Tuesday, May 31, 2011

Kicking It Creole Style!

Good evening fellow bloggers! Welcome to another fiery and exciting edition of Everyday Meals. I'm your host and fellow foodie, Mandie. Tonight, I thought, what better way to kick off an early Summer than with a kick in the mouth caused by some spicy peppers? We're kicking it Creole-style tonight folks. As you all should know, but if not, Creole is a style of cooking that comes from Louisiana. It is a combination of Southern, French, Spanish, Italian, Greek, Portuguese, Asian Indian, African, and Native American cuisine. So many styles combined into one! With this little bit of knowledge, let's wonder into the vast exspanses of cooking!

Grilled Creole Pork and Peppers

You will need:

  • 4 banana peppers or 2 Anaheim chilies 
  • 2 tablespoons tomato paste 
  • 2 tablespoons water 
  • 2 teaspoons red wine vinegar 
  • 1/2 teaspoon reduced-sodium Worcestershire sauce 
  • 1/2 teaspoon Creole mustard
  • 1/2 teaspoon fresh or 1/8 teaspoon dried thyme leaves 
  • 1 butterflied pork chop or boneless loin chop, 3/4 inch thick (1/2 pound) 
  • 1 teaspoon ground Cajun seasoning blend for pork

Ready? Great!

  1. Heat the grill on low to moderate heat. 
  2. Spray the rack with nonstick cooking spray. 
  3. Place the peppers on the grill. 
  4. Grill the peppers 4 to 5 inches from the heat for about 4 minutes, turning several times, until skin is blistered and charred. 
  5. Place the peppers in a paper bag. 
  6. Close tightly and let stand for 15 minutes.
  7. Mix the tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme, then set aside. 
  8. Remove the peppers from the bag. 
  9. Peel off the skin and discard. 
  10. Keep the peppers warm.
  11. Trim the excess fat from the pork chops. 
  12. Slash the outer edge of the fat on pork 1/4 inch deep to prevent curling. 
  13. Rub both sides of the pork with the Cajun seasoning blend. 
  14. Place the pork on rack and grill the pork 4 to 5 inches from heat for 4 minutes or until seasoning browns, then brush with tomato sauce. 
  15. Grill for 1 minute and turn. 
  16. Grill 3 minutes longer then brush with sauce. 
  17. Grill 1 to 2 minutes more. 
  18. Heat the remaining sauce to boiling and serve over pork and peppers.

Well folks, enjoy your dinner and I will see you all tomorrow for another wonderful edition of Everyday Meals. Good night!

Sunday, May 29, 2011

Memorial Day Madness

Good evening fellow bloggers! Welcome to another edition of EMEF. As you have all noticed, I dissappeared for a few days. You can rightfully blame that on a blown tranformer in my apartment complex. It left everyone in the dark for what seemed like forever. Well, lucky for you all, I am back with some amazing recipes for you all to try out. I hope you are ready to do some cooking! If so, grab that shopping list and let's meet back by the grill. See you soon!

Beef Fajita Pie

You will need:

  • 1/2 pound stir-fry beef strips
  • 1 pound frozen pepper stir-fry, thawed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons taco seasoning mix
  • 1 pizza crust
  • 1/2 cup lime-garlic salsa
  • 2 cups shredded Mexican blend cheese
  • Sour cream, for serving
  • Refrigerated guacamole, for serving
  • Fresh cilantro, for garnish

  1. Set up your grill for direct cooking over medium heat. 
  2. Oil the grate when ready to start cooking.
  3. In a bowl, combine the beef strips, pepper stir-fry, oil and taco seasoning. 
  4. Grill the beef and pepper strips on hot oiled grill about 5 minutes.
  5. Remove the pizza crust from its package and place it on the grill. 
  6. Top with salsa, cheese, beef and pepper strips.
  7. Turn the heat down to medium and cook pizza covered for 8 to 10 minutes or until the cheese has melted and starts to bubble.
  8. Serve hot garnished with sour cream, guacamole, and cilantro.

Grilled Caribbean Pork Burgers

You will need:

  • 1 pound lean ground pork 
  • 1 tablespoon grated lime peel 
  • 1 teaspoon dried thyme leaves 
  • 1/2 teaspoon ground allspice 
  • 1/2 teaspoon crushed red pepper 
  • 1/4 teaspoon salt 
  • 1 medium red onion, cut into 1-inch slices 
  • 8 slices French bread, 1 inch thick 
  • 1 tablespoon olive or vegetable oil

  1. Brush the grill rack with vegetable oil. 
  2. Heat coals or gas grill for direct heat.
  3. Mix all the ingredients except onion, bread and oil. 
  4. Shape the mixture into 4 patties, about 3/4 inch thick.
  5. Cover and grill patties 4 to 5 inches from medium heat for 15 to 18 minutes, turning once, until no longer pink in center. 
  6. Add the onion slices to grill for last 8 to 10 minutes of grilling, turning once, until golden brown. 
  7. Brush both sides of the bread slices with oil. 
  8. Add the bread to the grill for last 2 to 3 minutes of grilling, turning once, until golden brown. 
  9. Serve burgers and onion between bread slices.
  10. Enjoy!

 Pictured Above: Caribbean Pork Burgers
Pictured Above: Beef Fajita Pie

Voila! You have a couple of meals that are completely worthy of Memorial Day. Enjoy the extra long holiday and I will see you all soon! Good night!

Friday, May 27, 2011

Duck, Duck, Goose!

Hey fellow bloggers. I'm back from my mini-departure with a brand new recipe. Once again, it is something that we haven't tried yet. I plan on making sure that there are no repeat recipes. After all, I did promise you back in the day 365 meals... I don't plan on stoppng there though! But as for tonight, we are serving up a nice dish of duck breast! Yummy! Now, let's grab what we need and we will meet back in the kitchen. Break!

Duck Breast with Citrus Port Sherry Sauce

You will need:

  • 4 boneless duck breasts
  • Kosher salt and freshly ground black pepper
  • 1 large or 2 small shallots, minced
  • 1/4 cup ruby port wine
  • 1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest 
  • 1/2 cup pitted frozen black cherries, thawed and roughly chopped

Still with me? Good.

