Time for Spring Cleaning

It was a dreary, rainy spring weekend here in north Florida. Since I couldn't go anywhere I decided to do a little spring cleaning. What is it about spring cleaning that make you feel so much better? I am happy to say that the closets are organized and I have some donations ready for the thrift store. It's supposed to rain again later in the week so I hope to tackle the kitchen. It needs a good scrubbing. I need to go find some pantry moth traps. I am always scared those little buggers will get in my pantry.

Soft Polenta with Bacon Fried Shrimp Recipe

Polenta with bacon fried shrimp sounds complicated but is very easy. You can prepare this recipe in about thirty minutes. If you like a creamier polenta add a little plain Greek style yogurt or cream to it.

Soft Polenta with Bacon Fried Shrimp Recipe

for the polenta:
2 T. butter
2 shallots, minced
4 c. milk
1 1/2 c. instant polenta
salt and pepper
2 oz. grated Parmesan cheese

for the shrimp:
1/2 lb. bacon, cut into 1/2 inch pieces
3 cloves garlic, minced
2 scallions, chopped
dash red pepper flakes
1 red bell pepper, cored and seeded and sliced
1 lb. of peeled and deveined shrimp

Melt the butter in a saucepan over medium heat. Add the shallots and saute until soft. Add the milk and bring to a simmer. Slowly whisk in the polenta. When it thickens add salt and pepper and the cheese. Mix and remove from heat. Cover.

Saute the bacon in a large saucepan until crispy. Add the rest of the ingredients and saute until the shrimp is cooked.

To serve, spoon the polenta onto the plate and top with the shrimp mixture.

Now that I've give you two recipe for today, I need to get back to my Green Study.

Chicken Puttanesca Recipe

We love anything Italian and this recipe is always a hit. It is quick to assemble and cook.

Chicken Puttanesca

1/4 c. flour
salt and pepper
chicken cutlets, 1 lb.
2 T. olive oil
2 cloves garlic, minced
1 c. canned crushed tomatoes
1/4 c. chopped green olives
2 tsp. capers
1/2 tsp. dried oregano
pinch red pepper flakes

Mix salt and pepper into flour and dredge the chicken. Heat a large skillet on high, add the oil. Add the chicken and cook on both sides until brown and done inside. Remove to a warm plate. Reduce the heat to low and add the garlic. As soon as it starts to brown, add the rest of the ingredients plus some salt and pepper. Turn the heat up and simmer for about 3 minutes or until thickened. Serve over the cutlets.

This chicken puttanesca recipe is great with a pasta or crusty bread and a salad.

Quick Stir Fry Cabbage Recipe

I am on my way out to look at wall fountains. I will be gone most of the afternoon so I need a quick side dish to go with our grilled chicken tonight. My solution is to stop and pick up a bag of shredded cabbage. Most people think of it as what you make slaw with, I see it as prepared cabbage for cooking! The hard work is done and it cooks quickly.

Stir Fry Cabbage

1 bag of shredded cabbage
1 clove garlic
2 T. olive oil
salt to taste

Heat a large skillet or wok over high heat. Add oil and garlic. When the garlic starts to lightly brown add the cabbage. Stir fry only until crisp tender, you do not want soggy. This should only take a few minutes. Add salt at the end and remove from heat. Stir fry cabbage is a great substitute for pasta if you are cutting carbs.

Spicy BBQ Grilled Chicken Recipe

The weather is finally warming up a little here. That always means it's time to grill at my house! We grill all year round, but especially when it gets warmer.

I put some chicken breasts in to marinate this morning. While it is called a barbecue chicken recipe, it is probably not what you are expecting. There is no red sauce involved. This chicken is marinated in a very flavorful mixture and it needs no extra sauce or seasoning after cooking. Here's the recipe.

Spicy BBQ Grilled Chicken Recipe

3 or 4 boneless skinless chicken breasts
2 T dry BBQ rub, such as KC Masterpiece or Corky's (sold either in the spice section of the market or with the sauces)
1/4 cup apple cider vinegar
1/4 cup soy sauce
1/4 cup water

Place everything in a zip lock bag and seal. Make sure everything is mixed and chicken is coated well. Marinate in fridge for 6 to 8 hrs. Drain marinade and grill chicken. Be careful not to overcook. For best results use an instant read thermometer and cook to 165 degrees F.

Now that the chicken is marinating and dinner is planned I have to get back to the key man life insurance quote.

Chocoholic Fudge Pie Recipe

I like chocolate but my husband LOVES chocolate. He has to have it every day. In an effort to keep him happy I have a quiet a few chocolate recipes and this one is a favorite. Don't be scared by the word pie, there is not crust involved so it is super simple to make. Serve it with a scoop of vanilla ice cream and everyone will think you are a genius.

Chocoholic Fudge Pie Recipe

Preheat oven to 375 F and oil a 9 inch pie pan

2 ounces of unsweetened chocolate
1/2 c or 1 stick of butter
1 c sugar
1/4 c all purpose flour
2 eggs, beaten
1 tsp vanilla extract
1/4 tsp salt

Place butter and chocolate in a microwave safe bowl. Heat in microwave on high for 1 minute, stir and heat for 30 more seconds. Remove and stir until everything is melted. Add sugar, flour, eggs, vanilla and salt. Stir to mix well. Pour into prepared pie pan. Bake for 20 minutes or until set. Serve warm or cold. 8 servings

Decadent Italian Tuna Spread Recipe

This recipe is deceptively simple and spectacularly good. I like to serve it as an appetizer. It is great on little toasts, crackers, celery, just about anything. Try serving it on cherry tomatoes. Halve them and add a dollop on top. It is very rich, so try to serve it with something to balance the richness.

