RSS Feed

Tag Archives: Food

Guinness-Braised Beef

Posted on January 15, 2011 by amydeline

I was suffering from a major case of the lazies yesterday. I could try to blame it on being pregnant, in the same way that I gave myself full permission to wear sweatpants every single day since the day I got that positive test. But, the truth is that sometimes a case of the lazies just strikes out of nowhere and you can either fight it all day or just submit. Thankfully, this particular strain of lazies seems to have been contagious. The boys were equally content to snuggle on the couch with me for a good part of the day, watching an endless marathon of Nick Jr. and Disney programming, which would have been more tolerable if Nick Jr. weren’t airing the video of Big Time Rush’s, Big Night, during every single commercial break. I’ve heard the song so many times now, that it’s become the ongoing soundtrack in my mind and I’m almost convinced I actually like it. DJ, take me away… At one point, I muttered aloud about the song being stuck in my head, to which my three-year-old attempted to manually remove it from my mouth. Kids are so hysterically literal.

But, the family needs to eat, even on lazy days; perhaps, especially, on lazy days. Gathering the motivation to prepare a meal was a challenge, but I had the perfect, sleepy winter-day meal in mind. I’d picked up a tray of stew beef earlier in the week, with only a framework of a plan in mind; some sort of slow cooked beef over hot buttered noodles. Perhaps a stew of sorts? Only, I’m not really a big fan of stews. I love the tender chunks of meat, but can totally skip the thickened broth or the mushy carrots and potatoes which are typically found in a beef stews. Now, braised beef, on the other hand, with its equally tender chunks of meats and rich, comforting sauce, is an idea I can wrap my mouth around.

The actual preparation time for this recipe is minimal. The ingredient list is pleasantly restrained. The technique is simple. Once it’s in the oven, just sit back and let your house fill with the scent of warm, beefy goodness. We’ll start with some chunks of beef. Many grocery stores will sell packages of pre-cut meat labeled simply as Stew Beef. I used a package of lean, no external fat, stew beef. You can use just about any cut of beef, but tougher cuts, such as beef chuck or round work particularly well for braising. The beef is quickly browned on the stovetop, then combined with braising liquids, covered, and slow-cooked in the oven. Towards the end of the cooking time, we’ll throw in a bit of vegetables. I stuck with pearl onions and mushrooms, but you can adapt the recipe to your tastes by adding any variety of vegetables. Potatoes, carrots, green beans, or peas would all work nicely.

The end result is a comforting mix of tender chunks of beef coated in a thick, flavorful sauce served over hot buttered noodles. Perfect, lazy-day comfort food.

Guinness-Braised Beef

Ingredients

  • 2 pounds Stew Beef
  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Flour
  • 1 1/2 cups Beef Stock
  • 1 cup Guinness Draught (or additional beef broth)
  • 2 cups Mushrooms, sliced
  • 1 1/2 cups Frozen Pearl Onions, defrosted
  • Salt and Pepper
  • Fresh Parsley, for garnish
  • Hot, Buttered Egg Noodles

Directions

Preheat oven to 350 degrees. Heat olive oil in a large oven-safe dutch oven pan over medium heat. Season the beef with salt and pepper. Add the beef to the pan and cook for a few minutes to brown on all sides. (Do not overcrowd the pan. You want to beef to brown quickly in the oil. If necessary, brown the beef in batches.) In the pan, sprinkle the cooked beef with flour. Stir to evenly coat the beef in the flour. Cook for a minute or two. Add the beef stock and Guinness. Bring to a boil. Simmer for about two minutes. Cover the pan and place it on the middle rack in the oven. Cook for about 2 hours. During the last 30 minutes of cooking time, add the mushrooms and onions (or your vegetables of choice). Remove the cover during the last 15 minutes of cooking time to help the sauce to reduce and thicken. Remove from the oven and season with a good amount of salt and pepper, to taste.

Garnish with fresh parsley and serve over hot, buttered egg noodles.

**Tip** If you do not have a large, oven-safe dutch oven pan, you can start the recipe in any pan, up to and including the simmering step, and then transfer the mixture to an oven-safe pan or baking dish. Use something with a tight-fitting lid or securely cover the dish with foil before placing it in the oven.

2 Comments

Posted in Beef, Food, Main Course, Recipes, Vegetable and tagged , , , , , , , , , , , , , . Bookmark the permalink.

Buttermilk Battered Coconut Shrimp with Pineapple Chipotle Dipping Sauce

Posted on January 13, 2011 by amydeline

This recipe is a holdback from our New Year’s Eve celebration. Poor planning necessitated a few New Year’s recipe alterations. Namely, my lack of vegetable oil for frying the shrimp led to baking, which produced a delicious (and lower-fat) coconut shrimp, but not exactly my ideal result. I strive to present you with the ideal. So, I reserved this recipe until I had the opportunity to prepare it as planned.

The first time I ever made coconut shrimp was for a Caribbean-themed bridal shower, which I threw in honor of my sisters, who were having a double cruise-ship wedding. At the time, I used a recipe for beer-battered coconut shrimp which I’d found online. I’ve since developed my own buttermilk-based recipe, but I fully stand by the battering idea. A quick dip in a bit of batter helps the coconut to adhere to the shrimp and produces a fantastic, doughy coating around the shrimp.

