Cookig Frenzy

I have been on a cooking frenzy lately, trying out all sorts of recipes (mostly on the weekends, because of my new work schedule). There will be a new posting for Shepard's Pie up probably this evening. So far that recipe and the past 2 have been from Rachel Ray's 30 minute comfort food cookbook. At the beginning I was not a fan of Rachel Ray I'm still not a huge fan, but warming up . Since starting my new job. NBC is always on in the waiting room, and at 2 o'clock the Rachel Ray show is on. I kind of want to put it on mute, but I will admit her recipes are pretty darn good, and pretty darn easy. I will soon venture to my other 500 (kidding) cookbooks soon.
Keep an eye out for the Shepard's Pie.

Apricot Chicken

Yummm.... This is a winner dish. Serve with couscous and a squash or zucchini.
::kisses finger:: cest magnific!

Apricot Chicken

3-4 Boneless chicken breast
salt and pepper to taste
1 lg onion, roughly chopped
2 tbsp cider vinegar
12-15 died pitted apricots, chopped
2 cups (or 1 14oz can) chicken broth
1 cup apricot preserve

1. Heat large skillet with a lid over medium high heat, and add olive oil to just cover the bottom.

2. Season chicken breast with salt and pepper, and add to the pan. Lightly brown chicken on both sides.

3. Add onions and cook until tender (about 5 minutes).

4. Add vinegar to the pan and let it evaporate.

5. Add apricots and broth. Lightly boil until liquid reduced by about 1/3-1/2. Stir occasionally.

6. Cover pan, reduce heat to a simmer, and let chicken continue to cook all the way through (about 15-20) minutes.

7. Serve and ENJOY!

Recipe courtesy of Rachel Ray (with minor adjustments)

Pork Chops with Golden Applesauce

Pork Chops with Golden Applesauce

Applesauce

2-3 large Golden delicious apples, chopped
1 tsp grated lemon zest
2 tsp lemon juice
2 oz raisins
1 inch fresh ginger root, peeled and grated
3 tbsp brown sugar (light or dark)
2 cups apple juice
1/2 tsp cinnamon
1/4 tsp nutmeg

1. Combine apples and all of the above in a medium saucepan over medium-high heat.

2. Boil on high until liquid is reduced to about half. Stir occasionally.

3. Once liquid is reduced, take a smasher and lightly smash the apples leaving some chunks.

4. Turn the heat to low, put a lid on it and let it simmer until ready to serve. Keep checking to make the liquid hasn't evaporated too much.

Pork

4-6 center cut boneless pork loin
pinch of salt
pinch of pepper
pinch of garlic powder
pinch of ground ginger

1. Heat large nonstick skillet over medium-high heat. Add olive oil to the pan.

2. Season pork chops on one side. Using tongs put into skillet seasoned side down. Season the other side.

3. Brown and caramelize 2 minutes each side. The reduce heat to medium and cook the rest of the way through. (Using a pan to cover makes the cooking through easier). Occasionally turning the chops.

4. Remove from heat and let rest for 5 minutes.

5. Top with the applesauce and enjoy!

Shells with White Beans and Meatballs

Shells with White Beans and Meatballs

1 tbsp olive oil
1 lb ground beef for meatballs
1/2 cup (flavored) breadcrumbs
1/2 small onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 cans (15 oz each) cannellini beans, drained and rinsed
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp hot pepper flakes
1 lb medium shell pasta
1 cup grated cheese optional


Steps
1. Heat oil in medium nonstick skillet over medium-high heat. Form the meat into mini/medium meatballs and roll them in the garlic and herb breadcrumbs to coat. Add to skillet and cook until golden brown. Take out of skillet and drain on paper towels.

2. Add onion to skillet with all the tasty tid bits from the meat and cook until just translucent. Add garlic and cook another miniature or so. Stir in the tomatoes, beans, oregano, basil, and hot pepper flakes. Bring to a boil. Reduce heat to medium-low and simmer covered for about 10 minutes, stirring often.

3. Meanwhile coo the pasta shells according to the package instructions. Drain and reserve about 1 cup of the cooking water. Place drained pasta back in pot and add the tomato, bean mixture. If it is too thick add little by little the cooking water until it thins out to your liking. At this time also add about 1 cup of mozzarella cheese shredded and stir to melt.

4. Serve with a nice salad and garlic bread, and a little extra sprinkle of parmesan cheese.

We (Stephanie and I) made this yummy dish while I visited in GA. I had gotten it from the April issue of the Family Circle magazine. We made some of our own adjustments, and they turned out great! I will defiantly be making this again, even if the boyfriend isn't a friend to pasta.

Boyfriend's Birthday

Saturday was the boyfriend's birthday, and every year I try to make him a nice over the top birthday cake. The first year we were together for his birthday I made him a HUGE orange bundt cake.

Second year we started the star wars theme. (He's a nerd). He has that design as a tattoo. It the rebel force (good side) in star wars.

So this year I had to go over the top and beat everything and surprise him. Well he sure was surprised, shocked, in totally awe. He thought his cake was Mr. T at first. It's Chewbacca for the record. First time with fondant too.

Looks like next year I'm gonna have to call Ace of Cakes Duff.

must go to:

Among all the blogs I follow there is one called Let's have cocktail written by JennyMac. Along with her daily post and witty remarks and comments she has some absolutely great ideas for cooking. She posted a St. Patrick's Day recipe and thought it my duty as The IRISH Chef to post about it. There are 3 different recipes, and 1 that I tired recently: Guinness cupcake. yummmm.... :-) Its a must try especially if you have any left over Guinness after the green holiday (not in this house). Guinness cupcakes and more.

Cook Off

Yes I know I'm sorry I have been MIA from this blog for a long time. I haven't had any food related blog worthy topics lately. Sorry....
But I am back in business for today.

My friend Shareef and I are going to have an Iron Chef/Bobby Flay Throwdown type of a cook-off. I don't know when yet, but it will be 3 courses: Appetizer, Entree, and Dessert.
Now not to doubt Shareef, but I WILL win dessert. ::Insert evil laugh here::
This is what I was thinking for my menu:
Appetizer: Soup of some sort
Entree: Blue cheese stuffed mini hamburger sliders
Dessert: Too many options, maybe Bread Pudding

Recipes will be up, as soon as I know and we are going to have a "blind" judging panel to decided who wins. I'm thinking the loser does the clean-up.