Chicken and Eggplant Parmesan

So, our AC broke last Thursday and too bad for me I had scheduled a dinner for a few friends and didn't realize the AC was gone until I was 3/4 of the way through cooking. Needless to say they were troopers and we ate outside in the fresh air. I couldn't decide between Eggplant or Chicken Parmesan so I decided to make a combo....Chicken and Eggplant Parmesan. It was delicious and I managed to complete the dinner without passing out from heat exhaustion!!

Cook Time: 35 Minutes
Yields: 5 Servings

SAUCE INGREDIENTS:

• 1 Medium Onion
• 3 Cloves of Garlic
• 1 TBSP EVOO
• 1 Bell Pepper
• 1 Large Can whole Peeled Tomatoes
• 1 CUP Chicken Broth
• 1 TBSP Dried Basil
• 1 TBSP Oregano
• 1 TSP Crushed Red Pepper Flakes

PREPARATION:

Heat EVOO in a pot, saute onions, bell pepper and garlic until transparent (approx 3-5 minutes) Add salt and pepper, oregano, and basil and cook until fragrant.  Crush tomatoes into the pot and then add the sauce, let simmer for 30 minutes. Add chicken broth and bring to a boil. Using a hand blender, blend sauce until a smooth and well blended consistency. Let simmer uncovered until ready to use.

CHICKEN AND EGGPLANT PARM INGREDIENTS:

• 5 Chicken Breasts
• 1 Cup Flour
• 2 Eggs
• 32 oz Chicken Broth
• 1 Cup Panko Flakes
• 1/4 Cup Italian Bread Crumbs
• 3 TBSP Parmesan Cheese
• 1 Bag Shredded Mozzerella Cheese
• Salt and Pepper to Taste
• 1/4 Cup Vegetable Oil
• 1 Eggplant (cut 1/4 inch thick slices)

PREPARATION:

Preheat oven to 400 degrees.

Make a station with 3 containers, one for the flour, one for the egg wash (2 eggs beaten with 2 TBSP Chicken Broth), and one for the Bread Crumb, Panko and Parm mixture.  Salt and Pepper both sides of the Chicken Breasts,  Start by coating both sides with flour, then dip into the egg wash, then pat with the crumb mixture.  Heat the Oil in a pan and fry for approx 5-7 minutes a side or until golden brown and crispy. Remove from pan and put into oven  for 15 minutes to cook chicken thoroughly.

While the chicken is cooking, salt and pepper the Eggplant slices and drizzle with EVOO.  Grill the eggplant on both sides until there are grill marks and they soften (approx 5-7 minutes). Reserve till later.

Remove Chicken from oven, place an eggplant slice or 2 onto the chicken breasts and cover with sauce.  Sprinkle a generous amount of mozzerella cheese and place into the broiler for 5 minutes or until the cheese is melted and browned (not burnt).

TO SERVE:

Serve with your favorite green veggies and pasta and use remaining sauce where needed.

SOME HELPFUL TIPS:

• Make sure the oil is not too hot or else you will burn the outside and the chicken will not be cooked enough!
• You only need to salt and pepper the eggplant on one side because it is very spongy and will absorb the seasonings.

Panko Breaded Chicken

Considering we made enough Red Beans and Rice to feed a small army last night, we are eating leftovers!! I know, I know what kind of wife feeds their wellfed newlywed leftovers? Well, this one does!! But if your looking for something quick and easy to make, you can always take this easy recipe for chicken and put your own spin on it. By adding different spices to the breading or having it with different sides you can have a great dinner without alot of work, or having to deal with any leftovers.

All you need is a grill pan for the chicken.

Cook Time: 20 Minutes
Yields: 2 Servings


INGREDIENTS:

• 2 Boneless Skinless Chicken Breasts
• 1/4 Cup Flour
• 1 Egg slightly beaten
• 1 Cup Panko Flakes (found in the oriental section of the grocery store)
• 2 TBSP Dried Rosemary
• Salt and Pepper to taste
• 1 TBSP EVOO

PREPARATION:

Preheat oven to 350 degrees.

Create a dredging station with 3 plates or tupperware dishes, One for the flour, one for the egg wash (beaten egg with 1 TBSP water), and one for the Panko flakes with rosemary (or whatever herb you choose).  Salt and pepper both sides of the chicken, start in the flour and coat both sides, next, drop in the egg wash and coat both sides, then into the panko mixture (repeat for both chicken breasts).

