Thanksgiving Desserts!

So this year, my mom was in charge of dessert-- that meant I was making dessert for Thanksgiving. I made the time consuming yet best tasting mistake by watching Bobby Flay's Thanksgiving Throw down with Ree Drummond..... that feast looked amazing! So I knew I wanted to make pecan pie (cause that's my favorite) but I didn't know what else. I guess pumpkin pie would have been the other traditional choice but once I saw my mother salivating over the pumpkin bread pudding Bobby Flay made on the throw down, I knew I had to make it. I have never made bread pudding so it was a gamble-- especially since my first and only try was the product to be brought to Thanksgiving dinner. It turned out to be a disaster and then a wonderfully surprising success!

The pecan pie was awesome and simple! You can find the recipe on food network but I like how Ree Drummond explains it on her website better: http://thepioneerwoman.com/cooking/2008/11/pecan-pie/ Then be sure to make the whiskey maple cream sauce because that is what put this dessert over the top!!!! http://thepioneerwoman.com/cooking/2010/11/whiskey-maple-cream-sauce/ Quick tip: I used the frozen pie crust because I'm not a big connoisseur of pie crust-- I don't think anyone noticed!

Then it was Bobby Flay's turn... oh Bobby... so expensive with ingredients, yet everything I make from him is amazing. http://www.foodnetwork.com/recipes/bobby-flay/pumpkin-bread-pudding-with-spicy-caramel-apple-sauce-and-vanilla-bean-creme-anglaise-recipe/index.html I was trying to make the pumpkin bread recipe the night before so I wouldn't have to spend all Thanksgiving morning making this.... well, one of the things I learned.... I'm a disastrous cook after my bedtime!!!! I tried to make the Anglaise and ended up scrambling the eggs and then the bread came out raw even though I tested it with a toothpick. My roommate came out to find a flipped over loaf of bread--half raw/half cooked on the kitchen counter in the morning!! I wanted to succeed at this dish though-- so I attempted it again in the morning. IT TURNED OUT AWESOME!!!!! The pumpkin bread itself is so so moist! I didn't get a chance to try the anglaise sauce again but I did make the caramel sauce. By itself, it taste a little odd with a hint of licorice (because of the star anise) but with the pudding--- oh my geez!!! I recommend if you don't want to spend tons of money on it so use vanilla extract instead of vanilla bean. And if you want to attempt the Anglaise (I will again) to watch a video on it. I didn't think the eggs would scramble and then I watched a video on how to make it and it showed how not to scramble the eggs. If you don't want to make the Anglaise or Caramel Sauce then definitely try the pudding or even just the bread! This is going to be my go to dish to impress for the holidays!

Would have taken a prettier picture if I wasn't so anxious to try it!

Penne with Butternut Squash and Goat Cheese

The BEST fall dish ever!

I've never had butternut squash so I was excited to try it! I know, me try a new food? AND be excited about it??? But since this is one of the few fruits and vegetables in season for the fall that I know of, I was pretty excited. When cut up, it smells like pumpkin and the seeds are similar to pumpkin seeds. Therefore I thought it was going to taste like pumpkin, but it didn't-- to my relief! Roasted, the butternut squash tastes like a sweet potato to me-- yummy! This dish is so delicious and a fall favorite! Keep this recipe in your back pocket! http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-butternut-squash-and-goat-cheese-recipe/index.html

The other thing I learned with this dish, is how goat cheese can be used as a pasta sauce by itself! I don't know if I've ranted about the wonderfulness about goat cheese before, but it's just soooo great! Plus it's a food I'm sad that I just discovered it's greatness in this past year! Close mindedness kept me from goat cheese....how depressing! It's tangy and creamy and amazing.....mmmmm........ anyways--- with this dish just crumble the goat cheese in the bowl and when the penne is done, the heat from penne and the pasta water will melt the goat cheese to make a fantastic sauce! Someone even asked me what sauce I used.....just goat cheese and pasta water! I only needed a cup of pasta water (and I could've used less), so I don't know why it says put 2 cups aside.

