inspired cooking space

via cafe johnsonia, i found this link- and an inspired post including purdy kitchens.

seeing as we are in the process of drawing up house plans, i am enjoying every ounce of pictures like this. so, props to a room somewhere for the kitchen beauty and cafe johnsonia to turning me on to her....

{.good.kitchens.make.my.clock.tick.............}
really a turn on, seriously. how pretty do these cookbooks look here?

if i were hooked up to medical equipment while looking at this stove, the beeping just might kill someone.......and i am still up in the air about the mantle over the stove. i am really trying to focus on classic....

again, totally turned on here to this "classy" design. i heart white cupboards. they echo timeless stuff really. any stain on wood, unless a deep beautiful mahogany dates a place to me. the sink is so pretty and those windows, but.. my favorite part is the shelf woodwork above, so simple. i.love.it.......

a family favorite

quiche, you say it keesh

this is a fabulous recipe we have every year christmas morning. there are certain techniques you have to use folks, you just do.

i love this recipe because i can buy 2 frozen pie shells already in their shell ready to go (sorry becca, i cheat sometimes)
then, the night before, i do this-

i go to the deli and ask for a 1/3 lb steak of the black forrest ham.
you cut this in half so you have enough for 2 quiche.
then.
you get about a 16 oz block of swiss, you can also get this in a block at the deli or the cold section of the grocer. slice this in half as well and shred. make sure you have 2 piles folks.
so i put that in the fridge the night before and in the morning mix this for each quiche:
in a bowl combine 3 eggs, 1 cup of milk or cream (sinfully awesome with cream), 1/4 t salt, 1/4 t dry mustard (i often take it to a 1/2 t). mix, mix, mix and then add:
your chopped ham

now, do this or else you will FLOP!
in you pie shell get 4 t flour and your swiss cheese, coat the cheese with flour-this will prevent the cheese from sogging together and oiling you out {yes i made that word up}
after you are flour coated, add your eggs to the pie shell.
rinse, lather and repeat if you are doing 2 quiche.
bake for 45 minutes at 375. now, this day my picture was taken i had an ornery oven that likes to cause me quiche grief, so if you experience the joy of serving oven time before you can appreciate a nice one, make sure the top is golden. after it is golden, let it set up for 10 minutes.
it will melt your heart and you will want it over and over.......

i love her stuff

i had this at a german restaurant smothered in the most rich brown gravy, imagine my delight when this wonderful gal posted details of this most amazingly simple and fabulous dish here

i am going to serve this chicken over the top of the above, sounds quirky, but i will let you know how it goes. i made this a couple weeks back, it was so simple and i wanted to lick the sauce lingering on my plate, so i thought it would be good over the above. i am prepared for disaster, but possibly, it just might turn out great! fingers crossed.....

i got this recipe from thisweekfordinner.com it wouldn't pull up the specific link so i will give the recipe here, giving full credit to jane:

BISTRO CHICKEN
From: My Mom's Friend Jen :)
Bistro Chicken easy recipe ... chicken breasts browned in a skillet, remove & cook 1/2 c chopped onions 5 min, add 1 14oz can diced tomatoes, italian seasoning, 1 can of Campbell's french onion soup, cook that together to reduce liquid 5 min, pour sauce over chicken in a casserole dish, add swiss cheese on top & bake for 20 min!

how stupid easy......

stupid easy, bistro tasty
yep, that sums it up.

i tried this recipe out of the Taste of Home magazine and thank goodness this reader submitted it to allrecipes.com, totally saved me when i was dreaming of this fabulous soup. it seeps into your bones and you need it....... it is so stupid easy, as one taster puts it, but bistro delicious another says.

we are going to partake of this dreamy treat this week with a mozzarella and tomato panini on some crusty bread........please pinch me!
and try it, won't disappoint....

Sesame Red Curry Chicken with Coconut Rice

Using a slow cooker is one of my favorite things to cook with. I love how easy and convenient it is-especially with having 2 little ones around needing your constant attention! The smell that comes from your slow cooker is so yummy with this recipe! I love the flavors of the sesame oil, ginger and rice vinegar. This dish is so easy and very tasty.

