Spring Has Sprung!!

Hello,

Spring has definitely sprung!  I was at work yesterday and the birds were chirping outside.  I went outside to see just how warm it was and before me was a mother duck and 10 of her little ducklings swimming in a water puddle.  It was amazing....  So that's when I got the idea to make a very spring type dish.  I made an easy version of "Tabbouleh".  Tabbouleh is very spring like with fresh tomatoes and herbs.

"Cous Cous"

Typical Tabbouleh is made with Bulgar wheat.  I decided that to make an easy version I would use, "cous cous".  I love cous cous!  It can be made many different ways and it makes a great Tabbouleh.  Cook your cous cous according to the directions on the box which is usually 2 cups of bowling water to 1 box of cous cous.  I like to add salt and olive oil to the water while it's bowling.   I think its easy to prepare the cous cous by pouring the water over the cous cous in a bowl and cover with plastic wrap so the steam does not escape.  You know your cous cous is ready when the water has completely left the bowl and the cous cous is soft. 

"UMM UMM GOOD!!"

While you are waiting for the cous cous to get ready, you can start chopping the other ingredients.  I like to use fresh tomatoes, parsley, mint, and spring onions.  The fresher the ingredients the better.  Before you chop your tomatoes it is best to seed them ( remove all the seeds and juice).  I like to cut the tomatoes around the middle of the tomatoes and use my fingers to get all the seeds out of the pockets of the tomatoes.  Any extra liquid you can remove from your vegetables the better for your salad.  The tomatoes should be chopped small.  As you can see from the photos there is a lot of herbs in this salad.  I use equal amounts of parsley and mint all chopped small.  Slice the green onions as thin as you can.  Depending on your own taste buds will decide on how much lemon juice you would use.  Using fresh lemon juice is definitely better in this dish.  Just be careful of the seeds!  Add more olive oil and taste it for salt and pepper.  Once you decide that it has enough flavors for you then it is ready!  I hope you enjoy this easy version on Tabbouleh and I am sure your family will at the next family gathering.

INGREDIENTS:
COUS COUS
TOMATOES
PARSLEY
MINT
SPRING ONION (GREEN ONION)
LEMONS
OLIVE OIL
SALT AND PEPPER

MO

Not Your Typical Shrimp Salad!

"Shrimp Salad"

 Hello,
This is not your typical "Shrimp Salad".  I was recently requested by a customer to make a shrimp salad without mayonnaise.  At first I was thinking "What the *^%?", but then I thought "Hmmm!  I could do this".  So I came up with this idea.  First I steamed some shrimp in salty water flavored with onion and lemons.  Just throw in the whole onion and lemon both cut in half.  While waiting for the water to boil you can begin cutting your vegetables.  For this particular salad I chose: carrots, peppers, celery, zucchini, and green onions.  Everything is cut thin and long in what most may consider a julienned type cut or matchsticks.  The way you cut it is completely up to you. 

"Yummy!"

Once your flavored water starts to boil you then add your shrimp.  Please be careful not to over cook your shrimp no one likes rubbery shrimp.  Once you remove your shrimp it would be best to cool them before adding them to your salad.   While waiting on your shrimp to cool you can chop some from fresh parsley and throw in some capers for an additional burst of flavor.  With this salad I made a vinaigrette. 
So in your Cuisinart, blender, or in a bowl using a hand blender add the following: a small shallot, Dijon mustard, lemon juice, and seasoned rice vinegar, garlic clove, and salt and pepper.  After you have mixed the top ingredients slowly add in olive oil while either machine is blending all the ingredients,  adding just enough to make your vinaigrette. (also great on a lettuce salad)  Always taste the vinaigrette and adjust it to suit your taste buds before adding it to your shrimp and vegetables.  So now that everything is chopped, cooled, and blended it is now time to mix everything together.  This is a great summer dish and it would even work being adding to some pasta of your choice to stretch it for large families.  I hope you enjoy!!

INGREDIENTS:
SHRIMP (COOKED IN WATER, LEMON, SALT AND ONION)

CARROTS
ZUCCHINI
GREEN ONION
RED AND YELLOW PEPPERS
CELERY
PARSLEY
CAPERS

VINAIGRETTE:
SHALLOT
GARLIC CLOVE
LEMON JUICE
SEASONED RICE VINEGAR
DIJON MUSTARD
SALT AND PEPPER
OLIVE OIL

ENJOY,

MO

It's Been a While!!

