Bacon 'n' Egg Salad Dip - The 3rd Annual Nebraska vs. Michigan Recpie Exchange

It's that time of year again - FOOTBALL SEASON!!!  And with football season comes the 3rd annual Nebraska vs. Michigan recipe exchange between myself and Mary over at Food Floozie!  I am very excited to be able to do this for the third year in a row... I adore Mary and her blog and can't thank her enough for continuing on with our tradition!!  So, without further ado.........

______________________________________________

Chazakah [hah-zah-KAH] is a Jewish tradition which dictates that the third instance of an activity makes something permanent. Well, Jenn and I have now made this a permanent gig, then, as this is our third annual swapping of recipes in honor of the Michigan-Nebraska game!

In past years, Jenn - who is amazing and wonderful, and a fabulous grillin' girl! - offered the decadent and delicious Nebraska classics Cheese Frenchees and Runza Bites in honor of her home team. I have played on the maize 'n' blue theme with cornbread, as a near-lifer in Ann Arbor who graduated from U of M. Neither team is in stellar form this season for Saturday's match-up ... well, we won't elaborate! It's not quite a "battle of the bottom-feeders," but it's not a Top 10 "Game of the Week," either! But that doesn't mean that Jenn and I are any less devoted! 

This year, I debated whether to offer Michigan-influenced dishes like Detroit-Style Pizza or Maurice Salad Subs. But I decided to go in a different direction, and simply give you some awesome football food for a tailgate, a viewing party, or just loafing on the sofa with your family. 

This Bacon 'n' Egg Salad Dip ... well, wow. Creamy, with tidbits of crunchiness. No redeeming nutritional value - what more could you want in football food??? And did I mention that it has BACON??? Well, 'nuff said, right? 

Hail to the victors valiant! Hail, hail to Michigan ... and to Jenn, who's a great friend - far more than a mere "blogging buddy" ... :) Thanks so much, Jenn, for letting me borrow some space on your blog to cheer on the Wolverines!!!  

Bacon 'n Egg Salad Dip 
(inspired by the Egg and Gribenes Spread in Michael Ruhlmann's Schmaltz)

4 hard-boiled eggs 
2 strips bacon 
1/4 cup finely diced red onion 
generous pinch kosher salt 
generous pinch freshly ground black pepper 
2 tablespoons finely minced green onion 
mayonnaise, to taste 
crackers or baguette slices, for serving 

Peel and chop the eggs, and place into a mixing bowl. 

Cook the bacon over medium heat until crisp. Drain the bacon, reserving the fat, and chop the bacon; add to the eggs. 

Sauté the red onion in the bacon fat over medium heat until softened; add the onion and the fat to the eggs, along with the salt and pepper and green onion. 

Stir in mayonnaise to taste - more if you want it creamier, less if you want it more solid. 

Serve at room temperature with crackers for dipping, or schmear it onto baguette slices. 

Amazin' Maize 'n' Blue Cornbread

I'm VERY excited about today's post... you see, today marks the 2nd Annual Michigan vs. Nebraska Guest Post Exchange between myself and Mary at Food Floozie!  Not only will you get an amazing recipe from me on her site (click here) (and trust me, this is one you are not going to want to miss!!!)  BUT, you, my loyal readers are going to get an even MORE amazing recipe featured here from Mary!!!!  I could go on and on about how wonderful Mary is, how big her heart is, how wonderful all her recipes are... but I will just leave it with this.... you are soooo going to want to try this recipe!!!  Big thanks to Mary for continuing our tradition for yet another year!!  (Go big red!!)

First, I've gotta thank Jenn for joining me in our 2nd Annual Michigan-Nebraska (Nebraska-Michigan???) Guest Post Exchange - it's so much fun! 

Jenn is one of my very favorite people, not just a "blogging buddy." Her fabulous grillin' skills, the vibrant flavors she offers, the distinctive foods she encourages others to try (from tamales to wasabi to sriracha to tilapia) ... it all adds up to a blog that makes me hungry every time I stop by to visit. You'd think I'd learn not to do so first thing in the morning, when I haven't eaten breakfast, huh? 'Cause I inevitably want what Jenn is serving, and I don't have access to it ... major disappointment when everything always looks so good! But even more than the food, I come back to Jenn's Food Journey because of the wonderfulness that is JENN. The smile in her photo radiates as brightly as her heart, which shines even through a computer screen. And I am determined to get to the Memphis in May World Championship BBQ Cooking Contest (a.k.a.: The Super Bowl of Swine!) this spring, where my grill-master girl and I can finally meet and eat and have an adventure together! 

But in the meantime, there's a big football game on Saturday. And a big game requires the proper food. This is not the time for finger sandwiches or for salads. Nope. This is a time for chili, for ribs, for subs, for pizza, for burgers, for nachos ... for real food! And if you can tie in the theme of the game, or make a connection with the teams that are playing, all the better.

