In the mood for a snack, but not sure what to nibble on? Consider this, I came up with a complex flavored, yet simply prepared snack with a wild side. All you need is some large veggie crackers as the base. Next, Kalamata olives and sun-dried tomatoes in olive oil. Chop about 8 olives and 6 sundried tomatoes and toss in a bowl. Finally, get some goat cheese and add about 1/4 oz. per cracker or 3/4 tsp.and about 1 tsp. of the tomato-olive mix. Garnish with some fresh cracked black pepper for a scrumptious snack or pre-dinner appetizer that's not just another cheese and cracker ho-hum. Makes 8.
Friday, June 15, 2012
Posh Little Social!
It's me again. Just in case you can't make it to the wine festival tomorrow, doesn't mean you can't have a nice tasting of wines with foods at home and invite a few friends. Simply get a couple of types of cheese, say a hard and a semi-soft cheese, like cheddar and Gorgonzola or a semi-ripened cheese with a rind like brie and an aged cheese like Parmigiano Reggiano. Find fruit to complement the cheeses. For example, granny smith apples and grapes complement Cheddar cheese. Figs, plums, peaches and dried fruits work well with semi ripened cheeses like Blue and Brie. Goat cheese goes rather well with jams and honey. Get two types of crackers like whole grain and veggie. Find a couple of wines with notes to complement the palate of the cheeses and crackers together. You may want to try a wine with strong forward fruits like a Mirassou's Pinot Grigio or a Clos Du Bois' Riesling. These will complement the sweet tones of the fresh fruit. The brie and the blue cheese may work better with full bodied reds like Gnarly Head's Cabernet Sauvignon named so for the way the vines grow! It's super fun to pair foods and wines on your own, because each palate is different, as are our tastes. Find out what works for you and amaze yourself and friends at how good you have become at tasting the notes and layers of wines.
Wine with Food!!!
Greetings!! Happy Friday yet again! Boy, has this week blown by. It's a gorgeous day here in southwestern VA, and there are just enough clouds in the sky to keep you from getting scorched and balmy looking!:) Well tomorrow is going to be a fun day. The Annual Flag Day Wine Festival is Sauturday June 16th from 5pm-10pm. Did you know that Virginia has been named one of the top 10 places in the WORLD to try wines!! There will be lots of wineries represented like Fincastle, Peaks of Otter, Attimo and many others. Admission is free and the Tasting Tickets are only $15.00!!! There will be live music by Dragonfly and an appearance by "extreme athlete" Tom Jones. There will be lots of food and crafts, not to mentions family oriented activities like hot air balloon rides, helicopter rides, train rides, go-karts and a car show. NO COOLERS AND NO PETS SORRY!!
The proceeds from the event will benefit the SAFE SURFIN' FOUNDATION which is a non-profit foundation created to protect our children from cyber trash and those who may pose threats to our youth while surfin the net. Please come out and show your support if you can. The festival will be held at the Glenwood Center, 2074 Smith Mtn. La
ke Pkwy, Huddleston VA. I look forard to seeing you there!!
The proceeds from the event will benefit the SAFE SURFIN' FOUNDATION which is a non-profit foundation created to protect our children from cyber trash and those who may pose threats to our youth while surfin the net. Please come out and show your support if you can. The festival will be held at the Glenwood Center, 2074 Smith Mtn. La
ke Pkwy, Huddleston VA. I look forard to seeing you there!!
Thursday, June 14, 2012
Kebabing for Apples!
Summer is a time of long hot days, lots of water in and around our bodies, and lots of outdoor grilling. There are a myriad of ways to arrange and prepare, sear and smoke, mix and match our menus. Kebabs are more than likely going to make a most welcomed appearance without question. We love kebabs because they are so versatile and often colorful, with endless combinations for never boring repeats. BBQs, spits and skewers were mankind's first method and vices for cooking foods. Kids love kebabs for the same reasons as the adults, but safety is of issue as it must be when children are involved. The skewer can be very dangerous to adults and kids alike. We often forget the pointy tip when consuming the golden and vibrant delecacies impaled on that odious and primal tool.
Being left handed and decidedly accident prone, I must consider the possibility of point in eye or nose injuries. Thus, I came up with a way my children (Genesis 6, Bronwyn 4) to enjoy kebabs without me having to 'lord' over them, enabling me to feel more at ease when entertaining. UNCOOKED SPAGHETTI! They make for great skewer substitutes and are inexpensive as well. I prepare and grill the kebabs as usual, but I slide the foods off the kebab and re-string them on uncooked spaghetti noodles. The blunt ends are more compatible with a child's coordination and dexterity, so the prospect of injury is reduced. Kids still get the pleasure of the bite sized pieces and being 'big' enough to eat like the adults. Additionally, uncooked spaghetti noodles accommodate raw fruit and veggie kebabs perfectly and the kids can even help in the preparation!! They love being our little helpers, and we love making them happy!! After all, they are the little apples of our eyes and we as parents want them to keep theirs intact!
