24 Jun

fujdge1This recipe is courtesy of the wife via my mother-in-law.  I have never made it myself (although I have sampled it a time or two). Personally, anything you have to constantly stir is not simple kitchen to me, but other than that it is an easy chocolate fix. My idea of easy is mix it up and stick it in the oven – preferably of the lemon and cream cheese flavor.

So if you are a chocoholic (like my husband) and don’t have a stash of cookies or candy bars in the house this is the perfect go to recipe.

I only eat this straight from the pan though – right after it’s done.  It is at its best when you have to eat it with a spoon. Once it hardens I’m done with it.  And the best way to eat it is to pour it, while still warm, over crackers.  Perfect combo of salty and sweet.

Easy Skillet Chocolate Fudge

fujdge22 cups sugar
1 Tablespoon butter
1 cup sweet milk*
1 teaspoon vanilla
4 Tablespoons cocoa**

Combine all ingredients into an iron skillet. cook over medium heat, stirring constantly, until it reaches soft ball stage (this means that a soft ball will form when dropped in cold water – I didn’t know that did you?  So much for my candy making skills).

Remove from heat and beat until smooth.  You can also add chopped nuts at this point if you so desire.

Pour into a buttered dish to cool, or use an ice maker.  Make sure you pour some onto some crackers to eat right away – you won’t regret this step.

Cut into squares.

* Okay, the hubby tells me that the higher in fat the milk is, the better the fudge.  The best combo is with evaporated milk, or use half & half. Or use part 2% and part half & half. Am I confusing you yet?  Bottom line is that skim milk will NOT work at all.  If you are counting calories you probably aren’t going to make this anyway so go for the gusto.

**The best I’ve ever tasted of this recipe is when it is made with DARK cocoa powder – but you can use whatever variety you have on hand.

Till next time – keeping it simple.

6 Jul

It is claimed that Mexico has the most vast and varied cuisine in the world, after Chinese, which might be something of a shock to Mexican fast food fiends who thought that burritos and tacos were the only kinds of food Mexicans eat. Every area of Mexico has its own recipes and the Yucatan fare is especially flavorsome, with its Caribbean, Mexican, Mayan and Lebanese recipe influences.

Not all Mexican foods are spicy but some are and chili peppers are widely used in Mexican dishes. There are many kinds of chili peppers including jalapeo, pasilla, habanero, poblano, serrano and more. Mexicans eat a varied diet of fresh fish, meat, seafood, poultry, grains, fruit, and vegetables. Sauces, stews, and soups are common fare and Mexican cooking methods include slow roasting, deep-frying, and baking.

Most of the produce consumed is fresh and never more than two days old. Herbicide and pesticide are not used much, because of the cost, and fruit and vegetables are picked ripe. Mexicans prefer seasonal produce to imported fruit and vegetables and nearly everything grown is eaten locally, except in Mexico City where the goods which are unlikely to sell locally are exported.

Favorite Mexican Dishes

Tortillas are so much a Mexican food staple that the price in controlled by the government and kept at five pesos a kilo! A tortilla is a ball of masa, or corn dough, which is flattened into a thin disc. They are traditionally made of corn and supermarkets make them fresh all day. Tortillas are used to make traditional Mexican tacos. Authentic tacos are soft, not like the rigid U-shaped Taco Bell variety.

Corn is used to make tacos and tamales, as well as tortillas. Beans are included in many stews and soup and include fava beans, lentils, and kidney beans. Tomatoes are used in a lot of Mexican sauce recipes and they feature in salsa Mexicana.

Fruit is popular in Mexico and is eaten fresh or used in desserts and sauces. Papaya, coconut, mango, and pineapple are all favorites. Nopales, which are prickly pear cactus paddles, are sauted and eaten like a vegetable. You can also get them sweetened and used in Mexican dessert recipes.

