The other night as I as I was getting ready to cook what both Brian and Pat call “Your Famous Cheeseburger Casserole” I decided hey why not use the dutch oven….As I was cooking I realized what is so amazing about using the dutch oven…it was like having my mom in the kitchen with me and I believe I made the best cheeseburger casserole that I’ve ever made to date!

Now I can’t tell you if it was because of the years of flavoring that has built up in that old pot, or if it was because I felt like my mom was there with me, but I did come to realize you can never under-estimate the power of an old pot!

Cheeseburger in the Old Dutch Oven

Brown 2 lbs ground turkey, season with salt & pepper

Add

Chop onion in small pieces

3 cloves garlic chopped

2 Cans 8 oz Tomato Sauce

1 Can Tomato Paste

1/3 Cup Ketchup

5 Tablespoons Mustard

Boil pasta, I like to use rigatoni and drain add to cooked turkey mixture

Cube about 1  1/2 cups cheddar cheese add to above

Bake at 350 until bubbly…

ENJOY!

As I was painting my kitchen I was pondering all the conversation and cooking that has gone on around the center island in my kitchen while preparing meals for one (yes I talk to myself) to meals for many. From those special occasions of happiness like birthdays, new jobs, promotions, pay raises,  graduations, formal dances or those healing occasions of broken hearts and disappointed dreams…ever notice how food always makes an entrance into the occasions of our lives?

milk, white, dark, hazelnut, Belgium, Swiss...so many different kinds of chocolate it's hard to choose a favorite!

Facts about Chocolate:

• Chocolate originally came from areas in Mexico and South America, where it was made into a drink. It was believed that chocolate was helpful in fighting fatigue (I personally believe that consuming chocolate is always helpful).

• The first chocolate bar is believed to have been created in Mexico in the 1700′s. British chocolate-makers Cadbury and Fry and Sons began making chocolate bars in the 1800′s.

• It takes about 95 Hershey’s Kisses to make one solid pound of chocolate.

• Carob can be used as a chocolate substitute; however, it does have a different flavor and consistency from chocolate. Carob is low in fat and calories, caffeine free, and contains many vitamins.

• While chocolate does have caffeine in it, it is not a high source of caffeine.
• Cocoa beans were used as currency in many ancient civilizations, especially with the Mayans and Aztecs.

I apologize, it’s been quite a while since my last post; but I have plenty of food for thought and lots to share…

In just a few weeks Shannon and I will be catering a special family event – my son’s graduation from college! Woo Hoo! We are currently in the process of putting the final touches on our delicious and festive menu, full of things that my son loves to eat of course.

Here’s what’s on the menu:

• Cheeseburger sliders
• Mini chicken burgers
• Mini salmon
• Several side salads

Shannon has become quite the baker, and she’s going to bake some mini cheese cakes (one of her brothers favorite desserts). A neighbor of ours is also going to prepare his famous cow tongue tacos (another one of my son’s favorite cuisines).

As the graduation approaches,  I think about the past and I think of how time flies; I get a little melancholy and reminiscent of time together that we used to have as a family. I remember family game nights, and of course family dinners and the many good meals we’ve shared. When life feels as though it’s moving too quickly, I like to stop and think of the good times I’ve had with the people I love, and most of the time I find that it involves good food, and good conversation.

Think about it for a minute…

If you are anything like me, you will find that food has an incredible way of bringing comfort and peace. Whether I’m cooking food, eating good food, or reading about food, I know that I’ve solved many of my world’s own problems while in the kitchen!

When I cook, I know that I am not just cooking, I am creating an experience. I am preparing something that will bring joy and satisfaction to my family, my friends, and me. I am preparing a meal that is made with love and special care, and that is comforting in itself! Food is comfort for the mind, body, and soul. I wish you all happy eating!

This anything soup is my take on a similar soup that my mom used to make, and before that, her mom would make for her (wow, this recipe really goes back). When I was young and I was not feeling well my mom would cook up a pot of her soup and soon all would be well in the world. I also remember walking home from school during the cold, wet days of winter and mom would have a bowl of her soup and some warm cinnamon toast waiting for us my brothers and I; I can still remember the wonderful smells of the warm soup and the cinnamon, and the taste of the soup, so warm and inviting – this is the perfect fall and winter meal to be shared with others…or just yourself!

My Anything Soup

The first step is not all that technical as far as soup  making goes…simply go to your fridge, see what fresh veggies you have, and VOILA! You have the base for your soup. What a great way to get your daily serving of vegetables right?!

Onions, celery, carrots, mushrooms, cabbage, beans, peas…they’re all fair game! You will want to make sure that when all is said and done, you’ll have about 8 cups total of chopped veggies.

