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Turkey & Black Bean Chili
 Posted 10/13/2009 9:52:00 AM
So today’s recipe was inspired by a few things. Being in a relationship for close to four years is one of them. As odd as that may sound… it’s mainly because when one is in a relationship for a long time you tend to get a little “comfortable” and with that often comes a few extra lbs. I have been complaining to Ray non-stop lately about me wanting to loose a little weight. So with that comes an effort on my part to make adjustments to our regular dinner meals to try and shed a few of those extra “love pounds”. J I saw on The Biggest Loser’s website that they recommended “Turkey & Black Bean Chili” but their recipe was waay too long, so I used one that Bobby Flay did with beef instead and made some modifications to make it a little easier and cheaper. It’s ...
Butternut Squashy goodness...
Posted 10/6/2009 9:50:00 AM
Butternut Squash Soup
So in honor of the lovely fall season that is upon us I decided to do something with a favorite ingredient of mine that's everywhere right now: Butternut Squash. It's such a versatile ingredient you can do a zillion things with it, but since it's fall and the air is finally crisp and cool I thought I should do something that makes people feel warm. I found this recipe on the Better Homes & Gardens website and modified it to make it a little warmer and smoother. Ray and I LOVED it last night with a roasted pork tenderloin. I hope you'll try it too!
Happy Eating!
-SG
Ingredients
2 pounds butternut squash - peeled, seeded and cut into 1 inch cubes
½ cup butter
3 tablespoons salt
1 medium onion, chopped
1 large carrot,
coarsely chopped
1 stalk celery,
coarsely chopped
2 cloves garlic, ...
Pumpkin Mousse - By popular demand! :)
Posted 10/2/2009 10:07:00 AM
Pumpkin Mousse
So since my mom remodeled her kitchen we have been testing
recipes every Sunday from August to Thanksgiving to figure out what we’re going
to be serving for our Thanksgiving Feast! If you heard Cindy’s Taste Test Tuesday this
week – then you probably know, it’s safe to say – this one’s a keeper! I found it in the fall edition of Taste of
Home magazine and modified it to work best for me! I highly recommend it!
I hope you try it at home yourself!
Happy Eating! - SG
Pumpkin Mousse
1 medium pie pumpkin
2 tablespoons cinnamon sugar
2/3 cup white chocolate chips
4 tablespoons milk
6 ounces cream cheese
2/3 cup powdered sugar
2/3 cup of canned pumpkin (regular pumpkin, not pumpkin pie
mix)
2 teaspoons orange zest
2 cups whipping cream
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Carve off pumpkin top and clean the pumpkin cavity
entirely of ...
Summertime is Just Peachy!
Posted 6/22/2009 10:20:00 AM
This is the easiest and tastiest peach cobbler you will ever make in your life. It's a variation of a Tyler Florence recipe I found online. I made it last summer with home made vanilla ice cream with Ray's kids and they just went crazy for it! Ray doesn't even like peaches and he loved it too! I made it again yesterday for my Dad on Father's Day and my whole family loved it too. So finally after all the rave reviews I decided it was too easy AND tasty not to post! :)
Peaches are looking really good these days in the grocery store and I found these peaches at The Fresh Market on Friday. They were perfect and delicious! I hope you do yourself a favor and try this one!
Happy Eating! -SG
Peach Cobbler
8 peaches, peeled and sliced, about 6 to 8 cups
3/4 cup sugar, ...
From ugly duckling, to beautiful swan... to tasty kickin' chicken!
Posted 6/11/2009 9:24:00 AM
So you should know, that Ray and I have a teeny, tiny, ghetto grill... seriously... it's like a foot off the ground. We got it originally when we were living in an apartment that didn't allow grills on balconies; but being the rebel that I am, we smuggled this one in... and it was small enough that we could just take it inside and hide it if we needed to. Since we moved we still haven't replaced it and every time I cook on it we have a good chuckle about how ridiculous it is. Anyway, my POINT for telling you this is.... you don't need a fancy big boy grill to make this recipe... any ol' grill will do fine.
You should also know, that when you first start this recipe, you will probably be skeptical as I was... when you first blend the marinade, it looks like ...
It's National Strawberry Rhubarb Pie Day!!!
Posted 6/9/2009 9:51:00 AM
I LOVE Strawberries & Rhubarb!! Here's a recipe for a Strawberry Rhubarb Crumble from Emeril Lagasse!
