Spaghetti, bacon, broccoli and Cream

Coming home from our Christmas weekend, I didn’t have the energy to go to the grocery store so I whipped this up from some staples I have around the kitchen. Spaghetti, bacon, broccoli and Cream Ingredients 1 tablespoon grape seed oil ½ pound bacon, cut into ¼-inch dice or slivers if it is pre-sliced ¼ teaspoon freshly ground black pepper, plus more for optional garnish 2 cups diced broccoli or peas (fresh or frozen) 2 cups heavy cream 1 pound good-quality spaghetti ½ cup Pasta Water Grated Parmesan cheese for garnish Directions 1. Add the grape seed oil, bacon, and the ¼ teaspoon black pepper to a 10-inch skillet. Turn on the heat to high. Cook, stirring occasionally, until the speck becomes crispy, about 4 to 5 minutes. Add the broccoli. Cook for 2 minutes. Add the cream and bring to a boil. Lower the heat to medium and reduce the cream by half, about 10 to 12 minutes. 2. Bring a large pot of salted water  to a boil. Add the spaghetti to the boiling water and cook until al dente. Add the ½ cup pasta water to the sauce. 3. Two minutes before the pasta cooking time is complete, use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the sauce. Stir to thoroughly coat the spaghetti with the sauce. Cook for 2 more minutes. 4. Serve immediately with the grated Parmesan cheese and, if desired, freshly ground black pepper.

Kiwi Berry Frozen Yoghurt

Kiwi Berry Frozen Yoghurt with Red Raspberry Sauce

We were thrilled to get our first box of organic home delivery of fruits and veggies this week. To add to the surprise we had kiwi berrys in the basket. I had to google them and research different ways to use them. I finally decided on ice cream! Kiwi Berry Frozen Yoghurt with Red Raspberry Sauce 12 to 14 KiwiBerrys, pureed 1 tablespoon honey 500 ml frozen low-fat or nonfat vanilla yogurt, softened 1 package 250g frozen red raspberries in syrup, thawed 2 tablespoons triple sec or other orange liqueur 2 teaspoons corn flour 3 KiwiBerrys, sliced lengthwise fresh mint leaves fresh or frozen whole raspberries (optional) Combine KiwiBerry puree and honey. Place in freezer and freeze until slushy (about 45 minutes). In a stainless steel bowl, quickly combine softened yogurt and kiwifruit mixture; refreeze in bowl. With a small ice cream scoop form balls and place on a wax paper-lined tray; refreeze… To make raspberry sauce, in food processor or blender puree thawed raspberries. over saucepan, strain berries, through a fine sieve, pressing with back of a spoon. discard seeds. Stir in orange liqueur and cornstarch. Bring to a boil, stirring constantly until slightly thickened. Cool; cover and chill. To assemble; spoon sauce on dessert plates or shallow bowls. Arrange KiwiBerry slices and frozen yogurt balls on sauce and garnish with mint and whole raspberries. Makes 6 servings KiwiBerry Dessert Topping Suggestions: Try KiwiBerry puree over: Your favorite cheesecake ( it goes well with chocolate too ) Over ice cream or sorbet ( mandarin oranges are a nice compliment )

The best Steamers

Steamers Ingredients * 50 small clams in shell, scrubbed * 2 tablespoons extra virgin olive oil * 6 cloves garlic, minced * 1 cup white wine * 2 tablespoons butter * 1/2 cup chopped fresh parsley Directions 1. Wash clams to remove any dirt or sand. 2. In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume. 3. Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

Penne Pasta with Spinach and Bacon

This is a fast and fairly healthy meal to make on a weeknight. Penne Pasta with Spinach and Bacon Ingredients 1 (12 ounce) package penne pasta 2 tablespoons olive oil, divided 6 slices bacon, chopped 2 tablespoons minced garlic 1 (14.5 ounce) can diced tomatoes 1 bunch fresh spinach, rinsed and torn into bite-size pieces Directions Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Tomi's Roasted Salsa

This is my absolute favorite salsa recipe. It’s from my friend Tomi. I love it so much that years after touching base with each other I reached out to him because I was craving his salsa.



Roasted Salsa
1 – 28oz can of whole tomatoes
1 – medium sweet onion (1/2 inch slices)
1 – jalapeno (the more tan lines on it the hotter it will be:
3 – cloves of garlic
1 – teaspoon salt
1- teaspoon pepper
1 – teaspoon garlic powder
Small bunch flat leaf parsley (optional)
Directions
Take the sliced onion, garlic (leave husk), and Jalapeno and place under the broiler in the oven. Turn them frequently until all the skin is charred. Next place the whole canned tomatoes in the blender along with the onion, garlic (husk removed), and jalapeno (if using parsley, add that as well.) Pulse on high until you get your desired consistency. Try not to blend it too long. Add the salt, pepper, and garlic powder to taste. If it’s too thick than add a little water.
A note from Tomi – It’s a pretty easy recipe, you just need to change it up until your happy with the results. This recipe has changed a little over the years. Things I do now that I didn’t do way way way back in the day: roast the onion, garlic, and jalapeno, use canned tomatoes (this helps with consistency, for extra spice I add canned chipotles, and sometimes I add cilantro instead of parsley.
A note from me – I like to add red onions, when roasted they are so yummy. I also like to add cilantro to the mix (as you probrably noticed in the photo).

