Caramel Apple Pie

Yum!!! This is an easy to follow recipe and will reep great rewards!

Ingredients:

2 Pie Crusts-refridgerated pie crust dough makes it easy, if you make your own, way to go!!

Apple Filling:
6 granny smith apples-peeled, cored and chopped 1/4" thick
3 Tbsp. unsalted butter
3/4 c. sugar
1/2 tsp. ground cinnamon
1/8 tsp. salt

Caramel Sauce:
1 cup granulated sugar
1/3 cup cream, room temp
1/4 cup butter, room temp

Appliances:
Dutch Oven-for apples
Large scale sauce pan-deep and wide
Pie Dish

Directions:
Apple Filling:
1) Put dutch oven over med-high heat. Once warmed throughout, add in cut apples, stirring for about 1 minute, make sure not to burn, but to warm the apples, you'll begin to smell them-delicous! Add in butter, incorporate all apples with butter, sauteing, lower heat. Continue stirring, apples to become soft. After 3-4 minutes, add in dry ingredients, and if needed a bit more butter-it never hurts! Bring pot back to med-high heat until sauce is near bubbling, then reduce heat to low, cover, stir occasionally, should not be near burning temp.

Carmel:

*Special Note*-Proced with caution, always, when working with any candied topping. Make sure no babies or puppies nearby.

1) Pour sugar into pan, swirling around to evenly distribute. Heat on medium until sugar melts and caramelizes. Sugar will turn a reddish-brown color when ready. Do not stir or disturb. If sugar needs to be redistributed, gently swirl pan.

2) Stir butter and cream, being careful to avoid splashes-I added cream first, with pan off heat, will sizzle. Caramel will be extremely hot! Then add butter, off heat still to avoid major splashing onto yourself and onto stovetop. Continue stirring until butter and cream are fully incorporated.

3) Let simmer on medium heat for one minute. Remove from heat.

Prepare pie crust dough:
1) Heat oven to 350 degrees.

2) Dough should be at room temperature. Add first pie crust to bottom of pie dish, pressing into dish and against sides. Make three long slits into other pie crust, this is your vent for the top. Set aside.

Adding pie filling and caramel sauce to pie crust dough.
1) Take applie filling off of heat, uncover, and stir one last time.

2) Pour/ladle half of apple filling into pie dish. Pour caramel evenly over the apple filling, then add the remaining applie filling mixture.

3) Cover with remaining pie crust, folding top into dish to create a seal with the other crust. I'm not creative with crimping yet, but both crusts should meet, no curst hanging over edge of dish. Push dough against pie dish, then taking a fork, press fork into dough, all along the edge of dish. If this doesn't make sense, look up crimping pie dough on youtube to get demonstration. Once you have done this, you have it down pat!

4) Place pie dish in center of oven rack, bake 30-40 minutes, pie should be golden, filing bubbling. Set on pie rack for 2-3 hours, cover with lose dish towel.

5) Servie it up! If you want it warmed, place back in oven on warm setting.

If you wish to omit caramel, then omit the caramel recipe, everything else should follow suit.

Bon appetit!!

Chicken Noodle Soup

I believe some old fashion recipes are important to have in a cooking repertoire. Chicken noodle soup is one of them, because it is not just tasty, but nutritious, healthy, and helps soothe whatever is ailing anyone, with all the vitamins from the veggies and the protein from the chicken. I know that this recipe will carry me many years to make for my family, whether for sick little ones, to warm the tummy, or as a to be cherished comfort food. Prep is simple, crockpot does majority of the work, ingredients simple.

Ingredients:

1 whole fryer chicken
2 cartons Kitchen Basics Chicken Broth
4 large celery stalk sticks-3 chopped, one cut in half
3 large carrots-2 chopped, one cut in half
2 yellow onions-1 quartered, one chopped
2 Tbsp. olive oil
1 Tbsp. minced garlic
1/2 package whole wheat flat noodles (or whatever type of noodle you prefer)
Seasonings: salt, pepper, sage, rosemary, mustard seed, thyme (have all on hand and add to taste, gonna need to season this generously, but to your standards and desires, I love flavor, so I was very generous-especially salt and pepper!)

Appliances:
1 large oval crockpot, large enough to hold chicken and the broth
1 Large skillet

Directions:
1. Let's start with the mirepoix (pronounced meer-pwa). Put the skillet on med-high heat, add in olive oil. When you feel the warmth on your hand hovering over the skillet, add in the chopped onion, chopped carrots, chopped celery and minced garlic. Distribute the mirepoix to incorporate the oil, and continue to saute, lowering heat if needed-no browning. All veggies should become soft and translucent. Might take 15 mins to get desired consistency.