Hello,

I know it has been some time since I last posted.   Life has been busy and I have been rushed.  Oh well its over now and I getting back into the grove of getting back on track.  Thanks to all of you that have been following me.  I am back now!! Sorry for the delay!!

Mo

Its Lent.... Have Shrimp

Hello,

I know not everyone does Lent, but I thought it was a snappier title.  Much better than "Shrimp"!!  Well like usual I got creative last night.  I had just finished peeling 5 lbs of shrimp with the thoughts of steaming them for shrimp cocktail.  That idea soon passed with a little inspiration.  A bag of already chopped onions and a large container of whole garlic cloves.  I decided to make some garlic shrimp.  You will be surprised where inspiration comes from.

"Garlic Shrimp"

I was told they were very very good!! I had to take the words of three others who wanted "seconds and thirds", word for it.

So first peel and de-vein (remove the gross part on the back of the shrimp).  I won't say exactly what it is, its not very appetizing.  Okay moving on.  I left the tails on, but you can remove them if you would like.  With 5lbs of shrimp I used about 1 large chopped onion, 5 garlic cloves rough chopped and 1 1/2 lemons.  So you can guesstimate for the amount of shrimp you have on hand.

In a large frying pan add olive oil about 3 tablespoons or enough to saute everything without sticking.  Get the pan hot without smoking add your chopped onion and garlic.  Saute these items for about 3-5 minutes.  Meanwhile salt and pepper your dry shrimp.  Once your onions are done add the shrimp and keep stirring.  I didn't want the shrimp to over cook some and not the others so I kept stirring.  "No One Likes Rubbery Shrimp".  Once the shrimp are done remove it from the stove top and squeeze in fresh lemon juice.  Keeping an eye out for those pesky seeds.

I was surprised the great smell that this recipe gave off !! I hope you will enjoy them as much as the ladies at my job did sampling them for me.

Enjoy,

Mo

I Was Challenged

Hello,

Recently a friend, whom we will just call "J.R." he knows whom I am referring to, challenged me to come up with recipes from left overs.  I am always up for a challenge!! The problem is of course when I come up with ideas I forget to document them either with a picture or by writing down what was in it.  So the other night I had to come up with a quick dinner and had no idea what to make.  When I went into the refrigerator for the millionth time I saw that I had some steamed shrimp left over and decided I would do something with that.

"Shrimp Pasta"

Sorry it isn't on a beautiful plate, we had already began eating when I realized "OMG I should take a picture of this because "J.R." has challenged me!!  So I ran to the kitchen and snapped a picture in the pot.  I know tacky, but I got it!!

So the left overs are the steamed shrimp that I removed all of the tails from.  In a frying pan I added a little olive oil, large strips of peppers (color of your choice) and red onion.  I added garlic and crushed red pepper flakes to the veggies.  While I am sauteing the veggies I start cooking the spaghetti pasta in salted water.

"Shrimp Pasta"

Don't over cook the peppers, but once they become limp I added some frozen peas, fresh lemon and the cooked shrimp.  Since the shrimp are already cooked you only have to warm them.  If you over heat the shrimp they will become rubbery.  No one likes a rubbery shrimp!!   Once the pasta is finished drain and toss with olive oil Parmesan cheese and squeeze in some fresh lemon juice.  "Watch out for seeds" Now combine both items and blend well.  Taste for salt and flavor and add more red pepper flakes, salt, or cheese if you would like.  Once I put the meal on the plates I topped them with extra Parmesan and crushed red peppers to those that like it SPICY!!

Enjoy,

Mo
PS:  "J.R." Be on the look out for more ideas from left overs I have not forgotten our challenge!!

Missing...

Hello,

This has been a busy couple of weeks.  Sorry for not writing for so long.  With kids being sick, myself being sick, and working to support my kids,  I have not had a great opportunity to participate in what I really enjoy doing.  I am back so be on the look out for new ideas that are floating in my head.....

Mo

Quick Cacciatore

Hi,

Do you like "Chicken Cacciatore"?  I like it, but I like most chicken dishes.  I think I could eat chicken everyday.  Usually when you have Chicken Cacciatore its usually with chicken that is still on the bone.  This recipe I made is quick and in a hurry, but just as tasty.  I like to use boneless skinless chicken breast. 

