Meatloaf Braciole

I haven't lived in very many places, I'm just on my second "place". New Orleans is unique in the fact that people for the most part had a set weekly dinner schedule. I don't mean they ate the same meal every Tuesday, etc.; and not every family had the same set schedule. Most people in New Orleans had Red Beans and Rice on Mondays. We didn't, we usually had what my mom called "quickie" meals; like hot dogs, hamburgers, soup and sanwhiches. In New Orleans and I don't know why, but Wednesday is typically Italian day for meals even in my home growing up and now that I have a home of my own. Most of the restaurants in New Orleans have a spaghetti and meatball or lasagne lunch or dinner special. This my easy way of making braciole with out the flank steak.

Braciole - In a medium bowl make a mixture using 1-1/2 cups Italian bread crumbs, 2/3 cup Parmigiano-Reggiano cheese, 1 small onion finely chopped, 1/2 cup finely chopped flat leaf parsley, salt and pepper and 3/4 cup milk. Blend ingredients to moisten. In a large bowl blend 1 lb. of lean ground beef, 1 lb. ground Italian sauage, salt, fresh cracked black pepper and 1/2 cup Italian bread crumbs, 2 cloves of garlic minced, 1 egg and 3 tablespoons Parmigiano-Reggiano cheese. Blend the ingredients, don't overwork the meat. This is the tricky part but very important. Place a sheet of waxed paper on a large baking sheet, dumonsp the meat from the bowl to the middle of baking sheet. Take another large piece of waxed paper and place on top of meat. Take another large baking sheet and place on top of second sheet of waxed paper. Press down on the top baking sheet to spread the meat out in a layer about 1/2 inch thick and approximately 6 inches by 12 inches. One you have pressed the meat out, put 6 slices of proscuitto di parma on the meat sheet, then spread a thin layer of the bread mixture on top and on top of that place 3 slices of provolone cheese. Now take the long side of the meat sheet, grab the waxed paper and use it to roll the meat into a log. Don't get the paper in between, use it to grip and roll the meat tightly. Place the log, seam side down in a large baking dish and drizzle with extra virgin olive oil. bake in a 400 degree oven for 1 hour. While braciole is baking, add 2 tablespoons extra virgin olive oil and 2 tablespoons of butter to a pan. When butter has melted into the oil add 4 oz baby bella mushrooms to the pan butter. Saute mushrooms 5 minutes. Add 2 tablespoons all-purpose flour to the pan and cook about 3 minutes to cook off flour. Stir 1 cup red wine into the flour and mushrooms, scrape up the pan drippings and break up any lumps. Reduce wine 1 minute, then stir in 1 cup beef broth and 2 tablesppons tomato paste. Stir to blen then add 1/2 tablespoons of dried oregano, salt, pepper and 1 teaspoon of sugar. Ten minutes before meat is done baste braciole with a couple of spoonfuls of sauce and continue cooking. When done, remove braciole from oven, let cool 5 minutes before slicing. Use remaining sauce to mix with cooked Gemelli pasta and serve.

Yum, Wednesdays aren't so bad afterall!

Lo Mein

Today I'm in the mood for an Asian dish for dinner. You might remember in one of my previous posts, I mentioned it ain't easy finding good Asian food in a small town located in the foothills of the Smokies. Of course the home girlz will fuss. They like Lo Mein, they just don't like when I add mushrooms or sprouts to any dish - to them it's unnecessary and gross. To their dad and me, mushroom are always a welcomed treat. I guess we're unecessary and gross ~sigh~.