To save a bit on the fat and calorie count, you can bake these little guys in a 400 degrees oven for about 15 minutes or so, until the coconut begins to turn golden and the shrimp is fully cooked. But, hands-down, my preferred method is frying. Go ahead and indulge! A sweet and spicy Pineapple Chipotle Dipping Sauce makes the perfect accompaniment to these tasty shrimp.

Buttermilk-Battered Coconut Shrimp with Pineapple Chipotle Dipping Sauce

Ingredients

For the Shrimp

  • 3/4 cup Flour
  • 1 teaspoon Baking Soda
  • 3/4 cup Buttermilk
  • 2 Eggs
  • Creole Spice Blend
  • 1 pound Jumbo Shrimp, peeled and deveined, tail-on
  • 1/2 cup Flour
  • 2 cups Shredded, Sweetened Coconut
  • Vegetable Oil, for frying

For the Dipping Sauce

  • 1 (12-ounce) jar Pineapple Preserves (or Orange Marmalade)
  • 1-3 Chipotle Peppers (from a can of Chipotle in Adobo)

Directions

To prepare the batter, combine flour and baking soda. Stir in the buttermilk and eggs until well blended. Season with a dash or two of Creole spice blend.

To prepare the shrimp, arrange a plate of flour, the bowl of batter, and a plate of the coconut. Holding by the tail, press each shrimp in the flour to lightly coat. Then, dip into the batter and allow the excess to drip away. Press into the shredded coconut to cover both sides. Place the coconut-coated shrimp onto a baking sheet until you’ve prepared all of the shrimp.

Heat about an inch of vegetable oil in a large frying pan, over medium heat, until it’s good and hot. Place several shrimp in the hot oil and cook for 2-3 minutes on each side, until the coconut is golden brown and the shrimp is fully cooked. The oil should sizzle around the shrimp as it cooks. If the coconut browns too quickly, reduce the heat.

Prepare the dipping sauce by blending the pineapple preserves and chipotle peppers in a blender, food processor, or with an immersion blender. Adjust the quantity of chipotle peppers based on your desired spiciness.

Serve the shrimp with a simple baby spinach and bacon salad, dressed in a honey balsamic vinaigrette.

Honey Balsamic Vinaigrette

Ingredients

  • 1/8 cup Balsamic Vinegar
  • 1/4 cup Oil (Olive, Canola, Sesame)
  • 2 Tablespoons Honey
  • 1 Tablespoon Dijon Mustard
  • Salt and Pepper

Directions

Whisk together all ingredients until well combined or combine all ingredients in a container with a tight-fitting lid and shake vigorously, until blended.

5 Comments

Posted in Appetizers, Dressings and Condiments, Food, Main Course, Recipes, Salads, Seafood, Side Dishes, Vegetable and tagged , , , , , , , , , . Bookmark the permalink.

Greek Salad and a Love Story

Posted on January 11, 2011 by amydeline

Is it wrong to be in love with a knife? Will people laugh at our love? Will I be labeled some sort of weirdo cutleryophile? Call me what you may…I am madly in love with a knife. It was true love at first sight. I initially spotted my new darling in the window at a Chicago Williams-Sonoma. I was drawn to that knife in the way which other women are drawn to the glittery diamonds on display in a jewelry store window. My heart went pitter-patter. The noticeable blush in my cheeks sent a surge of jealously through my husband.

The object of my affection was a knife in Shun’s newest Edo line of knives, sold exclusively at Williams-Sonoma. Gorgeous hammered steel detailing, samurai sword sharpness, perfectly balanced weight; not only a precision cutting tool, but a beautiful work of art. The 8″ Dual-Density Utility knife, with its high and low frequency serrations, whispered sweet nothings at me through the window. I was so easily wooed; so fully enamored. Were it not for its mind-numbing price tag and the knowledge that airport security would never have allowed me to gingerly carry my new love on board, I would have purchased that knife on the spot. Alas, I left empty-handed with a razor-sharp hole in my heart and the salty remnant of a single tear run down my cheek.

Then, this past weekend, we paid a visit to my parents to celebrate a belated Christmas. And Santa had left a very special gift for me at my parents’ house; the knife of my culinary dreams. Though I’ve been a loyal fan of the very excellent Henckels and Wüsthof knives for many years now, I have to admit that this knife puts my other knives to shame. My other knives quivered in the knife block when they saw this one coming. I can still hear them crying their nervous tears that they may never be used again.

Today’s recipe was selected for the pure excuse of having something to cut with my new knife; so simple, it’s barely a recipe at all. The bonus is that it also happens to make a delicious, refreshing, and flavor-packed meal; a fresh Greek salad decked with feta cheese crumbles, savory olives, and a basic red wine vinaigrette. I threw a few chopped anchovies onto my salad, but if the tiny, salty fish aren’t your cup of tea, simply omit them. A skewer of grilled shrimp or a nice piece of broiled fish would make other excellent additions.

