Many moons ago, long before Hubby and Kiddo were a part of my life, I spent a year working at a Veterinarian Supply Company. I’m not talking about your neighborhood Vet who cares for dogs and cats; I’m talking about large animal vets – cattle and horses. Running with the big boys.
Author: Rosemarie's Kitchen
I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.
Roasted Red Pepper, Artichoke and Tomato Pasta
This recipe began with a recipe I picked up at eat-your-heart-out.net for Tomato, Pepper and Artichoke Pasta. Like any obedient cook, I read the recipe, gathered my ingredients and set about the task at hand – making a simple pasta for dinner. The recipe sounded wonderful, but as I was cooking and tasting, things changed – a little of this, a little of that and before I knew it I was completely off the page.
First off, the original recipe called for 1 clove of minced garlic. I’m a big fan of garlic, so I went for two. And I pressed the garlic rather than mince it. I love my new garlic press – it’s larger than the old one, and the press comes apart, making clean up a breeze. The original recipe called for a tablespoon of olive oil in a pan to sauté the minced garlic in. Hum, the recipe also called for marinated artichoke hearts. So, I skipped the olive oil and poured a little of the marinate juice from the jar of artichokes into my sauté pan, then pressed the garlic directly into the warm pan. Instantly the kitchen filled with the wonderful fragrance of garlic – yeah – loving it already!
Having never made this recipe before, I followed all the rest of the steps as instructed. However; I know Hubby as I do, I could see that there wasn’t enough “sauce” in the sauté pan to satisfy him. So I added more wine to the pan along with some heavy cream and a little butter. Finally, the original recipe called for Feta Cheese to be tossed in at the end. Now I realize that the Feta would aid in a creamy finish of the sauce. Again, knowing Hubby (NOT a Feta Fan), I went for a blend of shredded Parmesan and Romano cheese instead. Feta was added table side. Hubby was happy, Kiddo and I got our Feta fix. Oh, and the original recipe called for two handfuls of baby spinach. I used three. The results were wonderful! Light, colorful and satisfying. Yeah, this was fun to make – and I strongly encourage you to play around a bit – be creative!
Roasted Red Pepper, Artichoke and Tomato Pasta
½ pound Pennette pasta (or other shaped pasta)
1 clove garlic, minced
2 Tablespoons juice from Marinated Artichokes
½ cup roughly chopped roasted red peppers
½ cup roughly chopped Marinated Artichoke Hearts
½ cup white wine
1 cup cherry tomatoes, cut in half
3 handfuls fresh baby spinach
¼ cup heavy cream
¼ cup Blend Shredded Parmesan and Romano Cheese
1 tablespoon butter
Salt and pepper to taste
Pinch crushed red pepper flakes (optional)
Feta Cheese table side, if desired
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, reserving a few tablespoons of the cooking water.
Meanwhile, heat marinade juice from artichokes in a medium pan over medium-high heat. Press the garlic into the warm juice, and cook for about 1 minute, just until the garlic is fragrant. Add the peppers, artichoke hearts, and half of the wine. Reduce heat to low and allow the wine to simmer for about 3-4 minutes, until reduced by about half.
Add the cherry tomatoes, spinach, butter and pasta to the pan along with the reserved pasta water. Pour remaining wine and the heavy cream into the pan. Toss together, allowing the spinach to wilt and the tomatoes to warm through. Add the Parmesan and Romano Cheese blend, toss again and allow the cheese to melt into the light sauce. If using (and I recommend you do), add a pinch of red pepper flakes. Season with salt and pepper to taste and serve with Feta on the side.
Saluti e buona tavola!
Nachos for Supper?
Nachos are so often thought of as a snack food or appetizers. Piled high with spicy taco meat, nachos can also spell dinnertime meal. We love nachos on movie night or game night or just because. After all, what are nachos but a taco on a chip? Hubby usually piles his plate a mile high with meat. Kiddo goes for plenty of Jalapeno Peppers. I love the gooey stuff – lots of sour cream, bubbly cheese and guacamole. Nachos are also a great way for casual entertainment. Put each of the “fixings” into a pretty bowl and set a buffet table. The meat can be kept warm in Chafers, the cheese in fondue pots. Make up a pitcher or two of margaritas. There ya go . . . a festively fun supper for friends and family alike.
A Six-Course Italian Supper to Entertain with Pizzazz
A long time ago, in a galaxy far, far away Hubby and I were known in our circle as the King and Queen of fabulous dinner parties. We threw elaborate cocktail parties with a wide array of scrupulous morsels served up on glistening platters that floated about the room. Six-course intimate suppers were not uncommon. Each event was a personal challenge to outdo the last. That was a very long time ago. Life and circumstances changed.
