Pumpkin soup

1 small can pumpkin
1 box of chicken/veggie stock (low sodium)
1/4 tsp cardimom
1/4 tsp cinnamon
1/4 tsp cumin
1/4 tsp chipotle chili powder
1/4 tsp rubbed sage
1 tsp garlic
1 tsp ground ginger
salt and pepper to taste.
1/2 can of half and half (I used my pumpkin can once it had been emptied and it is optional)

Pour all ingredients (except half and half) into a pan. Stir and cook for 1 and half to 2 hours on medium-low, stirring often. At the end, add the half and half and serve hot/warm or room temp. Serves 4-6.

I like to serve this with a turkey pannini...Take bread and put turkey, smoke gouda, and a smear of apple butter in between two slices of bread and press on grill pan or pannini press that has been lightly coated with olive oil. Cook until brown and cheese is melted. If this is a vegetarian meal however, a grilled veggie pannini works just as well.

Beef soup

6-8 Soup bones with meat (I used T-bone bones and got 1/4 LB for less than $5)...
1 C carrots (chopped)
1 C green beans
1 Onion, sliced
2 cloves garlic minced
2 bay leaves
1 medium potato diced
1/4 tsp thyme
salt  and pepper
1 small can tomato sauce
4 C water or broth
(any additional veggies cut up accordingly)
Put everything into a crock pot (or soup pot)
For crock pot cook on low for 8-10 hours, serve hot with favorite bread
On stove, cook on low to medium low, checking often, for 4-6 hours

Serves 6-10 people

Doughnuts...

I am not even going to write this one out...I was an evil woman tonight and if any of you want the recipe, just msg me...otherwise just drool.

Ricotta stuffed Shells

12-15 Jumbo Pasta Shells, partially cooked and drained
1 small tub low fat ricotta cheese
1 bag of spinach raw, chopped, steamed and squeezed of all excess water
1egg, beaten
2 TBSLP milk
1-2 Cloves garlic
1 TBSLP oregano
1 TBLSP basil
1/2 C mozzerella cheese, shredded
1 small can tomato sauce
salt and pepper to taste

Take the ricotta cheese, spinach, herbs, garlic, salt and pepper, egg and milk, mix and put into a pastry bag (or a zip top freezer bag (cut corner). Lay out shells in pan (they shouold be soft and cool enough to handle a bit). Take each one and fill with spinach and cheese. Top with can of sauce and mozzarella, Bake at 400 for 25-30 minutes until cheese is melted and bubbly. Serve hot. (serves 3-5 people)

Mom's Meatloaf

1 LB ground beef
1 small onion diced
1 stalk celery diced
1 small bell pepper, diced
1-2 cloves garlic, minced
1 TBSLP worsterchestier sauce
1/4 C kethcup
1 Egg, slightly beaten
1 C bread crumbs
Salt and pepper
1 TBSLP milk/cream
1/4 tsp Thyme
1/4 tsp parsley

Cook veggies in a pan with a bit of butter until onions are translucent. Cool. Once cool, in bowl, mix all other ingredients until it is just mixed.  form into a loaf (i use our iron skillet), drizzle with extra ketchup. Bake at 400 for 30-45 minutes or until juices run clear. Serve hot with favorite sides!

Caprese Salad

I had seen caprese salad on TV, but was instroduced to its sexy seductive flavors this past year on Valnetine's Day, when Eric and I went out to an Italian Bakery to eat. What was plated for us was the most simple and divine of dishes. Simply put it is tomatoes, mozzerella cheese, basil and olive oil; however when it is all put together and allowed to marinate, when eaten it is genius on a plate. I made a version last night that combines all these memories and ingredients and feeds more than 1-2 people.

1 16 oz log of mozzerella cheese (label should read fresh and it is found in the deli department with the cheeses from all over the world), sliced and cubed into 1/4" squares
3-4 roma tomatoes, diced to the same size as the cheese
Olive oil
garlic
crushed basil herb mix in tube
balsamic vinegar
salt and pepper

Place cheese and tomatoes in a bowl. Top with the basil mix (2-3 TBSLSPs), and garlic. Pour about 2-3 TBSLPs of the olive oil and vinegar, season, mix and let set 15-20 minutes minimum in fridge. Serves 4-6 people.

*side note: this salad can easily have 1/2 C black olives and chopped mushrooms added to it and be served over lettuce leaves. it would then feed about 2 more people.

Haddock Fish Picatta

4- 4oz haddock fish filets (cleaned and deboned)
1/4 C sliced black olives
1/4 C diced red bell pepper
1/4 C diced onion
1-2 garlic cloves minced
Salt and pepper to taste
olive oil

Place fish onto pan, season with salt and pepper. Mix olives, garlic, onion, and bell pepper and sprinkle on top of fish. Drizzle with olive oil and broil on low for 10-15 minutes or until fish is flakey. Serves 3-4 people.

Reloaded Sweet Potatoes

2-3 medium sweet potatoes, washed
1-2 roasted peppers (mild to hot), seeded, and minced
1/4 Yogurt or sour cream
1/2 C shredded cheese of your choice
2 pats butter
salt and pepper to taste

With fork, poke potatoes 4-6 times in various places on skn. Cook potatoes in Microwave for 10-15 minutes until tender. Scoop out flesh but leave some in skin to give structure. Place in bowl with all other ingredients (1/4 C of the cheese). Spoon back into skins. Bake/broil for 4-8 minutes or until cheese is melted.

Jazzing up Cake

As many of you know I am getting married on October 13, 2012. It's one of the reasons I haven't been on here talking up food, but here I am again, letting you know I am still around and have some new tips for you when it comes to cake.