Greek Salad

Ingredients

  • Romaine Lettuce, chopped
  • Baby Roma Tomatoes, quartered
  • Seedless Cucumber, quartered and sliced
  • Red Onion, thinly sliced
  • Olives, Kalamata and/or Oil-cured
  • Feta Cheese, crumbled
  • Anchovies, optional

For the Vinaigrette

  • 1/4 cup Olive Oil
  • 1/8 cup Red Wine Vinegar
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Garlic, minced
  • 1/8 teaspoon Onion Powder
  • Salt and Pepper

Directions

Combine all vinaigrette ingredients and whisk to combine. Toss the lettuce, tomatoes, cucumbers, and onions in a bit of the dressing. Top with feta cheese, olives, and anchovies (optional). Serve with toasted pita triangles, if desired.

5 Comments

Posted in Cheese, Dressings and Condiments, Food, Main Course, Recipes, Salads, Side Dishes, Things I Love, Vegetable and tagged , , , , , , , , . Bookmark the permalink.

Corned Beef Reuben Quesadillas

Posted on January 10, 2011 by amydeline

I was under the mistaken impression that all Irish people are inherently born with a taste for corned beef. I know I certainly was. I love it straight out of a pot of simmering water with a side of boiled cabbage and potatoes, prepared as breakfast hash under eggs over-medium, or on any sky-high sandwich constructed with rye bread. But, I recently learned that my Irish grandfather had no love at all for corned beef, except under one condition; when prepared as a Reuben. I suppose a little something magical happens when corned beef is paired with a bit of tart sauerkraut, creamy Thousand Island dressing, and melty Swiss cheese.

I’m not a once-a-year St. Patrick’s Day corned beef girl. I’m more of a whenever-the-opportunity-strikes corned beef girl. Over the years, I’ve prepared it a few different ways; boiled, baked, braised and slow-cooked. I love them all equally, but you can’t beat the simplicity of a pot of simmering water and a few hours of maintenance-free cooking time; makes a perfect corned beef every time. I recently looked into brining and curing my own beef brisket, but quickly abandoned the plan when I realized that the process would take weeks to complete. You don’t tell an Irish pregnant lady that she’s got to wait three weeks to enjoy her corned beef. No, you don’t.

I also learned something new about sauerkraut. I’d always assumed that sauerkraut was cabbage mixed with some sort of vinegar, in a sort of pickled way; perhaps a white wine or apple cider vinegar. I would have bet money on it had someone asked me what sauerkraut was made of. But, when I started looking into preparing my own sauerkraut, I quickly discovered that it is nothing more than cabbage and salt; allowed to ferment for a few weeks, until it develops that distinctly sour taste. Once again, after discovering that the process would take weeks to complete, I abandoned the idea and purchased prepared sauerkraut.

For a little variation on our corned beef feast, I decided to prepare Reuben Quesadillas. This simple recipe would make a great use for leftover corned beef or works well for a fresh-out-of-the-pot brisket. As part of our ongoing The Kids Cook Mondays series, my little men joined in on the quesadilla making process. Quesadillas, much like custom pizzas, are a fantastic dinner option for young children to get involved with. It allows them the opportunity to taste-test a variety of ingredients with the flexibility of preparing their very own personalized creations.

To facilitate the quesadilla construction, I organized several bowls of quesadilla fillings including the ingredients for our Reuben Quesadillas, along with some familiar favorites, such as American cheese and mini turkey pepperoni pieces. To add a little simple fun to the kids’ quesadillas, I used a large cookie cutter to cut star-shaped pieces from the flour tortillas. As they worked, I encouraged the kids to taste each of the ingredient options, but allowed them the flexibility to build their custom quesadillas as desired.

How to Prepare a Corned Beef Brisket

Place a corned beef brisket in a large pot. Fill with enough water to cover the brisket. Bring to a boil. Reduce heat, cover, and simmer for 3-4 hours, until fork tender. If you wish to serve with cabbage, potatoes, and/or carrots, add the cut potatoes and carrots to the pot during the last 20-25 minutes of cooking time and the cabbage during the last 15 minutes. Remove the corned beef from the water and cut against the grain before serving.

Corned Beef Reuben Quesadillas

Ingredients

  • Flour Tortillas
  • Corned Beef, thinly sliced and pulled apart into small pieces
  • Sauerkraut*
  • Swiss Cheese, shredded
  • Thousand Island Dressing

*To remove excess liquid and prevent soggy quesadillas, place the sauerkraut in a colander set over a bowl and allow it to drain for a few hours prior to using.

Directions

Preheat oven to 375 degrees. Spray a baking sheet with cooking spray. Place one flour tortilla on the baking sheet. Sprinkle with shredded swiss cheese. Scatter pieces of corned beef and sauerkraut over the cheese. Sprinkle with additional swiss cheese and top with another flour tortilla. Bake for 10-15 minutes, until the filling is hot and melty and the tortilla is slightly crisp. Serve with Thousand Island dressing.

6 Comments

Posted in Beef, Cheese, Cooking with Kids, Food, Main Course, Recipes and tagged , , , , , , , , , . Bookmark the permalink.

