Comforting Beef Stew, Elevated: Simple Accoutrements that POP!

Soups, stews, cassoulets and burgoos (Kentucky by way of African American origins) are in perfect harmony with the blistering, biting and blustery weather we're having this winter and is  most welcoming, might I add.    The warming liquids, both thick and thin, speak to our souls, coating our inner bodies and remedies that which ails us, be it physical, emotional or spiritual, all having importance and its place in what makes us who we are.  Comfort foods do just that, comfort, with its ability to transcend time, barriers and space, almost magical, make things better or at least momentarily better.  Sometimes, that's all we need. 

There are as many recipes for Beef Stew as the day is long, so I won't bore you with yet another one.  Besides, the one or ones you probably already have, may meet your needs just fine, but I will share some of the ingredients I use that could potentially elevate the flavor profile, maybe even make Grandma's version a little more....I wouldn't dare try to compete with your mother, Grandmother or even Dad's recipe for bringing you the comfort you need and deserve at times.  

One ingredient for adding levels is fish sauce.  It's essentially like a nice, slow simmered broth, except fermented and made with fish, namely anchovies.   The funk of this condiment is unmistakable, but believe me when I say, It is so damn good.  Fish Sauce adds loads of Umami goodness to just about any dish you can think of sans desserts.  A little goes a long way, so use sparingly and limit other forms of sodium to keep the dish in perspective. 

Another ingredient perfect for enhancing stews, chili beans and soups is pureed pumpkin.  Pumpkin provides a wealth of essential vitamins ,minerals and micronutrients like vitamins A, C,K, E, Potassium, Iron, Copper, Magnesium, B vitamins, Fiber, Proteins and beta carotene, plus much more.  Pumpkin is rich in anthocyanins or antioxidants, which help fight free radicals in the body that can cause certain cancers.  Pureed Butternut Squash works really well too.  Baked Macaroni and Cheese matches its color perfectly.  Both are great thickeners, with a mild flavor and can easily be blended with the other ingredients.  

Gochujang and Miso are also wonderful ways to add depth to your simmering goodnesses.  Gochujang is a fermented hot pepper paste that I simply adore for more reasons than one, but definitely for its brilliant hue of red and its sweethot profile.  

Miso can be commonly Red or White by name, but there are infinitesimal varieties, depending on ratios of ingredients, length of fermentation, types of ingredients, temperatures, etc...which is quite phenomenal.   Miso  is made from fermented soybean paste, but also rice and commonly barley.  I love to use Miso in cooking, especially in soups, stews, chilis and casseroles. 

Other ways to elevate dishes like soups and stews is with both fresh and dried ingredients.  Some dry add ons can be French fried onions, croutons and bread crumbs.  For the above featured Beef Stew, I used a combination of both, fresh and dry.  Chopped Roma tomatoes, diced white onion and cilantro work brilliantly with a comforting dish like this, brightening and lightening it up in the process. 

The fresh vegetables and herb complement the protein and vegetables beautifully.   

One is not limited to the toppings I used of course.  In fact, the tomatoes, onions and cilantro are quite common accoutrements or accompaniments for Latin American cuisine.  The beef stew resonates with tones of delicious slow cooked Birria, of which those toppings are used as a finishing touch, fresh and bright with flavor.  Mango, tri colored peppers and red onion are also a combination I feel would do your stew a service, both delectable and nutritious!  

I also added some Shatta Hot Pepper Sauce for garnish,  for more personalized heat.  Shatta Hot Pepper Sauce by Wildfire Provisions of the Mediterranean Soil and Sun is a condiment made from the ancestral Kashmiri pepper, heirloom in nature, planted by farmers, dating all the way back to the Ottoman Empire!!! (700 years ago).

 

Cajun Creamy Shrimp Asparagus Spinach and Gigli Alfredo with Pan Seared Ahi Tuna

This dish was super easy to execute and may soon replace your regular go-to Alfredo dish.  

With the help of an amazing spice blend called Cajun Street by Urban Accents, my delicious and creamy seafood pasta went from ordinary to extraordinary with just a few shakes, Actually it was about a palmful, I love a good kick and spice forward dishes.  I added blanched spinach and asparagus to the recipe because they are vibrant, nutritious and tasty, not to mention on sale at the time lol.  I sprinkled the Ahi Tuna filets liberally with this spice and a scant amount of Himalayan Pink Salt and  cracked Tri Color Peppercorns to round it out, before pan searing to medium to medium well and letting it rest.  

I also used a pasta shape that was totally new to me, thanks to the Gourmet/Artisan Goods section of Beals, formerly known as Burkes.  Gigli pasta translates to "lilies", because of it's bell or corkscrew shape, with the ruffled edges. It is pronounced 'GEE-LEE'.  I found that this pasta cooked super quickly, in about 6 minutes, such that I had to keep a close eye on when to run cold water over it, to stop the cooking process.  Be sure to be mindful of  when you are cooking with Gigli and other pastas with delicate shapes.   

