A Couple Appetizers

As I mentioned in my previous post I had the future In-Laws over on Sunday. I made a couple tasty appetizers I wanted to share. One of my first posts was for a Stacked Tomato Salad which I had no picture for. I made them again Sunday so here they are...yum!

I also made a Krazy Chicken Salad with Black Beans, Corn and Avacado...very yummy. I would have served it with only Endive, however, my fiance insisted on extra carbs....so I also cut up some bread. Also very delicious...

Both appetizers were a hit! I still have some tweaking to do with the Krazy Chicken Salad recipe though. My fiance loved it, however, I felt there was something missing. I think maybe some heat. I wasn't sure if his father liked hot food as much as I did, so I didn't make it hot. Next time though, I will add a little spice. If you would like this recipe, shoot me an email and I will let you in on all the tasty ingredients I threw in there!

Quick Snack - Chourico Quesadillas

The future In-Laws are coming tomorrow. My fiance told his father to get ready for a feast... so, in between planning Sundays menu and cleaning the whole apartment I decided to make myself a quick snack to re-energize. After cleaning my fridge I was left with a few goodies: tortillas, black bean and corn salsa, shredded cheddar cheese, extra sharp cheddar cheese (cubed)
and some parsley. In an attempt to keep the mess to a minimum I heated about half the chourico in the microwave (sliced thinly in bite size pieces) while I put two tortillas on a non-stick pan to heat them up. Normally I would have heated the chourico in the pan but I was going for quick and easy today.

I flipped the tortillas over a few times until they were warmed on both sides, but not toasted. Once warmed through, I took the top tortilla off and add shredded cheese, then the chourico, a little parsley (only because that's what was in my fridge - if I were to make them again I would use cilantro), then the cubed extra sharp cheddar cheese - cover with tortilla.




Toast each side until lightly golden then place on plate to cool. Serve with corn & black bean salsa and ENJOY!

If you plan on recreating this tasty dish - be sure to use enough shredded cheese. I used all I had left, which wasn't enough. Also, I would recommend using cilantro (as I metioned before) rather than parsley.

My favorite Hot Sauce: Sriracha

I was browsing some food blogs this morning, enjoying my cup of coffee, when I stumbled upon THE HOT SAUCE BLOG. I immediately searched for my favorite hot sauce, Sriracha, to see what they had to say...

Just as I had suspected, everyone seems to love this hot sauce and they use on just about everything. They even gave me a few ideas I had never even thought about! I put sriracha on everything. I put it on my eggs in the morning. I use it to make sauces for vegetables. It works with chicken, steak, pork and even seafood. If you enjoy hot sauces and have never tried this, look for it in the international food section in your local supermarket. What's great about this hot sauce is that it has a wonderful garlic flavor in addition to the heat.

As far as the heat goes, I disagree somewhat with the Sriracha review. They claim that Sriracha is not that hot. Personally, I use it like ketchup on my hamburgers and it's not too hot for me. When I first started using this hot sauce, however, I could only use a little at a time. My fiance could NEVER take a bite of my burger with all that Sriracha on there. If you have never tried it, I would suggest using a little at first just to check it out.

The Hot Sauce Blog had a great idea I have never tried before. They suggest whisking together a Sriracha Remoulade for a calamari dipping sauce...yummm:

Sriracha Remoulade
courtesy The Hot Sauce Blog

1 cup mayonnaise
1/4 cup sriracha
2 tablespoons red wine vinegar

I am always looking for a new hot sauce to try and would love to hear which ones are in your kitchen! So, what's YOUR favorite hot sauce?

Ace of Cakes Tonight!

I totally forgot that tonight is the season 3 premier of Ace of Cakes. Thankfully, I was reading The Food Network Addict's blog which reminded me. Check out that site for more info on tonights show. This premiere reminded me of my new found love: BAKING CAKES! Well, it's not the baking I love, it is the decorating! Now, I never bake - simply because baking requires one to be exact on amounts, and procedures. When I cook, I usually just throw a little bit of this and a little bit of that into whatever I am making until it tastes good. I have been thinking about making another cake, stepping it up a notch I think - using fondant and attempting to make it look professional. That is my next challenge - I will keep you posted!

