Chicken Marsala with Morels and Wild Rice

26 Apr 2012 2 Comments

by georgiecakes in Contest, Gourmet, Italian Dishes, Main Dish Tags: , , , , , ,

I’m stepping out of my comfort zone and doing something very different than my usual sweet posts.

I’ve entered a contest at Marx Foods. It’s The 4th Annual Blogger Morel Recipe Challenge. You can vote for my recipe there.

It all started when the talented Marnley at Cooking with Books posted the challenge on Facebook.  I remember voting for fellow bloggers in their past events.

The wild edibles didn’t take long to persuade me to join in on the fun. As nervous as I was, I had faith that I could create something wonderful.

They are morels after all, they’re delicious any way you cook them.

In thinking of the many ways I could prepare these luscious morels, I kept returning to one of my favorite mushrooms dishes, Chicken Marsala.  I wanted to make the dish lighter and fresher, the flavors of the morel and Marsala would do all the talking themselves. Unlike some traditional recipes that call for a heavy breading then deep frying, I went with a creamy light sauce, fresh chicken and the fragrant morels.  Here’s what I came up with and I hope you enjoy them too.

Here’s what you’ll need…

2 chicken breast filets (pounded thin)

2 ounces dried morel mushrooms

2 garlic gloves (pressed)

1 medium shallot (chopped fine)

2 tablespoons butter

1 cup dry Marsala wine

1 cup water

1 cup chicken stock

1/4 cup heavy cream

3/4 cup wild rice

1/4 cup brown rice

Reconstituting the morel mushrooms:

Using a heat safe bowl, place the dried morel mushrooms inside. Add 1 cup of warm chicken stock and 1 cup of Marsala wine, covering the morel mushrooms completely. Allow to sit for 1 1/2 hour. Strain the mushrooms and place in a bowl, setting aside for later use.  Reserve the stock and wine mixture for making rice and sauce.

For the Rice:

On medium high heat, in a saucepan, add 1 cup of the reserve stock and wine mixture, 1 cup of water and a tablespoon of butter, bring to a boil.  Add the rice, both the 3/4 cup brown and 1/4 cup wild, cover and simmer for 40 minutes.

Saute the morel mushrooms:

Cut the mushrooms into small julienne strips. In a saucepan, add 1 tablespoon of butter, shallot and garlic, sauteing for 2 minutes.  Add the morel mushrooms and saute for 5 minutes. Remove the morel mushrooms from the pan and place on a plate, set aside.

For the Chicken:

Using the same pan on medium heat, add the chicken breast and cook for 4 to 6 minutes on each side, remove from pan and set aside. Return pan with drippings to heat, add remaining cup of morel and wine stock and deglaze the pan .  Add the heavy cream and simmer on medium-high heat for 5 minutes or until sauce has thickened. Add chicken and the morels mushrooms, simmer for 2 minutes. Remove from heat and plate by adding a 1/4 cup of wild rice in the center, layering chicken with morel mushrooms and sauce. Serve immediately.

* Disclaimer: The kind folks at Marx Foods provided me with a free sample of this product to enter their recipe challenge.  All the opinions here are my own. I think Marx Foods is super delicious!

Wilted Kale with Hummus Dressing

23 Mar 2012 5 Comments

by georgiecakes in Gourmet, Healthy, Main Dish, Salad Tags: , , , ,

One thing I love about spring is that our menu at home gets lighter, brighter and healthier.  It’s not too hot outside and it’s not too cold – it’s just right.  A lot like this wilted Kale and hummus salad, it hits the spot just right!

Here’s what you’ll need: makes 2 servings

3 cups of Kale, chopped (I used Red Kale: Chou Frise Rouge)

2 tablespoons of olive oil

1 teaspoon of toasted onion herb blend (I used Victoria Gourmet) you can use any flavors you like

6 tablespoons of Hummus salad dressing (I used Trader Joe’s Hummus Salad Dressing)

1/4 cup of kalamata olives

1/4 cup of cheery tomatoes

Clean kale and remove the stems and center ribs and discard.  Cut into 2 inch strips. Place in a large bowl and toss with olive oil and toasted onion herb blend.  Transfer to a large skillet and saute on medium heat for 10 minutes or until kale has wilted.  Remove from heat and allow to reach room temperature.

Once cooled, place a a heaping cupful onto each plate, drizzle with hummus salad dressing, add olives and tomatoes.  Serve as the main dish or as a side with chicken, fish or steak.

