Category Archives: Food

Food

Chicken Tamale Pie

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I had cooked chicken and was craving some sort of comfort food so I was rummaging around my pantry and the internet for a yummy recipe. So I found a recipe over on the Bisquick site and then I started to modify. It came out pretty good!

Ingredients:
2 cups chopped cooked chicken
1/2 package of taco seasoning
10 oz frozen spinach, thawed and wrung out
1 1/2 cups shredded cheese (I used 3 cheese blend)
1 cup Bisquick
1 cup corn meal
1 1/2 cup milk
2 eggs
Process:
Preheat the oven to 400 degrees. Mix the Bisquick, corn meal, taco seasonings and eggs together. Then add milk and mix until smooth. Put chicken in the bottom of a 9×13. Then top with spinach and cheese. Then top with mixture. You can top it with salsa and guacamole. It is supper easy and yummy!

Food

How Alton Brown May Be Breaking My Heart

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Alton Brown was doing an interview with the LA Times about his new book, Good Eats: The Early Years. He mentioned that his wonderful show on Food Network, Good Eats, may not last past this year.

Say it ain’t so!!!!

He goes onto to say that he won’t kill it before its time but he doesn’t want it to jump the shark. AB think that he isn’t popular with the kids and man is he wrong! Not only do NerdDad and I both love the show (and just about every nerdy adult I know) but my kids love him!!! I hope he is just hedging because my heart might be broken if he were to leave. I already am edgy that there isn’t more AB on Food Network as it is!

Food

Meal Plan Monday

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You would think that someone who likes to eat as much as I do would have great ideas but that isn’t the case this week. I am still feeling a bit icky so I am going with boring and easy;).

Tuesday: NerdDad and I are both out: kids- chili mac
Wednesday: Chicken Kiev (in the Freezer), Beer Bread (in the Freezer), Broccoli
Thursday: Marinated Pork Loin Chops, Broccoli, Noodle Roni;)
Friday: Shredded Beef Enchiladas (in the Freezer)

Food

Halloween Haul

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Check out this year’s Halloween candy haul! This is from about an hour’s worth of Trunk or Treating at church with all 4 kids. I think we might be eating on this for months! And yes I am a little type A about the candy organization. With little kids it helps to have it separated. Now I just need to figure out some great recipes so I can cook with it!

Food

Top Chef Vegas!

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Here we meet again! They all seemed to make it through Restaurant Wars with out to much horror, so what awaits them this week?

Quickfire Challenge:
So everyone shows up in the kitchen to see Padma with Paul Bartolotta. He is a top Italian chef and is in Vegas. They are going to be giving tv dinners a gourmet twist. They are to be inspired by a show: Sopranos, Mash, Cheers, Sesame Street, Gilligan’s Island, the Flintstones, and Seinfeld. Jennifer really seems to have been spirally the last few weeks and seems to be starting down that path again tonight. She really needs to pull herself out of it! Mike I has never seen Seinfeld! Jennifer and Robin were in the bottom. On the top was Kevin and Bryan were the top. Kevin won!

Elimination Challenge:
The chefs are going to cook in Tom’s Craft Steak. They are going to be responsible for serving the 4 judges and 7 others. So they head into the kitchen and start checking out all the steaks. Then in walks Tom. He tells them that they have a guest that everyone will be cooking for, Natalie Portman. Natalie tells them that she is a vegetarian. So this means that everyone’s steak plans are out the window. Natalie is also judging. This means mass chaos. Robin was overwhelmed by all the choices in the walk-in and chose to do a very complicated dish with lots of components. Mike I’s mom is a vegetarian and Kevin is a vegetarian part of the year. I couldn’t believe that Robin asked to have some of someone’s boiling water. Like they have a pot of it because they didn’t need it? Mike’s leek weren’t quite done because the water wouldn’t boil easily. Time was up on Robin before she finish putting garbanzo beans on all the plates.