And so, I offer Amazin' Maize 'n' Blue Cornbread. I admit that's it's not exactly the supermodel of photogenic specimens, but it's a perfect accompaniment to some of that game food. And it features the team colors of my Michigan Wolverines ... it's perfect! Made with blue cornmeal and kernels of maize, otherwise known as "corn," this is ideal to serve to your favorite Michigan fans as they sing "Hail to the Victors" ... :)

Amazin' Maize 'n' Blue Cornbread 
1/8 cup bacon fat, at room temperature
1/8 cup shortening, at room temperature
1/4 cup butter, at room temperature
1/3 cup sugar
2 eggs
2/3 cup flour
1/2 cup blue cornmeal
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 ounces Colby cheese, shredded
2/3 cup frozen corn

Preheat oven to 350F. Grease a 9" round baking pan. In a large bowl, cream together bacon fat, shortening, butter, and sugar. Stir in eggs. Add flour, cornmeal, baking powder, and salt; stir to combine. Stir in cheese and corn. Spread batter into prepared pan, and bake for 30 minutes or until cornbread is golden and a toothpick inserted into the center comes out clean. Serve topped with chili or shredded pork. And cheese - never forget the cheese!  Makes 12 servings.

Guest Blogger: Chris' Authentic Chicken and Sausage Jambalaya

I am EXTREMELY excited about today's post.  Today, Chris will be schooling us on AUTHENTIC jambalaya!  Now this is not my Chris.. nope, this is my Chris' brother-in-law Chris.  You might remember me telling you of the scolding I received when I posted a recipe for Creole Shrimp Pasta - it was not authentic Creole cooking.  Ok, I knew it wasn't completely authentic, but whatever.  The great thing about it.. I convinced Chris to do a guest post so that you all could see what REAL Creole cooking was all about it.  And trust me, this a good read, I laughed out loud a few times when I read it!  So, without further ado, please welcome Chris.

------------------------------------------------------------------------
This recipe is for a one pot chicken and sausage jambalaya.  I am using a 3 gallon cast iron pot.  This recipe serves about 12-15 people.  As any good coonass knows, there is no real "recipe" for the signature jambalaya.  I've summarized the best I can!

Ingredients
2 lbs. smoked sausage (I used Savoie's brand, but Richards is better.  If you can't find authentic Louisiana smoked sausage, go to www.cajungrocer.com.  It is essential to have good smoked sausage - I can't find it in Pittsburgh.  Only choices are Cajun Grocer or invite my dad to come visit and bring a carry-on bag of frozen sausage - your choice!)
2 lbs boneless chicken - thighs are best but I used breasts here
One bunch of celery chopped
Quite a few white onions chopped
A bell pepper or two - red or green or both.  I used red.
Tony Chachere's seasoning to taste
Tabasco Sauce
Salt
3 splashes Worcestershire sauce
8 cups of water
4 cups of uncooked rice - Uncle Ben's Long Grain White Rice ONLY!!!!
At least a case of cold beer - preferably on ice
White bread - preferably Bunny bread
1/4 cup vegetable oil

Directions:
After having your sous chef (or beautiful wife Rebecca) chop all onions, bell peppers, celery and sausage, you are ready to begin.  Fire up the stove, put the cast iron pot on the stove.  Grab a beer.  Add about 1/4 cup vegetable oil.  Once pot gets hot, add sliced sausage.

When sausage gets sizzling good, should be about time for another beer.  Grab one.  Stir sausage until it begins to render the fat.

After sausage gets nice and rendered, add chicken.  Do not slice, chunk or cut chicken.  Throw chicken in full pieces.  As they cook, they will fall apart perfectly.  Just throw them on top of the sausage and season with Tony's.

Next, ..............

Alternate between stirring the sausage/chicken mixture and taking swigs of beer.  I usually start poking at the chicken to cut it up.  If it's thighs, they begin to fall apart.  Breasts are not as easy.  I actually pulled these out right before they were done and used 2 forks to shred the chicken.

Continue to stir occasionally until sausage gets nice and brown.  Grab another beer because it gets tough after this!  Once sausage is nice and browned and chicken is done, add all onions, celery and bell pepper to the mix.  Add about 1/3 of a small bottle of Tabasco sauce, Tony's seasoning and the Worcestershire sauce.

Stir occasionally in order to alternate the meat to the top and vegetables to the bottom.  Probably time for another cold one after all this work.  Stir every few minutes to keep it from sticking. **Tip - If meat begins to stick, add a small cup of water, it will immediately boil and allow you to release the stuck meat.**

This is at least a 2-3 beer job as it takes a while for everything to marry.  I normally have the stove on medium heat for this.  Below is the sequence of events:

Now we are ready to add the water and rice.  Add the 8 cups of water and stir.  Once this comes to a boil, stir again and then take a taste of the water.  The water should be a little saltier and spicier than you like because the rice will soak up.  Once you have the water right, slowly add the rice while stirring.  Let this mixture come to a boil - this is the trick to taking the starchiness out of the rice.

