Follow the Cook

Pizza Crust

2009-08-19T10:33:00.002-04:00

As promised, here is an easy and delicious pizza crust recipe from my cousin, Beth.

Be creative with your pizza! How 'bout this Thai Chicken Pizza? Or just go for something simple with the freshest ingredients possible. Really, it's tough to loose!

I Caved...

2009-08-12T22:06:00.003-04:00

I ate out today. After an afternoon of running back and forth across town, and a little episode with my truck. By little episode I mean an annoying incident that left me on the outside of the vehicle while my keys hung out inside, on the seat in plain view. Just taunting me...

Last night I cooked a killer rib-eye with garlic mashed potatoes and a bourbon/thyme pan sauce. After all of the cooking and cleaning yesterday, plus the long afternoon running around, it was very easy to cave in and head to one of our local Mexican joints.

I suppose I am learning about my own weaknesses. Step 2 would involve learning how to combat them...

Tomorrow is another day!

That Was Easy

2009-08-07T07:53:00.003-04:00

So far so good! I only ate out once this week.

Let me just say how lucky I am though! My mother lives about 2 miles away, and is retired, AND loves to cook. That means that goodies are constantly getting sent my way. Just yesterday, and I must admit this was a particularly generous day, I received gifts of shrimp and pesto pasta, lasagna, and home made North Carolina style pulled pork BBQ. Now who needs eating on the run when you have treasures like these partying it up in your fridge.

Now that my husband is brewing beer at our house, you may never see us out again! But please...do visit.

Ate Out Yesterday...

2009-08-05T13:52:00.003-04:00

Yesterday I went to Panara Bread for lunch with friends. See, that's where I get to cheat....It's the "with friends" part that keeps that specific outing in line with my goals. The main purpose of this "month off" is to teach myself that with a little bit of disipline, I can save myself money and calories if I just plan ahead a bit. I however do not plain on curbing my social lifestyle.

Monday's pizza turned out fabulous, and I even made enough to send John off with some for lunch. I really think leftovers will be the key to success here because there is just no excuse for not finding the energy to heat something up for 60 seconds in the microwave, ya know?

Take today for example:

Breakfast: Leftover pancakes.
Lunch: Leftover egg salad sandwich on whole grain bread and some cherries

For dinner I am planning a beef and bean stirfry with a hefty serving of thai basil from my garden. See this recipe for the basics. Sub out any veggies or meats you want!

I'll be Eating In, Thank You

2009-08-03T09:51:00.003-04:00

I'm back! At least for now.... Ever since our move into a new house, things have been just so busy that my blogging has fallen to the wayside.

Hopefully I will still continue to post recipes and pictures, but for now, I am going to ease back into the blogosphere by posting about my latest scheme to eat more healthy/ save money/ save the world, etc. Ok, maybe the world will not be saved, but I HAVE set a pretty lofty goal for myself.

The goal is to not eat out for an entire month! Save for planned outings with friends, I will be cooking all meals at home and enjoying them! No more random stops at Wendy's while rushing around, or lazy nights when a hectic day has made cooking seem impossible. The perks here will be that I will splurge a bit on ingredients when I really want something. Yesterday for instance I had a bowl full of fresh veggies marinated in a delicious ginger dressing and an entire 1/2 pound fillet of pecan crusted catfish from Whole Foods for only 5 bucks...the cost of a crappy hamburger at McDonalds!

So here goes nothin'

Day 1 Breakfast: Coffee and a homemade granola bar leftover from this weekends bake sale. Yummy!

For lunch, I'll have to see what I can throw together...

Dinner: I've got some homemade pizza crust in the fridge, all set and ready for grilled BBQ chicken pizza this evening.

How often do you eat out? I think I was about 4 times a week...

Spicy Turkey Chili

2009-05-17T19:08:00.003-04:00

Here's a delicious lowerfat chili recipe that I'd like to pass on. I use lean turkey meat instead of beef, and bulk up the flavors using ancho chili powder, a dash of cinnamon and roasted corn. If you aren't interested in using ground turkey, ground beef would be just as delicious.

