Man Food - Beer Can Chicken

There were about two weeks before Nick started his new job that he had a lot of free time and he did A LOT of cooking.  I asked for him to make a favorite of his that his family often made when we lived at home.

Beer Can Chicken, of course, a man meal for sure.

What you will need:
1 12oz can of Budwesier
1 whole chicken (we used a 5 lb bird)
1/2 pound of bacon
any dry chicken rub (we used applewood bacon rub)

The directions are as follows, dictated my Nicky and typed by me.  Turn the grill medium heat or you can bake in the oven at 400. Rinse the chicken down with water and pat dry. Generously get the dry rub in between the skin and the chick breasts. PAUSE, drink 1 quarter of the can of beer.  Make sure the mouth of the can is open as much as possible and put about a tablespoon of the dry rub into the beer can.  For more flavor put some of the dry rub inside the chicken as well. Place the can in a round deep a two inch deep pan (think brownie pan).  Stuff the bacon into the neck opening of the chicken (ew, told you it was man food, however VERY worth it).  Place the chicken upright on the can like the picture below.  We baked it in the oven for about an hour and a half.  The pictures do not do it justice.  This dish is INCREDIBLE flavorful.  The beer gravy in the pan is indescribable. Nick found me eating with a spoon like soup, just saying.

This is the perfect dinner for a nice fall football Sunday!

The Food Network Is Getting To Nicky

Nick has the luxury of being home a lot before starting a new job. The Food Network is just running his afternoons. On one particular afternoon last week I get a phone call saying "I'm making mashed potatoes, maybe two kinds." Ok, cowboy slow down one second.  How about one tonight and save the other kind for a diff night, I suggested. Ok yes, sure. So he decided on parsnip mashed potatoes, now to a main dish.  We headed to the grocery store on empty stomachs, which is always a mistake but we handled it well. Pork chops.  This was the first time we were buying pork chops since we moved to Miami over a year ago, which is laughable since pork is so prominent in Cuban food, oops.

We used a mild spice rub on the pork chops consisting of garlic powder, pepper, chili powder, a tiny bit of cayenne pepper and the best part, brown sugar.  Nick cooked those on the grill on medium/high heat for about 7 minutes on each side.

The parsnip mashed potatoes were easy too! Set the water to boil.  Cut up 5 medium potatoes and 3 parsnips. Let it all soften and MASH! Add about a quarter cup of parsley and salt and pepper to taste.

A Little Hiatus Called Life

Well, all I can say is, I'm back and no I have no quit being the amateur, domestic chef goddess you all are unsure if I am.  Just simply haven't been giving you all the secrets, but this meal... just too good not to share.

Salmon Steaks on the Grill, oh yes I've stepped it up.  We are out of an apartment and into a house so we can grill which is awesome since it is grilling season year round.

Before I get to the recipe, let me tell you that instead of paying $8.99 a pound for salmon steaks and getting a couple, there was a special for $4.99 a pound for an entire salmon. Um, yes please. We chose the smallest one and then, they ask fileted or steaked.  They cut it for me (THANK GOD)! Just for committing to buy an entire salmon I got $4 off - no problem!

Onward, you will need:
4 (or however many you wish) salmon steaks
1 lime
less than a quarter cup of white wine
oregano
salt and pepper
butter
2 fresh basil leaves per steak
olive oil
foil

Turn the grill on medium/high and close it to allow it to heat up.  Lay out the foil, shiny side down and fold up the edges to make a tray. Lightly cover the inside of the foil tray with olive oil.  Lay the steaks on the tray. Squeeze lime juice over the salmon.  Sprinkle the white wine over that.  Season to your liking (salt, pepper, oregano).  I prefer light on the pepper and heavier on the salt and oregano.  On each steak put a little forkful (maybe half teaspoon) of solid butter.  Place your two basil leaves on each steak.