Robin: Stuffed Squash Blossom, Beet Carpaccio, Fresh Garbanzo Beans and Chermoula
Eli: Confit Eggplant, Lentils, Garlic Puree and Radish Salad
Michael: Asparagus Salad, Japanese Tomato Sashimi, and Banana Polenta
Jennifer: Charred Baby Eggplant, Braised Fennel, Tomato, and Verju Nage
Mike I: Whole Roasted Leeks with Onion JusBaby Carrot Puree and Fingerling Potatoes
Bryan: Artichoke Barigould, Confit of Shallot, Wild Asparagus and Fennel Puree
Kevin: Duo of Mushrooms, Smoked Kale, Candied Garlic and Turnip Puree

Serving:
Tom didn’t get any garbanzo beans on Robin’s dish and everyone agreed that it needed salt. One of the judges got a huge taste of lavender blossom off Eli’s dish and equated it to sucking on soap. Other than that, Eli’s dish seemed to do well. They all seemed to love Michael’s dish. But Gail didn’t like the chunks of banana in the polenta. Natalie said it made her smile and laugh and be confused. Jennifer sauced the plates at the table and was shaking. Gail’s favorite part of Jennifer’s dish was the verju nage but she felt it didn’t seem substantial enough to be a main dish. Many agreed that it wasn’t special enough. People thought it was pretty but not that good. Bryan ran out of time plating so there were things not included. Padma thought the shallots were a bit strong with the garlic blossoms. Kevin felt his dish wasn’t pretty. The smoke on Kevin’s kale was a little strong but it was a substantial, meaty meal.

Judging:
First up for the judges are Kevin, Michael, and Eli! Natalie said the Michael’s dish made you ask who he dealer was and did he want any new clients. The winner was Kevin. Kevin really seems on a streak to possibly win the while thing. Michael was pissed that Kevin won. Then the judges wanted to see Robin, Jennifer and Mike I. Natalie asked Mike I if there was a reason that there wasn’t protein. Mike said that the leeks were going to be sliced like scallops and would serve as the protein. That cause Gail to make sure that Mike knew that leeks aren’t protein. They really gave him a hard time about the raw leeks. Robin went nuts with the talking and went everywhere. Tom pointed out that there was nothing to pull it together. Tom also complained that he didn’t get any garbanzo beans. Padma said that she didn’t see where Jennifer spent her 2 hours. Tom said that it was more of a garnish. Tom said that she had been heading down for a bit. Natalie and Tom said that Mike I’s leeks were not the only problem with his dish. The judges also thought that Jennifer was defeatist. In the end Mike I was sent home. Mike thought that Robin should have been eliminated before him but such is life.

Food

Super Easy Home Made Chicken Stock

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Ahh, the elusive home made chicken stock. But I don’t want to collect bones in my freezer or watch the pot for hours upon hours. So is there an easier way? Definitely! Now it may not be quite as good as one made with chicken feet and simmered for days but then again, neither are the cans. I use dark meat on bones to make my stock and then I use the meat for chicken pot pies and other meals.

Ingredients:
3 lbs dark chicken meat, on the bone but skinless
2 ribs of celery chopped (optional, NerdDad doesn’t like the taste of celery so I don’t use it)
1 onion chopped
2 carrots chopped
2 heaping teaspoons minced garlic
A few stalks of herbage (pick 1 kind, I often use parsley)
Water to cover
2 teaspoons of oil
Process:
Heat stock pot on medium heat, place oil in the bottom. Dump in celery, onion, and carrots and sweat. When the carrots just start to get a little soft around the edges add the garlic. Continue to cook until you can smell the garlic. Then drop in the meat and cover with water. Bring it to a boil and then reduce to a simmer. Continue on a simmer for 30 minutes. Then remove the chicken and do as you wish with it. Then strain all the liquid and discard the solids. Then you have cups and cups of beautiful stock. It freezes beautifully!
(Check out more wonderful things at WFMW!)

Food

Top Chef Vegas: Let the War Begin!!!