4 C. chopped bok choy
1 red bell pepper, seeded and sliced
1 lb. boneless, skinless chicken breasts halves (4 halves)
Salt and pepper
1/2 C. chicken broth
1/2 C. rice vinegar or sake if you have some on hand
2 tsp. sesame oil
1 T. fresh ginger, minced
1 T. red curry paste
1/4 C. flaked coconut
2 C. quick cooking jasmine rice
2 (14 oz.) cans light coconut milk
1/4 C. freshly chopped cilantro for garnish

-Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and pepper and place on top of bok choy.
-In a small bowl, whisk together broth, rice vinegar (or sake), sesame oil, ginger and curry paste. Pour mixture over chicken.
-Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

In a small skillet, toast flaked coconut on low heat until lightly toasted (5-8 minutes). In a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut.

Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers an sauce from slow cooker. Garnish with cilantro.

Butternut Squash Risotto

I really like squash but it hasn't always been that way. Let me tell you a story of squash that my family will never let me live down. I think I was probably 4 or 5. The scenario is the dinner table. On the menu was something and squash. The conversation must have gone something like this:

Mom: Kristy, you need to eat your squash or you can't have dessert after dinner.
Kristy: I don't like squash.
Mom: Well, veggies are good for you so you need to eat it.

We always used those tupperware cups when we were little. Did you have them as a child, too?
The glorious thing that was that you couldn't see through those plastic cups. I thought that I could trick my mom into thinking I had eaten my squash. I would put a bite in my mouth and then take a drink and proceed to spit the squash into my cup. Gross, I know. Well, I "ate" all the squash off my plate and must have thought I was home free. That was until my Mom was doing the dishes and dumped out my cup to find a whole lot of mushy squash in the bottom of the cup. I don't remember what happened from there but I think we just laughed about it. This story comes up on occasion, whenever squash is served.

OK. Moving on....the moral of that whole story is that I have really come to love squash over the years and it is always one of my favorite side dishes. A friend brought me this butternut squash risotto and after tasting it, knew I HAD to have the recipe. So, here is the really yummy risotto recipe, courtesy of my friend Kim T.

Butternut Squash Risotto

you will need :

1 32 oz box of chicken broth
1 small onion
1 clove garlic
2 cups aborio rice (this is a fatter italian rice)
1 12 oz pkg of cubed butternut squash (you can also buy a small whole squash and cube it or buy a box of frozen squash puree)

nutmeg
salt/pepper
1 cup grated parmigiano - reggiano cheese
2 T butter
1/4 cup fresh sage cut into really fine pieces

In a large sautee pan cook onion and garlic in a little bit of olive oil until soft (few min) add the rice and cook for about another 2-3 min or until mostly translucent. Add hot chicken stock 1 cup at a time and stir until the liquid evaporates. repeat until all of the broth is used up. Sometimes you need to add a little more water as well because the rice isn't quite cooked by the time all of the liquid stock is absorbed. This process usually takes about 20 min on med-low heat. Meanwhile, steam your squash until tender and then puree it and add it to the rice. If you are using frozen puree , then just thaw it and dump it in. season with a dash of nutmeg and salt and pepper and then right before you are about to finish add the cheese and butter and sage.

I love that this is a healthier version of risotto because it is like you replace the cream with the pureed squash. SO yummy! This works as a great main dish, served with a green salad.

The Pioneer Woman Cooks

It was love at first sight, really. The moment I clicked on the link for The Pioneer Woman Cooks, I knew I had found a gem of a site. She's witty, creative and her posts are so fun to read. Her recipes usually include step by step instructions and pictures. Her recipes are great (though not necessarily your "go to" for light and healthy meals). For me, her site is all about indulgences. I feel like just reading her site is an indulgence in and of itself. The recipes I have tried have been really yummy.

I made this steak for Valentine's dinner for my hubby and I. It was awesome and the best steak I have ever made (hands down). A word of warning to the wise...if you live in Whitehall or some other place where the smoke detector is sensitive, open a window before putting your steak in the pan. It'll be smokin' baby...but it gives the steak that nice crusty outside!