Being left handed and decidedly accident prone, I must consider the possibility of point in eye or nose injuries. Thus, I came up with a way my children (Genesis 6, Bronwyn 4) to enjoy kebabs without me having to 'lord' over them, enabling me to feel more at ease when entertaining. UNCOOKED SPAGHETTI! They make for great skewer substitutes and are inexpensive as well. I prepare and grill the kebabs as usual, but I slide the foods off the kebab and re-string them on uncooked spaghetti noodles. The blunt ends are more compatible with a child's coordination and dexterity, so the prospect of injury is reduced. Kids still get the pleasure of the bite sized pieces and being 'big' enough to eat like the adults. Additionally, uncooked spaghetti noodles accommodate raw fruit and veggie kebabs perfectly and the kids can even help in the preparation!! They love being our little helpers, and we love making them happy!! After all, they are the little apples of our eyes and we as parents want them to keep theirs intact!
Feelin' Blue and Loving It!!
We had pancakes for breakfast today!! Pancakes are a popular dish throughout the world in one form or another. Be it potato, veggies or traditional flour made, various cultures have a go to form of them. Today I am speaking on the flour-based pancake. These pancakes are composed essentially of flour, milk, eggs, a little sugar and vanilla flavoring. Buttermilk pancakes are simply a substitution of buttermilk for regular milk. Surprisingly enough, buttermilk is relatively low in fat and provides a unique flavor and texture to your flapjacks, leaving them more moist and fluffy compared to regular milk. Using a non stick pan or griddle ensures you won't add excess fat and weigh down your fluffy clouds of goodness. Keep in mind, the batter will act as a sponge when it comes to oil and makes for an upset stomach later, so use a non-stick spray! Also, you want to obtain some PURE MAPLE SYRUP! A little goes a long way and the taste is fantastic.
The pancake is a blank canvas for the addition of goodies that your body will thank you for later. Fresh diced apples, bananas and strawberries are just a few fresh ingredients packed with antioxidants, fiber, vitamin C, vitamin A, folate and potassium to name a few. Blueberries may be the best choice yet when it comes to add in's. Wild Blueberries are highest in antioxidant levels of all the fruits. One cup of blueberries provide you with substantial dietary fiber, potassium, vitamin's A and C, iron and many more trace minerals and phytochemiclas that are key to eye, brain and immune system health. Besides, they taste great. Next time you're making pancakes, sprinkle in some fresh or fresh frozen and thawed blueberries just before you flip them for immediate rewards the mind, body and soul!!
The pancake is a blank canvas for the addition of goodies that your body will thank you for later. Fresh diced apples, bananas and strawberries are just a few fresh ingredients packed with antioxidants, fiber, vitamin C, vitamin A, folate and potassium to name a few. Blueberries may be the best choice yet when it comes to add in's. Wild Blueberries are highest in antioxidant levels of all the fruits. One cup of blueberries provide you with substantial dietary fiber, potassium, vitamin's A and C, iron and many more trace minerals and phytochemiclas that are key to eye, brain and immune system health. Besides, they taste great. Next time you're making pancakes, sprinkle in some fresh or fresh frozen and thawed blueberries just before you flip them for immediate rewards the mind, body and soul!!
Ramen Gets A Facelift
Before I went to college, I absolutely abhorred RAMEN NOODLES! By the end of my freshman year, hell we went back like four flats and a Cadillac! (I'm still not completely clear on what that ole' adage means) LOL!! At any rate, they became my best friend in times of need of sustenance, and delivered me from the utter misguided mayhem of the 'chefs' aka fellow work study students in the cafeteria!! Anywho, Ramen noodles became the only thing is this world that I will eat as is, no extra s and p, cheese, chicken, beef, etc... Noodles were just noodles. Additionally, I would only eat Ramen by Maruchan. Today, Ramen crossed my mind and I came up with an idea of a dormitory gourmet style meal of sorts. It was fun and I was genuinely entertained by jazzing them up a bit. I created a low budget, labor friendly rendition of Chicken Parmesan!
I took a fried chicken drumstick and poured about 3 oz. of pizza sauce with a pinch of sugar over it in a small cast iron skillet. I covered it with 2 slices of provolone cheese and grated on a little Pecorino Romano. I put it under the broiler until the sauce and cheese started to bubble and brown in spots, about 5 minutes. Meanwhile, I prepared a package of Ramen in 1 1/3 c. of water with the seasoning packet mixed in ahead of time to concentrate the flavor. I gathered some fresh parsley, oregano and basil from my herb garden, about 2 tbsp. total , and roughly chopped them. I used tongs to collect the Ramen without the excess liquid and arranged them on a plate. I drizzled them with olive oil and placed the bubbling chicken drumstick with cheese in the center. I lifted the chicken carefully and poured the remaining sauce underneath. I garnished with the fresh herbs and some additional gratings of Pecorino Romano. It was actually pretty darn good. My sister Hollie thought so too!! It brought back memories abound of my hardcore Ramen days!!:) This recipe is 'dormitory' gourmet in that you eat it with a knife and fork and it's on a real plate!! Not too shabby for a lazy, low maintenance meal, and it mimics the flavors of an all out Chicken Parmesan, and was kinda fabulous. GHETTO FABULOUS ITALIANO! CHEERS!!!