Put the foil tray on the grill and close the grill.  There will be no need to flip the steaks.  Just let them cook for about 10 minutes or until they are pink and solid look not red and see-through.

This was so tender, so delicious, so fast and SO EASY.  We will obviously be having a lot more salmon this week, as we have an entire fish. I highly suggest it though, of course. :)

A Big Slice of Heaven

This is a VERY simple meal but I could not pass up writing about it as more of a suggestion than a how-to.

Tomato and Ricotta Pizza

1/2 jar of homemade sauce from Laurenzo's
1/2 cup (or more) of ricotta
1 tomato
oregano
1lb of dough

I highly suggest using a pizza stone.  Heat the oven to 400 degrees.  Put the pizza stone in the oven as it preheats and let the dough rise.  Thinly slice the tomato. When the dough is risen, take out the pizza stone and sprinkle it with flour.  Be careful, it will be hot!  Carefully stretch the dough and put it on the stone.  Spread the sauce on the dough and evenly distribute the tomato.  Generously sprinkle with oregano.  Add as much ricotta as you'd like and bake for about 10 minutes.  Excuse the color of the photo, it was delicious and I definitely added more ricotta on top.

Summer, Summer, Summertimeeee!

I was craving something with a fresh taste, so I decided to use the fresh cilantro I just bought from Laurenzo's.  Then I knew I had to use corn on the cob.  So to good old faithful Google I went.  In my searches I realize I have no had pasta in WEEKS... done.  Asparagus Cilantro Pasta, from Women's Running Magazine, original recipe by Katy Brown, was EXACTLY what I was looking for.  As usual I altered the recipe a tad, mainly because I was unprepared but regardless this is exactly what I was looking for.

Asparagus Cilantro Pasta
1 lb (or less) of pasta
2-3 tomatoes
1/2 lb. asparagus
2 ears of corn
1/4 cup of cilantro (or more)
olive oil
cumin
salt
pepper

Boil two pots of water, one for the corn and one for the pasta.  Cut up the asparagus and saute it on low in a little (very little) bit of olive oil.  You want the asparagus to be kind of firm still. Cut up the tomatoes, squeeze the juice if half the lime, and salt and pepper it.  Cut up some (not all) of the cilantro.  Take the corn out of the water to let it cool so you can cut it from the cob.  As the pasta softens, add the bowl of tomatoes to the pan of asparagus and lightly sprinkle with a couple shakes of cumin. Cut the corn off the cob and  toss it all together.  Add the rest of the cilantro and the lime juice on top and salt and pepper to taste.  PERFECT for the first day of summer!

Feeding EVERYONE!

My apologies for the little hiatus.  We moved in with my brother.  Nick is gone for a couple weeks.  I got to go home to NY.  I am starting a new job.  Becky is moving, so we are trying to teach her new dishes to cook so I cook up in Fort Lauderdale occasionally.  Blah, blah, blah, excuses, excuses, I know.  All that matters is I am back and I have some recipes stacked up to share.

We will start today with Chili-Rubbed Basa (or whatever white fish) with asparagus.

2 fillets
1/4 cup of chili powder or less
2 tablespoons of garlic powder
1 teaspoon salt
half a lemon
olive oil

Combine the spices on a plate.  Cover the frying pan with a very little amount of olive oil, just enough to cover the bottom of the pan.  Heat the oil on a little above medium.  Cover each entire fillet with the spice combo.  While cooking for a couple minutes on each side squeeze lemon over the fillets.  While all this was going on with boiled the asparagus.

Hopefully my little Becky will use this recipe and cook for her boo!

Sorry for no pics but I am SURE I will be making it again really soon!!

Feeding Rachie - Birthday Dinner

My mom was in town for the 6 days before my birthday so we went out to dinner A LOT.  Italian at Anthony's Runway in Fort Lauderdale, Seafood at Joe's Stone Crab, casual Asian fusion at American Noodle, WE MADE OUR ROUNDS.  Needless to say, come Tuesday I was still full from THURSDAY, and we decided I would pick a meal and Nick was cooking for me!!  I chose Cilantro-Lime Chicken with Avocado Salsa.  Then, in the last seconds of the meal being complete, I found a recipe for Cilantro-Lime salad dressing.  So, so, so pleased.

