Monthly Archives: October 2011

Food Star Friday – Sausage Stuffed Mushrooms

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For Food Star Friday this week I decided to go a bit small, as in appetizer small. With my household being huge football and Nascar fans, it is nice to whip up a few nibbles to have around so when the mood strikes you there is something tasty to put in your tummy. Football + beer + good food = the perfect Sunday right? To all my non football friends out there, don’t worry I am not obsessed with any other sport so once football season is done I will be back to normal, well normal for ME hehe.

There are so many great appetizer recipes out there  by all of our favorite food stars I really wasn’t sure what I wanted to make. Then I ran across these babies by Ina Garten. I love stuffed mushrooms and haven’t had them in forever. The last couple of times I made them with crab and cream cheese. I liked the whole sausage idea and the fact that she used mascarpone cheese instead of cream cheese. I am really becoming quite the fan of mascarpone cheese VS cream cheese. Oh I am not hating on the cream cheese or anything, I just like the change of pace. It is lighter and a bit sweet, can be used in sweet and savory dishes, just a nice new taste.

The only downside is that you get to taste that yummy stuffing and then it goes into the mushrooms and has to bake for 50 minutes! Aaahhh I must have been in the bathroom when they were handing out patience when it comes to food I swear. But they are worth the wait. Kevin and I went to work on them as soon as they were cool enough to bite, actually even before then. I burned my tongue a bit, like I said, no patience.

The only thing I would change about this recipe is the olive oil. Of course mushrooms themselves carry a lot of  moisture, but I felt it really didn’t add anything to the recipe and made the mushrooms kind of wet. I would however still drizzle the mushroom caps with the Marsala  wine. You don’t want to cut out ANY of the flavor for these bad boys!

 Sausage Stuffed Mushrooms

  • 16 extra-large white mushrooms ( I used creminis)
  • 5 tablespoons good olive oil, divided
  • 2 1/2 tablespoons Marsala wine or medium sherry
  • 3/4 pound sweet Italian sausage, removed from the casings
  • 6 scallions, white and green parts, minced
  • 2 garlic cloves minced
  • 2/3 cup panko crumbs
  • 5 ounces mascarpone cheese, preferably from Italy
  • 1/3 cup freshly grated Parmesan
  • 2 1/2 tablespoons minced fresh parsley leaves
  • Salt and freshly ground black pepper

Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

I Have the Best Foodie Friends!!