Sauté your vegetables (all but the cabbage, if you choose to add any) in a pan with about 1 tablespoon of olive oil. This will make the veggies nice and tender. Take your cabbage and shred it into thin strips about 2 inches long. I usually use savoy cabbage and it works real well. Savoy cabbage is a sweet tasting cabbage and does not have that bitter taste that most other varieties of cabbage have, plus it adds a delicious flavor that I find blends in real well with the soup. If you haven’t tried savoy, this is the perfect recipe to think outside of the box, and just give it a try…it’s the queen of cabbage, you can’t go wrong!

After all of your veggies are sautéed and tender (this will take about 15 to 20 minutes), add 4 cups vegetable broth (or chicken broth if you prefer the non-vegetarian way), salt ( I use kosher salt), black pepper, chili pepper, minced Italian spices ( basil, rosemary, oregano, and thyme), and crushed garlic.  Let the soup simmer for a least an hour in order to marry all the flavors together so they become one happy family!

Serve nice and warm (and remember to save the leftovers…it’s always good the next day)!  Enjoy!

Here are some additional serving suggestions:

To make this soup even more hearty, boil some cheese tortellini’s, small pasta, or rice; drain, and add to the bottom of your soup bowl. Pour the soup over the top and sprinkle with Parmigiano cheese.

Spice your soup up a bit with some jalapeno pepper, a dollop of sour cream and/or grated cheddar cheese on top.

This soup is “soup-er” easy, so use you imagination, and give it a try on the next rainy day.

From hearing about his adventures with his girlfriend Ashley’s dog Bandit, and seeing video’s of Bandit; to hearing how different the West Coast is compared to the East Coast. And we all learned that no matter what, there’s still no place like home…except maybe being with Ashley!

I knew the day Patrick left for North Carolina in June, that I  wanted to have a big family dinner for him once he came home. Of course, a family dinner is not complete with out the two grandmas and a couple of good friends and neighbors to share one of Patrick’s favorite dinners; BBQ salmon with lime hollandaise sauce.

Patrick’s Favorite Salmon Lime Hollandaise Sauce:

1/4 cup milk
2 tbsp lime juice
1/2 tsp ground mustard
1/2 tsp salt ( I use kosher)
10 drops HOT sauce (I use Cholula Hot Sauce)
3 egg yolks
1/4 cup butter (not margarine)
A pinch of dill weed

Stir all ingredients, except butter, vigorously in sauce pan. When the ingredients are well mixed, add the butter. Heat over very low heat, stirring constantly with wisk, until butter is melted. Be sure the butter melts slowly as this gives the eggs time to cook without curdling.

You can double or even triple this recipe to make more sauce if needed.

To make the salmon:

Marinate the salmon in olive oil, dill weed and the juice of a fresh lemon squeezed over the top. Let sit for at least 1 hour before barbecuing. Grill the salmon.

Now, if you know me well, I never have a shortage of things to eat when company is coming over, and especially not when the grandma’s come (remember, I am Italian). Each grandma also brought a delicious dish. My mom, or “little grandma” as the kids call her, brought tomato and basil bruschetta (fresh from her garden). Grandma Joanie (Brian’s mom/my mother-in-law) brought her wonderful coleslaw; and of course Kelly (my friend and our neighbor) wanted to bring something that Patrick really loves, so she brought pumpkin pie. Shannon was there by my side as my sous chef once again. After a few hours of chopping, stirring, and grilling dinner was ready!

One of the most special things about a dinner like this (aside from the delicious food) is the love that is behind a family dinner that is cooked together. We all to often get busy, and feel that going out to dinner on a special occasion is a better way to honor someone we love. Don’t get me wrong I love to go out and eat, I’ve gotten some of my best culinary ideas from  restaurants.  But at the end of the day, and after a long week, there is nothing better than sitting around your own kitchen table, talking, sharing, laughing and eating with no strings attached. You can just feel the love; and yes, even taste the love that goes into a home cooked meal.

So next time you have a special reason for a meal, think of staying home!

If you’re thinking of planning a welcome home party, or any other type of party for that matter, feel free to contact me! I’m happy to help you plan it, and I’ll even cook it for you; all you’ll have to do is invite your family and closest friends, and get ready to make some wonderful memories!

My email is: pamelamckiernan@msn.com OR you may leave me a comment with your contact information!

Enjoy!

All of a sudden, I realize it’s 8pm and I haven’t eaten (at least according to my hungry stomach).  So before I start to chew on my cook books, I figure that I better make myself something to eat!