2. Turn on crockpot to high.

3. Next, combine 1 Tbsp. each of the seasonings to make a dry rub, and rub this onto entire whole chicken-wash your hands afterwards!! Place quartered onion, carrot cut in half and celery stalk stick cut in half, and insert into the empty chicken cavity, legs should be tied-I found the chicken at Fresh & Easy, already ready to use, no yucky cleaning out cavity, and already tied perfectly. Place chicken into crockpot, add in the broth. Add generous salt and pepper to the broth, and let this all sit for 3-4 hours, turning chicken over once or twice-broth might not cover chicken, and that is ok, but turning it to coat it is key to tenderness and flavor.

4. After 4th hour, remove chicken from pot, remove onion/celery/carrot from cavity and disgard. Remove string. Chicken should be fal off the bone tender. Begin pulling meat from bones, disgarding fat if desired as well, using tongs and fork. Once meat off all bones, using two forks, shred meat into strands, leaving some whole pieces if desired. Once shredded, add back to crock pot, taste broth for savor level, and reduce heat to low for 2-3 hours.

5. Finally, add in noodles in last 1/2 hour, remember to taste broth again to see if salt/pepper needed, prior to noodles and after. If too salty, add in some water.

6. Remove from heat, let stand for 15 minutes off of heat, in a soup terene for example then serve. This is so delicious, and will receive praise and cheers.

I will attempt to make leftovers into various international soups, such as adding Asian ingredients for a "pho". Once you have this base, you can morph left overs into your desires.

Bon appetit!!

Portobello Mushroom Burger

I loved this! Just made it tonight. The key to making this tasty is the marinade.

Ingredients:

1 Portobello Mushroom cap (Fresh & Easy has them w/out stems-thus "Easy"!)

1 Whole Wheat Hamburger Bun, sliced

2 tomato slices

1 slice low fat mozzarella

1 Tbsp dijon mustard

1 Tbsp Olive Oil

2 tsp vinegar (I used cabernet wine vinegar)

Dash of dried oregano, salt and pepper

How To:

1) Turn on broiler to high heat. You could grill this as well, I opted for indoors tonight.

2) Whisk together oil, vinegar and spices in large glass bowl. Add the mushroom cap, turning over and over to make sure it gets coated, let sit for 15 minutes, flipping over every now and then. You will want flavor to really soak into mushroom. If marinade isn't enough, double the amount, depends on size of mushroom cap.

3) Line cookie sheet with aluminum foil, coat the area where you will place the mushroom with a little bit of olive oil, take paper towel to help spread out-you don't want the mushroom sticking to foil. Place mushroom stem side up first, heat for 5 mins, flip over and heat smooth side for 5 mins. At 1 minute left add the slice of cheese, and its ready to come out of the oven.

4) Build your Mushroom burger, adding dijon to top and bottom buns, pile on tomato slices, mushroom, whatever else you want to add. It is a really healthy and hearty sandwich, and is quite satisfying.

The flavor of the marinade really came through, and it was so delicious-can't wait to make it again! Hope you enjoy, and mix up the fixings, just like any old burger. I'd imagine sauteed vidalia onions would boost flavor!

Bon appetit!

Easy Coq au Vin

This is a French dish, and I will pronounce it hear for you: "coke o van" (however, you want to anticipate the n in van, like the n is in your throat, but don't pronounce the n.) Coq au vin began as a dish when the country folk of France had their rooster, and when he could no longer crow, this was the end of his life, but a good one, because he was bathed in wine and good vegetables! Here we are 2009, and most of us don't live in the country and/or have a rooster crowing us awake at 4:30 in the morning. So, I have simplified it, and instead of using our new Le Creuset dutch oven, I used our new 6 quart crock pot, that is oval in shape, rather than a narrow cylinder pot. Le Creuset says this can be done in a few hours, crock pot says 8, I say 6 hours, first two on high, last 4 on low...you decide what is best for your schedule.

Ingredients:

8-10 baby new potatoes (yellow in color, not red)

3-5 slices of bacon, chopped (or chopped prosciutto is fine as well)

2-3 boneless chicken breast fillets

2 large carrots, sliced in medallions

1 bushel green onions, chopped

1 carton baby bella mushrooms (found near the salad bags in your grocery store)

1 small bag of frozen pearl onions, found in grocer's freezer department (or you could chop a medium white onion)

1 1/2 cup Burgundy wine (I couldn't find this so I used Mouton Cadet Bordeaux-it has to be red!)