Continue reading “A Six-Course Italian Supper to Entertain with Pizzazz”
Spaghetti Bolognese with Chicken and Pancetta
Panchetta is Italian Bacon, of sorts. Both American Bacon and Italian Pancetta are pork, usually from the pork belly section. Typically both have been cured (while some bacon is sold uncured). Bacon is cured in salt, either in a brine or packed in salt. It is then aged by drying the meat, be it dried in cold air for weeks or even months, or smoked (my favorite kind of bacon). Pancetta can also be cured in simple salt, but seasonings and other aromatics are often added to the curing process to infuse Pancetta with its distinctly Italian flavors. While this recipe can be made using Bacon, depending upon the type of bacon, the flavor will vary.
Continue reading “Spaghetti Bolognese with Chicken and Pancetta”
Stadium-Style Hot Dogs and Cheater’s Baked Beans
Don’t ask me why, but I’ve been on a real stadium-style hot dog kick lately. Maybe it’s spring fever; or all those extra-long dogs we bought at Costco . . .
Continue reading “Stadium-Style Hot Dogs and Cheater’s Baked Beans”
Smokey New England Clam Chowder
A few years back, while vacationing along the Oregon Coast, we spent some time in Florence, Oregon – staying at the Driftwood Shores. This delightful property has to be one of the finest “casual” resorts on the Oregon coast. It is very nice without being overly pretentious. Every room has a full kitchen (and I do mean full – everything from a full size refrigerator to an oven, with all the dishes, pots, pans – everything you need to turn your hotel accommodations into a functioning, comfortable “home away from home”). If that isn’t reason enough, every room has breathtaking ocean views. All the rooms have either a patio or balcony and look out over the Pacific Ocean.
Chorizo con Huevos
Growing up, my mother cooked up some wonderful Chorizo. Ours came in a can, packed in lard, from Spain. Relatives passing through on their worldly travels always remembered to bring a can – knowing how much my Dad loved the stuff with his eggs in the morning.
Caramel Apple Layer Cake with Apple Cider Frosting
Growing up, I loved my Aunt Virginia. Her skin was like white china, her eyes as big as saucers and her hair the color of fire. She always had a beautiful smile on her face, sparkling eyes of blue and a big heart. Aunt Virginia had this need to bless everyone. She could not mention anyone without blessing their heart. “You know, so-and-so, bless his/her heart . . .” is how she began every conversation or story. And stories – my that woman could tell stories! She talked and talked and talked! There were times when I swore she never took a breath! Aunt Virginia (married to my dad’s older brother) drove my mom nuts with her unending chatter. If talking were an Olympic Sport, hands down Aunt Virginia would take home the gold. Sometimes we would make the long drive from our house down to visit Uncle Jess and Aunt Virginia without Mom, who stayed home rather than listen to Aunt Virginia’s unending rattle. Yet I loved to follow her around, just listening to her talk.
As a child, one of the things I loved about visiting Aunt Virginia (bless her heart) was that she always baked a cake for our visits. While this wonderful cake is not from her recipe collection, it is in keeping with her spirit and baking style. I hope Aunt Virginia passed along her recipes to her only daughter. Family recipes are such a precious gift!
Caramel Apple Layer Cake with Apple Cider Frosting
Caramel Apple Layer Cake
2 cups whole wheat pastry flour
1¾ cups all-purpose flour
1 Tbsp. baking powder
1½ tsp. baking soda
1½ tsp. ground cinnamon
½ tsp. salt
1½ cups light brown sugar
¾ cup canola oil
¾ cup unsweetened applesauce
¾ cup caramel sauce (homemade or jarred)
2 tsp. vanilla extract
3 eggs
1½ cups buttermilk
Preheat oven to 350 F. Grease and flour two (8 or 9 inch) round cake pans and set aside.
In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, caramel and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.
Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 35-40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.
Apple Cider Frosting
7 1/2-8 cups confectioners’ sugar (to desired consistency)
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup apple cider or apple juice
3/4 tsp. ground cinnamon
pinch of salt
For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 1 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.
Makes a tall 2-layer, 8-9 inch round cake.
Spanish Chicken with Mushrooms and Green Olives – A Sister’s Tribute to her Brother
I love my brother dearly – for two reasons. He’s the only brother I had and he had the biggest heart. Up until he became ill, my brother wandered around the city caring for stray cats. He fed them, made sure they had fresh water and even took them to the vet when they got sick. In an effort to cut down on the stray cat population, he captured those he could to have them spayed or neutered – all out of his own pocket. My brother didn’t make much – he worked as a delivery person for our town’s only paper by day and drove a taxi by night. As a taxi driver, he would pick one passenger each night to give a free ride to, based on conversation or circumstance. He didn’t let them know the ride was free until they had reached their final destination. Generally, he picked someone that struck a cord with him, someone he was able to relate to on some personal level. Like the young mother who wanted to surprise her Airman husband returning from a tour of duty and needed a lift to an Air Force Base in another city. She was excited to see her husband, but worried about the cost of a taxi ride. He thought of our parents when they were newly weds and liked to think that someone would have helped them. You can see why I love my brother. More than that, I admired him. In so many ways, he was and still is my hero.