Also, if you don't like onions I would actually recommend leaving them in this dish. Since they are roasted, their flavor and texture are not as strong.

B-E-A-U-T-I-F-U-L

Meatballs a la Pizzaiola

I have to sadly admit that these meatballs were not as amazing as I thought they were going to be....

I know, right?! The first time for me to be slight disappointed with a Giada recipe! But I was just happily imagining an explosion of cheese to happen when you bite into one of the meatballs. Unfortunately there are so many powerful flavors going on in these meatballs that the cheese is overshadowed. Which you know makes me sad, cause I love cheese!

Others that I gave the meatballs to loved them, so try for yourself! And I actually thought they tasted better after a couple of days. They were good from the start but they were not the amazingness I usually enjoy with Giada's recipes: http://www.foodnetwork.com/recipes/giada-de-laurentiis/meatballs-a-la-pizzaiola-recipe2/index.html You can taste nearly everything you put in this dish-- the basil, tomato paste, the shallots, sun dried tomatoes, and the cheese. So if you like or love those flavors this dish is a must to add to your repertoire!

Before this year I don't think I knew what a shallot was! Kind of embarrassing but I'm glad I'm learning things. Another item in the onion family who I'm learning to love not hate! They don't need to be chopped sine you are putting them in the food processor-- just cut up a few times. And the only other suggestion I have for this dish is to prepare the meatballs before you start cooking them unless you are a great multitasker. I was not in this case!

Pretty picture! (I'm working on that too!)

Southwestern Chicken with Mango-Peach Salsa

Eating healthy is not boring.

That's what everyone thinks, right???

There are many great recipes and foods that are so good for you and taste awesome! Too bad I'm just now figuring this out, but better late than never!

Sandra Lee has created this refreshing recipe. http://www.foodnetwork.com/recipes/southwestern-chicken-with-mango-peach-salsa-recipe/index.html When I decided to make this dish, I was more curious about the taste than the fact that's it is good for you. In fact, she doesn't even advertise how healthy this dish is! Which is crazy since it is sooo yummy, different, and healthy!

I have to admit, when it comes to the seasoning Sandra Lee uses, I usually just try to create my own or just use what I have because I can never find the specific seasoning at the grocery store. So for this recipe, I didn't even look at the chicken part. Therefore I'd prepare the chicken breast however you want with a little bit of spicy seasoning.

It is the salsa that is great in this recipe! I would have never of thought of salsa to be made out of mango and peaches-- but it refreshing and not something you have everyday and that's why I love it! The recipe notes that it is easier to cut the fruit while it is still frozen, but I disagree. I had an easier time cutting it when it was thawed (I zapped it in the microwave to thaw a bit and the fruit was not ruined). Lastly, scrap the jalapeno seeds out if you are not a fan of spicy! Don't eliminate the jalapeno from this recipe because the sweetness of the mango and the peaches combined with the heat from the jalapeno and the cilantro really is what makes this salsa!

Here's to good health!

Peanut Butter Caramel Swirled Brownies

Holy deliciousness!!!!!! If you want to impress people and show off your baking skills, this is the recipe to do just that. http://www.foodnetwork.com/recipes/bobby-flay/peanut-butter-caramel-swirled-brownies-recipe/index.html Bobby Flay has amazed me yet again! This man can do no wrong with food! This recipe I saw on a episode of throwdown with Bobby Flay-- he lost against goat cheese brownies if I remember correctly. Man, I gotta try those goat cheese brownies because his recipe is off --the-- charts AAAAmazing!

This recipe is not as hard as it looks. There are a lot of steps but the recipe went surprisingly smoothly for me. I did not have corn syrup so instead of buying a whole bottle I was never going to use, I substituted agave nectar and it still turned out great! Also just in reading the ingredients quickly and rushing off to the store to buy them, I did not notice that the recipe states 2 ounces of bittersweet chocolate, plus 4 ounces. So obviously you need a total of 6 ounces obviously and I ended up being short 2 ounces. :0 Yet the brownies still turned out amazing!

