Using Your Noodle!!

The recipe the other day using Ramen got me thinking as to how many different ways I could incorporate these babies into meals that aren't as plain as the way I like to enjoy them.  I came up with a really simple and delicious, not to mention filling idea.  Enter recipe #2 for the 'dormitory gourmet,' French Onion Noodle Soup.  Get a can of french onion soup and add to a medium sauce-pot along with 1 can plus 2 c. of water, the beef Ramen and it's seasoning packet.  Turn on the oven to broil.  Bring contents of pot up to a boil over medium high heat reduce heat to a simmer while you prepare the bread.  I took slices of French Wheat bread and drizzled them with olive oil.  Remove soup and portion out equal parts noodles and soup in 2 oven-safe vessels or cocottes.  Place sliced French bread atop soup and place a slice of Provolone cheese on bread.  Broil until golden and cheese is bubbling, about 2 minutes.  STSP!  (SEASON TO TASTE WITH SALT AND PEPPER)   Voila! Dormitory Gourmet for you and your roommate!!  This is great for at home too, because Hey! recipes this quick and yummy should be enjoyed everywhere and anywhere so pass it on!!

Oui Love This Sandwich!!!

Tired of plain ole ham, egg and cheese sandwiches and omelets?   Well the French knew what they were doing when they fashioned the Croque Monsieur!!  It is basically a ham and cheese sandwich  on slices of French bread, dipped in egg, fried , then topped with a savory and cheesy bechamel sauce and broiled until golden!! Absolutely Amazing!!  Why not prepare my version tonite for a step towards realizing your inner gourmet and bistro swagger!!

3 Cheese Croque Monsieur
12 slices french bread
12 oz. deli style ham
6 slices Swiss cheese
6 slices Provolone
3 eggs, slightly beaten
1 3/4 c. milk
4 oz. white Cheddar cheese, shredded
2 tbsp. butter
1 tbsp. olive oil
1 tbsp. pancake mix or flour
1/4 tsp. ground mustard
1/4 tsp. onion powder
olive oil for drizzling
Kosher salt and fresh cracked black pepper to taste
Preheat oven to 450*F.
In a  heavy bottomed saucepan or skillet over medium heat, heat butter and olive oil until small bubbles form.  Whisk in pancake mix and cook for about 1 minute.  Remove from heat and whisk in 1 1/2 c. milk. Place back over heat cook for several minutes to thicken and stir in cheese and spices. Season to taste with S and P.  Keep warm over low heat.
Heat a cast iron skillet or large saute pan to medium high heat and drizzle with olive oil.   You may also use a non stick spray. Meanwhile add remaining milk to beaten eggs.
Assemble sandwiches by adding one slice each type cheese to bread and adding 2 oz. ham and close.
Dip both sides of sandwich in egg mixture and fry until golden on each side, about 2 minutes per side. Transfer to baking sheet. Once all sandwiches have been browned, spread equal amounts of Cheddar sauce atop each sandwich and broil in oven  until sauce is bubbling and browned in spots, about 5 minutes.  Remove from oven and let stand for several minutes before serving.  Makes 6

Good to Goat!

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.

Smokinhotchef

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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.

Smokinhotchef

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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

Smokinhotchef

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ke Pkwy, Huddleston VA.  I look forard to seeing you there!!

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!

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!!