For years, I have been cooking for others; from taste-testing marinades for my dad or baking homemade buttermilk biscuits with my granny at age 6, to cooking for numerous roommates and even a few boyfriends during the years in between. I did not cook and still do not cook because I have to; I do it because it is something I love. I love being able to create elegant meals simply by using fresh ingredients and multiple seasonings that makes others yearning to eat more…or in some cases, ask me for the recipe. Since I have always cooked from the heart or my cravings, I didn’t have any recipes written down. Well, I FINALLY do!!! *Warning: This isn’t a blog that counts calories or worries about fat content. This is my food diary…and that means I am going to be eating depending on my mood, which means, there are going to be days that I may feel like having a fat day. But sometimes, those are the best days! I hope you all enjoy!!
Chris, my main squeeze, and I spend a lot of time dealing with the public in our day-to-day jobs, which means, when “Date Night” comes around, he and I like to hide out in our house and spend time with just each other. (“Date Night” also means that I get to hijack the kitchen and get to work.)
Cooking for me is a release of energy that I have yet to find another release like. With that said, when I can cook for people, especially someone I love like Christopher, I am releasing a negative energy and gaining so much more positivity by knowing that I am making him happy through his belly. Don’t get me wrong!!! I love a good meal too…so satisfying myself, is a (secret/not-so-secret) bonus.
Recently, Chris and I took a trip to the beach with a couple of friends and I have been on a seafood “kick” ever since. At one of our dinner spots, I ordered steak with a seafood and cheese sauce topping with a baked potato. Needless to say, I ate everything and walked away with a pregnant, seafood and steak belly. That meal was one of the best I have had all year, which is why it inspired me for my first “Date Night” recipe. New York Strip with roasted shrimp and cheese sauce, served with twice baked loaded red potatoes.
2, 8 oz New York Strips 2 tbsp Salt and Pepper (to taste) 1 tsp Parsley 1 tsp Rosemary Generously coat New York strips with olive oil; this will help tenderize the meat as well as, allow the seasoning to stick to the meat Once coated, add salt and paper, 1/2 tsp parsley, and 1/2 tsp rosemary to one side. Flip the steak and coat the other side with the rest of the ingredients. Steaks can be marinated ahead of time and placed back in the refrigerator. Before cooking, let steaks stand at room temperature for about 30 minutes. For a medium rare steak, coon on medium, to medium high grill for about four-five minutes on each side. Remove the steaks, cover with aluminum foil and let steaks rest for about ten minutes before serving. 1/2 lb of roasted shrimp-see recipe 1 1/4 c whipping cream 1 c Mozzarella 2 c Pepper Jack 1 c Parmesan 1 tsp Parsley Salt and Pepper to taste 2 tbsp butter 3 Peppercinni In medium skillet, heat whipping cream and butter to a simmer. Add parsley, shrimp, salt and pepper and let simmer for about three-four minutes. Add cheeses until all cheeses are melted and mixed together thoroughly.
Baking the Red Potatoes 3 Large Red Potatoes 2 tbsp melted butter salt and pepper Coat potatoes in melted butter and salt and pepper evenly. Wrap each potato individually in aluminum foil and bake on 450 degrees for 45 minutes. Once baked, allow to cool for about 15 minutes. Cut each potato in half and remove insides of potatoes with a spoon and put in a medium size bowl. Place halves back on baking sheet. Potato Stuffing Potato removed from halves 1/4 c milk 1/4 c Swiss cheese 1/4 c parmesan 1/4 c mozzarella 1/4 c bacon crumbs 1 tbsp butter In a medium mixing bowl that potatoes are already in, add butter, milk, mozzarella cheese, Swiss cheese, and salt and pepper. Mix thoroughly and spoon back into halved red potatoes. Once all potatoes have stuffing, sprinkle bread crumbs, parmesan, and bacon crumbles on top. Bake on 375 for 20 minutes. Broil for crispier top.
2 lbs crab legs 1 tbsp parsley 2 1/2 bay leaves 1 1/2 oz Old Bay 1/2 lemon’s juice 1 onion 2 c chicken broth salt water In a large pot (I used a 16qrt pot), add chicken broth; fill the rest of the pot a little over half full with water. Add parsley, bay leaves, 1 1/2 oz Old Bay, 1/2 lemon’s juice, generous amount of salt, and one onion cut into large pieces to water and chicken broth. Bring to a boil. I let the water boil for about 5 minutes to add flavor to the water. Add crab legs and let cook (in boiling water) for about 8-10 minutes. Remove from water and serve immediately.
