Chicken Satay with Peanut Sauce

The creation of something new is not accomplished by the intellect but by the play instinct acting from inner necessity. The creative mind plays with the objects it loves.--Carl Jung 

It felt really good to be back in the kitchen tonight. I have a project that's going live at work and I've also been trying to pull together a training class that we're doing next week so it's been long, long days and total exhaustion when I get home. I've missed cooking, though. I've been flipping through some of my old 'Cooking Light' mags and have been anxious to try a few new things. Like the Chicken Satay I made tonight. It was seriously delicious! And, the spicy peanut sauce?  So easy and so crazy good!

You're going to need  wooden skewers for this (the smaller ones) and if you're going to use a grill with an open flame, be sure to soak the skewers for about a half hour beforehand.  If you use a grill pan, like I did, there's no need.  Serve the satay with a side of roasted asparagus, drizzled with a little of the peanut sauce.  You're going to love it and, I promise, you'll never buy jarred peanut sauce again!

Satay

1 tbs brown sugar
2 1/2 tbs soy sauce
2 tsp ground ginger
1 tsp grated lime rind
1/4 tsp crushed red pepper (more if you like it hot)
2 garlic cloves, minced or grated
1 lb skinless, boneless chicken tenders

Sauce
1 tbs brown sugar
1 1/2 tbs soy sauce
1 tbs fresh lime juice
2 tbs smooth peanut butter
1/4 tsp crushed red pepper (more for extra heat)
1 garlic clove, minced or grated


Combine first 6 Sate ingredients in a small bowl and whisk together. Coat chicken and let stand for 10 minutes. To prepare sauce, combine all ingredients in a small bowl and stir until sugar dissolves. Preheat grill or grill pan over medium high. Thread chicken strips onto skewers and grill 5 minutes on each side, or until cooked through. Serve with peanut sauce.

Chicken with Tomato-Basil Cream Sauce

Life is a series of natural and spontaneous changes. Don't resist them - that only creates sorrow. Let reality be reality. Let things flow naturally forward in whatever way they like. ~ Lao-Tzu

Something I've learned:

There is a story I was told a few years back that I just love.  It is the story of a man who, upon encountering a guru sitting at a fork in the road, asks:“Which way is success?” The stoic sage points down the path to his left. The man, thrilled at the prospect of easy success, rushes off in the appropriate direction. From the distance comes a loud SPLAT! The man reappears. He is bruised and tattered. Again he asks the guru, “Which way is success?” Once again the wise man says nothing. He simply points down the path to his left. The man quickly races down the path a second time. From the distance comes a much louder SPLAT! The man returns crawling on his hands and knees. He is bloody and beaten. He yells at the guru, “Twice I have asked you about the path to success. Both times I followed your directions and both times all I have gotten is splatted!” He screams at the top of his lungs, “No more pointing, talk to me!” The wise man calmly replies, “Success is that way. It is just a little past SPLAT.”

That lesson has probably been one of the hardest for me to learn.  I've always been a bit of a control freak, not in the sense that I want to control other people, but definitely in trying to control the situation.  I'm a planner, I pay attention to details...it's what makes me good at my job as a Project Manager.  So, to just let go, let things unfold as they will, move past "splat" is not something that comes naturally to me.  But, I work on it all the time.  And, time and time again, I am shown that success, happiness and peace are, in fact, just a little past splat.    

Something I've cooked:
Since beginning this little adventure, I have been looking through some of my old cookbooks and pulling out recipes that are not only on the pages but tucked between.  I came across this one last week and have been craving it ever since.  This was one of the first dishes I learned to make when I started cooking and, if you ask me, it's as good today as it was then.  This sauce is also great with pasta!

Chicken with Tomato-Basil Cream Sauce
4 boneless, skinless chicken breasts
3 tbs butter, divided
2 plum tomatoes, chopped
2 shallots, chopped (use a small onion if you don't have shallots on hand)
salt & pepper, to taste
1/4 cup dry white wine
1/2 cup whipping or heavy cream
2 tbs loosely packed fresh basil leaves, cut into strips

Season chicken with salt and ground black pepper.  In a medium skillet, melt 2 tablespoons of butter over medium-high heat and cook chicken 8 minutes or until chicken is thoroughly cooked.  Remove chicken from pan and set aside. (I usually put it on a dinner plate and place another one upside down on top of it to keep chicken from drying out). 

