My brain is on idle today.

That's right, no great thoughts or ideas bouncing off the walls of my cranium. A day where I seem to be content with my life, my surroundings, and I have nothing to truly think about. These kind of days are rare, and when they come around I, at first, feel a bit lost. Me, the one that is always doing something, today has nothing to do that can't wait for another day. Laundry...done. Meals cooked...done. Mail sorted, bills paid, papers filed...done. Snow shoveled; that is Roy's job, so I don't care. Staring out the window and daydreaming; Ha!!! I've been doing that almost all day, and liking it.

So today's post is going to be very short, for I have daydreaming to do. I will, however, leave you with a recipe that will give you plenty of time to do some daydreaming of your own. Enjoy!

Chicken and Noodle Casserole

Ingredients:

1 can (10 ¾ oz) each of cream of mushroom and cream of celery soup
1 cup milk
1/2 tsp each ground black pepper and onion powder
1 bag ( 16 oz) frozen mixed vegetables
3 chicken breasts halves, cut into bite size pieces (chicken has been previously cooked via browning in a pan, or grilling)
1 bag (16 oz) medium egg noodles, cooked and drained
1 bag ( 8 oz) shredded sharp Cheddar cheese
½ cup plain dried bread crumbs

Preparation:

Preheat oven at 400 F. In a large bowl, combine all ingredients, except bread crumbs. Spread mixture in a 2 ½ - 3 quart casserole dish; sprinkle bread crumbs over top of mixture.

Bake for 30-35 minutes; top will be slightly browned and mixture bubbling.

Makes 8 servings.

Mary Cokenour
Oct 20, 2008

Snowing once again, so time to make something new.

Just as all the snow, from our last storm, was almost a memory, Monticello woke up to another batch of white covering the landscape, and our cars, and our lawns, and our...well, you get the picture. Snow here is unusual looking when compared to what I'm used to. It doesn't land as big fluffy flakes, but as tiny pellets, much like you would see in a stuffed toy. It's quite beautiful overall.

While Roy was outside shoveling the driveway, I started on breakfast; the big question being, "what to make?" Now I had attended an event and brought home some extra food, baked potatoes being one of the items. Trying to eat reheated baked potatoes is nasty; the cold has hardened the starch in the potato, and it's just nasty. However, by cutting up the potato, frying it with additional ingredients, you end up with something very tasty. So this is what I did:

Take two medium baked potatoes which have already cooled and cut them up into 1/2 inch cubes. In a 12 inch saute' pan (or skillet with curved sides), melt 2 Tbsp butter, add the potatoes and let them start to brown on high heat. Take one half of a small onion, dice it up and add to the potatoes with another 2 Tbsp of butter. Season with a dash each of salt, ground black pepper and garlic powder. Sprinkle a 1/2 cup of shredded Swiss cheese evenly.

While the potatoes were browning, whisk together 6 eggs, 1/4 cup half n' half, 1/4 tsp salt, 2 dashes of hot sauce. Pour over the potatoes, making sure the eggs cover evenly to the edges of the pan. Now leave it alone for 5 minutes. Cover with a plate and flip it over, so the contents of the pan simply drop onto the plate. Put the pan back onto the heat, slide the egg/potato "pie" back into the pan, and let cook another 3 minutes.

Slide it back onto your plate and you have just made a frittata. Take a sharp knife and cut it into 8 wedges, just like you would to a pie.

Next time you have extra ingredients around and think you can't do a thing with them; think again and make a frittata. Here's a little information on the frittata and another recipe.

Frittata

Frittata is an egg dish similar to an omelet or a crustless quiche, containing ingredients such as meats, cheeses, vegetables or pasta, and can be flavored with herbs. A frittata can be baked, but in mainly made in a skillet. When started on a stove top the frittata can be finished off in an oven, under a broiler, or flipped and finished in the pan.

Frittata preparation differs from omelet preparation in that the eggs are beaten with water, milk or cream to incorporate more air where the eggs for omelets are less airy. The additional air in the frittata mixture allows for a deeper filling and a fluffier result. Additional ingredients are added to the pan after the egg mixture, and before the eggs are fully cooked.

