Lobster and Corn Arancini

Clearly I am not in control of my life any longer.  Between work, the trips, my food writing class, the boot camp exercise class (that I might add is about to kill me),  and the house and all it involves, I cannot find any time to do any thing.  It’s a sad state of affairs, when I have to schedule time to complete the one thing I love to do…this blog.

This past weekend was one of the first in many that I have been able to devote a couple of hours to myself, so I decided to finalize a couple of ideas I’ve been working on.  It was me and my kitchen, alone at last.  Me and my kitchen along with cheese, rice, lobster and corn.  It can’t get any more romantic than that….just don’t tell my husband I said so.

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I love Arancini. You know them; they’re those cute little cheesy rice balls.  I can’t seem to ever have enough of them and a while back I got this obscure idea to add lobster to the recipe.  And what goes better with lobster than corn?

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With the combination of flavors, all the ingredients made for a very tasty dinner.  What I loved was the sweetness of the lobster and corn combined with the creaminess of the cheese and rice but it all had the crunch from the outside crust.  Yes, my friends, an Arancini affair had begun.  I even invited my husband to come along for the taste train of love, of which I believe he thoroughly enjoyed, given that he ate four of them.

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Make a date with your kitchen and try these cheesy rice balls.  You’ll love them as much as I did, with or without the husband involved.  Just don’t tell him I said so.

Star rating is a huge YUM!

The Best Meatloaf

Meatloaf.  We all have our favorites.  The funny thing is our favorite is typically the one we make ourselves.  If someone makes a meatloaf, it’s always the best and you can’t tell them any different.  I have to include myself in that segment of the population.  My husband and I each have our own meatloaf recipe and of course we each think ours, individually,  is the best.

Until last night that is.  We have thrown away our respective recipes and we now have the best meatloaf recipe.  Ev-VER-rrrrr!  Well, in our own humble opinion, that is.

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Meatloaf is as subjective a topic as a macaroni and cheese recipe.  We all have that recipe that our mom made, one that has passed down through the generations, or even one that we have created ourselves based on what we like and don’t like to add in.  There is not one recipe that is exactly the same as someone else’s.  Meatloaf is a personal odyssey of originality and taste, a symphony of meats, cheeses and vegetables.  That is why we all love it and we all love the one we make ourselves.

This particular recipe, adapted from a show I saw on the Food Network, was in a category of the best eaten comfort foods. The meatloaf had been selected by Ina Garten  from Tavern 1770..  Since it was meatloaf it seemed almost mandatory that I make my own personal stamp on it, and so I did.

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Although my husband thoroughly coated his with a layer of ketchup, we both agreed that this was the best we had ever made or had.  I will, however, have to be understanding of the fact you may not agree with our opinion..  You may not even want to try this recipe because you might still hold on to the fact that yours is the best….and perhaps it is.  But I would challenge you to give this a try….just for something different.  It’s full of flavor, moist and hearty all at the same time. And,  I can assure you, that while you may not think it’s the “best” in your home,  you will still want to keep it as a really good back-up.

Be forewarned, the next time someone asks me if I have a good recipe for meatloaf, I am going to say yes.  Yes, I actually do have the best meatloaf recipe.

 

French Onion Soup

I’m not sure if you’ve noticed it like I have but everything we do in life lately seems to be all about the new and improved, the bigger and better version of what has already been done.  Most movies are remakes of classics, technology is something we all must have the newest version of and the old version is usually only six months old.  Even restaurants and chefs have to try to do something new with the old and revered.  Maybe I’m just getting older but sometimes I don’t want the new and improved.  I want the classic, the thing that’s been tested time and again and can stand on its own merit.

I want French Onion Soup.

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I could have done this the easy way and gone to some restaurant, but I don’t think even they take the time to do it right, as it always seems bland and tasteless.  It’s a classic and deserves the respect and the time needed to make it wonderfully satisfying and flavorful.  I turned to the one person I knew that gave it that respect, the one person that started us all down the road of loving food.

I turned to Julia Child and Mastering the Art of French Cooking.

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Don’t be intimidated by this book or the fact that Julia is the guru of fine cooking.  She makes everything so simple to follow.  She also uses wine and cognac in this recipe, so if you’re anything like me, you like it already!

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To do this right it is a process.  You can’t skimp on the time or the effort it takes.  If you do you will lose the richness and the flavor it gives you.  This is one of those recipes where you will again take the first spoonful, close your eyes and savor the deep beef broth, the sweetness of the onions and the texture of the toast.  The only word you will be able to usher in a soft breath is “YUM”.

