Best Dinner Rolls on the Food Network

This is what I am making for Christmas Dinner:

Best Dinner Rolls on the Food Network

I've made them before and they are delish!
Merry Christmas and have a Happy and Healthy 2012!

Tuscan Bean Salad | Recipes & Tips | Mezzetta.com | Don't Forgetta Mezzetta

This looks good! I haven't done a share before, but hey, it's the holidays and we are all busy! Try and let me know if you like it. Merry, Merry!


Tuscan Bean Salad Recipes & Tips Mezzetta.com Don't Forgetta Mezzetta

Make your pizza at home tonight!

Here is it --  All ready for the oven!

Why not make your pizza at home tonight, save a little money and control what you put onto it? When I've got a little of this and a little of that, I often make pizza! It's great if you have just a little leftover spaghetti sauce -- not really enough for another meal, just a cup or so. You can always add a little pizza sauce from a jar or some tomato sauce. You generally need about 1 -1 1/3 cups of sauce per pizza and at least 2 cups of cheese. Then pile on whatever you've got around. We like mushrooms, pepperoni, olives, peppers -- banana, green, roasted red, jalapenos -- and anything else YOU like. I've posted my homemade crust recipe here -- don't be intimidated about making pizza crust! It's easy, I promise! Your family will eat it up, I promise! I always put the cheese on top of the sauce and THEN add the extras, to keep the cheese from getting too browned. The more toppings you have, the longer you'll have to cook it. Then, at the very last minute, save just a handful or so of cheese to sprinkle on top, for that extra gooey facor! Delish!

Gooey, cheesey, homemade goodness, your family will love it and you!

Chile Rellenos

Chile Rellenos

I've written before about my friends' mom in Tampa, Florida, who first introduced me to Mexican cooking. They were an Air Force family who came to Tampa by way of California. In Cali, they had an Hispanic maid, who taught them her way of cooking. My friends' mom taught me at the tender age of 14, because I was SO taken with this way of cooking. I've been cooking the dishes she showed me ever since, and they are always a big hit!

When she first taught me how to make chile rellenos, there was no great abundance of fresh peppers in the markets like there are now. Over the years, I've tried this dish with different kinds of fresh peppers, but I always come back to the original canned peppers. They are peeled, ready to use and just the right size for an appetizer or a side dish! If you want a bigger version, like the ones sold in so many Mexican Restaurants, you can try a poblano pepper or any that you like, but this is what I've used for many years:

Canned Chilies for Chile Rellenos

Whole Chilies draining on paper towels

First, you need to lay the chilies out on a paper towel and drain them, like this:
Next, mix up the batter:

1/2 c. Bisquick

1 large egg

1/4 c. beer

Mix this well, pressing a fork into the mixture to get rid of all the lumps. You will have enough batter for about 6 of these smaller sized chilies. Most cans have 3 to 5 chilies in them, so if you need more, you'll have to buy 2 cans. I made four and discarded the rest of my batter. (NOTE: this batter is good for onion rings too!!)

Now, stuff your chilies:

1/4 med. onion, finely minced

about 2 ounces of white cheddar cheese, cut into rectangles and slightly tapered at the bottom

Put a few pieces of onion into the bottom of the chile, then slide in the cheese and stuff in a little more onion. Make sure to cut the onion VERY finely and slice the cheese into a shape that will fit your chilies!

Preheat about half an inch of vegetable oil in a large skillet. The oil is ready when a drop of the batter sizzles and floats to the top when dripped into the skillet. If the the oil starts to smoke or the drop to burn your oil is too hot.

While the oil is preheating, put the chilies carefully into the batter and turn them over until they are completely coated, including the open tops. Plenty of batter will prevent your cheese from melting out of the chile.

Place them carefully into the hot cooking oil, and drizzle a little more batter on the side facing up ( a small tsp. works well for this, just be careful so the oil does not pop and splatter). Let them fry for a minute or 2 and turn them over, keeping the oil hot enough to sizzle but not burn. Cook them until they are golden brown. Serve with a little salsa if desired. Enjoy!

Yummy Chile Rellenos, topped with salsa and cheese oozing out!

The Joys of Baking Bread

Rustic Italian Bread, with a pesto swirl in the middle

Ever since I received my first bread machine as a birthday gift, way back in the early '90's, I have loved making bread. I ALWAYS loved eating homemade bread, but never had the patience for all the kneading and rising and more kneading and waiting. The bread machine takes the dull part out and leaves you free to enjoy the satisfying part. You get to pick the type of ingredients you want to use, flour, herbs, amount and types of oil and salt and the machine does most of the work, or even all of it, if you so choose. And the aroma of baking bread is probably the most appetizing and welcoming of cooking aromas to come home to.

