Rosemary Cyprus Flake Finishing Sea Salt

Confession: I am obsessed with all things Williams Sonoma.  Seriously.  If you ever want to make me happy, take me there, leave me with your unlimited credit card (and authorized use!) and set me free.  I'd be the happiest girl on the block.  In fact, there's not much that this girl wouldn't do to make that situation happen--so now you know your bargaining power. 

Pre-kiddo; I lingered there for hours, dreaming of all the things I'd create, and looking over all the must have items for my kitchen.  These days, my fling with WS is limited to the rare Sunday mornings I schlep out of bed and make it to a class (hey Hartel, are you listening--lets go again soon, please!) and I usually run out quickly because moms guilt kicks in and I feel like I should be home cleaning or something other than enjoying myself.  (What's with that, btw?  Why do I feel guilty taking time to myself?)  At any rate; the last time I was rushing through heaven, I saw gourmet sea salts and was all "oooh, Martha totally has those.  I need those."  But I didn't grab them.

Until Christmas. 

Don't tell my husband, but I totally splurged and spent faaar to much money on a Christmas gift to myself--sea salts.  (Hold your judgment; I realize that's a silly thing to splurge on..) Guess what?  I TOTALLY needed them.  They're amazing, and I can't even imagine how I lived without them?

Brussels Sprouts?  Yup, those babies got doctored up with some fancy salts--and guess what?  I LOVE BRUSSELS SPROUTS!  I never knew that until these salts came along.  I also fancied up macaroni and cheese, Chilean Sea Bass, steak, and some seriously good soup over the past few weeks.  Each recipe, carefully crafted and made exceptional by one of the carefully chosen and gourmet sea salts.  The Contessa has nothing on me.

The point?  Remember a million blogs back, when I told you I tend to hyper-focus on things I love, until I've either perfected them; or exhausted myself playing with a new ingredient?  Brace yourself--we're in that territory, and there are a ton of salts in my kitchen now. 

If you're reading this though, you probably like to cook---so do yourself a favor and run out and grab these babies.  You won't be sorry, I promise.  You're going to need them to recreate my next million recipes or so.  They're easy to find online, and also at Home Goods. 

Just remember, if you do pick these up--don't tell my husband how much I blew on salt.  :)

Muffins de Cannelle Français

Almost 4 years ago, I started this blog to help me further explore my passion--cooking.  Married, but childless, I was free to plan exquisite meals, shop leisurely, and make my Sunday morning cooking classes w/ all sorts of regularity.  Ahh, the simple days.  And then, a huge career shift happened--launching me into a serious travel schedule; and then our son Michael entered the world.

Have you ever tried to get anything done with a baby/toddler in your kitchen?  Impossible.  

So here I am, a few years later, back at my blog--this time, with a renewed sense of purpose; because while my career has taken off; this little passion is going.to.be.my.future.  It just is.  

The one thing I've learned in the past few years though, is how to really impress a toddler w/ food.  And if you've met my toddler, as cute as he may be, he can be a picky eater.  So when I learned he was interested in my version of french pastries--I took on baking them like nobody's business.  Lucky 2-year-old; right?  I wonder when he'll appreciate that mom wakes up and bakes him french pastries? 

So, in the spirit of all things new; and with the approval of the little man; here's my first recipe of 2015.  French Cinnamon Muffins--or Muffins de Cannelle Francais; as google has so helpfully translated for me. 

Ingredients: 

3 cups flour (AP)

3 tsp. baking powder

1tsp. salt

1/2 tsp. cinnamon

1 cup sugar

2/3 cups butter

2 eggs

1 cup whole milk

2 sticks butter (unsalted)

1 1/4 cups sugar

4 tsp. cinnamon.

Directions: 

Preheat oven to 350 degrees and grease muffin tins (recipe makes approximately 12-18 muffins).  Cream together 1 cup sugar and 2/3 cup butter.  Add eggs, and mix.  Add, alternating, flour and milk, until combined.  Add salt, baking powder, 1/2 tsp cinnamon and mix again.  Fill muffin cups and bake for approx. 20 minutes, until slightly golden.  

Remove and set aside. 

In one bowl, melt 2 sticks butter.  In other bowl, mix 1 1/4 cups sugar and 4 tsp cinnamon.  Dip warm muffins in the butter, coating, then roll in cinnamon mixture.  

These muffins are great right out of the oven, and freeze well too!  We usually make a batch, and freeze for quick morning munchies; and they travel well! 

So there you have it.  French pastry muffins, toddler approved.  

