Dinner, Entrees, Lunch, Soup

Spicy Corn & Potato Chowder

November 1, 2017

Corn & Potato Chowder

It’s that time of year to start experimenting with new soup recipes, and I thought I would try to merry corn and potato chowder because I couldn’t decide which one I wanted to make.  And of course if you follow my food blog, you will see I like to spice things up a bit on occasion!

Corn & Potato Chowder

If you are not into spicy food, I would recommend only using 1 red fresno pepper, or none at all.  This soup will still have tons of flavor without the peppers.

 

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Spicy Corn & Potato Chowder Recipe
Spicy corn and potato chowder with bacon and chives.
Cuisine American Food
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
people
Ingredients
Cuisine American Food
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
people
Ingredients
Instructions
  1. If you want to speed up the process for the soup, cook the diced potatoes in the microwave for about 5 to 8 minutes, or put in the oven for about 20-30 minutes at 400 degrees.
  2. Cook the bacon in the over or in skillet and place on paper towels to get all the grease out and set aside.
  3. In a large pot, cook the chopped onions with a bit of olive oil on medium heat and cook until onions are translucent.
  4. Add the chicken or vegetable broth and chopped potatoes; bring to a boil and let simmer for about 10 minutes. If you did not pre-cook the potatoes, you will want the potatoes to simmer another 10 minutes or so.
  5. In a cup whisk the milk and flour together and pour into the potato mixture.
  6. Add the corn, red fresno peppers, pepper jack cheese, heavy cream, bacon, salt and pepper and stir. Then let simmer for another 10 to 20 minutes before serving. You can add some of the chives into the soup while simmering and use the rest as garnish.
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Brunch, Desserts

Pineapple Ricotta Upside Down Cake

September 28, 2017

Pinapple Ricotta Upside Down Cake

Before I could no longer find pineapple in the store anymore, I decided I wanted to experiment and make my traditional ricotta cake and turn it into a pineapple ricotta upside down cake.

Pinapple Ricotta Upside Down Cake

Pinapple Ricotta Upside Down Cake

I was not sure the cake would get to mushy because of the gooiness of the pineapple mixture, but the ricotta cake stood up well and had a great flavor!  Ricotta cakes are more moist than traditional cakes, so this experiment worked out well.  I also added blueberries, but it’s not necessary.  It did add a nice extra flavor to the cake, but it will still be just as fabulous without it.

I baked the cake in my iron skillet, which made it really easy to cook the butter and brown sugar mixture first and then throw every else in and put into the oven.

Pinapple Ricotta Upside Down Cake

The cake was super easy to get out of the skillet and toss on a platter as well.

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Pineapple Ricotta Upside Down Cake
This pineapple ricotta upside down cake is so yummy and moist and really easy to make!
Course Brunch, Desserts
Cuisine American Food
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Brunch, Desserts
Cuisine American Food
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. In a large bowl, mix the flour baking powder, sugar and salt and mix together.
  2. In another large bowl whisk eggs, ricotta cheese, vanilla extract and 1 stick of melted butter. Make sure the melted butter is at room temperature.
  3. Slowly whisk the flour mixture into the liquid mixture and set aside when done.
  4. In an iron skillet on medium heat mix the 1/2 stick of butter with the brown sugar. Once melted turn heat off.
  5. Make sure the brown sugar mixture is even on the bottom of the skillet.
  6. If you bought the canned pineapple rings, make sure you drain. If you bought a fresh pineapple, cut the sides and ends and then use a pineapple corer to cut out the middle. Then cut into thin slices. I also added blueberries on the bottom of the pan, but it's not necessary.
  7. Place the pineapple rings evenly on the bottom of the skillet, and then pour the cake mixture over top.
  8. Bake at 350 for approximately 45 minutes and look cool for about 5 to 10 minutes before turning it over on a platter. You want the cake to still be a bit warm so that it comes out of the skillet better.
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Breakfast, Brunch

Dutch Crunch French Toast

September 21, 2017

dutch crunch french toast

One thing I hate about fresh bread is that it doesn’t stay fresh for very long.  I had some left over Dutch Crunch bread that wasn’t fresh enough to eat, and I decided to use it to make Dutch Crunch French Toast.  It was really yummy!  I was going to add some Bailey’s to the batter, but I realized I did not have any.  I had some Grand Marnier which is just as good to use.

dutch crunch french toast 3

I don’t make french toast very often even though I love it because I am trying to be healthier and stay away from gluten.  However, it’s really tough because I love bread.  I just try to limit how much I eat these days.  It was a treat for me this morning.

