Thanks for the chopper, ma

I forget how time consuming Crunchy Chicken Casserole can be...it's not hard, but it's a lot of pre-cooking and chopping. So as I stood pouting about my lack of an egg slicer, the lightbulb went on—I got a dicer for Christmas!


If only I'd remembered before I'd chopped onion, celery, and water chestnuts.

Next time. In the meantime, I'll let the Vidalia Chopper speak for itself. (Mama, I love you for loving "As Seen On TV" stuff. Gadgets are fun.)

-posted out of laziness from my iPhone.

I have an idea.

I need to stew on it a bit, but it's incentive to cook new stuff (and in turn write about it). It involves one of my Christmas gifts. (and check out my new TOMs, too! Yay!)



Hmm. Hope everyone had a fabulous Christmas!

That's what I'm talking about.

Cold weather=soup weather. It's Pozole night.





-posted out of laziness from my iPhone.

This is a Thanksgiving post.

I know I'm not even posting in the right month (speaking of...crap, Book Club...), but better late than never, right? It's not like any one is needing holiday recipes in the 4 weeks between Thanks and Xmas. And if you are, well...sorry, my little elves. You're far more festive than I.


Let's start with apps, shall we?

Pretty easy. Chips and dip and salsa, a veggie tray (baby carrots, cukes, bell peppers, celery, raw green beans, snow peas) with dip, and a spinach cheese ball (beautifully rolled, Mrs. B.).


Look how cute I am. I mean, we are.
As for dinner itself, we kept it weirdly traditional this year, at least compared to last year. This turned out to be a good thing, since we ended up hosting a bunch of out-of-towners...many of whom needed their 'traditions.' Boys. (Shaking head) And so to my planned turkey, mashed potatoes and gravy, stuffing, cranberry sauce and tri-tip (hubby's addition), we also added corn, broccoli, and sweet potato casserole. (Guests were in charge of booze and dessert. Many thanks to Big Perm for the pumpkin pies. Delicious. As for the nickname, just go with it—for once, I didn't make it up.)

Let's focus on said casserole, shall we? Show of hands...who likes sweet potato casserole? You know, the one with marshmallows on top? That's actually made from yams, not sweet potatoes? Anyone? If you do, well, here's another recipe for it. If you don't, well, you might now. I even surprised myself with this one. Thanks, Mom, for the base for this recipe. For some reason this wasn't as sweet as I remember yours being, but I've refused to taste it for the past, oh, 20 years, so forgive any false memories.

Sweet Yams
About 4 medium large yams, peeled, quartered, and sliced
All spice
About 2 or 3 tbsp margarine
about 3 tbsp brown sugar
About 1/4 cup crushed pineapple
good pinch salt
mini marshmallows

Steam yams in steamer with allspice (I have a steamer with a screen for spices...if you have that, go for it. Otherwise, just steam however you steam veggies—If you don't, buy something that lets you. And eat some veggies, damnit—then add a pinch of all spice in the next step) about 20 minutes or until soft.

Preheat oven to 375 (or 400 or whatever your bird is at).
In large bowl, mash yams, margarine and brown sugar, then stir in pineapple and salt. Cover with marshmallows, cook about 35 minutes or until hot and marshmallows begin to brown.

As for the enormous 21lb bird...I totally threw my back out with this monster. After I got rid of all the nastiness inside (neck, giblets, ick), I rubbed the whole thing with a butter/fresh sage/S+P mix, rubbing as much under the skin as I could, too, then baked the whole thing at 375 for about 4 hours. (About 20 minutes less than I was 'supposed to,' and then wrapped it in foil, breast side down, for about 45 minutes. SO JUICY!) Annnd...voila.


I think everyone was happy. Or full, at the very least. And now I guess this means I should break out the Christmas decorations...and finish my book club blog. Sigh. One thing at a time...

This is not a Thanksgiving post.

Just wanted to make that clear from the get-go. Yes, turkey day was like 2 weeks ago. My bad.

But no, this is a rant about soup. Canned soup. Campbell's canned soup, to be exact.

The thing about Campbell's that bugs me is that Campbell's always tastes like Campbell's...in other words, all of their (broth-based condensed soups, at least) taste exactly the same. Is this a bad thing? Well...it's not a good thing, let me put it that way. Give me some variety! Chicken Noodle, Chicken with Rice, Chicken with Stars...one soup, different filler. Whatever. Not like I ever eat them, so I really don't care.

However. They now have this new "Taste Sensations" line, including a Won Ton variety. Now, we know how I feel about soup, Asian soup in particular...I can eat it all.day.long. So obviously I had to try it.



Hmm. Turns out I could have just eaten a can of Chicken Noodle; it tastes exactly the same. Even the 'wontons' were just little pasta pillows-thick and virtually empty. Bleh. On the upside, a whole can is only 125 calories. And I like eating entire cans of things.