The shrimp are of the medium sized Argentine variety, toothsome and visually appealing to the dish as a whole.  I like to keep the tail on for ease of handling and aesthetic.  My girls prefer the tails removed so they can just dig in, so I end up removing their shrimp tails before serving them.  My mom refuses to eat shrimp at all.  She says they look like 'grub worms', hard pass haha.  Mom is hilarious, I told her 'Gee, Thanks for that visual Mom, now I get to think about that every other time I use shrimp in  a recipe'.  No matter which way I serve them, Mom is not having it, I actually stopped trying to get her to come around, and prepare separate dishes alongside the main dishes featuring shrimp.  Oddly enough, she will eat Oysters, or should I say the fried, crispy, breaded outer portions, as tiny as that is, with everything at or near the center removed to sit in a small mound that will have accumulated on her plate or hidden away in her dinner napkins.  My Mom... I wouldn't trade her for two worlds.....

The Cajun sauce is a real gem and brings all of the other ingredients together most harmoniously.  There's plenty of valuable veggies too.  The tuna is an added plus and was prepared alongside this dish and I just chunked a portion and added it to the top, adding more layers of flavor and seafood fantastic-ness, but of course that is a decision you can make specific to your likes and dislikes.  I think you will enjoy it both ways. 

 

Recipe:

1 lb. Gigli pasta, cooked in salted water, to al dente and shocked, about 6 minutes

1 lb. large raw shrimp, peeled, cleaned and rinsed, tails on

1 lb. Ahi tuna, uncooked and portioned

1 lb. fresh asparagus, trimmed and cut into diagonals by thirds

1 pkg. or 5 oz. fresh Spinach, stems trimmed if needed

2 c. half and half

1 c. 2% milk

1 c. chicken, veggie or seafood stock

1 1/2 c. shredded Mozzarella cheese

1/2 c. grated Parmesan cheese

1 tsp. onion powder 

1 1/2 tsp. fish sauce, optional

4 cloves garlic, pressed or finely minced

1/4 c. yellow onion, small dice

1/2 stick or 4 oz. unsalted butter

Olive Oil (EV) for drizzling

1/4 c. AP flour

2 tbsp. Cajun spice or to taste, plus more for seasoning Tuna 

SPST (Salt and Pepper to Suit Taste) (I use Himalayan Pink Salt, Fine Grain)

Directions:

You may blanch the asparagus and spinach in your pasta water for 2 minutes (asparagus) and 30 seconds(spinach) then shock in cold water to save on cleanup and be more efficient.  This occurs after the pasta is removed. In the meantime, toss the peeled shrimp in the fish sauce and set aside.

In a large sauté pan over medium heat,  melt butter and drizzle in about two turns of the pan of Olive. 

Once melted and small bubbles are forming, add fresh onion and garlic.  Simmer for about 6 minutes until onions are translucent and fragrant, then sprinkle in flour.  

Cook out the flour for about 2 minutes, stirring often, then add the stock. 

Stir vigorously to combine, then add half and half and milk.

Stir continuously and add shrimp, cooking in sauce until pink and curled, about 3 minutes, remove from sauce base to add later with pasta.

Add cheeses, onion powder and Cajun seasoning and blend until smooth.

Check seasonings and SPST.

Add Pasta, asparagus, spinach and shrimp and fold until well coated and balanced. 

Simmer for a couple of minutes to marry flavors.  

Top with seared Ahi Tuna portions or chunks as desired, optional

Finish with a drizzle of Olive Oil and additional Cajun seasoning, optional.

Serve Immediately. 

Makes 8 to 10 main dish servings.

 

Takeout In; "Black Chicken"

I turned this homemade meal into takeout fare simply by placing it in a reusable vessel I already had at home.  I originally had some boneless chicken bites from Food Lion in it and washed the container, as I felt it was reckless to toss it away after just one use.  I prepared a three course meal and plated the dish, from scratch.  This is my daughter Bronwyn's pregame meal for Soccer.  I like to plate extra in case her friends would like to partake with her.  I used this amazing bagged spice blend from Italy featuring Garlic and Chilies, plus many other layering flavors. 

 I allowed the protein, hand cut chicken cutlets, to marinate in the spice rub before pan searing for several minutes on each side, then resting.  I tossed the fresh asparagus with standard SPST (Salt and Pepper to Suit Taste) then finished with a scant amount of Dale's and finished with lots of fresh lemon and zest.  I sauteed them over medium high heat for several minutes, tossing frequently and removing from the heat before they became limp. 

 The rice was my shortcut, Yellow Rice by Zatarain's, pretty much by the box, with a large pinch of the same seasoning I used for the chicken and drizzled with some EVOO.  The dish was big hit with my daughter and her friends.  One of her friends even said "I've never had 'Black Chicken' before, I've only had Boiled Chicken, "Black Chicken' is Good"! Let's be clear, "Black Chicken" as used here is Chicken made by a Black Person or Person of Color.  I found those comments hysterically funny and certainly took them as compliments.  Bronwyn and her friends even thought I was delivering takeout when I handed her the container.  

She was happy to know, it was from Mom's kitchen, teeming with my style of preparation and love of spice.  We can't win them all, but I felt like a winner that day, saving the Planet, saving money and satisfying a growing, active teen ( and two of her friends).  It's the little things....

 

Thanks Again!

