Dinner For 6

I know that's a weak title, but I couldn't think of anything clever sooo yeah deal. This beef dish was something that I've been wanting to make for some months now, but I couldn't afford to on my broke college student budget lol. I was inspired to make it yesterday after my dad took me on a tour of this new grocery store in the area. They have EV-ER-Y-THING!! They had the biggest cheese section I have ever seen in my life! They had French cheeses, Mexican cheeses, Italian cheeses, you name it. They had a huge meat and seafood counter, and they even cooked the food right there for you for FREE!! It had a little restaurant, a sushi shop, a fresh soup station, and a whole bunch of other stuff that I won't bore you with because nobody cares about that stuff but me lol. 


Anyways, the dish is a Prosciutto wrapped steak that is pan-seared to crisp on the outside and medium to medium well on the inside. This is definitely going to be a new family favorite. Even the picky eaters loved it. I decided to be extra and do a surf and turf meal. So, for an accompaniment I did a sweet, citrus, garlic and herb marinated shrimp. I served this with garlic and butter sautéed Baby Asparagus. 


Prosciutto-Wrapped Beef
Original Recipe Courtesy of Sunny Anderson

Ingredients

• 1 pound tender cut beef, cut into roughly 2-inch cubes to make 12 pieces

• Freshly ground black pepper

• 1/4 pound prosciutto
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small shallot, diced
• 1/2 cup chicken stock
• 1 tablespoon coarse-grain mustard
• 2 tablespoons heavy cream
• 2 tablespoons freshly chopped parsley leaves
• 2 cloves fresh garlic, minced (I added this for a little extra flavor)

Directions

1. Sprinkle beef on all sides with black pepper. 

2.Wrap beef cubes with enough prosciutto to cover entirely. Be sure that prosciutto doesn't overlap more than once.

3. Place wrapped cubes seam side down on a plate. 

4. In a large skillet over medium heat, add oil and butter. When butter has melted add beef cubes, seam-side down to seal, then sauté until crisp on all sides, about 8 to 10 minutes for medium rare. 

5. Remove beef and let rest 5 minutes before serving. Add shallots and garlic to pan and saute 1 minute to soften. 

6. Add chicken stock and scrape up brown bits stuck to the bottom of the pan with a wooden spoon. 

7. Whisk in mustard and heavy cream and cook 1 minute more to thicken sauce. Remove from heat. Season, to taste, with salt and pepper and garnish with parsley.

Citrus Garlic and Herb Shrimp

adapted from http://allrecipes.com/recipe/grilled-garlic-and-herb-shrimp/

Ingredients

• 2 teaspoons ground paprika
• 2 tablespoons fresh minced garlic
• 2 teaspoons Italian seasoning blend
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon ground black pepper
• 2 teaspoons dried basil leaves
• 2 tablespoons brown sugar, packed
• 2 pounds large shrimp (21-25 per pound), peeled and deveined
• 2 tbsp olive oil

Directions

1. Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours.

2. In a medium sauce pan, heat the 2tbsp of olive oil to medium heat. Add the shrimp with marinade and cook (About 3-6 min).

Garlic and Butter Asparagus 

Ingredients

1 Bunch of Fresh Baby Asparagus

2 tbsp of butter

2 Cloves of Garlic, minced

Directions

1.  Trim the stalks of the asparagus

2. Melt the butter in a large nonstick skillet. Add the asparagus, and cook until tender (not slimy, about 6min)

"The only time to eat diet food is while you’re waiting for the steak to cook." —--Julia Child

Bon Appétit! 

Cupcakes Make My World Go 'Round

I've made these twice and EVERYONE loves them (including people who don't normally like chocolate cake). These are definitely my favorite cupcakes I've tried so far. They were inspired byhttp://www.stumbleupon.com/su/2VVDBn/www.instructables.com/id/Death-By-Oreo-Cupcakes/ . I am definitely going to be making this my go to recipe :-). The only thing I don't like is that, like the chocolate chip cookie dough cupcakes, this recipe called for the use of a box cake. (I'm anti box cake btw...I feel like I'm cheating). Anyways, I'm including a recipe for chocolate fudge cake batter. 


Chocolate Fudge Cupcake from Food.com

3/4 cup unsalted butter

6 ounces semisweet chocolate , chopped

3/4 cup sugar

4 eggs , separated

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon cream of tartar

Directions

• Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water).
• Add butter and 6 oz chocolate.
• Let stand until melted; stir until smooth.
• Cool to room temperature.
• Whisk in sugar and egg yolks.
• Stir in flour and baking powder.
• In large bowl, beat egg whites at medium speed until frothy.
• Add cream of tartar.
• Beat at medium-high speed until soft peaks form.
• Fold one-fourth of the whites into chocolate mixture.
• Gently fold in remaining whites until mixed.