When my kids were little, I knew that no matter what I was serving for dinner, if I made bread, they would eat dinner! You know the trick, eat a bite of everything on your plate and you can have another piece of bread...

I am now on my second bread machine -- I wore the first one out! -- and I still love making homemade breads, pizza dough and rolls. The way I do it these days is to make the dough in the machine and finish the loaf in the oven. That way, I get to choose a more natural attractive shape and get the option of some last minute additions to my dough. Lately, since I have so much basil in my garden, I've been adding pesto to my dough and rolling it up into an Italian style loaf, so that each slice has a swirl of pesto in the middle. Really yummy and looks pretty also! Here's one way I make bread. This is great served with any full bodied pasta with red sauce, or a grilled meat dish.

Rustic Italian Bread with Pesto

1 cup water
3 T. olive oil

3 cups bread flour

1 tsp. kosher salt

1 tsp. sugar

2 tsp. dry yeast

Simple Pesto (recipe below)

Put your ingredients into your bread machine in the order your manufacturer recommends. Mine calls for wet ingredients first, with dry on top. So, water, olive oil, flour, salt, sugar and yeast (the pesto comes later!). if not using a bread machine, soften the yeast in warmed water, then mix in your flour, salt and sugar.

Choose the dough setting on the bread machine, or get to kneading if you aren't going to use one! After the final rise, when the machine goes beep, beep, beep, turn the dough out on a floured, dry surface and shape into a rough rectangle. Spread on the pesto sauce, about 1 -2 tablespoons, leaving about 1.5 inches at the top and an inch at each end with no sauce. Begin to roll up the bread dough, jelly roll style, at the end with the pesto. Roll it into a long cylinder and let it rise about 45 more minutes, covered, in a warm dry place (I use my oven with the light turned on and the door closed.)
Preheat your oven to 375 degrees and bake the loaf for 25 - 30 minutes. Let cool completely before slicing. (Don't forget to take the bread OUT of the oven before turning it on to preheat!!)

Simple Pesto

1/4 c. packed clean basil leaves

1 clove garlic

1 T. Parmesan

1 tsp. toasted pine nuts or walnuts

2 T. olive oil

Blend this together in a mini food processor or food chopper until nice and smooth. Use to fill the bread or serve over pasta, on pizza, or grilled fish or chicken.
I've posted a slightly more complicated recipe for pasta earlier but this one is quick and easy.

Hurricane Irene and Fish Tacos

Fish Tacos, Refried Beans, Guacamole and Chips -- Yum!

Hurricane Irene is ON TOP of us, here in Midlothian, VA -- winds are blowing, and the rain is coming in sideways! What to do? COOK of course!

I love fish tacos in the restaurants, but was hesitant to try them here at home. I really don't know why, except that I'd never made a fish taco before, and I want everything I cook to turn out delicious! I am sometimes unwilling to try something new out of fear that it might not be THAT good, but what a silly attitude.

We must try new things in order to grow, right?? !! ??
So, here's my take on Fish Tacos. They are measured against Cabo Fish Tacos in Blacksburg VA, where I have never eaten, but where my family keeps RAVING about and sets the standard as far as Fish Tacos go. I hope you enjoy them, we did! I think, after about 4 tries, I nailed it!

I like to make the slaw for the tacos earlier in the day, so that the flavors can meld.

Tilapia Fish Tacos with Jalapeno Slaw
4 tilapia fillets
2 limes
soft, fresh corn tortillas
1/2 tsp. garlic salt
1 tsp. chili powder
1/2 tsp. cumin
dash cayenne
Preheat your oven to 375 degrees. Spray a cookie sheet with non-stick cooking spray. Lay your fillets side by side and squeeze 1/2 of one of the limes over them. Spray the fish lightly with a little more cooking spray and sprinkle on your spices evenly. Be careful with the cayenne pepper if you are not a fan of spicy! (You could even substitute paprika to get the color without the heat, but it will change the taste a little.)
Bake them for about 20 minutes. Squeeze a little more lime juice over the fish and chop it all up -- no knife really required with tilapia -- and put it into a bowl for serving. Warm your tortillas up just a little, wrapped in a damp towel.