I have worked hard to save money during this whole process and with a budget of 2000, we, like most folks getting married went over budget...by 800 smackers. We saved a lot in the first place because of my networking skills and knowing how to talk folks into using what talents they have to help out with this huge event. My middle sister was one of those people. She has a talent for baking, and had agreed to bake around 100 cupcakes for my reception. We had picked out flavors and figured the cost to be at $80 for from scratch cake and frosting. A month back, due to circumstances beyond her control, my sister had to tell me she couldn't work her baking magic. I was in a panic, not only for her reason (it made me worry about her), but how was I going to find someone else to bake cakes? My Baby sister, who stays more calm than I do, said she would find someone.

Someone quoted her a price of well over 300 bucks! NOT including the tasting which was another $175! Are you kidding? $400 for 100 cupcakes? I then realized that this celebration isn't about the food or the cake. It is about our friends and family celebrating with Eric and I the next chapter of our life together. So, I decided that I can make my own cupcakes. I wrangled one of my bridesmaids, Karli, who has a talent for turning plain jane cupcakes from a mix into something wonderful and fun, and we got to experimenting (with baby sister Liz and Eric there for R&D). This led to several different combinations of winning flavors and I want to share those with you now. First will be the "recipes" for the two cakes we chose to make for my reception.

Supreme Orange Cupcakes:

1 box Orange cake mix (along with the egg and water called for)
1/3 apple sauce (to replace the oil called for in the cake)
1 small box instant vanilla pudding

filling:
1 small jar marmalade (orange)
1 brick cream cheese, softened
milk
1/2 C powdered sugar

Frosting:
1 stick butter (soft)
1 brick cream cheese (soft)
1 small box powdered sugar
1/4 tsp orange extract (liquor)
1/4 tsp vanilla extract
milk

For the cake, follow all directions on how to mix, just replace oil with the applesauce and before mixing in wet ingredients, add the pudding. Make sure your cups are ready because the batter will get thick in a hurry due to the pudding. Bake in the oven. While they are baking, make the filling and the frosting by:
filling: mix the marmalade, cream cheese, and powderd sugar...add milk until it is less than thick (almost pourable), and easily put into a piping bag.
Frosting: cream butter and cream cheese, add powdered sugar and extracts. Mix until blended adding milk until frosting is right to be spread onto cooled cakes.
Cut a hole in center of each cake using a frosting tip (or specialized cupcake tip), fill with filling and frost on top. 

Espresso Chocolate-rasberry Cupcakes:

1 box chocolate cake mix (along with Egg and water called for)
1/3 C applesauce (to replace oil)
1 small box instant chocolate pudding
1 TBLSP espresso powder

filling:
1 small jar raspberry preserves
1 brick cream cheese
milk
1/2 C powdered sugar

Frosting:
1 stick butter
1 brick cream cheese
1 small box powdered sugar
1/4 tsp vanilla extract
milk
1/4 C cocoa or 1/2 chocolate chips melted

The process is the same as for the orange cupcakes...we are going to top the chocolate ones with sprinkles and the orange with orange curls. Each of these recipes makes 24 cupcakes!

Other combos:

Coconut cupcakes with chocolate filling (traditional frosting with toasted coconut)
Carrot cupcakes with spiced filling
Chocolate cupcakes with peanut butter filling, topped with banana (or vice versa)
White cupcakes with blueberry filling and cream cheese frosting on top with lemon zest


Try them and make up some of your own. Just replace the puddings with a flavor that will mix in well...share away!

Portabello Caps my way

4 large portabello mushroom caps, no stem and clean
1 small zuchinni, diced
2 medium hatch peppers (roasted), optional
1/2 C grape tomatoes, sliced in half
1 tin anchovies, minced
2 cloves garlic minced
1 small onion minced
1 small red bell pepper diced
1 ball of smoked mozzarella cheese, grated
Olive oil
Basil, minced
salt and pepper to taste
red pepper flake to taste

Heat oilve oil in skillet, add red pepper flake, garlic, onions, bell pepper, hatch pepper, and zuchini. Cook until slightly tender. Add tomatoes and anchovies. Cook until onions are translucent.  Add fresh basil. Place portabello caps top side down. Season and spoon on mix. Top with grated cheese and broil on Low for 10 minutes or until cheese is golden and bubbly. Serves 2-4 people. Serve warm.

*hatch peppers are a seasonal pepper, and can be replaced with jalapeno, ancho or any other spicy pepper that can be roasted.

Crock pot baby back ribs...

1 rack of pork baby back ribs, cleaned of silver skin on back.
Salt and pepper
1 TBLSP olive oil
1 bottle of favorite BBQ sauce or homemade. *


Heat skillet on medium High, add oil. Season ribs, place ribs meat side down and sear. Turn ribs and sear on all sides. Add to crock pot, along with BBQ sauce. Cook on low for 4-6 hours or until ribs are falling off the bone.

*I added 1/2 can of beer to my sauce and then reduced drippings in a sauce pan. I then placed ribs on a square baking sheet, and sauced/mopped them. Baked at 350 for 3 ten minute intervals, thus brushing/mopping again in between.

Serves 1-2 people depending on how much ribs they can consume. Serve warm with favorite side dishes.

