? Your culinary world will never be the same.

Enjoy!

These Ain’t Your Mama’s Leftovers

    If you’re anything like the 3 broads (and you’re probably not), you probably spent the majority of last week preparing delcious, gormet, and completely over-the-top thanksgiving meals for your nearest and dearest. Ah, the smell of the roasting turkey, the homemade dressing, the apple pie…not to mention the children quietly stirring the cranberry sauce on the stovetop and dear Uncle Jerry getting just a little sauced on that carefully selected wine (I personally prefer Gewurztraminer, a delicious German wine that’s just slightly spicey. It pairs beautifully with the turkey!).

     This year (as every other year) I bought an organic, locally raised turkey from the farmers’ market. I like the knowledge that my turkey is as natural as possible. Sure, you may pay a little bit more, but isn’t your peace of mind worth it? It takes a little extra skill to know when your turkey is done (no tacky “buttons” to pop up telling the lazy turkey cook that it’s ready) but since you’re basting it every seven and a half minutes anyway, it’s really not hard to keep an eye on it.

    I was also able to buy almost every other item I needed for this delectable meal at the farmers’ market as well. It feels good to give back to your neighbors, and it tastes delicious too boot.

    Unfortunately I was far too busy preparing this meal for my family to stop and take photos as I usually do, but I realized that Thanksgiving Dinner doesn’t end after the china has been washed, it ends when the leftovers finally disappear!  Now, since we got a 37 lb bird this year we have a little less than usual (we usually try to get a bird at least 40 lbs or more so that we’ll be sure to have plenty for turkey soups, sandwiches, and homemade jerky), but we’re still able to enjoy Thanksgiving even after the day has passed.

     I’ve always found that people tend to get lazy after Thanksgiving when it comes to their turkey, and I don’t understand why. All of a sudden it’s okay to toast a couple pieces of bread, slather on some mayo or gravy, toss a handful of turkey on top and that’s that. Why is that okay? I say that leftovers should be treated with just as much respect as the dinner originally did, and over the years I’ve come up with some interesting ways to enjoy that leftover turkey and use up leftover ingredients at the same time.

     So, may I humbly present, the classic Turkey Veggie Pita:  

Did your Mama ever do THIS?

     This is a favorite in my house, and I must say, I outdid myself when I came up with this recipe. It’s fairly simple (if you’re awesome), but absolutely delicious and perfect for those overstuffed bellies.

     You’ll need a whole grain pita, spicey honey mustard, vegetables (I’ll get into specifics later), and, of course, turkey. Hubby likes to put stuffing on his as well, and the kids have occassionally put some of my world famous cranberry sauce on theirs, but I like to stick to the basics when it comes to mine.

     First, cut open your pita. An easily forgotten step, but an important one. Then you need to put in your turkey. Hopefully it’s moist and savory like mine is, but if not, don’t worry: that’s what mayonaise is for. You’re welcome to put some on the inside of the pita if you’re worried about it being too dry.

     After you’ve filled your pita with turkey (be careful not to overstuff!), you get to choose your vegetables. I usual set up a “Veggie Bar” so my family can pick and choose what they want and assemble their pitas themselves. I’ve found that this unconventional serving style is particularly popular with the younger set. I usually have fresh cabbage (leftover from the homemade coleslaw), shredded carrots, tomatoes, and sprouts. Make sure you cut the cabbage finely, the texture makes all the difference. If you have leftover veggies floating around your refrigerator feel free to use those as well, although your sandwich probably still won’t be as good as mine.

     Fill your pita up with your chosen veggies, and when you’re done, drizzle some of that spicey honey mustard over the top. It will give it an unexpected bite, and it balances the freshness of the cabbage and carrots out perfectly. Doesn’t it look amazing?

Please don't drool on your keyboard.

     So next time you see those leftovers lurking in the back of your refrigerator, don’t take the lazy way out, take the delicious one instead! Enjoy!

