Chicken Piccata

This is a classic dish. It's simple. Very few ingredients, and very easy to make. The best part about it is you actually could make it for one person. However, last night my Dad was in town from Virginia, and I needed something quick and easy to make. This is also a great recipe for a big group as well. That's the good thing about pasta. You can make it for one person, or twenty people.

2 boneless skinless chicken breasts halved lengthwise, pounded thin

1/2 flour seasoned with salt and pepper

3-4 Tablespoons Olive Oil

2 garlic cloves, chopped

Dredge the chicken in the seasoned flour, and sautee in hot oil for 4-5 minutes on each side until golden brown.

Remove the chicken from the pan onto a plate and cover with foil to keep warm.

Turn the heat down to medium low and add another 2 tablespoons of olive oil and the chopped garlic. Cook the garlic for 2-3 minutes, being careful not to burn the garlic. If the garlic starts to burn, add more oil.

1 tablespoon flour

1/2 cup white wine (whatever you're drinking while cooking)

1 and 1/2 cups chicken broth

Zest of one lemon

1 tablespoon fresh lemon juice

Capers (use as many or as little as you like)

Add the flour to the garlic/olive oil and cook for 2-3 minutes.

Add the white wine and scrape the pan with a wire whisk to loosen all the brown yummy bits.

Add the chicken broth, lemon zest, lemon juice, and capers.

Turn the heat up and bring the sauce to a bubbly simmer for about 5 minutes, and season with salt and pepper.

Add the chicken breasts to the sauce, and cook another 5-10 minutes (depending on how thin your chicken is).

Arrange the chicken over cooked pasta, dump the sauce all over it, and sprinkle with freshly grated parmesean cheese and fresh parsley.

Cherry Crumb Pie

I can't seem to stop making pies. I don't really eat them, one or two slices maybe, then I give the rest away to people at work, or take them to a party. There's something about making a pie that comforts me. When I'm a little sad, making a pie always cheers me up. Maybe it's the way I work with my hands to form a perfect crust, which by the way, I think I've finally mastered. (Thanks to Smitten Kitchen Deb!) This recipe actually was inspired by Miss Smitten since she posted it the day after I made homemade cherry compote, or pie filling if that's what you want to call it. I had gotten some tart cherries from the Monroe Farm Market, and they were starting to ripen, and I either had to cook them, or freeze them. I also had a bag of sweet cherries leftover from the wine and jazz festival (thanks Jer), so I thought, why not combine them? Kind of a "sweet and sour cherry compote"? I don't think tart cherries are available fresh anymore (they're only available for about two weeks), but you can buy them canned at the grocery store, or here at Montmorency. See Deb's link above for pie crust. I'll admit laziness though, I don't make it by hand, I'm all about the food processor. Sour Cherry Compote (adapted from Gourmet 2001) 2 lb fresh cherries, stemmed and pitted (do this the night before with a bottle of wine and a good movie, cause it WILL take that long) 1 cup sugar 3 tablespoons cornstarch 1 cup water 1 teaspoon vanilla Pit cherries over a bowl to catch any juices. Whisk together sugar and cornstarch in a saucepan, then add water and any cherry juice, whisking until smooth. Add cherries and bring to a boil over moderate heat, stirring. Boil, stirring, 2 minutes, then drain in a sieve set over a bowl. Return the liquid to saucepan and simmer, stirring occasionally, until syrup is slightly thickened, about 20 minutes. Stir in vanilla, then pour syrup over cherries in a bowl and cool. Form pie crust in pie pan, and poke many holes with a fork on bottom of the crust. Brush entire crust with egg wash (one egg white with 2 tablespoons cold water). Add the cooled pie filling. Topping (adapted from Deb's Smitten Kitchen) 1 cup quick oats 1/2 cup all-purpose flour 1/2 cup sugar 1/4 cup brown sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt 3/4 cup unsalted sliced almonds, roughly chopped 1 stick unsalted butter cool, but not cold Combine all the ingredients for the topping in a bowl with your hands. I've tried the food processor with this, it just turns into a mealy consistency...you want CHUNKS of butter and sugar. Bake at 375 for about 40 minutes, until the top begins to brown, then cover LOOSELY with foil (otherwise it'll get soggy), and cook for another 15-20 minutes.

Pie Sunday

Ok so I'm not sure what's come over me lately. I've acquired practically an overnight obsession with pie. If you remember from a past post, I'm not that much of a sweets person. Give me mashed potatoes and gravy or mac and cheese for dessert anytime. At least, that's what I thought. I spent six hours in the kitchen yesterday making two pies: Peach Blueberry and Chocolate Cream. What's going on? I don't understand it. And another wierd thing: I've listened to nothing but bluegrass music for the last week. It's on my iPod, my home XM Radio, and my in my car. I've also been having these daydreams lately about living on a farm. Maybe it's because I've been thinking a lot about my grandmother lately. She didn't live on a farm, but she had a garden, and she lived a simple but wholesome life.

I've also been thinking about this farmer I met a few months ago. I'm not going into personal details here. Those of you who know me well enough, you know the story, and what I've been trying to find out about it. I also can't get the movie "Food, Inc." out my head. Seriously, if you haven't seen this movie, watch it. I'm not kidding, it will change the way you see and think about the food you eat.