In the  same skillet, melt remaining 1 tablespoon of butter and cook tomatoes and shallots, stirring occasionally, 3 minutes or until tomatoes are tender. Stir in wine and cook, stirring occasionally, 2 minutes or until wine evaporates. Stir in cream. Reduce heat to low and return chicken to skillet. Simmer uncovered 4 minutes or until sauce is thickened and chicken is heated through. Garnish with basil.

Red Wine Sangria

Heading to the beach for the weekend so, hopefully, the only thing I'll be cooking over the next three days is me!  I did mix up a big batch of Sangria tonight, though, so I thought I'd share...the recipe, not the Sangria.  :)

Enjoy!

Sangria
2 bottles red wine (Cabernet Sauvignon, Merlot, Rioja reds, Zinfandel, Shiraz)
2 shots spiced rum (or brandy)
1/2 cup white sugar
2 oranges, cut into thick slices
1 lemon, cut into wedges
1/2 pint strawberries, sliced
4 cups ginger ale or club soda

Pour wine into the pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar and rum. Chill overnight. Add ginger ale or club soda just before serving.   



 

Mushroom Balsamic Gravy

Something I've learned:
Refuse to allow yourself to have low expectations about what you're capable of creating.  As Michelangelo suggested, the greater danger is not that your hopes are too high and you fail to reach them; it's that they're too low and you do.  Have within you an imaginary candle flame that burns brightly regardless of what goes before you.  Let this inner flame represent for you this idea that you're capable of manifesting miracles in your life.  ~ from '10 Secrets for Success and Inner Peace', Dr. Wayne Dyer

Something I've cooked: 
Walking in the door tonight, I realized I was too tired to cook a big meal.  It's been a bit of a trying week already.  But, I wasn't in the mood for leftovers so, what to do?  I checked the freezer and was happy to see that I had picked up chicken and mushroom ravioli.  So, I opened a bottle of Malbec and threw together a quick mushroom and balsamic sauce.  Minimal effort, fresh ingredients, perfect with the ravioli!

Mushroom Balsamic Sauce

1 /2 pint fresh sliced mushrooms

2 tbs butter, divided

1 tbs flour

3/4 cup beef broth

1/4 cup half & half

1tbs balsamic

small handful of parsley, chopped

In a medium skillet, at medium-high heat, saute mushrooms in 1 tablespoon of butter 4-5 minutes until tender.  Add remaining butter and flour to pan and whisk together to make a roux, which serves as a thickening agent for sauces.  Add chicken broth, cook 1 minute.  Add cream, cook another 1-2 minutes to thicken..  Add balsamic and reduce heat to simmer another 2-3 minutes.  Garnish with chopped parsley before serving.

This sauce is great over steak, chicken or fish as well!         

Chicken Riggies

A bad neighbor is a misfortune, as much as a good one is a blessing. ~ Hesiod

Chicken Riggies or Utica Riggies is an Italian-American pasta dish native to the Utica-Rome area of New York State. It's a dish usually consisting of chicken, rigatoni and hot or sweet peppers in a spicy cream and tomato sauce, although many variations exist.  And, talk about delicious!  My good friend and neighbor Carol introduced me to Chicken Riggies and let me tell you, the first time I had them I thought I'd died and gone to heaven.  I doubt that mine are as good as hers but, I had to try.  They're just too good NOT to make.

The recipe calls for certain types of peppers but feel free to use the peppers you like most.  For example. I couldn't find the hot cherry tomatoes tonight so I used the sweet.  The dish didn't have as much spice, but it was tasty just the same.  That's one of the things I love about cooking...there's all kinds of room to get creative.

Chicken Riggies

1 lb rigatoni (the riggies)
1 lb chicken tenders (1 package)
salt & pepper to taste
3 tbs olive oil
1 large onion, chopped
2-3 cloves garlic, grated or finely chopped
2 large or 3 small cubanelle peppers, seeded and chopped
3 roasted red peppers, chopped
6 hot cherry peppers pickled in jar (use the sweet cherry peppers if you don't like heat)
1 can crushed tomatoes (28 ounces)
1/3-1/2 cup cream
1/2 cup grated Romano or Parmigiano Reggiano cheese
1/2 cup basil (about 10 leaves), thinly sliced

Bring a pot of water to a boil for the "riggies." Salt water and cook the rigatoni to al dente. Heads up: you will need to reserve about 1 1/2 cups of cooking water just before you drain the pasta.  If you forget, like I usually do, use chicken stock or white wine, but reduce to about a cup.  Chop chicken into bite-size pieces and season with salt and pepper. Heat three tablespoons of olive oil in a large, high-sided skillet over medium-high to high heat. Add chicken to hot pan and brown all over, about 7-8 minutes, then remove.