1 cup chicken broth (Kitchen Classics is best)

1 tsp thyme

1 tsp sage

1 tsp ground black pepper

1 tsp sea salt

*note: season to taste, you might want to add more spices as you cook

Directions: The cooking can be done many ways, I used 4 recipes to create this one, and it worked fine for me! In a skillet on medium-high heat, brown bacon with green onions. You want the onions to sweat, so if med-high heat is too much, and you find your onions are burning, not browning because of bacon, lower it immediately! Once bacon is well cooked and onions are translucent and soft, discard into a bowl lined with paper towel, however KEEPING the bacon grease in the pan-this is what you brown the chicken with. Season the breast filets with the spices, mix the spices in a bowl if you wish, and sprinkle/rub over both sides of the breast. Add in the breast filets to the still hot skillet, maybe a splash of olive oil if needed, however, you don't want to cook them thoroughly, just make them goldeny brown on outside, they are absorbing the bacon drippings and onion flavoring at this point-a few flips per minute might do the trick. You might want to bring the heat a tad up doing this, make the pan sizzle a bit to really make the chicken have a crust and look a beautiful golden color.

Turn your crock pot on, add in carrots, potatoes, mushrooms, pearl onions, add in the chicken, top everything with the bacon and green onion mixture, and add in the chicken broth, stir it all up. Set your crock pot to high for 2 hours. Stir occasionally to make sure all ingredients are coated with the broth, like once per 1/2 hour. After 2 hours, add in the wine, mix all ingredients again, and now you will put your crock pot on low for 4 hours, again stirring every 1/2 hour. Mixing the wine now and the bacon scented broth, this is when you are where you want to be, it smells divine! Do not worry if your mushrooms look black, by the way, they are not burnt, this is how they look when cooked and absorbed with wine.

About 2 hours before the last hour, taste the broth. Should be really savory. This is when, per your palette, you decide if needs more salt, pepper, a dash of this and that. If taste is a bit bitter, add in a table spoon of dijon mustard, and a splash more of the wine in the last hour-this is what I did, as I always have dijon on hand (psst, I suggest you do the same).

In the end you should have a really hearty stew type of dish. Chicken will be so tender you can shred it with forks, and maybe do this the last 1/2 hour to let the juices mingle with the chicken that has been soaking for about 5 1/2 hours, it will be totally tender and juicy!

Serve up in a bowl, if you wish to have more of a stew, and have some bread on the side to help soak up the juices-we had a whole grain sliced artisan loaf from our grocer's baker, which we will use for sandwiches this week. Baby ciabatta rolls work fine as well if you have them available in singles, or a pack for the whole family.

This is simple. Other recipes call to flambé the chicken in cognac before adding to crock pot: I will not temp this until I have a stainless steel kitchen! It is a beautiful dish, although a crock pot, and should be watched every 1/2 hour, it is simple. I would not leave this to cook and leave your house for 8 hours, like other crock pot recipes suggest, but is very manageable and is very cheap, in my opinion. You can research and find recipes if you're serving to 6 or more guests, but this for even 2 people, made enough for us both to have left dinner tomorrow.

I hope you enjoy this. Bon appetit!!

Berry-licious Angel Food Cake

This is a semi-homemade treat! Nothing really home-made about it, but if you're going to a party and are asked to bring a dessert, this is an easy dessert that will appease most palettes. Let's begin!

1 Store bought angel food cake-from your local grocer (if you've got the time and the perfection to create your own fluffy, finely molded angel food cake, go for it!)

1 pkg. frozen berry mix-thawed (raspberries, strawberries, blueberries)

1 tub of frozen whipped topping-thawed

Sugar to taste

I told you this was easy, but wait! Let's start with the angel food cake (afc)! Lay afc on its side, and 1/3 from the top, cut top off, reserve. Stand cake upright now, you are looking at a cake with top cut off, and exposed hollowed out center, like a doughnut. Pretend like you're going to make another doughnut-but not quite! Take a sharp knife, find the most center aspect of what is before you, and slide knife into that first point of cake, leaving about an in from the bottom, continue to travel the knife around, so it almost looks like you are going to have two separate circles, but they are still attached as you are not cutting through to the bottom, are you with me???

Once you have completed your circle, your cake is all still in tact; with your hands GENTLY separate cake from the center slit (point is you are going to add filling here, so make room for the berries, cake is pliable, and will allow you to make a trough). You will use your hands and spoons here to help make the trough hold the berries and not break the cake! (I should do a demo, if this seems a bit daunting, cause once you see this, you can do this in your sleep!)

With the berries and sugar, place them into a sauce pan, on low-medium heat, let the juices of the berries come out, stirring the while, and let them mingle, you want a runny berry mixture, if needed add a bit of water, and add that sugar to bring sweetness out, but not too much. If you want it super sweet, add as much as you want. You are creating a sort of berry sauce here, but its not a puree.