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I am speechless (and believe me THAT is hard to do) by the love that I have been shown from my wonderful foodie friends! I started blogging 5 years ago. Some friends of mine had blogs and I thought it would be a cool way to journal things that were going on in my life. I think I posted once in 2007 and didn’t post again until March of 2010! Then I sporadically posted a few times a month.
In November of 2010 I was diagnosed with breast cancer. I had been in school full time, but in January 2011 I had a double mastectomy and was forced to be home on “light duty” for several months. My kids had always told me that I should start a blog like Julie and Julia because I had loved Rachael Ray (never missed a show) for years. I blew it off thinking people would think it was silly or too copycat. 
Once I was able to get up and about I had TONS of time on my hands with NOTHING to do. I was literally not allowed to clean house, do laundry, sweep, vacuum, etc. Now I used to think that would be pretty cool. But once I was faced with it I was bored out of my mind! That was when the blog idea came back full force. So I marched to my little computer and started a blog I called Bobbi Renee and Rachael Ray. I posted a few recipes over 3 months. I was determined to work my way through her cookbook, “365 No Repeats” but between not being able to cook everyday, and the worrying about copyright laws, I shut it down. Then I opened Bobbi’s Kozy Kitchen. I started with 7 followers and no idea what a Facebook fan page was. I never imagined it would get to what it is today, 500+ Facebook fans, 100+ Twitter followers, 50+ followers on my blog, and it is not really even about the numbers to me. It is about the wonderful, talented, and caring people I have met on this journey. I know it is said often, but I do feel I am truly blessed! Then I am even more touched that I was given this award again from 2 more people that I cherish very dearly. 
Liebster means “beloved” in German. This award is a show of love and support to blogs that have less than 200 followers. I want to thank Mel, Katrin, and Angie for their love and support!! 
There are a few rules for this award.
#1 Show your love to the blogger(s) that gave you this award by linking back to them.
#2  Share you top 5 picks and let them know by posting on their blogs
#3 Post the award on your blog.
I am a lucky girl, not only because 3 wonderful bloggers saw fit to choose me in their top 5, but because I now get to share the love 10 more times (my first 5 can be found here please check them out as well. Tell them I said “Hi” and give them a follow too)!
Big Bears Wife – Angie followed me almost from the beginning. The coolest thing was when I started my Facebook fan page she liked me there and I realized she was a fellow blogger! Small world eh? She has always has supportive and kind things to say. Her blog is AMAZING but I am afraid I have gained 5 pounds just reading her last few posts!!!
Rich and Sweet – Bia Bia Bia….what can I say. Her blog says rich and sweet and I know it is talking about her food, but I can tell you the sweet applies to Bia as well. Bia is the kind of person you would love to sit in your kitchen with, have a cup of coffee (or wine depending on the time hehe), chat and cook up a storm!
A Health Jalapeno – Laura is just the sweetest. She is one of the first people that posted on my Facebook wall. She is kind, caring, and cooks up some darn tasty looking food!!
Recipes For My Boys – Can I let you in on a secret? I am jealous of Debi. Yup, I admit it freely. She has 3 little boys. I miss my kiddos being little soooo much. But even with 3 little ones to keep her busy she finds the time to come up with great new ways to keep them happy in the kitchen (and the rest of us too!).
Jam Hands – Ali is a sweetheart and who loves being a Mom. She cooks up some gorgeous stuff you have to check her out. She also is a fellow zombie fan LOL
Serious Food For the Soul – Nonna is one of those people that as soon as you “meet” her you know that you are going to be great friends. She is so upbeat and caring. I wonder if she ever has an off day, if so I have never seen it! Check her out, you will love her too.
and then, I ate it! – I don’t know Kay very well but what I do know about her I absolutely adore! We have a lot in common. We love our kids like crazy, love photography, enjoy meeting life with a healthy sense of humor, and really love cooking and sharing our food. 
Mia’s Domain – Mia is one of those people that I would love to sit with and just talk. I know she has so many stories about her Grandmother, and traveling, and cooking, she might be one person that could get me to shut up! Seriously though, you have to check out her page. The pictures a lone will make you soooo hungry!! She has a vegetarian chili that just makes me WANT to be a vegetarian!
Coupon Loving Chicks – No, this isn’t a cooking blog, but no body said these had to be cooking blogs and I could not list off my favorite blogs without mentioning Mary and Vanessa. They are two of the, hands down, nicest people I have ever “met”. They not only help out with all of the wonderful info on their blog, but they are just genuinely kind and caring people. They send out little gifts, leave wonderful uplifting messages on peoples pages, and never fail to make me smile!!
Chef in Disguise – Sawsan is a terrific lady. I met her a couple of months back and without really knowing me she volunteered to help me with a problem I was having. Not only did she volunteer to help me, a stranger, she jumped into the favor so quickly and helped me out sooooo immensely! I really don’t know how she works, takes care of her kids, runs a terrific blog, and lends a helping hand to strangers in need šŸ™‚
Well there my friends is my list of 10. Please check them all out and leave them a comment or better yet, give them a follow!!

Facebook 500 Giveaway!!

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I have just been so amazed by how many people that have followed my Facebook page. It really is quite humbling. I mean bloggers blog, it’s what we do. But it is very easy to sit behind this screen and wonder if anyone out there is really reading all of your ramblings (or cooking your food). 
Before I started my Facebook page it was just the lil’ ol’ Blogger. I had a few followers, and believe you me I was happy to have those followers! Then my daughter says,
“Mom, why don’t you have a Facebook page?” 
I wondered if some strange sort of amnesia had overtaken her because she KNOWS I have a Facebook page and have had one for several years. So hesitantly responded, 
“Ummm Jess did you hit your head?” 
*insert confused daughter look here* “WHAT?” 
“Jessi I have have had a Facebook page for years you know that” 
*insert annoyed daughter look here* “I mean a Facebook Fan page Mom” 
aahhhhh yes my daughter is not developing early onset dementia! I felt so much better. Oh wait, this was about a giveaway huh? Sorry I will get right back to that. Anyway, to make a long story short it, was her idea for me to set up the fan page and WALA look where we are now!!
So without further adieu let me introduce you to the fabulous prizes you will win!!