Casseroles Casseroles Casseroles

So, Eric (my fiance) has been coming home lately after working nights and peeking into the ice box to see what I cooked the night before. Well, it just being me most nights and me being tired from work, I usually eat a bowl of cereal or cook a quick egg and bacon breakfast and that is all. However, me seeing him in want of some foodie action, besides him mentioning that he misses having just a simple casserole got me to thinking. Casseroles are really not that difficult, if we use the short cut methods of the cooks before us (ummm....canned soups) and even those methods have been improved by cutting the fat and salt and just breaking it down to the bare essentials that make a casserole so good and most of all comforting. With the right planning and a good mixture of ingredients, anyone can make several casseroles (or even dishes that just require a reheat and eat approach) so that no one goes hungry in your household. It is with great excitement that I make this entry about prepping casseroles for consumption...

So, I cooked two pounds of ground turkey meat, (adding diced onions, minced garlic and bell peppers) while I boiled a whole box of Penne pasta. I also had rotel tomatoes, corn chips and a few cans of mushroom soup as well as cream of chicken and tomato. Also cheese...Cheddar, mozzerella, and pepper jack.

I made three distinct casseroles.

I took my easy pasta bake and added  1/2 the ground turkey and half the pasta (easy pasta bake can be found in another entry on this blog) But instead of sauce I threw in a can of tomato soup and seasoned it Italian style (garlic, basil and oregano) . I topped with mozzerealla cheese and baked until bubbly and brown in my iron skillet.

I took the other half of the turkey, added it to 2 C crushed corn chips, rotel tomatoes, cream of chicken soup, mixed together, topped with pepper jack, again baked at 400 until bubbly and golden.

Finally, I took the last half of the pasta, added 1 C frozen peas, 2 Cans tuna, 1 Can Mushroom soup, a bit of tarragon, dill, and dried chives. Mixed it, poured into a glass dish, topped with Cheddar baked at 400 until again, the cheese was bublly, gooey and delicious.

I put all of these into the fridge after they had cooled and Eric and I enjoyed lunch and dinner for 4 days...pretty easy and I think I am going to try thinking ahead like this and cooking ahead atleast through the wedding!

Have any casseroles recipes you wanna share? Lemme know on my facebook link located on my profile page and you could be my next guest blogger!

Carrot Salad

In the summer time, I love salads. Green leafy, potato, cucmber and tomato or even Carrot salad. I get it at buffet stops when the have it, and I just love how the taste of pineapple, raisin and carrots send back home to when I was 8 or 9 and Mom made it. Yum. I have tweaked the recipe some for this version, thus making it my own. Hope you enjoy!

What you need:

4-5 Large carrots, washed and peeled
1/2 C dried cranberries
1/2 C diced pineapple
1/4 TBLSP tarragon
1/4 TBSLP celery seed
1/4 C mayo
1/4 C the other sammie spread known as "salad dressing"

Shred carrots (I have a grater that slips over a bowl I got from IKEA)into a bowl. Add cranberries, pineapple and herbs. Spoon mayo and dressing ontop, stir until just wet. Set in refridgerator and stir every so often. Serve cold, when completely chilled. Serves 4 people. A great side dish with hamburgers, hotdogs, any summer time type food....

Mashed Sweet Potatoes

1-2 Large Sweet Potatoes, Diced
Salt
Pepper
1/4 C sour cream
2 TBLSP butter

Put Potatoes in sauce pan. Cover with water, boil on medium-high for 15 to 20 minutes or until fork tender. Drain, put back in pan. Add butter, salt and pepper. Let butter melt slightly. Add sour cream. Mash and blend until the desired texture/lumpiness. Serves 4-6 people 1/4 Cup each.

Stacked Chicken Enchiladas...

2 Chicken breasts, bone in, skin on.
1 small onion, diced
2 cloves garlic, minced
2 pickled jalapenos, chopped
Salt
Pepper
1/4 tsp chili powder
1/4 tsp cumin
1 small can pinto, chili, or black beans
10 corn tortillas
2 C. Jack cheese mix
1/4 C sour cream
1/8 C milk
1 Avocado, sliced
Sour ceam for topping
a sprinkle of minced black olives

Grease small square pan. Heat 1 tsp oil in skillet. Add chicken. Turn and Cook Chicken until done, let cool. Pull apart with a fork, and chop fine, put back into pan. Preheat oven to 400 degrees. Line bottom of square dish with 4 corn tortillas. Reheat chicken, adding onions, garlic, spices, olives, and jalapenos. Stir in sour cream and milk, turn off heat. Spoon 1/2 chicken onto tortillas. Top with 1/2 of the beans, and 1/3 of the cheese. Top with tortillas, and repeat. Top with tortillas (cut into strips) and remaining cheese. bake at 400 for 10-15 minutes or until cheese is melted and bubbly. Top with a couple slices avocado and sour cream.  Feeds 4 people. 

Easy Pasta bake

1 Box whole wheat pasta, cooked for half the cooking time, drained
2 Zuchinni Squash diced
1/2 C mushrooms, sliced
1/4 C black olives, sliced
2 cloves garlic, minced
1 Can diced tomatoes
1 Can crushed tomatoes
1 C shredded Mozzarella cheese
1/4 C shredded romano cheese
1 Small onion sliced
1 TBLSP basil, fresh
1 TBLSP oregano, fresh
1/4 tsp red pepper flake
Salt and pepper to taste.

Cook veggies in 1/2 TBLSP oil. Add diced tomatoes and crushed tomatoes and herbs. Season and let cook for 5-10 minutes. Add pasta and mix, being careful not to destroy the noodles. The noodles will absorb the liquid in the sauce making them perfect. Pour into oblong, greased pan. Top with cheese. Bake at 400 for 10 minutes or until cheese is melted and golden. Serve with bread and salad. Leftovers can be easily stored and re-heated. Serves 4-6 people.

