Bacon Wrapped BBQ Shrimp Po Boy Goes to College~!

I am delighted to share this with you! A wonderful Young Man, Arthur King appeared on Paula Deen's "Best Dishes" Show a few months ago. Arthur's specialty is taking College aged People away from eating "Ramen Noodles" to eating Real food without killing their budget. He concentrates on things that are Easy to make, Flavorful and easy on the budget!

When I saw him on Paula Deen I knew I had a resource for him. I contacted him and let him know I have a cookbook that could really be a resource for his mission. My 5 Ingredient Solutions Cookbook is not only an easy trek through making good food, but it's also very budget friendly. He apparently thought so too, because he highlighted the Cookbook and my Blog in one of his recent videos!!!
Bacon Wrapped BBQ Shrimp Po Boys, Remember those???

Check out the video!

Awesome job Arthur and Kira!!! It really was a good Sandwich wasn't it?
You can keep up with Arthur on his Facebook Page and His Website.
You can also Purchase my Cookbook 5 Ingredient Solutions, here.

The Ordinary yet Not so Ordinary Dinner...

I had taken out a Boneless Chicken Breast to make "Him" something for dinner. I had no idea what I was going to do, but I would marinate it anyway...I added the Chicken Breast to a Tupperware container with some Italian dressing, Crushed Garlic and some Frozen Adobo sauce from my chipotle peppers. It marinated for a few hours.

When I was ready to cook, I took out the chicken and when I opened the container a beautiful aroma wafted from the chicken. The Adobo had added a spicy / smoky component to an ordinary chicken breast that I hadn't really thought about.

I sliced some onion and added it to a cast iron pan (about half a medium onion) with some olive oil. Once the onion was tender I added the chicken breast. Let the chicken breast get some color. Once it was nicely browned on both sides, I added 1/2 cup wine and the rest of the marinade. Brought the "sauce" to a simmer and tasted it. It was spicy & smokey, but kind of one dimensional. I then added 2 tbsp Brown sugar. That Did It!!! I hit the jackpot! The addition of the Brown Sugar gave it a sweet first note, then the chipotle (in the adobo) comes right back to bite your tongue. It was slight enough that you get an even amount of sweet to spicy in every bite. Absolutely Perfection.

Don't ask me how...It just is...

As this is my 100th post, I thought it interesting that I share with you exactly how my recipes come about. I don't spend everyday scowling through Cookbooks and Internet sites...I merely walk through my kitchen, my grocery and through my life experiencing everything around me...This inspires me. I know I say it all the time, but Cooking isn't Hard. Getting the motivation to cook is hard! I hope that my 100, 1000, 10,000 posts will inspire you to cook. Simply Cook. I'm not asking for 5 Star Dinners every night. Just cook, at your own kitchen stove, in your very own home. It is that which brings me here Everyday!

Thank you so much for reading!

~Laurie

Quick and Tasty Chourico & Peppers Quesadilla

I love Friday evenings. It's a quick and easy night. Although i try to make what I post quick and easy, sometimes there are just those that stand out more than others. This will be a Faster than you can imagine meal that will get you raves in the kitchen! These quesadillas have 5 ingredients and couldn't be quicker and full of flavor. A Portuguese version of a Mexican classic. A classic Quesadilla with a spicy Portuguese sausage. The Chourico contains its own spices, such as garlic and smoked paprika. This is a recipe you can save for football, soccer, baseball, afterschool, or a busy Friday evening as I did. It's also great the next day to tote for lunch!

Enjoy!

Chourico & Peppers Quesadilla

Ingredients:

1 Stick Chourico (Portuguese sausage)

½ Green Pepper sliced in strips

½ cup onion chopped

1 cup Monterey Jack cheese

2 Medium Tortillas

Instructions:

In a sauté Pan

Saute Chourico until browned.

Add peppers and onion.

Saute mixture until peppers and onions are translucent.

Set aside.

Warm a non-stick skillet over medium heat.

Lay Tortilla in skillet, flat.

Sprinkle ¼ cup cheese on one side of tortilla.

Lower the heat to Medium-Low.

Add Chourico and peppers mixture on top of cheese.