For the Chicken:
3 tablespoons of minced cilantro
1 lime (all the juice)
1 1/2 olive oil
2 large chicken breasts
salt

For the salsa:
1 chopped tomato (medium sized or a large plum tomato)
1 quarter of an onion minced
1 small lime (all the juice again)
1 avocado
salt
pepper

Combine the cilantro, olive oil, and lime juice.  Marinate the chicken in it while you prepare the salsa.  Chop the onion and tomato.  Cut the avocado.  Combine, squeeze the lime and salt and pepper to taste.  Put the chicken and marinade into the pan.  Lightly salt the chicken. 

As it cooked, I looked for a recipe and made the it. 

Cilantro Lime Salad Dressing
2 garlic cloves
4 tablespoons  of olive oil
1 tablespoon balsamic vinegar
1 tablespoon of honey
1/4 cup cilantro

Combine all ingredients in a blender and press the button!

At the very last second with the chicken,  I put the salsa in the pan with it for 1 minute.  Optional, no big deal, ENJOY!!  Oh yea, I also sprinkled feta over the whole meal! YUM!!

Gourmet Mac and Cheese!

Ok perhaps it isn't gourmet but it sure isnt Velveeta or Kraft and sure isn't run of the mill sharp cheddar.  Don't get me wrong I actually love all of the aformentioned but this mac and cheese was KILLER.  Nicky's initial taste was dislike, but as he continued to eat out of my bowl, that quickly changed.

Gorgonzola Mac and Cheese
Less then 1/2lb of gorgonzola (fresh from Laurenzo's, cut from a big wheel of happiness)
1 lb bag of regular pasta
5-6 tablespoons of butter
1-2 cloves of garlic, minced
pepper to taste

Boil water and add the pasta.  Melt the butter and cook the garlic.  Add the cheese and melt that down.  Combine the cheese and pasta and pepper if you'd like.  Bon appetit!!

Copycat

Last week I snuck home to upstate NY to surprise my mom.  I landed Thursday evening and was surprising her Friday.  Since we had some time to kill and no one knew I was in town, we took advantage of the free time, Nicky took me out to dinner Thursday at Daniella's Steakhouse in his neighborhood.  After an incredible steak dinner (and stuffing my face at my moms and eating on th road for three days while driving back to Miami), today I decided today to make steak in a gorgonzola sauce with oven roasted potatoes and green beans.

SO GOOD!!

This meal had a lot of steps so timing was very important.  First I minced the garlic that would be used in the steak, the sauce, the beans and the potatoes.  I cleaned and cut the beans and potatoes.  Nick peppered the steaks. 

Oven Roasted Potatoes
3 yukon gold potatoes
olive oil
pepper
thyme
oregano
parsley

Pre heat the oven to 400.  Put the cut up potatoes in the pan and thinly coat all of them in olive oil.  Sprinkle all of the spices over the potatoes and bake until golden brown while you are making everything else.

Start the beans on low heat.  Cook some garlic in olive oil and add the beans.  Salt and pepper to taste and cover.

Nick then started the steaks on low in a tiny bit of olive oil on very low for about 15 minutes.  Then were fairly thin rib eyes.

Gorgonzola Sauce
2 cloves of minced garlic
6 tablespoons of butter
1/4 cup finely chopped onion
4-5 tablespoons of gorgonzola cheese

Melt the butter in a sauce pan.  Add the garlic and onion.  Allow them to soften up some in the butter.  Add the cheese and melt down. 

You could also add another tablespoon of crumbled cheese on the steaks before pouring the sauce over.  We did not because I bought a 1/2 pound block of gorgonzola from my fave italian maket, Laurenzo's.