  1. Preheat the oven to 400 degrees.
  2. Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). 
  3. Season both sides of each duck breast with salt and pepper. 
  4. In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. 
  5. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes. 
  6. Place the seared duck breasts in a baking dish skin side up, and put them in oven. Bake for 12 minutes. 
  7. Remove the duck breasts from the oven and allow them to rest for 5 minutes.
  8. Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat. 
  9. Add the shallots and saute until translucent. 
  10. Pour in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan. 
  11. Add the orange zest and chopped cherries and bring to a boil. 
  12. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook.
  13. Slice the breasts into 1/4 inch slices on a diagonal. 
  14. Pour the cherry port sauce over the top and enjoy!

Voila! A delicious main dish with major romantic, or otherwise, potential. Enjoy it and I will be back as soon as I can. Good night everyone!

Wednesday, May 25, 2011

Mmm, Mmm, Mmm! Finger Licking Good!

Ello, ello fellow bloggers! Due to the weather and tornados here in the South, I was unable to access blogger last night. I come to you with an amazing recipe however. It's a perfect indoor-outdoor combination of cooking and will surely blow your taste buds away! Grab your aprons and let's get cooking!

Balsamic Ribs

You will need:

  • 8 cloves garlic
  • 2 tablespoons finely chopped fresh rosemary
  • 1/4 cup plus 2 tablespoons packed dark brown sugar (divided)
  • 1/2 cup plus 2 tablespoons balsamic vinegar (divided)
  • 1 teaspoon cayenne pepper
  • 4 racks baby back pork ribs
  • 1 and 1/2 cups water (divided)

  1. Add the rosemary, 2 tablespoons of the brown sugar, 2 tablespoons balsamic vinegar and the cayenne to a small mixing bowl.
  2. Mince the garlic, add 1 teaspoon of salt to it and mash with the side of a chef's knife.
  3. Add it to the marinade, along with a 1/2 tablespoon of kosher salt and 1/2 teaspoon pepper and mix all the ingredients together.
  4. Rub evenly over the ribs, then transfer to a storage container.
  5. Marinate, chilled, for 8 to 24 hours.
  6. Preheat the oven to 425 degrees.
  7. Arrange the ribs in a large roasting pan and pour a 1/2 cup water into the bottom. Cover tightly with foil and roast the ribs until the meat is very tender, about 1 and 3/4 hours.
  8. Remove from the oven and transfer the ribs to a platter.
  9. Add 1 cup of water to the pan and using a wooden spoon, scrape up all the brown bits.
  10. Strain the liquid into a measuring cup, or gravy separator and skim off the fat. Transfer to a skillet then add a 1/2 cup balsamic vinegar and 1/4 cup brown sugar.
  11. Bring the mixture to a boil and simmer gently until reduced to about 1 cup, about 15 minutes.
  12. Heat the grill.
  13. Brush some glaze over both sides of the ribs and grill, turning occasionally, until the ribs are hot and grill marks appear, about 6 minutes.
  14. Brush the ribs with some more glaze.
  15. Serve!

I hope you all enjoy some Summer cooking. Stay safe due to the storms and I will see you all soon! Good night!

Tuesday, May 24, 2011

Aye Aye Aye! Burritos!

Good evening bloggers! As we all know, Summer is approaching quickly and kids are getting out of school. For all of you busy parents, this poses a problem of being busy and having to make home-cooked meals. We are looking for a simple escape from monotonous, boring, and long recipes. That is where this simple and easy meal comes in handy. We all know that children love burritos. They love anything that doesn't require utensils (unless they are fun, like chop sticks). So, with that in mind, let's get into the kitchen and make some burritos!

Chicken and Bean Burritos

You will need:

  • 1/2 cup brown rice
  • 2 cloves garlic; 1 smashed, 1 minced
  • Kosher salt and freshly ground pepper
  • 1/2 pound (about 2 cups) frozen diced butternut squash, thawed
  • 1 cup shredded rotisserie chicken, skin removed
  • 1 (15 ounces) can black beans
  • 1 cup grape tomatoes
  • 1/2 cup fresh cilantro
  • 1/4 cup pickled jalapeno peppers, plus 2 tablespoons pickling liquid
  • 4 whole wheat tortillas, warmed
  • 1/2 cup shredded cheddar cheese
  • 1 avocado, sliced
  • Plain low-fat yogurt or sour cream, for serving (optional)

  1. Heat a medium skillet over high heat.
  2. Add the rice and smashed garlic and cook, stirring, until fragrant, for 2 to 3 minutes.
  3. Add 1 cup water, season with salt and pepper and bring to a boil.
  4. Add the squash and reduce the heat to low, then cover and simmer, undisturbed, for about 25 minutes.
  5. Sprinkle the chicken over the rice mixture, cover and remove from the heat.
  6. Meanwhile, to make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos.
  7. Toss with the pickling liquid and minced garlic in a bowl.
  8. Season with salt and pepper.
  9. Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese.
  10. Fold in the sides and roll up.
  11. Slice in half and serve with avocado, the remaining bean salsa and yogurt, if desired.

Well, not much is needed to be said after that recipe. I will see you all soon. Good night!

Sunday, May 22, 2011

Crock Pot Madness!

Good evening fellow bloggers! Tonight, we are going to be taking it slow. By slow, I mean we are pulling out the crock pot. I'm sure over half of you just jumped for joy at the idea of not having to stand at the hot oven. I know I did! As for my departure, I have been in the middle of getting ready to move. With in the next couple of weeks, I may be absent from EMEF due to moving and getting our cable and internet back on, however, when I come back, I promise to have recipes-galore for you all. So, let's grab those crock pots and I will meet you in the kitchen!

Bacon and Tater Tots

You will need:

  • 1 pound package frozen tater tot potatoes
  • 1/2 pound diced Canadian bacon
  • 2 onions, chopped
  • 1 and 1/2 cups shredded Cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 6 eggs
  • 1/2 cup whole milk
  • 2 tablespoons flour
  • salt and pepper to taste

  1. In a 4 to 5 quart crockpot, layer these ingredients in order: one third of the tater tots, bacon, onions, and cheeses.
  2. Repeat the layers two more times, ending with the cheeses.
  3. In a medium mixing bowl, combine the eggs, milk, and flour and beat with a whisk or egg beater until combined.
  4. Season with salt and pepper to taste.
  5. Pour the mixture over the layers in the crockpot.
  6. Cover the crockpot and cook on low for 6 to 8 hours.
  7. Serve!

Now, onto our next recipe...