A frittata is usually divided into slices, and while it can be served as a meal by itself, a salad or other side dish can be added.

Frittata with Asparagus, Goat Cheese and Tarragon

Ingredients:

6 eggs
3 Tbsp half n’ half
2 Tbsp butter
½ lb asparagus spears, trimmed and cut into ½ inch pieces
½ cup crumbled goat cheese
1 tsp fresh tarragon (used dried if fresh not available)
¼ tsp salt
1/8 tsp ground black pepper

Preparation:

In small bowl, whisk together eggs and half n’ half; set aside.
In 10” skillet, on medium heat, melt butter and sauté asparagus, about 5 minutes; remove to another small bowl. In same skillet, pour in egg mixture and let eggs cook for about 5 minutes; do not stir. Distribute the asparagus, cheese, tarragon, salt and pepper evenly throughout the partially cooked eggs; let cook another 5 minutes.

Slide the frittata onto a plate, cover with another plate and flip over; slide it back into the skillet and let cook another 3 minutes. Slide frittata onto clean serving platter, cut into wedges, either 4 or 6, to serve.

Makes 4-6 servings.

Mary Cokenour

Yo Chicago, pass me a pizza.

In my January 21, 2011 post, I introduced you all to New York style pizza. I had said I would, at a later date, write about Chicago style and here it is. Chicago Pizza is a deep dish pan pizza, but not what you think you know it is. The dough is made differently from regular pizza dough; thicker and moister to keep from drying out and burning during baking. The assembly of the pizza itself is also different, with the cheese on the bottom, additional ingredients in the center, and a tomato mixture on top.

Pizza places, like Pizza Hut and Old Chicago, use basic dough and the assembly is the same as a standard pizza: dough, sauce, cheese, toppings (if any). If you want the authentic Chicago style, then you want to go to Pizzeria Uno (http://www.unos.com/) or Lou Malnati’s (http://www.loumalnatis.com/). No locations near your area, Lou Malnati makes it possible to order online and have pizza, and many other goodies, delivered to your front door (http://www.tastesofchicago.com/). Then again, my sister-in-law, Julie, is currently living in Chicago; and it would be so nice if she’d send us a few pies…hint, hint Julie; Roy and I are having cravings for pizza.

Now if you’re a daring type, like me, then you’ll take on the challenge of making this type of pizza yourself. Because the dough is thicker and moister than regular pizza dough, it’s best to use a stand mixer and a dough hook attachment for the kneading part of the preparation.

Here’s the basic information, so have fun:

Pizza Dough for Chicago Style Pizza
This type of pizza dough is thicker; it cooks in a deep dish pan and would burn if it was thinner like New York style pizza dough. However, the exposed dough, not covered with sauce, cheese and other ingredients, comes out crispy and light. This dough is best made using a stand mixer and the dough hook attachment due to the thickness and moistness of the dough.

Basic Dough
2 packages rapid rise dry yeast
2 cups warm water (about 110F)
½ cup vegetable oil
4 Tbsp olive oil
½ cup cornmeal
5 ½ cups all purpose flour

Preparation:
In the bowl of a stand mixer, dissolve the yeast in the warm water. When fully dissolved, add in the oils, cornmeal and half of the flour; mix for 10 minutes. Attach the dough hook, add in the other half of the flour and set on medium speed. The dough will be ready when it pulls easily from the sides of the bowl. Place the dough onto a floured board, cover with a large bowl; let it rise till it doubles in size. Punch the dough down, cover; let it rise again. Punch it down a second time; time to make the pizza.

The thickness of the dough will depend on the size of the deep dish pan being used; ¼” for a 10” pan; 1/8” for a 15” pan. Lightly coat the pan with olive oil; place dough in center of pan and push out evenly to edges, then up the sides of the pan to the top rim.

