A Thursday Night Dinner Suggestion...

It is Thursday and you probably already had chicken, fish, meat or pasta this week so how about some soup tonight - because of course you are still celebrating soup season right along with me.

This recipe is an oldie but a goodie and can be made tonight to compliment a grilled cheese sandwich on Itlalian bread.  It is simple to prepare and has delicious, fresh flavor!

Cream of Asparagus Soup

2 Pounds of Asparagus (cut into 1/2 inch pieces)
1 Large Onion (chopped)
3 Tablespoons Unsalted Butter
Salt / Pepper
5-6 Cups of Chicken Broth
1/2 Cup of Heavy Cream
1/4 Teaspoon Fresh lemon Juice

In a heavy pot, add 2 tablespoons of butter and the onion and cook on low heat until softened
Add asparagus pieces and season with salt and pepper, cook for 5-6 minutes
Add chicken broth to pot and simmer, uncovered, 15-20 minutes or until asparagus is very tender
Remove soup from heat and cool
***Puree soup in batches until smooth and return pureed soup to pot
Stir in heavy cream and re-season with salt/pepper
Bring soup to a boil and whisk in remaining butter and add lemon juice
Serve with croutons and alongside a grilled cheese sandwich on Italian bread

Be careful when blending hot foods - make sure soup is cool enough to handle before pureeing.

Sunday Fun Day...Big Blue Style

To all my fellow BIG BLUE fans tonight is the night get your friends together...Here is a quick menu that is sure to please and can be done just in time for 6:30 p.m. tonight!

Enjoy the game, enjoy the food and may the best team win!

GIANT Mac & Cheese

1/2 lb. Uncooked Elbow Pasta
1 Cup Cottage Cheese
2 Cups Milk (not skim)
1 Teaspoon Dry Mustard
Pinch Cayenne Pepper
Salt/Pepper
1 lb. Shredded Cheddar and Colby Jack Cheese
2 Tablespoons Butter
Pam Spray

Preheat the oven to 375 degrees
Spray a 9x13 inch baking pan with Pam Spray
Add uncooked pasta to dish
In a blender, add cottage cheese, milk, mustard, cayenne and salt/pepper
Puree till smooth
Pour over and mix with pasta
Add cheese and re-season with salt/pepper
Mix to incorporate
Cover with tin foil and bake for 30 minutes
Uncover, dot with butter and bake an additional 30 minutes uncovered
Remove from oven and cool 15 minutes before serving

Serve this up with some...


Boardwalk Chicken 

4 Boneless and Skinless Chicken Cutlets
1 bottle Honey Mustard Salad Dressing
1 10oz Package Pretzels

Preheat oven to 350 degrees
Marinate chicken in honey mustard for 20 minutes
***In the meantime crush pretzels in food processor
After 20 minutes take each piece of chicken, shake off excess marinade and coat with pretzels
Place chicken on non stick baking sheet
Bake for 15-20 minutes or until chicken is no longer pink inside and juices run clear

***Do not crush pretzels too fine they should resemble small crushed pieces of pretzel
***Make sure to discard any unused pretzel crumbs not used to coat chicken


ENJOY!!!

Spark It Up...The Grill That Is

I know, I know it is January which is not synonymous with grilling but why not???  Summer winds down and we vow to keep grilling all year long and then we abandon the grill and leave it out there in the freezing -or not so freezing temperatures in Jersey lately - cold.  Lonely and abandoned we look at it from the kitchen window and say to ourselves can't wait till we can fire up the grill again.  Why wait for the break in the temperature the flavor of the grill is so familiar and delicious.  It never disappoints, it always satisfies.

Quiet down that craving for something flame kissed on the barbie and make some veggies juts like I did last night.  It was so delicious and fresh.  The smell of the grill wafted through the air and clung to my clothes.  My neighbors probably thought I was crazy but I think they think I'm crazy even when the grill is off.   My grilling session spectacular and the end result veggie stacks to compliment a big bowl of lentil soup  - because some of us are still celebrating soup season too!

January Veggie Stacks 
1 Lg. Eggplant (sliced in thick rounds)
4 Zucchini (sliced medium in rounds)
1 Lg. Vidalia Onion (sliced thick in rounds)
5 Cloves Garlic (chopped)
1/2 Cup Vegetable Oil
1/3 Cup Balsamic Vinegar
Salt/Pepper
4 Portabella Mushrooms (gills removed)
4 Slices of Wet Mozzarella

Place the eggplant, zucchini, onion and garlic in a container with a tight fitting lid or Zip Lock bag
Season with salt/pepper
In a small bowl whisk together the oil and vinegar
Season with salt/pepper
Sour over the veggies to coat evenly
Secure lid or zip the baggie
Refrigerate for 4 hours
Remove veggies from the refrigerator and allow them to come to room temperature
Grill the eggplant, zucchini and onion till soft about 5-7 minutes per side
Season the inside of each Portabella mushroom with salt/pepper and lightly coat with vegetable oil
Grill mushrooms for about 5-7 minutes per side
Allow all veggies to cool for a few minutes

Assemble the stacks
Portabella, mozzarella, a small grind of salt/pepper, onion, zucchini, eggplant
Repeat till all stacks are assembled and serve alongside a bowl of lentil soup or salad
Enjoy!