The Ultimate Paella

This is a variation from Tyler Florence’s recipe in “Eat This Book” Prep 30 min Inactive Prep 1 hr 0 min Cook1 hr 0 min Total:2 hr 30 min Ingredients Spice Mix for chicken, recipe follows 1 (3-pound) frying chicken, cut into 10 pieces 1/4 cup extra-virgin olive oil 2 Spanish chorizo sausages, thickly sliced Kosher salt and freshly ground pepper 1 Spanish onion, diced 4 garlic cloves, crushed Bunch flat-leaf parsley leaves, chopped, reserve some for garnish 1 (15-ounce) can whole tomatoes, drained and hand-crushed 4 cups short grain Spanish rice 6 cups water, warm Generous pinch saffron threads 1 dozen littleneck clams, scrubbed 1 pound jumbo shrimp, peeled and de-veined 2 lobster tails 1/2 cup sweet peas, frozen and thawed Lemon wedges, for serving Special equipment: Large paella pan or wide shallow skillet Directions Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator. Heat 1/4 c oil in a paella pan over medium-high heat. Brown the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve. In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect. Cook’s note: The ideal paella has a toasted rice bottom called socarrat. Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges. Spice Mix for chicken: 1 tablespoon sweet paprika 2 teaspoons dried oregano Kosher salt and freshly ground pepper Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered

Best Chicken Caesar

Proper Chicken Caesar Salad

One evening Doug and I were watching an episode of Jamie Oliver’s cooking show that was dedicated to summer salads. He created his version of a grilled Caesar and we had to immediately replicate it. We’ve since tweaked it a little but this is by far our favorite salad. Yummy… the chicken and croutons come out crispy from the grill The dressing is mashed together with a mortar and pestle to bring the anchovies to a paste. Chicken Caesar Salad Directions You can make this salad on the grill or in your oven just use the same technique of layering the bread and chicken inside a bbq veggie grill dish if you want to pop it onto the grill. Try to use chicken legs (not dry old breasts) and wings, smoky pancetta and rustic bread to suck up all the juices. It’s a lovely little salad with just a hint of attitude – and it’s versatile, as you can serve it hot or cold. Ingredients 4 whole free-range or organic chicken legs, skin on 1 loaf ciabatta bread (about 9 ounces), torn into thumb-sized pieces 3 sprigs fresh rosemary, leaves picked and roughly chopped Olive oil Sea salt and freshly ground black pepper 12 thin slices pancetta or bacon 1/4 clove peeled garlic 4 anchovy fillets in olive oil, drained 3 ounces freshly grated Parmesan, plus a few shavings to serve 1 heaped tablespoon creme fraiche 1 lemon, juiced Extra-virgin olive oil 2 or 3 heads romaine lettuce, outer leaves discarded Preheat the oven to 400 degrees F. Place the chicken legs in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven. After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily. When they’re cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly. Pound the garlic and anchovy fillets in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, creme fraiche, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper. Pull the chicken meat off the leg bones – you can use 2 forks to do this, or your hands if you’re tough like me – and tear it up roughly with the croutons and the bacon. Wash, spin dry and separate the lettuce leaves, tear them up and toss with the chicken, croutons, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings.

Yukon Gold and Fresh Herb Potato Salad

Yukon Gold and Fresh Herb Potato Salad

Time: 1 hour. This easy salad is all about good potatoes, olive oil, and herbs. This recipe pairs perfectly with the smoked salmon trout.

Ingredients

• 4 pounds Yukon Gold potatoes (about 3 in. wide)
• 6 tablespoons fruity extra-virgin olive oil $
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• 3 tablespoons Champagne vinegar
• About 3/4 tsp. kosher salt
• 1 1/2 tablespoons chopped fresh basil leaves
• 1 1/2 tablespoons chopped flat-leaf parsley
• 1 tablespoon minced chives
• Freshly ground black pepper $
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Preparation

