Welcome 2012...

HAPPY NEW YEAR! 

I hope that this year brings much love, health, wealth and happiness. 

 To all my followers, future followers and the occasional reader hope this blog and my Forkful of Simplicity blog give you the simple and tasty recipes you are looking for to satisfy your inner foodie. 

 I want this to be your "go to" recipe blog so please join me in 2012 for the next leg of our journey as we discover new foods, cooking methods and recipes.  

Jersey Meets Black Eyed Peas...

When I say Black Eyed Peas I do not mean let's put on our Fergie best and head to the concert. I mean the actual down south back eyed peas you eat - you know the little white peas with the black eyes staring back at you.  Here in Jersey we look at those things and curse at them thinking that they really are staring at us.

So what's this I don't pump gas, wind proof hair, jersey girl doing with black eyed peas in her kitchen is Paula Deen coming for dinner?   No way I am cooking them up but of course with a Jersey twist.

1 (16 oz.) bag of Black Eyed Peas - soaked overnight in water and picked over
4 Carrots (diced)
1 Large Onion (diced)
8 Medium Tomatoes (diced) - This is what makes it Jersey delicious!
Salt/Pepper
6 Cups Low Sodium Chicken Broth
2 Skin on Smoked Turkey Drumsticks (about 2 1/4 lbs. total)

In a large crock pot add the carrots, onion and tomatoes
Season with salt /pepper
Mix well to ensure vegetables are seasoned
Add black eyed peas and chicken broth
Tuck turkey drumsticks in mixture
Cover with the crock pot lid and cook on high for 6 hours
After 6 hours remove turkey drumsticks from soup
Allow them to cool, remove the skin and the small bones, shred the meat off the bone, set aside
After soup has cooled measure out 8 cups and blend until smooth
Add smooth mixture and shredded turkey meat back to the soup
Stir to incorporate and serve in a large bowl

Coq au Vin

Croissant, Souffle,  Coq au Vin - who dose not love the sounds of french words in their kitchen?!?  I love to prepare Coq au Vin it is so elegant, rich and seeped with flavor.  It sounds so up scale but the literal translation is "rooster in red wine"  not so appetizing but when Julia Child says it there is an aire of excitement behind the dish.


The classic Coq au Vin is made in a red wine, bacon and onions - so vibrant in color and flavor.  A little different version of this classic french dish is made with white wine or Riesling wine depending on the region of France it is being prepared.  I prefer the Riesling version of this spectacular meal.


Right about now your thinking a Riesling Coq au Vin that sounds so complicated and involved but trust me it is one of the easiest meals to prepare and the bonus is it tastes better the next day when reheated.  It is the perfect holiday dish that is gauranteed to impress.
So practice your best Bon Appetit to compliment your presentation of 
Coq au Vin!

12 Skinless Chicken Thighs
1 Cup Bacon or Pancetta (diced)
***1 Leek (cleaned and finely sliced)
3 Bay Leaves
8 oz. Oyster Mushrooms (torn)
4 oz. Baby Bella mushrooms (sliced)
1 Bottle Riesling Wine
Salt/Pepper
In a dutch oven or heavy pot cook the bacon or pancetta till crisp
Add the leeks, season with pepper and cook for 1 minute
Season both sides of the chicken liberally with salt/pepper 
Add the seasoned chicken, bay leaves, mushrooms and the whole bottle of wine
Season mixture with salt/pepper
Bring to a boil
Cover and simmer for 1 hour
Remove Bay Leaves
Serve warm with crusty bread and buttered egg noodles 
***Leeks tend to be very sandy inside
Slice leeks only reserving the white portion of the stalk
Place leeks in a colander and rinse well before adding to the recipe

Happy Thanksgiving...

Happy Thanksgiving To All...

I hope That Your Kitchen Is Filled With Lots Of 

Love, Family, Friends, 

Turkey, Vegetables, Pies & Drinks

Enjoy Every Minute Of The Holiday And Eat Well

Oreo Truffles Anyone...

Surprise...I made a dessert item!  

If you have been following this blog or know anything about me you know that baking is not my favorite activity in the kitchen.  By all means I can do it if I have to or if the mood strikes me.  This mood usually happens when there is two feet of snow predicted and I know I will be housebound until someone plows me out.  Since it is November and still unseasonably warm in New Jersey the Oreo cookie truffles were because I had to.   At first it seemed like a great idea suggested by my lovely sister, Nicole (she and I were hosting a dinner party).   I was all for it up until the day I actually had to make them and that is when I began dreading the Oreo cookie project.  I am at the store thinking how is this going to work, the directions for the recipe seem too easy and this Almond Bark is uncharted territory.   At this point I am convinced the kitchen, my husband and the greyhounds will all be covered in some type of chocolate goop.  

Here goes -  I pulverize the cookies...that went well.  Mix in the cream cheese...so far so good.  I roll the mix into balls without a sweat.  I set the timer to make sure my little gems set in the fridge.  10 long minutes pass and now its time for the dipping process.  I melt the Almond Bark in the microwave and at this point I think well I can always buy a little sweet treat tomorrow.  It melts like a dream, its like lava in the bowl and I go in for the first dip...with a spoon I roll the cold Oreo ball and the Almond Bark coats its perfectly.  What?!?  Why is my arm not covered in Almond Bark and why didn't my Oreo ball fall apart.  Let's keep going before something happens and something did happen...my Oreo creations turned into beautiful, chocolate covered truffles that tasted amazing. 


Total Time: About 1 hour

1 lb. Package of Oreo Cookies (minus 8 cookies)
1 (8oz.) Package of Cream Cheese (softened)
12 oz. Almond Bark Chocolate Coating 
Special Equipment...
Parchment Paper and a Non-Stick Cookie Sheet


Place the cookies in the food processor or blender and pulverize into a powder
Take cookie crumbs and place in a large bowl
Mix in the cream cheese until no white is showing
Roll into balls and place on parchment paper covered cookie sheet
Place in refrigerator for 10 minutes
Place Almond Bark in microwave safe bowl 
Melt in 30 second increment, stirring after each increment until warm and smooth
Remove Oreo balls from fridge 
Carefully roll each Oreo ball in melted Almond Bark and place back on parchment paper to set 
Make about 36 Oreo truffles 

***Place Oreo ball on a tablespoon to gently coat with chocolate