Ravioli Casserole

You will need:

  • 1 package (10 ounces) frozen chopped spinach
  • 1 package (8 ounces) twisty noodles
  • 1 pound ground beef
  • 1/2 pound milk Italian sausage
  • 1 onion, finely chopped
  • 2 tablespoons oil
  • 2 cans (8 ounces) tomato sauce
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1/2 cup Parmesan cheese
  • 1 cup shredded Monterrey jack cheese
  • 3 green onions, chopped

  1. Defrost the spinach and squeeze dry.
  2. Cook the noodles in boiling, salted water until tender, then drain.
  3. Brown both meats and onion in oil until crumbly.
  4. Add tomato sauce, salt and oregano.
  5. Cover and simmer for 30 minutes, then mix in the spinach.
  6. Turn the crock pot on high after buttering bottom and sides.
  7. Spoon half of the noodles into the buttered crock pot.
  8. Top with half of the meat mixture and half of the Parmesan cheese.
  9. Cover with layers of the remaining noodles, meat and Parmesan cheese.
  10. Sprinkle with Monterrey Jack cheese and green onions.
  11. Cook on high for one hour.
  12. Serve!

 Pictured Above: Ham and Tater Tots
Pictured Above: Ravioli Casserole

Voila! There are two easy meals that are sure to please your entire family. Both will make your home smell delicious for hours! That's all for tonight, but I will be back tomorrow. Good night!

Friday, May 20, 2011

So a Lobster and a Crab Walk Into a Bar...

Good morning bloggers! I welcome you to an early morning edition of Everyday Meals. I've decided to do an early morning entry because I have been up *all night and needed something to do. I'm not actually a morning person, therefore, we are not going to be making a breakfast item. I would like to substitute breakfast with something I do like. Pot pie to be exact. I'm not talking Marie Calendar's or anything. I'm talking crab meat and lobster. Something out of the ordinary and into your kitchens! If you are ready, let's get started!

Lobster and Crab Pot Pie

You will need:

  • 1 pound frozen puff pastry, thawed
  • 1 egg, beaten
  • 1/4 cup grapeseed oil
  • 1 cup diced white onion
  • 1 pound lobster meat, diced
  • 1 cup small diced carrots
  • 1 cup small diced celery
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 3 cups milk
  • 1 pound jumbo lump crabmeat, cleaned, cartilage removed
  • 1/2 cup frozen English peas, thawed
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped chives, for garnish

Are you still with me? Excellent.

  1. Preheat the oven to 350 degrees F.
  2. Roll out the puff pastry on a floured surface, to about 1/2-inch thickness.
  3. Using a round pastry cutter or cookie cutter, about 3 inches in diameter, cut out 6 round disks.
  4. Brush each disk with the beaten egg, coating the pastry well.
  5. Arrange on a greased baking sheet and bake until the pastry rises and is golden brown, about 15 to 20 minutes.
  6. When baked, remove from oven and allow to cool.
  7. Add the grapeseed oil to a large heavy-bottomed saucepan over medium heat.
  8. Add the onions and saute until soft and translucent (not caramelized), then add the lobster.
  9. Saute until the lobster is cooked, about 5 to 8 minutes.
  10. At this point, add the carrots and celery and saute a few more minutes until the vegetables are tender.
  11. Stir in the flour and cook for about 5 minutes; this is the beginning of the roux. Slowly begin adding the chicken stock, stirring continuously, until the mixture thickens.
  12. Add the milk, slowly and stir until incorporated to the desired thickness.
  13. Reduce the heat to a simmer and continue to cook for a further 10 to 12 minutes. Just before serving add the crabmeat and the peas and adjust the seasoning with salt and pepper, to taste.
  14. To serve, spoon into small bowls, sprinkle with chopped chives and top with a puff pastry disk.

I hope you all have a wonderful morning, afternoon, and evening. Enjoy the pot pies and remember, you all did an excellent job! If crab and lobster is not your thing, feel free to try and substitute with other meats that you can pan fry on your stove top. See you all tomorrow!

*All night meaning 8:30 p.m. to 7 a.m. currently

Thursday, May 19, 2011

Eh Mambo! Mambo Italiano!

Good evening fellow bloggers. On account of a slow internet connection, I come to you a tad bit later than expected. We should be able to brush this instance aside for a brand new recipe! I found this beauty hidden amongst a large field of dessert recipes, however, by the name and the look of this, is not dessert by any means. I'm not going to chatter a lot tonight on account of I'm hungry and my patience is a little thinner tonight. Let's grab our non-stick pans and get cooking!

Baked Rigatoni with Meatballs and Peppers

You will need:

  • Kosher salt
  • 1 pound rigatoni
  • 2 tablespoons extra-virigin olive oil, plus more for brushing
  • 4 cloves garlic, sliced
  • Pinch of red pepper flakes
  • 1 (28 ounce) can plum tomatoes
  • 1 (15 ounce) can plum tomatoes
  • 4 large sprigs basil
  • 3/4 pound pancetta, diced and browned
  • 1 cup meatballs, cooked and quartered
  • 1 cup sliced roasted red peppers
  • 1 cup chopped black or green pitted olives
  • 3 cups shredded mild provolone cheese
  • 1 cup freshly grated ricotta salata


  1. Preheat the oven to 450 degrees.
  2. Bring a large pot of salted water to a boil.
  3. Cook the rigatoni until very al dente, 2 to 3 minutes less than the label directs, then drain.
  4. Heat the olive oil in a large skillet over medium heat.
  5. Add the garlic and red pepper flakes and cook until the garlic is golden.
  6. Crush the plum tomatoes into the skillet with your hands and rinse out each can with 1/2 cup water and add the water to the skillet.
  7. Add the basil, then simmer, uncovered, until the sauce is thickened, about 15 minutes.
  8. Discard the basil and season the sauce with salt.
  9. Stir the pancetta into the sauce, then add the meatballs, roasted red peppers and olives.
  10. Brush a 4 quart baking dish with olive oil.
  11. Toss the cooked pasta with the sauce and half of each cheese, then spread it in the prepared baking dish.
  12. Sprinkle the remaining cheese over the pasta.
  13. Bake, uncovered, until browned, about 15 minutes.
  14. Let rest 15 minutes before serving.

Voila! You just made your family and yourself a wonderful Italian dish. I hope the smell has wafted through your home and attracted kids and family from the wood works! I'll see you all tomorrow. Good night!

Wednesday, May 18, 2011

A New Asian Recipe!

 Hey bloggers! It's no surprise that I am a fan of Asian cuisine, as well as Italian and Spanish cuisine. I try to incorporate such recipes in this blog as much as possible. We are doing exactly that today. We are taking an Asian classic, orange chicken, and making it from scratch in our kitchens! This is one of the best recipes I've ever seen and I am super excited about sharing it with you all today. So if you are ready, let's get in the kitchen and start cooking!

