Courses & Cocktails – Page 6

Petite Sirah Pasta Boats

Published on March 21, 2012April 3, 2012 by Rebekah4 Comments

Seeing this photo of stuffed pasta while listening to the song Belle by Jack Johnson has me escaping to the streets of Italy, smelling fresh bread and imagining fine wine—then Pandora radio quickly changes tunes and I snap back to reality.

Ground beef, Parmigiano-Reggiano, red wine and pasta are staple ingredients I always have on hand. With only a few ingredients, this recipe packs a nice punch and comes together quickly. It’s also versatile. Feel free to change up the ingredients and substitute them with items from your pantry!

Brown the ground beef and onion, season with salt, pepper and garlic powder. Then, deglaze the pan with a good quality red wine. I’m using Dancing Coyote’s Petite Sirah. It’s a full-bodied, dry wine that’s full of flavor…one of my favorites! Always cook with a wine you enjoy drinking.
Cook pasta according to package directions and drain. I like to add salt and olive oil to the pasta water for added flavor. Then set up a little stuffing station.

Stuff the pasta with the ground beef mixture, then top with sharp cheddar cheese. Sharp cheddar gives it a nice bite.

Cover the stuffed pasta with a jarred tomato sauce, then grate fresh Parmigiano-Reggiano right over the top of the dish. Drizzle with olive oil and splash with another drink of red wine. This will help the pasta to stay moist during the cooking process. Bake at 400 degrees for 20 – 25 minutes.

Enjoy fresh from the oven with a garden salad and some fresh bread and you’ve got a complete meal. Be sure to pour yourself a glass of that red wine, if there’s any left. 😉

Tell me about your best pasta dish!

Skillet Barbecued Pork Chops Good Enough For Company

Published on March 1, 2012June 28, 2012 by Rebekah5 Comments

This is one of my absolute FAVORITE ways to fix pork chops. They take less than 30 minutes to make but will taste like you slaved in the kitchen for hours!! I got the recipe from none other than Taste of Home.

You’ll need some good 1/2 inch thick center cut pork chops, butter, an onion, seasoned salt, some brown sugar, honey BBQ sauce, worcestershire sauce, water and a little corn starch.

Season the pork chops with seasoned salt (I also like to add a little pepper because y’all I know I like things spicy) and brown them in a large skillet on each side. You don’t have to worry about cooking them all the way through, because you’ll let them simmer in the sauce later to finish cooking. Check out that caramelization action. Man alive!!

Once you’ve browned the chops, remove them from the skillet. Then toss in your sliced onion. I love that sizzle when they hit the pan. The kitchen starts smelling real good right about now.

It’s important that you use the correct measuring cups for wet and dry ingredients. I didn’t always know this. Liquid goes in the glass measuring cup. Dry ingredients go in the individual measuring cups.

For the sauce, combine with the sautéed onion, 1 cup of Honey BBQ sauce, 1 tablespoon of worcestershire sauce, 1/2 cup of water and a 1/2 cup of brown sugar. Stir and let it come together for 2 minutes or so.

Then add your pork chops back in the pan. Cover and let simmer on low for 15 minutes.

Meanwhile, combine 1 tablespoon of water with 2 teaspoons of cornstarch.

Hold on to your boots when you take that lid off. You won’t be able to handle that smell. This is going to be Some Kinda Good y’all!

Remove the pork chops to a plate and keep warm.

Pour the cornstarch and water mixture in with the sauce. This is what helps it thicken and gives it that wonderful consistency.

Stir together and simmer for 2 minutes.

I served the Skillet Barbecued Pork Chops with a side of brown rice and almonds. Be sure to slather that pork chop good with the sauce.

The good news is, you’ll have sauce left over. So feel free to use it on chicken, pizza or anything else that floats your boat. Let me know how you like it!! 😉

Shiraz by Layer Cake

Published on February 28, 2012February 29, 2012 by Rebekah1 Comment

Who wouldn’t love a bottle of wine named Layer Cake? Naturally, I was drawn to the delectable chocolate cake pictured on the front of the bottle, but then I read the description on the back and immediately knew I had made my choice. Here’s what it says:

My old grandfather made and enjoyed wine for 80 years. He told me the soil in which the vines lived were a layer cake. He said the wine, if properly made, was like a great layer cake, fruit, mocha and chocolate, hints of spice and rich, always rich. ‘Never pass up a layer cake,’ he would say. I have always loved those words.

Try Shiraz, Vintage 2009 from South Australia by Layer Cake. You’ll be glad you did.

Restaurant-Quality Creole Shrimp Skewers

Published on February 22, 2012February 22, 2012 by RebekahLeave a comment

What’s for supper? That’s always the ultimate question. This recipe for Creole Shrimp Skewers for Mardi Gras was just the ticket on Fat Tuesday, especially since I already had all the ingredients on hand. I came across it while scrolling through my Facebook Newsfeed. Thanks for posting it and inspiring me Food Network!

To make creole seasoning, mix these ingredients together in a small bowl. Not pictured: Onion powder.