Beautiful Sage Blossoms in my Zen Space

 

Common Sage in my Herb Garden

Common Sage 

Common Sage, A Protector

Cookout Plate; Multi Seasoned Double Burger with the works, Barbecue Chicken and Potato Salad*

 I am incredibly blessed to have you all in my blog life, sharing in my cooking adventures and escapades.  You have become an extended part of my family, truly a joy to have around.  Thanks to you, I've had my recipes shared all over the world, not just here in the Americas, since its inception in 2012.   My space has blossomed into its own entity, that has stood the test of time, even through my post droughts, with the most recent hiatus being on the heels of the loss of two of my sisters, Terry and Cherie, within the last year. My whole life changed drastically, twice, so painfully so, so fast, God only knows how much sadness has been poured onto our family, and how the Most High has helped us to carry on...I appeciate the Love people have shown me, Us.

 Thank you for standing by my blog and maintaining traffic to my site, cherrysewage.com, home of Food's Fan Club, and reading my recipes and stories.  I love that my readers share and leave comments, which I try to respond to in a prompt manner.  I've gotten much better at it! Lest I fail to mention how much of an impact you have had on my role as one of the Google Local Guides, I'm in the top 10% of Contributors and Restaurant Reviewers in the World (per Google) !! You all Rock! 

Since the last time I wrote about how grateful I am for you all, I've gone from 7 million views, to over 15 MILLION VIEWS, in less than 2 years, and that's just on my photography as far as being a  Local Guide goes. Plus, I've got other platforms where my work is available, bringing in more love from social media families!   Man, that's quite AWESOME.  

I plan to keep learning, growing, cooking, writing and sharing for the duration or at least as long as the Lord sees fits.  The featured photo is one of an aromatic 'Common' Sage plant.  

Sage, a perennial from the evergreen family, is most prominent in my garden on purpose.  It is versatile and delicous to cook with, plus frys to an amazing light crisp, quite unique.  Sage has a very 'Musk forward' 'basementy' smell, akin to that of basketball player running drills for 6 hours straight, in the heat of Summer, in a sweater! Even so, I find the actual flavor it imparts to be of a fantastic variety, like a warming spice, bright but subtle, twangy and loud, but with a comforting earthiness.  

Sage is also used around the world to cleanse the space and air around us, both physically and spiritually.  Double duty Herb indeed.  Sage is also an herb of protection.  In an ever changing society, we can use all the protections we can get and for that I am grateful still.  I am  most appreciative of the journey that you all have chosen to take with me.  A celebration is in order.  Today's plate is from one such celebration, with a classic grilled lineup. We'll fellowship together. 

Also,  Happy Father's Day to all whom it applies, this plate's for you!  

                                      Thanks Again for the Love You've shown.                                    

*Although I plated the above photo, I did not prepare the food, the burgers were seasoned by my friend La'kesha A. and the Potato Salad is courtesy of Ms. Debra. The chicken was grilled by James T. 

'Who Want Smoke': A Tri-Tip Tale

My Tri Tip with a visible, prominent smoke ring.

I recently received a new toy to add to my culinary arsenal and I'm in Love.  An Austin XL by Pit Boss is quite a treat!  My first conquest was a Black Angus Tri Tip Roast, which I'd read is a good safe protein to begin with on your Smoker. 

A Tri Tip Roast, named for its shape with a tapered tip, is a triangular cut of meat from the bottom of the sirloin, a subprime portion.  The scientific name for this is the tensor fasciae latae muscle, a part of the thigh.   This cut is sometimes confused with the brisket or "picanha, a Brazilian term (a cut that comes from the top of the cow's butt) boasting an amazing fat cap, which helps the protein retain its succulence and unctuousness.

Tri-tip started gaining its notoriety in Southern California as early as 1915,  thusly calling it the California Cut. Other nomenclature includes Bottom Sirloin Butt, Newport Steak, Poor Man's Brisket and the Santa Maria.  At first, the tri-tip was used to make ground beef.  As the story goes, a man by the name of Bob Shutz had a hand in bringing this little known cut to the forefront.   Instead of grinding it, he prepared this meat in a low oven until Medium Rare( about 45 minutes) and found it to be a quite tender and full of flavor.  From then on, he served this cut and other proximal restaurants followed. 

 It was especially favored among Military soldiers, who facilitated its popularity, thanks to a fellow named Ron (Rondo) Brough.  Brough was a butcher in the US Army during WWII, whose goal was to establish more portions for the troops, by re-orienting cuts and eliminating scraps.  Around the same time, an Oakland, California man by the name of Otto Shaefer Sr. named it "tri-tip" and it stuck.  

An important note about the Tri-tip is that there are two grain patterns on this cut, so it is optimal to cut the protein in half where the grains intersect, then slice individually.  This allows for premium servings of the tender and delicious roast to be enjoyed most fully.  

The tri-tip is known in other countries by a host of labels; In France, it is called Auguillette boronne, Northern Germany call it Burgermeisterstuck or Pastorenstuck.  Austria refers to the tri-tip as Huferchwanz, while Southern Germany uses the same name as Bavaria,  Tafelspitz, where its boiled with horseradish.  Spain grills it whole and it goes by Rabillo de Cadera, while Argentina has Asado Colita de Cuadril and Brazil Maminha.  Any way you slice it, Tri Tip has truly earned its place in our culinary stories.  