Ingredients:

1 large can diced tomatoes
1 large can crushed tomatoes
1 cup chicken or beef broth/stock
4 1/2 Tbs ancho chili powder
1 tsp smoked paprika
1 tsp cumin
1 1/2 Tbs Mexican oregano
1 tsp cinnamon
3 bay leaves
1 large vidalia onion
4 cloves of garlic
1 green pepper
1.25 pounds of 93% lean ground turkey
2 ears of corn
1 can of black beans
salt
pepper
3 Tbs pickled jalapeno peppers (diced)

Tasty Garnishes

sour cream
cheddar cheese
chives
cilantro
raw onions

Serves 6

Start by dicing up onions, garlic and green peppers. Saute ingredients in a large stew pot alongside all of the spices and herbs for about 5 minutes, or until the veggies begin to soften. Add in the turkey, and break up the meat until it is cooked through and in small morsels. Season with salt and pepper. Add in both cans of tomatoes and the black beans (drained of course) and the broth. While mixture is simmering, roast corn in the oven using your broiler until the kernels are golden brown in color. This should take 5-10 minutes. Once cool, slice the kernels from the cob and add into the chili along with the diced jalapeno peppers. Let cook for at least 30 minutes (or all day if you have time) check seasonings and serve with your favorite garnish. We love corn bread with this too!

Broccoli and Tomato Casserole

2009-04-27T20:47:00.002-04:00

I hate the word casserole. It implies some sort of mushy baked concoction usually containing one or more cans of condensed soup, some sort of bland meat, and absolutely no personality. But every once in a while you try something that surprises you. May I present to you my Mom's broccoli and tomato casserole. A summertime delight that you'll have to work a little bit for, but trust me...you won't mind one bit once you taste it.

Ingredients:

3 cups of broccoli florets
3 large tomatoes ( sliced)
2 tablespoons butter
2 tablespoons flour
1.5 cups whole milk
3/4 cup Parmesan cheese
2 eggs
1 teaspoon oregano
a light sprinkle of garlic salt
pepper
salt

Start by melting butter in a saucepan and adding in the flour. Stir for about 30 seconds until all of the flour is incorporated. In a microwaveable bowl, heat the milk until warm. Add half the milk slowly to a second bowl containing 2 beaten eggs. You're actually tempering the eggs. Add the other half into the saucepan with the butter and the flour, and whisk thoroughly. Now slowly add in the egg mixture and whisk until thickened. Next add in half of your cheese and 3/4 of the oregano. Stir until combined, and season lightly with salt and pepper. Pour the sauce over an oven safe pan containing a mixed layer of broccoli florets and thick slices of tomato. Top with the remaining cheese, and sprinkle with garlic salt and a small pinch of dried oregano. Bake at 350 degrees for 30-40 minutes or until slightly brown on top.

Chocolate Covered Easter Eggs

2009-04-12T12:57:00.002-04:00

Well, it's a little late, but these were so cute I decided to blog them anyway! Put this one in your recipe box for next year, or mold them into another shape for your next themed party. WARNING: THIS WILL SATISFY A SERIOUS SWEET TOOTH!

Ingredients:

16 ounces of confectioners sugar (one bag)
1 cup peanut butter
1/4 cup butter
1 tablespoon milk
10oz chocolate chips
1 tablespoon vegetable oil
toothpicks

Decorative coating (optional)

red food coloring
3/4 cup white chocolate chips
1 tablespoon vegetable oil

Grass (optional)

1 bag coconut
green food coloring
yellow food coloring
zip-lock bag

In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk until blended. Mixture will be crumbly, but you should be able to kneed it a bit into something that almost resembles a stiff cookie dough. Shape mixture into small egg shapes and freeze for about 1 hour. You can freeze these for longer, but you may need to let them thaw a bit before working with them. When you are ready to work with the eggs, put chocolate chips into a saucepan with vegetable oil and melt over medium-low heat, stirring frequently until smooth. Insert a toothpick into each egg, and dip into the chocolate mixture. When the eggs are cooled and set, remove the toothpick.