Read more: http://www.food.com/recipe/chocolate-fudge-cupcakes-22427#ixzz1qKeUZpct

Read more: http://www.food.com/recipe/chocolate-fudge-cupcakes-22427#ixzz1qKe13WCw

Ingredients
1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix (mix according to directions on box)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
cupcake liners

Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.

Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.

"Nothing heals the soul like cupcakes... It's God's apology for muffins."

Bon Appétit 

Spicy Creole Jambalaya

Made this last night on a whim. I got home from choral auditions, and I was starving. So, I decided to get in the kitchen and make something happen. This dish is a little on the spicy, but if you can handle a little heat it's great. Definitely one of my new favorites. It's not very difficult, but it is a little bit time consuming (it took a little over an hour). 


Serves 6-8


INGREDIENTS:

2 tbsp olive oil
1 large onion, chopped
2 medium cloves garlic, peeled
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 tbsp fresh Italian parsley, minced
10 oz of Eckrich brand Smoked Sausage (sliced ~ 1/2")
1lb boneless, skinless chicken breast, diced
1 large bay leaf (or 2 small ones)
1 tsp cayenne pepper

1 tbsp seasoning salt
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 cup long grain brown rice, uncooked
1 1/2 lb medium shrimp, peeled, deveined 

DIRECTIONS:

• Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. 

• Lightly season the chicken with the seasoning salt.

• Add parsley, sausage, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. 

• Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. 

• Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. 

• Stir in shrimp and cook 5 minutes more (or until the shrimp are completely pink). 

• Remove bay leaf. Season to taste with cayenne pepper and salt. (Go easy on the cayenne. A little goes a long way!) 
• Add a dash of tabasco for a little extra punch.

"Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet." --Julia Child 

                                 Bon Appétit!

Girls Night In

The same day I made the Cookie Cupcakes I also made my girls this "home-cooked meal." It's simple, it's healthy, and it tasted great (if I do say so myself...and I do). This time, the recipe is 100% original. I've sort of been tweaking the fish recipe for a while now, and I finally got the taste I was going for. The rice dish was more of a "hmm...I want a risotto type dish without it actually being a risotto. Ooo I know exactly what to do!" That part was a little more time consuming and required more attention, but the end product was definitely worth it.

Spicy Pan Seared Tilapia 

Ingredients

3 tbsp White Wine Vinegar

1 tsp El Yucateco Green Habanero Hot Sauce

1tbsp McCormick Onion and Garlic Seasoning

1tbsp lemon pepper

1 tsp Hungarian Paprika

1 tsp Freshly ground pepper (I recommend a blend of red, white, and black)

6 fresh fillets of tilapia 

2tbsp Extra Virgin Olive Oil (I use an Italian Herb infused type)

Directions:

• Combine the vinegar and hot sauce in a small prep bowl. Mix until completely blended together. Then, brush onto one side of the fish with a marinade brush. 

• Combine the dry seasonings in a separate prep bowl. Then, sprinkle an even layer on both sides of the Tilapia. 

• In a large non-stick skillet heat the Olive Oil to medium-high temperature. Seer the fish until cooked through. (About 2-3min on each side)

• Serve immediately

Something Like Risotto

Ingredients

• 2 Cups Long Grain Par-boiled Rice
• 4 Cups Chicken Stock 
• 4 cups of water and chicken base (Follow directions on jar)
• 1 medium white onion 
• 1 cup of baby bella mushrooms
• 1 can of Cream of Broccoli Soup 
• 3 Cloves of Garlic 
• 4 tbsp Salted Sweet Cream Butter

Directions:

• Finely chop the onions. (About 1/4" or slightly smaller). Thinly slice the mushrooms and mince garlic. 

• In a large non-stick skillet, melt the 2tbsp butter. When butter is hot, add the vegetables and sauté until onions are translucent and mushrooms are tender. Remove from heat to prevent overcooking. 

• In a large saucepan melt another 2tbsp of butter. Add the rice and sautee until it is translucent (NOT BROWN) about 2-4min. Add the chicken stock, and bring to a boil. Then keep at this temperature stirring occasionally to prevent sticking.
• When liquid has been absorbed, reduce heat and add the soup plus one can of water. Stir well, allow to cook for an additional 5-7min. (until slightly bubbling) Then, add the vegetables and incorporate into the rice. 

• Garnish with your favorite herb (I like parsley). Serve immediately. 

"If God had intended us to follow recipes, He wouldn't have given us grandmothers."
~Linda Henley

Bon Appétit!

"There's A Cookie in It!?"

I said I was going to stop with the sweets for a while, but I couldn't resist. I came across this recipe while not paying attention in class (it's bad, buuutttt it happens sometimes. What can I say? lol) Anyways, I showed it to my freshman girls and they just had to have these cupcakes, and naturally I couldn't say no to them. I must say these were some of the best cupcakes I've made yet. Definitely a new favorite recipe. Although, I will say they are very heavy and I recommend a glass of milk on the side.