With a little history of the Tri-Tip roast behind us, we can get back to cooking and talking about the one I picked up to Christen my Pit Boss Austin XL.  

After marinating my protein for several hours,  I placed it on the grill, preheated to 375* for the first 10 minutes.  After that, I reduced the heat to 325* for another 35 minutes or so, basting with a combination of soy sauce, apple cider vinegar, brown sugar and a scant amount of water.  After the temperature reached 145*F on the probe reader, I wrapped it in some butcher paper and set it off the heat to rest, with a couple pats of cultured butter on top.  

I initially planned to use "Boss Hogg" (yeah, I named my grill) for smoking our turkey this past year.  This did not come to fruition, but I did get to smoke some amazing chicken parts, that marinated for a couple of hours, to a creation of a blissful, smoky entree.  I've also added whole chickens, burgers, 'dogs, smoked sausages and ribs.   All these items were memorable and distinct in flavor.  I used a combination competition  pellet, composed of both Charcoal and Hickory, for a deliciously complex flavor profile.  

Super Sides: Herbed Spinach Bake

Right about now, gardens are brimming with green of all sorts.   If you're anything like me, you love some good lettuces and micro-greens on a sandwich or tossed in with your salad or sauteed in with other veggies and garnishes for various proteins.  Sometimes, we run out of garden pickings for a spell, but fresh frozen veggies are a fantastic and suitable choice too.  Frozen veggies are ideally frozen at peak freshness, within hours of coming from the fields, going straight into their processes.  This in fact, makes them as fresh as or even fresher than some of our 'fresh' produce that we purchase.  It is great for a filling vegetarian meal, without having to change the menu, serving as a double duty dish. 

 I was incredibly down when I initially created this, reeling from the loss of one of my sisters, Seargent Terry Lee Holland, who contracted and subsequently passed away from complications with CoVid, while in the hospital having a routine procedure.  I am in fact still heavily plauged by the loss of my fellow 'left handed soul sister'.  We had an amazingly close kinship and I struggle with the reality of our mortality,  completely bummed out. 

 I needed to calm my mind on that fateful day, January 28, so I went to the kitchen to try to keep my mind occupied enough to not bawl uncontrollably, as I had all day.  I autopiloted my way through the motions of on hand ingredients and staples, arriving at the featured recipe.  When I think of this dish, I feel a mix of torrid emotions, mostly sad A.F.  With that being said, I have come along as well as expected and I am blessed to have readers to share this news with. 

 I acknowledge that we as familes and survivors must go on and it's okay not to forget and to take the time necessary to heal. The day after my sister's Home Going service, my mother's youngest sister passed away.  As broken as I was, I know that my mother lost her child, the first loss among her daughters AND her last born sister, so I knew that quantiified the anguish she felt.  We were all in the doldrums and needed to try to appear strong for Mom, even though we are but mere scrubs in comparison to her resilience and inner strength.  

At 5'5, 138lbs, our Mom is a behemouth, rooted and grounded by Faith, favored by the Almighty.  Her sadness intensified mine and as hard as I try, I cannot hide my tears yet.  Yesterday, I called my big sister's phone number, knowing she wouldn't answer, yet hoping she would.  The line was devoid of any sound at all, no automated message, no series of beeps, not a thing.  I then sent a message, expressing my disbelief in what has happened and how much I love and miss her. Grief.  Therapy is advisable, but one must endure.  The process is different for each individual, but I'm willing to bet that every person that reads this, can relate on some level. Just last week, my girls' lost their paternal grandfather.  It just keeps coming...

 Cooking happens to be one of the ways I would deal with stressors, starting when I was in my early 20's.  Since then, my hobby has grown into my profession and passion, I express myself through sharing that passion in my writing and recipe development.   Cooking is Therapy, Cooking from the heart is Love,  Cooking and sharing is comforting.  I find solace in this space we share together.  

The original name for this dish was A Comforting Casserole, but I found that name a little flat, albeit true, at least for my case.  I changed the name to be a little more uplifting and inclusive, but it will always be associated with my emotions on the day I created it.  I'll just leave this here and I hope it brings you comfort in your time of need, even if the need is simply for a side with lots of green, flavorful and economical, as it did for me.  

Recipe:

 

Cheddar and Sour Cream Chicken Pasta

 Looking for a way to spruce up your pasta bakes and solve the issue of having lots of crushed chips, especially after the kids help with carrying the groceries? Voila, enter the dish featured above with an unlikely suspect, Cheddar and Sour Cream Potato Chips.  This was a last minute addition to this dish after wanting another element of texture and surprise to liven up an unfancy, but delicious meal on the fly of a weekday in summer.  Oftentimes, a surplus of crushed chips can be a hassle and tossing out too many can truly be a substantial waste, depending on how 'crummy' the bag is. 

 All my tasters gave their approval and after tasting, had to wipe their smug little smiles off their faces, because they thought I was just grasping at straws, hoping for a hit.  The flavors brought on by the Cheddar and Sour Cream Potato Chips are complimentary to the cream cheese and sharp cheddar base of the homemade cheese sauce, that comes together in a flash. 