Check her site out. It's a good one. And hey, we all need an indulgence once in a while!

bacon cups?

yes.
don't they look divine?

here is the recipe, and oh how my mind is spinning with visions of these with some fabulous dressing:
(from dad's favorite salad recipe)
1 c oil (salad oil)
1/3 c sugar
1/3 c vinegar
1/4 an onion quartered
1 T mustard
1 t celery seed
1/2 t salt
1/2 t pepper
mix all ingredients in a blender. can store in fridge for a while (maybe a month or so)
i am going to attempt these for a little dinner party we have saturday, i can't wait for the ooh's and aaah's

this month....

we get to share our inspirations with you, our faithful readers and friends.

this month, i have been so inspired with this gal. she has such a fresh, quirky perspective. her posts are so visually appealing and oh, i need this ice cream!

summer squash

i fixed this the other night in cold winter spirits and somehow with every bite i could smell fresh grass clippings, feel sun on my pale skin and so on. it's warm...

you need 2 of these,

yellow squash, sliced
1/4 c chopped onion {i use about 2 TB of dried onion}
1 egg
1/4 c mayonnaise (no substitutions)
2 t sugar
pepper to taste
1/4 c shredded cheddar cheese
2 TB crushed cornflakes w/ 1-1/2 t butter melted
or i use 1/4 cup plain breadcrumbs
in a small saucepan, combine squash, onion, and 1/4 t salt. cover with water. bring to a boil. reduce heat;simmer, uncovered, for 2 minutes or until squash is crisp tender. drain
in a bowl, beat the egg, mayonnaise, sugar, pepper and remaining salt until blended. stir in cheese and squash mixture. transfer to a greased 2 cup baking dish. toss the cornflakes or breadcrumbs over top. bake, uncovered, at 350 for 25-30 minutes or until golden brown and bubbly.

softest breadsticks ever

you haven't had a bread stick until you have eaten these.

1 T yeast
1 1/2 c water
2 T sugar
1/2 t salt
3 C flour
1 cube butter
dissolve yeast in water. mix dry ingredients and then add water mixture. mix and knead for 3 minutes (you can do this in a mixer, bosch or kitchen aid)
cover and rise for 10 minutes
roll our to 1/2 inch thickness. melt 1 cube of butter and pour over cookie sheet. cut dough with pizza cutter and dip each bread stick in butter~both sides {that's right}

flavoring these bad boys - i like.....
parmesan over the top regardless but, sometimes, i add to the butter some crushed rosemary and a TB or 2 of honey to the butter. mmmmmmm. and i like to cut the bread sticks and twist them fancy if my artistic expression is screaming to get out. sure makes it purdy.
or else, i like to add some oregano, basil and fresh minced garlic to the butter.
use your favorite combos
after you get them gussied up, let rise one more time for 15 minutes and the cook for 20 minutes at 350.
i like to sprinkle the parmesan on right before they go in, they tend to absorb the butter if you mix them in with the butter.

Ranch Chicken Pizza

My friend Kari brought this pizza over the day we brought our son Ethan home from the hospital. It was so good and is the epitome of comfort food. I am craving it just looking at these pictures. It is really easy to make, too.

Kari used a pillsbury pizza crust (you know, the kind that comes in a can?) and it is really good. I haven't had a lot of luck with pizza crust, so this is the way to go for me. I know you are thinking, "pizza crust from a can?" but I promise it is good. And easy.
Ranch Chicken Pizza

1 prepared pizza crust (first cook for 7 minutes at 350 before adding toppings). I am sure you can use a homemade pizza crust too, if you want.

mix together:
1/2 cup ranch dressing
1 package/3 oz. cream cheese, softened
2 T tomato paste or sauce or marinara

saute the following ingredients:
1 cup chopped cooked chicken (last time I made this I just used some leftover rotisserie chicken)
1/2 cup roasted red pepper strips
1 cup sliced mushrooms

1 - Partially bake crust before toppings go on (7 mins. at 350)
2 - Spread cream cheese mixture over crust
3 - Sprinkle on meat and veggies
4 - Sprinkle 1 can/2 1/4 oz. sliced olives, drained
5 - Sprinkle on 1 cup shredded mozzarella cheese

bake another 7 minutes or until cheese is melted and crust is golden brown.