I'd keep an eye on the sugar and water because once it starts turning brown it does so fast! I think it happened in less than 5 minutes for me. When melting chocolate over boiling water, use a glass bowl for best results.

It is risky but following the directions for pulling out the brownies before they are completely done makes them so rich and soft and, oh, just plain decadent......mmmmm..... I had to leave mine in there for a few extra minutes but once the top was set I did pull them out and let them cool.

See???!!!! How pretty!!!!!

Carmelized Onion, Sausage, and Basil Pizza

This pizza is sooooooo goood! From now on when I want a meat lover's pizza, this is the pizza I will make! http://www.foodnetwork.com/recipes/giada-de-laurentiis/caramelized-onion-sausage-and-basil-pizza-recipe/index.html

The recipe time did take longer than what it states. To caramelize the onions it took about 40 minutes for me. You want the onions to be caramelized and golden brown. I was not an onion fan for a long time but I added some olive oil to them and I'm completely in love with them now! Then the meat I picked was an awesome mild Italian pork sausage I got from the butcher at whole foods. I think it was what put this pizza on an amazing level! Now, Gorgonzola cheese and blue cheese are intense and not for everyone. I love cheese but I admit these two are not my favorite. So I added the cheese to half of the pizza, it's good but a little too intense for me. If you are like me, I would suggest to use feta cheese. You could leave the cheese out but it definitely acts as a binder between the sausage, onions, and the dough.

As for the dough, I used the same recipe as I did for the Arugula, Ricotta, and Smoked Mozzarella pizza. The cornmeal is great for the dough not to stick to your cookie sheet. Some tips for rolling out pizza dough into a circle-- start from the center and consistently rotate. I haven't perfected rolling dough into a circle so many times I am satisfied with a rectangle but if you are going for perfection just keep rotating the angle from which you roll. Don't stick to 90 degrees. 45 degree angles should do the trick!

Arugula, Ricotta, and Smoked Mozzarella Pizza

I love pizza..... I always have. Growing up that was the answer I put when a question asked me favorite food. That's probably why I love making it! And why I'm so excited about all of the different creations one can make with pizza.........

Oh sorry, I was daydreaming. Back to this wonderful recipe by Giada: http://www.foodnetwork.com/recipes/giada-de-laurentiis/arugula-ricotta-and-smoked-mozzarella-pizza-recipe/index.html It is very different and wonderfully cheesy with some hidden nutrition! And it is so easy to make! Basically you combine the ingredients in a food processor and put in on the dough. The recipe states blend a couple of ingredients first, but you can put them in all at the same time. Giada does when she makes this recipe on the show. After you pulse the mixture together (it need to be pulsed, don't just turn on the food processor) and you can spread it on the pizza. It spreads so well because of the ricotta cheese! And the rest of the recipe is simple. (Yes, even though the olive oil is good for you yet fattening make sure you use it for this recipe!)

I love making dough from scratch. I like to try different recipes from time to time, and this time I tried Giada's. It is not my favorite recipe; it takes the longest but the dough is nice and smooth-- unlike other recipes. I get apprehensive about a pizza dough recipe that does not allow time to make sure that the yeast is activated-- which sadly this recipe does. It still worked out fine for me though!

I never knew about the greatness of arugula before starting this cooking hobby. It's an absolutely fantastic lettuce that is hidden in this recipe. Great for kids (and adults) that don't like the eat their vegetables! Also, the different kind of tomatoes are something I've learned as well. I now, hold you breath, like Roma tomatoes! I've enjoyed Roma tomatoes since there is actually meat inside the tomato instead of watery goop! ;) Two veggies in this yet I still love this pizza!

Hope you do too!

