Cake Cravings

There is a hilarious scene in an episode of Sex and the City where Miranda makes herself a homemade chocolate cake. She starts off by eating one thin sliver of the cake and then walks away. The camera frame doesn't leave the kitchen the entire scene. You see her walk back into the kitchen just seconds later and help herself to another minuscule piece of the sinful treat. After she leaves the shot she is once again back within seconds and cuts herself a third helping. This time she is more realistic and portions out a sizable piece of the cake. After her third tasting she covers the cake in aluminum foil trying to make it less accessible. The tin foil wasn't strong enough to keep her out. After a short while she returns to the kitchen and has another piece. This time she covers it with foil and places it in the fridge assuming it to be the final resting place until a later date. Time elapses and she is back once more. She eats another piece; visibly frustrated with her lack of self control she throws the cake in the trash. Miranda thinks this will deter her from ever eating the cake again. In one last desperate scene, they show her back in the frame hovering over the trash can about to make a very dirty decision. She heads over to the sink, grabs the dish soap and pours it all over the cake making it unedible to her tempted tastebuds.

It is a brillant scene and my paragraph above does it little justice. I think the will power struggle she goes through during the short 2 minute scene is captured perfectly and with so much humor. I never could relate to the scene on a personal level because I am not a chocolate lover. I have never had something so rich and decedant tempting me in my own kitchen - that was until this weekend. Although it wasn't the chocolate cake of the sitcom, this pound cake was addictive. I couldn't stop eating it. Everytime I passed the cake stand I lifted the lid and helped myself to a sliver. I felt like I was headed down the Miranda dish soap road very quickly. I made sure to cut up slices to bring to work on Monday in an attempt to get the cake out of my house so it didn't end up in the trashcan drowning in Palmolive.

Cream Cheese Pound Cake
Southern Living November 2001

Yield

1 (10-inch) cake

Ingredients

• 1 1/2 cups butter, softened at room temp
  
• 1 (8-ounce) package cream cheese, softened at room temp
  
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon vanilla extract

Preparation

Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat);

gradually add sugar, beating well.

Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.

Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.

Pour batter into a greased and floured 10-inch Bundt pan.

Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. My pound cake had a crazy crusty layer on the bottom that I just peeled off. It was like candy, it was so sweet and cruchy but it wasn't pretty so I just threw it away.

Decadent Decapod

We haven't had crab in a while and when I saw this recipe I couldn't wait to try it. Crab and cream cheese were born to go together. This recipe was great for a Sunday lunch and was ready in less than 30 minutes from start to finish.

Crab-Stuffed Mushrooms
Adapted from Paula Deen

Ingredients

• 1 cup crabmeat
• 1/2 cup cream cheese
• 1/2 cup fresh parsley leaves, chopped
• 1/2 cup green onions, chopped
• 4 tablespoons Parmesan
• Salt and Pepper to Taste
• 1/4 teaspoon crab boil
  
• 6 baby portobello mushrooms caps
• 1/2 cup bread crumbs
• Nonstick cooking spray

Directions

Preheat the oven to 375 degrees F.

Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. (Next time I will cook the green onions and parsley in a pan with a little cooking spray first. I found the parsley to have to strong of a taste.)

Season with Salt and Pepper, to taste. Add Crab boil and blend thoroughly.

Remove stems from mushrooms and using a teaspoon, carve out a cavity large enough to stuff filling inside. Be very careful to not break the mushroom caps while making the cavity.

Stuff the mushroom caps with the mixture and top with bread crumbs.

Spray the tops with nonstick spray to help them brown.

Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.

Gracious Gifting

My husband's father is one of seven children. Several of them are scattered around the country, but there are a few that still reside in upstate New York where they grew up. The Upstate New York aunts and uncles have had a pretty vibrant game of regifting going on for quite some time now. Don't be alarmed - it isn't the run of the mill, secretive and tacky regifting you pray every year you don't fall victim to during the holiday season. This regifting is openly advertised and kept solely amongst my husband's aunts and uncles. They save gifts that they have received from their siblings and when another one of their birthdays roll around they bestow the honor of receiving that gift to another victim. They never give the gift under the guise of a new one. The receiver knows they are getting a recycled gift and that is where the fun lies. It is very humorous and quite entertaining.