Lately I've just wanted to get back to simpler things. And what could be more simple than working with fresh ingredients, and making a pie? So, I spent Sunday afternoon making pies. It was kind of nice actually. It was so breezy outside, and a few thunderstorms with sunshine peeping through. Music on, TV off, windows open...it was a good Sunday.

Now what does a single girl do with two whole pies? Well, after pictures and a big self-pat on the back, I took them to work and shared them. I'll admit it's nice to hear "wow that pie sure tastes good!", but really I think I just like to share my "food love" with other people. I think that's why I have dinner parties so much, or just randomly cook for people. Food makes people feel good, especially when it's made with love. ((insert warm fuzzy feelings here))

Peach Blueberry Pie

For Crust: I'm not even going to claim this pie crust recipe. If you're not aware of the blog "Smitten Kitchen", go check it out. Her photographs alone are worth a look. Deb's All Butter Really Flakey Pie Dough is the best recipe I've found so far. I never doubt her, and neither should you. After you've rolled out the dough, punch a few holes with a fork in the bottom pie shell, and brush with eggwash.

For Filling: 3 cups peeled and sliced peaches 2 cups organic blueberries 1 tablespoon lemon zest 1/3 cup brown sugar 1/2 cup white sugar 1/4 cup all purpose flour 1 teaspoon vanilla Mix all the filling ingredients, and let them sit about a half hour. When filling the pie crust, use a slotted spoon as a lot of liquid will come off the fruit. This will keep the pie from being too runny. You could do a lattice top which takes a lot of patience, but the end result is so pretty and totally worth it. Or you could just roll out the top layer of crust and crimp. Make sure to cut a few holes in the top to allow the steam to release. Bake the pie at 425 degrees for 15 minutes, then reduce the heat to 375 and bake for another 30 minutes. Then, cover the pie LOOSELY with foil, and bake for another 30 minutes. Make sure to let it completely cool. It'll be hard to resist I know, but you can wait. Chocolate Cream Pie For the crust:

2 cups chocolate grahm cracker crumbs

7 tablespoons butter melted

1/4 cup sugar

Combine all the crust ingredients and press into a 9" pie shell. Bake at 350 degrees for 15 minutes, and let cool.

For the filling:

2/3 cup sugar 1/4 cup cornstarch 1/2 teaspoon salt 4 large egg yolks 3 cups whole milk 5 oz fine-quality bittersweet chocolate (not unsweetened), melted 2 oz unsweetened chocolate, melted 2 tablespoons unsalted butter, softened 1 teaspoon vanilla

Whisk together sugar, cornstarch, salt, and yolks in a saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (the filling will be thick like pudding). Check out the fancy video...

Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours. Spoon filling into crust and chill pie, loosely covered, at least 6 hours. For topping : 3/4 cup chilled heavy cream 1 tablespoon sugar

Top the pie just before serving and sprinkle with chocolate chips.

Spring Strawberry Pie

This week I've been thinking about what we eat, and where our food comes from. When I was a young girl, my grandmother's basement was chock full of canned goods that she canned from her garden. She had green beans, bread and butter pickels, dill pickels, tomatoes, apples, apple sauce, apple butter, corn, beets, yellow squash, and on and on. All of these came straight out of her garden. We always had "fresh" green beans at Thanksgiving. Oh how I wish she would've taught me how to can and preserve food. I'm sure she would have been delighted to show me too. Had I known then what I know now, I would've come down from that apple tree in her backyard that I spent HOURS in as a child, and paid a little more attention to her working in the kitchen. So, I called my mother last night, and she's going to teach me how to can. I don't have an acutal garden, but I'm planting a few things this year to get the feeling for it: herbs, tomatoes, lettuces and some hot peppers. Spring is here, and the strawberries looked AMAZING at the store. I've decided to master the art of the pie this year. I think my friends and co-workers will be pleased since I'll be giving away all the test pies (minus a piece or two).

When someone says "strawberry pie", I immediately think of cardboard crust, unripened strawberries, and red gooey glue. Okay, I think of Shoney's. Yuck. I've never understood why someone would want to eat that red gooey glue. Here's the ingredients: High fructose corn syrup, water, strawberries, corn syrup, modified cornstarch, citric acid, cellulose gel, FD&C red#40, FD&C yellow #6, potassium sorbate and sodium benzoate (preservatives), salt, sodiumcitrate, artificial flavor. No thanks. I'll stick with the filling with five ingredients I can pronounce. I have to say, I was pretty damn proud of myself on this one.

For the crust, any recipe will do really. You could even buy store bought frozen crust ((GASP)), but I wouldn't tell anyone. Just buy two, because you'll need one for the bottom, and one to make the lattice. I didn't have an actual rolly thing to cut the dough into pretty strips, so I just used a knife. Before baking, brush the crust with eggwash and sprinkle with 1-2 tablespoons of sugar. That gives it a nice rich golden color, and a slightly sweet crunch.

