Ways to Go On A Date And Feel Like Royalty on and Off a Budget

Dinner  Deck at Six.Seven

So after loads of work , feeling grumpy and romantically deprived my husband pulled a miracle out of his hat now for all my friends let me tell you there are cheaper ways to go on a date but with the food that we had at the Six and Seven which on a price scale of $$$ I can tell you for the flavor it just doesn't get any better. I had the Dungenous crab and shrimp cake which was nothing short of a revelation in culinary excellence,  Cedar plank roasted salmon it was magical with the beautiful truffle cream sauce and blackberry honey roasted asparagus along with seasonal locally foraged mushrooms it was so beautiful I almost cried and finally for desert we had the most beautiful triple chocolate mouse with bing cherry confiture and brandy essence. Now this dinner was not cheap by any sense of the word but for a special occasion I have to give this restaurant 5 stars it was a masterpiece on a level above. Our server was the king of hospitality and yet there was never a minute that we felt pressured or overwhelmed this is the place to go for that special wedding anniversary or just that most special date. However for all of you who do not want to break the bank and still enjoy a night out with a special someone here are some more budget friendly options

The Old Spaghetti Factory whose charm and price value makes this a wonderful Option. For that matter make the evening really special get away from having to fight Seattle Traffic my husband in his infinite wisdom found a company that point to point for a song ($47.99) will rent you a car and a driver who will give you a beautiful tour of the city Keto Towncar (love them) came and picked us up and drove us around the city Our Driver Ashu Keto was fantastic, even had chilled bottles of water waiting for us and were that not reason enough he made sure that we had a good time by offering a guided tour of the city in a sleek black Chrysler 300 top of the line full leather Interior it was just a dream come true so for all of you who would like to live like a well to do for a time can call (206)853-8725 or email ashuketo@yahoo.com this truly was a date to remember and I wish you all the same.

Why I love cooking?

I was sitting in my apartment trying to think what cooking means for me and why its so important to me.
When I started cooking it was a way to stay close to my Nana who passed away almost two years ago but as time passed I started to realize that it stopped being about her and became about me.
When I am cooking I get to be everything that I dreamed of being as a little girl. A ballerina, a singer, artist everything in one location my beloved kitchen.

Chicken Enchiladas The Right Way

There are those that will tell you that there are more than one way to make an enchilada and while there is more than one sauce, more than one stuffing, or more than one topping there is not more than one way that you should make it or there should not be.
I was recently confronted by an individual who will remain nameless who thought the way to make enchiladas was to make a soup and boil the heck out of the meat then drain the juice down the drain and as someone who has actually lived in a Hispanic culture and has learned the right way to make them I was needlessly to say appalled at the thought of such a waste of flavor.
If you are reading this blog than you know that the flavor is the whole reason that we cook to create as much good flavor as we can and place it into our dishes is the only reason beyond the need to survive that we should strive for that said I figure now was a good time to post how to make enchiladas I hope you all enjoy.

Chicken Enchiladas
2         pounds chicken (preferably breasts but any will do)
1         cup chipotle or 1/2 cup jalapeno peppers finely diced
1 1/2   cups onions minced
1/2      cup minced garlic
2         cups tomatos finely diced
1/2      cup fresh cilantro minced
1         cup fresh lime juice
2         tablespoons of salt
1         teaspoon cumin
2         packages of corn tortillas

Directions
In large mixing bowl allow raw chicken to marinate with lime juice, garlic , cilantro and cumin overnight
this is to maximize the flavor when you cook it but for a short cup one can make the time for one hour to two.

Shredded Chicken

Take marinated chicken out of the bowl  reserve the marinade and either place chicken in a pan on the stove and cook till there is no pink in the middle or place in oven at 350 degrees till completely cooked and allow to cool completely. Once cooled shred chicken by pulling apart with fingers till it resembles the picture.

Next take remaining marinade, tomatos, onions, chicken and peppers and warm in a pan on stove top over medium heat till hot and well combined remove
from heat and prepare one of the following sauces

Mexican Red Sauce
3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce 
 Directions:
 Combine all dry ingredients in a small bowl.
 Stirring constantly, slowly add enough of the water to make a thin paste.
 Pour into pan and add rest of water.
 Cook over medium heat, stirring constantly, until mixture thickens.
 Stir in tomato sauce.