And here you have....

my version of our date night, steak dinner at Daniella's. yummmmmm!

Cilantro, FINALLY.

I love cilantro and I swear I ALWAYS forget to pick it up at the market or when I did get it, I did not have other complimentary ingredients.  Not for this meal.  Simple, light, flavorful, I enjoy adjectives (I am becoming my mother).

Basa (that awesome fish from the previous, Feeding Becky, post) in Cilantro Lime Herb Butter

1 lb (2 fillets) of basa, which can be substituted with flounder or sole
3 tablespoons of butter
2 tablespoons of cilantro
1/4 cup of minced green onion
3/4 small,medium sized lime
dash of salt
1 tablespoon parsley

Melt 2 tablespoons of butter and add the onion.  When onions start to become transparent, add the cilantro, parsley and dash of salt.  Turn down the heat to low and squeeze 1 quarter of the lime onto everything.  The lime will make everything sizzle.  Turn the heat back up a tiny bit and melt the last tablespoon of butter.  Cook for 3-5 minutes on each side.  Squeeze the other two lime quarters onto the fillets while they are cooking.

On the side we had green beans sauteed garlic, butter, salt and pepper.

Ok, ok, ok three fish dishes in a row.  I could eat seafood everyday but a little more variety is next!

 

Feeding Becky (and then Nicky)

I got to cook for the infamous Summyr Tyler aka Becky aka her real undisclosed name, because honestly, does anyone really even know her name?  Well I do, but you don't.

We played guinea pig and tried basa, a fish comparable to flounder or sole, apparently.  I made (and hopefully taught Becks how to) Lemon Almond Butter Fish.

Here is the catch.  I made it two days in a row, once for Becky last night and then with some minor changes tonight for Nicky.

You will need....

1 lb or two fillets of basa
3 tablespoons of butter +
half a lemon (cut into thirds)
1/2 cup of almonds
1 teaspoon sugar (optional)
2 garlic cloves (optional)
salt and pepper (optional)

Melt a tablespoon and half in the frying pan and add the almonds (and the sugar and garlic if you'd like) on medium, so they can get nice and crispy and brown but before they reach that point, squeeze a lemon over the nuts.  A minute or two later add the rest of the butter and when its melted, the two fillets.  Salt and pepper at this point if you would like.  Cook on each side for 3-5 minutes each. 

Becky and I had a caprese salad and oven roasted potatoes (not pictured). 

Nick and I had asparagus with the fishy.

The beauty of this is that one pound of basa was $2.99. Two fillets were not even a pound!!  It came to $2.63.  To top it all off, it was (as Nick called it) hearty, it was not very fishy.  Overall - surpassed satisfiedness!

The HEAD was still ON THE FISH!!

When I asked Nick to pick up tilapia, like filets of fish, he came home with a rainbow trout, the entire rainbow trout.  Head, eyeballs, whole fish.  FANTASTIC.  I never cooked an entire fish before.  It looked gross and he kept putting the cold fish  like on peoples' shoulders.  I hid it in the freezer but considering we do not have a full freezer, it was found pretty quickly.

Tonight we had Stuffed Trout with Baked Eggplant, Tomato and Mozz Morsels (I named that myself).

Trout
1 entire trout, cleaned (weird)
1 cup of mushrooms
3-4 tablespoons of parmesean cheese
1 heaping 1/4 cup of onions
1/4 cup (or more) of white wine (I used Sauvignon Blanc)
Salt and pepper

Combine the mushrooms, onions, cheese and wine.  Salt and pepper as you wish.  Scoop into the fishy.  The recipe said to broil it but make sure its on a low shelf.  Bake 6-8 minutes on each side.

Scary I know.