Lo Mein - First in a small bowl make your sauce, which is 3 tablespoons hoisin, 3 tablespoons Tamari (aged soy sauce - you can use regular soy sauce), 3 tablespoons water and 2 teaspoons hot sauce (don't use Tabasco). Blend with a wire whisk and set sauce aside. Cut into thin strips, about 2 to 3 inches long, one package of chicken breast fillets and 3 or 4 thin pork chops. Season with salt, black pepper and coriander and reserve. Boil one pound spaghetti in salted water. While spaghetti is cooking, heat 1 tablespoon of vegetable oil over medium high heat in a large non-stick pan or wok. Once oil is heated add 3 large eggs and scramble until just cooked and not runny. Remove from pan and set aside. Add 2 more tablespoons of vegetable oil to the pan and add seasoned meat and stir fry for 4 to 5 minutes and remove from pan. Add one red or green bell pepper (or half of both - great color) cut into thin strips, 2 inches of fresh grated ginger (or 1 teaspoon dry ginger), 1/2 teaspoon Chinese Five Spice, 4 cloves minced garlic, 1 small can of drained water chestnuts, 4 oz. bella or shitake mushrooms, sliced, and 1 big handful of bean sprouts (optional). Stir fry veggies and seasonings for 3 to 4 minutes, add meat back to pan and blend together, then pour the drained cooked spaghetti on top of meat and veggies and blend together. Now add 3 green onions cut into thin strips about 2 inches long and scrambled eggs (break scrambled eggs into smaller pieces while tossing) and toss. Remove pan to a cool burner and pour sauce over everything and toss to coat everything with sauce and serve.

I bet when I take leftovers to work tomorrow for lunch, my lunch goes missing. ;)

Jerk Chicken,Spicy Rice Cooker Rice & Dessert!

The weather here has been cold, overcast and damp. I have been trying to think of something to cook for Oscar night that would perk up the whole family and would also be quick. I came up with a spicy blend of flavors with a light and refreshing dessert with my family's favorite ingredient, chocolate!

Jerk Chicken - For jerk sauce, in a food processor combine 2 teaspoons ground allspice, 1/2 teaspoon ground nutmeg, 1 teaspoon salt, 2 teaspoons dried thyme, 1 teaspoon ground ginger, 1 tablespoon brown sugar, 1-1/2 teaspoons black pepper, 1 onion cut up, 5 cloves garlic, 2 harbinger peppers and 2 tablespoons of vegetable oil. Puree until pretty smooth. Place one chicken cut up in a large glass dish (9 x 13) and pour 1 cup of lime juice over the chicken and half of the jerk sauce (your eyes will water when you do this), toss to coat all of the chicken pieces. Now pour the rest of the jerk sauce over it the top of the chicken and cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Preheat oven to 350 degrees and remove chicken from marinade and place the pieces skin side up, on a baking sheet or in a baking dish. Bake 50 to 60 minutes until cooked through.

Spicy Rice Cooker Rice - Into Rice cooker add 1-1/2 cups washed Jasmine rice, 1 packet of taco seasoning, 1/2 teaspoon chipotlte powder, one 4 oz. can green chilies and 3 cups chicken broth. Cook until rice cooker timer goes off and fluff with fork and serve.

Chocolate Pie - In a double boiler melt two 1 oz. squares of semi-sweet baker's chocolate, one 14 oz. can of condensed milk and 1/4 teaspoon salt. Stir constantly until mixture is smooth and thick. Gradually add 1/4 cup hot water, keep stirring to blend in water. Once all of the water is added, continue cooking and stirring for another 5 minutes. Remove from heat and add 1/4 teaspoon pure vanilla extract. Cover bowl with plastic wrap (put wrap directly on top of chocolate mixture so a "skin" does not form) and refrigerate for one hour to chill. Once mixture is completely chilled fold in 1 cup of whipping cream whipped and pour into graham cracker pie shell. Chill for 4 hours and serve. Garnish with whipped cream or shaved chocolate.

Enjoy Oscar Night!

Smoky Mountain Spaghetti

My family loves pasta and this is a quick and easy meal and a nice change from traditional spaghetti.