Chili Hogs...

That's right Tony & Toni cooked up a big, big crock pot of chili and joined the 9th Annual Ocean County Harley Davidson Chili Cook-Off this weekend.

Tony gets an e-mail from Ocean County Harley Davidson, his second home, about a chili event they are hosting.   Without a flinch he says "we are going" and I concur.  Tony's only request is I make it with ground turkey. I will admit I do not absolutely love chili but I have an idea of the flavor I'm looking for.  So in normal Toni fashion I head to Shoprite, my second home, and I gather up some chili ingredients...poblano peppers, dried beans, onions, ground turkey, tomatoes, cheese, and 30 other items I picked up along the way for general purpose.

I come home flip on the Frank Sinatra (that is the best cooking music) and dive into my chili project.  I prepare the chili and cook and stir for about 2 hours.  The outcome a full bodied pot of chili. Tony got his turkey and I got the deep, rich flavor.  A perfect marriage.  We taste it and agree it's going to Harley Davidson on Saturday.

The guidelines said it chili has to be hot and in a crock pot at 11:30 a.m.  So 9:00 a.m. we warm the cauldron of chili low and slow, transfer to the crock pot and off we go to Lakewood, New Jersey.

We are welcomed and given number 17.  We plug into the outlet and set the crock pot on keep warm. The other chili hogs come in, set up, and we all stand around from 12:00 - 2:00.  Toni talks to others about chili while Tony talks to others about chili and hogs.  A great day.

It is $3.00 for a spoon and all you can eat Dixie cups of chili.  Tony buys a spoon and heads around the table tasting the other 23 different crock pots of chili.  His feedback...some good, not so good, mushy, spicy, contestant #19 really spicy, sweet, hot, vegetarian.  It is going to be close.  People taste and we receive some positive feedback from the crowd.

The tally comes in and....3 3rd place winners, spicy #19 wins 2nd place and a mother daughter combo take the win for a $100.00 Harley Davidson Gift Card.  All spicy chili's won the challenge...spicy equals memorable!  Better luck next year for the Moschello Chili Team.

Don't worry I heard there is Meatball Cook-Off in the fall!



Moschello Chili

2 Tablespoons Vegetable Oil
2 Poblano Peppers (sliced)
1 Lg. Vidalia Onion (diced)
Salt/Pepper
2 Lbs. Ground Turkey
4 Cups of Strong Brewed Coffee
                                                      2 Teaspoons Ground Cumin
                                                      4 Small Shakes Cayenne Pepper
                                                      2 Lg. Cans Organic Diced Tomatoes
                                                      1 Can Tomato Paste
                                                      1/2 Cup Frank's Red Hot Sauce
                                                      1 Bag Red Kidney Beans (soaked, rinsed, picked over)
                                                      1 1/2 Cup Shredded Cheddar Cheese

In a large dutch oven heat oil and add onion
Saute peppers and onion till soft about 5 minutes
Season with salt and pepper
Add the turkey and pour in coffee
Season with cumin and cayenne pepper
Stir to incorporate
Add diced tomatoes, tomato paste, Frank's Red Hot Sauce, and beans
Stir to incorporate
Reason with salt/pepper
Cover with the lid and cook for 2 hours, stirring occasionally
Taste and re-season if necessary add cheese and stir
Enjoy!

***For a hotter more memorable chili add a habanero pepper along with the poblano pepper at the beginning of the recipe***

Soup Season Continued...

What better way to celebrate soup season that with the quintessential Chicken Soup.  Chicken Soup is extremely powerful.   It is simple yet complex in that it has the power to heal everything from the common cold to a broken heart.   Chicken Soup is like a big hug from your grandmother in a bowl.  It is always filled with loads of love...the chicken, goodness..the veggies, warmth...the broth.  With these few simple, yet tasty ingredients you will have your own bowl of affectionate soul soothing soup in no time...Enjoy!   

T's Chicken Soup

Rotisserie Chicken (shredded)

1 to 1 1/2 Tablespoons Vegetable Oil

Salt/ Pepper 

1 Medium Onion (chopped)

2 Cloves Garlic (chopped)

1 Bag of Frozen Peas, Carrots, Corn

2 Tablespoons Dried Tarragon

32 Ounces of Low Sodium Chicken Broth

1/2 lb. of Small Pasta (i.e. pastina, alphabet, orzo, elbows)

In a large stock pot add vegetable oil, onions, and garlic

Season with salt and pepper and cook over medium heat for 5 minutes

Add frozen vegetables and cook with onions and garlic for 5-7 minutes

Add the chicken and tarragon incorporating the chicken with the vegetables

Re-season with salt and pepper

Add chicken broth bring to a boil

Cover and reduce heat to medium low for 30 minutes

In the meantime in a separate pot cook pasta according to directions

Drain pasta and set aside

Once soup has cooked for 30 minutes taste and adjust seasoning accordingly if needed

Add pasta to soup and serve

***If soup becomes to dry once the pasta has been added go ahead and add some more chicken broth or water to the pot