Grasshopper Pie (Non-Alcoholic)

Adapted from: Grasshopper pie by Tastesbetterfromscratch.com

Listening to: “Be Mine” by Ofenbach

INGREDIENTS:

30 Oreo cookies, whole

6 TBSP butter, melted

30 Marshmallows, regular size (not mini)

2/3 C Half & Half

.25 C Creme de Menthe flavored Torani Syrup

1 C Heavy Whipping Cream

1 Tsp Vanilla Extract

8 Andes Creme de Menthe Candies, chopped coarsly

DIRECTIONS:

1. Using a food processor, pulse the Oreo Cookies until they appear to be fine crumbs. Place the crumbs in a bowl and stir in the melted butter.
2. Press the Oreo mixture into firmly into the bottom and edges of a 9-inch glass pie plate. Bake at 350 degrees (F) for 10-12 minutes. Set aside to cool.
3. Over a medium heat, place marshmallows and half & half into a saucepan. Stir constantly until the marshmallows are completely melted. Place into the refrigerator for 20 minutes to cool, stirring halfway through to prevent hardening.
4. Once cool, stir in the Creme de Menthe Syrup.
5. Using a stand mixer, beat the Heavy Cream and Vanilla Extract to stiff peaks. Fold the cream into the marshmallow mixture.
6. Freeze the pie for 2 hours, uncovered. Sprinkle the top with chopped Andes Mints just before serving.
7. Enjoy!

Pistachio Honey Oat Bars

A Daily Garlic Original Recipe

Listening to: “Touch It” by Monifah

INGREDIENTS:

1 C Salted Pistachios, shelled

1 C Oven Toasted Old Fashioned Oats

2 TBSP Chia Seed

.25 C Honey

.5 C Dried Pitted Tart Cherries

.5 C White Chocolate Baking Chips

DIRECTIONS:

1. Pre-heat oven to 350 degrees.
2. Line a 8×8 glass baking dish with parchment paper.
3. Using a food processor, chop the Pistachios with the Oats for about 30 seconds, into a coarse ground. Transfer to a large mixing bowl.
4. Add the remaining ingredients to the mixing bowl and mix well being sure to combine thoroughly.
5. Press the mix firmly into the prepared baking dish.
6. Bake for 15 minutes.
7. Allow to cool completely. Transfer to a cutting board. Cut into bars.
8. Enjoy!

Veggie Hodgepodge with Shrimp & Quinoa

A Daily Garlic Original

Listening to: “All For You” by Janet Jackson

INGREDIENTS:

2 TBSP EVOO

1 lb of Shrimp, peeled & deveined

1 small bunch of Rainbow Chard, chopped – stems separated from leaves

1 small Yellow Squash

2 small Green Zucchini

1/2 Red Onion, sliced

4 cloves of Garlic, minced

1 C Cherry Tomato, sliced in half

14.5 oz. can Diced Tomato

1 tsp Thyme

Fresh Ground Pepper, to taste

Kosher Salt, to taste

1/4 C Red Wine

1/2 Lemon, juiced

1 C Quinoa, rinsed

2 tsp chicken bullion

DIRECTIONS:

1. In a medium sauce pan bring quinoa, 2 C water and 2 tsp chicken bullion to a boil. Reduce heat, cover and simmer for 20 minutes. Move on to step #2 while it is simmering.
2. In a cast iron pan, heat EVOO over medium high heat until it shimmers.
3. Toss in the squash, zucchini and chard stems. Season with pepper, salt and thyme. Sautee until they just start to soften.
4. Next, add in the red onion, garlic, and cherry tomato.
5. Continue to sauté until the onion begins to soften and the tomatoes “pop”
6. Toss in the chard leaves and mix constantly until the leaves begin to wilt.
7. Add the can of diced tomato, red wine and more pepper & salt if needed.
8. Mix in the shrimp and toss for 2-3 minutes until cooked through being careful not to overcook.
9. Squeeze in the juice of half of a lemon.
10. Spoon over cooked quinoa.
11. Enjoy!

