xoxo Cassandre & Cianni
Saturday, December 24, 2011
Shrimp & Grits...
A few years back I headed south to plan a company meeting and found myself at The St. Regis Hotel in Atlanta, Georgia. Anytime I travel, I make it my business to taste ALL the food my locations have to offer! During my stay, I dined at the St. Regis Bar (had to catch my Yanks win a world series on this particular evening) and something called shrimp & grits caught my eye.. Yes, shrimp & grits is what I said! Admittedly, before that day, I had never eaten grits - they never looked too appetizing to me. But, I figured, when in Rome, right? So I did. And MUCH to my delight. It was like heaven in mouth.. Now, I understand from the locals, that the way it is prepared there is MUCH different than how other establishments in the south prepare it, but truly, I do not care... I LOVED IT. So much so that I saved it in my taste buds bank (I really have one) and knew that one day, I would recreate it for my family. Without even really tasting it, Mini wasn't a fan, but the Mister loved it.. Like licked the bowl loved it... Here are some pictures and my very own recipe (made from my taste buds memories)....
Ingredients:
1lb Peeled & deveined Shrimp
Stone Ground Grits
Red Pepper Flakes
5-6 slices of bacon
1 clove of garlic (chopped)
1 cup of thin sliced scallions
1/2 cup chopped onion
a few tablespoons of butter (measurements are up to you with the butter)
lemon juice
salt and pepper
Make the grits to your liking. Follow the instructions on the box or make them the way you normally do. I added butter to mine, but some do not like to do this (Its weird- I know). After you've made them and added the butter, let it sit!
Once that's done, you start on your shrimp - I cooked the bacon first, took it out of the pan, chopped it up, then added the shrimp to the pan. While the shrimp are turning pink, add in your other ingredients, scallions, onions, a few squirts of lemon juice, red pepper flakes (I added a lot), and of course, salt & pepper. Cook till the shrimp is turns pink. Now, I am not a chef in real life, only in my head, but I do know that you should let the ingredients cook first, then add your shrimp - but I was just as happy throwing it all in at once and letting it cook together. Next time I might ease up on the red pepper flakes cause I could barely eat it, but I was QUITE happy with how it turned out!!
And voila!
Bon Appetit!
Ingredients:
1lb Peeled & deveined Shrimp
Stone Ground Grits
Red Pepper Flakes
5-6 slices of bacon
1 clove of garlic (chopped)
1 cup of thin sliced scallions
1/2 cup chopped onion
a few tablespoons of butter (measurements are up to you with the butter)
lemon juice
salt and pepper
Once that's done, you start on your shrimp - I cooked the bacon first, took it out of the pan, chopped it up, then added the shrimp to the pan. While the shrimp are turning pink, add in your other ingredients, scallions, onions, a few squirts of lemon juice, red pepper flakes (I added a lot), and of course, salt & pepper. Cook till the shrimp is turns pink. Now, I am not a chef in real life, only in my head, but I do know that you should let the ingredients cook first, then add your shrimp - but I was just as happy throwing it all in at once and letting it cook together. Next time I might ease up on the red pepper flakes cause I could barely eat it, but I was QUITE happy with how it turned out!!
And voila!
Bon Appetit!
Tuesday, October 25, 2011
Yummy Smothered Pork Chops
OK, ok, we missed the month of September. The whole month... But for good reason! Mini started Middle School (6th grade to be exact), and it has been a challenge. The school is bigger, there is more work, no recess (she hates this), she has to change classes and she has a locker. A lot of change for us! But we are back with a great new recipe for you to try and hopefully love as much as we do!
Ingredients:
Bone-in Pork Chops (I would use about 4 pork chops)
1 packaged sliced Mushrooms
1 can Chicken Broth
Milk
Minced Garlic
Flour
Salt
Pepper
Season your pork chops with salt & pepper to your liking, and brown both sides, do not cook them completely, because you want them to cook in your gravy/sauce. Once both sides of all the pork chops are browned, you want to set them aside in a plate. Do not be alarmed if you see the juices flowing from the pork chops. That's what it should look like.
Then, in the same pan you want to add about a spoon full of minced garlic and your mushrooms, You'll cook the mushrooms until they are brown and there is less liquid coming from them (you'll see juices coming from them while they cook). Next, sprinkle flour over them, you just want to cover the mushrooms with the flour (do not add too much) and stir it all together, let them cook for a few minutes. Next you will add the can of chicken broth, fill the can with milk and add that as well (I told you a long time ago, I do not really use measurements). Stir it all together and let that boil a bit. Once boiled, you want to add the pork chops and all its juices, salt and pepper then give it another good stir. Cover that and let it cook for about 30-40 minutes stirring every now & then. Make sure your pork chops are completely cooked, so if you still see red coming from the pork chops, cook it a bit longer.