Simply Calphalon Nonstick 6-Piece Bakeware Set

Progressive GT-3520 International 19-Piece Measuring Cup and Spoon Set

Now the giveaway rules:
If you haven’t yet, “like” my Facebook page
Leave a comment on this post letting me know that you would like to be entered.
Winner will be calculated by Random.org
Entries will be accepted until midnight Saturday October 15th
Winner will be announced on my blog Sunday October 16th
Winner will have 3 days to accept the prize or it will be awarded to the next person chosen

GOOD LUCK!!!!

Italian Style Garlic Shrimp

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I picked up last night where we left off with the Italian Style Garlic Shrimp with Cherry Tomatoes and Thin Spaghetti (remember I didn’t have all the ingredients to make it the other day?). I have to admit I was a bit nervous that I would over cook the shrimp. I have done all kinds of fish, clams, muscles, scallops, but for whatever reason I get nervous when I cook shrimp. I know that if you overcook it they are rubbery and awful, so I just was a bit worried. But this is a recipe that, if you follow the directions, you can’t mess it up. It was great! My nerves gave way to a very hungry tummy as I was cooking.


I had a houseful last night. Kevin, Jessi, Seth, and Melissa were all here for dinner. Everyone gave this recipe their seal of approval, even Jessi, my pickiest eater. My Dad just doesn’t like seafood so he was out of this one. All of us, except Jessi of course, thought the addition of some red pepper flakes would be fantastic in this. But as it stands it is still a terrific meal. You know we just like things a bit hot in this house.


I actually followed the recipe very closely, believe it or not. Like I said I was nervous so no going crazy for me this time. The only things I did were, used two pounds of shrimp instead of one. Which if you do make sure and double the lemon zest and juice. I also used grape tomatoes instead of cherry tomatoes because I think they are sweeter. I think I have told you that I am not the biggest fan of tomatoes, at least raw tomatoes, but grape tomatoes are great.


So in my wrap up here I will say MAKE THIS RECIPE!! This was a master recipe too and the variations sound just as yummy, Spanish Style Garlic Shrimp, and Greek Style Garlic Shrimp……stay tuned for those, I know I am excited!


Oh, and I know that you are not supposed to use cheese with seafood, but I sprinkled some Parmesan cheese on mine and it was fabulous!


Italian Style Garlic Shrimp with Cherry Tomatoes and Thin Spaghetti



Ingredients

  • 1 pound thin spaghetti
  • 1 pound small shrimp, deveined and peeled, tails removed
  • 2 teaspoons lemon zest plus the juice of 1/4 lemon
  • 1/4 cup EVOO (4 times around the pan)
  • salt
  • 6 large garlic cloves, minced
  • 1 pint cherry tomatoes
  • 4 scallions
  • 1/4 cup white vermouth or 1/3 cup dry white wine (eyeball it)
  • 2 handfuls flat-leaf parsley, chopped
  • 20 fresh basil leaves, torn or shredded
  • course black pepper

Directions
Heat a large pot of water for the pasta, when the water boils, salt it and cook the pasta al dente.


Heat a large nonstick skillet over medium to medium-high heat. Season the shrimp with the lemon zest, lemon juice, and a little salt. Add the EVOO to the the hot pan and then the shrimp. Cook for a minute, then add the garlic, tomatoes, and scallions and toss, cooking for another minute or two until the shrimp are firm and pink. Add the white vermouth and the herbs. Turn off the heat. Drain the pasta well and add to the sauce. Toss and combine the sauce with the pasta and season with salt and black pepper.


Serves 4 (very very hungry people)

Pasta with Pork and Eggplant

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We have all been talking about how excited we are about the seasonal ingredients available to cook with. Pumpkin was one and I made Spiced Pumpkin Butter, another was eggplant.

Now I was never an eggplant kind of girl. I guess mostly because my mother never cooked with eggplant so I never had any exposure to it. Well I should say I never had any good  exposure to it. I have had a few nasty versions of Eggplant Parmesan that were so slimy with oil they were barely identifiable as anything remotely edible, let alone eggplant. So I guess in the back of my mind I equated eggplant with slime (eewwwww right?).

Move forward in my life to when Kevin and I got together. Even though we have been together for almost 3 1/2 years, I am learning new things about him all of the time. He loves so many vegetables! Who knew? I have been used to picky eaters so having this wide open new world of vegetables available to me to experiment with, well you can imagine I am like a kid in a candy store!