Remove berry mixture off heat, let cool a few minutes, then begin spooning into the trough you've created, using your fingers to hold open the trough, and with your other hand gently spooning mixture in throughout whole cake. Once you've got your berry filled AFC, put the top that you cut off back on. And now, as if to decorate a cake, bring out your whipped topping and begin to decorate your cake with a spatula! Once entire cake is covered, put it in fridge to solidify and form.

Then serve! Its refreshing and light! Has won over my guests on a memorial day bar-b-que! One day I will make my AFC from scratch, as well the whipped topping, but this costs you about $5-6, and your guests will enjoy it!!

Bon appetit!

Easy Hollandaise Sauce

As I build my culinary skills, Hollandaise requires as such, so for the time being, this recipe is that of Knorr, but I add some twists to make it not taste like it came from a pouch. I am an eggs benedict fiend, and want to create my own dish, and this sauce is on par to many restaurants. Someday my sauce will be perfected, and Knorr will become a thing of my past!

1 pkg. Knorr Hollandaise Sauce

1/4 cup. butter

1 cup milk (I use skim)

1-2 tsp. yellow mustard

1/2 tsp. lemon juice

dash of dried dill

dash of cayenne pepper

splash of Tabasco sauce

Follow directions on Knorr package. Once finished, should be nice and creamy with some weight, add in mustard, lemon juice, dill and if desired the stuff that gives it some kick! One thing to note with the mustard, start out with 1 tsp, if you feel it needs more add it. You don't want sauce to taste like mustard, though, it gives the sauce depth and adds a bit to the texture, making it velvety, and will leave your guests wondering what your secret ingredient is, plus it makes the color richer, as in egg yolk richer-that is why its my little tip! In my opinion, in the real Hollandaise sauce there is egg yolk, and using the package eliminates that aspect. If you're making eggs benny, you've got the yolk there already, so less cholesterol worries, but who's counting anyway??

Spoon over poached eggs, asparagus, whatever! I'm horrible with poached eggs, by the way, I never get them right, am tempted to purchase egg poacher type pan from William Sonoma. Time being I do over easy eggs, atop whole wheat English Muffin, a slice of cheese, if any lying around (adds cheesyness to the whole dish) and canadian bacon! Totally sinful, I know, but on occasion, its marvelous, and cheaper than any brunchy place! I'd love to host a brunch, and of course offer mimosas to my guests, but that is another blog on cocktails served!

Bon appetit!

Sauce Béchamel

Super easy! Anyone can do this, and come out smelling like...err...a chef! This is a great base, to make into any sort of white sauce you desire. Here's what it is and how to do it:

Ingredients:

1 Cup milk (I use skim/fat free to cut corners)

2 Tbsp cold butter (I don't want to cut corners here, shouldn't use margarine for this!)

2 Tbsp flour (measured and placed in container)

S&P to taste

Directions:

1. In a medium sauce pan, heat butter on medium heat. I like to put my whisk on top of the pat of butter, and swirl the pat around pan until melted. Once butter is melted, gently whisk in flour. As I mentioned in the ingredients, when flour is already measured and placed in a container, i.e. small bowl, cup, etc, you'll need your one hand to pour the flour into the pan, and your other to whisk, you don't want to take your attention away from pan as you don't want anything to burn! This is called making the "roux". You'll see a smooth creamy consistency of the flour and butter. At this point remove pan from heat, and again, pour in milk with one hand and continue to whisk with other hand. Once all is well incorporated return to heat, and slowly let it come to a simmer, all the while continuing to whisk, as you don't want the milk to scald. Once simmering, nearly boiling, remove from heat, and stir, sauce should thicken now.

And there you have it, your sauce béchamel!

Here is where you begin to have fun!

So, that sauce has three ingredients, butter, flour and milk, can be pretty boring. To make your sauce cheesey and garlicy, add in desired amount of garlic (3-4 cloves) and 1/4 cup packed shredded cheese (parmesan works great, acts as an alfredo). Don't forget to salt and pepper, this shouldn't be bland.

Where else could you go with this? You could add in some salsa and pepper jack cheese for a Mexican queso dip, add in spinach to that for an "espinaca con queso" dip.

Have some left over pesto that you thought about tossing? Add it in for a creamy pesto sauce to pour over grilled chicken and penne!

Anything is possible. The white sauce is your starter, and you can really get creative. Have fun with it!

Bon appetit!

Chicken Ravioli à la tapenade

I concocted this very simple and thoughtless dish tonight after viewing what remained in my fridge and freezer. This is a good way to clear out things in the fridge.

1/2 cup chopped onion

1/2 cup sliced baby bella mushrooms

1/4 cup tapenade (store bought)

1 cup frozen chicken ravioli

1 tbsp olive oil

1 tbsp grated parmesan

1 tsp red pepper flakes

S&P to taste

1. In small sauce pan, heat water to a boil. Once boiling add in frozen ravioli.

2. In medium skillet, add in olive and heat on medium heat. Once pan thoroughly heated, add in onions and garlic, saute down till translucent. Then add mushrooms, saute for 5 mins, mushrooms should be soft and decreased in size a bit. Stir in tapenade, salt and pepper to taste. Tapenade brings a salty punch, be weary if you wish to add more salt.