We usually have this with white rice and it is DELICIOUS! And there you have it!
Bon Appetit!
Ingredients:
Bone-in Pork Chops (I would use about 4 pork chops)
1 packaged sliced Mushrooms
1 can Chicken Broth
Milk
Minced Garlic
Flour
Salt
Pepper
Season your pork chops with salt & pepper to your liking, and brown both sides, do not cook them completely, because you want them to cook in your gravy/sauce. Once both sides of all the pork chops are browned, you want to set them aside in a plate. Do not be alarmed if you see the juices flowing from the pork chops. That's what it should look like.
Tuesday, August 2, 2011
Chicken Soup....for the soul...
Any time someone in my family is sick, I make chicken soup. It's your traditional chicken soup, nothing fancy, but my sister always says it tastes better than any chicken soup she's ever had. I just add a whole lotta love to it. It's an easy recipe, anyone can make, and though it takes some time to cook, the end result is well worth the wait.
Ingredients:
Chicken (DUH)- I use chicken quarters.
chopped carrots
chopped celery
chopped onions
chicken base paste or bouillon cubes (chicken broth works fine as well)
pasta - I like whole wheat pasta
salt
pepper
I start off by boiling the chicken. I keep the skin on the chicken cause that is where all the juices are... I boil it for about an hour and then take it out, remove the skin and cut it up into small pieces for the soup. To boil it, fill your pot with water, add some vegetable oil to it along with salt & pepper.
While that is happening, in another large pot, I start with my broth. Boil water and add a large tablespoon of chicken base paste or bouillon cubes to it. If you prefer to use chicken broth, that's fine. Add your chopped ingredients to the pot, season to your liking and let it boil for a while.
Once the chicken is done boiling remove the skin & chop it up into smaller pieces for the soup. Let that simmer together. Be sure to taste the broth again, and make sure its properly seasoned. If it doesn't quite have that chicken flavor to it, feel free to add another bouillon cube or chicken paste (or broth) to it to get it there. Once it's simmered together for about 10-15 minutes add your pasta. I usually use elbow, but you can use whatever pasta makes you happy. Once the pasta is in, it only needs to boil for about 5-6 minutes. The broth should be really hot and the pasta will cook quickly. Also, do not add too much pasta if you want to freeze it as the pasta will suck up your broth. And that's it!
Bon Appetit!!
Ingredients:
Chicken (DUH)- I use chicken quarters.
chopped carrots
chopped celery
chopped onions
chicken base paste or bouillon cubes (chicken broth works fine as well)
pasta - I like whole wheat pasta
salt
pepper
I start off by boiling the chicken. I keep the skin on the chicken cause that is where all the juices are... I boil it for about an hour and then take it out, remove the skin and cut it up into small pieces for the soup. To boil it, fill your pot with water, add some vegetable oil to it along with salt & pepper.
While that is happening, in another large pot, I start with my broth. Boil water and add a large tablespoon of chicken base paste or bouillon cubes to it. If you prefer to use chicken broth, that's fine. Add your chopped ingredients to the pot, season to your liking and let it boil for a while.
Once the chicken is done boiling remove the skin & chop it up into smaller pieces for the soup. Let that simmer together. Be sure to taste the broth again, and make sure its properly seasoned. If it doesn't quite have that chicken flavor to it, feel free to add another bouillon cube or chicken paste (or broth) to it to get it there. Once it's simmered together for about 10-15 minutes add your pasta. I usually use elbow, but you can use whatever pasta makes you happy. Once the pasta is in, it only needs to boil for about 5-6 minutes. The broth should be really hot and the pasta will cook quickly. Also, do not add too much pasta if you want to freeze it as the pasta will suck up your broth. And that's it!
Bon Appetit!!
Summertime London Broil
Hi everyone! SO, we basically missed the whole month of July! We were cooking, but couldn't find much time to blog. I'm an event planner and had a few events in July, and mini turned 11, and, of course, we had a party! We'll blog a little about that later!
Today we are bringing you a simple & easy recipe for London Broil on the grill. Summertime around here means making everything on the grill, so even though I do the seasoning and cleaning and all that good stuff, I do not work the grill. My husband is the grill master here (I still have to direct him). This recipe is quick & easy and tastes AMAZING!
Ingredients:
London Broil or Flank Steak
Soy Sauce about 2-3 tablespoons
Vegetable Oil - 1 tablespoon
Minced Garlic - I would say 1 clove
Ketchup - about 1 tablespoon
Salt
Pepper
Score your London broil on both sides. I make little x's. Some experts say you should poke holes or score meat because it looses its flavor, but I like to do it cause I think it gives it more flavor. The choice is yours. Season it to your liking, with salt & pepper.
