Ordinary Recipes Made Gourmet

Onion Soup

ordinaryrecipesmadegourmet@yahoo.com — Sun, 17 May 2009 10:26:00 EST

This is a quick post, because I'm hungry! But, I love onions. Well...now I love them. Vidalias are my favorite but I also love the green onions too. Hubby's not big on onions so this soup's all for me! hee hee!

Ingredients:
4 to 5 med. onions
4 tbsp. butter
1 tbsp. flour
3 cans Campbell's beef broth
2 soup cans of water
1 tbsp. Worcestershire sauce
1/4 tsp. pepper
1/4 c. Parmesan cheese
8 slices Swiss or Mozzarella cheese
4 slices french bread
chives for topping

Preparation:
Cook onions in butter 20 to 25 minutes on low until soft and golden. Remove from heat and sprinkle with flour, cook on medium 1 minute stirring constantly. Stir in broth, water, Worcestershire sauce and pepper; bring to a boil for 20 minutes. Stir in Parmesan cheese before serving, break up 1 slice of cheese per bowl and drop into soup, add bread and do the same for all bowls of soup. Top off with some chopped chives!

Wild About Rosemary! The Garden Palette Debut

ordinaryrecipesmadegourmet@yahoo.com — Wed, 13 May 2009 15:21:00 EST

Well, the day is finally here! The Garden Palette's first post! In case you don't know, one of my very good friends from Twitter, @rascallyjen, and I decided to come together to post information, photos, and recipes once a month using fresh plants. We'll pick an herb or vegetable and she will inform you guys about it, its history along with photos and I'll have a recipe based on our choice. I'll also have some tips and the order in which I prepared this menu. So without further ado, today's secret ingredient is: (drum roll) Rosemary!

Rosemary has a long history as a culinary, medicinal, and garden plant. 'Rosemary is for remembrance' - a common phrase as the herb was a symbol of friendship and loyalty. Its first use may well have been as a medicinal herb. Ancient Greek scholars wore wreaths of it to help improve their memory and ability to concentrate. Medicinally it has been used in the past as a tonic, stimulant and carminative to treat dyspepsia, headaches, and nervous tension. The Chinese have also used Rosemary in various forms for centuries. In medieval times, it was strewn in law courts and carried in pouches by common people to ward off disease. {Read the full story on Jen's blog...}

I love using Rosemary in lots of dishes, it is a versatile herb. So, when we picked this to write about, I was a happy camper like I was actually in Kitchen Stadium and the chairman picks the secret ingredient and I don't cringe!!! I have used fresh and dry rosemary in dishes and I have entire menu for you to sample using both fresh and dry. There are instances in cooking when dry is the preferable method. Dry herbs can stand up to heat thereby roasting much better of course than fresh. So here's my menu:

We'll start off with the main course, "Baked Salmon with Pesto and Fresh Rosemary", its side course is: "Oven Roasted Sweet Potatoes in Rosemary", "Rosemary Focaccia", and for dessert, "Olive Oil Rosemary Cake". I hope you'll like this. I almost opted for chicken in rosemary but I was trying to be more healthy and I wanted a not so traditional menu. So let's get started!

Baked Salmon w/Pesto and Fresh Rosemary

First I make the pesto. You can use my pesto recipe from my earlier post here. Then I prepare my salmon. I always get fillets at the supermarket and I ask the guy to remove the skin for me. I love salmon, it's my favorite fish!

Ingredients:
Salmon fillets, any portion size, boned and skinned
Onion powder, to taste be generous
Garlic powder, to taste be generous
Dried dill, to taste be generous
Mrs. Dash, to taste be generous
Dried rosemary
Fresh rosemary
Paprika

Preparation:
Make the pesto and set this aside until the salmon is done.

Spray Canola oil or similar product over tin foil pan or rectangular pan (depending on amount and size of portions).

Sprinkle seasonings over salmon ending with paprika (except for the fresh rosemary which we're saving for the topping). Bake in 375 degree oven for 10 to 20 minutes or until fish flakes easily. Spread the pesto on top as much as you want and add sprigs of fresh rosemary. Sprinkle more grated parmesan on top.

Next up...

Oven Roasted Sweet Potatoes in Rosemary

This is the perfect dish to use dry rosemary so that the herb can stand up to the high temperatures of roasting. It is a sweet compliment to the fish and I love sweet potatoes! This is such an easy side dish for anytime and practically goes with anything!

Ingredients:
4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
3 tbsp. EVOO
garlic pepper
1/3 c. fresh rosemary leaves, plus 6 rosemary sprigs for garnish
1/2 tsp. kosher salt

Preparation:
Wipe down the potatoes a bit and you can leave the skin on. I try to pick the best looking ones at the market. I like to get the freshest veggies I can find when shopping.

Preheat oven to 450�F. In large mixing bowl, combine all ingredients and toss. Be sure each round is coated well with oil and seasonings. You may need to use your hands for this process. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish with tin foil. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with chopped rosemary sprigs.

Next up...

Rosemary Foccaccia

Must have a bread to go with the meal! Like I mentioned, Rosemary is a versatile herb and can be used for just about any dish.

Ingredients:
1 (1 lb.) loaf frozen bread dough, thawed
1 lg. clove garlic, minced
3 tbsp. olive oil
1/2 c. freshly grated Parmesan cheese
1 tsp. dried rosemary, crumbled

Preparation:
Stretch and press thawed bread dough to fit a greased 10 x 15 inch jelly roll pan. With fingers, poke deep holes at 1 inch intervals. Place a small piece of garlic in each hole. Drizzle oil over dough; brush lightly to distribute. Sprinkle cheese and rosemary over dough. Let rise in a warm place until double (about 20 minutes). Bake in a preheated 400 degree oven until browned (18-20 minutes). Cut into strips (about 2 x 3 1/2 inch) and serve warm!

Next up...our dessert!

Rosemary Olive Oil Cake

And a dessert! Can't beat that huh?? You know I must have a dessert baby! And this one delivers for me! Now...I like to serve it with a little vanilla frozen yogurt on the side! Mmmmm Mmmmmm Mmmmm! You think I might be ready for Foodbuzz's 24 24 24?

Maybe not yet... LOL!

Ingredients:
recipe inspired from Mario Batali's Babbo Cookbook

4 eggs
3/4 c. sugar
2/3 c. EVOO
2 tbsp. finely chopped fresh rosemary leaves
1-1/2 c. flour
1 tbsp. baking power
1/2 tsp. salt (finely ground)

Preparation:
Preheat oven to 325 degrees F. Coat a 10-inch loaf pan with butter, olive oil, or non-stick spray. In the bowl of an electric mixer, use the whip attachment to beat the eggs for 30 seconds. Slowly add the sugar and continue to beat until the mixture is very foamy and pale in color. With the mixer running, slowly drizzle in the olive oil. Using a spatula, gently fold the rosemary into the egg mixture.

In a separate bowl whisk together the flour, baking power, and salt. With the mixer on low speed, gradually add the dry ingredients to the egg mixture. Pour the batter into the prepared pan.

Bake for 45 to 50 minutes, rotating the pan half-way through for even color. The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean. Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.

NOTE: This cake is very light in texture and flavor.

Now for my tips:
Well first off, if you're going to make the entire menu, start with the dessert first so you can have it set aside while you prepare the other courses. I'd make the sweet potatoes next since they'll be in the oven for a little bit and you can prepare the bread recipe next. The oven will be hot enough and so the bread and salmon don't need as long to bake. This way you can keep the meal warm before serving. I'd put some tin foil over the sweet potatoes when they come out of the oven to trap the heat. This makes such a romantic meal too I think.

Oh, did I forget the drink? Well..for me and hubby I'd serve apple cider or white grape juice !

Jen's tip: Always store dry Rosemary or any other dry herb in a sealed container and replace after 1 year. Also, keep it away from the oven/stove as you want the flavor to remain with the herb for as long as possible.

Kim's tip: Fresh herbs I usually wash off and then fold them in a paper towel, put them in a ziploc bag and seal tightly, no air and then I put them in my veggie drawer in the frig. I try to use them up before week's end.

Extra virgin olive oil, vinegar, water, sugar, salt, black pepper & rosemary! My oh what flavor!

Rosemary adds such flavor to everything I didn't need as much salt and that's a good thing in my house! Be sure to pop over to Jen's site to see more of our Rosemary photos and read more about the origin of the plant and how it grows in her neck of the woods!

Until next month...from The Garden Palette!

The Garden Palette posts the 2nd Wednesday of each month

Hearty Potato Soup for Mom

ordinaryrecipesmadegourmet@yahoo.com — Sun, 10 May 2009 12:09:00 EST

Happy Mother's Day to you all! My last little tribute to this year's Mother's Day is this wonderful creamy, chunky potato soup. It is so warm and even on a hot day in sunny Florida, I'd make this anytime and sit in front of fans to enjoy it! My mother and Groggy loved potatoes and we always used them in so many dishes. I think I couldn't pick a better way to celebrate what they mean to me than in a soup. The words I'd use to describe the soup what they gave me are: warmth, tranquility, security.

There was always a sense of calmness and security in my mom's kitchen. We didn't live in the best of neighborhoods growing up in Chicago, but the crime and bad elements seemed so far away when I was with her cooking or baking. I felt like we were safe there. It's funny that today when I'm alone in my kitchen and I've got something on the stove, something in the oven, and I'm prepping vegetables on the counter, I am truly in my element. The smells come out of the kitchen and fills the whole back area of my living room make me not want to leave. I just want to stay there and cook all night. My schedule won't allow that and sometimes I get frustrated, cause I would like to cook more but I work on deadlines so I have to be sensitive of that and also sometimes after work, I'm too plum tired to step in the kitchen. I hope to retire one day to just cook and blog about food. That's a new dream of mine! I think it would be a great way to end my career - back where I started...in the kitchen with my mom.

Note: I have another potato cheddar soup that I've made but this one's different, because I wanted to have texture in it so I cut the potatoes into chunks and not smash them and so this way the cheese would thicken it and you'd have a rich soup almost into a stew. It's so hearty and served alongside some crusty bread and you'd feel like nothing and nobody could touch you!!! LOL

Ingredients:
4-5 large potatoes
1 cup sour cream
2 cans cheddar cheese soup
2 1/2 cups milk
salt and pepper
Beef bouillon
Garlic powder
Fresh parsley

Preparation:
Peel and cut potatoes into cubes. Boil potatoes until soft and drain potatoes. With potatoes in pan add soup and sour cream. Gently mix until blended. Add milk into potato mixture until combined liquid barely covers potatoes. Add salt, pepper, beef bouillon, and garlic to taste. Heat on medium heat until soup is warm enough to eat but do not boil it. Then top with fresh parsley! Serve hot!

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Chicken Wrapped Stuffed Chicken Breast

ordinaryrecipesmadegourmet@yahoo.com — Sat, 09 May 2009 10:09:00 EST

Celebrating my mom and Groggy (my grandma), I remember one ingredient they both loved to cook - bacon. Whether it was bacon and toast, bacon and pancakes, bacon and waffles, it didn't matter. They loved bacon and I can't resist its aroma when I grill it or fry it. This is one other way I learned to use it and that's wrapped over chicken. When I too home economics in high school, our first recipe was bacon wrapped cheese dogs and I love that as well. I never got to make this for my mom before she passed away but I'm confident she would have loved it.

It's very easy to make too and fun! And I love the cheese melting through the baking process and when you cut into it, the ham and cheese there like a pocket with goodies coming out! Delicious!! I've seen others fry this dish, but because I'm on the health kick, I opt to bake it instead. Another option is grilling. If you do, use skewers to be able to move it around, but if you're using wooden ones, I soak them in water 30 minutes prior to grilling so the skewers won't burn. I'll talk a LOT about grilling coming up in June, so excited about that!

For now, here's this recipe, the photo's so romantic looking isn't it?

Ingredients:
1 pkg. boneless, skinless chicken breasts halves
thinly sliced turkey bacon
kosher salt
lemon pepper
slices of Muenster cheese
ham slices

Preparation:
Pound chicken breasts until 1/4 inch thick. Sprinkle with salt and pepper. Top each piece of chicken with 1 slice of ham and 1 slice Muenster cheese. Fold chicken over ham and cheese. Wrap each bundle in the bacon enough to cover. Place bundles side by side in a shallow baking pan. Bake in a preheated oven at 350 degrees for 40 to 45 minutes or until chicken is cooked and bacon is browned. Garnish with parsley (optional).

I don't often like to talk about regrets, because I want to try to stay positive and keep a good outlook. Regret takes too much energy from me I'd rather use for something more worthy. But one thing I truly regret is that I didn't start blogging while my mom was alive so she could have at least seen the beginnings of Ordinary Recipes Made Gourmet. But in a way, because I blog it's like I still have her with me.

A Candle for my Mom & Groggy

The Good, The Flu, and The Chicken Soup

ordinaryrecipesmadegourmet@yahoo.com — Tue, 05 May 2009 07:54:00 EST

What is it about chicken soup that seems to make me feel better? Does it really have medicinal properties or was it just the sound of my mother's voice telling me this would make me feel better when she brought it to me? I think it's more the latter. But it seems universal that anytime we catch a cold or with the flu that the first thing we reach for is a bowl of chicken soup!

Here in Florida, we have five reports of the swine flu epidemic so far, but I know in other cities the count is higher. CDC is working hard to respond to this and hopefully and with prayer, they will contain it soon. In the meantime, we all must try to stay healthy and follow the precautions on the CDC website.

I remember when I got the flu, and when I was young I got sick a lot, my mom would make her wonderful homemade chicken noodle soup and sit with me bedside while I sipped it down. Oh the smell of it! Even when I suffered with tonsillitis, and couldn't eat solids, the chicken soup was always my preference. Her kind face with that smile seemed to ease my pain. She always told me I'd get better and I believed her. Is that a mommy trait to be able to comfort your child and to hide any worry? I never had children of my own, every now and again I wonder what kind of job I would have done. Well, not to dwell on that I have these memories forever and that's important. It's important to give a child relief and reassurance because these are what they will remember the rest of their lives. And, I remember my mom's touch, her warm hands, even her voice and it was like it was yesterday though it was over 30 years ago. Memories are forever, good or bad.

My mom's chicken soup often was made with leftover chicken breasts that she had cooked. She would save it on purpose just to make soups. I learned this technique from her. Now, though when I'm stressing for time, I start out with a rotisserie chicken. I love them! Publix at my location sells these for $7 a chicken, ouch, that hurt! But it is so good. I don't use the skin, but I cut up the pieces to use in soups and salads and to make chicken sandwiches. It lasts our home about 1 week and that's for just two people so I guess the price is worth it. I like their barbecue flavor the best so that's how I start out to make this soup. Hopefully, you're not nursing illness but if you are, this will do the trick!