1. 1. Pour about 1 in. water into a large pot and set a steamer basket* in the bottom. Bring to a boil. Add potatoes, reduce heat, and simmer, covered, until tender when pierced, 25 to 30 minutes. Pour potatoes into a colander in the sink, rinse with cool water, and let stand until cool enough to handle.
2. 2. Peel potatoes and slice crosswise into 1/2-in. thick pieces. Put in a large serving bowl.
3. 3. In a small bowl, whisk together oil, vinegar, and 3/4 tsp. salt and drizzle over warm potatoes. Sprinkle with chopped herbs and add pepper and additional salt to taste, mixing gently to coat.
4. *Potatoes cook most evenly in a steamer basket, but if you don't have one, fill pot halfway with water and boil potatoes.
5. Make ahead: Chill airtight up to 1 day (the salad will become even more flavorful); before serving, bring to room temperature, then stir.
6. Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving

• Calories: 208
• Calories from fat: 37%
• Protein: 3.9g
• Fat: 8.4g
• Saturated fat: 1.2g
• Carbohydrate: 29g
• Fiber: 2g
• Sodium: 97mg
• Cholesterol: 0.0mg

Barbecued Lamb Chops

This is a variation on Mario Battali’s recipe and my favorite lamb recipe. Ingredients * 2 racks of lamb * 3 to 4 tablespoons fresh rosemary leaves, finely chopped * Salt * 2 tablespoons plus 3 tablespoons extra-virgin olive oil * 1 medium red onion, sliced into 1/4-inch thick half moons * 2 tablespoons sugar * 3 oranges, zested and juiced * 3 lemons, zested and juiced * 3 limes, zested and juiced * 1 bunch Italian parsley, leaves chopped fine Directions If preparing in conjunction with the fire-roasted artichokes, the barbecue should be lit and then artichokes started when this dish is begun. If not, light the barbecue. Clean and trim both racks of lamb and cut into 8 double chops. Chop the rosemary with salt. Rub the chops with the herbs and drizzle with 2 tablespoons of extra-virgin olive oil. Set aside. In a 2 to 3-quart saucepan, heat the 3 remaining tablespoons olive oil over high heat. Before the oil begins to smoke, add the onion and cook until softened, about 7 to 9 minutes. Add the sugar and continue cooking until a dark brown caramel begins to form. Add the citrus juices, the zests, and simmer 5 minutes more. Add the fruit segments and simmer 2 more minutes, and remove from the heat. Grill the lamb chops over the hot part of the grill 5 to 7 minutes per each side for medium rare. Remove the artichokes from the grill and arrange on a platter. Arrange the cooked lamb chops on the other end. Brush the chops with marjaram leaves dipped in citrus sauce. Garnish with parsley and serve immediately with Fire Roasted Artichokes

Fanciest Tart I've ever made

Recipe from the ‘The Pie and Pastry Bible’

Recipe from the ‘The Pie and Pastry Bible’ by Rose Levy Beranbaum Open-faced designer apple pie INGREDIENTS • Flaky cream cheese pie crust for a 9-inch lattice pie • 1/2 egg white, lightly beaten — 1 tablespoon • 2 1/2 pounds baking apples (about 6 medium), peeled, cored, and sliced 1/8 inch thick = 8 cups (sliced) • freshly squeezed lemon juice — 1 tablespoon • light brown sugar — 1/4 cup, packed • granulated sugar — 1/4 cup • ground cinnamon — 1/2 to 1 1/2 teaspoons • nutmeg, preferably freshly grated — 1/4 teaspoon • salt — 1/4 teaspoon • unsalted butter — 2 tablespoons • cornstarch — 1 tablespoon + 1 teaspoon • 1 large egg, lightly beaten — 3 tablespoons • apricot preserves — 1/4 cup EQUIPMENT • A 9-inch pie pan; optional: a rose leaf cutter Recipe continues below ↓ advertisement DIRECTIONS Arranging the apple slices in a flower petal formation may be work for the cook, but it sure provides luxurious eating for your lucky guests. This pie has an exceptionally crisp bottom crust under a juicy filling of carmelized, cinnamony apples made tangy and glistening with a gilding of apricot preserves. The border is a wreath of leaves cut from the pie crust. Oven temperature: 425 F Baking Time: 65 to 75 minutes Make the dough. See Flaky cream cheese pie crust for 9-inch lattice pie. Remove one piece of dough from the refrigerator. If necessary, allow it to sit for about 10 minutes, until it is soft enough to roll. On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the pastry 1/8 inch thick or less and large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer it to the pie plate. Trim the edge if necessary so that it extends » inch past the edge of the pie plate. Cover the pastry lightly with plastic wrap and refrigerate it for a minimum of 1 hour and a maximum of 24 hours. Roll out the second piece of dough 1/8 inch thick and cut about twenty-six 2½ inch leaves, using a cutter or small sharp knife. Use a small sharp knife to make veins. Cover and refrigerate. Preheat the oven to 425 F. at least 20 minutes before baking. Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with dried beans or peas. Bake for 20 minutes. Carefully lift out the beans with the parchment. With a fork, prick the bottom and sides and bake 5 to 10 minutes more or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed. Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white. In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg, and salt and toss to mix. Allow the apples to macerate for a minimum of 30 minutes and a maximum of 3 hours at room temperature. Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least ½ cup of liquid. In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid, with the butter, to 1/3 cup (a little more if more than ½ cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, about 7 minutes on high.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared. Pour the hot syrup over the apples, tossing gently. (If the liquid hardens on contact with the apples, allow them to sit at room temperature for about 20 minutes or until the moisture from the apples dissolves it.) Arrange the apples, overlapping the slices in concentric circles in the pie shell, starting from the outside edge. Keep adding more apples, using the tip of a knife to help insert them in between the other slices, until you have used all the slices. Pour any remaining apple juices evenly over the apples. Brush the baked pie crust rim with the egg. Brush the bottom of each leaf with egg and place the leaves on the border, tilting them and overlapping them slightly. Brush the top of the leaves with egg. Cover the pie loosely with plastic wrap and refrigerate it for 30 minutes before baking to chill the pastry. This will maintain flakiness. Preheat the oven to 425 F, at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices. Set the pie directly on the foil-topped baking stone and bake for 15 minutes. Cut a round of foil to fit over the apples and the edge of the crust and crimp it in 3 or 4 places to create a dome. Cover the pie with the foil and cut 3 steam vents in the foil, about 3 inches long. Continue baking for 45 to 50 minutes or until the juices bubble and the apples feel tender but not mushy when pierced with a cake tester or small sharp knife. Remove the foil and bake for 5 to 10 minutes or until the top of the apples is golden brown. Remove the pie to a rack. In a small saucepan or microwave oven, heat the apricot preserves until melted and bubbling. Strain them into a small cup. Brush them over the top of the apples. Serve warm or at room temperature. STORE Room temperature, up to 2 days. NOTE For a different look, a 10-by 2-inch tart pan can be used. The fluted sides provide the decoration instead of the pastry leaf border. The apples should be covered when you put the pie in the oven, as there is no exposed pastry to brown.