Orange Chicken

You will need:

For the Chicken
  •  2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
  •  1.5 cups all purpose flour
  •  1 eggs (beaten)
  •  1/4 teaspoon salt
  •  1/4 teaspoon pepper
  •  Oil (for frying)
 For the Orange Sauce
  •  1.5 cups water
  •  2 tablespoons orange juice
  •  1/4 cup lemon juice
  •  1/3 cup rice vinegar
  •  2.5 tablespoons soy sauce
  •  1 tablespoon orange zest (grated)
  •  1 cup packed brown sugar
  •  1/2 teaspoon ginger root (minced)
  •  1/2 teaspoon garlic (minced)
  •  2 tablespoons green onion (chopped)
  •  1/4 teaspoon red pepper flakes
  •  3 tablespoons cornstarch
  •  2 tablespoons water

  1. Combine the flour, salt, and pepper.
  2. Dip the chicken in the egg mixture and shake it in the flour mixture to coat.
  3. Deep fry the chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
  4. Meanwhile, in a large saucepan combine 1.5 cups water, lemon juice, orange juice, rice vinegar, and soy sauce.
  5. Blend well over medium heat for a few minutes.
  6. Stir in the brown sugar, orange zest, ginger garlic, and onion and bring to a boil.
  7. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly.
  8. Slowly stir the cornstarch mixture into sauce until it thickens.
  9. Pour the sauce over the breaded chicken, and if desired add red pepper flakes and garnish with green onions.
  10. Enjoy!

Ta da! You now have an excellent recipe to share with your friends and family. I hope you all enjoy this dish and I will see you all tomorrow! Good night!

Tuesday, May 17, 2011

A Special Little Fish Dish (Oh...and I'm a Poet and Didn't Know It)

Good evening my trusty and loyal readers! Today was a wonderful Spring day, however, in Texas, it's more like a Summer's day. These are the "seize the day" moments that make life special, and what better way to do that than with a recipe all about fish? I mean, who doesn't love fishing during the Summer? I'm certain that I do! This special recipe is called Halibut Veracruz. I'm anxious to get started, so let's meet in the kitchen and make some delicious food!

Halibut Veracruz

You will need:

  • 3 tablespoons vegetable oil
  • 1 cup thinly sliced yellow onion
  • 3 cloves garlic, thinly sliced
  • 2 cups diced tomato
  • 1 medium jalapeno, diced
  • 1 cup dry white wine
  • 2 tablespoons butter
  • 4 (8 ounce) halibut fillets
  • 1 teaspoon kosher salt
  • 1/2 cup Spanish olives, cut into thin rounds, plus 2 tablespoons olive juice from the can
  • 2 medium avocados, peeled and sliced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons freshly chopped cilantro leaves

  1. Preheat the oven to 350 degrees.
  2. Heat oil in a medium skillet over medium heat.
  3. Add the onion and garlic, and cook until lightly colored, about 3 minutes.
  4. Add the tomato, jalapeno and white wine.
  5. Cook until wine is reduced by 2/3, about 5 to 7 minutes.
  6. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt.
  7. When butter is melted, add halibut to the pan.
  8. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes.
  9. Remove sauce from heat when reduced and stir in olives and olive juice.
  10. To serve, divide sauce equally among 4 dinner plates.
  11. Place halibut (caramelized side up) in the center of each plate on top of the sauce.
  12. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.
  13. Serve and enjoy.

And you all have prepared a wonderful dinner dish! Way to go. You are really good at this! That's all for tonight, so, I'll see you tomorrow. Good night!

Monday, May 16, 2011

An Intersting Pizza Recipe, I Promise!

Good evening (very late evening for some) bloggers! I'm so sorry about being this late with a blog entry. Normally, I'm really great on time, but today was a busy day and a nap was in order. So, to kick start tonight's blog, I'm going to tell you all that we have 3 of America's favorite things on the menu tonight: chicken, pizza, and tacos. Yes, together. I know it sounds funny, but once you read the recipe, you will further understand that I'm not just spewing gibberish, but I have a really interesting recipe! So, let's grab some lemonade and head out to the grill. Meet you there!

Grilled Chicken Taco Pizzas

You will need:

For the Taco Seasoning:
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
For the Pizzas:
  • 1/4 cup canola oil, plus more for brushing
  • 1 pound skinless, boneless chicken breasts
  • 1 16-ounce tube pizza dough
  • All-purpose flour, for dusting
  • 1 cup shredded mozzarella
  • 1 cup shredded sharp cheddar


  1. Make the taco seasoning: Mix all of the ingredients with 1 tablespoon each salt and black pepper in a bowl.
  2. To prepare the pizza: Mix 2 tablespoons of the taco seasoning and the canola oil in a shallow bowl.
  3. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick.
  4. Add the chicken to the bowl, turning to coat, and marinate 30 minutes.
  5. Preheat a grill to medium high.
  6. Grill the chicken until cooked through, about 4 minutes per side.
  7. Let cool, then cut into bite-size pieces.
  8. Divide the dough into 3 pieces.
  9. Roll out each on a floured surface into an 8 inch round.
  10. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side and remove from the grill.
  11. Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken. Return the pizzas to the grill, and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste.
  12. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.

And voila! A delicious (and not disgusting) pizza recipe to share with friends this summer. I hope you all enjoy it and I will see you all tomorrow! Good night.

Sunday, May 15, 2011


Good evening fellow bloggers! I'm going to start out by stating that today has been a horrible day. Completely drab. When you think of horrible days, I'm sure you start thinking of how everything that could go wrong, did go wrong. That is my story today. So, to combat the stress of what today brought, I'm fighting back with fire. A little spice to kick away the harshness that the day brought. We are making a casserole today. It's chock full of 'kick in the mouth' flavor. It's sure to take your mind off of any troubles you may have as well! So, grab your skillet and let's go!

Firecracker Casserole

You will need:

  • 2 pounds ground beef
  • 1 onion, chopped
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 4 flour tortillas
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup shredded Cheddar cheese


  1. Preheat an oven to 350 degrees.
  2. Grease a 9x13 inch baking dish.
  3. Mean while, heat a large skillet over medium-high heat.
  4. Cook and stir the ground beef with the onion in the hot skillet until it's completely browned, 7 to 10 minutes and drain any excess fat.
  5. Stir the black beans, chili powder, cumin, and salt into the beef mixture.
  6. Cook and stir until hot, about 5 minutes.
  7. Pour the mixture into the prepared baking dish.
  8. Arrange the tortillas atop the beef mixture.
  9. Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl and spread over the tortillas.
  10. Top with the Cheddar cheese.
  11. Bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.
  12. Serve!

