Beouf Borguigon

Bonjour les amis!  I finally watched Julia and Julie and of course I was inspired.  I had no idea what the movie was about other than Julia Childs.  I found out that Julie and I have a lot in common.  I too started many projects and never finished and that is excatly why I started my food blog.  I was searching for a recipe and came across my first food blog http://www.cookingwithcarrie.blogspot.com/ and was inspired.  Thank you Carrie!  What better way than to start my own food blog. I love this quote from Julia Childs “Find something you're passionate about and keep tremendously interested in it.”  I finally found a hobby that I love.

I apologize for not taking enough pictures.  I forgot to recharge my camara battery after Christmas, yes I was a little upset especially after spending four hours in the kitchen.  It was truly a labor of love.  I must admit I was very intimated to try this recipe but if Julie could do it so could I.  Did I mention how nervous I was? 

A little side note...My husband was playing Saboteur (xbox 360 game) it takes place during WWII in Paris...so I had french accents and music playing in the background...setting the mood.

 I followed the recipe exactly.  I went to this site http://cooking.knopfdoubleday.com/2009/07/13/julia-childs-boeuf-bourguignon-recipe/ for the recipe.  I also visited http://cookingnopfdoubleday.com/2009/07/08/attempting-boeuf-bourguignon/ she has great step by step pictures...I visited for support. 

Oignons Glacés À Brun, a.k.a brown-braised onions  (This is a seperate Julia Child recipe it must be made and included in the stew)  recipe is on the link posted above. 

Champignons Sautés au Beurre, aka sautéed mushrooms (this is also a seperate recipe that must be included in the stew) recipe is on the link posted above.  I love BUTTER and MUSHROOMS  I will never make them any other way but this way!  It was heaven in my mouth!! 

If you have been putting off making this recipe make time it is absolutely delicious its smooth, rich, hearty and perfect for a cold winters day.  Let me know how yours turn out! 

                       Bon Appetit!

Today I will attempt to make Boeuf Bourguignon stay tuned.....
....update....I wish all of you could smell my kitchen it smells so heavenly...ahhhh! This is so exciting....my husband keeps coming in the kitchen.....
               
      T minus 30 minutes...
Ohh my goodness.  If you have been waiting to make this dish or to intimidated to try it STOP!  Do not plan on making another recipe unless you make this one!  It is insanely delicious!

Slow-Cooker Turkey and Dressing

Oh my I didn't realize it been so long. I was really looking forward to sharing my Thanksgiving recipes with you but I was sick for three weeks!! It was so bad I ordered my turkey and ham from heavenly ham!! They were lifesavers!! I will just have to share my recipes with you next year. I did come across this easy-peasy recipe for Turkey and Dressing. It was soooo delicious and it smelled the whole house! Yummm....my husband told everyone how good it was!

Ingredients:

1 (8oz.) pkg herb-seasoned stuffing mix

1 onion, chopped

2 celery ribs, chopped

1 cup dried cranberries

3/4 cup chicken broth

3 Tbs. butter or magarine, melted

1 (3lb) frozen boneless turkey breast, thawed

1/4 tsp. salt

1/2 tsp. pepper

1/4 tsp. dried thyme

1 (0.88oz)pkg turkey gravy mix

*Coat inside of a 4qt electric slow cooker with cooking spray. Add stuffing mix, onion, celery, and cranberries. Combine broth and melted butter. Pour over stuffing, and stir gently.

*Remove string from turkey breast. Rinse turkey breast. Place turkey in slow cooker on top of stuffing. combine salt,pepper, and thyme; sprinkle over turkey. Cover and cook at HIGH 1 hour. Reduce to LOW, & cook 5 to 6 hours or until a meat themometer inserted in turkey registers 17o degrees.

*Remove turkey to a serving platter. Stir stuffing gently in slow cooker, cover and let stand 3 to 4 minutes. Prepare gravy. Spoon stuffing around turkey on platter.

**Yield: 5 to 6 servings. Prep: 10 min Cook: 7 hours

Spinach and Artichoke Dip Pasta

I can't believe that Thanksgiving is just around the corner. Unfortunately my husband and father are working and my sister and her kids will be visiting my grandparents in Florida. So I will be cooking a small meal for 6 the Sunday before Thanksgiving. Did I mention I am working six days straight? I'm disappointed because I don't get to make everything I usually do and want to share...I guess I will save some for Christmas.
My sister shared this recipe with me she made it and it tasted exactly like spinach and artichoke dip! Another yummy recipe creation from Rachel Ray. The best part... as I have mentioned before my husband is a picky eater (he doesn't even like spinach and artichoke dip) but he loves this recipe. Psst...I didn't tell him about the artichokes!
Ingredients:
Salt
1 pound regular or whole wheat penne (I used whole wheat)
2 tablespoons extra virgin olive oil (EVOO)
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine
2 cups milk
A few grates fresh nutmeg
1 box frozen chopped spinach (10 ounces), defrosted and wrung dry in a kitchen towel
1 box frozen chopped artichokes (10-ounces), defrosted and wrung dry in a kitchen towel (I used canned)
Ground black pepper
1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
PREPARATIONPre-heat oven to 350ºF.

Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and reserve.

While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Banana Bread with Pecans

Did everyone have a great Halloween? Is everyone getting ready to plan for Thanksgiving? I know I can't believe it its just right around the corner. Anyways, I was craving banana bread and I came across Tyler Florence recipe and its by far one of the best I have ever made. I added 1/4 cup of cocoa to the recipe and it was delicious. Hope you enjoy and have a great day!
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

Happy Halloween!!

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I know its been awhile! We have been keeping busy between helping my parents move into their lake house, working, and planning for our Halloween Party time flies!  Speaking of which we had such a great time with our friends.  Here are a few things we made.

Monster Toes

Recipe Ingredients:

Cocktail wieners
6-inch tortillas
Ketchup or mustard
Toothpicks
Directions
1. Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a toenail.
2. Cut the tortillas into strips about 4 inches long and 3/4 inch wide. Discard the ends.
3. Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
4. Roll each wiener in a tortilla strip and secure with a toothpick.
5. Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard.
**adapted from Family Fun magazine

Finger Food

( Pardon the pun I know it sounds cheesy...sorry couldn't help it!)

These were so much fun to make!

 Ingredients

Mozzarella string cheese
Green bell pepper
Cream cheese
Instructions

*Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.
*Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheeses.
*For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it's about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.
**adapted from Family fun magazine

Edible Eyeballs

These were a hit!  Who doesn't love pudding pops?  I found a new use for plastic Easter eggs they made perfect molds for this recipe.

Ingredients

3.4-ounce box vanilla pudding mix
Jelly beans
LifeSavers Gummies
Plastic eggs
2 empty egg cartons

Instructions

*Prepare the pudding according to the package directions. For each eye, fit a jelly bean into the center of LifeSavers Gummies candy and place it in a plastic egg half.
*Fill the egg cup with the pudding, then place the egg halves in an egg carton in the freezer until they're firm (about 3 hours).
*Remove the egg halves from the freezer and let them sit at room temperature for about 3 to 5 minutes.
*With the back of a fork, gently press down on the edge of the pudding, rolling the frozen ball out of the egg cup. If you're not serving them right away, place the eyes in a freezer-safe dish in the freezer until you're ready.
**adapted from Family Fun magazine

Gina's Cheesy Witch Hat

I have been asking my friend Gina to share her cheese ball recipe for years.  For every occassion we ask her to make this recipe there are never any left overs.  This year she out did herself.  Isn't she creative?  It WAS to cute to eat but of course we are never shy so we had to eat it!

Ingredients:
2 (8 oz.) packages of cream cheese soften

1/2 cup butter soften
1 (.7 ounce) package of italian salad dreesing mix
10 ounces (2 1/2 cups) Cheddar Cheese shredded

Combine all ingredients and refridgerate. Once it has chilled, divide into two balls. One smaller than the other. Flatten the smaller ball out to make the brim of the hat, and shape the other ball into the hat.
I covered the cheese in fineyl chopped pecans, but the recipe calls for poppy seeds if you like them. Decorate to fit you own ghoulish taste. Have fun with it.

Gina's Spooktacular Mix

Gina makes this for every holiday and you just can't stop eating it.  Its so addicting.
1 jar of party peanuts
1 bag of candy corn
1 bag of M&M's
Mix all ingredients together and serve.  These bag great gifts for friends and co-workers.  I made some for my husband and I to take to work.

Thank you Gina for all of your help with our Halloween Party and for sharing your recipes!

Oreo Truffles

My sister and my neice and nephew (Lance, below) help make these truffles.  The kids had fun smashing the oreos.

1 pkg of oreo cookies

1 (8oz) pkg cream cheese

Crush oreos and add cream cheese and mix well.  Roll into balls and chill.  After they have chilled dip them in melted chocolate and decorate.

My sister and her friend Brittany made some halloween treats for their friends below are some ideas.

 

Everyone have a safe and happy Halloween!!

Penne Macaroni with Peppers and Grilled Chicken

I found this recipe on the box of Heartland Whole Wheat Pasta box and it looked very yummy and quick to fix. I took a few short cuts I used Tyson refrigerated chicken breasts and jarred roasted red peppers.

13.25 oz Heartland Whole Wheat Penne
1/3 cup extra virgin olive oil
1 cup sweet onions, diced
4 cloves fresh garlic, minced
1 oz fresh basil, chopped
1 cup (8oz) chicken, grilled and sliced
into strips.
1 cup roasted red peppers, diced
1/2 cup chicken broth
1/4 cup Parmesan cheese
Salt and cracked black pepper to taste

• Cook the Penne according to pkg directions.
• Heat olive oil in a large skillet on medium heat;add onions and garlic;cook until onions are transparent.
• Add basil, chicken and red peppers
• Cook 2 more minutes
• Add chicken broth and hot Penne to skillet and toss together until all the ingredients are evenly distributed.
• Sprinkle with Parmesan cheese and season with salt and pepper as needed.
• Serve immediately. serves 5-7