In The Kitchen: Minestrone Soup w/Black Eyed Peas & Kidney Beans

I must confess that I forgot to add the Black Eyed Peas to this soup; but it still turned out well nevertheless. I found this delicious recipe in my Food & Wine magazine and I decided to make some to compliment the stormy weather. 

This soup is light, healthy and filling. I love that the majority of the flavoring in this dish comes from fresh herbs!

If you like cooking with herbs, try using a freshly prepared bouquet garni in your next dish. Simply bundle your favorite herbs together and secure with kitchen twine. You can stuff them in the cavity of your chicken/hen/turkey, drop them in your favorite soup and even spaghetti sauce. 

Don't forget to drain and rinse your Kidney beans :-)

Or to drain your noodles on a napkin...

Minestrone Soup w/Black Eyed Peas & Kidney Beans [Adapted from Food & Wine Magazine]

Ingredients:

3 tablespoons extra-virgin olive oil
2 ounces pancetta, finely diced
1 large onion, finely chopped
2 celery ribs, thinly sliced
4 garlic cloves, thinly sliced
1 leek—white and tender green parts thinly sliced, 1 dark top reserved
Salt and freshly ground pepper
1/2 pound Savoy or other green cabbage, coarsely shredded
One 14-ounce can diced tomatoes
1 cup dried black-eyed peas
2 quarts water
3 parsley sprigs
1 bay leaf
3 thyme sprigs
One 15-ounce can red kidney beans, drained and rinsed
2 ounces penne
1/2 cup shredded basil

1/4 cup plus 2 tablespoons grated Parmigiano-Reggiano cheese 

 

Directions:

1. In a pot, heat 2 tablespoons of the oil. Add the pancetta, onion, celery, garlic and sliced leek and season with salt and pepper. Cook over moderate heat, until the vegetables are softened, 10 minutes. Add the cabbage and cook until slightly wilted, 1 minute. Add the tomatoes and cook for about 5 minutes. Add the black-eyed peas and water; bring to a boil. Wrap the parsley, bay leaf and thyme in the reserved leek top and secure with kitchen twine. Add to the pot.
2. Cover the pot and simmer over low heat until the black-eyed peas are tender, 45 minutes. Discard the herbs. Add the kidney beans and simmer for 10 minutes longer.
3. Meanwhile, in a pot of boiling salted water, cook the penne until al dente. Drain and cool under running water. Slice the penne crosswise into 1/4-inch rings.
4. In a nonstick skillet, heat the remaining 1 tablespoon of oil. Add the penne in a single layer and cook over moderately high heat, turning once, until golden, 5 minutes. Drain the penne rings on paper towels.
5. Stir the pasta and basil into the soup. Ladle the soup into bowls, sprinkle each with 1 tablespoon of the cheese and serve.

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In The Kitchen: Christmas Sugar Cookies

Due to the rain, my internet was down almost all day yesterday. My daughter and I decided to get festive, so we baked and decorated sugar cookies. I am usually not one for sugar cookies but this recipe I found on AllRecipes.com was absolutely delicious. This sugar cookie recipe yields a perfectly crisp, sweet, buttery cookie. What I love most is that the dough isn't finicky; you literally mix a few simple ingredients together, add flour and voila. The perfect sugar cookie.  For that reason, it makes the perfect project to do with little ones. Also, if you are looking for a tasty treat to ship to friends & family, or for the potluck at work; these delicious cookies ship and stack well. 

I decided to forgo the traditional Royal Icing recipe and try the "Sugar Cookie Icing" recipe on AllRecipes.Com since I have had so much luck with them lately, and they definitely didn't disappoint. The mixture was a bit stiff initially, so I had to add milk 1/2 a teaspoon at a time until I got the desired consistency. You really want the mixture to resemble a thick toothpaste consistency. - The icing dries fully in about 12-24 hours with a nice glossy finish that resembles cookies purchased from specialty bakeries. 

The Best Rolled Sugar Cookies [Adapted from AllRecipes]

Ingredients:

1 cup and 3 tablespoons butter, softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder
1 teaspoon salt

Directions:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely. 

Sugar Cookie Icing [Adapted from AllRecipes.com]

Ingredients:

5 cups confectioners' sugar

3 tablespoons and 1 teaspoon milk

3 tablespoons and 1 teaspoon light corn syrup

1-1/4 teaspoons almond extract

assorted food coloring

 

Directions:

1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.<<--I used a Wilton Pastry bag, but it is completely optional :-)

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Epicure: Chicken Pot Pie

This dish may not be that pretty, but don't let it's primitive look fool you. This recipe was absolutely delish. There were literally no leftovers. Poor pot pie never stood a chance. - I found this recipe on allrecipes.com while on my rainy-day comfort food kick. What I love about this dish is that you can completely customize it by adding your favorite veggies and spices! I think I will add corn, spinach, and squash to the next one. Feel free to customize it to your liking! 

