Final I Love You Giveaway & a Winner

It's time for the final Just Because I Love You Thanksgiving Feast Giveaway!

I'm giving away another set of cookbooks from the Hachette Book Group.



The first is a Greek Cookbook  How to Roast a Lamb by Michael Psilakis & Barbara Kafka

The second is Chocolate: A Love Story by Max Brenner & Illustrated by Yonatan Factor

You have five ways to win*. Please leave a separate comment for each entry.

1. Leave a comment telling me what you were thankful for on Thanksgiving.

2. Follow me with Google Friend Connect or in your reader - if your already a follower just say so.

3. Twitter it and tell me you did - make sure to leave your twitter user name.

4. Stumble it.

5. Blog about it or put a link to it on your sidebar.

*I'm sorry - publisher's orders - this is limited to U.S. and Canadian residents. No P.O. boxes please.

Week 2's Winner:

Random Integer Generator

Here are your random numbers:

4 

Timestamp: 2009-11-27 23:16:09 UTC


Congrats to Eva Gallant!

This Giveawy is Over! Thanks for Entering!

Fire-Breathing Dragon Pasta

My inspiration for this super spicy dish was "Fra Diavolo" an Italian dish meaning "Brother Devil" that is traditionally made with tomato sauce spiked with red pepper flakes and seafood, usually shrimp. I took this simple recipe a step further by adding chicken and chipotle peppers into the mix. It was an unabashed attempt to satisfy a nagging craving for spicy food; EXTREME, spicy food. A generous dose of chipotles and red pepper went into my homemade tomato sauce for a delicious depth of rich, bold, and sassy flavor. To give it a bit of balance and add a silky creaminess I mixed in milk and sour cream. The result was exactly what I was looking for. The measure of success? The lip tingling and wisps of fire in my breath that temporarily turned me into a dragon. I didn't name it fire-breathing dragon pasta for nothing. And I mean that in the best way.

Fire-Breathing Dragon Pasta

(by Reeni)(feeds 4-6)

1 Yellow Onion, diced

Olive oil, for sauting

Salt and Pepper to taste

6 cloves Garlic, minced

3 Chipotles in Adobo Sauce, seeds removed, chopped + 1 tablespoon of the Adobo

1 pound boneless, skinless, Chicken Breasts, cut into large cubes

2 teaspoons Italian Seasoning

3 cups good Tomato Sauce

1 teaspoon Red Pepper flakes

1/2 pound medium-sized Shrimp, cleaned with tails off

1 cup Whole Milk or Heavy Cream

1 cup Sour Cream

1 pound Pasta like spaghetti or penne

4 dried Red Chile Peppers

Parmesan, fresh grated, for serving

1. Saute onion in two tablespoons Olive oil in a large, deep-sided skillet or a medium sized saucepan until tender and translucent, season with salt and pepper. Add garlic and saute until fragrant. Add the chipotles, chicken pieces, and Italian seasonings. Season with more salt and pepper. Saute over medium heat turning chicken to sear on all sides.

2. Add the tomato sauce and red pepper flakes. Bring up to a simmer and continue to simmer for ten minutes or until chicken is cooked through. In the meantime cook the pasta to al dente according to package directions and add the dried chiles to the cooking water with the spaghetti.

3. Stir in the shrimp and milk. Slowly add in the sour cream while stirring. Bring to a slow simmer. Simmer until shrimp begin to curl. Remove from heat.

4. Serve over pasta(remove the chiles when draining) with fresh Parmesan cheese.

Print Recipe





I'm sending this to Presto Pasta Nights hosted by Deb @ Kahakai Kitchen this week.


Fire-Breathing Dragon Pasta

Loaded Baked Potato Soup

I am really enjoying soup weather! Although someone forgot to tell the roses that are in bloom behind my house that summer's over. Since learning the secret to making my own easy, delicious, crock pot chicken stock I am taking full advantage of it. My first thought when chicken is planned has been of stock and what kind(?) of soup will inevitably follow. This time I was dreaming of a hearty and warming potato soup brimming with flavor and starring lots of potatoes. Stick-to-your-ribs-filling and high on the comfort scale.