I hope you are ready to take that glass of milk and forget about your problems. I sure am! Enjoy this dish and I will see you all tomorrow. Good night!

Saturday, May 14, 2011

Soup! It's What's for Dinner!

Good evening fellow bloggers! I come bearing soup for you all today. I love soup, almost like I love pancakes. This is a recipe that my family has in our recipe books and I would like to share it with you. As I have previously stated before, we are Italian. We love our starchy food, including but not limited to: bread, pasta, olives, and so much more. This soup is a vegetarian dish, meaning it contains no meat, just vegetables. If you are all ready, let's get cooking!

Genoese Vegetable Soup
You will need:

  • 2 onions, sliced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 potatoes, diced
  • 3/4 cup green beans, cut into 1 inch lengths
  • 1 cup peas
  • 4.5 cups fresh spinach leaves, course stalks removed, shredded
  • 2 zucchinis, diced
  • 8 ounces plum tomatoes, peeled, seeded, and diced
  • 3 garlic cloves, sliced thinly
  • 4 tablespoons extra virgin olive oil
  • 8 cups vegetable or chicken stock
  • salt
  • pepper
  • 5 ounces of any soup pasta
  • Parmesan cheese, grated
  • green pesto sauce

Are you ready?

  1. Put the onions, carrots, celery, potatoes, beans, peas, spinach, zucchinis, tomatoes, and garlic in a large, heavy-bottom pan.
  2. Pour in the olive oil and stock and bring to a boil over medium-low heat.
  3. Reduce heat and let simmer gently for 1 and 1/2 hours.
  4. Season the soup to taste with salt and pepper and add the pasta.
  5. Cook for an additional 8 to 10 minutes, until the pasta is Al dente. The soup should be very thick at this point.
  6. Stir in half of the green pesto sauce and remove the pan from the heat.
  7. Let rest for 4 minutes.
  8. Taste and adjust the seasoning, adding more salt, pepper, and green pesto sauce if needed.
  9. Ladle into bowls and serve immediately.
  10. Top with Parmesan cheese and enjoy!

And there we go! We have a wonderful soup that will delight the stomach on any day. I hope you all enjoy it and thanks for sticking around to listen to my ramblings above. You all are the best! Good night!

Friday, May 13, 2011

A Little Italian Dish in Celebration!

Good evening fellow bloggers! Welcome to another edition of Everyday Meals. As you have all noticed, Blogger has been in read only mode for the past 2 or 3 days. A lot of posts were removed, but now everything is back in working order. I was a little worried this past week because I hadn't been able to post anything for you wonderful readers. But, I'm glad everything is back online. To celebrate this, we are having an Italian favorite. This dish screams "Italiano" and by goodness, I love it! So, grab your cooking utensils and let's meet back in the kitchen!

Chicken Parmigiana

You will need:

  • 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
  • 1/2 cup All-purpose Flour
  • Salt And Pepper, to taste
  • 1/2 cup Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Chopped
  • 4 cloves Garlic, Minced
  • 3/4 cup Wine (white Or Red Is Fine)
  • 3 cans (14.5 Oz.) Crushed Tomatoes
  • 2 Tablespoons Sugar
  • 1/4 cube Chopped Fresh Parsley
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 pound Thin Linguine

Ready? Excellent!

  1. Mix flour, salt, and pepper together on a large plate.
  2. Dredge flattened chicken breasts in flour mixture. Set aside.
  3. At this time, you can start a pot of water for your pasta.
  4. Cook linguine until al dente.
  5. Heat olive oil and butter together in a large skillet over medium heat.
  6. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
  7. Remove chicken breasts from the skillet and keep warm.
  8. Without cleaning skillet, add onions and garlic and gently stir for 2 minutes.
  9. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom.
  10. Allow wine to cook down until reduced by half, about 2 minutes.
  11. Pour in crushed tomatoes and stir to combine.
  12. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
  13. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
  14. Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan.
  15. Place lid on skillet and reduce heat to low.
  16. Allow to simmer until cheese is melted and chicken is thoroughly heated.
  17. Add more cheese to taste.
  18. Place cooked noodles on a plate and cover with sauce.
  19. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

I sure hope you all enjoy this dinner and thank you for sticking through the hassle. You all are the best! So, until tomorrow, I bid you good night. ^_^

Wednesday, May 11, 2011

Meen Varuval

Good evening fellow bloggers! I'm sorry about posting this so late. I had a delay with my laptop. My power cord decided it didn't like life and it passed on, so I was forced to go buy another one, however, it works and I'm back in action! Today, I wanted a little foreign culture in our diet, so I grabbed a recipe from Madras, India. It's called Meen Varuval. It's basically spicy, pan-fried fish steaks. So, let's grab that apron (please, make sure it's the one that states: kiss the cook) and let's go cook!

Meen Varuval

You will need:

  • 2.5 tablespoons ground coriander
  • 2.5 tablespoons cayenne
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • 6 tablespoons water
  • 5 to 6 teaspoons fresh lime or lemon juice
  • 4 swordfish steaks, 1/2 inch thick
  • Vegetable oil for frying
  • Lime or lemon wedges for garnish 
  • Naan bread
  • Jasmine rice


  1. Place the coriander, cayenne, turmeric, cumin, salt and lime juice on a large plate and stir to combine.
  2. Add about 6 tablespoons of water and stir to form a thick paste.
  3. Taste the mixture for a good balance of salty and sour, but it should be fairly salty at this stage.
  4. Rub both sides of the fish steaks with the paste and set aside to marinate for at least 15 minutes.
  5. Prepare the saffron rice and keep warm.
  6. Rub the bottom of a large, heavy frying pan (cast iron works great) with vegetable oil and place over medium-high heat.
  7. When the pan is hot, fry the steaks 2 at a time until nicely browned and just cooked through, 6 to 8 minutes per side, turning once.
  8. Transfer to a heatproof plate and keep warm in a low oven.
  9. Repeat with the remaining two filets, adding more oil if necessary.
  10. Garnish steaks with lime wedges.
  11. Serve with rice and naan!