For the filling:

2/3 cup sugar

2 tablespoons minute tapioca (this keeps the pie less runny)

1 teaspoon grated lemon zest

1 teaspoon grated orange zest

5 cups sliced and diced fresh strawberries

Stir the filling ingredients. Place in pie shell. I think you could even do this non-lattice (is that a word? ha!) Brush with eggwash and sprinkle with sugar. Cover LOOSELY with foil and bake at 375 for 30 minutes. Remove the foil, and bake for another 30-35 minutes until the fruit is bubbly. Don't forget to put a baking pan of some kind on the rack below the pie to catch splatters and drips. Serve with whipped cream or ice cream if you want, but I just ate it plain.

Mmmmmm....spring.

Roasted Sweet Potato Salad with Poached Egg

I've had an organic sweet potato/yam on my counter for at least a month. Also, I've just recently discovered that ORGANIC groceries last longer than non-organic. My friend E and I were discussing organic milk this past weekend. I told her that I had just bought a carton of organic milk with a "best by" date of April 6. She said, "Nuh-uh! No way". I'm going to have to do a little more research on the shelf-life of organic items. You'd think the stuff with hormones, pesticides, and chemicals would last longer. I'll let you know what I find out.

Here in Charleston, we have a great little pizza place nestled in a quiet neighborhood which operates out of a cracker box house called Lola's. Their Sweet Potato Salad inspired the one I made last night. I've been trying to eat a little healthier lately. I'm trying to incorporate more veggies and whole grains into my daily nom-nom-ing. This salad turned out to be more delicious than I had anticipated. Try it, you'll dig it.

Potatoes:

One Organic Yam/Sweet Potato diced into cubes

Two Tablespoons Olive Oil

One Clove Garlic Chopped

One Teaspoon Brown Sugar

Fresh Thyme

Salt

Fresh Ground Pepper

Mix all ingredients and roast in 400 degree oven for 25 minutes and let cool.

Salad:

Mixed Baby Spring Greens

Roasted Sweet Potatoes

Toasted Walnuts

Craisins (dried cranberries)

Cooked Brown Rice (cold)

Goat Cheese

One Poached Egg

Dressing:

Two Tablespoons Red Wine Vinegar Two Tablespoons Chopped Sweet Onion Two Tablespoons Honey One Teaspoon Orange Zest

Juice from 1/2 an Orange 1/4 Teaspoon Dry Mustard 1/4 Teaspoon Salt 1/8 Cup Olive Oil Pulse first 7 ingredients in a blender or food processor until blended. With blender running, add olive oil in a slow, steady stream, processing until smooth.

Quick Tomato Sauce

About once a month, I raid my mother's bookshelf filled with just about every food magazine she's ever received. She says she "keeps them just in case she needs to find a recipe". There's 500 magazines on that bookshelf...bad for her if she's in a hurry, good for me to find new recipes! Plus, I read food magazines and cookbooks while I eat dinner. This way instead of eating alone, I get to have dinner every night with people like Emeril Lagasse, Dean & Deluca (my ALL TIME favorite cookbook), and Christopher Kimball from Cooks Illustrated (my favorite magazine), where this recipe came from the June 2009 issue. This sauce has a REALLY FRESH flavor right in the smack dead of winter. In the time it takes to open and heat a jar of spaghetti sauce you can make this in the same amount of time, and it's DEEELICIOUS. I guarantee I ate more of the sauce than the pasta**. Enjoy! 2 tablespoons unsalted butter 1/4 cup grated onion 1/4 teaspoon dried oregano 3 garlic cloves minced 1 (28-ounce) can crushed organic tomatoes 1/2 teaspoon sugar 1 tablespoon dried basil 1 tablespoon olive oil fresh ground black pepper salt Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. **Cooking pasta for one person is difficult. It seems like I always make too much. So here's what I do with leftover cooked pasta: FREEZE IT in a ziploc bag. To "re-cook", throw it in some boiling water for 1-2 minutes. You'll never know the difference!

Cast Iron Skillet Corn Bread

I just realized that it's probably pretty cruel of me to have BREAD as my first posting of the year. With all the New Year's resolutions to loose weight, this will do nothing but tempt you. But it's COLD outside. Not chilly, it's freakin' bitter a$$ cold. I did not leave my house this past weekend it was too cold. I dug deep into my freezer, and found all kinds of stuff to cook, including cornmeal. I've somehow inheirited this trait from my mother that when I open my freezer, it's so full, stuff falls out. I don't know where it all comes from, and I don't know how it got there. But what I do know is that when I'm stuck inside my house for three straight days (because I'm too much of a wimp to go outside in ten degree weather) I will not starve, and neither will you. Also, if you don't own a well-seasoned iron skillet, don't even bother making this because you WILL be disappointed. Where can you get one you ask? Go buy one today, cook everything you eat in it for the next 20 years, then make this cornbread. My iron skillet belonged to my grandmother. It was the ONE thing she owned that I had to have. This is her recipe. This is my mother's recipe. This is my recipe.

1 cup cornmeal (I prefer yellow, but white works also)

1 cup all-purpose flour

4 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 tablespoons sugar

2 eggs

1 and 1/2 cups buttermilk

1/3 cup Crisco (the solid kind, not the liquid...I know, I know, but it's the only way to do it RIGHT and make Granny proud)

Put the Crisco in the CAST IRON SKILLET, put it in the oven, and turn the oven to 375 degrees.