Add onions, 3-4 cloves of garlic and cubanelle peppers to the skillet. Season with salt and pepper and cook 6-7 minutes to soften, then add the roasted red peppers.Cut the tops off the hot peppers and scoop out the seeds with a teaspoon. Chop the hot peppers and add them to the skillet. Stir in tomatoes and add chicken back to the skillet. Bring the sauce to a bubble, then stir in some starchy cooking water from the pasta – about one cup. Add 1/3-1/2 cup cream. Reduce heat to lowest setting and simmer a couple of minutes.   Add pasta and 1/2 cup cheese and toss to combine.

This recipe will make a lot of riggies, so you should have plenty for lunch the next day.  Or, you can freeze some of what's leftover for another day.

Quiche: Real Men Eat it Too!

A hen is only an egg's way of making another egg. ~ Samuel Butler 

I've always liked quiche.  I'm not sure if you're noticing a pattern here but I'm a fan of anything that's quick and easy and that you can put "stuff" in or on.  Quiche definitely falls into that category.  It's a great way to use up leftover veggies or that bacon from the breakfast you cooked on Sunday morning.  Tonight I made one with frozen spinach and the rest of the sausage I had leftover from the quesadillas I made during the week.  It took me no time to make, even with a crust from scratch and quiche freezes well and reheats nicely so, if you like to do your cooking for the week on the weekend, this will be a nice addition to your repertoire.

Crust

1 cup all purpose flour
1 tsp salt
1/4 cup olive oil
1/4 cup ice water (water from the fridge dispenser will work)

Preheat oven to 350.  Stir flour and salt together with a fork.  Whisk oil and water together to thicken before adding to flour mixture.  Mix everything together with a fork and then press into a 9" pie plate or quiche dish.  Add toppings and bake until done. About 35 mins.

Spinach & Sausage Filling
4 eggs
1 cup half & half (use milk if you don't have any)
3 oz NY Style Aged cheddar, grated (you can use just about any cheese you like)
3 oz Gruyere
5 oz frozen spinach, thawed and pressed to remove water
1/2 cup cooked crumbled sausage (or bacon)

1/2 tsp nutmeg
1/2 tsp cayenne (adjust to taste)

Mix grated cheese, spinach and sausage together and place in uncooked pie crust.  Beat eggs, half & half, nutmeg and cayenne together and pour over spinach mixture.  Place quiche in oven and cook at 350 until crust is golden brown and center is springy, about 30 minutes.

Pizza!

Pizza is a lot like making love.  When it's good, it's really good.  When it's bad, it's still pretty good. ~ Anonymous

Pizza!  Who doesn’t like pizza?  Pizza is made, ordered and eaten all over the globe.  It may just be the world’s most perfect food.  Yes, I’m a fan.  And, the thing I love the most about pizza is that the creative possibilities are only limited by your imagination.  A pizza crust is like a blank canvas waiting for you to throw color onto it.  You can go traditional with mozzarella and tomato sauce, light with olive oil, shredded chicken and feta.  How about artichoke hearts or eggplant, pineapple, prosciutto, thinly sliced steak and bleu cheese??  The combinations are endless.  Pizza requires very little prep time, unless you get really fancy, and about 15-20 minutes to cook.  It's a perfect choice when you’re running short on time or ideas.  Make individual pizzas for the kids, or better yet let them make their own, serve them with a salad and everyone’s happy.

If you’re pressed for time, pick up a Boboli crust or a ready to bake crust in the refrigerated section of the grocery store.  It comes in a tube, like cookie dough, so you just roll it out and bake.   But, if you have a little extra time, nothing beats homemade pizza crust, it’s simpler to make than you probably think.  And, the crust can be jazzed up too, if you’re feeling extra creative.  Add a little dried basil, oregano and onion powder to the dough for more pop or pull off golf ball sized pieces, roll between your palms, brush with oil and you've got breadsticks.  

I tried something new tonight and made a pizza with poached pears and Gruyere and it was awesome!  My crust turned out a bit thick, I used a smaller pan than I normally would, but I just cooked it a bit longer so the dough wasn't doughy.  This will definitely be on the menu the next time I have a get together!

