French Bread

We all have phobias; mine is baking, especially from scratch. My dad was an excellent baker. He had the patience with baking. I would not have asked him to repair anything or put a bike or a lawn mower together...wasn't a pretty picture. But if you wanted the best bread, biscuits, cookies or cakes, he was you man. He even made his own sourdough starter from scratch! In my twisted thought process, since he could bake and I have his DNA, should I be able to bake? Not so fast, it's not that easy, but I need to overcome my fear. I got really brave when I found a french bread recipe at BHG.com and decided I would change it. I change it and it came out really food to my surprise and relief. The homegirlz and A.J. scarfed down one loaf as soon as it was cool enough to handle.

French Bread -

Add 2 cups of all-purpose flour, 2 teaspoons salt, 2 packages of fast-acting yeast to a mixing bowl and stir to combine. Add 2 cups of warm water (120 - 130 degrees F) to the bowl and mix on low for about thirty seconds. Add 1 tablespoon real butter and mix on low for 3 minutes while slowly adding 3 more cups of all-purpose flour. Remove from mixing bowl and turn onto a lightly floured surface and knead for about 10 minutes. If dough is sticky, sprinkle flour and knead until dough isn't sticky. Roll into a ball and place in a lightly greased bowl, turning dough ball to coat the outside of dough with oil. Cover and let rise for about 30 minutes, until dough has doubled in size. Punch dough down (a great release, if you know what I mean) and turn onto a lightly floured surface and divide in half. Cover the dough and let it rest for 10 minutes. While dough is resting, prepare a baking sheet by spraying with non-stick cooking spray and dusting it with corn meal. Roll each piece into a 10 x 13 rectangle. Roll the rectangle, starting from the long side into a loaf, pinching the ends and placing the fold side down onto a prepared baking sheet. in a small bowl mix one egg white with a splash of water and brush on the top, sides and end of bread and let loaves rest for 35 minutes.

Make four 1/4 inch deep diagonal slices in each loaf and bake in a pre-heated 375 degree oven for 20 minutes. At 20 minutes, brush each loaf again with egg-white wash and bake for 10 more minutes.

Ok, go make some bread, I have to go and scarf some bread before A.J. and the homegirlz eat it all!

German Potato Salad

German Potato Salad -

This is a versatile summer side. It contains no mayonnaise and can be served hot or cold.

Boil 2-1/2 lbs. red potatoes until fork tender. When cool enough to handle, peel the skins and discard.

Cut the potatoes into bite size chunks and set aside.

While you are waiting for the potatoes to cool a bit, cook 5 slices of bacon, crumble the bacon and reserve 2 tablespoons of the bacon grease.

Saute 1/2 red onion in reserved bacon grease until soft.

In a large bowl, whisk together 1/2 apple cider vinegar, 1/4 cup water, 1 tablespoon plus 1 teaspoon granulated sugar, 1 teaspoon black pepper, 1 teaspoon coarse salt, 2 teaspoons coarse ground brown mustard, 1 teaspoon prepared yellow mustard.

Gently toss in potatoes, bacon and onions. Please toss gently or you will have smashed German Potato Salad. Garnish with finely minced flat-leaf parsley and paprika.

Chicken Georgia

Georgia...my best friend, beautiful person inside and out, artist, my maid of honor, my conscience...

Georgia and I finally got to hang on the phone and talk. It seems simple enough and it used to be pretty simple. But I got married and she got married, I moved away and now when we get to talk it seems to be the exact time when everyone else our our respective homes wants our undivided attention or the homegirlz want to bogart my phone time with Ms. Georgia - Sheesh! Good thing I'm not insecure or anything because they want to talk to her more than me. They even used to ask their dad and me to go out so Ms. Georgia could come and babysit because she was so much fun...but I'm not insecure or anything like that.