1/2 an eggplant
1 tomato
fresh basil leaves
fresh mozz
(the heavenly) balsamic creme
2 tablespoons of parmesan cheese
2 tablespoons of flour

Combine the flour and parmesan.  Slice the eggplant into thin slices and cover in the flour and cheese combo.  Add a slice of tomato, then a slice of cheese and top with a basil leaf.  Bake for 5-7 minutes with the fishy.

Preeeetty awesome!  I may add a little more wine next time.  Nick said "I am glad you are a little rough around the edges" as I ate out of the pan.  He said it was because I cooked/ate a fish with a head on it!  <3 So bad ass, I know.

Lunch - Pepperoni Roll

Another meal from Laurenzo's.  Come to think of it, if Laurenzo's was into marketing, at all, I should be their blogger.  Unfortunately, they are the epitome of ma and pop shop.  So sad.

Anywho, I made a melty, delicious pepperoni roll.

1 lb of fresh dough
1/4 lb of pepperoni
1/4 lb of cheese (I used cheddar but mozz is good too) shredded


Preheat the oven at 350.  Stetch/lay out the dough on a lightly greased pan. Lay out the ronis and sprinkle the cheese.  ROLL IT UP!

Bake until golden brown!

Slice and ENJOY!! Nick did, it didn't last passed 5pm. 

Random Treats I Like This Week

Yes, dinner has been made but not blog worthy, in my opinion.  However... I have this excellent little discovery.  It's called....

Balsamic Vinegar CREME

or maybe balsamic glaze, but whichever this balsamic creme I got at trusty Laurenzo's is heavenly.

It's obviously phenom on a caprese salad, especially with the fresh mozz.  I made a salad with arugula, fresh mozz (which I am POSITIVE goat cheese would've been amazing too), strawberries, granola and the balsamic creme.  I've had it drizzzled over strawberries, with granola and a splash of milk.

Above, I just had mozz and strawberries with the bottled happiness.

Balsamic creme is very versatile but another treat I love this week is nutella (of course) spread on these all-natural boxed cookies, which I am sure might defeat the entire purpose of the natural-ness but it's.... perfect.





Something GOOD to wake up to, for sure

Somebody was surprised (and by surprised I mean disoriented) when he woke from a little cat nap after a long day at the beach to find (smell) such a fantastic meal, on a Saturday evening!  We rarely eat a good meal on Saturday evenings.  It's usually something light and rushed.  But, for whatever reason, the dinner I planned to cook Friday night didn't happen soooo...

We had Chicken Marsala! Yummmmm. Nick said he was STARVING before his beer/sun coma began. 

3 chicken breast
1 package of mushrooms (I believe I used the 16 oz one)
1 cup of Marsala cooking wine
2-3 cloves of garlic (I used two big ones and one tiny one)
pepper
flour
oregano
olive oil

Cut the chicken into small fillets or cubes, whichever you prefer.  Combine about a cup of flour and a couple generous sprinkles of pepper.  Cover the pan with olive oil and heat it up on medium.  Cover the pieces of chicken in the flour and place them in the oil.  When the chicken is lightly cooked on one side, flip them all.  Cut up the garlic and add it.  While that's cooking cut up and add mushrooms.  Cover for a minute or two to steam/soften the mushrooms.  Add the Marsala wine and sprinkle oregano over everything.  Cover and finish cooking for another 5-8 minutes (or until your chicken is cooked, of course).  If the juice in the bottom of the pan is too thin, add a little flour, like gravy.

We also had asparagus cooked in garlic and olive oil.  After a few unsuccessful attempts to wake Nick I ate it and it was awesome.  He later got up and ate a thoroughly enjoyed it and really like the mushrooms.

I think I am going to go have the leftovers right now!!

New Favorite Meal!!

Nick has name tonight's dinner my "best ever"!