Once the rice starts to boil, turn the fire down to low, then the hardest part of all for me - leave it alone!!!!!  This is the point that you rehydrate yourself.  Do NOT open the lid for 15 minutes, DO NOT DO IT!!!!!!!!!

This time is for.....

After 15 minutes, go open the lid, turn the fire off and fold from the bottom a couple of times.   Do not stir it, simply fold about 2 times.  It should look like this.

Almost ready, but not quite.  Turn the fire completely off, cover and walk away.  After 30 minutes (or 3 beers, whichever comes first) go open the lid and you're ready to serve.  A plate of jambalaya, two pieces of white bread and two Abita Purple Haze beers, you can't go wrong!  Enjoy!

P.S. This recipe makes a lot, so let your inner southern hospitality out and share with your neighbors!  Or, if you're like me and are a jerk, this makes the best leftovers ever!

P.S.S.  GEAUX TIGERS!!!!!!!!!!!!!!!!!!!!

One Year Ago: Hoisin Peanut Butter Grilled Chicken
Two Years Ago:  Spicy Beef Stir Fry

Guest Blogger: Cheesy Cornbread

It's guest blogger time, and today is a very special guest blog.  Mary of Food Floozie and I are switching things up today in honor of the Nebraska vs. Michigan game on Saturday.  So, after checking out Mary's yummy little post, stop on by her site and check out my post for Runza Bites  -  You'll have to go there to see what it's all about!! :)
______________________________________________________

I'm not Southern, but I still make a great cornbread! And, believe it or not, this recipe is actually a great way to represent both schools in honor of Saturday's Nebraska-Michigan game. Thanks so much, Jenn, for trading posts with me today as we celebrate what will undoubtedly be an amazing match-up!

Nebraska, of course, is famous for its agriculture, particularly for beautiful corn. So cornbread seemed a perfect choice to offer for tailgating or for watching the game at home; it goes with chili, with soups, with salads ... you name it, it's hard to go wrong with cornbread on the side!

This recipe is not my own, I must admit. It comes from Jo Mathis, a reporter who used to write for The Ann Arbor News before its 2009 demise. I loved reading her columns, in which Jo wrote about daily life with her husband and her daughters; we readers all felt a part of her inner circle as she shared her heart and soul with us.

I remember one column in particular that told a story of travelling and about serendipitously finding great food. I don't know where the original clipping has wandered off to, so I can't tell you all of the details. But Jo managed to find the perfect slice of cornbread and finagle the recipe from the waitress, then she generously shared it with all of her readers.

And what did she ask for in return? Chocolate. Recipes for any kind of chocolate treat. How could you not love this woman???

So today I'm featuring a recipe that pays tribute both to the corn that is so much a part of the state of Nebraska, as well as a recipe that comes from Ann Arbor's history. This is moist, flavorful, has great texture, and it's easy to make - what more do you need, other than lots of butter to slather on the cornbread?

Nebraska at Michigan
Saturday, November 19 at noon EST
GO BLUE!!!

Cheesy Cornbread

(slightly adapted from a recipe provided by Jo Mathis)

1/2 cup butter, at room temperature

1/2 cup sugar

2 eggs

1 cup creamed corn

1/2 cup flour

1/2 cup yellow cornmeal

2 teaspoons aluminum-free baking powder

1/2 teaspoon kosher salt

pinch of freshly ground black pepper

4 oz shredded Colby-Jack cheese

Preheat oven to 350F. Grease an 8"x8" baking pan.

In a large bowl, cream together butter and sugar; mix in eggs, one at a time. Stir in creamed corn. Combine flour, cornmeal, baking powder, salt and pepper; stir into batter. Stir in cheese.

Pour batter into the prepared baking pan. Bake for 30 minutes, until cornbread is golden at the edges and a toothpick inserted into the center comes out clean. Cool, then cut into squares.

Makes 8 servings.

Note: Feel free to substitute sharp Cheddar or Pepper Jack for the Colby Jack, or to use a combination of cheeses. I've offered Jeremy's favorite version of the cornbread, but one of its many charms is its adaptability.