Condiments and Salsas

A lot of people enhance their Mexican dishes with salsa, lime, or sour cream. In an authentic Mexican restaurant you will be served little bowls containing fresh cilantro, chopped onion, salsa Mexicana, lime, a hot chili salsa and a mild chili salsa. Salsa Mexicana contains onion, fresh tomatoes, cilantro and habanero chili. Guacamole, an avocado and lime dip, is a popular condiment. You might also get charred green onions mixed with limejuice and Worcestershire sauce.

Mexican food is rich in color and flavor and fresh produce is very important. There are probably more myths about Mexican food than any other cuisine, with people confusing Tex Mex and Mexican style fast food for the real thing but real Mexican cuisine is a real joy.

4 Jul

rav1I made these raviolis in March 2015 for my coworker and roommate. They have some more expensive ingredients in them, but are awesome for when you want to go decadent!

I topped them with a homemade pesto (that was fortified with cream).

What do you need to make these beauties?

  • mascarpone
  • goat’s milk Gouda
  • Parmesan Reggiano (not the powdered crap)
  • fresh basil (dried will NOT work the same)
  • mushrooms
  • shallots
  • butter
  • olive oil
  • white wine (feel free to indulge while creating)
  • dry mustard
  • pepper
  • 2 eggs
  • 3 slices prosciutto

Listed above is just for the filling – if you want to make the pasta dough from scratch (which I recommend) please see my Pasta Dough page.

When needed, I will give you exact measurements. Baking is an exact science – requiring specific amounts of certain ingredients to ensure that the chemical balance is correct to achieve what you want. Cooking is FUN. Oops, you added too much of one ingredient? See how it goes!

1. Slice mushrooms, chop shallots, grate various cheeses (NOT THE MASCARPONE…it’s too soft for that). Have these beauts ready to rock soon.

2. Use a spoon and take a nice big blob (true cooking measurement) of mascarpone and put it in a bowl.

3. Pour a teaspoon or so of olive oil into a frying pan on low/medium heat.

4. Put mushrooms and shallots into frying pan (with the olive oil, don’t go chucking that stuff away). Saute on a lower heat, you don’t want the mushrooms to get crunchy or to burn the shallots. Wait for them to get a bit soft and add a little butter (NOTE: if you want to add garlic to this recipe, you definitely can and I would do it at this point. I didn’t for mine because I put a large amount of it in the pesto). Turn up the heat a bit and move the melting butter around so that all the mushrooms and shallots can absorb some of it.

5. WINE TIME! Now, whether you’ve already cracked it open and have already drank a little more than you intended to or are stone cold sober, pour wine into a DIFFERENT cup. Doesn’t have to even be a cup, just don’t pour it straight from the bottle. You want to put a smallish amount in (more for drinking) so that the mushrooms and shallots absorb it and the alcohol cooks out. You don’t want to drown them in wine, since you are about to add the mushrooms and shallots to the mascarpone and you don’t want your filling to be all runny.

6. Add mushrooms and shallots to mascarpone (bet you didn’t see that coming…) and mix well. Add a bit of pepper and dry mustard at this point. Your preference to the amounts.

7. Wash the fresh basil and grab about 12 clean leaves. Blend them with ONE egg and mix that into the mascarpone mixture.

8. Crisp the prosciutto in the frying pan. Prosciutto is very thin and can burn really easily so do this quickly and monitor it. When that’s done, crumble it into bits and mix into the mascarpone mixture.

9. Add the grated cheeses until the mixture is “clumpy”.

10. Lay out fresh pasta dough (or store-bought, I will only judge slightly) and lay out small mounds (size of a teaspoon). Make sure there is enough room that when you put the other layer of pasta dough on top that the mounds have space to go (as they will get slightly shmushed) and that there is enough space between mounds  for your ravioli cutter/cup .

11. Crack the other egg in a small bowl and beat it. Using your fingers (if clean) or a brush, paint a small circle with egg around each mound.