Take all your ingredients & mix them together in bowl.
Place your London broil in a ziploc bag and pour in your mixture. Let it sit for a few hours.
Take it out on the grill, and cook to your liking & voila! It really tastes AMAZING! And it's so easy to make. No real hard labor here.
Bon Appetit!
Today we are bringing you a simple & easy recipe for London Broil on the grill. Summertime around here means making everything on the grill, so even though I do the seasoning and cleaning and all that good stuff, I do not work the grill. My husband is the grill master here (I still have to direct him). This recipe is quick & easy and tastes AMAZING!
Ingredients:
London Broil or Flank Steak
Soy Sauce about 2-3 tablespoons
Vegetable Oil - 1 tablespoon
Minced Garlic - I would say 1 clove
Ketchup - about 1 tablespoon
Salt
Pepper
Score your London broil on both sides. I make little x's. Some experts say you should poke holes or score meat because it looses its flavor, but I like to do it cause I think it gives it more flavor. The choice is yours. Season it to your liking, with salt & pepper.
Take all your ingredients & mix them together in bowl.
Place your London broil in a ziploc bag and pour in your mixture. Let it sit for a few hours.
Take it out on the grill, and cook to your liking & voila! It really tastes AMAZING! And it's so easy to make. No real hard labor here.
Bon Appetit!
Wednesday, June 29, 2011
Easy Nutella Pizza
Mini is a MAJOR chocolate lover, namely, NUTELLA. She eats it several times per day and I find myself buying a new jar every week. So, how fitting for dessert last night to have Nutella Pizza? Have you ever tried it? It's really easy and requires very few ingredients!
Ingredients:
Pizza dough (you can make it from scratch, but they sell it already made in the store)
Nutella Pizza
Pre-heat your oven to 450 degrees. Take your thawed pizza dough and roll it out on a 14" pizza pan. I like to use My Pampered Chef Pizza Stone - it makes a perfect crust every time. Plus, you can use it to bake ANYTHING! If you are shopping for a Pampered Chef pizza stone, contact my sister at myamilee.pamperedchef@yahoo.com and she will take care of you (shameless plug)!
Next step is too brush a little melted butter on the crust and bake it for about 20 minutes. If your oven gets really hot 20 minutes should be great. If you are using an older oven, that takes more time, 30 minutes might work for you!
Take it out of the oven, and spread the Nutella on it. But you MUST spread it on right away. The crust is nice and hot, and the nutella spreads evenly and best when it's hot! And that's it! You can experiment with different toppings. We kept ours simple at first and just added powdered sugar, but then I added sliced strawberries to one (I only got 2) of my slices. Next time we'll add bananas. PS - the pizza cutter is from pampered chef as well - another shameless plug! Contact my sister!
Bon Appetit!
Ingredients:
Pizza dough (you can make it from scratch, but they sell it already made in the store)
Nutella Pizza
Pre-heat your oven to 450 degrees. Take your thawed pizza dough and roll it out on a 14" pizza pan. I like to use My Pampered Chef Pizza Stone - it makes a perfect crust every time. Plus, you can use it to bake ANYTHING! If you are shopping for a Pampered Chef pizza stone, contact my sister at myamilee.pamperedchef@yahoo.com and she will take care of you (shameless plug)!
Next step is too brush a little melted butter on the crust and bake it for about 20 minutes. If your oven gets really hot 20 minutes should be great. If you are using an older oven, that takes more time, 30 minutes might work for you!
Take it out of the oven, and spread the Nutella on it. But you MUST spread it on right away. The crust is nice and hot, and the nutella spreads evenly and best when it's hot! And that's it! You can experiment with different toppings. We kept ours simple at first and just added powdered sugar, but then I added sliced strawberries to one (I only got 2) of my slices. Next time we'll add bananas. PS - the pizza cutter is from pampered chef as well - another shameless plug! Contact my sister!
Bon Appetit!
Tuesday, June 28, 2011
Pasta E Fagioli made my way....
So for our first meal we decided to go with a meal I LOVE, with ingredients courtesy of Lidia Bastianich (I can never follow a recipe all the way through).
(Mini holding Lidia's book - if you don't own it, go out & get it)
If you've never tasted Pasta Fagioli, let me explain what it is. It is a Pasta & Bean soup with a yummy tomato base. The ingredients are so simple you probably already have all the items in your pantry!