If you love loaded baked potatoes you will love this. Maybe even more so. I do. Incredibly creamy and thick, it is just like a real baked potato, only better. I chose this over the real thing any day of the week. The soup is a very light but rich caramel color from the bacon fronds being lifted off the bottom of the pan and it's speckled with fragrant rosemary, thyme and parsley. I used evaporated milk and a cornstarch slurry to make it extra creamy and thick enough to hold up the toppings. The usual, indulgent toppings you associate with a loaded baked potato; bacon, cheese, broccoli, green onions, and sour cream. Your family will love it and kids will have fun choosing their own toppings. I know because this was a big hit in my house; spoons were licked clean and dishes were scraped of every last little precious bite.

Loaded Baked Potato Soup

(by Reeni)(makes 5-6 bowls)

10 slices Bacon

1 Yellow Onion, diced

4 cloves Garlic, minced

1 tablespoon white vinegar

7 cups cubed Potatoes, skins on(Yukon Gold/all-purpose or a boiling potato like red or yellow)

6 cups Chicken or Vegetable Broth

1 tablespoon fresh chopped Parsley

1 teaspoon Thyme

1 teaspoon Rosemary

1 teaspoon Sea Salt

1/2 teaspoon Black Pepper

1 can(14 oz.) Evaporated Milk

2 tablespoon cornstarch

1/4 cup cold water

Toppings:

Steamed broccoli florets

Sour cream

Shredded Sharp Cheddar

Chopped green onions

Crumbled bacon

Butter

1. In a large saucepan or soup pot fry the bacon until crispy. Remove the bacon and set aside. Remove all but two tablespoons of the bacon grease. Saute the onions until tender and translucent. Add the garlic saute until fragrant. Add the vinegar to deglaze the bottom of the pan.

2. Add the potatoes, broth, parsley, thyme, rosemary, salt and pepper. Bring to a boil. Turn down heat and allow to simmer for 20 minutes or until potatoes are tender. Steam the broccoli in a steamer pan until tender.

3. Remove 2 cups of potatoes and smash with a fork or potato smasher. Add back to pan along with the evaporated milk. Bring back to a simmer. Taste and re-season with salt and pepper if needed.

4. In a small bowl whisk together the corn starch and cold water. Slowly stir the mixture into the soup.

5. Simmer for five minutes. Turn off heat and let sit for five minutes before serving to allow it to thicken further. Crumble the bacon.

6. Serve with toppings.

Print Recipe

Approved by Moon The Kitchen Cat!





Loaded Baked Potato Soup

Shrimp & Green Chile Quiche

The moment I read the title of this recipe I knew I would be making it. The very same night. It's so unique and unlike any quiche I've ever eaten. For those of you who have never eaten quiche they are French in origin and are essentially a savory egg pie. Eggs and cream along with the star ingredients of your choosing are baked in a buttery pastry. The cream adds a richness and the eggs a light and fluffy quality. I love the mild spicy kick the green Chiles give to this one and the succulent flavor and texture of the shrimp with the creamy, buttery eggs. I can see it on a brunch table as part of a relaxing weekend breakfast. And it was just perfect served with a fresh green salad for dinner. Any time is the right time to serve this delicious quiche!






Shrimp & Green Chile Quiche
(adapted from Step by Step Cookbook)

Pastry:
2/3 cup all-purpose Flour
1/3 cup Whole Wheat Flour
pinch of Salt
4 tablespoons Butter, cold, diced
2-4 tablespoons cold Water

Filling:
5 eggs, beaten
1/2 cup Milk
1/2 cup Heavy Cream
3 cloves Garlic, minced
1 cup shredded Extra Sharp Cheddar Cheese
3 Green Onions, chopped
1 can(4 oz.) diced Green Chiles
8 ounces cooked shrimp* tails off
Salt

1. Sift the flour with a pinch of salt into a medium sized mixing bowl or in a food processor pulse once or twice.

2. Cut in the butter using a pastry blender or in a food processor until mixture resembles fine crumbs.

3. Mix in the water gradually until the pastry comes together in a ball.

4. Wrap the pastry well and chill for 30 minutes.

5. Preheat oven to 400 degrees. Roll out the pastry on a well-floured surface with a floured rolling pin.

6. Fold the pastry in half and then in half again, transfer to a 9-inch pie or tart dish. Cut away any excess with kitchen shears or by rolling the rolling pin over the top of the dish.

