Roasted chicken is one of my favorite rustic home-style dinners of all time. It’s super simple and completely satisfying, especially after a long day of work and the insanity that is raising kids and a huge dog. Gotta love them but let’s be honest, locking yourself in the bathroom with a glass of wine sounds good sometimes! Mental note – I need to install a secret bar when I remodel the bathroom.
Who doesn’t love Chicken Parmesan? Crispy chicken slathered with tangy marinara sauce and covered with a gooey blanket of cheese. This retro dish has always been one of my favorites and a “go to” meal when it comes to needing a meal I know everyone young and old will eat. Simple, delicious, and certainly cheesy, this recipe will be on your family’s favorite list for a long time.
Crackers — little round parcels of cheesy goodness that practically everyone loves. Have you ever had a homemade cracker? It’s a thousand times better than in the box. Just like a real pine tree smells better than the one hanging from your rear view mirror. What? You don’t have a pine tree hanging from your mirror? Ok, then lets compare the greatness of homemade crackers to celebrities. A homemade cracker is like Jennifer Aniston and a box cracker is like Kim Kardashian. One is real and the other is fake and just might cause you to lose brain cells if you pay much attention to it. You get my point.
It’s quiet. A little too quite around here. My mind desperately races and my senses sharpen listening to the silence — listening for the tail tail sign of trouble. Sharpie? Nail polish? Dish washing soap? Maybe the dreaded trifecta of all three perhaps? It’s happened before and it will most likely happen again, for in a house with children and a dog, quiet is never a good thing.
First of all this day has been good. The sun is shining, weather’s perfect, the dog didn’t eat the cat, it’s payday, and I was nominated for The SAVEUR Best Food Blog Awards (Best Kid’s Cooking Blog – go vote)! Snow White and her seven weird dwarfs couldn’t have written a better day. Well, I guess it could always be a little better. Chef Eric Ripert and his sexy self could be in my kitchen cooking me a fabulous dinner shirtless but considering that would probably never happen — I’ll take today with a smile.
I’m not going to give you a story that normally accompanies a post today because I want to get to this recipe as fast as possible. We’ll talk about the fact later that my daughter just walked in covered head-to-toe with rhinestones and asked where the hot glue gun is.
I’m not big on slow-cooker meals as I usually in my kitchen all day anyway but I know how great they are for people who are not crazy enough to spend most of their time in a kitchen. Here’s a tasty slow-cooker chicken recipe that I wrote for Spoonful.com. Slowly simmered in white wine, garlic, and herbs, this fall-apart chicken is amazingly delicious and easy to prepare. Serve it over rice, pasta, or coscous for a delish meal!
Cheers!
This recipe was written for Disney’s Spoonful.com.
View more of my recipes and articles for Disney here.
The taco salad: what you order at a Tex-Mex restaurant when you’re trying to find the skinniest meal on the menu… or so you think.
In my experience a taco salad is nothing but greasy taco meat piled high on nutritionally void iceberg lettuce and a pound of cheese for garnish — oh and you can’t forget the truck load of fried tortilla chips that come with it as well. All-in-all your left with a tasty bowl of empty calories and fat. Now back in my college days this would be a good cure for the previous nights excursions—if you know what I mean—but back then I also ate one meal a day and lived off coffee. Although sometimes I like to pretend I’m in my 20′s again I just can’t do that to my body these days or I’d end up on the couch for the entire day kicking myself.
Since I’m a Texan and I love me a good tex-mex taco salad, I’m sharing my version with you today. Packing your salad with lots of nutrient rich vegetables and dark green lettuce, choosing lean meat, and opting for one tortilla instead of fried chips are just a few ways to get all of the good for you vitamins with lots of flavor! By the way, this is a great kid-friendly meal that they can put together themselves as well as a good entertaining meal served buffet style. Cheers!
Taco Salad with Cilantro Lime Vinaigrette serves 4
for the taco meat
for the salad
for the salad dressing
Notes: Can be made in advance and assembled before serving.
For the Taco Meat: Heat oil in a large skillet over medium-low heat. Add onions, garlic, and a pinch of salt. Saute until onions are translucent, about 5 minutes.