I first had this “mix” at my grandmother’s house during a Christmas brunch and have not been able to break myself from taking this quick and easy snack to multiple parties….Yup!!! You all now know why I am so happy you when you request this dish. 1, 11oz can white shoe peg corn 1, 15oz can garbonzo beans 1, 15oz can black eye peas 1, 10oz can rottelle, 1 tbsp garlic salt 1 tbsp onion powder 1 tsp parsley 1 tsp basil 1 tsp rosemary salt and pepper to taste Strain garbonzo beans, black eye peas, corn, and rottelle; add to a large mixing bowl. Add garlic salt, onion powder, parsley, basil, rosemary, salt and pepper and stir thoroughly. Place in refrigerator for a few hours to allow seasonings to marinate. When serving, let stand at room temperature for about 20 minutes. I like to serve this with fritos or homemade thin bagel chips. For bagel chips, toast in toaster and then cut into triangles. You’re now ready to Serve!!!!
1/2 lb shrimp 1tsp parsley 1tsp rosemary 1tbsp pepercinni juice 1tbsp melted butter 1tbsp olive oil paprika to taste (I use about 1tsp) salt and pepper to taste (I use ground pepper and coarse sea salt) Preheat oven to 400 deg. Mix all ingredients together in a bowl with peeled and deveined shrimp. Let shrimp and marinade set at room temperature for about 15 minutes. I line a baking pan with parchment paper and roast shrimp for 8-10 minutes or until the shrimp are pink.
Pork Chops: 4 boneless pork chops (1 1/2lb) 2 tbsp olive oil 2 garlic cloves, minced Sauce 1 small, sweet onion, finely chopped 4.5 oz mushrooms, finely chopped olive oil 1 c beef stock 3/4 c red wine bread crumbs 1-2tbsp of butter 2 garlic cloves minced salt and pepper First, we are going to cook the onions and mushrooms, remove them from the pan, brown the pork chops, remove them, make a rue and then the red wine and mushroom sauce. The pork chops will be added to the final mix to finish cooking. Marinate Pork Chops: The pork chops need to marinate and rest before we cook them, so in a small pan, place the four pork chops. Coat the top side with 1tbsp of olive oil (dispersing evenly), one garlic clove, minced, and a pinch of salt and pepper. Flip pork chops and repeat on the other side. Set aside until read to cook. In a large pan, warm about a tbsp (to 2) in order to cook the mushrooms and onions on medium to medium high heat. Once the oil is warm, add the mushrooms and onions. Allow mushrooms and onions to cook, covered, for about 10 minutes, stirring frequently. Remove mushrooms and onions and cover. In the same pan, add the pork chops and brown on each side. Approximately 3 minutes per side. Remove the pork chops from the pan and sit to the side. In the same pan, add a tbsp of butter. Sprinkle in bread crumbs until a rue is formed (you may need more butter). Add the red wine and bring to a simmer. Let simmer for about 3 minutes and then add beef stock, remaining garlic, cooked mushrooms, onions, and pork chops to the sauce. Let everything simmer for about 5 to 8 minutes, depending on how thick you would like your sauce.
Turkey Breast Tenderloins: 2 turkey breast tenderloins (approximately 1lb per breast) 1 cup white wine 1 cup chicken stock 1 golden delicious apple 3 stems rosemary + 1 tsp finely chopped 1 tsp minced garlic salt and pepper to taste Chibatta Loaf Havarti Cheese Herb goat cheese Preheat oven to 350. Coat turkey breasts with olive oil and coarse salt and pepper. In a large frying pan, sear the breasts on each side until golden brown. In a large baking dish, place the turkey breasts. Pour white wine and chicken stock into pan. Add large chunk sliced apples, 3 stems of rosemary, and minced garlic. Sprinkle top with chopped rosemary and salt and pepper. Cover and bake for 60-70 minutes. Once finished, let rest for 15 minutes. Sandwich Toast bread. Coat both sides of bread with marinade left from baking the breasts. Spread garlic and herb goat cheese over one side of loaf. Layer sliced turkey. Top with havarti cheese slices. For something different, add bacon and seared apple slices.
1 lb sausage 1 c italian bread crumbs 1 c panko crisps 1/2 c bisquick 1 C sharp cheddar 1 c pepperjack 1 tsp rosemary salt and pepper Bake at 325 for 20 25 minutes makes 40-45 depending on size.
Burgers 1 lb hamburger meat 1 c mushrooms finely chopped 1 c red wine 3/4 c parmesean 1 tsp rosemary pepper to taste Mix all ingredients together and then make the patties. I normally grill the burgers, but they can also be cooked in a frying pan Toppings 1 pack bacon 1 medium tomato sliced Sharp cheddar Havarti cheese Spinach Pack of hamburger buns (I like onion rolls) *Top burgers according to taste. Grilling the hamburger buns also gives them a nice smokey flavor. **Could substitute ground turkey or ground chicken. Ingredients may vary depending on meat.
8oz smoked salmon, chopped bousin cheese 8oz cucumber, cubed 1tbsp paprika salt and pepper to taste french bread Slice french bread and toast until crispy. 350, approximately 8-10 minutes. Spread Bousin cheese on french bread. Place 1tsp of salmon on top with 1tsp of cucumber on 1 slice of bread. Top with a sprinkle of paprika.
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