Monday, April 25, 2011
Asian Food; Contemporary, Traditional, or Both?
The Asian culture is rich with food traditions and history. The culture reflects the diversity of experiences with their history. As deep in tradition as the culture is, Asian cuisine is still evolving and changing to become more contemporary. Take Sweet Basil, a local restaurant in the Crescent Springs area of Kentucky, for example. Sweet Basil has an array of curries that are exactly as one would find in Thailand. Sweet Basil has Panang Curry that is so warm and inviting it’s a crowd favorite. With any choice of meat or tofu in Panang Curry sauce, over a bed of steamed broccoli and garnished with lime leaves. The Curry transports the diner directly to Thailand for an unbelievably authentic meal. But don’t count Sweet Basil out of the evolving aspect of the American-Asian food wars. Being located in Kentucky, Sweet Basil saw that the blood of their city runs blue! UK Wildcat blue; so they came up with a sushi roll for the local blue bloods. The Wild Cat Roll consists of spicy tuna, cucumber and avocado, topped with super white tuna tempura flake, honey, and wasabi sauce. This roll gives the diner “nothin’ but net.” In conclusion, Asian food is a new American tradition and it’s popping up everywhere. Any diner, weather looking for a traditional or contemporary experience will have one more local favorite to add to the repertoire.
Monday, April 18, 2011
My First Guest Post!
I can not tell you how excited I am to have my first guest blogger! Katie S. is a take no prisoners mom that not only sews, but cooks, crafts, volunteers, and so much more. So without further a-do here is Katie's amazing recipe! Thanks Katie! A family favorite: Skyline Pie One of my most beloved cookbooks is Betty Crocker’s Passion for Pasta. I have a slight addiction to all things pasta, so this cookbook is well-loved, to the point that it is falling apart. I’ve had it since before I was married (ahem, more than ten years). I’ve tried so many recipes in this book, and love many of them, but our favorite recipe in the book is for “Cincinnati Spaghetti Pie”. I make this recipe so often that the page is actually falling out of the book, and wow, you should see all the spots and splashes on it! If you are from the Cincinnati area, you are aware of the phenomena that is “Cincinnati style” chili. It’s a bit sweet thanks to cinnamon & some say that there’s chocolate involved at one of the popular chains. And unless you add beans, it’s a much thinner chili than the hearty variations that most people are familiar with. If you decide to make this recipe, please don’t skip the meat part and just add a can of your favorite Cincinnati-style chili, because it just won’t do the trick. The addition of kidney beans in this recipe makes the pie hearty and thick, not mushy and runny. This spaghetti pie is simple to make, and the reason our family calls it “Skyline Pie” is because we really think it tastes like a 4-way at Skyline Chili. When I make this I always double or even triple the recipe, and put the pies into aluminum pans and freeze a couple. They freeze really well, and taste just as good after defrosting and cooking. I hope you enjoy this recipe! Cincinnati Spaghetti Pie From Betty Crocker’s Passion for Pasta Prep: 25 min Bake: 25 min 6 Servings Ingredients: 6 ounces uncooked spaghetti 2 eggs 1/3 cup Parmesan Cheese 1 lb. ground beef 1/2 cup chopped onion 8 oz. can tomato sauce 1 tsp. chili powder 1 tsp. pumpkin pie spice 1/2 tsp.ground cumin 1/2 tsp. garlic salt 1/4 tsp. ground cinnamon 3/4 cup cooked red kidney beans 1 cup shredded sharp Cheddar Cheese Heat oven to 350. Spray pie plate (10x1 1/2 inches) with cooking spray. Cook and drain spaghetti as directed on box. Beat eggs in large bowl, using fork. Stir in Parmesan Cheese. Toss egg mixture and spaghetti; pour into pie plate. Pat in bottom and up sides of pie plate, using back of spoon or rubber spatula. Cook beef and onion in 12 inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except beans and cheese; reduce heat to low. Simmer uncovered 5 minutes. Stir in beans. Spoon beef mixture into spaghetti crust. Sprinkle with cheese. Bake uncovered about 25 minutes or until cheese is melted and edges begin to brown.
Monday, March 7, 2011
Lobster Ravi in Tomato Cream
Since Lent is just a week away I have been looking into more fish recipes. Here's my first one!