The first time I made this dish we both really liked it. It was a Rachael Ray recipe, and although I love her to death, I knew there were parts of it that I would like to change. So I went to work and came up with this version that we both LOVED. I ate leftovers for breakfast the next day and Kevin had it as a “snack: after work for a couple of days. SO I guess it is safe to say that this will be a meal I will be making over and over again.

This is a great dish for people that aren’t too sure if they like eggplant to start out with. Eggplant does not take over this dish it merely is a part of the supporting cast of characters. So I do believe it is safe to say that even a non-eggplant person would enjoy this meal. Miss Picky Pants even ate it and said it was good as well as my father (who tends to be a bit on the picky side himself). So let’s get cooking!

Your full cast of characters

Peel the eggplant with a vegetable peeler in strips leaving a strip unpeeled between

Chop your eggplant in cubes about 1/8″ and sprinkle with salt to help draw out the moisture

grate your onion
Chop your thyme

and dice the Fresno chili. Go ahead and leave the seeds in it wont be too spicy I promise

Yes that is garlic and a LOT of it

brown your ground pork
Add the onion, garlic, thyme, chili pepper, and the fennel seed

stir to combine and let it hang out a bit so the flavors can get happy together

using a clean kitchen towel, wrap up the eggplant and twist and squeeze the excess liquid from the eggplant

after you add the eggplant to the pork and deglaze with the white wine, add your cream and stir

get your parsley ready for the party
Stir in your starchy cooking water and parsley, salt and pepper to taste
And Voila!! A gorgeous pasta dish that will make an eggplant lover out of you
Pasta with Pork and Eggplant

  • 1 medium-size firm eggplant, a little over a pound or so in weight
  • Salt and pepper
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 pound ground pork
  • 1 teaspoon fennel pollen or seed, 1/3 palmful
  • 4 large cloves garlic, finely chopped or grated
  • 1 small onion, grated or very finely chopped
  • 2 tablespoons fresh thyme leaves, finely chopped
  • 1 chili pepper ā€“ Italian red cherry or Fresno, finely chopped
  • 3/4 cup white wine
  • 1/2 cup heavy cream
  • a generous handful of flat leaf parsley, chopped
  • 1 pound short-cut pasta, whatever shape you like
  • Parmesan cheese

Peel half the skin off the eggplant. Dice very finely into 1/8-inch pieces. 


Sprinkle with salt and reserve.
Place a large pot of water over high heat for the pasta. Add pasta and cook 
according to package directions. Reserve a half cup of the starchy pasta 


water for the sauce.
Heat the olive oil, 3 turns of the pan, over medium to medium-high heat. 
Add pork and lightly brown while finely crumbling it into tiny bits. Season 
with fennel, salt, 
pepper, garlic, onion, thyme and the chili pepper.
Squeeze any liquid from the eggplant then stir it into the pork. Cook about 
10-12 minutes, stirring frequently until eggplant is tender. Deglaze with 


white wine, 
stir a minute then stir in cream and simmer over low heat while pasta cooks.
Toss the cooked pasta with the sauce, adding liquid to combine. Stir in 


parsley. Toss 1-2 minutes.
Serve in shallow bowls topped with grated Parmesan.

Roasted Garlic Mashed Potatoes

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I am a huge potato lover! Anyway you can make a potato I love it, and my love is shared by the rest of the family as well. We all talk about what would taste good in a potato dish. We even have some ideas for sweet potatoes. But regular old Idaho spuds are the go to ‘taters for this house.

Another thing we love is roasted garlic. I mean that stuff is seriously like candy! I could roast a head and just eat it as is. So it only seemed logical to put two of our favorite things together. potatoes, roasted garlic, butter, chives….yup it all sounded good. But I didn’t want to add sour cream (as usual) I wanted something that would make the potatoes creamy and richer without the “tang” of the sour cream. The roasted garlic should be able to shine though (in my opinion). Then a friend suggested mascarpone cheese. She had seen a bit on Food Network with Bobby Flay and he added it to his potatoes. Yummm I love mascarpone cheese! It is kind of like cream cheese but a bit milder in flavor. I felt I had found the missing piece to my mashed potato masterpiece.