 

 

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Dutch Crunch French Toast
Dutch Crunch French Toast with Grand Marnier
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Cut the Dutch Crunch bread into medium size slices. If you make them to wide, they will be soggy.
  2. Whisk the eggs and all the other ingredients together.
  3. Dip bread into egg mixture and coat well before placing in skillet.
  4. Cook on both sides for approximately 5 minutes or until they appear done.
  5. Sprinkle powdered sugar over top before serving with fresh fruit and your favorite syrup or jam.
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Dinner, Entrees, Lunch, Side Dishes, Soup

Tortellini Soup

September 21, 2017

tortellini soup

It’s that time of year for fall cooking!  Yesterday it was overcast and cool most of the day, and I was craving soup.  In looking at what I had in my kitchen, I decided to make Tortellini Soup which I love.  I never met a soup I didn’t like though.  Soups are comfort food to me, and they are easy to make.

tortellini soup

I always have white cannellini beans on hand which is a staple for Italian soups, and I use them often.  Of course, it’s hard to see from the pictures that they are in the soup.

I did not have carrots in the frig, but that is something I normally would put in this soup.  It tastes just as good without them, but if you had them I would definitely add them.  The great thing about soups, is that you can almost throw anything in a soup, and it will taste good.

 

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Tortellini Soup
This Tortellini Soup is easy to make and tastes great!
Cuisine Italian
Prep Time 15 Minutes
Cook Time 20-30 Minutes
Servings
People
Ingredients
Cuisine Italian
Prep Time 15 Minutes
Cook Time 20-30 Minutes
Servings
People
Ingredients
Instructions
  1. In a large pot, cook the chopped onions and minced garlic on medium heat with a very small amount of olive oil.
  2. Add the zucchini and herbs, then cook for approximately 5 minutes or until onions are translucent.
  3. Add broth, diced tomatoes and white cannellini beans and the rest of the spices and stir.
  4. Add the tortellini and kale and cook at low heat covered for approximately 20 to 30 minutes.
  5. Serve with grated Parmesan cheese on top!
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Chicken Cacciatore

September 13, 2017

Chicken Cacciatore in Le Creuset

Chicken Cacciatore has always been one of my favorite dishes ever since I can remember.  My Dad used to make this all the time, so I have fond memories of eating this dish with my family.  This was one dish my Dad did very well, and one of many Italian dishes we cooked in our home.

Chicken Cacciatore over Pappardelle Pasta

I usually always serve Chicken Cacciatore over pasta, but it is also great with mashed potatoes.

 

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Chicken Cattetorie
Course Dinner, Main Dish
Cuisine Italian
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Course Dinner, Main Dish
Cuisine Italian
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Pat chicken dry and then dredge in flour, salt and pepper.
  2. In a skillet place a small amount of olive oil to coat the bottom and brown the chicken on both sides on medium heat.
  3. Take the chicken out and set aside.
  4. Place the onions, bell peppers, mushrooms, and garlic on medium heat for approximately 8 to 10 minutes and add spices and crushed tomatoes.
  5. Add the chicken back in and coat chicken with sauce.
  6. Place in over at 375 and bake for approximately 40 to 45 minutes.
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Brunch, Entrees, Gluten Free, Healthy Cooking, Lunch, Pasta, Salads

Thai Noodle Salad with Almond Butter

September 7, 2017

Thai Noodle Salad with Almond Butter

Thai noodle salad with almond butter is my newest creation.  I make Thai noodle salad all the time and always switch up the different veggies I use.  This time I decided to try it using chunky almond butter instead of peanut butter and it turned out great.  Almond butter has less sugar and is healthier for you, but I still love the more traditional Thai noodle salad as well.  This is a great option for people who are allergic to peanuts!

Ancient-Harvest-Spaghetti

I also used my favorite gluten free pasta by Ancient Harvest made with quinoa.  You can usually find this pasta at any grocery store.