Beef Pops with Pineapple and Parsley Sauce

Yummy!!!! And look how beautiful! These beef pops and pineapple with parsley sauce are so good and different! The pops remind me of Hawaiian food (obviously with the pineapple) but it's still wonderfully different and a dish this picky eater enjoys! Thanks, Giada! http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-pops-with-pineapple-and-parsley-sauce-recipe/index.html This recipe is perfect to show off to others! Just imagine bringing this meal/big appetizer to some one's party! Since it is so simple you'll be a hit without slaving away for hours! To top it off it is a pretty healthy recipe! It is such a simple recipe therefore I only have a few suggestions. Plan for this recipe since you have to marinate the beef for a few hours and soak the skewers (I usually forget about these things). Also, try to cut your beef and pineapple to similar sizes. I was using pineapple I had cut up earlier in the week and I didn't even think about the different sizes until I got to the grilling and saw that the beef was not touching the grill pan! Finally, I want to brag (and maybe help)-- I have found a successful way to store parsley and keep it fresh for at least a week! Cut off the ends when you first bring it home and then put the parsley in a glass of water. Cover with plastic (I conveniently used the bag I brought the parsley home in-- the small plastic bags for fruits and vegetables) and you'll have long lasting parsley! Enjoy!

Poached strawberries, Peaches, and Mango Over Crushed Ice

Well my sabbatical is over! There was this thing called a diet that I didn't exactly follow but attempted.... ahem anyways..... it left my without the options to use evoo freely! How can anyone live a life without evoo or butter?!?! Butter makes everything-- and I mean everything taste better! The point is I'm back to my love of cooking and creating and altering food!

I've got a summer treat for ya that I cooked a while back. It's a sophisticated and grown-up snow cone (it does require a spoon)! Super simple and perfect for this hot weather (and it's healthy!): http://www.foodnetwork.com/recipes/giada-de-laurentiis/poached-strawberries-peaches-and-mango-over-crushed-ice-recipe/index.html

I did learn something new with this dish-- star anise. I'd never heard of it before but it is a seed pod that looks like a star. Apparently it is the seed for an evergreen tree grown in China and Japan and has medicinal uses. I'm pretty sure it is just used to add flavor in cooking. It has a licorice and kind of peppery flavor to me. You can find them in grocery stores but if you just want to try this dish once I'd try to find a cooking friend or neighbor (a whole container cost a bit and if you just use one seed pod it's not really worth it).

Since this dish is so super simple I don't have any big suggestions other than to definitely try it. The aroma alone of the cinnamon stick, star anise, and vanilla is aaaaammmmaaazing! I wouldn't bother with getting a vanilla bean since they are so expensive-- vanilla extract worked well for me.

Maybe this healthy desert will help you cool off this hot, hot summer!!!

Herbs!!!!

This is the time of year where spring has sprung, everyone is working their gardens, and where grocery stores have fresh herbs for sale. Just take a moment to think of how lovely that is.... Since I've started to cooking, I think fresh herbs are one of the best thing since sliced bread! Seriously. They have so much flavor in such a small package. And if you are calorie conscience....they have barely any! Every time I smell and/or eat fresh herbs it's always rejuvenating. I think herbs will baffle me for a while. Think about it. They are like a vegetable yet I love the taste and flavor of them. Recently I actually enjoyed a salad because it had cilantro in it..... surprisingly Yummmmmyyyyy! I'm not an expert in herbs but I'm pretty positive I'll be growing them for the rest of my life. So I'll be an expert one day. Plus sometimes you can't find fresh herbs in the grocery store and it will save money over time. Some tips I do have is: if you can, grow them outside, research which ones like the sun and which ones can grow in shade, and buy some fresh soil-- My herbs are inside since cats roam the streets where I live. In order to keep pests off safely all you have to do is put water and one dot of dish soap and spray your herbs. I recommend you start your own garden! These herbs are available everywhere right now-- home depot, whole foods, even tom thumb/randalls/safeway. Have fun!

Red Pepper- Basil Pesto Pizza

This recipe is so so good, new, and different! The red pepper basil pesto makes this pizza wonderfully flavored and it's something you definately won't find at your local pizza parlor!