Blackened Cajun Fish

1lb tilapia
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon parsley
1 tablespoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper
1 teaspoon chili pepper
4 garlic cloves
1 stick of butter

Combine all spices.  If you favor one or two, add more.  If you are particularly fond of one or two, add less.  I obviously did not measure all of these out to the exact amount.  Melt the stick of butter and combine spices.  I used a stick but I probably could've used a third of stick. Dip/cover each fillet (1 lb was 2 fillets) with the butter and spices mixture.  The recipe said to heat the pan REALLY hot for a couple minutes, then turn it down, put in the fish, turn it back up to medium and cook for 4 to 5 minutes on each side.

On the side we had tomatoes, basil, fresh mozzarella, with the last of the butter and spices out of the bottom of the pan.  I served it on toasted slices of baguettes.

PLEASED!  and so was Nick!!

My debut cooking pic!

This is a MUST do - loaded with flavor!! xoxo

Dessert Before Dinner?!

Ok not really, not that it's never happened, just not today!  After coming across a fantastic little mini red velvet cupcake on Saturday, all I wanted was to make a red velvet cake. 

I am notorious for screwing up when baking and I have never made a red velvet cake or any cake from scratch for that matter.

In preparation, I went for a run on the beach.  Not in mental preparation, in preparation to eat a couple pieces.

Cake
2 1/4 cup unbleached flour
1 1/2 teaspoon baking soda
1 cup buttermilk (which can be substituted with 1 tablespoon white vinegar and the remaining cup filled with milk)
1 teaspoon vanilla
2 large eggs
2 tablespoons cocoa powder
2 tablespoons (1 ounce bottle) of red food coloring
1 1/2 sticks of butter
1 1/2 cup of sugar

First I combined softened butter and sugar.  On the side I mixed the eggs, buttermilk sub, and vanilla together.  In ANOTHER separate cup I mixed two tablespoons cocoa and food coloring.  I then combined the butter and sugar with bother the buttermilk mixture and the flour and baking soda.  Lastly, I put in the red cocoa combo and WOW was it bright!

I baked two 9 inch cakes at 350 for about 15 minutes.

Frosting

1 8oz brick of cream cheese
half a stick of butter
2 cups confectionary sugar
a splash of milk (legit tiny amount, wasn't in the recipe, I put it in to this our the frosting a little)

Combine all the awesomeness.

I didn't frost the entire thing because Nick doesn't have a sweet tooth.  Success!!

On to making dinner. 

Tomato and Thyme Fish
olive oil
half an onion
half a LARGE tomato - or just one reg size one
1 teaspoon brown sugar
1 teaspoon soy sauce
1 lb tilapia

Brown the chopped onions in the olive oil.  Add the chopped tomato and let that cook for 5+ minutes.  Add the brown sugar and soy sauce and let that cook for a couple more minutes.  Then cook the tilapia in the sauce. 

The meal was so good, I passed out for a half hour after.  SO GOOD!

So, while all of you have a bad case of the Mondays, don't forget, I'm off and making some delicious dinner for you check out!!

Something New and DELICIOUS from Leftovers

Soooo, this is obviously a little late but I had to get in a couple posts this evening, because honestly, I am becoming QUITE the cook.

Seafood Stew started out as just that, but turned into an AWESOME seafood sauce over pasta with the water from Valentine's dinner  (lobster clambake) and the remaining clams.

olive oil
1 medium chopped onion
2 large garlic cloves
2/3 cup chopped parsley
1 large chopped tomato
1 6oz can of tomato paste
3 cups of the remaining water from the clambake (can be substituted with clam stock)
1 cup of white wine
1 lb tilapia
oregano
chili pepper flakes
thyme
pepper

Saute the garlic and onion in the olive oil (enough to cover the bottom, plus an extra splash).  Add parsley.  Add the tomato and tomato paste and let the tomatoes cook down some. Chop the fish into 1 inch cubes.  Add the white wine, the clambake water and the fish.  Lastly, add a dash of chili pepper and then oregano, thyme and pepper to taste.  Cook until fish is cooked through.  I found that it tastes better cooking longer, like a typical sauce. 

My work station!