12. Put the other layer of pasta on top and seal in place around each mound. Be sure eliminate as much air as possible from the mounds when sealing. It won’t be the end of the world if you don’t, but your raviolis will look a little deflated if there is a lot of space.

13. Put raviolis into boiling water (I actually use the pan from the mushroom/shallot/prosciutto escapades – you will have boiling water faster and the raviolis are so flat that they don’t need a large pot). They only need to be in there for a couple minutes, as you will see them float up. Remove with slotted spoon, dump water from pan, throw in your sauce and place raviolis back in pan and coat them. They are a bit delicate so be gentle.

14. EAT THEM. Or be a nice person like me and test a couple and then feed them to your roommate and coworker.

3 Jul

Forget fast-paced days. Instead, opt for a laid back, impromptu picnic. Pick wild flowers, skip through the countryside and sing the hills are alive with music. After you’ve tired yourself out from those crazy activities, find a sunny spot, lay out the spread and chow down on the yummy portable grub that you made.


Spicy Black Bean & Barley Salad
Pack that in your basket:
A red-checkered tablecloth.
A small garbage bag.
Napkins, utensils and wet paper towels.
Insect repellent. Remember to keep the buggers away from you and your food (shoo-fly).
Frisbee (or other toy).

Even though they’re transportable feasts, don’t bring too much. It is supposed to be fun, not back breaking and formal.


This salad is made up of hearty barley, spicy cilantro and crunchy bell pepper. The result is a nutritious, slightly chewy and yummy salad. This dish is perfect for picnic fare – it can be served cold or at room temperature.

2/3 cups barley (look for it in the ‘rice & grain’ aisle)

3 ½ cups water

1 15.5-ounce can black beans, rinsed and drained

2 cups corn kernels, fresh or frozen

1 red bell pepper, chopped

1/3 cup red onion, chopped

¼ cup white-wine vinegar

1 Tablespoon olive oil

¼ cup cilantro, chopped

1 teaspoon chili powder

½ teaspoon salt

1/8 cayenne pepper

  1. Boil water. Once water boils, add barley and stir. Cover with a lid and reduce heat to medium-low. Simmer for 40 – 45 minutes, or until barley is tender. Remove from heat. Place in colander and rinse in cold water. Leave in colander to drain.
  2. In a large bowl, combine black beans, corn, red pepper, onion, vinegar, olive oil, cilantro, chili powder, salt and pepper.
  3. Once barley is cooked and cooled, add to the vegetable mixture. Stir together. Serve immediately or refrigerate for later use.

Preparation time: 10 minutes

Cooking time: 45 minutes

Serves: 6


Shero Wraps Wickedly-Good Chocolate Chip Cookies
Hero hoagies step aside for their stylish sister sandwich, the shero wrap.   Wraps are your own masterpiece – throw in a little of this and a lot of that. I’ve put together a veggie wrap, but feel free to throw in some real or faux sliced turkey, chicken, roast beef or any other lunch-meat-longing. Wrap it up, and take it!


Four 8-inch spinach tortillas*

1 Tablespoon mayonnaise

1 Tablespoon Dijon mustard

½ pound Muenster cheese or favorite soy cheese, thinly sliced

4 red leaf lettuce leaves, cleaned

1 ripe avocado, peeled and thinly sliced

8 thin tomato slices

8 thin red onion slices

1 cup alfalfa sprouts

salt and pepper

  1. Lay tortillas shells on counter. Divide ingredients into fourths.
  2. Spread the center of tortillas with mayonnaise and Dijon, leaving the outer inch of the tortilla plain. Evenly place Muenster cheese, lettuce, avocados, tomatoes, onions and alfalfa sprouts on tortillas.
  3. Season wraps with salt and pepper.
  4. Wrap ‘em up. Gently but firmly roll up tortilla to form cylinder.
  5. Wrap each shero with plastic wrap and store in refrigerator until chow time.

