Garfield's Favorite, Lasagna!

Garfield movies have become my girls' and nephew's new favorite as per cartoon animal entertainment and was a go-to show when I was a young girl.  Most of us are familiar with Garfield and his habits including the consumption of  copious amounts of lasagna.  Needless to say, I have had lasagna on the brain for  few weeks now.   There are  numerous variations of Lasagna, the ever popular Italian dish, and I have several of my own including one with pepperoni, one with classic bechamel and no ricotta, as well as a couple with ricotta and ricotta/veggie blends.

The lasagna  I created today has more of a lighter combination, incorporating more veggies  in part because I had some that needed to be utilized before they lost freshness or expired.  Lean ground turkey is the main protein for this recipe, with about 1/2 lb. good quality ground beef for layering/flavor component.   The ricotta blend contains julienne of spinach, Pecorino Romano, and a scant amount of nutmeg, YES, NUTMEG. Nutmeg complements cheesy dishes and spinach very well.  Small diced zucchini is added for nutritional value and help absorb some of the flavors, like little flavor sponges!  The recipe turned out well and I'm looking forward to leftovers, since to me it tastes better the next day.  I'll keep my fingers crossed.

Having Your Tea with a Knife and Fork!

Many of us enjoy the wonderful and soothing benefits of drinking tea!  Whether it 's iced or brewed hot, teas can provide a plethora of medicinal and antioxidant contributions to our overall health.  Chinese Green Tea has been noted to offer benefits ranging from heart  and lymphatic system health to weight loss.  Whatever your motivation, it's a suitable solution for marinating proteins as well.  I created a recipe last evening using loose Chinese Green Tea and lemon as the primary flavor builder for grilled chicken leg quarters.  The end product was a subtly flavored and citrus scented  bird with lots of smoky infusion and a cacophonous blend of earthy tones.  Using this tea as a marinade, helps to infuse  the chicken with the boundless enzymes that make Chinese Green Tea so popular!  Feel free to use other parts of the chicken if you like. The longer you marinate it, the more pronounced the flavor.
Chinese Green Tea and Lemon Chicken
3 to 5lbs. chicken parts
1 tbsp. loose tea leaves
1 large lemon, halved and squeezed
1 soft chicken bouillon cube
SPST
olive oil for drizzling
seasoned salt
water
In a small saucepan, heat about 2 cups water with chicken cube and tea leaves.
Bring to a boil, and let tea steep in liquid until cooled.
Pour cooled liquid over chicken and SPST.  Add lemon and rind.  Fill vessel with cold water until chicken is just covered.  Refrigerate for several hours until ready to grill or roast. and
When ready to grill, drain and scrap off excess tea leaves, allowing some to stay for dexterity
Drizzle with olive oil and sprinkle with seasoned salt before grilling!.

They want that CAKE CAKE CAKE CAKE CAKE CAKE...

I am always enthusiastic about developing recipes and sharing them with friends and family.  I especially appreciate it when certain recipes stand out to my family members and they request   an encore appearance!!  Last summer, I really began to work on recipes with zucchini because it was so abundant in our gardens and versatile, not to mention very nutritious. I created various muffin and cake recipes and found a happy medium that my sister Bonnie and her husband really liked.  With this in mind, Bonnie recalled a cake I made last summer and requested one for her family!! Naturally, I obliged!  With a little brainstorming, I made slight alterations and put the recipe to paper.  I tweaked and fine tuned until I felt that I'd achieved a recipe that people would want to re-create at home.  The result is a very moist and quite delicious product that could easily WOW your taste buds into melodious submission.  Lemon zest and shredded coconut contributes to the bright citrusy notes and the texture.  Buttermilk lends amazing moisture and flavor. Unsweetened cocoa deliver mellow chocolate tones and  rich color. Two types of sugar add balance and the subtle molasses imparts color and more flavor abound!  This cake is made completely from scratch including a Vanilla Buttermilk Frosting that really brings the recipe together.  I'm still debating on keeping the recipe as a signature cake or sharing with everyone because I think it's pretty awesome.  Not being pompous in the least, I judge this idea on the fact that my girls loved it and my sister Hollie who doesn't normally indulge in sweets, said it 'made her mouth say Mmm'! LOL.  Last but not least, my mom thought highly of it as well, and she is my most discerning critic! I take that as a win for team Neillio! Go me! It's my Birthday...CAKE!