It’s that good.

Pesto Crusted Roasted Pork Rack

Thanksgiving is over.  Finally!!  I was really looking forward to the holiday but after a week of leftovers it’s about time it’s done.  Turkey, turkey gravy, turkey soup, turkey sandwiches and turkey hash.  Don’t get me wrong….I have always loved turkey but after a week of trying to use it all up, I was certain that I would not be eating turkey again for a very long time!

That being said, it is time for something different.  So I decided to do something a little out of the box….at least that was what I had thought..  I have never been one that liked pork chops, but the husband has always liked them.  Since I am the one in the kitchen most of the time, I have usually won that battle.

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Out shopping one day, we came across a pork rack.  A little different that the standard thick ugly pork chop I had grown up with, so I decided to give it a chance.  The husband was feeling happy.

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Not knowing the best way to make it, I did Google my idea and came up with a recipe from the Craig Mostyn Group.  Although I had never heard of this site I gave it a shot and oh boy, was I glad I did.  The pork was moist and so very flavorful.  Not the pork chops that I had come to know from the past.  I served it with roasted potatoes and wilted greens and it tasted like a dinner I would have served at a party for guests…but incredibly easy.

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I always say, when you’re tired of turkey….eat pork chops.

 

A Lighter Stuffed Pepper

This is my favorite time of year.  THE HOLIDAYS!  It’s about good friends, good times and good food.  (Good parties aren’t really so bad either).  Christmas is actually my favorite, with Thanksgiving a close second as far as food and parties go, but I really do love the Thanksgiving leftovers.  (I know there are more out there like me, so admit it)  Seriously, I could cook everything up, skip the dinner and just save all the food for the next day.  That is how much I love it.

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The standard turkey sandwich is one of the best ways to go, but my mom’s turkey rice soup is pretty incredible too.  The only problem is I have so many leftovers left over, that it becomes boring with the choices I have to use them all up.  I think, however, I may have stumbled on a pretty good addition to the leftover madness that ensues.

This is a recipe that I have worked out with turkey sausage and the recipe follows.  An alternative of course would be to use the equivalent of chopped turkey. If you do use the chopped turkey, it may tend to be a bit on the drier side so definitely add a bit more olive oil to the mix when you’re cooking it with the onions.  You could also add a bit of leftover gravy to keep it moist.  The options are endless!  I also used Tatsoi, which is a hardy green, sort of like a spinach or kale relative.  If you can’t find it (I found mine at the farmer’s market) you can always substitute with spinach or kale.

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The fun thing about this is you can really use anything you want.  Stuffed peppers are typically made with rice and ground beef and lots of cheese, but I’m trying to go the heart healthy way more often, so this is why I decided on this formula.  Get creative and use those leftovers up!  After all, it’s going to be another whole year before we can do this again!

 

 

What’s in the Pantry?

Let’s face it.  There are always going to be those times where you just don’t feel you can find another minute to get things done.  For the last two weeks, it seems I did not have any time at all.  I had been overwhelmed with baking (cheesecakes for a friend), taking a continuing education course for my profession (it certainly would have helped if I had not waited until the last-minute), food judging for the area home shows and the list goes on and on.

The other night I came home and my husband asked me what was for dinner.  I just looked at him, probably like a deer in headlights.  I hadn’t even considered dinner and now it was already late.  I didn’t want to go back out to the grocery store, so we had to figure out something.  That’s when operation pantry surprise went into action.

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We have always kept something in the pantry we can work with.  You never know if there would be people collecting for a food drive or the electricity is going to go out.  I took a look in the pantry to see how my creative juices were going to flow.  I had soup, noodles, canned chicken and a jar of roasted vegetables.  The creativity started to flow.

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I was able to put together a meal that was easy, fairly quick and satisfying for the family.  The next time you don’t have time, but you have hungry eyes waiting for you to feed them, don’t order a pizza.  Look in your pantry and see what you can find.  I’ll bet it will be something good.

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Sunday Dunk

It was a Sunday afternoon and it was cold and rainy.  Fall was definitely here and the weather was definitely matching my mood.  Football games were on and I really didn’t want to spend my day cleaning (even though we all know that is what I should have done), so I started focusing on what I could make for dinner.  When in doubt, cook.

