Archive for November, 2008

Cauliflower Gratin

This was also very good!!

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated cheddar cheese, divided
1/2 cup freshly grated Parmesan
1/2 cup fresh bread crumbs

1)Preheat the oven to 375 degrees F.
2)Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
3)Melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
4)Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. 5)Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the cheddar, and the Parmesan.
6)Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish.
7)Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
8)Combine the bread crumbs with the remaining 1/4 cup of cheddar and sprinkle on top.
9)Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned.


*Recipe adapted from foodnetwork.com*


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I just have one word for this, recipe!! DELICIOUS!!

2 Tbsp olive oil
1 lb button mushrooms, sliced
1/4 cup chopped onions
2 large garlic cloves, chopped
1/2 cup dry white wine
1 cup chicken stock
1/2 cup heavy cream
1/4 cup bourbon whisky
Salt and pepper
1 large egg
2 Tbsp water
4 6-7 oz center-cut pork chops
All purpose flour
2 cups fresh bread crumbs
3 Tbsp olive oil or grapeseed oil
2 Tbsp minced fresh basil

1) Prepare the sauce. Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned – about 15 minutes.
2) Add the wine and boil down until the liquid is reduced to almost a glaze, about 4 minutes.
3) Add the chicken stock, cream, and bourbon. Simmer until the sauce thickens, about 12 minutes.
4)Prepare the pork. Whisk an egg and 2 Tbsp of water in a shallow baking dish. Sprinkle both sides of pork chops with salt and pepper. Dip chops into the flour, then egg mixture, then breadcrumbs, coating completely.
5)Heat olive or grapeseed oil in a large skillet over medium-high heat.
6)Add the pork chops and cook until brown, about 4 minutes per side. Turn the chops one more time and lower the heat to med-low and cook an additional 5-8 minutes, until the internal temperature of the chop is at 140°F.
7)When about to serve the pork, bring the sauce to a simmer and add the chopped basil to it. Season to taste with salt and freshly ground black pepper.


*Recipe from elise.com*

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A new look!

It’s still the same blog here, just a new look!!

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Linguini & Clams

Just a easy recipe for linguini and clams!!

Olive oil (enough to cover bottom of pan)
2 -3 cloves chopped garlic (to taste)
1/4 teaspoon crushed red pepper (to taste)
2 cans whole clams in natural juice
2 cans chopped or minced clams in natural juice
1 can/bottle clam juice (optional)
1/2 lemon
1/4 cup dry white wine
1 box linguini or thin spaghetti

1)Saute garlic and red pepper in olive oil, until garlic is golden, but not browned. 2) Add clams and clam juice. Bring to a light boil. Squeeze the juice from the lemon into the pan, add wine.
3) Simmer on low for 5 to 10 minutes.
4) Cook linguini according to package directions.
5) Serve hot clam sauce over linguini.
6) Sprinkle with Parmesan cheese.
7) Serve with good Italian crusty bread.

*Recipe & Picture from donogh.com*

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Every time we go to Bonefish grill we get the bang bang shrimp. It’s spicy, but SO good. Chris wanted to re-create it at home. This recipe calls for Dinni’s Bang Bang Shrimp Sauce, but we couldn’t find it anywhere in the grocery store. So what does my husband do, but he calls Bonefish Grille and ask them if he can buy some from them and guess what, they said yes! We got a large soup sized container for 5 bucks!! This turned awesome!!

2 lbs large shrimp
1 teaspoon salt
2 well beaten eggs
3/4 cup milk
1/2 teaspoon salt
3/4 cup cornstarch
3/4 cup flour
3/4 teaspoon baking powder
oil (for deep frying)
Dinni’s Bang Bang Shrimp Sauce

1) Peel and Devin shrimp.
2) Sprinkle shrimp with 1 1/2 teaspoons salt; let stand at room temperature for 12 minutes.
3) Combine eggs, milk, corn starch, flour, baking powder in mixing bowl; mix until smooth.
4) Heat oil in deep fryer to 350°F.
5) Add batter to the bowl with shrimp, stir till the shrimp is well coated with batter drop shrimp in the deep fryer and fry till golden brown (about 3 minutes).
5) In a separate bowl or a ( large zip lock bag ) empty one 12 oz. bottle of Dinni’s Select Bang Bang Sauce, drop the fried shrimp and still till all the shrimp is coated with the sauce.
6) Serve on a bed of lettuce.

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Chocolate Mayonnaise Cake

I know this sounds gross, but it’s actually really good and VERY moist. My great grandmother used to use mayo in her cakes as well. You don’t even get the “mayo” taste.

1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract

1) Preheat oven to 350 degrees.
2) Grease and flour two 8 or 9 inch round cake pans.
3) Sift all-purpose flour, salt, baking soda, and cocoa together.
4) Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly.
5) Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes.
6)Pour batter into cake pan.
7) Bake at 350 degrees for 20 to 25 minutes. Frost with your favorite frosting.

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Chicken Milano

This is a pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. Serve with some french bread!

1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccine pasta

1) In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds.
2) Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender.
3) Add the cream and bring to a boil; stirring.
4) Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
5) Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
6)In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
7) Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
8) Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.


*Picture from Allrecipes.com*

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