Chipotle Baked Burritos

"What?!? Fucking Mexican food again? What the hell?" Sorry douche bag but you are going to have to live with it. Sorry I didn't make some Frenchie poofter dish with hints of lavender or some other bullshit like that. Since you can't cook anyway what the fuck difference does it make? This delightful dish is along the same strain of the enchilada, burrito, and mini quesadilla but with one twist: chipotle. Let's begin:

Dice up three canned chipotle peppers and mix with 1/2c sour cream. If you wish, you can also add some of the sauce from the can. If you are a total sissy you can use fewer peppers. Let it sit for a few minutes.

Add one can of beans, one can of corn, and an assload of cheddar cheese. Stir really well. Roll into burritos and place in a shallow casserole dish. You can tell it is shallow because it wears slutty clothes and hangs out at trendy nightclubs. Bake at 350 for 15 minutes.

Top with salsa and more cheddar cheese. Remember to use pot holders while handling the hot dish, dumbass. Return to oven for another five minutes. "Do I count the time it takes to put the salsa and cheese towards the total cooking time?" I really need to get new friends. I am sick and tired of these asinine questions that I am partially convinced are just asked to get a rise out of me. You already know the answer jackass, and if you don't you have no business cooking in the first place.

Dinner is served. Garnish with some fresh cilantro and you have yourself another crappy Mexican dinner. You know you love it. Eat it.

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Title: Cooking With Hermann - Chipotle Pork Cheeseburgers

This week on "Cooking with Chef Hermann," the Chef is grilling burgers... with pork. It's Hermann's own twist on a classic American dish. For the complete recipe, log on to Local-Edition.com.

Title: Food Wishes Recipes - Salmon Baked on Salt Recipe - Salmon Baked on Aromatic Salt

Learn how to make a Salmon Baked on Aromatic Salt Recipe. Visit http://foodwishes.com to get more info, and watch over 350 free video recipes.

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lately, i've been enjoying my teeny tiny garden

tiny pea pods, curly pea tendrils and baby cherry tomatoes. also a small radish harvest. cilantro and parsley and chives. emergence. it seems so miraculous that these grew from seeds in pots on the deck. i know i know it happens all the time. how could i be so charmed by pea tendrils?  i just am. and there is no denying it. so sweet. 

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Frittata: The Easiest Meal Ever!

Truly, this is the easiest meal ever. It will take you about 15 minutes from start to finish.

So, what's a frittata? It's the Italian version of an omelet, but it is served open-faced. The base is eggs, but you can add whatever you like - meats, chicken, veggies, cheese.

Yes, we all love a quick, easy meal on a weeknight.  But really, there are only so many times you can pop open a can of Campbell's Chunky before your family threatens mutiny. Even though you're just whipping up an egg dish, you can tell them that they are eating an Italian specialty. Start quoting the Godfather and you'll have them convinced. However, I suggest that you avoid discussions about horse heads at the dinner table.

Preheat the broiler. Crack 8 eggs into a large bowl. Whisk well. Try to whisk in an upwards, circular motion so that you get plenty of air into the mixture. Fluffy eggs.



Good action shot, huh?

Add 3/4 cup milk and whisk again.

Slice ham, or whatever filling you choose, into thin strips. Grate about 1/2 cup of Parmesan cheese. Any cheese will do. A smoked cheese, such as Gruyere, cheddar, or mozzarella, would be lovely.


Heat an ovenproof skillet, preferably nonstick, over medium heat. Spray with cooking spray and melt about 1 tbsp of butter in the skillet. If you use cooking spray, you don't have to use so much butter. However, I can't bear to leave out the butter altogether because it adds flavour. Besides, the French have been using plenty of butter for centuries and look how skinny those ...um...sweet, lovely ladies are. Whew, almost said something undiplomatic about those Parisian beauties (all stemming from insane jealousy, of course). Serves them right...acting so smug about that "French Women Don't Get Fat" book.