For some reason, food has gotten a little boring for me lately, so when I saw this recipe I wanted to try it immediately! Bobby Flay has never led to me anything boring (so far): http://www.foodnetwork.com/recipes/bobby-flay/red-pepper-basil-pesto-pizza-recipe/index.html

Well, prep starts early if you are making your own dough. I recommend making your own simply because it's fun! Of course, if you're in a time crunch you can always go to whole foods and buy a refigerated dough that's already made but not spreaded or if you don't have a whole foods you can buy the already made pizza crust and skip the grilling of the dough part (I forget the brand name but it's not refridgerated and you usually find it at the end of the frozen food aisle). Plus with this recipe you get to cook your pizza on the grill-- how exciting is that?! It seems crazy but it does work!

Although I do worship Bobby Flay I am not in love with his pizza dough recipe. He combines the yeast with all the other ingrediants before adding in the water. Warm water with sugar activates the yeast and if it happens to not work then you've just ruin the rest of your other ingrediants without knowing. In the past, I've always activated the yeast first and then added it to the flower and such. You can tell it's activated because foam starts to form at the top. So I would try a variation of this pizza dough recipe: http://www.foodnetwork.com/recipes/tyler-florence/pizza-dough-recipe/index.html You do not need a stand mixer-- a food processor would work or just combining and stirring the ingrediants yourself actually will work when making pizza dough. If you want to grill the dough disgregard the oven and pizza stone instructions. Letting it rest after the pizza dough rises will help you be able to spread the dough. Have fun with spreading the dough-- I do try to toss mine from time to time!

The red pepper basil pesto is AWWWWWesome!!!! When you roast the peppers in your house, the aroma will completely fill it and might make you tear up (that never happen to me, of course). You can grill these instead of putting them in the oven. I don't know the time difference but you want the peppers charred so that the skin will come off easily. Once you've peeled the peppers and taken the seeds out be sure to wash your hands...trust me, I'm saving your eyes from some pain!

You make this recipe your own in many ways, different kinds of cheese (I loved it with mozzarella, but I also tried it with goeat cheese which was good), add meat, add more veggies. I had left over pest0 so I've been adding it to grilled chicken and turkey sandwiches--yummy!!!

Beauty:

By the way, my grill failed me, so the cheese should be more melted than this-- either way, it's still amazing!!

Turkey Burgers

Sounds really plain right?! Oooooo you are soo wrong! Because guess whose recipe this is.... Bobby Flay!!!! The chef who never has a boring recipe or has let me down yet! http://www.foodnetwork.com/recipes/bobby-flay/turkey-burgers-recipe/index.html These burgers are awesome! The flavor is absolutely wonderful, different, fresh, succulent, oh I could go on forever! First all, let's just talk about cheese. I love love love cheese! I think at one point in my life I had cheese in every meal. Anyways I recently fell in love with goat cheese. Wonderfully creamy and a tad bit tangy all at the same time. I don't think I tried it before last summer because goat cheese does not sound appealing (remember I'm picky!). I then went to a pizza cooking class that involved a little but of goat cheese and I loved it! If you have not tried it my friends, it is sooo worth a try. But leave it to Bobby Flay to put a decadent cheese on top of a turkey burger with mustard and watercress! Which leads me to..... WTF is watercress????? Well I guess it is the part of the recipe where I learn something new! It's an aquatic leaf. According to wikipedia, it seems to be most often used in the UK and very good for you. So I decided to mosey to Whole Foods to get some. It is a little bizarre. I tried it alone of course and it tasted exactly like lettuce (no, I don't know the taste of individual lettuces but maybe I will someday).....but wait for it.... it has a huge after bite! Very very salty and almost a but spicy. Strange but kinda cool. That's what watercress looks like Okay, let's get down to the cooking. The mustard is very, very good. I've also tried it as a sauce for grilled chicken which was aaaaawwwwsome! Remember, it has to be prepped before the burger is made-- at least thirty minutes. I don't know where they sell slices of goat cheese because it is so thick... so top with whatever amount pleases you (it kinda crumbles). I have no health comments because this dish isn't too bad health wise. And Bobby Flay never sacrifices calories for flavor, but if you want to lower your calorie intake leave out the cheese and/ or the bun. And lastly, I made this recipe only for myself even though it calls for eight servings therefore I suggest making the amount of mustard in the recipe and keep the left over as a sauce! Beauty:

Apple Crumble with Vanilla Ice Cream

I'm in love.

I can hear the bells.

I can taste the sweetness.

Bobby Flay, I love you, sincerely yours, cook Alli....ooohhh wait I just want one more bite.....

Bobby Flay is the BEST!!!! OMG, everything I've cooked of his taste amazing!!!! Well maybe I've only cooked three of his recipes but they were THAT GOOD. And it's really fun and different to make! http://www.foodnetwork.com/recipes/bobby-flay/apple-crumble-with-vanilla-ice-cream-recipe/index.html

This recipe is fairly simple but it's fun because you get to grill apples!!!! How cool is that?! I don't have any health suggestions because if you are making this then you should not be worrying about calories and stuff of that nature. Indulge!!!

Also, the only recommendation I have to clarify a point of the recipe-- the apples stay on the grill for about 5 minutes face down and then 4 minutes on the other side.

Beauty:

Chicken and Cheddar Souffle

My first souffle! Of course I dove right in since I'm motivated to make anything with tons of cheese involved, thanks Giada: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-and-cheddar-souffle-recipe/index.html

Recommendations: Have everything ready to go, meaning everything out, measured, cut, etc. I usually get the ingredients out as I go but I definitely got flustered with this one not having everything ready. It helps but not necessary. Having all your refrigerated items at room temperature helps but it is not essential. I usually always forget about that step and I didn't pull out the ingredients until right before I started making the dish and it still worked out! Let me tell ya'll I feel like I made tons of mistakes (didn't even buy the exact ingredients and I was on the phone! :0) in this dish but somehow it still came out beautiful! Folding in the egg whites should not be intimidating-- folding is almost like stirring but gentler. By the way, prep takes way more time than what it says on the website; it is worth it though!

The recipe calls for this to bake for 55 to 60 minutes--mine only took thirty and when she prepares it on her show she says thirty. Therefore I recommend baking this for 30 minutes.

This is a beautiful one dish meal that's great for holidays or potlucks! Tasty, new, and different!

Strawberry Country Cake

Well, hello there weather change...

why, yes I love your strawberries,

use them before spring even starts?! Okay!

I will probably use this cake recipe forever! If it was possible to fall in love with food, this cake would be the one to fall in love with....seriously.

The barefoot contessa has given me another winner! :http://www.foodnetwork.com/recipes/ina-garten/strawberry-country-cake-recipe/index.html Ever since I watch her make this last week, I've been dying to try it! I don't think words could describe how wonderfully delicious this cake is. I DEMAND ya'll make one of your own! Or request one from me next time I see you!

This recipe make two cakes.... I really dislike it when they do that. Knowing myself, I'll forget about the extra piece I've made and make another batch later. So I gambled a bit and tried to cut the recipe in half. I call in gambiling because all these food network chefs are very careful about their measurements when it comes to baking-- I think someone called it a science. Anyways, I tried to cut the cake batter ingredients in half. I did so pretty successfully. I didn't cut the salt in half and I used about 3/4 teaspoon of baking powder. Ina's looks bigger than mine, but mine was still dreamy! Also, in the reviews I learned to lessen the baking time to 30-35 minutes instead of 40 minutes. I cooked mine for 35 minutes and it passed the toothpick test! So next time, I'll try 30 minutes for maybe a slightly softer cake.

Oh yea, I didn't measure the amount of zest (lemon and orange) I put in, but what I added was more than what was called for and I think it helped put this cake in the amazing category. By the way, who knew adding lemon makes everything so fresh?!