Shrimp & Veggie Ravioli

A Daily Garlic Original Recipe

Listening to: “Another Night” by M.C. Sar & Real McCoy

INGREDIENTS:

1 package of refrigerated Vegetable-Filled Ravioli ( I used Scoiattolo’s Grilled Vegetable Organic Ravioli)

1 lb Shrimp, peeled and deveined

4 Cloves of Garlic, minced

2 C Cherry Tomato, whole

6 oz. (or one bagful) of Baby Spinach Leaves

2 TBSP EVOO

.25 C White Wine

.50 tsp Garlic Powder

Fresh Ground Black Pepper, to taste

Kosher Salt, to taste

DIRECTIONS:

1. Bring a large pot of abundantly salted water to a boil.
2. Wait until the water is almost to a boil before beginning the remainder of the recipe as both the ravioli and the shrimp cook quickly.
3. In a cast-iron pan, bring the EVOO to a med-high heat.
4. Begin cooking the ravioli
5. Toss in the cherry tomatoes and season with pepper, salt & garlic powder. Sautee until they just begin to pop.
6. Next, toss in the spinach leaves and minced garlic. Stir constantly until the spinach just beings to wilt.
7. Now toss in the shrimp &white wine making sure to scrape any goodness that loosens from the bottom of the pan.
8. Toss just until the shrimp turn orange being careful not to overcook the shrimp.
9. The ravioli should be cooked by this time. Drain excess water and toss in with the shrimp, vegetable mixture.
10. Enjoy!

Spicy Parmesan Zucchini

Listening to: “Take Me Out” by Franz Ferdinand

INGREDIENTS:

2 Green Zucchini, cut lengthwise into quarters

2 Yellow Zucchini, cut lengthwise into quarters

1 TBSP EVOO

.25 C Grated Parmesan Cheese

Fresh Ground Pepper to taste

Kosher Salt to taste

.25 tsp Garlic Powder

.50 tsp Dried Basil Leaves

Cayenne Pepper to taste

Fresh Parsley for garnish

DIRECTIONS:

1. Preheat oven to 425 degrees Fahrenheit.
2. In a medium sized bowl, combine: grated parmesan, pepper, salt, garlic powder, dried basil and cayenne pepper.
3. Brush all sides of each zucchini slice with EVOO.
4. Working with one slice at a time, hold the zucchini over the bowl with the cheese mixture. Using a spoon, sprinkle the cheese mixture onto all sizes of the zucchini slice.
5. Lay zucchini slices in a single layer, skin side down, onto a large cookie sheet
6. Bake for 23 minutes.
7. Sprinkle with Fresh Parsley
8. Enjoy!

Mediterranean Shrimp

Adapted from: themediterraneandish.com

Listening to: “When I Come Around” by Green Day

INGREIDENTS:

1.5 lbs peeled & deveined shrimp, tails off

1 TBSP All-Purpose Flour

2 tsp. Smoked Paprika

.5 tsp Cumin

.25 tsp Cayenne Pepper

.25 tsp Sugar

.25 tsp Kosher Salt

.25 tsp Ground Pepper

1 TBSP Butter

2 TBSP EVOO

1 Sweet White Onion, sliced thin

4 Cloves of Garlic, minced

10 Mini Tri-Colored Bell Peppers, sliced thin

14.5 oz. Diced Tomato

.5 C Chicken Stock

2 TBSP Cooking Wine

2 TBSP Fresh Squeezed Lemon Juice

.25 C Fresh Parsley Leaves, chopped coarse

DIRECTIONS:

• In a medium sized dish, combine flour and all the seasonings.
• Pat shrimp dry and toss into the flour mixture until fully coated. Set aside
• In a large cast-iron pan melt the butter with EVOO over Med/High heat.
• Sautee the onion with the bell pepper until just about soft.
• Next, add the garlic. Stir constantly for 1 minute, until fragrant.
• Add the shrimp, tomatoes, chicken stock, wine and lemon juice.
• Cook only until the shrimp turn orange, being carful to not over cook the shrimp.
• Remove from heat, sprinkle with chopped parsley.
• Serve over steamed rice.
• Enjoy!