Nick seemed surprised and how good this was!  The original recipe I used was a little different and called for a more expensive fish but why since its going into sauce/stew, ya know?

Oh yea, definitely serve sprinkled with parmasan cheese!!

Valentine's Dinner!

What a month, broken oven, Nick was gone for at least 2 weeks, we had visitors (<3 which a gluten free option of  clams in white wine and tomatoes was born)  and finally things are back to normal.

We did another version of the Lobster Clambake from our January, Christmas dinner. 

2 Florida lobsters (they don't have claws!)
2 ears of corn
8 fingerling potatoes (or whichever, just tiny potatoes)
1 lb of clams
4 celery stalks

We used the cleaned husks from the corn again.  Fill a pot of 3 to 4 inches of water and lay the corn husks in the bottom. Put the two lobsters on the husks and arrange the potatoes and corn on top.  We then stuffed the celery around it so the clams could steam on top.  Cook for about 20 to 30 minutes until the clams open.

PLEASE check out how much lobster tail meat, OH. MY. GOD.  It was so good.

I had spent the whole day doing sugar cookies, which I will eventually post the recipe to, but I OBVIOUSLY wanted more desserts.

Chocolate covered strawberries, yes please.

I boiled about 3 inches of water and put that bowl in the boiling water.  I mixed the melting chips in 2 tablespoons of butter and a splash of milk. 

Wash and make sure the strawberries are completely dry. Dip them and cover them with chocolate, then they should be placed on wax paper so not to lose the bottom layer of chocolate.

Hope you all had a Happy Valentine's Day!!

 oh! P.S. Do not pour out the water from the clambake!  We made seafood stew today with it, which you will see soon!!

Special Edition: Feeding Chrissy - Woozy Burgers and Sweet Potato Fries

I didn't think I would be cooking anything legitimate this week - well I thought wrong.

Nick is in Vegas for work (with the lobster pics)  but Chrissy, my little, 22 year old brother, is in town, needed to borrow the spare car AND the washing machines in his building are broken.  He never has an opinion and is very difficult - however, I was able to cook a meal he enjoyed!

Woozy Burgers
Woozy (Worcestchire Sauce)
ground beef (however much to make your burgers)

Pretty normal procedures for these burgers.  We sprinkled about 2 teaspoons worth of woozy on the meat and made two patties, put them in the frying pan and cooked them, and put cheese (fresh mozz) on the top.

Sweet Potato Fries for two
1 large sweet potato
1+ tablespoon of each, salt and pepper
1 clove of garlic
1 tablespoon of brown sugar

I used olive oil and in the future I would probably try veggie oil.  I liked the taste it gave the fries but I believe it would not have taken as long and that the fries would've been crispies, nonetheless they were THOROUGHLY enjoyed.

Slice up the potatoes.  Honestly, any shape will do but try to make them all similar in size so they cook evenly.  I put the garlic in with the oil and heat it some.  When it was close to being warm enough to fry the potatoes, I added them and salt and peppered them.  Before they started to crisp and darken, I sprinkled the brown sugar on them.



This was definitely a good combo and a pleasant surprise, as I was not planning on cooking anything this week.  ENJOY!! 

Christmas Dinner on January 11

First of all, I am aware that it is practically a week later and that Christmas was two weeks prior to that however, for the last time for awhile hopefully, we were travelling a lot and on all different flights which is why Christmas dinner for Nicky and me was on January 11. 

Being of Italian descent, Christmas Eve consists of seafood so naturally, why would I want to not have an excuse for an expensive home cooked meal.  On Nick's final flight home after a weekend with the boys in Jersey/NYC he saw a recipe for a stove top lobster clambake.  Good compromise.