Once the cake cools, the recipe says to cut the cake in half. This is very difficult for me to do. She suggest on her show to put toothpicks around the cake to help guide your long knife but that didn't help me much. I say just go for it as best you can because no one will be able to tell or even care if it isn't cut evenly.

Combine the whip cream, spread, add the strawberries, spread even more whipped cream, decorate to get this! :

Turkey Milanese with Bacon and Pancetta Potatoes

Another win with these recipes! First is the main course: Turkey Milanese: http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-milanese-recipe/index.html Gorgeous:

I would have taken more/better shots but I was hungry! This recipe is pretty simple. The turkey (the healthiest part of this meal) is breaded and fried and then put on a bead of baby arugula and cherry tomatoes (which I did eat)! It was soooooo yummy that there was none left over!

Tip: Easier and faster to buy turkey cutlets prepackaged from the store (Jenny-O, I think that's that brand, was available at my tom-thumb) rather than buying turkey breast and pounding it out!

Now for the side dish..... Bacon and Pancetta Potatoes......mmmmmmmmmmm! http://www.foodnetwork.com/recipes/giada-de-laurentiis/bacon-and-pancetta-potatoes-recipe/index.html

Crappy picture of this awesomeness:

I have to admit, I get really impatient with potatoes. They take forever to cook! And they have to be cut and yada, yada, yada. But I probably would have eaten that whole bowl if I weren't eating with others! I started the potatoes before I started the turkey milanese and I was still waiting on them to finish! So the lesson is be patient with your potatoes.

So all in all this meal was actually simple. So simple that I didn't have to start cooking until 45 minutes until eating time! Impress your guest with this simple and fabulous meal!

Chicken Piccata

Aaaaaaaaaaaaaaaaahhhhhhhhhhhhmmaaaaaaaaaaazzzzzzzzzzzzzzing- It's the word to describe this amazing dish! This recipe comes from the Barefoot Contessa- Ina Garten: http://www.foodnetwork.com/recipes/ina-garten/chicken-piccata-recipe/index.html

This dish is also dangerous because it's toooo good-- the chicken almost melts in your mouth!

Here is a picture of the chicken cooking on some new All-Clad pans and they are gorgeous!

This dish is also fun because you get to pound out the chicken-- yay normal way to take out frustration! Now while you pound out the chicken breast be sure to rotate it to help get the chicken even in thickness. Since I don't own meat pounder I used a rolling pin to pound it out.

Health Watch: You don't have to bread the chicken-- I've cooked it both ways and it is both delish!

Then there is the lemon sauce! Mmmmm never knew lemon was so useful and fresh! Be sure to use a wine that you like to drink (if you don't like it as a drink you won't liked it cook).

I've served this with herb roasted onions to people and everyone liked! You will too..... trust me!

Grilled Cheese with Spinach and Pancetta

I've made this recipe twice-- it's that good! Thank you, Giada! Here is the recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-cheese-with-spinach-and-pancetta-recipe/index.html with video! So you can watch her make it. Watching someone first helps. Of course this episode was for a children's party and that's where my taste buds are at! You can serve this as a grown up grilled cheese or as a kiddie grilled cheese-- how cool is that?! Grown up because it is more than cheese, butter, and bread. Kiddie because of the hidden spinach in there (one lady wrote under the comments section that she told her daughter these were special princess fiona sandwiches-- how cute!)

This is pretty easy to make but you use a lot of things so the clean up part takes a while. A food processor is a must in this or else it is really hard to combine the cheese and the spinach. I bought a block of cheese and shreaded it by hand because a) it's cheaper b) gave me a little arm workout! I had to cut this recipe down to serve two (basically 1/2 a cup of everything instead of 2 cups). Still worked out well and you can change this recipe up to fit your preferences. You can change the kind of cheeses, use one or many different cheeses, use bacon instead on pancetta, etc. A quick tip, I put the pancetta it some paper towels to soak up the grease, rolled up the paper towel and smushed it-- makes the pancetta crumble easier. The recipe also says to use a panini maker to grill the sandwiches but you can just use a pan (like you do with regular grilled cheese). I used my george foreman grill (love it!). If you have a george foreman grill and want to use it with this recipe be careful because they cook really fast-- less than two minutes-- with the grilled already heated.