Chocolate Chip Cookie Dough Cupcakes!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup miniature semisweet chocolate chips
•  
• 1 (18.25 ounce) box yellow cake mix
• 1 1/3 cups water
• 1/3 cup canola oil
• 3 eggs
• (Follow Ingredients on Box) 

Directions

• Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.      

• Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. 

• Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake. 

• Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

"Life is uncertain. Eat dessert first." ---Ernestine Ulmer

Bon Appétit!

Food Science

Since I'm changing my major to Food Science Health and Nutrition, I've been spending my spare time doing a lot of research. 

For those that don't know, here's a brief description of what my new career choice will be like. 

A food scientist, or food technologist, looks for better ways to select, preserve, process, package and distribute food products, including the ingredients that go into them. A food scientist also must have extensive knowledge on the nature, composition and behavior of food, such as what happens to its flavor, color or nutritional properties when cooked or placed in storage. Biology, microbiology, chemistry and engineering are just some of the diverse fields of study that food science draws on to ensure safe, high-quality consumer products.

I came across this article while doing some browsing between classes. Since my blog is all about cooking, I thought it would be a fitting addition since I haven't posted in a while. 

Although this article is referring to Europeans, it is still very much relevant to Americans. 

"Many different factors affect the type of food chosen and consumed, but the skill to prepare appropriate food plays an important role. A lack of skills in preparing and cooking food could impact on health as it can limit choices. Can building people’s confidence in cooking food make Europeans healthier?"

Click here to read more : Cooking Skills and Health

The Whole Enchilada

For Christmas I got this cookbook that has only chicken recipes and a chef jacket lol (It's serious now). I had planned on putting them to use a while ago, but for one reason or another I didn't get to. Hopefully, when I get back to my apartment I can try and do something once a week, and keep the blog updated more often.

The recipe that I chose was actually not technically an enchilada recipe. It was a recipe for Mexican pancakes. Buuutttt, me being me, I decided to make it my own. So I made a few modifications that definitely took the recipe to the next level. It was a little time consuming, but not very difficult and it tasted great!

Mexican Chicken Pancakes

Ingredients

Butter, for greasing

8 oz of cooked chicken (See cooking tips below)

1/4 - 1/2 tsp chili powder (optional)

1 bunch scallions (spring onions)

1 1/4 cups all-purpose flour

2 eggs

Salt and pepper 

2/3 cup milk

2 tbsp vegetable oil (you probably will actually need to use more than that)

2/3 cup sour cream

8 tbsp grated Cheddar Cheese (I actually used a "Mexican" blend of cheese and Pepper Jack)

Cilantro leaves to garnish

16 oz. Salsa de Chiles Frescas

Directions (Prep and Cook Time: 1h, makes 8 pancakes)

1. Preheat over to 400° F. Lightly butter 1 large ovenproof serving dish (or 2 smaller ones)

2. Cut the chicken into small pieces. Sprinkle the chicken with a little chili powder, if desired. Roughly chop the scallions.

 Chicken tip: Season the chicken by covering it evenly on both sides with equal portions of garlic powder and seasoning salt (about 1 tsp on each side <for chicken breasts>). Pan sear the chicken in a large non-stick skillet with about 1 tbsp of extra virgin olive oil at medium heat. 

3. Put the flour and eggs into a large bowl and season with salt and pepper. Gradually beat in the milk to make a smooth batter. (You will most likely need to add more milk than the recipe requires in order to get the right consistency)

4. Heat 1 tbsp of the oil in a skillet (frying pan). Add a ladleful of the batter and tip to cover the base of the pan. Cook for 1-2 minutes until the base is firm then flip and cook for a further 1 minute. 

5. Repeat, using the remaining batter, to make 8 pancakes, interleaving the cooked pancakes with parchment paper. 

6. Pour the sour cream into the base of the prepared dish or dishes and spread so that it evenly covers the bottom. Sprinkle over the chopped scallions. 

7. Place an eighth of the chicken pieces into the center of each pancake and add a little grated cheese to each, reserving a little to garnish. 

8. Fold up each pancake, securing with a toothpick (cocktail stick), if needed. Carefully lift the pancakes on top of the sour cream mixture. Sprinkle the remaining cheese on top of each pancake.

9. Bake in the oven for 15 minutes. While the Pancakes are in the oven, heat the Salsa in a small sauce pan over medium-low heat until hot. Remove the pancakes and pour sauce over them. Garnish with the cilantro. 

And that's all there is to it. I served mine with rice and beans, and everyone loved it! 

"Sharing food with another human being is an intimate act that should not be indulged in lightly."  —-M. F. K. Fisher

Bon  Appétit !