Here’s to spring, beautiful weather and getting healthy. Cheers!

Acorn Squash and Leek Galette

18 Mar 2012 5 Comments

by georgiecakes in Appetizers, Bake, Food, Gourmet, Healthy, Main Dish, Pie, Tart Tags: , , , ,

Today I’m guest posting for my friends over at Hello Boutique.  Seeing the new fashion styles at their online store inspired me to put a new spin on my menu.  Like maybe making more of these low calorie galettes for starters.  They will have you ready for spring in no time.


Acorn Squash & Leek Galette

2 butternut squash

1 large leek, chopped

1 tablespoon butter

2 tablespoons olive oil

4 oz cream cheese

1 cup of cheddar cheese, shredded

Salt & pepper to taste

9-inch piecrust, store bought is perfect (I used pillsbury pie dough)


Preparing the Acorn Squash:

Preheat the oven to 350 degrees

Cut the acorn squash in half, scoop out seeds. Using 1 tablespoon of butter, dollop into the center of squash, place on a baking sheet lined with aluminum foil to one side, leaving room for the leeks. Taking the chopped leeks and toss with olive oil, set to the other side of foil lined baking sheet, place in oven. Bake for 30 to 35 minutes or until squash is tender when pierced with a fork. Remove from the oven and let cool for a few minutes prior to mixing with other ingredients.

While acorn squash and leeks are roasting, roll out the piecrust to fit a rectangular cookie baking sheet, set aside until ready to use.

Mix cream cheese and 3/4 of the shredded cheddar cheese in a bowl. Scoop the acorn squash out, along with the leeks. Combine into the cheese mixture, mix well. Spread evenly over piecrust, leaving a couple of inches along the edges to fold over.  Sprinkle the remaining cheddar cheese on top. Place in oven and bake for 20 minutes or until golden brown in color. Allow to cool for 10 minutes, slice and serve. Enjoy!

*recipe adapted from Three Many Cooks

Brown Butter Risotto with Lobster

29 Nov 2011 7 Comments

by georgiecakes in Gourmet, Italian Dishes, Main Dish Tags: , ,

Tonight I think I won this guys heart over…

Honeymoon Man

With this Brown Butter Risotto with Lobster.

Brown Butter Risotto with Lobster

Here’s what you’ll need: Recipe adapted from Giada De Laurentiis

Brown Butter Risotto with Lobster

4 1/2 cups chicken stock
6 tablespoons butter, room temperature
1 cup onion, finely chopped
3 garlic cloves, minced
1 1/2 cups Arborio rice
1 pound cooked frozen lobster tails, thawed and chopped into 1/2 inch cubes
salt and pepper to taste

Risotto

In a medium saucepan add the chicken stock, bring to a boil. Keep warm on stove top on low heat.

In a large saute pan, melt 3 tablespoons of butter on medium heat, cooking until butter begins to foam and brown.   Add the garlic and onion, cooking until translucent.  Add rice, mixing well with brown butter sauce coating all the rice. Add 1/2 cup of stock and stir until completely absorbed, repeat this process until all the stock is gone and absorbed into the rice.  Cook for 20 minutes or until rice  is tender to taste.  Remove from heat, cover and let rest for five minutes.

In a medium saute pan melt 3 tablespoons of butter on low heat, add the lobster meat, mixing and coating with butter.  Let simmer for 6 to 8 minutes, remove from heat.

To serve, take a small serving bowl or measuring cup, fill to the top with rice, flip the bowl onto the center of a plate and release.  Place the lobster meat on top of the risotto and serve.

Buon appetito!

Balsamic Herb Glazed Chicken

26 Sep 2011 23 Comments

by georgiecakes in Food, Gourmet, Healthy, Italian Dishes, Main Dish Tags: , , ,

Today’s post is for a special club I’ve joined – The Secrete Recipe Club.  Wondering what the secret is… well I’ll tell ya… it’s  a group of  food bloggers who get to test, taste and share each others recipes, the only thing is…  shush – it’s a secret, that is until the reveal date.

My special food blogger for this month is Mindy at The World in My Kitchen. She’s a very talented and creative chef! I chose her Balsamic Rosemary Chicken recipe because it looked incredible and sounded so good my mouth was watering. I did however make a few changes by adding a Tuscan seasoning that includes rosemary, garlic and a melange of other earthy spices.

Balsamic Herb Glazed Chicken

Here’s what you’ll need to make this incredible Balsamic Herb Glazed Chicken.