"Chicken Cacciatore"

First I like to trim any extra fat off of the chicken breast and season it with dried basil, fresh garlic, salt, pepper, and olive oil.  Get a frying pan nice and hot and brown your chicken to a nice color.  Once it is browned place it in the oven 400F degrees and finish cooking for 10-15 minutes until it reaches 165F degrees or higher.  Not to high or you will have dry chicken.  While your chicken is cooking in the oven I like to add to the same frying pan the following items to make the sauce: sliced mushrooms, onions, green peppers and chopped garlic.  Saute all the vegetables and add a splash of white or red wine to deglaze the pan.  When you deglaze you remove any of the brown that was stuck to the bottom of the pan from browning the chicken, it has plenty of flavor.  If you don't like to use wine you can also deglaze with chicken broth or a splash of water.  If you do choose to use wine be careful because the alcohol could catch fire and burn off in the pan.  Once this is finished deglazing add canned tomatoes and fresh or dried basil.  Simmer the sauce until it reaches a nice consistency and all the vegetables are tender. 

"Chicken Cacciatore"

I like to add a little sugar to this dish when ever I use canned tomatoes to cut the bitterness, but just a little. Check for salt and pepper and adjust it as needed.  Now that the sauce is ready and the chicken is out of the oven it is time to put the two together.  I like to add the juice that comes off of the cooked chicken to the sauce as well.  More flavor the better.  Place the chicken on your plate and spoon your sauce over it.  YUMMY!!!! Wishing I had some right now.  This dish would taste good being served with some steamed green beans and either some spaghetti noodles sprinkled with Parmesan cheese or some creamy mashed potatoes.  Okay I'm getting very hungry now..............................................
I hope you enjoyed

INGREDIENTS:
BONELESS CHICKEN BREAST
SLICED ONION
SLICED MUSHROOMS
SLICED GREEN PEPPERS
GARLIC (FRESH OR DRIED)
BASIL (FRESH OR DRIED)
CANNED TOMATOES
OLIVE OIL
SUGAR
SALT AND PEPPER

Mo

Thank You!!!

Thank You To Everyone !!! 

Thank you to anyone who has visited my blog in the last few months it has been up and running.  As of today I have had my 2000th visitor.  Who would of thought the things I had to say would have been so popular.  Thank You again and I will keep my ideas coming!!

Mo

Green Bean Salad

Hello,

I hope everyone has been enjoying my blog.  I don't know about anyone else, but sometimes I have to do a little stretching of my ingredients to make enough for everyone.  Just recently I had to do that.  I made a Green Bean Salad.   First thing you need to do is prepare your green beans for this salad.  You must first begin by snipping your green beans and cooking them in a big pot of boiling salty water to your desired tenderness.

"Green Bean Salad"

While prepping my green beans I drained and rinsed a can of beans. In this recipe I used red kidney beans.  I had some roasted wild mushrooms that I added to this recipe.  It isn't necessary to add what I add to my salad, but you can add what ever you would like.  I also added some chopped sun-dried tomatoes, diced red onion, olive oil, garlic, salt and pepper.  You can add olives, diced peppers or any other type of ingredients to make this dish your own.  I hope your dish is enjoyed by everyone.

Mo

One Pot Meal....

Hello,

I like to eat rice.  I prefer to make brown rice at home, but I do eat regular white rice when I am at work.  The other day I wanted to make a meal our of rice.  Sort of a one pot wonder.  So I made what could be considered Jambalaya.  It was soooo good!! I know I am always patting myself  on the back, but this was good.  I took the picture to early but didn't want to forget.  Once I let the dish rest it looked even nicer and taste even better.  

