NYE 2008

...yikes brown hair

HAPPY NEW YEARS EVE

This has by far been the best year yet! I feel so blessed to have such great family and friends. For 2010 I plan on...
-spending more time with the ones I love
-trying OODLES of new recipes
-perfecting my current recipes
-find a larger kitchen...by the beach
-fed more people
-try using healthier ingredients ;)
-spend more evenings on my balcony
-worry less
-enjoy more

I am ready for 2010, this is going to be a great year... I know it!!!

xoxoxo <3

PS - This NYE I'm taking a time out from the kitchen and enjoying a delicious dinner at Tee Jays Sushi in Fort Lauderdale :) MANNNY more recipes to come in 2010!

Mozzarella stuffed meatballs

Mozzarella stuffed meatballs
Originally uploaded by c3howe

Yesterday while laying by the pool reading my Food and Wine magazine I thought of stuffing meatballs with fresh mozzarella. I thought I was a genius for sure since I have never seen or heard of the idea...after googling I realized that there are a lot of other smart people too ;) here is my very own recipe:

- half of a small onion
- 3 gloves of roasted garlic mashed into a paste
- 2 eggs
- 1 tsp dried parsley
- 1 tsp dried basil
- pinch of red pepper flakes
- 1/4 cup parmesan cheese
- 1/4 cup bread crumbs
- 1 lbs of ground beef and pork mixture
- whole milk mozzarella diced into 12 cubes 3/4 inch thick
- 1/2 jar red sauce

*makes 12 meatballs

1. Grate onion into mixing bowl and add next 7 ingredients. Add salt and pepper and whisk till combined. stir in meat mixture.
2. use a ice cream scoop to keep portions equal. Roll meat into a round ball and flatten in your hand. Add a mozzarella cube in the middle and form the meat around the cheese. Roll back into a ball and place in a large pan. Continue process.
3. Pour red sauce over meatballs and cover with lid. Turn heat to low and let the meatballs simmer for 35 mins.

Roasted Garlic:
Slice 1/2 inch off the top of a garlic head, place in the middle of a piece of foil. Add a tablespoon of olive oil and close foil around the head. Bake on 400 degrees for 30 mins or till garlic is soft.

Parmesan Crusted Tilapia with Summer Creamed Corn and Lemon SautéedSpinach

Parmesan Crusted Tilapia with Summer Creamed Corn and Lemon Sautéed Spinach
Originally uploaded by c3howe

I entered this recipe into a contest. I had come up with a recipe that served a family of 4 and included Tilapia...oh AND it had to all cost less than $15!!

Parmesan Crusted Tilapia with Summer Creamed Corn and Lemon Sautéed Spinach
-4 ears of Fresh Corn $.80
- 4 TBS Butter
- ¼ Cup Heavy Cream $1.00
-4 TSP Salt
- 3 TSP Black Pepper
- 2 TBS Green Onions chopped on an angle $.50
- 1 lb Tilapia, enough for 4 fillets $6.64
- 2 TSP Creole Seasoning
- 4 TBS Grated Parmesan Cheese $2.50
- ¼ Cup Canola Oil
- 1 TBS Extra Virgin Olive Oil
- 1 6oz Bag of Baby Spinach $2.50
- 2 Garlic Cloves minced $.26
- ½ Lemon Juiced  $.40
 
1. Cut the tip off of the husked corn for stability. In a large mixing bowl, place the cob in the bowl and in a vertical position remove the tops of the kernel with a knife. After all the kernels have been removed, use the backside of the blade to scrape any remaining pulp and milk off the cob. On medium heat, melt 2 TBS of butter and add corn. Sautee for 10 minutes or until corn becomes tender then add ¼ cup of heavy cream, 2 TSP of salt and 1 TSP of fresh cracked pepper. Let mixture reduce for 5 minutes on medium. Mix in 2 TBS of green onions and turn to low heat while the fish is started.
2. Pat the tilapia fillets dry and season with 1 TSP salt, 1 TSP pepper and 2 TSP Creole seasoning. Sprinkle the top of one fillet with 1 TBS of parmesan cheese and gently press onto fish so it sticks. Repeat to the other 3 fillets. Heat 2 TBS of butter with ¼ cup of canola oil in a large non-stick skillet over medium-high heat. Once the butter starts to bubble add the fillets parmesan side down for 3 minutes and flip. Cook the fish for another 2 minutes or until fully cooked.
3. In another medium skillet, on high heat add 1 TBS of extra virgin olive oil and 1 bag of baby spinach leaves and season with 1 TSP of salt and pepper. Add 2 cloves of minced garlic on top of the spinach so it does not burn and sauté until spinach is wilted about 3 minutes. Turn off heat and squeeze half of a lemon juice on to spinach. *Make sure you add the lemon last because it can turn the spinach brown if it’s added too early. Serve immediately and enjoy!!!!
 