* There are so many yummy flavored tortillas out there. They all work well with this recipe. Try:

Jalapeno & cilantro

Pesto & garlic

Sun-dried tomato & basil

Mild chili & peppers

Preparation time: 10 minutes

Makes: 4 tortillas. May want to make 2 wraps per picnicker

Sweet, salty, buttery, chocolaty… No, you didn’t die and go to heaven (but close)!

1 ¼ cups flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup (1 stick) unsalted butter, room temperature

¾ cup firmly packed brown sugar

1 egg

1 teaspoon vanilla

½ cup chocolate chips

1 cup Heath or Scorn bars, chopped (look for milk chocolate toffee bits in the baking aisle)

¼ cup pecans, chopped (optional)

  1. Preheat oven to 350º. Lightly grease a baking sheet or line with parchment paper*.
  2. Sift (or stir) together the flour, baking soda and salt. Set aside.
  3. In a medium bowl, cream butter for one minute, until light and fluffy.
  4. Add brown sugar and mix until combined. Add egg and vanilla; mix until well combined.
  5. Add the flour mixture to the butter mixture. Mix until combined.
  6. Stir in chocolate chips and toffee pieces (and pecans, if using).
  7. Drop rounded Tablespoons of dough on baking sheet. Space two inches apart.
  8. Bake for 10 – 11 minutes, until golden brown on the bottom of the cookie.

*   I bake one batch/baking sheet at a time – it ensures that they bake and brown evenly, and have consistent results. The recipe yields two batches.

Preparation time: 15 minutes

Baking time: 10 minutes (per batch)

Serves: 19 cookies

Can be made up to three days ahead. These freeze well.

1 Jul

More than 130 years ago, people thought of food in much more different way. But, as we can see, basic facts about food have not changed too much. In a food list below, we listed most important food and what people were thinking of  it. For example ,these days people often ask themselves, is honey good for you and is it healthy? There are opposite opinions, because it is pure sugar, fast and highly concentrated.But many people think that it is very healthy and that improves immune system and protects from infection.

As old cooking book says: Cook must know which food and in what amount affects health of her loved ones. If we eat mixed food, meet and vegetables, we will satisfy the needs of our body. If we do not eat meet at all, or very little, we should know what food can replace meat in adequate way.


Meat, especially the red meat(beef,veal) have all materials of which consists our own body, there fore it is very strong food. Individuals that eat a lot of meat provoke their temper and arouse their blood, so the meat is a good food for the people who work very hard.Not all the meat are the same. For example venison is much stronger then other meat.It is provoking and easy to digest. Gelatin is main material of the meat from young animals, their legs, heads, bowels and tendons. It boosts white blood cells in our blood and it is a good food for people with sharp personalities. It cools us down in warm weather and is harmful for the people that are lazy and slow. If muscle fibers are tough they will loosen up if we hit the meat with hammer. On the contrary, if we boil it too much, it will become dry and hard to digest. In meat sauce there are plenty of proteins and we can find it in brains, liver and blood.                                    

Milk is a liquid meat. It is good for recovering patients and people that suffers from anemia. When it is nicely digested it will keep us peaceful. So it is good for the people with lively temperament and bad for slow and lazy. Very fat milk is hard for digesting, so it is good to add some water to it  if you are giving it to a baby. Yogurt is extremely good food for violent persons because it is very relaxing.

Eggs have a  lot of albumen in it, and a lot of fat in the yolk. It is makes them a perfect meal, taken with  bread. Stomach easily digests boiled eggs and scrambled eggs. So, it is a good food for sick people,old and very young. Also, for hard working men.

Starch is substance easily found in corn and potatoes. It makes us fat and interferes with production of the blood in our body.It makes us full, but not so much as the meat.


Honey-1 Animal and vegetable fat  produces a lot of energy and generates temperature, but it can not be eaten alone, only in addition to other food in a process of cooking.

Sugar helps digestion and evaporation from the surface of our skin. So it is good for kids and sick people. Honey is sugar made from flower juice and it helps process of healing.