3. Once ravioli finished, using slotted spoon, pull ravioli out and add to skillet, tossing onion, mushroom, tapenade mixture with raviolis. Sprinkle in parmesan and red pepper flakes, et voila! Simple and delicious! I had some of the mixture left over, so now I have one tupperware with leftover, rather than 4 different containers, to reheat for lunch tomorrow.

Note: Any variation of pasta you have will work fine, the chicken ravioli is just what I had in the freezer, and needed to be used up before freezer burn hit it. Also, mushroom mixture would go great over fish, adding capers and lemon zest!

Bon appetit!

Linguine with Red Clam Sauce

Grocery List:

Ingredients:

1 28 oz. can tomato sauce

1 15 oz. can crushed tomato

1 14.5 oz can diced tomato

1 8 oz. jar clam juice

2 6.5 oz can minced/diced clams

1 pkg whole grain/wheat pasta

1 small onion, chopped

2 cup sliced mushrooms (baby bellas are my fave)

1 cup. red wine

3 tbsp. olive oil

1 tbsp. tomato paste

1 tbsp. minced garlic

1 tbsp. capers

1 tsp. red pepper flakes

1 tsp. italian seasonings

1 tsp. ground pepper

1 tsp. sea salt

lemon zest to taste

Directions:

1. Heat a large pot for the pasta on medium-high heat. I sprinkle a bit of salt, and splash a bit of olive oil into the water, flavoring the water, and the oil will also add a desired texture to pasta.

2. Heat a large skillet on medium-high heat, add in olive oil. Once oil heated, toss in onions and garlic, sauteing evenly, not to burn the garlic (lower heat if needed). Once onions translucent, add in mushrooms, continue stirring watching out that garlic does not brown. Once mushrooms tender and well incorporated with onions and garlic, add tomato paste to evenly distribute throughout the pan.

3. Add wine to the skillet, bring to simmer. Continue to add in clams and juice, blending all ingredients together, letting juice and wine mingle, and clams to bask in the onion, garlic and mushroom mixture.

4. Stir in the diced tomatoes, blending with all ingredients. Let cook down for a few minutes, then add the crushed tomatoes and tomato sauce. Next, add in the spices and the capers. Now we're in the flavor zone! At this point turn heat to medium low, and let sauce simmer, stirring occasionally. I let this "steep" for 45 mins to an hour, you might not want to wait that long, as it will be done sooner, but I like to really let the flavors mingle. Taste to see if flavored to your liking and add more if needed. Flavor will not be "clammy", but when you find the clam, you'll taste it and the wonderful sauce accompanying , its quite savory!

5. Keep an eye on the water for the pasta, if boiling go ahead and add it in. If pasta is done before the sauce is ready, shock the pasta by immersing drained pasta into iced water! This will stop the cooking, and maintain the first al dente texture. Trust me, the pasta finished early, my husband helped by offering this advise, and it worked! I feared the pasta would be mush, and he assured me this tip would be effective, and it was!

Once pasta and sauce are done, plate it up and enjoy! Sprinkle lemon zest on top of serving, and some shredded parmesan. Serve along side a simple salad with dijon vinaigrette dressing, recipe at beginning of blog.

Bon appetit!

Asian Style "Fried Rice"

I have a great "fried rice" recipe, that isn't really fried, but so tasty!! Very simple as you will find.

Ingredients

2 1/2 cups chicken broth (Kitchen Basics is my preferred)

2 eggs (beaten)

1 cup Mahatma Brown Rice

1/2 cup frozen peas and carrots

1/2 sliced green onions/scallions

2 Tbsp. soy sauce

1 Tbsp. sesame oil

1 tsp. minced garlic

Ground Pepper

Directions

First, in a small-medium sized pot, begin boiling chicken broth. Once at a boil, add rice, put on lid, and sit about 45 mins, until liquid is absorbed, stirring occasionally. Once you have fluffy cooked rice, turn off pot and remove from heat.

Heat a medium-large skillet on med-high heat, add in oil. Once skillet heated through, add in green onions and garlic, do not let the garlic burn, turn down heat if needed.

Once scallions and garlic sauteed, add in carrots and peas, soy sauce and pepper, stir all ingredients together to be immersed with soy sauce, onions and garlic. Next add beaten eggs, as if you are making an omelette, covering all ingredients with egg. Let sit 1 minute to firm a little, then begin stirring as if to make scrambled eggs, making sure all egg is cooked, and ingredients incorporated with the egg.