One Year Ago:  Chocolate Sugar Cookies

Guest Blogger - Healthy Meal Plans: Good for You, Good for Your Taste Buds

Today I'm stepping away from my usual Photo Friday post - instead, I am featuring a new guest blogger.  Say hello to Sean.  Sean contacted me a few weeks ago and asked if I would be interested in featuring a post from him.  He talked about healthy eating and how important it is and how "not so boring" it can truly be.  Because I believe in a lot of what he is writing about, and because I think this is a reminder we all need... I immediately agreed to post his writings.  So, without further ado, Sean - take it away:

Healthy Meal Plans: Good for You, Good for Your Taste Buds

Often, it's hard to shake a first impression.  For many people, their first introduction to health food was something like a wilted celery stick, a bland rice cake, or an unappetizing iceberg lettuce salad.  So, for them, healthy meal plans conjure up the simple "do not want," a completely understandable instinct.  But you can alter your first impression.  Eating well does not require a diet devoid of flavor.  Once you decide to try healthy eating, you'll soon realize that "delicious" and "healthful" can coexist.  Here are some ideas to get you started.

1.  Share, Share, Share

One simple way to start on the road to healthy meal plans is to eat less.  You do not have to worry about adding or subtracting foods from your diet, just notice how much you are eating.  Divide dessert with a friend.  Share you entree with your date.  Split popcorn with your movie companion.  As you do this, you begin to appreciate that you don't need to eat as much as you thought you did.  Where before you'd finish that entire dessert, now you get the same enjoyment from the smaller portion.

2.  Monitor Portion Sizes

You have proven to yourself that you can survive on less food.  Now it is time to get more specific about portion size.  The best way to monitor portion size is a food scale.  But sometimes it is not feasible to measure your food that way.  It is helpful to learn some quick comparisons for portion size: a serving of meat is equivalent to a deck of cards, a serving of pasta is like a tennis ball, and a tablespoon is about a poker chip.

3.  Fill up the Extra Space on your Plate with Healthy Foods

As you implement these changes, you will start to notice that your plate is beginning to change.  Where before a large slab of fatty meat took up the entire space, now you have an appropriate portion and plenty of blank space.  Great!  Fill that blank space up the right way.  Add some vegetables, a scoop of rice or potatoes, and a fruit salad.

Look at your new plate - so many colors and textures and tastes!  Without really trying to, you have managed to create a meal that includes various nutrients and vitamins.  Just by trying out these three tips, you are well on your way to a lifetime of healthy eating.  You've learned to be more mindful of how much you eat and about the importance of variety.  Use these lessons as a foundation as you explore the delicious world of healthy meal plans.
-------------------------------------------------------------------------
Thanks so much to Sean - Hope you all enjoyed the little tid bits about healthy eating!  I know we can all use the reminders every now and again!

Oh.. and speaking of not so healthy :) - don't forget to check out what's cookin' over at Fire Day Friday - It's another spin on my favorite sandwich:

BLT Chicken Sandwich with Rosemary Mayo

One Year Ago:  Chipotle Cheddar Corn Bread

Guest Blogger: Crabby Macaroni & Cheese

Please welcome today's guest blogger's - Ken and Patti of Date Night Doins BBQ for Two.  I actually "met" Ken and Patti thanks to the Women of the Grill Contest.  They have been very wonderful to me and I really wanted to showcase one of their recipes.  This is a recipe that I have been wanting to try, but you know how it goes sometimes, so many recipes.. blah blah blah.  Ken gave me permission to pull this from their site and I'm excited about sharing this recipe with you.  Thank you Ken and Patti... hope you all enjoy!

Of, course, before you continue on, don't forget to stop by Our Krazy Kitchen and check out my Fire Day Friday post for Grilled Chicken with Oregano, Lemon, and Feta Cheese.

 
For our Valentine’s Day dinner this year we wanted to combine comfort food done a little fancy. Patti loves how versatile Mac & cheese can be and so easy to make homemade. When our daughter Katie visits she insists on Mac & cheese made with a jar of chunky hot salsa. Sometimes, we add a package of frozen spinach or broccoli, thawed. A great way to have kids eat veggies is to cover them with cheese. By kids I mean Ken, too. But, for this holiday recipe I added blue cheese, crab legs and shrimp. And a glass of Champagne, because as Patti’s grandmother would say:”It couldn’t hurt”.

Prep Time: 15 minutes
Cook Time: 40 minutes
 Ingredients: Crabby Macaroni & Cheese

1lb. short cut pasta, we used rigatoni
½ lb. cooked medium shrimp, halved
¾ lb. snow crab leg meat or surimi
4 oz. blue cheese, crumbled
1 lb. Velveeta, cubed (we like cooking with it because it melts so nicely)
8 oz. carton onion dip
½ cup fresh garlic, minced
1 teaspoon Country Bob’s Seasoning Salt
1 flute Champagne, if it’s good enough to drink, it’s good enough to use in cooking

Directions: Crabby Macaroni & Cheese

Cook macaroni according to package directions, less two minutes. Drain macaroni; add dip, cheeses, garlic, CB’s Season salt and wine. Stir on medium heat until cheese is melted. Add seafood, stirring in gently. This can be served just like this when heated through or put aside if you’re waiting for a main dish to be done. Reheat in the oven on 350 for about twenty minutes.