Smoky Mountain Spaghetti - Cook 1 lb. of spaghetti or angel hair pasta to al dente in salted water. While you're waiting for the spaghetti water to come to a boil, heat a large pot over medium-high heat and add 1 tablespoon of extra-virgin olive oil. Once oil is heated add 3 to 4 slices of bacon cubed. Crisp bacon and remove with a slotted spoon and set aside in a bowl lined with a paper towel to absorb excess grease. Leave just enough oil to coat the bottom of the pot and add 1 lb. lean ground beef to pot and crumble it as it browns add salt and pepper to taste. Once the beef has browned, drain off any excess grease then add 1 onion chopped, 4 cloves garlic minced and blend into meat. Season the meat with salt and pepper, 2 to 3 teaspoons hot sauce, 1/4 teaspoon ground cumin and 1 tablespoon of Lea & Perrins. Now add 1/2 cup beer to deglaze the pot. Cook 5 minutes more then stir in one 14 oz. can of fire-roasted tomatoes and one 8 oz. can of tomato sauce and simmer 10 to 15 minutes. Blend cooked spaghetti into meat sauce and adjust seasonings. Serve and garnish with grated cheddar or monterey jack cheese, bacon and chopped green onions.

Red Beans and Rice N'Awlins Style Ya'll

Now I know ya'll thought this might be my first post, but I had to wait until a Monday when I had time to cook (actually a Sunday) this savory dish that is traditionally served on Mondays in N'Awlins. The story behind Red Beans and Rice being served on Mondays is back in the day, Monday was wash day. Dinner needed to be something that could cook all day on the stove and didn't need to be watched too closely. Also, beans and rice was an economical dish and after whooping it up for Sunday dinner, I guess people needed to be a bit more conservative in the beginning of the week but not economical on taste. This is a staple for our family even if are 600 and some odd miles from New Orleans. This is a keeper!

Red Beans and Rice - Soak 1 pound of red kidney beans overnight in cold water in a large bowl. This will greatly reduce the cooking time of the beans. Soaking will soften the beans. When you check the beans in the morning you will note they have plumped up, just add cold water to cover the beans until you are ready to start cooking. In a large heavy pot add 2 tablespoons of vegetable oil and heat over medium-high heat. Once oil is hot brown off 1 lb. of smoked pork sausage, remove from pot and set aside. Add 1 more tablespoon of oil and 1 tablespoon of butter, then add 1 onion chopped, 2 ribs celery chopped, 4 cloves garlic minced, and 1/2 lb. smoked cubed ham (optional). Saute approximately 5-10 minutes or until vegetables are wilted. Add smoked sausage and beans. Blend well with vegetables and cook 2-3 minutes. Add enough cold water to cover beans by approximately 2 inches and add 2 bay leaves and 2 teaspoons dried sweet basil. Bring to a rolling boil and allow to cook 30 minutes, stirring occasionally to avoid scorching. Reduce heat to simmer and cook approximately 1 hour or until beans are tender. Stir occasionally, beans will settle at the bottom of the pot. Add 3 tablespoons chopped parsley and 2 green onions, chopped. Once beans are cooked season to taste with salt (very important do not add salt until beans are soft, adding salt before hand will make beans hard) and 1/2 teaspoon cayenne. Use a spoon and mash approximately 1/3 of the beans against the side of the pot to create a creamy gravy. Once the beans are tender and creamy, they are ready to be served over hot white rice. This is one of those dishes that tastes better if it is cooked a day ahead of time.

Coq Au Vin & Mashed Potatoes

I haven't posted in a couple of days because I haven't been cooking. My husband and I had dinner out to celebrate our wedding anniversay. We also have been enjoying a warm spell in the mountains which induced my husband to grill, so I've had a couple of nights off and I couldn't remember where the kichen was located.

Coq Au Vin is French I'm told, for Chicken cooked with wine. I haven't made this in quite some time and decided to give this old standby a another try.