 Fruits and Vegetables are very important because they have a lot of minerals essential  for our body.Also a lot of salt, iron and phosphorus.Food rich in iron is good for people that suffers from anemia. Potato is used as addition to main meal.Beans has three times more energy then potato and a lot of proteins. Mushrooms are rich in proteins but hard to digest.Fruit is especially good, only if it is ripe.

29 Jun

Choosing the type of flooring we want to use is much more difficult then trying to find what to use in our living room or bedroom. The options are many and it is up to us to know what would work best in our trendy kitchen, what is practical, what is easy to maintain, and what is in our price range.

Concrete Kitchen Flooring

It is hard to imagine us using concrete in our kitchens – but it is becoming more and more popular. A material that used to be considered boring can now be treated with the color and design of our choice. One of the biggest advantages to this is that it is one of the easiest to install and does not require to be glued or snapped together.

Most are designed with radiant heating that is installed underneath the floor to prevent it from becoming cold on our feet during the winter months and it is easy to maintain. When you go through the right company you can even get it to simulate the appearance of slate, marble, tile, and hardwood floors without paying an exorbitant amount of money.

Ceramic Kitchen Flooring

Ceramic floors are durable, look great, and easy to maintain. The most common are the stone ceramic that help to create a beautiful look when designing a trendy kitchen. The price for this flooring will depend on where you live and the quality of the floor you choose. This material is made from boulders that has been put through a special process and combined with other materials to give it an ethnic appearance.

Laminate Kitchen Flooring

Laminate flooring is one of the more popular choices because of how affordable it is to use and install. It is made using synthetic fibers which can be manipulated to take on the appearance of whatever floor you want. Like with concrete this will save you from spending a large amount of money on the real deal without losing the beauty of it. You can install these floors yourself – but without the proper care they can be easily damaged.

Linoleum Kitchen Flooring

This is probably the oldest flooring option that is made using linseed oil, pine, resin, and wood powder. These all natural ingredients makes it very eco friendly and helps to reduce the cost. It is designed with various finishes that give it a unique appearance and pattern to suit your kitchen.

Slate Kitchen Flooring

Slate flooring is slightly more expensive – but is ideal when you are trying to create a trendy kitchen. It is made using non-porous rock that keeps it from becoming stained. It is possible to find this in a variety of colors that include gray, black, rust, maroon, and green. One of its best qualities is that it is slip resistant.

Travertine Kitchen Flooring

This is a type of stone flooring that can be found in various colors and textures. It is a very durable and sturdy flooring that is able to withstand almost anything. However, it is quite expensive to use.

Vinyl Kitchen Flooring

This is another common flooring and is very affordable. You can purchase this in either sheets or tiles that are easy and quick to install. It is one of the most durable flooring that is easy to maintain and can last for years.

Hardwood Kitchen Flooring

Hardwood floors are a great flooring option to go with and have been known to last longer then most others. You can purchase them in strips, planks, or squares that you can install on your own. It is up to you to choose the type of wood that you want to use. You will spend more on wood that is of higher quality – but this is what will make it durable and easy to maintain for years to come.

26 Jun

Yes the lighting is dim for a reason in my photos. I had to cook by way of microwave light.

My time has been sliced dramatically since my baby girl Arya has been born. I get torn in every which way. My primary job right now is not that of an elementary art educator, or that of a food blogger, or even that of person who is able to drop everything and go have a blast throwing a few beers back with his friends. No, my primary job is that of a good husband and an even better father. So, you can see how it would be hard to juggle so many things and actually stay sane. Still, one needs to find release in life or sanity will fly out the window and for me that release comes in the form of a good blog post. I can set aside a few good minutes and get lost in words and photos.

This sets the stage for yesterday evening. I was at an outstanding Tampa Bay Bloggers meetup learning how to bring in some extra assets to help out the household. I had to come home later than normal on this Monday evening and I felt bad that I missed baby Arya’s swim lessons with mommy, but I NEEDED to do this.

