And the Winner Is...............

When looking around our house, I didn't realize how many of these things we had.  This is a manget on the door from our garage into the house.  You don't care about that do you?

The Saints won and to say the least, I couldn't be happier.

April from Abby Sweets won the cookbook1  Congratulations April.  April was one of the first people to ever comment on my blog and she lives in my hometown!  We'll have to meet for lunch so I can give the cookbook to you in person!

I am in NYC and rushing to get ready for dinner.  I'll try and keep the blog updated.  You aren't going to believe what we're doing tomorrow!  Stay tuned!

Who Dat!  Believe Dat!

It's Super Bowl Time - Time for A Giveaway!!!!

A few of you know how that I am looking forward to the Superbowl....ok I'm totally crunked, making everyone crazy, saying,  "Who Dat Baby!" to everyone that comes in contact me.  It's been a crazy week, good crazy!

I am very honored that Jane Doiron of Make-Ahead Meals for Busy Moms sent a copy of new first cookbook to me!

Look at the cover, isn't the picture gorgeous? 

Guess what?  I'm giving this away!

Spread the joy, I can't keep this to myself.

Let me tease you with a snapshot of a couple of recipes from Jane's book.  I poured over this book from cover to cover.  I wanted to cook something from this book so bad this week, but my husband's scheduled changed, life happened and I really haven't cooked this week.

Check out some these family pleasing recipes.  They mainly use basic pantry ingredients.

A lot of the prep work can be done the day before.  When you come home from work or come home after running around with your children, wa-la a wonderful, tasty and healthy dinner is on the table.

The drawing will be Sunday night, February 7th by Random Number Generator.  Enter by leaving a comment on this post I can only ship in the US).  Get an extra chance if you're a follower or become a follower.  Get another chance by Tweeting about the giveway (let me know you're tweeting).  The winner will be announced Monday, February 8th before I leave for NYC.

Drool......

Who Dat Baby!

Get Crunked Chicken Legs

While on the never ending quest of coming up with another chicken recipe, I got crunked.  It's a LONG story, but go to Youtube and search New Orleans Saints Crunk and you'll feel the love I'm feeling.  Well, I don’t know about the whole “love” business, but I do know that that this recipe has made the "rotation" at our house.

I have picky eaters and lately a house full of their firends.  Who knew girls had such appetities! I have to cook food that's quick, easy and handy for them to pick up and eat on the go.  A sure hit is always chicken legs!  The blend of seasongs really compliments the true flavor of the chicken.  Besides, when you're feeding a full house of teenagers, large packs of chicken legs are always kind to your wallet.

Oh! Don't forget, they’re totally delicious!

Wash 12 chicken legs and pat dry with a paper towel. In a small bowl, crush together 2 cloves of minced garlic, 4 teaspoons dried rosemary, Kosher salt and a splash of olive oil. Pour this mixture into a shallow dish  and mix together with 3 cups of panko crumbs.  Re-season with salt and pepper to taste.

In another shallow dish, whisk together 2 eggs, 1-1/2 cups of milk and salt and pepper to taste.  In a third shallow dish add 1-1/2 cups of flour seasoned with salt and pepper.  (I added in a little cayenne too.)

One at a time, dredge the chicken legs through the flour, then the egg wash, then the seasoned panko crumbs.  Place the coated chicken legs on a tray lined with parchment paper.  Refrigerate the chicken for 30 minutes.  Preheat oven to 400 degrees.

Place chicken on a foil lined baking sheet (spray foil with non-stick cooking spray).  Drizzle olive oil over the chicken and place in a 400 degree oven and bake for 40 to 45 minutes.

 

Crunky or crunchy...they won't last long!

Black and Gold Chili

For the past several weeks my husband, A.J., has been talking about making chili. It's all been talk.  Friday with the snowy/icy weather on the way, I was in the mood to make a batch of chili.  While I was at the grocery store with all of the other crazy people scooping up bread and milk, I was scooping up ingredients to make chili.

First off, let me tell you I am a little bit imtimidated about posting this recipe.  There is a championship chili maker that I hold in high esteem that reads and comments on this blog.  Enough said.

I adapted this Emeril Lagasse recipe a bit but was very captivated by it because it had some out of the ordinary ingredients like cinnamon, chocolate, brown sugar and beer and I was very curious about the taste combination.  We both loved the taste of the chili.  It has the right about of heat, a wonderful texture and the chili doesn't have the strong cumin taste that I loathe.

Preheat a Dutch oven over medium-high heat.  Add in 2 lbs. of lean ground beef.  We used 1 lb. ground chuck and 1 lb. ground sirloin.  Brown the beef and drain off any excess fat.