Once the butter melts, add the egg mixture. As the eggs cook, pull up the sides of the frittata, letting the uncooked egg run down to the pan.  Seasoning the frittata with salt is optional.  It depends on how salty your toppings are.



Once about 3/4 of the frittata is cooked - there will be a layer of uncooked egg on top - sprinkle your toppings over the frittata.



Put the the skillet in the oven, under the broiler. Broil for about 2 minutes, or until the eggs are set and the cheese is just starting to brown.


Look at how beautiful and puffy (official culinary term) the eggs are!   Actually, it looks like one of those Rorschach test.  Look into the eggs and tell me what you see.  Matt Damon taking his shirt off and looking at me longingly...oh...are you still here?  I mean, I see a cute little puppy dog.

Gently loosen the frittata with a spatula. Lay a cutting board over the skillet and invert it so that the frittata falls out onto the board. Cut into wedges and serve, topping side up, with a salad and toast.


Clean-up tip: Despite the nonstick finish, cooking spray, and butter, I usually get some egg sticking to the bottom of the pan. Go to a cooking store and find one of these great little plastic tools to scrape off the excess. Works like a charm!

Ham & Parmesan Frittata

8 eggs

3/4 cup milk

1 tbsp butter

6 slices ham (or other meat)

1/2 cup grated Parmesan (or other cheese)

Preheat the broiler.  Crack the eggs into a large bowl and whisk.  Add the milk and whisk again.  

Heat an ovenproof, nonstick skillet over medium heat.  Spray with cooking spray and melt butter in the pan.  Add the eggs.  As the eggs cook, lift the edges of the frittata so that the uncooked egg can run down to the pan.  Once about 3/4 of the frittata is cooked, sprinkle on the toppings.  Place the pan in the oven, under the broiler, for about 2 minutes, or until the eggs are set and the cheese is just starting to brown.

Gently loosen the frittata with a spatula.  Place a cutting board over the pan and then invert the pan so that the frittata falls out onto the cutting board.  Cut into wedges and serve immediately.

Serves 4.

Printable recipe

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Title: Mini Frittata-Food Network

Mini frittatas are like an omelet you can hold in your hands. This video is part of Everyday Italian show hosted by Giada De Laurentiis . SHOW DESCRIPTION :Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. On Everyday Italian, Giada De Laurentiis shares updated versions of homey recipes from her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, dinner party or cozy date for two. Buon appetito!

Title: Easy Spaghetti Frittata

Yields: 4 servings

Ingredients:
2 cups cooked spaghetti
1 cup frozen peas, thawed
¼ cup Italian salad dressing
6 eggs
¼ cup milk
½ cup green onions, chopped
4 slices of bacon, cooked
1 cup Mozzarella cheese, shredded
1 large tomato, sliced



Preparation Directions:
~ Toss together spaghetti, peas, and Italian dressing. Place in a 9-inch pie plate that has been sprayed with cooking spray. Set aside.
~ In a large bowl whisk eggs and milk together until well blended; pour over spaghetti mixture. Sprinkle with onions, bacon, and cheese; top with tomato slices.
~ Bake at 350 degrees for 40 to 45 minutes or until center is set and top is golden brown. Let stand for 10 minutes before cutting into wedges to serve.

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Spotlight on Spices: Some Ideas For Using Up Those Odds & Ends in Your Kitchen Cupboard

Do you have spices in your spice rack that you rarely, if ever, use?  Do you sometimes wonder what to do with them?  Maybe you've got spices that came in a pre-packaged set or gift basket, & have some left-over ones that you've never found a reason to use.  And there they are, just sitting there, languishing away in your cabinets, neglected & unused.

Well, fear no more.  I have some solutions to use the most unusual of your spices. What I'd like to propose requires some practically effortless readership participation: Simply tell me which spices in your cupboards you rarely use but would like to try in a dish, & I will come up with an original recipe using that particular spice or spices, either as standalone recipes or where appropriate, some combination thereof.  All you have to do is leave a comment on this post (or send me an email if you'd prefer) & let me know.  It's that easy. And the best part is that I do all the work & creative thinking on your behalf, & all you have to do is let me know your spice challenge/conundrum. :) That works out to be a pretty good deal for you, eh!?! ;) Sound like fun?