 You don't have to spend a ton of money to elevate a dish, even if it's just a little and with chips.   Other than maybe consuing too many on occasion, chips or some sort of crumb topping are a perfect way to jazz up a baked dish and handy to have around; For  one, toppings add a nice dimension of texture variance there's so many varieties and two, many homes have some on tap, if your household is anything like mine, especially with this seemingly ravenous behavior brought on by Summer Break, the 'crumbs' will last much longer than the chips themselves!  

Paired with other staples like different types of pasta, chicken stock, chicken, block cheese, cream cheese, evaporated milk and of course some boneless/skinless chicken breasts, this meal is quick, easy and CRAZY delicious.  Perhaps one of the best parts of this recipe is it's a less meat version, using only about 1 pound of chicken, You never miss a beat because the other ingredients hold their own.  Budget friendly, time savvy and delicious make this one pot meal a chicken dinner winner!             

Recipe:

1 lb. boneless, skinless chicken breast, cut into medium cubes

1 lb. penne pasta, cooked according to box, until al dente, about 9 minutes, in salted water, drain and run under cold water until cooking stops

1- 12 oz. can evaporated milk, regular or fat free

1 1/2 pkg. cream cheese, full fat or reduced

1 8 oz. block sharp cheddar cheese, grated

2 cups less sodium chicken stock

2 tbsp. butter, salted or unsalted

2 cloves garlic, pressed or finely minced

2 tsp. onion powder

                                                            Fresh or Dried Parsley, rough chopped if fresh                                                            1/2 to 1 c. crushed Cheddar and Sour Cream Potato Chips

Olive oil for drizzling

SPST ( Salt and Pepper to Suit Taste)

Instructions:

Preheat oven to 375*F.

In a large oven safe saucepan over medium high heat, drizzle olive oil 2 turns of the pan and add butter. 

Once butter is melted and making small bubbles, add cubed chicken.

Cook, moving often after signs of browning evident , then SPST.  Turn pieces often until no longer pink, about 7 minutes.  Add garlic towards end of browning process.  

Remove chicken from pan as not to overcook, until sauce is made.  Set aside and tint with foil, if desired.

Add chicken stock to pan and bring up to a boil. 

Reduce heat to medium and add evaporated milk and bring back up to a rolling simmer.

Add cream cheese.

Stir often and melt cheese,  then stir in grated sharp cheddar, onion powder and parsley.

Stir in pasta and chicken, coating everything well and let simmer for  a couple of minutes to heat through again.    

Once heated through, sprinkle with crushed potato chips and place in oven until top shows signs of browning, about 10 minutes. * .      

Makes 8 to 10 servings.                                                             

*If contents of pan are hot enough, you may just turn on the broiler to high. 

It will brown rather quickly, so  be sure to keep a close eye on it.

Easiest Chicken and Broccoli Lasagna

 

This post is inspired by a photo posted on one of my longtime friend's feed, one that he had stumbled upon himself.  I happened to be scrolling, the dish caught my eye and I knew preparing it for my family, was in our near future.  It looked delicious.  There was a recipe posted, but I found it to be lacking and vague in some areas.  I decided to write my own.  The dish came out wonderfully and the teens approved, which helped it make the cut of recipes I can enjoy sharing with you. 

Dishes like this one are good for saving money, without compromising on quality and flavors.  With inflation at a 40 year high, making the most of simple ingredients can really save the day.  I hope your crew enjoys this take on Chicken and Broccoli Lasagna as much as my brood and I did!

Recipe:

12 oz. Oven ready Lasagna Noodles

4 c. fresh, (trimmed and cut in half) or frozen broccoli florets, thawed, rinsed (if fresh, steamed over boiling salted water for 5 minutes, covered, then shocked in cold water and drained)

2 lb. boneless, skinless chicken breasts, chilled and cut into small cubes or pieces and brined*

4 Tbs. Parmesan, Garlic and Basil Seasoned butter, plus 4 tbs. Butter, Salted or Unsalted ( I used Great Value brand from Walmart)

2/3 c. green onion, thinly sliced, white and green parts

1/3 c. Vidalia onion, chopped

4 cloves garlic, grated

1 pinch red pepper flakes, optional

1 pinch nutmeg, optional

2 sprigs dried thyme or 1 tsp. of ground version

1 tsp. onion powder

2 Tbs. fresh parsley, rough chopped

1 c. low sodium chicken stock

1 c. 2 % milk

2/3 c. heavy cream

2 Tbs. AP flour

2/3 c. Ricotta Cheese

4 c. Italian blend shredded cheese or to taste

Olive Oil for drizzling

SPST ( Salt and Pepper to Suit Taste)

Directions:

Preheat oven to 375*. 

In a large medium to large pan over medium high heat, melt butters and add a turn of the pan of olive oil.

Add onions cook, stirring often, until fragrant and translucent, about 6 minutes.

Add chicken, garlic, thyme sprigs and SPST.

Cook until chicken is no longer pink, about 8 minutes.

Reduce heat to medium.

Sprinkle in flour and cook for another 2 minutes. Remove stalks of thyme.