And once again, you have masterfully cooked a wonderful dinner. Way to go everyone! I'll see you all tomorrow. Good night!

Tuesday, May 10, 2011

Let's Go Outside and Grill!

Good evening fellow bloggers! I welcome you to Everyday Meals. Tonight, we are taking a step outdoors to embrace the oncoming Summer. During the Summer, I love grilling, may it be burgers, hot dogs, Italian sausage, and so much more. The weather is nice (well, that's debatable in some Northern states) and birds are about. It's the best time to have a cook out! So, let's put on our tank tops, grab our cutting board, and head outside for this awesome dinner recipe Let's go!

Grilled Tri-Tip Steak with Molasses Chili Marinade

You will need:

  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 5 cloves garlic, peeled and smashed
  • 1 tablespoon peeled and chopped fresh ginger
  • 1 tablespoon chili powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds tri-tip steaks


  1. In a large glass bowl or container, whisk together brown sugar, molasses, soy sauce, rice vinegar, garlic, ginger, chili powder and freshly ground black pepper until the sugar is dissolved.
  2. Place tri-tip steaks in the marinade and turn until completely coated.
  3. Let marinate for about 1 hour, covered, turning the steak occasionally.
  4. Preheat grill to medium-high heat and brush with canola oil.
  5. Place the steaks on the grill (do not discard the marinade) and cook until desired texture, about 5 minutes per side, depending on the thickness of the steaks.
  6. Remove steak from the grill and let rest for 10 to 15 minutes before slicing.
  7. Transfer the marinade and any juices collected from the cooked steaks to a small saucepan.
  8. Bring to a low boil and let cook for about 10 minutes.
  9. Serve with the steak.

Now that everything is prepared, let's sit down with a nice glass of lemonade (or an ice cold beer) and enjoy this masterpiece that you have made. Kudos to you future griller! Good night!

Monday, May 9, 2011

A Chinese Favorite

Good evening fellow bloggers! As you have all noticed, I took a hiatus yesterday, out of respect for Mother's Day, but I'm back and I've got a hankering for Lo Mein! Lo mein are wheat flour noodles, however, we are substituting that with angel hair pasta today. Lo mein comes from Chinese cuisine and it usually contains vegetables, meat or some sort or sometimes even wontons. The usual meat ingredients range from shrimp, chicken, pork, or in our case, beef. The word "lo mein" comes from the Cantonese word "lou mihn" meaning "stirred noodles". That is exactly what we are doing today! We will be stirring up a noodle dish that any Chinese fan will love! Let's begin.

Beef, Broccoli & Shitake Mushroom Angel Hair Lo Mein

You will need:

  • 1/2 box of Angel Hair pasta
  • 3 tablespoons oil
  • 1 small onion, chopped
  • 3 cloves of garlic, chopped
  • 1 piece of steak, cut in thin strips
  • 1 big head of broccoli florets
  • 1/2 bag of shitake mushrooms, softened
  • 3 teaspoons soy sauce
  • 1 small block of beef bouillon
  • 2 teaspoons Worcestershire sauce

Ready? Great!

  1. Cook the angel hair pasta according to the box.
  2. Heat up oil in a sauté pan.
  3. Add the chopped onions and garlic to cook for 2 to 3 minutes.
  4. Add the sliced beef.
  5. Stir and cook until tender, about 3 to 4 minutes.
  6. Add 1 and 1/2 cup of water.
  7. Season with 3 teaspoons of soy sauce, 1 small block of beef bouillon, and 2 teaspoons of Worcestershire sauce. Let that boil for a bit.
  8. Add the chopped broccoli florets and softened shitake mushroom.
  9. Cover the pan to cook and soften the veggies. (Don’t overcook... you want the veggies a little crispy)
  10. Drain the water off of the pasta, then dump into the sauce and broccoli mixture.
  11. Stir everything around and cook for another 2 minutes.
  12. Serve!

Tada! Home-made chinese food! I hope you all enjoy it and I will see you all tomorrow. Good night everyone!

Saturday, May 7, 2011

A Special Mother's Day Blog

Good afternoon fellow bloggers! I wanted to do a special Mother's Day edition entry, obviously, to celebrate Mother's Day. Mom's are a special part of our world. They brought us into this world and love us no matter what. Celebrating one day is just plain silly. You should show mom just how special she is every day, be it a phone call or knocking on her door when you want to see her. I'm guilty of not showing my mom how special she is, but I need to start, immediately. Don't waste time fighting or ignoring each other. Remember, mom won't live forever. But make the best out of the time you have and remember, she IS special. That is what Mother's Day is all about: MOM. And that is what this blog entry is all about. I am including a full day's worth of meals, starting with breakfast and working your way through lunch and dinner. So, if you are ready, let's get this ball rolling!

Ham and Cheese Breakfast Quiche

You will need:

  • 2 (12 ounce) packages frozen hash brown potatoes
  • 1/3 cup butter, melted
  • 1 cup cooked diced ham
  • 1 cup shredded Monterey Jack cheese
  • 2 eggs
  • 1/2 cup heavy whipping cream

  1. Preheat oven to 425 degrees.
  2. Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl.
  3. Press this mixture into the bottom and sides of an un-greased 10 inch pie pan.
  4. Bake at 425 degrees for 25 minutes.
  5. Remove pan from oven and arrange the ham and cheese evenly over the potatoes.
  6. In a separate small bowl, beat together the eggs and the cream.
  7. Pour the eggs and cream over the ham and cheese.
  8. Return the pan to the oven and bake for 425 degrees for 30 minutes, or until the custard has completely set.
  9. Serve, and watch Mom's face glow!

Now onto Lunch!

Chicken Scampi

You will need:

  • 4 boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/3 cup butter
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon peel
  • 2 tablespoons chopped fresh parsley or basil

  1. Sprinkle the chicken with salt and pepper and cut into strips, then set aside.
  2. In a large skillet, melt butter over low heat.
  3. Add onion and garlic, then cook until tender, about 5 to 7 minutes.
  4. Add the chicken and increase your heat to medium.
  5. Cook and stir until chicken is cooked through, about 4 to 6 minutes.
  6. Stir in the lemon juice, lemon peel, and parsley and serve immediately over hot cooked rice or a rice pilaf.

Now onto a dinner fit for a queen!

