Bri Likes the Cheese

Kitchen Tested

2011-01-31T23:06:00.001-05:00

On a recent grocery shopping trip, I spotted a new product and knew I had to put it to use in my kitchen. I love to find any excuse to put Philadelphia cream cheese in my recipes, but the new Philadelphia Cooking Crème makes cooking with cream cheese even easier. Philadelphia Cooking Crème comes in a variety of flavors Original, Italian Herb, Santa Fe and Savory Garlic.

I grabbed the Savory Garlic flavor, because I wasn’t sure what I wanted to try it with, but I assumed that garlic would be the most versatile flavor. Tonight I decided to replace ricotta cheese mixture in the traditional lasagna recipe with the Cooking Crème…and wow, I was not disappointed.

I layered Bolognese sauce to start, then lasagna noodles and then spread the Cooking Crème over the noodles. I continued this layering process and then topped with mozzarella and parmesan cheese. I had pre-cooked the noodles, so I only had to bake the dish at 375 degrees for about 25-30 minutes or until golden brown on top.

This may go against traditional Italian recipes, but I loved the creamy texture that the Cooking Crème added to the dish. Sometimes ricotta can leave a dry texture to lasagna and the Cooking Crème created a smooth and rich flavor that I had been missing. I think I have found my perfect lasagna recipe and I don’t think I will go back to ricotta in this dish ever again.

After doing some research, I discovered that Philadelphia and Kraft foods are planning a large scale marketing campaign around Cooking Crème. I am curious to see how they will promote the product and to experiment with the variety of flavors in other dishes. I think this might become a staple in my fridge, just like Philadelphia Cream Cheese. Keep an eye out in your local grocery store for this product, I found it with the refrigerated pasta section.

Restaurant Review: Midnight Diner

2011-01-31T14:58:00.001-05:00

One day it was an empty lot and the next day Midnight Diner had set up shop on the corner of Tryon and Carson Street. Charlotte’s restaurant community was lacking a 24 hour diner and I couldn’t have been more excited when I saw Midnight Diner pop up and fill that void. It is close to Uptown, so a quick cab right after a night out is not out of the question when you have a craving for some greasy food or a morning after re-cap session over brunch the next day.

The experience starts in the parking lot, as the aroma of delicious food on the grill catches your taste buds and your mouth starts to water. Once you step inside your senses hit overload as the sights and sounds inform you of the culinary experience you are about to enjoy.

The menu is a roadmap to taste bud heaven, I think it would be impossible to pick a bad item on this list. From a breakfast sandwich on a fresh buttermilk biscuit to chicken and waffles with a side of livermush, I guarantee you will find something for everyone on this menu.

Breakfast of Champions

I have a hard enough time deciding what to eat on a menu with 15-20 options, so when I started to flip through the selection at my fingertips it required some extra decision making time. I finally decided on the “Thumbs Up” Coconut Crunch French Toast and trust me, I was not disappointed. These dish arrived with 4 thick slices of challah bread that had been coated in traditional French toast egg mixture, but then topped off with a coconut and sugar mixture that was out of this world. Once fried, this mixture created a crisp outer coating of the challah bread, while the inside remained soft and fluffy. I was proud of myself for finishing off two slices of the toast and a side of hash browns, smothered of course.

Round Two

After my first experience, I can guarantee I will be coming back for more and I already have my next order prepared.

- Bleu Wedge Salad (the picture on the menu is just too enticing)

- Chicken and Dumplins Dinner Plate

- A side of 4 Cheese Mac and Cheese

- A Blue Bell Milkshakes

If you are not convinced yet…

If you are not convinced by the stellar menu selections, check out the prices on the menu, you can’t beat those deals and daily specials make it even more affordable. Finally, I have two words that will seal the deal: full bar. Midnight Diner offers both liquor and beer selections, what else can you ask for?

The Verdict

5 out of 5 wheels of Brie

There is nothing that beats comfort food and that is exactly what Midnight Diner provides, food that is comforting and you know you can go back to and count on a good meal. You can count on me being a regular at this spot.

Midnight Diner

115 East Carson Street, Charlotte, NC 28202

980.207.3641

http://www.facebook.com/MidnightDiner

http://twitter.com/CLTdiner247

The Best Thing I Ate…

2011-01-30T22:03:00.001-05:00

Last weekend, I went to visit my best friend Mandi, who recently moved to New York City. I was so excited to explore the city with her and taste the best pizza and bagels that I could find. We spent a day full of sightseeing and then a few hours of getting to know the local Australian pub that Mandi likes to frequent, so we were ready for something quick and easy to eat while we got ready for our night out.

Mandi recommended Artichoke and Basille’s Pizza & Brewery because it always had a line out the door, which we both assumed had to be a good sign. Once we stepped inside, it didn’t take long to make a decision on what slice to pick, a pie of spinach and artichoke pizza was just pulled out of the oven and the smell was intoxicating.

It was hard to keep myself from eating it as we walked home, as each slice had chunks of artichoke peeking out from underneath a layer of bubbly cheese. Once I took a bite, it wasn’t long until I had finished the entire slice. I had to stop myself from eating to snap a picture. The crust was crispy on the bottom and then soft in the middle, I actually started to believe the rumors about the water making it taste better. The toppings combined roasted garlic, white sauce, strings of spinach, chunks of artichoke and then covered in heavenly mozzarella cheese. This pizza lived up to every expectation I had and the only disappointment was when there was nothing left.

If you are in New York, you can find Artichoke’s in the East Village at 328 E 14th Street between 1st and 2nd, in Chelsea at 114 10th Ave and in Greenwich Village at 111 Macdougal Street, between W 3rd and Bleeker.

Trust me on this one…

2011-01-05T21:15:00.002-05:00

If you love a tuna melt, you will love my Mom’s tuna melt pizza. This recipe snuck into our family dinner rotation and at first, I was hesitant, but after one taste, I was hooked. Tuna melt pizza is the perfect dish when your bank account is low or when you want a quick and easy meal after a long day.

The Shopping List

Can of tuna, drained
Ranch Dressing
Pizza Crust – I use Boboli Thin Crust
Mozzarella Cheese

The To Do List
1. Pre-heat the oven according to the pizza crust instructions.

2. Spread ranch dressing on the pizza crust.

3. Spread the drained tuna on top of the ranch dressing.

4. Top with mozzarella cheese or any cheese of your choice. Cheddar, Monterey Jack or Swiss would taste great as well.

5. Bake until cheese is golden brown.

You can also top your pizza with anything that you would throw in your traditional tuna salad: celery, onions and pickles.

Give it a chance and let me know what you think!

Charlotte Eats–Blu Basil

2011-01-01T22:31:00.001-05:00

The city of Charlotte provides a variety of unique restaurants, but I often find myself returning to the same spot or when I really want to feel disappointed in myself, a chain restaurant. It just seems like such a shame not to explore the community of food around me and support local, independent restaurants. Luckily, I have someone in my life who is just as curious to try new places and we have made it our goal to try as many new places as possible.

This week, we decided to try Blu Basil, which is an Italian café located in the Costwold neighborhood. I was not familiar with Blu Basil, but once I heard that they served gelato, I was sold!

The Starters

I am a sucker for appetizers, so it is always a tough decision. I couldn’t decide between The Sampler and the Feta Dip…so we ordered both!

The Sampler featured bruschetta, calamari and toasted ravioli with marinara sauce.

The toasted ravioli was by far the best part of this dish, the cheese inside was smooth and creamy mozzarella, like no other ravioli that I have had before. The bruschetta was flavorful, but the texture was off, the crostini was soft and soggy, which distracted from the flavor. The calamari was the most disappointing, my dinner partner was quick to point out that it was frozen and not hand breaded, which made them rubbery. Next time, I would make a full meal out of the ravioli, it was the perfect balance of creamy cheese and crispy breading.

The Feta Dip was made with sun-dried tomatoes, spinach and warm feta cheese. It was served with flatbread and homemade crostinis.

I was surprised that the spinach was diced finely into the dip, I would have preferred more obvious pieces of spinach to allow for more robust flavor. The feta and spinach was blended with the sun-dried tomatoes, which seemed to overpower the taste of the feta. The dish’s name should emphasize the main flavor of the dish and I was disappointed the feta played second string to sun-dried tomatoes in this case.