Heat up the EVOO on med-high heat and pan fry both sides of the chicken until golden brown (approx. 5-7 minutes a side). Grease a baking sheet and move chicken to oven until cooked thoroughly (12-15 minutes) or chicken registers 160 degrees in the middle.

TO SERVE:
Serve with your favorite dipping sauce and sides (so easy and yummy).


Pics to come...

SOME HELPFUL TIPS:

• Dont make the oil too hot or the outside will get cooked too fast and it will stick to the pan!
• You can Panko batter ANYTHING!!! (fish, chicken, veggies, shrimp)

Red Beans and Rice

Red Beans and Rice is a staple to Louisiana Cuisine which is traditionally cooked on Mondays. What better way to make Houston feel more like home than to cook a nice big homestyle meal that was a classic in my household growing up.  I think Matt has grown quite fond of the Louisiana inspired meals cause he now has the best of both worlds (Texas and Louisiana) whenever he wants. Something I forgot to mention is that with all of this cooking and eating, it doesn't come without a price... so I don't recommend making a big meal every night or you will really start to pack on the pounds.

All you need is a large saute pan to cook the vegetables and a 5qt pot to simmer the beans for a while, another pot for rice.

Cook Time: 2 1/2 Hours
Yields: 5 servings
Calls to Mom and Brother: 2 Total


INGREDIENTS:

• 1 Package Red Kidney Beans (soaked overnight in water)
• 1 Package of Hot Smoked Sausage
• 1/4 Cup Pickled Pork
• 1 Medium Onion diced
• 2 Celery Stalks
• 1/2 Bell Pepper
• 4 Cloves of Garlic
• 2 TBSP Vegetable Oil
• 2 Bay Leaves
• 2 TBSP Dried Thyme
• 1 TSP Cayenne Pepper
• Salt and Pepper to taste
• 4 Cups Chicken Broth
• 1 Cup Green Onions
• 2 Cups Rice

PREPARATION:

Heat 2 TBSP Oil in a saute pan over med-high heat, add onions, celery, bell peppers, and cook approx 5 minutes or until transparent. Add salt and pepper to sweat out the juices of the onions and to flavor. Add the garlic and stir until fragrant. Drop in the bay leaves, thyme, and cayenne pepper and stir.

All the veggies mingling with the meat!

Put the Beans and the chicken broth into the pot and bring to a boil. Toss the pork and sausage in with the vegetables until beans start to boil then add everything to the pot and continue to boil for 1 hour stirring occasionally,  Remove lid and start to smush beans along the side of the pot with your spoon to mash them. Return lid and boil for another 1 1/2 hours.

Everyone in the hot tub!!

After the second hour you can now prepare the rice and any other sides (in this case we are making Jiffy Corn muffins, according to package instructions). Bring 3 cups of salted water to a boil and add 1 1/2 Cups of rice, put a lid on it and let boil for 18-20 minutes. Turn heat off and let sit for 10 minutes with lid on. Add 1/2 cup of diced green onions and fluff with a fork.

TO SERVE:

Spoon rice into a bowl and cover with the Red Beans, garnish with green onions and with a corn muffin, ENJOY!!

SOME HELPFUL TIPS:

• If the beans become too thick you can add water to get desired consistency.
• If you dont have time to pay attention to the beans...put all ingredients into a crock pot and let her rip for four hours on high heat!

Homestyle Biegnets

Growing up in Mandeville we visited New Orleans quite frequently, and almost every time we couldn't leave without going to Coffee Call or Cafe DuMonde before crossing the bridge to get some Biegnets (and getting into powdered sugar fights is guaranteed). Making them at home is fun and although they're not the real thing it comes pretty darn close, couldn't be easier and you still come out covered in powdered sugar!

All you need is a deep pot for frying.

Cook Time: 10 Minutes
Yields: A Bunch
Calls to Mom: 1 (The Oil was too hot at first and the outside was browning really quickly but still doughy in the middle) 2nd try = SUCCESS!!

INGREDIENTS:

• 1 Roll of Biscuits 
• 2 Cups Vegetable Oil
• 1 Cup Powdered Sugar
• 2 TBSP Cinnamon

PREPARATION:

Heat vegetable oil in pot over medium heat. Cut biscuits in half or quarter them and roll into balls (for more of a doughnut hole look). Drop into oil and roll them around until golden brown and cooked throughout. Take out and place on papertowels to absorb excess oil and to cool. With the powdered sugar and cinnamon in a paper bag, throw in cooked doughnuts and give it a little shake.