Lobster Ravoli in Tomato Cream
Ingredients
For the Shrimp Stock:
1/2 pound unpeeled large shrimp
1 yellow onion, quartered
2 stalks celery with leaves, cut into pieces
1 lemon, halved
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons whole black peppercorns
1/2 cup chopped fresh flat-leaf parsley
3 cups water
For the Sauce:
1 tablespoon unsalted butter
1 shallot, minced
2 cloves garlic, minced
2 teaspoons lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup white wine
1 cup canned petite diced tomatoes
1/2 cup heavy cream
salt and freshly ground black pepper to taste
16 lobster ravioli
For Garnish:
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon zest
Directions
Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.
Lobster Ravoli in Tomato Cream
Ingredients
For the Shrimp Stock:
1/2 pound unpeeled large shrimp
1 yellow onion, quartered
2 stalks celery with leaves, cut into pieces
1 lemon, halved
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons whole black peppercorns
1/2 cup chopped fresh flat-leaf parsley
3 cups water
For the Sauce:
1 tablespoon unsalted butter
1 shallot, minced
2 cloves garlic, minced
2 teaspoons lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup white wine
1 cup canned petite diced tomatoes
1/2 cup heavy cream
salt and freshly ground black pepper to taste
16 lobster ravioli
For Garnish:
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon zest
Directions
Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.
Friday, February 25, 2011
Benihana's Meal!
Who doesn't love the super yummy Asian food of Benihana's? But the price makes it hard to go often. The show is well worth it though! But what do you do when you have that insane craving for it? Why, you make it at home of course! And who would have guessed how inexpensive and easy it was! I made this last Sunday for my Mom, Dad, Gran, and family! The 7 of us ate for around $30 total! Wow! So here are the recipes I used. Sorry, everyone ate it so fast I didn't have time for pictures!
Fried Rice (I didn't put on quite the spectacle that the hibachi chefs do but I held my own.)
Ingredients:
2 ounces cooked chicken
8 ounces steamed rice
2 eggs
1 teaspoon onion, chopped
2/3 teaspoon carrot, chopped
2/3 teaspoon green onion, chopped
1/2 teaspoon sesame seed
4 tablespoons butter
1 teaspoon oil
2 teaspoons soy sauce
6 pinches pepper 6 pinches salt (optional)
Directions:
Prep Time: 10 mins
Total Time: 20 mins
1 Scramble eggs and chop after cooking.
2 Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
3 Break off chunks of steamed rice and mix with vegetable, egg and chicken.
4 Add sesame seed and salt and pepper, stirring well. 5 Add butter and soy sauce into the mixture, stirring well until done.
Shrimp Sauce (This yummy pink sauce is SPOT on to the restaurant!!)
Ingredients:
1 cup peaches in heavy syrup
1 1/2 cups mayonnaise (the real stuff)
2 tablespoons paprika
1 tablespoon garlic salt
1 teaspoon honey (optional)
2 tablespoons ketchup or 2 tablespoons tomato paste 1 1/2 tablespoons rice wine vinegar
Directions:
Prep Time: 10 mins
Total Time: 10 mins
1 Mix all ingredients, except vinegar, in a blender and refrigerate overnight to let the flavors blend. 2 Add Vinegar before serving and mix well.
Ginger Sauce (This is the dipping sauce, not salad dressing)
Ingredients:
1/3 cup soy sauce
1/3 cup sake
2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon garlic, grated 1 teaspoon gingerroot, grated
Directions:
Prep Time: 5 mins
Total Time: 5 mins1 Put all ingredients in a bowl and stir well.
Teriyaki Sauce (used on chicken)
Ingredients:
1/4 cup sake
1/2 cup soy sauce
1/2 cup mirin
2 tablespoons sugar
Saute Mix
3/4 lb boneless beef top loin steaks, sliced thin or 3/4 lb boneless chicken, cut into bite size pieces 4 spring onions, roughly chopped
Fried Rice (I didn't put on quite the spectacle that the hibachi chefs do but I held my own.)