Jalapeno Slaw
1/2 of a small to medium green cabbage ( you need about 2+ cups shredded)
1 T. finely minced onion
1 jalapeno, seeds mostly removed, finely minced
1 small bunch cilantro, stems removed and chopped
Juice of 1 lime
2 rounded T. light mayo (I like Dukes)
1/2 tsp. sugar
salt to taste
1 T. cider vinegar
zest of 1/2 lime
First, make your dressing:
In a small bowl, combine mayo, lime juice, sugar, vinegar, lime zest and a pinch of salt. If your lime is not juicy and the dressing looks too thick, add a little more vinegar until it thins out.
Next, thinly shred your cabbage until you have 2 heaping cups. Add the onion cilantro and jalapeno and toss until well combined. Pour your dressing over and mix well. At this point I put the slaw into the refrigerator and stir it a few times to let it all come together.

To serve your tacos, put a few spoonfuls of fish on a warm corn tortilla and top with a little slaw. We like this with jazzed up, fat free re fried beans and some guacamole! Oh, guacamole!! See the recipe below:

Fantastic guacamole
2 ripe avocados
juice of one lime
a little garlic salt
2 T. of your favorite salsa
1 heaping T. light sour cream
a few dashed of hot sauce or 1/2 minced jalapeno
Put your avocado into a nonreactive bowl (not metal). Squeeze your lime juice all over it and sprinkle with garlic salt. Mash this with the back of fork or mince up with a knife. Mix in the salsa and sour cream and either the hot sauce or the minced jalapeno. If not serving immediately, place some clear plastic wrap directly onto the surface of the guacamole. This will help to keep it from turning brown.

Jambalaya -- Fabulous one skillet meal!

Assorted Peppers from my garden, cayenne and jalapenos

I've got peppers coming in, am loaded up with tomatoes and herbs, so I decided to make a pot of jambalaya. My nice neighbor gave me a bunch of green and orange banana peppers, and I've been growing these!

I always begin my jambalaya with by chopping up some veggies -- 3 cloves of minced garlic and the trifecta of taste, peppers, onions and celery, about a cup of each, diced like below.

Always remember the trinity, here's the garlic, onions and celery ready for the pot

The picture only shows the green pepper, but I used 1 each of the orange and green banana peppers, as well as a minced cayenne and a finely chopped jalapeno (seeds removed).

Next, slice your favorite smoked sausage (1 12 - 16 oz. portion). For this dish, I used low fat polksa kielbasa. Put a little olive oil in the bottom of a deep, heavy skillet and cook your sliced sausageit till it starts to brown along the edges. Remove it until a little later. Next, saute' your veggies, in a BIG skillet, with a about a T. each of butter and olive oil. That seems like a lot, but you are going to be making a lot! When the veggies start to soften, add one cup of rice ( I like a mixture of 2/3 c. white to 1/3 c. brown) and stir this around with the vegetables, coating the grains, with the oil and butter mixture. Sprinkle the rice with 1 T. chili powder, 1/2 tsp. celery salt and 1 T. fresh thyme and a pinch of saffron if you have it or can afford some! I did not have any, so I substituted 1 1/2 tsp. of smoked paprika and 1/2 tsp. of cumin. The flavor profile is different, but you'll get some smokey flavor and the orange color, like you would from the saffron. Next, add one can of diced tomatoes or 1 pint of cherry tomatoes, halved.

Stir in 2 cups of chicken stock, and 1/2 cup of dry white wine and bring this to a boil. Lower to a simmer and put on the lid. Sprinkle in a little salt, maybe 1/2 tsp. and some freshly ground black pepper. Let this mixture cook for at least 30 minutes, stirring periodically to make sure nothing sticks. If it starts to dry out, as mine did, add more stock, 1/2 cup at a time. After 30 to 45 minutes add the sausage back into the mixture along with 1 - 2 cups of your favorite seafood, or whatever you have in your freezer. I used 1 cup of raw, peeled and deveined shrimp and 1 cup of frozen bay scallops. Here's a picture of my big, ol' skillet of yumminess!

Big ol' pan of Jambalaya!

The only thing left to do, is dig in! This will make 5 adult sized portions. We had it with a green salad and some crusty bread for sopping up the spicy drippins! Laissez les bon temps rollons! (Pardon my french, very rusty!)

Sure wish you could taste it! Yummy Jambalaya!

Here's a list of ingredients to help you shop:

1 32 oz. box chicken stock
1 smoked sausage or polska kielbasa
rice
1 large onion
1 medium green pepper, plus a few other assorted ones for color and texture
fresh garlic cloves
seafood - 1 1/2 cups asst. such as shrimp, scallops or clams
dry white wine
1 can diced tomatoes or 1 pint cherry tomatoes
Fresh thyme, celery salt, chili powder, saffron if you feel rich, otherwise use smoked paprika and cumin