Patti made this on the stove, I reheated it on the Royall 3000 Wood Pellet Grill so it could pick up the flavors of the smoke.

About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….
Live Your Passion,
Ken & Patti
http://datenightdoins.com

Al Malekovic makes some fine sauces. Patti uses them for seasoning all kinds of things, but I like them on burgers and steaks. “Country Bob’s All Purpose Sauce”
Check it out, for a free bottle go to his web site or email him. If you email him, tell him that you saw it here and we used it all up and to send us more...

One Year Ago: Grilled Garlic Pepper Chicken

Guest Blogger: Smoked Tri Tip and Brisket

Once again, I'm truly honored to introduce today's guest blogger.  There are definitely blogs out there that make me go....wow, I wish I would be daring enough to do stuff like that!  And Larry's blog, Big Dude's Electric Ramblings, is one of those for sure.  He just recently posted instructional recipes on how to make (I'm talking stuffing people!!) your own sausage.  See, it's things like that, that make me go, dang, I need to be more adventurous in my kitchen!!  But alas, my fears hold me back, but I do get to live vicariously through others, thanks to the internet...and I'm ok with that!  AND, he has one of the most beautiful yards/grounds I've seen!

So, let's let Larry take us on a wonderful instructional journey on how to smoke tri tip and brisket... YUM!!!   And of course, since I have a guest, you know where I am... so make sure you come check out my Fire Day Friday post.  Today's recipe:  Steak Sandwiches with Chimichurri Mayo

Let me begin by saying how flattered I am that Jenn would invite me to do a guest post on her terrific blog.  She is a serious grill-meister and great all around cook.  Right after she asked me, it was my normal BBQ day and I thought a post about smoking would work well - I BBQ at least once a month and cook for friends and family as well as myself.

I really enjoyed reading about Kingsford's Barbecue University on the blogs of Chris at Nibble me This and Robyn at Grill Grrrl.  One that really stuck out on Robyn's blog was Chris Lily's brisket recipe.

My normal method is to brush on a coat of Worcestershire sauce then rub with Billy Bones Beefmaster, but I was out of it and wanted to give Lily's a try.  I tripled everything and used it on two whole briskets.

This is as posted by Robyn

Ingredients:

1 beef brisket FLAT (5-6 pounds)
1 Tablespoon beef bullion base (look in your soup stock aisle at the grocery store)
1 cup bee broth

Dry Rub Recipe:
1/2 tblsp salt
1/2 tblsp paprika
1/2 tblsp black pepper
1/2 tblsp sugar
1/2 teaspoon garlic
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/8 teaspoon ground coriander

Directions:
I mixed the beef base with a little hot water to make it easier to run on the meat and I did it the night before the cook.  On cooking day, I removed the briskets from the fridge an hour before cooking while the smoker was coming up to temp.  About 30 minutes prior to cooking I added the dry rub then put them into the cooker at 225 degrees (forgot to take  a photo - it was 5:30AM after all).

I cooked them to an internal temp of 170 degrees, then put them in a foil pan, poured over a cup of homemade beef broth, covered it with foil, and returned to the smoker.

When they got to 190 degrees, I removed them from the foil pan, wrapped tightly with foil and rested for about 30 minutes.  One cooked in 10 hours and the other took a little over 11 hours.

For the Tri Tip, I once again used the basic process from John over at Patio Daddio.

Ingredients:
1 Tri-tip roast (2-3 pounds)
2 Tbsp Worcestershire Sauce
2 Tbsp Montreal Steak Seasoning
1 Tbsp Plain yellow mustard
2 tsp Chili powder
2 tsp Beef base
1/2 tsp Garlic salt

Method:
I combined all of the ingredients, except the Montreal Steak Seasoning, in a small mixing bowl, mixed it well, rubbed it all over the pre-trimmed roast, and put in a plastic bag to get happy for 8 hours.

I removed it from the fridge an hour prior to cooking and just prior to putting it in the smoker, I added a medium coating of the steak seasoning -it was a little salty so I'll go lighter next time.

I cooked it to an internal temp of 125 degrees, removed it from the smoker and since it was done too early, I stuck it in a preheated cooler - I gave it 2 1/2 hours to cook, but it only took 1 1/2 hours.

When ready to eat, I took it to the grill and cooked it over high heat for about 5 minutes per side to add a crust - since it had been resting for an hour, no need to rest again.

Here's both pieces of meat before and after carving.

And my plate which included a salad, mostly from our garden, and some sauteed cremini mushrooms that need to be used.