I wasn't aware of this little game they play until I benefited from it recently. My mother-in-law and father-in-law went to visit their New York family about a month ago and my mother-in-law received a regift that she generously passed on to me. It was a copy of Paul Prudhomme's first cook book and I couldn't have been more elated to accept the famous hardback. I read through each recipe title in the entire book and was ecstatic to have recipes to some of the most classic Louisiana dishes from one of the most classic Louisiana chefs. I think it is quite ironic how the cookbook that has been described as the best Louisiana regional American cookbook ever published made its way into this Louisiana girl's DC kitchen via a bunch of regifting New Yorkers - Thanks Aunt Beth!

Chicken Sauce Piquant
Adapted from Chef Paul Prudhomme's Louisiana Kitchen

Makes 8 Servings

Ingredients:

Seasoning Mix:

1 tablespoon plus 1 teaspoon salt
1 tablespoon black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons ground red pepper
1 teaspoon white pepper
1 teaspoon dried thyme leaves

1 cup all-purpose flour
3 pounds of bone-in chicken pieces
Vegetable oil for frying
1 3/4 cups chopped onions
1 3/4 cups chopped green bell pepper
2 stalks of celery
1 14.5 oz can of peeled and chopped tomatoes (drained)
2 whole fresh jalapeno peppers (finely chopped)
2 tablespoons minced garlic
1 15 oz can of tomato sauce
1 1/2 tablespoon of Tabasco sauce
4 cups chicken stock

Hot cooked rice or pasta

Directions:

Combine the seasoning mix ingredients in a small bowl, mixing well.

Mix 1 tablespoon of the seasoning mix into 1 cup of flour. Remove excess fat from the chicken pieces and sprinkle the remaining mix evenly on the chicken pieces. Dredge the chicken in the seasoned flour until well coated.

In a large skillet heat 1/2 inch of oil to 350 degrees. Fry chicken (large pieces and skin side down first) until browned and crispy on both sides and meat is cooked,

about 5 to 8 minutes per side. Do not crowd. (Lower heat if drippings start getting dark red-brown; don't let them burn.)

Drain chicken on paper towels. Carefully pour the hot oil from the skillet in to the glass measuring cup, leaving as much sediment in the pan as possible then return 1/4 cup hot oil to the skillet.
Turn heat to high. Using a spoon, loosen any particles stuck to the pan bottom and then add the onions, celery and bell peppers;

cook until sediment is well mixed in to the vegetables, stirring constantly and scraping pan bottom well. Add the tomatoes, jalapeno peppers and garlic;

stir well and cook about 2 minutes,

stirring once or twice. Add the tomato sauce

and cook about 3 minutes, stirring occasionally. Stir in the Tabasco and remove from heat.

Meanwhile, place the chicken pieces and stock in a large Dutch oven and bring to a boil.

Cover, reduce heat to medium and cook 5 minutes. Then stir half the tomato mixture in the stock;

cover and simmer over low heat 5 minutes. Stir in the remaining tomato mixture, cover and simmer 10-15 minutes more, stirring occasionally.

Skim fat from the top of sauce using a rolled up paper towel skimmed across the top of the sauce. The paper towel will absorb the fat.

Remove from heat and serve immediately over rice or noodles.

"Piquant" to a Cajun means "it's hot and 'hurts like a sticker in your tongue.'" If you want less "piquant," reduce the jalapeno peppers by half.

Tasty Tortellini

I wouldn't consider this recipe to be cooking. It is more assembling than anything else. But just because it doesn't require any skill doesn't mean it isn't delicious. This is the perfect recipe to glam up a weekday meal without the extra effort.