Add additional ¼ cup cheese on top of Chourico and Peppers mixture.

Fold tortilla over to cover meat and cheese mixture.

Turn tortilla to ensure brown on both sides.

Keep on heat until cheese appears to ooze out of seams.

Remove from heat

Place on cutting board.

Let rest 1 minute.

Cut tortilla with a “V” to retrieve 3 triangles.

Serve.

Quesadillas can be served alone or with salsa, guacamole, sour cream etc…

Play with it…Enjoy!

**A note about the “Chourico”.

There is also a Spanish Sausage called “Chorizo” it can be substituted here.

Any protein really can be used here. A precooked Rotisserie chicken is Great in this.

Play with it. Make it your own!

Spanish Filling (Bologna Salad?)

Growing up in my house we had staples for every "Party" or Celebration. My mom made some, My Grandmother made some and My Aunts (except for one) brought the rest. One of those Party Staples was My Mom;s "Spanish Filling". When I got married, I learned My Mother In-Law had her own version. Don't even remind me of the clash at my son's Baby Shower....Have you had those? My Mom wants to bring her's My Mother in Law wants to bring hers...It was a fiasco. I decided to come up with my own version. Needless to say neither was appeased, but neither could say anything, otherwise be labelled (picky).

My version is a combination of both styles. My husband loved it and that's all that mattered for me.

Enjoy! Click for Spanish Filling. recipe.

Alfredo Chicken from Birdseye Voila®

Ok, I admit, I'm not one to buy a pre-packaged meal from the freezer section of the Supermarket. I have guilt issues. I am one of those women who shop in the market peering at other young women's carts and commenting on how they are shopping in a supermarket yet they buy frozen Prepared food! Well, I was one of those women yesterday, and after eating a really good dinner last night...my opinion has changed!!
As part of the Foodbuzz Tastemaker Program®, I agreed to sample a Free package of Birds Eye Voila®.
I know I tout a mantra about fast food, but this truly is Fast Food with Slow Food Flavor. I equate this "Meal in a Bag" to what I would get if I had made Chicken Alfredo and frozen it for a later date. The spices, flavor and content were definitely satisfactory.
Here's what you get: I got the 23 oz package..here's a pic of the actual bag:

I received a Coupon from Birds Eye® for a FREE 23 oz package. Coupon value was for $5.99 My Grocer's price was $5.49. So I was straight. There were probably 8-10 different flavors to choose from. Flavor choices were Italian, American and even Asian.The Birds Eye website lists 17 different flavors in this package size. I brought the package home and read the instructions. It said to pour the contents of the bag, the sauce package and 2 tbsp of water into a saute pan and heat covered on med high for 10 minutes. (There are microwave instructions also) I have to admit, for college kids who have a microwave handy, this would be a treat!

I opened the bag and find a "block" of sauce in it's own little package. I removed the block and poured the contents of the bag into a saute pan. (I was surprised by the amount of chicken in the bag. Nicely done.) Opened the sauce package and chopped it up into little pieces so it would melt evenly in the pan. I heated it on medium until it warmed through, then lowered to low for 3-4 minutes longer.
The contents of a 23 oz package is enough for 2 servings. Served aside a fresh salad and nice crusty bread, you have a substantial meal that took literally 10 minutes without the sacrifice of a Take Out price tag or the fast food guilt. Thumbs up Birdseye!

A meal remembered...Cube Steak

In the 7 Facts Post, I was prodded to go back in my Blog to review and answer a few questions about my blog. In doing so I found a dish that I remember being a big splash, but hadn't made it lately...I'm reviving it! I hope you like it as much s I do. I call it Cubed Steak, but some of you may call it "Swiss Steak" either way...It's always a hit at my house!

Enjoy!

Cubed Steak

Orange Chipotle Ribs, Slow Cooker Delight

Good Morning! Today I am sharing a recipe before I have the photo. Not normal for me..I usually take great care to wait until the dish is done and take the painstaking process to get a great shot to complete the post. Today I decided to post the recipe so you can cook along with me! The Recipe is so good and the sauce smells outstanding so I know it will be a Winner!! So here ya go!