Man alive, this is some good stuff y’all. It’s hot, but LAWD, it’s good. I couldn’t stop tasting it.

Melt 6 tablespoons of unsalted butter.

Thaw, devein and peel 1 pound of shrimp (you can always purchase the shrimp ready to cook to save time).

I like to use metal skewers. I find that they are much easier to thread than wooden ones, plus, you don’t have to soak them. Spray them with a non-stick spray before skewering the shrimp. I had large skewers, so I put about 4 shrimp on each one.

I failed to get a picture of the seasoning and butter melted because I was just too excited. However, these are the shrimp after they’ve been basted in the delicious creole seasoning and butter, all ready for the oven. Line a baking sheet with aluminum foil or parchment paper, grease and place the skewers on the pan to go into the oven. Roast for 12 minutes at 425 degrees.

I made brown rice to go alongside the creole shrimp, then drizzled a little extra butter right over top. Seriously delicious–I mean restaurant-quality good. Definitely going to keep this recipe around!

The Buffalo Chicken Dip That Never Disappoints

Published on February 15, 2012March 28, 2012 by RebekahLeave a comment

You need only five ingredients to make this delicious Buffalo Chicken Dip. The dip really packs a flavorful punch and is awesome with salty tortilla chips. Easy to put together, this dip makes an appearance at most of the gatherings I host, and there are never any leftovers.

Here’s what you’ll need:

8 oz cream cheese
10 oz can of chicken
1/2 cup ranch salad dressing
1/2 cup buffalo sauce
Tortilla chips and celery for dipping

Soften an 8 oz block of cream cheese in the microwave, then spread evenly into an oven safe dish. Drain the canned chicken and shred it using two forks. Top the softened cream cheese with the chicken. You can always use fresh chicken instead of canned, but I find the canned chicken to be a time saver and just as tasty.

Pour a 1/2 cup of ranch salad dressing over the chicken spreading evenly, then pour a 1/2 cup of buffalo sauce over the chicken and spread evenly.

Top with cheese. I recommend sharp cheddar.

Bake in a 425 degree oven for about 20 minutes until the cheese is bubbling hot. Serve with tortilla chips and vegetables for dipping. This dip is also good at room temperature.

Hot Pepper BBQ Pork Sliders

Published on February 10, 2012June 28, 2012 by Rebekah5 Comments

Hot Pepper BBQ Pork Sliders

I don’t use my slow cooker nearly enough, but when I do, I always enjoy it. To make Hot Pepper BBQ Pork Sliders, purchase a 3 pound pork shoulder, trim the fat and place it in your Crock Pot with chopped bell and jalapeno pepper. Season with 2 tablespoons of fajita seasoning.

Pour two 10 oz. cans of enchilada sauce over the seasoned meat and peppers. You can find the sauce in the international section of your grocery store. Put the lid on and let that puppy cook!

How easy is that? Eleven hours on low and this is the result…

The meat will be fork tender and oh so easy to shred. Plus, it’s fun. I find shredding pork to be a stress reliever too. HA! No pun intended. (Working out, shredding pork…get it?)

Add the meat back into the sauce.

Get a pack of those small dinner rolls from the bread aisle in your grocery store. Slice them open, use a slotted spoon to fill them with meat and top with pickles. The soft bread will soak up all that juice. Just for fun, seal with a toothpick. What you talkin’ ’bout?! Warning: You can’t eat just one. Upon the first bite, one of my guests said, “I’m in love with this sandwich!”

Entertaining tip: Dishes that provide height variation always enhance your food display.

Superbowl Party Food

Published on February 10, 2012February 6, 2017 by RebekahLeave a comment

I love an excuse to throw a party, and sometimes you don’t even need one! Invite some friends over and make your favorites with a few new recipes thrown in the mix. Continue reading “Superbowl Party Food” →

A Twist on the Classic Bloody Mary

Published on February 9, 2012February 9, 2012 by Rebekah7 Comments

Who doesn’t love a good ole’ bloody mary? The peppery, tomato flavored drink is great for entertaining or sipping on solo. I found this recipe in the January/February 2011 issue of Food Network magazine, but instead of using vodka which is normally the alcohol in bloody marys, tequila is the star ingredient. Deemed Bloody Marias, this drink is a sure refreshment.

You’ll need:

4 cups tomato juice
2 Tbs horseradish
4 dashes worcestershire sauce
1 Tbs ketchup
Juice of 1 lemon
Few shakes of hot sauce
Salt, Pepper
1 cup tequila

Note: You can always leave out the alcohol and make a virgin version, but what would be the fun in that? 😉

Here’s how I put it all together:

Share with me your favorite cocktail!

Pepper Steak Stir Fry Like Mama Fixed It

Published on February 8, 2012February 18, 2016 by Rebekah1 Comment

Pepper steak stir-fry is an impressive yet quick weeknight meal. Good enough for guests, too!