Curry Lentil Soup

Adapted from: Recipetineats.com

Listening to: Sober by Childish Gambino

Ingredients:

2 TBSP EVOO

1 yellow onion, chopped

4 cloves of garlic, minced

4 carrots, peeled and chopped

4 ribs of celery, halved lengthwise and chopped

2 C dried green lentils, rinsed well

14.5 oz. crushed tomatoes

6 C chicken stock

1/2 tsp curry powder

1/2 tsp cumin

1.5 tsp smoked paprika

2 dried bay leaves

1/2 tsp salt

1/2 tsp pepper

 

DIRECTIONS:

• Heat EVOO in a Dutch oven over medium heat.
• Cook onion for 2 minutes
• Add garlic, carrots and celery. Cook until it begins to soften.
• Add all the remaining ingredients and bring to a simmer.
• Cover, reduce heat and simmer for 35-40 minutes. 

 

Salisbury Meatballs & Mashed Potatoes

Its official, my first born is a high schooler!  I swear it feels as if he just started kindergarten a year or two ago.  This past week has been bittersweet.  It has been a sad realization that he is no longer a child, but is blossoming into the young man that we have worked so hard to mold him into.  Watching him enjoy his new found independence has been so rewarding.  We are excited for the next four years to unfold and to watch where his high school experience will lead him next.

recipe adapted from: mayakitchenette.com

listening to: “After the Storm” by Kalu Uchis

INGREDIENTS:

FOR THE MEATBALLS:

1 1/3 lb. ground beef

1/4 C panko breadcrumbs

1 TBSP ketchup

1 tsp Worcestershire sauce

1/2 tsp salt

1 tsp ground black pepper

1 clove of garlic, minced

1 onion diced, finely

2 TBSP olive oil

FOR THE GRAVY:

2 TBSP butter

1 onion, sliced

1 clove of garlic, minced

2 C beef broth

2 TBSP all purpose flour

1 TBSP ketchup

1 TBSP bbq sauce

1 tsp smoked paprika

1 tsp ground black pepper

salt to taste

FOR THE MASHED POTATOES:

6-8 potatoes, peeled & diced.

4 TBSP butter

1/2 C milk

fresh cracked black pepper and garlic salt to taste

 

DIRECTIONS:

 

• Bring a large pot of hot water to a boil. Begin to boil the potatoes while starting the meatballs.  Keep a close eye on them and drain and set aside once tender.
• In a large boil, mix together all ingredients for the meatballs except for the olive oil. Shape into 1 inch meatballs
• In a large cast iron pan, bring the olive oil to a med/high temp and carefully add in the meatballs.  Cook them through on all sides. Once finished, carefully remove them from the pan and set aside.
• Using the same pan, melt the butter.  Add in the sliced onion and cook until softened and translucent in appearance.
• Whisk in the flour and minced garlic.  Continue to whisk for approx.  30 seconds.
• Slowly whisk in the beef broth and allow to simmer for 3 minutes until thickened.
• Whisk in the remaining ingredients needed for the gravy.  Turn the heat to low and return the meatballs back into the pan.  Allow it to simmer while preparing the potatoes.
• Using a kitchen aid or a hand held electric mixer, mash the potatoes.  Add in the butter, milk, pepper and garlic salt halfway through.
• Plate by placing a heap of mashed potatoes in a shallow bowl and top with a scoop of meatballs and gravy.  Garnish with parsley if desired
• ENJOY!

 

 

Steak & Ale Soup with Wild Mushrooms

I love shopping at Costco.  No matter how often I visit the warehouse, it seems that there is always something new to be discovered.  For example, the rather large canister of Dried Gourmet Mix of Mushrooms that I used in this recipe.  I was intrigued the first time I saw it, but of course the rational part of me stopped and asked myself “do you really need that large of a container of dried mushrooms???”.  So I put it back on the shelf.  However, every time I was in the store after that and stumbled upon those mushrooms I felt a strong sense of longing.  After the fourth trip of me stopping at the mushrooms and putting them back on the shelf, the mister urged me to “just get them already!!” <—- I believe those were his exact words.  So, here we are, only a couple of months later and I’m already halfway through the canister!

kitchen tunes: oh girl/chi lites ; recipe adapted from: thecozyapron.com

INGREDIENTS:

1.5 lbs flank steak, cubed into bite sized pieces

Salt

Fresh Ground Black Pepper

4 TBSP flour, divided

2 TBSP butter

2 TBSP avocado oil

1 large white onion, sliced

12 oz. of dried mushrooms, prepared according to directions

5 cloves of garlic, minced

1 tsp Italian seasoning

1 C Ale

6 C beef broth

1 TBSP flat leaf parsley, chopped

1 tsp fresh Thyme, stripped from leaves

DIRECTIONS:

• Place the cubed steak into a large bowl.
• Season with salt/pepper and 2 TBSP of flour.
• Toss to coat.
• Heat oil and buter in a large soup pot over Med/High heat.
• Once hot, add in the steak cubes and brown without cooking through.
• Remove from the pot and set aside.
• If needed, add more oil to the pot. Saute the onion and mushrooms until onions are golden.
• Stir in the garlic and Italian seasoning, stir for 30 seconds before adding the ale.
• Simmer for five minutes or until it reduces and thickens slightly.
• Sprinkle the remaining 2 TBSP of flour, whisk to blend.
• Slowly incorporate the beef broth.
• Allow to simmer for 20 minutes.
• Turn off the heat and add the steak back in.
• Allow the steak to sit in the broth for at least five minutes before plating.
• Ladle into bowls and top with chopped parsley and thyme leaves.
• Serve with crusty sourdough bread.
• ENJOY!

Roasted Turkey with Herbes de Provence and Citrus. Turkey Gravy

I was fortunate enough to have a brother in law who offered to smoke the turkey for Thanksgiving this year.  Man, oh, man!!  If you have never eaten smoked turkey before…I suggest you add that to your “To eat” bucket list immediately!  Since we didn’t host Thanksgiving this year, I decided to have a “second” Thanksgiving (on a much smaller scale) the Saturday after with just the four of us.  Trader Joe’s apparently had an abundance of fresh Turkeys this year and marked them all half off! So I was able to score an almost 15 lb fresh organic turkey for just under $30!!!

INGREDIENTS:

1 (14-15 lb) turkey, neck and giblets reserved

1 orange, cut into wedges

1 lemon, cut into wedges

1 onion, cut into wedges

3 cloves of garlic, whole

1/2 lb bacon fat

6 fresh rosemary sprigs

6 fresh sage sprigs

6 fresh thyme sprigs

7 TBSP butter, unsalted

2 TBSP herbes de provence

1 TBSP olive oil

1 1/2 tsp salt, plus more to taste

1 1/2 tsp fresh ground black pepper, plus more to taste

6 C chicken broth

1/2 C all purpose flour

DIRECTIONS:

• Position the oven rack to the lowest third of the oven.  Pre-heat to 400 degrees F.
• Place the turkey on the bottom of a large roasting pan.
• Stuff the turkey with the orange, lemons, onion, garlic, bacon fat, and 2 sprigs each of the fresh herbs.
• If the turkeys legs are not already secured, tie the legs together using kitchen twine.
• In a small saucepan, over med. heat, melt 2 TBSP of the butter.  Stir in the herbes de provence, oil and 1 1/2 tsp of each salt and pepper.
• Rub the butter mixture over the turkey, between the breast meat and the skin.
• Place the neck and giblets in the roasting pan.
• Cover the breast only with foil and roast for 20 min.
• Pour in 3 C of the broth and stir the bottom of the roasting pan to scrape up any brown bits. Add the remaining sprigs of fresh herbs to the pan juices.
• Return the pan to the oven and continue to roast for anther 40 minutes.
• Reduce the oven temp to 350 degrees F.  Discard the foil. Pour in 1 C of the broth into the pan and continue to roast the turkey for about another 1 1/2 hours or until an instant read thermometer reads 160 degrees F when places in the thickest part of the thigh, basting once halfway through.
• Allow the turkey to rest at least 45 minutes before carving.

NOT PICTURED: Turkey gravy

• Using a sieve, strain the turkey juices into a 4 C glass measuring cup.
• Discard the solids and spoon the fat off the top of the juices.
• Melt the remaining 5 TBSP of butter into a saucepan over med-high heat.
• Add the flour and whisk for 1 minute.
• Gradually whisk in the pan juices while whisking constantly.
• simmer until he gravy thickens, about 10 minutes.
• If needed, season with salt and pepper.