I was correct! These potatoes were so creamy yet the garlic made them a bit sweet. I don’t know if I will ever make plain old mashed potatoes again!!

Roasted Garlic Mashed Potatoes

  • 3 pounds Idaho potatoes, peeled and cut into large dice
  • Kosher salt and fresh ground black pepper
  • 1 1/2 cups whole milk
  • 1 tablespoon olive oil
  • 1 head of garlic, roasted
  • 1/2 stick unsalted butter
  • 8 ounces mascarpone cheese
  • 2 to 3 tablespoons chopped fresh chives


Preheat oven to 400 degrees F. 

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.


Drizzle the garlic with olive oil and wrap in aluminum foil and place on a baking sheet in the oven. Roast the garlic for 30 to 35 minutes and remove from the oven. Allow to cool.

Remove garlic from the aluminum foil and squeeze each clove out of the skin and mash with a fork until a smooth paste forms.

While you are waiting for the garlic to cool place potatoes in a large saucepan, add enough cold water just to cover the potatoes. Bring to a boil over high heat and cook until tender, about 15 minutes, Drain well.
While the potatoes are cooking, combine the milk, garlic paste and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper and serve.

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Food Star Friday – Creamy Spaghetti and Beans

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I was watching 30 Minute Meals, like I always do, and saw a recipe that sounded so good. Rachael said it was like a warm hug for your tummy. With the weather being so chilly at night here now I figured this was just what we needed.


I liked the sounds of this recipe because it is a sort of risotto made with spaghetti. It just sounded so interesting.. Plus I love white beans. Once she threw the word “creamy” in the mix I was already salivating!



It is a super simple recipe to make, not very many ingredients, it just takes time. You need to be on top of things and watch your pot so you can add the chicken stock when needed. 


I always have cannellini beans on hand so I substituted those for the Roman beans the recipe called for. I also left the carrots out. Since I am a huge bean fan I added 2 cans rather than the one can the recipe called for and it was a good thing because I kept nibbling on beans the whole time the meal was cooking!


Rachael really did hit the nail on the head by saying a bowl of this was a nice warm hug for your tummy. I know the weather is getting warmer so it may not seem like you need a “warm hug” but if it is cool or you just feel a bit under the weather, make this one. You won’t be sorry you did!

Creamy Spaghetti and Beans

Ingredients

5 to 6 cups of chicken stock
2 tablespoons EVOO
2 tablespoons butter
1/4 pound pancetta chopped into small dice
4 cloves garlic, chopped
1 pound spaghetti
i medium onion, chopped
2 carrots, cut into a small dice
1 fresh bay leaf
5 to 6 sprigs fresh thyme
1 (15 ounce) can Roman beans or small white beans (recommended: Goya brand)
salt and freshly ground black pepper
1 cup dry white wine, eyeball it
1 cup grated Parmigiano-Reggiano
a generous handful flat leaf parsley, finely chopped

Place the stock in a sauce pot and warm it over medium heat then reduce to a simmer.

Heat EVOO and butter in a large, deep skillet over medium-high heat. Add the pancetta to brown slightly. Next add the garlic and the spaghetti and toast noodles lightly, 3 to 4 minutes. Add onions and carrots, bay leaf, and thyme, and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans and then a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquid to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al-dente, 12 to 15 minutes, stir in cheese. Adjust salt and pepper. Turn off the heat and stir another minute. Remove the bay leaf and thyme stems. Serve in shallow bowls and garnish with lots of parsley.

Serves 4

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Sausage and Pepper Sandwiches