Cheesy Baked Tortellini
Adapted from Giada De Laurentiis

Ingredients

• Olive oil
• 2 cups marinara sauce
• 1/3 cup mascarpone cheese
• 1/4 cup chopped fresh Italian parsley leaves
• 2 teaspoons chopped fresh thyme leaves
• 1/4 teaspoon of crushed red peper
  
• 1 pound purchased cheese (or any other variety) tortellini
• 2 ounces thinly sliced mozzarella
• 1/4 cup freshly grated Parmesan

Directions

Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.

Measure out the sauce, mascarpone cheese, parsley and thyme in a large bowl.

Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes.

Drain. Add the tortellini to the sauce and toss to coat. The heat from the pasta will melt the cheese and help the mixture blend smoothly.

Transfer the tortellini mixture to the prepared baking dish.

Top the mixture with the sliced mozzarella

and Parmesan.

Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Serve as a side or the main dish with some warm bread.

In a Pickle

There is a restaurant in Mississippi that has the best fried catfish EVER! It is called Cuevas's Fish House and it is in the middle of nowhere in Kiln, MS. I could be wrong, but I am pretty sure the only claim to fame that Kiln can get credit for is Cuevas's. Their catfish is amazing, so good in fact that it is worth the drive to the middle of nowhere MS just to indulge. It is only about 30 minutes from my parents' home in Louisiana; so it isn't so unrealistic to suggest occasional trips to enjoy their golden fried fish. Last time I was visiting home I convinced the family to have dinner there on Saturday night. I have a big family, so we caravaned in several vehicles to partake in the all you can eat experience.

There were several patrons of the Fish House that got their money's worth - I could look around and tell. My family on the other hand, helped Cuevas's profit margin that night. First off, my dad is the world's lightest eater and half of our party was under the age of 5 - they weren't pounding too many slabs of catfish if you know what I mean. Secondly, we ordered appetizers - you never order appetizers at an all you can eat experience. It is like eating rice at a buffet, it is a filler that should be avoided in order to save room for the good stuff. But, when one of the appetizers offered is fried pickles, how can you refuse? Well folks, we didn't. And when I got home I told Forrest (who wasn't with me on my last visit) about the great food in MS and he asked that I make fried pickles at home. So I did...

**Editor's Notes:
Cuevas's Fish House is in Picayune, MS - NOT Kiln. (Thank you, Laurin)
Brett Favre is Kiln's claim to fame - NOT fried fish. (Thank you, Laurin and Jesstyler)

Fried Pickles

Ingredients

• Dill Pickle Chips
• 3/4 to 1 cup of beer
• 2 eggs
• 1 -2 cups of flour
• Cholesterol free oil

Directions

Pour oil in a large skillet until the oil is about 1-2 inches up the side of the pan. Heat oil to 350 degrees.

Strain pickles in a small colander.

In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter.

Dip pickles one at a time using tongs into the batter and then place in the heated oil.

Fry pickles for about 2 minutes flipping the pickle after about 1 minute.

Place pickles on a plate lined with paper towel and then season with salt. Serve with Ranch Dressing.

Noodle This !

During one of our visits to New York City, Forrest and I dined in China Town at a famous noodle house. I don't remember the name of the joint, but it came highly recommended by our hotel concierge as an authentic noodle house that actual New Yorkers frequent and not just a tourist trap. When we arrived at the restaurant it was prime lunch hour and the place was packed. Our choices were to wait two hours for our own table or to sit at the first come first serve round 8 tops in the middle of the restaurant. Forrest doesn't have the luxury of waiting to eat very long and I get REAL hungry and REAL cranky when unfed for extended periods. Our choice was clear, we would sit at the table full of strangers in order to eat before the next millennium rolled around.