Add chicken stock and bring up to a boil to thicken the stock and begin the base for the sauce, all in one pan.  

Over medium heat, stir in milk, blend well, then add cream and nutmeg.

Simmer for several minutes to marry the flavors, about 5 minutes.

Add parsley, pepper flakes and onion powder, stir.

Stir in Ricotta and fold in broccoli and 1 c. Italian cheese blend.

SPST.

Turn off heat source.

Assembly:

In a large casserole or baking dish 11x13 or close to it, drizzle with olive oil and coat bottom and sides or cooking spray.

Start with about 1 1/2 cup of filling, spread across bottom of dish to anchor the first set of lasagna noodles.

Sprinkle with a scant amount of cheese and overlap noodles across filling, using 5 to 6.

Add more scant cheese and add about 1/3 of remaining filling.

Spread accordingly and sprinkle light cheese.

Add 5 to 6 more lasagna noodles, overlapping as needed.

Repeat layering again, then ending with filling on top with no noodle covering.

Add remaining cheese and drizzle with olive oil.

Cover tightly with foil and bake until lasagna noodles are tender, about 45 minutes.

Remove covering and bake for another 5 to 10 minutes until golden. 

Let stand for about 10 minutes before serving, now is a good time to throw the store bought garlic bread in the oven!

Makes 10 to 12 servings+

Serve Shaved or grated Parmesan Cheese on the side, (truffle oil is good too)

*I like to brine my chicken before using in recipes, but that is at your personal discretion, it certainly enhances the moisture levels and flavor, plus tenderizes in a wonderful way.

To brine, simply add the cubed chicken to a bowl, fill with enough salt water 3 Tbs. to cover by 2x and let stand for about 15 minutes.  After 15 minutes, drain and rinse several times under cold running water, drain, pat dry and it's ready to go.  Don't worry, the chicken won't soak up a lot of saltiness, most is washed and drained away. 

Mizumi: Japanese Bistro, Mm Mm Mmm

Tonkatsu Ramen  Bowl, Mizumi

Address:1125 Main St,
Lynchburg, VA 24504

This place is AHmazing.  We can't wait to go back.  Words cannot truly describe the experience, you really have to see for yourself.  We attended the premiere

 of Jurassic Park: Dominion at Regal Cinemas in River Ridge Mall, which was most delightful,  followed by our 'Cherry on Top' dinner at this fabulous bistro, with a wealth of unique and sapid dishes.

Hibachi Steak and Vegetables, Mizumi

Chicken Karaage Curry, Mizumi Japanese Bistro

Gyoza Dumplings, Mizumi Japanese Bistro

Pork Belly Buns, Mizumi Japanese Bistro

Amber Mango Milk Teas, Mizumi Japanese Bistro

Chicken Karaage Curry, Mizumi Japanese Bistro

 Gyoza Dumplings, Mizumi Japanese Bistro

 The staff is cordial and inviting. Shoutout to some great service and proficient kitchen staff.

Experience the bright, rich, fresh and charmingly complex flavor profiles of Mizumi Japanese Bistro, you will certainly be blown away and endrenched with WOW! 

Casserole Cassanova: Easy Cheesy Turkey and Stuffing Bake

 

Cheesy Turkey and Stuffing Bake


I appreciate finding ways to save a buck or two and this recipe is one that can deliver.  I came up with this on a basic night, where I didn't have a plan and let the available ingredients lead.  I ran across some ground turkey in the supemarket's frozen section for only $2 per l lb. roll.  With some other on hand ingredients, this dish became a quick hit and scored two thumbs up from my crew. 
Prep is easy and the reward of satisfied tummies puts my mind at ease and leaves more money for all the other skyrocketing prices.  Everyone, no matter what walk of life, likes to save money and this recipe fits the bill.  Check out your local grocers' frozen meats department sometime, you may be surprised what deals lie in wait.  
I recently gifted myself with another induction tool, equipped with a steamer and even a partial pressure cooker mode, serving the purposes including Wok, steamer, deep fry, light pressure, boil, decoction, hotpot, stir fry, the whole nine yards, it's put out by a company called Tiborang and comes in some pretty cool colors!  It has become a star in my kitchen already.  In case you were wondering, Decoction is the process of extracting essence, flavor and nutrients from herbs and such, usually by means of boiling and has been around for thousands of years in Chinese Culture.  You can check out the official website by scanning the QR code below, Love is definitely in the air with this welcome addition to your kitchen accessories lineup!

The following recipe is along the Southern Comforts line and I actually used this awesome pan for baking as well.  I would highly recommend covering the handle with foil to prevent any overt heat damage to its gorgeous paint job, by way of blistering or discoloration.  Additionally, the handle can be easily removed to eliminate that issue completely, especially if you use dual methods of cooking in one meal.

Recipe:

2 lb. ground turkey breakfast sausage

1 medium onion, small diced

2 cloves garlic, pressed or finely minced

3 oz. sliced pepperoni, julienned

3 c. herb stuffing

1 14 oz. can sliced carrots, drained

1 tsp. Mushroom Soy Sauce or to taste

1 pinch of red pepper flakes, optional

1/4 c. fresh parsley, rough chopped

1 1/2 c. chicken stock

2 c. shredded Colby and Monterey Jack cheese blend

Olive Oil for drizzling

SPST ( Salt and Pepper to Suit Taste)

Directions:

Preheat oven to 375*F.