Chicken Tortilla Soup Tonight!

take a trip across the border tonight!

 

       I feel like I’ve been posting a lot of soups and stews and liquid based meals lately, but at the risk of being predictable I’ve got to add one more to the list: Chicken Tortilla Soup. I made this a few nights ago and oh boy, it was delish.

      You’ll need:

1 lb boneless chicken breast, cut into 1 inch pieces

1 cup onion, chopped

4 cups no salt added tomatoes

2 cups chicken broth (I used low sodium)

1 can (4 1/2 ounces) chopped chilis

1 teaspoon dried oregano

1 teaspoon cumin

1 cup frozen corn

1/2 cup green bell pepper, chopped

tortilla chips for topping

 

      Throw the first 7 ingredients into the crock pot for 7-8 hours, then turn it to high and put in the corn and pepper for the last 30 minutes or so. Top it with tortilla chips and enjoy!

Breakfast Does Not Like To Be Ignored. Period.

      One of my eternal quests is to find healthy and quick options for my family to eat for breakfast. Between work and school and all that getting out the door in a timely matter every morning, it’s a challenge. So I’m always on the lookout because let’s face it-cramming a preservative and corn syrup filled pop tart into your mouth while driving to school/work/other is not the best option for any of us.

    I came across an interesting recipe for breakfast bars the other day and finally had the opportunity to try it out. I must admit I was a bit skeptical, but I ended up being pleasantly surprised.

    First you need to mix a cup of honey and a cup of all natural peanut butter in a saucepan over medium heat.

Honey and peanut butter, together at last!

    Give it a few minutes, and soon that will turn into this: 

What a scandalous mix!

       Now you add in the rest of your ingredients: 1/2 cup shredded carrot (yes, I said carrot), 1/2 cup coconut, 1/2 cup raisins, and 3 1/2 cups of rolled oats.

An interesting combo...and a tasty one.

     It’s starting to look promising, isn’t it?

     Spread the mixture in a 9″x13″ greased pan and pop it into a 325 degree oven for 25 minutes or so and voila! You just made breakfast!

Ready to eat-Who's hungry?

    0n top of being good for on the go, I’d say it’d be an excellent meal over yogurt or even just crumbled in a bowl with some milk. However you eat it, it’s a tasty and healthy way to start your day-and I hope you have a great one!

Yet Another Cold Weather Dinner

  

 

Set this to simmerin’ in YOUR crockpot tonight!

  I have to admit, I’ve been relying heavily on the crock pot for dinners lately. But in my defense, it’s so EASY! Who doesn’t want to come home to dinner ready and waiting? And while my husband may grumble and gripe about having to wash the crock pot every other day of the week, he sure isn’t complaining when he’s eating the nice, hot meals that come out of it.

    This was a new recipe for me that turned out deliciously. I’m not a huge fan of pork (even just saying it: “pork”. Say it. PORK. It’s not an attractive word) but when I came across this recipe for PORK stew I decided to give it a shot. It’s pretty low in sodium, too, which is an added bonus.

   

     So this is what you need:

1 lb PORK loin, cubed

1 onion

2 cups no salt added tomatoes

1 green bell pepper, chopped

2 cups low sodium chicken broth

1 teaspoon thyme

1/3 cup flour

1 teaspoon pepper

 

Cubing raw PORK loin is just disgusting, for the record, but it was worth it. Layer all your ingredients into your crock pot EXCEPT the flour and save one of those cups of chicken broth. You’ll need them later. Cook on low for the usual 6-8 hours, and about half an hour before you want to eat stir the flour and remaining cup of chicken broth. This will thicken it up nicely. 

    I topped it off with some thin slices of smoked Cheddar, and it was a perfect dinner for a cool autumn (or cold winter, for that matter) night. Next time I think I’ll throw in some corn and carrots just because I can, but it got rave reviews around the table.

    Enjoy!