The brisket was moist, tender, and tasty and I definitely prefer this cooking method, but without a side by side taste test, I couldn't say I preferred it to my normal.  I cooked the tri tip 5 degrees more than normal and it came out closer to medium than medium rare - perfect for Bev, but a little too done for me.  It was also moist, tender and the flavor was excellent - I think using the grill for crust addition worked out very well.  This was only the third time I'd cooked tri tip and the first time to smoke then grill, but it's just the reverse sear I used for other beef cuts.

I'd say a pretty darn good meal and I would have gladly served it to special company with perhaps the addition of a carb.  Have a great day and please stop by my blog at http://bigdudesramblings.blospot.com/ sometime.  Larry.

One Year Ago:  Penne with Beef & Bell Pepper

Guest Blogger: Paprika Shrimp

I will tell you a little secret:  I love having guest bloggers because I get to read their posts before anyone else!!  That may sound silly to you, but there is just something about being the first person to read someones post.  It's like you are in on a little secret that no one else knows about........at least for that brief moment.  It's kind of cool.

ANYWAY - enough about me, let's talk about today's guest blogger - Katrina of Betty's Eats.  Katrina's blog is filled with delicious healthy/healthier recipes, fitness reviews, and she even just recently completed a recipe challenge where she actually cooked her way through those cookbooks/magazines that fills most of our bookshelves.  I love her stories of her family, I love her writing style, I love the recipes :)  So make sure to stop by Betty's Eats and say hello....after you are done here, of course!!

And, of course, don't forget about my Fire Day Friday post over at Our Krazy Kitchen...it's one you'll want to check out:  Grilled Garlic and Parsley Chicken

Hey there Jenn's people.  I'm Katrina (Betty Ray in my teeny corner of the blogosphere) of Betty's Eats where I document my journey into attempting to find the balance between tasty and healthy (somewhat) food and a happy and healthy lifestyle and family.

I am the little girl growing up who would eat nothing but bologna, bread and black olives.  Dessert came after every meal.  As I got older, the pickiness never subsided and dessert was still mandatory and usually came courtesy of Entenmanns.  Dinner was meat, potatoes, pastas.  After two kids and hitting the ripe old age of 30 (which was a while ago), that diet wasn't really working anymore.  Exercise was no longer an option but a requirement.  All those desserts didn't just magically burn themselves off.

Now at 37, I have a new husband, a new home, a new career and a new found appreciation for a variety of yummy eats.  My husband lived a much less sheltered life than I did and opened up a new world to me.  when it comes to food, well he will eat just about anything and has a taste of ethnic foods that a few years ago would've sent me running for the door.  Some still do.  In my eagerness to enjoy some of the finer things in life with him, I began experimenting.  Hey, I like lots of new stuff!  Healthy can be delicious?  Wow.  Now it's time to get the kids up to speed.  I am slowly introducing them to new flavors, textures, and cuisines.

This recipe is a less scary version of a little Euro/Asian fusion and the turnips add a healthy dose of fiber, potassium, calcium and vitamin C.  Paired with kid friendly brown rice noodles, they will dive right in.  Even if they push away the shrimp, they will get a taste for the new spices on the noodles (and you can always say the turnips are potatoes).  Baby steps we say, baby steps.

Hope you enjoy this Paprika Shrimp.  Modified from a recipe found in Power Foods, a cookbook that makes all those scary healthy things appetizing.

2 tbsp safflower oil
1 tbsp minced fresh ginger
1 1/2 tsp paprika
3 tbsp chopped walnuts
1 lb large shrimp, peeled & deveined
1 peeled turnip, cubed
1 tbsp apple cider vinegar
3 tbsp mirin
1/4 cup parsley, chopped
Salt & pepper, to taste
One shot Sriracha (optional)
Red pepper flake, to taste

Heat oil in a large skillet.  Add ginger and paprika.  Cook, constantly stirring, about 30 seconds.  Add walnuts and saute about 2 to 3 minutes.

Add turnip and cook about 5 minutes, stirring constantly.  Add shrimp.  Cook until pink and opaque throughout.  Add vinegar, mirin, sriracha, and salt & pepper to your taste.  Cook until heated through.

Serve with noodles or rice and top with parsley.  Eat while hot.

Printable Recipe

Note:  This dish is extra fabulous the next day so be sure to make extra.  Your co-workers will love your use of the office microwave to heat up your shrimp (so worth the dirty looks)! :)

One Year Ago:  Pasta with Zucchini, Tuna and Almonds

Guest Blogger: Filet Mignon with Creamy Mushroom Sauce

Happy Friday everyone!!  Before I introduce today's guest blogger, I just want to remind you to stop by and check out my Fire Day Friday post over at Our Krazy Kitchen.  Today's recipe:  Grilled Pork Chops with Pineapple Cucumber Relish.  You are not going to want to miss this one...I even tell a little story about Kamikazes!!

