Friday, September 30, 2011

Smoked Gouda, Ham & Apple Grilled Cheese


I almost didn't post this for two reasons...I don't love the pictures ...and it looks burnt.

It wasn't burnt...but it looks it, right?

However, I'm tired of looking at Chorizo, Onions and Potatoes with a hazy boarder, so here we go...

Tuesday, September 27, 2011

Chorizo & Potato Soft Tacos with a Simple Homemade Salsa ...and Photograph Talk


You know what bothers me about this picture above?

That the corner of the white square plate with the tortillas is almost touching the wooden board rather than completely running parallel to the board and the grains of the wood.  My eye focuses on that particular spot in the photo and I find it distracting. Weird? Maybe.  WAIT. WAIT. Look again!  Now it's driving you crazy too! Right?!

Anyway... it makes me realize how when you're standing (or in this case sitting/crouching) behind a lens you don't necessarily notice such minor imperfections.  That's not to say all photos need to be in complete boring would that be?!  It's just in the photo above with such pronounced geometric shapes and lines...that one crooked plate throws my entire picture off.  Just my honest, overly self-critical, non-expert opinion.  (I decided to soften the boarder of the photo above in an attempt to draw your eyes out...not sure I was successful ...but I'm practicing...)

Sunday, September 25, 2011

Thursday, September 22, 2011

Banana Oat Chocolate Chip Muffins


Few things in life inspire me to bake more than an idle basket of overly ripe bananas...


OK...well she inspires me more than the spotted, brown bananas... 


And well...he does too (despite the perpetual chocolate chip stealing...)

SO caught in the act!




The simple recipe yielded 4 dozen beautifully moist and delicious, *mini sized muffins... (*cooking time 8-9 minutes on convection bake)

...all we added to the recipe was a good half cup of Hershey Dark Chocolate Chips...


All in all...a pretty delicious day :)

Click here for the recipe: Banana Oat Muffins  by: Karen Resciniti


Monday, September 19, 2011

Grilled Skirt Steak with Thai Red Chili Sauce & Fresh Thai Basil


While gazing across the butcher counter at Whole Foods yesterday, we came across some beautiful Skirt Steak for $7.99 lb...a decent deal considering the hefty price tag this (what used to be considered modest) cut of meat is demanding now a days.

It seems 10-15 years ago....

Wednesday, September 14, 2011

Ginger-Scallion Fried Rice


Photographing rice is not's difficult to make it look, "exciting!" 

But rest make this Ginger-Scallion Fried Rice one time... and your taste buds will do cartwheels!!!

A perfect side dish to any Asian inspired seafood, meat or poultry...I hope you'll give it a try!

Ginger-Scallion Fried Rice
adapted from Ginger-Scallion Fried Rice,  "Sam Choy's Polynesian Kitchen"


3 T peanut Oil
1 tsp sesame oil
2 cloves garlic, minced
2 T minced ginger
1/2 cup chopped scallions
1/4 cup chopped cilantro
2 tsp brown sugar
2 tsp soy sauce
2 to 2 1/2 cups cooked Basmati Rice (1 cup dried rice should yield about 2+ cups cooked)
Salt and white pepper to taste


In a wok, heat the peanut oil and sesame oil. Add garlic ginger and scallion. Saute for one minute, then add cilantro, sugar and soy sauce. Cook for one minute. Add cooked Basmati rice and saute until thoroughly warm and mixed well. Season with salt and pepper to taste. Serve.


Thursday, September 8, 2011

Mini Bisquick Quiches with Bacon, Onion & Cheese...Heading to Happy Valley!

I debated putting that in the title.

I mean the, "Heading to Happy Valley!"

I don't want anyone who reads my blog to, "jump ship" just because my husband and I are, Nittany Lion alumni and FANS!

Anywhoo...I still have Jumbo Lump Crab Cakes to make and loads of laundry to do (not to mention children to get to bed and an entire car to pack with TAILGATE essentials!)

We'll be on our way tomorrow the meantime here is part of what we'll all be enjoying while sipping Bloody Marys at the tailgate on Saturday morning with friends...


Basic Bisquick Quiche Recipe


1 cup Bisquick
2 cups milk
4 eggs


Preheat oven to 350.

In a large bowl, mix the Bisquick, milk and eggs together until well combined.

Butter a quiche (or pie pan) and fill with quiche fillings of choice (ie: diced ham, Swiss cheese, onion...etc)

Cover with the Bisquick Batter.

Bake for about 30-40 minutes.

Remove from oven, let sit a few minutes then slice and serve. OR COOL to room temp, cover with foil and place in refrigerator or freeze until ready to eat. Then simply REHEAT.

* HERE I used a nonstick mini muffin tin.

I sprayed the tin VERY well with non-stick cooking spray.

Next, filled EACH mini muffin tin hole with:

1.) A few FRESH, CRISPY bacon bits (Not the store bought - real bacon bits!)
2.) Diced onion that had been sauteed in a bit of butter until soft
3.) Pinch+ of grated Monterey Jack cheese

Then, I covered those ingredients by filling the mini muffins with the Bisquick batter ~ ~ bringing the batter to the top of the rim (But not Overflowing)

Last, top with just a bit of fresh chives (optional) and then bake in the oven for about 23-25 minutes.

LET COOL SLIGHTLY or to room temp. 

Loosen the sides of the mini quiches with a butter knife and lift from the pan.

(YIELDS 48 mini quiches.)

Can be served immediately.......or refrigerated ....or frozen and reheated to enjoy later.


Tuesday, September 6, 2011

Tomatillo and Cilantro Shredded Chicken Enchiladas with Homemade Red Enchilada Sauce


We had intended to make tamales...bought the corn husks, the masa harina, the lard and the twine...

but as the minutes ticked away (drawing "dangerously" {insert eye roll here}  closer to my husband's Fantasy Football Draft) we went with Enchiladas instead.

I felt annoyed. Frustrated. Like a big, old quitter!

Until these came out of the oven....

Monday, September 5, 2011

Duls Cocktail with a touch of Balsamic Vinegar ~ The Perfect Pitcher Cocktail!


Aren't we always looking for a  fun, delicious, SIMPLE cocktail we can serve via a pitcher?!  (hence cocktailS)

Another winner recipe from the August 2011 edition of, Food and Wine Magazine...this duls cocktail is primarily Ruby Port and Prosecco...our only addition...a touch of club soda to give it additional effervescence (optional) and...

...some Marcona Almonds roasted with Sea Salt along side...for a beautiful balance of flavors!

Click the following link to view the recipe via duls cocktail


Thursday, September 1, 2011

Mario Batali's Zucchini-Ricotta Fritters ~ Five for Fridays ~ Five Photos & a Recipe

Mario Batali's Zucchini-Ricotta Fritters

OK, two things...

FIRST:  I know this is a day early ...but I won't have time to post this tomorrow

SECOND:  How am I supposed to not eat ALL OF THESE before my husband gets home from work?!

Damn you Thank you Mario Batali ~ your recipe is perfect, these Zucchini-Ricotta Fritters are absolutely delicious! (scroll down for the recipe that appears in the August edition of Food and Wine Magazine, p23)




Mario Batali's Zucchini-Ricotta Fritters via