Ingredients:
1 rotisserie barbecue chicken, skin removed, diced
1 pkg. noodles (your favorite)
diced tomatoes (for topping)
fresh chives, chopped
1 can of low sodium chicken broth
1/4 cup onion, finely chopped
kosher salt and lemon pepper, to taste
fresh parsley, chopped
1 can of cream of chicken soup (optional) I don't always use this cause I want the soup a bit thinner

Preparation:
Set aside diced chicken. In a pot, saute onions until translucent. Cook noodles according to package directions. After onions are done, add the broth and when noodles are done, add them to the soup too. Finally add the chicken. You can add 1 can of cream of chicken soup only if you want it thicker. Salt and pepper to taste. Simmer about 15 minutes. Add chives and parsley and I like color so spoon a little diced tomato in the center when you serve it up. I like to have a baguette or crusted toast for dipping!

Stay healthy my friends! Soup's on!

Welcome to My Kitchen: May's Video!

ordinaryrecipesmadegourmet@yahoo.com — Sun, 03 May 2009 17:02:00 EST

Finally!!! I've made my next video folks! Please go easy on me as I am still learning how to do this. Hopefully you can see everything on your screen but you'll have to forgive me for any errors as we are learning about shooting live food videos. Man they are hard but fun too!

In this segment, I demonstrate a quick pan mushroom gravy to go with buttered biscuits and I whip up an appetizer treat! Enjoy the show!

Click here to see "Welcome to My Kitchen for May 2009"! from Kim McDougal on Vimeo.

Here's a crazy pic of me for you to enjoy too!

Mother's Country Fried Steak

ordinaryrecipesmadegourmet@yahoo.com — Sat, 02 May 2009 11:19:00 EST

My mommy (yes!, I called her Mommy all through my life) was an extraordinary woman. Our best memories together were centered around food especially desserts baby! I know you know I learned to cook simply by watching her. But before then, I just enjoyed the aromas that came out of her kitchen. This is one of those dishes, a real comfort food and when I fix it now, I can't help but think of her!

For Mother's Day, though she is not here, I thought of this dish to celebrate her, her life, and what she meant and still means to me now. I'd like to share some things she taught me in the kitchen with you:

When I messed up a meal, it was more important to her that I was not hurt rather than if we had to throw the food away and start over.
Buy more than just 1 loaf of bread or buns so that if I burn them, which I often do, I won't pull out all my hair with frustration!
Just about anything can taste better with some ketchup except Chitterlings! But Mommy loved those things in spite of my objections!
If you don't like vegetables, add melted cheese and if that doesn't make it any better, nothing will!
Mommy said if I didn't like certain vegetables when I was young, I would as an adult and she was right on!
Everything that is going sour in my life seems better when I'm in the kitchen cooking!
You can often break the ice with strangers if you're cooking alongside them!
That I can do anything I put my mind too if I want it bad enough!
To always stayed prayed up! The world gets worse everyday!
Always be grateful for what I have, because someone has it worse!
That I am someone no matter what I look like on the outside and that my gifts matter to this world.
That those who love me are who I should surround myself with, the rest don't matter!

I miss her immensely, but I don't cry over her not being here. She and my grandmother ("Groggy", that's another story!) were instrumental in the lady I've become and I salute them both. I know they are with the Lord now and what they left behind for me is their legacy that I don't have to be cruel in this world to make it. I don't have to try to please everybody all the time. That I have to be me and being me is enough. For that, I truly thank them, because I am free. They taught me to pray, to read my bible, and to love others. They are my heroes!

I think about those lessons when I'm cooking, how I've grown since then and how I know she'd be proud of me. I've, of course, have been altering a lot of my recipes over the years that I learned from her and so when mommy made this dish, she often used different kinds of steaks. My favorite was cubed steak, but now it really doesn't matter. The point is how good it tastes and the gravy smells so good just like it did when I was little.

Ingredients:
1 3/4 lb. round steak, sliced 1/2 inch thick
2 large eggs
2 tbsp. water
1/3 c. All purpose flour
1/3 c. cornmeal
1 tsp. salt
1/2 tsp. pepper
4-6 tbsp. EVOO

Pan Gravy:
2 tbsp. flour
About 1 1/2 c. milk (you can also replace this with 1 can cream of mushroom soup if you don't have milk)
1/2 tsp. kosher salt
1/8 tsp. pepper

Preparation:
Pound steak to 1/4 inch thickness, cut into 6 pieces. Beat eggs and water together in pie plate. Mix flour, cornmeal, salt and pepper on waxed paper. Dip steaks first in plain flour, then in egg mixture. Dip in seasoned flour mixture to coat well.

Brown meat, 3 pieces at a time, in hot oil on both sides in a large heavy skillet. Return all meat to skillet; lower heat; cover. Cook 20 minutes or until tender.

Remove steaks to heated platter. To prepare pan gravy, pour off all but 3 tablespoons of the pan drippings; blend in some flour. Stir in milk, salt and pepper to taste. Continue cooking and stirring until gravy thickens and bubbles 1 minute (be sure all flour is gone). If gravy is too thick, add a little more milk.

Enjoy Mother's Day with your mom or the lady most instrumental to you and share with her all that she means to you. Some of us don't have our moms anymore. Life is so short, make the most of every minute you get! Happy Mother's Day!

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Vegetarian Beet Soup for Kassandra

ordinaryrecipesmadegourmet@yahoo.com — Fri, 01 May 2009 08:27:00 EST

Kassandra (Kassie) is my best friend in the whole wide world next to my hubby! She and I go back a long way and over the years we both have tried to improve our diets. She has become a vegetarian recently and when I started this blog, I have to admit that I wasn't sure how to incorporate vegetarian dishes into my recipe box because I still eat poultry a lot. But, I've since been convinced that I need to not only add veggie recipes, but add them to my own diet. You know this month I have started my progression to eat better, exercise and lose 30 pounds. I'm not sure how I'm doing because I scared stiff to step onto my scale! Anyways, for today and for Deb's Souper Sunday, I thought this veggie beet soup would be just what Kassie orders!

Beets is one of the "acquired taste" veggies for me personally. I was never big on them. But as you get older and the pounds come on, one has to be more flexible to become more healthy. Keep good thoughts and prayers for me cause I sure am tired of feeling "bloaty" all the time! hee hee! Of course there is a meat version to this, Russian Beef Borsch so if you have to have the meat, you're not out of luck! There are so many versions to this recipe, but I wanted to make it easy and quick cause that's the motto here folks!

Beets are a lovely color, I must say. It's part of my favorite color scheme, I love reds, purples, and pinks. They're so rich to me and so I thought..."well it looks good raw, so why not try it?" You know I'm a visual person so that's how I learn. Not to my amazement, it is an acquired taste but I know I can like it and that's half the battle. Some people really love beet soup so I hope you're one of them and that you try this!

So, let's get to the recipe for this soup!

Ingredients:
3 tbsp. butter
9 cups medium beets (should measure 8 to 9 once cut)
4-1/2 cups chopped onions
4 tsp. fresh ginger, minced
1 tbsp. finely grated lemon peel
6 cups (or more) vegetable broth
2 tbsp. to 3 fresh lemon juice
2 tbsp. sour cream
fresh chives

Preparation:
Roast beets whole with skin on in a 375 degree oven for 1 hour or until tender. Remove from oven and let cool to touch. Cut off the ends and remove the skin. It should come off easily. Chop into 1/2 inch cubes to measure 8-9 cups. Melt butter in a large pot over medium heat. Add onions, ginger, and lemon peel. Saute for about 2 - 3 minutes, then add the broth and beets; bring to a boil. Remove from heat; let stand 20 minutes. Puree soup in blender in batches until smooth. Return puree to pot.

Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season to taste with salt and pepper. Garnish with sour cream and chives. Serve with your favorite bread.

Join Deb's Souper Sunday with a soup of your own!

No Words Wednesday: Pierogies with Turkey Bacon

ordinaryrecipesmadegourmet@yahoo.com — Wed, 29 Apr 2009 08:14:00 EST

No Words Wednesday!!

Just a Yummy Dish! ENJOY!!!

Ingredients:
2 c. flour
1/2 tsp. salt
4 potatoes
3 slices American cheese
2 eggs
3 to 4 tbsp. water
2 tbsp. butter
Salt and pepper to taste

OR use Conte's Gluten Free Potato Onion Pierogi (follow the instructions on the bag and then use the topping below); you can purchase this from my gourmet shoppe here.

For Topping:
1/2 lb. turkey bacon, fry and cut in pieces 1 onion, finely chopped Roasted red peppers, sliced thinly

Preparation:
Beat eggs slightly and add flour, salt, and a little water to make soft dough. Knead until smooth. Put on floured board to rest and cover with glass bowl for 1 hour. Meantime, boil cut up potatoes. Drain; add butter, cheese, salt, and pepper. Let cheese melt on potatoes and mash. (Do not add milk.) Roll out dough about 1/16 inch. Cut into 2 inch squares and put in potato filling (about 1 tablespoon); make into triangle. Bring salted water (2 tablespoons) to boil. Put in Pierogi and boil rapidly for about 8 minutes.

Saute onion in butter and let butter get golden brown. After Pierogi is boiled and drained in colander, pour butter and onion mixture on the Pierogi and then top with crumbled bacon and red peppers.

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Green Bean Soup - For Deb's Souper Sunday

ordinaryrecipesmadegourmet@yahoo.com — Sat, 25 Apr 2009 00:28:00 EST

My mom would make this dish for me when I was very young and always around the holidays. Though I wasn't big on veggies back then, nobody could stop me from that bowl of green beans and potatoes and I mean nobody! I adore green beans and I make them in all kinds of dishes. Well this week's soup for Deb's Souper Sunday has to be my beloved green bean soup and it is so easy to make. Plus, for my best friend Kassie it's a vegetarian dish which I know will delight her!

Every time I make this soup, I think about my mommy. There are just so many wonderful memories and I think that's why I've always loved cooking. I could have the worst day and all I have to do is go to the kitchen and begin prepping and preparing a meal, even a panini and a smile comes instantly across my face. My worries seem far from me. Something about it just sooths my soul and I wish more people would get more into cooking. It's therapeutic especially since you get to control what goes in it. How can anyone not like that? I'm aware of how much salt I use, what herbs I put in and how much and I get to taste each layer of flavor. Afterwards, I always serve myself a little just to be sure I've seasoned it enough. I hate bland food. I said, "I HATE BLAND FOOD." I don't care what it is, it has to have some flavor or it'll just sit in the bowl!!

Now, where my grandma came from, Tuskegee Alabama, she'd make this dish with ham hocks. I grew up eating it that way. But, I've cut out a lot of pork from my diet except for bacon...that's another story...so I omitted that. But, if you like to make it with the ham hocks, go right ahead. Also, I'm keeping this vegetarian so no meat!!

Ingredients:
1 bag of frozen green beans
1 small vidalia, finely chopped
3 or 4 large potatoes, diced
2 small carrots, chopped
2 cans of vegetable stock (enough to cover ingredients)
EVOO
lemon pepper
kosher salt
dry herbs (any kind you like)

Preparation:
In a large pot, coat the bottom with a little oil. Then saute the onions until translucent. Pour in stock. Add carrots, potatoes, and green beans. Cook until veggies are soft and a fork can go through the potatoes easily, about 1 hour for my stove. Be sure to salt and pepper to taste. Add dry herbs. Serve hot with cornbread!

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Chocolate Fudge Marble Cake for Hubby's 51st Birthday!

ordinaryrecipesmadegourmet@yahoo.com — Thu, 23 Apr 2009 03:23:00 EST

I was supposed to have written this post yesterday on hubby's birthday but as you can see, I'm a day late! hee heee! It wasn't because I was lazy either, I was just plum tired! LOL! We had a very good day yesterday in spite of my tiredness! Let me tell you about it...

Duncan Hines Chocolate Fudge Marble Cake

First, let me tell you why I was so dog tired. The day before, Tuesday, I was working for a brand new client's website. I'm so excited, because hubby introduced me to the gentleman and we worked on our first project until 11:30 that night to finish it and launch it. After that, I was supposed to work on another deadline, then bake hubby's cake and go to bed even if it I had to stay up till 1 AM in the morning. Well, after working on my client's website, I had a terrific headache and all I wanted to do was sleep. So I decided to get up early yesterday morning and bake the cake which is what I did. Then I went to work on another client deadline. I finished that just in time to take hubby to his favorite restaurant for lunch, China Buffet. He was so excited just like a little kid who can't wait to open his presents! We left around 11:20 yesterday morning and when we got there it was about 11:45, we thought it might be crowded, but to our delight, it wasn't. We love the variety of food they have there and hubby and I dashed for plates to fill up with all the goodies.

I opted for honey chicken, cause nobody makes it quite the way they do, I also filled my plate with teriyaki chicken, buttered potatoes, white rice with sweet 'n sour sauce, a yummy dinner roll and a sweet bun for dessert. "Hey! I only get to eat like this twice a year, once for hubby's birthday and once for mine!" LOL! I was back at the table in a lickety-split time waiting for hubby. He came soon after and had filled his plate with green beans (he loves the way they cook them, wish I knew the secret ingredient! :), sweet 'n sour chicken, pork fried rice, buttered potatoes, and a dinner roll. We said our grace and dove into the food and OMG, it was good! I tried not to eat fast, but it's hard when you're running on empty! But I did manage to get my wits about me and slow down to enjoy all the flavors. My favorite is the honey chicken as I mentioned and I tried to guess what they put in it to make it so sweet and juicy at the same time. The chicken perfectly cooked and with every bite I took just made me want more! I must research a recipe to make it at home! Of course we got seconds and hubby even got thirds! His second helping was to have cheese pizza and more green beans! He finished his lunch off with a mixture of vanilla and chocolate pudding! He had that eaten up before I could even look up! He was so happy!

After I paid for the lunch we headed back to the house so that I could ice his cake. I didn't have a lot of time left, because I had to get back to work, so the cakes had had lots of time to cool off. And I took them out of the pans and with a serrated knife I began to cut off the tops so that they would stand straight since they had risen in the center. If you don't make the cakes flat, they won't stand up straight. The cake was so moist and good. I could taste the chocolate marble throughout every piece I had cut off. After that, I iced the bottom layer, carefully placed the top layer and proceeded to finish the icing and I tried to make peaks with my knife to dress it up a bit, don't know if I succeeded. Cake decorating is still somewhat of a mystery to me! Then I tried to decorate it a bit, hubby doesn't like a lot of flair so I had to hold back my desire to go overboard!!