Basic Filling - for 10” deep dish pan
½ lb each sliced provolone and mozzarella cheeses
1 (10 ½ oz) can crushed tomatoes
1 (10 ½ oz) can diced tomatoes, drained
1 Tbsp minced garlic
¼ tsp salt
1 Tbsp each dried oregano, basil
¼ cup grated parmesan cheese

AssemblyCover the dough with alternating slices of provolone and mozzarella cheeses. In a medium size bowl, mix together crushed and diced tomatoes, herbs, garlic and salt; spread mixture evenly over cheese slices. Sprinkle grated cheese evenly over tomato mixture.

The pizza will be baked in a preheated 475F oven for 35-40 minutes; the exposed crust will be a golden brown; the tomato mixture will be bubbly.

Additional Ingredients
These can be added on top of the cheese slices, before the tomato mixture goes on top; in any combination; the choices are numerous.

1 lb of ground Italian sausage (mild or hot) or seasoned ground beef – the meat is uncooked; cooking the meat before using will toughen it.

1 cup sliced vegetables: onion, bell peppers, hot peppers, mushrooms, olives

1 cup pepperoni slices or thinly sliced prosciutto


Mary Cokenour
February 18, 2011

Chocolate and Coffee - two lovely food groups

That's right, chocolate and coffee are food groups; ask any woman and she'll tell you it's a fact. I feel sorry for you if you try to argue the point; you'll lose and not well.

When a female feels, well anything really, chocolate and coffee are needed; doesn't matter if we're happy, sad, angry, feeling well or ill. In other words, we don't need an excuse to indulge in these beauties at all.

My personal favorites for chocolate are: Godiva ( http://www.godiva.com/welcome.aspx ); a Belgian creation with its smooth, rich chocolate and luscious centers...to die for. I mean come on, how can you not love a chocolate that Hercule Poirot himself endorses; a connoisseur of chocolate himself. That's correct, in Godiva's newest television commerical, David Suchet, who plays Hercule Poirot (one of Agatha Christie's great sleuths)does the voice over.

The second is Rocky Mountain Chocolate Factory ( https://rockymountainchocolatefactory.com/rmcf/control/portalHome ); I especially love their Caramel Apples (crisp Granny Smith apples covered in caramel and a range of decadent toppings).

The chocolate confections from these companies are not the type that you cram in your mouth, or eat at a fast pace. They are meant for savoring; if you want a mouthful of chocoate, grab a Hershey or Nestle Crunch bar.

Now to coffee, while a regular cup of coffee might be good in a pinch, I prefer the flavored coffees. They can be purchased in any grocery store and flavors available for any desire. I don't really care for the flavored creams offered in the dairy section. While they offer a mild taste of caramel, vanilla, chocolate, etc; I find that they tend to thin out the coffee, much the same using nonfat milk would do. I like my coffee creamy, so use half n' half; personal preference, that's all. My favorite flavor is Vanilla Nut Creme, and the best brand I have ever purchased for this flavor is from Papa Nicolas ( http://www.papanicholas.com/ ). The French Vanilla and French Caramel Creme are very good too. They also offer a selection of Numi teas; I so recommend the Moroccan Mint.

So, chocolate and coffee can be drunk, eaten, and also cooked and baked with. I have heard of putting both into chili, and I have tried using unsweetened cocoa powder in chili, but I prefer baking and making desserts with them. Here is a cookie recipe that you might enjoy trying, especially if you love chocolate and coffee.

Coffee Kisses
These cookies can be made with espresso, a flavored coffee made strong, or Kahlua (the alcohol will bake off, and just leave the coffee flavor).

Ingredients:
½ cup softened butter
1 cup sugar
2 eggs
5 Tbsp coffee or Kahlua
2 cups flour
2 Tbsp unsweetened cocoa powder
¾ tsp baking powder
Hershey chocolate kisses

Preparation:
Preheat oven to 375F. Use nonstick baking sheets, or spray with nonstick baking spray (contains flour).

In a large bowl, cream together the butter and sugar until smooth; add eggs one at a time, then the coffee; mix until smooth and creamy.
In another bowl, sift together the flour, cocoa and baking powder; add to the creamed mixture and mix thoroughly.

