Broccoli Cheddar Soup: MAKE THIS!

From Pam's recipe...this was so yummy, and Lilly kept asking for more!

Merry Christmas!

I really hesitated to post a pic of Mr. Hankey the Christmas Poo, because some recipe blogs link here...but I said poo on it! Mr. Hankey is the shit.

Happy Christmas to everyone!

Pork Pie

This was a recipe from my ex-husband's mom. The pork always went so well with the sage and thyme in this dish. Her crust always was unbeatable, and no one can replicate it, so I don't even try. I use a store-bought crust, but the filling is all homemade (AND SIMPLE!)

I used an 8x8 pan.

• 3 Sliced yukon potatoes
• 1 lbs pork chunk tenderloin
• 1 T thyme
• 1 T sage
• Salt
• Pepper
• Flour
• Chicken Broth

Sprinkle the bottom of the pan with flour. Layer with potato slices. Sprinkle with flour. Season with salt and pepper. Layer with pork. Sprinkle with flour. Season with some sage & thyme. Put the next layer of potatoes. Season with the rest of the sage/thyme/salt/pepper.

Pour in enough chicken broth so it reaches a little past the 1/2 way mark in the dish. Best to use a clear glass pan so you can see the level of broth.

Top with crust, vent with holes.

Bake at 350 degrees for 90 minutes, uncovered. If crust begins to brown too much, cover with foil toward the end.

Enjoy!

French (Italian) Toast Casserole

I always made this for a big breakfast crowd, and it's especially good for those busy Christmas mornings! The night before a holiday, be sure to save yourself some stress and make this awesome breakfast ahead of time. They will think you slaved all morning! This time I made it with an Italian holiday bread called Panettone.

Mix topping ingredients together and set aside til morning.

In a greased 9 x 13 pan, break up the bread into chunks and spread throughout the pan. Whisk together the "mixture" ingredients in a bowl and pour over the bread in the pan. Cover with foil and refrigerate overnight.

Next morning, cook at 350 degrees for 45 minutes. Let sit for about 20 minutes prior to slicing.
Terrific served with strawberries and whipped creme!

Topping:

• 2 T Maple Syrup
  
• 1 Stick butter (softened)
  
• 3/4 cup brown sugar
  
• 1/2 cup pecans chopped
  

Mixture:

• 6 eggs
• 1 cup milk
• 1/2 cup half & half
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp vanilla

Bread:

• 1 Panettone (Italian holiday cake) - [another great bread is Pepperidge Farm French Toast Vanilla Swirl]

Hiatus

Wondering why the lag in recipes? Because I can't taste a thing. And when I can't taste, I can't cook. My brain can't even get around the idea of cooking, or what tastes will go together. It's fascinating, really...how all our senses really do work off of each other.

I've been fighting a sinus infection for a week now, and I had have pinkeye. Got rid of it once with some drops, but I stopped taking them too soon and I got it again today - now in both eyes. So add blindness to my existing fog and I'm quite useless to say the least.

I have been doing really air-headed things lately. I'm forgetful and I can't draw up good conversation. I should not be driving a car, because if I turn my head too quickly, the world goes out of whack.

Oh! Did I mention I ended up in the ER on Saturday night? Yeah. Apparently I don't weigh enough to take a full adult dose of Mucinex D and Afrin. Mucinex D is the stuff from which crystal meth is made, so you have to sign for it at the pharmacy counter.

Sheesh. I just wanted some relief. Instead I got dizziness, vomiting, the works. The ER receptionist surely enjoyed my heaving in the lobby.

I'm a mess. I went for sooo long without feeling like this, too.

Recipes will return when my taste buds do.

Buddy's burgers - Updated

Sorry to keep you in limbo, Zibbs! I couldn't type much from the Blackberry. I liked Buddy's! The burgers were really tasty - the fries? Way too much, and way too greasy. Lilly and I didn't even put a dent in them. I really liked roll crammed with sesame seeds. Lilly gobbled hers up, and she's finicky - so they must be good. They were really reasonable, too! $2.10 for a Little Buddy, I think. I always order mine with mayo/ketchup/onion.

But for me, there is only ONE awesome. And that's Jake's Hamburgers. Maybe because I've been eating them since the 1990s and they get Best of Delaware every year. The fact that KIDS EAT FREE at Jake's is a bonus! Most of the reviews on Buddy's were compared to 5 Guys Burgers and Fries, but they didn't even occur to me to be on the list. Jake's burgers are just the right size (I really don't dig a thick burger) and full of taste. The fries are crispy and the milkshakes are fab. Something this simple doesn't need to be fooled around with.

So there's my review. You can take the girl outta Delaware...

Penne with Tuna, Olives, Artichokes & Roasted Tomatoes

This was another one of those concoctions of mine where I grabbed stuff from the freezer and pantry....what a turnout!!