Swimming in the Hot Tub!!

SOME HELPFUL TIPS:

• To test the oil temperature, cut a piece of dough and toss it in to see if it slowly simmers, if browns too quick then turn the heat down.
• Use a cookie cutter to make fun shaped doughnuts, get creative!

Steak and Potatoes

Classic man meal I know, but our dinner on Saturday night was for 5 guys and 2 girls and man was it yummy! Our friend Scott was so nice as to supply the food but its like they always say....If you build it they will come, but in this case if you bring it I will cook! It was fun to have the guys over and we enjoyed some wine and played some games with good company. For the menu we went with grilled steaks, baja mashed potatoes, and good ole green beans.

I used a 3qt pot for the potatoes, a saucepan for some caramelized onions, and a medium pot for the green beans.

Cook Time: 35 Minutes
Yields: 8 Servings

STEAK INGREDIENTS:

• 7 or 8 Sirloin Steaks
• Salt and Pepper
• Worchestshire Sauce
• 1/2 Onion Sliced
• 4 Cloves Garlic
• 6 TBSP Butter
• 1 TBSP EVOO
• 1 TSP Dried Herbs de Provence

PREPARATION:

Marinate the steaks prior to cooking with salt and pepper, and drizzle with Worcestershire sauce, put in refrigerator until ready to grill.  In a small sauce pan melt down the butter and oil until it starts to foam, add garlic and onions, salt and pepper, and simmer until onions are caramelized. Add dried herbs and let simmer.

Heat the grill and put steaks on flipping after 5 minutes and grill for an additional 4 minutes or until desired doneness.

POTATOES INGREDIENTS:

• 8 Russet Potatoes (peeled and cubed)
• 3 Cloves of Garlic
• Salt and Pepper to taste
• 5 TBSP Butter
• 1 8oz Can of Rotel Tomatoes
• 1/2 Cup of Milk

PREPARATION:

Bring a full pot of salted water up to a boil and add cubed potatoes, let boil for approx 20 minutes or until forkin tender. Drain potatoes and transfer back to pot. Add butter, salt and pepper, milk, garlic, Rotel tomatoes and stir (mashing them with the spoon).  Turn heat to low and let cook in pot for 8-10 minutes.

For the can green beans I usually add half an Onion sliced, a clove of minced garlic, a pad of butter, salt and pepper, and let simmer in a pot until warmed. 

TO SERVE:

Scoop Potatoes and Green beans onto plate, pick a nice steak and spoon some of the Onion sauce on top. Mmmm Mmmm!!

SOME HELPFUL TIPS:

• Adding fresh ingredients to canned vegetables adds life and flavor!

Potato Pancake

A tradition in my family has always been a big breakfast on a Saturday morning, whether its my dads famous omelets or my moms french toast, we always had something to look forward to on the weekends. Now that I am on my way to starting my own traditions I want to come up with my own family classic.  I've always like hashbrowns and whenever we go to any breakfast restaurant, thats pretty much all I order.  Today I woke up and was craving hashbrowns so I decided to try out this spin on one of my favorites.

All you need is a medium to large non stick frying pan!

Cook Time: 25 Minutes
Yields: 2 Servings

INGREDIENTS:

• 4 Russett Potatoes peeled
• 1/2 Bell Pepper
• 1/4 Cup Green Onions
• 1 Cup Ham or Turkey Chopped
• 1/4 Cup Onions
• Salt and Pepper to Taste
• 2 TBSP Butter

PREPARATION:

Cut the Potatoes into thin strips, add to a bowl with the rest of the ingredients and then using a towel, wring out all the ingredient to remove as much moisture as possible. In a frying pan melt 1 TBSP of butter until it starts to foam, add potato mixture to pan and flatten with a spatula to form a pancake. Let cook on low heat untouched for approx 8 minutes or until sides start to crisp and brown. Once browned, transfer by flipping carefully to a large plate. Melt the remaining TBSP of butter and slide pancake back to the pan and cook for an additional 6-8 minutes or until crisp and brown.

TO SERVE:

Cut the pancake into wedges and top with chives, ENJOY with your favorite condiment (ketchup or hot sauce is best).



SOME HELPFUL TIPS:

• Although tempting, do not touch the bottom of the pan when flipping (Matt)!
• Use a Mandolin to julienne the potatoes.