I took a fried chicken drumstick and poured about 3 oz. of pizza sauce with a pinch of sugar over it in a small cast iron skillet. I covered it with 2 slices of provolone cheese and grated on a little Pecorino Romano. I put it under the broiler until the sauce and cheese started to bubble and brown in spots, about 5 minutes. Meanwhile, I prepared a package of Ramen in 1 1/3 c. of water with the seasoning packet mixed in ahead of time to concentrate the flavor. I gathered some fresh parsley, oregano and basil from my herb garden, about 2 tbsp. total , and roughly chopped them. I used tongs to collect the Ramen without the excess liquid and arranged them on a plate. I drizzled them with olive oil and placed the bubbling chicken drumstick with cheese in the center. I lifted the chicken carefully and poured the remaining sauce underneath. I garnished with the fresh herbs and some additional gratings of Pecorino Romano. It was actually pretty darn good. My sister Hollie thought so too!! It brought back memories abound of my hardcore Ramen days!!:) This recipe is 'dormitory' gourmet in that you eat it with a knife and fork and it's on a real plate!! Not too shabby for a lazy, low maintenance meal, and it mimics the flavors of an all out Chicken Parmesan, and was kinda fabulous. GHETTO FABULOUS ITALIANO! CHEERS!!!
Wednesday, June 13, 2012
VAMPIRES BEWARE!!
Just dropping in to offer an alternative to the usual and ever popular garlic bread. With this growing incidents of cannibalism and vampire and werewolf out breaks, I thought I'd share with you one of my recipes that could possibly ward off would be 'blood thirsty' predators among us!! Garlic, as many of us know is a super-food and ingredient all in it's own. Rich in antioxidants, garlic is also super for maintaining heart health and blood pressure. Garlic also has anti-bacteral as well as antiseptic properties.
Providing robust flavor and body to dishes, garlic should be in any home cook's pantry. Always go for fresh garlic for many reasons. First, the taste of fresh garlic is more pronounced and well rounded. Also, buying fresh helps to eliminate additives, preservatives and sodium that is added to ready to eat jars. Buying fresh garlic is also LESS EXPENSIVE than the pre- chopped and peeled versions per capita! I have a garlic press and it works wonders. It really cuts down on garlic prep and your fingers won't wear the smell long after the dish is eaten. Besides, consider it an investment that will pay for itself in no time!!! Don't be afraid to load up because it stores really well, just make sure you check the bulbs for weak spots and blemishes and that it is compact and solid before storing away. Worst case scenario, string' em together and rock them in an old school, rope chain fashion and grab a steak!!
Roasted Garlic
1 BULB garlic, cut in halve crosswise (or as many bulbs as desired)
olive oil or drizzling
kosher salt and fresh cracked black pepper to taste
Preheat oven to 400*F.
Place bulb halves in a piece of heavy duty foil and season lightly. Wrap loosely. Roast for about 25-30 minutes until fragrant and cloves are soft.
Let cool enough ton handle and mash with a fork. Add to recipe or use as a stand alone spread for sandwiches, meats and breads or to dip crudites!
Roasted Garlic Garlic Bread
1 bulb roasted garlic paste
1 stick butter or margarine, at room temperature
1/3 c. fresh parsley, rough chopped
1 lb loaf Italian bread, cut in half lengthwise
Preheat oven to 450*.
Mix garlic, butter and parsley together in small bowl and spread equal parts on two halves.
Place on roasting rack and cook until golden around edges, about 10 minutes.
Let cool enough to handle and slice as desired. Serves 8 to 10.
Roasting garlic brings out it's natural sweetness and tones down the overall garlicky -ness of the flavor, making for an excellent spread and flavor builder for just about anything.
Roasted Garlic
1 BULB garlic, cut in halve crosswise (or as many bulbs as desired)
olive oil or drizzling
kosher salt and fresh cracked black pepper to taste
Preheat oven to 400*F.
Place bulb halves in a piece of heavy duty foil and season lightly. Wrap loosely. Roast for about 25-30 minutes until fragrant and cloves are soft.
Let cool enough ton handle and mash with a fork. Add to recipe or use as a stand alone spread for sandwiches, meats and breads or to dip crudites!
Roasted Garlic Garlic Bread
1 bulb roasted garlic paste
1 stick butter or margarine, at room temperature
1/3 c. fresh parsley, rough chopped
1 lb loaf Italian bread, cut in half lengthwise
Preheat oven to 450*.
Mix garlic, butter and parsley together in small bowl and spread equal parts on two halves.
Place on roasting rack and cook until golden around edges, about 10 minutes.
Let cool enough to handle and slice as desired. Serves 8 to 10.
Subscribe to:
Posts (Atom)