Adding the rice, if 1 cup of rice is too much for the skillet, start adding a little at a time to the skillet, making sure egg and veggies are throughout the rice. Once you have your desired amount, add a bit more soy sauce if preferred, and there you have it, your healthier version of "fried rice", and it tastes great! My husband loves this, and always goes for seconds.

Bon appetit!

Quiche

I spent a few good years perfecting my quiche making skills, and finally have it down pat. My first quiche ever, was horrible! But, after gaining different perspectives of where I went wrong, what I needed to tweek, here we have my recipe:

Ingredients:

1 store bought pie crust (if you make your own crust, have at it, I won't attempt this until the fall/winter)

5 large eggs

2 cups ham, cubed to 1/2 inch thickness

2 cups shredded emmental cheese (I find this is nuttier and more appealing then the bricks of swiss at the store, but you can use whatever you desire)

1/2 medium yellow onion, chopped

2 Tbsp. Dijon mustard

1 Tbsp. Olive Oil

1 Tbsp. Herbes de Provence (rosemary, sage, thyme)

Salt and Pepper

(For alternate variation, read below)

Instructions:

Pre-heat oven to 375 degrees F. Take pie crust out of refrigerator, and let sit, this will soften the crust and make it easier to put into pie dish. Heat Olive Oil in medium sized non-stick skillet on medium-high heat. Once heated, add in onions and ham, sauteing until onions translucent, and ham browned a bit. Lower heat if needed. Add in dijon mustard, and seasonings, making sure all ham and onions evenly coated with spices and mustard-this will smell divine! You're all set with the filling ingredients!

Whisk together the eggs, making sure to add S&P! You want the whisked eggs to be a bit bubbly because you've really whisked them up, adding air into it, this will help to make a light fluffy egg quiche, rather than a tough rubbery quiche.

Unroll pie crust, should be pliable now, and place into lightly sprayed glass pie dish-you want to prevent crust from sticking to dish. Use your finger tips to press crust to form against the dish. The crust that hangs over the ledge of the dish, simply tuck it under, and you can use a fork to press the top of the crust (crimping it), this makes for a pretty design as well. (I will post pictures of this process at a later date, incase I've lost you!) Pour in the ham and onion dijon mixture, evenly spreading out over the pie crust, evenly sprinkle half of the cheese, covering the ham and onion mixture, then add the eggs.

Place pie dish on oven rack, bake 30 minutes, at which point pull quiche out, and add remaining cheese over what should be a solidified quiche now, place dish back in oven for 10 more minutes. Use a knife to make sure egg is fully cooked. Remove dish from oven, let sit 10 minutes before serving, will be piping hot!

Serve this along side spinach salad with the dijon vinaigrette, and a glass of ice cold chardonnay, its formidable!

Alternate Variation:

Instead of ham use cooked and chopped bacon, and add in some fresh baby spinach, for a different flavor! You'll want to saute down the spinach with the onion and bacon.

Bon appetit!

"Must Have" ingredients on hand

As a couple, we do not shop all the time, we do not have a schedule, it just gradually builds. But here is what you will find in our cupboard:

Spices (i.e. Martha Stewart turn-table spice rack)

Ground sea salt (self grinder)

Ground pepper (self grinder)

Hot sauce

Whole Wheat dry pasta

Maille Dijon Mustard (In the little city of Dijon lies a little store by the name of Maille, and they are the number 1 seller of Dijon mustard-Grey Poupon..put this out of your head, I hate it)

Olive Oil

Balsamic Vinegar

Pompeii Red Wine Vinegar

Rice wine vinegar

Light Soy Sauce

Sesame Oil

Arborio Rice (risotto making rice)

Dried Cous Cous

Fresh garlic

Fresh onions (not kept in the fridge)

Frozen peas and carrots

Frozen broccoli

Eggs

Milk

Sugar

Flour

Having these items available, makes shopping down the road less mind boggling, because when you just need to add a meat, a starch like potato, it cuts your bill down! And a stocked wine bar, because you never know when you need to add it, and serve it up! I hope this is helpful!

Bon appetit!

Kristen's Angel Hair Pasta

OK, this is the oldest recipe I've had, and its a winner amongst many, in their opinions, not mine! So I'll begin...