During our short 10 minute wait I played out introduction scenarios and discussion topics with my soon to be dining partners in my head. Although I wouldn't consider myself shy by any stretch of the imagination, I can be apprehensive when unexpectedly forced into conversational situations with strangers. Fortunately, Forrest is extremely natural in these situations and isn't the least bit backwards when it comes to talking with strangers. So I figured we would fare well. I began to scope out the existing diners of the group table and decided it would be an interesting lunch with stimulating conversation led by my very social husband. As we sat down to dine, Forrest and I smiled at our new "friends" and they eagerly smiled back and nodded. Next came Forrest's obligatory "Are you guys from New York?" - our new "friends" eagerly smiled back and nodded. Forrest tried again, "So have you guys eaten here before?" - our new "friends" eagerly smiled back and nodded. Then came Forrest's last attempt to spark the conversation at our group table, "Any of you speak English?" - our new "friends" eargly smiled back and shook their heads east and west. I guess that is what we get for dining with the China Town locals. Although we didn't leave with any new phone numbers in our Blackberries, we left with full bellies from some of the most delicously authentic cuisine I have ever tasted. This recipe is very authentic and took us back to that chat free lunch in New York's China Town.

Very Spicy Asian Noodles with Chicken
Adapted from Cooking Light March 2009

Yield

4 servings (serving size: 1 3/4 cups)

Ingredients

• 1 tablespoon dark sesame oil, divided
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 lb of boneless, skinless chicken tenderloins cut into bite size pieces
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 2 teaspoons sambal oelek (ground fresh chile paste)
• 1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
• 2 tablespoons chopped dry-roasted peanuts, if desired
  

Preparation

1. Season chicken pieces with salt and pepper and cook in a pan sprayed with cooking spray until browned and cooked throughout.

2. Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly.

Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).

When I am purchasing an ingredient I have never seen before I always wish I had a picture of what it looked like so I could better navigate the crowded grocery shelves. So to help you out, I have pictured below some of the ingredients that may be unique to you.

Combine all ingredients thoroughly.

3. Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl;

toss well to coat. Sprinkle with peanuts.

This was really delicious and VERY spicy. It could be served hot or cold and can be thrown together with pantry ingredients on short notice. This noodle dish is filled with flavor and tastes very authentic. Once you add the rice noodles to the sauce and chicken mixture, the dish comes together very smoothly and blends with ease.

Very Venice

According to Giada and our friends who recently traveled to Italy, there is a very famous restaurant in Venice called Harry's Bar. Harry's is noted as the first bar to serve the Bellini and because of this has become a very famous tourist spot in Venice. In 2001, the Italian Ministry of Cultural Affairs declared it a national landmark.

Since airfare to Venice wasn't in this week's budget, we decided to attempt to recreate one of their famous menu items at home. The recipe below is a take on the Harry's Bar pierini which is basically a perfect hybrid of a grilled cheese and a deli ham sandwich. It is flavorful, rich and satisfying. The cheese spread is self assured - It pairs perfectly with both the crispy bread and the cold ham and it melts beautifully.

Venetian Panino
Adapted from Giada De Laurentiis

Ingredients

8 ounces Fontina cheese, shredded
2 tablespoons butter, at room temperature
2 tablespoons Dijon mustard
1/2 tablespoon Worcestershire sauce
1 garlic clove, chopped
12 ounces sliced ham
12 slices wheat or sourdough bread, crusts removed
6 tablespoons olive oil

Instructions

Into a food processor, add the cheese, butter, mustard, Worcestershire and garlic.

Blend until the mixture is thick, smooth and spreadable.

Spread the cheese mixture over 1 side of each bread slice. Arrange the ham slices over the cheese mixture on 6 of the bread slices.

Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.

Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side.

Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.

Mexican Meltdown

I found the ingredient combination in this recipe very interesting. I couldn't figure out if it was intended to be served for breakfast or dinner or what. All that I could figure out was that I wanted to try this creation and I wanted to try it soon. I love spicy food and Mexican chorizo is high on that list.

This recipe was amazingly tasty and after trying it I know that you could never eat this for breakfast. If you were to start your day with something this spicy you would become completely unproductive for the rest of the day as you spent it trying to put out the fire on your tongue.