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Hey everyone! It is time for one of my favorite Top Chef challenges: Restaurant Wars!!! I think how the teams are broken down are going to make all the difference. If we were to end up with 1 team that had both brothers, Jennifer and Mike I that could totally make it a blow out. But let us see how it all plays out!

Quickfire Challenge:
As the chefs head into the quickfire challenge we see guest judge, Rick Moonen. There is a knife pull for a Tag Team Cook Off. Jennifer gets first choice. Michael gets second choice. Jennifer takes Kevin, Mike I and Laurine. Michael takes Bryan, Eli and Robin. They have to make 1 dish in 40 minutes. Each chef will take a turn cooking for 10 minutes and then the next chef will take over. They can’t talk and they are blindfolded until they cook. I have to say that I am surprised how smoothly everything seems to go in both teams. Jennifer explains the dish with the wrong type of fish. Both teams dishes were good but winning dish was the blue (Jennifer’s) team.
Elimination Challenge:
They will be using Moonen’s kitchen which is 2 floors and 2 kitchens. They will not be responsible of the decor. Who every is in charge of the front of house has to be responsible for 1 dish also. The blue team can decide to let their $10 grand prize, that was to be split, to let it ride and if they win they will each get $10 grand.
Laurine is going to be front of house for the blue team. The blue team has also decided to not do a dessert. The red team is planning on going modern American’ restaurant and doing a dessert. The brothers start fighting over what Bryan can do for dessert. Eli will be doing front of the house. The red team’s name is Revolt and the blue team is Mission. Mission chose the fine dining restaurant (vs the casual restaurant).
Mission Menu: Asparagus & 6 Minute Egg, Arctic Char Tartare, Bouillabaisse Consomme, Seared Trout, Pork 3 Ways, Lamb with Carrot Jam
Revolt Menu: Chicken & Calamari “Pasta”, Smoked Arctic Char, Duo of Beef, Cod & Billi-bi Sauce, Pear Pithivier, Chocolate Ganache
Laurine seems very interactive with the wait staff and Eli seems to also be very hands on. Mission seems really behind but you never know if that is just how they feel or the reality.
Service and Judging:
The judges are seated first at Revolt’s restaurant. The first knock is on the name. Revolt’s first course chicken was well received but the char is thought to be 1 dimensional. The cod was melt in your mouth but the beef wasn’t super impressive. They also wish it had been served hotter. Then Michael and Robin start fighting in the kitchen. Robin was cussing at him because Michael was trying to take to much plating control. Tobey really liked Robin’s dessert. The ganache was good and silky. Rick liked Eli as front of house.
Then the judges hop over to Mission. The judges seem a little shocked that there aren’t desserts on the menu. The char was lacking salt and the asparagus was a little boring. Then there was a lag on the second course. But it isn’t clear if it is a front of house problem. Laurine also doesn’t give any explanation of the dishes. The dishes are disappointed in consommé and the trout was not good. The sauce broke. I can’t believe that they had her do 2 dishes in the same course. There is also issues on getting the lamb cooked to the right temperatures. The judges think the lamb is to rare.
Based on what we saw, the Revolt team has to win. I think Laurine or Jennifer is on the chopping block. Kevin thinks he is going home.
First up the judges want to see the members of the Revolt restaurant. They won. Tobey made it clear that he wasn’t a fan of the name. The winner was Michael. He got $10 grand which he wants to split it with his team. Then the other team went in to the judges. As they are getting ready to go in Mike I says he wished he would have done front of house. The judges thought the asparagus was ok but the char was a bit inconsistent. Jennifer was steaming the mussels and clams to order which explains the wait and why they were under done. Tom told Jennifer the sauce on the trout was broken and she didn’t seem to know that. The trout itself was also a huge mess. The lamb was under done. Laurine didn’t seem to have any ownership of the lamb (should have sent it back) and she didn’t explain any of the food. Laurine had told Tom that she would send back any lamb that wasn’t right and then didn’t. They liked Kevin’s pork dish but he did send out that lamb dish. In the end the judges sent home Laurine. I think that was the right call. But Jennifer and Kevin seemed to both be ready to go. Jennifer was tearing up over the whole process.
So who will get cut next week? I hope Jennifer straightens up and flies right because I really think she has what it takes!

