Tuesday, March 29, 2011

have a red velvet cake...and swoon!!!!....at kitchen! kitchen!

Southern Red Velvet Cake with cream cheese frosting and
toasted almonds that will make you swoon with pure delight!

A slice of the red velvet cake..it's moist and delicious!
Special Order only at kitchen! kitchen!
for Tarts & Quiches
email: jaenwitt@aol.com

Monday, March 28, 2011

Panko chicken over quinoa and broccoli rabe....at kitchen! kitchen!

Slices of panko chicken breast comfortably nestling on a
 sauteed broccoli rabe and red peppers.
Peeking underneath is the quinoa salad with chick peas.
So sinfully delicious and outrageously healthy too!
Please see previous posting for Panko chicken.

Making the broccoli rabe is like a walk in the park!
1 bunch broccoli rabe - washed and cut about 1/2" off the bottom and then cut in half (separating the tender stems from the leafy parts).
1 large red bell pepper roasted and skin removed - sliced in large strips
3 garlic cloves chopped coarsely
Some salt
A pinch of red pepper flakes
Olive oil
In a hot skillet pan with olive oil, throw in the garlic until fragrant, add the stem parts of the broccoli rabe, swish around until tender, then add the rest of the broccoli.
Season with salt, add the pepperoncino. Continue cooking for a minute or so ( I like my veges a bit al dente) then add the roasted red pepper.

Quinoa salad with chick peas-----
Cook 1 cup quinoa as per instruction on the box and fluff.
A can of 15 oz. chick peas (drained) and rinsed
2 cloves garlic
1/4 cup chopped parsley
In a hot deep skillet with olive oil sautee 2 cloves of sliced garlic until fragrant; add the chick peas and parsley for about a minute then add the cooked quinoa to the pan. Season to taste.

Monday, March 21, 2011

potatoes...roasted with peppers...delicious! at kitchen! kitchen!

Potatoes, easy to make and delicious.
Roasted with red peppers, garlic,
thickly sliced onions, and poblano peppers seeded.
Smother with extra virgin olive oil and seasoned
with salt and black pepper.
Roast on a preheated 350 F oven for 40-50 minutes until
golden brown.
 Use yukon gold potatoes - 6-8 pcs. cut thickly
2 cloves garlic
1 large onion thickly sliced
1 large red pepper seeded and sliced
1 large poblano seeded and cut in half
Extra virgin olive oil for "smothering"
Kosher salt
Black pepper
Oiled cast iron pan to contain and roast these wonderful things in
Serve with your favorite chicken dish
Guaranteed to satisfy your diners!

Monday, March 14, 2011

poblano peppers...stuffed with ground pork at...kitchen! kitchen!

Large poblano peppers stuffed with ground pork.
Serve with light pomegranate vinaigrette.
A great side dish anytime!

2 large poblano peppers halved and seeded
1 cup ground pork
1 medium size onions minced
1 egg
Amazing dry rub for seasoning
1/4 cup bread crumbs mixed with some olive oil
Mixed everything in a bowl except for bread crumbs and stuffed each halved poblano with the pork mixture and topped with bread crumbs.
Put on the baking sheet and baked in a preheated oven of 375 F for 15-20 minutes until golden.

Light Pomegranate Dressing:
3- tablespoons of pomegranate balsamic vinegar (or use pomegranate juice thinned with a tablespoon of balsamic vinegar)
2 tablespoon olive oil
Pinch of salt
Whisk until incorporated and pour some over the dish.

Thursday, March 3, 2011

onion soup and chase away those chills!....at kitchen! kitchen!

A home made onion soup that takes the chill away!
1 large vidalia onion sliced/or roughly chopped
Some peppercorns
Black pepper
Kosher salt
A pkg. of beef or chicken stock
Slices of Swiss cheese
Bread croutons
Some white wine

In a deep pan saute the onion with a pinch of salt in olive oil and butter until carmelized; add some peppercorns, black pepper, then chicken or beef stock. Add the wine and let simmer for 2-3 minutes and taste to correct seasoning.

Prepare the crock onion soup bowl...... toast a thick slice of french bread/or toasted croutons and place it at the bottom of the crock soup bowl;sprinkle a tablespoon of parmessan cheese. Ladle the onion soup to the bowl and line the top with cheese slices and put in the oven toaster to brown and melt the cheese/or put in the microwave for a few seconds until the cheese melts.
Serve with a sandwich or salad. It's gooey, yummy, and guaranteed to scare the chill away!
*recipe for 2*

Wednesday, March 2, 2011

Leftovers......tweak, add, & make new......at kitchen! kitchen!

"Leftovers" of....pan seared steak, asparagus and broccoli, "chaperoned"
by the "big 3" of mayo/mustard/honey dressing and a "high kicking"
leftover of turkey sausage simmered in tomato sauce and chipotle.

Leftover turkey sausage simmered in carmelized onions and tomato sauce.
(sauce is a leftover from my "chicken breast stuffed with fontina cheese dish").
Add some leftover roasted eggplant, throw in some chipotle to
to the sauce and it's "high kicking" with flavour. 

Leftover sirloin steak thinly sliced to blanket leftover steamed asparagus,
introduced newly steamed broccolis and the
mouth watering dressing of my big 3 -mayo/mustard/honey,
makes this dish look like you have sweated
for hours creating a new dish.
Your family has no idea at all that all of these are 
"LEFTOVERS," tweaked, added
and made NEW!


Tuesdays are my "leftover nights"  if I have any........perfect for leftovers from the weekend and Monday dinners. So who says, that "leftovers" are only for sandwiches and to take to work? Make something exciting and new out of the old and no one will know that the dishes are actually leftovers...... and swoon  for a job well done!

For recipes.... check out previous postings.....remember these are "leftovers".
Food for thought: do not throw out any leftover sauce - freeze them instead...and create a new dish from your "leftovers".