Best. Pancakes. Ever.

A few years ago I heard Oprah say that she had a fundamental belief that televisions should not be in the bedroom--so I took mine out and tried to live with it like that for awhile.  I figured if Oprah said it was a good idea, it had to be.  I mean, it's OPRAH after all.

I hated every second of the television free bedroom and we put the television back in.  

Since this little experience, I've challenged myself to see discover what fundamental beliefs I have around our house.  

I totally have one in the kitchen.  I have a fundamental belief that you should never eat anything pre-mixed, or boxed.  Never. Ever. Ever.  I mean it.

Why?  Well, a few reasons.  1) It's unhealthy; 2) It's processed and includes things you don't need; 3) It's much more expensive; 4) It doesn't save much time.  Honestly, my list could go on.  Bottom line is: we don't do boxed ANYTHING.  Ever.  

One of The Boss' favorite things is pancakes.  When I say he loves them, I mean, he L.O.V.E, loves them.  Given my fundamental belief that nothing should ever come in a box--I have forbidden the pancake mixes to be brought into our home and I've been on an almost-weekly-attempt to fine-tune my pancake recipe.  Newsflash: I HAVE DONE IT!  Bisquick has nothing on me now.  

Seriously, this mornings pancakes were tadiefor.  Here's the recipe-enjoy.

Ingredients:

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 egg

1 1/4 cup whole milk

4 tablespoons unsalted butter (melted)

Directions:

In a large bowl, sift together the dry ingredients.  Make a well in the center and pour in the milk and egg.  Mix.  Add the melted butter and stir until smooth.

Heat a oiled griddle (cast iron is best) and scoop the batter on the griddle.  Flip when bubbles start to form.  

Tortilla Pizza Poppers

Happy 4th of July!  It's bazillion degrees out and the Thompsons are enjoying a day of rest and relaxation.  We tried to hold off on the grub-eating until the BBQ hour--but holding out all day is hard--we were STARVING.  We wanted something tasty and easy--enter, Tortilla Pizza Poppers.

They were the perfect hold-us-over until grill time; and with such success on this little idea; they'll certainly make their way into a party menu soon! 

Tortilla Pizza Poppers

Tortilla Pizza Poppers

Ingredients:

Soft tortilla (or burrito) shells

Pepperoni 

Pizza/Pasta sauce

Mozzarella cheese 

Fresh basil-finely chopped

Salt & Pepper to taste

Directions:

Pre-heat your oven to 350 degrees.  Using a regular-size muffin pan, lightly coat it with nonstick spray. You're going to stuff the tortilla shells into these--so you want them to slide out easily.  Lay the tortilla shell on the counter--using a large cup/bowl (with the lip a little larger than the size of the muffin tin hole) and use it to cut out circles.  I found just laying it on top the shell, applying pressure, and rocking it back and forth a few times worked.  I managed 2 circles per tortilla shell.

Once you have the tortilla shells cut, place them in the muffin tins--one per hole.  Put about 1-2 Tbs. of pasta sauce in each muffin slot.  (I use one, this depends on your taste!)  Layer 1-2 pepperoni's per muffin, and top with cheese, finely chopped fresh basil and salt/pepper. 

Place in oven and bake for approximately 20 minutes--or until cheese is melted, slightly golden and edges are starting to crisp/brown.

Remove from oven and let sit for 5 minutes.  Gently slide out with spoon--and enjoy! 

The Boss loved these, as did I--and they've held us over until the grill heats up.  YA!

Summer Favorite: Grilled Rosemary Dijon Chicken

Grilling is synonymous with all things summer.  There's something about the whole process that takes me back to the town I grew up in, the house on Jackson, and my dad grilling on a Saturday night, after having spent the day doing yard work--ensuring that every inch of our, and our neighbor Carolyn's yard were perfectly manicured.  He'd grill, Carolyn (who was well into her 80's) would meander over in her pajamas, housecoat and carrying her purse (seriously, that happened, she was like Sofia from the golden girls), we would all eat--and sit on the porch, enjoying the peace of summer nights and lightning bugs dance. 

I love those memories.

It seemed only fitting that since the Boss and I had some yard work to accomplish today, I'd end-cap the day in the traditional Palmer fashion--by grilling.  Only snafoo--we don't actually have an outdoor grill yet.  Lucky for us, we do have the best cast iron grill for our gas stove--and I know just the secret to making it brew with all the goodness of an outdoor beast.