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

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Thai Noodle Salad with Almond Butter
Thai Noodle Salad made with almond butter instead of peanut butter
Cuisine Thai
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Cuisine Thai
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Instructions
  1. Cook spaghetti noodles per package instructions and place in large bowl with a bit of sesame seed oil and stir, then set aside.
  2. Whisk together the Braggs Amino Acid or soy sauce with the almond butter, chili garlic sauce, ginger paste, sesame seed oil and honey.
  3. Add the vegetables into the pasta dish and then slowly add the almond butter mixture while stirring until the pasta is completely coated and mixed well. There will be left over sauce, so safe that and use it later if needed after the pasta has been refrigerated.
  4. Refrigerate for at least 30 minutes and serve. Use some of the left over sauce if needed.
Recipe Notes

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

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Brunch, Dinner, Entrees, Gluten Free, Healthy Cooking, Lunch, Salads, Side Dishes

Quinoa Curry Salad

September 6, 2017

Quinoa Curry Salad

This Quinoa Curry Salad is one of my newest recipes I created.  The curry flavor mixed with the sweetness of the cranberries and the tanginess of the lemon juice and zest all blend in together very nicely.

Quinoa is one of my favorite go to’s because of the health benefits.  Botanically Quinoa is not classified as a grain, although nutritionally it is considered a whole grain.  Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium phosphorus, potassium, calcium, vitamin E, and fiber. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids.

Quinoa

Most of the time I buy the organic quinoa in the frozen section at Trader Joe’s.  However, you can buy the kind you cook over the stove as well.

 

 

Print Recipe
Quinoa Curry Salad
Quinoa Curry Salad with cranberries, sliced almonds, scallions, lemon juice, lemon zest, curry powder and olive oil. This salad goes great with any type of meat due to the complex flavors.
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Heat up the Trader Joe's quinoa per package instructions, or cook other brand of quinoa per package instructions.
  2. Place quinoa in large bowl and let cool for at least 5 to 10 minutes.
  3. Add the juice and zest of both lemons as well as the curry and olive oil and stir.
  4. Then add the chopped scallions, dried cranberries and sliced almonds and mix well.
  5. Refrigerate at least 30 minutes before serving.
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Appetizers, Breakfast, Brunch

Quinoa Jalapeno Popper Tartlets

August 5, 2017

Quinoa Jalapeno Popper Tarlettes

I have been experimenting a bit with different Quinoa recipes, and made Quinoa Jalapeno Popper Tartlets.   Quinoa is gluten-free and it much healthier than other options.

Quinoa

I like the Trader Joe’s Organic Quinoa that you get in the frozen section.   However, you can find organic quinoa in other brands as well that require cooking it on the stove.

Quinoa Jalapeno Popper Tarlettes

You need a mini tart pan which you can find almost any where these days.

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Quinoa Jalapeno Popper Tartlets
Quinoa Jalapeno Popper Tartlets have just the right amount of spice.
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Instructions
  1. If you buy the quinoa that needs to be cooked, follow the package instructions. Usually it takes about 15 minutes to cook. If you buy the organic quinoa that is already cooked from Trader Joes, just heat up according to box instructions.
  2. Once the quinoa has been cooked or heated up, place in a large bowl and immediately add the cream cheese so it melts and mixes easier.
  3. Add all the other ingredients except the eggs and mix together.
  4. Beat eggs together and then pour into quinoa mixture and mix well. The eggs help bind the mixture together so that it does not fall apart.
  5. Spray your mini tart pan with cooking spray and then fill with the quinoa mixture.
  6. Cook at 350 in the over for 20 minutes and let cool for about 5 minutes.
  7. Use a knife around the edges to help get the tartlets out without breaking them and serve on a platter.
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Appetizers, Breakfast, Brunch, Desserts, Gift Ideas

Fig Jam

August 3, 2017

Gourmet Girl Does Real Estate

Fresh figs can be found this time of year in the produce section at some gourmet groceries stores or farmers markets.  Believe it or not there are about 6 different types of figs:  Black Mission Figs, Brown Turkey Figs, Adriatic Figs (also called white figs), Calimyrna Figs, and Kodota Figs which are less sweet than the other figs.