Ingredients:
2 ounces cooked chicken
8 ounces steamed rice
2 eggs
1 teaspoon onion, chopped
2/3 teaspoon carrot, chopped
2/3 teaspoon green onion, chopped
1/2 teaspoon sesame seed
4 tablespoons butter
1 teaspoon oil
2 teaspoons soy sauce
6 pinches pepper 6 pinches salt (optional)
Directions:
Prep Time: 10 mins
Total Time: 20 mins
1 Scramble eggs and chop after cooking.
2 Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
3 Break off chunks of steamed rice and mix with vegetable, egg and chicken.
4 Add sesame seed and salt and pepper, stirring well. 5 Add butter and soy sauce into the mixture, stirring well until done.
Shrimp Sauce (This yummy pink sauce is SPOT on to the restaurant!!)
Ingredients:
1 cup peaches in heavy syrup
1 1/2 cups mayonnaise (the real stuff)
2 tablespoons paprika
1 tablespoon garlic salt
1 teaspoon honey (optional)
2 tablespoons ketchup or 2 tablespoons tomato paste 1 1/2 tablespoons rice wine vinegar
Directions:
Prep Time: 10 mins
Total Time: 10 mins
1 Mix all ingredients, except vinegar, in a blender and refrigerate overnight to let the flavors blend. 2 Add Vinegar before serving and mix well.
Ginger Sauce (This is the dipping sauce, not salad dressing)
Ingredients:
1/3 cup soy sauce
1/3 cup sake
2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon garlic, grated 1 teaspoon gingerroot, grated
Directions:
Prep Time: 5 mins
Total Time: 5 mins1 Put all ingredients in a bowl and stir well.
Teriyaki Sauce (used on chicken)
Ingredients:
1/4 cup sake
1/2 cup soy sauce
1/2 cup mirin
2 tablespoons sugar
Saute Mix
3/4 lb boneless beef top loin steaks, sliced thin or 3/4 lb boneless chicken, cut into bite size pieces 4 spring onions, roughly chopped
Thursday, February 17, 2011
Tater Tot Casserole Stolen from Hungry Girl!
Cooking for a crowd can be a bit of a challenge -- you want to make something delicious that everyone will enjoy, keep it from being super-fattening, and avoid spending hours in the kitchen. Luckily for you, we LOVE solving problems... Read on!
Not-Your-Mom's Tater Tot Casserole
PER SERVING (1/6th of casserole, about 1 cup): 273 calories, 7.5g fat, 880mg sodium, 35.5g carbs, 8g fiber, 5.5g sugars, 15.5g protein -- PointsPlus™ value 7*This recipe is packed with so many delicious items, and it's crazy-easy to make! Plus, who doesn't love Tater Tots?!
Ingredients:
2 cups sliced mushrooms
1 cup chopped onion
3 cups frozen chopped spinach
2 cups frozen bite-sized mixed veggies
2 cups frozen ground-beef-style soy crumbles (like the kind by Boca or Morningstar Farms)
1 cup frozen shelled edamame
1 tsp. chopped garlic
One 10.75-oz. can 98% fat-free cream of mushroom condensed soup
36 frozen Ore-Ida Tater Tots (about 3 cups)
Optional: salt, black pepper
Directions:Preheat oven to 375 degrees.Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and onion. Stirring occasionally, cook until softened, about 6 minutes. Set aside.Meanwhile, place frozen spinach, mixed veggies, soy crumbles, and edamame in a large microwave-safe bowl. Cover and microwave for 5 minutes. Uncover and stir. Cover and microwave for 3 more minutes, or until thawed.Once cool enough to handle, drain any excess water from the bowl. Add mushroom-onion mixture and garlic, and mix well. Add condensed soup, and toss until ingredients are thoroughly coated.Spray an 8" X 8" baking pan with nonstick spray, and evenly spoon mixture into the pan, smoothing the surface with the back of a spoon. Evenly lay Tater Tots on top in a single layer.Bake in the oven until entire casserole is hot and the top is crispy, about 35 minutes. Serve it up and, if you like, season to taste with salt and pepper!MAKES 6 SERVINGS
Not-Your-Mom's Tater Tot Casserole
PER SERVING (1/6th of casserole, about 1 cup): 273 calories, 7.5g fat, 880mg sodium, 35.5g carbs, 8g fiber, 5.5g sugars, 15.5g protein -- PointsPlus™ value 7*This recipe is packed with so many delicious items, and it's crazy-easy to make! Plus, who doesn't love Tater Tots?!