Turn heat up to medium-high and add ground meat. Sautee, stirring occasionaly, until the meat is browned. About 5 minutes.
In a bowl combine chili powder, cumin, oregano, paprika, and salt, stir.
Add the spice mix, beans, and water to the browned beef and stir to combine. Reduce the heat to medium-low and simmer until the water has evaporated, about 5 minutes.
While the meat is simmering, dice all of your vegetables in bite-sized portions.
At this time the Mia chased the dog who was chasing the cat into the kitchen and I completely forgot to take a shot of the salad dressing. Forgive me ;)
For the salad dressing: Combine all ingredients into a food processor or a blender and pulse until well blended and thick, about 30 seconds. This can also be done by hand in a bowl with a whisk.
To prepare the salad: Fill serving bowls or plates with lettuce. Drizzle 1 to 2 tablespoons per serving of the lime cilantro dressing over the lettuce. Next add 1/2 cup of the taco meat to the lettuce and follow with the vegetables. Serve with a slice of lime and a warm tortilla, optional.
Cheers!
Taco Salad with Cilantro Lime Vinaigrette serves 4
for the taco meat
for the salad
for the salad dressing
Notes: Can be made in advance and assembled before serving.
1. For the Taco Meat: Heat oil in a large skillet over medium-low heat. Add onions, garlic, and a pinch of salt. Saute until onions are translucent, about 5 minutes. Turn heat up to medium-high and add ground meat. Sautee, stirring occasionaly, until the meat is browned. About 5 minutes. In a bowl combine chili powder, cumin, oregano, paprika, and salt, stir. Add the spice mix, beans, and water to the browned beef and stir to combine. Reduce the heat to medium-low and simmer until the water has evaporated, about 5 minutes.
2. While the meat is simmering, dice all of your vegetables in bite-sized portions.
3. For the salad dressing: Combine all ingredients into a food processor or a blender and pulse until well blended and thick, about 30 seconds. This can also be done by hand in a bowl with a whisk.
4. To prepare the salad: Fill serving bowls or plates with lettuce. Drizzle 1 to 2 tablespoons per serving of the lime cilantro dressing over the lettuce. Next add 1/2 cup of the taco meat to the lettuce and follow with the vegetables. Serve with a slice of lime and a warm tortilla, optional.
©2013 Meredith Steele insockmonkeyslippers.com
I live in Texas and just like 99.9% of Texans, I love it here. Our music is just as good as our food and when spring hits the first thing we do is fire up the grills and guitars. That’s exactly what the family and I did this weekend. There’s just something about friends, music, food, and good weather that make a weekend.
Here’s a recipe to try on your grill. Bright and tangy this dipping sauce combined with sweet grilled shrimp is an explosive pairing and I promise it will be everyone’s favorite!
Grilled Shrimp with Lemon Parmesan Aioli serves 4
for the aioli (dipping sauce)
for the shrimp
optional: vegetables for grilling (asparagus, bell pepper, zucchini, yellow squash)
notes: The aioli can be made a day in advance and stored in an air-tight container until serving. Prepare the shrimp on the skewers ahead of time for an easy cookout.
disclaimer: I’m sure you’ve heard this before, “The consumption of raw eggs is not advised for people and children with weak immune systems.” Yes, it’s true but I have to say we are healthy and eat raw egg yolks in salad dressings or under cooked yolks all of the time and I haven’t died yet! If you are worried about the raw eggs in this recipe, look for what are called “Safe Eggs” in your grocery store. These eggs are pasteurized and can be eaten raw. They are labeled, “Safe Eggs” or “Pasteurized Eggs.”
To make the aioli: Place garlic in a food processor or a high powered blender and process until garlic is chopped. Add egg yolks, lemon juice, salt, and pepper. Process for 30 seconds until the texture is smooth.
With the food processor or blender running, slowly add the olive oil and blend until thick and creamy. Stir in the Parmesan cheese and parsley. Refrigerate until needed.
For the shrimp: In a bowl, combine shrimp with oil, salt, and pepper and toss to coat. Lightly coat skewers with oil and thread shrimp on the skewers leaving space in between, about 5 shrimp a skewer. Cover and place in the refrigerator until needed.