The Headliner

Gorgonzola Steak - juicy, thinly hand sliced NY strip steak, grilled to perfection and gently placed atop a bed of penne noodles tossed with our gorgonzola cream sauce, sun-dried tomatoes and baby spinach

My dinner mate ordered the Gorgonzola Steak. He raved “You could tell the steak was seared well, the outside of the steak browned perfectly and had a salty crust. The gorgonzola cream sauce was mild and not overpowering, so you could taste all the sundried tomatoes and spinach.The only thing lacking from the dish was the amount on steak, especially for $15.99".”

Stuffed Chicken - two pan seared chicken breasts stuffed with creamy goat cheese, garlic, baby spinach and Italian prosciutto, topped with our thyme-cream sauce and gently layered atop a bed of creamy mushroom risotto and steamed broccoli

Two things attracted me to this dish: goat cheese and risotto. I pushed the chicken aside and went straight for the risotto when it arrived, because I know how important it is to serve risotto piping hot . I was disappointed that the risotto was undercooked, but the flavor was strong enough to distract me and make this part of the dish a winner. Slices of sautéed mushrooms throughout the risotto also balanced the creamy texture.

I thought the broccoli, while cooked well, was unnecessary. The dish was satisfying enough without the broccoli and it seemed a bit out of place. I felt more like my Mother was making sure I had enough servings of vegetables for the day.

The chicken had a salty, crisp skin and was overstuffed with goat cheese, which I did not mind, one bit! It was salty, juicy and creamy, exactly everything you want stuffed chicken to be.

The Sweet Ending

Three Layered Chocolate Cake with Chocolate Hazelnut Gelato - decadent and rich, this cake is chocolate after chocolate after chocolate. And after you think it's done, more chocolate hits your taste buds

In this case, the cake really was an excuse to eat gelato. The Café makes their homemade gelato daily and like to experiment with unique flavors, on this day their flavors ranged from blueberry muffin to lemon pound cake. I prefer more traditional flavors, so I choose the chocolate hazelnut. The texture was perfectly smooth and creamy, just like the gelato I ate in Italy this summer.

The cake held its own against the gelato with a buttercream icing and chocolate mousse filling, it was rich and decadent. After such a large meal, we had a hard time making a dent into the cake, but the small bites we did take were a perfect ending to a delicious meal.

The Verdict

3 out of 5 wheels of Brie

I would recommend Blu Basil to someone looking for a new Italian spot in Charlotte. The menu had a wide variety of choices, guaranteeing anyone who you take there will find something they like. The gelato was the highlight of the meal, but you have to take a risk on the flavor selection that day.

The Details

Starters range from $4.99-$9.99

Main Courses range from $8.99 to $19.99

Thursday nights are half price wine, either glass or bottle.

Blu Basil

306 S Sharon Amity Rd

Charlotte, NC 28211

http://blubasil.com/

Cheddar Cheese Soup w/ Bacon

2010-12-31T15:05:00.001-05:00

There are very simple things that make me happy: cheese, bacon and soup. The first recipe that I wanted to make in my new Le Crueset had to include all these ingredients, so cheddar cheese soup naturally came to mind. Most of my soup recipes include an extra helping of cheese, but surprisingly this was my first attempt at cheese soup.

Shopping List

5 Strips of bacon

3 tablespoons butter

1 yellow onion, diced

2 cloves garlic

2 tablespoons flour

4 cups chicken stock

2-3 Cups of Sharp Cheddar Cheese

To- Do List

1. Dice bacon and then brown in the pan over medium heat.

2. Remove bacon and place on paper towel to blot grease.

3. Add diced onion to bacon fat and brown.

4. Add butter and garlic. I prefer to grate the garlic with a micro plane directly into the pot.

5. Once the butter has melted, sprinkle the flour and cook for 2 minutes.

6. Whisk in the chicken stock, one cup at a time.

7. Add in cheese a handful at a time, whisking and letting each handful melt before adding more.

Note: I used some of the left over cheese from my grilled cheese party, including Monterey jack, Swiss and brie.

8. Stir in bacon and then season with salt, pepper and a pinch of nutmeg.

9. Serve with crusty sourdough bread, top with green onions and bacon.

Soups on!

Christmas Goodies

2010-12-30T14:16:00.001-05:00

I hope everyone had a Merry Christmas, I certainly enjoyed all the family time and food. My great friend and fellow food obsessed blogger, Kerry, posted her favorite foodie gifts from Christmas (check it out here at www.snarkandpepper.com). I thought it was a great idea, so I thought I would share my foodie gifts that I was blessed to receive from my family.

Tuscan Parmesan Flatbread Mix

I love the high end, mixes from specialty kitchen stores, but can’t bring myself to spend the money on them. My Mom is so kind to splurge and gift me something I would never get for myself! She found this one at Crate and Barrel, it looks delicious!

Mushroom Risotto Mix

I have a new found obsession with risotto, so this mix was an obvious gift for my Mom to get me. I can’t wait to whip up this up and let her know how it is!

Gator Grilling Brand Irons

When I posted about these, I didn’t think I would receive them as a gift, but my Sister made my Christmas morning when I opened the hamburger and hot dog branding irons! I can’t wait to show these off at BBQs and tailgates!

Cusinart 7 Cup Food Processor

I have been using a small 2 cup food processor to make hummus, pesto and salsa, but I was getting tired of making multiple batches and not having the power I would like. I asked for a reasonably size food processor for Christmas that would be easy to store in my kitchen and I was pleased to find a picture of the Cusinart 7 cup Food Processor (actual product delivered to my house) wrapped on Christmas morning. I can’t wait to make my favorite buffalo hummus and creamy pesto!

The Mac Daddy

Never did I imagine that my blog of gift ideas would become reality for me, but my wonderful family surprised me with the ultimate foodie gift, a 6 quart oval, Le Creuset! I can not describe my excitement for the years of fantastic meals that I will create in this dish.

Next Blog Post: My first experience cooking with Le Creuset – Sharp Cheddar Soup with Bacon

Comfort Food Christmas Party

2010-12-28T10:47:00.001-05:00

This Christmas my roommates and I wanted to throw a party, but our place isn’t set up to throw a formal holiday party and everyone has enough formal holiday parties to attend already. We decided to throw a laid back, comfort food Christmas party with everyone’s favorite grilled cheese and tomato soup.

Have Yourself A Merry Little Cocktail

As guests entered they were invited to pour themselves a glass of wine or champagne with cranberries. Champagne is always a festive drink and the cranberries danced on the bubbles in the glass.

I found the cocktail napkins with the printed message “Have yourself a merry little cocktail” on them at a local party store. By just adding this little touch, it added a festive vibe to the party and saved me from purchasing expensive paper goods.

Little Bites

I knew that guests would have a little bit of a wait as everyone created their grilled cheese masterpieces, so we planned on having a few little bites for everyone to munch on.

Little Bites Menu:

Boursin and Sea Salt Pita Puffs
Sweet and Sour Cocktail Meatballs
These are so easy to make and guys always seem to crowd around the crockpot at parties, so why not whip up a batch?

- Package cocktail meatballs

- 1/2 jar of Frank’s Sweet and Spicy Sauce

- 8 oz. can of tomato sauce

1. Combine all ingredients in a crockpot and heat on medium until ready to serve

Spinach and Artichoke Dip
BLT Deviled Eggs

My roommate Lynsey saw Paula Deen make BLT Deviled Eggs and she was determined to make these for the party. They were super simple and worth the calories.

- 6 Large Eggs hard boiled and peeled (I love to use the pre-peeled eggs you find at the grocery store, a huge time saver!)

- 1/4 cup Mayo

- 4-5 slices bacon cooked and finely diced

- 1 tablespoon yellow mustard

- 1/8 cup finely diced tomato

- Parsley for garnish

1. Mash the egg yolk and then add mayo until creamy and smooth.

2. Add the Bacon, tomatoes, mustard and parsley.

3. Season with salt, pepper and hot sauce to taste.

As Sandra Lee would say, our “Table Scape”

Our table set up was simple, gold, cranberry and cream colors kept with the festive theme. We quickly dressed a blank wall in our dining room with package ribbon and attached Christmas cards with clothespins. I think every party should have fresh flowers and a small bouquet of cranberry colored flowers with golden accents completed our “table scape”.

The Grilled Cheese Bar

Step 1: Select your bread

- Sourdough

- Wheat

- Italian

- Rye

- Asiago Peppercorn Sourdough

Step 2: Select your Fixin’s

- Fresh Spinach

- Red Onion

- Tomato

- Bacon

- Ham

- Prosciutto

- Green Apple

- Basil

- Mustard

- Pesto

Step 3: Select your Cheese

- Brie

- Muenster

- Goat

- Swiss

- American

- Fresh Mozzarella

- Pepper Jack

- Cheddar

- Velveeta

Step 4: Grill It!