Orange Chicken with Broccoli

Why order take out Chinese when you can make it at home? Our favorite dishes from our local Chinese take out consists of some type of meat (may or may not be chicken) and a vegetable. When I came across this recipe, I cooked it twice in one week and ate the leftovers for lunch! Needless to say I haven't ordered it again since making it myself. It comes out tasting healthier, you actually know what goes into it and your not left asking yourself what are those mysterious brown wormy looking things.

You will need a large saute pan, a sauce pan for the broccoli, and a medium pot for the rice.

Cook Time: 35 Minutes
Yields: 4 Servings

INGREDIENTS:

• 2 1/2 Cups Chicken Stock
• 1 Cup Rice
• 1 Bunch Green Onions
• 1 1/2 LB Boneless Skinless Chicken Breast (Cut in Chunks)
• Salt and Pepper
• 3 TBSP EVOO
• 1 TBS Dried Ginger
• 3 Cloves of Garlic
• 1/2 Medium Onion
• 1/3 Cup Soy Sauce
• 1/2 Cup Orange Marmalade
• 1 TSP Red Pepper Flakes
• 1/4 Cup Flour

PREPARATION:

Bring a Medium pot with 2 cups chicken stock up to a boil, add rice, cover and simmer for 18 minutes. Turn off heat and let sit for 10 minutes without peeking, fluff with a fork and mix in green onions.

Par Boil/ Steam the broccoli in a separate pot until it starts to soften but still has a crunch to it, remove and reserve (approx 3-5 minutes).

While the rice and broccoli are cooking, sprinkle the ginger, salt and pepper on the chicken chunks and dust with flour to assist with the browning process. Heat up half of the EVOO and toss the chicken around until a brown crust forms, remove from pan and reserve.  Add the rest of the oil and heat over med heat, add the diced onion, minced garlic and stir till fragrant.  Add the soy sauce, orange marmalade, the red pepper flakes, and the remaining Chicken Stock and stir until all is mixed and the sauce starts to reduce. Toss in Chicken and Broccoli until the sauce coats everything and sauce thickens (approx 5 minutes)


TO SERVE:

Scoop some rice onto a plate and cover with Chicken and Broccoli. Garnish with additional green onions, ENJOY!

Pictures to Come...

SOME HELPFUL TIPS:

• Its good to marinade the chicken chunks prior to cooking with soy sauce, some marmalade, salt and pepper, and ginger.
• Make it with an Hot and Sour soup, egg rolls, and eat with chop sticks for the real take out feeling.

Grilled Shrimp with Orzo

Tonight's dinner was inspired by an Italian restaurant here in town. We went there a few weekends ago and I had this dish and it was amazing! Tonight was more of an experiment but we have some guinea pigs...we had a few dinner guests which included brother in law, his girlfriend, and Jeremy (an old neighbor but still a very good friend). Because we all went to college at LSU we have been spoiled with delicious seafood dishes and other southern style cuisines that will leave your mouth watering.  I try to incorporate Louisiana styles into my dishes and with this Shrimp and Orzo dish its easy to combine Cajun and Tuscan flavors.

Cook Time: 30 minutes
Yields: 4


I am gonna use a grill pan for the shrimp, a saute pan for the vegetables, and medium sized pot for boiling the orzo.



LEMON VINAIGRETTE INGREDIENTS:

• 1 Medium Lemon juiced and zested
• 1/4 cup of EVOO
• Salt and Pepper
• 1 Clove of Garlic minced
• 1 TBSP diced Onion
• 1 1/2 TBSP Dried Parsley

PREPARATION:


Add all ingredients to a bowl, whisk heavily until well mixed, let stand in refrigerator until ready to use.



INGREDIENTS:

• 1/2 Pound of Shrimp, peeled and deveined
• 3/4 Pound of Orzo
• 1 Bunch Green Onion
• 1 32oz Box of Chicken Broth
• 1/2 Zucchini (cut into thin slices)
• 1 Cup of Grape Tomatoes
• 1 Yellow Bell Pepper diced
• 1 Bunch of Asparagus cut
• Salt and Pepper to taste
• 1 TBSP EVOO

PREPARATION:

Bring a medium sauce pan with 4 QTS (half water and chicken broth) up to a boil, add Orzo and boil uncovered for 9 minutes. Strain, add green onions, stir in 3/4 of the lemon vinaigrette mix, and set aside.