I'm also going to scour my own cabinets for spices that rarely get used & dream up some original recipes based on those.  It'll be a spice-centric series of recipes that will be entitled "Spotlight on Spices."  How's that for some alliteration? ;)  

Even with the fairly wide variety of dishes that I make, there are still a few spices that never seem to see the light of day. :) I can think of a few off the top of my head: celery seed, celery salt, white poppy seeds, yellow mustard seeds (I use black mustard seeds more frequently, mostly for Indian cooking), white chili powder, black salt, dried pomegranate seeds, ground fenugreek seed (I tend to use it in its whole form), ground anise seed, star anise, tukmuriya (an Indian spice), & dried juniper berries, to name but a few.

Ladies & gentlemen, get ready to have some fun. Let the spice challenge begin!

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Peacock From a Melon

        

This lesson was made for my carving class.

To make a peacock like this one you take a melon, some grapes and an orange. A regular knive is the only tool you need for carving it.

Scratch a melon in a shape of your bird and cut it out.

Make feathers with a bamboo skewer and some grapes and orange slice. Insert feathers into the melon to complete a peacock train.

Set your bird in a garden. Make flowers from a pepper and callas from cabbage.

This post about the Melon Peacock is participating in the Artsy-Craftsy-December-2010 Challenge

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An award!

When I embarked on this crazy journey of food blogging, the last thing I expected was to meet so many wonderful people from all over the world.  They are just as obsessed with food as I am and are simply good people.  Over the past week, I have been incredibly honored by four fellow food bloggers who deemed my blog worthy of receiving the Kreativ Blogger award.  Thank you so much to Amanda of Nourish, Miranda of My Food & Life Encounters, Jenn of Bread & Butter, and Ellie of Almost Bourdain.  I receive so much inspiration from their blogs.  Please check them out.  You won't be sorry.

Now, there are some rules that go along with receiving the Kreative Blogger award (yes Dad, I know that's not how you spell creative).  

1. You must thank the person who has given you the award.

2. Copy the logo and place it on your blog.

3. Link the the person who nominated you for the award.

4. Name 7 things about yourself that people might find interesting.

5. Nominate 7 other Kreative Bloggers.

6. Post links to the 7 blogs you nominate.

7. Leave a comment on the 7 blog to let them know they have been nominated.

So, 7 things you may find interesting.  Hmm, should I include my lengthy criminal record or my time spent on Bora Bora with a tribe of cannibals?  Yeah, yeah - just kidding.

1. I grew up in Vancouver, Canada, which is where my heart truly is.  However, I have been honored to live in the United States for the past 15 years.

2. Food blogging, though I seem to spend an inordinate amount of time on it, is not my full-time job.  My husband and I are consultants for families who wish to set up intensive behavioral programs for their children with autism.  We are dedicated to helping these amazing children reach their full potential.  

3. When I was in my early twenties, I backpacked around Europe for 6 months by myself, meeting up with friends and family along the way.  What an amazing experience!  Each morning I would open up my train schedule and ask myself, "Where should I go today?"  Ahh, youth.

4. I have been bungee jumping two times.  The first time was off of a crane in Auckland, New Zealand.  The second time was off of a bridge at Victoria Falls in Zimbabwe.  The falls look completely different when you're hanging upside down.

5. I have played the flute since I was 9 years old.  I actually majored in music for a couple of years until I realized that playing the flute to get a degree was taking all the enjoyment out of it for me.  Now I play for my own amusement.  I'm able to forget about everything else when I'm playing.

6. A VERY long time ago, I was into acting.  I had an agent, headshot, the whole she-bang.  I had a lead part in two episodes of a CBC (Canadian)/Disney channel show called Danger Bay and a bit part in 21 Jump Street (yep, I got to meet the gorgeous - and very polite - Johnny Depp).