Mix dry ingredients in a bowl.

In another bowl, mix eggs and buttermilk, then add to the dry ingredients, stir well.

Once the crisco is melted and your pan is HOT, dump half into the batter, leave the other half in the skillet.

Stir the batter until all ingredients are mixed well, and dump into the HOT skillet.

Bake 30-45 minutes depending on how big your skillet is until lightly browned and crispy.

Yum.

Potato Soup

So this weekend, I'm headed to Key West for a week for Christmas. This is a tradition my parents and I started about five years ago. It's the greatest thing. When we get on the plane, it's 25 degrees. When we get off the plane, it's 80 degrees. I really cannot think of a better way to spend Christmas.

The forecast for tomorrow is COLD and 6-10 inches of SNOW. So here's an easy recipe, with simple ingredients to keep you warm this weekend while I'm laying on the beach with a cabana boy serving me pina coladas.

Serve it up with some hot crusty bread, and snuggle up to the one you love (or anyone who's willing to share their body heat)!

4 tablespoons butter OR olive oil

1 large onion diced

2 cloves garlic chopped

4 large potatoes diced (you can leave the peeling on if you wish...get some fiber)

4 carrots diced

3 stalks celery chopped

4 tablespoons all purpose flour

3-4 tablespoons Emeril's Essence (depending on how spicy you like it)

6 cups organic chicken broth

4 cups half & half (use fat free if you want, it tastes just as good)

4 cups shredded cheese (I use jack/colby mix, but swiss is great too!)

Fresh parsley

Heat a large soup pot and add the butter/oil til hot. Saute the onions, garlic, carrots, and celery about 10 minutes on medium-high until onions are translucent. Don't overcook these, they'll get some more heat/love when you add the liquid. Add the flour and Essence and stir well. Cook for another 5 minutes. Add the chicken broth....THEN add the potatoes. If all the veggies aren't covered, throw in some water until they are submerged. Turn up the heat and bring to a boil, then reduce heat to a simmer until the potatoes are still firm, but cooked. If you cook them too long, they'll turn to mush in your soup. I'd say no longer than 12 minutes. Turn the heat to LOW, and let it rest and cool down. If you add the dairy when the broth is too hot, the curds will separate from the cream, giving you a very "mealy/gritty" texture. This is a good time to go pick out a good movie, or pre-heat the oven for the bread, or call some friends 'cause you've just realized this recipe makes an a$$ load of soup! After the soup has cooled a bit, add the cream, and SLOWLY bring the heat up, then add the cheese. Stir 'til all the cheese is melted, season with salt and pepper, and add the fresh parsley. You can also top with chopped with bacon! ENJOY AND STAY WARM!!!

Best...Chicken....EVER

One of the many reasons I love love love to cook is having the ability to take a recipe and "tweek" it to my liking. Last night while sitting at the dinner table with my glass of cold pinot grigio and my last issue of Gourmet magazine (I read magazines while I eat), I ate the best chicken I've ever had. Not from a restaurant, but from MY kitchen. This chicken had such simple ingredients with an abundance of FLAVOR! What intrigued me most about this recipe is that I found it on foodnetwork.com, and it was meant for one person. Yay! That's me! I usually don't pay much attention to Tyler Florence, but I most certainly will from now on. Go to the store, buy the ingredients, and make it TONIGHT. I promise, if you make this, the next time you see me you'll want to kiss me...that's how good it is. Enjoy. Ingredients 1 chicken breast bone-in, with skin (bone and skin = flavor!) Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 3 Baby Bella Mushrooms 1/4 Red Onion chunked (see pic) Handful of baby carrots 3 Fingerling Potatoes (you could use new potatoes, yukon, etc) A few florets of Cauliflower 3 Garlic cloves whole, peeled 1 sprig fresh rosemary 4 sprig fresh thyme 1/4 cup white wine 1/4 cup organic chicken broth 1/2 lemon, juiced and zested Directions Preheat the oven to 375 degrees F. Season the chicken on both sides with a generous amount of kosher salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium-high heat. Drizzle the pan with the oil and lay the chicken in the hot oil, skin-side down. Cook for about 5 minutes until the skin begins to set and get yummy crispy. Immediately put into hot oven and bake for ten minutes. Take the chicken breast out of the pan and throw in the mushrooms, carrots, potatoes, onions, cauliflower, garlic, thyme, rosemary and lemon zest. Stir well to get all the veggies/herbs coated, then put the chicken breast back in the pan. Stick the whole thing in the hot oven and roast for 15-20 minutes until the chicken is cooked, and the veggies are soft and roasted. The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate, and cover with a piece of foil to keep warm while preparing the pan sauce. Return to stovetop and stir in the wine, chicken broth and lemon juice and cook over high heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper. Serve with warm toasty bread.

2/17/2010 UPDATE:

I think I've made this about ten times since I posted this recipe. I've found it works with just about any veggie, pretty much whatever you've got in the fridge. The other night I had some Brussels sprouts that needed cooked, quickly, or they were going to go bad. I cut them in half, threw them in a pot of boiling water for about two minutes (blanched), then roasted with the rest. Still the best chicken recipe I've found.