*this recipe can easily have meat added to it. Just brown the beef, pork or turkey before adding the veggies.

*photo could not be taken as we ate the WHOLE thing already. sorry guys...maybe you can submit a pic when YOU make it! :)

Spaghetti Squash And Shrimp Dinner

MAIN DISH:

1 Large spaghetti squash
1/2 Pound cleaned, medium shrimp
1/4 C romano cheese grated
Salt and pepper to taste

Cut squash lengthwise being careful as this squash has a hard outter flesh. Scoop out seeds. Place cut side down in a pan big enough to hold both halves. Pour in enough water to come half way up squash. Bring to a gentle boil. Cook for 25 minutes or until fork inserted into flesh goes in easily. Meanwhile, heat up 1 tsp oil (I used bacon grease as I had cooked bacon for some Brussel sprouts). Dump in srhimp and cook until pink (try not to do this until squash is almost done as the shrimp will be tough).

Drain squash, shred flesh with fork and scoop out back into pan. Add butter, garlic salt and pepper. Toss in shrimp and cheese. Eat warm, serves 2-4 people.

SIDE:

Fried Brussel Sprouts and Mushrooms

1 package fresh Brussel Sprouts, cleaned and cut in half.
2 slices thick cut bacon, match sticked
1 lg clove garlic, minced
1 tsp olive oil (set aside)
1 C mushrooms, sliced
1 small onion, halved and sliced thin

Heat up pan, add bacon. Cook until almost crisp and then add garlic and onions. Cook until almost translucent. Add brussel sprouts. Salt  and cook until almost tender (some sprouts will caramelize) add mushrooms. Add oil if extra moisture is needed to prevent sticking. Finish cooking until mushrooms are done. Serve warm.

DESSERT

Quick Eay Ice Cream Dessert

2-4 Mounds Ice Cream Treats, Frozen
2 C berries
1 tsp corn starch
1/4 C water
1/2 TBSP aguave nectar

Clean and slice berries (strawberries), place in a sauce pan. Add water and nectar. Cook on medium until berries are breaking down and put out their juice. Add cornstarch that has been mixed with 1/8 C water. Stir in and let sauce get thick. Set aside to cool.

Place ice cream treat in bowl, top with berry sauce. Eat and enjoy!

*Whipped cream would be great as well as toasted nuts on this dish. My fiance toasted a waffle and used it as a base and as extra texture. YUM!!!

Make Ahead Breakfasts:

I am short on time, who isn't right? I try to think ahead when making and planning meals, always coming up with ways to use leftovers, or buying 1 package of something and using it in several dishes. Breakfast is no different.

We have all heard it said that Breakfast is the most important meal of the day. There have been studies that have linked the morning meal to better brain function throughout the day, and that folks can actually lose MORE weight if they just add the most skipped meal...breakfast to their daily intake of food. I remember when I first moved to Austin, I made breakfast pretty often and made breakfast foods part of more than just one meal. Eggs are cheap, bacon, cereal, pancake mix, oatmeal...these items are all cheap and one package can feed several people at once or one person way MORE than once a week.

The following are items I make that I freeze and then reheat when the morning finds my tummy sounding like a roaring lion.

English Muffin Sandwiches: Who doesn't love Mcdonalds and there selcetion of breakfast sandwiches? I do..but I don't always have time nor the money to go through the drive through. So I prep this sandwich ahead of time. What you will need:

1 package of English Muffins. I buy the BIGGEST package I can  because each muffin can be as little as $0.15 each that way.
1 package of sasuage (I buy the already made patties that have been cooked...easy and still $0.30 each)
Cheese slices ($0.25)
* if you are adding that up...that is a savings of $0.40...add that up for a month.

Egg is optional. I cannot get an egg to perform with me freezing the sanwiches however, I cook (poach) an Egg or Two for Sandwiches I eat right away.

Take the muffins, split and toast.
Heat the patties.
Make the Sammie and add cheese and optional egg.

I wrap each one in wax paper after they have cooled. Then I place each package in a larger freezer bag. When ready to heat, I remove and reheat in a microwave on High for 25-30 seconds on each side. YUM! This can also be done with canned/homemade biscuits as well.

I also make muffins and quick bread such as banana nut, pumpkin, zuchinni,  apple sauce, bran and blueberry. Again, just wrapping each one in wax paper and place in larger bag, I try to let them defrost in the fridge the night before but if I forget, just an extra few seconds in the microwave and they are heated to consume.

Any of the fore mentioned items are great for breakfast. Just grab a piece of fruit and a coffee and you are on the way to better brain funciton and less hunger during thr day!

Any other food tips? Got a make ahead meal that you want to share? Lemme know! YOU can be a guest blogger right here with the Curvy "Chef"!

Kahleen Curtis-Taylor and her Italian Cream Cake!

Kathleen is this week's Guest Blogger! I have known Kathleen for some time now, and we worked together at Lane Bryant! She is a true believer in God and all that He has done and can do for her and the world. She works out with Jesus every day and I must say I admire her conviction. Kethleen lives in Wimberly and has friends and fmaily whom she surely loves and the feelinsg are mutual! Kathleen says about her cake: "I do confess that for my birthday this year I did not make the icing, rather did my own lazy girls recipe by whipping about 4oz cream cheese with around 1/4 cup of sugar then added cool whip to it just to make enough to ice the cake." She also puts the pcans into the batter instead of the frostng, thus maing this recipe her very own!