7. Sprinkle the cheese, onion, Chiles, and shrimp over the pastry. In a large bowl beat the eggs, add the milk and cream and beat again just until well incorporated. Mix in the garlic. Pour into pastry.

8. Bake for 50-55 minutes until firm and golden brown. Let set for five minutes before slicing/serving.

*Use fresh shrimp. Frozen will render a soggy, water-laden quiche.

Print Recipe





Don't forget to enter my Cookbook Giveaway!

Chicken Chipotle Tacos & Cool Guacamole

This is a tasty recipe for chicken tacos spiced up with Chipotle peppers and with guacamole to cool down the heat. 

I love the deep, rich, smoky flavor of Chipotle peppers. Once I open a can of them I go slightly crazy by adding them to everything I eat until their gone. Eggs, black bean burgers, soup...spaghetti. So it was only natural to combine them with chicken in a sort of reinvention of the standard taco. A little upgrade. No msg-laden seasoning packets needed. 

Guacamole is a welcome addition to combat the spiciness and this one works well because it is missing it's heat component - jalepenos. It really gives a nice cool contrast to them. This is great if you have leftover chicken and are short on time. While the chicken is sizzling in the pan you can get your fixin's ready and in no time at all a delicious taco will grace your lips. I know you want one. Or three.

Chicken Chipotle Tacos

(by Reeni) Makes about 7-8 tacos, depending on size

1 Yellow Onion, diced

Vegetable oil, for sauting

3 cloves Garlic, minced

2 Chipotle Chiles in Adobo, seeds scraped out, minced, plus 1 tablespoon of the Sauce

3 cups cooked Chicken, rough chopped

1 teaspoon Oregano

1 teaspoon Chile Powder

1/2 teaspoon Salt & fresh black pepper

1/4 cup water

Guacamole, recipe to follow

Flour or Corn tortillas

Your choice of fixin's:

Sour cream

Shredded Cheddar or Mixed Mexican Blend Cheese

Shredded lettuce

Diced Tomato

Diced Onion

Salsa

Lime wedges

1. Saute the onion in oil until translucent, add garlic and saute until fragrant, add Chipotles and saute for a minute or two.

2. Add chicken, oregano, Chile powder, salt, pepper, and water. Mix well and heat over medium-low heat about 8 - 10 minutes, stirring often.

3. Serve in heated tortillas with fixin's.

 Cool Guacamole

2 Avocados, halved, pitted, flesh removed

2 teaspoons fresh squeezed lime juice

1/2 cup Sour Cream

1/2 cup Tomato, diced

1 tablespoon Yellow Onion, finely diced

2 teaspoon fresh Cilantro, finely chopped

Salt and pepper

Use a food processor(or mash together in a bowl) to mix the avocado, sour cream, and lime together until smooth and creamy. Remove to a medium bowl and mix in the tomato, onion, and cilantro. Season to taste with salt and pepper. Chill until serving.

Print Recipe

Don't you hate opening a whole can of Chipotles and only using one or two? I have the solution! Freeze them. Add each one to the corner of a sandwich baggie with a spoonful of sauce. Tie up the bag. Store them all in a ziploc bag in the freezer. Take out as needed. They thaw quickly. You can even put the bag right in a small bowl of hot water if you need them at the last moment.

Just Because I Love You Thanksgiving Feast Giveaway Week Two

It's time for a repeat of my Just Because I Love You Thanksgiving Feast Giveaway!

I'm giving away another set of cookbooks from the Hachette Book Group.



The first book is How to Roast a Lamb by Michael Psilakis & Barbara Kafka

The second is Chocolate: A Love Story by Max Brenner & Illustrated by Yonatan Factor

You have five ways to win. Please leave a separate comment for each entry.