6 chicken breast cutlets

1 cup balsamic vinegar

2 teaspoons Tuscan seasoning

2 tablespoons olive oil

Balsamic Herb Glaze

In a small saucepan add balsamic vinegar, Tuscan seasoning, bring to a boil over medium-low heat. Cook for 15 to 20 minutes or until balsamic has reduced to a glaze. Remove from heat, mix in the olive oil and allow to cool.  Transfer to bowl or serving dish.

Balsamic Herb Glazed Chicken & Salad

Heat a pan over medium high heat, coat with olive oil. Add chicken breasts and cook chicken 8 to 10 minutes on each side.  I’m using a grilling pan,  searing each side.  Remove from pan and let stand for 5 minutes.  Plate chicken onto your serving platter.  Drizzle a generous amount of balsamic glaze on your chicken.  Serve as lunch or dinner  alongside a salad or  atop of a panini. Enjoy!

Click the link below to check out more great recipes from this month’s Secret Recipe Club!


Summertime Cruising

03 Aug 2011 4 Comments

by georgiecakes in Appetizers, Around Town, Farm, Food, Gourmet, Grill, Main Dish, Serendipitous Adventures Tags: , , ,

My cousin Al invited us to a cruise party this past weekend.  Wondering what a cruise party is? It’s a pool side party serving up a smorgasbord of food all day long – minus the ship.  We couldn’t have asked for a prettier day.  The sky was blue as far as the eye could see, the pool’s glistening waves tempting us to jump in; and the occasional cotton candy cloud rolling by giving just enough shade when we needed it most.   Life is SWEET!

Summertime - Pool - Palm Tree - Patio

Al certainly picked the perfect time to have a cruise party – smack in the middle of a heatwave.   It’s been hot! It’s been hazy!  It’s been humid!

There’s somethings about Al you need to know… he throws the best parties!  I rarely miss one unless I’m out of town.   The man is brilliant when it comes to cooking and menu planning –  decorating and designing are second nature to him.  He built the fireplace below and restored much of the furniture in his home.  I adore his home with it’s cozy and inviting presence, you feel as if your wrapped in a warm cashmere throw, it’s beautiful and easy to relax in.

Home Decor - Canning

There’s also a garden and greenhouse.  Did I mention it’s a very large and beautiful garden.  Filled with incredible luscious vegetables that we consumed for dinner.  I have dibs on the pumpkin blossoms!

Greenhouse Garden

I’m willing to share the cucumbers, leek flowers, herbs and loofah gourd… really!  Just think of all the wonderful recipes you can create to eat and pamper yourself, like making your own loofah or leek flower soup.

Cucumbers - Leek Flowers - Loofah Gourd

Here’s whats left from last years harvest of canning.   I’ll have some chili peppers please!

Canning

The menu Al planned included appetizers like chips and homemade salsa, tomato caprese, mozzarella wrapped in prosciutto, antipasto salad and grilled shrimp.

Grilled Shrimp

Lunch was served buffet style with potato, pasta and cole slaw salads along side an assortment of sandwiches on homemade bread. Gawd was that bread good!

Homemade Bread

Al was hard at work on this dinner menu marinating the pork in a lemon and parsley sauce.  The chicken and beef in a teriyaki and Italian sauce while they rested within mason jars for 24 hours, rotating them every 8 hours.  Dinner was exciting, we got to thread our own shish-kabobs!

Shish-kabobs

There was so much good food that I’m posting one recipe only, and that was the party goers favorite  “Pork Lion Shish-Kabobs”!

Here’s what you need to marinate the pork lion:

3 lbs pork lion, trim fat, cut into 1/2 inch cubes

1 cup lemon juice

1 tsp salt

1 tbs parsley finely chopped

2  tsp thyme

1/4  tsp ground pepper

Place all the ingredients together in a bag, jar or container mixing well.  Refrigerate and allow to rest for 24 hours.  Heat grill, thread skewers with pork and desired vegetables — we used red – green – yellow peppers, leeks, mushrooms, broccoli and tomato’s.  Place shish-kabobs on grill, thoroughly cook until meat has reached tender perfection.

I think you’ll  love these.

After filling ourselves with all the incredibly good food, good coffee and yummy brownies, we ended the evening with a midnight swim.

We Don't Skinny Dip We Chunky Dunk!