Italian Cream Cake:

■1 cup buttermilk

■1 teaspoon baking soda

■1/2 cup butter

■1/2 cup shortening

■2 cups white sugar

■5 eggs

■1 teaspoon vanilla extract

■1 cup flaked coconut

■1 teaspoon baking powder

■2 cups all-purpose flour

■



■8 ounces cream cheese

■1/2 cup butter

■1 teaspoon vanilla extract

■4 cups confectioners' sugar

■2 tablespoons light cream

■1/2 cup chopped walnuts

■1 cup sweetened flaked coconut


Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.

2.In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.

3.Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4.To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

Eggs Florentine

3-4 Eggs, beaten with 1 TBSP milk or cream
1/2 C fresh spinach
1-2 cloves garlic, minced
1/4 C parmesan cheese, grated
1 pat butter
1 TBSP oilve oil
1/4 C crumbled feta cheese
1/4 C mushrooms (optional)
1/4 C chopped black olives

In frying pan, melt butter and oil. Mix eggs, Parm cheese, and milk. Saute spinach, mushrooms and garlic in butter/oil, until spinach is wilted. Add egg mix. Try to keep flat like an omlette and cook until done. Put feta in center of eggs and fold over. Top with olives, serves 2-3 people.

Chocolate Chip Waffles with Fresh Berries and Whipped Cream

2 C flour (I used unbleached Wheat)
1 TBS Baking powder
1/4 tsp salt
2 Eggs
1 1/2 C milk
1/4 C oil/apple sauce
1 tsp vanilla
Oil or melted butter for waffle iron
1/4 C chocolate chips

Sift flour and other dry ingredients together in a bowl. Mix eggs, 1 C milk and oil in measuring cup. Add to dry mix. Stir until dry is wet, add other milk if necessary, however, do not over beat. Lumps are good. Let rest while waffle iron heats.When iron is ready,  spread with butter or spray with oil,  then ladel (I use a gravy ladel) 2-3 ladel fulls into Iron. Top with a sprinkle of chocolate chips. add a bit more batter. Close and let cook until done.  Makes 4-6 waffles. I freeze my left ove waffles and just toast them in my toaster oven! Cheaper and WAY MORE delish than the store brands!

Serve with fresh fruit (in this case, berries) and fresh whipping cream. To make whipping cream, take another clean bowl, add a pint of heavy whipping cream. Mix with a hand mixer or kitchen aide until light and fluffy or soft peaks form. Be careful not to beat too long as it will make butter of the cream.  (however you could then serve the fresh butter on your waffles and just add syrup?)

The Best...APP for recipes

Not only do I want to share my recipes and the recipes of my friends and famiy, I also want to share tips, advice and opinion. Any of it you can take, leave, discuss or what have you, after all I do believe that there are always two sides to a pancake no matter how flat it is...

My blog today will be about the best recipe app I have found and use on a daily basis. I like many, have a smart phone.  I use apps and I even browse apps looking for new ones to try. While doing that very thing, I came across a recipe app. It is from All Recipes (allrecipes.com) and I love it!

You can actually turn deciding what is for dinner into a game, kind of like Wheel of Fortune. You slide your finger across your screen and three food catagories "spin", stopping on a main dish, dessert, and side dish. Then it gives you the recipe and what you need to prepare each thing. The All recipes app also has a search engine that you can use to find all kinds of recipes that are also linked to their website at allrecipes.com. Not only that, but each recipe has been reviewed and scored based on ease, tatste, and over all appeal.

I love all recieps.com too. There you can search thorugh catagories or ingredient/recipe specific searches and find just what you need and then some. Also, once you become a member (free) you can add your own tweaks, improved dishes and orginals as well.

Fun app and fun site, both of which are free to enjoy!

If anyone has another app or recipe site they love, feel free to share!

Spaghetti Squash with simple "sauce"

I large spaghetti squash.
2 strips thick cut bacon
2 cloves garlic minced
1/4 C chopped walnuts (optional)
1/8 C chopped black olives
2 TBLS butter
salt and pepper to taste

Put 2-3 C cold water in a pan. Carefully cut open the squash. It has a hard flesh and the knife could slip so please BE CAREFUL! scoop out seeds from each half and place cut side down in water. Bring to a heavy simmer on stove top. Let cook, covered for 20-25 minutes (adding water if necessary) or until outer flesh can be pierced with a fork easily. While cooking, dice up bacon and cook it in small saute pan. As it begins to crisp add garlic. Add nuts and olives at the end. Set aside. Dump squash and water into colander. With flesh side up run either a spoon or fork over it creating "spaghetti". scoop out into bowl. Add butter, salt and pepper anf finally the bacon mixture. Stire gently and serve warm!

*vegertarians can easily leave out the animal products and add their own flavors. Grated Parmesan cheese adds flavor as well. If you are allergic to nuts, just add crushed crutons for crunch texture. I have also used spaghetti squash as a pasts substitue. Just add sauce of your choosing and viola! Low carb, gluten free dinner!