Tasty Local Fare: Thanks Frank's!

My family and I don't eat out often, but every now and then we enjoy pizza from local pizza establishments, because we do believe in supporting small businesses. Normally, I make our pizzas at home, which is quite easy and cost efficient.  We ordered out from Frank's Pizza on Clarion road in Altavista.  They have a varied selection of pasta and things Italian and white, red and pink sauces. The thin glutenous crust reminds me of slices from trips I made up north in the days of old.  Frank's has a great special with an extra large pie with all the meats if you choose or choice toppings and comes with a small cheese pie to boot.  At around $21, this deal is just so, and is enough for 4 adults and 3 children.  The pizza was surprisingly good with the sauce applied just right and the toppings crisp, fresh tasting, and a slightly chewy crust that is not filling and bloaty like some places.  The slices are HUGE, and remind me of carnival fare, when it's expensive and the taste is money!  The deal is totally worth it and throw in a simple green salad, you have a complete and satisfying meal for the whole family plus a guest or two!!  Thanks Frank's for making eating out make sense for my family and our money!!!
Frank's Pizza
Clarion Rd, Altavista

434) 309-1254  That's my nephew Braelyn sporting his new Mohawk and noshing on Frank's!

Open Faced Peach Mango Cobbler w/Crystallized Ginger

Hey folks.  I hope you missed me.  My computer  adapter went bad and I had to replace it.  Anywho, I've had quite some experiences and some awesome new recipes since we last chatted.  Starting with a nice summery cobbler  fresh with peaches and mangoes, topped with some whipped cream.  I came up with this recipe on Saturday to utilize two mangoes I had purchased that were extremely ripe and could only possibly become a smoothie or  part of a fruit salad glaze.  The peaches I purchased were  originally for another recipe idea, but I will share that recipe later in the week.  Packed with B vitamins and minerals essential for healthy bones, eyes, teeth, skin and cell function,  peaches and mangoes are wonderful and bright with natural, juicy sweetness, unmatched by many.  This cobbler is a little more figure friendly in that there is only one crust as opposed to the traditional two.  Ginger makes a  notable appearance in this recipe for a natural spiciness and the luxury of being one of the super spices and high in antioxidants.  This is what I like to call a 'lazy cobbler' in that the effort is minimal with a store bought, roll out crust and the reward is great!! 
4 fresh peaches, sliced 
2 mangoes, sliced and mashed through a sieve
juice of half of lemon
3 tbsp. brown sugar
2 tsp. cornstarch
2 tbsp. salted butter, cut into small pieces
1 tbsp. crystallized ginger
1 roll out pie crust
pinch kosher
milk, for brushing crust
Preheat oven to 375*F.  
Place peaches and mango puree in a medium bowl. Squeeze in lemon.  
Toss brown sugar, cornstarch and salt together until they form small, even granules and blend with fruit.
Using a heavy duty piece of foil, press into a 10 inch cast iron skillet and coat with a small amount of butter.  
Un-roll pie crust over skillet and gently press into pan.  Pour in fruit mixture.
Fold excess dough onto fruit and gently brush pastry with milk using a pastry brush or silicone baster.  Sprinkle with crystallized ginger and dot with butter pieces.
Bake until golden and and bubbly, about 45 minutes.  
Let cool for about 20 minutes, then lift foil and all to a serving plate.  

let stand for 10 more minutes before serving and use a large spoon or spatula.
Garnish with whipped cream.  Serves 6

The Only Fried Chicken Recipe You Will Ever Need!