Cream Cheese and Sour cream Sauce

1 pkg cream cheese

1 small tub sour cream

1 can creme of chicken 

1 1/2 cup water

Directions

combine all ingredients in medium sauce pan over medium heat over medium heat

until smooth and use immediately.

Chile Verde Sauce (green sauce)

2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth

In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant. While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour

Stuffing your Enchiladas

pour small amount into frying pan over low heat and dip tortillas into sauce and then immediately fill with chicken mixture and roll up place in baking pan if desired sprinkle shredded cheese over the top and place in oven for 5 minutes to melt cheese otherwise serve immediately and enjoy

Que te divertes!!!!

Have fun!!!! 

Internet Sweet Internet Finally Can Stop Looking For a Bell tower and enjoy the Deliciousness of Samurai Noodles

So its Official We are in Seattle Washington. True we have been here a week but now we officially have Internet and I can stop looking for my own bell tower or at best planning my husbands demises. I am so thrilled, I absolutely love it here today being my day off work my husband and I were walking around the city   looking for new interesting cuisine and we came Across a real Gem in the International district by the name of Samurai Noodle. The restaurant while small and un-note worthy from the outside once inside is truly wonderful culinary oasis. As we entered the waitstaff was prompt to greet us and we were seated in record time and just as we were feeling that they were planning to torture us with heavenly scents of fresh noodles garlic,onions and spice they came speeding to our tables with steaming bowls of fresh ramen that could rival the wonders of the Ramen Girl movie featuring the Late Brittany Murphy (RIP) or rather how I would imagine it would taste. I ordered the Tampopo (chicken Broth) no worries for my Vegetarian friends they also have meat-free and gluten free options and if you are in Seattle you can order online at http://www.samurainoodle.com/home.html  The food was inspired and for my fellow foodies I have wonderful news if you are in the mood to make your own Ramen they also sell their wonderful noodles (just the noodles) so you can make your own and have the experience though pale in comparison to the wonders of the restaurant itself its truly a place to visit if you are fortunate enough to live in or to vacation in Seattle this is the place to go for a wonderful meal.

Vegetarian Broth
 1 pint water
 1 cup soy sauce
 2 cups plum wine
 1 cup of each finely chopped 
  onions, carrots, celery,
  shitake mushrooms
 1/4 cup garlic minced
 1 block tofu petite cubed 
 1 box Lipton Vegetable stock
 1/4 cup olive oil   

Directions
In stock pot saute all Vegetables with olive oil except tofu  until onions are translucent add in 
wine, soy sauce and water allow to cook over medium until Veggies are tender and pour over freshly cooked ramen .

Traditional Ramen Broth

• 2 1/3 quarts water
• 3 1/2 pounds chicken and pork bones
• 6 to 8 (3-inch) pieces ginger root
• 2 carrots, quartered
• 2 stalks leek, quartered
• 3/8 cup soy sauce
• 2 tablespoons oyster sauce
• 1/2 cup sake
• Salt and pepper to taste

Directions:

In a very large soup pot, bring the water to a boil. Add the bones, ginger, carrot and leek and turn heat to medium low. Boil for at least 2 hours. Boiling for longer is better but the longer you boil the more water you’ll need to add to maintain the volume as the soup evaporates. The water should only reduce by about 40% before you strain and serve. During boiling, be sure to remove scum from the top every 20 minutes. After approximately 1 hour of boiling, add soya sauce, oyster sauce and sake. Once boiling is completed, strain soup through cloth towel. This should remove all the scum from the soup. Pour strained broth into fresh pot and bring to boil adding pepper, sugar and salt for taste. If needed also add extra sake and/or soy sauce.

Bon appetite 

Tampopo

Packing Never Ends!