Chorizo Soft Tacos
Adapted from Sunset 2004

Yield

Makes 4 servings

Ingredients

• 1 tablespoon olive oil
  
• 1 pound Mexican chorizo
• 1 cup diced (1/4 in.) peeled russet potatoes
• 1/4 cup sliced white mushrooms
• 1 tablespoon chopped green onion
• 1 tablespoon minced fresh jalapeño chili
• 2 large eggs
• 1 cup shredded jack cheese
• Whole Wheat tortillas
• Shredded lettuce, sour cream, and salsa
  

Preparation

Pour oil into a 10- to 12-inch frying pan over medium heat. When hot, add Mexican chorizo, potatoes, mushrooms, onion, and jalapeño chili;

stir often until meat is well browned and potatoes are tender when pierced, about 10 minutes (if potatoes aren't tender, add 1/4 cup water, cover pan, and cook until tender, 8 to 12 minutes longer).

Pour in eggs, beaten to blend, and stir until eggs are firm, 1 to 2 minutes.

Remove pan from heat and stir in cheese. Serve with warm tortillas and lettuce, sour cream, and salsa to add to taste.

Bold Bodacious Bolognese

This isn't your momma's meat sauce. This is no joke, slow cooked, all day care bolognese sauce. It is worth every second at the chopping board and burner. This is bold flavored, rich and satisfying. This recipe makes tons of servings, don't decrease the amount because you will want every last spoonful.

Linguine Bolognese
Adapted from Emeril Lagasse

Ingredients

• 1 tablespoon olive oil
• 4 ounces pancetta, diced
• 1 1/2 cups chopped yellow onions
• 3/4 cup diced carrots
• 3/4 cup diced celery
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/16 teaspoon ground cinnamon
• 1/16 teaspoon ground nutmeg
• 1 pound ground beef
  
• 1/2 pound pork sausage, removed from the casings
  
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 (14 1/2-ounce) cans crushed tomatoes and their juice
• 1 (14 1/2-ounce) can tomato sauce
• 1 cup beef stock or broth
• 2 teaspoons sugar
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 3 tablespoons chopped fresh parsley leaves
• 1 pound fresh linguine
• 1 cup freshly grated Parmesan

Directions

In a large pot, heat the oil over medium-high heat. Add the pancetta

and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes.

Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds.

Add the beef and sausages,

and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine

and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.

Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil.

Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours.

Add the cream, butter, and parsley,

stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 5 to 6 minutes. Drain in a colander.

Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

French Toast Face Off

Allison, my very pregnant and very hungry sister in law requested that I feature French Toast on my blog. I quickly reminded her that I had a husband with diabetes and that I didn't think French Toast was exactly the type of healthy food he should be starting his days with. She even more quickly reminded me that I have several recipes for cakes and cookies on my blog. I explained to her that those weren't breakfast foods and that I could share the finished products with friends or coworkers. Then, she countered with the reminder of the Beignets I cooked one morning and then blogged. Finally, she had me, I didn't have a quick witted retort to her objection. So........... I present to you: French Toast - albeit Cooking Light French Toast, but nonetheless - French Toast. Here you go Allison!

Maple-Glazed French Toast
Adapted from Cooking Light March 2008

Yield

6 servings (serving size: 2 toast pieces)

Ingredients

• 3/4 cup 2% reduced-fat milk
• 1/4 cup maple syrup
• 1/4 teaspoon ground cinnamon
• 3 large eggs, lightly beaten
• Cooking spray
• 12 (1-ounce) slices day-old white bread (such as Pepperidge Farm sandwich bread)
• 1 tablespoon powdered sugar
• Sugar Free Syrup for topping, if desired
  

Preparation

1. Combine first 4 ingredients in a shallow dish.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Working with 2 or 4 bread slices at a time (however many your pan will fit), place bread slices into milk mixture, quickly turning to coat both sides.

Remove bread slices from milk mixture. Add bread slices to pan; cook 2 minutes on each side or until lightly browned.

Remove toast from pan. Repeat procedure with cooking spray, remaining 8 bread slices, and remaining milk mixture. Sprinkle powdered sugar evenly over toast.

Go Gyoza!

On weekends when I don't have huge plans I like to undertake cooking projects that I have never attempted before. I will try things that I know are time consuming and tedious because it is so much fun for me. I love to cook and I love to experiment with daring recipes. I have been wanting to make homemade gyoza or dumplings for a long time but my weekends have been too busy and jam packed. This past weekend I had my first free Saturday in a long time and I couldn't wait to jump right into the gyoza recipe I had been saving.