My brother lived with Hubby, Kiddo and I for a while. When he became very ill, he moved in with our younger sister, a retired school teacher who lives in a small town two-hours north of here. She was in a better position to care for him in his final days. Our brother has been fitted with an LVAD (it’s a heart pump for transplant candidates to keep them going as they wait for a new heart). While waiting for a heart, our brother was diagnosed with cancer. Every minute we spent with him from that point forward was borrowed time that we will forever be grateful for. Every time I saw my brother, he asked the same question “What was that chicken you make with the olives? The one I really liked.” My baby brother was the pickiest eater on the planet. When he “really” liked something other than burgers and pizza, it’s high praise indeed! His favorite dish was my Spanish Chicken with Mushrooms and Green Olives. He always smiled when I answered him, remembering it fondly. Since his passing, whenever I make this dish I know he is smiling down at me. When I get to heaven, I’m going to make it for him again.
Spanish Chicken with Mushrooms & Green Olives
1 Can condensed Tomato Soup
1 1/2 tablespoons Italian Seasoning
1 tablespoon Dried Oregano
1 Teaspoon Garlic Powder
2 Tablespoons Olive Oil
1 package Chicken Thighs, about 1 lb
2 Cups Fresh Mushrooms, sliced (about 6 oz)
½ Cup Water
½ cup wine red wine
¼ to ½ Cup California Pimento-Stuffed Green Olives (more to taste)
In a bowl, mix soup with Italian Seasoning, Oregano and Garlic Powder. Set aside until ready to use.
Heat 1 tablespoon olive oil in a large, high-sided skillet over medium-high heat. Add chicken and cook until browned on both sides, about 5-6 minutes per side. Remove and place on warmed serving platter, tent to keep warm. If necessary, you can brown your chicken in batches, adding a bit more olive oil as necessary. Just remember, your skillet has to be large enough to hold everything including the sauce once the chicken has been browned.
Reduce heat to medium. Add remaining 1 tablespoon of olive oil. Cook mushrooms until tender and liquid has evaporated, stirring often.
Stir in soup mixture, water, olives and wine. Heat to boiling. Return chicken to skillet. Reduce heat to low; cover and cook 15-20 minutes or until chicken is tender and is no longer pink, stirring occasionally. Remove chicken to serving dish, keep warm. Increase heat, stirring sauce until slightly reduced and thickened, about 5-8 minutes. Pour sauce over chicken and serve.
Serve with plenty of warm bread to soak up all the goodness of the sauce.
Note: This can also be made with a combo pack of breast, thighs and legs – just cut the breast meat in half to make the chicken more uniformed in size.
Teriyaki Cocktail Smokies – What a Nice Surprise!
Last summer, my middle sister and her husband came for a visit. This is always cause to celebrate since they live in Eastern Central Oregon and we don’t see enough of them. The visit was a quick one – just a few days of visiting, playing games, swimming and most of all great family time.
Continue reading “Teriyaki Cocktail Smokies – What a Nice Surprise!”
Bacon and Onion Hash with Fried Eggs
The luxury of being retired is that I have time in the mornings for breakfast. I simply adore breakfast. While my guys would rather sleep a little longer during the week than start their day with a nice breakfast, on the weekends breakfast is a must. As a lady of the house, after bidding the menfolk goodbye, I treat myself to a little something for breakfast. The house is quiet, and with a wonderful cup of French Pressed coffee in hand, I enjoy the beauty of yet another new day.
Lately I’ve been on a real potato kick. I’ve made hash brown patties, scrambled eggs with potatoes and sausage and potato-egg burritos. All these potato breakfast dishes left me with a real hankering for Corned Beef Hash. Alas, no corned beef in the house. Not even corned beef of the canned variety. I could have made Sausage Hash, but I used the last of our ground sausage to make Biscuits and Gravy. Then it dawned on me – why not use bacon?
It was yummy! Yep, this is a real keeper that I’m going to have to share with the fellows. I know my bacon-fend Kiddo is going to love it.
Bacon and Onion Hash with Fried Eggs
1 Russet Potato
2 Strips of Bacon
1/4 Red Onion
2 Eggs
Pepper to taste
Salt to taste
Wash and pat dry potato. Slice lengthwise into long, thin match-sticks. Stack sticks and slice again width-wise into small pieces. Place cut potato into a small strainer and rinse well. Empty potatoes onto a paper-towel lined microwave safe plate, spread out and set aside.