If you would like to find out more about Al and his business you can visit his site at The Border Group.  Here you can learn more about local real estate, home staging and decorating and other ideas to make you home more beautiful.

Taste the Love… Rosie New Canaan

11 May 2011 4 Comments

by georgiecakes in Appetizers, Around Town, Bake, Gourmet, Love My Local, Main Dish, Serendipitous Adventures Tags: , , ,

When Rosie and Georgie Nammack began their catering adventures in New Canaan, little did the Brooklyn duo imagine becoming New Canaan’s darlings.  You could even say that for some time Rosie New Canaan was the best kept secret.  They’ve now become the talk of the town… in a good way of course.   In the kind where everyone wants to “Taste the Love”, Rosie’s infectious mantra!

Rosie & George Nammack

The results of this eclectic duo’s craft are regional specialties far beyond your traditional café, offering an array of dishes to please even the most discriminating palate. Rosie’s menu boasts a lush and masterful selection of recipes–like Bourbon Pecan drenched Brioche French Toast,  Huevos Rancheros, uncommon combinations of breakfast burritos, such as the Superico stuffed with ham and avocado,  Louisiana Crab Cakes Benedict and Shrimp and Grits to name just a few.

Rosie's New Canaan

Lunch exhibits equally tantalizing creations with an array of Panini’s, homemade soups, Quiché, the Rosieburger, addictive Fish Tacos, assorted wraps and salads like the Rosie salad loaded with mixed greens, walnuts, cranberries and layers of goat cheese… one of my favorites!

Rosie's Dessert

Though, what may leave you breathless, even panting into a dizzying conundrum are Rosie’s signature deserts.  It’s obvious this chef has honed her craft over the years while growing up in a large Sicilian family, further mastering her talent at the Brooklyn Botanic Garden.  Here you can see where Rosie has cultivated and reinvented classics desserts with inspiring seasonal flavors.  The counters are laced with enticing sweets, daring you to Eat Dessert First!

Carrot Cake

That’s what I always try not to do!  I have been known to start with Rosie’s award-winning Carrot Cake.  It’s been the winner of the best Carrot Cake in CT for 2 consecutive years.   I think this is the most lovely, scrumptious, voluptuous, decadent sweet dessert EVER!  It’s loaded with all things wonderful-like an overabundance of carrot slivers, walnuts, raisins, coconut and a mountainous heap of glorious cream cheese frosting.

If your into that kind of thing, well then don’t hesitate to let this dreamy dessert affectionately nourish your soul.

Rosie's Carrot Cake

And if all the incredible food isn’t enough to lure you into this funky-artsy-eclectic café, perhaps the walls of artwork (for sale) in a gallery setting will.  Enjoy relaxing on the lush comfortable pillows while having a fresh brewed cup of coffee, and be sure to visit the adjoined Elm Street Books.   For a fabulous Brunch stop in on a Sunday and enjoy great food and live jazz.  Whenever you decide to visit, you’ll be happy you did!

Gigantes “Fosolada” Greek Beans

29 Mar 2011 3 Comments

by georgiecakes in Food, Gourmet, Greek Dishes, Healthy, Main Dish Tags: , , , ,

The first time I saw these gigantic beans was visiting my mother’s village Myrtia, Greece.  Myrtia is perched atop a small mountain in a seaside village on the southern Peloponnese coast.  The view from the village is absolutely breathless… see for yourself.

Myrtia & Skala Shipwreck Dusk "Photo Courtesy Stathakis"

My mother’s sister, Thea Kannellio operates the only restaurant in the center of town, known as the “kentro”.  Every evening the most incredible aromas of Greek rustic dinners would emerge from her kitchen, drawing in the village folks.  Here I had my first tasty morsel of this humongous bean… I instantly fell in love with its earthy flavor and refreshing taste.  I insisted my Thea Kannellio make these every week during my stay, though she preferred me to taste other culinary dishes her country had to offer.

Thea Kannellio, Papou & Mama Vasiliki

When I returned to the states, I searched every specialty store to find these lovely beans.  This was not an easy feat, but I prevailed!

 

Arosis Gigantes Bean

Now I could satisfy my yearning for these giant little beans.  First in line…  a cooking lesson from my mother and the sharing of this traditional recipe the way her mother prepared gigantes.  The recipe was now being passed onto me.

 

Gigantes Oven Baked

Much to my liking they emerged from the oven perfectly and exactly as I remembered them -  thick, juicy, earthy, flavorful and satisfying!