To decorate, heat white chocolate chips, vegetable oil, and food coloring as done previously with the semi-sweet chocolate chips. Drizzle this "icing" over your finished eggs.

For extra flair, try this easy coconut grass for serving with the eggs!

Empty desired amount of coconut into a zip-lock baggie. Add in a combination of yellow and green food coloring, close the bag, and kneed with your hands until you have reached a color that is pleasing to you! You may need to use quite a bit of coloring to get a nice rich looking bed for the eggs. I hope your family enjoys!

Smoked Salmon Pizza

2009-04-08T21:55:00.003-04:00

Haha! She's back! I mean, I am back...not sure why I switched over into the third person. Over the past year, my husband and I subcontracted our own home, sold the one we were in, and moved into what is the nicest place I have ever had the pleasure of owning. It was one hell of a struggle making ends meet for awhile through the building process, but we're here. We're settled. And dammit, I am ready to cook!

First up, a shoot from the hip (use what's in the fridge) inspired, Smoked Salmon and Caramelized Onion Pizza. Shazaaam...and so delicious!

Ingredients:

Enough pizza dough to make a 12'' thin-crust pie
1 tablespoon of cornmeal
1/2 cup cream cheese - room temperature
1/2-3/4 cup flaked smoked salmon
1/2 cup coarsely chopped onions
1/2 tablespoon butter
1/2 tablespoon olive oil
1 tsp sugar
1 tablespoon of diced chives
2 tablespoons of olive oil
1/4 cup parmesan cheese
salt (optional)
pepper

Serves 2- 3

Start by rolling out your pizza dough as thin as you can get it, and placing it on a baking sheet that has been sprinkled with cornmeal. This keeps the dough from sticking and adds a nice texture to the crust. Then let it rest for about 30 minutes as you prepare the rest of the ingredients. Oh yeah, and preheat the oven to 425 degrees.

Next, place your onions into a small frying pan on medium heat along with the butter and olive oil. Saute for about 3 minutes, and then reduce heat to medium low and add in the sugar. Cook for about another 10 minutes until the onions are very tender and beginning to caramelize. If they look like they might burn during this process, sometimes I add in a splash of water just to help cool the pan down and create a little bit of a sauce for the onions to tenderize in as they cook. Set aside.

After 30 minutes, and before adding any toppings, pop your dough into the oven for 7 minutes. This will give the dough a headstart on the rest of the ingredients and give you a nice crunchy crust. Pull the crust from the oven, up the temperature to 450, and prep the rest of the pizza as the oven heats up. Top with cream cheese, salmon, caramelized onions and parmesan cheese. Season the pizza with a bit of cracked pepper and a tiny bit of salt. Go light here, or skip this step all-together if your smoked salmon is really heavily seasoned. Drizzle with some good olive oil and bake for about 5-10 minutes more depending on how crunchy you like your crust. You're finished! Let the pizza cool for a moment before cutting, and dig in!

OMG I miss being in the kitchen!

2009-03-18T14:03:00.002-04:00

Right now my kitchen is in shambles as we prepare to move to a new home. I must admit, I have eaten McDonald's twice in the past 2 weeks, as well as my share of frozen pizza, and Mexican. Look for a slew of healthy recipes coming your way soon. I intend to take full advantage of this Spring's bounty. Can't wait for colorful food, and dishes that make you feel good about yourself.

Until then....I bid you good-day!

Moving Kitchens

2009-02-23T20:30:00.001-05:00

Hi internets! I tried to hold on, I really did, but life is getting crazy. Not only am I the general contractor on my own house right now, but we are also in the process of selling our current home. On top of that, I have a part-time job, and have joined a rock band. Haha! Life can be so much fun! At any rate, Follow the Cook is going on pause until I move into my new digs. The kitchen I will soon have to work in is amazingly inspiring, and I cannot wait to post more of my culinary adventures. For now though, it's business as usual. I'll be back real soon....I promise!