Turtle Fondue

Todd and I celebrated Valentine's Day last night with a nice candlelight dinner. I got take-out of some of our favorite Indian food, and for dessert made this YUMMY turtle fondue that I saw on Feeding My Enthusiasms. I think it was our favorite fondue yet! So delicious and super easy to make.

TURTLE FONDUE:
Adapted from Perfect Recipes For Having People Over by Pam Anderson
8 oz. caramels, unwrapped
2 oz. semisweet chocolate, cut into small pieces
¼ cup finely chopped pecans, pre-toasted at 325 degrees for about 10 minutes until fragrant
¼ cup milk
Fresh fruit, such as apples, pears, bananas, strawberries, grapes or figs; larger fruit cut into bite sized pieces
Cubes of pound cake, pieces of shortbread cookies
Dried fruits like apricots, peaches or figs

Combine caramels, chocolate, nuts and milk in a small heavy saucepan (or a fondue pot) and heat over low heat, stirring frequently, until smooth and warm. (I melted the caramels with the milk by themselves first and then added the chocolate and nuts and found it easier this way). Serve in small bowls with skewers (or fondue forks) for dipping fresh and dried fruits and pound cake. Dip cookies while holding end of the cookie.If you have a fondue pot, use it. If you use the heavy pot, the fondue sauce retains the heat fairly well. If it starts to cool off, simply return the pot to the stove and reheat.

Serves 2 to 4.

Chicken Tacos with Sour Cream Salsa

Hi friends. I am an airhead. I am embarrassed to admit that I have no clue what day I have for the month of February! However, I figure it didn't really matter since I have a really tasty recipe that will make up for my absent mind. Again, please forgive my absence from posting for so long-I am not good like the rest of you! Here you go:

1 lb. chicken tenders
1 T. fajita seasoning
3/4 tsp. salt
2 T. Olive Oil
1 green or yellow bell pepper sliced
1 red bell pepper sliced
8 6" flour tortillas warmed
1 head lettuce, washed and separated

Cut chicken tenders into thin strips; toss with seasoning and 1/2 tsp. of salt. In large skillet, cook chicken until done. Remove chicken from skillet and add peppers; cook for 3 minutes then return chicken to pan.

Sour Cream Salsa
1/2 C. sour cream
1 tsp. lime zest
1 T. lime juice
3 T. cilantro, chopped
2 plum tomatoes, seeded and chopped

In a small bowl stir together sour cream, lime zest, lime juice, cilantro, tomatoes and remaining salt.

To serve, line tortillas with lettuce, then top with chicken and pepper mixture; serve with sour cream salsa.

Sugar Cookies: Happy Valentine's Day!

One of our family traditions is to make sugar cookies for Valentine's Day. This recipe has been passed down through generations and is such a good one. You really can't go wrong with this recipe. It produces a nice, soft, yummy cookie. Typically I frost them with a butter cream frosting. Today I decided to go with some royal icing. You can make royal icing with egg whites or with meringue powder. Today I opted for the slightly safer meringue powder (you buy it at craft stores) and it turned out great. The recipe I used for royal frosting came from Joy of Baking and you can click HERE to see that recipe. I added some almond extract to mine.

Okay...here's the cookie recipe:

SUGAR COOKIES
1/2 Cup Butter
1 Cup Sugar
2 Eggs
1 Tbsp. Milk
1/2 tsp Salt
1 tsp. Baking Powder
2 Cups Flour
1 tsp. Vanilla

Cream butter, sugar and eggs for 5 minutes. Add milk and dry ingredients. Chill overnight. Roll out on floured board and cut into shapes. Bake at 375 until edges just start to brown. Frost with butter cream frosting. Don’t overbake cookies….it is better to have them a little underdone. You just want them to be barely turning brown on the bottom. This is key to soft sugar cookies! This recipe makes about 2 dozen cookies.

Happy Valentine's Day to you! xoxo