It's been too long!!!

Ahhh! Can't believe a whole month has come and gone! Not too worry, I have not given up on cooking, much has happened recently and many recipe mugshots are being held hostage on the digital camera. Wedding planning has been very rigorous as of late and combined with the ol' day job and traveling...well needless to say, I've been lax on the posting. You've called me out on it and I am back full force!

Top Chef Recap and What's to Come...

Wow! What a start to the season last week! Not one but two cheftestants got the boot on the season premiere. The candidates traveled to the Big Apple and were met with an appropriate Quickfire Challenge centered around apples. Peeling, dicing, and preparing a dish were all elements but ultimately Lauren was out. I think it takes some serious skills to peel 15 apples with a paring knife! In the Elimination Challenge, the chefs were given a neighborhood in the city and challenged to create a recipe that was inspired by the ethnic foods of the area. My mouth was watering as the dishes were prepared and of course the chaos in the kitchen was entertaining. Jeff completely misjudged the allotted time and was running around like a crazy person trying to plate. Needless to say the judges were not impressed with the final dish. My favorite chef so far is Eugene. He's a very likable contestant and even though he had not made Indian before he inadvertently made a traditional dish that went over very well with the judges. I hope he goes far in the competition! In it to win it was Stefan and win it he did. His attitude is arrogant to say the very least but his lamb dish did look yum. On the chopping block were Ariane and Patrick, a culinary student. I thought Patrick's mistakes were small and he could improve through the competition but the judges sent him and his knives out the door. I think Ariane will be out soon though. Not a lot of moxy or creativity in her cupboard and rookie mistakes that the judges were not impressed with given her experience. Tonight the competition continues and it's going to be a shocking episode judging from the previews. A snippet shows Padma spitting out one of the dishes - can't wait to see what happens! I'll be tuning in as I blog some of my own new recipes.

Top Chef premieres tonight!!!

Source: Bravo TV

Tonight is the night for Top Chef Season 5 to premiere on Bravo! I had heard a lot about this show but did not become an avid watcher until last season when the cast was in Chicago. I am now addicted and cannot wait to watch the next 17 contestents, or should I cheftestents (thanks for the cheesy line Bravo) to hash it out for the top honors. This is a great show to watch for techniques, delish dishes and of course dramatic reality television. Check it out tonight, premiere is at 10/9 c.

Cajun Dirty Rice with Shrimp & Sausage

One of my favorite dishes - lots of hot spicy flavor! Rice is a great staple to have in the cupboard as well as chicken stock to cook it in. It gives the rice great taste and enhances your overall recipe. Everytime I make this dish I variate the recipe depending on the ingredients I have on hand - it always tastes great though and Damon goubles up every bite!

1/2 lb. shrimp (31-40) peeled and deveined

8 oz. andouille sausage (this is a cajun spice sausage - you can use any kind you like though)

1 cup frozen mexican or cajun veggie mix (the mix I like contains corn, black beans, tomatoes, peppers, onions and a seasoning on them. I find it in the frozen veggie section.)

2 tbl. olive oil

2 cloves garlic minced

Worcestershire sauce

1 tbl. red pepper flakes

1 tbl. ground black pepper

1/2 teas. hot chili powder

1/2 teas. salt

3 tbl. butter

1 cup colby jack shredded cheese (or any shredded cheese)

Shrimp seasoning: (the measurements are just guidelines - substitute or lessen/add as your tastes so desire)
1/2 tbl. paprika

1/2 tbl. salt

1/2 tbl. garlic powder

1/2 tbl. black pepper

1/2 tbl. onion powder

1/2 tbl. cayenne pepper

1/2 tbl. oregano

1/2 tbl. thyme

1. Combine all spices in for the seasoning mixture and use about 2/3 to cover the shrimp in a plasic bag. Reserve the remaing mix. Refrigerate while you prepare the other ingredients.

2. Prepare the rice according package directions for 2 servings. In a deep skillet, heat a tbl of oil and saute the cut up sausage for 2-3 minutes, add onion and saute another 2 minutes. Add garlic, pepper flakes, frozen veggie mix and about 3 shakes of the Worcestershire sauce. Once the sausage is cooked through and the veggies are tender, add skillet contents to the pot containing the cooked rice. Cover to keep warm while you get the shrimp going.

3. Using the same skillet as the sausage, add a tbl. of oil to the pan and the seasoned shrimp. Saute 1-2 minutes on each side or until cooked through. Be careful not to over cook shrimp - it will get rubbery.

4. Remove the shrimp from heat and add the rice & sausage mixture to the skillet. Use a spatula or other cooking utensil to scrap the bottom of the skillet and combine all of the ingredients. Add the remaining 1/3 of the seasoning mix and the 3 tbl. butter. Stir until homogenized (love that word!). Add the cheese, stir until melted and serve. Delish!

Baked Pasta

Source: BHG

Got to love Better Homes & Gardens - that checkered cookbook has everything! A highly recommended addition to your kitchen if you don't already have it and a great gift for newlyweds or new homeowners. This baked dish is a simple, hearty meal and freezes if you'd like to make ahead.