Chili Pasta with Avocado and Lime

2009-02-04T19:00:00.002-05:00

It's day three after the Superbowl, and Sunday's Chili has just about had it. Take those last few ladles, and spin them into an entire meal your family will love. I tried this on a whim yesterday, and will eat the leftovers tonight. It's waste not, want not these days...

Ingredients:

2 cups of chili
2 avocados
1 lime ( sliced into wedges)
1 and 1/2 cups shredded Cheddar Cheese
1 lb Bow Tie Pasta
salt
pepper
cilantro (optional)

Start by cooking your pasta according to the directions on the box. Everything else will come together as your water boils, and your noodles cook. In a large saucepan, reheat your leftover chili. In the mean time, slice your avocado into chunks and season with a little salt and pepper. Once the pasta is ready, drain it and then transfer the noodles over to your saucepan of simmering chili. Mix everything together until the bow ties are coated well. Top with avocado, cheddar cheese, cilantro and a generous squeeze of lime juice. Hallelujah, these are my kind of leftovers.

Shrimp and Avocado Lettuce Wedge

2009-01-18T17:21:00.002-05:00

Some nights you just don't have it in you to cook a big meal. The whole process of being creative, and then having to clean up a huge pile of dishes after the meal is just daunting! I've been there...every cook has. Here was my remedy one night this past week, a super simple and yet very appealing salad that was filling enough to be an entire meal. Don't you just love those?

Ingredients:

6 large shrimp

1/2 an avocado

1 wedge of ice-burg lettuce

Ranch Dressing

Salt

Pepper

1/8 of a lemon (wedge)

Serves 1

I am in love with those bagged, frozen shrimp that you get at the supermarket. The Foodlion near me usually has at least one size of the shrimp on sale each week, so it winds up being a rather affordable option for a fast dinner. For this recipe, I thawed 6 shrimp by placing them in a bowl and running them under warm water for a couple of minutes. Next, place the shrimp in a small pan with about an inch of water, and boil over the stove until nice and pink. This can take anywhere from 2-5 minutes depending on the size of the shrimp. While the seafood steams, rinse a quarter of a head of ice-burg lettuce, and pat dry. Set the wedge on a plate, and then chunk up 1/2 an avocado and sprinkle on top. Once the shrimp are done cooking, peel them and slice them each in half. Toss the pieces in a bit of fresh lemon juice, and scatter around the top of the lettuce wedge. Season the entire salad with salt and pepper, and top with 2- 3 tablespoons of your favorite ranch dressing. Fast, easy, and elegant. Enjoy!

Roasted Pork Lion with Roasted Garlic Vinaigrette

2009-01-10T20:17:00.003-05:00

Here is a recipe that just has to be shared. This is one of the tastiest pork dishes I have had in quite some time, and the sauce even doubles as a killer salad dressing. So here we go folks, courtesy of every-one's favorite Italian goddess, Giada De Laurentiis.

Ingredients:

SAUCE

2 heads of garlic
1/4 cup flat leaf parsley
1/2 cup balsamic vinegar
3/4 extra virgin olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper

PORK LOIN

1 3.5 to 4.5 lb pork roast
salt and pepper for seasoning

Serves 6-8

Preheat your oven to 475. Slice the heads in half cross wise. Place the halves on a piece of tin foil and drizzle with a bit of olive oil, salt and pepper. Crumple the foil together to make an airtight packet. Roast for about an hour until golden and soft.

Thirty minutes into the roasting of the garlic, place your pork lion in the oven. Be sure to season all sides, and roast for about 30-40 minutes or until the internal temperature registers 140-145 degrees. No need to cook until absolutely well done. The days of trichinosis are behind us!

To prepare the sauce, open the packet of roasted garlic and put the flesh into a blender by squeezing the bottom of each half and allowing the cloves to pop out. Add in parsley, balsamic vinegar, sugar, salt and pepper, and pulse until well blended. Drizzle in the olive oil slowly while the blender is running, and you are all set. Once Pork is out of the oven allow it to rest for about 7 or 8 minutes, and then slice into 3/4 inch thick pieces, and serve topped with plenty of the sauce. I served this the other night with biscuits, buttermilk mashed potatoes, and a salad. This will feed a big group, so invite your friends over and have a party!