Stuffing the gyoza is the only detailed part of the entire recipe. Otherwise, cooking the stuffing and cooking the finished gyoza is simple. While stuffing the gyoza I knew I wouldn't be able to take pictures because the process is very intricate leaving no free hands for snapping pictures. I asked Forrest to help me out by taking some pictures as I stuffed and folded the gyoza, but we quickly realized that still pictures didn't convey the steps properly. I decided that a video was the best way to demonstrate the steps. For me, listening to my voice is like nails on a chalkboard so I chose not to narrate the steps in the video. I asked Forrest to do it because he has a much more pleasant voice (he used to host a sports talk radio show in college - he wants me to tell you that). He agreed because he is supportive. Ok, really - he agreed because I begged him.

Pork Gyoza
Adapated from Cooking Light November 2006

Yield

10 servings (serving size: 3 pot stickers)

Ingredients

• Cooking spray
• 8 ounces of 50% less fat pork sausage
  
• 1/4 teaspoon crushed red pepper
  
• 1/3 cup chopped green onions (about 2)
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sesame oil
• 1 1/2 cups packaged cabbage-and-carrot coleslaw
• 3 tablespoons water
• 1/2 teaspoon cornstarch
• 30 gyoza skins
• 1 tablespoon peanut oil
• 1 cup water

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 6 minutes or until done, stirring to crumble. Add 1/4 teaspoon crushed red pepper and stir. Add onions, soy sauce, and sesame oil; cook 30 seconds.

Stir in coleslaw,

and cook 30 seconds or until cabbage wilts, stirring frequently.

Combine 3 tablespoons water and cornstarch in a small bowl. Add cornstarch mixture to pork mixture; cook 1 minute, stirring constantly. Remove from heat; cool to room temperature.

Place pork mixture in a food processor

and process until the pork is ground into smaller chunks, only a few pulses of the food processor. Do not puree.

Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon 1 scant tablespoon pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place on a baking sheet in a single layer (cover loosely with a towel to prevent drying).

When all skins are filled, remove towel

and cover with plastic wrap; freeze until firm for about 30 minutes. Place in zip-top plastic bags, and freeze for up to 3 months.

Heat peanut oil in a large nonstick skillet over medium heat. Arrange frozen pot stickers in pan in a single layer; cook 2 minutes or until browned on bottom.

Add 1 cup water to pan; cover and cook 5 minutes.

Uncover and cook until liquid evaporates, about 2 minutes. Serve immediately.

These gyoza were actually a lot easier than I had anticipated. Cooking the stuffing took all of 10 minutes and after the third gyoza the crimping/stuffing method became a breeze. They were very delicious and pretty and I love the fact that they are all frozen in the freezer and I can cook as many as I want at a time. They only take about 10-15 minutes out of the freezer which makes them worth the upfront time to stuff them all in order to have the special treats waiting in the freezer at your disposal.

Nobody puts Baby in the "Corn"er

When my sister was pregnant with her first child I was a single, enrolled in grad school and working at her office. It was a time in my life when I would spend a lot of time with her when I wasn't in school or studying. We worked together, so naturally during the day we would make tons of plans that centered around the arrival of her first baby. One thing that we used to do almost every Friday was take shopping excursions to Babies R' Us. We would buy necessities like bottles and diapers and non-necessities like duck-shaped bathtub thermometers and miniature Nike socks. It was great fun and a period that was filled with so much excitement. I will always treasure those outings because it was her last pregnancy that I lived in New Orleans for and I am grateful to have been a part of the preparation of arrival of her first newborn, my Godchild.