Peppermint Patty Cheesecake Bars

Posted on January 7, 2011 by amydeline

For my grandfather’s 80th birthday, my sisters and I combined our talents in the kitchen to gift him with a membership to our very own Sweet Treats of the Month club. Each month during his 80th year of life, we presented him with various platters and tins of homemade cookies, candies, bars, muffins, and cakes. As my grandmother anxiously watched his waistline and blood pressure, my grandfather eagerly waited by the mailbox for his monthly deliveries. It worked out to be the perfect gift for a man who has just about everything he desires in life.

Turns out that my grandfather wasn’t the only one who thought a membership in the Sweet Treats of the Month club was a grand gift. As the holidays approached, my father made a not-so-subtle Christmas wish to be enrolled in that homemade goodies club. You can imagine his delight when Christmas brought him his first installment of goodies along with the notification of his enrollment in this very exclusive club.

This weekend, we’ll be traveling to see my parents and other family who we’ve yet to celebrate the holidays with. We’ll also be hand delivering my dad’s January installment of treats. The beautiful thing about this exclusive club is that it’s 100% customizable to the member’s tastes. This means that my dad’s year of treats will be heavily focused on dark chocolates, gingery goodies, oatmeal creations, and maybe even a few chocolate-drizzled macaroons.

So, I set out in search of the perfect recipe for the January installment of goodies. Then, as if in answer to my mission, a fellow food blogger, at Liv Life, recently posted a list of her top ten recipes for the year. Included in the list was a recipe for Chocolate Peppermint Cheesecake Bars. They looked absolutely luscious and right up my dad’s alley. Her post led me to the original Food Network recipe for Chocolate Cheesecake Candy Cane Bars. After a few little modifications, aimed at running the minty flavor throughout the bars, and a substitution of peppermint patties for candy canes, I came up with these; Peppermint Patty Cheesecake Bars. Pretty sure my dad will be pleased!


Peppermint Patty Cheesecake Bars

Adapted from Food Network’s Chocolate Cheesecake Candy Cane Bars

Ingredients

For the Crust

  • 15 Chocolate Sandwich Cookies (mint-flavored, if available), crushed
  • 4 Tablespoons Butter, melted

For the Filling

  • 1 bar (8 ounces) Cream Cheese, softened
  • 1/2 cup Sour Cream
  • 2/3 cup Sugar
  • 2 Eggs
  • 8 ounces Semi-Sweet Chocolate
  • 1 teaspoon Peppermint Extract

For the Glaze

  • 4 ounces Bittersweet Chocolate, chopped
  • 2 Tablespoons Butter
  • 1 teaspoon Light Corn Syrup
  • 2 Tablespoons Sour Cream
  • 4-5 Peppermint Patty candies, chopped

Directions

Preheat oven to 350 degrees. Line an 8×8 baking dish with foil. Combine crushed cookies with melted butter. Press the cookie mixture into the bottom of the baking dish. Bake for about 15 minutes.

Meanwhile, prepare the filling. Using an electric mixer, beat together the cream cheese, sour cream and sugar until smooth. Add the eggs and beat for another minute or two. Melt the chocolate slowly in the microwave or in a bowl set over a pot of boiling water, stirring frequently. Add the melted chocolate and the peppermint extract to the cream cheese mixture and mix until combined. Pour the filling over the prepared crust. Bake for 25-30 minutes until slightly puffed around the edges. The center will appear slightly loose. Remove from oven and allow to cool for about 30 minutes.

To make the glaze, place bittersweet chocolate, butter, and corn syrup in a microwave-safe bowl. Heat for about 30 seconds at a time, stirring periodically, until completely melted. Stir in the sour cream. Spread the glaze over the cheesecake. Sprinkle with pieces of the peppermint patty candies.  Refrigerate overnight to thoroughly chill. Use the foil to lift the cheesecake from the baking dish and cut into small squares or bars.

7 Comments

Posted in Baking, Cakes, Chocolate, Desserts, Food, Recipes and tagged , , , , , , , , , , . Bookmark the permalink.

Broiled Salmon Bruschetta

Posted on January 4, 2011 by amydeline

After weeks of overindulging in holiday treats, I’ve been craving a good healthy dose of fresh, nutritious fare. While this new year won’t be bringing any immediate weight loss goals for this expecting mom, I can certainly focus on improving nutrition and increasing my ratio of healthy foods to cookies and Cheez-Its. Oh, Cheez-Its, how I adore thee!


But, it’s still winter, and I yearn for heavy blankets and hearty foods during these chilly months. Salads and other light dishes just don’t fit the bill right now. As such, I decided on a hearty piece of broiled salmon for my main course. Full of healthy fats and flavor, it has the same satisfying effect as a nice piece of steak.

I decided to serve my salmon over a bed of fresh, garlic-sautéed spinach with just a bit of orzo pasta and parmesan cheese. Those of you who’ve taken on low-carb diets for the new year can easily eliminate the orzo for a perfect low-carb dinner option. A generous spoonful of fresh tomato and olive bruschetta topping adds a burst of Mediterranean flavors to the dish.

If salmon is not your fish of choice, you can easily substitute another type. Broiled sea bass or halibut would be delicious. Pan-seared or broiled shrimp or scallops would work nicely too!