I know I have not posted anything in a while that is largely for the move so to all my readers no matter where you might be here is an Update. I have in the past week packed 30 boxes of kitchen supplies, food stuff, linens, bedding and even puppy toys which my schnauzer is not thrilled as a matter of fact she has taken to tearing open boxes lately. I have felt that way myself between crying fits, panicking that I will forget something and realizing that I will miss everyone here so very much. There I go again tearing up  my 18 year old cousin is graduating which I will miss because of the move and the birth of yet another nephew, and here I am folding towels and packing them along with memories. Its hard to believe that I am finally moving away and taking stuff with me and though I know its not final it feels that way like a sharp pain in my chest a death of an era and the birth of another. So This is just a note to tell you all that I am not leaving off posting but for the next 11 days I will be silent as I allow the girly side of me to cry and finish the packing and I promise that no later than 14 days from now I will be back and posting pictures of the new place.
God bless you all
Marian Hart of blissinbutter

Springtime Storms and Dandelion Wine.

Un-clarified Dandelion wine

It was a dark and stormy night , No seriously it was and around 12 am all the people of Claremore who do not sleep like logs were awakened to the aweful scream of tornado sirens. So this morning when I woke up I could not help but look wonder in spite of  the wind, hail, and rain the dandelions seem to be no worse for wear and being that they just got what was a torrent of rain tomorow will be the the perfect time to start making some wonderful dandelion wine.
Wine??? Out of Dandelions?????? yes thats right those pesky spring time lawn blemishes are useful.
Did you know that in the spring time you can use their leaves for salad? or that the flowers petals make
a nice tea ? So there I have given you a few reason to not kill off your dandelions. Here is a nice recipe that is my favorite use for dandelions and a good excuse to get either your kids or your husband outdoors for a picnic to pick dandelion flowers.

Dandelion Wine





3 qts Dandelion flowers
1 gallon of purified water
1 pound golden raisins 
3 lbs granulated sugar
2 lemons
1 orange
1 pk of champagne yeast and nutrient 

Directions
 Pick and remove petals from the flowers ahead of time and freeze petals until you have enough. Put the petals in a nylon straining bag, tie closed, and bring the water to a boil in large pot. When water boils, place nylon bag in water, reduce to a simmer, and cover pot with lid. Simmer for 20 minutes and remove from heat. When cool, drain petals (squeeze lightly) and return water to a low boil. Add the sugar and the peels (peel thinly and avoid any of the white pith) of the lemons and orange. Reduce heat and simmer for one hour, then pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange as well as the raisins Allow to stand until cool (70-75 degrees F. if you add while hot it will kill the yeast). Add yeast and yeast nutrient, cover, and put in a warm place for three days. Strain and pour into a secondary fermentation vessel (bottle or jug) and fit airlock. When wine clears, rack into clean secondary, top up and refit airlock. Rack, top up and refit airlock every 60 days as long as even a fine dusting of lees form. When wine stops throwing sediment for 60 days, rack into bottles if you would like a really clear wine (I would suggest you do) you can buy a clearing agent and add before you do the final bottling to make it a crystal consistency  and age six months before tasting. It will improve remarkably if allowed to age a full year.

Remember : Wine Like women improve with age the longer you allow to age the better the wine will be .

Clarified dandelion wine

The Joys of Poached Pears with Cardamon Custard

 Poached Pears with Cardamon Custard

So today was an interesting day after packing yet another five boxes and stressing out over what stays or goes I decided I needed a little kitchen therapy. I opened the fridge and like old mother Hubbard I discovered the fridge was bare and headed off to the store in search of heavy cream and whole milk.
As I perused the aisles examining their food stuff and in my head thinking of what it was that I wanted to make when I happened upon Bosc pears and it occurred to me what to make.
I had recently received a  fantastic deal on some Cardamon pods when shopping on Ebay from goodplanetproducts2012 waiting for a chance to use them well that chance came as I gathered up my pears, cream and left the store.
This recipe takes a little work but it is well worth the effort of peeling the pears, poaching them, making the custard and finally serving them up for the oohs and ahhs of gratitude from those whom you choose to share them with then again why share???

Poached Pears with Cardamon Custard

Poached Pears
6 pears peeled and cored

1 cup creme de menthe
1 cup water
1 cup creme de cacao
1/2 cup of refined sugar or 1 cup of honey

Directions:
Add all liquid ingredients to pot bring to a boil over medium heat lay pears in boiling liquid turning every 10 minutes to cook evenly.

