Egg Pasta

Homemade pasta really isn't as hard to make as you think, its actually pretty easy!  I use my kitchen aid with the dough hook attachment and then I roll it out with my hand crank noodle making machine.  There's really nothing like homemade pasta, it melts in your mouth! 

Ingredients:
4 large eggs
2 1/2 cups all purpose flour                                  
1/2 cup Semolina flour
1/2 tsp salt

In your mixer, lightly beat the four eggs.
In a medium sized bowl, mix all purpose flour, semolina flour and salt.
With your dough hook on the food processor,  slowly add the flour mixture one cup at a time.
Add up to two tablespoons of water if flour seems to dry. ( I always need the two tablespoons of water. )  You don't want it sticky to the touch so don't add more than the 2 tablespoons.  Once its sticking to the dough hook beat on medium speed for an additional five minutes.
 Remove and cover with plastic wrap for 10 minutes.

Roll out or  cut into sheets using your pasta rolling machine.

Beat 4 eggs.

Combine semolina flour, all purpose flour and salt.

Slowly mix with your dough hook,  adding up to 2 tablespoons of water.
You don't want it dry and you don't want it too sticky.

Continue to mix for 5 minutes on medium speed.

Wrap and set aside for five minutes.
 After the five minutes, cut this into four even pieces.

Feed through pasta machine cutting into desired shapes.

I used these sheets for lasagna.

If you're not going to cook your pasta right away,
 dry thoroughly and then store loosely in tin foil ( stores up to 3 months. )

For the Love of Cod ( Cod Cakes)

Did you know this about cod?????

Cod fish is a great source of lean protein. It is not high in saturated fats like other proteins. Cod is often used to make fish and chips, a deep-fried dish. But when poached, baked or grilled, cod can be healthful. According to the American Heart Association, it is one of the top 10 most popular fish in the United States, and it is low in mercury, a pollutant that can cause myriad health problems. Cod is high in omega-3 fatty acids, which according the Mayo Clinic, can act as a preventive against heart disease. Cod can be made in a variety of ways.
By: Trish Adkins 

Prep Time:  10 minutes
Cook Time:  20 minutes
Servings:  4-6  

Printable Recipe

 

Ingredients For Cakes

• 1 cups Mashed Potato
• 3 cups Panko Bread Crumbs
• 1/2 Cup Sliced Green Onion
• 1/3 Cup Chopped Red Bell Pepper
• 3 TBS Chopped Parsley
• 1 Tsp Salt
• 2 Large Eggs, Slightly Beaten
• 1 1/2 lb Cod Fillets Poached ( I usually buy the frozen fillets to save money)
• 1 Clove Garlic Minced
• 2 TBS Veg Oil For Frying.
•  FOR SAUCE
• 1 Cup Mayonnaise
• 2 Tablespoons Yellow Mustard
• 2 Tablespoons Ketchup
• 1 Tablespoon Lemon Juice
• 1-2 Tsp Worcestershire
• 1 Tsp Paprika
• 1/2 Cup Finely Chopped Scallion
• 1/4 Cup Finely Chopped Fresh Flat Leaf Parsley
• 1 Clove Garlic
• Couple Dashes Hot Sauce or a Sprinkle Of Red Pepper Flakes (Optional)

Preparation Instructions

For the cod cakes:
Place cod in a shallow skillet or frying pan, cover with water, bring to a boil, reduce heat to a simmer and poach until flaky (takes about ten minutes). Drain fish and set side.
In a large mixing bowl, mix mashed potatoes, 1 1/2 cups panko, green onion, red bell pepper, parsley, salt, beaten eggs and garlic. Stir until blended. Gently mix in poached cod, it will break up and separate into bite sized pieces as you mix it. Be gentle!
Shape mixture into 3″ patties.
In a shallow bowl, add the remaining 1 1/2 cups breadcrumbs. Cover both sides of cod cakes in panko (because the cod cakes are so moist, there’s no need to dip in eggs for coating). Set the coated cakes on a plate.
In a skillet or frying pan, heat the oil to medium. When oil is hot, add a few cakes (don’t crowd the pan). Lightly brown both sides of the cod cakes until golden and crisp. Remove cakes from frying pan and place on paper towels to drain. Repeat with the remaining cakes.
Cover Cakes and store in the refrigerator until ready to serve.
Before serving, place cod cakes on a cooking sheet and bake in a 350 F oven for ten minutes. Remove from oven and drizzle each cod cake with the chilled remoulade sauce.


For the remoulade sauce:
In a medium size mixing bowl, add the sauce ingredients. Stir all ingredients until smooth. Set aside and store in refrigerator until you are ready to drizzle over the cod cakes.

  

For Sauce

For Cakes

Poach the cod until flaky ( takes about ten minutes) but use a fork to test.

Chop your fresh herbs, garlic and red pepper

Lightly mix your mashed potatoes, eggs, herb mixture and poached cod.

Form into patties and completely cover with panko

Pan fry Cod Cakes until golden brown on both sides,
 place in pre heated oven for 10 minutes.

Remoulade sauce:

Serve sauce on the side or drizzle over crispy cod cakes!

Sue's Broccoli, Bacon and Cheese Quiche

My good old friend Sue shared this wonderful recipe with me years ago.    Served with a side salad, it makes for a perfect light dinner.   Leave out the bacon and it makes a great vegetarian meal, just don't use light cream or light cheese. Yuk.   Believe me, it's worth the extra calories to use "real" ingredients.