I had some light meal options that accompanied our blogger meetup at Dough. While they were definitely delicious, they were indeed light snacks, but I was considerate of my better half and snuck home a bouquet of Ramen Encrusted Chicken Bites that were left by their lonesome on my way out of the bakery.


As I opened the garage door, my wife sneakily opened the inside door and gave me a quick shush with a swipe of her finger across her lips. I knew exactly what that meant. She had enough and baby Arya was getting some much-needed rest for herself momma. Come to find out my wife wasn’t very hungry as she had already heated up some leftovers I made from the night before. Come to find out she wasn’t that hungry. That’s alright, more for me (she did snag one after all though).

Right away I thought to myself, “How can I create something unique and tasty, rather than just nuking these crunchy bites of goodness in the microwave”? I figured I would create an easy breakfast concoction, my go to for an easy dinner option. I also knew I was on a mission not to wake the baby or there would be Hell to pay.

So all I did was cook up a couple scrambled eggs (I love Lady and Pup’s version of scarmbled eggs), chop up the chicken crispy pieces, toss them in the egg pan with some shredded up mozzarella, gave a few squirts of Sriracha, and let it all melt together for a minute. In the meantime, I toasted up some bread and heaped the egg/chicken mixture on top for an unorthodox breakfast sandwich packed with flavor. For an extra blast of umami, I hit it with some BLiS Blast, which is a barrel aged triple pepper hot sauce.

The point I wanted to make here is that you work with what you have. I didn’t have the means to create an elaborate meal, but so what? The meal was delicious nonetheless and it was a fun challenge to keep quiet enough not to wake the sleeping baby because anyone with a baby knows that will get you in deep shit.

23 Jun

Every day I watch it.   Food TV Network.   Somehow, with the hundreds of channels I have to choose from, my television ends up with cooking shows playing. I can watch almost anyone cook pretty much anything, whether I like the food being cooked or not.  I can watch that smug David Rosengarten drone on and on about olive oil, like I care about what he thinks.  I am enthralled with Ming Tsai putting a western spin on eastern cuisine and can watch him cook different kinds of seafood all day, even though I am allergic to seafood.   The Two Fat Ladies crack me up, even though half the time I don’t know what they are talking about and the food they make looks absolutely disgusting.   I just love watching people cook.

So why don’t I get off my ass and cook something like the chefs on television?  I watch Sara Moulton cook live every night and say to myself,   “Hey, I can do that!”  I watch Mario Batali make pasta by making a well out of flour and adding eggs and water, and dream of doing that myself.  Every time I watch Bobby Flay and Jack McDavid  Grillin’ and Chillin’ , I look at my grill longingly, wondering why I don’t make the special marinades the masters use.

Why is it that when it gets to dinnertime, all my side dishes end with “roni”?   Rice a Roni, Pasta Roni, cheese and macaroni.   Why do all my vegetables come from the freezer and get directly put into the microwave?  Why can’t I julienne my carrots?  Why can’t I grill asparagus and wrap it in prosciutto?  Why do I always use dried flakes instead of making mashed potatoes from real spuds?   Why?  Because I’m afraid.

I am afraid to buy fresh vegetables in case I cut them wrong, or make a bad sauce to put on them.    I can’t stand to look at my husband as he is trying something new I just cooked, and him looking at me and saying “So, why did you decide to make this?”   It is just so much easier to take my frozen carrots out of the freezer and spray I Can’t Believe It’s Not Butter! on them, or if I’m feeling gourmet, put them in a pan and mix them up with brown sugar and butter (a recipe I actually learned by watching TV Food Network!)

I’m afraid of nasty looks from checkout people.  I like veal, but I’m afraid that the cashier will give me some nasty look because I’m not a PC chef, so I stick with beef and chicken.  I don’t even buy pork tenderloin anymore because one time the checkout guy looked at it in it’s vacuum-sealed package and made a face like I was buying packaged pig shit.   I don’t know why, but I seem to care what people around me think about my purchases.  Maybe it is because I often have snarky thoughts when I see people buying chitterlings or lard.