Bacon-Wrapped Filet Mignon

You will need:

  • 4 filet mignons (about 1 and 1/2 to 2 inches thick)
  • 4 slices bacon
  • Wooden toothpicks
  • 4 tablespoons extra virgin olive oil
  • 4 cloves garlic, finely minced
  • Salt and pepper

  1. Wrap each filet in a strip of bacon.
  2. Fix bacon strips to filets with toothpicks.
  3. Lightly brush the top and bottom of each filet with olive oil.
  4. Rub 1/4 of garlic onto each filet.
  5. Salt and pepper to taste.
  6. Grill over medium high heat until bacon starts to crisp, approximately 5 to 7 minutes per side, for medium rare (or longer if you like it well done).
  7. Serve and finish off Mother's Day with a boom!

 Pictured Above: Chicken Scampy
 Pictured Above: Filet Mignon
 Pictured Above: Ham and Cheese Quiche

I hope you all have a magnificent Mother's Day. Cherish your mom and try your best to be good to her, I mean after all, you are in this world because of her. Good night everyone!

Friday, May 6, 2011

Steak Rolls? Really?

Hey bloggers, I don't have a whole heck of a lot to say today. It's just been one of "those" days. I mean, if it weren't for pure adoration for you all, my lazy butt would be in bed. Actually, I probably wouldn't be, but I would be off on other adventures. But anyway, we have ourselves something a tad bit different today. I'm not a steak lover by any means, but I'm sure a lot of you are. This one's for you guys! Here we go!

Pan Seared Steak Rolls

 You will need:

  • 8 ounces flank steak or 8 thin sliced sirloin
For the Marinade
  •  1 tablespoon soy sauce
  •  1 teaspoon vegetable oil
  •  freshly ground pepper
For the Sauce
  •  1 tablespoon oyster sauce
  •  1 tablespoon Chinese rice wine or dry sherry
  •  2 cloves garlic, thinly sliced
  •  1/4 cup canned chicken broth
For the Filling
  •  1 tablespoon vegetable oil
  •  1 teaspoon minced garlic
  •  1 teaspoon minced ginger
  •  1 carrot, cut into 2 inch matchsticks
  •  1/2 red bell pepper, cut into 2 inch strips
  •  2 ribs celery, sliced thin on diagonal
  •  1 tablespoon soy sauce
  •  1 teaspoon sesame oil
  •  12 chives, cut into 3 inches long
  •  4 ounces enoki mushrooms
  •  2 teaspoons vegetable oil
  •  2 teaspoons butter
  •  1/4 teaspoon sesame seeds


  1. Freeze the steak for 30 minutes until partially frozen.
  2. Slice steak against the grain, on the diagonal, into 8 equally thin pieces.
  3. Use a meat mallet to pound each piece of meat to 1/8 inch thick. If using thin sliced sirloin, skip this step.
  4. Combine marinade ingredients in a bowl and add the meat slices. Let stand for 15 minutes, or up to 2 hours.
  5. In a separate bowl, combine the sauce ingredients.
  6. To prepare the filling, heat a wok or skillet over high heat.
  7. When hot, add vegetable oil, swirling to coat the sides.
  8. Add garlic and ginger and fry for 20 seconds.
  9. Add carrot, bell pepper, celery and stir fry for 1 minute.
  10. Add soy sauce, sesame oil and stir.
  11. Transfer to a bowl and let cool.
  12. To make the beef rolls, lay beef slices out with short side facing you.
  13. Equally divide the chives, enoki mushrooms and vegetable mixture among the pieces of meat.
  14. Roll the beef up, over the filling and secure with a toothpick.
  15. Place a large skillet over medium-high heat.
  16. Add the vegetable oil and butter, swirling to coat bottom.
  17. When hot, add the beef rolls, seam side down, not touching and pan fry for 1 minute, then turn them over.
  18. Add sauce to the pan.
  19. Cover and simmer over medium heat until the beef is just cooked through, or 1 to 2 minutes.
  20. Remove the toothpick and sprinkle with sesame seeds to serve.

There you go! I think this would make a wonderful date night dinner, or just something for whenever. It's a great looking meal and I hope you all enjoy it! I'm coming back tomorrow with 3 exciting Mother's Day recipes including breakfast, lunch, and dinner! See you all then. Good night!

Thursday, May 5, 2011

Feliz Cinco de Mayo!

Hola amigos y amigas! Feliz Cinco de Mayo! I welcome you all to a wonderful installment of Everyday Meals. Today, as you can tell, is Cinco de Mayo (The 5th of May). Cinco de Mayo is celebrated in Mexico and the United States as a part of Mexican heritage and pride as a way to commemorate the freedom and democracy during the beginning of the American Civil War. As opposed to what everyone thinks, Cinco de Mayo is NOT Mexico's Independence Day. That is actually in September. September 16th, to be exact. Any who, to celebrate today, I've gathered an excellent burrito recipe for you and your family to enjoy. Let's get started!

Beef and Chipotle Burritos

You will need:

  • 1 and 1/2 pounds  boneless beef round steak, cut 3/4 inch thick
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/3 cup chopped onion
  • 1 to 2 canned chipotle peppers in adobo sauce, chopped
  • 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon ground cumin
  • 1 clove garlic, minced
  • 6 tortillas, warmed
  • 3/4 cup shredded sharp cheddar cheese
  • Pico de Gallo Salsa
  • Shredded jicama or radishes (optional)
  • Dairy sour cream (optional)

Are you ready?

  1. Trim the fat from the meat.
  2. Cut the meat into 6 pieces.
  3. In a 3 and a half or 4 quart slow cooker place the meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
  4. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  5. Remove the meat from cooker.
  6. Using 2 forks, pull the meat apart into shreds.
  7. Place the meat in a large bowl.
  8. Stir in enough cooking liquid to reach desired consistency.
  9. Divide the meat among warm tortillas, spooning it just below the centers.
  10. Top with cheese, Pico de Gallo Salsa, and, if desired, jicama and sour cream.
  11. Roll up tortillas.
  12. Serve!

Voila! You have burritos! Enjoy today and I will see you all tomorrow for another entry. Good night!

Wednesday, May 4, 2011

A Random Combination of Meals

Good evening bloggers. I come asking for your forgiveness for my absence. I have a few reasons why I have not posted lately. For starters, on Monday, my internet decided that it hated me... I could not log into blogger, nor could I even access the page. On Tuesday, a dear friend from Houston came to visit me for the first time in 8 years. We attended an amazing concert that ran extremely late. If you have not heard of The Submarines or Pepper Rabbit, I suggest googling them and trying to find them on youtube. They are amazing. Anyway, my internet is back and I come baring 3 new recipes to make up for my missing days. Once again, I am very, very sorry and I hope that I didn't lose any readers. You guys are amazing for sticking with me, so with that being said... Let's get started!