There are tons of Panini makers out there, but I highly recommend the Cusin Art Griddler. It has two types of grill plates, ribbed and flat. It can be used as a press for grilling, an open flat indoor grill or a open flat griddle.

The Tomato Soup Bar

Creamy Tomato Bisque

- 4 tablespoons butter

- 3-4 strips bacon

- 1 stalk celery

- 1 carrot

- 4 garlic cloves

- 1 small yellow onion

- 5 tablespoons flour

- Two 28 oz cans of whole, peeled tomatoes

- 2 cups chicken broth

- 3 fresh basil leaves

- 1 cup cream

- 4 oz. cream cheese

- Parmesan cheese

1. Melt the butter and brown the bacon, onion, celery and carrots. Sauté until the onion is translucent and celery and carrots are soft.

2. Add garlic and cook.

3. Add flour and cook for 2-3 minutes.

4. Wisk in broth and bring to a boil, allow to thicken and then add tomatoes.

5. Lower hat to a simmer for about 30-45 minutes.

6. Use an immersion blender or transfer to blender in batches to blend soup mixture until smooth.

7. Wisk in cream, then add cream cheese, salt and pepper to taste and then add basil. I prefer to also add a 1/2 cup of parmesan cheese.

8. Heat over medium low until serving.

Soup toppings

- Crumbled bacon

- Garlic and Cheese Croutons

- Mini Saltines

- Goat Cheese

- Shredded Cheddar Cheese

Hot Chocolate Bar

I placed the hot chocolate maker (please see previous post) out with a pitcher of milk and then provided guests with the ability to whip up their customized hot chocolate.

Guests could mix chocolate with Peppermint Schnapps or Baileys Caramel Irish Cream and then top their drink with mini marshmallows, toasted coconut marshmallows, whipped cream and marshmallow fluff. Soft peppermint sticks made great stirrers once the drink was complete!

We placed an undecorated gingerbread house on one of the tables for guests to help decorate. It was a fun activity that even entertained grown ups!

Merry Christmas and Happy Holidays from the Ladies of Clarkson Green!

Please note: Karly was sick with the stomach flu and could not attend the party :(

Tips for throwing your Grilled Cheese Party:

A grilled cheese party is a great idea year-round, here are a few tips from my experiences.

- Put out idea cards for combinations of cheese and toppings. The amount of toppings can be overwhelming, so it can help stir up creativity if you provide some starter ideas.

- The prep and grilling process can be time consuming, prepare for people to be standing around waiting for their sandwich. Consider having a mini bar next to the grill station so people can replenish drinks or place the soup bar nearby so they can fill up while they wait.

- Cut the bread into smaller pieces so guests can create several small sandwiches instead of one large sandwich. With the variety of sandwiches available, guest will have a hard time deciding on just one sandwich, so make it easier by encouraging multiple creations!

- Serve tomato soup shooters and mini grilled cheese sandwiches. I love this idea for a cocktail party

- Prepare extra bacon.

Quickfire: Spiked Hot Chocolate

2010-12-12T23:52:00.001-05:00

I am a big fan of hot chocolate and when winter rolls around, I am always excited to whip my favorite blend in my hot chocolate maker. What is a hot chocolate maker? Please read my previous post on this amazing invention Winter Survival.

I really didn’t think that hot chocolate could get any better…until I added Peppermint Schnapps. This is a match made in heaven, peppermint hot chocolate with a little something extra to keep you warm on a winter night.

Special Thanks

2010-12-12T23:04:00.001-05:00

I must give a shout out to Meredith Long for creating my new blog header, isn’t it fabulous? Meredith and I have been friends our entire lives because our Mom’s went to high school together, in Panama. Meredith has a great talent for graphic design, but she will be moving on to a new challenge and study nursing.

Thanks for giving my blog an upgrade, Meredith!

Gift Idea: Bay Leaf Wreath

2010-12-12T22:41:00.001-05:00

Check out the Bay Leaf Wreath from Williams-Sonoma.com, I wish that I could smell this through my web browser! I love the clean look of the wreath and think that it would look great in a home for the holidays, but wouldn’t need to come down when you throw away the Christmas tree. Not only does this wreath look great, it is practical! The bay leaves will dry and you can use them year round in soups and stews. Now that is what I call a gift that keeps on giving.

It comes in two sizes, 15” or 22”, and prices range from $29.95 to $59.95

Buy on for the cook in your life, here!

Sweet Corn Risotto

2010-12-09T18:28:00.001-05:00

One of the best meals that I had while traveling this past year was a sweet corn risotto on a cruise ship. When I tasted this amazing dish, it was not long before I was sending my best to the chef and asking for seconds. After seconds and then asking for this dish as dessert, I was determined to recreate it once I got home.

Risotto is an intimidating dish and I will admit, I was intimidated, but I have learned that as long as you have some patience and a little bit of time, you can enjoy this amazing dish as well.

Ingredients:

1 1/2 cups Arborio Rice

3 tablespoons Butter

1 Shallot finely diced

2 cloves garlic finely diced

1/2 cup White Wine

1 quart Chicken Broth

1/2 cup Cream

3/4 cup of Sweet White Corn

1/2 cup Parmesan Cheese

1. Sauté the Arborio rice in the butter with the shallot.

2. Heat the chicken stock in a separate pot to medium heat.

3. Once rice becomes translucent, add the garlic and cook thru

4. Add white wine to rice and stir until wine is absorbed by the rice

5. Add a ladle of the hot stock to the rice and stir constantly until the rice has fully absorbed the stock. The rice will be damp and almost dry.

6. Continue to add a ladle of stock at a time until all stock is absorbed. The rice will be plump.

7. Add cream, sweet corn and parmesan cheese.

8. Salt to taste and serve immediately.

It will take about 30 minutes to cook the risotto, so grab a glass of wine and start stirring, I can guarantee the results will be worth the effort!

Foodie Gift Guide–Grilling Gadgets

2010-12-07T15:51:00.001-05:00

Jalapeno Popper Tray

I had so much fun shopping for Foodie Gifts that I decided to continue the series.

Check out this Jalapeno Popper tray for roasting or grilling. In the summer you could use this on an outdoor grill or you could use it in the oven for roasting the jalapenos all year long.

Imagine stuffing these jalapenos with cream cheese and bacon or going savory and using Boursin, sun dried tomatoes and basil. I will try and make anything Buffalo flavored, I bet stuffing these with Buffalo Chicken dip mixture would be out of this world!

Guy love to show off their grilling expertise in the Summer, this would be an awesome crowd pleaser at barbeques!

Sur La Table - $20

Meatball Grill Rack

Grilled meatballs you say? Only a dream….until now! The Meatball Grill Rack allows you to grill any meat or vegetable mixture, while the drain holes drip out the fat! I am just dreaming of stuffed meatballs using this gadget.

Only at Williams-Sonoma – $40

Grilling Rubs and Spices

A great idea for any griller is a new rub…maybe this is your polite way of saying that those ribs that he thinks are AMAZING really could use a upgrade. If so, try the Ad Hoc Sweet and Spicy rub, you can’t go wrong with their blend of brown sugar, cayenne and smoked paprika.

If you don’t understand my love for everything Ranch, then please review my previous post (Sweet Gift From Above). Any meat, vegetable, tofu or piece of cardboard would taste amazing with this Buttermilk Ranch Rub.

Both these rubs can be found at Williams-Sonoma – $10-15

The Ultimate Man Stamp

I think that a branding iron is the ultimate in masculinity. Giving the gift of personalizing the perfect cut of steak, after it has been prepared and grilled to perfect…What more can a guy ask for?

You can get a branding iron that is monogrammed or my personal favorite is a logo of your favorite NCAA or NFL team.

I think anyone would be impressed with these branding irons at your next tailgate.

And now the ultimate branding tool…. would be this Florida Gators hot dog iron. Please make a Gator fan speechless on Christmas morning and wrap this little beauty up for them.

Dream Gift

2010-12-06T21:55:00.003-05:00

I have been dreaming of a Le Creuset. My dream foodie gift is the colorful enamel coated French oven in the oval shape. I think the 6 quart is the perfect size and the oval shape allows you the flexibility to make anything from roasts to soups. I can just picture de-glazing the bottom of this pot, as each of the bits of bacon (of course) are picked up from the enamel coating with ease.
The colors are just too yummy to pick one. I love the rich blue, which reminds me of the Gators. Or this bright yellow, which would be sure to brighten up any day! Who could be unhappy around that pot?