Use a teaspoon to place mixture onto cookie sheets; bake for 10 minutes. While still hot, insert a chocolate kiss into center of each cookie. Let cool.

Makes 2 dozen cookies.

Mary Cokenour

What is with all the rule books?

When I turned 30, then 40, finally 50; other women were constantly telling me that I needed to cut my long hair, and not only look, but act, my age. Ummm, why? I don’t look my age; I’ve been told I look anywhere from 10-15 years younger than I am. I remember being proofed for 18 until I was 27; I was even proofed twice when I was 35. Talk about an ego boost!!! Excuse me for feeling like I’m still in my 20’s; age is mind over matter, if you don’t mind, it don’t matter.

Then there was the time I decided to trade in my station wagon and get myself a sportier car. Suddenly I’m being asked, “How do you intend on driving your son to soccer practice and games?’. Well duh, in the car of course, and was told, “A soccer mom drives a van; everyone knows that, what kind of mom are you?” Guess not a very good one in their eyes, but guess what, my son got to his practice and games on time, every time; and he thought mom’s car was cool.

You see, when confronted by people with their kind of thinking, I can’t help but ask them, “Where is the rule book?” and yes, they do look at me like I’m some sort of nut job. It makes sense to ask though, I mean how am I supposed to know what the rules are if I don’t have a copy of the rule book? Right?

Technically, it’s habit; the same old, same old, and change or doing something completely different just doesn’t enter the mind. The same can be said for the way meals are eaten. Breakfast: eggs, sausage, ham or bacon, toast or muffin, waffles or pancakes, coffee and juice. Lunch: sandwich with chips or French fries, maybe a cup of soup, coffee, tea or cold soft drink. Dinner: meat, poultry or seafood, vegetables, potato, pasta or rice, side salad, dessert, coffee, tea, cold soft drink or milk. Very few restaurants will offer breakfast items all day, or let you order lunch or dinner items for breakfast. The night shift worker must have breakfast for a dinner if they go out to eat after work. Want to have something lighter for dinner, like a simple omelet; sorry, that’s for breakfast only. What I want to know is, who made up these rules, and where is a copy of the rule book?

So I am going to share with you a recipe that can be made, and eaten, for any meal of the day. Enjoy, we certainly do…..yeah, hubby doesn’t like rule book thumpers either.

Home Fried Potatoes

Ingredients:

1 tsp. olive oil
4 large red potatoes, cut into ¼ inch slices; leave skin on
2 large onions, slivered
Seasoning mix (4 Tbsp garlic powder, 2 Tbsp black pepper, ¼ tsp red pepper flakes, 1Tbsp dried basil, ½ tsp sea salt, 2 Tbsp paprika)
6 Tbsp butter (or margarine)

Preparation:

Grease the bottom and sides of a 2 qt microwave safe casserole dish with olive oil. Start layering potatoes, onions, seasoning mix and 1 Tbsp butter; should make 4 layers of each total. Reserve 2 Tbsp of butter to use for frying later.

Cover dish, microwave, on high setting, for 8 minutes. Mix contents, microwave for additional 8 minutes.

In a large skillet, on high heat, melt reserved butter. Place contents from microwave dish into skillet; fry potatoes until browned, about 10 minutes.

Serve as a side dish with breakfast, lunch or dinner.

Makes 6-8 servings.

Mary Cokenour

My brain hurts!

Today is one of those days that I wished I could have stayed in bed, head under the covers, and hidden away from the world. Today is one of those days where almost everyone I spoke with made my eyes cross, and my brain hurt. Advil doesn’t help with this type of day; the synapses in the brain are just too dazed and confused.

So, I seek solace in working on updating my recipes once again. As I reread many, I wonder how in the world I was able to make ingredients listed come together and taste good. I try to think back, remember the outcome, and a choice needs to be made…discard, revamp or accept as is. While I keep many, the garbage can fills with crumpled paper as I think to myself…what was I thinking? Suddenly I realize that my brain doesn’t hurt as much as it had; the confusion had gone into the trash bin also. I wish all difficulties could be so easily solved.

