The Care Bear Shake

This morning when I went to toast my English Muffin for breakfast, I noticed one lone Banana on the counter. As soon as I saw it, I put the English Muffin away and pulled one container of strawberry yogurt from the refrigerator along with the milk.

I got out a fork and smashed up the banana, placing it in a hand-held shaker, then added the individual container of yogurt and one splash of milk. I shook it up, and viola, I had my very own delicious strawberry banana shake for breakfast!

I'm sure my shake is much healthier than the shakes from the store, and it tastes much better.

This my friends, was the very first recipe I ever learned to make at the young age of 5. I discovered this recipe on a cooking episode of the Care Bears (seriously). Since then I have referred to this recipe as the "Care Bear Shake."

Winter Crock Pot Meals

Here in the mitten, it's been a frigid winter - we're talking a high of 9 degrees yesterday! People here are excited that it's going back into the 20's as a "warm up." So to help beat the winter chill, I have been making my share of meals in the Crock Pot, anything from homemade Soups, Chili and Stews!

One Crock Pot Meal provides enough food for most of the week, saving time during busy workdays, it makes 2-3 dinners plus enough to take to work for lunch. Plus, you just throw everything in the pot and it cooks itself all day, creating not only a warm winter meal, but a wonderful aroma in your home.

This week my mom requested Beef Barley Soup. She recounted the recipe from memory, and I made it perfectly!

Mom's Beef Barley Soup
64 oz. Beef Stock
2-3 Stalks Celery - Chopped
1/4 Red Onion - Chopped
3 Potatoes - Chopped
Sliced Fresh Carrots
3/4 Cup Barley
1 pkg pre-cut Stewing Beef
Salt & Pepper To Taste

All you have to do is brown the meat, then chop everything up and put it in the crock pot for about 6 hours! Done.

A Taste Of Asia

Last Sunday, I choose to try this delicious recipe from Chef Anne Burrell that was featured on Worst Cooks In America, Asian Marinated Pork Tenderloins With Sugar Snap Peas and Baby Spinach.

I generally don't even care for Pork Chops, but these were excellent. This recipe was so simple to make and the flavor was incredible! I will be making this meal again very soon, it's healthy, tasty, and easy! Thanks Chef Anne for sharing this mouth-watering meal with America!

Asian Marinated Pork Tenderloins

• 1/4 cup soy sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon Asian chile paste (sambal olek)
• 2 teaspoons finely chopped ginger
• 1 clove garlic, smashed and finely chopped
• 2 scallions, sliced
• 1 tablespoon orange zest
• 2 boneless pork loin chops, 3/4-inch thick
• Canola oil
• Sugar Snap Peas and Spinach with Ginger, recipe follows

In a large bowl, combine the soy sauce, rice wine vinegar, chile paste, ginger, garlic, scallions, and orange zest. Add the pork to the bowl and turn to coat with the marinade. Let the chops sit in the marinade for a few minutes.

Coat a large saute pan with oil and bring to a high heat. Remove the chops from the marinade, shaking off any excess. Reserve the marinade. Sear the chops 4 to 5 minutes on each side. Remove the pork from the pan.

Ditch the excess oil from the pan. Place the saute pan on the hottest burner. Add the marinade to the pan-it should come to a boil instantly. WARNING: This liquid MUST be brought to a boil to kill any bacteria from the raw meat juices.

Turn off the heat. Place 2 chops on a plate, spoon a few drops of the marinade over top, and serve with Sugar Snap Peas and Spinach with Ginger.

Sugar Snap Peas and Spinach With Ginger

• Kosher salt
• Ice
• 1 pound sugar snap peas, stem end and strings removed
• Extra-virgin olive oil
• 1 (1-inch) piece ginger, finely chopped
• 2 cloves garlic, smashed
• 1 scallion, white and light green only, thinly sliced
• 1/2 pound baby spinach, washed but not dried, stems removed

Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy, and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.

Coat a large saute pan with oil. Add the ginger, garlic, and scallions and cook over medium-high heat until the scallions are soft and translucent.

Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until the spinach starts to wilt. Remove from the heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.

Snappy!

Worst Cooks In America Meals

My mom and are a huge fans of the Food Network, we especially enjoy watching the Challenges! One of our new favorite shows is Worst Cooks In America. On this program, Chef Anne Burrell and Chef Robert Irvine teach horrible cooking contestants how to cook simple meals. My mom and I really find some of the recipes interesting, so I decided to make one of the featured recipes every Sunday. We savor the previous week's recipe before watching the latest episode.

The first recipe I tried 2 weeks ago was Chef Robert Irvine's Pan Seared Chicken Breasts With Potato-Vegetable Hash. I had no trouble re-creating the meal, and it was very flavorful. I even made the recipe easier by using jarred spices instead of fresh, and boneless chicken breasts that were already cut!

Pan Seared Chicken Breasts

Ingredients
2 tablespoons grapeseed oil
2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed
Salt and freshly ground black pepper
1 cup dry white wine
1 clove garlic, minced
1 tablespoon minced fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh parsley leaves
2 tablespoons butter, unsalted
1 tablespoon minced fresh chives
Potato-Vegetable Hash, recipe follows
Directions
Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.

After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.

Transfer the chicken to a serving platter and allow it to rest.

Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.

Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.

Potato Vegetable Hash:
1 Idaho potato
1 zucchini
1 squash
1 small red onion, thinly sliced
1 egg, beaten
2 tablespoons all-purpose flour
1 clove garlic, minced
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh tarragon leaves
1 teaspoon Cajun spice
Grapeseed oil
Salt

Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.

Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.

Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.

Welcome To My Virtual Kitchen

There comes a point in everyone's life when they have to learn how to cook real food. It no longer becomes healthy or acceptable to live off of frozen dinners, Spaghettios and boxed/canned food.

That point in my life has arrived. I am not a bad cook, but definitely an inexperienced one. I have helped my mother bake for years and that has taught me how to follow a recipe, but when it comes to making dinner, let's just say it's not my forte. Until recently my menu consisted of french toast, scrambled eggs, shake and bake, items on the grill, and throwing together salads...unless I had a detailed recipe to follow.

My cooking journey began after college as my father, rather suddenly passed away and my mother became disabled - meaning I had to take over most of the responsibilities including cooking. My mother had nagged me for years, practically begging me to help her prepare meals everyday so I would learn how to cook, preaching that I could not live off Macaroni and Cheese and eating out. She was right, as mother's usually are. I learned quickly that pre-made food is not only unhealthy, but expensive and learning to cook was a must.

For the past year or so now, I've been sharpening my culinary skills by watching the Food Network, taking direction from my mom and trying out new recipes. I dedicate this blog to my mom, and everyone who wants to improve their cooking skills. Here I'll share my favorite recipes, kitchen gadgets, and anything related to cooking.