Figs in basket

I found the Brown Turkey Figs, and they are very sweet.  Figs are one of those fruits that can be used for so many things.  You use them in a salad, on a cheese platter freshly cut or in jam form like this recipe.  you can also use it to baste on a pork tenderloin or chop.  It would also be really great with lamb.  And of course my original intent when I bought the figs was to braise them in a port and serve over ice cream, but I decided I would make this jam instead.

Figs with Sugar for Jam

I hope you enjoy this recipe!  If you like it, I would love to have you comment on my blog post for this recipe.

 

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Fig Jam
Fig Jam
Gourmet Girl Does Real Estate
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cips
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cips
Ingredients
Gourmet Girl Does Real Estate
Instructions
  1. Cut the top part of the stem off of the figs and dice.
  2. Place the figs in a large bowl with the sugar and mix. Set in the refrigerator for one hour.
  3. Place the fix and sugar mixture in a sauce pan and turn on medium to medium low heat.
  4. Add the zest of the 2 lemons along with their juice.
  5. Add the rest of the ingredients and cook for approximately 30 minutes or until the mixture thickens. Frequent stir until done.
  6. I personally like to keep the jam chunky, but if you wanted it more smooth you could put the jam in a food processor to puree if you wanted.
  7. Once done, you can store in mason jars and refrigerate. The jam should last like most other jams because of the acidity of the lemons and balsamic vinegar.
Recipe Notes

Ways to use my fig jam:

  • Serve with a cheese platter
  • Serve over ice cream
  • Serve on toast
  • Make PBJs
  • Baste over pork or lamb
  • Great gift idea in mason jars
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Dinner, Entrees, Lunch, Side Dishes

Sweet Potato and Prosciutto Ravioli

August 1, 2017

Ravioli with sweet potatoes & prosciutto

I always love to experiment with ravioli fillings.  Last night I made this sweet potato and prosciutto ravioli, and I really loved it.  I made a quick homemade white Alfredo sauce with fresh rosemary.  The rosemary paired will with the sweet potatoes and prosciutto.

Ravioli Filling with sweet potatoes and prosciutto

The filling was very easy to make.  All you are doing is making mashed potatoes, but you don’t want to put the butter or cream/milk in it for a ravioli filling because it would be too moist.

Ravioli filling with sweet potatoes

I love to make homemade dough for the raviolis when I have time, but using wonton wraps are easy when you don’t have as much time.

Ravioli with wonton wraps

I like the round wonton wraps, but you can use the square ones too.

 

Print Recipe
Sweet Potato and Prosciutto Ravioli
This Sweet Potato and Proscuitto Ravioli is sweet and savory!
Prep Time 40 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Ravioli Filling & Pasta
Alfredo Sauce
Prep Time 40 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Ravioli Filling & Pasta
Alfredo Sauce
Instructions
  1. Cut the Prosciutto into small pieces and place in a skillet with a small amount of olive oil and cook on medium heat for approximately 10 minutes or until done. Place on a paper towel to soak up some of the oil and set aside.
  2. Peel the sweet potatoes and cut in half. Place the peeled potatoes in a big pot with water and a bit of salt and boil until potatoes are soft.
  3. Drain the potatoes and place in a large bowl. Use a masher to mash the potatoes.
  4. Add the cheese, Prosciutto, salt and pepper and mix well. then add 2 egg whites and mix. This will help bond the ravioli filling.
  5. Use a round melon ball scooper or small spoon to scoop the ravioli filling and place it into the middle of the wonton wrap.
  6. Use a brush or your fingers to dab egg white around the edges of the wonton wrap and place another wonton wrap on top. Press the edges of the ravioli to ensure there are secure and that there are no bubbles.
  7. I like to place the raviolis in the freezer for a little before I cook them, but you do not have to do this step if you do not want to.
  8. In the meantime in a small to medium sauce pan, add the butter and melt on medium to medium low then add the flour to create a rue. Once you mix the flour and butter, add the milk, cheese, salt, pepper and rosemary. Cook on low heat for approximately 8 to 10 minutes.
  9. In a large pot, add water and salt and bring to a boil. Add the raviolis and cook until they float which is approximately 5 to 10 minutes. Be careful working with the wonton wrap raviolis because they are much thinner than regular ravioli dough.
  10. Once drained, plate the raviolis and add the Alfredo sauce. Top with pine nuts for garnish and added flavor. Chopped Italian parsley is also a great garnish for this dish.
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