But I also love this trendy light blue, it seems serene and warm. I don't know if I could ever choose a color, because a piece like this is an investment and one that will last you forever. Well, it better, because at a cost of around $270, I better be passing this one down to my great-grand children.

A Foodie's Gift Guide

2010-12-06T20:25:00.003-05:00

It is that time of the year...you know the time of year when you spend most of your time stressing about what is going to be the perfect gift. How are you going to top last year's creativity and do it all within some kind of reasonable budget.

I have been trying to think practically this year. I love gifts that I use all the time and think of that person each time I use it. The one thing that ties all humans together is our need to eat and no matter what the person's cooking ability, everyone appreciates a foodie gift.

Here are a few ideas that I have spotted:

Chop2Pot Folding Cutting Boards

I love these colorful and convenient cutting boards, they make chopping veggies and garlic much more enjoyable and transferring to your stove an ease! They are $15 at Sur La Table, which is an affordable and practical gift for anyone.

A Great Peppercorn Grinder

Who doesn't use salt and pepper when cooking? Everyone loves a great pepper grinder and today there are some great electric grinders to make life just a little easier in the kitchen. I found this one on Amazon, I liked the one touch feature, because it makes it easy to stir while you are adding the pepper.

The Food Lover's Tiptionary

Cookbooks are always a good standby gift, but I love this book because it is a great resource. How do you pick out the best broccoli? What is the origin of bagels? What is a new way you can use bacon?

This book is in alphabetical order, which makes it easy to flip to when you are looking for a quick answer, but is interesting enough to read cover to cover.

Vinturi Wine Aerator

I can not say enough wonderful things about this gift. I discovered the Vinturi in 2008 and I have been buying them as gifts ever since. If you love red wine, you will love the Vinturi. It aerates a bottle of wine as you pour it by making a terrible gargling sound, but the sound is worth the result. Each glass you pour has a smoother taste, allowing the wine to breathe.

Brews and Bottles

2010-11-29T22:36:00.001-05:00

Everyone's favorite part of a party is always the bar and the Pumpkin Party is no exception!

I created a party punch with Vodka, Sprite and Kool-Aid. Next year I think dry ice would be a great addition to this punch.

To add a fun feature to everyone's drinks, I created gummy worm ice cubes. These were easy to make and everyone loved these creepy crawlies in their drinks.

Wine bottles were decorated with these spooky labels from Martha Stewart.

Chili Bar

2010-11-29T22:01:00.001-05:00

Each year the main feature of the Pumpkin Party is the Chili Bar. I loved the idea of indulging yourself with every topping imaginable on a hot bowl of chili.

The chili bar always includes traditional beef chili and white chicken chili.

The toppings this year were:
Elbow macaroni
Shredded Cheddar Cheese
Shredded Pepper Jack Cheese
Corn
Diced Jalapenos
Diced Tomatoes
Kidney Beans
Fritos Scoops
Cornbread Mini Muffins
Sour Cream
Mini Saltines
Green Onions

White Chicken Chili
1 lb ground chicken
2-3 cloves garlic diced finely
1 can Chopped Green Chilis
1/2 yellow onion chopped
1/2 green bell pepper
Celery diced
1 box chicken broth (I always eye ball this, sometimes I end up putting in almost 2 boxes, because I have a hard time not cooking for 12 for some reason)
White Northern Beans - If you don't like beans (like me) I like to add sweet white corn kernels, frozen is fine
Pepper Jack Cheese

Seasoning - All should be added to your taste preference
White Pepper
Black Pepper
Salt
Celery Salt
Oregano
Cumin

If you like it to be spicy: add ground red pepper or chili pepper, add either diced fresh jalapenos and cook them off with the other veggies or you can cheat and buy a can of chopped jalapenos.

1. Brown the ground chicken, I recommend you start cooking off the onions, celery, bell pepper with the chicken mixture. Add garlic once onions are translucent and celery and green peppers have started to soften.

2. Once all veggies and chicken are cooked, add chicken broth and bring to a boil. Lower heat to medium low.

3. Add either the beans or white corn.

4. Add White Chicken Chili mix, cumin and optional chili pepper

5. Mix in 1/2 your cheese and save the rest for toppings

If you prefer a thicker chili, add Velveeta or a can of Campbell's Cheddar Cheese soup.

Pumpkin Party Treats

2010-11-29T21:37:00.001-05:00

Tombstone Garlic Grave

Take your favorite garlic dip, I used Boursin, and shape it into a tombstone. I threw it in the freezer for a little bit and then used wax paper to help make it easier to shape. Lay your tombstone on your serving dish and then cover with black pepper. Carve RIP into the garlic spread and then spread the remaining dip to create the gravesite. Cover the remaining dip with chives, green onions or herbs of your choice. Serve with pita chips.

Graveyard Guacamole

Create a taco dip with 2 blocks of soften cream cheese, salsa and taco seasoning. Spread the taco dip on the bottom of your pie plater. Make your favorite guacamole (or if you are in a rush use store-bought) and layer this on top of the taco dip.

Put a few spoonfuls of sour cream into a ziploc and then cut the tip of the corner off. Start in the center of the platter and make circles with the sour cream. Use a toothpick and drag lines to create a spiderweb and add plastic spiders for decoration.

Pumpkin Cheese Dip

Pumpkin Bowl
Take a large round loaf of french or sourdough bread and cut a large circle on top. Gently remove the top and scoop out the insides, being careful not to break the bread bowl and saving the bread pieces.

Mix orange food coloring with water and paint it on the outside of the bread bowl. Bake at 375 for 5-10 minutes. Cut a steam out of pumpernickel bread and fasten it with a toothpick.

Cheese Dip
Combine 1/2 bar of Velveeta, a bar of cream cheese and 8 oz of sour cream. over medium heat. Add bacon, green chilies and diced tomatoes.

Serve with sourdough bread pieces or tortilla chips.

Pumpkin Party - Mummy Fingers

2010-11-09T21:57:00.002-05:00

Mummy Fingers

1. Purchase fresh or frozen jumbo peeled, de-vained and tail on shrimp.

Budget Friendly Tip- Frozen will obviously be cheaper, but if you can find a farmer's market you will get a much better deal than your local grocery store.

2. Marinate the shrimp in Italian dressing, with a splash of hot sauce and juice of one lemon.

3. Place a wooden skewer through the top of the shrimp, gently straightening the shrimp on the skewer. The tail should curve a little bit at the top of the skewer like a fingernail.

4. Grill the shrimp for 2-3 minutes per side, until just pink.

5. Serve shrimp on skewers with cocktail sauce for dipping.

3rd Annual Pumpkin Carving Party

2010-11-09T21:34:00.004-05:00

For the past three years, I have thrown a pumpkin carving contest for my friends. It is a fun evening to eat great food, while we carve pumpkins and compete for prizes. I love to challenge myself to create Halloween themed dishes and the excuse to focus on my favorite time of the year, fall.

My menu this year included an appetizer course, Chili bar with all the fixins and dessert course.

You think you know good pizza...

2010-08-23T13:00:00.000-04:00

But until you have tasted it in Napoli (Naples), you haven't discovered what a true pizza is about. It is believed that pizza was invented in Napoli and after I had my first taste, I was definitely a believer! We ate at Sorbillio, which is near the Napoli Underground tour, you can find their website at http://www.sorbillio.it/.

We ordered two pizzas and each were fantastic. Pictured above is the traditional Margareta pizza. What makes Italian pizza stand out from it's American counter part is the tomato sauce. The sauce is the star of the pizza and does not become upstaged by the cheese. The crust is thin and cooked in a brick oven fire until perfectly crispy on the outside, while still providing a chewy inside. Small dollops of mozzarella highlight the tomato sauce and provide the perfect creamy texture to balance this slice.

I ordered a pizza dia vilo, which was topped with parma (ham), salam(Salami) and pepperonchini. The sauce was slightly spicy and the entire pizza was topped with red pepper flakes that complimented the spicy bite to the Italian meats.

If I were eating pizza at home, I would be on the search for Ranch dressing, garlic butter or a side of tomato sauce to compliment my slice. I realized in Italy that this pizza requires no condiments to enhance it's flavor, it is perfect on its own.

Classic Italian while Cruising the Italian Coast

2010-08-22T22:13:00.001-04:00

After spending the day exploring Sicily, we dined in the ships speciality restaurant, Camaletto. The meal began with an antipasta platter, which was filled with Italian meats like salami and proscutto, olives, fresh mozzarella and marinated artichokes and onions.