Pizza Crust
1 pkg yeast (.25oz)
1 tsp white sugar
1 cup warm water
2 1/2 cups flour
2 tbs olive oil
1 tsp salt

Preheat oven to 375. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.  Stir in flour. Use a spoon or spatula and then your hands to mix until smooth.  Let rest for 5 minutes.  Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal and work into the shape of the pan. Note, thinner is better.  The dough will thicken up considerably when it cooks.

Brush lightly with olive oil, add toppings and cook for 15-20 minutes or until crust is golden brown.  Let sit for 5 minutes before serving.

Poached Pears 
2 Bosc pears, peeled, cored and sliced
2 cups white wine (preferably something sweet like a Savignon Blanc)
1/4 cup white sugar

Bring wine and sugar to a boil, add pear slices, reduce heat to med-low and cook for 12-15 minutes, stirring occasionally.  Pears are done when they can be easily pierced with a pairing knife but are not mushy.  Remove from liquid with slotted spoon and allow to cool for a few minutes so they are easier to handle.  This is a good time to reach for your tongs!

 Layer the pears, 6 oz of shredded Gruyere and thin slices of red onion onto the pizza crust before baking.

Salad with Homemeade Vinaigrette

"It takes four men to dress a salad: a wise man for the salt, a madman for the pepper, a miser for the vinegar, and a spendthrift for the oil." ~ Anonymous

The last time I threw a party, which was quite a while ago as a matter of fact (note to self: might be time for another one) I made a big salad and put it out on the buffet table.  It wasn’t meant to be the star performer, merely an extra.   Much to my surprise, however, it almost stole the show.  Everyone loved it and now, whenever I am invited for dinner and ask the standard, “What can I bring?” the answer is invariably, “Bring that salad you make”.  So, that has become my signature “bring” around the ‘hood. 

  

It’s a pretty simple spinach salad, but it’s the dressing that makes it.  I had always taken the easy way out and gone with store bought vinaigrette but, once the spotlight had been turned on, I decided to step up my game a bit and began making my own dressing.  It’s super easy and you can control things like salt, fat content and sugar, and it’s about a tenth of the cost.  I've included recipes for a Raspberry and a Spicy Mustard Vinaigrette. Try them both and I promise, you’ll have a hard time buying dressing again.  By the way, if you remember nothing else about vinaigrette, remember this: the magic ratio of oil to vinegar is 3 to 1. As long as you know that, you won't need to consult a vinaigrette recipe ever again. Just remember three parts oil to one part vinegar and you'll be all right.
   

 Regarding the actual salad, I don’t measure anything.  I just throw a bunch of stuff in a bowl and mix it up.  The ingredients below are some of the things I like but don’t be afraid to experiment.  Add mandarin slices or watermelon, Gorgonzola or bleu, pine nuts, candied almonds or walnuts.  It’s your world, in other words...go crazy.

Salad (4 servings)

1/2 bag of baby spinach (torn into bite size pieces)

A small handful each of feta, halved cherry tomatoes, thinly sliced red onions, slivered almonds (toast lightly to make the flavor pop) and Craisins (coarsely chopped).

Wait until just before you’re ready to serve before tossing everything together…this will keep your salad from wilting before it hits the table

Raspberry Vinaigrette 

3/4 cup oil (canola or olive depending on your preference)
1/4 cup balsamic vinegar
2 tbs seedless raspberry jam
1tbs maple syrup or honey
salt and pepper, to taste
Whisk everything together until smooth.  Store leftover in a jar in the refrigerator.

Mustard Vinaigrette
1/4 c balsamic vinegar
3/4 cup olive oil
1 tbs honey
1 tbs prepared spicy mustard
1/2 tsp pepper
2-3 cloves garlic (grated over mixing bowl)
4 drops hot sauce (adjust according to your tolerance)
Salt to taste

Throw everything into a bowl and whisk together until smooth.  Store leftover in a jar in the refrigerator.

Tools of The Trade

How many times do I have to tell you, the right tool for the right job!  ~ Scotty, Star Trek V: The Final Frontier

Taking a night off from cooking so we can finish up some of the leftovers from the week, so I thought it might be a good opportunity to talk about some of my favorite, and in my book essential, kitchen tools.  First of all, let me just say that I am a recovering kitchen gadget addict.  There was a time when, even though I very seldom ever cooked, I had drawers full of tools…for pitting and grinding and squeezing and flattening.  I was Pampered Chef ’s dream come true.  And, then I learned to cook, and I realized that you really only need to invest in a couple of good, simple tools and you’re all set.  So, my kitchen drawers are now gadget free, which gives me more room for elastic bands and string and old keys and loose change.