Potato-Crusted Chicken Casserole

You will need:

  • 1 large potato, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

  • 1 and 1/2 pounds chicken tenderloins, cut into 1/2 inch cubes
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 and 1/2 cups milk
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons shredded cheddar cheese
  • 2 cups frozen peas and carrots
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • Dash of rubbed sage

  • 1 cup soft bread crumbs
  • 1 tablespoon butter, melted
  • 1/2 teaspoon garlic powder

Ready? Excellent!

  1. In a large bowl, toss the potato slices with oil, salt and pepper.
  2. Arrange slices onto the bottom and sides of an 11 x 7 inch baking dish coated with cooking spray.
  3. Bake at 400 degrees for 20 to 25 minutes or until potatoes are tender.
  4. Reduce heat to 350 degrees.
  5. Meanwhile, for the filling, in a large skillet over medium heat, cook the chicken in oil until no longer pink.
  6. Remove from skillet.
  7. In the same skillet, saute the onion in butter.
  8. Stir in flour until blended and gradually add milk.
  9. Bring to a boil; cook and stir for 2 minutes or until thickened.
  10. Reduce heat and stir in cheeses until melted.
  11. Next, stir in the vegetables, seasonings and chicken.
  12. Spoon into potato crust.
  13. Combine topping ingredients; sprinkling it over the chicken mixture.
  14. Bake, uncovered, for 40 to 45 minutes or until bubbly and topping is golden brown.
  15. Serve.

Are you ready for our next recipe?

Fresh Tomato Pasta Toss

You will need:

  • 3 pounds ripe fresh tomatoes
  • 1 package (16 ounces) uncooked penne pasta
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 2 teaspoons minced fresh oregano
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon pepper
  • 1/4 cup heavy whipping cream
  • 1/4 cup shredded Parmesan cheese

  1. To remove peels from tomatoes, fill a large saucepan with water and bring to a boil.
  2. Place tomatoes, one at a time, in boiling water for 30 seconds.
  3. Immediately plunge in ice water.
  4. Peel skins with a sharp paring knife and discard.
  5. Chop pulp and set aside.
  6. Cook pasta according to package directions.
  7. In a large skillet, cook garlic in oil over medium heat for 1 minute or until tender.
  8. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp.
  9. Bring to a boil and reduce heat.
  10. Add cream and heat through.
  11. Drain the pasta and transfer to a serving bowl.
  12. Pour the tomato sauce over pasta and toss to coat.
  13. Sprinkle with cheese.
  14. Serve.

And our last recipe is... Drumroll, please?

Sausage Broccoli Manicotti

You will need:

  • 8 ounces manicotti shells
  • 16 ounces cottage cheese
  • 3 cups frozen chopped broccoli, thawed and well drained
  • 1 and 1/2 cups shredded mozzarella cheese, divided
  • 3/4 cup shredded Parmesan cheese, divided
  • 1 egg
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 pound bulk Italian sausage
  • 4 cups meatless spaghetti sauce
  • 2 garlic cloves, minced

  1. Cook the manicotti according to package directions.
  2. Meanwhile, in a large bowl, combine the cottage cheese, broccoli, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder and set aside.
  3. In a large skillet, cook the sausage over medium heat until no longer pink, then drain.
  4. Add spaghetti sauce and garlic.
  5. Spread 1 cup of the meat sauce in a greased 13 x 9 inch baking dish.
  6. Rinse and drain the shells and stuff with the broccoli mixture.
  7. Arrange the shells over the sauce.
  8. Top with the remaining sauce.
  9. Sprinkle with the remaining mozzarella and Parmesan cheeses.
  10. Bake, uncovered, at 350 degrees for 40 to 50 minutes or until heated through.
  11. Serve.

 Pictured Above: Potato-Crusted Chicken Casserole
 Pictured Above: Sausage Broccoli Mannicoti
 Pictured Above:  Fresh Tomato Pasta Toss

And there we have 3 incredible meals for you all to enjoy. I'm glad you are all still with me and still amazing, as always. I will do my best to be back tomorrow. Scratch that. I AM coming back tomorrow. Much love and appreciation to all of you. Good night!

Sunday, May 1, 2011

A Twist on Burgers

Good evening fellow bloggers! I welcome you to another enticing entry of E.M.E.F. We are heading over seas to Japan today for this twist on burgers. I like to think these burgers are a tad bit (an by a tad bit, I mean a ton) healthier than traditional fatty burgers served here in the United States. Want to know why? Because they use tofu. Tofu is bean curd, in block form of course. They use coagulated soy milk to make it. For all of you lactose intolerant folks out there, tofu is a healthy and easier food to stomach. Well, with that little bit of information out of the way, I say we get started!

Japanese Wafu Burgers

You will need:

  • 1 (14 ounce) package firm tofu
  • 1 pound ground beef
  • 1/2 cup sliced shiitake mushrooms
  • 2 tablespoons miso paste
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup mirin (Japanese sweet wine)
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic paste
  • 1/4 teaspoon minced fresh ginger root
  • 1 tablespoon vegetable oil


  1. Place the block of tofu onto a plate and place another plate on top.
  2. Set a 3 to 5 pound weight on top (a container filled with water works well).
  3. Press the tofu for 10 to 15 minutes, then drain off and discard the accumulated liquid.
  4. Cut the tofu into 1/2 inch cubes.
  5. Combine the tofu, ground beef, shiitake mushrooms, miso paste, egg, salt, pepper, and nutmeg in a large bowl. Divide into 6 balls, and flatten into patties.
  6. Stir together the mirin, soy sauce, garlic paste, and ginger in a small bowl. Set aside.
  7. Heat the vegetable oil in a large skillet over medium-high heat.
  8. Brown the burgers on each side, about 2 minutes per side.
  9. Reduce the heat to low; cover the pan and cook until the juices run clear, about 5 minutes.
  10. Drain and discard any excess grease.
  11. Pour the soy sauce mixture into the pan.
  12. Keep moving the pan so the sauce doesn't burn, and flip the burgers occasionally to coat both sides with the sauce. The sauce will thicken and create a shiny glaze on the burgers.
  13. When all the sauce has been used up, the burgers are ready.
Let's end this blog by saying: Don't knock it until you've tried it. I will leave you all with that. Have a wonderful evening and I will see you all tomorrow!