Orange Chipotle Ribs

Ingredients:

3 pounds Ribs
(can use Pork, Beef, or even Boneless Pork Cubes, That's what I used)
1/2 cup Ketchup
1/4 cup Orange Marmalade
4 oz Orange Juice
1/4 cup Apple Cider Vinegar
2 tblsp Soy Sauce
3 tbsp Brown Sugar
4 Garlic Cloves minced (Try to use fresh here. It really makes a difference)
2 tsp Chipotle in Adobo (I used 1 pepper minced and 2 tsp sauce)
1/2 tsp Cumin
1/4 tsp Ginger (opt. Also try to use fresh)

**Note on some things: I used Boneless Pork Cubes.(they were partially frozen) I used Chipotle in Adobo (but you can use Chipotle Chili Powder). I used Bluebird Orange Juice (ya know those little cans? I keep em in the house just for this reason ;).This recipe is versatile..Work with what you have in the house.

Instructions:
Using a 6 Quart Crock Pot  Place Met in bottom of Crock Pot, no need to sear meat. I actually put the meat in the crock pot a lil frozen...
In a bowl combine all sauce ingredients.
Pour sauce over meat and cover.
Cook in crock pot on low for 8 hours or high for 4-5.

Meat will come out tender and Sauce divine!!
Serve with Rice and fresh veg.

**If you are using a bone in rib, the meat should be fall off the bone tender. If you like the meat to stay on the bone cook a little less. Reduce cooking time by an hour or so.

Enjoy!!

7 Facts about Food is Love

My friend Claudia over at What's Cookin, Italian Style Cuisine "tagged" me in a 7 Facts Blog. It's an interesting idea for posting a Review of your blog Posts. It's also good for those who haven't seen all of your posts. this way they might see something they've missed. I like the idea of highlighting Popular Controversial and even Unsuccessful posts. It really shows the ins and outs of how some blogs posts are received in the blogosphere. There are only 2 Rules to this. 1.) Use only one Link per Category. 2) Choose 5 blogging Friends to *Tag* . So here goes:

1rst Category:  Most Beautiful
I would have to say the Peaches n Cream Rice Pudding was my most Beautiful.
The photo was probably my most "professional looking" to date.
What I was most impressed by was that many people loved the idea of the recipe and said they hadn't thought of it before. It was a Great Post, I was very happy with it!

2nd Category: Most Popular:

I had to make a decision on this one. To understand this you'd have to know what defines "popular". Does Popular mean... Views? or Comments? I went with views. The reason for this is because I too am a "Food Gawker" I love looking at recipes and food photos and seeing if the recipe is relevant to me and if I can recreate it, even though I love the recipe and recreate it, I might not comment. Thusly my choice was "Most Views". The post that received the Most Views in the history of this blog was Pastichetti. I love this post. It was my first recreation of a restaurant offering! It was fantastic!

3rd Category: Most Controversial:

This post is hands down the 1 post I got the most email from. I have no idea why it raised so many eyebrows. It just goes to show you that people don't like changing habits. The post is Baked Zeppole. Apparently to bake a Zeppole shell is to go against the norm. I got emails asking, where I was from? How can it be done? Am I sure this is right? and on and on and on... Just to reiterate, Yes it can be done. Yes those are my pictures, and Yes they are Delicious!!! Try them!

4th Category: Most Helpful:  

This one kind of had me thinking... Even though I get quite a few questions and requests via the Facebook Page Via the Blog...there aren't many questions. As I said previously many people read blogs and don't comment, therefore feedback sometimes can be hard to put your finger on. I'll have to say this one came out to a Tie. The tie was between: Simple Desserts You'll Love  &  Drive Thru Killers . They both encompass exactly what I like doing. Showing everyone that Cooking a fantastic meal or dessert doesn't have to be a brain buster! I love it when I get comments like.. I can't believe how easy that was.