I’m afraid to buy all the fancy herbs and spices because I don’t want to waste my money if I end up not liking said herb or spice.   A few weeks ago I made my husband spend good money on Bobby Flay’s chicken herb rub.   I rubbed it on some boneless, skinless chicken breasts and grilled it.  After tasting it wondered why I didn’t just use the seasoned salt I always use when grilling chicken breasts, and felt bad that I made my husband spend so much money on something I will probably never use again.

I’m also afraid of wasting money on all the gadgets the chefs use to make their fancy meals.   I don’t have expensive pots and pans, and my knives have much to be desired.   When I got married, I got a number of wooden spoons, rubber spatulas, and other various kitchen stuff, but they are getting worn and from watching all these shows I now want all the expensive stuff.    With all the cooking I don’t do, my friends and family tell me it isn’t worth spending all that money on items I will rarely use.   I try to tell them that if I had the gadgets I would cook more, but they don’t believe me.

I’m afraid of overcooking and undercooking.  I’m a very impatient cook, so if something takes over a half-hour to cook, I get antsy.   I’ll keep taking a meatloaf out of the oven and cutting into it to check to see if it is cooking through, or cutting into a piece of chicken on the grill to see if it is still pink in the middle.   I can’t let things go, so when I see people on these cooking shows make a pie with meats and vegetables in it and put it in the oven for hours at a time, I know it would drive me nuts because I couldn’t cut into the pie to check for doneness.

I’m afraid that I’ll follow a new recipe wrong and ruin the food.  I have these nightmares from when I had to take home economics in middle school, and for some reason or another I would read a recipe wrong and end up totally screwing up the food I prepared.  Like I said earlier, I get upset if people don’t like my cooking so I will usually only try a new recipe if I’m cooking only for myself.  The catch-22 situation to that is, when I’m only cooking for myself I really don’t want to cook and will only have a sandwich or a Hot Pocket, and some soup.   Of course, the soup will be from a can, because I don’t have many herbs and spices, good vegetables, or anything to start a soup.

I’m afraid I’ll get fatter than I already am.  Most of the cooks (Emeril Lagasse I’m looking at you) use the richest, fattiest ingredients in their preparations.  Many times I have wanted to make a flourless chocolate cake, but I know it is loaded with calories.   The chicken francaise looks easy enough to make, but just looking at all that butter the chicken fries in makes me bloat.   I dream of making an alfredo sauce, and having the metabolism to burn it off easily.  A girl can dream, can’t she?

So for now, I’ll just keep on watching Iron Chef and laughing to myself when the chefs have to wrestle live octopi to cook with or when celebrity judges have to try squid ink ice cream.   I’ll try to remember cooking tips from the guest chefs on Cooking Live (like how ice cream helps take hot/spicy tastes out of your mouth.  One more reason why ice cream is the Treat Of The Gods).  And I’ll just stay in my comfy chair and fantasize about cooking as well as the chefs of Food TV Network.

19 Jun

Happy Easter to all of my “Peeps”. Hope you all have a blessed day. Easter is one of my favorite holidays because I get to celebrate my risen savior. Actually I get to celebrate Him all year long. So to all the “Peeps” in my life have a very Happy Easter.

What Easter dinner table would be complete without deviled eggs? I have often wondered why we serve “Devil”ed eggs on a day that celebrates Jesus. Did you ever wonder the same? But every Easter dinner I’ve ever been to always has them. Forgive me, I digressed.

eggs1Ok, so deviled eggs are standard fare for any Easter gathering (or any family gathering for that matter). And have you ever noticed that the family member that doesn’t cook is the one delegated to bring the deviled eggs?

That’s because they are easy deviled eggs. I was that family member for many years.