Chicken is the most popular meat in the United States.  Diverse and a virtual blank canvas for showcasing flavors, poultry is a protein that can stand on it's own.  Of all the tens of thousands of recipes out there for chicken, there aren't too many for really delicious Fried Chicken recipes worth sharing.  Yeah I know, everyone's heard the cliche about black people, fried chicken and watermelon, LOL , but well prepared chicken has no color divide-if it's good, then it's just darn good.  I dare venture to say that if you like chicken, you probably love fried chicken.  Lots of people have left it up to the ole' pros like "KFC, Popeye's, and Bojangle's,"  but in my opinion, in the later years, these establishments have left a little to be desired in the satisfaction factor, cutting costs at the expense of flavor and raising prices.  There seems to be something missing from the overall taste that has morphed and digressed since back in the day when it was actually worth the money!! Again, my opinion!  I have spent countless hours perfecting my Fried Chicken and I must say that I've gotten pretty damned good at it!  Here is a variation of my family famous Fried Chicken recipe!  I am confident that you may not want another go-to recipe after this one.  Enjoy!
Spicy Buttermilk Fried Chicken
1 whole cut up frying chicken, 8 pieces, about 3 to 4 lbs.
buttermilk
sambal oelek*
1/4 c. fish sauce, optional
2 c. seasoned flour
1 tbsp. chili powder
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. ground mustard
1 tsp. cumin
1/2 tsp. pepper
1/2. tsp. allspice
SPST
Place cut up chicken into bowl and lightly SPST.  Pierce all over with a fork for extra flavor permeation.  Pour in about 2 cups of buttermilk and add about 2 tsp. sambal oelek and fish sauce.  Toss or stir to coat and transfer to a large resealable bag, pressing out excess air.  Refrigerate for at least 4 hours and up to 24 hours.
When ready, heat 3 inches of oil in dutch oven or other heavy bottomed vessel that retains heat well.  
Meanwhile, mix seasoned flour with spices in large bowl or resealable bag and mix well.  Working in batches, starting with the larger pieces, toss drained but NOT rinsed chicken 4 pieces at a time in the flour, shaking off excess.  Fry until cooked through and golden brown.  A good indicator is the chicken will float and you will visibly see steam escaping from pieces, about 12 minutes for large, 6 for small.
Stagger the chicken adding process to maintain the temperature of the oil, about 3 minutes apart.  Drain on paper towels. SPST.  Serve hot or cold. Serves 4 to 6.
Sambal oelek is an Asian chili paste found in specialty markets.  If you cannot find it, substitute 2 tbsp. Sriracha or about 1/4 cup hot sauce.  If spicy is not your thing, omit it completely.

Five Star Mashed Potatoes!

Every good roasted chicken recipe needs a great side dish to really send it home.  Enter the mashed potatoes,  This recipe is super easy and delicious and can be prepped along side the chicken  in the oven for a satisfying and impressive meal for two or ten!
Roasted Garlic and Jalapeno Mashed Potatoes w/ Swiss Cheese
2 1/2 lb. potatoes, preferably baking
1 bulb roasted garlic and 2-3 roasted jalapenos
1/2 c. milk
2 tbsp. butter
5 slices Swiss cheese
olive oil for drizzling
SPST
Bake potatoes drizzled with olive oil and SPST  in oven or microwave until tender.  Let cool enough to handle.
Preheat oven to 450*F.
Add to large bowl and add roasted garlic bulb and chopped jalapenos.
Add milk, butter, and SPST.
Mash potatoes until smooth, leaving a few small chunks for texture.
Place potatoes in baking dish and spread evenly.  Top with slices of Swiss cheese and broil until cheese is bubbly and golden, about 10 minutes. Drizzle with olive and SPST. Serves 8-10.