Starting with the pepperoni, render and brown over medium high heat, about 5 minutes.

Add the onion and garlic and cook until onions are transluecent and softened, about 7 minutes.

Add the turkey sausage and brown, about 8 minutes.

Once the turkey is browned and cooked through, drain of excess oil.

Once back in the pan, add chicken broth and bring up to a boil for several minutes.

Add mushroom soy and red pepper flakes and stir.

SPST.

Add half of the herb stuffing and bring back up to a boil. 

Reduce heat to medium and continue to cook for about 5 minutes.

Fold in carrots and parsley and stir until evenly distributed.

The mixture will appear almost soupy, but this is fine, the stuffing will absorb the remaining moisture during baking.

Remove from heat and sprinkle the top of turkey mixture with the remaining stuffing cubes and then the cheese blend.

Bake in oven covered for about 20 to 25 minutes, give or take, until cheese is melted.

Remove top or covering from cooking vessel.

Turn on broiler to high and brown top for a fabulous finish.  

Let stand for 5 minutes before serving.

Makes about 10 servings.

 

Humble Pies

 Ever wonder how Mickey D's get their apple pies so crispity and bumpy on the outside? I think I can help you with that.  The extra texture on the outside is created by dipping the turnover or pie in water before frying.  Of course, make sure there is no excess and maybe even use a spray bottle, so you won't super saturate the crust and/or cause a dangerous interaction between the oil and water.  Make no mistake, Oil and Water do not mix, especially when it comes to flash/deep frying. 

NEVER try to put out a grease fire with water, EVER.  Use a dry substance like baking soda or salt for flare ups involving oils , to starve the flame of a necessary element, Oxygen.  Under these circumstances, the minimal amount of moisture on the outside of the pie will have an immediate reaction with oil, but will dissipate as quickly as it ensues.  Safety first and you too can get the textured crunch to your turnovers and hand pies, your tasters will want to know your secret, but It's okay if you save it for yourself.  You're Welcome! 

Sandwich Purses

Sandwich Purse with Italian Meats made with  a Tomato Basil Wrap

Making a "Sandwich Purse" can be as easy as one, two, three using giant sized tortilla wraps,especially the  Tomato Basil version, your favorite sandwich fillings, cheeses and an 8 inch, nonstick pan.  I came up with these delectable and satisfying gems, feeling the need to make sure I utilized my wraps while they were still super fresh.  I found these at our new Chef's Store, which recently opened in Lynchburg, a good 25 minute drive from our home.  I'd been super excited about its opening and this was my first visit.

  I was like a kid in a candy store, with all the variety, the massive vegetable cooler and the equally massive meats cooler, tremendous array of fresh frozen food items, plus thousands of square footage of just about any and everything a chef, restaurant, homecook, snack shop, foodie or gourmand could appreciate.  I loved it!! I walked away with two new sheet pans, Champagne vinegar, a  5 pound bag of Cavatappi Pasta, 5 pounds of Pepper Jack Cheese cubes,  English cucumbers, plus, flour tortillas for burritos, grapes and Pita Bread! Mind you, this was just in the 15 minutes before closing time, which is 6 p.m.  The prices were within my very reasonable range and the ingredients are interchangable, so it was quite a deal at around 40 bucks.  

Sandwich Purses can be made with breakfast, lunch and dinner items and the technique is the same for whichever theme you desire, cooking necessary ingredients before adding is the main key.  

The top featured photo contains deli sliced Italian meats and two cheeses, with a sprinkle of Candied Cranberries and Pecans, the ones used in salads, for added tartness and tanginess with a subtle, sweet, nutty crunch and fresh chunks of tomato.  

Recipe:

Large Tomato Basil Wraps

Your favorite ingredients, if raw, cooked

Your favorite cheeses, 2 kinds is ideal, one type shredded

Butter, Margarine, EVOO or Nonstick Spray

Fresh Veggies, cut small, placed on paper towels if too juicy

8 inch Nonstick Skillet

Directions:

Place the skillet on heat source at medium.  Add a small portion about 1/2 tsp or Butter, Olive etc. Melt.

Fit Wrap into the pan and press into the shape of pan.

After about 1 minute or two, start with a slice of cheese, halved and placed on opposite sides.

Layer, starting with the proteins, loosely positioned.

Add desired veggies.

 Add remaining cheese slice, halved and place opposite first slices

With a rubber spatula, start pressing wrap down and towards the center of the pan.

Hold down folded down portion and with another tool, flip the Purse over, so that the folded seams are now on the bottom. 

Press down for several seconds, then allow Purse to brown for about 1 1/2 2 minutes.

Carefully remove from pan and onto cutting surface to halve or leave whole.  

Let stand for about 2 minutes before handling.

Purse will be hot.  

Make as many as needed and enjoy.

Sandwich Purse with Italian Meats, halved

Truff® Hot Sauce is a great addition for dipping your Sandwich Purses!