Cardamon Custard

7 egg yolks

2 cups whole milk
2 cups heavy whipping cream
5 cardamon pods chopped in half
1 cup sugar

Directions:
Preheat oven to 400 degrees.
In double boiler over medium add all ingredients continuously stirring till liquid begin to thicken
pour into ramekins lay poached pears on top of custard mixture and  place filled cups in a pan of water cook until the custard sets up (about 45 minutes) checking to make sure that it does not bubble or burn once sets up allow to chill in fridge 1 hour or longer

I hope you enjoy this dish here is where you can find the Cardamon or other spices for whatever dish you decide to try Bon appetite !!
goodplanetproducts2012
http://www.ebay.com/itm/200900868382?var=500149344416&ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1497.l2649

Sugar, Spice, and all Things Nice ; 411 On The Well Stocked Spice Cabinet

I will never forget walking into Whole Foods for the first time and breathing in that wonderfully fragrant spice smell and thinking this is how a kitchen should smell like. Herbs and Spices are the key to success in any kitchen and knowing that you have the right ingredients to make any dish is as important as the right cut of meat or the freshest vegetable.

Most like myself are never told which herbs can be found in most dishes or where to find them so to all my friends I am going to give you the 411 of all things Spice
Here are a few that you can not get by without.

 Sea Salt : it has a better flavor than the regular iodized salt and is healthier.

 Sugar: most baking recipes call for it but then so does pasta sauce


Bay leaves.
These aromatic, woodsy-tasting leaves are typically sold dried. Choose those with a rich green color. Add whole bay leaves to soups, stews, and marinades; remove before serving.

Black peppercorns.
A must-have for their slight pungency. Always pick whole peppercorns over preground versions: The flavor of freshly ground or cracked pepper makes the small effort in preparation well worth it.

Chili powder.
This is typically made from a blend of dried chilies, cumin, coriander, and oregano. Delicious in Mexican and Southwestern dishes.

Cinnamon, ground.
This warm, aromatic spice has a reddish brown color and a bittersweet flavor. Great for baking as well as adding an earthiness to stews, chilies, and curries.

Cloves, ground.
This sweet, rich spice is a staple in holiday baking, especially gingersnaps and can double as pain reliever for a toothache. Use it sparingly; a little goes a long way.

Cream of tartar.
Derived from a crystalline acid that forms on the insides of wine barrels, this fine white powder is most often used to stabilize meringues.

Cumin, ground.
An aromatic, mellow spice, ground from a small seed. Delicious in Middle Eastern and Indian cooking, especially curries.

Curry powder.
Up to 20 spices—including coriander, cumin, and turmeric—can make up this popular Indian blend. The Madras variety has more heat.

Ginger, ground.
Ground ginger has a more intense and astringent taste than fresh ginger. Keep it on hand for baking.

Kosher salt.
A type of coarse salt usually made without the addition of iodine. Use it in place of table salt for seasoning recipes; the larger crystals are easier to pinch with your fingers, allowing for greater control of seasoning.

Nutmeg, whole.
A delicate, warm spice frequently used in baking. Also a common addition to baked winter squash, béchamel sauce, and spinach dishes.

Oregano, dried.
A member of the mint family, this robust herb is commonly used in Mediterranean, South American, and Cajun cooking.

Paprika.
A powder made from ground sweet red pepper pods, this is available in sweet and hot varieties. (If the type is not indicated on the bottle, it’s most likely sweet.) With a rich red color and a smooth texture, Hungarian paprika is of the highest quality. Use the spice to season meat, seafood, and vegetables. It also makes for a nice garnish on deviled eggs.

Crushed red pepper.
Use the flakes of crushed red chili to spice up pastas and stir-fries or to sprinkle on pizzas.

Rosemary, dried.
With an aroma of lemon and pine, this herb is used in an assortment of Mediterranean dishes as well as on all things poultry.

Sesame seeds.
These versatile seeds have a sweet, nutty taste that complements both savory and sweet dishes. The seeds are especially flavorful and aromatic when toasted. Store them in the freezer: Because of their high oil content, the seeds can quickly become rancid.

Thyme, dried.
This fragrant herb lends a delicate flavor to meat, poultry, and vegetables. It’s popular in Mediterranean, Cajun, and Creole cuisines.

Vanilla extract.
A baking essential made by soaking vanilla beans in alcohol. Opt for the pure rather than the imitation variety, which often has additives and an unnatural flavor.

