Welcome...

To the inside of my refrigerator!  Cooking Club of America asked for pictures of the inside of your fridge and I figured why not.  This is where the magic happens and now you can be apart of it too.  So many yummy veggies, eggs, waters, condiments, cheese and Tupperware.  It is as clean and organized as I am...Happy Cooking!

Our Newest Addition...

A brand spankin' new Crock-Pot The Original Slow Cooker!  But wait is it a crock pot or a slow cooker???

Most of us, me included, have no idea the difference between a crock pot and a slow cooker so to answer the burning question...Crock-Pot is the trademarked brand name for the Rival brand of slow cookers.  Ah ha BUT the glaring difference between a crock pot and a slow cooker is the location of the heating element.  Crock pots have the heating element housed in the sides of the appliance base so the heat surrounds the food while the slow cookers heating element is in the bottom of the appliance base heating the food from the bottom.  Slow cookers might also have a thermostat for a wide range of temperatures.    Either way they both perform the same function...gently cook food low and slow giving us tender and succulent meals each and every time we plug it in.

The Crock-Pot / Slow Cooker is a great weeknight option for busy cooks.  It is optimal for tougher cuts of meat, great for soups, side dishes stay warm, and the smell that lingers in the house just screams comfort.

So go break out that Crock Pot / Slow Cooker you have stashed in the pantry and look for some of my favorite crock pot / slow cooker recipes in February!

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!