Food

Top Chef Recap 10/14

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So it took me a bit to get around to watching Top Chef this week so let us jump right in! We are really starting to thin the herd. I agree with a few of the cheftestants that I am also shocked that Robin is still here. Will she make it another week?

Quickfire Challenge:
As we head into the kitchen we see Padma with some funky white boots! We also find our guest judge is Charlie Palmer. Both Bryan and Michael have previously worked with him. The Quickfire Challenge is on pairings. They have to pair a snack food (that they have all been eating in the house) with a dish. The onion snack seemed to be very popular. Jennifer was really hard on herself that her pork chop was a little to done. Chef Parker’s least favorite were Robin, Ash, and Jennifer. The top were Eli, Bryan, and Kevin. The winner was Eli.
Elimination Challenge:
There is a knife pull! The knives have wild, cheeks, rib, tenderloin, butt, belly, center cut chops, shoulder, and leg with pigs on them. Jennifer got wild so she got to pick what she wanted. They had to pair pig and pinot noir. They had to eat make 150 tasting portions. They all go meet up with the wine guy! The all tasted 9 different ones. Then they had to choose a type. Then onto Whole Foods to shop.
Then back at the ranch;). Robin is driving quite a few people nuts. Eli and Robin get into a nice little yelling fight. Now back to the kitchen!
You see a definite competitiveness between the brothers, especially since they both worked for Parker. Ash decided to do a chilled pork loin so he doesn’t have to worry about it being over done by service. Mike I is making a Lebanese dish that is individual portions so we will see if he can get it all out. The 2 pork belly dishes with Jennifer and Eli will make this interesting. Michael is messing with his brother Bryan and trying to knock him off. And then we get to service.

Michael: Root Beer braised Pork Cheek
Ash: Chilled Pork Tenderloin
Eli: Braised Pork Belly
Kevin: Pork Leg Pate
Mike I: Stuffed Pork Shoulder
Bryan: Braised Pork Spare Rib
Jennifer: Braised Pork Belly
Laurine: Pork Butt Rillettes
Robin: Brined Center Cut Pork Chop
Service:
Ash’s pork was a bit over cooked and salty. They loved Michael’s dish. Eli’s pork was good along with his carrots that were also braised. Parker thought the dish was good but the pairing wasn’t. Tom thought that Kevin’s pate was smart. They thought the orange in Mike’s yogurt was over powering. Bryan’s was a bit hit. Jennifer’s pork belly was well seasoned and well pair with the wine. Laurine’s rillette was equated to cat food by one of the judges and no on really seemed to like it. Robin’s dish seemed to have been robbed of the pork flavor and had to much coffee.
Judges Table:
Going into judging it looks like Robin and Laurine are on the bottom. First up to judges table is Michael, Bryan, Kevin and Jennifer. They really liked the lightness of Jennifer’s pork belly. Tobey said that she had the first European pinot and it was the difference between a shaved arm pit and a hairy one. He said she had some of those hairy flavors in the sauce that brought out the earthy flavors. Tobey is an odd duck. They loved all of the flavor pairings. The winner was Kevin. Kevin got invited to be a guest chef at the 2010 pigs and pinot event. Then the judges wanted to see Ash, Laurine and Robin. Robin said she stood by her dish. Tobey said the meat was to thin and Tom said the sauce was weird and gummy. Ash was a little surprised to be there. Tom said that he didn’t develop the flavors. Ash said how he changed his dish. Everyone said his first dish sounded great. Tobey said Laurine’s tasted like a hash. Parker asked her how she did it and the first thing she said was chicken stock. Then Parker said that wasn’t how you make a rillette, you poach it in fat. I have to say that I have been shocked that all three of these have lasted this long. But in the end it was Ash’s turn to go home.
This week is Restaurant Wars!!!! This is going to be fun!!! See you all soon!