It’s mid-September and summer is lingering just a bit longer. It’s always nice to get a few extra days, or even a few extra weeks of grilling season. Those beautiful days of Indian Summer are special and deserving of more than just barbecued hamburgers and potato salads.
Continue reading “September’s Summer and Backyard Barbecues”
Last Autumn, I went on a Creole cooking kick. There’s something about cooler weather and spicy foods that seemed to go hand in hand – warmed from the inside out. I wanted to try my hand at a new recipe, Creole-Spiced Shrimp Packets.
Continue reading “Dreaming of Autumn – Creole Spiced Shrimp and Mammy’s Yummy Rice”Yep, you read the title correctly. An Awesome Orange Chicken can come from a package. Do you like Chinese food? Do you like spicy orange chicken? We’ve all seen those packages of Orange Chicken in the frozen section of our local grocery stores. You’ve got the hankering for Chinese food and you don’t want take out, so you grab one of those pre-packaged frozen bags. You get it home, bake it up in the oven and toss with the sauce that came in the bag. But it’s not what you expected. There wasn’t enough sauce. The intense orange flavor was lacking and it just didn’t hit the spot. So you decide that the packaged Chinese Chicken just isn’t worth the money.
Continue reading “An Awesome Orange Chicken Starts with a Package”
It’s a lazy day. I’ve spent most of the morning menu planning for the next two weeks. Not that I always follow my plan. Life sometimes gets in the way, but at least I take comfort in the knowledge that I have a plan! As I look over my menu, I can’t help but to notice that there’s a heavy Asian-Pacific Islander influence in the meals I’ve selected. Maybe I’m just getting back to the basics of my roots – if that were possible. I’m a Heinz 57 of sorts – Filipino, Spanish, Native American, Irish and English with just a splash of Chinese thrown in for good measure. Yet most people mistake me for Italian or Mexican. Go figure . . . guess it must be the dark eyes.
I can always tell when we are getting into the busy season in the Event business . . . shortcut meals start hitting the dinner table in record numbers. Oh but it is better to make a quick meal at home than to let my guys wiz through the nearest fast-food joint and bring home a bag of whatever. What is this now? Oh yes – installment six. We’re getting quite the collection of Hamburger Helper style suppers.
As we reach the end of the Peach harvest in California (June to mid-September), I thought it would be nice to take a moment and savor this scrumptious fruit. What better way to embrace a golden peach than to pair them with slow-cooked pork chops for a celebration of food delights? While I miss picking our own peaches at the family farm, since relocating to another agricultural mecca – Stanislaus County – there are fruit stands galore just north of our home. While Almond and Walnut crops far exceed those of cling peaches, a few small farms still exist. Here’s to cling peaches, pork chops and fading summer afternoons!
On last night’s dinner menu was a simple favorite around these parts, my Portuguese Garlic Nailed Steak Sandwich. Typically, I serve this steak sandwich with a side of fries. Frankly, we are suffering from French-Fry Burnout. On Sunday, the Green Bay Packers took the field. Naturally, that meant grilling up our Go Pack favorite, Bratwurst in Beer with Grilled Onions. Imagine my surprise when Hubby, a real stickler for good luck traditions, suggested we have what was left of my Three-Day Old Fashion Boston Baked Beans that I had made for a Labor Day Pot Luck at the family farm rather than the usual French Fries. Those beans with the Brats – we may have hit on a new Packer traditions.
Have you ever had your mouth all set for something you know to be yummy, only to have everything that could go wrong do just that? We like to spend time exploring the small towns up and down Highway 49, so named after the miners that struck gold back in 1849 in what is now know as “The Mother Lode”. One of my favorite towns to visit is Jackson. I love the historic hotel at the end of main street. I love the nearby Rosebud Cafe with all sorts of fresh creations from their garden. You get what you pay for, and Rosebud’s isn’t cheap – but man is it good!
I know summer seems to linger. I know, cooking spicy food when it’s still warm outside is seriously crazy, but this recipe from kevinandamanda.com has been on my menu for a while. Life just kept getting in the way – you know, those mundane things like laundry, cleaning the house, and keeping the hardwood floors looking sharp. Excuses, excuses!
Continue reading “Spicy Sausage Pasta with Mexican Tortilla Salad and Avocado Dressing”
Sunday I woke before the first golden threads of morning light kissed the sky. I woke hungry. It had been my intention to make blueberry scones with Double Devon Cream. While Clotted Cream would have been nice, it’s not a type of cream found here in America unless you have the time, the skill and the cow to make it yourself.
Continue reading “Rise and Shine Egg Muffin Sandwich Delight”
Pork – the “other” white meat, and my latest true love. I’ve always adored pork chops, pork tacos and barbecued rips. Lately this love affair has grown deeper as I’ve developed an unquenchable appetite for pork roasts as well. I like the way the pork roast develops that beautiful, flavorful crust, especially when pan-seared. While I look for a roast that has been trimmed, a little fat is a good thing, adding flavor to both the finished roast and the pan drippings. Pork Roasts and Pork Tenderloins are as awesome and versatility as a beef roast or beef tenderloin. Just remember, a loin and a tenderloin are NOT the same thing.