The recipe listed is my modified version, you can view the original recipe at AllRecipes.Com {here}

Chicken Pot Pie {Adapted from All Recipes.Com]

Ingredients:

1/2 pound skinless, boneless chicken breast halves - cubed

1/2 cup sliced carrots

1/2 cup frozen green peas

1/4 cup sliced celery

1/2 cup potatoes

4 tablespoons and 2 teaspoons butter

4 tablespoons and 2 teaspoons chopped onion 

4 tablespoons and 2 teaspoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon celery seed 

1/8 poultry seasoning

1/8 teaspoon garlic powder

1/8 teaspoon garlic salt 

1 can of chicken stock {for boiling the chicken and veggies}

1/2 cup chicken broth {for making the gravy}

2/3 cup milk

2 (9 inch) deep dish unbaked pie crust [one for the bottom, one for the top]

Directions

1. Preheat oven to 425 degrees F (220 degrees C.) 
2. In a saucepan, combine chicken, carrots, peas, potatoes, and celery. Add one can of chicken stock to cover, add salt, pepper, garlic powder and garlic salt to taste. Boil for 15 minutes. Remove from heat, drain and set aside.  
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, poultry seasoning, garlic powder, garlic salt, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. 
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. 

 
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In The Kitchen: Spicy Shredded Chicken Soup

The weather is finally starting to get a little chilly in L.A so I wanted to experiment with more "comfort foods" using some of my favorite spices. I really love snuggling up with a blanket, my laptop, and a good bowl of soup when it's raining outside. - So I turned to my new favorite recipe database and found this amazing recipe for Spicy Chicken Soup. 

This delicious dish is incredibly easy to prepare and flexible just in case you are inclined to make any type of modifications. I made a few in regards to the amount of spices and seasoning's used [original recipe can be found here], and I also used frozen corn in lieu of canned as I find it better suited for soups. One major modification I made was letting the soup simmer for about 45-50 minutes versus the 30 minutes the recipe called for; this allows for the perfect marriage of spices, yummy. 

Spicy Shredded Chicken Soup [Adapted from All Recipes]

4 cups water

4 skinless, boneless chicken breast halves

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

2 tablespoons fresh parsley

1 handful of chopped cilantro

1-1/2 teaspoons onion powder

2-1/2 cubes chicken bouillon

1 tablespoon and 1-1/2 teaspoons olive oil

1/2 onion, chopped

1-1/2 cloves garlic, chopped

1/2 (16 ounce) jar chunky salsa

1 (14.5 ounce) can peeled and diced tomatoes

1/2 (14.5 ounce) can whole peeled tomatoes

1/2 (10.75 ounce) can condensed tomato soup

1 tablespoon and 1-1/2 teaspoons chili powder

1 small bag of frozen corn

1 (16 ounce) can black beans, drained
1 (16 ounce) can kidney beans, drained

1/2 (8 ounce) container sour cream

Directions

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. 

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, cumin, cilantro, corn, beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.  

Enjoy with blue-corn tortilla chips & a dollop of sour cream!

And maybe even a little shredded cheese :-)

 

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In The Kitchen: Ultimate Strawberry Margaritas + Spicy Black Bean Salsa

My favorite part of watching sports is consuming insane amounts of chips and salsa, and washing them down with bottomless ice cold, slushy, Strawberry Margaritas. - I prepared this Margarita recipe in about 10 minutes tops, and it was so good I didn't need to make any modifications the second time around. 

This tasty Spicy Black Bean Salsa recipe is another winner I found on All Recipes.Com. It is super easy to make, and the payoff is absolutely delicious! - I did make quite a few modifications to this recipe: I used fresh tomatoes, fresh garlic, added cilantro, omitted the black eyed peas, subbed green onion for regular onion, and subbed fresh lime juice for the zesty Italian Dressing. I think these mods gave the dish more of an authentic Southwestern feel. 

Ultimate Strawberry Margaritas  [Adapted from All Recipes.Com]

6 Fluid Ounces of Tequila

2 Fluid Ounces of Triple Sec

8 Ounces Frozen Sliced Strawberries in Syrup

4 Fluid Ounces Frozen Limeaide Concentrate 

Fill a blender with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade. Blend for 30 seconds or until smooth. Serve in margarita glasses.