Beef Wellington

2009-01-04T13:41:00.003-05:00

Oh Internet! I have a confession to make. On New Years Eve, I prepared and served one of the most delicious and elegant dishes I have ever made, the aforementioned Beef Wellington. As I cut into the beautiful layers of pink meat and laid them across each of my guest's plates, I was so happy with the presentation, and so excited to share with my guests that I completely forgot to take pictures! As promised though, here is a very simple and delicious beef wellington recipe that I hope your guests can enjoy as much as mine did.

Ingredients:

2 tablespoons of soft butter
2 pound beef tenderloin (trimmed of excess fat)
1 box frozen puff pastry (thawed)
1 egg
1 onion
3 large cloves of garlic
8oz box of button mushrooms
2 tablespoons of fresh parsley
1 tablespoon of fresh sage
salt
pepper
2 tablespoons of olive oil

Start by preheating the oven to 425 degrees. Rub the tenderloin with butter, and then season heavily with salt and pepper. Cook for 30 minutes. This will allow a light crust to develop on the meat before it is wrapped in the puff pastry.

While meat is in the oven, make your mushroom topping. Start by finely chopping one medium sized onion and the 3 garlic cloves. Saute for about three minutes over medium heat with olive oil. Next add in 8 oz of finely chopped mushrooms, and cook for 5 minutes more. Stir in the sage and parsley, remove from the heat, and season well. Set aside 1/2 cup of filling to use later in a sauce.

Once the tenderloin has cooked thirty minutes, remove from the oven and allow to rest for about 10 minutes. Take the meat out of the pan, top with the sauteed mushrooms, and wrap in your puff pastry. Save the roasting pan and all of the crispy meat drippings for a final sauce to use when serving.

This is where you get to be creative. I was able to place the meat in the center of one puff pastry, and then use strips of the second to cover the top portion of the meat. Brush the individual pieces with egg to help everything stick together. I used any leftover scraps to decorate the top of the roast. (Try using cookie cutters to create really decorate shapes!) You may need to roll out the puff pastry a little bit with a rolling pin in order to make it fit your tenderloin. This is not a science...as long as your puff pastry is somehow secured over your meat using the egg glue, you are all set. Next place the wrapped beef into the oven in a second, clean roasting pan and cover with tin foil. Cook for 15 minutes then remove the foil, and continue to bake for another 20-30 minutes for a medium rare roast. You may use a thermometer to get the beef just right for your family. Use this chart as a guide. When the meat is done, allow it to rest for 15 minutes while preparing the below sauce in the meantime.

Beef Wellington Sauce

1/2 cup mushroom topping
1/2 cup red wine
3/4 cup beef stock
2 tablespoons flour
salt
pepper
pan drippings
1 tablespoon chopped parsley

Heat pan with drippings over the stove. Mix 2 tablespoons of flour into the mushroom topping, and saute in pan for about 2 minutes. Add in stock and wine, and whisk together until a thickened sauce begins to form. Season with salt, pepper and parsley. Serve beef slices with a drizzle of sauce, and enjoy!

There's a beef wellington in the works...

2008-12-31T14:37:00.003-05:00

Hello all! The holidays have kept me quite busy. Can anyone else identify?

This evening we are hosting friends for dinner, and I will do my best to impress with a kick-ass beef wellington. This is a dish i have often strayed from because it is known for being tough to get right. A particular story always comes to mind involving a chef that once came to my parents house to prepare his special beef wellington. As the story goes, chef took hours and hours and hours to make his specialty. To pass the time, he glugged down several bottles of wine and made a complete fool of himself. To this day, I am not sure if Chef Wino even actually finished preparing the meal.

At any rate, I'll provide a full recipe, and pictures tomorrow ( providing it doesn't take so long to make that I drink myself into oblivion...)

Happy New Years everyone! Be safe, and let's shove 2008 right on out the door.