1. Leave a comment telling me what cookbook is on your wish list. On mine is John Besh - My New Orleans.

2. Follow me with Google Friend Connect or in your reader - if your already a follower just say so.

3. Twitter it and tell me you did - make sure to leave your twitter user name.

4. Stumble it.

5. Blog about it or put a link to it on your sidebar.

I'm sorry - this is limited to U.S. and Canadian residents. No P.O. boxes please.

 Moon Wishes You Luck!

The first weeks winner is...

Random Integer Generator

Here are your random numbers:

2

Timestamp: 2009-11-11 19:59:18 UTC

Congrats to Joie de Vivre!

Julia of Grow. Cook. Eat. is having a Chocolate Giveaway! 


This Giveaway is over! Thank you for entering!

Spinach & Pasta Stuffed Squash Hearts

Stuffed squash is a dish I can't help but revisit time and again. It combines two of my favorites - squash and one-dish meals. It's like a casserole all in itself, using the edible squash as the baking vessel. This one is incredibly delicious with fresh spinach sauteed in onion and garlic, spiral Rotini, creamy ricotta, nutmeg, Parmesan, and walnuts. It's a wonderful array of textures and tastes. And a pasta that can stand up for itself all on its own. The pasta can be baked in a pan instead of the squash - I would double the recipe. I thoroughly enjoyed this as my main dish and was quite satisfied. Put it to work as a side dish if you have hearty eaters who require meat as part of their meal. Adding cooked hunks of chicken, sausage, or even shrimp would only improve upon it. Sitting down with one of these 'hearts' on my plate means my day just got better. Yours will too. Just 'stuff' it!





I stuffed an acorn and a butternut. I preferred the acorn, the butternut was drier, denser and didn't work as well with the filling. I carved out an extra 'cavity' in the butternut, because they were so small. The acorn holds more filling.





Pasta & Spinach Stuffed Squash
(by Reeni)

2 Squash(Acorn works best for this)
1 small Yellow Onion, diced
3 cloves Garlic, minced
Olive oil
Salt and Pepper
4 cups Fresh Spinach leaves, rough-chopped
2 cups Pasta, dried,(I used Rotini, whole-wheat)
1/4 cup Pasta Water
1 Egg, beaten
1 cup Ricotta Cheese
1 tablespoon fresh Parsley, chopped
2 teaspoons fresh squeezed Lemon Juice
1/2 cup Walnuts, chopped
1/2 cup Parmesan, divided
Nutmeg, a couple of dashes or grates if using fresh
1/2 cup Bread Crumbs(I used cornflake)
2 tablespoon Butter, plus more to serve

1. Preheat oven to 400 degrees. Slice the squash in half and clean out seeds. Put them face down in a pan, add 2 inches of water. Bake for 25 minutes.

2. Cooke the pasta to al dente, according to package directions. Make sure to set aside 1/4 cup of the pasta water when draining.

3. In the mean time saute the onion and in a large skillet over medium-low heat in a tablespoon of Olive oil. Season with salt and pepper. When the onion is soft and translucent add the garlic, saute until fragrant. Add spinach, put a lid on the pan for three to four minutes. Remove lid and continue to saute the wilted spinach until tender.

4. In a medium bowl beat the egg and mix well with the Ricotta and parsley. Add spinach mixture, pasta, lemon juice, nutmeg, all of the Parmesan but 2 tablespoons, all of the walnuts but 2 tablespoons, and 1/2 of the pasta water. Mixture should be on the thick side, if it seems too thick add in the rest of the reserved pasta water.

5. In a small bowl combine the bread crumbs, reserved Parmesan, and walnuts. Set aside.

6. Remove squash and let cool off enough to handle. Turn oven down to 375. Turn the squash over right in the pan. Drain the water. Divide the filling equally among the squash. Sprinkle with bread crumbs and add a pat of butter to each top.