While the Orzo is boiling, lightly oil the grill pan with the EVOO, salt and pepper the shrimp and saute them in 1/2 the remaining lemon vinaigrette until they are pink in color and have nice grill marks on them (approx 4 minutes a side), In a separate saute pan with heated EVOO, add veggies, a pinch of salt and pepper and grill until soft (approx 5-7 min) remove from pan and reserve.

TO SERVE:

Scoop Orzo into bowl and top with Veggies and Shrimp, drizzle with lemon vinaigrette and some lemon zest. Enjoy your colorful and delicious Southern inspired Italian meal.

SOME HELPFUL TIPS:

• You can tell when the veggies are ready when the tomatoes start to open up.
• You can use a Mandolin for the Zucchini and use the medium julienne blade, very fun to do!
• You can substitute some of the veggies for any of your favorite

Rigatoni with Vodka Sauce

Well tonight I am having dinner with newly engaged Kendle and this recipe is a tribute to her. They say there's something romantic about a vodka sauce and whats more romantic than a little bit of alcohol and a yummy dinner? Now combine the two...a match made in heaven! One of my favorite meals that she makes is Baked Rigatoni with Meat sauce so I decided to put a spin on it and make it SAUCY!!.

The homemade sauce can be made in a 3qt saute pan, and you'll need another pot for boiling the pasta.

Cook Time: 1 hour
Yields: 4 People or 2 with leftovers

INGREDIENTS:

• 1 Medium Onion diced
• 3 Cloves of Garlic
• 1/4 Cup EVOO
• 1 TSP Dried Oregano
• 1 TSP Red Pepper Flakes
• 1 Large Can of whole peeled tomatoes
• 1 Healthy Splash of Vodka (1 Cup)
• 1/2 Cup Heavy Cream
• Shredded Parmesan Cheese
• 3 TBSP Fresh Oregano
• Salt & Pepper to Taste
• 3/4 LB Rigatoni Pasta

PREPARATION:

Heat the EVOO in the saute pan over med- high heat, add the diced onions, minced garlic, and dried herbs. Cook for about 3-5 minutes or until the vegetables are translucent. Add the tomatoes one at a time squeezing them in your hand or using a masher to release all of the juices. Pour a healthy splash of Vodka to the sauce (approx 1 cup), a pinch of salt and pepper, and let simmer for about 45 minutes.

While the sauce is simmering you can prepare the rigatoni, bring a pot of salted water to a boil and add 3/4LB of rigatoni, let boil just shy of al dente (where the noodle still has a little bite to it). Drain pasta and reserve.

Put reduced sauce into a blender or use a hand blender to blend all ingredients into a smooth consistency and return it to the pan.  Add 1/2 Cup of heavy cream, another pinch of salt and pepper, and give it a good stir until blended. Add drained pasta to sauce and allow to finish cooking (approx 3 minutes), toss with 1/2 cup of shredded Parmesan cheese.

TO SERVE:

Serve in a bowl with a sprinkle of parmesan cheese and freshly chopped oregano on top...MMM!!

SOME HELPFUL TIPS:

• Add a couple of tablespoons of the starchy pasta water to the sauce before adding the pasta and it will act as a glue to hold the sauce to the noodles.
• You can  substitute the rigatoni for penne or even bow tie pasta to change things up a bit.

Grilled Tilapia with Key Lime Butter Sauce and Sesame Citrus Asparagus

So, pre-wedding we were all about working out and getting in shape and lately....not so much! In fact its been quite the opposite, we've been eating everything, drinking occasionally, and not working out (and by we I mostly mean me). Now its time to buckle down and get back to healthy thinking and living. Today was a turning point and Matt and I decided to go for our first run as husband and wife.  It was exactly what I was expecting.....HARD, but now that were back, the question is hovering....Whats for dinner?

Tonight we are gonna have Grilled Tilapia with a Key Lime Butter Sauce, Sesame Citrus Asparagus, and probably some corn on the side.

Cook Time: 20 min
Yields: 2 people
Calls to Mom and Brother: 1 call to mom afterward to tell her how good it was!

I use a grillpan for the fish and asparagus, a small sauce pan for the sauce, and another sauce pan for the corn.

