Brussel Sprout Kick

OK I'm on a Brussels sprout kick. Partly because Nora keeps asking for them. I also just renewed my subscription to Everyday food, which is one of my top 3 favorite food magazines. In the December issue there is a Brussels sport with tortellini recipe that peeked my interest. The only draw back was no protein which my growing girls crave. (Where's the meat Mom?) So I also made mini turkey meatballs to go with it. The whole recipe including the meatball still only took me a little over half and hour, and can easily be split up (make meatballs ahead). I was also able to make enough meatballs, that I only used half, and can freeze the rest for another day.

 

 

 





Turkey Meatballs
1 lb ground turkey
½ cup panko bread crumbs
½ cup egg beaters, or 2 eggs beaten
2 Tbs fresh parsley, chopped
Salt and pepper
½ cup parmesan cheese, grated
 Preheat oven to 350°

 In a large bowl mix together all ingredients. Do not over mix. To make mini meatballs, I used a 2 tsp. scoop, and gently rolled each into a ball. Place the meatballs on a rimmed cookie sheet lined with parchment paper. Cook for 15 minute, or until the internal temperature reaches 165°.
I usually make a double batch and freeze one.
 Makes approx. 35 mini meatballs

Cheese Tortellini with lemon and Brussels Sprouts

1 pound Brussels sprouts, ends trimmed and quartered
2 Tbs butter
1 Tbs olive oil
1 onion, thinly sliced
1 Lb. frozen cheese tortellini
1 lemon, zested and juiced
Parmesan cheese, grated

In a large pot of salted water blanch the Brussels sprouts for 4 minutes.  Fill a large bowl with ice and water. Transfer the blanched Brussels sprouts to the ice bath, and allow them to cool completely. Drain well and spread them out on a few paper towels to dry.

Meanwhile in a large skillet over medium-high heat, melt butter, add oil, and onions. Sauté until the onions are translucent. Add Brussels sprouts and continue to sauté until they start to brown.

Cook tortellini according to package direction, usually 2 minutes in boiling water. Using a slotted spoon transfer the tortellini to the skillet.  (A little water will transfer as well, that’s ok, it helps make the sauce.) Add lemon juice toss all ingredients together.

Top each serving with lemon zest, and parmesan.

Serves 6

 

Enjoy!

And, please tell me what you think. I would love some feedback from my now 298 pageviewers.

Change in the routine

I have already told you now much my family loves salmon, so tonight I divided to chance it up alittle. The reason I am including a photo is I can not take credit for the recipe. One of my favorite magazines is Everyday food. I love there recipes, but swear they dumb down their photos. The problem with this is, if you are a novice cook you look at your dish as think, I have done something wrong. NO cook and prep your little heart out. I am quite pleased with th dish I prepared, and what I love about it is its so versatial. Let me know how you would change it up.

Happy Thanksgiving

Hope you all enjoyed your Thanksgiving as much as I did.

Happy Thanksgiving

Wishing all a very Happy Thanksgiving. Enjoy your food, enjoy your drink, but most of all enjoy your family.

Anthony Bourdain

We went to see Anthony Bourdain last night. He was awsome. So proud that Dayton has enough foodies to draw talent like him in. We also went to Roost for dinner. Andrew had the mushroom crusted scallops which were quite tasty. I had the duck crepes which left a lot to be dissired. They were cold, mushy, and altogether underwhelming. The atmosphere was lovely, and the martinis were to die for.

Thanksgiving without the monotony

Happy to say it is here. The Dayton Daily News article has arrived. So proud to share this article with the very sweet Karen Harmon. The picture was taken in our very own home, set up by my very own husband Andrew, and my neighbors mom Elaine took the picture. Hope you enjoy it, and let me know what you think.
Thanksgiving without the monotony

Deweys Pizza

So excited that I get to work with one of my favorite people tonight, Chuck Lipp. I'm am lucky that Chuck chooses to share his pizza expertise with the students of Cooks'Wares. Being from Jersey my taste for pizza is particular to say the least, buy I have found one place that I keep going back to, and that's Deweys.I have been assisting Chuck for about 4 years now when he comes to the Settlers walk location, and to say we have fun is an understatement. My favorite will always be the Billy Goat, with Olive Oil, Minced Garlic, Light Mozzarella Cheese, Mushrooms, Goat Cheese, Sun-Dried Tomatoes, Green Peppers, Fresh Tomatoes. OK my mouth is watering.

No Mistakes

Everyone makes mistakes, especially in the kitchen. The question is, are they really mistakes? We are having guests over for dinner, and I had aspirations of making beef bourguignonne. I know, look at me, all fancy. Well after going to childrens mass with the girls, going shopping for Thanksgiving outfits (for the girls), picking up Josie, and finally coming home, I realized I forgot to marinate the beef yesterday. Now, just a few years ago I would have thrown my hands up in the air, and said forget it, and tried to figure out something else to make. Today I pushed through, and though my beef bourguignonne would most likely make Julia Childs cry, my house smells wonderful, the dish tastes great, and not a single tear shed. My point, there are no mistakes in cooking, just opportunities to discover different dishes. If your in the middle of a recipe and you realize you have forgot to shop for an ingredient, or you forgot a step in the recipe. Don't throw the towel in, push through, you may create something better than the original. If that doesn't work, that's why they invented pizza delivery.

Entertaining’s easy with these holiday dining tips 2010

This was the article the last time I was in the Dayton Daily News. A new article coming soon!
Entertaining’s easy with these holiday dining tips

Simple Salmon

Its always good to have a quick weekday menu in your tool box. Tonight for instance the request from the peanut gallery ( Caitlyn) was salmon. Salmon to me is a super food. A 3 oz serving has only 175 calories, 10 grams of total fat, and packs a whopping 19 grams of protein. There are loads of ways to prepare this dish, but this is a family favorite.

Simply Salmon

 Filet of salmon, skin on

Olive oil

Seasoning

Mixed dried herbs of your choice, I prefer Nantucket Off-Shore Rub

 Position oven rack to top level. Preheat your broiler on high.

Drizzle olive oil on both sides of salmon. Place salmon on a cookie sheet, skin side down, and sprinkle with seasoning, and herbs. Broil for about 8 to 10 minutes.

We serve this with couscous, and a roasted vegetable of some sort.

Baby It's Cold Outside

The weather is turning cold fast. This is a great time to cook up some warm chicken soup. This very easy soup can be a base for almost everything. Chicken and dumping, stock, or just like it is, a good home remedy for all that ails you. My Mom taught me to always have some of the soup in the freezer, for the unexpected sniffles.

Mom’s Chicken Soup

 

1 whole chicken

2 large onions, chopped

5 or 6 celery stalks with leaves, chopped

2 cups baby carrots, chopped

½ cup fresh parsley, chopped

water

salt and pepper

 

Cut up chicken and cover with water in large stockpot. Bring liquid to a boil and reduce heat to simmer. Simmer for 15 minutes skimming off waste periodically.

 

Add rest of ingredients, and simmer for 30 minutes to an hour. Add chopped fresh parsley during remaining ten minutes

Stay Warm, and God bless New Jersey!

Dayton Daily News

Very exciting news. I was interviewed yesterday for a Life article for the Dayton Daily news. There will be a few recipes and tips on how to make your Thanksgiving less stressful. Look for it to come out some time in the second week of November.