Just in case anyone has seen this line and was curious...it's what I'm here for.

-posted out of laziness from my iPhone.

Here we go.

Going traditional this year... a (22lb) turkey. tri-tip. stuffing. potatoes and gravy. corn. broccoli. sweet potatoes. rolls. homemade cranberry sauce.

Wish us luck.

Two things. Well, kinda three. Plus.

One.
For all you Kern County kids that read, I'd like to ask a favor: Don't request "The Particular Sadness of Lemon Cake." Just made my infinitely slow way through "Love in the Time of Cholera," and now have only three days to read the entire book. If no one wants it, I can renew. Otherwise, I pay a fee. And I don't do late fees...it's the #1 reason I switched from Blockbuster to Netflix. I tried to read it all today, but before I started, vacuuming, freelance jobs, room re-organizing, cooking, and general time wasting happened...Instead, I'm on pg. 11.

Two.
I'm not above shameless self promotion. If any of you live in town or are visiting/passing through Bakersfield and need a bit of, um, tidying up, call my girl Leah. You will not regret it. www.brazilianwaxboutique.com
Yes, I designed her site. And am a client. Web is not my first talent, but I can make it happen. But no lie, she's amazing. Call her. And if you need design stuff-brochures, cards, ads, web, call me. Message me or comment me for rates/info.

Three.
Do you guys listen to Ingrid Michaelson? If not...if you're a Grey's Anatomy fan, change your answer right now. She pretty much dominates their soundtrack. Look her up. You won't regret it. (She's kept me company all night tonight, as she does about 3 days a week at work). Chill, honest, sweet, fun. Love her.

Three.2

Ah, progress.

Eating my words.

In a good way.

Proving good things come from simple recipes (and quickly). So. Good. Makes me sorry hubby didn't get any. Cause I totally didn't leave him leftovers...sorry, honey. It was soft (and not soup!!) and delicious. Hopefully your pizza was good? (If not...it was free ;) )
P.S., do we like my new camera? Haven't replaced my DSLR, but I did get a new Canon Powershot Point and Shoot, which so far...so good. Plus..how cute is it? Tiny and powder blue. Hee. Such a sucker for color.


Spinach Risotto Stuffed Portabella
Olive oil
Two-pack of portabella mushrooms
1/2 cup arborio rice
3 garlic cloves, chopped
1 and 1/4 cup chicken stock
1/2 cup vermouth or white wine
Water as needed
A couple cups baby spinach
About an ounce crumbled blue cheese
Fresh ground pepper to taste

Remove the gills and stems from both mushrooms. Chopped one roughly, leave the other alone.

In Saute pan, heat olive oil and garlic til fragrant. Add rice. Saute over medium high about 5 minutes, then add vermouth. Stir frequently while it cooks down. Then add 1/2 cup stock, let cook down while stirring. Add chopped mushroom, keep stirring. Repeat with rest of stock. When almost cooked through, add spinach. When wilted and rice is cooked to taste (kinda velvety), add blue cheese and pepper. Mix in, cover, and remove from heat.

In small saute pan, spray with cooking oil, and cook whole portabella about 4 minutes a side, adding some water to help steam it. When cooked through, remove from heat.

Serve with a scoop of rice on plate, then mushroom, cap-side down, filled with another scoop of rice. Serves one with leftover rice. (To serve two, get two mushroom packs, then just serve rice in cap, not underneath).

My Top Ten Go-Tos.

I had an interesting request for a blog topic a couple days ago, and as I aim to please (and have no better ideas for tonight-I'm back on a liquid diet after my embarrassingly stupid jaw injury is acting up again, so I've had nothing but Fresh & Easy soup for the past few meals), here it is:

"What if you could only have 10 things in your fridge, what would they be??"

Well, Jess, excellent question. I assume you aren't looking for me to say the ten things currently in my fridge, cause right now we're looking at beer, wine, tequila, romaine, pickles, olives, and a shit-ton of condiments. We haven't been shopping this week...trying to keep the fridge empty for the massive Thanksgiving shopping trip happening this weekend. I'm also counting items I like in my pantry. (Go to the side and choose the label 'desperation' if you don't know why.)

Oh, and I'm not counting olive oil, salt or pepper, btw. They don't count. Yet are used pretty much every night. Oh, and Jess..I know you have (adorable) little ones...as you know, I don't. So hopefully these aren't too 'adult' only...I wasn't a picky kid, but I know how some kids are.

Anyway. Here we go:
1. Garlic
I always, always have garlic on hand. Fresh. Powdered, too, but that's typically reserved for times of extreme desperation/laziness.


2. Onions
Green, red, yellow, occasionally white. Yellow for Indian/mid-west Grandma food, red and/or green for pretty much any and everything else. Don't underestimate the shallot, either. Yum.