Stack bacon, cut lengthwise to create 4 long strips. Cut width-wise into smaller pieces. Set aside.
Cut thin slivers from a small red potato. Stack slivers and cut width-wise into small pieces. Set aside.
Heat a non-stick skillet over medium heat. Add bacon pieces and cook until just beginning to brown, stirring often with a wooden spoon.
While bacon cooks, place plate with potato pieces into the microwave and cook on high for 3-4 minutes, depending upon size of the pieces. You want the potatoes to be just cooked through.
While the potatoes are cooking, and the bacon has just begun to brown, add onions to the bacon. Sauté until onions begin to soften, about a minute or so.
Add potatoes to the skillet, season with pepper and continue to cook until bacon is crisp and potatoes are just beginning to brown, stirring as needed to prevent burning. Taste hash and season with salt, if necessary. (The bacon will render its own smokey-salty flavor).
In a small non-stick skillet, melt some bacon drippings (about a tablespoon or so). If you don’t have a jar of bacon drippings handy, a little oil with a little butter will do. Over medium heat, fry eggs until the whites are set, cooked through and the yolks are still runny. Give the pan a swirl now and then to prevent the underside of the eggs from browning.
Place bacon hash on a plate and spread out to fill the plate. Top with eggs, sprinkle with additional salt and pepper if desired.
Serve and enjoy!
Smoked Gouda Mushroom Soup
Inspiration is all around us. A while back, I came across a recipe for Mushroom Brie Soup from Sister Madly that looked lovely. I shared the recipe with Kiddo, wanting to get his take on things. After all, he is a wealth of opinions, especially when it comes to food. We both agreed, the original recipe was awesome, but we wanted to try Smoked Gouda instead. We are big fans of any smoked cheese, and are particularly fond of Smoked Gouda. As circumstance would have it, we just happened to have Smoked Gouda in the cheese bin of the refrigerator just wanting to be turned into something wonderful.
Hubby was out-of-town for a week on business, leaving Kiddo and I to try new recipes that we knew he wouldn’t care to sample. While he hails from Wisconsin, Hubby isn’t a fan of cheese, with very few exceptions. (Pizza, Lasagna and Patty Melts are just a few of those exceptions. Why Hubby will eat a Patty Melt but not a Cheeseburger is beyond my ability to comprehend). We were looking for dishes that didn’t require a ton of work and that would cook up in a snap. It didn’t take us long to agree that our own rendition of Mushroom Soup with cheese had to be on our must try list.
This delicious, smoky soup really it the spot. Kiddo and I had a good time in the kitchen together, chopping, simmering and chatting. When it comes to a cooking partner, Kiddo is my best-bud. He’s been at my side in the kitchen ever since he could pull a step-stool up to the stove and we’ve developed a wonderful rhythm over the years. Kiddo is a lot like me, he’ll tweak as he goes and we bounce ideas off one another as we cook.
Smoked Mushroom Gouda Soup
16 oz mushrooms, sliced (Cremini or Button)
3 garlic cloves, minced
2 Large Shallot, finely diced
1 tablespoon olive oil
2/3 cup dry white wine
3 cup chicken broth
8 oz Smoked Gouda, finely shredded
1 teaspoon thyme
½ teaspoon basil
Fresh Ground Pepper to taste
1/2 cup heavy cream
1 tablespoon Butter
Additional Cheese for Garnish, if desired
Chives for garnish, if desired
Sauté mushrooms, garlic and shallot in butte until fragrant. Place into a heavy bottom soup or sauce pan. Add wine and simmer about 5 minutes.
Stir in broth, Gouda, and spices. Simmer for 20 minutes, stirring often.
Add cream and about 1 tablespoon butter. Let simmer for 5 minutes longer. Do not allow soup to come to a boil.
Ladle into soup bows, be sure to get any bits of cheese that might have sunk to the bottom of the pot. If desired, garnish with a little fresh shredded cheese and chopped chives.
Serve with warm bread or buttery chive crescent rolls and enjoy.
Filetti di Salmone Pacchi with Provence Mixed Green Salad
First off, this recipe came to me about four years ago from That Skinny Chick Can Bake; who adapted it from her friend over at Manu’s Menu. So I wanted to give credit where credit is due and thank you both for the superb inspiration. As always, I did a little tweaking of my own, and I hope you do the same. The original recipe was part of Manu’s Italian Christmas Menu. I mention this with good reason . . .
Continue reading “Filetti di Salmone Pacchi with Provence Mixed Green Salad”
Egg Asparagus Milanese with French Popovers
I adore Italian foods. I adore French foods. So why not bring the two together at the breakfast table, with a few American touches? This beautiful breakfast was so easy to prepare, although the kitchen was turned up-side-down in the process.
Continue reading “Egg Asparagus Milanese with French Popovers”
Welcome to Rosemarie's Kitchen 