Today I'm really excited to introduce a Desi from SteakNPotatoesKindaGirl.  I was taken in by Desi's blog instantly...her love for sauces was an immediate draw for me.  I mean, to find someone that loves sauces (and bacon...mmmm bacon sauce!!) as much as myself is hard to find.  Up until I ran across Desi's site, there was only one other blogger that I followed that pronounced her love for sauces as loudly as I did (Alisa...you know I'm talkin' about you girl!!).  Wait a second..could it be?  And now I know for sure, I just added one more girl to my wolf pack!  (please tell me you've seen The Hangover because that line will be a hell of a lot funnier if you have)  ANYWAY, I'm rambling and Desi has something amazing to talk about..... so Desi, it's all you:

Hey yall!!! I am super excited and honored that Jenn has asked me to be a guest blogger for the day!  My name is Desiree, but you can call me Desi.  I'm a steak n potatoes kinda girl, if you couldn't tell, but to be honest, I don't get to make a lot of steak recipes because I love my filet, and well...it's pricey!!  But I do love steak (and potatoes, and bacon, but that's another story for another time) so I thought, why not share a recipe the reflects my name?

Anyone who follows my blog knows that I love me some mushrooms.  I could probably eat them on ANYTHING! It's obvious that they go well with steak.  And anyone who follows my blog also knows that, like Jenn, I am a sauce girl!  Again, I could pour sauce on just about anything.  That's why Jenn and I are foodie soul sistas!

So this one's for all the steak lovers, the mushroom huggers, the sauce addicts!  Run to the store and buy your fave steaks NOW, cuz it's about to get delicious in here!

Filet Mignon with Creamy Mushroom Sauce
Adapted from Taste of Home
3/4 pound fresh mushrooms, sliced
5 Tablespoons butter, divided
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup heavy whipping cream
1 Tablespoon minced fresh parsley
6 filet mignon steaks, about 4-6 oz each *we used only 2 steaks but still made all of the sauce

In a large skillet, saute mushrooms in 3 tablespoons of butter for 7 minutes or until tender.  Stir in the flour, salt, and pepper until blended.  Gradually add the cream, small amounts at a time, stirring between each addition.  Bring to a gentle boil; cook and stir for 2 minutes or until thickened.  Stir in parsley; set aside and keep warm.

Meanwhile, in another large skillet, heat the remaining butter over medium-high heat.  Cook steaks for 7 minutes on each side, or until the meat has reached desired temperature.  Serve with the mushroom sauce. 

Printable Recipe

*The recipe does make plenty of sauce, I just didn't want so much sauce on my steak this particular time because I was watching my weight, and well, this sauce is loaded with heavy whipping cream and butter.  I know there isn't much sauce in the picture, I served myself mostly mushrooms with a bit of sauce.  But believe me, the recipe makes plenty of sauce and  you can slather your steak in this sauce if you really wanted to (like I used to).  So don't let the picture fool ya.  :) 

Of course, I want to thank Jenn for the opportunity to share this recipe with all of her readers... YOU!  I hope all all will stop by my blog and pay me a visit anytime!  You're always welcome!

Peace, and bacon grease!

Not much to do about food....

Today's post has nothing to do with this picture...but I love my kitties...and I thought this was such a cute picture... I just had to share!!

This post, unfortunately, is not going to focus a lot on food... I know, I'm sorry, but that's just how it goes sometimes.  Don't get me wrong.. I have a bunch of stuff in the "works" - i.e. half finished started posts, and I should really be posting one of those...but today I have other things to talk about, so you are just going to have to bear with me here :)

(Picture, respectfully stolen ...er...taken from Nibble Me This)

First, please make sure to stop by Nibble Me This before Thursday, March 31st.  Why?  Because, Chris is giving away a copy of "The Encyclopedia of Sandwiches" by Susan Russo, that's why.  So go....well finish reading this post, then go.  There are three ways you can enter to win....and good luck!!

(Lauren and Marcos...aren't they cute???)

Second, one of the girls I work with (Lauren) is getting married next February.  She and her fiance (Marcos) are of course trying very hard to keep costs down for the wedding as they are also trying to buy a house.  UGH... The cost of weddings is outrageous and I can't imagine what a dent this will put in their pocket.  BUT, they are a smart couple and are doing whatever they can to try and cut expenses.  They have also entered the Crate & Barrel "The Ultimate Wedding Contest".  This is a chance for them to win $100,000 for their ultimate wedding!  I was so excited for them that I couldn't help but ask you...my wonderful and loyal readers.. to please oh please oh please go vote for them.  You don't have to sign up for anything, all you have to do is be a Facebook user....no other strings attached, I promise.  And voting takes seconds.  So please, if you have a moment stop here and place your votes.  Lauren and Marcos will be forever grateful (and so will I)!