It was a perfect day for comfort food, but I wanted something different from my standard go-to pasta dish.  I didn’t feel like soup and I was really over cooking chili.  And then that momentary flash-back occurred and I remembered the garlic show I had seen the day before.  There were a couple of dishes that I liked but didn’t like either of them enough to make one.  I did however like parts of them enough to combine them and create a dish that was exactly what I was looking for.  A warm, comforting, sit on the couch and dunk dish.

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Who doesn’t like garlic?  This was a perfect combination of a warm soup, a hearty dish and the feel good that you get from a pasta.

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You could easily pour this over pasta or rice, even mashed potatoes and make a nice dinner out of it. For me, however, sitting there dunking my crusty bread loaf into the roasted garlic yumminess was the inside tailgating atmosphere I had been looking for.

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The Patriots won a great game and much to my husband’s disappointment the Giants lost….again.  It can’t get any better than that.

 

Smokey Chicken Stuffed Shells

It seems like I’ve been out of commission for a little while, although it’s only been a week.  I have no excuse except the cool crisp air has made me want to go to bed earlier.  It’s darker in the morning when I wake up and darker in the evening so my evenings feel shorted.

What is great about this however, is I love the Fall!  I want to have a fire in the fireplace, wear sweaters and cook comfort food.  I’m seriously ready to wear jeans and boots but living in the south I feel ridiculous doing that now….especially when everyone else is still wearing shorts and flip-flops.

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The one thing I can do when it’s colder in the evening is make a satisfying dinner that makes the soul warm.  That usually involves some form of pasta because I am apparently a carb freak, but in trying to make it semi healthy, I have adapted this recipe so I don’t feel so guilty.

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Leaves are changing color, nights are cool and despite the fact that your neighbors are still wearing flip-flops, you can still enjoy the Fall with comfort.  That will include a satisfying dinner.

So turn up the air, put on a sweater and enjoy!

 

Fried Green Tomatoes

Green TomatoesI grew up in the North where things like okra, hush puppies and fried green tomatoes were a foreign language.  The first time I even heard about fried green tomatoes was when the movie by the same name came out.  I watched it, and I saw the things she was putting on the plates and I wondered at the time why anyone in their right mind would want to eat something like that.  Fried tomatoes?

Living in the south you have to adjust….most times in a good way.  What’s that saying?  When in Rome…..?  I’ve been here long enough that I feel I am a southerner, so when the time came a few years ago and I saw Fried Green Tomatoes on the menu, I had to try them.  Well, either the southern humidity finally got to me or we were on to something good.  Fried Green Tomatoes?  OH YES!

As it usually is in my world, once I like something, I have to try to make it.  And it has must right.  I have tried many recipes but I believe I have finally got one that has become my favorite.  With a few tweaks here and there I have adapted this from Southern Living to a point where I think it’s worth sharing.   It’s got a nice tang, a little spice and a lot of crunch and you can always add a garlic aioli or basil mayonnaise for added enjoyment.

So for you Yankees…..you may have won the war, but you’re missing out on some good eating.   I hope you try this because you will be glad you did.

Bon Appétit Y’all!

View/Print Recipe Here

Tomato and Onion Pie

There is nothing better than tomatoes.  I love walking to the garden and picking a sun-kissed tomato off the vine, sprinkle it with a little salt and bite into it, tasting the acidic sweetness and feel the juices run down my chin.  Or, I slice them and place them between two pieces of bread with gobs of mayonnaise.  I purée them into sauce or bake them into a dessert tart tatin.  There are just so many ways to enjoy ripe tomatoes.

And now we have tomato pie.

I remember a few years ago at a girls’ night having my first taste of a tomato pie.  A friend had brought it and I’m ashamed (or happy?)  to say I went back for seconds and wanted thirds, it was that good.  After that night I never really thought of it again unless I’d see a recipe about it.  I would rip it out of the magazine and add it to the stack of “someday I’m going to make this” pile.

This year was different.  From the moment we planted the garden, I decided I was going to make a tomato pie.  Of course every time I thought about it we were eating something else or not at home.  Finally however, last weekend I put my foot down and I made ” The Pie.”

It was like the sun had risen, the stars came out and fireworks lit up the sky.  I don’t think a word was spoken between us because we were just too busy eating.  In fact with my son and husband at the helm, leftovers didn’t exist since the entire pie had been eaten.  This definitely is one of those recipes that you will make over and over and always get rave reviews on.

So, while you’re standing in your garden and feeling the warmth of the sun,  tomato juices running down your chin and staining your shirt, remember to save yourself a few of those tomatoes so you can make a Tomato Pie.  It will be well worth the sacrifice.

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