Category # 5:  The Post that was Surprisingly Successful

I knew instantly what the answer to this one was going to be. In recent weeks I posted a "Fail". Gorilla Bread, a Tasty Fail is where I documented my trials and tribulations with a recipe from a Paula Deen Show. To my astonishment this was a hit!  If you haven't read this post., Please do! It's a hoot. And, by the way the Recipe did make Foodbuzz Top 9 that week. Just goes to show ya! Ya never know what's going to be popular! Ya just never know!

Category 6: The Post that Didn't Get the Attention it Deserved.

This was a hard one. I usually am pretty grateful for any attention paid to my recipes and writing. I have to go to statistics on this one and found that my Hearty Beef Stew recipe received 6 paviews!. In going to the stats,  I realized there were probably very many reasons this poor post didn't get it's due. First of all it was very near the beginning of my blog. I didn't label it correctly, I didn't tag it for search engines and I didn't have much of a following. I probably will repost this in the Winter and see that it will get a much warmer response. We'll see. It is an awesome recipe and is definitely worth it's due.

Category 7: Post I am Most Proud of:

This was easy. I am most proud of the post where I announce my Cookbook Publishing! Writing a cookbook is a process I think any cook should try at least once. I cant express how great it feels to have your recipes out in the world! The feeling that your cooking legacy will live on in perpetuity is phenomenal! To think that you can pass down your family's treasured recipes and memories with the whole world is an indescribable feeling.  I wish it to everyone! Publishing 5 Ingredient Solutions was certainly one of my proudest moments.

I hope you've enjoyed this review as much as I enjoyed doing it! (even though I broke the rules).

Thanks Claudia for thinking of me and for including me. This was Great! Now, I get to include 5 of my Dearest Blogging Friends! I can't wait to see their posts: Check them out, wont you?

1. Jackie @ Syrup & Biscuits

2. Angie @ Angie's Big Love of Food

3. Lark @ Lark's Country Heart

4. Melissa @ Cooking with Mel

5. Helena @ Saucy Girls Kitchen

Question # 2 for the Facebook Page Giveaway

Question # 2

Can u find the Celebrity Chef in this photo?

Name the Chef!

Answer posting at 2:00pm

Click here to answer!

Anyone who sends in their correct answer before 2:00 pm gets 2 entries .

It's Anthony Bourdain!!!

I got to see him at the South Beach Wine and Food Festival!!

So much fun!

Ok on to Question 3!

My New Kodak Photo Book

I have exciting News! 

I was a chosen  Foodbuzz Tastemaker this month.

We were given the opportunity to create and receive a FREE Kodak Photo Book!

I had made one previously when the books like this had first come out. I had gone to the Florida Keys for my 40th Birthday and wanted to make a scrapbook, but wanted it to be especially nice. 

The process for this Kodak Photo Book was similar.

You simply choose the photos you want to include in the book and

 insert them into the Page Layout of your choosing.

I have to admit, This book is more than I ever expected!

As my Cookbook, is an E-book, I don't have a Hard-copy.

So I chose this time to create a book about my Cookbook Journey.

It was so much fun. The photos came out Fantastic! 

I have the simplest Point & Shoot Camera,

 and was so afraid of "Low Resolution" problems.

This book makes my photos look beyond professional!

The Quickstart Program lets you choose the Book Style 

then Upload any and all Photos you might want to include.

Can you believe this???

Thanks to Kodak and the Tastemaker Program I can now

 not only see my Cookbook, but hold it and thumb through it!

I now have a Hard Copy Cookbook!

I am over-the-moon thrilled!

With each turn of the page, I am happier and happier with the outcome.

The process was painless and the turnaround 5 days!

I created the book in 2 days, ordered it and it was in my hands in 5 days!

I think my Hunny was disappointed that I didn't do a "Vacation Book",

 but the expression on his face when he saw this book

 lets me know I made the right choice.

You will love Your book!

Oh, didn't I tell you?

Kodak is giving all of my readers a 40% discount off of a 

Medium Hardcover or Large Photo Book!!!!

Is that cool or what???

Now you can make your own!

You can do a First Day of School Book, 

Put all of those Wedding Photos in a Fantastic Book,

 How about a really special Christmas gift?? 

Know someone with a Special Anniversary or Birthday coming up?

This is the Gift of a thousand Million words!

Are these Photos Fantastic or What?