What do you eat at 8pm on a Sunday night when there’s nobody else in the house to feed but yourself? Comfort food, naturally! Mac & Cheese it is. I’m not a big fan of the boxed variety, so I decide to make my own version from scratch.

It’s now 8:30, Mac & Cheese takes awhile to cook, and I’m hungry now (we’re talking I want to eat in 15 minutes hungry). So, I boil some large pasta shells, I pull some cheddar cheese and Gruyère cheese out of the fridge, and grate them together. With a little bit of cream in a sauce pan I add the two cheeses and melt into a creamy cheese sauce. By now the pasta is done, so I drain it, and pour the hot cheese sauce over the pasta in a small casserole pan. Next, I place it in the oven for about 5 minutes, and voila, I’m eating the best comfort food there is, homemade Mac & Cheese.

Next time you find yourself in the “it’s late and I’m hungry” dilemma, turn toward your kitchen and cook up some Mac & Cheese, homemade style! After all, I believe that comfort food should be considered one of the basic food groups…wouldn’t you agree?

The first thing I would like to do is thank Shannon (my daughter) for all of her help. She worked along side of me, helping to plan, prepare, and serve. I could not have done it without her – thank you Shannon, you are the best!

Whew, what an adventure, and what a blast! From menu planning, to shopping, to preparing the food, plating it all, and serving it, right down the final clean up, this was probably one of the best, most rewarding events I’ve ever catered (next to all of the graduation parties and birthdays of course). And to have Shannon by my side was fantastic.

Let’s go back to the beginning. My friend, Kitty (whose son Spencer was the groom), wanted to plan a post-wedding party for all of the family members who came into town to celebrate the wedding. She had previously made the decision to serve all finger foods, buffet style. Shannon and I planned a menu, and offered a variety of appetizers, three different roll up sandwich platters (lettuce wraps were also made available), two different fresh fruit platters, three salads, a veggie tray, relish tray, and a meat and cheese tray.

All who attended the post-wedding celebration enjoyed the event, and when it came to the food, there were full, happy smiles all around. Even Kitty’s vibrant mother-in law (at 87 years young) had her first taste of tamponade. She loved “the black stuff” as she called it and, asked if she could take some home with her (and yes, she did take the rest home with her).

I definitely classify this first catering experience as a success, and I look forward to many more!

Every year my best friend, Kitty (aka UB1) and I go to our friend Tammy’s beach house on the Oregon Coast for a girls only getaway. We spend a few great days “away from it all” with  no responsibilities, and not a care in the world; well, except for having to decide when to take a walk on the beach, prepare and eat food, and whether or not we stay in our PJs all day, or put a little effort into looking fabulous!

When it comes to food (and of course drink) we typically fall into our usual roles in the kitchen. Tammy and I love to cook, and Kitty is our sous chef as well as bartender/creative drink inventor.

It is now, with great pleasure (and sobriety) that I proudly share with you -
Three of our finest alcoholic cocktails:

3 Bitches – Cranberry lime juice, vodka and huckleberry liquor

Hot Flash Kitty – Cherry liquor, cranberry-cherry juice, vodka

Bitch Slapped – Kiwi liquor, cranberry juice, vodka

All of the drinks are shaken, not stirred!

Drink up; and remember, always drink (never drive) in the company of good food, best friends, and lots of laughter!

This tradition started a few years ago when I put together a surprise birthday party for Brian and is now a yearly event.  I decided to make my “Sticky Coconut Chicken with Sauce” (recipe to follow).

This is such a delicious and tender dish, perfect for a barbecue! In fact, I took this dish to a company BBQ,  and I was told  that I could open a restaurant with this dish…

Anyway, Brian and I, and our guests had a great night and a great dinner! We were all so inspired by such a great meal, that we created an original song, “Slapped by Kitty,” but let’s just leave this one at “you had to be there!”

I love having friends over for dinner; maybe it’s from the years I spent working in the construction business, but I like to build things! And creating a good dinner is all about building flavors upon flavors.

Sticky Coconut Chicken

6-8 boneless, skinless chicken breasts (thawed)
1-2 cans coconut milk
1 tsp ginger (fresh) or 2 tsp (ground)
1 tsp red pepper flakes
1 tsp ground pepper
4 TBS lime juice

Mix all ingredients together, and marinate chicken for at least one hour before grilling. For the best flavor, I recommend marinating overnight. Grill!

Sauce

1 cup rice wine vinegar
1 cup sugar
6 TBS soy sauce
1 tsp red pepper flakes

Combine all ingredients, on medium heat bring to a boil. Reduce heat, and simmer until reduced by half. Serve over grilled chicken and rice.