Sarah's Dan's Mom's Lentil Soup

First, I want to talk about my friend Dan, who is, in case you're wondering, most definately THE MAN. Dan and I met a few years ago when I was working at a coffee shop. It wasn't until the past year or so that we have become friends. I LOVE to talk food with Dan, well, because...Dan knows food. Dan knows more about food than anyone I've ever met. And if Dan tells me to cook something, well, I'm going to cook it, no questions asked.

Dan is actually the one who got me thinking about starting this food blog. His blog is http://www.kitchengeeking.com/ and if you don't subscribe to it, do it NOW. My blog is mostly about cooking for myself, but his covers a wide range of food topics including cooking, restaurants, food preparation, travel, and local fare just to name a few.

Dan re-posted his mother's Lentil Soup recipe the other day included in a blog about combining food and fond memories. His post brought back thoughts of all the ladies in my family crowding in the kitchen to get Thanksgiving Dinner on the table; or the long hot summer afternoons I would spend alone with my grandmother in her kitchen while we strung beans from her garden, and sang songs while a pot of applesauce simmered on her stove made with the apples picked fresh from her backyard.

This soup is every bit as good as Dan says. It was a perfect welcome meal to the Fall season. Thanks Dan.

It's Getting Cold, Make Some Chili!

The World Chili Cookoff took place right here in Charleston, WV this past weekend. Although I only made it to Sunday's red chili festivities, it was a day full of fun with good food and great friends. Mia & Tim (the Dorsey's as you all know them) and I met over at Rachel Cox's house for pre-cookoff bloody mary's. When we arrived at the Appalachian Power Park where the cookoff was taking place, Rachel happily informed us that she had V.I.P. tix waiting for us at Will Call which meant some free sampling tix and FREE BEER. Yay! Thanks Rachel!

As soon as we walked in the gates we saw our friends E and Slim, and well let's face it, who's not happy to see the Blackhursts? Beers all around, we headed towards the tents on the baseball field, and started immediately sampling. Some of the contestants had leftover green chili from the day before, so it was nice to have some variety. I didn't meet anyone from a foreign country (WORLD cookoff?), but I did meet some nice folks from Massachusettes, Colorado, Illinois and South Carolina. I made sure to ask each of them how they liked Charleston, and did not get one negative response. The girl from Colorado said, "the rolling hills are beautiful"...well yes I suppose compared to the Rocky Mountains they would indeed seem like hills to her. Everyone I talked to also said how friendly everyone from Charleston was, and what a nice place it was to visit. A big shout out goes to my friend Samanta Carney for organizing such a great high profile event for West Virginia!

We also ran into our friends The Dailey's (Megan and Matthew), which I was especially happy to see because they had their two awesome kids with them Victor and Alexander, who are growing like weeds...what are you feeding them Megan? :)

After the cookoff we all headed over to "the porch" at E & Slim's, which then turned into "the back patio" with the firepit ablaze. After a few more beers for everyone, the firepit was not the only thing "ablaze". We had our own little hot pepper eating contest right in the backyard...and I guess if I had to declare a winner it was Tim Dorsey, since he was really the only one who entered. First a whole fresh jalapeno, then a whole fresh cayenne, then E brought out a dried GHOST CHILI (the hottest pepper on the planet). It was all in good fun, but I'm sure Tim is still spitting flames as I type this. Hope you're feeling ok today Tim. All in all it was in fact a great day! Now onto the food...

Chili is not hard to make. There aren't a thousand ingredients. In fact, chili is one instance where less is definately more. As long as you have good ingredients and some time, it's a simple one pot meal that will last a few days for dinner or lunch. Plus chili always freezes really well.

Brown/cook 1/2 lb to 1lb LEAN ground beef in 2 tablespoons olive oil

Add, 1 Onion diced and 2 cloves garlic chopped

Cook down about ten minutes til the onion gets soft

Add 1 cup organic beef broth and two cups tomato sauce

Deglaze that pan and get it to a nice bubbly simmer

Add one can petite diced tomatoes, and beans of your choice (for this batch I used an organic tri-bean medley mix of kidney, navy and black I think)

Add about 4-8 tablespoons chili powder (depending on how "chili" you like your chili) and two tablespoons Emeril's Essence (I told you I love this stuff)

Cook the chili down to a nice thick consistency. The longer you cook it, the better it will taste.

Call some friends and serve it up with some bread, cornbread, etc...whatever your fancy.

Pork Roast with Bacon & Mushroom Gravy

I made this a few months ago for dinner party, and let me tell you...YUM-MEE!

By now you've noticed I'm a huge fan of Emeril Lagasse. I've been watching him on TV for years, and I love his cookbooks! What I love about him the most is that he puts a "comfort food" twist on foods that would normally be considered "gourmet". I watched him make this on TV, and decided I had to try it. I'm not going to lie, this recipe is time consuming, and is in NO WAY healthy (but oh so good). I would suggest making it on a Saturday or Sunday, and invite lots of friends over because it makes a ton. The night I made this was one of my favorite dinner parties. After the meal, we all sat around the dining room table drinking wine and laughing hysterically into the wee hours of the morning.

I served this with roasted garlic mashed potatoes, and homemade fresh greenbeans the way my granny used to make them. This meal is a winner, no doubt! Enjoy!