Mango and Hearts of Palm Salad

2008-12-20T11:02:00.003-05:00

This salad was something I tried last night as I prepared a celebratory dinner for my husband who has recently found a new job. In times like these this is GREAT news! This salad kicked off our meal with a crisp and delightful flavor that was actually much more than I expected. You never know with a new recipe, and that's the beauty of it, right?

Ingredients:

1 14oz can Hearts of Palm
1 Mango
1/4 of a chopped red onion
the juice of one lime
2 teaspoons bold and spicy mustard
2 tablespoons of olive oil
4 cups of baby spinach
Kosher Salt
Pepper

Start by preparing the dressing. Whisk the lime juice, and mustard together, and then slowly drizzle in the olive oil while still mixing. Set this aside.

Next, peel the skin off of your mango, and use a pairing knife to remove all of the flesh from the fruit's pit and cut it into bite size pieces. Then, open the can of hearts of palm and drain well. Cut each piece into 4 smaller bite size pieces. Mix mango chunks, hearts of palm, and onion with 3 tablespoons of dressing, and set aside while you prepare the spinach.

Start by placing about one cup of washed spinach onto each serving plate. Next, season with a bit of fresh cracked pepper, and kosher salt. Finally, divide your mango and hearts of palm mixture evenly over the 4 plates. Drizzle lightly with any remaining dressing, and serve immediately.

This is soooo good!

Peppermint Hot Chocolate

2008-12-09T18:46:00.003-05:00

Ingredients:

2 and 1/2 cups vanilla soy milk
2 and 1/2 tablespoons of cocoa powder
2 candy canes
2 tablespoons of sugar
pinch of salt
whipped cream or Cool Whip

Makes two generous portions!

Tis the season! Tonight as John and I decorated our tree, we enjoyed a delicious glass of hot chocolate. Normally I would use milk, but as i am getting over a cold, I wanted to stay away from the dairy products. Feel free to use milk if you like, but the soy is delicious as well.

Start by heating the soy milk over medium low heat until just warm. Next add in the sugar, cocoa powder, salt and whisk well. Break one candy cane in half, and toss it into the warm liquid. Allow the hot chocolate to warm through a bit more, and serve once the candy cane is completely dissolved. If you see any lumps of chocolate, just whisk the mixture a bit more, and you should be lump free. Next, take a plastic bag and stick the second candy cane inside. Use a rolling pin, or even an aluminum can to crush the candy into bits. Finally, pour the hot chocolate into mugs, and top with whipped cream, and your crushed candy canes. Mmmm- Mmmm. You gotta love Christmas!

Bolognese-Inspired Red Sauce

2008-12-02T21:39:00.009-05:00

Hello my dears! I have been sick for the past few days, and also started a part-time gig as a barista at my local Starbucks. So, to keep your mouths watering this week, I present to you my wonderfully and culinarily talented husband. Here in his own words is a fantastic and rustic pasta dish. I hope you enjoy...in the meanwhile, I will be resting. Take it away babe...

Ok...So, I was going for a classic Bolognese when I started, but I realized I had no tomato paste. I subbed in a large can of regular tomato sauce and used whatever else I had on hand. I also experimented with cooking the pasta about halfway in salty water and finishing it in the sauce itself. The result was delicious, and pretty similar to a Bolognese, so I thought I'd contribute it to my wife's blog. I hope you enjoy it as much as we did!

Ingredients:

1 medium onion, peeled
1 green bell pepper, seeded
3 medium carrots, skinned
3 stalks celery
2 cloves garlic
1/4 cup kosher salt (use most in pasta water)
1 teaspoon black pepper
1 teaspoon crushed red pepper
1 26 oz can tomato sauce
1/4 cup half and half
1 pound Italian sausage
1 Tablespoons olive oil
2 Tablespoons Italian seasoning
3 or 4 bay leaves
1 cup red wine
1/2 cup chicken stock
1 pound penne rigate pasta
1/3 cup parmesan, shredded

Roughly chop the onion, pepper, carrots and celery, and add these to the food processor along with the garlic and pulse until finely chopped. Set aside.