So, if the house was burning down and I could only grab a few things before fleeing, here’s what I’d take.  I’d grab my…

Furi 8" Coppertail Kitchen Knife

If $125 seems like a lot to spend on a good knife, I’m here to tell you it was worth every penny.   Of course, mine was a gift (Thanks, B!) but if I had spent the money, it would totally be worth it.  I use my knife for everything…including chopping fresh herbs and mincing garlic.  I’m not even sure I still have a garlic press.  A good knife is a great investment but do your research.  Make sure, if you’re going to spend the money, you get one that feels right in your hands and is well balanced.  Stay away from a serrated edge for an everyday knife as it will end up tearing your food rather than slicing it.  And, if you’re going to shell out $100 plus on a knife, either get a good sharpening set (with the clips and oil) or have it professionally sharpened.  And, never put your knife in the dishwasher.  Wash it by hand, with love.

Bamboo cutting boards

Not only is Bamboo kinder to your knife, it is ecologically friendlier too.  Bamboo is a fast growing grass so you’re not killing trees with this one.  And, bamboo is harder than most woods so it makes an ideal cutting surface; no more boards marred by nicks and cuts.  Bamboo also resists moisture so your boards won’t swell or warp.  I never put mine in the dishwasher, though.  Again, just soap and love.  Occasionally, maybe a couple of times a year, wipe the surface with mineral oil to preserve the beauty and life of your board.   And listen, you don’t have to go to Williams & Sonoma to get one either.  You can get them at Homegoods or Target or even Wal-Mart and pay a whole lot less.  One thing I should note, I do not use my bamboo boards when I clean or cut chicken.  I use a plastic or glass board and kitchen shears.  I just can’t bring myself to use the same surface to cut up vegetables or herbs and raw chicken.  

Tongs

I used to reach for a spatula or fork.  Now I reach for one of my sets of tongs.  I use them for just about everything, including tossing pasta, flipping meat, breading chicken and grabbing a casserole dish and pulling it to the edge of the oven rack.  Get one pair with heat resistant, Teflon friendly tips and one with metal tips.  Once you start using tongs, you’ll find yourself reaching for them time and time again. 

Microplane

This is great for zesting lemons or limes, grating a small amount of cheese or grinding fresh ginger.  I also use it to grate garlic directly over whatever I’m cooking.  It’s easier than chopping and you’re not leaving half the clove behind in a press.  However, and I cannot stress this enough, take your time and be careful…especially when doing garlic.  If you’re not watching what you’re doing you could very easily end up with the first few layers of your finger in the pot.  It would be hard to tell the difference between this as a kitchen tool and this as an implement of torture.

Olive Oil Drizzle Bottle

I originally picked one up because I thought it looked cool, having no idea how handy it would be.  I use olive oil all the time and it’s so nice to not have to reach into the cupboard, search around for the oil and open the bottle before using it.  I keep it on the counter next to the stove and it’s there when I need it…easy, one-handed operation.  Fill it when you need to using a small kitchen funnel (unless you have a steadier hand than I do) and when you do, pull the drizzle cap out and wash it by hand.  That will keep the bottle clean and the nozzle clog free. 

Hollandaise

The best laid plans of mice and men often go awry. ~ Robert Burns

Sometimes life throws you a change-up.  You have to learn to let go and roll with it.  The plan tonight was to come home, change and head to the store to pick up a few things I needed for dinner. That plan, however, fell apart when I walked through the door and it was 100 degrees in the kitchen. The A/C is out and in Florida, in the summer, that's not cool. No pun intended. So, by the time I'd located the name and number for the A/C company, checked the warranty, arranged a service call for tomorrow and emailed them at work telling them the situation - all while the temperature continued to climb - I didn't feel much like cooking, at least not ambitious type cooking.

So, I dug around in the fridge and found eggs, mushrooms, leftover crumbled sausage from the quesadillas earlier in the week, feta and fresh parsley. All the makings of a killer omelet. I added some homemade hollandaise, cracked open a bottle of white, put my feet up and decided that a little bit of heat wouldn't kill me. Of course, I may not feel that way in a few hours but right now, life is good.