One thing that Georgia mentioned was how much she is enjoying this blog and she was at that very moment making Turkey Meatloaf. She doesn't comment on my blog, but hearing that she reads and enjoys it meant so much to me. I didn't have a name for this chicken dish and I hope Georgia doesn't mind that I am affectionately naming it after her.

Chicken Georgia -

Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter in a medium sauce pan over medium heat. Once butter is melted add 1/4 of a chopped onion and saute for about 2 to 3 minutes. Add 1-1/2 cups of white rice to onions and stir to coat rice with oil/butter. Add 2-1/2 cups of chicken broth to rice and bring to a boil. Reduce heat to simmer, cover pot tightly and let rice cook for 20 minutes.

While rice is cooking, preheat a large skillet over medium-high heat. Add 2 tablespoons of extra virgin olive oil to the pan. Season 4 chicken breasts with salt, black pepper, 1 teaspoon of dried thyme and 1/2 teaspoon chipolte powder. Cook seasoned chicken breasts for about 7 minutes per side until fully cooked. Remove chicken to a platter and tent with aluminum foil. Return skillet to the stove and add 2 links of chorizo (remove casing, chop into bite size pieces) and cook for 3 to 4 minutes, stirring frequently. Add 3/4 of a chopped onion, 4 cloves minced garlic, 2 roasted, chopped red peppers. Cook about 4 to 5 minutes and add 1/2 cup of chicken broth. Add 1-10 ounce box of frozen peas.

Uncover chicken and ladle chorizo mixture onto chicken and serve with a side of fluffy rice.

Tres Leche

Tres Leche -

If you need instant gratification stop reading right now. This cake requires serious "inactive prep time". It is sooooooo worth the wait, so moist, so delicious... One of our neighbors shared a piece of this confection with me and my tween about a year ago. My tween has been asking me to make this cake ever since. Being a good mom, I finally got around to it. I mulled over a couple of recipes for this cake that I found and figured out the easy way to do this since I lack baking skills.

Bake a yellow cake in a 9x13 pan per package directions, plus add one teaspoon of pure vanilla extract. Let cake cool in pan for about 30 minutes. Poke holes all over the top of the cake using a wooden skewer or a fork. Set cake aside to cool completely. One cake is completely cooled, whisk together 12 ounces evaporated milk, 14 ounces condensed milk and 1 cup of half and half. Pour all of mixture over cake, cover and refrigerate overnight.

Next day make icing - 2 cups whipping cream, 1 cup granulated sugar and 1 teaspoon pure vanilla extract. Mix ingredients on medium speed until stiff peaks form. Ice the cake and chill until you are ready to serve. Keep refrigerated.

Stuffed Articholes - N'Awlins Style

Stuffed Artichokes N'Awlins Style -

If you only try one recipe from this blog it HAS TO BE THIS ONE! Seriously! Once you try this you are gonna be absolutely addicted. New Orleanians look forward to "Stuffed Artichoke Season" in Spring. Just about every seafood counter offers stuffed artichokes for purchase as an appetizer or side to whatever their customer may purchase. Stuffed artichokes are present at crawfish, shrimp and crab boils and EVERYONE knows someone who makes the best ever stuffed artichokes. Let's get started stuffing these babies, but first I want to shout out to my tween a very special thank you for helping me. She posed for some of the pictures and took some of them too. One other thing, when you make these, make two, believe me you'll be glad you did.

First, cut the stem of your artichoke to about 3/4 of an inch and try to make the cut as even a possible so the artichoke can stand upright on the stem.

Each leaf has a little sticker located top and center, cut each leaf evenly across. This is the only tedious part. Start from the bottom and work your way to the top.

The leaves are cut and artichoke can stand upright all on its own. Now fill up a large bowl with water and put the artichoke in the water upside down and swish it around a bit. This will ensure any dirt particles or stickers that you snipped off won't get trapped down in the leaves. Drain the artichokes upside down on a paper towel and twist it back and forth a little to open up the top inside leaves. Let the artichoke finish draining while we make the stuffing. Yum!