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For some reason  I woke up one day last week with sausage and peppers on my mind. All day long I just kept thinking “WOW I really want to make sausage and pepper sandwiches for dinner”. It was very strange actually since I  have never made sausage and peppers. Not that sausage and peppers is a tough meal to make, I had just never done it. 
I think I had sausage on my mind because Kevin had been talking about wanting to grill the sausages we had in the freezer. I wanted to accommodate his craving but the thought of plain sausage sandwiches just wasn’t  making my teeter totter ya know? So I was determined to do something a little more creative with them. The idea was solidified when I went to the store and bell peppers we on sale. Not that you break the bank buying bell peppers but paying $2.50 for two vs the $2.99 each they had been the week before made me happy. Ya gotta save where you can right?
I looked around at the other types of peppers and was going to grab a few different to spice the sandwiches up but decided that EVERYTHING doesn’t have to be spicy. So I went with a poblano pepper to try to balance out the sweet bell peppers. Grabbed a white onion and was out the door with my bag of goodies. 
When Kevin came home from work he had an instant smile on his face. “What is that wonderful smell?” were the first words out of his mouth. He came straight to the stove and his smile got even bigger. Then he said one of the sweetest things to me 
Kevin – “You know I am such a lucky guy?” 
Me – “Why do you say that?”
Kevin – “Because I have a beautiful woman that cooks wonderful dishes like this for me to come home to”
Me – “Aaaaaawwwwww”
Ok yes folks he did make a few points with me on that one!!
I added the cheese because, well, I just like cheese, and provolone is one of my favorites. I actually couldn’t help myself and ate a slice while I was waiting for the sausages to finish cooking. Yummmm creamy, salty goodness!
Once they were done and I started filling up the rolls Kevin just kept saying “WOW” and “OMG those looks sooooo good”. Topped them off with the cheese and popped them in the oven just long enough to melt it and yummmmmmmmmm they were good. I ate so fast I almost bit my own fingers!!
Sausage and Pepper Sandwiches

  • 2 tablespoons extra-virgin olive oil
  • 6 fresh Italian sausages, hot or sweet (Turkey sausage can be used)
  • 1 large white onion, cut in halved, and cut into 1/4 inch slices
  • 1 tablespoon tomato paste
  • 1 large red pepper, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
  • 1 large yellow pepper, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
  • 1 poblano pepper, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
  • 4 large cloves garlic, minced
  • 1/2 cup dry white wine
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 6 crusty sandwich rolls, toasted
  • 6 slices of provolone cheese


Preheat the oven to 350 degrees F

Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Add the white wine to deglaze the pan, making sure to scrape all of the goodness stuck to the bottom of the pan. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and top with 2 slices provolone cheese. Place sandwiches on a baking sheet and heat them in the oven just until the cheese melts.

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Switching Things Up In A Curry

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Rachael Ray Wednesday – Mostly Green Curry Over Coconut Jasmine Rice


Well dinner was supposed to be Italian Style Garlic Shrimp. Sounds yummy no? Well, we still don’t know since Miss Forgetful over here forgot one of the ingredients for the recipe. Well actually I didn’t forget it I eerrrrrr I drank it. It called for white wine and I, not realizing I needed it for this recipe, drank the last glass of it a few nights ago. I guess that will teach me to pay attention right?


So here I am, in a bit of a panic, it is time to start cooking and I have no idea what I am going to make. My son Seth was here and his answer of course was to order pizza, ummm no. 


Now I grab my cookbook and see what recipe I have the ingredients for. OK, Mostly Green Curry Chicken over Coconut Jasmine Rice. Do I have everything I need for it? BINGO gang we have a winner!! 


This was a wonderful finish to a crazy chaotic start. I wasn’t sure how I was going to feel about this one. I have only cooked with coconut milk once before, a parchment wrapped chicken with veggies in coconut milk, and it just didn’t do anything for me. But I jumped in feet first to get this one done, determined it was going to be good. WOW was I right! Not only was it good, it was fantastic! Kevin ate all of his bowl and finished mine, and Seth had quite a bit as well. 


I stayed close to the recipe on this one. I switched a yellow bell pepper for the green one, but hey the recipe said “mostly” green right? I used a large jalapeƱo pepper and finely chopped it. I am not sure if it was a typo or the step was just omitted for some reason, but it only says to cut it in half and seed it. Possibly I was supposed to use it in the cooking and then remove it before serving, but it didn’t say that either so I made a judgement call. You know most of us here like things spicy so I was more than happy to have that jalapeƱo in there. 


I also added 1/2 cup cilantro instead of the 1/4 cup it called for. That was just because, well, I love, love, love cilantro so I couldn’t help myself. With the scallions, I sliced about 5 or 6 because I used the green tops in place of the chives for the Aussie Meat Pie recipe. I like onions, so it worked well.


Last but certainly not least, the hot sauce. To me curry needs to have a bit of a bite. I don’t mean it needs to bite your head of, but a little nibble at least is needed. The recipe says to use Tabasco to taste but, like I said in Aussie Meat Pie posting, I use Franks Red Hot or Sriracha. I used the Franks this time and a good amount. Probably about 10 to 12 shakes of the bottle. I made sure and salted well too. 