Here’s what you need… dutch oven, sauté pan, prep time 1 1/2 hours, cook time 1 hour, Serves 12

1 pound dried gigantes beans (about 2 ¾ to 3 cups)

1/2 cup extra virgin olive oil

1 cup onion chopped

1 cup celery chopped

1 cup carrots chopped

3 garlic cloves, minced

2 teaspoons dried oregano

1  can crushed tomatoes, undrained (28-ounce)

1/4 cup fresh leaf parsley chopped

1 1/4 teaspoons salt

1/2 teaspoon pepper

Sort and wash beans, place 3 cups of the washed gigantes beans in a large bowl and cover with water, allowing beans to soak overnight for about 12 hours.  After soaking, remove all floating beans and discard.  Drain and rinse well, place in a large pot cover with water, about 2 inches above beans, and bring to a boil.  Cover, reduce heat, and simmer 1 hour or until beans are tender. Drain beans.

 

Gigantes Soaking

Preheat oven to 325°.  While beans cook on the stove top, heat oil in a large nonstick skillet over medium heat.  Add onion, celery, carrot, and garlic, cook 10 minutes, stirring occasionally.  Stir in oregano and tomatoes, simmer 10 minutes.  Stir in parsley, salt, and pepper. Combine the cooked beans and tomato mixture in a 3-quart casserole and bake at 325° for 1 hour.

 

Garlic - Carrots - Celery - Herbs - Olive Oil

These are nutritious and super good for you.  Serve them as a main dish with bread, as a “meze” or side dish with roasted lamb.  Whichever way you decide to serve these gigantes up, be sure to make plenty – it’s easy to get carried away eating straight from the pan until every “little – big” morsels has disappeared.

Myrtia & Skala Shipwreck Day "Photo Courtesy Stathakis"

And remember… beans, beans they’re good for you heart!

Arugula, Grilled Chicken & Salsa Salad

19 Jan 2011 3 Comments

by georgiecakes in Appetizers, Gourmet, Healthy, Main Dish Tags: , , , , , , , ,

I’m still on the straight and narrow in keeping up with my new years resolution… to get super skinny.  As hard as it’s been following a healthy eating program, especially when I love and adore and fantasize about beautiful food all day long, I admit it’s quite satisfying to create new, simple and tasty recipes.  Health is keeping me centered and focused, and there’s a little less of me looking back in the mirror.

Though I am looking forward to my first official cheat day filled with scrumptious warm bread and luscious chocolates this Valentine Day!

 

Arugula Grilled Chicken Salsa Salad

It’s lunch time right now and I’m in a hurry in between volunteering at the New Haven Museum and Elm City Handmade, where I have my one of kind dessert plates on display and for sale. To be continued…

Back to lunch…  this scrumptious salad is full of flavor and fresh ingredients that will have you energized for the busiest of days.

Here’s what you need… a Panini pan or skillet, prep time 35 minutes, cook time 20 minutes, Serves 4

4 chicken breast cutlets (thin)

1 Tablespoon Olive Oil

Dash of Salt

Dash of Pepper

Dash of Fresh Parsley

2 Cups Arugula

2 Tablespoons Ranch dressing (for each dish)

1 Cup Salsa – Medium Spiciness   (Use your favorite! I make Silver Palate recipe or purchase the San Pedro brand, its super fresh no preservatives.)

Turn stove top to medium heat.  In the skillet add olive oil, salt pepper, parsley allow to heat for approximately two minutes.  Add the chicken cutlets and cook 8 minutes on each side until golden brown.  Remove from heat and let cool in pan.

Place a heaping ¾ cup of Arugula on a plate, drizzle ranch dressing all over arugula, add warm chicken and top with salsa.  Dig in quickly and savor the flavors of this fresh and clean meal.

If you have time swing by Elm City Handmade and check out the beautiful artist studio. Here you can get an up close and personal look at my dessert plates or keep a look out for my Etsy store coming soon.

 

Elm City Handmade Dessert Plates

Chicken Parmesan Grinder

13 Jan 2011 5 Comments

by georgiecakes in Gourmet, Italian Dishes, Main Dish Tags: , , , , ,

I can honestly say that for most of my life I was never a big fan of Chicken Parmesan or any foods that required a deep fry and smothered in a red sauce, only to be piled high atop a heaping pile of spaghetti.  Don’t get me wrong, I’m a saucy kind of girl; I just prefer a creamy white cheesy or béchamel sauce.