Now I like my deviled eggs really basic. Don’t go adding any fancy ingredients like relish or I probably won’t eat them.

So I want to share my very basic recipe with you so you can make basic deviled eggs.

Basic deviled eggs ingredients

After the eggs are done and peeled, slice them in half lengthwise and remove the yellow portion to a bowl. Place the white halves, cut side up, on a plate or deviled egg platter.

eggs2Mash the yellows with a fork then add mayonnaise and mustard.

You will notice that I am not giving you any measurements for this recipe because it truly is a matter of personal taste and consistency. and of course depends on how many eggs you are preparing.

Start with the mayonnaise.

Mix in a heaping tablespoon at a time until you reach the consistency that you prefer.

Some people like theirs really creamy but I prefer mine a little stiffer. I want to be able to taste the egg flavor over the mayo.

When you have them to the consistency that you want them add mustard to give them an extra zip of flavor. Add the mustard a teaspoon at a time until it reaches the desired flavor that you like.

eggs3Now it’s time to stuff the egg whites. If you want them to be really pretty and look like you slaved in the kitchen for hours, use a cake decorator with an open star tip.

If you are not quite up to that difficulty then go for the simple method. Put the yellow mixture in a zip lock bag and zip it closed. Cut one corner off the bag and pipe the filling into the egg whites.

Sprinkle with paprika or chili powder to garnish. Ta Da!! Done, easy, simple. You just made Basic Deviled Eggs.I knew you could make basic deviled eggs.

How simple was that? Your family will thank you for your contribution.

17 Jun


Chickens have been domesticated to provide eggs and meat since before 1400 BC. The Chinese raised them for generations. The Polynesians brought these useful birds with them to Chile in the 1300s. Since then, the chicken has become a worldwide food staple. They are easy to raise and provide nutritious protein… oh, and they provide one of the most versatile meats in the world.

Just about every culture in the world has chicken recipes. China, Japan, Italy, England, France, and Mexico… the list goes on and on. This low cholesterol meat is mild flavored, relatively inexpensive, and can be fashioned in any number of imaginative ways into tasty, healthy meals.

What Kind of Chicken is found at the Market?

At the supermarket, you will find whole chickens, fryers that are cut up or halved, and portions of all one kind such as breasts, thighs, or drumsticks. If you like giblets, you can also find small tubs of livers or gizzards. You can buy chicken on the bone or boneless. All of these options make planning meals a snap for the home cook.

Whole chickens are less expensive than a package of all breasts. The less processing the meat packers do, the more savings you get. If you do not feel comfortable or do not have time to cut up a chicken yourself, you can always opt for one that has been cut up or deboned for you.

What Can You Do With Chicken?

If you have a whole chicken on hand, you can roast it and make soup the next day. Chicken pieces can be fricasseed, fried, stewed, or put in the oven. Boneless pieces can be cut up and added to soup, pasta, stir-fries, or sauts. They are very versatile. Chicken casserole recipes are numerous and as varied as there are cooks to make them.

Use chicken in Italian dishes like chicken linguine, French dishes like chicken and shallots, or Indian recipes like chicken tandoori. Asian recipes like peanut chicken, orange peel chicken and others add some zing to what may otherwise be an ordinary day. Make pollo relleno or chicken a la Tex Mex for a little spice. Each ethnic region also has many chicken soup varieties to try too.

Another great thing about chicken that makes it so versatile is that you can choose either dark or white meat. They each have a different texture, and work well in so many different meals. Dark meat can take more cooking without drying than white meat can. It also soaks up sauces well. White meat is firmer and works well in chicken salad, on the grill or in sandwiches.

In conclusion, let us give thanks to the humble chicken. It is low in fat and cholesterol. It is easily digested. It fits into just about any dish in any cuisine with delicious results. Chicken offers more versatility than almost any other food. Chicken soup has even been shown in scientific studies to help us when we are sick. We owe a lot to the chicken, which has filled a necessary place in the food chain.