I knew once you saw this that You would want one!

I am delighted to say that Kodak Gallery has provided you,  my Readers an exclusive URL all of your own, to purchase Your very own book @ a 40 % discount!

So get to it! Get thinking about what you'd like to do!

The discount ends on 8-31-11.

Click Here to get started!

Enjoy, my Readers!

Thanks so much for the pleasure of sharing this with you!

Have Fun!!!

Stuffed Eggplant Caponata

This is a beautiful Vegetarian Dish. It is quintessential company food, but you know me...I love serving special food for everyday meals!  I love the sweet and sour flavor of Caponata. The texture of the Eggplant when it's sauteed to perfection is just that perfection. From the first bite to the last the wonder of this meal is that you never look for protein. you never miss the meat. It is that special.
Enjoy my version of Stuffed Eggplant Caponata

Ingredients:
2 Medium Eggplants
(serves 4)
1 cup diced Yellow Onion
1/2 cup sliced Bell Pepper
1/2 cup sliced Roasted Red Pepper
2 cloves Garlic diced
2 cups cubed Bread
(I used day old french bread)
2-4 tbsp Tomato Paste
1 stalk Celery (diced small)
1./4 cup Olive Oil
1/4 cup Parmesan Cheese
1/4 cup Red Wine Vinegar
4 tbsp Sugar
2 tbsp Red Crushed Pepper
2 tbsp Oregano (dry)
2 tbsp Basil (fresh, chopped finely)

Instructions:
Split Eggplant in half lengthwise.
Slice into eggplants as you would an avocado, making cubes within the eggplant.
Remove eggplant from skin, leaving skin shell intact. (leave a little bit of the white, just enough so that the eggplant can retain it's shape).

In a large saute pan at high heat, warm 1/8 cup Olive Oil. Add onions, celery and green pepper. Saute until onions translucent.
Lower heat to medium. Add Red Peppers and Garlic saute until well combined. Add remaining olive oil. Saute until cohesive. Add spices. Saute until well blended.
Add Vinegar and Sugar. Blend until sugar melts through. Add tomato paste. Saute until tomato paste melts into mixture. Add Bread Combine and cover. Simmer on medium low for 5-7 minutes or until bread is softened and heated through.

Preheat oven to 375°
On a baking sheet, place Eggplant shells.
Fill Eggplant shells with Sauteed mixture.

Sprinkle with Parmesan and bake for 20-25 mins, until softened and slightly browned.
Remove from oven.
May serve at this point.
or
Top with Mozzarella cheese

Bake 10-12 minutes until Hot melted and bubbly.

Serve.
Yummy!! I loved it! Give it a try and let me know what You think!
If you love this recipe Give it a Pin and share it with your Friends!

Baked Ravioli alla Bolognese

I ask my readers everyday "whatcha cookin today?". I get a minimum of 8-10 responses. This warms my heart. I actually have readers who sit down to dinner at their table most nights. I love to hear the answer "I'm making your..........! This is the sweetest sound to my ears. That I have inspired someone to cook something that I have made my family is nothing short of heartwarming. To know I have inspired someone else to cook is a "fait accompli". It is the mission I set out on everyday!
The recipe I am passing along today is a recipe inspired by my late husband. He loved a great Bolognese (meat sauce). It had to be warm, and hearty. It had to have body, and herbs. It had to have a "cooked all day" flavor. He was a man after my own heart. He knew how to cook, and he knew how to inspire me to cook. I hope this recipe inspires you to show someone else how to cook. It's simple in ingredients, but complex in flavor. Just what I look for in a recipe I want to pass on.
I give you my Baked Ravioli alla Bolognese.

Ingredients:

Bolognese:
1 lb Italian Sausage meat (no casing)
1 lb Ground Beef
2 tbsp Olive Oil
4 cloves Garlic (crushed)
1 minced Onion (yellow onion)
1 Roasted Red Pepper diced
2 Large Tomatoes (diced small)
1 Large Can (Tomato Sauce)
4 Tbsp Tomato Paste
2 tbsp Basil (dried)
2 tbsp Oregano (dried)
2 tbsp Garlic (dried)
1 tbsp Red Crushed Pepper (dried)
Salt & Pepper to taste
1/2 cup Orange Juice
2 cups Red Wine (opt) may sub stock or water But the wine really is a flavor enhancer.