1 (5 pound) boneless pork loin roast

1 tablespoon plus 1 teaspoon Essence or other Creole Seasoning

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 ounces thick cut bacon, diced

6 tablespoons all-purpose flour

1 large yellow onion, finely chopped

1 rib celery, finely chopped

1 medium green bell pepper, seeded and chopped

1 tablespoon minced garlic

8 ounces button mushrooms, thinly sliced

1 quart canned low-sodium beef broth

1 teaspoon Worcestershire sauce

Season the roast evenly with 2 teaspoons of the Essence, the salt, and black pepper and rub into the meat. Do this the day before to intensify the flavors if you wish. Heat a cast iron Dutch oven (or just use a big skillet) and, when hot, add the bacon. Cook, stirring occasionally, until the bacon is crispy, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and set aside. Add the roast to the pan and increase the heat to high. Cook until the roast is evenly browned on all sides, about 6 to 8 minutes. Transfer the roast to a rack/roasting pan and bake at 350 until internal temp is about 160 degrees.

Add the flour to the pan (that you just seard the pork in) and cook, stirring constantly, until a roux the color of milk chocolate is formed, 1 to 2 minutes. Add the chopped onion, celery, bell pepper, and cook, stirring, until the vegetables have wilted, 4 minutes. Add the remaining 2 teaspoons of Essence and the garlic and cook for 1 minute. Add the mushrooms and cook, stirring frequently, until they have released their liquid, about 4 minutes. Add the beef broth and Worcestershire and bring sauce to a boil. Reduce the heat and keep the gravy warm until ready to serve. You may need to add a little more broth because it will thicken.

Once the roast is done, take it out of the oven and let it "repose" for about 15 minutes. This will allow all the juices to re-absorb into the meat. Slice the meat and ladel the gravy over it. Here's what happened to the gravy that didn't make it to the platter...

Sorry E had to do it!!! :0)

Blueberry Streusel Pie

I don't bake very much. Well, let me rephrase that. I don't cook a lot of sweet stuff unless it's for a special occasion like a holiday, dinner party, or someone's birthday. I'm not one of those girls who's eyes bug out of her head when I see a box of chocolate. Personally, I'll take a bowl of mashed potatoes and gravy over a piece of cake any day. I do, however, LOVE LOVE LOVE anything with blueberries.

My friend Mia gave me a subscription to "Eating Well" magazine, and this recipe was included in my first issue. If you haven't read it, I highly recommend picking up a copy. They also have a very informative website on healthy cooking, and tons of recipes without sacrificing flavor. Another thing I like about Eating Well is they include the nutrition information with all of their recipes. And at 289 calories a serving, this pie "takes the cake".

Crust 1 cup all-purpose flour 1 tablespoon sugar 1/8 teaspoon salt 1 tablespoon butter 3 tablespoons canola oil 1-2 tablespoons ice water Streusel topping 3/4 cup all-purpose flour 1/4 cup sugar 1 teaspoon freshly grated lemon zest 1 tablespoon butter 1 tablespoon canola oil 1 tablespoon lemon juice

Filling 1/2 cup sugar 1 1/2 tablespoons “minute” tapioca 1 teaspoon freshly grated lemon zest 1 tablespoon lemon juice 5 cups fresh or frozen unsweetened blueberries

To make crust: Stir together 1 cup flour, 1 tablespoon sugar and salt in a medium bowl. Melt 1 tablespoon butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds. Pour into a small bowl and let cool. Stir in 3 tablespoons oil. Using a fork, slowly stir the butter-oil mixture into the flour until the mixture is crumbly. Gradually stir in enough ice water so that the dough will hold together. Press the dough into a flattened disk. Place two overlapping lengths of plastic wrap on the work surface. Set the dough in the center and cover with two more sheets of plastic wrap. With a rolling pin, roll the dough into a circle about 12 inches in diameter. Remove the top sheets and invert the dough into a 9-inch pie pan. Gently press the dough into the bottom of the pie pan. Remove the remaining wrap. Fold the edges under and crimp. Cover loosely with plastic wrap and refrigerate while you prepare the streusel topping and filling. To make streusel topping: Preheat oven to 375°F. Stir together 3/4 cup flour, 1/4 cup sugar and 1 teaspoon lemon zest in a bowl. Add 1 tablespoon butter, 1 tablespoon oil and lemon juice and work in with your fingertips until the mixture forms small crumbs; set aside. To make filling and bake pie: Stir together 1/2 cup sugar and tapioca in a mixing bowl. Stir in 1 teaspoon lemon zest and 1 tablespoon juice. Add blueberries and stir gently to mix. Spoon the filling into the prepared crust. Cover loosely with foil and set in the middle of the oven, with a baking sheet placed on the rack below to catch any drips. Bake for 55 to 65 minutes, or until the berries are juicy and bubbling. (Frozen berries will take about 10 minutes longer.) Uncover the pie, sprinkle evenly with the reserved streusel topping and bake for 12 to 15 minutes longer, or until the streusel is golden. Cool on a wire rack.