7. Bake for 20 minutes.

8. Serve with butter or a drizzle of Olive oil.

Print Recipe

Chicken & Dumplings

This was my very first time not only cooking, but eating chicken and dumplings. And I must say these were mighty delicious! The warmth totally envelopes you like a fuzzy blanket on a bitter winter day, and the dumplings are like soft, doughy pillows. I'm positive these are a cure-all; no matter what ails you; whether it be in your body, mind or soul.

My stew recipe is very loosely based on Tyler Florence's. This one is heartier with the addition of sweet and white potatoes, peas, and corn. It's a stew that can stand on its own without the dumplings. I used leftover roasted chicken and my crock pot chicken stock, but canned will work just as well. (If you don't have leftover chicken you can cook your chicken and render a stock all at the same time, follow the links to Tyler's recipes for directions.) The stew has just the right amount of creamy thickness to it, and the dumplings are perfect; dense yet light with little air bubbles speckling the insides.




This recipe is very forgiving, as most stews are, a little variation on the amounts or even the types of veggies you use will give you the same, delicious result. Stick to the recipe for the dumplings and keep them small - they will grow 3-4 times in size.

Chicken & Dumplings

(Stew recipe by Reeni, Dumpling recipe adapted from Tyler Florence here and also here)

Chicken Stew:

2 tablespoons butter

2 tablespoons oil

1 yellow onion, diced

1 and 1/2 cups carrot, diced or sliced into rounds

1/2 cup celery, diced

3 cloves garlic, minced

2 bay leaves

Salt and pepper

1/4 cup flour

6 cups chicken stock

2 tablespoon fresh parsley, chopped

1 teaspoon Italian seasoning

3 cups potatoes, cubed (I used a mix of white and sweet)

1 cup frozen peas

1 cup frozen corn

3 cups cooked chicken, rough-chopped into bite-sized pieces

1/4 cup heavy cream or whole milk

Freshly ground black pepper, for garnish

Chopped flat-leaf parsley, for garnish

1. In a large, wide, soup pot or Dutch oven melt butter and heat oil over medium heat. Add onion, carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add the parsley, Italian seasoning, potatoes, peas, and corn. Simmer for 20 minutes. Taste and season with salt and pepper if needed.

2. Stir in heavy cream and chicken. Bring back to a simmer.

3. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. You may need to cook the dumplings in two batches if they don't fit in the pan all at once.

4. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

Dumplings:

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

2 eggs

3/4 to 1 cup buttermilk*

1.To prepare the dumplings: sift dry ingredients together in a large bowl.

2. In a small bowl, lightly beat the eggs and milk together; pour the liquid(start with 3/4 cup, add the remaining 1/4 cup if needed) in the dry ingredients and gently fold.

3. Mix just until the dough comes together, the batter should be thick and cake-like.

*I made my own by adding one tablespoon of white vinegar(lemon juice will work too) to a one cup measure, than added milk. Let sit for five minutes.

Print Recipe

Nostalgic Chicken and Herbed Dumplings

A Thanksgiving Book Feast Giveaway

I've partnered with the Hachette Book Group to bring you an awesome book giveaway! And guess what? It's not just one but two new cookbooks! And guess what else? This is to kick off week one of three giveaway weeks! Why? I don't need a reason. But if you really want to know...it's because I love you. You motivate and inspire me. You make me smile. With your comments. With your blogs. With your recipes and photos. You support me. You appreciate me. You make my recipes. And this is my way of showing appreciation for you, my thank-you. Enjoy.



The first book is How to Roast a Lamb by Michael Psilakis & Barbara Kafka

The second is Chocolate: A Love Story by Max Brenner & Illustrated by Yonatan Factor


You have five ways to win. Please leave a separate comment for each entry.

1. Leave a comment telling me your favorite Thanksgiving dish?

2. Follow me or if your already a follower just say so.

3. Twitter it and tell me - make sure to leave your twitter username.

4. Stumble it.

5. Blog about it.



I'm sorry - this is limited to U.S. and Canadian residents. No P.O. boxes please.

This Giveaway is over! But I have a new one here!