Oh the versatility of that other white meat, the pork! Pulled pork – love it! Smoked pork – love it! Stuffed pork roast (as in my delicious Genoa Style Stuffed Pork Loin Roast, a share for another day) – what’s not to love about pork? Looking back since the blog began, I’ve shared a number of pork recipes along the way. Tenderloin and chops rank the highest. I don’t think I could pick an all-time favorite. It just seems that you can’t go wrong with pork. The only word of caution – pork can and will dry out if not property attended to – or generously moist and tender with a little TLC.
The recipe for a roasted pork tenderloin that follows is one I picked up at William-Sonoma. Generally speaking, you can’t go wrong with any recipe from William-Sonoma. That said, I feared my own skills. I get nervous anytime I make a pork tenderloin roast – and to quiet my own fears I almost always add liquid to the pan to promote moisture. This recipe did not call for chicken stock in its original form. However; the pan I used just didn’t seem deep enough, the roast itself (in my opinion) sat up too high, exposing the meat to the dry heat of the oven. Also, the potatoes below were going to compete for the meat’s natural juices. Another fear set in. Deep breaths – listen to your inner voice. Add the chicken stock to prime the pot, keep an eye on the meat and seal with foil if necessary to promote moisture to naturally gather. Trust your instincts. That’s what my inner voice whispered. Always, always listen to your inner voice.
The results were marvelous – simply marvelous. Okay, maybe that’s a bit much – all I know with any certainty is that the roast was tender, moist and my guys were raving about dinner. Raving – it doesn’t get any better, does it?
Roasted Pork Tenderloin with Red Potatoes and Leeks
2 lbs. Red potatoes, cut into chunks
2 leeks, white and light green portions
2 tablespoons olive oil
1 teaspoon chopped fresh thyme, plus more for sprinkling
1 teaspoon chopped fresh oregano
2 fresh bay leaves
Kosher salt and freshly ground pepper, to taste
2 1/2 lb boneless pork tenderloin roast, tied with
2 tablespoons garlic powder, divided
butcher twine at 1/2-inch intervals
1/3 Cup Chicken Stock
Preheat an oven to 350 degrees.
Cut ends from leeks, cut length-wise into quarters. In a bowl, stir together the potatoes, leeks, 1 tablespoon of the olive oil, thyme, oregano, bay leaves, salt and pepper.
Sprinkle the pork roast with the garlic powder (about 1 tablespoons per side), rub, then season generously with kosher salt and fresh pepper. (Two or three twists of the mill).
In a large, deep sauté pan over medium-high heat, warm the remaining 1 tablespoon olive oil until just smoking. Add the pork and sear until well browned on all sides, about 8 minutes per side. Transfer to a foil lined plate. Draw up foil and wrap pork to keep warm.
Add the potatoes and leeks to the pan and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Place the pork on top of the potato mixture, add chicken stock and transfer to the oven.
Roast until an instant-read thermometer inserted into the center of the meat registers 145°F and the pork is barely pink in the center, about 45 minutes. Check pork after about 35 minutes. If pork appears to be drying out, turn roast over, cover with foil and continue to cook.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
Remove leeks and bay leaves from pan, discard bay leaves, lay leaks on warm serving platter lengthwise.
Carve the pork, arrange on a warmed platter over the leeks and sprinkle with oregano. Surround pork with the red potatoes. Pour any remaining juices from cooking pan over the roast and potatoes. Serve immediately.
Normally, when I’m cooking up a recipe from someone else, I like to give credit where credit is due, provide a link (if possible) to the original site and let you know what sort of changes I’ve made, if any. I first made this soup for my family two years ago, before retirement and the life of leisure, just puttering about in my kitchen. Knowing that I needed to rise a wee bit early that first morning I had planned to cook up this soup, I decided it would be best to read the recipe through, digesting the instructions the night before so that there would be no surprises the next day. I am so glad I did! The instructions were not complete – beyond browning the chicken and putting the stock and bacon into a crock pot, there was nothing. Total silence. Hum, that’s not a good thing. Typically, when I save a recipe in Yumprint; it automatically saves the link as well, which it did. However; when I clicked on the link I received a warning that the site MAY not be safe. I don’t know about you, but those kinds of warnings generally stop me in my tracks. I’ve said this before – and I’ll say it again now – when all else fails, punt! I had the basic concept of the original recipe and enough cooking know-how to fill in the massive gaps in the instructions. The results were a beautiful, thick, creamy soup. And while the original fragmented recipe called for chicken breast, I decided to opt for boneless, skinless chicken thighs instead. Why thighs? Two reasons – dark meat is more flavorful and we have been eating a ton of breasts lately – I needed a change. Since first making this creamy soup for my family, we have enjoyed this thick, smokey bowl of creamy goodness as part of our Autumn routine.