Few meals stand out in my memory like pepper steak stir fry. It was one of my favorite foods mama cooked growing up. I’m not really sure what it was about it, but I loved the little strips of meat that were uniquely mine paired with crunchy water chestnuts and sautéed vegetables. In my mind, it was special, a step above the average spaghetti or taco night.

My brother and I always had to help in the kitchen when we were little, and my job was to set the table. Joey had to put the ice in the glasses. It was this kind of meal that I would anticipate greatly while folding the napkins and placing the silverware.

Once I grew up and moved away, for the longest time pepper steak was not available in my grocery store. I learned to substitute ground beef, but it wasn’t until I made dinner last night that I realized just how much I’d missed it.

I seasoned the pepper steak with salt, pepper and garlic powder, then got out my indoor grill pan. The key to achieving those pretty grill marks is a really hot pan and a nicely greased surface. I used extra virgin olive oil.

This meal comes together so quickly and is perfect for a weeknight supper. While the vegetables are cooking and your meat is grilling, cook up some instant brown rice using chicken broth instead of water.

I seasoned the vegetables with some salt and pepper, then added a little heat with some crushed red pepper flakes. I like it hot. 😉

Add the meat to the vegetable mixture…

Then pour your sauce right over the top. This sauce is so simple: soy sauce, chicken broth, sugar, cornstarch and dry yellow mustard. The cornstarch is what thickens it up, the rest of the ingredients bring the flavor.

Allow the sauce to thicken up in the pan for just a few minutes. Meanwhile, fluff your brown rice with a fork, season and add butter.

You can tell the sauce has thickened when the consistency begins to stick to the bottom of the pan or coat the back of your spoon. It takes about 3 minutes.

Plate the dish by spooning a good amount of brown rice into a bowl. Top the bed of rice with the meat and vegetable mixture, then sprinkle over something crunchy like sesame seeds or slivered almonds. Isn’t that pretty?

Pour yourself a glass of tea and enjoy!

To make this recipe, you’ll need these ingredients:

1-2 pds pepper steak
Minute brown rice
16 oz. bag of frozen stir fry vegetables
1/3 cup reduced sodium soy sauce
1/3 cup chicken broth
1 Tbs cornstarch
1 Tbs sugar
1 Tbs ground, dry yellow mustard
Seasonings: salt, pepper, crushed red pepper flakes
Sesame seeds or slivered almonds for garnish

What foods bring back good memories for you?

Ina Garten Takes French Toast to New Heights

Published on January 28, 2012February 20, 2013 by Rebekah6 Comments

Recipes that taste amazing but don’t require you to stand over the stove for hours rock my world! This one, Ina Garten’s French Toast Bread Pudding is one that’s hard to beat. Barefoot Contessa, you’re really onto something here! Thank you for coming up with this extremely inventive, awesome twist on classic french toast.

For this recipe, you’ll need a 9 x 13 x 2 in. baking dish and a large roasting pan. The recipe calls for a challah loaf, but my grocery store didn’t have one so I used what I could find—texas toast, a good thick white bread. If your bread is fresh, Ina Garten recommends toasting it in a 350 degree oven for 10 minutes. French Toast Bread Pudding requires a lot of time (it takes one and a half hours to cook) but when you sit down and take a bite, you’ll forget how long you waited.

I love using special ingredients like orange zest and extra-large eggs. However, the most special ingredient I used in this dish was that little jar of honey you see pictured above. I purchased it from a small shanty shack on the side of the road in the Tennessee mountains. It was just the right amount for this recipe.

The microplane is seriously one of my favorite kitchen tools. It’s perfect for zesting everything from lemons and limes to fresh ginger.

Kosher salt is often used in gourmet baking and it really makes a huge difference. Ina Garten has an amazing recipe for Chocolate Cupcakes with Peanut Butter Icing and kosher salt is used in the icing. It intensifies all the flavors in a dish.

Order is important, especially in this step. Be sure to put your 9 x 13 x 2 in. baking dish into a larger roasting pan before layering the bread in the dish. Fill the roasting pan with warm water so that it comes about an inch up each side. This water bath will ensure the french toast stays moist during the long cooking process. Once the bread has toasted for 10 minutes, layer it in the casserole dish and pour the batter right down over the top. Let it soak for 10 additional minutes.

This is what the dish looks like after it’s been in the oven for 45 minutes, tented with aluminum foil. The egg mixture is just starting to set and the bread is beginning to brown. Remove the aluminum foil and finish cooking for 45 more minutes. I love how you can see the flecks of orange zest! While the dish baked, I poured myself another cup of coffee and watched my favorite shows on Food Network.

You won’t believe how beautiful the egg mixture puffs up and how golden brown the bread gets. It really is a gorgeous dish. MAN ALIVE…bring on the syrup, butter and confectioner’s sugar!! I served the French Toast Bread Pudding with a side of thick-sliced, crispy bacon.

You can really taste the citrus flavor and the sweetness of the honey. I could hear the toast crunch with my fork when I cut into it. I will definitely make this dish again, only next time I’ll plan to bake it for brunch or get up at 6 a.m. to get started, but most likely for brunch. 🙂