"Seafood Jambalaya"

Okay time to recall just how I made this dish.  Basically you can add whatever meat or non meat items you would like but this particular dish I used the following ingredients:

INGREDIENTS:
DICED YELLOW ONION
DICED CELERY
DICED GREEN PEPPER
DICED HAM
PEELED AND DE-VEINED SHRIMP
JUMBO LUMP CRAB
CANNED TOMATOES
CHICKEN BROTH
LONG GRAIN RICE
THYME AND PARSLEY
GARLIC
SALT AND PEPPER AND CAYENNE PEPPER

First dice your vegetables and ham and brown it in a large pan.  Once the vegetables are done add dry thyme, canned tomatoes, and garlic.  Saute this for a couple of minutes.  You should have enough tomatoes that its saucy.  Add your rice and enough broth.  To cook rice you use 2 times the amount of broth than the rice.  So if you are adding 2 cups of rice add 4 cups of broth.  If you don't have broth water would be fine.  Once the mixture comes to a boil turn  down the flame on your pot and cover it with a lid.  Set your timer for 5 minutes.  After 5 minutes add cayenne to your liking and shrimp and crab.   Recover the pot and continue to cook for 15 minutes more.  Regular rice only takes about 20minutes to cook.  Now that your time is up you should have a saucy pot of food.  Remove the lid add the parsley and let the dish rest for about 10 minutes before serving.  The remaining liquid will absorb some and your meal will be delicious.  Before serving don't forget to taste for quality control.  Add salt and pepper and adjust the cayenne if its not spicy enough for you and your guest.

Enjoy,

Mo

What'ts That Green Stuff??

"Spinach Pesto Pasta"

Hello,

Have you ever heard of "Pesto"?  Usually pesto is made with fresh basil, Parmesan cheese, garlic, walnuts or pine nuts, olive oil, salt and pepper.  Just recently I needed a new pasta at work.  I am sure those who have followed my blog realize I get my most creative.  So I went to my fridge in hopes to find some pesto either with basil or sun dried tomatoes.  Didn't see either.... "Now what do I do?"

"Spinach Pesto on Spaghetti"

DING DING!!!! Spinach pesto!!! Yes you read me right spinach pesto.  I took two big handfuls of spinach added it to the Cuisinart, 1 handful of toasted walnuts, lots of garlic, couple handfuls of Parmesan cheese, salt, pepper, and olive oil.  Then I hit the power button.  Boy was it bright green.  Much brighter than regular pesto, but I liked it.  You can add this or any pesto to any type of pasta.  I have used it on Spaghetti, Penne Pasta, and Tortellini filled with cheese. 

This recipe I used Spaghetti Pasta, Spinach Pesto, Sun dried Tomatoes, walnuts, olive oil, salt and pepper.  I like to toss in a little of whatever kind of nut I used in the pesto.  This way you don't have to worry about a food allergy because people will be able to see the nuts if they are allergic to it or not. You can add whatever type of ingredients you would like to your dish have fun with it.
I was very surprised that this actually taste so good.  My favorite pesto is still sun dried tomatoes, I will tell you all about that one another day.  Enjoy!!

INGREDIENTS:
SPINACH
WALNUTS
OLIVE OIL
GARLIC
PARMESAN CHEESE
SALT AND PEPPER

PASTA:
SPAGHETTI OR PASTA OF YOUR CHOICE
OLIVE OIL
SPINACH PESTO
WALNUTS OR PINE NUTS
SUN DRIED TOMATOES CHOPPED
SALT AND PEPPER IF NEEDED

Mo

Stuffed Pork Loin......

Hello,

Its been a while since I have posted sorry if anyone has come here and haven't found anything to there liking.  Recently I posted on my How To: page "How To Butterfly A Pork Loin".  I thought since I posted it I should at least give my idea of what to stuff it with.

"Stuffed Pork Loin"

You can stuff it with whatever you would like, but this particular Pork Loin I stuffed with dried fruit.  I like to take whatever dried fruit I have available.   I do however prefer to use the following: Dried Apples, Figs, Cranberries, and Apricots.  If you have other dried fruit available feel free to use what you like instead.

To get the fruit ready for stuffing I prefer to cook them.  In a small pot I add all the fruit that I would need, chopped yellow onion, dry or fresh thyme, salt, pepper, and a piece of butter.  After all of the ingredients are ready I cover them with water.  Just enough water to cover nothing more,  to much water would make it be soupy. You don't want that!  After the fruit becomes very soft and the water is just about gone you can remove it from the stove and cool it off.  I prefer to have the filling made the day before I have to stuff the loin. 

After you have butterflied your pork loin which you will see in my "How To" video you will place your filling on your meat and roll up.  I used to and many people still do,  like to tie the meat with cooking string.  I rather not these days.  Extra step for the same results I think. 