3. Fresh Herbs
I typically have basil and cilantro, and when I'm stocking up, rosemary and fresh thyme. Makes such a difference.


4. Frozen Poultry
I stock up on frozen boneless chicken breasts and lean ground turkey. Endless possibilities with either, especially the chicken.


5. Pasta
I ALWAYS have some sort of noodles around. "Regular" pasta (generally penne or linguine), rice noodles, and/or bean thread noodles. Depending on which I've got, add some of that poultry and you've got a quick base for asian food or just a pantry-pasta.


6. Canned Diced Tomatoes
I almost always have a back up can of diced tomatoes in the pantry. I think they're the most versatile of the canned tomato bunch.


7. Rice/Quinoa
Risotto is the easiest one-pot meal you can make, and rice makes a filling base for just about anything with chicken/sauce in it. I always have basmati rice (not the best for risotto, however), but I try to keep arborio or white rice around for that purpose. Same goes for quinoa.


8. Tuna
Canned tuna takes me far. I either mix it with cooked rice, cilantro, sriracha, green onion and lime for a quick bowl of awesomeness, or mix it with some mayo, lettuce, onion, cucumber, a hard boiled egg, and tomato for a great tuna salad. Or you know, throw it on some bread. Oh, and always water packed. Oil packed is just gross (not to mention full of unnecessary calories).


9. Cream of Mushroom Soup
By itself. Mixed with rice and chicken. Mixed with tuna and pasta (and cooked edamame!). Mmm. Mmm. Mmm. Oh, and for soup, you have to go with the original. With 1% milk, not water. For cooking, the low sodium stuff is just fine. Reduced fat, however, not so much.


10. Veggies. Green ones.
Spinach, lettuce, broccoli, brussels, asparagus or green beans. At least one of those is always in my fridge. The husband and I like our veggies, what can I say? And if don't have fresh, we like to stock up on canned asparagus and green beans (and he likes spinach), so we almost always have a quick green side to dinner.


Runners Up:
Cheese. The stinkier the better, Gorgonzola, goat, romano...I usually have all of those
Citrus (lime and lemons)
Mushrooms
Black beans (although I also like cannellini and kidney)
Chicken bouillon powder (Yes, Mom, I know it's not good for me. But it makes everything that needs water-including rice-so much better)
Barilla Marina with Mushroom sauce (Hubby still adds onion and garlic, but it's good in a pinch without anything)

Good Question! This was fun. Anybody else??

Six ingredients(ish) or less.

I love Italian Wedding Soup. I make it every chance I get...but as we're counting calories again, I wanted to make something in between that and my fave simple chicken/cabbage soup recipe, thinking I could avoid pasta if I combined cabbage and meatballs. It worked. Easy, yummy, great for sickies like me (I have a never-ending cold).

Oh, and I don't count S&P, fish sauce or sriracha as ingredients, cause the first two are totally to taste. And the fish sauce is optional.

And so, here we go.

"Thai" Wedding Soup
Half to one head of cabbage, roughly chopped
12-14 cups chicken broth
One package lean ground turkey
One egg
About 4 large cloves garlic, minced
Dried basil, about a tsp
S&P, good pinch each
Sriracha, at least 1 tsp
Fish sauce, about a tbsp or so

Heat broth in stock pot til boiling. In the meantime, mix turkey, garlic, egg, and basil in a large bowl (use your hands).

Once broth is boiling, roll medium large meatballs (less than 2 inches across) between your hands, and drop slowly into soup. Let boil slowly about 15 minutes, then stir in sriracha, cabbage and fish sauce. Cook another 10 minutes or until cabbage is cooked.

______________

Once that short-list meal panned out (and fed me for 5 meals over 3 days), I decided to try again with chicken. I figure stuffing is always easy and quick, so I could use the opportunity to play...and baked goat cheese stuffed chicken with proscuitto sounded like a winner.



Prosciutto Wrapped Chicken
6 thin slices prosciutto
2 6oz chicken breasts
2 oz herbed goat cheese
S&P, a pinch each
honey (1 tbsp ish)
balsamic vinegar, about 3 tbsp
1/4 tsp pepper

Heat oven to 425, Arrange three pieces of prosciutto side by side. Take one piece of chicken and make a slit longways. Stuff with 1 oz of goat cheese. sprinkle with salt and pepper, then wrap the chicken with the prosciutto. Repeat with other breast. Spray both with olive oil spray, place on roast rack (or cookie sheet) and cook for about 25-30min or until cooked through.

If you want to try a balsamic glaze on it, heat the honey, vinegar and pepper over medium high until it reduces a bit (5 min+) Pour over chicken (and rice, etc.)



-posted out of laziness from my iPhone.