• EVOO
• 1 garlic cube
  
• Leftover (canned) whole tomatoes - crushed by hand, used all the juice
• Kalamata olives
• Frozen artichoke hearts
• my roasted tomatoes
• quality Italian tuna (canned in EVOO)
• capers
  
• asiago cheese
• parmaseano reggiano
• whole wheat penne pasta

This is a hearty, healthful meal, too.

Get the water going for the pasta and drop in the artichokes just til they thaw. In a skillet, heat the oil and garlic. Add the artichokes and brown a bit. Add tomato juice, crushed tomatoes, roasted tomatoes, and olives. Cover and let absorb while pasta is cooking.

When pasta is ready, add the tuna & capers to the tomato mix. Add penne and toss.

Garnish with the cheeses. Ciao!

Cuban Salad

Typical cuban salad.

• Lettuce (I used red leaf)
• Avocado
• Tomato
  
• Juice of half lime
  
• EVOO
• salt pepper

Had it with a small leftover portion of the ropa vieja for lunch!

Roasted Tomatoes

Oven roasted tomatoes are versatile and are great in summer when you have an abundance of maters. I bought romas to try this out...great on sandwiches, or a pasta dish ingredient. I might try them in a salad or two, too! They are not as chewy or dry as sun dried tomatoes. Store in EVOO in a sealable jar to maximize freshness. Keep in fridge.

Recipe:

Halve the tomatoes and toss in EVOO, garlic, basil, salt & pepper, just til glossy.

Arrange on a rimmed baking sheet and roast on 225F degrees for 4-5 hours.



About half way thru...press down on each tomato with a spoon to get some of the juice out and shorten the roasting time.



The finished product...

Ropa Vieja!

When I made this and had my first taste, I actually talked outloud (to myself) and said,

"Oh my God...this is so good, I could cry!"

And I don't talk to myself. Swearsies!! Ropa Vieja is a traditional cuban meat stew. I've been making it for years now. The term means "old clothes" and was given this name because the shredded flank steak resembles old, torn rags. You will definitely enjoy this.

• 2.5 lb flank steak
• A quality extra virgin olive oil (EVOO)
• 1 large onion (chopped or sliced, your preference)
• 1 red bell pepper (chopped or sliced, your preference)
• 1 poblano pepper (chopped or sliced, your preference)
• 8-10 oz of whole tomatoes, crush by hand
• 1 TB cumin
• 2 garlic cloves (minced)
• 2 cups chicken stock
• 2-3 TB sofrito
• Adobo and sazon (to taste)
• salt/pepper

Trim the flank of any extra fat. Cut against the grain into 2-inch thick strips (or wider, depending on how long you want your shreds to be in the end). Cut strips in half again, so that you've ended up with about 6-8 squares of flank. Drizzle some EVOO in a deep skillet. I use a stainless, not teflon. Get it nice and hot over med-high and add the flank. Brown on both sides, remove and set aside to cool. You will add it back at a later time. Save all the juices! Add the chopped onion and deglaze the pan with a tiny bit of stock. Cover and sweat the onions, then get them nice and brown.

Add the 2 cups of the stock. Add cumin, adobo & sazon. Add meat back in the pot, and bring to boil. Once boiling, turn to LOW then cover and simmer for 3 hours.

After 3 hours is up, set meat aside to cool, and pour onion stock into a bowl to add later. Add more EVOO, and add the peppers and garlic and a bit of the stock to sweat out the peppers. season with pepper and salt.

Cover and let this cook for about 10 mins til peppers are soft. Make sure the garlic isnt burning. Add crushed tomatoes. Add the onion stock we set aside earlier (adding water to equal about 3 cups). Bring to boil, then to LOW, covering again for about 15 mins. The meat should be cool enough to shred by hand now. Do this, then add to pot.

Bring to boil again, then to LOW for 15-45 mins. This is a good time to prepare your rice.

Serve over white rice with black beans, and platanos maduros.

Sooo satisfying!

Perfect timing.

I was taking a shortcut back to the house yesterday and the sun was setting smack down the center of the alley. I had to whip out Pearly to capture the rare moment. It surprised me how fast the sun went out of sight after I took this.

Oh and if you're wondering why my hood is black, it's because my car is getting repainted. Should be done today! I'm driving a Jeep Patriot in the meantime.

I wish the days were longer.

Sausage and Penne in a Tomato Cream Sauce

A quick meal I whipped up. Twas hungry, and used what I had:

• Marinara
• Half & half
• Chicken Broth
• White wine
• Broccoli Rabe sausage
• 1/4 box of Penne
• Parmasiano Reggiano
  

Mix and enjoy.

Fig and Raspberry Turnovers

Made with the leftover puff pastry I had from the Turkey Pot Pie. Cut into squares, brush with egg. Drop a tablespoon of raspberry preserves or fig preserves, and a bit of cream cheese. Bake at 400 for 10 mins.