When ready, prepare your grill. When the grill is ready and hot, place shrimp on the grill and cook for 2 to 3 minutes. Flip and cook for an additional 2 minutes or until the shrimp turn bright pink/orange.
Why waste a hot grill?! Skewer some veggies, brush a little oil, salt and pepper on them and go to town!
When the shrimp are ready, plate and serve with the aioli in individual bowls for dipping. Wickedly delicious! Cheers!
Grilled Shrimp with Lemon Parmesan Aioli serves 4
for the aioli (dipping sauce)
for the shrimp
optional: vegetables for grilling (asparagus, bell pepper, zucchini, yellow squash)
notes: The aioli can be made a day in advance and stored in an air-tight container until serving. Prepare the shrimp on the skewers ahead of time for an easy cookout.
disclaimer: I’m sure you’ve heard this before, “The consumption of raw eggs is not advised for people and children with weak immune systems.” Yes, it’s true but I have to say we are healthy and eat raw egg yolks in salad dressings or under cooked yolks all of the time and I haven’t died yet! If you are worried about the raw eggs in this recipe, look for what are called “Safe Eggs” in your grocery store. These eggs are pasteurized and can be eaten raw. They are labeled, “Safe Eggs” or “Pasteurized Eggs.”
1. To make the aioli: Place garlic in a food processor or a high powered blender and process until garlic is chopped. Add egg yolks, lemon juice, salt, and pepper. Process for 30 seconds until the texture is smooth. With the food processor or blender running, slowly add the olive oil and blend until thick and creamy. Stir in the Parmesan cheese and parsley. Refrigerate until needed.
2. For the shrimp: In a bowl, combine shrimp with oil, salt, and pepper and toss to coat. Lightly coat skewers with oil and thread shrimp on the skewers leaving space in between, about 5 shrimp a skewer. Cover and place in the refrigerator until needed.
3. When ready prepare your grill. When the grill is ready and hot, place shrimp on the grill and cook for 2 to 3 minutes. Flip and cook for an additional 2 minutes or until the shrimp turn bright pink/orange. When the shrimp are ready, plate and serve with the aioli in individual bowls for dipping.
© 2013 Meredith Steele | insockmonkeyslippers.com
It’s spring and all I can think about is cooking with lemons. I’m addicted and when I ran out of the traditional recipes to use with lemons, I started making excuses to bake with them. Like this amazing, creamy, decedent, must go to the gym afterwards lemon roulade or lemon roll if you aren’t wearing your fancy pants.
Lemon Roulade with Honey Mascarpone Buttercream is tangy and bright and absolutely impressive. It was gone in seconds as it was shared with everyone in our neighborhood. They must read my facebook feed as there were suddenly knocks on the door when I posted a sneak peak.
Is it the easiest cake to make?
uh…ehh…ahh…
Well I’ll say this, it’s simple to make but a little nerve racking to assemble. Might want to drink a glass of wine while the cake is cooling to calm the nerves. Cheers!
Lemon Roulade with Honey Mascarpone Buttercream
makes 8 to 10 servings
for the cake
for the filling
you will need: parchment paper, jelly roll pan, and cooking oil spray
Notes: To make in advance, prepare the cake but do not dust it with the confectioner’s sugar. Wrap with plastic wrap and store in the refrigerator. When ready to serve, dust with the confectioner’s sugar and slice. Can be made 3 days in advance and can also be frozen for longer storage. If frozen, set out at room temperature to thaw.
Preheat oven to 375°F. Prepare a 15″X10″ jelly roll pan by lining it with parchment paper that is sprayed with cooking oil spray and dusted with flour. This will help you get the cake out of the pan with out tearing. Don’t forget to take your anxiety pills or a little glass of wine and certainly don’t be talking on the phone to your friend, burn your hand, and squish the cake when you flip it out after baking. uh yeah, I did no such thing.
In a medium bowl, mix to combine flour, baking powder, baking soda,and salt. Set aside until needed.
In a stand mixer fitted with a paddle attachment, combine eggs and granulated sugar. Beat on medium-high speed for 3 minutes until light yellow and thickened. Next, add the lemon juice, lemon zest, and vanilla extract and mix until combined.