I've included the recipe for the hollandaise, because I really like this one.  Do a search and almost all of the recipes you'll come across require a double boiler and, if you're like me, that's just too much work and who needs the extra pots to clean, right?  This one is great because it's quick, easy and requires one saucepan. A couple of things to note, though. Hollandaise is temperamental. If you don't use it right away it will begin to separate and get globby, so timing is pretty important. You can keep it warm for up to 30 minutes using the double boiler method (metal bowl over a pot of hot water) but then you're back to that extra pot thing. Best to try to time it so you're ready when it is.  If you find that it's too thick, whisk in 1 or 2 tbs of hot water before serving.

Hollandaise
1/2 c butter (one stick)
3 large egg yolks
1 tbs plus 1 teaspoon of lemon juice
1/8 tsp salt
dash cayenne pepper or hot pepper sauce
2 tbs hot water
finely chopped fresh parsley, optional

Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce. You can use a hand whisk but an electric hand mixer works much better. Gradually beat in butter, then water. If you need to, set the bowl on a damp dish towel to steady it. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately.  If desired, sprinkle with chopped fresh parsley before serving.

Makes about 2/3 cup of hollandaise sauce.

Penne a la Vodka

Wouldn't life be great if we lived a little of it everyday? ~ Anonymous

Sometimes, the old adage holds true...there is a difference between being alone and being lonely. Sometimes, it adds up to the exact same thing.  I have been single since November of last year and, although it was a drama filled, unhealthy relationship that I'm glad is in the rear view mirror, sometimes it sucks being alone.  And, ya...sometimes I get lonely.  Every once in a while, it gets to me and I have to work a bit to shake it off.  I have to remind myself that life is ebb and flow and it is only resistance to what is that causes unrest. I do my best to live in the now, be present in the moment and trust that all is as it should be.  Right now, I'm exactly where I'm supposed to be with the right people and the right circumstances.

And, I never feel lonely when I cook! In fact, it's just the opposite. I'm content, relaxed and invigorated when I'm in the kitchen.  Sure, I love to cook for other people, but even if I am preparing a meal just for me, as long as I'm cooking, I'm happy.  There is something very satisfying about taking a bunch of simple, disparate ingredients and bringing them together to create something fragrant and tasty and wonderful.  It's not only that, though.  For me, cooking is one of the ways I say, "I love you".  So, if I cook for you, it's because you're important to me.  And, when I cook for myself it's an expression of self love.  It's me looking after me, and what could be wrong with that? :)

Penne a la Vodka
1 tbs olive oil
2 cloves garlic, minced or grated
1 tbs butter
2 shallots, minced
1 c vodka
1 c chicken stock
1 can crushed tomatoes (32 oz)
coarse salt & pepper, to taste
16 oz pasta, such as penne rigate
1/2 c heavy cream
20 or so leaves fresh basil, shredded or torn

Heat a large skillet over medium heat.  Add oil, butter, garlic and shallots.  Gently saute shallots for 3-5 minutes to develop their sweetness.  To avoid it flaming up, remove pan from heat for a minute while you add the vodka.  Return pan to stove top, stir and cook 3 or 4 minutes to reduce vodka by half.  Add chicken stock and tomatoes.  Bring sauce to a bubble and reduce heat to simmer.  Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water according to package directions.  When the pasta has a few minutes left to cook, stir the cream and basil into the sauce.  When the sauce returns to a bubble, remove it from the heat and toss it with the hot, drained pasta.  Enjoy!

Margarita Mayhem

My absolute favorite thing to bring to a party, especially the neighborhood courtyard parties we love to throw, is a gallon of Margaritas.  These things are killer. More than once, I've seen one of my neighbors throw his wife up over his shoulder and carry her home after a few of these...so proceed with caution. Leave the keys on the counter, pull up a lawn chair and enjoy right in your own backyard.

A Jug of Margaritas
6 cups tequila (you’ll need to buy two fifths for this)
2½ cups triple sec (just buy one fifth)
2½ cups fresh lime juice
2½ cups fresh lemon juice
2 cups of simple syrup (see below)
An empty gallon jug


Mix ingredients together in gallon container. Don’t forget to refrigerate! When ready to serve, pour mixture into a 16-ounce glass filled with ice. Salted rim is optional.