Whenever we took those Babies R' Us outings we would always go to the same restaurant for dinner and meet her husband. Almost every Friday for several months we dined at Zea's. Zea's is a rotisserie restaurant that serves any kind of meat you can imagine roasted to perfection on their rotisserie grill. Although their meats are the star of their menu there was another menu item that stole my heart. They served a side dish that is to this day still one of my all time favorites - corn grits. Corn grits were the perfect accompaniment to the bold flavor of the beef or chicken. They were rich, sweet, smooth and crunchy all at the same time. I have never been able to find a recipe for corn grits although I often look for one when serving a hearty meat as my main course. I was happy to find this recipe below during one of my searches and it did an excellent job of satisfying those characteristics of my treasured corn grits.

Corn Casserole
Adapted from Cooking Light September 2007

Yield

8 servings

Ingredients

• 1/4 cup egg substitute or 1 egg
  
• 1/4 cup butter, melted
• 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
• 1 (8 3/4-ounce) can no-salt-added cream-style corn
• 1 (8 1/2-ounce) package corn muffin mix
• 1 (8-ounce) carton fat free sour cream
  
• Cooking spray

Preparation

Preheat oven to 350°.

Combine first 6 ingredients in a medium bowl;

stir well. Pour into an 8-inch square baking dish coated with cooking spray.

Bake at 350° for 45 minutes or until set.

This dish was ready for the oven in no time at all. I highly recommend it to anyone looking for a special side dish to compliment the main course, but with the ability to stand out on its own. I was very pleased with the moisture, flavor and appearance of this side. It was light and fluffy and very addictive.

Breakfast Bickering

It is no secret that when you first move in with someone things can be pretty rough. It isn't easy to adjust to each others' habitation habits and idiosyncrasies. When Forrest and I first moved into the same house I was determined to break the mold. I wanted to make the experience of living together easy and I wanted us to be the first couple to sail smoothly through the waters of cohabitation.

I went to the grocery the day before he arrived and stocked the house with his favorite snack foods. I made sure there was turkey for midday sandwiches and ingredients to make blueberry muffins for him on our first morning together. I woke up early that morning and hurried into the kitchen so that he could wake up to the smell of fresh muffins in the oven. Everything worked out perfectly, Forrest rose at the ideal time when the muffins had been in the oven for 10 minutes and they were just starting to give off their glorious scent. He smiled at me, bid me good morning and remarked at my homemade breakfast effort. I knew this living together business would be a breeze and I couldn't imagine why people gave it such a bad name.

Unfortunately, my gloating didn't last long. What Forrest did next set my entire homemade breakfast plan into a tail spin. Although I was fully aware that Forrest had Type 1 Diabetes before we began living together, I wasn't clued in to the ins and outs of his disease. I had no idea that he had to eat immediately upon waking if his blood sugar was low. So Forrest made his way over to the fridge and began drinking juice and snacking on sliced turkey right out of the deli zip lock bag. I didn't know at the time that Forrest had every intention of eating my muffins too and I was utterly offended. I couldn't believe that I had dragged myself out of bed early to make muffins for such an ingrate. He had the audacity to spoil his sweet fluffy breakfast with none other than sandwich meat and orange juice. The control freak in me couldn't handle the broken image of us sitting down to butter our muffins at the breakfast table as blue birds sang in the background. I instantly squawked at him asked him in a frantic irrational tone, "Who wants our first breakfast together in our new home to be "turkey muffins"!?!

In a response that would become common, he laughed at my ridiculousness and told me to relax. He was still going to eat my precious muffins and enjoy them just the same. He helped me understand that the breakfast plans would remain the same and that it was going to take a lot more than a couple slices of fat free poultry to ruin his appetite. I was instantly embarrassed at my over reaction and thankful that he handled it so well. He never let me forget that incident though and the first time I prepared this recipe below he asked, "So can I eat these turkey muffins without getting yelled at?"

Turkey Mini Meat Loaves
Adapted from Cooking Light April 2007

Yield

6 servings

Ingredients

• Cooking spray
• 1 cup of chopped onion
• 6 tablespoons dry breadcrumbs
• 2 tablespoons chopped fresh parsley
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1lb of ground turkey breast (93/7)
  
• 2 large egg white
• 6 tablespoons ketchup, divided
• 1 teaspoon hot pepper sauce (such as Tabasco), divided
  

Preparation

Preheat oven to 350°.

Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until lightly browned. Remove from heat; cool slightly.

Combine onion, breadcrumbs, and next 7 ingredients (through egg white) in a large bowl.

Stir in 4 tablespoons ketchup and 1/2 teaspoon of hot sauce.

Spoon about 3/4 cup meat mixture into each of 6 muffin cups coated with cooking spray using an ice scream scoop;

place muffin tin on a baking sheet. Combine remaining 2 tablespoons ketchup and remaining hot pepper sauce in a small bowl. Divide ketchup mixture evenly between the loaves.

Brush ketchup mixture over meat loaf tops.

Bake at 350° for 30 minutes or until a thermometer registers 165°.

I had never eaten meatloaf before I began making this recipe so I can't compare it to your traditional ground beef loaf. But I can tell you that these are delicious and I don't even like turkey very much in general. They are extremely moist, flavorful and easy to make. These take no effort at all and cook very quickly.

Papa Pepper

When I was visiting home last week my Daddy printed this recipe and told me he would love to see it on my blog. I am always up for a recipe suggestion and this one looked delicious. I love Greek flavors and I adjusted the ingredients to my liking.

I also should give Forrest some credit for this meal. He prepped all the ingredients and cooked the peppers and the orzo before I got home from work. Thanks F!

Greek Orzo Stuffed Peppers
Adapted from delish.com

Ingredients

• 3 yellow, orange, and/or red bell peppers
• 1/2 cup(s) whole-wheat orzo
• 1 can(s) artichoke hearts, chopped
  
• 1 tablespoon(s) extra-virgin olive oil
• 1 medium onion, chopped
• 6 ounce(s) baby spinach, coarsely chopped
• 1 teaspoon dried oregeno
  
• 3/4 cup(s) crumbled feta cheese, divided
• 1/4 cup(s) sun-dried tomatoes (not oil-packed), chopped
• 1 tablespoon(s) red-wine vinegar
• 1/4 teaspoon(s) salt
• 1/2 teaspoon pepper
  

Directions

1. Halve peppers lengthwise through the stems, leaving the stems attached.

Remove the seeds and white membrane.

Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover with cling wrap, cut slits in wrap to vent,

and microwave on high until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain, and set aside.

2. Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.

3. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes. Add spinach

and oregano and cook, stirring, until the spinach is wilted, about 1 minute. Stir in the artichoke hearts and sun dried tomatoes and cook for 1 minute.

Then stir in orzo, 1/2 cup feta, vinegar, and salt; cook until heated though, about 1 minute.

Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.

Carbonara Come Back

Sorry I haven't blogged in quite some time. My in-laws were visiting and after they left I traveled home to New Orleans to visit my family and friends for a few days. I sorely missed cooking and blogging and I am armed with tons of new ideas for the kitchen.

This is the last thing I cooked before I left for my vacation. It was fast, had few ingredients and something I had never tasted before. This was a simple weeknight meal with a unique flavor.

Linguine Carbonara
Adapted from Cooking Light March 2009

Ingredients

• 1/4 pound pancetta, chopped
• 6 quarts water
• 1 tablespoon fine sea salt
• 12 ounces uncooked linguine
  
• 3/4 cup (3 ounces) grated pecorino Romano cheese, divided
• 1/4 teaspoon freshly ground black pepper
• 3 large eggs, lightly beaten

Preparation

1. Heat a large skillet over medium-high heat. Add pancetta;

cook until crisp, stirring frequently. Remove from heat.

2. Bring 6 quarts water and salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 10 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.

3. Combine 1/4 cup reserved cooking water, 1/2 cup cheese, and remaining ingredients in a bowl, stirring well.

Add egg mixture and pasta to pancetta. Place pan over low heat.

Cook 5 minutes or until sauce thickens and pasta is al dente, tossing constantly. (Do not overcook or sauce will curdle.) Remove from heat. Stir in remaining 1/4 cup reserved cooking water; toss to combine. Place about 1 cup pasta mixture on each of 6 plates; top each serving with 2 teaspoons remaining cheese.