1 Bag Frozen Cheese Ravioli (that have been defrosted in the fridge)
3 Cups Mozzarella
1 cup Parmesan

Instructions:

In a Dutch Oven, warm Olive Oil on medium-high heat. Add Sausage and Ground Beef, saute at medium heat until starts to brown. Once you have a color starting to change, add Onion and Garlic and Roasted Red Pepper. Finishing sauteeing the meat until cooked. Add Tomatoes. Saute and scrape bottom of pan. Stir in Tomato Sauce and Paste. Combine well. Cook through about 5 minutes.Add remaining ingredients. Taste. Salt & Pepper if need be. Cover and simmer on Low Heat 1 hour. If mixture becomes dry..add enough Water to make it a thick but not overly meaty consistency. (see photo above).
Taste periodically to adjust seasoning. May add 1 tbsp honey or tbsp sugar if tomatoes are too acidic. May add more salt and pepper as needed.

Once Bolognese is complete, Pre-Heat oven to 375°.

Into the bottom of a Baking Dish, pour 2 ladles of Sauce.
Lay (refrigerated) Ravioli atop the sauce in one (or so) layer. (may be a few stuck together this is fine)
Pour remaining sauce over Ravioli. (If too much sauce, save some for next time)
Sprinkle top with Cheeses.
Bake @ 375° for 30 minutes or until Cheeses are thoroughly melted.

Serve with Garlic Bread and Salad!
Enjoy!

**Quick Note: This dish can be varied so much. you can use Tortelloni, Cavatelli etc...Try a Pasta in your grocers refrigerator aisle. The refrigerated stuffed pastas are fabulous here! Preparing them this way makes it much more of a "Sunday Dinner" than just Pasta and meat sauce on a Wednesday night.... Give it a try! You'll love it!

He went fishing. So it's Crispy Vermilion Snapper for dinner tonight!

This weekend my Hunny went fishing. He is an avid Fisherman, but in South Florida that usually means alot of Kingfish. Not for nothin, I'm sick of Kingfish! So this time he went looking for something new. There apparently is a moratorium on Vermilion Snapper (pink mini snapper), You can only catch and keep 2 per person. We got lucky! He caught 2 and we had 2 Snapper for dinner! Yum. When fish is caught and cooked immediately and not frozen, it is at it's best! We love a light flaky fish, with a bold flavor coating. Yum!
I made Lemon Rice and a Broccoli Slaw to go alongside..and it was a fantastic Summer dinner!

Crispy Vermilion Snapper

Ingredients:
2 Snapper fillets
2 Lemons
2 tbsp Garlic
2 tbsp Complete seasoning
1 tsp Red Pepper Flakes
Salt and Pepper

1 cup Seasoned Bread Crumbs
1 tbsp Parsely
Salt & Pepper

Instructions:
Marinate fillets in juice of 2 Lemons, Garlic, Complete Seasoning and Salt & Pepper.
Marinate for min 2 hours (preferably overnite)

When ready to cook fish:

Combine Bread Crumbs, Parsley, Salt and Pepper in a Plastic Bag (zip bag)

Add fish to bag

Shake to coat.

If Baking Fish: Preheat Oven to 400°.

                        Pour 2 tbsp Vegetable oil at bottom of Baking Dish.
                        Place Fish in Pan
                        Bake fish for 15 mins, turn Bake for 15 mins longer.
                        Fish is done when it gives resistance when touched in middle.

If Frying Fish: Preheat Peanut/Vegetable Oil to 350°
                       Place coated fish into Oil and fry until Golden brown on both sides.
                       (Approx 3-4 mins on each side)
                       Drain on paper towel 30 seconds. Serve.
Lemon Rice:
Prepare Rice per Directions on Rice.
Add 2 tbsp Butter, 2 tbsp Lemon juice & 1 tsp Lemon zest
Salt & Pepper to taste.       

Enjoy!