That is… until I married my handsome Italian husband Jeff, who lent a hand in defining the hopeful Italian chef in me to create a more flavorful palate and include more recipes like these.

All kinds of wonderful

All kinds of wonderful by "landauphotographers.com"

The challenge was perfecting Jeff’s favorite recipes, like Pizza, Chicken Marsala, Brushetta, Chicken Cacciatore, and Chicken Parmesan to be healthier and without compromising the flavors in these tasty dishes.

Tonight’s menu: Chicken Parmesan Grinder

Chicken Parmesan Grinder

Here’s what you need… a skillet, prep time 35 minutes, cook time 2o minutes, Serves 4

4 Chicken Fillets

1 Pint cherry tomatoes

2 Tablespoons tomato paste

2 Tablespoons olive oil

½ Cup chicken stock

1Teaspoon coarse salt

1 Teaspoon pepper

4 Cloves of garlic

1 Shallot

1 Leek

1 Bunch fresh basil leaves

1 Bunch fresh oregano sprigs

2 Tablespoons of Italian or Tuscan spice blend

8 Ounces of Mozzarella cheese

1/2 Cup Parmesan cheese

4 Chiabatta rolls

1/2 Cup fresh spinach leaves

Turn stove top to medium heat.  In the skillet add olive oil, minced garlic Italian seasoning, salt, pepper, tomato paste, cherry tomatoes, chopped shallot, chopped leek, fresh basil and oregano and saute until golden brown.

Add the chicken and cover, saute until chicken has browned on both sides.  Add chicken stock, re-cover and simmer, allowing the tomatoes to get juicy and plump – so they burst and to keep the chicken moist.

Rotate by turning chicken half way through cooking time, about 10 minutes.  Once chicken is cooked add mozzarella and parmesan cheese and cover.

Turn off the heat, add mozzarella and parmesan cheese, cover letting the cheese melt for a few minutes. Prepare bread by slicing in half and open face.  Layer fresh spinach leaves, chicken with mozzarella and serve immediately!

“Per la salute!”

Turkey Joes on Pitas

06 Jan 2011 2 Comments

by georgiecakes in Chef, Food, Gourmet, Main Dish Tags: , , , , , , , ,

 

Turkey Joes

In an effort to get thin and I mean fabulously thin, one of my new year’s resolutions is to lose those extra pounds I so graciously packed on from, well… to be exact starting May 24th 2008.  Why do I remember this date so well you may be asking?  Because it’s the day I quit smoking, upon which I immediately began following my dream… to bake and to bake well, as well as a pastry chef.

I know…

I think the nicotine withdrawals clouded my judgment.  As well as my slight obsession with fondant!  Mastering how to make it, mold it and apply it.  To this day, I continue to struggle with fondant.  Oh’ and  I am still a non-smoker, Amen!

So for anyone who’s quitting smoking as a new year resolution… please, I beg of you…  take up an alternate hobby, such as dancing, tai chi, biking, yoga, painting – anything other than baking!  It will definitely make you look and feel better.  Kind of like these super scrumptious Turkey Joes.

Here’s what you need… a skillet, prep time 35 minutes, bake time 25 minutes, Serves 6

Victoria Gourmet Spice Rack

1 ½ Lbs Ground Turkey

½ Cup Tomato Sauce

1 Garlic Glove (minced)

2 Tablespoons Olive Oil

2 Tablespoons Tomato Paste

1 Tablespoon Onion Powder – I use Toasted Onion Herb

1 Tablespoon Italian Spices – I use Sicilian Seasoning

2 Tablespoons Chili Powder – I use Texas Red Seasoning

Turn stove top to medium heat.  In the skillet add olive oil, minced garlic, tomato paste.  Add the seasonings I use Victoria Gourmet Season but you can use your favorite Italian seasoning, Chili powder and onion powder allowing to brown for a few minutes.  Add the raw ground turkey and mix well with seasonings and cover, “the cover is optional”.  Let simmer for 25 minutes.  Remove from heat and let cool for 15 minutes allowing dish to savor the flavors.

I love serving these on soft pita bread and I heart these low calorie Pita Breads by Joseph’s.   I also make lettuce wraps with the Turkey Joes as appetizers.  They’re super tasty any way you serve them.

Pita Bread by Joseph's

Cheers to good health!  And may we all be skinny and b-e-a-u-t-i-f-u-l this year!

Bella – Bella for Portabella!