Cardamon pods.
Great for baking but also can be used for Middle eastern dishes and deserts such as custard it has the same stress relieving benefit as lavender and can be brewed as a wonderful floral tea with lemony notes.

Turmeric.
Once used as a dye and currently to spice middle eastern foods it can be made into a paste for a mask to cleanse the pores and there are those in India that swear it cleans the chakras  which is why they rub new brides from head to foot with a paste made from this multi- purpose herb.

Cayenne.
Spices meats, stews and is more gentle on stomach ulcers than red pepper (yes there is a difference) as well as can calm an upset stomach due to motion sickness I myself never leave home without a little if I know that a boat ride is in my future.

Fenugreek.
Used primarily in India as a food spice young mothers of the same region also swear by it to increase milk production. whether or not this is true you can be the judge but it is a lovely spice to keep around the pantry and adds a complex flavor to curry and stews.

Lavender.
Now this is truly a extremely versatile herb, it can be used as a tea, a tonic to relax the nerves, a flavor for custard or can be sprinkled into bath water as a muscle soak. when boiled in milk with cardamon it makes a lovely scented sweet treat that can be pipped into crepes one word YUM!

Honey.
I love raw honey!! Good as a sweetener but also works as an antibiotic and for those wanting super smooth lips raw honey is one of those versatile food product that can be used for truly everything just don't feed to infants.

Now do not let this list intimidate you there are ways you can stock that spice rack without worrying about breaking your budget with the expanding net of the internet we now have access to millions of sites where we can buy herbs and spices for a fraction of the cost. I was fortunate to discover these sellers on Ebay and was so pleased with a recent purchase of Cardamon Pods from Goodplanetproducts2012 that I knew I had to share with you all!!!!
So here are some of my favorite sellers (tried and true) where you can go to find great deals on all things needed to cook your hearts out.

1. dark.2007    great for truffles and exotic salts.
http://www.ebay.com/itm/180795260735?ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1439.l2649

2. goodplanetproducts2012 wonderful for all spices and herbs they carry the hard to find spices and fortunately they do not charge a fortune for their products they are also really good about shipping quickly and their products are fresh and spot on.
http://www.ebay.com/sch/goodplanetproducts2012/m.html?_nkw=&_armrs=1&_from=&_ipg=&_trksid=p3686

3.beelover2012  want pure honey that tastes fresh from the hive? this is the place to find it this seller is
excellent at handling their product quality And have many different varieties of honey

http://www.ebay.com/itm/330890402226?ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1439.l2649

Preserved Truffles Vs. Fresh Which is really Better?

 Preserved Truffles

Fresh truffles

                                                                                                         



      Okay I am sure many of you like me can not afford at the moment the price of the luxury that is cooking with truffle mushrooms and some of you like me would love to at one point in your lives be able to do that one day. Well That day my friends has arrived. How you might ask when truffles cost upwards of  $170?
Well, Preserved truffles are a affordable option. Now true Preserved truffles do not possess the sensory quality of fresh and also do not have as strong of a flavor which means you must use more instead of only needing to grate the mushroom over it but when you consider the price difference it is well worth the extra effort of having to cook the truffle rather than adding it at the end. 1 oz of Spanish summer truffles preserved will run a minor cost between 14.00-38.00 dollars USA and when grated into Risotto or an Omelet or even made into sauce to be poured over any number of dishes.

So here are a few sellers where you can get the coveted truffle to try out luxury for a fraction of the cost
and you can look forward to next months expensive dinner being Duck breast with Madeira truffle sauce but for now for all of you wanting the 411 on the cheaper truffle here is the list of can't miss sellers in order of the ones I have actually bought from to those that I might use one day.

Ebay.com

1.dark.2007  http://www.ebay.com/itm/SPANISH-BLACK-TRUFFLE-TRUFA-TRUFFLES-TUBER-INDICUM-MUSHROOM-/180795260735?pt=LH_DefaultDomain_0&hash=item2a183cbf3f

Amazon.com
1.http://www.amazon.com/Whole-Black-Winter-Truffles-45/dp/B0002Q1X6C/ref=sr_1_1?ie=UTF8&qid=1365820317&sr=8-1&keywords=truffle+mushroom


2.http://www.amazon.com/Mushroom-House-Winter-Truffles-15-Ounce/dp/B007RAM6AS/ref=sr_1_23?ie=UTF8&qid=1365820399&sr=8-23&keywords=truffle+mushroom

A New Home, A New City, A Fresh start and Vegetarian Couscous

Not My picture because I ate mine and didn't take one  but it did look like this.