End result……total YUMMINESS!!! Kevin said this is definitely a keeper and I 100% agree. The picture isn’t the prettiest but trust me the taste is GREAT!



Oh oops I also doubled the rice part of the recipe, we like starch in this family! I think it was a good idea and you will still have enough coconut milk.

Mostly Green Curry Chicken over Coconut Jasmine Rice

Ingredients
  • 1 1/2 cups chicken stock
  • 1 13 1/2 ounce can coconut milk
  • 1 cup jasmine rice
  • 3 tablespoons vegetable or canola oil
  • 4 6 to 8 ounce boneless skinless chicken breasts chopped into bite sized pieces.
  • salt
  • black pepper
  • 1 green bell pepper, cored, seeded, thinly sliced
  • 1 medium yellow onion, thinly sliced 
  • 3 large garlic cloves, chopped
  • 1 small jalapeƱo, cut in half and seeded
  •  3 inch piece of fresh ginger, peeled and finely grated
  • 2 cups broccoli florets
  • zest and juice of one lime
  • 1/4 cup cilantro leaves (a handful), chopped
  • 3 scallions, thinly sliced
  • 1/2 cup flat-leaf parsley leaves (a couple of handfuls), chopped
  • 1 cup frozen peas
  • hot sauce, such as (I say Franks Red Hot) Tobasco, to taste


 Directions
In a sauce pot combine 1 cup of chicken stock, 1/4 cup of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 to 18 minutes. Turn the heat off and keep the rice covered until ready to serve.


While coconut jasmine rice is cooking, preheat a large non-stick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the the pan, and brown chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last tablespoon of the vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapeƱo, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut milk and 1/2 cup chicken stock. Bring the mixture to a boil, then reduce the heat, and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add some hot sauce if you like heat. Serve over coconut jasmine rice.


Serves 4

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My First Award

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Good morning to my favorite foodie peeps! I woke up this morning, grabbed my coffee, and jumped online to start my day. First thing I do is check my email and see I have a comment on my blog post Red Chicken Curry. It was from Angie at A’Lil Country Sugar. Not only did she have some kind words about my blog post, she told me she had given me my very first blog award!!! WOW color me surprised and so very honored! It is such a wonderful feeling to know that people enjoy what you do.

Angie is part of my much loved and admired foodie family on Facebook. I sure wish we lived close enough to visit. She is the kind of person that makes you smile no matter what might be happening in your day and today she brought a huge smile to my face. Thank you Angie you are the BEST!!!

Now the rules that go along with the award are as follows:
1) Show your thanks to the blogger that gave you the award by linking back to them.
2) Reveal your top 5 picks by leaving a comment on their blog.
3) Post the award on your blog.
4) Enjoy the love of some of the most supportive people on the internet!
Again, thank you so much Angie for including me in a top 5 of some wonderful bloggers that I admire so very much!! 
Ok, now coming up with a top 5 is very difficult for me. I have met so many wonderful bloggers and enjoy each and every one of their blogs. I am just going to run down the top 5 blogs I interact with the most.
So my top 5 are:
My Kaotic Kitchen – Robin is someone I have known for probably 15 years, way before either one of us even knew what a food blog was! But her sense of humor and wonderful talent in the kitchen makes her blog a must read for me.
Cooking with Mel – Mel is one of the sweetest people I have ever known. I love reading her blog to keep up, not only with her cooking, but her adorable husband Nick’s journey of weight loss, and keep a look out for her little 4 footed baby Pippy. We have decided that he and my little one Ginger are betrothed hehehe
Inspired by eRecipeCards – Dave was one of the first people to comment on my blog. He always has such supportive things to say. He also was the first person to feature one of my recipes on his blog. I was so honored!! He is such a positive upbeat person. You will not be disappointed if you check out his blog, I promise!
Everyday Mom’s Meals – Krista has been such a supportive and helpful friend here in blogger land. She is so down to earth and caring. Her love for her family and cooking comes through loud and clear. 
Lark’s Country Heart – Lark has been someone I look up to in the blogging world. I love reading her blog, and her energy and passion is infectious. He attitude and personality is so upbeat how can you help but love her?
These are the top 5 bloggers so please take a moment and visit them. Send some love from me and give them a follow if you like. I know you will enjoy yourself.