8 oz. dried pasta (recipes calls for cavatelli but I've used rotini, penne and gemelli in the past)
16 oz. italian sausage or ground beef (go for the sausage - the flavor is great!)
3/4 c. chopped onion (1 medium)
2 cloves minced garlic
1 26 oz. jar of your favorite pasta sauce
1 1/2 c. shredded mozzarella
1/2 c. parmesan cheese
1/4 teas. black pepper
parsley

*tip to note - I keep frozen herbs on hand as well as shallots and garlic. It's great to stock up on refrigerated staples as they have great flavor and it cuts down on your trips to the market for fresh ingredients.

1. Preheat oven to 375 degrees. Boil water and prepare pasta as directed on pkg. While the pasta is cooking, grab a large skillet and combine the sausage, onion and garlic and cook until the sausage is browned and the onions are tender. Drain the meat and pasta.

2. Pour the drained pasta into a 2 quart casserole dish and add the meat. Spoon the pasta sauce, 1 c. cheese (combine parmesan & mozz, will have 2 cups) and the pepper into the dish and stir gently to combine.

3. Cover with aluminum foil and bake in a 375 degree oven for 25 or 30 minutes until nearly heated through. Uncover and sprinkle with the remaining 1 c. of cheese and parsley as needed. Bake another 5-7 minutes or until cheese is melted. Serve and enjoy!!

**can also prepare as individual servings using 5 or 6, 8-10 oz. casserole dishes.

Super Simple Crowd Pleasin' Chili Cheese Dip

This is probably the easiest dip to make but it sure does go over well with a crowd! Perfect for Super Bowl parties, family gatherings and anytime you're hankering for a delicious snack.

1 8 oz. block of cream cheese (the good stuff - no reduced fat here!)
1 14 oz. can of chili (I prefer Hormel, no beans, Hot & Spicy variety)
1/2 teas. chili powder
1/2 teas. onion powder
1/2 teas. garlic powder
1/2 teas. cayenne pepper

Combine ingredients in medium bowl (the spice measurements are just a guideline, variate as needed) and place in microwave. Cook for 90 seconds and stir ingredients. Cook an additional 90 seconds or until cheese is melted and stir until ingredients are combined. Serve with tortilla chips or any other desired snack food (such as pita squares, pretzels or toasted bread) and watch it disappear!

New kitchen addition!

I love collecting new items for the kitchen...gadgets, serving dishes, bowls, pots...pretty much anything that can expand the aresenal and the recipes that can be made. As a birthday gift this year I was surprised with a shiny & red Dutch Oven! I have had this on my list to get for some time and am excited to use it. I'll be searching for and preparing new recipes that require the services of the DO and experimenting with new flavors that can be enhanced by its use. Stay tuned!

Blackened Salmon & Rice

Source: Real Simple

This is a great recipe - a little bit spicy and southern - balanced flavors and easy too. I am a huge salmon fan! The fish is firm enough to cook almost any way you can think of, flavorful but not too "fishy" and is a quick fix. This one won't require a lot of ingredients or prep work so it's perfect for a weeknight dinner for two.

2 c. instant rice (1 c. chicken stock to cook in)
2 6 oz. salmon filets
2 1/2 tbl. paprika
3/4 teas. cayenne pepper
1 teas. dried thyme
1/2 teas. garlic powder
1 1/2 teas. kosher salt
3 1/2 unsalted butter
juice of 1 lemon (or 2 tbl. realemon juice)
1 11-oz. can corn kernels, drained (or 1 1/2 cups frozen kernels)
1 cup sugar snap peas, frozen or fresh
1/3 c. finely chopped fresh flat-leaf parsley
1 lemon, cut into wedges

Now to me a recipe is a guideline of suggestions, it is by no means the law and can always be substituted and measurements are give or take a few. When it comes to spices I recommend putting the spoons away and using your eyes and tastebuds - you know what you like and can make adjustments as you go. I also prefer to keep frozen veggies and herbs on hand so I don't have to worry about wasting.

1. Preheat oven to 400 degrees & cook rice according to pkg. directions. Substitute water with chicken stock and your rice will have much more flavor!

2. As the rice moves along combine the paprika, cayenne, thyme, garlic powder and the 1/2 teas. salt in a small bowl.

3. Over medium heat, melt the butter (2 1/2 tbl or so) in an oven proof saucepan/skillet and add the lemon juice. Dip the skinless salmon fillets in the seasoning and place in the heated pan. Cook until blackened or about 3 minutes per side. Transfer to the oven via the skillet or another oven-proof dish and bake 8-10 minutes or until fish flakes with a fork.

4. Combine the corn, peas, parsley, remaining salt and butter into the rice. I also like to season with a bit of black pepper. Transfer the salmon and rice to plates and serve with the lemon wedges.

I find this recipe goes well with a nice white wine (we enjoy Chablis & Pinot Grigio). Not a wine connoisseur by any means, I enjoy trying different vintages and varieties and will make my suggestions based purely on my inexperienced taste buds.

Welcome fellow chefs!

Welcome, welcome to my blog! I am an avid, novice cooking fiend living in Chicago, trying out my concoctions on my unsuspecting yet happily participating fiance'. My cooking philosophy is simple...tasty, delicious dishes making use of the ingredients in my often bare cupboard. This roller coaster journey of the tastebuds has only just begun, enjoy!