Broiled Salmon over Sautéed Spinach and Orzo with Tomato and Olive Bruschetta Topping

Ingredients

For the Salmon:

  • 2 Salmon fillets (about 5 ounces each)
  • 2 Tablespoons Olive Oil
  • Salt and Pepper

For the Spinach and Orzo:

  • 1 Tablespoon Olive Oil
  • 1 teaspoon Garlic, minced
  • 3 cups Baby Spinach
  • 1 cup Orzo, cooked according to package directions
  • 1/8 cup Parmesan Cheese
  • Salt and Pepper

For the Bruschetta Topping:

  • 1 cup Cherry Tomatoes, chopped
  • 1/4 cup Olives, chopped
  • 1/8 cup Capers
  • 1/8 cup Balsamic
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Garlic, minced
  • Salt and Pepper

Directions

Preheat broiler. Rub the salmon fillets with olive oil and season with salt and pepper. Place on a baking sheet and cook, several inches under the broiler, for about 8-10 minutes, until the fish reaches an internal temperature of 140 degrees.

Meanwhile, prepare the spinach. Heat olive oil in a skillet over medium heat. Add the garlic and cook for a minute or two. Add the spinach and cook, stirring occasionally, until it’s wilted. Turn the heat down the low. Add the cooked orzo and cheese. Season with salt and pepper, as desired.

To prepare the bruschetta topping, combine all ingredients in a small container with a tight fitting lid. Gently toss the mixture to combine.

To serve, place the broiled salmon over a bed of the sautéed spinach and orzo. Top with a generous spoonful of the bruschetta topping. Garnish with parmesan cheese, if desired.

Bonus: Serve your leftover bruschetta topping with slices of toasted bread.

7 Comments

Posted in Dressings and Condiments, Food, Main Course, Recipes, Seafood, Side Dishes, Vegetable and tagged , , , , , , , , , , , , . Bookmark the permalink.

Creole Deviled Eggs

Posted on January 3, 2011 by amydeline

Recently, I was contacted by an organization called The Kids Cook Monday, which advocates for involving children in the kitchen. I’m a longtime supporter of cooking with kids. As a  parent and educator, I’ve seen firsthand the many benefits which early cooking provides, including building motor skills, developing and practicing mathematical concepts, enhancing language skills, and strengthening social-emotional skills. Furthermore, kids who participate in the cooking process are more likely to experiment with a variety of foods.

Here at The Gourmand Mom, my two mini sous chefs are my frequent companions in the kitchen. At the ripe old ages of 2 and 3, they’ve already begun to acquire a depth of culinary knowledge. You’ve already seen my little helpers pop up in previous posts. Some of my recipes have even been directly inspired by the wild imaginations of my tiny chefs (Pepperoni Pizza Salad and Vanilla Soup). As a supporter of The Kids Cook Monday campaign, you’ll be seeing my helpers featured more regularly, ideally once each Monday. The recipes themselves will remain the same.

In some way or another, almost everything I post can be seen as a kid-friendly recipe. To me, it doesn’t take hot dogs or PB&J to make a recipe suitable for kids to help. Just about every recipe has got components which would be appropriate for even the littlest hands to assist with. Young children are experts at measuring, stirring, rolling, pouring and smashing. Older children can even begin cutting soft items, like fruits or cheese. There’s almost always some way to get kids of all ages involved in the kitchen. Even modeling techniques and talking through the steps can be engaging and beneficial.

This past Friday, while my littlest guy napped, I entered the kitchen to begin preparing a few hors d’oeuvres for our little New Year’s Eve gathering. My three-year-old was content in the living room playing with some of his new toys. I hadn’t planned for a cooking with kids activity. But, within a few minutes, my son had climbed up on a chair to get a closer look at what I was doing and began asking, Is there a special step for me to do? I sent him off to wash his hands and grab the new chef’s hat and apron he received from his great grandmother for Christmas. Then, together, we set about preparing the first hors d’oeuvre; Creole Deviled Eggs, a spicy twist on a classic hors d’oeuvre.

My petite chef expertly smashed the yolks with a fork, then added and blended the ingredients which I measured for him. He was excited by the relish, which smelled like pickles and the hot sauce, which he claimed his brother would love. I invited him to taste our creation, prior to kicking up the spicy factor, but my hesitant little taste tester refused. Once the filling was complete, he stayed by my side as I spooned our filling into a pastry bag and completed our hors d’oeuvres. Though he was unwilling to taste our creation, he was more then proud to present his homemade hors d’oeuvres to our guests later that evening.

These spicy little eggs make a great addition to any hors d’oeuvres menu. They feature the familiar flavors of classic deviled eggs with just a touch of grown-up spicy flavor. If desired, you can even split the batch and prepare half in the traditional mild-flavored way and half with the added spice.