The minestrone soup was made with a broth that packed more flavor than any I have tasted before. The broth tasted of tomatoes and beef, with fresh parsley and shredded parmesan cheese.

I couldn't decide on just one entree, so I asked for a sampler of each that had caught my eye. Lasagna with layers of beef, tomatoes and topped off with a layer of white sauce that made each bite creamy and rich. Spaghetti and meat sauce was exactly as you would expect it to be, perfectly cooked al dente with just the right balance of sauce. Finally, the penne vodka was a rich mix of cream and tomato sauce.

Each dish was more delicious than the last and I made sure to savor each and every bite.

Nothing beat the view during this meal, we sailed along the coast of Italy at sunset. As we ate through our courses, we watched as a boat docked along side us to allow the Italian pilot to board our ship. The pilot is required to help our Captain as we navigated the narrow waters around the coast.

In between our entree and dessert course, they brought a plate of cotton candy. While it was not a traditional treat, it was a fun to enjoy the childish treat before our dessert.

Trio of tiramisu completed the meal. The creamy dessert was flavored with cocoa, vanilla bean and coffee. The perfect ending to a perfect meal.

Greek Feast

2010-08-22T20:54:00.001-04:00

The Greek are lucky to live on land that is bountiful with olive trees and grape vines. As I wandered around the island of Argostoli, I noticed grape vines dangling in on front porches and imagined what it would be like to pick a bundle off as you walked our your front door.

Argostoli has a quaint harbor that is surrounded by shops and cafes. Many boats dock on the harbor, while the yachts stay further out in the bay and tender their passengers in. We spent the morning at a cafe along the harbor, watching boats arrive and depart, hoping to spot a celebrity that are rumored to stop into this secret port. Tom Hanks stops by each summer and pays a visit to his favorite cafe and I can certainly see why he does.

I choose to enjoy an omeletta me feta on this morning and was pleasantly surprised to find that my favorite salty cheese is also wonderful in eggs. The omelet is not cooked in a think layer and folded over like we are used to, instead it is a thin and crispy layer of eggs with chunks of feta peppered throughout the egg mixture. The cucumber was a surprising compliment to the dish and provide a light and refreshing flavor against the salty egg and cheese.

The island of Corfu is covered in olive trees. Many families make their own olive oil from the trees in their backyard and sell bottles of the homemade oil to tourists on the street. I picked up a large bottle of the homemade olive oil for 5 euros and was happy when it arrived home without soaking all my clothes.

There are very few foods I do not like, unfortunately, olives are one of them. I made myself a promise that I would be open to trying anything and that I would give olives a chance once we arrived in Greece. The photos speak for themselves on what I thought of the olives that I tried.

It goes without saying that I won't be eating any more olives.

I wanted to make sure I tried a true Greek salad and I learned that Americans are doing it all wrong. Greek salad isn't about the dressing, it is about the fresh vegetables and crumbly feta. Large chunked red onion, fresh tomato and cucumbers fill the bowl and are then topped off with a slice of feta. A splash of red wine vinegar and olive oil are the only dressing you need.

The tzatziki dip is to die for. Chunks of cucumber are mixed into Greek yogurt and olive oil, while seasonings of garlic and dill finish off the flavor. The olive was removed soon after this photo was taken.

Once back on the ship, the Chef prepared select Greek dishes, my favorite was a phyolo wrapped appetizer. A rustic tzatziki sauce accompanied two phylo wrapped treats. Spinach and mushroom and sun dried tomato and feta filled the flaky pastry.

Greek did not disappoint in flavor, culture, wine and its people. I hope to find myself back there one day soon.

Expanding my horizons and my waistline

2010-07-22T16:18:00.000-04:00

I was recently lucky enough to take a trip of a lifetime with my family to the Mediterranean. We spent 13 days in Italy, Croatia, Greece and Spain. I was looking forward to the time with my family, the food, wine and practicing my photography. My next few posts will highlight some of my favorite meals on land and on the cruise ship. My time in each stop was definitely too short, I will be heading back as soon as I can to spend more time in this magnificent part of the world.

Quickfire: Party Appetizer Ideas - Hummus Toppers

2010-07-15T12:44:00.000-04:00

And I am back!

I love a great party, but sometimes the stress of thinking of what quick, easily transportable and inexpensive dish I can bring ruins the fun. Here is a quick thought, next time you need a dish, grab your favorite hummus, throw it in your cutest dish and top it off with something special. I always have hummus on hand, it is a great snack that doesn't leave me feeling guilty, so why not jazz it up for a party?

Here are a few ideas:

Roasted Red Pepper Hummus topped off with Feta

Garlic Hummus topped off with Goat Cheese

Buffalo Hummus topped off with Blue Cheese

Mediterranean Hummus topped off with chopped banana peppers

Spicy Hummus topped off with diced jalapenos

Regular Hummus topped with diced cucumbers

Try it out for your next party!

Pumpkin Carving Party Appetizers

2009-10-27T19:04:00.000-04:00

When it comes time for Halloween, everyone wants to act like a kid, eating candy, dressing up in ridiculous costumes and of course, carving pumpkins. This year I hosted the 2nd annual Pumpkin Carving Party, everyone is required to bring their own pumpkin and design idea. Contestants eat while they carve and at the end of the night the winner is chosen by a blind ballot.
The centerpiece for the appetizer table was an assortment of gourds and pumpkins that had been carved to be candle holders. It was a cheap and festive way to dress up the table.

Spooky Sausage Dip

This sausage dip recipe has an odd source, but it has turned out to be the biggest crowd pleaser in my recipe box. I was given the idea from a bartender at our local bar when I needed a last minute recipe for a party and it has been a hit ever since.

1 package Jimmie Dean Sausage Hot

2 bars of cream cheese

1 can Rotel (your choice Hot or Regular)

2 tablespoons diced pickled jalapenos

1. Brown the sausage

2. Drain the fat from the pan

3. Add the cream cheese, Rotel and jalapenos until creamy

4. Best served in a crock pot or hot off the stove

Bone Breadsticks with Bloody Marinara Sauce

1tube Pillsbury Garlic Bread Sticks

1 Jar Marinara Sauce

Parmesan Cheese

Garlic Salt

1. Flatten the garlic bread out on a baking sheet

2. Sprinkle with Parmesan cheese and garlic salt

3. Cut into square pieces and then cut slits 3/4s of the way into the piece

4. Bake according to instructions

5. Serve warm with marinara sauce

Mummie Weiners

Before I even had a chance to take a photo of these, they were all gone!

2 packages of mini beef franks

2 rolls Pillsbury pizza dough

1. Roll the pizza dough out flat on a baking sheet

2. Cut the pizza dough into thin strips with a pizza cutter

3. Wrap the strips around the beef frank beginning at the bottom and overlapping as you move up, leaving the top uncovered

4. Bake until golden and puffy

5. Serve with ketchup dipping sauce

Deviled Egg Eye Balls

1 dozen hard boiled eggs

1/3 cup mayonnaise

4 tablespoons mustard

Black Olives sliced

Salt and Pepper to taste

Green and Red Food Coloring

1. Gently squeeze hard boiled eggs in their shells so they are cracked

2. Soak the eggs in water and red food coloring over night

3. Peal shell off under running water

4. Slice egg in half and remove yolks

5. Mix yolk, mayonnaise, mustard, salt and pepper and green food coloring together

6. Spoon yolks back into egg halves and place sliced olive on top

Winter Survival

2009-10-13T12:11:00.000-04:00

As the air starts to get a little bit cooler in Charlotte, I happily pulled out my favorite winter gadget this morning to start my day, introducing the Mr. Coffee CocoMotion. I requested the CocoMotion for Christmas in 2004 and it has been a hot chocolaty heaven ever since.

It is the simple things that make me so happy and this little guy, couldn't be any simpler. Plug the machine in, fill it up with your choice of water or milk and use the helpful lines on the sides to measure out 1-4 servings. Toss in your favorite drink mix and then press the on button and then sit back and wait just a few minutes for your drink to be perfectly prepared. The CocoMotion whips and froths your beverage to the perfect temperature, not so hot that you burn your tongue, but just warm enough to take the chill off in the morning. Since I try to stay in bed to the very last second possible, I barely have time in the morning to put make up on, so I love that I can have a hot drink on my way to work, with no extra out of bed time.