FISH AND BUTTER SAUCE INGREDIENTS:

• 3 Tilapia Filets (usually you can just use 2 but since the filets are small I make 2 for Matt)
• 2 TBSP Key Lime Juice (approx. 4 key limes)
• 5 TBSP Butter
• 2 Cloves of Garlic minced
• Salt and Pepper to taste
• 1 TBSP EVOO

PREPARATION:

Lightly oil pan over medium high heat. In a seperate sauce pan melt the butter, add lime juice and saute garlic until fragrant (approx 30 seconds). Salt and Pepper filets and place on the grillpan, brush with the butter sauce and flip after 2-3 minutes, continue to brush butter sauce over filets until flaky to the touch. Reserve remaining butter sauce to pour over dish.

ASPARAGUS INGREDIENTS:

• 1 Clove of Garlic minced
• 1 Bunch of Asparagus
• 1 TBSP Lemon Juice (approx half a lemon)
• 3 TBSP Butter
• 1 TBSP Sesame Seed Oil
• Salt and Pepper to taste

PREPARATION;

Boil asparagus for 2 minutes, remove from water and blanch in cold water (to stop the cooking process), in the grill pan used for the fish, melt the butter, add lemon juice and drizzle with sesame oil.  Add asparagus, salt and pepper, and toss to coat approx 3-5 minutes depending on the thickness of asparagus.

I dont think I need to explain how to cook can corn but just in case.....open can, put in pot, add butter, salt and pepper, and simmer until warm, EASY PEASY!!

SOME HELPFUL TIPS:

• Clean as you go, it helps out when he cleans the kitchen after dinner!
• You can substitue the Tilapia for any Fish, even chicken.
• Squeezing half a lemon into the water before boiling the asparagus will help keep its green vibrant color

Poker Night - Roast with Rice and Gravy

Something hearty for a group of hungry guys...what to cook? You can never go wrong with a Roast full of potatoes, carrots, and gravy over rice.  Its very filling, easy to make and is a guaranteed crowd pleaser. Now this is a little different because its not only for my husband but for a group of his friends, but this recipe is great for a sunday dinner and you can freeze the rest for weeknight meals. 

Cook Time: 2- 2 1/2 Hours
Serves: 2 with lots of leftovers or 8-9 hungry boys
Calls to Mom and Brother: 3 total

First you will need a 5qt pot with lid, a frying pan, and a medium saucepan with lid for the rice.

INGREDIENTS:

• 2lb Eye of the Round Roast
• 1 yellow onioin
• 6 cloves of garlic
• 1 large bell pepper
• 2 stalks of celery
• 8 red potatoes
• 2 cups baby carrots
• 4 cups Beef Stock
• 1/4 cup Green Onions
• 1/2 cup EVOO plus one tablespoon for browning the roast
• 1/2 cup Flour plus some for dusting
• 1/4 cup fresh cut parsley
• Salt and Black Pepper to taste
• 2 cups rice
• 4 cups water

PREPARATION:

Cut 3 cloves of garlic into little slices and stuff them into the roast using a knife and your finger. Salt and pepper the outside of the meat and drizzle with EVOO, then lightly dust with some flour (this helps brown the meat and seal in the juices which means more flavor).  Heat some EVOO (about a tablespoon) in a frying pan over med high heat, brown the roast on all sides forming a golden brown crust. While the meat is browning you can dice the onion, bell-pepper, celery, and mince the garlic. Remove roast out of pan and reserve in 5qt pot for later.

TO MAKE A ROUX:

Now add the 1/2 cup off EVOO to the pan with the drippings from the roast over med-high heat then slowly add the 1/2 cup of flour, stirring constantly as to avoid burning and also scraping the bits off the pan.  This is making the roux so it will thicken as it heats up (remember to keep stirring!!) When the roux is about the color of peanut butter you can add the diced onions, bell peppers, celery, and garlic. Let cook for 5 minutes until onions are translucent and garlic is fragrant (it will smell delicious!). Slowly pour in the beef stock using a whisk as to avoid clumping (you will start to see the gravy forming, keep whisking)

SLOW COOK TIME:

Once all is mixed and has a smooth consistency, pour over the roast in the 5qt pot and bring to a rolling boil.  Reduce heat and let simmer for 1 1/2 hours, stirring occasionally. While this is simmering you can quarter the potatoes and have carrots ready.  Add them to the roast and return to a boil for the last 30-35 minutes or until the potatoes are forkin' tender (meaning you can push a fork through easily)

THE PERFECT RICE:

Bring 4 cups of salted water to a boil, add 2 cups of rice stirring once and put lid on and LEAVE IT ALONE (no peeking!) reduce heat and let simmer for 18-20 minutes, turn heat off and let sit with lid on for 10 minutes. Take off lid, add 1/4 cup of green onions and fluff with a fork to mix and separate. 