Bottom view of Sandwich Purse

 

Boujee Blondies

I'm always on the prowl for culinary vices filled with wonderment and intrigue.  I love delicious things, especially when I am not up for the work of creating it myself.  I appreciate and shamelessly promote nutriment made and/or hand crafted by others, every chance I get.  I relish in sharing intel, when I am forturnate enough to experience flavors worth talking about.  With that being said, I was doing some reading of emails one day and saw a reference to a place called the Blondery.  I was immediately enthralled and followed the links to a real treasure,  a "limited release virtual bakery" with the most toothsome and scrumptious blondies, which if you are uncertain, are a cross between a chocolate chip cookie and a brownie!  Yum and Yum.  

The creator of this Boujee Bliss is a woman by  the name of Auzerais Bellamy, an African American woman with the Midas Touch when it comes to flavor profiles.  She uses only the finest ingredients in her baking, with no additives or preservatives, a mensch when it comes to Pastries, professionally trained and acclaimed by the Bouchon Bakery, too many accolades to mention.  She has been perfecting her signature flavors for over ten years and just shines with her inception of Pecan and Salted Caramel Blondies, which are absolutely AHMAZING!! 

The Blondery website is always bustling, there's a waiting list and even has a timer displayed to mark the countdown to the magic making, which is on Sundays. Certain items are usually always sold out, but she does have a certain combination that is always available.   I ordered the 'always available' sample package, featuring four of the many seasonal flavors.  There are a total of 8 flavors offered, as well as individual "cake in a jar" and whole cakes!  

The Blondies are sent to your desired destination, protected by a bevy of protective items, including bubble wrap, an ice pack, shrink wrap and some packing paper.  Snug as a bug in a rug, your items arrive fresh and gorgeous.  I was so enthralled with the delivery, which I happened to catch the UPS guy, right as I was leaving my driveway.  I had engagements, but as I drove away and towards my destination, I could not stop thinking about what I would find in the much anticipated package, riding shotgun with me, beckoning me to see if what I ordered was worth the wait.  

Surprise! The Blondery box is elegant.

Looks like a present, oh wait, it is!

My curiosity got the best of me after maybe 8 miles and luckily I was afforded the opportunity to unwrap my present to self, a luxurious and decadent Pandora's Box of Sexiness, beautifully packaged, sleek, elegant and dignified.  I felt special.  I felt "Bad and Boujee". I felt empowered and honored as well.  I would be tasting a creation of an acclaimed Pastry Chef, from Brooklyn, down here in my little ole' town in Virginia.  I felt the Pride in knowing that she is brown, like me, following her dream, as I am pursuing my own, reassured that I too can potentially rise to such heights in my profession, the world is my 'Blondie.'  I'd love to meet her, alas I digress.  I sneaked a peek and quickly put the pristine little gift box back in its packaging.  I would wait until my girls finished with school and practice, so we could experience them together, for the first time.  They met and exceeded my expectations, so much so, that I am sharing this with you. 

You can check out Auzerais Bellamy's captivating and motivating story on the Blondery website (www.Blondery.com) and also on the Blondery Meta page, or simply scan the QR code below to visit the website!  While you're at it, grab a piece of the future, something you can taste and become a part of this unforgettable culinary revolution! 

 

The Blondery "Birthday Cake Box"

Blondery offers 8 seasonal flavors!

Beautiful and ample packaging for aestetic and shipping

 

Oregon Berry, Right in your Own Backyard: Berry Useful

I did some research on some of the plants and bushes around our property out of curiosity and also for awareness of surrounding and indigenous plants.  This particular bush caught my attention for several reasons. 

I have identified a Mahonia aquifolium (Holly Leaved Barberry), aka Oregon Grape shrub in the yard, prized by the Natives for hundreds of years for its Medicinal properties. 

Pacific Northwestern Natives used the roots of the Berberis Mahonia for treatment of various ailments including but not limited to hemorrhages, tuberculosis, stomach issues and arthritis! It's quite a wonder to realize something so versatile and useful can literally be found right outside your door.

Its been a 'decorative bush' bordering the sidewalk for decades it seems.   When my sister called it a Holly Bush, I needed to educate myself on the subject, to support my opinion that it was NOT a Holly. Before reading into it, the best I had was the fact that the berries were not red, nor would they turn red at any point, but I did agree that the leaves were like that of  a Holly. She has the same name only spelled differently, so I really needed to have my facts straight, because all this time, she thought she and the shrub were one in the same.   

When I was satisfied with my identification steps, I tried one of those berries and even got her to try one.  It wasn't as bad as I'd read, though we both had to visit the bathroom very shortly after consumption.  Otherwise, all went well.  The gastro episode falls in line with its properties, as far as being a detox and a bevy of other attributes.  I plan to harvest some of the bark and also make a tincture! The birds have had a splendid time, so the pickings for the berries are slim.  I'm glad I am now equipped with more knowledge for the next time around. 

One of the most striking properties involves the color of the interior wood of the branches. It is a brilliant yellow color.

Just under the bark of a Mahonia Aquifolium, a brilliant yellow is present

Yellow interior of the branches of Mahonia Aquifolium or Oregon Berry Bush