You can mix any of your favorite powdered hot chocolates or get fancy with chocolate syrups and don't even get me started on the potential the CocoMotion has outside of the world of hot chocolate. I have seen the CocoMotion go anywhere between $15-$25, Wal-Mart typically sells them for about $20 and sometimes you can find them at Big Lots or other discount stores.

Fall is here folks, enjoy some hot chocolate!

Ladies Birthday Beach Weekend

2009-10-09T18:18:00.000-04:00

Back in August, it was time to celebrate my birthday and there wasn't anything that I wanted more than to head to the beach and spend a relaxing weekend eating good food, drinking good wine and laying on the sand all day. A few great ladies and I packed up and headed down to Wilmington to celebrate the birthday of Julie and myself.

The menu for the weekend was extraordinary, lots of yummy foods to munch on while sipping lots and lots of great wine.

Buffalo Chicken Dip

Cheesy Veggie Salsa

This is such an easy dip and perfect for the beach, it is light and flavorful and leaves you wanting to come back for more.

1 English Cucumber

1 Red Bell Pepper

1 Green Bell Pepper

1 Tomato

1/2 Red Onion

1 Jalapeno

1 Cup Ranch Dressing

2 Cups Shredded Sharp Cheddar

1/2 Cup of Salsa

1. Dice all the vegetables, finely dice the jalapeno

2. Mix vegetables together with Ranch dressing, salsa and cheese

3. Serve chilled

Monterrey Jack Pimento Cheese

Spaghetti and Meat Sauce w/ Garlic Rolls

Easy Cheese with Triscut Thin Crisps

Peel and Eat Shrimp in Cajun Seasoning

Sausage Breakfast Casserole

6 eggs

6 slices of white bread, cubed

2 cups milk

1 tablespoon mustard

1 teaspoon salt and pepper

1 cup shredded cheddar cheese

1 package Jimmy Dean Sausage Hot

There is no better cure for a hangover than a pre-made breakfast casserole, this one is my favorite so far because it is simple and easy.

1. Brown sausage and drain fat

2. Whip together eggs, milk, mustard and seasoning

3. Spread cubed bread in baking dish and pour egg mixture over it evenly

4. Sprinkle cheese on top of the soaked bread mixture

5. Cover and refrigerate over night

6. Pre heat oven to 375 degrees and bake covered for 30 minutes, uncovered for the last 15. The eggs should be fluffy and bounce back when you touch them.

7. Serve with salsa or hot sauce

Birthday Cookie Cake

Who doesn't love a cookie cake? Forget buying a pre-made one from the store, you can make a quick and easy cake in no time.

1 tub of Toll House pre-made chocolate chip cookie dough
1 disposable baking pan
Icing to decorate

1. Press the cookie dough onto a grease pan making a flat and even cookie
2. Bake for the indicated time
3. Let cook and then decorate

This birthday weekend was the perfect mix of good friends, good food and good wine!

Tomato Bacon Mac and Cheese

2009-10-09T16:57:00.000-04:00

It is a constant challenge in my kitchen to make the perfect mac and cheese. I love the creamy and cheesy sauce, not the dry baked style. It is pure joy when the mac and cheese that I have ordered at a restaurant arrives in that perfect creamy style, but utter disappointment when the dry and baked version shows up.

I tried to re-create the creamy texture that I love in this recipe, plus I figured adding spicy tomatoes and bacon couldn't hurt.

Ingredients:
4 tablespoons butter
2 tablespoons finely minced onion
3/4 tablespoon dry mustard
1/4 teaspoon paprika
4 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
2 cups milk
3 cups shredded cheddar cheese
2 cups pasta cooked
1 can Rotel Hot
4 strips bacon, diced and cooked

1. Melt the butter over medium high heat
2. Add the minced onion and cook until tender
3. Add dry seasoning and flour, cook flour through
4. Whisk in milk slowly and allow to thicken, typically 5 minutes of cooking
5. Add 2 cups of the cheddar cheese, stir until completely smooth
6. Mix in the cooked pasta and stir pasta through
7. Pour pasta into a baking dish and sprinkle with bacon and drained Rotel
8. Top with remaining cheese
9. Put in the oven at 350 degrees just to let the cheese melt and get bubbly

While this isn't the ultimate mac and cheese, it gets pretty close to it! The bacon and Rotel adds a great kick and crunch to the dish. It is surprisingly quick and easy to make after a long day, especially when you just want a big bowl of comfort food.

What is the soup du jour?

2009-10-09T14:51:00.000-04:00

I consider soup to be an entire food group of its own, I don't care if it is 90 degrees outside, I will still order soup. If you ever go out to eat with me, you will hear the question, "What is the soup du jour?" because I will most likely order it, no matter what it is. I am lucky to have a variety of places around my work where I can pick up a yummy soup for lunch, but my bill usually ends up way too high as I pick up impulse buys and with the calorie count at most places unknown, it makes eating cheap and healthy difficult.

I am not a big fan of soup from a can, I mostly use them for adding to a dish, but don't usually consider them to be a stand alone dish on their own. I continued to hunt for a cheap and easy solution to my soup craving at lunch time, especially as the days get cooler and the leaves are falling.

Finally, I found an answer to my problem, introducing Campbell's Soup at Hand, Creamy Tomato Parmesan Bisque. Just the putting the word bisque on the label forces me to try it out and this time, I was not disappointed. This tomato soup is perfectly creamy, with a touch of Parmesan, it reminds you of every time your Mom made you tomato soup and grilled cheese on a chilly day.

I love to heat it up in a bowl and then sprinkle in goat cheese crumbles to add a grown up feeling to this classic treat. Trader Joe's is the best place to stock up on goat cheese a package of pre-crumbled goat cheese is only $2.99. I also add some croutons in some days to add a great crunch and sometimes add some hot sauce to kick up the flavor.

Each container has 220 calories and 7 grams of fat, so I like to eat 1/2 a container and pair it with a homemade salad or sandwich, that way I cut the fat and get two meals out of one can.

Now if only I could figure out how to make a grilled cheese in the stand up toaster, without all the cheese slipping out, I would have the best lunch every day.

This Guy I Know had a Birthday

2009-10-05T13:13:00.000-04:00

This Guy I Know turned 27 this past weekend and to celebrate he requested that we attend the Widespread Panic/Allman Brothers concert. Of course, I began dreaming of what tailgate treats I would serve up for such a special celebration. My goal was to bring food that would be easy to prepare before hand and then easy to cook and serve once we were tailgating. Like everyone else, I was sick of the standard hamburgers and hot dogs, so I decided to mix it up a bit.

Here is the final menu:

Veggie Platter with Garlic Spinach Dip

Sausage Dip (this recipe deserves it's own post)

Taco Dip

I love tacos, especially after drinking a few cold ones, but I hate the way they make me feel, fat and greasy. Taco dip is a perfect way to get all the great flavors of tacos, without all the guilt!

Mix together a bar of cream cheese with a packet of taco seasoning, spread this on the bottom of your serving dish. Then layer all your favorite taco toppings to your preference! I layered salsa, shredded cheese, peppers, onions, jalapenos, green onions and diced tomato's. You could add sour cream, olives, your favorite taco meat or tofu! Every dug into this dish with Frito's Scoops which make an easy finger food.

Grilled Pizzas

I purchased the pre-made pizza crust (I personally love Boboli) in the small personal size and started thinking of all my favorite toppings. I made 6 mini pizzas, Classic Cheese and Pepperoni, Greek Chicken, Buffalo Chicken and Broccoli Alfredo.

Classic Cheese and Pepperoni

I used store bought pizza sauce, topped with a six cheese Italian mix of shredded cheese and then added the most adorable mini pepperonis. I think anything in a mini size is cute and I will instantly buy it.

Greek Chicken

I took a pepperonichini spread that I had found at Super Wal-Mart, it has a great tang that I love about Greek cooking. I spread this and then topped it with red onions, green peppers, crumbled feta and grilled chicken. I cheated and purchased the pre-cooked chicken strips from Purdue and no one noticed!

Buffalo Chicken

I spread the pizza crust with Hidden Valley Ranch dressing (please see my blog entry about my love for Ranch and it's many uses), this may seem like an odd base sauce, but trust me. I took the pre-cooked chicken strips and let them soak up Frank's Buffalo Wing Sauce. I topped the ranch dressing with shredded mozzarella cheese and then sprinkled the buffalo chicken and crumbled goat cheese. This pizza ended up being my favorite of them all!