Coq Au Vin - Use a 3 to 4 pound chicken cut up and dry thoroughly with paper towels. Generously salt and pepper chicken on both sides and set aside. Pour 2 tablespoons of extra virgin olive oil in a dutch oven over medium heat and fry 5 slices of pancetta (or bacon) diced in the oil until brown and crispy. Remove pancetta (or bacon) from pan and set aside. Place chicken in pot, a few pieces at a time and brown on both sides, remove from pot and set aside. Add 1 more tablespoon of extra virgin olive oil to pot and add one onion sliced and 3/4 pack of baby carrots to the pot and saute for about 10 minutes, stirring occasionally. Once the onions have started to brown slightly, add 4 cloves of garlic minced and cook a minute or two and add 3/4 cup brandy, 1 teaspoon sea salt and 1 teaspoon of fresh cracked black pepper; let this cook for 5 minutes then add chicken and pancetta back to the pot. Now add 1 cup of chicken broth, 2 cups burgundy wine and 1-1/2 teaspoons dried tyme leaves and let this come up to a simmer. Once the pot comes to a good simmer, place tigh fitting lid on pot and place pot in a preheated 250 degree oven for 40 minutes. Remove pot from oven to stove over medium heat and blend 1 tablespoon of room temperature butter and 1-1/2 tablespoons of all-purpose flour in a small bowl to make a doughy mixture - add this to stew and blend with a spoon and add about 8 ounces of pearl onions (fresh or frozen) and let simmer. Meanwhile place 1-1/2 tablespoons of butter to a saute pan and saute one container of fresh mushrooms until they turn golden brown, then add mushrooms to the stew. Serve hot with mashed potatoes.

Mashed Garlic Potatoes - Boil 3 pounds peeled potatoes in salted water (reserve 1/2 cup of water before draining potatoes). While potatoes are boiling, in a small pot place 1/2 cup of extra virgin olive oil over medium heat and add 2 to 3 tablespoons of minced garlic. The garlic will infuse the oil with the garlic flavor. Once the oil begins to bubble, remove pot from stove and set aside to cool. Place drained potatoes in a large bowl and strain the minced garlic from the pot and add to potatoes. Smash the potatoes with a hand masher, then add 2 tablespoons of flavored oil and 1/4 cup of potato water, salt and pepper. Blend everything and add oil and water as needed to get the right consistency.

Buffalo Chicken Strips

Sometimes I feel like my real job starts when I walk through the door in the afternoon from the job I have that helps pay the bills. The county public schools have been closed since Tuesday afternoon due to "illness" and girlz are bored. It has been too cold and wet to go outside and work off their excess energy. Yesterday when I arrived home, they seriusly pounced on me. We had to make an emergency run to the mall. On the way home, I was thinking how tired I was, had a slight headache and really didn't feel like cooking. My youngest must have been reading my mind because she said she was in the mood for buffalo chicken, basically, she was in the mood for buffalo sauce to mix with ranch dressing. You're probably thinking right now that I let these girlz walk all over me. Maybe I do at times if it keeps peace. Anyway Kaitlin wanted to help and we nailed the buffalo sauce, here goes...

Buffalo Chicken Strips - Use one pack of chicken strips or slice up boneless, skinless chicken breasts (Note: This recipe works for wings too). Rinse the chicken with cold water and pat dry with papertowels. Salt and pepper the strips and lightly dust them with all-purpose flour - do not use an eggwash. Using a high sided, heavy frying pan, gently place the strips in 300 to 325 degree peanut oil and fry until golden borwn. Be careful not to over crowd the pan so the oil temperature will not drop. Doing this in batches is fine. Once the chicken is cooked, remove from pan using tongs or a slotted spoon and place on a platter lined with papertowels to absorb the oil.

While the chicken is frying, melt one stick of butter (not margarine) over low heat in a 2 quart sauce pan. Once the butter is melted, add 8 ounces of Crystal Hot Sauce or Frank's Hot Sauce (do not use Tabasco), 1-1/2 tablespoons apple cidar vineager, 3/4 teaspoon paprika, 1/2 teaspoon cayenne, blend well and remove from heat so the sauce won't breakdown because of the butter. Taste the sauce and depending on your stamina, you may need to add a little more hot sause and/or a pinch more cayenne.

Once the chicken is fried and the sauce is complete, place the strips in a large bowl and pour the sauce over the chicken (you may want to reserve a ladle or two sauce for dipping). Toss the chicken to evenly coat with sauce. Place the coated strips on a baking sheet and put them in a pre-heated 400 degree oven for 5 minutes to cook the sauce onto the chicken. Remove from oven and serve with a side of carrots, celery and your favorite bleu cheese or ranch dressing.

Note: Some bake or grill the chicken and this is fine. I find the sauce adheres better to fried chicken and we like the crunch that goes along with the taste.