'Tunnel of Apple-Love' Spice Cake

 Apples and Apple Cider are two classic Fall Favorites that I can't help but Love. One of the things I look forward to eating at this time of year is fresh apple cake. This one uses both my favorites and carries the apple cider through in the cake, filling, and icing; along with the deep, caramel flavor of the brown sugar. A triple treat for your taste buds! It is very similar in taste to gingerbread, only more subtle for its lack of molasses.

The first thing you notice about this cake is the sweet, spicy scent following you around the kitchen begging you to pay it more attention. It screams eat me. And when you do you will be so grateful you made this cake. The frosting is just divine made with cream cheese, brown sugar, cinnamon and apple cider. The filling is similar to an apple pie filling. The cake is incredibly moist; it will melt in your mouth in pure, sweet, cinnamon-spicy, apple bliss.

I did make one mistake, that almost stopped me from sharing this. I thought the apple cider would be sufficient enough to stop the apples from browning. But they took on this nice hue of deep purple that is slightly off putting; it had no affect on the taste; nor did it stop anyone from eating it. All.

Tunnel of Apple-Love Spice Cake

(by Reeni)

Apple Filling:

6 cups Baking Apples, diced(I mixed Empire & Cortland)

Lemon Juice, fresh squeezed, about 2 teaspoons

1/3 cup Apple Cider

2 tablespoons Butter

2 tablespoons Brown Sugar

1 teaspoon Cinnamon

dash of Salt

1 tablespoon Corn Starch

2 tablespoons Boiling Water

1/3 cup chopped Walnuts

Cake:

1-1/4 cup all-purpose Flour

1 cup Whole Wheat Flour

3/4 cup packed Brown Sugar

3/4 cup Sugar or Splenda

1 cup Greek Yogurt or Sour Cream

1/4 cup Butter, softened

1/4 cup Shortening, softened

1/2 cup Apple Cider

2 teaspoons Cinnamon

1-1/4 teaspoons Baking Soda

1 teaspoon Baking Powder

1/2 teaspoon Cloves

1/2 teaspoon Ginger

1/2 teaspoon Salt

1/4 teaspoon Nutmeg

2 large eggs

1/2 cup chopped Walnuts

Brown Sugar Cream Cheese Icing (recipe follows)

1. In a large skillet add all of the ingredients for the apple filling except the cornstarch, water, and walnuts. Cook over medium-low heat until apples just become tender and start to cook down a little. Make a slurry with the cornstarch and boiling water, whisking together until corn starch is incorporated. Add to the apples and simmer until the liquids start to thicken. Remove from heat. Mix in walnuts and set aside.

2. Preheat oven to 350. Grease and flour a bundt pan.

3. In a large mixing bowl beat all the ingredients except walnuts with electric mixer on low speed for 30 seconds and then on high for 3 minutes, scraping the bowl occasionally. Mix in walnuts. *Note: There are two ways to bake this - you can mix the apples right into the batter or you can use the apples as a filling.

4. Add half the batter to the prepared bundt pan. Add all of the apple mixture in an even layer, leaving a 1/2 inch border around the inner and outer sides. Top with the rest of the batter, smoothing it out evenly over the top. *If you mixed your apples right in - pour the entire mixture into the pan.

5. Bake for 45 minutes or until a toothpick comes out clean.

6. Allow to cool on a wire rack for ten minutes. Turn out and allow to cool the rest of the way before icing.

Brown Sugar Cream Cheese Icing

4 ounces Cream Cheese, softened to room temperature

1/2 teaspoon Cinnamon

2/3 cup packed Brown Sugar

1 tablespoon Apple Cider, plus extra if needed

1-2 cups Confectioners' Sugar

1. In a medium sized mixing bowl beat the cream cheese until fluffly. Add the cinnamon and brown sugar. Beat until fluffy and the sugar is well incorporated. Beat in the apple cider.

2. Beat in a cup of confectioners' sugar. Add more as needed to to get a nice consistency, not too thick that you have to spread it, thin enough so that it will slowly drip off a spoon.

3. To ice cake: drop spoonfuls along the time flattening them out with the back of the spoon and bringing it to the edges of the cake so that it begins to drip down the sides on its own. Let set before serving.

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