Add 1 Tablespoon of olive oil to a large pot over medium heat. Add the sausage (if you are using links, remove the skin) and using a wooden spoon or spatula, break it into small pieces. Once it is cooked most of the way through, add the chopped aromatic vegetables from the food processor, a pinch of the salt and all of the black and red pepper. Saute until soft. Then add all of the tomato sauce, half and half, red wine and chicken stock and bring up to medium heat. Add the Italian seasoning and bay leaves and simmer for about an hour, stirring frequently.

Bring a large pot of water to a boil, add the rest of the salt and pasta, and then cook until VERY al dente, about 5 or 6 minutes depending on the brand. Bring the sauce up to a slow boil, drain the pasta (but don't rinse it!) and then add it to the sauce. Cook it the rest of the way - about 3 or 4 minutes - in the sauce, stirring constantly. It should absorb a lot of the liquid and a lot of the flavor of the sauce as it finishes cooking. I found cooking it this way accomplishes two things: it adds flavor to the pasta and thickness to the sauce so that it should stick very well to the pasta - like that Bolognese I wanted when I started cooking. Serve on plates, or a large platter if going for a family-style presentation, and garnish with the parmesan cheese. Enjoy!

Brining - Trust me, you'll love it!

2008-11-26T00:48:00.002-05:00

A few years ago, I learned of a basic cooking technique designed to help keep meat moist. Brining. Whether it's a simple solution of salt and water, or a more flavorful concoction with herbs and apple cider or beer, everybody's holiday turkey can benefit from a dip in the 'ol saltwater swimming pool. And no, don't go throwing your turkey in the ocean, though in a pinch I bet it would do!

How does it work? To brine a piece of meat, you basically soak your raw meat in a solution of salt and other liquids for a time before cooking. In the case of a turkey, you would want to allow 6-8 hours depending on the size of your bird. Something as small as a shrimp would only need to brine for about 30 minutes. This isn't an exact science here, so don't even worry about messing it up. Though I can tell you that while your bird is soaking, some pretty scientific principles are at work...and in your favor (flavor?). Basically, the salty solution is actually altering the structure of the cells in the meat, thus opening them up to the flavors of the brine and tenderizing each and every bite! Why oh why did I skip this step for so many years?!!

Here are some recipes that you just might want to give a try this Thanksgiving. If nothing else, fill a large pot or a cooler with water, and throw in a cup of kosher salt for each gallon of liquid. Stir things up a bit and drop in your turkey for awhile. You won't be disappointed.

Watch here as Chef Bobby Flay walks you through the brining process.

Click here for a brine with a bit of a citrus twist, or try this sweet and spicy brine from Alton Brown.

Happy Turkey Day!

Balsamic Peppers with Feta Cheese

2008-11-24T14:20:00.003-05:00

This appetizer came to me when I challenged myself to have a small dinner party without going to the grocery store. With a bit of creativity, the night was perfect! This was a great anti-pasto style starter for the evening. Serve with your favorite glass of wine, and you are set!

Ingredients:

1 jar of roasted red peppers (about one cup sliced)
1/2 cup feta cheese
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt
pepper

4 slices of white bread
1/2 teaspoon garlic powder
salt
pepper

Serves 4

Simply drain the peppers, and them slice them into thick pieces. In a bowl, combine the peppers with balsamic vinegar and olive oil. Lightly season with salt and pepper. Arrange the peppers on a serving tray and surround with the feta cheese crumbles.

Preheat the oven to 350 degrees. Slice the crusts off of your white bread, and then cut each slice in half down the middle. Feel free to keep the crusts on if you like, I was simply trying to hide the fact that I had used regular ol' wonder bread. I think it worked! Now brush each piece with olive oil, and sprinkle with garlic powder, salt and pepper. Arrange the slices on a cookie sheet, and heat for 8-10 minutes or until slightly brown. Serve with the peppers and cheese for a wonderful and quick appetizer.