Peachy Chicken in Garlic Wine Sauce

I know I know! I haven't posted a blog in TWO MONTHS! But trust me, I've been cooking more than ever thanks to a little chef competition my buddy E and I won. That's right, Charleston Market Iron Chef People's Choice. I did hear however through "word of mouth" that a particular opponent of ours (I won't mention any names, you know who you are) said something like, "Oh, people's choice, that doesn't really count". If you ask me, People's Choice is the ONLY vote that counts. If the PEOPLE aren't happy, then they don't eat your food. Let's see: Four Judges -vs- 150 People...it's a no brainer if you ask me. ANYWAYS...back to the peaches. Last week I was in the mood to COOK, but had no idea what to cook, nor had I anything to cook that wasn't frozen. I was cravin' FRESH. And what better place to get fresh ingredients than our own Capitol Market. So after work I strolled around the outside farmer's stands, and could not take my eyes off the PEACHES. A dish came to mind that my mother makes this time of year when the peaches are so yummy and beautiful: Chicken and Peaches in Champagne Sauce. Since I had no champagne (well actually I did, but if I open a bottle, I drink it all, and that's not a good idea on a weeknight), I decided to use the pinot gris I already had open. This was DEEEELICIOUS. So light and yummy, and the sweetness of the peaches complimented the JERK seasoning tremendously. I have to say some of my best meals have been cooked on a whim like this. Being able to walk around the market and just let the ideas come to me is the creative part of cooking that I just LOVE. I ate this with some rosemary and thyme roasted new potatoes and a piece of multigrain bread. Olive Oil One chicken breast pounded out to about 1/4" to a "cutlet" 2 TBS Jerk Seasoning 2 TBS Flour Mix the flour and jerk seasoning in a bowl and then dust the chicken with the mixture. Heat the olive oil to medium and saute chicken about 3 mins on each side. Remove the chicken from the pan and add: 2 Cloves Garlic chopped Cook for 3 mins or so...don't burn the garlic or it will tasted BITTER. Add one cup (or one wine glass that I just poured for myself) of white wine and deglaze the pan. Cook for about three minutes and get it boiling, then reduce the heat to medium low. Then add: 1/2 Small Fresh Red Pepper Strips 1/2 Sliced Fresh Peach 1 TBS Jerk Seasoning Fresh Parsley Fresh Rosemary 1 tsp sugar Cook while simmering about five minutes, then put the chicken breasts back in the pan with the sauce, cover with a lid, and cook another 7-10 minutes to let all the flavors marry each other. You'll need to adjust the taste to your liking after the peaches have cooked down and released their sweetness. TAH-DAAAAAAAAAA!

Fish Tacos with Tex Mex Corn on the Cob

The first time I heard someone say "fish taco", all I could think of was ground up fish meat with hot taco sauce and wilted lettuce. But thanks to our local eatery Tricky Fish, I have a new perspective on fish tacos. I LOVE THEM. They are a mixture of fish, fresh veggies drizzled with a good spicy sauce all snuggled up in a warm soft tortilla blanket.

Season the fish and grill it. I mixed lowfat sour cream and Chipotle Tobasco and a little lime juice for the sauce. Grill the soft tortilla (this makes a huge difference...yum). Add lettuce and pico and you've got yourself a fish taco.

Making meals with/in tortillas are easy for one. I always try to buy the resealable packages. I like the tilapia that is packaged in individual portions. Pop one out of the freezer and wah-lah...dinner! Oh, I also made my own jerk seasoning too. This stuff is almost as good as Emeril's Essence. I think it'd be good sprinkled on popcorn.

JERK SEASONING

1 tablespoon onion flakes 2 teaspoons ground thyme 1 teaspoon dried parsley

1 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon paprika 1/2 teaspoon hot pepper flakes 1/4 teaspoon ground cumin 1 tablespoon garlic powder

2 teaspoons salt 1/4 teaspoon ground nutmeg 2 teaspoons sugar

2 teaspoons dried chives

To accompany my tacos last night, I found this recipe for Tex Mex Corn on the Cob. I don't think I will EVER eat corn on the cob just plain again. If I'd had another ear of corn, I would've eaten it. This was without a doubt the best corn I've ever had.

INGREDIENTS 1 ear fresh corn 1 teaspoon minced fresh cilantro 1/8 teaspoon chili powder 1/8 teaspoon grated lime peel 1/8 teaspoon salt 1/8 teaspoon ground cumin 1/8 teaspoon garlic powder Refrigerated butter-flavored spray Melt butter and stir in everything else. Roll your ear of corn in this combination of heavenly flavors!!!!

Instead of the butter spray, I used Fleishman's Olive Oil Spread (this stuff is great because it tastes like butter, but with the health benefits of Olive Oil)

Spicy Chicken Flatbread Pizza

I am beginning to discover that the Spicy Red Pepper Cream Sauce goes well with just about anything. I don't feel so bad eating it either since I use olive oil and Fat Free Half & Half. So I decided to try a thicker version of the sauce and use it on a pizza. Just use a little less Half & Half when cooking the sauce. This is what happened....

1 Boneless Skinless Chicken Breast Shliced

1 Tablespoon Olive Oil

2 Tablespoons Emeril's Essence

Heat your pan to medium high, add the olive oil, then the chicken, then the seasoning. Cook for about 8 minutes or so, until the chicken is done.