"Sliced Pork Loin"

Place your meat in a baking pan sprinkle with coarse black pepper, salt, and olive oil.  Cover with a lid or aluminum foil.  Your oven should be preheated at 400F degrees.  I prefer to bake it covered for the first 45 minutes and remove the covering so it can get some good coloring.  I then depending on the size of your loin continue to cook for an additional 30- 45 minutes or until done.  I try to reach at least 160-165 degrees on my meat thermometer.  You can tell from the picture to the right that if you rolled it properly it looks nice how the meat and fruit is wrapped together.  Try not to cut the meat to hot or it tends to fall apart.
Good luck and let me know what you stuff your next piece of meat with.

 Mo

Stuffing Your Chicken Breast

Hello,

Recently I wrote a post on how to stuff a chicken breast.  A chicken breast can be stuffed with pretty much anything.  Herb bread stuffing, sauteed vegetables, spinach and cheese, etc.  I posted a video on my "How To" page of how to butterfly a chicken breast.  You can go to my "How To" page and watch several other videos of "How to".

Mo

Information:

Hello,

I don't know how many of my followers are coffee drinkers, but I do know we all are in the same boat of wanting to save some cash.  If you noticed the ad to the right for coffee I have a savings for you:

  Free Shipping on order $35+
- Use coupon code for $5 off your first coffee purchase- BLOGME5

Every little bit helps so I thought I would spread the word.

Mo

Information:

This is not my typical post, but I wanted to share with you all the following information that I found:

Are you in the need for some new dishes for your home?  I am not, but I do love nice dishes.  When I got married I actually asked for platters and bowls for my new home because I like to dress a nice table when I have a party.

Today I checked out "Cream Embossed Dinnerware".  I never knew what "embossed dinnerware was until tonight.  You must check it out to know exactly what I am talking about but I will try my best to describe it.  If you ever saw dinnerware and the design was raised so the plate wasn't so flat, that is "embossed".  It is very pretty from what I saw.   There's even a set of dinnerware with seashells on it. Those are my favorite.  Some of the prices are expensive for my wallet these days, but I didn't realize I could find a really nice pattern at my local "Target". 

Okay during the summer I like to invite some family and friends to a BBQ at my home a few times during the summer.  Usually I would have soda, water, kids drinks, and alcohol all stuffed in a cooler, but today I saw "Galvanized Beverage Tubs".  It is the coolest thing to have for an outdoors or even indoors party.  They even come with legs so its not sitting on the ground or needing to find table space.  I saw one where you could actually personalize it with your family name on the outside of it.  The cost was reasonable and anyone could afford it.  I am seriously considering one for this summer.

I am sure many of you have noticed that I do not do a lot of desserts in my blog, this is because I am not a big fan of them.  One because unlike cooking a savory dish which you can add a little this add a little that, desserts are pretty specific.  If you make a cake and don't add the right amounts there usually isn't any saving this dish.  I do on the other hand like to make things that can be individual per guest.  Such as ice cream or parfaits, etc.  "Glass Dessert Dishes" are perfect for these types of desserts.  With a glass dish you can layer the desserts with fruit or cake and show off the beautiful layers.  It makes your guest think you spent a lot of time on them.  I like it when they think I have been working hard in the kitchen for them.  Makes them enjoy it that much more.

I hope this bit of information was helpful let me know what you think.

Mo

Stuff My What???

Hello,

Everyday when I am at work we prepare a boneless chicken breast dish for sale.  The other day I decided to make the chicken dish, so like usual it is something that we haven't had before.  Don't ask me why I am always going out of the box.  I just like to be different I guess! 

Once I trimmed the chicken breast of all the excess skin and fat that was left on it, I had to decide what to make with it.   Don't you just hate when you pay for the fat and excess skin?  I know I do...  These particular chicken breast were rather thick this time around, so I decided to "STUFF THEM"!!!

"Stuffed Chicken Breast"

Everyone loves a stuffed chicken breast.  Now the question I had to ask myself was, what was I going to stuff them with?  I never want to spend to much time on it so I remembered seeing some flame roasted peppers and onions in the freezer. "Why we would have ordered this I have no idea...But it worked out in my favor this time"  So I decided to stuff it with the flamed roasted peppers and onions, some oven roasted tomatoes, chopped fresh basil and feta cheese.  Had no clue how it would turn out but it was "DELICIOUS".