Things I can't live without

-Love
-Wine
-Salt and Pepper
-Franks Red Hot
-Arugula
-Pizza
-Pecorino Romano
-Sun
-Ocean Views
-Mexican Food(Anything)
-Water
-Food Network
-Non-stick Skillet

My go to salad

My go to salad
Originally uploaded by c3howe

I make this side salad at least 3 times a week. Its so simple but delish! Mix equal parts oilve oil and lemon juice in a bowl. Add salt and pepper and whisk. Toss in baby arugula and sprinkle with parmesan or my favorite pecorino Romano cheese! Fabulous!

Yum

Yum
Originally uploaded by c3howe

Baked Maine Lobster Tail

Baked Maine Lobster Tail
Originally uploaded by c3howe

Braised Beef Short Ribs and Corn Risotto

IMG_4629
Originally uploaded by c3howe

Chicken Lettuce Wraps with Spicy Peanut Sauce

- 1/2 large red onion diced
-2 cloves garlic minced
- 1 green bell pepper diced
- 1 jalapeno minced (seeded and pith removed)
-1 package of ground chicken breast
- 1 tbs soy sauce
- 2 tbs teriyaki sauce
- 1/4 cup of sliced green onions
-2 heads of boston

Spicy Peanut Sauce:

- 2 tbs of vegtable oil

- 1 clove of garlic minced

- pinch of red pepper flakes

- 1/4 cup peanut butter

-1 tbs white wine vinager

- 2 tbs soy sauce

1. In a wok saute onion, garlic, bell pepper and jalapeno till soft.
2. Add chicken and break it into pieces with with a spoon. Stir in soy and teriyaki.
3. Once chicken is cooked thoroughly stir in green onions.
4. In a small sauce pan saute garlic and pepper flakes in oil.
5. Add peanut butter, vinager and soy sauce and whisk till sauce is combined.


First time making lettuce wraps and this was very good! I like to spread the peanut sauce on the lettue then add the chicken mixture. Next time I think I will add some shredded carrots for the texture.

Time Out

Last night I had 2 things on my mind: relax and wine. I spent the night with my man 15 stories up on my balcony with the nice breeze coming off of the Atlantic. Pink and white Christmas lights were twinkling and John Mayer was blasting from my phone. Food was the last thing on my mind(shocking it NEVER is). I wanted to de-stress from work with my favorite bottle of white, Nobilo a sauvignon blanc from New Zealand. THE best white out. We had no concept of time....well till around 8:30 when my stomach was rumbling. Good thing he bought Publix fried chicken and fresh busicuts and we even had some leftover mashed potatoes and my roasted chicken gravy I made a few nights before. Last night was more than perfect, a time out from the normal work week.

Goat Cheese Alfredo

After work my normal routine is to head straight to Publix for dinner goodies. I am not the type who goes to the grocery store and stocks up for th week. My mind changes WAY too much. So at publix I went straight to the proteins to see what was on sale. YES gross, looking for meat, poultry and fish on sale but times are tough. Special for White shrimp $5.99/lbs. They looked and smelled fresh so I got a 1/2lbs. and decided to make an Cajun Shrimp Alreado with mushrooms since I have a cupboard full of pastas I need to use. The alfredo might look normal, cream, butter, lemon juice, parm...add a little goat cheese. It changes the whole flavor! Delish! Okay I have to go back to work now...PUKE :P

Hmm...What to cook tonight?

Now that I have a blog I feel imense pressure to cook something fabulous tonight and post pictures and recipes even though I have zero dollars. I'll think of something.

Hello Blog World

Well today is a first for me, I have a baby blog! I feel like a bought myself a present. For the next 80 years of my life(yes, I plan on living to 104) I will entertain you with the food stories of my life on the beach in South Florida.