And, last but not least, don't forget to check out my Fire Day Friday post for Mediterranean Grilled Chicken.  It's one you don't want to miss.  And, since we finally are speaking about food, if you haven't seen yesterdays guest post from Michael of Me, My Food and I, make it a point to go there now (click here) - Michael made a fantastic orzo salad that you'll be thinking about all day....and night...trust me.

 

Have a great weekend!  Ciao!

Guest Blogger: Orzo Salad with Prawns, Petit Pois and Arugula Pesto

I am extremely excited to introduce this weeks guest blogger - Michael of Me, My Food and I!  I found Michael, thanks to Chef Dennis of More Than A Mount Full, where he was a guest on Chef's Guest Post Friday.  I was instantly drawn to Michael's site.  What kept me coming back to Me, My Food and I, was not only Michael's great writing skills, but his love for food and for Nigella Lawson and the luscious simplicities of her recipes.  Michael loves to cook for his friends and is not afraid to indulge every now and then (you gotta love that!).  Although Michael lives 5090 miles away from me...I would be happy to share my kitchen with him any day!  So, stop by Me, My Food and I and say hi to Michael.  While you are there, browse around...I bet you'll find a TON of new delicious recipes!

Oh...and don't forget to check out my Fire Day Friday post over at Our Krazy Kitchen.  Today's recipe: Mediterranean Grilled Chicken.  So I'll stop typing now and let Michael take it away...

Hello readers of Jenn's Food Journey!  I hope you are all doing well.  My name is Michael Toa, I am 23 years old and I live in Sunderland, U.K.  I love Italian food and for me nothing says Italian food like pasta.  Unlike other infamous Italian food like pizza and tomato sauce, which have a fairly recent history, pasta may indeed have a much older pedigree, going back hundreds, if not thousands of years.

I was once told that the Venetian merchant, Marco Polo, brought back pasta from his journey to China in 1295.  So, I did a little research and found out there are evidences of Italian recipe books from earlier years containing references to pasta dishes.  Since China is an ancient civilization, with a complex culture dating back thousands of years, it's likely that pasta existed in China very early.  Right, so we now know pasta did not arrive in Italy courtesy of Marco Polo; and let's just stop here because I am not a food historian and I could go on and on talking about pasta, but let me get to the point and share with you this delicious recipe for orzo salad with prawns, petit pois and arugula pesto.  Arugula, or 'rocket' as we call it in the UK, is one of my favorite salad leaves.  I was introduced by an Italian friend to this arugula pesto and I am a complete convert.  I still often us the traditional sweet basil for pesto sauce, bit I just adore the peppery taste of arugula.

Orzo or sometimes called risoni are rice-shaped pasta.  Mind-boggling, isn't it?  I am so easily amused. They take minutes to cook and are perfect for salad dishes.  I love the balance of flavors in this hearty salad.  Balance is not something I can do in real-life, but nonetheless more manageable in my food.  I love the mixture of peppery, garlicky taste from the pesto, together with natural sweetness from the prawns and petit pois, saltiness from the parmesan and freshness from lemon.  In one short word: yum.

Regardless of it's history, I think pasta is here to stay.  Don't you think? :)

Orzo Salad with Prawns, Petit Pois, and Arugula Pesto
Recipe from the kitchen of Michael Toa - Me, My Food, and I
- Serves 4-6 -
Printable Recipe 
500 gr orzo pasta
250 gr cooked king prawns, anyway you like.  Grilled with a little olive oil, lemon zest and oregano...just a thought.
200 gr frozen petit pois
3 tablespoon extra virgin olive oil
zest and juice of 1 lemon
sea salt and black pepper, to taste

For the pesto:
100 gr arugula
50 gr pine nuts
1 clove of garlic, peeled
100 gr freshly grated parmesan cheese
Extra virgin olive oil

In a big pot of salted boiling water, cook the orzo according to the instructions at the back of the packet.  Two minutes before the end of the specified cooking time, add the petit pois to the pot.  Once cooked, drain and rinse with cold water to stop the cooking.  Transfer to a large bowl and add 3 tablespoons of olive oil and stir to prevent the pasta from sticking.

To make the pesto sauce, in a food processor, add all the ingredients except the olive oil.  Blitz to mix for a few seconds and with the machine running, gradually add the olive oil to the desired consistency.  Season pest to taste with salt and pepper.

Toss the orzo and little peas with the prawns, lemon zest, juice, and the arugula pesto until everything is well-coated.  Taste the salad and check if you need more lemon juice, more grating of parmesan or salt and pepper.

Best serve at room temperature with a handful of more arugula and just a little drizzle of extra virgin olive oil on each plate.  Enjoy.

One Year Ago:  Hamburger & Macaroni (aka: Chris' Goulash)