In a large bowl, add 1-1/2 cups season Italian bread crumbs.

1-1/2 cups grated Parmesan cheese.

1-1/2 cups grated Romano cheese.

Twelve cloves finely chopped garlic.

Mix with your hands and then rub the mixture in your hands and my tween is demonstrating to infuse the dry ingredients with the garlic moisture and flavor.

Place the artichoke in a bowl (the bowl will catch excess stuffing). Stuff each leaf using a teaspoon, starting from the bottom leaves and working your way up. Be sure to get the top inside leaves (get as far as humanly possible).

Drizzle extra virgin olive oil over the top and sides of the artichoke. This will keep it moist while it's steaming and will help bind the stuffing.

Places a couple of thin slices of lemon on top for extra flavor. Use a pot with a tight fitting lid that is large enough to hold the artichoke. Pour about 1-inch of water in the bottom of the pot. Using aluminum foil, fashion a bowl and set the artichoke in the foil bowl and place in pot with water. Steam over medium heat for about an hour, checking the pot occasionally making sure there is still water in the post. Add more water as necessary. Make sure water level stays below the bottom leaves. Artichokes are done when leaves easily pull from the artichoke.

Isn't that gorgeous? Now some of you, are probably wondering how to eat these. Start at the bottom and work your way up. Pull a leaf, take the end that was closest to the core and hold it between your thumb and index finger. Put the leaf in your mouth, letting the index finger holding the other end gently brush against your upper front teeth. Gently close your teeth and scrape the stuffing off the leaf and repeat several times.

Mmmmmmm man this smells so good!

Roasted Chops-n-Taters

We've roasted garlic, we've roasted peppers, now it's time to roast some meat...pork that is!

Roasted Chops-N-Taters -

Preheat oven to 375 degrees

Heat 2 tablespoons of extra virgin olive oil in a large oven safe skillet, over medium-high heat.

Season 4 bone-in center but pork chops with Pork Seasoning and a healthy pinch of cayenne pepper.

Place chops in the skillet and cook for 3 minutes on each side. Place the skillet in the oven for 10 minutes and serve over pan sauteed potatoes below:

Heat 2 tablespoons of extra virgin olive oil in a large pan or pot. Cook three slices of diced smokey bacon until fat is rendered. Remove all but 2 tablespoons of fat from pan.

Add 1/2 cup chicken broth,

1/3 cup sherry

(Optional - one handful of sliced baby bella mushrooms)

2 scallions, sliced and 4 russett potatoes, thinly sliced. Season with salt and pepper.

Cook until fork tender.

See how quick and easy that was? Now you have time to take a nice evening stroll, practice your yoga or run to the store for some Ben and Jerry's! Go forth and cook!

Turkey Meatloaf

This manly meatloaf is heavenly too! Men will be dreaming of DeWalt power tools, remote controls, football, etc. One secret about this meatloaf, we don't advertise it's turkey to the homegirlz; they didn't notice.


Turkey Meatloaf -

Preheat oven to 350 degrees F.

In a medium pan, over medium-low heat, saute 1 medium chopped vidalia onion (or yellow onion) in 2 tablespoons extra virgin olive oil. Season with salt, pepper, and 1/2 teaspoon dried thyme leaves until translucent, but not browned, about 15 minutes.

Stir in 1/3 cup of Worcestershire sauce.

3/4 chicken stock.

1-1/2 teaspoons tomato paste and mix well.

Remove from heat and allow to cool.

Combine 2 lbs. ground turkey breast, 1-1/2 cups Italian bread crumbs, 2 large eggs, and onion mixture in a large bowl. If mixture seems too moist, add a litle more bread crumbs. Mix well and shape into a rectangular loaf on an sheet pan (with at least 1 inch sides) sprayed with nonstick cooking spray.

Spread 3/4 cup of ketchup evenly on top. Bake for 1-1/4 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through.

Serve hot, at room temperature, or cold in a sandwich. Go and cook this and let me know how it turns out!