1 Pizza Stone*

1 Piece Multigrain FlatOut Bread (you can find these in the bakery section at Krogers)

1/2 Small Vidalia Onion Caramelized

1 Roma Tomato Thinly Sliced

1/2 Cup Spicy Red Pepper Cream Sauce (see link above for recipe)

2 Slices Muenster Cheese cut into strips

Fresh Chopped Cilantro

Low-Fat Sour Cream

Preheat your oven to 350 degrees. Then put your pizza stone in the oven to get it nice and hot (at least 15 minutes). Put the flatbread on the hot pizza stone and bake for about 10 minutes to get it crispy. If you don't do this before adding the toppings, you will have a limp crust...and let's face it, nobody like a limp anything. If you don't have a pizza stone, a plain metal baking sheet will do. Now layer (in this order) the sauce, chicken, caramelized onions, and sliced tomatoes onto the now crispy "crust".

Put it back in the oven for 12 minutes. Take it out and add the cheese. Bake another two minutes until cheese is melted. Garnish with fresh cilantro. Serve with a side of low-fat sour cream...YUM

*Do not EVER wash your pizza stone. It's kind of like an iron skillet. The more you cook on it, the better flavor/seasoning your food will have. Just wipe it off with a paper towel once it's cooled down.

Shrimp Risotto Cakes with Spicy Red Pepper Cream Sauce

I had about four cups of leftover Risotto Primavera (see previous blog), and this is what I did with it. Oh...My....God....YUM! Gotta give props to my buddy Chef E for inspiring the cream sauce!

Five Prawns peeled and diced

1 Tablespoon Olive Oil 1 Tablespoon Emeril's Essence (this stuff is good on just about anything)

Heat your pan and olive oil to medium high. Add the prawns and Essence. Cook for 2-3 minutes. Take out the prawn pieces. Don't cook them too long, or you'll have rubber shrimp bites.

Reserve leftover olive oil/spices. This is what you'll cook the cakes in.

Combine in a bowl:

Leftover Risotto Primavera

1 Egg

1/2 Cup Seasoned Breadcrumbs

2 Tablespoons Emeril's Essence

Cooked Prawn Pieces

Mix all of the above ingredients, and form six patties/cakes.

Reheat the pan you cooked the prawn pieces in along with about 1/4 cup olive oil to medium low.

(Preheat your oven to 250 degrees to keep cakes warm while you make the cream sauce)

Cook cakes about 6 minutes on each side. Don't flip them a hundred times. Put them in the pan, and leave them alone. Flip them only once! They are happy sizzling away. After they are done, put cakes on a baking sheet in pre-heated oven to keep warm.

Now...for the sauce!

2 Tablespoons Olive Oil

1/2 Small Vidalia Onion Minced

1 FRESH Jalapeno Minced

4-5 Pieces of Roasted Red Pepper Chopped(I used the jarred peppers which are nicely sweet)

1 Tablespoon Flour

1 Cup Fat Free Half & Half

2 Tablespoons Emeril's Essence

Heat clean saucepan to medium. Add olive oil and onion. Saute for about 2 minutes. Add jalapeno and red peppers. Cook for another 5 minutes.

Add flour and Essence and stir well. Cook for two minutes, stirring often. Turn down heat to medium low and add the half & half. Cook for another 5-10 minutes, careful not to scorch. Add more half & half if the sauce is too thick.

Place two cakes on warmed plate, cover with sauce and garnish with FRESH CILANTRO!

Give leftovers to your friends!

Risotto Primavera

Sunday I was craving risotto. The trick to risotto is to KEEP STIRRING. It's a lot to ask to commit 30 minutes to just stirring, but trust me, it's so worth it. Lots of fresh veggies and creamy yummy risotto topped off with good parmesean cheese. Any or all of these vegetables make a wonderful combination. Tweek to your liking. I had considered a grilled chicken breast to accompany the risotto, but a nice piece of fresh multi-grain bread and a cold glass of Chardonnay made this a great Sunday meal.

Risotto Primavera

2 Tablespoons Olive Oil

1 Cup Risotto (Arborio)

3 Cloves Garlic Chopped Fine

1 Tablespoon Herbs de Provence

4-5 Cups Hot Chicken Broth (keep this warm in a sauce pot on the back burner)

1/4 Cup each diced: onion, red pepper, yellow pepper, zucchini, carrot, frozen peas, mushrooms

1/2 Cup Grated Parmesean

Fresh Parmesean and Cilantro

Salt and Fresh Ground Black Pepper

Heat the pan to medium-low and add the olive oil. Add the risotto and saute for 3 mins until coated well in the olive oil, add the garlic and saute another minute or so.

Stir in one cup of chicken broth, and keep stirring. Turn the heat down until simmering. Keep stirring until all the liquid is absorbed. This should take about 5-6 minutes. Add another cup of hot broth and the Herbs de Provence.

Stir some more.

Continue to stir and adding the hot broth about a half cup at a time until you've got about one cup of broth left. Throw in about a half cup of white wine, the rest of the broth and all the veggies. KEEP STIRRING!

Keep stirring until all the liquid is absorbed. Add grated parmesean and stir stir stir! Garnish with freshly grated parmesean and fresh chopped cilantro.

TA DAH!