Turn the mixer to low and slowly add the four. Mix until just combined.
Pour the batter evenly into the prepared pan. Place in the oven and bake until the edges turn golden and the top springs back when touched, about 10 to 12 minutes.
On a board or heat-resistant table lay down a clean tea towel or parchment paper and sift a good layer of confectioner’s sugar on top. When the cake is finished baking, carefully flip the cake over onto the sugar coated towel or paper. The sugar will keep it from sticking. Carefully, pull the parchment paper off of the cake. This is where the wine comes in handy. You know just to calm the nerves a bit.
Now, you may notice in the photo that I’m using a cooling rack. I did this as I new technique I read about but honestly it was much more trouble than the sugar coated towel or parchment technique. I don’t recommend cooling your cake on a cooling rack as it will stick horribly!
Cover immediately with a damp cool towel. This will keep the cake moist while your’re making the buttercream and letting the cake cool.
While the cake is cooling, combine mascarpone cheese, confectioner’s sugar, honey, cream, and salt into a stand mixer fitted with a paddle attachment. Mix on medium speed for about 1 minute until combined and fluffy. Once the cake has cooled completely, remove the damp towel and spread the buttercream evenly on the cake with a spatula. It’s very important to spread the buttercream evenly. You’re in no rush so take it slow, ace. If prettiness doesn’t matter to you than go right ahead and slop it on. Warning this might be affected by the amount of wine you had in the previous step.
Starting at one end, roll the cake up as evenly as possible until the entire cake is a roll. With a large bread knife, trim the ends to make a neat edge.
Place additional confectioner’s sugar in a sifter and cover the entire cake with sugar. Go for it haus, pretend it’s Christmas!
Slice and serve. All sorts of happiness is rolled up in there. Enjoy!
Lemon Roulade with Honey Mascarpone Buttercream
makes 8 to 10 servings
for the cake
for the filling
you will need: parchment paper, jelly roll pan, and cooking oil spray
Notes: To make in advance, prepare the cake but do not dust it with the confectioner’s sugar. Wrap with plastic wrap and store in the refrigerator. When ready to serve, dust with the confectioner’s sugar and slice. Can be made 3 days in advance and can also be frozen for longer storage. If frozen, set out at room temperature to thaw.
1. Preheat oven to 375°F. Prepare a 15″X10″ jelly roll pan by lining it with parchment paper that is sprayed with cooking oil spray and dusted with flour. This will help you get the cake out of the pan with out tearing.
2. In a medium bowl, mix to combine flour, baking powder, baking soda,and salt. Set aside until needed.
3. In a stand mixer fitted with a paddle attachment, combine eggs and granulated sugar. Beat on medium-high speed for 3 minutes until light yellow and thickened. Next, add the lemon juice, lemon zest, and vanilla extract and mix until combined. Turn the mixer to low and slowly add the four. Mix until just combined.
4. Pour the batter evenly into the prepared pan. Place in the oven and bake until the edges turn golden and the top springs back when touched, about 10 to 12 minutes.
5. On a board or heat-resistant table lay down a clean tea towel or parchment paper and sift a good layer of confectioner’s sugar on top. When the cake is finished baking, carefully flip the cake over onto the sugar coated towel or paper. The sugar will keep it from sticking. Carefully, pull the parchment paper off of the cake. Cover immediately with a damp cool towel. This will keep the cake moist while your’re making the buttercream and letting the cake cool.
6. While the cake is cooling, combine mascarpone cheese, confectioner’s sugar, honey, cream, and salt into a stand mixer fitted with a paddle attachment. Mix on medium for about 1 minute until combined and fluffy. Once the cake has cooled completely, remove the damp towel and spread the buttercream evenly on the cake with a spatula. It’s very important to spread the buttercream evenly. You’re in no rush so take it slow, ace.
7. Starting at one end, roll the cake up as evenly as possible until the entire cake is a roll. With a large bread knife, trim the ends to make a neat edge. Place additional confectioner’s sugar in a sifter and cover the entire cake with sugar. Slice and serve
©2013 Meredith Steele | insockmonkeyslippers.com