After that, it was a matter of setting the cake on the table, run upstairs to get my lighter, run back downstairs to finish decorating the table all without hubby coming downstairs and catching me in the act! I did it! Then I called him down and boy when he saw the cake, his eyes lit up, he couldn't stop smiling! It is so good to have someone be so grateful for the little things we do for them! I sung happy birthday to him, he made a long wish, I mean a long wish and then he blew out the candles! After cutting the first piece, off he went to get his camera gear! He took a couple shots for the blog and then he was ready to eat the cake! I heard the wonderful sounds, "mmmmm! mmmm! mmmm!" All I could proceed from that was that he must have been enjoying it cause he couldn't talk! I thought, "it's just a box cake!" But then I made it with love and a little vanilla extract! LOL! Finally, he told me how good it was. I tasted a small piece, because I was still so full from lunch and I actually think I ate too much so I couldn't have but a tiny piece to enjoy with him. Yes, I could taste the LOVE!

All I could think of at this moment was running upstairs and writing this post for you guys, but I had a deadline so duty called first. I got that done and then decided I needed to rest a bit. When I finally sat down, my body began to speak of how tired it really was. Not soon after that, the A/C konked out and we had to call maintenance. They finally came over just before 6 PM to fix it. At this point, I was not only sleepy and fatigued, but hot too! That's not a good combination for me!!! Well, it finally cooled down and I started watching "Pride & Prejudice" with Keira Knightley on TV and when it went off it was 9 PM. At that point, after fighting the fatigue and the heat, I was just not in the mood for anything but the bed. And so off to bed I went at 9 PM! Not even my bedtime! I jumped under the covers, turned my little fan on and off to sleep I went. I slept good too as you can see below!!

But at about 2 AM, I woke up feeling a little guilty that I hadn't written my post nor created my illustration. I didn't want to disappoint all my readers and I could just hear ya'll whispering in my ear, "Please Kim, write the post so we can see the cake!" And, hubby had sent me the cake pics long before that so I kicked off the covers, got up, and went to the computer.

I had no idea I could write this much at this time in the morning, but hey, creativity can come at any point, huh?! So anyways...let's get to the recipe for this luscious cake. I did use a box cake, Duncan Hines, hubby picked it out since I asked him what kind of cake did he want me to bake. I didn't have any apple juice this time so I had to settle for water, but let me tell you it didn't hurt the taste at all. Normally, I like to replace water for juice when I bake a cake, but this time I forgot to get the juice! I added a teaspoon vanilla extract and that really made a difference. You think I should start writing at 2 AM more often? I don't know...

Ingredients:
1 box Duncan Hines Moist Deluxe Fudge Marble Cake Mix
Duncan Hines Milk Chocolate Frosting
1 tsp. Vanilla Extract
1/3 c. Vegetable Oil
3 large eggs
Cooking spray
2 8" cake pans
1-1/4 c. water or apple juice

Preparation:
In a bowl, crack eggs and stir, add in cake mix, water or juice, vanilla, and oil. Beat on low at first and then up to medium until batter is thoroughly mixed and incorporated. I even hand beat it afterwards just to be sure. I like the batter nice and moist. Then spray the cake pans with cooking spray and pour the batter in each pan half way. I smooth it with a knife to even out the batter in the pans and then I bake in a 350 degree oven for about 30 to 35 minutes. Your oven temperature may vary slightly. But you'll know the cake's done with you can stick a toothpick in it and it comes out clean. Take the cakes out of the oven and let them cool for at least 1 hour. If your cakes aren't completely flat, you may want to level them with a serrated knife before icing them. Then add the frosting and decorate the cake anyway you like! Serve it up!

Well, my hubby's 51st birthday was so nice, I know we spent it just the two of us but he told me that was his best present! Isn't that sweet? Of course, he got cards and calls too from our friends and family! It was such a good day and the weather cooperated too, so you can't beat that!!! Wonder what I'll do for my 46th birthday in August? hmmm....

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Lemony Butter Sauce over Toast

ordinaryrecipesmadegourmet@yahoo.com — Mon, 20 Apr 2009 08:15:00 EST

I think making sauces and spices are fun and I love to do this when I have a little extra time in the kitchen for storing away and using later. Some sauces like this one I just use for the moment and I was feeling like I didn't want the average toast with jam for breakfast so I made this to go on top instead!

Boy, is this quick and simple! And...you can pour over toast, bagels, or on your favorite fish! I've even used it on even the frozen fish fillets and it really wakes them up although I can't consider those things real fish!! You can put this together in a bowl and pour it over chicken too then bake it in the oven. Either method, microwave or oven, it smells so good.

Ingredients:
2 tsp. lemon extract
2 tbsp. butter
a pinch of lemon pepper (McCormick California Style)

Preparation:
In a bowl, mix all the ingredients and microwave until the butter has melted. Under 1 minute. Done! Pour over toast.

For Fish: you can put the fish in aluminum foil then pour the sauce on top, seal the fish in the foil and twist both ends and then bake in 400 degree oven for about 20 minutes or until the fish is done.

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Eggplant Parmesan Casserole

ordinaryrecipesmadegourmet@yahoo.com — Mon, 20 Apr 2009 07:44:00 EST

When my best friend turned vegetarian, I thought that I needed to have more dishes up for her to cook and enjoy because both of us were big meat eaters (though I still love poultry) but we didn't really pay as close attention to eating more veggie dishes at the time. I wasn't sure I could stay faithful either, but she sure helps me stay on track.

The parmesan cheese melted over it is soooo yummy!

I decided to post some facts about eggplants for you and especially for me so that I'll think to include them more in my diet. "Eggplant is related to potatoes, tomatoes, and peppers. Not a particularly popular vegetable in the United States, but it's a favorite in many areas of the South." according to the Food Reference website, "The dark purple eggplants are the most common type sold commercially in the United States. They weigh about 1 to 5 pounds each and come in two shapes: oval and elongated. The elongated variety is often referred to as the Japanese or oriental eggplant." And that's the kind used in this recipe. Eggplants are available all year, but their peak growing season in the U.S. is from July to October.

If you're wondering how to store them...it's best to store them uncut and unwashed in a plastic bag in the cooler section of the refrigerator. Do not force the eggplant into the crisper if it is too big, as this will bruise the vegetable. Eggplant may be blanched or steamed then frozen for up to 6 months.

Preparation of Eggplant
Wash them just before using it, and cut off the cap and stem. Use a stainless steel knife, because carbon blades will discolor the eggplant. Eggplant should not be eaten raw and they may be cooked with or without its skin. However, large eggplant and most white varieties have thick, tough skin and should be peeled prior to cooking with a vegetable peeler.

Aren't these beautiful looking?

Unlike many vegetables, eggplant is not harmed by long cooking. An undercooked eggplant can have a chewy texture; but overcooked eggplant is just very soft. Do not cook in an aluminum pot, because the eggplant will become discolored. You can use spices to enhance their flavor like allspice (which I love and use in poultry as well), basil, bay leaves, garlic, chili powder, oregano, sage, thyme, marjoram, and parsley.

Ingredients:
1 lg. (about 1-1/2 lb.) Japanese eggplant (with or without skin)
1/2 c. salad oil (I use EVOO)
1 med. onion, chopped
1/2 lb. mushrooms, chopped or 1 can stems and pieces
1 clove garlic, minced or pressed
1 lg. can (15 oz.) tomato sauce
3/4 tsp. dried basil and oregano
Salt and pepper to taste
1-1/2 c. shredded Mozzarella cheese (of half Monterey Jack)
1/2 c. grated Parmesan cheese
Cooking spray

Preparation:
Cut eggplant into 1/2 inch thick slices. Arrange in layers on a Pam sprayed baking sheet. Brush with oil. Bake in 450 degree oven until browned and soft (about 30 minutes). Heat 1 tablespoon oil in fry pan. Add onion, mushrooms, and garlic. Cook until soft. Add tomatoes sauce, basil, and oregano. Simmer, uncovered, about 20 minutes. Season with salt and pepper.

Layer half of eggplant in shallow 1-1/2 quart casserole. Top with half of sauce, mozzarella, and Parmesan cheese. Repeat layers. Bake, uncovered, in 350 degree oven until hot and bubbly, 1/2 to 3/4 hour. Serves 6.

For Meat Lovers: just add 1 pound lean ground meat, browned and drained to sauce.

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Processed Ravioli THIS IS NOT! Product Review: Buitoni Wild Mushroom Agnolotti

ordinaryrecipesmadegourmet@yahoo.com — Sat, 18 Apr 2009 09:03:00 EST

WOW! I've had my share of ravioli dishes before, AND they don't come close to this! Foodbuzz announced their partnership with Buitoni to us last month and when I found out that all the Tastemakers would get a free sample of their pasta product line to try, I was... well, let's just say VERY EXCITED! Yesterday, the little jewels arrived and just in time too as I had planned to prepare another menu but couldn't make it...but that's another story! Anyway, I remembered that a week ago I made a homemade marinara sauce and I ended up having a bunch of it left over so I jarred it.

I followed the easy instructions on the package and in no more than 5 minutes, my little delights were ready. I drained the water and poured in my marinara sauce and topped it with some dry herbs. It simmered for a few secs and on to the plate it went! Wonderful aromas filled the air in my kitchen, you know how I love that! Hubby was summoned immediately to take photos but I must admit, I wanted to interrupt him several times as he tried to get just the right angle, cause my stomach was growling! Finally, he was done and we quickly reached two forks and dug deep into the yummy goodness! The first bite and all you could hear was "mmmm!!!", in fact we ate the whole plate right then! The pasta perfectly cooked and I could taste the wonder of the portabella and crimini mushrooms inside, it complimented the marinara sauce almost like they had gotten married and became soul mates for life. It was filling and what I was like is that the whole dish was done in less than 10 minutes! A MUST for a busy foodie like myself!

I couldn't wait to get to my computer to write about the experience! And, I had never tried Buitoni products before. Italian food is our favorite cuisine and I can almost try anything Italian for the first time without hesitation which I can't always say about other cuisines. I get a little skiddish even as a foodie sometimes trying something new for the first time! But...let me share with you my quick recipe:

Ingredients:
1 pkg. Buitoni Wild Mushroom Angnolotti
1 can of your favorite marinara sauce
Dry basil & oregano
kosher salt

Preparation:
Follow the instructions on the package which is to boil 4 quarts of water to a rapid boil. Add a generous amount of salt. Then add the pasta. Cook for about 4 to 6 minutes and drain water. Then add your marinara sauce, top with dry herbs, let incorporate for a few seconds and then plate! ENJOY!

Would I recommend Buitoni pasta to my friends?Absolutely!!!!

A BIG Thank YOU to Buitoni and Foodbuzz!!!

And if you love food, either cooking it, writing about food or about your favorite dining travels, join Foodbuzz and share it with other foodies! :D

Kim

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For Deb's Souper Sunday: Minestrone Soup

ordinaryrecipesmadegourmet@yahoo.com — Thu, 16 Apr 2009 23:12:00 EST

Mmmmm....soup! Love the aromas that go throughout my whole house every time I make a soup. There's nothing like enjoying a bowl of "yumminess" after a long day! This minestrone soup hits the spot!

I was one of those who grew up on Campbell's soups for years and then I progressed to Progresso, no pun intended! But man, one can NEVER is enough for me! I want to eat more than just 1 bowl! Making my own soup solves that, but I also love prepping my veggies and adding flavor to each layer of the dish. The other thing is mosttimes the soup can be made in 1 pot and since I don't like washing dishes, that's another plus! You know, thinking back I don't think my mom ever made soup. I know she loved it, but I can't remember her making it from scratch.

This recipe is a first for me and it renders a thick, chunky bowl of goodness and who wants to have just broth with not much else? I want to taste the potatoes, the beans, pasta, you know...I want to feel like I'm really eating something! :D When I'm done, I want to be full and satisfied! And soups go with everything, a sandwich, a salad, by themselves, so versatile!

And, every week I participate in Deb's Souper Sundays and I really like it!! It makes me come up with a new one every week that she posts on her blog. I like the challenge, because sometimes if I get a push, I really can get things done! Plus, she posts some wonderful soups from all kinds of foodies and I get so inspired to try new things in the kitchen!

Ingredients:
3 quarts beef stock
2 c. soaked Great Northern white beans
1/4 c. chopped fresh basil
2 tsp. finely chopped garlic
3 c. meatless spaghetti sauce
2 carrots, finely diced
4 ribs celery, finely diced
1 med. onion, finely diced
1 zucchini, finely diced
2 c. finely diced lean beef
1 lg. potato, finely diced
1/4 c. pepe pasta (very sm. grains of pasta)
3 fresh Italian plum tomatoes, finely diced
Salt & pepper to taste
1/2 bag fresh spinach, washed, blanched & chopped

Preparation:
Bring stock to boil, add soaked beans; simmer until beans are almost tender. Add basil, garlic and spaghetti sauce. Simmer for 15 minutes. Add carrots, celery, onion, zucchini and meat. Simmer until vegetables are almost tender, stirring constantly. Add potato and pasta, stirring until both are cooked. Add tomatoes, simmer until cooked and season soup with salt and pepper to taste. Before serving, stir in spinach and cook briefly. Serve with bread or with a side salad! Great for leftovers cause the flavors meld more and more!

An Asian-Inspired Dinner Menu

ordinaryrecipesmadegourmet@yahoo.com — Thu, 16 Apr 2009 07:12:00 EST

Good Morrow! It is 6 AM here now as I prepare to wake up my sleepy eyes, how in the world am I typing right now? LOL! Anyway, I'm in the mood for something different tonite, so I opted to serve this Asian dinner menu: Chicken Stir Fry with all kinds of lovely vegetables served alongside Chinese Cabbage!

I really love Chinese, Japanese, also I'm getting into Thai food too...and I've played around in my kitchen with ingredients I like so I know this isn't exactly authentic, hence the title "Asian-Inspired". When I eat something I like in a restaurant, I'm always inspired to try making it at home. This menu was so much fun for me cause I got to experiment. So this is why I'm anxious to serve it tonite.