7.  I saved the best for last.  I am the wife of a wonderful, supportive man and the mother of two amazing boys.

The 7 bloggers that I would like to pass this award to are:

1. Kristin of The Kitchen Sink Recipes

2. Nick of Macheesmo

3. Kevin of Closet Cooking

4. Michael & Jessi of Chef Fresco

5. Giao at Kiss my Spatula

6. Elissa at 17 and Baking

7. Reeni at Cinnamon & Spice

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Title: Shreya Ghoshal at Star Screen Awards 2011 receiving an award

Loved the face expression of Shreya when she heard that she won :) U deserve all the music awards.

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Asparagus, Tomato & Feta Cheese Puff Pastry Tart Recipe

I was honored when Jen of How To: Simplify asked me to write a guest post for her blog. Her site is filled with recipes and how-to posts that are sure to make your meal preparation easier, not to mention tastier. Considering the name of her blog, I figured now was not the time to prepare something that required three days of simmering or a list full of esoteric ingredients. When you can make something tasty and impressive within 30 minutes, why slave for days? This puff pastry tart is loaded with asparagus, tomatoes, and feta cheese. If that's not enough to peak your interest, then be sure to check out my revelations about achieving golden brown, light, and crispy puff pastry.

Here is the opening line from the post: "There are times when it is necessary to slap myself on the forehead." Now head over to How To: Simplify to read the rest of the post.

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Title: Cooking with K Ep.14 Pt.2 - Tilapia with Tomato Dill Relish and Roasted Asparagus

So I've decided that every now and then, "Meatless Week" may include fish, because sometimes just beans won't do. Here's a new way to prepare Tilapia, with a great side dish. You'll notice that this meal doesn't have a lot of carbs,but when you eat it, you'll forget you noticed that!

BONUS: These two dishes can cook together and be ready in 20 minutes. ENJOY.

Ingredients...

...for the Tomato-Dill Relish:
6 roma tomatoes, chopped (or, 2 15oz. cans of diced tomatoes, drained)
2 garlic cloves, chopped
1/2 medium white onion, chopped
2 tablespoons of fresh dill, chopped
White wine vinegar to taste
Salt and pepper to taste
extra virgin olive oil
garlic infused olive oil (optional)

..for the Asparagus side dish
2 bunches of fresh asparagus, chopped
1 pint of baby bella mushrooms
1/2 medium white onion, chopped
extra virgin olive oil
salt and pepper to taste

...for the Tilapia
5 tilapia fillets, halved
kosher salt to taste
pepper to taste
extra virgin olive oil

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Double Chocolate Ginger & Hazelnut Cookies Recipe & Giveaway

(Scroll down for information on the giveaway and to read about my Double Chocolate Ginger & Hazelnut Cookies.)

I have to hand it to my mum. She is a woman of great resilience and patience. Growing up, I was known to playfully terrorize my mum on a regular basis. While I occasionally jumped out from around corners with a loud "Boo!" or tickled the back of her neck with my finger, my favorite prank involved a rubber lizard...in her bed...when she least expected it. She always delighted me with a loud scream and a 10-foot leap out of bed, but would never get mad at me. She always laughed...always. As I said, resilience and patience are some of her strengths, along with enough willpower to stop her from strangling her only child.
Read more »

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Title: Young's Double Chocolate Stout - Beer Review

This is a thick, rich stout, but is it too thick? How many times can we use the word "chocolate milk"? Young's Double Chocolate Stout is a highly-acclaimed beer. Will the Better Beer Authority agree with the other beer geeks? Watch and find out. Bingo!

Partial Transcript: "On Tap -- Young's Double Chocolate Stout

Hi. I'm James Knott and today we are drinking Young's Double Chocolate Stout from Young's and Wells Brewing Company in Bedford, England.