Ingredients:
2 cups sliced mushrooms
1 cup chopped onion
3 cups frozen chopped spinach
2 cups frozen bite-sized mixed veggies
2 cups frozen ground-beef-style soy crumbles (like the kind by Boca or Morningstar Farms)
1 cup frozen shelled edamame
1 tsp. chopped garlic
One 10.75-oz. can 98% fat-free cream of mushroom condensed soup
36 frozen Ore-Ida Tater Tots (about 3 cups)
Optional: salt, black pepper
Directions:Preheat oven to 375 degrees.Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and onion. Stirring occasionally, cook until softened, about 6 minutes. Set aside.Meanwhile, place frozen spinach, mixed veggies, soy crumbles, and edamame in a large microwave-safe bowl. Cover and microwave for 5 minutes. Uncover and stir. Cover and microwave for 3 more minutes, or until thawed.Once cool enough to handle, drain any excess water from the bowl. Add mushroom-onion mixture and garlic, and mix well. Add condensed soup, and toss until ingredients are thoroughly coated.Spray an 8" X 8" baking pan with nonstick spray, and evenly spoon mixture into the pan, smoothing the surface with the back of a spoon. Evenly lay Tater Tots on top in a single layer.Bake in the oven until entire casserole is hot and the top is crispy, about 35 minutes. Serve it up and, if you like, season to taste with salt and pepper!MAKES 6 SERVINGS
Sunday, February 6, 2011
Super Bowl Sunday
When I think of Super Bowl Sunday, I think of two things...beer and bacon. Beer, because, what is better than watching the big game with your favorite brew? Well, that one thing is bacon! Sweet, salty, greasy bacon! MMMMM! So for my Super Bowl party, naturally I made things wrapped in bacon!
First up, Bacon Wrapped Jalapeno Poppers. 
Ingredients:
Jalapenos
Cream Cheese (I use Weight Watchers)
Bacon
Directions:
I wear rubber gloves when making these, but you don't have to. Cut each jalapeno's top off. Then cut it in half length wise.
Scoop out all of the insides with a spoon.
Throw all of your garbage into your garbage bowl. After scooping out all of the insides stuff the jalapenos with your cream cheese. Then cut your bacon slices in half.
Then wrap the bacon around the jalapenos. 
Bake at 375 for 20 minutes or so. I put my cooling wrack inside of my baking sheet so that the grease drains from the jalapenos. You can flip if you like halfway through cooking, but I seem to lose my cream cheese. And then the end result is following.
Bacon Wrapped Shrimp
Just the sound of this made me starving!
Ingredients:
Frozen Tiger Shrimp
Bacon
Garlic Powder
Salt
Directions:
Thaw the shrimp as directed on packaging. You don't have to do frozen shrimp, you can also use fresh. 
Toss shrimp in garlic powder and salt. 
Then wrap in bacon, place on pan (I did the same with the pan as I did with the poppers to have them drain). Then broil on high for 5 minutes on each side. And enjoy!
Wednesday, February 2, 2011
Grilled Gourmet
Who doesn't love grilled cheese? My kids love it, I love it, and my husband can toast it to perfection! I'm sure others have put these combinations together, but I love these gourmet takes on normal grilled cheese.
Brie Melt...mmm...yummy Brie, ooey gooey and delish!
Ingredients:
Double cream Brie
Cranberries
honey
pecans
french bread
butter
Directions:
Butter outside slices of French Bread. Put Brie, all over both sides of the bread. Place honey on top of the Brie, then place cranberries and pecans inside. Grill to perfection.
The Great Goat
Ingredients:
Goat Cheese of your choice
fresh basil
tomatoes
French Bread
I don't think you'll need directions for this one!
BAP (You'll understand the name in a minute)
Ingredients:
Bacon
Avocado
Smooth Provolone cheese
Directions:
Make your bacon and slice your avocado. Prepare your provolone and bread and stuff! MMMMMMMMMMMMM!
The Granny Grilled (This one may be my fav!)
Ingredients:
Gruyere cheese
Tart apples
Directions:
Layer it all on Wheat bread!!!!! OH MY!
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