Lobster Clambake (no pics yet sorry, they are on Nick's camera en route to Vegas... lame)
2 live lobesters (stressful. I know)
2-4 ears of corn
8 fingerling potatoes (or whichever, just tiny potatoes)
1 lb of pork sausage
1 lb of clams

The recipe called for seaweed to steam the lobsters on, but it also said you could  use a bed of rocks.  We used the cleaned husks from the corn.  Fill a pot of 3 to 4 inches of water and lay the corn husks in the bottom.  Put the two live lobsters on the husks (I suggest not being on the phone because it is possible you may drop the lobster on the floor like Nick did.).  Arrange (or SQUEEZE, like we did) the corn, potatoes, and cut up sausage.  Honestly, boiled meat is not really my thing.  I don't really think the sausage gave much to the taste of anything and it didn't pick up much of the seafood taste.  I will probably leave it out in the future.  Place the clams on top so they steam until open.  Bring to a boil over high heat, then turn it down and cover.  Cook for about 20 to 30 minutes or until the clams open.

Take all the contents out and spread over a large platter to serve (or admire your work!).

The recipe suggested using garlic butter and serving with hot sauce.  Nick went all out with both.  I stuck with the garlic butter, definitely a plus from just regular butter especially since we always buy unsalted. 

I will say one thing, without the pictures for now, its hard to express how AWESOME this meal was, but pay special attention to the corn because IT WAS SO AMAZING cooked with the lobster and clams. 

Nick and I ate this in near silence because it was SO GOOD!

Quickie with No Veggies

Neither of us even got home from work until right before 8pm. BUMMER.

Nick was starving and eating everything in sight!  So we had to come up with some dinner FAST!

We had Lemon Garlic Tilapia and Garlic Knots (no veggies).

1 lb of tilapia (4 pieces)
1/2 a lemon
2 cloves of garlic
bit spoonful of butter
salt and pepper
1 tsp. parsley

Melt the butter in the frying pan and sautee the garlic.  Salt and pepper (heavier on the pepper) the fishy.  Cut your half a lemon into quarters. Put the fish into the pan, we cooked it slow or low so it would be done at the same time as the knots. Squeeze one half right away and leave lemon in he pan.  Cook covered for a little, flip the fish and squeeze the other part of the lemon into the pan.

For the garlic knots I just used dough from Laurenzos (which I am sure I explained previously).  Cut a roll 1 by 1 inch squares, and tie into knots, or you can just cross them like awareness ribbons.  Bake for about 8 minutes at 375.  Toss rolls in one minced clove of garlic, a little bit of of melted butter and a little bit of olive oil. 

SO FAST. SO GOOD. NO VEGGIES - oops!

New Year!

Well, after a series of trips home, some unexpected, we're back.  Well, we got back nearly a week ago but through a series nights drinking with friends in town combined with getting back in the work grind, grocery shopping definitely took the hit.

Today we had our own recipe we made up!

Baked Mango Chicken with sweet potatoes - to die for.

1 small whole chicken
1 mango (very ripe work best)
3/4 cup of brown sugar
olive oil (enough to coat the bottom of the foiled pan)
salt and pepper
3 garlic cloves

Preheat the oven to 375.  Place the chicken on foil (big enough to hold the chicken and the juice) and cover with olive oil.  Rub and cover the chicken with brown sugar then lightly salt and pepper.  Peel the mango and cut as much off the pit as you can.  Pepper the mango.  Halve the 3 cloves of garlic.  Stuff the chicken with the mango pit, most of the mango pieces, most of the garlic and 3 tablespoons (approx as always) of brown sugar.  Put the remaining mango pieces, a little more brown sugar, and the remaining garlic around the bottom of the chicken in the foil.  Close the foil so no juice can leak out and poke holes in the top.  Bake for 2 - 2.5 hours.

I just wrapped the sweet potatoes in foil and poke holes through the foil and into the potatoes.  I cooked it in the same oven as the chick for about 45 minutes (until soft).  Put the remaining brown sugar on your sweet potato with butter.

Incredible.  Sweet but sweet like an Asian dish.  Delish. Good Night!