Grilled Rosemary Dijon Chicken w/ Lemon

Chicken Ingredients

• 2 chicken breasts.  (you can use skin on, but I do skin off)
• 1/2 cup dijon mustard, whole grain
• 2 lemons
• 1 tsp fresh rosemary, finely chopped
• 2 garlic cloves, minced
• 1-2 Tbs extra virgin olive oil
• 1 tsp ground red pepper
• salt & pepper

Chicken Directions:

Zest the 1 lemon.  Save the zest, cut the lemon in 1/2 and juice.  In a small bowl, mix the mustard, lemon juice, zest, garlic, rosemary, pepper.  Loosen the mixture up a bit with 1-2 Tbs EVOO (how much you use depends on how thick your mustard is and the juice of the lemon-so just eyeball it).   In a small pan, add the chicken, and pour 3/4 of the mixture over the breasts.  Save the rest in the refrigerator for later.  Sprinkle with salt and pepper.  Cover with plastic wrap and set in the refrigerator for at least 1 hour--up to overnight.   When you're ready to grill, take the meat out and let it sit for 10-15 minutes.   

Heat your indoor grill on medium-high.  Place both pieces of chicken down (skin first) and let grill for 5-6 minutes.  Flip and cook for another 5.  Now, here's the trip to outdoor-grillin' taste.  Grab a large metal cake pan.  After you've cooked both sides for about 5 minutes, baste the chicken with the remaining 1/4 of the marinade you saved, and then cover the meat with the pan.  

Chicken & Lemons grilling under pan.

The pan acts like the lid of the outdoor grill, trapping in the heat and flavor.  While you have the pan on, take second lemon, slice in 1/2 and put it face down on the grill.  (warning, you're house will smell amazing!)  Let this cook for an additional 5 minutes, remove lid, flip meat, and cook for another 4-5 minutes.  Check the temp of the meat--it should be about done--if not, cook until 165 degrees.   Remove from heat and let sit for 5 minutes before eating.  Drizzle grilled lemon over chicken before eating!

Roasted Rosemary Garlic Potatoes

Potato Ingredients

• 3 of each: red creamer, white creamer and purple potatoes
• 2 garlic cloves, smashed
• 2 tsp fresh rosemary, finely chopped
• 3-4 TBS EVOO
• Dash of onion salt
• Salt & pepper to taste

Directions

Dice potatoes into quarters.  Throw in glass baking dish, add garlic, rosemary, onion salt and EVOO.  Mix until well combined.  Add salt and pepper.  Bake at 375 for about an hour, tossing occasionally.  Set oven to broil on high, and let potatoes broil for about 5 minutes, stirring occasionally.  You want the broiler to help crisp up the edges, brown them nicely, but not char.  Remove from oven.  Sprinkle with fresh ground sea salt. 

After a long days work in the yard, and a fantastic storm from mother nature--this meal was the best end to a weekend.  The Boss said the chicken was amazing--and the potatoes were the best he'd ever had.  Win.  

All we need now is an elderly neighbor who's willing to let us do her yard, cook for her, and will wear her pj's over to hang out--and we're golden.  

Chicken and potatoes before serving.

Pepperoni Casserole

It has been a zillion years since my last post, I know.  I blame it on a jillion things--a list that I'm happy to post, but I'm guessing that's not why you checked in with your favorite food blog.  Excuses aside, I can't apologize enough to you faithful readers who have emailed, texted and wondered if I has given up on the cooking.

I assure you, it's anything but! 

In fact, a lot has happened over the past few months of blogcation--the biggest of which has been our move to the new house.  A house that has....you guessed it,  A PROPER KITCHEN!  Seriously, the granite countertops, the island, the oh-so-powerful gadgets and more cabinets than a girl could ask for has made me one haaapy lady.  I'm so happy in fact, that I've threatened to sleep in the kitchen.  I'd curl up on my travertine floors, rest my head on that Maddsters pillow, and dream of my own cooking show.  It's that freakin' fantastic.  (Note: I may take this entire statement back after a few months in said kitchen--remember where I'm coming from, a teeny-tiny, 2 foot apartment kitchen that was good for only making cereal..)

Said fancy-pants kitchen has allowed me to unpack all my kitchen gadgetry that has been in storage, along with my fun bowls, nifty chargers, and best of all--my garlic press.  Oh, how I've missed you Williams Sonoma gadgets!  It has also inspired me to spice up the kitchen and really enjoy our first home...which brings me to tonight's dinner!

Pepperoni Pasta Casserole! 