Well it is official my husband and I are moving to Seattle Washington so that I can study Culinary Arts
The boxes are piling up with our things going into them and though I feel overwhelmed and slightly anxious I am sure that will all go away when we get there (yes thats right I tell myself lies just like everyone else) I decided the other day as I made new food canisters with labels that I needed some comfort so I made Couscous which is pretty much like a grainy pasta that melts in your mouth and soothes the savage beasty. However before I give you the recipe I wanted to update you on what has been happening lately. We Have our new apartment now and I am thrilled to say that it has wood floors THANK GOD! Its so strange to feel happy and sad at the same time. I am happy because this is a great opportunity, Sad because I am leaving behind family and friends. Somehow though I know it will all be ok in the end so as I fill the massive amount of boxes, canisters and decide what goes and what stays I can honestly say that one thing will change lol I will be posting more often so there the cat is out of the bag and its officially alive lol all my fellow Nerds out there will get the reference and if you don't look up Schrodinger's cat.

Vegetarian Couscous

1 cup uncooked couscous
1 onion finely diced
1 carrot minced
1 zucchini diced
2 garlic cloves pealed and minced
1 can petite diced tomatos
1 1/2 cups vegetable broth
3 sweet basil leaves diced
1/4 cup olive oil
1 tsp sea salt

Directions
In a saute pan lightly brown carrots, onions, zucchini and garlic with half of the olive oil over medium heat
until onions are semi translucent pour in Vegetable broth let come to a boil add in the couscous and reduce heat and cover  once over half liquid is absorbed remove from heat, add in the can of tomatoes and diced basil allow pot to rest off heat covered  for 3 minutes then with fork fluff couscous and serve.
Optional take juice of one half a lime and squeeze over the top Bon appetite 

Balsamic Marinated Stuffed Portobello Mushroom Caps

So the other day I got some wonderful news that I have been accepted unoffically into a culinary arts program and I thought what better way to celebrate this wonderful milestone then to make dinner and conveniently a few of you had been writing asking for mushroom recipes and the fact that my in laws just happened to buy 4 extra large portobello mushroom caps did play a part so I decided that now was the perfect moment to tell you how to make this delicious and easy to make dinner that not only looks pretty but tastes great.
You will need the following


Balsamic Marinated Stuffed Portobello Mushroom Caps

4 extra large Mushroom caps
1 cup artichoke hearts
2 cups grilled and chopped chicken breast
4 large Garlic cloves
2 tomatos diced or one can of petite diced tomatos (for you cheaters)
1 large onion diced
1 1/2 cups of balsamic vinager
3 tbls fresh chopped basil
1 cup grated Romano and Parm mixture
3 tbls Sugar
4 tbls butter
1 cup mozzarella cheese shred

Directions:
In sauce pan add sugar and balsamic together bring to a boil stiring constantly until it is reduced to half. Take clean mushroom caps fresh garlic and basil  place together in a ziplock bag with the balsamic reduction  and allow to marinate for at least 1hr.
Preheat oven to 350  and then mixed Chopped chicken with tomato, artichoke hearts, chopped onion, drain the marinade into the Chicken mixture and heat slightly.
In a baking dish place 1 sheet of alluminum to prevent sticking or scourching the caps.
Place marinaded caps in the baking dish fill generously with the chicken mixture cover with Mozz.
bake for 35 minutes till the caps are fully cooked then 5 minutes before you take them out sprinkle with the romano. Remove from oven salt and pepper to taste . Serve with crusty french bread Bonappetite

 

Why Do We Feel An Attachment to food?