The key to having a creamy texture: Make sure you put the wet ingredients in your food processor or blender.

Printable Recipe

         Ingredients

• 5 large eggs
• 1 cup half and half cream
• Salt and pepper
• 2 cups chopped steamed broccoli
• 1/2 pound bacon, cooked and chopped into 1inch pieces.   ( I use imported slab bacon from the deli cut thick.)
• 2 cups shredded  cheese ( I used Sargento 6 cheese Italian Classic) which is a combo of mozzarella, provolone, asiago, parmesan, romano and fontina. 
• 1 (9-inch) refrigerated pie crust ( pre made Mrs Smiths Flaky works great)

Start by cooking your bacon in a preheated 400 degree oven.  I use a large cookie sheet or pizza pan. It's so much easier to cook it this way.  You only have to flip once and you won't get a greasy mess in the kitchen.  Remember to keep checking the bacon every few minutes.  Flip when it looks well done.

After the bacon is done, drain it on a paper towel, cool , chop in1 inch pieces and set aside. 

Reduce the oven to 350 degrees.  Pop in that pre- made pie crust and bake for 6 minutes. ( reduces the chance of a soggy bottom.)

Add the eggs, cream and salt and pepper to a blender or food processor.  Blend until mixed.

Divide the bacon, broccoli and cheese into three piles.  Now take 1/3 of each pile and alternately build your quiche.  You will end up with three layers.   Slowly pour the cream mixture on top. ( I say slowly because you want to make sure it absorbs and doesn't pour off the sides.)

Make sure to put your pie on a cookie sheet because it will drip!

Bake in the 350 degree oven for 1 hour.

If you notice your crust browning to quickly,
  add a pie crust saver or tin foil to the edges.
. I added this when I had about 8 more minutes of cooking time left.



There are probably a gazillion quiche recipes on the web. 
  The eggs in this quiche recipe come out so creamy
and delicious you'll never have to look any further!

Banana Bread French Toast with Maple Whipped Cream

Ingredients for French Toast:
(Serves two-four)

3 eggs

3 tablespoons sweetened condensed milk

1 teaspoon vanilla extract

2 tablespoons butter

4 slices banana bread ( Use Norma's Banana Bread recipe, posted on my May 21, 2012 Blog.
Norma's Banana Bread )

Confectionary sugar for dusting

Ingredients for Maple Whipped Cream:

1/2 Cup chilled whipping cream

2-3 Tablespoons maple syrup

Directions for Banana Bread French Toast:

   1.  Lightly beat eggs, sweetened condensed milk and vanilla extract until smooth.

    2.  Melt butter in skillet over medium heat.

    3.  Dip sliced banana bread in egg mixture and coat both sides evenly.

    4.  Add bread to heated skillet.  Brown on both sides.

Directions for Maple Whipped Cream:

   

     1.  In chilled mixing bowl, beat whipped cream until soft peaks form. 

     2. Add maple syrup and beat until firm.

*  Yields about 1 cup of cream.

To  Die For

Spicy Chipotle Chicken Panini

This is my version of a California Chicken Sandwich.
Crunchy Ciabata bread,  grilled bronze chicken, spicy chipotle mayo and sweet avocado cream sauce.
The chipotle peppers in adobo sauce really kick things up but you can take it down a notch by simply leaving out a chipotle pepper.  I wouldn't worry to much though, the avocado cream sauce will cool things down nicely.  All I can say is " Oh Mama "

Printable Recipe

• Ingredients List:
• Boneless breasts of chicken, one piece per panini
• Pepper Jack Cheese, from deli. ( one slice per panini)
• Hot Ham from deli, (one slice per panini)
• Chipotles in Adobo sauce ( small can found in your ethnic section of grocery store)
• 1 loaf Cibatta bread ( I used the olive oil and sea salt but any will do)
• KC Masterpiece Marinate ( Chipotle and Lime flavored)
• Mayonnaise
• 1 ripened Avocado
• 1Small container Sour Cream
• 1 lime
• 1 clove garlic
• Salt

Chicken:

Clean and cut chicken breasts into individual servings. Pound chicken to about 1/2" in thickness.   Pour the chiptole and lime marinade over chicken covering thoroughly.  Refrigerate for at least 1/2 hour.  I usually marinade mine for the day. 

Grille the chicken on medium heat until cooked through.  Cover and set aside while preparing the sauces. 

Chipotle Mayonnaise:

In a blender or food processor, mix 1 cup Mayonnaise, Start with one adobo pepper and 2 Tablespoons of the adobo sauce. Taste for hotness factor.  If you want it to be hotter, add another adobo pepper.  Blend until smooth.  Refrigerate until ready to assemble panini.

Avocado Cream Sauce:

1 ripe avocado peeled and pitted.

Juice from 1 lime.

1/2 cup sour cream.

1 clove garlic chopped.

1 1/2 tsp salt.

Add all ingredients and blend in blender or food processor until smooth.  Refrigerate until ready to assemble panini.

Assembly:

Take one cut and opened piece of Ciabiatta bread.  Slather the bottom of the bread with the chipotle  mayonnaise ( 1 1/2 Tablespoons should do it)

Top with one slice of pepper jack cheese, one slice of hot ham and one piece of grilled chicken.  Top the chicken with 1 Tablespoon of the avocado cream sauce.  Slather some butter on the top and bottom of the bread and grille low and slow.  Grille until the cheese melts and the bread is a golden brown.

"Oh Mama"