Something new: I had never heard of pancetta before this year-- I'm also excited to be learning about new food in this project! Pancetta taste almost exactly like bacon and has the same texture (both come from a pig). Even though I've never heard of it before, you can find pancetta at most grocery stores --I've found it with the deli meats. Of course it's good but the down side is it's a little pricey (probably because it's not used much over here-- it's used in Europe). Even Giada's Aunt said she uses bacon over here instead of pancetta because bacon is more avaliable.

Health Thoughts: This recipe calls for a whole stick of butter and vegetable oil which is a lot of fat. I used a just tablespoon of butter the first time I cooked this dish to make sure the mixture would spread, which it did. I tried it the second time just using a bit more than a tablespoon of vegetable oil and no butter and the recipe still worked out well! If you are looking to save some calories I would nix the butter!

Enjoy! I sure did!

Here's the pretty princess fiona sandwich!:

Venetian Rolled Pizza

So I decided to make this dish as a snack to bring to my brother and his helpers on his moving day! Venetian Rolled Pizza-- I saw Giada make this and of course it looked amazing! Here is the recipe-- http://www.foodnetwork.com/recipes/giada-de-laurentiis/venetian-rolled-pizza-recipe/index.html

This recipe is really simple and surprisingly makes for a hearty snack (a meal would work too). This is what it looked like before being rolled (I was a little apprehensive that the dough would break as I rolled it). It looks good like that-- right?! I bought pizza dough to save time. I usually like to make the dough myself because it makes me feel like I'm Italian and know how to make pizza like I know how to walk! It's really fun-- a pizza party where everyone has their own dough and creates whatever kind of pizza they like would be surprisingly fun too. I had to battle with the whole food's dough I bought because it was not spreading easily. As soon as I would spread it, it would come back to the form it was before. I've taken a cooking class on pizza before so it might have needed to "rest" a bit. Therefore I left it alone for 15 minutes, came back, and started to have no more sympathy for it. I threw it around and stretched it with my hands (thanks for nothing, rolling pin) and finally got it to a shape and thickness I was happy with. The dough was the hardest part. After that you just add the toppings and then roll!

I rolled it successfully-- probably thanks to the store bought dough. And baked it and here is the end result. It makes life easier to use a serrate knife to cut the roll.I heard everyone enjoyed it (I did-- oh yea, and there is something green in there too)! Hope you do too!

Welcome

My new years resolution this year was to cook at least once a week. Honestly, I don't know where this idea came from. I've always wanted to love cooking.... you know? I was pretty good at cooking but never made anything really amazing and unique. And cooking always took at least an afternoon. It was so time consuming! And I'm a really picky eater, can't do weird textures or strong spices. Seriously, I'm picky. Family would make me separate dishes from everyone else because I'm so difficult. Therefore, again, don't really why I wanted to do this....but I just dove right in. Started out small-- cooking once a week, making good but not spectacular dishes. Then everything changed. I blame the food network. I fell in LOVE. Yes, you guessed it....with food (well, that was already a done deal) and cooking!!!! I love to cook now! In less than two months I have been converted! I've even started growing herbs! HERBS!!! I'm surprising myself. I think I can even say with some confidence that everyone who knows me, or has ever tried to make me eat shrimp, is shocked as well. So my best friend suggested I start a blog about my cooking. (Yes, she is in shock too.) Which is perfect because I am wayyy too proud of everything I make-- and where is one of the best places to brag???? The internet of course! (Thank you, facebook) So enjoy viewing this picker eater cook some awesome dishes (yes- vegetables are included!)