Ingredients:

Whole Wheat Angel Hair Pasta (Barilla is of choice, whole wheat or flour is yours)

1 large can of petite diced tomatoes (I prefer Hunts), drained of all liquid

1 Cup red wine (the wine you are serving is fine)(Optional, but you're missing out!)

2 bushels of green onions, chopped

5 cloves garlic, pressed/chopped/minced

3 Tbsp. Olive Oil

Italian Seasons (If you don't have this in a jar: dried-oregano, basil, red pepper flakes)

Salt and Pepper to taste

Directions:

This is so simple. In a med-large skillet, add Olive Oil on Medium heat. When skillet is thoroughly heated (hand test: if you hold your hand over the skillet, and whole hand feels a warm sensation, its ready!), add in green onions and garlic-DO NOT let garlic brown, that is a no-no! Once green onions and garlic are sauteed and well coated after stirring, add in tomatoes, wine and seasons. Here is when the "Jeopardy" song runs in your head, this can take a while to reduce. Continue to stir occasionally, if need to lower heat, then do so.

Meanwhile....

Boil water in a sauce pan, I add a sprinkling of salt and a bit of Olive Oil to help in heating and raising temperature of water to a boil. Why Olive Oil in the water, you ask? It will nicely coat the pasta, you'll see! If you don't want that, don't bother.

Plating:

You'll have a nice tomato-ey mixture going with the green onions and garlic, it'll be a slight pasty consistency, with a bit of juice, but not a lot. This isn't a sauce, rather a tomato-ey mixture, kind of like if you added not really juicy salsa to something, like a cooked pico de gallo, not runny, unless that is what you are into.

So, your pasta is done and drained, you want to fold in the skillet ingredients into the pasta, and continue folding, so that pretty much every strand of pasta has the tomato mixture through out. With the olive oil having been in the pot of the boiling pasta, it actually attaches to past, even after the water is drained, and gives a consistency that is wonderful. Once its all mixed together, its so lovely and light! Add a sprinkling of grated Parmesan if desired, it never hurts!

Add-Ins:

Grilled Italian Sausage

When I'm in the kitchen, my husband is tending to the grill, grilling the sausages to perfection, then slicing the sausage, so that those whom desire meat in their dish, its a nice addition to add to their plate. The flavors mix well, trust me, but I prefer this pasta dish to last on its own sans meat. This is a great base for any twists!

Bon appetit!

Chicken Dijon

This a constant staple in our kitchen, and with the ingredients involved, it may become yours! I learned this from a dear French friend, over 10 years ago, and its been a winner every time.

Ingredients:

2 whole boneless skinless chicken breasts

2-3 cups broccoli florets

1 small yellow onion, slightly chopped

1 large zucchini (2 small if you can't find a large one) sliced into medallions

2 cups sliced baby bella mushrooms

1/2 cup white wine (whatever wine you are going to serve)

1/2 cup chicken broth

(if you don't prefer to use wine, 1 cup chicken broth)

2-3 Tbsp. dijon mustard (depending upon your desired intensity, I prefer more, and I prefer Maille, available at most supermarkets.)

2 Tbsp. Olive Oil

Herbes de Provence (if you don't have this handy: sage, rosemary, thyme)

Salt and Pepper to taste

Directions:

One skillet is all you need! Pick a rather large non-stick skillet. Heat Olive Oil on medium heat. Once throughly heated, add onions, and saute until translucent. Before cutting chicken, massage the spices onto both sides of chicken breasts (1 Tbsp of Herbes de Provence and S&P), a light dusting, or to your preference. Cut the chicken into 1 inch thick cubes, and add to skillet. Immerse the seasoned chicken cubes with the onions, let the flavors play together, this takes about 10 to 15 mins. When you notice the chicken cubes are a lot of white on the outside and bit pinkish on the inside, add the wine and chicken stock, gently stirring so that flavors gather. Let simmer for 5 mins. Add in Dijon mustard, I do this with a spoon, and really concentrate on making sure the mustard is distributed with the broth and wine, coating the chicken and onions. Once all well coated, add in the broccoli, zucchini and mushrooms. If you feel more liquid is needed, add in more stock and maybe more wine, as I would do! Its a happy party, why not? If you feel you need to add more Dijon, go ahead, you want the Dijon flavor to be noticed. Stir occasionally, making sure all veggies are reducing, allowing the "dijon broth" to be absorbed, which these guys are good sponges, hence why they are apart of this dish! Once all veggies tender, chicken is done, you are set!

Sides:

The best sides are rice or potato, whether in the form of wild rice, risotto, or garlic mashed potatoes, you'll want something starchy on the side to soak up the remaining juices, or just a baguette! Also, if you add a spinach salad with the vinaigrette dressing I have on this blog, you have a menu to serve guests! I don't do desserts, by the way (btw), I'll try that in the fall/winter when it isn't terrible to turn on the oven! Bon appetit!

My famous Dijon Vinaigrette

My husband loves loves loves this, I make it a lot! There are different variations to share, but once you get into the grove of making this very easy dressing, you'll find your own twists to make it unique.

I learned this simple recipe from a Parisian woman, when I lived in France. I thank her to teaching this to me.