Stir frying is so easy and quick to make. In no time, you have a delicious meal for you and your family. The recipe is versatile so it's truly a method and you can experiment with your favorite ingredients all you like! To make this go really quick I'm using frozen vegetables, but I have made this dish many times and I used fresh veggies which works even better! Now to cook this up, I like using a wok and I used to have one, but I have no idea what happened to it! So I just used my regular skillet and it still came out very well, but if you're looking for a wok, visit my gourmet shop here to purchase one! Just click the "Cookware" link and then search under "Woks". You'll see quite a few and affordable!

So, let's get down to the recipe:

Ingredients:
1 pkg. boneless, skinless chicken for stir fry (all grocery stores usually sell these because the chicken is already pre-cut and ready for stir frying, it's also cheaper than buying the tenderloins or cutlets which you'd have to cut)
1 pkg. broccoli, carrots, cauliflower, frozen vegetables
Wok oil (House of Tsang)
Traditional stir fry sauce
1 sm. can mushrooms
Kikkoman's Sweet & Sour sauce (I love this stuff)

Preparation:
Put 3 or 4 tablespoons oil in pan. Add chicken, stir around in oil until browned. Add 1/2 cup stir fry sauce, cover, stir occasionally about 10 minutes until it is cooked through.

Add mushrooms and whole package of frozen vegetables. Cover and stir occasionally. Add a little sweet and sour sauce! Stir until done about 15 minutes. If while cooking, it gets dry add small amount of water. Serve piping hot! Normally, I'd serve this over white rice, but I opted for the Chinese Cabbage instead soo...

Chinese Cabbage

I first saw this recipe on "East Meets West" with Ming Tsai. I used to love seeing him on the Food Network and now I only can catch him on Create or Fine Living every once in awhile if I happen to switch to those channels at the right time. I saw him make the Chinese cabbage dish and I thought it was such an easy recipe, and you know I'm all about easy. I don't like things too complicated and since I love cabbage, I was eager to try this, of course I altered some of his ingredients to my taste so I encourage you to do the same! Sure enough when I made it last time, it was soooo good, let me tell you! I think it will go well with my Chicken stir fry.

This is going to make a lovely dinner for me and hubby tonite and incidentally, next Wednesday is his 51st birthday so I'm starting the celebration early!!! :D

Ingredients:

Dressing:
1/3 c. balsamic vinegar
1/2 c. sugar
2/3 c. olive oil
2 tbsp. soy sauce

Salad:
1 head Bok Choy or Napa cabbage, chopped
1 bunch green onions, chopped
1 bunch leeks cleaned and chopped (optional)
1/2 red pepper
1 pkg. chicken ramen noodles (w/o the seasoning it comes with)
1 tablespoon butter

Preparation:
Mix dressing ingredients. (Speed mixer will thicken dressing.) Set aside. Chop cabbage, green onions, and peppers. Crush ramen noodles. Don't use the flavor packet, save it for something else. Mix with butter and brown in skillet until done about 15 minutes depending on your stove temperature. Serve with dressing on the side or pour dressing on top and serve, whichever you like. Yummy Yummy for my tummy! I'm going to eat good tonite!

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Artichoke Crab Dip

ordinaryrecipesmadegourmet@yahoo.com — Wed, 15 Apr 2009 09:46:00 EST

A few years ago, I went to a friend's dinner party and she served this artichoke crab dip. Well, at that time I had not even tried artichokes so my first thought was that I didn't think I'd like them, I mean just consider the name, "Arti - Choke!" Doesn't sound inviting, does it? But my culinary senses was intrigued and I at least had to pretend like I liked them especially with other people around diggin' in...

Well guess what? I dipped my cracker in the dip which looked so good (that's half the battle for me if the food looks good) but to my amazement I not only liked it, I love it! That's when I thought 'hmmmm...maybe I can make a similar dip!' So I altered the recipe to add some of my own seasonings. I served it at home and it was soooo good! It's a great snack for in between meals!

I've got to stick to my plan to add more veggies to my diet so these little buggers are on my grocery list which reminds me that I must go shopping today. Money has been tight around here and for a foodie that is downright heart wrenching! I have to be frugal so I can still cook good dishes! Is it wrong to want to eat good all the time? I didn't think so either... so on with the recipe:

Ingredients:
1 can of "Orleans" Fancy white crabmeat or your favorite brand
1 can quartered artichoke hearts (I use a brand called Vigo's)
3/4 c. shredded cheese of your choice
40 oz. of Philadelphia's cream cheese
Lemon pepper
Green onions
Miracle Whip
1 tsp. lemon extract
1 tsp. minced garlic
Paprika (optional for topping)

Preparation:
Preheat oven to 350 degrees for about 10 minutes. Chop artichokes into small pieces (I found that that I don't like the pieces too big). In a bowl, mix 1 cup of Miracle Whip and cream cheese well. Add lemon extract, cheese, some chopped green onion (leaving some for topping), garlic, crab meat, artichokes and sprinkle lemon pepper. Stir well and then transfer to a baking pan. Bake for 30 minutes. Top with remaining green onion and paprika and serve with pita bread, crackers, or crusty Italian bread and go to town!!!! OH YEAH BABY!

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Chicken Pesto Open Face Sandwich to Celebrate 1 Task off my To-Do List!

ordinaryrecipesmadegourmet@yahoo.com — Tue, 14 Apr 2009 16:28:00 EST

Wonderful announcement today! I finally got tired of doing all the blog administrative work and converted to Blogger! YEAH! This is a day of rejoicing and so with that being said, I think I shall reward myself with this fabulous Open Face Chicken Sandwich!

Open face sandwiches are not only a quick and easy way to have a sandwich, but they also make great party appetizers! Really fun to make too! I originally posted this dish last April for my "Tribute to Sandwiches" so when I was looking for a cool treat today, I thought, "this is exactly what I want!"

So, try this Recipe:
It calls for: Asiago cheese bread, buttered with a base sauce made from a reduction of red wine (I substituted the red wine with either balsamic vinegar, and you know how much I love balsamic vinegar!), chicken de-glazings and tomato broth, with pounded and lightly breaded chicken fillets, that were fried in olive oil, goat cheese, pesto and san marsano tomatoes lightly dried under the broiler with the bread and it creates a beautiful crust. I serve it with a salad or you can eat it with a chicken broth soup and have a delightful lunch! :D

I have to say that I'm just so glad that my blog will now be much easier to run. I think sometimes my wanting control over everything really gets in the way of progress. I probably should have used Blogger when I first started, but I wanted to completely design my own site and at the time I was adamant about it. Once my blog began to get noticed, there came all the back office stuff I had to manually do like: copy/paste all my comments in the right posts, archive each recipe at the end of the month and post that, creating pages for every recipe, upload files constantly to my server and my list was growing longer everyday. I about pulled all my hair out! What was I thinking?

illustration created by Kim McDougal

I just didn't realize how much work goes into running a blog and Blogger, Wordpress, and other blogging software does the administrative stuff automatically and of course I finally got it through my thick skull that I was still the designer of my site and that I could run Blogger from own domain. It isn't a thing of stupid pride, but as an artist I just like to create so much! I get so much fulfillment from seeing an image in my mind and then creating it. And a lot of website software packages out doesn't give me total creative freedom, so I just end up building a site by myself in Dreamweaver. Well, a blog isn't exactly like a website. It's interactive and so it requires constant maintenance if you want readership. Now, I can get back to enjoying the writing, illustrating, and posting again, I was actually getting weary and wondering how much longer could I continue. So, I'm wiping the sweat off my forehead and checking that off my list makes me feel better!

Now...I'm onto to the next item...wish me luck!

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Happy Easter: Broccoli Cheddar Cheese Soup

ordinaryrecipesmadegourmet@yahoo.com — Sat, 11 Apr 2009 20:25:00 EST

Happy Easter everyone! I was busy pondering what I wanted to post for the day and I decided on a light soup. Easter is the day for me where my hubby and I attend church to celebrate our Lord and Savior Jesus Christ and we always enjoy our ministry work but after coming home, we're usually starving and I whip up something to eat. But being that I'm sticking to my healthy plan this month and it's Springtime meaning Summer's fast coming, I think a good light soup is just what the doctor ordered.

Growing up like I've said many times was about eating very filling dishes and veggies wasn't something I was crazy about. Broccoli was that kind of vegetable I stayed away from. I never developed a taste for it and unlike most kids who can probably eat it if cheese is melted over it, that didn't work for me. In order to lose the 30 lbs. I want I know I need to eat it, SOoooo.. I had to decide to add it to my diet. And though I'm still not that crazy about it, I don't cringe at the sight of it either. And in this soup, it is very good. I know that when I eat broccoli or even other veggies I don't care for, it is a psychological thing for me because I feel better knowing I'm eating something that's healthy for me and if that'll help me fit in my skirts better, honey that's a huge PLUS!

complete illustration created in Photoshop by Kim McDougal

This illustration I painted this morning is to celebrate this "hard for Kim to like" veggie which has so many nutrients and vitamins, high in Vitamin C & K and low in calories. Though it's part of the cabbage family, and incidentally I love cabbage, it tastes nothing like it. To me, it has a bland taste and I have to have something to dress up the flavor a bit since I'm BIG on flavor so cheese helps and so do herbs. I also like it with rice.

So, to make this wonderful soup for Easter this is the recipe:

Boil a large can of chicken broth (48 ounces). Add 2 packages of dry Lipton golden onion soup; set aside. Boil a head of broccoli until tender; cut into small pieces. Add to broth.

Grate a 12-ounce package of sharp cheddar (or you can use Velvetta cheddar cheese); add to broth. Season to taste with garlic, onion, and Italian seasoning. Make a mixture of butter and flour; add 2 containers of light cream and add to soup. Add salt and pepper to taste and serve with crusty bread. This is such a great lunch or brunch and if you have to go to back to church for 2nd service, this won't weigh you down. I like to eat light lunches anyway especially during the work week so I don't need to nap at 2 in the afternoon. :D

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From Fattening Sweets to Healthier Treats

ordinaryrecipesmadegourmet@yahoo.com — Fri, 10 Apr 2009 11:13:00 EST

I love sweets! I can't emphasize that enough, but it appears my body is saying something else and I had to make the hard decision to cut back. The chocolate pizza I made sent me over the edge...

I thought I was only going to cut back on my expenses for 2009, but guess I was wrong! Well, I must look at the positives. After this long journey of changing my lifestyle eating habits, I'll be able to fit into my skirts again! I knew there had to be a plus in all this somewhere! :) Well, for this post I decided to illustrate my point cause I don't think this road will be without its bumps and I need a visual to help keep me on track! Now, I don't intend on starving myself sweet tooth either. If I have a craving, I will fulfill it, but in moderation so instead chompind down on 3 donuts, only 1 and not 1 everyday either or midnight when I can't sleep! Oh boy, this is big folks! Let me tell you how I developed my love/hate relationship with sweets...

It started when I was a kid and I know sometimes we need somebody to blame so here it is...It's Mommy's fault! There! I said it! Of course I love her to pieces and I miss her and wish she were here but she had her faults and sweets was one of them. She'd do most of the baking since I took over the cooking. At that time, I was kinda of afraid of baking because you have to be so precise with measurements and I liked to cook based on my mood that day. So she would bake apple pies, peach cobblers, sweet potato pies, one day she combined apples and peaches and made a killer apple peach cobbler! I thought I was going to die it was sooo good! When she wasn't baking, you would find in our home cookies in the cookie jar filled to the rim, oatmeal icing, chocolate chip, vanilla wafers, lemon cookies, the list goes on. And that wasn't enough, donuts would enter the house from Dunkin Donuts or the grocery store. My mom's favorite was Entenmann's and Krispy Kreme! And let's not forget Sara Lee's pound cake with strawberry sauce and whipped cream on top! The memories this all brings me. We may have had to live in the worst neighborhood on the south side of Chicago, but inside our apartment with all these wonderful smells brought me a sense of security and love. Of course my mom wasn't obese but a little chubby toward the end of her life. Even though I don't have her anymore, I'd like to think she wouldn't have cut back at all on her sweets!

But this is 2009, a different era from when I grew up, we are concerned with bad carbs, sugars, vegan vs. meat eating, exercise, low fat vs. no fat, organic, child obesity, etc. With every year, comes different diseases and problems, my mom didn't live to see our economy decline like this and a good thing she didn't I say. With the increased stress on the family, overeating and indulging too much in sweets can only fix the stress temporarily but over the long term it's bad. I had to take a look at myself and I realized not all the times I stuffed a cookie in my mouth that I had a taste for it, sometimes I ate because I was stressed or sad. So now I find myself 30 lbs. heavier and my heart is working harder to handle this extra weight, some of my clothes don't fit anymore and others fit but not comfortably. This means I need a change. Hubby and I brought out our Tony Little's Exercise machine and we both have been using it which counts calories we burn on it. Even just 15 minutes a day helps my energy level. Hopefully I can work my way to 30 minutes a day soon, for now I go at my own pace! So to go with my new exercise routine, I've been buying fruit like pineapples, berries, apples, bananas to make desserts with them instead. Like bananas sliced in vanilla frozen yogurt or just one slice of pound cake with fresh strawberries on top. And if I can live on the fruits and still have my desserts, perhaps this journey of mine won't be as hard as I think! We'll see....

Sweet Potato Soup with Chili Mango Salsa

ordinaryrecipesmadegourmet@yahoo.com — Wed, 08 Apr 2009 19:06:00 EST

Another way to use sweet potatoes

I love sweet potatoes, but have to admit that I rarely eat them throughout the year. I usually wait till Thanksgiving and eat the traditional sweet potato souffle or sweet potato pie, I even tried sweet potato fries last year and they were good but other than that I don't eat them much. So, when I was looking around my recipe box for a really good soup for Deb's Souper Sundays, I came across this sweet treat and thought, "hey why not?" And the chili mango salsa on top gives it an extra touch I think! It is so thick and good but yet surprisingly light.

I'm trying to keep with my healthy dishes for springtime and it's been a challenge let me tell you, but I know with moderation I should be able to have all my desired meals as long as I don't go overboard like I did with that chocolate pizza! So if you're looking for a quick lunch idea or healthy soup, try this one!

Ingredients:
2 tbsp. vegetable oil
2 medium onions, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/2 c. celery leaves, chopped
6 c. sweet potatoes, peeled and diced
2 bay leaves
1/4 tsp. dried thyme
1/4 tsp. nutmeg
1 c. milk
Salt and pepper to taste
Cilantro (for topping), you can substitute this for parsley if you are not a big Cilantro fan

Preparation:
Heat the oil in a soup pot and add the onion, carrots, and celery. Saute over low heat until the onions are translucent. Add the celery leaves and sweet potatoes. Add just enough water to cover all but about an inch of the vegetables. Bring mixture to a simmer and stir in the bay leaves, thyme, nutmeg, salt, and pepper. Simmer, covered, until the potatoes and vegetables are tender. With a slotted spoon, remove half of the solid ingredients and transfer them to a food processor with about 1/2 cup of the cooking liquid. Puree and return to the pot. Add the milk until you achieve the consistency you desire. Simmer for another 15 minutes. Sprinkle with cilantro and serve!