Broccoli Alfredo

I started out with a canned Alfredo sauce and then topped it with a six Italian shredded cheese. I then sprinkled fresh cut broccoli, red onions and oregano. This was my vegetarian offering, which I learned you must always have from Melissa D'Arabian, of Next Food Network Star.

I prepared all of these ahead of time that morning, wrapped them in Saran Wrap and then threw them on the grill, the crust gets crispy and with the top closed, the cheese melts perfectly! Such an easy treat to make and something different that you wouldn't expect on the grill.

Grilled Cheese Sammies

Who doesn't love a grilled cheese sandwich? I prepared a loaf worth of sandwiches by buttering each side of the bread and layering cheese and bacon inside for a nostalgic treat. Some sandwiches were the classic cheddar, some had a pepper jack twist and I even snuck in goat cheese in a few (I couldn't resist!). I wrapped the pre-made sandwiches in Saran Wrap and then threw them on the grill, cutting each sandwich into four's before they were gobbled up by everyone.

Burger Sliders

Once again, if you make it mini, I will fall in love with it, so the latest trend for sliders caught my eye and made it's way into my menu. These couldn't have been easier, I took 1 pound and a half of ground beef and mixed in Paula Deen's House Seasoning (salt, pepper, garlic) and Worcheshire sauce. I made small burger patties, about 2-3 inches each. These grilled quickly and luckily, the bun makers have caught on to this trend and make slider buns now as well.

Purple Gatorade Shots

This is a local favorite in Charlotte, if you come visit, I will most certainly order you one

1 Bottle Grape Vodka

1/2 Bottle of Sour Mix

1/2 Bottle of Triple Sec

Sprite to taste

Mix all ingredients and enjoy!

It's special because I wrapped it in bacon

2009-09-01T15:46:00.000-04:00

The month of May is usually controlled chaos (more chaos than the control part) in my life, wedding season starts heating up, everyone I know seems to have been born during this month, NASCAR comes home to Charlotte and we host our annual National Convention at work.

After a particularly rough week this past May, This Guy I Know had taken the toll of my stress and I decided to make him a special dinner to show my remorse and appreciation for him putting up with me.

I decided to make him bacon wrapped fillet mignon with a Gorgonzola butter sauce, twice baked potatoes and roasted asparagus with goat cheese sauce.

Bacon Wrapped Fillet with Gorgonzola Butter Sauce

This is one of those dishes where the name of the dish will impress your guests and you will be impressed with yourself at how easy it was to cook!

You will need:

- 2 inch thick cut of fillet mignon per person

- 2 slices of bacon, per person

- Butter

- Gorgonzola Crumbles

- Salt and Pepper

1. Cook the bacon in a skillet, preferably a cast iron. You want the bacon to be partially cooked, but not crispy, because you are going to wrap it around the fillet.

2. Season your fillet with salt and pepper on both sides, that is it, you don't need to marinate or smother this meat in seasoning.

3. Wrap your cooked bacon around the fillet and secure with toothpick or cooking twine.

4. Sear both sides of your fillet in your bacon grease. If you need too, add a turn of EV olive oil to the pan. Cook it just long enough for the outside to get a nice color, about 3 minutes on each side.

5. If you have a cast iron skillet, throw it under the broiler. If you don't, use a broiler pan. Make sure to keep the oven door cracked open while you broil, otherwise you will just steam your meat. You should broil it for 2 minutes to get medium rare and about 5 minutes to get the center to be medium.

Gorgonzola Butter Sauce

This is so simple you will wonder why you don't make it every night.

1. Soften some butter in a dish

2. Crumble the Gorgonzola into the butter

3. Sprinkle salt and pepper to taste

4. Place the butter in the refrigerator to let it set up

Top your fillet with this butter, you can either let the heat from the fillet melt the butter or you can add it during your last minutes of broil time to really get it bubbly!

Twice Baked Potatoes

I love making these because you can throw anything in them and they will taste great, you can go for the traditional baked potato "all the way" with cheese, bacon and sour cream or you can go savory and mix in garlic, chives and Boursin cheese.

1. Bake your potatoes for 1 hour at 350 (if you are in a time crunch you can microwave your potato for 5 minutes on each side)

2. Let the potato cool down before you try and work with it, then cut it in half and scoop out the insides into a bowl, saving the skins.

3. Mix your potato insides with your choice of mixins. I used sour cream, a little bit of milk, cheddar cheese, bacon pieces, salt and pepper.

4. Spoon your mixture back into the skins and top it with more cheese, bacon and scallions.

5. Bake the skins for 15 minutes at 350 to let the cheese melt.

Please see my entry "We are Family" for the roasted asparagus with a goat cheese sauce recipe.

This meal may sound intimidating, but it is one that I would recommend to celebrate any special occasion! What better way to say "I am sorry for being a brat for the past 4 days" then with bacon wrapped meat!

Cheatin' Chicken

2009-08-27T13:46:00.000-04:00

Since I still haven't replaced my camera, I don't have a picture of this dish, but here is what came up when I did a Google Image search for "Cheatin Chicken" - apparently there is actually a product out there named that.

When I went to college, I had very few recipes in my arsenal. The most exciting thing that I could make was a box of Pasta Roni and what I like to call, Cheatin' Chicken. I have always watched my Mother make this delicious dish and it requires no recipe or cooking knowledge. It is almost impossible to screw up and it is perfect for a tasty chicken that you can pair with any meal and no one needs to know how easy it is.

Cheatin' Chicken

1. Defrost your chicken, this recipe can be adjusted for one breast to 12 breasts, just defrost what you need.

2. If you remember to, in the morning, drop the chicken into a zip loc bag and pour Italian dressing over it. My Mother always used the traditional Wish Bone Italian, so I still use that today.

3. If you don't remember, pour it over the chicken as soon as you can and let it sit for as long as possible before you cook.

4. Heat your oven to 350

5. Drop the chicken and Italian dressing mix into a casserole dish, make sure the Italian dressing is not drowning the chicken, you want the top of the chicken to be above your Italian dressing.

6. Sprinkle Parmesan cheese on the top of each of your chicken breasts, just enough to coat the top with an even layer.

7. Throw your chicken in the oven for about 30 minutes or until cooked through, don't over cook it or it will be dry!

The chicken will have absorbed the flavors of the Italian dressing and stayed nice and moist. The Parmesan cheese is a nutty crust on top that is baked to perfection. I can guarantee, you can't screw this one up!

Sweet Gift from Above

2009-08-27T13:18:00.000-04:00

If I could only have one condiment for the rest of my life, I would without a doubt choose ranch dressing. Ranch is the All American condiment, it is an undeniably wonderful flavor that can universally be put on any food. Outside of a fantastic homemade recipe, the best ranch from a bottle is by far Hidden Valley. Don't even bother messing with the other bottles out there, they won't compare to the deliciousness that Hidden Valley has.

If I took a poll of waitresses, I guarantee they would say the number one thing requested after the food is delivered is "a side of ranch". Once we see our meal, it is natural instinct to want to dip that perfect meal in a side of ranch. We all know even though the meal looks good enough, ranch will make it better.

I challenge your thinking, here are things I love to put ranch on:

- Wings
- French Fries
- Salad
- Sandwiches/Wraps
- Veggies
- Pizza
- Chicken nuggets
- Mozzarella sticks
- Fried Pickles
- Egg Rolls
- Buffalo Wing flavored pretzels
- In tuna salad instead of mayo
- Replacement for pizza sauce
- Hot Dogs
- Tater Tots
- Hamburgers
- Pizza Rolls
- Bagel Bites
- Mixed in any spicy soup
- Tacos
- Rice
- Homemade sytle potato chips
- Bacon
- Bacon Cheese Fries
- Chili Cheese Fries

Kerry's List:
- Pokey Sticks
- Bloomin Onion
- Anything with cheese and bacon
- Anything from Taco Bell

I believe ranch dressing is universally good on any food, I am going to try ranch dressing everything I eat from now on. If Chinese food is for dinner, ranch is on the side.

We are Family

2009-08-19T19:03:00.001-04:00

I apologize for the delay, I still haven't figured out how to blog during work hours without feeling completely guilty. But now I am sitting in Plato's Closet, while 2 college girls rummage through 5 bags of my clothing, judging my style and taste and trying to give me as little cash back as possible. Most people are staring at my strangely, that not only do I own a computer, but I choose to bring it out in public with me and am now blogging while I sit on a questionably sanitary leather couch. Remind me to shower as soon as I get home.