Creole Deviled Eggs

Ingredients

  • 12 Eggs
  • 1/3 cup Mayonnaise
  • 1 Tablespoon Creole Mustard (or Dijon Mustard, if Creole Mustard is not available)
  • 1 Tablespoon Relish
  • 1 1/2 teaspoons Creole/Cajun Spice Blend
  • Hot Sauce, to taste
  • Fresh Parsley, for garnish

Directions

Place the eggs in a saucepan. Cover with cold water. Bring to a gentle boil. Boil for about 10 minutes. Then, rinse the eggs under cold water and allow to cool. When cool enough to handle, carefully peel the eggs. Cut each egg in half lengthwise and remove the yolks. Place the yolks in a small mixing bowl and smash with the back of a fork. Combine the egg yolks with mayonnaise, mustard, relish, spices, and hot sauce. Add more or less spice and hot sauce, as desired. Spoon the filling back into the egg whites. For a more elegant result, place the filling into a pastry bag and pipe the filling into the egg whites. Garnish with fresh parsley, if desired. Refrigerate until ready to serve.

Makes 24 Deviled Eggs

A little picky-eater tip: When it comes to food, my children can be just as picky as any children, but it doesn’t stop me from exposing them to new flavors or lead me to water-down their meal plans. It can take a child multiple exposures to a new food before they become comfortable with it. Don’t give in to picky eaters. Continue to expose your kiddies to new foods, even foods they’ve vehemently rejected in the past. Typically, when I’m offering something unfamiliar, I pair it with a side of something known and enjoyed. This way, I ensure that everyone has got a little something familiar to fill their bellies, while also providing the opportunity to become more comfortable with a new food.

3 Comments

Posted in Appetizers, Cooking with Kids, Eggs, Food, Recipes, Side Dishes and tagged , , , , , , , , , , , . Bookmark the permalink.

Spanakopita

Posted on December 30, 2010 by amydeline

Back in my pre-stay-at-home mom days, I worked as a teacher and math content coach at an elementary school. Along with my job as the school’s math content coach came the role of test coordinator for the school’s state-mandated annual testing. The task of coordinating testing for the school involved a tedious and meticulous process of coding, counting, training, timing, documenting, and maintaining careful test security for hundreds of test booklets and test content.  It was an exhausting time of year, to say the least. My saving graces during that time were a co-testing coordinator, extra large cups of coffee, and the little pizza shop across the street from the school.

That little pizza shop was always ready with hot slices of pizza, a really great chef’s salad, or my favorite; the Greek spinach pie. I can’t count how many spinach pies, called Spanakopita, I ordered from that little pizza shop, most especially during testing season. Delicate layers of buttery, flakey phyllo dough, filled with a melty spinach and feta combination; my mind will forever associate spinach pie with comfort food.

Spanakopita can be prepared a couple of different ways. It can be layered in a baking dish to create a sliceable “pie” suitable as a side dish with dinner or it can prepared as individual hors d’oeuvres which would be perfect for a New Year’s Eve event or any hors d’oeuvres gathering. However you serve it, the same delicious taste and buttery, flakey layers will scream pure comfort!

Spanakopita

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 small Onion, finely diced
  • 2 teaspoons Garlic, minced
  • 1 (10-ounce) package Frozen Spinach, defrosted and squeezed dry
  • 1/2 cup Feta Cheese, crumbled
  • 1/8 cup Parmesan cheese
  • Salt and Pepper
  • Fillo/Phyllo Dough, defrosted
  • 1 stick Butter, melted

Directions

Heat olive oil in a medium-sized pan over medium heat. Add onion and garlic. Cook for 3-5 minutes until the onion begins to soften. Lower the heat and add the spinach, feta cheese, and parmesan cheese. Stir until the feta has mostly melted and the ingredients are well combined.  Season with salt and pepper, to taste.

To prepare triangular spanakopita hors d’oeuvres, cut the sheets of phyllo into strips, approximately 2 inches wide by 7 inches long. Working with a few strips at a time, brush each strip with melted butter. Place a small spoonful of the spinach filling towards the center of one end. Fold the corner of the filled end up into a triangle. Continue folding the dough up and over to create a triangular packet. If necessary, seal the remaining edge of dough with a little extra melted butter. Place the prepared triangles on a baking sheet. Bake for about 15 minutes in a 350 degrees oven, until golden brown. *See my folding guide below.

To prepare the spanakopita in a baking dish, brush the inside of a 13×9 inch baking dish with melted butter. Cut your phyllo dough to fit the baking dish. Lay one sheet of phyllo in the baking dish. Brush it with melted butter. Place another sheet of phyllo on top. Continue layering the melted butter and phyllo until you have 6-7 layers of phyllo. Then, spread half of the spinach filling on top. Layer another 2-3 sheets of phyllo with melted butter between each sheet. Spread the remaining spinach filling on top. Complete the pie by layering another 6-7 sheets of phyllo dough with melted butter brushed between each sheet. Brush the top of the pie with melted butter. Bake in a 350 degrees oven for about 30 minutes. Cool for a few minutes before slicing into squares.

**As you work with the phyllo dough, keep the excess dough covered by a piece of plastic wrap with a damp towel on top. This will prevent the dough from drying out as you work. Exposed dough will dry out very quickly and become difficult to work with.

Spanakopita Folding Guide

When I prepared the spanakopita, I didn’t have the forethought to take step by step pictures for a folding photo guide. It wasn’t until I sat down to write up this recipe that I realized a photo guide would have been really helpful. Since my spinach filling and phyllo dough are long gone, I’ve made up a little photo guide using a piece of tortilla and raspberry jam which, as it turns out, make a pretty tasty snack. The following pictures should help give you an idea of how to fold the spanakopita.

