Tuesday, November 29, 2011

Here's What's Cooking This Week!!

As we all start to dive into holiday preparations, I am still searching for the elusive "perfect" appetizer. Maybe I found it this week. We are making a southwestern flatbread that is sure to be delicious! Our entree this week is simple and tasty and quick. I love quick and delicious meals during this busy time. Our dessert this week is something you can serve at a party, give as a gift, or just make and enjoy for yourself. I love making candy and I know you will too!

Menu and Grocery List
Appetizer~Southwestern Flatbread
Package of  Flatbread
1 Chicken  Breast~raw
2 Roma Tomatoes
1 small Onion
Queso Fresco 
Sour Cream

Entree~Ginger Orange Pork Stirfry with Rice
1/2 cup Orange Juice
1 tablespoon Lime Juice
1 1/2 teaspoons Fresh Ginger
1 Scallion
Salt and Pepper
White Rice
1 pound Pork Loin
1 medium Onion
1 Red Pepper
1 Green Pepper

Dessert~Homemade New Mexico Caramels
1 cup Sugar
1 cup Light Brown Sugar
1 cup Dark Corn Syrup
1/2 pound unsalted Butter
2 cups Heavy Whipping Cream
1 tablespoon Vanilla

This is our week!
Thanks for joining us today!!

Stop back soon!

Holiday Milkshakes!

I am not a huge fan of milk shakes, but I am in love with anything egg nog! That's why this milk shake is one I can definitely enjoy this Christmas. It's made with really good, rich and thick egg nog, some creamy, dreamy tasting ice cream, homemade whipped cream and a liberal sprinkling of nutmeg. It's perfect for a special treat, or just a family night together!
Holiday Eggnog Shakes!
(makes 1 large shake or 2 small)
1 to 1 1/2 cups Egg Nog
Natural Vanilla Ice Cream
1 cup Heavy Whipping Cream
2 tablespoon Confectioners Sugar
Dash of Nutmeg
Make your whipped cream first. Pour the heavy whipping
cream into a mixing bowl, and add the confectioners sugar.
Start mixing using the whisk beater attachment.
Keep the speed on low until the sugar is incorporated
into the cream. Then continue mixing on high until
fairly stiff peaks are formed.
It should look like this! Place in fridge until your
shake is finished.
Start filling a container you can mix your shake in.
Fill it about 1/2 full with ice cream.
Add your nog.
Start mixing the egg nog and ice cream together.
I like to do this with a fork.
You could also use an immersion blender.
If it seems too thick, just add some egg nog, or you can
even add a little bit of milk.
Pour into your glass, leaving a little 
 room for the whipped cream.
Dust the top with nutmeg.
Add whipped cream and enjoy!
Happy Holidays!

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The Freshman Cook today!

Hope to see you again soon!

Sunday, November 27, 2011

Bolognese Sauce w/ a Garlic Loaf

This sauce is great for making and then heating up again when you need something good to eat, but it's late and you are tired, and there is a lot to do. Just cook some pasta, heat the sauce, and eat!

Bolognese Sauce w/ a Garlic Loaf
(adapted from Get Saucy by Grace Parisi)
1/4 cup Extra Virgin Olive Oil
1 large Onion
1 Medium Carrot
1 Medium Celery Rib
2 pounds Ground Beef
2 large Garlic Cloves
3/4 cup Dry White Wine
1   28 ounce can Diced Tomatoes
15 ounce can Tomato Sauce
1 cup No Salt added Chicken Broth
1/2 teaspoon dried Thyme
1 Bay Leaf
Salt and Pepper
1/4 cup Heavy Cream
2 tablespoons Fresh Italian Parsley
Spaghetti Noodles
1 loaf Rhodes White Bread
1/4 cup Butter
Garlic Powder

Place the bread loaf in a bread pan, cover with plastic,
and let it rise in a warm area of your home. This may
take several hours.
Start your sauce by peeling your carrot.
Chop your carrot into thirds, and then cut each piece
into quarters.
Chop each of the quarters into small, finely diced pieces.
Now, let's do the same thing to the celery.
Cut into thirds or half. The idea is to cut into
pieces that are manageable to dice. Cut the halves into quarters.
Chop the quarters into finely diced pieces.
Cut the onion in half. Slice it down, and
chop the slices into finely chopped pieces.
In a large  saucepan, heat 1 tablespoon of the oil.
Add your onions, celery, and carrot. 
Cook until softened, but not browned.
It should take 8-10 minutes.
Move this mixture to a bowl.
Peel your garlic.
Chop the garlic until finely minced. Set aside.
Add the remaining 3 tablespoons of olive oil to the pot.
Add ground beef and let it cook just until firm,
but not cooked through. This should take about 5 minutes.
While your meat is cooking, chop your fresh parsley.
Turn the heat up to high, and add your garlic.
Cook just until fragrant.
Add your wine and let it cook until almost evaporated.
Add your tomatoes, and ...
bay leaf, thyme, salt and pepper.
Add the vegetables we took out in the beginning
back into the pot.
Reduce the heat to medium low, and cover partially.
Let it cook until thickened, about 1 hour.
While your sauce is cooking, melt your butter in a
saucepan. Add garlic powder. I used 2 tablespoons.
If you like a lot of garlic, add more.
Spread the garlic butter over the top of your bread.
Place the garlic bread in the oven.
Cook at 325 degrees for about 20-25 minutes.
Once the sauce is nearly done, start some water
boiling for your pasta.
Cook pasta according to the package directions.
Stir your cream and parsley into the sauce.
Drain your pasta, and put your plate together!

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