Shrimp Alfredo with Mixed Veggies and Pasta

1/2 Pound large Raw shrimp, peeled and cleaned
1 medium zuchinni squahs, quartered and diced
1/2 bell pepper (red or yellow)
2-3 cloves garlic minced
1/2 Large onion, diced
1/2 bunch fresh spinach, cleaned and cut into ribbons
1 TBLSP basil, minced, chopped
1 TBLSP oilve oil
1 TBLSP parsley, chopped
1 C alfredo sauce (homemade or jarred)
1 C milk
Extra fresh shredded parmesan
1/2 LB broken linguini/spaghetti pasta
1/2 TSP red pepper flake

Heat oil in pan. Add red pepper, garlic and onions. Cook over medium heat until onions are clear. Add bell pepper, and squash. Season lightly with salt and pepper. Cook until almost tender. Add spinach, herbs and sauce along with milk. Once it comes to a heavy simmer, add pasta. Stir regularly for 8 minutes or until pasta is soft. Add shrimp and cook 3 more minutes and turn off heat, cover and let sit. Noodles will absorb more liquid and the shrimp will turn pink and curl signaling they are done. Serve in a bowl with extra cheese if desired.
Feeds 4-6 people with Salad and bread added to the meal.

What every pantry or kitchen cabinet needs

I wanted to make a list of what every cook needs in his/her kitchen to make a meal at a moments notice...With just a few last minute ingredients with the items to follow, one can make an easy delicious meal from appetizer to dessert! Ready? GO!

Canned Tomatoes:
1 diced
1 stewed
1 sauce
1 crushed
1 paste

Pasta:
1-2 varieties will do

1 can sliced olives
1 can mushrooms
1 botttle of salad dressing/marinade
Rice
Honey
BBQ sauce
Soy sauce
Worcestershire sauce
Olive oil
1-2 other types of oil
Bread
Corn or flour tortillas
Broth/stock, canned, low sodium
Evaporated Milk

Dried herbs:
Basil
orgeano
thyme
tarragon
rosemary
1-2 more of your choice

Spices:
Cayenne
chili powder
cumin
1-2 more of your choice

Sugar
Canned or frozen fruit
Flour
vanilla
Oatmeal
Chocolate
and some kind of nut
Jam or perserves of any flavor
Condensed Milk

Always keep in the fridge
Salad mix or lettuce to make salad
Cheeses of your choice: the cheapest for the money are cheddars and parmesan as well as mozzerella
Fresh veggies to go into a salad
The base ingredients to any soup, stew or casserole Celery, onions and garlic as well as bell pepper and carrots
and Bacon as it can add flavor to any dish just by cooking a couple of slices
Oh don't forget the butter...the REAL stuff.

Just by buying a last minute meat or meat substitue as long as you have these things in your cabinet or pantry you can have a meal in no time!

The Curvy Chef and her legacy...

I have 3 siblings. All 4 of us can cook (2 of us can bake, and right now, it isn't me as I am trying to get my baking nack back), even my brother has found a love and affinity for Itlalian Fare. It's amazing to me how we each developed our own way of cooking, and yet we all find the same comfort and joy in it. We are at home in our kitchens, preparing meals for those we love whether we are together at Christmas or apart the rest of the year. When we are together in a family members kicthen, it is like a symphony, a play, a circus if you will of skill and nothing short of mind reading. My baby sister for example can come over to my house and I can begin preparing a meal, she can step in and take over anything I am doing and not even have to ask how, when or why. She just knows and I find a beauty and comfort in that. I feel blessed in that comfort.

We love to eat and eat well. Groceries are the first thing we buy when we get paid...bills come second. Food after all gives us and our partners the energy to continue on. Plus, food and the meals we make reinforces the bond that breaking bead with soemone develops. There is a comfort in it, and I can only describe it as love. A love for family, a love for eating, a love of sharing our souls and creative energy with those who share in the meals we work hard to plan and prepare. It is HOME. and a meal shared can make Home out of any place where one or more people are gathered.

I learned to cook from my Great-grandmother, Granny and Mother. At 13 I was preparing meals to feed 6 people, and though not all of the meals were a success in the beginning my family recognized as I did, that I had an instinct for cooking.

In my Blog, I have quoted the word CHEF. I know, by watching enough Gordon Ramsey and Anthony Bourdain (two men I admire and dream of meeting one day), that I am by no means a professional chef. I have never been to school, so no, I do not know the correct way to dice an onion, however, I have met many said Chefs and tasted the product of their education and well...Chef is just a word. and a subjective word at that..kind of like Artist, or Novelist. No offense to those of you who did pay to go to school, obviosuly you have a passion and I admire that. I have a passion too, I just can't afford to go to a school to tweak my methods, or I would have by now. So I decided it would be ok to put quotations around the word "Chef" so as not to offend anyone who thas their dimploma and to make it clear to those who do not and are curious as to what type of cooking I do; 95% from scratch, handmade food.

Instead I go on instinct. I go on the inspirations I find in magazines such as Cooking Ligh and Real Simple. Food Network and the Travel Channel were my drug of choice when zoning out in form of the televsion. I have watched Guy, Rachel, Martha, Alton, Mario, Michael, Paula, and the Neely's, and so on...do what they do best, and I take them with me into my kicthen when I make meals, when I create, when I cook. 

I hope that if nothing else comes from me sharing my recipes, that someone, somewhere stumbles across my little page here and tries to make what I have, and that they develop and Love for it, as I have, and that they pass it along to those who come after them.

Guest Blogger Nikki Hodgkins! and her Cobbler Recipe!

I met Nikki through our mutual friend and artist Anslee Conell AKA Savannah Red, who as it would have it, is also a Blogger! Nikki  has been sharing her meals and photos of those meals on facebook for some time now and I asked her to submit a recipe and be a guest blogger on my blog! I am honored to share her recipe for her Cobbler (which in her own words is her remake of the one at the Salt Lick BBQ here in Austin) and I look forward to having her as a guest blogger again! Enjoy folks!