To make the Chili Mango Salsa Dip:
1 10-ounce mango, peeled, pitted, diced
1/4 c. chopped fresh cilantro
1/4 c. chopped red onion
1 tbsp. fresh lime juice
2 tsp. minced seeded serrano chili
1 tsp. grated lime peel
1 garlic clove, finely chopped
2 tbsp. olive oil
salt
pepper

Preparation:
Mix all ingredients together, mix in 1-1/2 tbsp. oil and season with salt and pepper. Spoon some on top of the soup.

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No Words Wednesday: Butternut Squash Soup

ordinaryrecipesmadegourmet@yahoo.com — Tue, 07 Apr 2009 18:39:00 EST

I love using bread for spooning my soup

No Words Wednesday just pure good, healthy, and delicious!

Ingredients:
1 medium butternut squash
1 medium onion, chopped
2 cloves garlic
6 c. chicken stock (or reduced-sodium broth)
2 tbsp. dry sherry
1/2 tsp. ground ginger
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
Salt and pepper to taste
Toasted bread (optional for topping)

Preparation:
To prepare the squash: Peel the squash with a vegetable peeler and trim each end. Cut the squash in half lengthwise and scoop out the seeds. Place squash flat side down on cutting board and cut each half lengthwise. Cut the quarters crosswise to make 2-inch cubes.

Put the squash and the remaining ingredients (except garnishes) in a large pot and bring to a boil over high heat. Stir briefly, reduce heat to medium low and simmer for 18 minutes, until the squash is just cooked through.

Puree the soup using a blender or food processor in four batches, using equal parts solids and liquid to help make a smooth puree. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!) Pour each batch of pureed soup into a large serving bowl or medium saucepan if not serving right away. Adjust seasonings. Serve with bread for dipping!

Another Optional: Sprinkle parsley or add a spoonful of plain yogurt on top.

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Kim's Chocolate Pizza

ordinaryrecipesmadegourmet@yahoo.com — Mon, 06 Apr 2009 08:41:00 EST

A Rich dish

You are probably going to laugh hard when I tell you how I made this luscious dessert! But first off, it is a rich chocolate dessert and you'll really want to share this with family and friends so you only eat one piece! It is like eating a chocolate devil's food cake with chocolate ice-cream on it. It is thick so consider yourself warned!! I had heard of chocolate pizza before but this was my first time making it. Normally you use chocolate sauce and there are so many ways to make it. Giada DeLaurentiis made her sauce by using nutella. Guess how I made mine? Chocolate syrup, Splenda, and Semi-sweet chocolate chips!

I found myself looking around my kitchen for a really good topping since I didn't have any M&Ms, or Rice Krispies so I used a plain donut chopped finely! Here's my recipe, if you choose to make this, I surely wanna know!

Ingredients:
1/4 c. Chocolate syrup
1/4 c. Semi-sweet chocolate chips
2 tbsp. Splenda
Pillsbury Mini Crust Pizza dough
butter (melted)
1 plain donut

Preparation:
Preheat oven to 400 degrees. Unroll the pizza dough onto a pizza stone and tuck in the sides to form the pizza. Melt about 2 tablespoonfuls of butter in microwave and brush over the dough. This allows the dough to make a nice golden brown crust. Bake in oven for about 15 minutes. While the pizza is in the oven, combine the chocolate chips, syrup, and Splenda in a bowl and microwave on high for about 4 minutes. Continuously stir together until all the chocolate chips are completely melted. Pour over the pizza and spread evenly. Then place pizza back in oven to set up for about 5 to 7 more minutes. Remove and sprinkle the donut pieces on top. Serve! You can even eat this at room temperature.

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Grilled Salmon Served With Fresh Veggie Salad

ordinaryrecipesmadegourmet@yahoo.com — Tue, 31 Mar 2009 21:00:00 EST

Perfectly Grilled!

Today maybe April Fool's Day, but you'd have to be a fool to pass up a healthy and delicious lunch like grilled salmon with a veggie salad! I'm continuing my promise to myself to try to eat better food and blogging about it really helps me stay on track. So for today, I'm featuring my favorite fish: salmon fillets! I grilled some on my panini press tonite and man I thought I was in Heaven honey!

First, to have a perfectly wonderfully grilled salmon, you have to flavor it! I use garlic pepper, kosher salt, and dried basil. That's it! Can you believe how simple that is. I flavor one side then drizzle some EVOO on it so that it won't stick to my grill. Then I put the fillets in seasoned side down and season the other side. I make sure my grill has EVOO on it as well as I pull down the handle on my panini press. It grills both sides and I leave it there 4 - 5 minutes. After that, I turn it over just to be sure both sides are flaky no more than 6 minutes total. I take it out and let it rest a bit. Then I'll make a sauce for it. I normally use a little EVOO in a pot, add finely chopped vidalia onions and saute them till translucent. Then I had about 5 to 6 squeezes of ketchup, a little barbecue sauce, 2 tablespoons of balsamic vinegar and 2 tablespoons of maple syrup. Stir under medium high heat till sauce is hot. Then remove from stove and you can serve it to the side or pour on top of the fish. That's just my simple barbecue sauce but you can serve with lemon butter sauce, ranch dressing, whatever you like!

This is such a refreshing salad, peas, carrots, red beans, broccoli, and lettuce and you can use whatever kind of lettuce you're in the mood for. Mix up the salad with other veggies like mushrooms, eggplant (you can even grill some eggplant after the fish and serve it on top of the salad), cucumbers, olives, etc. As you can see, you can go on and on with the number of variations. You're only limited by your creativity! So be creative with your food, it is an enjoyable experience, a work of art! Enjoy!

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Soup of the Week: Avocado Zucchini Soup

ordinaryrecipesmadegourmet@yahoo.com — Wed, 25 Mar 2009 19:00:00 EST

Top with Basil or Parsley

Wordless Wednesday... this recipe needs no words except Healthy & Delicious!

Ingredients:
2 tbsp. EVOO
4 green onions, chopped, divided
1 tsp. grated fresh ginger
1 garlic clove, chopped
2 cans (14-1/2 ounces each) vegetable broth plus cup water
2 medium zucchini, thinly sliced
1/2 tsp. salt
1/4 tsp. Pepper
1 medium avocado, seeded, peeled and chopped
1 tbsp. lemon juice
1 tbsp. chopped basil

Preparation:
Heat oil in a large saucepan over medium heat. Add 2/3 of the green onions and cook 3 minutes; stir in ginger and garlic and cook, stirring, 1 minute more. Add broth, water, zucchini, salt, and pepper. Cover and cook 10 minutes, until zucchini is very soft. Cool slightly. Stir in avocado. Puree soup in batches in a food processor or blender. Return to pan to heat through. Stir in lemon juice. Garnish with basil and remaining green onions.

Submitting also for Deb's Souper Sunday! I missed last week because I was tired, but two weeks in a row? Well not on my watch! LOL

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Corn Turkey Dogs

ordinaryrecipesmadegourmet@yahoo.com — Sat, 21 Mar 2009 15:43:00 EST

A quick little treat for the kids and an appetizer for the adults! But I didn't want to deep fry mine (trying to do things more healthier) so I searched around for a recipe that calls for baking them and lo and behold, Rachael Ray had one so that's what inspired me! I changed it up a bit and decided to use turkey dogs than pork or beef. You can use whatever you like! This is more of a "how-to" recipe and therefore very versatile!

Ingredients:
2 boxes Jiffy corn muffin mix, 8 1/2 ounces each
1 cup all-purpose flour
2 eggs
3/4 cup milk
1/2 stick butter, melted
1 tablespoon chili powder, eyeball it in your palm
2 teaspoons cumin, eyeball it
2 teaspoons cayenne pepper sauce
2 scallions, finely chopped
8 turkey dogs

Preparation:
Preheat oven to 425 degrees F.

In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over. Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with chips, fries or whatever you like with regular hot dogs.

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No Words Wednesday: Lamb Stew

ordinaryrecipesmadegourmet@yahoo.com — Tue, 17 Mar 2009 19:00:00 EST

Juicy and delicious and oh so Comfort Food!

Ingredients:
1 lb. boneless lamb, cut in about 1" cubes
2 tsp. kosher salt
1/4 tsp. lemon pepper
1 clove garlic, minced
1 med. vidalia onion, chopped
3 sm. yukon gold potatoes, diced
4 med. carrots, sliced
1/2 c. celery, chopped
1/2 tsp. dried basil
parsley (optional for topping)
all-purpose flour
EVOO
water or chicken stock

Preparation:
Lightly flour 1" cubes of stew meat. Brown the meat well in a small amount of oil. Add enough water or stock to just cover the meat. Add garlic, salt and pepper. Cover and simmer about 1 hour. Add the onions, carrots, potatoes, celery, and basil and cook for 20 more minutes. You want to cook it so that the meat is fork tender. I love it when the meat just falls apart. And the stew gets better the day after.

NOTE: You may need to add additional water or stock during the cooking period. Also, if the stew doesn't look thick enough at the end, you can thicken it by adding 2 tablespoons flour to 1/2 cup cool water and stirring it into the hot stew.

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Soup of the Week: Turkey Rice Spinach Soup

ordinaryrecipesmadegourmet@yahoo.com — Wed, 11 Mar 2009 21:16:00 EST

Turkey rice soup with carrots, mushrooms, and spinach

So I'm switching my "Wordless Wednesday" this week with "Three Words Thursday"! So here they are...Comforted, Soothing, Lazy! This soup makes me feel comforted, soothing, and lazy to just do what I want for a day! Unfortunately, I'll have to wait to be lazy this weekend! LOL!

Ingredients:
3 c. water
1 can chicken broth
1 carrot, chopped
1 pkg. chopped mushrooms
1 can cream of chicken soup
2/3 c. uncooked rice, rinsed
1 tsp. thyme
3 c. cooked turkey, chopped
2 c. shredded fresh spinach
kosher salt
1 tsp. lemon pepper

Preparation:
Combine water, broth, mushrooms, cream of chicken soup, carrots, rice and seasonings (except salt) in crockpot. Cook on low for 7-8 hours or high for 3 to 4 hours. Salt to taste. Before serving, stir in turkey and spinach just long enough for the turkey to absorb all the broth and the spinach to wilt a bit. Serve with garlic bread or crostini to dip or act as a spoon! YEAH!!!

Submitting also for Deb's Souper Sunday! I really love her Souper Sundays, because it keeps me making soups which I love making because soups are so versatile and oftentimes gets cooked in one pot making clean up a breeze!

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Kim's Delicious Veggie Pot Pie

ordinaryrecipesmadegourmet@yahoo.com — Tue, 10 Mar 2009 22:16:00 EST

Wednesdays are usually my wordless day and I just post a recipe but I have so neglected this blog and my foodie friends that I couldn't post just a new recipe only and in fact, I took this original recipe from Ask Aida and rewrote it for me and I'm so thrilled how well it came out.

First of all, I knew March was going to be a busy month for me at work, but I didn't realize just how busy I would be. The past couple of days have been about meeting deadlines and though I LOVE being busy, I also LOVE cooking and posting new recipes for ya'll to try! So, last Saturday I was watching Food Network when I saw the show Ask Aida and she made a veggie pot pie. As I watched, I realized that hubby loves these but I rarely make them. Well, she used a few ingredients that I don't like so I thought I could substitute all those for what I like. I also used pizza dough for the crust instead of puff pastry! Who would have thought that would work? But it did, the reason for that substitution was when I went to the grocery store last night, I was prepared to get puff pastry but when I saw the price tag $4.17 for 2 sheets, my mind changed. I thought there has to be a cheaper way and then I thought of the Pillsbury pizza crust that I love and so off I went to get it. It was $2.69, big help! I was worried if it would work as well as puff pastry but I wasn't afraid to try and boy did it every work! There's no more left in the house, hubby killed the last of it for lunch today!

Just look at how golden brown it came out and I had extra dough which I made 4 cinnamon rolls out of! That's getting something for the buck! It is so filling too to just be vegetables. Well I made up my mind a few days ago that I wanted March to be the month where I ate a bit more healthier. That doesn't mean I'm going completely vegetarian BUT I will try to post some some healthy dishes and see how I feel at the end of the month. Follow me on my journey as I try to shed a few pounds...well...more than a few!

Aida used fennel and peas if I recall in her pie but I don't like either. Hubby loves peas so the next time I make it, I think I'll make one for him and one for me. I love string beans so that's what I substituted the peas for. I substituted the fennel for 2 things: leeks (my absolute favorite onion) and green onions. When I went to the store and saw them waiting for me on the shelf, I hurried up and grabbed them. Boy oh boy it was good!!! So, now here's the complete recipe AND if you're a meat lover, you can easily turn this into one by adding cooked shredded chicken and using chicken stock. And I tell you...your whole house will have that all day cooking aroma for days! I still smell it in mine and the dish is gone ya'll! Oh...I should have made more!!!!

Ingredients:
1 tbsp. EVOO
1 leek, thoroughly cleaned & chopped
1/2 medium vidalia, chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
1 bag of cooked green beans (I buy the frozen bag)
3 or 4 small potatoes, peeled and diced small
1/4 c. all-purpose flour
1 c. low-sodium vegetable broth or water
1/4 c. green onions
1/4 c. parsley
1 tbsp. apple cider vinegar
1 large egg yolk
Pillsbury thin crust or regular pizza dough in the tube or 7 ounces store-bought puff pastry or pie dough (defrosted if frozen)
1 tsp. Balsamic Vinegar

Preparation:
Preheat the oven to 400 degrees F and arrange a rack in the middle.

EVOO in medium heat in a large skillet or pan. When it's hot, add onions and saute them for a few minutes until transulucent then add the leeks, carrots, vinegar, green onions and cook until just soft, about 5 minutes. Then add the potatoes, season well with salt and lemon pepper, and stir to coat. Cook, stirring rarely about 6 minutes until potatoes are fork tender.

Sprinkle flour over vegetables, stir to coat, and cook until the flour is gone, about 1 to 2 minutes. Carefully add broth stirring constantly until mixture is smooth, I added a little at a time and I didn't have to use the whole can of broth, the veggies were thick enough. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.