With that said, I now intend on starting on a book that friend Heidi has lent me. It centers upon one of my favorite types of humans, the werewolf; for we all know that werewolves rule and vampires can only drool.

Not to forget the recipe part of this post, here’s a simple dish that uses wine as an ingredient, not just as something to drink on the side.

Enjoy!

Chicken in Port Wine Sauce

Ingredients:

4 boneless, skinless chicken breasts halves
2 Tbsp crushed, dried basil
¼ tsp each salt and ground black pepper
½ cup all purpose flour
¼ cup canola or peanut oil
¼ cup port wine
1 cup heavy whipping cream
3 Tbsp cream cheese
2 Tbsp diced, reconstituted sun-dried tomatoes

Preparation:

Place the chicken between plastic wrap and pound out to ¼” thickness. Season both sides of chicken with basil, salt and black pepper before lightly coating with flour.

In a large skillet, heat oil on medium-high heat; brown chicken about three minutes on each side. Remove to platter and keep warm.

Deglaze skillet with port wine; add heavy cream, cream cheese and sun-dried tomatoes, whisk together. Reduce heat to low and let simmer for 10 minutes. Spoon sauce over chicken.

Makes 4 servings.

Mary Cokenour
February 15, 2011

Happy Valentine’s Day; a celebration of love and affection.

Today is the day named after Saint Valentine, and while no longer considered a religious holiday, it is still celebrated round the world on February 14th. It celebrates the love and affection between partners, whether married, engaged, living together or apart, or just dating; whether the opposite or the same sex. Love doesn’t care, it doesn’t judge you and your lifestyle, love is just that…love.

Roy and I love each other above all others; that’s the way it’s supposed to be. Roy and I are deeply in love with each other; our souls are intertwined; that’s the way it’s supposed to be. People have commented on how happy we make them, just watching us together; we are examples are what a loving relationship is supposed to be. It took us both a second try at the marriage thing; both our first marriages were hurtful; but we learned from it. We took all that learning and applied it to our own relationship; NASA, we do NOT have a problem.

On the other hand, we have had people comment that it is “not fair” that we have such a relationship. They are bitter and angry that they do not have what we have. They have tried to interfere, break us up, but to no avail; and we have pushed these people so far out of our lives, we’ve forgotten what they look or sound like. We have wished them luck, but have no desire to know anymore about them.

Roy and I give each other little gifts often; we don’t wait for a special occasion. We say “I love you” often, everyday; my son would say “you guys look so cute” when he would see us hold hands. We kiss and cuddle; we sigh at the same time, finish each other’s thoughts; yeah, we’re disgustingly cute at times; and very, very happy with each other.

We decided not to go out for dinner tonight, we want something quiet. I’m going to make something very simple that can be made in the time it takes Roy to get home. No mess, no fuss, so more time for us.

So Happy Valentine’s Day, enjoy being in love.

Crab and Swiss Meltaways

Ingredients:

1 ½ cups crab meat (claw or lump – pick through to remove any loose shell pieces), or flaked imitation crab meat (readily available and money friendly)
4 Tbsp mayonnaise
1 tsp mild hot sauce (mild will not overpower the taste of the crab)
2 Tbsp red onion, diced
1 Tbsp dill
½ cup shredded Swiss cheese plus 6 slices Swiss cheese (Sargento’s Baby Swiss is the best)
3 Tbsp butter, softened
½ tsp garlic powder
3 English muffins, split apart and toasted.

Preparation:

Preheat oven to 350F.

In medium bowl, combine crab meat, mayonnaise, hot sauce, onion, dill and shredded Swiss cheese.

In a small bowl, combine butter and garlic powder. Spread the garlic butter on each English muffin part (6 total).

Take crab mixture and form into 6 balls; press onto English muffins and top with a slice of Swiss cheese.

Place onto baking sheet and bake for 5-6 minutes; cheese will be melted and just starting to brown. Serve while hot.

Makes 6 servings.

Mary Cokenour