 Ingredients:

Batter:
1/2 cup melted butter
1 cup flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
 2/3 cup room temperature milk
 1 room temperature egg

 Filling: 1 bag, frozen, sliced peaches or strawberries (or any frozen fruit of choice)
1 cup sugar
1 teaspoon cinnamon
 1/2 teaspoon nutmeg

Directions: 1.) Melt butter in a 9 x 13 inch pan. 2.) Mix together flour, sugar, baking powder & salt. 3.) Stir in milk & egg. 4.) Pour evenly over melted butter. 5.) Combine peaches (or fruit), sugar & spices and spread over batter-DO NOT STIR! 6.) Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown. 7.) Serve warm with ice cream.

* Nikki: In regards to the Ala mode...is there any other way to have cobbler?? :)

You can find Nikki on facebook at : https://facebook.com/ilovenikkiscooking

Nikki also Vlogs now and from what  I understand is trying to develop a cooking show of sorts? Check her out, she is awesome and can throw down just like me, the Curvy Chef!

The simplicity of cheese pizza

Tonight I made a pizza. It was made totally of cheese. Nothing pretentious; no meat no veggies, just cheese. I baked it at 400 degrees for 15 minutes until the cheese was golden brown and bubbly. The wheat crust was crisp on the outside and chewy on the inside. Perfection. What's so great about cheese pizza is when it first comes out of the oven you can't resist to slice it up and immediately start eating. I don't know about you but I always grab 2 slices right out of the gate. The first 1 is hot almost too hot to eat and as you struggle to keep cheese from burning your mouth you realize that it's salty gooey texter is at the  peak of performance where cheese is concerned. Carefully avoiding the burns that could come from cheese running down your chin you take your time finishing the slice. Swirling and twirling your tongue and even getting your fingers involved; lifting the luxurious layer of molten gold and placing it back onto the crust.  And now the second slice remains on your plate having cooled enough to be handled and eaten very quickly but you still take your time. This time the cheese has totally changed texture. it is now settled in the crooks and crannies of the crust changing shape from its shredded beginnings to a flat surface that holds up well when bitten. After eating the last slice on your plate you can't wait to go back to the pizza pan that is still warm from baking. To grab a slice now is pure heaven. the pizza isnt hot the pizza isnt cold it's just right. Cheese pizza there's nothing like it on earth.

What you need for your own slice of heaven...

1 pizza crust. I make and use whole wheat crust. To get the right crunch and chew i prebake for 7 minutes at 400 degrees.

2 1/2 C mozzarella and parm cheese mix
1/2 jar alfredo sauce (or 1C homemade).

When you pull the crust turn up the oven to 450. Spread sauce and top with cheese. Bake for 15 more minutes or until cheese is golden. Slice and enjoy the journey that is cheese pizza!

Zucchini Walnut Muffins

1 1/2 C wheat flour.
1/2 tsp salt
1 TBSP baking powder
2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
1 1/2 milk
1/2 C oil
1/4 C walnuts coursely chopped
1 medium zucchini shredded
1 Large Egg
1 C sugar or sugar subsitute
1/4 C dried cranberries (optional)
1/4 C semi sweet chocolate chips (optional)

Preheat oven to 375. In medium bowl, sift together all dry ingredients including sugar and spices.. In liquid measurting cup wisk together oil, egg, vanilla and milk. Add to dry ingredients. Fold into flour just until wet. Add zucxchini and optional ingredients. Grease muffin tin. Pour batter into each tin 3/4 of the way to the top. Bake 15-20 minutes until muffins pull from sides of pan and spring back when touched. Cool for 2 minutes and turn out onto wire rack to finish cooling. Makes 12 regular size muffins.

Tomato Tart/Pie

2-3 Large Ripe red tomatoes sliced
1 9" pie crust, unbaked ( i make my own or use the roll out premade stuff)
1 1/2 C cheese (any kind)
 Salt pepper to taste
1 egg
1/4 C heavy cream
2 TBSP dijon or brown mustard
1 tsp dried thyme

Lay out crust in 9" pie plate, Preheat oven to 400 degrees. Spread Mustard onto bottom of crust. Top with 1/2 the tomato slices or enough to cover. Sprinkle on half the cheese. Season with 1/2 the tyhme and salt and pepper. Repeat and use up the rest of the tomatoes and the cheese as well as the thyme. In small bowl, wisk egg and cream. Drizzle over top and bake for 30-45 minutes until cheese is bubbly and golden. Serve warm or room temp.

Crock Pot Beans

No need to soak your dry beans any more! (well, maybe garbonzo beans still, but all the others no longer need to take a swim before cooking)...a crock pot is the easist and best way to cook dry beans.

What you need:
A crock pot...a inexpensive investment because crock pots can even make dessert! I own a 4 quart number that I got for 24.99.

2-3 Cups broth or water
1-2 C dried beans of your choice.

Before dumping the beans into the crock, make sure to sort through them and get out all the dirt clods, small pebbles, and beans that are miscolored or wrinkled looking compared to the others. dump it all into the crock along with whole cloves of garlic and or onions that have been cut in two at the least. DO not SALT your beans before they have been cooked. Salt will make the beans tough and actually add cooking time. You may alos add ham hock, ham, bacon (cooked prior and cut into small pieces). As a side note...although most recipes can be put into the crock pot and walked away from for the whole duration, beans do need to be checked on every now and then. They do soak up moisture and might need liquid added to them half way through the process...Cook on low and you should be good for four hours. Total cooking time is 6-8 hours, covered, until done. Serve with corn bread, or make them into soup, chili, refrieds, or even bean burgers...they will come out great every time!