Makes 21 Margaritas

Simple Syrup
2 c granulated sugar
2 c boiling water
Dissolve sugar into water, refrigerate before adding to recipe.  There's a reason they don't call it complicated syrup.  :)

Love Birds

When there is a start to be made, don't start over.  Start where you are. ~ Edgar Cayce

A few years ago, when I learned to cook, it was very much to the shock and awe of my friends and family. I grew up in the 70’s, a typical child being coaxed away from the TV just long enough to scarf down a meal before The Brady Bunch started. The food was there. How it got there was of no concern to me. When I got married, we ate in restaurants. If we cooked, it was on the grill; again, not my domain. Cooking did not appeal to me and it looked as though nothing was going to change that. And, then I saw an episode of ’30 Minute Meals” with Rachel Ray and I thought, I can do that. It literally changed my life; well, that and the constant guidance and support (and now friendly competition) from Brandon, one of my closest friends and a fantastic cook. He has, in fact, uncovered a couple of foodie diamonds-in-the-rough among his unsuspecting friends. Let him cook for you, watch how easy he makes it seem, you’ll be hooked.

Today, there’s nothing I won’t take on. If I can find it, I’ll cook it. And, one of my favorite things to work with is puff pastry. Yup, you heard correctly. It’s not nearly as difficult as you might imagine and, I’m telling you, wrap anything in puff pastry and you’ll look like a rockstar!  For first timers, take a few minutes to check out these video tips first.

Love Birds
4 boneless, skinless chicken breasts
2-3 sprigs rosemary, fresh & finely chopped
1 tbs olive oil
salt & pepper (to taste)
1 sheet puff pastry 11x17 (thawed as per package instructions)
8 slices Italian Fontina cheese (1/4 - 1/2" thick)
1/2 cup fig preserves
1 egg mixed with 1 tbs water, for an egg wash

Preheat oven to 400

Cut each piece of chicken in half, across the breast, giving you 8 equal portions.  Season with salt, pepper and rosemary.  Heat the oil in a skillet over medium-high heat and lightly brown chicken on both sides, 5 or 6 minutes total.  Remove from heat.

Line a baking sheet with parchment paper.  When I haven't had parchment on hand, I've sprayed the pan with non-stick cooking spray and it's worked fine.  Cut the pastry into 8 equal pieces.  Place a piece of cheese on each pastry square and top with a spoonful of fig preserves and a chicken piece.  Pinch and seal the dough up and over the meat and cheese, forming little packets.  Use the egg wash to help seal the edges.  Flip chicken packets seam side down onto baking sheet and brush the tops with remaining egg wash.  Bake 12-15 minutes or until golden brown.

Note:  Don't be afraid to experiment with Brie or Gruyere if you find Fontina to be too mild.  And, to up the wow factor, use left over bits of dough to decorate the love birds before baking!

What can I bring?

At every party, there are two kinds of people - those who want to go home and those who don't.  The trouble is, they're usually married to each other. ~ Ann Landers

I remember a time, a few years back, when the thought of having to bring a dish to a party would have sent a shiver down my spine and had me wondering if pizza would be tacky.   And, the thought of hosting that party and having to prepare multiple food bits would have been enough to keep me in bed for days, faking the flu.  Not anymore.  I love, love, love throwing parties and never look for anyone to bring anything…except plenty of wine!

When preparing a party menu, you want to make sure you minimize your work the day of.  You want to enjoy yourself too, right?  So, look for appetizers that can be made up a day or two in advance.  Spreads and dips are great for that.   Something you can throw in a crock-pot in the morning also works well.  Think about what you’re serving; imagine it on someone’s plate and make sure to offer a variety of what I refer to as the Three T’s… tastes, textures and temperatures.  

Here are 3 easy appetizers that I’ve found to be crowd favorites.  Each of these recipes will serve 6-8 people so adjust accordingly.

Apple & Onion Crostini
1 c balsamic vinegar
2 tbs olive oil
1 small onion, chopped
2 of your favorite type of apples, roughly chopped (I like Gala)
1 tbs pine nuts
1/2 regular or whole wheat baguette
salt & pepper to taste

Preheat broiler

Slicing diagonally, cut the baguette into 1/2" rounds.  Brush with olive oil and toast under the broiler.  Do NOT walk away, they will toast up quickly.

Place a small saucepan over medium high heat and cook the balsamic until it reduces by about half and thickens up, about 6-8 minutes.  Run your exhaust fan while the balsamic cooks as it is very hard on the eyes.