The original title for the recipe was “chowder”; not “soup”. I really struggled with that whole “chowder” concept, since I’ve always equated “chowder” with something from the sea. The anal side of my personality decided just maybe I should google chowder to see what truly constitutes a chowder. Perhaps, in my narrow view I’m not thinking far enough outside the box. As it turns out, a chowder is a soup that contains milk and is typically thickened with a roux, although crackers can be used. It contains some sort of seafood or vegetables or both as the main ingredients. Clam Chowder is the most famous of all chowders; while Corn Chowder is a great example of a vegetable chowder. Chicken and bacon in a thick, creamy base is NOT a chowder. In other words; Creamy does not equate Chowder no matter how much we may wish it to be so. Now I’ve learned something new – something my instincts told me, but I really wasn’t sure of. Isn’t learning fun?
The only suggestion I would make for future reference would be MAYBE adding some chopped carrots, and ONLY as an option – my finished soup really didn’t need them, but the carrots would have been pretty splash of color.
One word of caution – it took me about 25 minutes from start to finish to get everything chopped, browned and into the crock pot. If you are like me, you’ll be prepping the pot before dashing out the door to face the “real” world. It’s always nice to know how much time you’ll need to get dinner going before the shower and second cup of coffee.
Just a quick note about crock pot cooking – if you haven’t “discovered” them yet, pick up a package of crock pot liners. We’ve been getting a great deal of use from our crock pots lately – and while a good soak will make clean up easier; a liner is heavenly. No clean up, except to wipe down the outside of the pot and wash the lid. Talk about easy – wow! Especially since most of us begin our day by filling the pot. Clean up your mess in the morning, and that’s about it besides a few bowls. What could make the evening any easier? Loving it!
Smoked Bacon and Chicken Cream Soup
1 lb. Boneless, Skinless Chicken Thighs (about 6)
6 Strips Smokey Bacon
4 oz. Cream Cheese
1 Cup Heavy Cream
2 Cups Chicken Stock
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Garlic Powder
1 teaspoon Thyme
1 Shallot, minced
1 Leek, chopped
3 Ribs Celery Hearts, chopped
6 oz. Mushrooms (I used a mix of Baby Portobello Mushrooms and White, stems removed)
4 Cloves Garlic, minced
A Few Sprigs Italian Flat Leaf Parsley for garnish
In a small sauce pan, warm chicken stock (this will aid in making the base for your chowder smooth).
Lay bacon in a stack. Split length wise, then width wise to slice into pieces. Place a dry pan over medium heat to warm nicely. When ready, toss bacon into pan and cook until crisp, stirring often. (While bacon is browning, cut thighs into chunks). Drain off excess fat, leaving about a tablespoon or so in the pan. Transfer bacon to slow cooker.
Pour 1 cup warm chicken stock into pot. Add cream, cream cheese and seasonings into slow cooker. Stir well to combine.
Toss chicken chunks into the pan used for the bacon until almost cooked through, about 6-8 minutes per side. If chicken is browning too quickly, lower heat just a little. Once nicely browned, add chicken chunks to slow cooker.
Toss shallots, leek, celery and mushrooms into the now empty pan. Stir and let brown about 2 or 3 minutes. Deglaze the chicken pan with the remaining 1 cup of chicken stock. Scrape to incorporate browned bits into mixture. Continue to cook until vegetables are almost tender, just another few minutes. Add garlic and cook until aromatic, about 30 seconds longer. Pour contents of skillet into slow cooker, scrapping any remaining bits into the pot.
Cover and let cook on LOW for 6-8 hours.
Ladle soup into bowls or large coffee mugs. Garnish with parsley. Serve and enjoy!
Alternative Serving Suggestions: This “soup” is very rich, thick and oh so creamy. Like other thick soups, this would be equally yummy, if not more so, served over an egg noodles pasta similar to a Beef Stroganoff.
Those of you who have been following along for a while know that Brother Dear loved smoked sausage with fried potatoes. I’ve shared his absolute favorite recipe, appropriated named Brother Dear’s Smokes Sausage and Fried Potatoes.
Continue reading “Spicy Hot Louisiana Sausage with Fried Potatoes and Onions”Football season is in full swing. From pre-season games to the Super Bowl, Hubby is one die-hard fan. He has gotten better over the years, recording a game if the schedule conflicts with family time. Because Kiddo and I love Hubby, we do our best not to let that happen. We know if roles were reversed, he’d do the same. However; our extended family hasn’t a clue who is playing when, so family gatherings and the Packers schedule sometimes clashes.
Continue reading “Bratwurst in Beer with Grilled Onions – It’s Kick Off Time”
Have you started your wild and crazy dinner party plans yet? To get started; be sure to check out Traveling Dinner Party – Part 1 – Introduction.
Continue reading “Traveling Dinner Party – Part 2 – Cocktails and Appetizers”
Welcome to Rosemarie's Kitchen 