Place a spoonful of filling in the center of one end.

Fold one corner up and over the filling to meet the opposite edge.

Fold the corner up along the same edge.

Fold it over to meet the opposite edge.

Fold it up along the same edge.

Fold over and seal any remaining dough with a bit of melted butter.

7 Comments

Posted in Appetizers, Baking, Cheese, Food, Main Course, Recipes, Side Dishes, Vegetable and tagged , , , , , , , , . Bookmark the permalink.

New Year’s Eve Hors d’oeuvres Round Up

Posted on December 29, 2010 by amydeline

I’ve said before and I’ll say it again. I love hors d’oeuvres. In my opinion, there’s no better way to entertain, be it for a casual girls’ night in, an elegant cocktail event, or a poker game, than with a selection of tasty hors d’oeuvres. One of my favorite events to host with an all hors d’oeuvres menu is New Year’s Eve. We keep things casual around here; pajamas, champagne, and an all munchies menu. With that in mind, I thought it wise to take a look back at some previously posted hors d’oeuvres and appetizer ideas which work perfectly for a New Year’s bash!

Click on the titles for links to recipes and more info on each idea.

Petite Toasts with Smoked Salmon and Crème Fraiche – Cold smoked salmon with a dollop of crème fraiche. Check near your grocery store’s cheese section for crème fraiche, which is similar to sour cream, only thicker and less sour. If your store doesn’t carry crème fraiche, you can substitute with a bit of sour cream or cream cheese blended with fresh dill.

Feta Cheese Mousse with Summer Fruits – Watermelon and fresh figs will be more difficult to find at this time of year. Substitute with any fresh or dried fruits. Goat cheese would also work well in this recipe and pair deliciously with fruit.

Buffalo Chicken Wing Dip – This one’s a crowd pleaser! Not too pretty to look at, but super tasty. Pair with tortilla chips, fresh celery, or chunks of doughy bread. It can be made ahead, refrigerated, and baked before serving.

Olive Tapenade Three Ways – Three variations on a simple and delicious olive tapenade. My favorite is the sun-dried tomato tapenade. Serve with crackers or slices of baguette.

Asian Style Turkey Meatballs with Hoisin Peanut Sauce – An interesting twist on cocktail meatballs. Prepare ahead of time and reheat before serving. About 15-18 minutes in a 350 degrees oven should do the trick!

Tomatoes, Mozzarella, and Basil Pesto – A classic favorite! Serve with slices of baguette and let your guests construct their own little hors d’oeuvres.

Baked Brie – Fill with apricot preserves or your favorite type of jam. Fresh whole-berry cranberry sauce works well too!

Bacon Stuffed Mushrooms – Omit the bacon for a vegetarian alternative.

Shrimp with Spicy Cocktail Sauce – New Year’s Eve feels like the perfect night for shrimp cocktail! Make your own cocktail sauce and serve with a few wedges of lemon.

Crab-Stuffed Jalapeño Poppers – A fresh and elegant alternative to frozen jalapeño poppers! Certain to clear those sinuses.

Mini Jumbo Lump Crab Cakes with Chipotle Remoulade – My personal favorite of the bunch! Prepare the mini crab cakes exactly as directed for full-sized crab cakes, only smaller. Broil for about a minute less. Serve each bite-sized crab cake with a dollop or drizzle of the remoulade.

Blue Cows in a Blanket – While all your neighbors are serving Pigs in a Blanket, you can stand out with these Blue Cows in a Blanket!! Think mini Bacon Bleu Cheese Burgers wrapped in puff pastry! Ummm….YUM!

Apple Cinnamon Rangoons – I want to marry these little goodies and run away with them to spend our lives together in apple cinnamon bliss. (Don’t tell my husband!)

Spinach Dip with Fried Wonton Chips – A simple prepare-ahead dip. Serve in a bread bowl with chunks of bread for an even easier, and equally delicious, alternative.

Spanakopita – Recipe Coming Tomorrow!!

A Few Other Simple Ideas…

Pigs in a Blanket – People love ’em. Make your own honey mustard sauce by combining dijon mustard with honey, as desired. Or serve with a simple Sweet and Sour sauce made from ketchup, grape jelly, and a splash of Worchestershire sauce.

Dates wrapped in Bacon – I might be making these myself this year. Stuff the dates with goat cheese or bleu cheese, if desired. Wrap each date with a piece of bacon and secure with a toothpick. Bake for about 20 minutes in a 400 degrees oven, until bacon is crispy.

Dried Figs with Goat Cheese and Prosciutto – Easy as it sounds! Cut dried figs in half. Place a small piece of goat cheese on the cut side. Wrap with a piece of prosciutto

Assorted Cheese Tartlettes – A fun alternative to a traditional cheese platter. Purchase pre-made phyllo shells and fill with a variety of cheeses and other toppings. Bake in a 350 degrees oven for about 10 minutes before serving. Try Feta with Olive Tapenade and Pine Nuts, Gorgonzola with Poached Pears and Bacon, Brie with Dried Apricots and Almonds, or Cheddar with Ham and Apples.