My momma and granny had a way of making pinto beans. To me this is the ONLY recipe for pinto beans and no matter how you make yours, if you leave out this ONE ingredient...they are not PINTO beans...
Add 1-2 TBLS of Cumin/Comino powder to your pinto beans. The smokey flavor reminds me of Mexico...and of course my family!

Buying quality over quantity....

As we are well aware, many of us are on a budget. We go to the store and buy what we can afford. Every two weeks I amke a list of food items, along with a menu and I literally can budget it out to just a few dollars within what I actually spend when the cashier tells me what I owe. After years of shopping I have become a firm believer in quality over quantity. Living in Austin, I realized there are more choices than ever before when it comes to buying food, and I utilize them. I am boycotting a certain discount retailer and am only spending on average $20 more each shopping trip, and I am glad to do it.

I tried a couple of different stores until I found my go to place. I pruchased produce (which was my particular complaint about the place I am boycotting). I don't know about you, but I hated buying lettuce that would wilt within days of spending the $1.20 on it. The store I go to now? I can buy a head of green leaf lettuce for .99 and prep it as I have always done, and find it lasts me well into three weeks at times! No wilt, no black slimy leaves...fresh green and crisp lettuce. The same has been for anything else I buy at my new choice of grocery store.

My point? Research your options, fully. If you have no options, give feedback to the managers of the stores you do shop at. Make sure they are selling you the freshest ingredients money can buy and selling it at a fair price. Take it as high up as you can, because after all, good nurtition starts with the best ingredients.

Easy BBQ wings

1-2 pounds of chicken wings, seperated into drummies and "flappers"
2 cloves garlic minced
1 bottle of your favorite BBQ sauce
1 cap of your favorite rum
2 C cookng oil
Salt and pepper to taste

Take oil, heat in pan. Season wings with salt and pepper. Mix together sauce, garlic and rum in a bowl deep enough for several wings to be coated. When oil is hot, add a few wings at a time. Cook, truning a few times, until slightly golden brown. Remove form oil and drain slightly. Add to sauce, coat well, and then place onto lined baking sheet. Do this to all of the wings.

Broil on HIGH for 10-15 minutes, turning half way through and brushing with more sauce. Serves 2-4 people.

Madras Curry

*the following recipe is not nessecarily traditional Indian Faire, but I found it to be a great knock-off that still has the flavors of Indian Curry. It can be easily made with any curry powder, not just Madras.

2 TBLS Madras curry powder
1 TBLS Tumeric
1/2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp cumin
salt and pepper to taste
(mix all of these ingredients in a small bowl and set aside)

4 C Mixed veggies, fresh or frozen, as much variety as you like.
1 can cocnut milk
1/2 C broth
1 TBLS oil
2 Cloves garlic, minced
1 TBLS fresh ground ginger

2-3 C rice prepared by direction (any kind will do)

Heat oil in pan (I use a deep fry pan that is shaped like a wok with high sides)
Add garlic and ginger. Heat and then add veggies. If using frozen, the order doesn't matter, just add. If fresh veggies are being used, add the carrots and any other veggie that takes awhile to cook. then as those vegetables are getting soft add others that take no time at all. Finally, add spice mix and coconut milk. If the mixture is thick, add broth and let cook, uncovered for 5 more minutes.

*many people cook their spice mix to the oil before cooking anything else. I have always done it the way decribed above and I feel it still comes out delish. Either way, do it however you are most comfortable.

Serve over rice and enjoy!

Bangers and Mash

Bangers:
1-2 packages of bratwursts (or any sausage of your choice).
2-4 cans of beer (we used Guiness)
1/2 onion sliced
1-2 cloves garlic
Mash:
1-3 pounds potatoes, scrubbed, peeled and diced. (i used blue/purple taters from my local whole food market, and they were too small to peel, so I washed and cut them in half).
Enough water to cover them in the pan
Butter
salt and pepper
Milk
Sour cream
(whatever else you use to make your mashers YUMMY)
Place brats in pan (I used a small stock pot since it has high sides). Add beer, onions, and garlic. Bring to a medium simmer and cook for atleast an hour.
While the brats are cooking, cook your poatoes in a spereate pan until a fork inserted into a dice causes the dice to slide off easily (25-30 minutes). Drain and place back in pan. Add butter, salt pepper, and other fixings to them and mash away.
Serve with a dollop of potatoes on the plate with 2-3 brats ontop/surrounding. Enjoy!

Grilled Shrimp and Polenta

1 Lb large shrimp (25-30 count). I used deveined but shell still on, raw

1 bottle of Champagne dressing

1 tsp terragon, dried

1 Cup polenta

2 1/2 cups broth or water with salt to taste

1/4 C frresh grated parmesan cheese

Pour dressing into zip top bag (i double the bag incase of leaks). Add shrimp (I left the shell on, until ready to cook, but you can remove it to save time). Let set 4-8 hours in the refridgerator. When ready, heat a grill pan (pr skillet) with a TBLSP of oil in it until the oil is hot. Add shrimp and cook until pink and curled (2 minutes on each side). Remove from pan, keep warm. While pan is heating to cook the shrimp, bring to boil in medium sauce pan the broth (water). When shrimp is done, and water in pan is boiling, add polenta,. streaming it in, do not pour in all at once. Stir as you pour and keep stiring for 10-15 minutes or until polenta pulls from sides of pan. Add cheese and serve with shrimp on top with a sprinkle of terragon.

*any left over polenta can be spread into a baking sheet and cut into squares or circles. Lightly fry until golden brown in a pan with some olive oil in it...serve warm alone or with your favorite meat, salad or even fruit on top.