Skillet Roasted Chicken

It’s the first work day of the year… and I slept in an extra hour. Doug turned on the early show to help put some pep in my step. I woke up to this lovely recipe by Katie Lee. I love that it was cooked in a skillet then the gravy could be fixed up in the same dish after the chicken comes out of the oven. This is one to try!!! And it’s inspired me to create a block for my bucket list of recipes instead of delicious. Perfect Roast Chicken in Your Kitchen Katie Lee Shares Her Roasting Secrets in “Early Show” Cooking School Watch CBS News Videos Online Do you know how to roast a chicken? For those that don’t, school is in session. In “The Early Show”‘s Cooking School, contributor Katie Lee shared her know-how to help you make a perfect roast chicken in your own kitchen. “Early Show” Recipes Galore January 24th… I did it Notes: - Organic chicken at QFC was $11 (costco cooked chicken $5) I know it’s no comparison but worth noting. - It was hard to spread the butter. I used soft butter but it might be good to catch it from the fridge so it’s mailable but not completely soft. - Gravy WAS THE BEST EVER!!! Roast Chicken Recipe INGREDIENTS: For the chicken: 1 six-pound organic roasting chicken Salt and pepper 4 tablespoons unsalted butter, at room temperature 2 tablespoons mixed herbs (like sage, thyme, and rosemary) 2 onions (one sliced 1/2 inch thick, one quartered) 1 bulb garlic 1/2 lemon Sprigs of thyme For the gravy: 1 tablespoon unsalted butter 3 tablespoons all-purpose flour 2 cups chicken stock Salt and pepper Special equipment: iron skillet, a meat thermometer METHOD: Preheat oven to 425 F. Remove giblets from chicken cavity. Generously season inside the cavity with salt and pepper. In a bowl, use a fork to mash butter and herbs until combined. Using your fingers, loosen the skin of the chicken. Smear about 3/4 of the butter under the skin of the chicken. Spread the remaining butter all over the top of the skin. Generously season with salt and pepper. Arrange onion slices on the bottom of the iron skillet. Place chicken on top. Tuck the wings under the chicken. Slice the top of the garlic bulb to expose the cloves but leave in the peel. Stuff the cavity with the garlic, lemon, and thyme. Use kitchen twine to tie the legs of the chicken together. Bake for approximately 1 1/2 hours, until the chicken is beautifully golden brown and a thermometer reads 165 F degrees and the juices run clear. Transfer chicken to a cutting board and tent with foil. Let stand 10 minutes before carving. While the chicken is resting, make the gravy. Use a slotted spoon to remove the onions from the pan. Place the pan on over medium heat and melt butter. Stir in flour and let brown 2 to 3 minutes. Whisk in stock and bring to a low boil. Reduce heat and simmer a few more minutes, until thickened. Season with salt and pepper to taste. Remove twine from chicken legs and remove garlic, herbs, and lemon from the cavity. Carve and serve with gravy.