If you really wanted to make something special, garnish the dish with capers and fresh basil.

Shaved Zucchini Salad

2008-11-14T16:03:00.003-05:00

I first got the idea for this salad at a friend's Tuscan themed dinner party. A beautiful evening of good food, good wine, and even better company is always so inspiring! If you are in need of a simple, yet beautiful salad, or if you are just plain tired of ice-burg lettuce, I invite you to step out for a real culinary treat.

Ingredients:

2 large zucchinis
2 tablespoons of good olive oil
1/4 cup chopped macadamia nuts
1/4 cup of shaved Parmesan cheese
salt
pepper

Start by shaving the zucchini into long strips using either a mandolin, or a vegetable peeler. You will only be able to use about half of the zucchini because once you get to the seeded interior of the vegetable, you will not want to use the strips. Save the leftover interior of the zucchini and use it in a stir-fry, or ratatouille later in the week. Set the strips aside.

In a small frying pan over medium heat, lightly toast the chopped mac nuts to enhance their flavor. This will take 4 to 5 minutes. Watch the nuts carefully, because they burn quit easily. Pine nuts are also a very delicious option if you don't like mac nuts.

To assemble the salad, simply toss the zucchini strips with the olive oil, and season to taste. I like to use my hands! Plate the salad into individual serving dishes, and top with the Parmesan cheese, and macadamia nuts.

Note: For best results, use the highest quality olive oil and Parmesan cheese that you can get your hands on. Since this ingredients are used sparingly, you want to make sure they stand out.

Sticky Popcorn Treats

2008-11-06T15:17:00.003-05:00

Deviled Eggs

2008-10-29T17:00:00.003-04:00

Everyone has a family recipe that it would be just sinful to "doctor up." This one, for deviled eggs, was introduced to me by my husband's family, and these babies are always a simple party favorite. I guess sometimes it's better to not mess with something that's simple AND delicious, right? Here goes...

Ingredients

12 eggs
1/2 cup of mayo
2 teaspoons of white vinegar
2 teaspoons of yellow mustard
2/3 teaspoon of salt
pepper to taste
paprika

Hard boil the eggs by placing them in a pot of cool water -just enough to cover the eggs. Bring the water up to a boil and then pop a top on the pot (try saying that 10 times over) and remove from the heat. Let stand for 10 minutes. Cool the eggs under cold running water and gently peel them

Next, scoop out the yolks and set the whites aside for filling. Add all of the remaining ingredients accept the paprika to the yolks and mix well. For a super creamy consistency use a hand mixer to get out any of the lumps.

To fill the little egg white "cups," we load all of the yolk mixture into a zip lock bag with the corner cut off. Gently squeeze the mixture out of the bag's corner to fill the eggs. Garnish with a bit of paprika sprinkled on top, and you are finished. For an elegant presentation, serve with fresh asparagus spears.

Pomegranate Martini

2008-10-26T14:11:00.003-04:00

Here is a slightly tart Fall treat that will be the star of any event. I served these at a recent charity cocktail party where we raised money in honor of Domestic Violence Awareness Month.

Ingredients

1.5 ounces of vodka
2 ounces of pomegranate juice
1 ounce of simple syrup
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
3 or 4 ice cubes

Rim a martini glass with sugar by taking a wedge of either lime or lemon and rubbing it around the edges of the glass. Next dip the glass into an appropriately sized bowl of sugar, and set aside.

Mix all ingredients into a cocktail shaker, and shake vigorously for about 10 seconds. Strain into your martini glass, and garnish with a lime wedge. If you are unsure of how to make a simple syrup, see this recipe.

If you are serving these at a cocktail party, it is best to make up a big batch of these and store them in a decorative pitcher. This way your guests will have easy access to these delicious libations. Each guest can simply use the shaker to prepare their own cocktail. You could even rim a bunch of glasses ahead of time. Cheers everyone!

Taste the cocktail for appropriate sweetness before serving as not all pomegranate juices are created equal. If it's not sweet enough, add a little more simple syrup. If it seems too sweet, try adding some extra citrus juice.