Remove from heat, add green beans, herbs, and vinegar, and stir to coat. Season well with salt and pepper. Pour filling into an 8 by 8-inch baking dish.

Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed to make an egg wash. Set aside.

With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits with kitching shears in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes or until dough is golden brown. Let sit at least 5 minutes before serving.

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Healthy But Hearty Kale Soup with Beans

ordinaryrecipesmadegourmet@yahoo.com — Fri, 06 Mar 2009 08:19:00 EST

Hi all! I'm still here! haa haaa But, first I apologize for not writing and posting anything yesterday which is my normal blog day. I am overwhelmed right now with so much going on that I can't see straight! Let me explain. I work for a wonderful ad agency here in town from my home office. It is a delight and a blessing from God because I get to work full-time from my home and I'm so comfortable in that kind of setting. Sure there's the occasional going to the refrigerator for a snack during the day but really, I have disciplined myself well to not eat all day long instead of working on my deadlines. I've been self employed since 1999 so I have many years of training! LOL But, this month is really busy for me as they have given me a slew of projects to handle. Most of which are weekly ongoing projects, some are not. I'm focusing on a huge project now that must launch by April 1st and it demands a lot of time to meet with all the players involved as well as implementation so yesterday I spent the whole day in meetings and today is more of the same. I must admit that even though I'm the Project Manager, and the project is complex and has many parts to it, I'm excited about the opportunity to lead and work on it. The people who are involved with me are great and fun to work with! Like I said, it is a true blessing from God. I also have other projects that I work on for a couple of other clients who don't keep me as busy on a regular basis but off and on so I fit their projects into my schedule as best as I can. But, where does that leave Ordinary Recipes Made Gourmet?

That's my challenge for March. Since I'm done with NaBloPoMo for February, it means going back to my once a week blogging and that's good but because my work schedule has increased, it leaves me less time for writing and posting. So, I have several options to weigh. Also, since I built this blog from scratch, there are a lot of components that need my attention like archiving old recipes, making PDFs of recipes for downloading, etc. I keep telling myself that since this is my blog, I'm under no pressure to get things up at a certain time. I guess I worry that if visitors come and there isn't anything new, they'll quit coming and I do want readers and subscribers - kinda the whole reason for blogging in the first place right? Well...I hope you will stick with this month as I attempt to find a creative balance of handling my schedule. I'll write once a week on the blog and try to stick to regular Thursdays, however, I'll also keep my facebook page updated at least daily with something so you can know how I'm progressing. But you know you have to "friend" me on Facebook first so here's my link to do that!

In the meantime as I ponder over how to organize my time this month, the best way to open my creative juices so to speak is with food and I decided to post a soup for a duo purpose. First, I love soup and this one is great and second, I can post it for Deb's Souper Sundays! See...a creative way to do 2 jobs at once! I love it! Now...about the kale soup. Well, I love green vegetables although I have to warm up to greens and spinach and it's one of my resolutions to do soon. But I enjoy green beans, salads, green onions family, and cabbage and kale reminds me a lot of cabbage. It is so full of nutrition and vitamins as well as just plain good. The beans give it that hearty filling and just the smell of soup simmering in the kitchen just fills the whole house and you know I love to have the scent flowing through every room. Now, you can substitute the kale for spinach and then you'll have Spinach Bean Soup which is fine because it will taste just as good. I like to provide options with my recipes so it will cater to many people's tastebuds!

I grew up eating all kinds of beans, white, red, kidney, chili, baked, you name it. Though I sometimes buy them in the can instead of in the bag, I still love them. When you buy canned beans, you just have to be sure to wash them good to get that coating off them from sitting in the can but they're ready to go. I add them to all kinds of things like salads, rice dishes, and soups. They help absorb the liquid and thicken the dish at the same time. And with all the other veggies in this, I think that even meat lovers will go for it! So here's the recipe, enjoy it and let me know how you like to make kale soup or even if you've ever tried it!

Ingredients:
1 c. dried white beans
1 c. chopped onions
2 tsp. minced fresh garlic
1 tbsp. olive oil
1/2 c. diced celery stalks & leaves
1/2 c. diced sweet potatoes or carrots
1/2 c. diced tomatoes
6 c. vegetable stock
1 c. chopped fresh kale
1/4 c. white miso or 1 tsp. salt
1 tbsp. minced fresh parsley

Preparation:
Place beans in a large bowl and cover with cold water. Let soak overnight. Drain and set aside.

In a 3 to 4 quart pot over medium-high heat, saute onions and garlic in oil for 10 minutes, stirring frequently to prevent browning. Add celery, sweet potatoes or carrots, tomatoes. Continue to saute, stirring frequently for 5 minutes, adding small amounts of stock if the mixture begins to dry out. After 5 minutes of sauteing, add remaining stock and bring to a boil.

Reduce heat to medium, add soaked beans, cover and simmer for 1-1/2 hours, or until beans are tender. Add kale, cover pot and simmer 5 minutes longer. Turn off heat.

Pour 1/2 cup soup into a small bowl and add miso or salt. Stir until well blended, then pour back into pot. Add parsley. Stir and serve it up with crostini or crackers!

It serves about 6 to 8 people. You can also substitute the kale for fresh spinach.

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NaBloPoMo Day 28: Tater Tot Casserole

ordinaryrecipesmadegourmet@yahoo.com — Fri, 27 Feb 2009 20:50:00 EST

Well, I did it! I survived NaBloPoMo! And in case you were wondering, it stands for National Blog Posting Month. It's where you can opt to post a new entry everyday for a month. I normally do it every November because prizes are handed out and it's usually the busiest time of the year for more bloggers to blog everyday. I was introduced to them last year and I thought it would be fun but it so much work too, but at the end I always feel a sense of accomplishment. Now I'm planning no more until November 09 and I'm looking for anyone who would like to join me, I say there really is strength in unity. So email me here if you'd like to do NaBloPoMo with me this November! The rules are really simple, you just get on their blogroll for that particular month and then after you make it through that month, you get to wear a badge on your blog like this one:

To learn more, visit NaBloPoMo.com!

So, for my last day of NaBloPoMo, one more hubby fav dish! Tater Tot Casserole! This is a cool dish to make and it works for breakfast, lunch, or dinner. I love tater tots but I cofess I don't eat them that much and rarely think about them when I shop, but when I was preparing my theme for this month I had to think about all his favorite dishes and he really likes this one. You can certainly omit the ground beef to keep it vegetarian so the method is more what I'm sharing here! Try it, the kids also will love this meal!

Ingredients:
1 can cream of mushroom soup
1 bag tater tots
1 can of green beans (drained)
1-1/2 c. shredded cheddar cheese
1 lb. of lean ground beef

Preparation:
Brown meat. Add cream of mushroom soup and green beans and stir together continuously. Let simmer on low heat for 15 minutes.

Place mixture in the bottom of a casserole dish. Lay tater tots neatly on top of the mixture. Place in oven on 350 degrees and let the tater tots brown.

Sprinkle with cheese; melt it in the oven and enjoy!!!!

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NaBloPoMo Day 27: Homemade Tomato Soup

ordinaryrecipesmadegourmet@yahoo.com — Thu, 26 Feb 2009 19:26:00 EST

I couldn't possibly let Sandwich Day go without making some tomato soup and though hubby can take it or leave it, I'm taking it! Dunking my hot sandwich into a hot bowl of soup sends me up to Heaven! Growing up I didn't like tomatoes but always liked tomato soup which I thought was weird. I think that I had this image of tomatoes that made me think I couldn't like them in any other way than a soup. Now I love them diced, stewed, even raw! Go figure how our tastes changes over time or perhaps our fears lessen over time! I'm more willing to experiment with new things now than when I first started cooking.

I love the color of red tomatoes and I try to always keep them around even if in the can. Tomatoes are so versatile and I use them in salads, sanwiches, soups, mixed vegetable dishes, and even with pasta meals. I love the sweetness of them and mixed with italian herbs even better. For the tomato sauce I keep on hand, I like to buy Hunt's tomato sauce with basil, garlic, and oregano. They're always on sale like 6 for $1 so I rack up when I shop for them!

Ingredients:
1/2 can whole peeled tomatoes
1 can Hunt's tomato sauce with basil, garlic, and oregano
vidalia onion, chopped finely
1 garlic clove, chopped
dried basil
oregano (fresh or dried)
1/2 c. milk
EVOO
kosher salt
lemon pepper
green onion, chopped (optional for topping)

Preparation:
Sauté onion, oregano, basil, and garlic in the pot with a little EVOO that you plan to make the soup in. Once onion is clear, add the strained whole peeled tomatoes. Stir. Then, add the can of tomato sauce. After this has come to a boil, add milk. Stir immediately. Add salt and pepper to taste. You can an also adjust more herbs if you want. Blend until mostly smooth, leave a few tomato chunks to keep it hearty. Pour into bowls and top with some chopped green onions and/or basil.

And this soup will be submitted to Deb's Souper Sundays!�

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NaBloPoMo Day 26: Sandwich Day

ordinaryrecipesmadegourmet@yahoo.com — Thu, 26 Feb 2009 08:08:00 EST

For Lunch: Grilled Cheese

Who says you can't have sandwiches all day? My hubby and I can always go for a good sandwich and today, a traditional grilled cheese that we still love today. Now personally I would dip my sandwich in a hot bowl of tomato soup, hubby; not so much! He'd just eat it alongside chips.

To make a really good grilled cheese, I like to have really good, fresh cheese (hubby loves cheddar cheese) and I like honey wheat bread. Take 2 slices of bread, a slice of cheese and insert it in between the bread, butter the outside of the bread on each side. Place in a pan on low heat and turn when needed, until both sides are golden brown and the cheese is ooey gooey. Then serve with pickles and potato chips on the side.

For Dinner: Turkey Cheese Hawaiian Panini

Now for dinner, a heartier sandwich with Hawaiian bread, oh YUM! I love making this panini on my press. For me, hot sandwiches are like comfort food especially when served next to a soup and again I think I'd dip this in tomato soup too! Does that mean I should make tomato soup too?

Ingredients:
1 lb. Honey Maple Glazed Turkey thinly sliced from deli
Swiss, White American, or Mozzerella cheese
King Hawaiian bread or any type of sweet bread you like
Mayo or Miracle Whip
EVOO

Preparation:
Slice bread into 1 inch thick slices for sandwiches. Put all ingredients together on the bread and place on preheated lightly oiled panini press, griddle, or skillet and press down until the cheese is melted. Serve hot!

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NaBloPoMo Day 25: Cheesy Onion Quesadillas

ordinaryrecipesmadegourmet@yahoo.com — Wed, 25 Feb 2009 07:46:00 EST

Four Words Wednesday! Try to guess my message today!

N _ B _ _ _ _ _ o i_ _ _ r _ w _ _ _!

In the meantime, enjoy this snack favorite of hubby's! He loves quesadillas and they're so easy to make! Plus most of the ingredients I use I always have on hand so no having to run to the grocery store to pick up something!

Ingredients:
1 pkg. (10 inch) flour tortillas
1 c. shredded cheddar cheese
1 c. Monterey Jack cheese, shredded
fresh parsley or lettuce
cooked bacon chopped (optional)
1/2 vidalia onion finely chopped

Preparation:
In a pan, coat it with EVOO and saute onions until translucent and then set aside.

In another large pan on low-medium heat, put 1 tortilla laid flat. Sprinkle cheese with onions and fresh parsley over half of tortilla. When cheese is melted, fold tortilla and continue heating until browned lightly and crisp. Remove from pan and eat.

If you're using bacon...be sure to add this as with the cheese, parsley, and onions. This is a such a good snack! Serve alongside your favorite salsa dip!

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NaBloPoMo Day 24: Tasty Meatloaf

ordinaryrecipesmadegourmet@yahoo.com — Mon, 23 Feb 2009 18:37:00 EST

I talk a lot about comfort food, but I can't help it! Nothing's better to me than having a meal that makes me feel warm inside when I've had a trying day. Today was that kind of day! I spent the majority of it sending emails back and forth when a meeting is really the better solution but oh well! I'll roll with the punches so tonite, a meatloaf is in order. Hubby's day today was pretty stressful too and he works many more hours than I do. I like for him to be full and sleep good because sometimes he pulls all nighters! Don't know how he does it...anyway, I thought of meatloaf because it's one of those dishes my mom liked to fix every once in awhile. I grew up not being too crazy about them until I began to cook it myself and now I get to control what ingredients I like, what control! Got love it right? So to plate it up, I opt for mashed potatoes both of which take me to a comfortable couch with a big flannel blanket and my TV on an old Bette Davis movie! Or cuddle up beside my honey and watch a swashbuckler movie since that's hubby's favorite types of movies and this month is dedicated to him! Ok...I can do that!

Ingredients:
2 eggs
2/3 c. milk
3 slices bread
1/2 c. chopped onion
4 oz. of shredded cheese
1 tsp. salt
1/4 tsp. of black pepper
1-1/2 lean ground beef

Beat eggs. Add milk and bread and let stand until bread absorbs liquid. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf. Bake at 350 degrees for 45 minutes. Serve with piping hot mashed potatoes.

If you want to make a topping for the meatloaf:
1/2 c. tomato sauce
1/2 c. brown sugar
1 tsp. mustard

Preparation:
Combine topping and spoon over meatloaf after about 30 minutes. Spoon topping over meatloaf every 10-15 minutes while meatloaf is cooking.

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NaBloPoMo Day 23: Kim's Pepperoni Pizza

ordinaryrecipesmadegourmet@yahoo.com — Sun, 22 Feb 2009 19:16:00 EST

Saturday was Tax Day for hubby and me, it is always a grueling task we do each year, it's one of those things I dislike about being self-employed but it must be done so to make the "joyous" occasion even more "joyful" I do a buffet-style party! It always helps me to have a snack in between totalling up expenses for how much money we spent on office supplies, etc.! For this year's party theme, I decided to make a pizza! I love making my own pizzas and you can read all about that in one of my previous posts. I start out with Pillsbury pizza dough and this time, I chose the thin crust and since I had a coupon for $1 off, I couldn't resist buying it! It works so wonderful, easy to use with a little flour and my pizza stone does the rest of the work!

I also decided to make my own spaghetti sauce rather than buy the jar for $3 at the store. I added a little cheese because as you know too much cheese doesn't like me much! I added a little chopped green onion, some italian dried herbs and the pepperoni and TA DA - my own pepperoni pizza! It was so good too ya'll! Of course we didn't finish all our tax files so it looks like we'll need another day and I'll need to come up with another buffet theme for that!