The first step in stuffing a chicken breast is butterflying it.  Butterflying is when you cut open the breast without cutting it into two pieces.  I will post a "How To" video on how I prefer to butterfly a chicken breast soon.  So be on the look out for that.  So good luck when you try this dish.  I prefer to use a very sharp paring knife.  Lay the breast flat and with the pointed part of the knife carefully cut down the side of the breast to make a butterfly.

INGREDIENTS:
BONELESS SKINLESS CHICKEN BREAST
FRESH PEPPERS AND ONIONS
OVEN ROASTED TOMATOES
FRESH BASIL
FETA
GARLIC
OLIVE OIL
SALT AND PEPPER
PAPRIKA 

The filling: since everyone won't have already prepared fire roasted peppers and onions I would recommend the following:  slicing some peppers of your choice and onions and sauteing them in the frying pan with garlic, salt and pepper, add oven roasted tomatoes or sun-dried tomatoes, fresh chopped basil and crumbled feta.  With your chicken add salt and pepper, garlic and olive oil.  Stuff your chicken breast not so it is over stuffed but just enough to close the chicken breast.  I like to add some color to the chicken so I don't have to brown it in a pan by sprinkling it with paprika.  Place the stuffed breast in a baking dish and bake for 25 - 30 minutes in a 400F degree oven.  This recipe was very good, but you can stuff your chicken with anything you would like.  A bread stuffing, sauted spinach and pinenuts, a cheese blend, etc.  The possibilties are endless.  Let me know what you came up with.

Mo

Prices Are Going Up....

I have a little FYI for everyone:


I don't know if everyone realizes that I work for a local gourmet-to-go and catering shop.  I've worked here since I was 19 years old.  All of our ingredients we get at wholesale prices.  I was informed yesterday that "ground beef" was going way up in price.  So I just wanted to let everyone know that reads my blog, that may be affected by this.

So if you are a ground beef eater, you may want to stock up on ground beef this week especially if it's on sale at your local grocer.  You can buy it and freeze it for future use.  According to the USDA you can keep ground beef in your freezer for 4 months before it starts the process of getting freezer burned.  You need to make sure your freezer is working properly.  I've actually kept ground beef longer than that.  I used a food saver machine to suck all the air out of the package.  Air is the biggest killer of meat and most foods I think.

I am not a big ground beef eater.  So if you are looking for an alternative you can substitute with ground turkey or ground chicken.  Not only can you save a few dollars some times you can also save some calories.  I try to make the substitute whenever I can.

Well I hope this is helpful to all that it will affect.

Mo 

New Year, New Ideas...

Hello,

Happy New Year!! I hope everyone's New Years celebration was all that you wanted it to be and more.  I kept my celebration to a minimum, stayed up  until the count down and then went to bed.

With a "New Year" comes "New Ideas" in the kitchen.  I know everyone is thinking about their New Years Resolutions, which we make every year.  Like most it is to get healthy and drop a few pounds.  Some will keep them, many will start, and most will say "Screw it!!"  This year I like many others, will try and get healthy and drop a few pounds.  I am starting in my kitchen! 

"Roasted Cauliflower w/Garlic and Parmesan"

I personally love to eat my vegetables, but eating them the same way every time can get "BORING".  I love roasted vegetables.  You  can pretty much roast anything.  To try and get a variety of vegetables into my diet I wanted to try cauliflower.  By the way I don't like cauliflower.  I love broccoli, but cauliflower to me just has a different taste I can't get pass.  So in thinking of the idea "You can roast anything" I decided to see if I could make cauliflower taste delicious.

I made "Roasted Cauliflower with Garlic and Parmesan Cheese".  It was "DELICIOUS"!!!
Cut your cauliflower into florets not to large.  In a bowl  mix a little garlic, salt, pepper, a little Parmesan Cheese and olive oil.  Mix everything together with the cauliflower, put it onto a cooking pan and roast 400F degrees until the stems are soft to your liking.  There should be some color on your cauliflower.  If you already like cauliflower you will love this dish and if you don't you will now love cauliflower.  Enjoy!!!

Mo