Ingredients (I started by using Lidia's book for the actual items, but not her measurements)
6 strips of bacon - sliced into pieces
2 cans Cannellini beans, with liquid (white Kidney Beans work the same)
3 carrots peeled and chopped
1 can crushed plum tomatoes
2 cans chicken broth
1 medium onion - chopped
2 Idaho potatoes - chopped
1 garlic clove - minced
1 lb elbow macaroni pasta
3 sprigs of Rosemary
3 Whole Bay leaves
Salt
Ground Pepper
Crushed red pepper flakes
Now Lidia's recipe calls for you to cold wash and cook dry beans for like 2 days - um, we're hungry and must eat right away, so I got 2 cans of beans already prepared, we were eating about an hour & a half after the whole process started. I'm all for making it from scratch, but not on a Tuesday night. Made from scratch meals are saved for Sundays.
I didn't follow Lidia's recipe at all. I made it my way. So I start by slicing 6 strips of bacon (you can use Pancetta or no meat at all if you'd like - we just like the flavor)into pieces and frying them in a large pot. Next we added the onions, garlic & carrots and sauteed them. We cooked them until the onions were barely noticeable anymore.. I added the picture of Mini chopping onions because she can chop onions without shedding a tear - how?
After letting it cook, we added 2 cans of chicken broth, then filled the cans up with water and added that as well. Add crushed red pepper, salt & pepper to taste and let that sit for a bit, stirring occasionally. Then we added the potatoes, rosemary and bay leaves, and let it sit for about 30 minutes.
Next we added the can of crushed plum tomatoes and let it sit for another 30 minutes (a lot of sitting-I know). After that we added both cans of Canellini beans with there liquid and you guessed it - we let it sit! But not that long.
Last step is to add the pasta, but do not add too much cause it will suck up all the juice, and do not let it sit too long cause it will become to mushy in the hot soup.. Taste it again to make sure you LOVE it and VOILA!
Mini likes Parmesan cheese on EVERYTHING, so we added cheese to hers, mine was perfect just as it was!
Bon Appettit!
If you've never tasted Pasta Fagioli, let me explain what it is. It is a Pasta & Bean soup with a yummy tomato base. The ingredients are so simple you probably already have all the items in your pantry!
Ingredients (I started by using Lidia's book for the actual items, but not her measurements)
6 strips of bacon - sliced into pieces
2 cans Cannellini beans, with liquid (white Kidney Beans work the same)
3 carrots peeled and chopped
1 can crushed plum tomatoes
2 cans chicken broth
1 medium onion - chopped
2 Idaho potatoes - chopped
1 garlic clove - minced
1 lb elbow macaroni pasta
3 sprigs of Rosemary
3 Whole Bay leaves
Salt
Ground Pepper
Crushed red pepper flakes
Now Lidia's recipe calls for you to cold wash and cook dry beans for like 2 days - um, we're hungry and must eat right away, so I got 2 cans of beans already prepared, we were eating about an hour & a half after the whole process started. I'm all for making it from scratch, but not on a Tuesday night. Made from scratch meals are saved for Sundays.
I didn't follow Lidia's recipe at all. I made it my way. So I start by slicing 6 strips of bacon (you can use Pancetta or no meat at all if you'd like - we just like the flavor)into pieces and frying them in a large pot. Next we added the onions, garlic & carrots and sauteed them. We cooked them until the onions were barely noticeable anymore.. I added the picture of Mini chopping onions because she can chop onions without shedding a tear - how?
After letting it cook, we added 2 cans of chicken broth, then filled the cans up with water and added that as well. Add crushed red pepper, salt & pepper to taste and let that sit for a bit, stirring occasionally. Then we added the potatoes, rosemary and bay leaves, and let it sit for about 30 minutes.
Next we added the can of crushed plum tomatoes and let it sit for another 30 minutes (a lot of sitting-I know). After that we added both cans of Canellini beans with there liquid and you guessed it - we let it sit! But not that long.
Last step is to add the pasta, but do not add too much cause it will suck up all the juice, and do not let it sit too long cause it will become to mushy in the hot soup.. Taste it again to make sure you LOVE it and VOILA!
Mini likes Parmesan cheese on EVERYTHING, so we added cheese to hers, mine was perfect just as it was!
Bon Appettit!
Friday, June 24, 2011
Testing, testing......
Here we are. 11:00pm Friday night and we are watching Julie & Julia, mini me has the idea to start a cooking blog. Ok, I listen, but not sure where she is going with it.. Listen some more, and she thinks we should write a blog creating recipes. Um, I don't think so. I say why don't we just cook, together, and write a blog about it. And we can go to new restaurants (read, not McDonald's)and blog about it. She get's really excited! So, We Eat, We Cook, We Dance...Oh and we have fun, is created! We hope you enjoy!
Cassandre & Cianni
Cassandre & Cianni
Subscribe to:
Comments (Atom)