Ingredients:
1 pkg. of turkey pepperoni
cheese (your choice)
1 can of Pillsbury Thin Crust pizza dough
1 can of tomato sauce
5 or 6 squeezes of ketchup
dried pizza seasonings
All-purpose flour
Dried oregano
Dried margarim
Dried basil
1 finely chopped green onion
lemon pepper
pizza stone
cayenne pepper (optional)

Preparation:
I use some flour to work the dough, but I don't overdo it. Meanwhile, preheat oven to 350 degrees. I spread the dough over my pizza stone and then place in the oven to get just lightly golden brown. While the dough is in the oven, I prepare the sauce. In a big bowl, combine ketchup, tomato sauce, dried herbs, pepper to taste. I add a little cayenne pepper for a bit of a kick. Stir together and set aside.

Once the dough comes out of the oven, pour the sauce over it and layer the pizza with cheese, green onions, and pepperoni. I sprinkle a bit of dried parsley on top and place pizza back into oven until the pepperoni is done and the cheese melts. Serve hot!

NaBloPoMo Day 22: Traditional Spaghetti & Meatballs

ordinaryrecipesmadegourmet@yahoo.com — Sat, 21 Feb 2009 20:19:00 EST

Aw this brings me back to my childhood when I first started to cook. This was my dish I chose to cook for my mother and I still remember it as if it were yesterday. I was nervous and shaking as she took the first bite. I was hoping she'd tell me the truth whether she liked it or not but at the same time I wasn't sure if I could handle the criticism. To my shock and amazement, she asked for seconds which she never did! She even said mine was better than hers. I was just 12 years old at the time. And even after all these years, this is still one my favorite meals to cook. It just brings back to those days when I was watching my mom cook and I was learning all I could. I love being in the kitchen, there is just nothing like losing myself in my food. Hubby is so cute as he leaves me alone with I tell him I'm going to cook! He knows it is my domain. This is also one of hubby's favorite meals too so it's doubly nice to fix it. Everyone of course has their own variations so this is just one method that I use but feel free to use your own favorites, this is one of those dishes that you really can't mess up!

Ingredients:
Meatballs (see below)
1/4 c. EVOO
1/2 c. chopped vidalia onion
1 clove garlic, minced
tomato paste
1 c. water (or enough to cover the spaghetti)
1 can of tomato sauce
1 tsp. kosher salt
1/2 tsp. oregano
1/2 tsp. basil
1/8 tsp. pepper
1 pkg. (16 oz.) spaghetti

To prepare the meatballs:
1-1/2 lbs. lean ground beef
1/3 c. italian or panko bread crumbs
ketchup
1 egg
1 tbsp. chopped parsley
1-1/2 tsp. kosher salt
some chopped vidalia onion
1/4 tsp. lemon pepper

Preparation:
Shape into balls. Brown them in oil in a large skillet. Pour off excess fat. Add onion and garlic; saute 2 to 3 minutes. Add 1 tablespoon of tomato paste, water, tomato sauce, salt, oregano, basil, a few squeezes of ketchup, and pepper; simmer 15-20 minutes. Add spaghetti to rapidly boiling water, I add a teaspoon of oil and I use my fork to stir to be sure the pasta doesn't stick.

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NaBloPoMo Day 21: Chicken Fettucini Alfredo

ordinaryrecipesmadegourmet@yahoo.com — Fri, 20 Feb 2009 19:26:00 EST

Though I love white pasta, I learned quickly that my body doesn't so this is a hubby meal all the way! He likes the white sauce and I think more than the red. At D&B (Dave & Buster's), they make a blackened chicken fettucini alfredo dish that hubby's pretty fond of. This is my variation of that since I don't have their recipe, but I could figure out most of the ingredients! LOL! It is a comfort food I think and quite filling. Hubby likes it when I cook this because he knows he's get this all to himself! Can't blame him, that's how I feel about any seafood I make, kinda love it when we don't have to share and we don't have to feel guilty about it!

Ingredients:
1/4 c. butter
1/4 c. olive oil
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
1/2 c. chopped green onions with tops
2 cloves garlic, minced
1 c. whipping cream
1 pkg. McCormick Pasta Prima Alfredo Sauce
12 oz. fresh mushrooms, thinly sliced
15 oz. can tomatoes, drained and diced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. chopped fresh parsley
2 tbsp. dried basil
1 lb. hot, cooked fettucini
1/2 c. freshly grated Parmesan cheese

Preparation:
Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onion, and garlic; saute until chicken is lightly browned (or grill the chicken). Stir in cream, sauce mix, mushrooms, tomatoes, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheese. Serves 6 to 8.

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NaBloPoMo Day 20: Barbecue Chicken Breasts

ordinaryrecipesmadegourmet@yahoo.com — Thu, 19 Feb 2009 23:47:00 EST

Hubby and I love barbecue chicken, we not big fried chicken lovers nor do we eat chicken that's not boneless and skinless. I grew up on fried chicken with the skin but as I got older I liked it better without. So we stick to the white meat and the other thing I love about boneless, skinless chicken is it doesn't take long to cook. You know how I scream about not having enough time in my schedule so anything that helps me get the meal on the table faster, I'm all for!! This dish surely qualifies!! I like to serve this up with potato salad!

Ingredients:
4 whole chicken breasts, halved or use chicken cutlets

Marinade:
4 tbsp. oil
1 tbsp. brown sugar
1 tsp. dried thyme or basil leaves
Dash pepper
2 tbsp. lemon juice
2 cloves garlic, minced or pressed
3 whole cloves

Preparation:
Wash chicken breasts, pat dry. Blend together oil, soy sauce, lemon juice and brown sugar. Place chicken in a single layer in a glass dish. Sprinkle with garlic, pepper, thyme or basil leaves and cloves. Pour marinade over chicken. Let stand in refrigerator for 4 hours, turning breasts over from time to time. Preheat barbecue grill.

Place chicken breasts on grill, baste with marinade. Grill for about 5 minutes on one side, turn - grill another 5-9 minutes until chicken is fork tender and juices run clear when pierced with fork and chicken lightly brown. Don't overcook. Garnish with fresh thyme or basil leaves or parsley.

Note: If you don't have a grill, you can pan fry the chicken with a little oil and continue basting with marinade turning over until chicken is done! Serve with rice or potato salad!

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NaBloPoMo Day 19: Bean Beef Burrito

ordinaryrecipesmadegourmet@yahoo.com — Wed, 18 Feb 2009 22:19:00 EST

Hubby likes burritos from Taco Bell and when he was on the road a lot on photo shoots, he ate there a lot. He also would buy the burritos in the grocery store and he still loves them today. I thought he'd be sick of them eating so many over the years, but not at all. So, with all this saving money going on in our house I'm trying to give him his favs at home so he won't miss going out so much, so far I'm doing good! This is an easy recipe too so if you're looking for a quick lunch or a snack, I think this will fit the bill!

Ingredients:
10 flour tortillas
1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
2 (15 oz.) cans red kidney beans
2/3 c. taco sauce
1 tbsp. chili powder
1/2 tsp. salt
6 drops Tabasco sauce
1 c. shredded cheddar cheese
1 c. sour cream
Chopped onions

Preparation:
Wrap tortillas in foil and warm in oven at 350 degrees for 15 minutes. Meanwhile, cook ground beef, onion and garlic in skillet until browned. Mash beans in liquid until smooth. Stir together taco sauce, chili powder, salt and Tabasco sauce into beans mixture and add beef. Cook 3 minutes. Remove from heat. Spoon 1/2 cup beef mixture into center of each tortilla. Top with cheddar cheese, onions and sour cream. Tuck two sides over filling and then roll up. Makes 10 burritos.

NaBloPoMo Day 18: Chicken Fingers w/Red Pepper Sauce

ordinaryrecipesmadegourmet@yahoo.com — Wed, 18 Feb 2009 07:46:00 EST

Three Words Wednesday:

S for Simple (not a complicated dish to make)
O for One (cause you can't eat just one)
S for Straightforward (no hidden tricks or hard to get ingredients)

Ingredients:
1 c. of corn flakes, or Italian bread crumbs or 1 bag of Shake 'N Bake (I often use 1 cup of Honey Maid Honey Graham Crackers
1 pkg. of boneless, skinless chicken tenderloins
salt
pepper
1 egg
sweet paprika
EVOO

I like working with the boneless, skinless chicken tenderloins because they're already cut into chicken fingers, but if your store is out of them, you can use cutlets, or even fillets. You just have to cut them lengthwise and you'll have the shape of the fingers. I use separate cutting boards and knives for working with raw poultry. Be sure to thoroughly wash everything including your hands. I can't tell you how many times I wash my hands through this process! I think at least 20 times to be sure!

Preparation:
Beat egg, and then season the chicken with salt and pepper, then dip in the egg. Mix with the bread crumbs or if you're using Shake 'N Bake, just foll the directions on the Shake 'N Bake pouch. Make sure to coat each chicken piece generously with the crumbs. This gives the chicken its crunchy texture and egg acts as the binding agent.

Turn frying pan on to medium heat, coat with EVOO. Wait till hot and then carefully add each chicken. Fry till golden brown and turn on the other side. Continue to fry until golden brown all over and place on paper towel to drain off any excessive oils. Serve with the red pepper sauce.

Also good with honey mustard, ketchup or buffalo wing sauce. For a quick recipe on making buffalo wing sauce, click here !

Red Pepper Sauce

Ingredients:
2 red peppers, diced
3-5 pieces sun dried tomatoes
1 tsp olive oil
2 tbsp yogurt or sour cream
freshly ground pepper and salt, to taste

Preparation:
Puree all the ingredients. Heat in a saucepan to a gentle boil.

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NaBloPoMo Day 17: Turkey/Chicken Pot Pie

ordinaryrecipesmadegourmet@yahoo.com — Tue, 17 Feb 2009 07:04:00 EST

Works for Turkey or Chicken, great way to use up leftovers!

This dish comes from my leftover what to do with the turkey ideas from this past Thanksgiving, but I couldn't let NaBloPoMo go this month without re-posting this because hubby loves pot pies, his favorites are the turkey and chicken. This is such a great way to use up any additional turkey or chicken lying around. And when we can afford it, I love to buy a rotiserrie chicken from Publix and then skin it and cut off all the meat to use in many ways. Sometimes a chicken salad but also in a pot pie. So to repost this I'm leaning towards the chicken and not the turkey version.

Fill it with your favorite veggies and you can have a delicious lunch or dinner. I start with frozen vegetables to give me a head start, plus the fact that sometimes I just don't have a lot of time in the kitchen and I have to look for short cuts. Besides I prefer frozen veggies to canned, but if you have only canned, then just drain out of the water it comes in and you'll be good to go. And because it's a pastry, it will fill you up! My husband is a big pot pie eater and once you try making your own, I don't think you'll want to buy the pot pies from the grocer, plus you can make as many as you want whereas you only get one in the package at the store. Hubby usually bought the Banquet chicken and turkey ones (3 for $5) but they just didn't fill him up. That's what I like so much about making my own versions, because I can put in as much or as little of something I want.

Ingredients:
1 1/2 c. frozen peas and carrots, thawed under cold water
5 tbsp. butter
5 tbsp. all-purpose flour
1/4 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2-1/2 to 3 c. diced cooked chicken
Pastry for 9-inch two crust pie, prepared or purchased

Preparation:
Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.

Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour chicken mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in a 425 degree oven until golden brown, about 35 min. Serves 6.

NaBloPoMo Day 16: Shepherd's Pie

ordinaryrecipesmadegourmet@yahoo.com — Sun, 15 Feb 2009 20:09:00 EST

Talk about comfort food and affordable! This has got to be one of the easiest dishes to make and mosttimes we have all the ingredients already! Hubby loves simplicity, he's not a complicated man - good for me right? So with his food, he doesn't always go for my explaining all the things I add to the dish, he just sees it and eats it! Making this meal stretches our bucks a bit and it is so good the next day as it sits and the flavors merry together more. Plus, you know how much I love the smell of comfort food in my kitchen.

I have to say I'm happiest when I'm cooking in my kitchen and I have my veggies out to prep, the skillet is getting hot with a little EVOO, the onions are waiting to go in and I'm peeling potatoes...I can't explain it, you foodies know what I'm talking about. I feel like I'm in a different place where I can escape my problems, overcome a long day at work and just relax. This is one of those dishes where my mind wanders because I'll have potatoes boiling and prepping at the same time so I can just daydream. Cooking is a therapeutic experience and then after the meal is cooked, the process of presenting it on a plate in a beautiful way just before we eat is so important to me. I love to create and being an artist by trade, I think that creativeness follows me to the kitchen. And, I love the look of my hubby's face when I give him his plate and he sees how pretty the food looks. Then 15 minutes later, and his plate is empty and with a puppy dog look, he comes to me and asks, "Is there anymore?"

Ingredients:
1 lb. lean ground beef
1 can peas or 1 bag of thawed frozen peas
1 can sweet corn
1 medium vidalia onion, diced
1/3 c. sugar
8 medium potatoes
2 c. shredded sharp cheddar cheese (optional)
kosher salt
lemon pepper

Preparation:
Boil potatoes, mash and season to taste with milk and butter. Brown ground beef and onion with salt and pepper. When cooked, add peas, corn, and sugar. Let simmer until heated through.

In 13 x 9 pan place meat and vegetable mixture in bottom of pan. Cover with mashed potatoes.

OPTIONAL: If you want to add cheese then sprinkle some on top and place in oven on BROIL until cheese is bubbly or light brown.

NaBloPoMo Day 15: Souper Sunday Creamy Clam Chowder

ordinaryrecipesmadegourmet@yahoo.com — Sat, 14 Feb 2009 20:15:00 EST

To finish up my wonderful Valentine's Day weekend where hubby bought me some candy and a beautiful card, I thought I'd reciprocate by posting his favorite soup, clam chowder! Also, it is DebinHawaii's Souper Sunday so I'm submitting this wonderful dish for that as well.

I mentioned how he doesn't like seafood which I can't understand since he's from New England, nevertheless he loves this soup! I know I've said this before, but I sure do love cooking for him because he appreciates it so much and he is so easy to please! I'm not finnicky and fickle! :0 Now, some people like making this soup chunky while others make it more like a soup. My husband prefers the chunky style, I think it gives it more texture and more filling. It is one of those comfort foods on tough days or during the winter. Here's a really easy and quick way to make it! And hey, quit buying soups in the store, you can make your own and of course you control the ingredients, the amount of salt that goes in and what not. Plus that, you'll save money in the long run and you can make enough to heat up throughout the week.