20 Dec 2010 1 Comment

by georgiecakes in Appetizers, Bake, Chef, Food, Gourmet, Main Dish Tags: , , ,

Agaricus bisporus is not the most glamorous name, but that’s what they call this dark brown mushroom in scientific circles.  However, to the rest of us they’re known as Portabella or Portobello depending on where you live.

 

Roasted Portabella, Tomato & Mozzarella

I first was introduced to mushrooms in 1978 at a friend’s house for dinner.  Sautéed button white mushrooms in a garlic and butter sauce, these were being served as one of the side dishes.  Well that is, “were” as in past tense, before my friend and I ate more than half of these tasty little morsels straight from the pan.

 

Portabella tasty little morsels

Thus began my affection for this “fun guy” or is it “fungi”…  I’ve been preparing these ever since that infamous introduction!  I make these as an appetizer, main course or snack – today I’ve prepared them to be served as all of the above.

Roasted Portabella, Tomato & Mozzarella

Here’s what you need… small roasting pan, oven temp 400 degrees, bake time 35 minutes, Serves 4

4 Portabella mushrooms “large”

2 Tomato’s “large”

2 Garlic Gloves

6 Tablespoons balsamic vinegar

¼ Cup Olive Oil

2 Tablespoons fresh Italian oregano

½ Cup Fresh Sweet Basil

1 Teaspoon seasoned sea salt

1 Teaspoon cracked pepper

1 Cup vegetable stock

1 Cup or a ball of fresh mozzarella

Preheat oven to 400.  Clean Mushrooms gently with a brush and lay inside roasting pan with tops facing down. Slice tomatoes ¼ inch thick and set alongside mushrooms in roasting pan.  Press garlic through garlic press and spread onto mushroom be sure to get inside cap and within the mushroom gills.  Take 1 Teaspoon each of Olive Oil and Balsamic Vinegar and dash onto of mushroom caps and gills.

In a bowl combine the vegetable stock, remaining olive oil and balsamic vinegar, as well as the oregano blend together then pouring mixture onto mushrooms and tomatoes.  Finally add the sweet basil by layering over the tomatoes and mushrooms.  Place in oven without cover and let roast for 30 minutes.

Meanwhile cut the fresh mozzarella into very thin slices about 1/8 of inch.  Remove mushroom from oven  and with a spoon scoop roasting juices from the bottom of pan and begin basting the mushrooms and tomatoes to marinate.  It’s time to begin layering all the ingredients starting with mushrooms at the bottom, then add mozzarella – baste with roasting juices between each layer, add tomato – baste some more, add final layer of mozzarella and baste one more time.  Place in oven and let roast for five minutes until mozzarella has melted.  Remove from oven and serve immediately.

 

Something good is coming your way

Something good is coming your way – Buon appetito!

Soup it does the body good!

13 Dec 2010 Leave a Comment

by georgiecakes in Chef, Food, Gourmet, Main Dish, Soup Tags: , , , , , ,

I heart soup, especially on a day like today when it’s cold and rainy outside.  Each season offers a distinctive harvest of produce to inspire any epicurean with a colorful pallet for creating masterpieces of this liquid bullion.

Photo credit/ Wikimedia commons

It’s in the company of some of the best comfort foods, whether it’s thick & hearty or a subtle warming broth, it does the body good.

Lentils

I create soups recipes as I am preparing them, adding ingredients that often work really well together and some that just don’t!  Today I made Lentil soup and it tasted like a work of art, so much so that I had to share it with all of you.  And of course, document this recipe so that I could make it exactly, identically, perfectly the same way again.

Garlic Shallots Herbs

Here’s what you’ll need… Stockpot, saucepan, strainer, prep time 1 ½ hour

2 Cups of Lentils

2 Cups of water

1 Tablespoon garlic powder

2 Medium Shallots

1 Head of Garlic (Roasted)

2 Bay Leaves

3 Stalks of Celery

3 Carrots

¼ Teaspoon Slat

¼ Teaspoon Pepper

4 Cups Chicken or stock

1 Tablespoon of tomato paste

2 Tablespoon of Olive Oil

Lentil Garlicky Soup

In a sauce pan add water, lentils and garlic powder bring to a boil, drain and set aside. In your stockpot add olive oil, salt, pepper and tomato paste, heat for 2 minutes, then adding chopped shallots and roasted garlic browning for 10 minutes. Prepare the celery and carrots by cutting into small pieces, add to stock pot to sear along with olive oil, shallots and roasted garlic for 5 minutes.