I don't go by measurements for this one, as I do for other recipes, because its all up to taste and consistency. The status quo for oil to vinegar is 3 to 1, (i.e. 3 Tbsp to 1 Tbsp). Here's the ingredients and then I'll discuss the process:

Olive Oil

Red Wine Vinegar

Dijon mustard

Salt & Pepper to taste

Easy ingredients, easy to prepare. What I do is start with the mustard and place about 1 to 1 1/2 Tbsp into a small mixing bowl. I then pour in enough olive out to cover the mustard up. Then I add in the vinegar, keeping its ratio small to the olive oil. Add in the Salt and Pepper, and with a small wisk or fork, wisk all ingredients together, until the mixture is emulsified, the consistency should look creamy, no signs of separation, if you see this, continue to work with it until you get the smoothness, it will get there, trust me! If you get tired get your spouse to help you, its rare for me that it takes a while. Et voila, you have your vinaigrette basics.

How to mix it up?

Have you been to the grocery stores lately, and walked down the aisle with the oils and vinegars? There are so many choices! Let's play with the palettes. If you're having an Italian dinner, instead of red wine vinegar, maybe opt for the white wine balsamic vinegar. If you're serving steak, with bold flavors, use red wine balsamic for that bold flavor to carry through in your salad. For something light, red wine vinegar is perfect. I've even used the basis of my vinaigrette for an asian twist, using rice wine vinegar, half olive oil half sesame oil (sesame oil can be really over powering, so I cut it with olive oil), still dijon as that is what makes the creamy texture, and some soy sauce and pepper, eliminating need for salt use. Yum!

Also, some extra add-ins that are great:

Chopped shallots

Crushed fresh garlic

Lemon juice ( if you have a lemon a little squeeze is all you need, if you have juice a lemon shaped bottled, about 10 drops-this is generous, if want less then go with that)

Any of these do amazing things to the vinaigrette.

How to serve:

I usually opt for baby spinach, or any really green earthy leaves. First I pour vinaigrette to bottom of bowl, and then add spinach on top, and then toss the salad lightly to evenly coat all the pretty leaves with the vinaigrette. Action is kind of like "folding" egg whites. Then plate it, and you're all set!

Happy experimenting and Bon Appetit!

Homemade Spaghetti Sauce

I attempted for the first time in my life to make spaghetti sauce from scratch, last night! It turned out amazing. I do not have pics of this blessed recipe, I will have them down the road.

Since its just my husband and I, amounts are on the small side, yet we still manage to have leftovers!

1/2 pound ground turkey

1/2 pound ground italian mild sausage (I wanted turkey italian sausage, but they were out)

1 whole onion chopped

1 green pepper chopped

1 can 14 oz petite diced tomatoes (drained)

1 can 14 oz tomato sauce

2 Tbsp tomato paste (I used tomato paste in a tube, rather than the canned kind)

1 cup red wine (whatever wine you'll be serving with pasta is fine) (optional!)

5 cloves garlic (minced/chopped/pressed)

2 Tbsp olive oil

Shredded parmesan cheese (optional)

Spices: (all to taste, no measurement here, start small and add gradually to fit your taste)

Italian Spice Blend

Sea Salt

Crushed Pepper

Directions:

In large non-stick skillet, begin browning ground turkey and ground italian sausage over medium heat. Generously salt and pepper meat, ground turkey is easy to be bland.

On separate burner, start heating up dutch oven, or whatever large pot is handy, with olive oil on medium heat. Once pot heated thoroughly, add in chopped onion, green pepper and garlic mixture, stirring all to get evenly coated with oil, until onions translucent and peppers soft, do not let them brown, especially the garlic. Next add in tomato paste, stirring to make sure onion mixture is coated with the paste, and let absorb for a couple minutes.

Once meat is browned, turn off heat, and add meat mixture to the large pot with onion mixture. Stir everything completely so that all meat and all onion mixture incorporated. Turn heat down to lower temperature, and let simmer for a few minutes, allowing the meat juices to coat the onion mixture, and visa versa, you want the flavors to mingle and get to know one another.

Add the wine and let pot simmer again, stirring to make sure evenly absorbed. Once wine incorporated, add the diced tomatoes, again stirring to evenly distribute throughout pot. Stir occasionally and let flavors meld for about 5 minutes. Then add tomato sauce and spices, I was really generous with the spices, mostly with salt and pepper, as all of these ingredients can be bland, this is why to taste.

Let pot sit for 45 minutes to an hour, stirring occasionally, on a low heat.

And that is it! Use for spaghetti, tortellini, ravioli, as your lasagna sauce, whatever Italian dish you desire, you have this wonderful sauce, and it freezes beautifully to reuse later, as it makes a lot!

Bon appetit!