Italian Tuna Spread Recipe

1/2 c or 1 stick butter at room temperature
1 tsp capers
1 can of Italian tuna in olive oil, drained

Place everything in a food processor and process until smooth. Serve at room temperature. Store in the fridge.

It is very important to use a high quality tuna packed in oil. Tuna packed in water will not work. If you cannot find Italian tuna in olive oil substitute a solid white albacore packed in oil. This recipe is decadent but perfect for special occasions.

Secret Restaurant Recipes

I love to try and recreate secret restaurant recipes. Once I have a dish in a restaurant and enjoy it I am usually on a mission to cook it at home. I think I got this trait from my mother. She had an awesome knack for being able to taste a recipe and tell what was in it when she was younger. Unfortunately I am not quiet as good as her.

I have been frustrated with some of the copy cat secret restaurant recipes from the web. A lot of them don't deliver the expected results. I want the recipe to taste exactly like the one in the restaurant, not somewhat like it! I know enough about cooking to get to somewhat like it on my own.

I am happy to say that I have found a great recipe ebook that has the kind of recipes I was looking for. The recipe for Outback's honey wheat bread sold me. I love the stuff! If you would like to check it out click on the link for a complete list of the recipes included. You might see your favorite dish!

Broccoli with Bow Tie Pasta Recipe

It is still chilly here and when it's cold I enjoy pasta. There's something about a hearty pasta in tomato sauce that warms me all over. This broccoli with bow tie pasta recipe has developed over the years like most of my recipes. I'm constantly tweeking them :)

Broccoli with Bow Tie Pasta Recipe

1/2 c extra virgin olive oil
1 bunch of fresh broccoli, separated into bite size pieces
3 garlic cloves, minced
1 can (15 oz) petite diced tomatoes, drained
2 tsp dried rosemary
dash dried basil
dash crushed red pepper flakes
salt and pepper
2 T balsamic vinegar
1 pound bow tie pasta

Place a large pot of water for the pasta on to boil. Place the olive oil in a large skillet over med heat. Add the garlic. When it begins to brown add the tomatoes, rosemary, basil, pepper flakes and salt and pepper. Simmer for 10 minutes. When the water comes to a boil salt it then add the pasta and the broccoli. Cook 8 to 10 minutes. When pasta is al dente drain the pasta and broccoli mixture and toss with the sauce and the balsamic vinegar. Serve with grated Parmesan cheese.

Dutch Baby Pancake Recipe

We took a quick trip this weekend and had a great time. We ate breakfast at a restaurant that had Dutch Baby Pancakes on the menu. It was good but I think mine are better so I decided to post my recipe today.

As we drove back into town we noticed that they are building one of those extended stay hotels. It seemed kind of odd to be building a new hotel with the way things are, especially in Florida where there are plenty of empty hotels. Very puzzling.

Dutch Baby Pancake Recipe

Preheat oven to 425 degrees F

3 eggs
1/2 c milk
1/2 c all purpose flour
1/2 tsp salt
1/4 c sugar
2 T butter plus more for topping
lemon juice
powdered confectioners sugar

Place heavy, oven proof skillet in oven to heat, cast iron is great. Place eggs and milk in a blender and pulse to blend well. Add flour, sugar and salt. Blend on low for 1 minute. Place butter in the hot skillet to melt. Add batter to skillet and place in oven. Bake until lightly browned and puffed up, about 20 minutes.

As soon as you remove it from the oven dot it with butter, sprinkle with lemon juice and powdered sugar. This recipe serves 2 to 4 people depending on appetites.

I Have Been Put To Shame

I have been put to shame by the Frugal Coupon Mom. She was on Dr. Phil today. His program was on wasteful spending and she showed people how she saves at least half on her food bill. I try to shop smart and buy what's on sale but she takes it to a whole new level. I guess if I want to start saving more at the grocery I will have to take some of her lesson to heart. With the way things are you never know when one of our jobs may be in jeopardy.

My Cooking Mentor

We are going to visit my parents later this week. I always enjoy the trips home, I just wish they were a little closer so we could see them more often.

My mom is the one who taught me to cook and encouraged me to cook from the time I was little. I still have my first kid's cookbook that she bought me when I was seven. I look forward to sitting in the sun room with her. She will be sitting in the Berkline and I'll be curled up on the love seat while we go over her newest cookbooks. We always find something special to cook. Hopefully I'll bring home a new recipe to share with you.

Cookies Are Good Any Time

I love to ship cookies as gifts, I don't think I have ever sent them to someone who did not love getting them. A lot of people I know are difficult to buy for but I hate giving gift cards. That seems like a wimpy way out to me.

My solution is gift baskets, especially ones with cookies and other desserts. I guess that's not much of a surprise since I write a food blog! :D Cheesecakes are always popular or you can send brownies to chocolate lovers. There are a great number of options out there for purchased gift baskets. They even have cookie of the month programs. I know I wouldn't mind it if someone wanted to send me a cookie delivery every month.

Enjoying Florida Strawberries

We have been enjoying wonderful Florida strawberries this year. They are always good but this time they are excellent. I buy them several times a week while they are here. My husband and I enjoy them all day from breakfast to dinner.

My favorite breakfast treat is a piece of toasted bread like challah (egg bread) spread with Nutella and topped with sliced strawberries. We enjoy them in tossed salads. And of course we use them the traditional ways such as strawberry short cake or pie. I think I need some strawberries now!