Since the season premiere of Ace of Cakes is on tonight, I thought I would share with you one of my first attempt at making a cake. I have made prettier looking cakes before this one, but they were smaller and I used a boxed cake mix and store bought frosting. This cake, however, is not from a box. I made the cake, the frosting and the ganache. Let me tell you, this cake was a lot of work. Baking is so time consuming. Anyways...this cake was for my future sister-in-law's bridal shower. The cake didn't look as good as I had hoped, but it tasted delicious!

DON'T FORGET TO VOTE FOR THE NEXT FOOD NETWORK STAR!

Go ahead and vote today everyone! Click HERE to go to the Food Network and cast your vote for either Amy Finley or Rory Schepisi....You can vote once a day online and again with your cell phone if you are one of those freaks who do that. You have up until Tuesday July 17 at 9am. If you aren't quite sure who to choose yet, you can watch each of their profiles on the Food Network website.

Amy or Rory as The Next Food Network Star??

So, I'm really glad to see JAG take himself out of the competition, considering he is a big fat LIAR. For those of you who haven't been watching, he lied to everyone about serving in Afghanistan. He obviously is an idiot thinking he can lie about such things on national television. I didn't like him from the moment I first saw him. It's actually pretty funny though. To see him admit on tv that he isn't mautre enough to be on the Food Network was priceless. I think he was also trying to push out a few tears - which was not at all attractive. I was pleased to see him make an ass out of himself.

Since the viewers are the ones who actually get to choose who wins, they brought back Amy, the "gormet next door." Choosing between Amy or Rory is going to be tough. We need to think ahead here, who do we really want to see have their own show on the Food Network? I'm not really sure if I will be able to handly Rory's teeth if she gets her own show. As far as Amy, I really love her but she has that same anorexic look that Robin Miller has....and you know what they say, never trust a skinny chef ;)

I keep going back and forth between these two. I really LOVE the fact that Rory actually PUSHED Rachael Ray out of her way, on her own set, in her own kitchen. Hahaha, doesn't get much better than that. Sometimes Rory can be kind of a tweaker though, I think she gets flustered very easily. Then again, the fact that Amy reminds me of Robin Miller is NOT a good sign either. That chick is so BORING. I try to watch her show, I do. It's a great idea - planning your meals so the leftovers make the next nights dinner. Unfortunately, she is about as exciting as watching grass grow. Oh, I just don't know who to choose.... Who do you want to win? Amy or Rory? Maybe we should just flip a coin?!

First Lady Laura Bush on Rachael Ray? Ugh...

Ok, so I guess I missed this episode when it origionally aired, but here are my thoughts...Was anyone else as shocked as I was when they found out that tomorrow Rachael will have First Lady Laura Bush on her show? The First Lady is going to give us a "rare look behind the closed doors of the White House kitchen, right down to the junk drawer!" This could be interesting, I suppose. Well, probably not. I just don't think that the First Lady should be on the Racheal Ray show, maybe it's just me. Not only is Laura Bush going to make an appearence this week, but on Wednesday Oprah will be coming to visit! We are going to have to wait to see "what Rachael has in store for her!" Rachael will be ending the week on Friday with Judge Judy herself. Did you know she has 11 grandkids? You learn something new every day with Rachael Ray!

Ok, back to Rachael though. I'm not sure if there are other freaks like myself out there, but did anyone else see Rachaels show when she brought on the contestants from The Next Food Network Star? And did you ALSO see The Next Food Network Star when they appeared on her show? Rachael went back stage to give them a little pep talk...she just thinks she is the shit. Excuse my language, but seriously. She just walked in and was like "HI KIDS!" Um, Kids? That would have pissed me off, that's for sure. Anyways, back to her pep talk. Basically she said..."HI KIDS, blah blah blah, I'm Rachael and you'll have five minutes for your dish, blah blah blah, I gotta go change then we'll get ya out there." She is always go, go, go....I picture her being a drill sargent to all those who work with her. I ran into her once in Martha's Vinyard and she had the same, I'm so important attitude. I know you're sooo busy Rachael, but seriously - TAKE IT DOWN A NOTCH!