Add 2 chopped yellow onions, 1 teaspoon salt, 1 teaspoon black pepper, 2 bay leafs, 2 tablespoons chili powder, 1/2 tablespoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon cayenne, 1/2 teaspoon ground cinnamon, 1/8 teaspoon crushed red pepper flakes.  Thoroughly combine and cook until the onions begin to turn soft, about 10 minutes.

Add two tablespoons minced garlic and cook for 2 more minutes.

Then add in three 12 ounces bottles of dark beer.  

Once the foaming from the beer subsides, add in 18 ounces of crushed tomatoes.

and 1 heaping tablespoon of tomato paste.  Stir to completely blend.

Add on 1/2 ounce of unsweetened chocolate and stir.

Add in 1 tablespoon brown sugar.

Allow to come to a boil then lower heat and let simmer for 1 hour, stirring occassionally.

Then add in three 15 ounce cans of rinsed and drained red kidney beans.  Adjust seasonings and allow to simmer for 90 more minutes.

Serve garnished with shredded cheddar and Monterey Jack cheeses, sliced green onions and chopped cilantro.

Keep warm and Geaux Saints!

Saints-Sational Turkey Curry

I'm still exploring and discovering the joys of curry and found this comforting recipe in River Roads Recipes II.  It covers all the bases.  First, sauteing the vegetables and making a delicious brown roux, using curry powder which I adore, and serving this over rice which makes my husband a happy man at mealtime.

One other thing, this works great with chicken too!

Heat a large, heavy pot over medium-high heat and saute 1 medium onion chopped and 1/2 green bell pepper chopped in 4 tablespoons of vegetable oil.  You need this much oil to make the roux.

Stir in 3 tablespoons of lour and cook for about five minutes, stirring continuously. 

Blend in 1 cup of chicken broth and 1 cup of sliced mushrooms. 

Simmer for about 15 to 20 minutes.

In a large bowl, mix together 3 cups of cooked turkey - cubed, 1 tart appled, peeled, cored and diced, one 5 oz. can of sliced water chestnuts - drained, 3 tablespoons of chopped pimento, 1 tablespoon chopped parsley, salt and pepper to taste.  Reserve.

Add in 2-1/2 teaspoons (more if it suits your taste) curry powder.  Taste and adjust seasonings is needed.  Lower heat to lowest setting.

Add the turkey mixture slowly to the gravy.  Cover and allow to simmer for 10 to 15 minutes.

While the pot is simmering toast some shredded coconut, slice some scallions and get out some salty peanuts.

Serve over saffron rice and garnish with toasted coconut, peanuts and sliced scallions.

Geaux Saints!

Easy Brees-y Pasta

Today's offering is a combination of fantastic simple flavors.  This pasta dish is more of a method more than it's a recipe.  It has base ingredients or base sauce and you can pick and choose which "extras" to add to suit your taste.  Talk about a a keeper! 

Also Easy Brees-y Pasta is a tasty side for your Super Bowl Party; believe me people will come back for more!

Preheat over medium-low heat a large high sided skillet or pot and saute 4 cloves of thinly sliced garlic for about one minute.

Add 2 pints of cherry tomatoes and drizzle about 2 tablespoons of olive oil over the tomatoes and season with kosher salt and black pepper. Leave the temperature on medium-low and slowly roast the tomatoes and garlic for about 40 to 45 minutes. 

You will see juices coming from the tomatoes into the pan.

While the tomatoes are roasting, heat another large pot over med-high heat and add in 2 tablespoons of olive oil.  Once the oil is heated, add 1 lb. of sweet Italian sausage to the pot and brown.  Once the sausage has browned, remove from pot, drain and reserve.

To the same pot, add 1 more tablespoon of olive oil and three baby zucchinis, peeled and sliced and 4 ounces of sliced cremini mushrooms.  Saute until the zucchini pieces start to brown around the edges and the mushroom slices are golden brown.  This should take about 5 minutes.

Heat the water to boil 1 lb. of your favorite short pasta.

Add the sausage back to the pan and lower heat to simmer.

Once the tomatoes are roasted, put about a half dozen tomatoes on the side and reserve for later.

Pour the remaining tomatoes and garlic into a heat safe container and use an immersion blender to puree. 

Pour the "sauce" back into the pot it came from.  Season the sauce with a teaspoon of sugar.

 Add the sausage and veggies to the pan with the sauce. 

Add in 1/2 cup of chicken stock or broth to thin out the sauce a bit.  Season with salt and pepper to taste.  Heat through to a low simmer.

Toss the cooked and drained pasta into the pot and thoroughly combine with the meat and vaggies.

Garnish with the reserved tomatoes, basil and Parmesan.