Take the lentils (do not rinse) add to stock pot, allow to heat with herbs and oil for 2 to 3 minutes so lentils absorb all the flavors. Finally add the chicken stock mixing all the ingredients, simmer for 45 minutes and serve.

Soup really does the body good! Enjoy and SLURP!

Turkey & Rice Stuffed Peppers

08 Dec 2010 Leave a Comment

by georgiecakes in Food, Gourmet, Main Dish Tags: , , , , ,

Peppers

Here’s what you need… skillet, small roasting pan, oven temp 375 degrees, bake time 50 minutes.

1 Lbs Ground Turkey

1 Cup Rice

½ Cup Cherry Tomato

4 Sprigs Fresh Oregano

2 Fresh Bay Leaves

1 Medium Shallot

3 Garlic Cloves

2 Tablespoons Victoria Taylor’s Seasoning “Sicilian” or any Italian seasoning

1 Teaspoon Salt

1 Teaspoon Pepper

2 Cups Vegetable Stock

2 Green Peppers

2 Red Peppers

3 Tablespoons Olive Oil

Preheat oven 375 degrees

Seasoning Sauté

Turn stove top to medium heat.  In the skillet add olive oil, minced garlic and chopped shallots, Italian seasoning, fresh oregano sprigs whole, bay leaves, salt & pepper and saute for 10 minutes or until golden brown.  Add rice and 1 cup of vegetable stock and cook for 10 minutes.  Add turkey and remaining 1 cup of vegetable stock and saute for 20 minutes.

Snug Peppers

While turkey and rice stuffing is sauteing begin preparing the peppers.  Cut the top of peppers and save to use again for roasting.  De-seed and de-vein the inside of peppers.  Fill with turkey and rice stuffing to the top.  Place the top of pepper atop again, snugly place in a small roasting pan. Tent the peppers with foil for 25 minutes then remove the foil for remaining 25 minutes allowing peppers to get a charred color.  Remove from oven and serve immediately.

Enjoy!

The way to a man’s heart…

05 Dec 2010 Leave a Comment

by georgiecakes in Chef, Food, Gourmet, Main Dish, Roasting Tags: , , , , , , ,

It’s true; the way to a man’s heart is through his stomach.  Seriously!  This is the first meal I ever cooked for my husband Jeff and I can still hear him saying “you’re a really good cook… you’re a keeper”.

It’s my go to recipe when I’m cooking for a large group and want to make something incredibly simple and tasty.  This recipe has been on the menu my entire life.  I grew up eating this Greek style lemon & herb chicken with potatoes once a week and it seemed that every kid on the block would show up on that evening.  My Mother always knew to make extra.

I’ve even heard Howard Stern’s wife, Beth Ostrosky Stern refer to this recipe as the “Engagement Dinner” on the Rachel Ray show.

Jeff & Georgie... Smitten!

And we lived happily ever after!

Potato, Lemon & Herbs

Fresh herb roasted chicken & potatoes

Here’s what you’ll need…   Roasting pan, Oven Temp: 350 degrees, Bake time: 50 minutes.

1 whole Chicken or (cut whole chicken)

3 Garlic Cloves

6 sprigs of Italian Oregano

6 sprigs of Fresh Sage

6 sprigs of Rosemary

1 Lemon

½ Stick of Salted Butter

½ Cup Olive Oil

1 Cup of Chicken Stock

1 Teaspoon Salt

1 Teaspoon Pepper

6 Medium Potatoes

Preheat oven to 450.

Chicken & potatoes in roasting pan

Clean chicken and place in roasting pan.  Peel potatoes add to chicken in the roasting pan.  Peel garlic and slice into quarter pieces and set aside.

Clean herbs, oregano, sage and rosemary and set aside.  Cut butter into ½ slices and begin rubbing under the skin of the chicken, take the garlic and three sprigs each of each of the herbs and place under the skin of chicken.

Place the remaining herb sprigs in roasting pan and sprinkle salt and pepper onto the chicken and potatoes.  Add olive oil and chicken stock to the roasting pan.

Cut lemon in half and squeeze onto chicken and potatoes.  Tent the roasting pan with a piece of foil and place in oven.

Check every twenty minutes and base the chicken and potatoes with juices. 10 minutes prior to removing from oven remove foil so potatoes and chicken get a golden slightly crispy color.

Greek Chicken & Potatoes

Plate & serve immediately!

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