Boy Meets...Breakfast Sandwiches!

I was so excited when Bobby said he was making breakfast sandwiches today! Those are my specialty - I LOVE MAKING BREAKFAST. Unfortunately, none of his sandwiches actually appealed to me. So today, I am going to share one of my original creations with you.

SUNDRIED TOMATO & BASIL EGGS:

Eggs(2)
Onion(2 slices - diced)
Sun Dried Tomato & Basil Cheddar Cheese(2 slices - diced)
Pepper
Salt
Garlic Powder
Butter

Saute a tablespoon of butter with some onions. Add a pinch of salt, a few grinds of pepper, and sprinkle some garlic powder over all the onions. After about 5 minues add 2 eggs - let sit for about a minute then break the yokes. Spread eggs all over pan and cook until almost done. Then, add the cheese - take off heat. Flip and chop the eggs (to mix the cheese in well) until they are fully cooked and cheese is melted. Place on a toasted english muffin,bagel or toast. ENJOY!

I will not be trying any of these eggs that Bobby is making. The first sandwich he made was Sausange, English Muffin, and Cream Gravy. I like to try and keep my egg sandwiches tasty but simple. I don't like the idea of using a cream gravy - extra fat and calories, but also I feel like the gravy would overpower the taste of the eggs. Then he made a Fried Egg, Prosciutto, Frisee and Blue Cheese on Ciabatta. I like the idea of using Ciabatta bread, I have never tried that. I also like the idea of using the Prosciutto - that I will try. But as far as Blue Cheese on my eggs - not really my style. Last sandwich he made was a sweet one - a Nutella and Banana Sanswich. I love sweet food, but this doesn't excite me either. Overall, not as exciting as I had hoped. :(

Bobby Flay's Twice Grilled Peppers

Today on Boy Meets Grill, Bobby made Twice Grilled Peppers with Buffalo Mozzarella and Caper-Basil vinaigrette. These looked delicious so I am going to make them later today. I'm going to a another cookout, so we'll see what everyone thinks! Here is Bobby's recipe...

3 red bell peppers
3 yellow bell peppers
3 orange bell peppers
3 tablespoons olive oil
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Italian or French bread, thinly sliced and grilled
1 pound buffalo mozzarella, cut into 1/4-inch thick slices
Fresh basil leaves, for garnish

Heat your grill to high. Brush bell peppers with 2 tablespoons of the oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper; grill the peppers until charred on all sides. Remove from the grill, place in a bowl, cover with plastic wrap, and let sit for 10 minutes. Remove the skin from the peppers, brush them with the remaining oil and season with salt and pepper, and place back on the grill and cook until slightly charred on all sides.

Slice peppers into quarters or to fit over bread slices. Place a slice of mozzarella over each pepper and drizzle with the Caper-Basil Vinaigrette. Garnish with fresh basil leaves and serve at room temperature.

Caper-Basil Vinaigrette:
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup pure olive oil
2 tablespoons capers, drained
2 tablespoons chopped fresh basil leaves

Whisk together the vinegar, mustard, garlic, salt, and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Stir in the capers and basil.

Recipe courtesy Bobby Flay, Food Network

Enjoy your Sunday everyone!

.... THESE WERE A BIG HIT! I WILL DEFINITELY MAKE THESE AGAIN. THEY TASTE AS AMAZING AS THEY LOOK. I DIDN'T USE THE CAPERS IN THE VINAIGRETTE BUT EVERYTHING ELSE WAS THE SAME. SIX PEOPLE TRIED THESE TODAY AND EVERYONE LOVED THEM. NOT ONE COMPLAINT OR SUGGESTION FROM ANYONE!

Ina's Chicken Salad Tips

Ina made Chicken Salad Veronique this week. I haven't tried this recipe yet, but if anyone out there has please let me know how it turned out. The idea of putting grapes in chicken salad is new to me, but next time I make it I will give it a try!

Ina did give a couple tips that I thought were worth mentioning:

1.) Bake the chicken instead of poaching it - she finds the chicken is actually more moist that way.

2.) Make the chicken salad when the chicken is still warm - the chicken absorbs the flavors better that way.

Give it a try and let me know what you think!