15 Comments

Posted in Appetizers, Baking, Burgers, Cheese, Food, Poultry, Recipes, Seafood, Vegetable and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Post Christmas Recovery and Recap

Posted on December 28, 2010 by amydeline

Well, the big day has passed. The carefully wrapped gifts have been enthusiastically unwrapped. The cookies, pies and festive dinners have been prepared and consumed, with minimal leftovers to speak of. New toys have been put through their paces and new clothes have been worn and washed. Our house guests and house pets have all made their way home and all that’s left is to launder the sheets and towels. It was a beautiful holiday filled with laughter, love, and smiles.

And now, things are gradually returning to normal. We’re slowly reclaiming the house from the holidays, sweeping up the pine tree needles, and finding places to stash the new toys. As much as I thrive on the Christmas festivities, I’m looking forward to a bit of normalcy. I’m ready to pack away the cookie sheets for a while and get back to our normal day-to-day cooking and routines.

I must admit, I’ve been feeling a bit of post-holiday indulgence remorse. I ate way too many cookies and slices of eggnog pie “for the baby”, which I’m pretty sure went straight to my hips instead. The measly remainder of holiday cookies have been officially exiled from the house and I’m looking forward to some light, nutritious meals for the sake of my hips. But speaking of the baby, we found out yesterday morning that we are expecting our third boy! Looks like my husband just formed himself a foursome for golf!

I’ll be whipping up some healthy new recipes soon. But first, here’s a quick recap of some of the goodies we enjoyed with our holiday guests.

We started on Christmas Eve Eve (does that make sense?) with a request from my brother-in-law for my Steak Bordelaise Pizza. I’ve shared this recipe for you before, back in my Pizza Dragons and Chairs of Stock post. I guess you can say this is one of my signature dishes. It’s sort of a steak dinner on a pizza crust. This is definitely not your run of the mill pizza. My pizza traditionalist father would be reluctant to call it a pizza at all, but we’re all big fans of the dish around here.

On Christmas Eve, I cooked up a Chicken Parmigiana dinner, complete with spaghetti and toasty hot garlic bread. I’ve been cooking Chicken Parmigiana on Christmas Eve in this house for many years now, long before my husband and I were married and long before this house was our house. I’ll give the Chicken Parm it’s own post with a proper recipe soon, but for now, you can take a look back at my recipe for Eggplant Parmigiana. My Chicken Parm follows the same basic recipe, only substituting breaded thin-cut or pounded chicken breasts for the eggplant. It’s a delicious meal that can be almost fully prepared ahead of time. It’s definitely a satisfying crowd pleaser!

On Christmas, we started with two easy appetizers of Fresh Mozzarella and Tomatoes with Basil Pesto on Baguette and Shrimp with Spicy Cocktail Sauce. You can find my recipe for Basil Pesto back in my Toasted Caprese Sandwich post. For the shrimp, simply boil large de-veined shrimp for a few minutes until they curl and turn bright pink. Or, take the easy route, as I do, and buy a large bag of frozen, peeled, tail-on shrimp and allow them to defrost in the fridge overnight. Make a quick, delicious cocktail sauce by combining about a cup of ketchup with a healthy dose of horseradish (a few heaping tablespoons), a splash of Worchestershire Sauce, splash of Lemon Juice, and splash of Tabasco.

Our Christmas dinner featured Roasted Beef Tenderloin with two sauces. I trimmed and tied a 5 1/2 pound beef tenderloin, rubbed it with olive oil, generously sprinkled with salt and pepper, and roasted in a 425 degrees oven for about 45 minutes. Smaller roasts will cook quicker. On the side, I served a Horseradish Cream Sauce (made with sour cream, a generous amount of horseradish, dash of white wine vinegar, salt and pepper) and a Red Wine Mushroom Sauce, which was simply an adaptation of the Bordelaise Sauce used on my Steak Bordelaise Pizza; a little less wine, slightly less reduced, with sauteed mushrooms added at the end.

On the side, we enjoyed my Cheddar Garlic Biscuits, Spicy Utica Greens, Roasted Garlic Mashed Potatoes, and Roasted Brussel Sprouts with Bacon and Walnuts. Every bit was enjoyed. The brussel sprouts even managed to surprise a few apprehensive diners. For dessert, we enjoyed massive platters of cookies and Chocolate Eggnog Pudding Pie. Overall, it was a simple meal to pull off for a large group, which gave me plenty of downtime to enjoy with the kids and our guests.

It was another truly wonderful Christmas season, topped off by the revelation of our third baby boy! We are so very thankful for all of our blessings. Stay tuned for new recipes, coming up soon!

3 Comments

Posted in Appetizers, Beef, Breads, Cheese, Chocolate, Desserts, Dressings and Condiments, Food, Main Course, Poultry, Recipes, Sauces, Seafood, Side Dishes, Vegetable and tagged , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.
← Older Posts
Newer Posts →
Look, Feel, Live Beautiful

Beauty Awaits

The Gourmand Mom

Good food, seasoned with a dash of life