Inspired by a need for an easy meal, and some downtime between getting home and dinner--this was the creation.  The hubbs agrees, it's a keeper.  It's also ridiculously easy, and kid friendly.  In fact, if you had individual casserole bowls, you could make this a "build your own" with kids, and they'd have a ball.  

Ingredients:

1/2 lb ground beef, browned and drained

1 jar of your favorite pasta sauce (It's saucy, so make sure you like it!)

1/2 box, or about 2 cups of your favorite pasta-cooked al dente.  (I used bowties and shells, cause that's what we had.  Don't forget to salt liberally while cooking!)

2 cups of mozzarella cheese, grated.

1 cup of feta cheese, crumbled

1/4 cup of asiago cheese, shredded

30 pepperoni slices

Fresh basil

Directions:

Brown ground beef and drain.  Return beef to skillet, add pasta sauce and warm over low heat.

Cook pasta al dente.  Drain.

In 8 by 8 glass casserole pan, layer the following (in this order):  meat/sauce,  pasta, mozzarella, feta cheese, pepperoni slices.  Repeat this 2-3 times (depends on how thick you want the layers.)  On top layer, spread pepperoni and top with asiago cheese. 

Bake in 350 degree oven for 25 minutes, or until pepperoni is crispy and cheese is golden.  Remove from oven, let sit for 5-10 minutes before slicing.  Top with fresh cut basil. 

Now, you'll have to take my word for it, because I slacked on the pictures--but it looks like gooey heaven of pasta/pizza-ness.  It was gone in about 20 minutes. 

De-lish!

To top it all off, the amaze-balls dishwasher is quietly washing all my dishes at a perfect 99 degrees..and its as silent as can be. 

Ahh, bliss.

Basic Dinner Re-Do's: Keepin' It Fresh

Do you have dinner items that seem to make a reoccurrence at your dinner table all the time?  If you're a budget-minded family, that item is most likely chicken as it is in my house.  I have a love/hate relationship with it--it's so darn inexpensive that I can't help but buy it.  I love the cost.  However, it is pretty basic and hard to really make interesting.  I hate the blah-ness.

As of late, I've been focusing on how to keep the basic meals interesting--kick them up a notch, make the special and above all--different.

Armed with my chicken breast (and a plug for Omaha Steaks-which we started using earlier this year and are 100% in love with--we find the most amazing inexpensive deals there, high quality and it's shipped to us!  Score!) and a house of staples--the challenge tonight was to make it different. (But not so different that my picky husband wouldn't eat it!)

I started with two-day brined chicken breast.  Why two-day?  Because I planned for a Wed. meal and ended up going out for dinner...luckily, double-brining the bird isn't going to kill you.  It will, however, make it a bit more salty, so be forewarned and don't use salt when you cook.   I also decided to use the rest of my black (squid ink) pasta this evening.  We've really embraced this at the house--it has a similar taste, cooks in 3 minutes and just makes us feel a teeny-tiny-more-fancy.  The outcome was a good basic re-do that was pretty light on the budget and calories.

Anti-BBQ, Grilled Chicken &

 Black Pasta w/ a Pinot Grigio reduction 

Ingredients:

2 Chicken Breasts, brined (slow, 24 hours in basic salt brine)

1/4 cup BBQ sauce (I use memphis style)

2 Tbs. Worchesteshire Sauce THICK

1 Tbs. Soy Sauce

2 tsp. balsamic vinegar 

2 cups black pasta

1/4 cup green peppers (chopped, fine)

1 carrot, julienne cut

2-3 garlic cloves minced

1/4 cup pinot grigio

4 Tbs. olive oil (I use a basil infused one for this recipe)

black pepper

Directions:

In a large saute pan, bring 2 Tbs olive oil to heat, add garlic cloves and let cook for about 1 minute, or until aroma hits you.  Add peppers and carrots, reduce heat and cook for about 2-3 minutes, stir occasionally.  In a large pot, bring to boil water (with salt!) and add pasta.  Cook per directions--but do not drain/rinse.  In saute pan, add pinot grigio, bring to boil, reduce heat and let simmer until reduced.  (I add additional olive oil at this time, so it simmers with the wine)  Once the sauce has reduced and is a little thicker, add pasta, stir and keep on low heat to keep warm.

For the chicken: whisk BBQ sauce, soy, worchesteshire and balsamic together.  Remove chicken from brine, and set in pan, pour mixture over and let sit for 5-10 minutes prior to cooking.  Remove from sauce and immediately place on hot grill, cooking 3-4 minutes per side, or until cooked throughout.

Serve chicken atop pasta--and sprinkle with a bit of grated cheese!