TO SERVE:

I like to take the whole roast out and cut into slices with the gravy and veggies over some rice then garnish with the fresh cut parsley. ENJOY!

SOME HELPFUL TIPS:

• To speed up cook time you can cut roast into 3 equal chunks before browning.
• If gravy is too thick you can always add water.
• Using beef stock as opposed to beef broth adds more flavor.

Welcome

Hello and welcome to my blog!

I've been married now for a little over 3 months and am loving every minute of it.  My husband Matt and I were married in Rosemary Beach, Florida on April 23, 2010 and have been through a lot of changes since then. We moved into a little bungalow in the Houston Heights which is approximately 1400sq with a groovy 40s style which I guess means a tiny little kitchen with little counter space.  It has definitely made for some interesting changes. The upside to our small cooking quarters is that it is just Matt, our dog Lucy and Me, the downside to a small kitchen is finding a place for all of our wedding gifts. 

Coming back from the honeymoon and paying for certain wedding related costs left us asking ourselves whats left for living expenses. We figured out that one way to reduce the cost of living was to cook at home. Its definitely less expensive than eating out, its healthier than take-out, and you actually spend less time eating than going to a restaurant. Sometimes with little groceries in the house it meant we have to be creative, but every now and then we run to the store to get what we need for yummy dinners at home.

Recently I am finding myself with some extra time on my hands and luckily for Matt I like to use my spare time to prepare meals and come up with yummy dinner ideas to cook for him when he gets home from a long day of work. I never really thought of myself as a housewife but I guess, if the shoe fits, I'm wearing it.  Although temporary, I am using this time at home to polish up my homemaking skills. Ive always enjoyed cooking, as a matter of fact I think it started in college, but not without multiple phone calls home to my parents and brother. I tried my cooking on my friends and I found that I wasn't half bad at it, I guess if they kept coming back I must have been doing something right. Well for a few years now I have found inspiration from my family, friends and yes the Food Network.  By taking other peoples recipes and making them my own I am able to take what I find in our cabinets or fridge and turn it into a creative yet delicious meal for my hard working hubby and our occasional dinner guests

Now in order to get a feel for the level of cooking I do, I feel its necessary to show you the tools that I use in our kitchen, and thanks to our family and friends we were able to upgrade our utensils and equipment a bit with our wedding registries.  Starting with our cookware I wanted something that was nonstick but good enough quality that it would last for a long time without having to replace them, and thank goodness for Calphalon they offer a lifetime warranty on all of their stuff, YAY! We went with the Calphalon Unison Collection. Honestly, I really liked the shape of the pots!

Look how cute they are

 As far as our dinnerware goes I wanted something durable that we could throw in the dishwasher yet something that was pretty simple as far as design.  I went with the Emma collection from Potterybarn and found that it is great. I didn't want fine china but I did fall in love with this Shabby Chic-ish style plate that I found at a tradeshow here in Houston and later discovered it at Marshalls. It has an M emblem on them with a petal design that I thought would be perfect for those special guests and would also be fun for me to collect and with the help of a thrifty mother in law we were able to find a ton of the pieces around town. here are some pics...

Our Everyday

Just a bowl, but they are adorable!

Now for our utensils I wanted something that was both sturdy and pretty in design but not too heavy. I also didnt want to register for silver because, lets face it, who has time to polish all of that? We went with the Oneida Countess...they are really great and exactly what I was looking for. Cutlery is another topic and one that I feel is most important while cooking.  You need something that is sharp and easy to maintain.  I chose the Wushtof basic set, as long as you have a good santoku, chef, bread, paring, and a few in between you'll be fine.

Everyday Flatware

Cutlery

 

Now that I have shown the basic equipment were working with here in our lil kitchen I can start filling you in on my thoughts while preparing and planning our dinners while at the same time sharing my recipes. I would like to think of this as a way to help those who may be cooking for 2 or sometimes more find new and delicious dinner ideas and also share some of the tips that have helped me along the way in keeping my hubby home and happy at dinnertime!

Stay tuned cause tomorrow I am cooking for a group of hungry guys for POKER NIGHT! The first recipe on The Wellfed Nelwywed (who if you haven't guessed is Matt) will be Roast with Rice and Gravy, a family classic.