                   Well it has been a few weeks since I posted anything  because I have been insanely busy.
Between college and work its hard to find time to post and for that I am sorry however I had an interesting conversation with one of my co-workers the other day on why we feel an attachment to food or certian foods and to be honest the question intrigued me.
Being a foodie I never stopped and wondered why I love food I mean to be frank that question for me is a lot like asking why I have a hard time keeping on weight It just is so I go on. But when I stopped and thought about why food matters to me I started to realize why. When I was growing up the kitchen was the place where I recieved the most love, both from my Nana and my mother.
                  At Nanas Island in the kitchen I have laughed, cried , shared good news, confessed bad news and ate, well I ate while I did the crying and ect. but I always felt loved and safe. The kitchen has been everything to me both my Church, home, family and the food not to be sacriledgious was my communion. Life can be so terrible at times like the day that Nana passed away and I felt that nothing would be the same again walking into her kitchen even now is sometimes bitter sweet knowing that she will never dance us around its hallowed spaces but even in this when I cook there its like being five again and being helped to stand on that blue step stool while Nana taught me to make brownies from scratch opening the spice bottles and smelling them is like a rush of beauty because in that I am once more home. Isnt it funny how we can  taste something or smell something and we are drawn to that ? when I smell vanilla and sugar I am reminded of her and given hope for the future this is why we feel an attachment to food not just because it sustains us or because it gives us nurishment but because there is a joy to food and each of us have "that Food" that gets us going.
So as I enter the kitchen at work and wash my hands to begin another day at the grind stone I remember here is my church, here is my happieness and above all here is my food.
 

Pain Free Pots de creme Hurrah For La Liberte!!!!

Well it has been a month since I broke my finger and was forced to not use my hand am finally back after being out for a month so this is for all my friends and readers who have been so understanding and kind through this "fun" so today as a way to celebrate being back I decided to make Pots De Creme with finger scones for dipping. I used to love this desert its so comforting and delicious like a rich chocolatey hug. SO I hope you all enjoy my personal Hurah to being independent once more and no less worse for wear from my stint at being force fed my husbands cooking (he tries) and pots de creme always reminds me of my Nana's chocolate pudding which to this day I have been unable to duplicate never the less I searched to find a recipe that would be as good as my Nana's but the best I could find was Food Networks recipe and after a bit of tweaks I have to say it turned out absolutely fabulous with some Creme de menthe mixed in instead of expresso.

3 ounces bittersweet chocolate, chopped

4 cups heavy cream

1/8 tablespoon salt

6 yolks

1/2 cup plus 1/2 tablespoon sugar

1/2 cup heavy cream

1 tablespoons Creme De Menthe

Directions

Place the chopped chocolate in a bowl. Heat the cream and the salt until scalded, then pour over the chocolate to melt it. Whisk the yolks with 1/2 cup of the sugar. Temper the yolk mixture with the hot chocolate mixture then place on the stove over medium heat to thicken slightly, until it coats the back of a wooden spoon. Pour mixture into ramekins and bake in a water bath at 300 degrees for 30 to 45 minutes until mostly set but a little jiggly in the center. Chill covered.

To serve, whip the cream with the remaining 1/2 tablespoon sugar and orange rind. Dollop onto the pots de creme.

Alternate Garnish: If you have vanilla beans  around the house that have already been used, here's a great way to recycle them. Cut split vanilla beans into 3-inch sections. Place on a sheet pan in a preheated 300-degree oven and bake until dried. Keep in an airtight container. To garnish the pots de creme, lay the dried vanilla beans across the whipped cream

I also made my scones and cut them into lady fingers to dipp the custard like a cookie .

I enjoyed making this it was well worth the effort that it took to make and eating it was as fun as the cooking it. So raise your custard cups in celebration for my return and my husbands departure from my kitchen Salut!!! and Bon Appetit!

The Woes of a cook with a broken finger

Well it is now day 4 of my imprisonment and by imprisonment I mean I have a splint on my finger.
Note to self moving a dresser without proper assistance is a bad idea so now yours truly has managed with talent on loan from God to break a finger.
There is such a funny thing about fingers I mean we can get by without some of them but put one of them in a splint (I currently look like I am flipping everyone off)  and it limits everything.
I can not even put on my snow boots without help and cooking dear lord I have just had to accept that it wont be happening unless I get particularly desperate and daring enough to allow my husband into the hallowed grounds that are my kitchen.
Normally when I get stressed I cook  so now left without an outlet to let off pressure my hubby needs prayers lest I go nuts .