I was lucky to go home last weekend and cook Sunday dinner for my family. It is strange to work out of my Mother's kitchen, all her things have moved around since I have lived there, so sometimes it is an Easter egg hunt just to cook dinner. I was at a loss for what to cook, but a quick text to This Guy I Know solved all my problems, "stuffed shells, hands down", who can really argue with that?

I ran to Publix (in my Mother's cute little red VW convertible, top down), which is the Harris Teeter of South Florida, and was pleasantly surprised at my shopping experience, except for the 3 men above 65 who separately complimented me on my car! After politely thanking the dirty old men, I gathered up the following:

1 box of large shell pasta
1 16oz jar of Ricotta cheese
2 cups of Italian Mix cheese
1 box frozen spinach
1/2 pound ground Sausage
1 jar Alfredo Sauce
1 jar marinara
1 package fresh asparagus
1 small package Goat Cheese

Stuffed Shells Two Ways

Stuffed shells are one of those dishes that you really can't screw up, whatever you like, mix it in some ricotta and then stuff the shells, you can't go wrong!

1. Start your pasta in boiling water, cook until al dente. Pre-heat your oven to 350.

2. I split my Ricotta into two pots, my family can be picky (My Dad refuses to eat anything green), so I planned on making one spinach filling and one sausage filling. I let the ricotta cook on medium low, to soften up.

3. Add a cup of the Italian shredded cheese to each pot, you could also substitute just mozzarella here, let it melt and combine with the ricotta.

4. Cook the spinach and drain it completely! I will always be amazed at how much water frozen spinach can hold, insane.

5. Brown the sausage in a separate pan.

6. Here is where I start to throw random things into the pot...I like to add fresh chopped garlic, salt, pepper, some parsley, Parmesan cheese and a little Garlic & Herb cream cheese (Boursin, Alouette or Pub Cheese works great).

7. Mix the spinach into one pot and the sausage into the other.

8. Drain the pasta shells very well, some water will hide in the shells, make sure you get it out!

9. Let the pasta cool. You have to pick them up to stuff them and it is not fun to do while they are scorching hot.

10. While you are waiting for the pasta to cool, set up a stuffing station. I used two 8x8 casserole dishes, in the bottom of one, I covered with some marinara, the bottom of the other, Alfredo sauce.

11. Stuff your shells with the filling and then line them up in the casserole dishes.

12. Put your shells in the oven for about 15-20 minutes, just to let them get nice and bubbly.

Roasted Asparagus w/ Goat Cheese Sauce

1. Trim your asparagus to take off the woody ends.

2. Heat up some olive oil and a little butter in a pan.

3. Saute the fresh asparagus in the oil/butter and garlic. Season with S&P to taste.

4. In a small sauce pot, melt the Goat cheese on medium low.

5. Once melted, whisk in either milk or white wine until the sauce is the consistency you like.

6. Your asparagus should be done now, take it off the heat and serve with the sauce.

The final product!

My family seemed happy, so I guess that is all that matters! Enjoy!

I Get It From My Momma

2009-08-08T14:06:00.000-04:00

I learned everything I know from my Mother, (and a little bit extra from Food Network) she really is the hostess with the mostess. Everytime I have come home, she is throwing another fabulous party, today it was a baby shower for a close friend's daughter. It was no surprise, but my Mother out did herself again.

Everything was built around the clothing line theme and tiny onesies and cute baby tees hung off of windows and walls around the house.

The center pieces were made up from an adorable paper bag with bibs and dipers and then stuffed with Gerber daisy's. My Mother had collected about 25 of the most adorable shoes for a baby girl and she decorated each table with them.

There were a variety of quiches served and each was delicious. Swiss cheese and Spinach, Broccoli and cheese, Bacon and Cheddar and my favorite, Sun Dried Tomato, Sasuage and Goat Cheese quiche.

Lots of yummy fruit and salads were served as well. My favorite was the broccoli coleslaw, which is a newer way to eat broccoli that I have discovered. This version was served with broccoli slaw, ramen noodles, oil, vinegar and the seasoning pack from the ramen.

Dessert was sweet treats of dark chocolate cups filled with white chocolate mousse, double chocolate chip cookies, baby onesie shapped sugar cookies and 7 layer bars.

There were present galore, but I think one of the best was a handmade quilt that my Mother made. I only wish I could throw a party like she does, she always pays attention to every detail and everything is always fabulous.

Stuffed Peppers and Spicy Corn Chowder

2009-08-06T15:50:00.000-04:00

This Guy I Know* wanted to make stuffed peppers one night for dinner, so since we usually split responsibilities and I decided to take on corn chowder to go with the peppers. Each of these dishes really could be a meal on their own, but my eyes are usually bigger than my stomach, so it is no surprise that I tend to overcook as well.

Stuffed Peppers
1. Pick out 3-4 red bell peppers, you want them to be able to sit with a flat bottom in a casserole dish.
2. Blanch the peppers in boiling water for about 5 minutes to make the cooking time in the oven faster.
3. Brown ground beef with onions until cooked through.
4. At the same time, begin cooking a rice of your choice, we used white rice, but Zatarains dirty rice would be good too.
5. Once the beef browns, add a small can of tomato sauce and season to taste. We mixed in taco seasoning, chili powder, crushed red pepper flakes and S&P.
6. Mix together rice, ground beef mixture and shredded cheese, we used Helluva Good Monterey Jack with Jalapenos, which really is helluva good. Mix most of your cheese in the rice mixture, but save some for to top off the peppers.
7. We used a casserole dish to help the peppers stand up, stuff them full of your rice mixture and then top off with cheese. Cover with aluminum foil and cook for about 60 mins at 350 degrees.

I am obsessed with soup, so eventhough we made this dinner in the middle of July, when it was more than 90 degrees out, I couldn’t help but make a soup to go with these peppers. Corn has always been a favorite, especially since a fun college tradition of corn fest! But This Guy that I Know always says that I can screw up a soup, but whenever you make something for the first time, there is always the nerves of serving something that tastes terrible to This Guy I Know.

Spicy Corn Chowder
1. Fry up a packet of bacon, cut into bite size pieces in a pot. Remove the bacon, but leave the grease, it is great for cooking the veggies in!
2. Saute onion, green pepper and garlic until cooked through.
3. Add 2 tablespoons flour to the veggies and bacon grease and make a roux, cook until the flour cooks off.
4. Add 2 cups chicken stock and one 16 oz bag of frozen corn.
5. In a separate pot, boil water and potatoes, boil until cooked through, then dice into bite size pieces and put into the chowder.

I like a chowder to an authentic chowder, so in my book that means it needs to be thick and cheesy, no room for heathly in this pot! This is where I start to throw random things in the pot until it tastes/looks the way I want it too.

6. I threw in a can of Campbell’s Cheddar Cheese soup, a can of creamed corn, diced jalapenos, diced roasted red peppers and 1/4 of a stick of Velveeta.
7. For seasoning, I mixed in S&P, cayenne pepper, Cajun seasoning (I love Tony’s) and crushed red pepper flakes.

When a soup is not thick enough or cheesy enough, Velveeta always makes it better. Another trick to thickening soups is one I learned from a family friend, she mixes 1 part flour into 2 parts water in a tupperware and then whisks in to soup while it is boiling.

8. At the last minute, I mix in most of the bacon and then serve the soup topped with more bacon.

This meal was just delicious, it took a little longer than usual on a weeknight (total prep-cook time was about 1 hour and a 1/2), but it was worth it! These peppers were to die for and you could take this recipe and add anything you like and not screw this one up. The soup was creamy and I spiced it up to have an extra kick to compliment the peppers. Enjoy!

*Editor’s Note: Most of my cooking is done with the same guy, I offered him an alias name and the best/appropriate for public use that he could come up with was “This Guy I Know”. If/when he comes up with a new alias, you will be the first to know.

First Blog!

2009-08-05T20:04:00.000-04:00

Hello blog world! I’ve started this blog to share my adventures in cooking. everything I cook is a hybrid of Food Network University, allrecipes.com, my Mother’s advice and my taste.

I don’t believe in reciepes without photos, so when I thought of this blog, I started taking photos of all my recent dinners…and then my camera was stolen. So the first few posts are going to be without visuals, I apologize, I am sure the jerks who stole my camera are really enjoying photos of stuffed peppers and fried raviolis.

Writing about how you cook can be difficult when you don’t always measure and usually just throw random things in the pot, but hopefully I can do a decent job of explaining with words what ended up going into the dish. Expect me to write about anything that involves food from cooking to eating, if it involves food, I am interested in it and will write about it. Here goes nothing…