This stout is brewed with dark chocolate, chocolate malt and sugar. The brewery says it is "satisfyingly indulgent, but never overly sweet". Other ingredients include pale and crystal malt along with goldings and fuggles hops. It is 5.2% ABV and the cans have a nitrogen widget to add to the creamy head and mouthfeel.

The company says to serve it "cool, but not ice cold".

Q&A

Young's Double Chocolate Stout gets a (???) on the BBA scale. Is this your favorite chocolate stout? Let us know what you think in comment section."

Title: Beer Review: Young's Double Chocolate Stout

The website is: www.wellsandyoungs.co.uk/wellsandyoungs

Thanks for watching and tell a friend.

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Recipe #218: Zesty Zaatar Chicken - Zippity, Zangity, Zing!

As promised, here's the recipe for tonight's dinner. Yeah, I know. Another zaatar recipe. :) You can put this stuff on almost anything & it'll taste good, as evidenced by the number of zaatar-based recipes on this blog. :) Can you tell I absolutely adore the stuff?! ;)

Seriously, chicken & zaatar are one of the most heavenly, lip-smackingly delicious combinations ever. The zaatar gives it just the right amount of "zip & zing." Just try it & you'll see what I mean. :)

This recipe is so quick & easy to make that you can make it under 15 minutes flat. Practically effortless. Easy and delicious. Sounds like a winning combination to me!

Zesty Zaatar Chicken

Ingredients:
1/2 lb. (8 oz.) skinless, boneless chicken breasts, rinsed, defatted, tendons removed, & patted dry

2 Tbsp. plain bread crumbs

2 Tbsp. zaatar spice mix (see recipe)

1 Tbsp. extra virgin olive oil
1 Tbsp. garlic, peeled & finely minced (about 2 large cloves)
1 fresh, large bay leaf (or dried, if unavailable)
1/4 c. dry white wine
salt, to taste
ground black pepper, to taste
2 Tbsp. fresh mint leaves, roughly torn (for garnish)

Directions: Place rinsed, defatted chicken breasts onto a clean, non-porous surface. Cover with plastic wrap & tenderize, pounding with the bumpy, textured end of a meat mallet until 1/8" thick. Cut chicken into 2" wide strips & set aside. Thoroughly combine breadcrumbs & zaatar in a medium-sized bowl. Dip each piece of chicken into the bowl, thoroughly coating both sides. Shake off excess & lay onto a plate. Repeat this process until all chicken pieces have been breaded. Set aside.

Next, sauté garlic & bay leaf in olive oil in a large (12-13") sauté pan on low heat until tender, about 5 minutes. Stir occasionally. Deglaze with white wine, reducing liquid for just a few seconds before adding chicken. Transfer breaded chicken pieces from the plate into the pan, spacing pieces far enough apart so as not to crowd the pan. Season with salt & pepper, to taste. Cook chicken for a few minutes per side, until breaded exterior turns golden brown on both sides. Watch the pan carefully as tenderized chicken doesn't take very long to cook through & brown, 2-3 minutes at most. When ready, remove from heat & discard bay leaf. Divide into equal portions. Transfer to plates, & garnish with mint leaves. Serve immediately.

Yield: 2 servings.

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VOTE HERE NOW! THANK YOU! http://bit.ly/gnbmDq AND http://bit.ly/fK7wlp

* LIVE CLASS in TEXAS! Tues 1/25/11 · 6-8pm · 1208 Texas Ave El Paso, TX · email pietrowski.chrissie@gmail.com for info!

* RAW FOOD RECIPES on DVD!
http://youtube.com/watch?v=QZ15tX6JCtA

* STORE
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* JUICERS
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* BOOKS
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* WEIGHT LOSS
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* ENZYMES
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* PROBIOTICS
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* DONATIONS
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* RAW HEALTH STARTER KIT
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Rachael Answers Some Qs

Rachael Ray was interviewed by a reporter from the LA Daily News, who said that Rachael is the "vivacious, energetic, successful 39-year-old is a household name." I was pleased to see that a reporter might actually get it - she said that Rachael's "can-do approach is a big factor" in her success.