Ingredients
For the Irish Whiskey Butter:
* 1/2 cup (1 stick) unsalted butter, at room temperature
* 3/4 cup confectioners' sugar
* 1/4 cup Irish whiskey
For the Crumble:
* 5 cups quartered strawberries
* 3 cups sliced rhubarb, about 1/3-inch thick (fresh or frozen and thawed)
* 1/2 cup sugar
* 1/4 cup cornstarch
* 1 teaspoon fresh lemon juice
* 3/4 cup flour
* 3/4 cup old-fashioned oats
* 2/3 cup packed light brown sugar
* Pinch salt
* 6 tablespoons cold unsalted butter, diced
Directions
To make the Irish whiskey butter, place the butter in a mixing bowl and whip until fluffy. With the mixer running, gradually add the confectioners' sugar. Slowly add the Irish whiskey until combined. The mixture may look separated and curdled at first but if you continue ...
Delicious summer cocktail for the weekend!
Posted 6/5/2009 8:41:00 AM
Peach & Raspberry Bellini
1 cup defrosted peach sorbet
1 cup frozen raspberries
1 cup frozen peaches
1 bottle chilled Prosecco or other sparkling wine
1 cup chilled raspberry soda
Mix all ingredients and serve.
Check out my video on easy summer dishes!
Posted 6/4/2009 2:12:00 PM
Flat-Iron Steak with Chimmichurri
1/3 cup of minced flat leaf parsley
1/3 cup of minced cilantro
1 small shallot minced
Lime zest
Juice of 1 lime
1 teaspoon red pepper flakes
½ cup olive oil
½ cup red wine vinegar
1 minced garlic clove
Salt
Pepper
1 flat iron steak
Argentinean steak rub (dried thyme, rosemary & fennel)
Combine first eleven ingredients and set aside. Season meat with Argentinean rub, salt and pepper. Preheat pan to medium-high heat and add tablespoon of olive oil to pan. Cook flat-iron steak approximately 5 minutes per side. Rest meat after cooking approximately 5-8 minutes. Slice and serve with Chimmichurri.
Sweet Potato Fries with Cilantro-Lime Aioli
2 Sweet potatoes cut into ¾ inch fries
Olive Oil
Salt
Pepper
1 teaspoon paprika
For the Aioli:
1 cup mayonnaise
1-2 cloves roasted garlic
1/3 cup cilantro chopped
Lime Zest
Juice of 1 Lime
Salt
Pepper
Season ...
Savor the Moment!!!!
Posted 6/2/2009 2:25:00 PM
This is just a short little FYI post on a great new place I found. It’s called Savor and it’s in the Peachtree Battle shopping center. It’s a great little lunch spot with the BEST sandwiches and soups!! They have one sandwich called “The Milan” which has prosciutto, basil pesto, sun-dried tomatoes and arugula served on a perfect baguette. How yummy does that sound?! I promise it tastes even better than it sounds! They also are a little specialty food store, with all sorts of cool olive oils, a cheese counter, all sorts of neat cook books… it’s just adorable and I could literally spend all day in there! So next time you are in the area you NEED to check it out!
Here’s the scoop:
Savor Gourmet
Peachtree Battle Shopping Center
2355 Peachtree Road
Atlanta, Georgia 30305
P: 404.869.0070
F: 404.869.0747
info@savorgourmet.com
www.savorgourmet.com
Mid-Summer Mediterranean Feast!
Posted 6/1/2009 8:59:00 AM
This is a perfect meal to impress guests during the summer! It’s light, easy, inexpensive and tasty. Plus it’s a little different than your average steaks and burger summer-time grilling. I also served it with a Spanish wine that Ray LOVED and it went perfectly with our Mediterranean meal! ? It was also under $10 and easy to find… it’s called Tempaña and you can read more about it here: http://www.tapenawines.com/garnacha-spanish-wines.html
Mediterranean Roast Leg of Lamb
1 Leg of Lamb
1 Cup of chopped green & black olives
1 tablespoon chopped garlic
1/3 cup olive oil
1 tablespoon za’atar seasoning (you can find this in a food specialty store or make it yourself)
Salt
Pepper
Set oven to broil. Coat leg of lamb on both sides with salt & pepper. Then coat with za’atar seasoning. Coat with chopped garlic and ½ cup olive mixture, reserve other ½ cup. Drizzle olive ...
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