While the balsamic is cooking, place a medium sized skillet over medium heat and add the oil.  Add the onions and apples to the pan and cook for about 8-10 minutes until the mixture starts to brown.  Add the pine nuts and salt & pepper to taste.

Top the toasted baguette rounds with a dollop of the apple & onion mixture and drizzle with the balsamic reduction.

Makes 12-15 crostinis

Olive Tapenade (can be made the day before)

1 c oil cured olives, pits removed
2 tbs olive oil
2 cloves garlic, popped out of skin
6 anchovy fillets
3 oz sun dried tomatoes, rehydrated and coarsely chopped
1/2 tsp allspice
black pepper, to taste
1/4 c Cognac (optional)

 In a small skillet on medium-high, heat the olive oil and garlic until the garlic sizzles.  Add the anchovies and saute until they melt into the oil and disappear.  Remove from heat and set aside to cool.

Add the olives, tomatoes, oil and Cognac (if you're using it) to the food processor and pulse grind into a paste, seasoning with pepper and allspice as you do.

Serve with crackers, toast points or roughly torn pita rounds.


Red Pepper Humus (can be made the day before)
1 can garbanzo beans, drained (15 oz)
1 jar roasted red peppers (4 oz)
3 tbs lemon juice
1 1/2 tbs tahini
1-2 cloves garlic, minced or grated
1/2 tsp ground cumin
1/2 tsp cayenne pepper (more or less depending on your tolerance)
1/4 c flat leaf parsley, chopped
pinch of salt

 Add everything to the food processor and, using long pulses and remembering to scrape down the sides of the bowl, process until the mixture is fairly smooth.  If it seems too thick, drizzle a small stream of olive oil into mixture as it it processing. Transfer to a serving dish and refrigerate for at least an hour.

Serve with crackers, toast points or roughly torn pita rounds.

Pasta Puttanesca

There is no way to be a perfect mother, and a million ways to be a good one. ~ Jill Churchill

For as far back as I can remember my Mom has been on the proverbial “road to enlightenment”. When I was 10, lying next to her on the floor in the living room listening to a cassette tape of ‘Your Erroneous Zones’ by Dr. Wayne Dyer, I became her lifelong partner on that road. 34 years later, it is a path I continue to travel and struggle with and lose sight of and rediscover…sometimes all in the same day! For that, to her I am eternally and immeasurably grateful.

To my Mom, I dedicate my very first recipe entry, Pasta Puttanesca, which literally translated means “whore’s spaghetti”. An odd choice to dedicate to one’s Mother, perhaps, but she loves this dish almost as much as I do.  I've adapted this one from RR, cutting back on the garlic and replacing the parsley with cilantro, which I think adds a really nice flavor.

Spaghetti a la Puttanesca
2 tbs olive oil
2-3 cloves of garlic, chopped or grated over pan
1 tin flat anchovies fillets (packed in olive oil)
1/2 tsp chopped red pepper flake (more if you like it spicy)
20 oil cured black olives (pitted and coarsley chopped)
3 tbs capers
1 can chunky style crushed tomato (32 oz)
1 can diced tomatoes, drained (14.5 oz)
1/4 c chopped, flat leaf cilantro
fresh ground pepper to taste
1 lb spaghetti, cooked al-dente
grated parmigiano reggiano

Heat a large skillet over medium heat and add oil, garlic, anchovies and crushed pepper.  Saute mixture until anchovies melt into oil and completely dissolve (don't tell the kids, they'll never know) and garlic is tender, about 3 minutes.  Add olives, capers, tomatoes, black pepper and cilantro.  Bring sauce to a bubble, reduce heat and simmer 8-10 minutes.

Toss with cooked spaghetti, top with a little parmigiano reggiano and enjoy!

And so, it begins...

Leap and the net will appear ~ Anonymous

Not that long ago a friend said to me, “You’re a good writer…and a great cook. You should do something with that.” I had no clue what that “something” was but the idea slowly began to tickle my brain. The more I thought about it, the more intriguing it became. This morning, while taking a shower, I suddenly recalled something from ‘The Secret’. When you have an inspired thought, you must trust it and act on it. I have listened, watched and read ‘The Secret” a hundred times and, although I’d heard those words each time, I don’t think I’d ever heard those words. I am a firm believer that messages will only get through when you’re ready to receive them. This morning, I was ready.

So, here we are, at the beginning. I have no idea where this journey will take me, other than exactly where it is supposed to.