Here are a few highlights from the Q and A session:

Q Tell us about your crazy schedule these days.

A We shoot the equivalent of three one-hour episodes a day of “Rachel Ray” (in New York). I’m up at 7 a.m. and get home around 7 p.m. It’s a long day but a lot of fun. When I’m on hiatus, we shoot “30 Minute Meals” and “Tasty Travels.” We do out 285 shows/episodes a year between the three. While I’m on the road, I send pages (of the magazine) back and forth with comments — and I write columns and recipes on the computer whenever I have time. Everything I do for a living is what I’d do on a day off for a normal job.

Q Where is your base?

A I live in the country. My home is in Lake Luzerne, N.Y., and I have a place in Manhattan.

Q What do you like best — your talk show, Food Network shows, magazine, cookbooks, traveling?

A I love them all. I love to travel, I love “30 Minute Meals” because that’s my baby and I love the “Rachael Ray” show because it has an audience.

Q How do you have time to spend with your husband and family?

A I make time. I go home every night and (my husband, John, and I) make dinner together. I talk to my mother every day on the phone and see her when I go upstate.

Q Do you have a staff that helps you develop recipes?

A Never. I write every single one of the recipes and test (each) by making it on air. I have hundreds of opportunities to cook on air. It’s easy to write my food in my head. I (also) write recipes before I send them over to the magazine. The magazine tests everybody’s recipes.

Q Are you concerned with doing calorie-conscious recipes?

A I could care less. If you eat well, you don’t have to count calories.

Q What is your take on quality, seasonal, local ingredients?

A I think it’s terrific that grocery stores are supporting that and bringing in organic and locally grown products. I’d like to see prices lowered on fresh foods.

Q What is your philosophy of cooking and presentation?

A I don’t use any sort of garnish that isn’t an edible (part) of the dish. Look for the food to be as pleasing to the eye as it is for the stomach. Taste is most important. I try to make people find their own happy zone for spices, etc. Develop your palate so a recipe becomes your own. I like heavy spices and herbs — and everything that I eat to have a lot of flavor. I use free-hand equivalents — and I also write that way, instead of spoons.

Photo from Worcester Telegram.

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Title: Dr. Rachael Answers Relationship Questions on WGN Morning News

http://DrRachael.com WGN's morning team asks Dr. Rachael Ross some tough questions. Can you date your friend's Ex? What are the early signs you are dating a JERK? What can you do when your partner never wants intimacy? Is it Ok for a woman to ask a man to marry her?

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Rachael Ray Talks School Lunches

Rachael Ray was on Good Morning America discussing healthy school lunches and how to revamp old favorites. After watching Jamie Oliver's Food Revolution, I think this movement is getting some momentum. Let's hope so.

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Trailer Park Pasta Salad IV - Pacific Northwest Edition

I had some smoked salmon leftover from a larger pack and I needed something for dinner. I scrounged my fridge and I realized I could make some Trailer Park Pasta Salad. Hell fucking yeah. Let's begin:

First make a 1lb box of your favorite pasta. I use farfalle because it is the best. Next, dice up half a red pepper, half a green pepper, half a yellow pepper and mince half a jalapeno and a few cloves of garlic. You don't have to use the same pepper combination, stupid. This is just what I had. Saute them for about two minutes. You want to barely soften the peppers but the garlic needs to be fragrant. It is a thin line.

Toss some smoked salmon (not cold smoked, genius), haf a diced red onion, 1/2c sour cream, and 1 1/2c pepper jack cheese. Normally I would use more sour cream and less cheese but I didn't want to find out what would happen if I used all my woman's sour cream. Pour the pepper mixture straight from the pan into the salmon bowl. Mix. Add the pasta gradually. You may not want to use the whole box. Toss until combined.
There you have it. A meal fit for a trailer park riverside potluck hosted by a three legged dog named Lucky. Eat it.

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