Ingredients:
1 c. diced onion
1 c. diced celery
1 c. diced raw potato
2 cans minced clams
1 1/2 tsp. salt
1/2 tsp. sugar
3/4 c. butter (1-1/2" cubes)
3/4 c. flour
3 c. half and half cream (light version use skim milk)
Fresh parsley (optional)

Preparation:
Cook onion, celery and potatoes in juice from clams, plus enough water to cover; add salt and sugar and cook about 20 minutes until vegetables are tender. In another pan, melt butter and gradually add the flour until it is completely blended. Gradually add cream a little at a time, and cook over low heat until it is thick. Add vegetables, juice and clams. Simmer; season to taste, add milk if too thick and enjoy. Top with fresh parsley.

NaBloPoMo Day 14: Valentine's Day Healthy Pumpkin Cookies

ordinaryrecipesmadegourmet@yahoo.com — Fri, 13 Feb 2009 20:14:00 EST

Happy Valentine's Day ! Well for today I decided to post this great healthy recipe to cater to our sweet cravings. I know in my house I have to watch it with the cookies, pies, donuts, etc., and it doesn't help my cause that hubby's sweet tooth is just as big as mine but if I want to wear my clothes this summer and have some energy to keep up with this blogging, I had better start thinking a bit more healthy! Now all things in moderation so I still believe that I can have my sweets so long as I don't over indulge. At one time in my life I could eat a whole bag of cookies by myself and I wasn't always like depressed but just that I liked cookies.

So my plans this weekend are to watch NASCAR Daytona 500 with my hubby and snack and just enjoy my time with him! I've become a real home body in my 40s, I did all my ripping and running the streets in my 20s and now I like the comforts of home with family and friends and what better way to share that time together than with comfort food and a cookie! Well, maybe 2 cookies but no more than that!

Ingredients:
1 c. canned pumpkin
1 c. brown sugar
1/3 c. apple sauce
3 c. oatmeal
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. ground cloves

Preparation:
Pre-heat oven to 350 degrees. Mix together the pumpkin, sugar and apple sauce. Apple sauce is a great substitute for margarine or oil.

In a separate bowl, combine the remaining ingredients, then add to the pumpkin, mixing well. Drop by spoonfuls onto a baking sheet. Bake for 13-15 minutes or until done.

NaBloPoMo Day 13: Valentine's Day Sugar Free Pecan Pie

ordinaryrecipesmadegourmet@yahoo.com — Thu, 12 Feb 2009 20:00:00 EST

So for Valentine's Day I thought about a dessert but I also know some of my friends and readers are counting calories so I chose a sugar substitute option for baking pecan pie. I know how much this pie is a favorite for a lot of people and if there's a way for us sugar lovers to enjoy our desserts, I want to find a way to do it! And this recipe is very easy as well to make. Hubby and I just celebrated our 8th year anniversary and I wasn't sure what to do for him for V'Day and I didn't want to do the card and candies so I think this dessert will make a much more personable gift - nothing wrong with card and candles, but I'm in this mood lately of wanting to break with traditions. And I know how big a sweet tooth he has so he always enjoys whatever I serve him which is great for me because he's so easy to please. So, what are you making for Valentine's Day for your loved ones? Tell me about it here !

Ingredients:
3 eggs
28 pkg. Equal or other sugar substitute for baking
1 c. diet syrup
1/4 c. melted butter
1 c. pecan halves
1 (8 inch) pie crust

Preparation:
Beat eggs and sugar together. Add syrup and melted butter, stir, add pecans. Put into unbaked pie crust with edges covered with foil for about 25 minutes. Remove foil from the edges and bake for another 25 minutes or until you can insert a knife and have it come out clean. Serve!

NaBloPoMo Day 12: Tuna Salad Sandwich

ordinaryrecipesmadegourmet@yahoo.com — Wed, 11 Feb 2009 20:15:00 EST

This is funny. My hubby is a New Englander, born and raised in Massachusetts but he hates seafood! Isn't that something? When asked why, he just says he doesn't like the taste of it. But he goes on to add that he does like chunky clam chowder soup, fish sticks, and tuna! I can't explain the first one but fish sticks doesn't count and so why he loves tuna is still a mystery to me. So most of the seafood I cook like shrimp, salmon, mahi mahi goes to me! Anyway, what I grew up on was the tuna in the can of water and we put eggs in it and what not, but now I'm semi-lactose intolerant so I omit the eggs in this and came up with a simpler style that hubby and I really like. And I stopped using the tuna in the can. I like using this:

The reason is there is very little water in this package and I mean very little. In fact, most of the time there's none to drain and the tuna is so much fresher to me. For one person, one package is usually enough, you can get about two sandwiches per package and if you want to make tuna burgers, with my recipe, I can get four burgers from one package. This costs about $2 at my local Publix store. So let me share with you my short and sweet recipe for a light lunch!

Ingredients:
1 packet of StarKist Chunk light tuna in water
Real Mayo or you can substitute with Miracle Whip or salad dressing
1 green onion, chopped finely
fresh parsley, chopped finely
1 fresh tomato
lettuce of your choice
lemon pepper
wheat or italian bread
Note: sometimes I sneak a little shredded carrot in and hubby never knows it to try to get him to eat more veggies! :)

Preparation:
In a bowl, I chunk up the tuna with a fork to break it apart and then I add about 1-1/2 tablespoons of mayo and a little lemon pepper to taste. Then I add the herbs and mix well. The onion gives it a mild flavor that's so good and when you chop it finely you don't get ol piece of onion in your mouth which I abhor! :( Then after the tuna salad is made, I grill or toast some wheat bread or italian bread cause hubby likes warm sandwiches and then top one slice with the tuna salad and then add the tomato and lettuce. And I serve it with a salad or with chips! A nice little lunch I say!�

NaBloPoMo Day 11: Sweet 'N Sour Chicken & Pork Fried Rice

ordinaryrecipesmadegourmet@yahoo.com — Wed, 11 Feb 2009 08:08:00 EST

Well, this is certainly not a dessert! But since I've broken my rules for this week might as well keep going! Hubby and I do like Chinese food and one of our favorite Asian sit-down restaurants in town is China Buffet. We don't often get to go there because of our schedules but when we're in the mood for Chinese we can always order out or I can stir fry something together for us. He likes the sweet 'n sour chicken with pork fried rice and I thought it would be nice for him if I learned how to make this dish. I had never tried before but it didn't seem all that hard to figure out. So, I did a little research to find a recipe I could try so here you are. It really comes out nicely and I like that I'm controlling what's going in and I know all the ingredients I'm using.

I love woks and have used them a lot. The food comes out so tasty, takes literally minutes to cook a good meal, but I found that I wanted to spend a little money on a good brand. I tried the $20 ones and even taking good care of them, after awhile they turn on you. So if you're looking for a good model, check my gourmet shoppe !

Ingredients:
2 chicken breast
2 green bell peppers
1 red bell pepper
1 celery stalk
2 carrots
1 small can pineapple
1 small can mushrooms
soy sauce
mustard
ketchup
hot sauce
vinegar
brown sugar
cornstarch
garlic
ginger (one piece about 1 inch)

Preparation:
Cut chicken into bite-sized pieces and rub with crushed garlic and ginger and marinate for 5 mins until the wok gets hot (I use a separate cutting board for all my poultry and I'm sure to wash everything down immediately before I go on to the next step).

Put a tablespoon of oil and the remaining garlic and the chicken. As soon as the chicken is done, add chopped vegetables and stir fry for only a minute, as you need them to be crunchy. Make the sauce by adding the remaining ingredients (except for the pineapple chunks) along with the ginger that has not yet been used, and add to the wok. Add the sauces and the corn starch when you are ready to serve and allow the sauce to thicken. At this time, stir in the pineapple chunks. Add hot sauce to taste.

Pork Fried Rice

What's sweet 'n sour chicken without pork fried rice? So you get two for two today! While I prefer white rice, hubby likes this one better! We're both big rice lovers and I love mixing it with things like raisins, apples, peaches, carrots, green beans, you name it so this was definitely a treat for me to try making! I think I'm spoiling my husband!!! He'll never want to order out again, I just know he'll just ask me to make it instead...I think I've created a monster!

Ingredients:
2-3 c. cooked rice
1/2 c. diced boneless pork, fried
2 cloves garlic, minced
1 onion, chopped
2 sm. eggs
butter
1 tbsp. chopped scallions
1 tbsp. bean sprouts

Preparation:
Melt butter and saute onions and garlic. Move onions and garlic to one side and scramble eggs on the other side. When eggs are done, mix together with onions and garlic. Add boiled rice and fried pork. Mix well. Add scallions and bean sprouts and serve. Serves 4-6.

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Hubby's Philly Cheesesteak Sandwich

ordinaryrecipesmadegourmet@yahoo.com — Mon, 09 Feb 2009 20:24:00 EST

I know...I know...this is NOT a dessert! I promised desserts for this week! Well please forgive me. I am tired ol cat tonite and I didn't prepare a dessert in time to post so tonite I decided I had to post something very easy so I could rest my weary bones. I remembered how much hubby loves philly cheesesteaks when we go to Dave & Buster's, he won't order anything else there. But since we can't go to D&B's for awhile, I tried to make a version that would satisfy hubby's insatiable appetite for these lucscious sandwiches. Now I've never been to Philly so I know this probably comes no where near the real thing but you can fault a girl for trying to please her man!

Ingredients:
4 oz. flank steak slices
1 French roll or hoagie rolls
1 oz. sauteed vidalia onions
2 slices Mozzarella cheese
Mayo

Preparation:
Grill slices of flank steak in butter. Split French roll on 1 side. Butter and grill until warm. Take onions and put on top of flank steak. Top with Mozzarella cheese. Cover for 1/2 minute with lid. Spread mayo on bread and put meat and toppings on it then cut at an angle and serve up.

Hubby doesn't care for the green onions or mushrooms so I left these out intentionally but you can sure add anything other toppings you like on yours, the point is to enjoy eating it!!!!!

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NaBloPoMo Day 9: Homemade Apple Pie

ordinaryrecipesmadegourmet@yahoo.com — Sun, 08 Feb 2009 20:40:00 EST

Being this week is all about hubby's fav desserts, I had to re-submit this apple pie from last year's dessert party. Apple pie is by far his most cherished dessert. Is it because it's a classic dessert or that he just loves baked apples? Or the smell of it baking in the house? I don't really know and neither does he. I think he likes that it is a comfort food and makes you feel like a kid at grandma's house when she baked it. I think it reminds us of cherished memories waiting for that first piece! I know when my mom was baking pies I not only loved to watch her but I also couldn't wait for that very first bite and baked apples just warmed me up inside and put a smile on my face! There's nothing like having slice of apple pie with my dinner after a hard day at work! Boy can I sleep good that night! And the next day it just gets better and better!

Ingredients:

For the Pastry Crust:
3/4 c. cake flour
1-3/4 c. all purpose flour
scant tsp. salt
1 tbsp. sugar
1 tbsp. lard
4 tbsp. Crisco shortening
large pinch Rumford Baking Powder
1 tbsp. buttermilk powder OR:
1 tbsp. lemon juice or white vinegar ADDED TO:
5-7 tbsp. ice water
one stick plus 1/3 stick butter, frozen in advance

For the Filling:
10 apples, peeled and sliced thinly
1/2 cup white sugar
2 tbsp. butter
2 tbsp. brown sugar
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. cinnamon
sprinkle of mace (optional)
sprinkle of vanilla
lemon juice
Flour, cornstarch, or arrowroot for thickening

Preparation:
Preheat oven to 400 degrees F, then reduce to 375 degrees F after pie is in the oven.

Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture.

Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly.

Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust.

NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period.

For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce.

Granny Smiths and Cortland Apples used for this recipe

Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 tablespoons of flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly.

Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape.

Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar.

Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 teaspoons of vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don't have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size.

Bake about 45 minutes, or until crust is golden brown. Freshly grated ginger much improves the flavor over the ground type in this recipe. Now, go bake!

"I don't follow the cake directions" Betty Crocker Chocolate Cake

ordinaryrecipesmadegourmet@yahoo.com — Sat, 07 Feb 2009 22:30:00 EST

Growing up baking I always followed the cake box directions because I didn't have a lot of creativity to mix things up but I got tired of the same ol box cake and I wanted to experiment. Unfortunately I had this fear that baking is such a precise method which it is and unlike cooking you have to be careful to measure everything precisely. But.....with these cake boxes you can have your "cake and eat it too"! I was watching Semi-homemade Cooking with Sandra Lee on Food Network and saw her many times mix things up using box cake and I was skeptical but decided to try. And at Publix, the cake boxes and frosting go on sale a lot, so when they offered a buy 1 get 1 free I was able to stock up. This meant I could experiment and if I ruined it, it was no big deal. But to my amazement, it worked! Hubby has a BIG sweet tooth and so for this week of Valentine's Day, I'll feature his favorite sweet dishes with you! Now...what did I do to make the cake not be the same old cake?

Well first, let's look at what I buy. Normally, I look for Betty Crocker SuperMoist but I have used other brands like Duncan Hines.

And I buy their frosting but any chocolate frosting will work.

Box Ingredients:
1 box of Betty Crocker Chocolate Cake Mix
3 large eggs
1/3 c. veggie oil
1-1/3 c. water

Kim's Variation:
These are the normal box instructions. But instead of using water, I substituted it for apple juice and it makes the cake so flavorful. Also, I put in more oil (1/4 cup). I thought it might mess it up, but it didn't. Also I add 1 teaspoon of vanilla extract. I also added a bit chocolate syrup. I wanted to make this a truly chocolately cake! And that does the trick. I use organic brown or white eggs, I just like them better. Blend well and then pour into two 8-inch cake pans. Have your oven preheated to 350 degrees and bake for about 25 to 30 minutes depending on your oven. Mine took about 30 - 32 minutes. Do the cake test with a toothpick to be sure they're done. Then let them rest for about 45 minutes before you ice them.

Icing the Cake:
I like to buy whipped cream and mix about half the tub with the frosting. I fold it over but I don't blend too vigorously and then I also add a little more chocolate syrup to it. It makes it so rich and then I ice the cake with it. Afterwards, I may add some strawberry slices or even raspberries for presentation and color! It makes a beautiful cake and boy is it rich so I wouldn't recommend more than one slice every other day! Hubby could probably tear it up in a day if I didn't caution him!

Anyway, I enjoy not always following instructions because I love to create in the kitchen. Now some recipes I know you have to follow precisely or it doesn't turn out right, but if I can deviate from the original recipe and incorporate what I like, it makes feel more personable and special to me!