Spicy Bean Salsa [Adapted from All Recipes.Com]

1 15oz can of black beans, drained

1 can whole kernel corn, drained

1/2 cup chopped green onion

1/4 cup Red Bell Peppers

1/4 cup Orange Bell Peppers

1 cup of diced tomatoes 

2 cloves fresh garlic, minced 

1 4oz can of diced jalepeno peppers

1/2 cup chopped cilantro

Juice from two limes

In a medium bowl, combine black beans, corn, onion, green bell pepper, garlic, jalapeno peppers and tomatoes. Season with lime juice, salt and pepper to taste, and mix well. Cover, and refrigerate overnight to blend flavors. 

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In The Kitchen: Lemon Ricotta Pancakes w/Strawberries

I wanted to make my sister a nice quick birthday breakfast [she's now 22], and of course she requested pancakes. I am usually not a fan of pancakes, however these Lemon Ricotta Pancakes looked absolutely delicious on Bobby Flay, and I knew I had to give them a try one day.  I ran to Food Network to check out the recipe, and it received stellar reviews across the board. They were absolutely delicious. The ricotta and lemon curd gives these pancakes more of a light, airy, sophisticated taste versus regular pancakes. I could definitely go for these every weekend! 

The best part about this recipe? It only takes about 20 minutes to prepare and plate the dish, not bad eh? I did make a small modification though, the original recipe called for raspberries to use as garnish, but I only had strawberries on hand. You can substitute any fruit you like! 

Lemon Ricotta Pancakes w/ Strawberries [Adapted from Food Network]

Ingredients

• 3/4 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1 cup ricotta cheese
• 2 eggs
• 2/3 cup milk
• 1 lemon, zested and juiced
• Butter, for griddle
• 1 (11-ounce) jar prepared lemon curd
• Fresh strawberries, for garnish
• Confectioners' sugar, for garnish

Directions

Preheat a nonstick griddle. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.  

Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh strawberries, and sprinkle with confectioners' sugar.

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30 Minute Weeknight Meals: Pasta Pomodoro

As a child, my favorite meal was spaghetti. I ordered spaghetti from Bob's Big Boy, spaghetti from Ihop, wouldn't agree to a family outing unless spaghetti was on the menu, and celebrated every birthday at The Spaghetti Factory. As I grew older, I started to experiment and fall in love with other pasta dishes [which is why there are so many variations on my site, I will switch it up soon I promise], and Pasta Pomodoro remains one of my favorite to date.

This dish is light, yet fulfilling with or without the addition of meat. Don't let the simplicity of the ingredients and this recipe fool you, it is highly flavorsome. If you're looking for a quick, delicious, healthy weeknight meal that can be prepared on a budget, try this on for size!

I recommend using fresh Parmesan Cheese in lieu of the powdered variety, or even Parmigiano Reggiano if you want to splurge. Also I find that fresh tomatoes work much better versus canned tomatoes. I actually took the recommendation of one of the reviews and purchased Campari Tomatoes instead of the Roma Tomatoes the recipe called for. The substitution of Campari Tomatoes made for a rich, fresher tasting sauce. 

 

Pasta Pomodoro [Adapted from All Recipes.Com]

Ingredients

2 (8 ounce) packages angel hair pasta

1/4 cup olive oil

1/2 onion, chopped

6 cloves garlic, minced

2 cups Campari Tomatoes, diced

2 tablespoons balsamic vinegar

1 (10.75 ounce) can low-sodium chicken broth

crushed red pepper to taste

freshly ground black pepper to taste

3 tablespoons chopped fresh basil

1/4 cup grated Parmesan cheese 

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated Parm cheese.

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In The Kitchen: Lemon Cream Cupcakes

I found this decadent recipe on All Recipe's .Com, one of my new favorite hangouts. These delicate, moist, lemon-flavored treats didn't stand a chance in my household; we consumed them almost immediately. The great thing about this delightful little recipe is that it doesn't require a lot of complex ingredients, yet the cake is sure to please those that have more of a sophisticated palette. 

Those that aren't very fond of super-lemony sweets will find these cupcakes delicious, as the lemon-flavor in this recipe isn't overpowering at all; but rather faint. For all of my lemon-lovers out there, you can double the amount of zest called for in this recipe, or even add a tiny bit of Lemon Extract or Lemon Essential Oil. 

To my beginner cooks out there, this is a very easy recipe to follow provided you don't make any adjustments with the Baking Powder & Baking Soda. I would also leave the cream cheese in the recipe as well, it is what adds to the light, smooth, airy texture.

Lemon Cream Cupcakes [Adapted from All Recipes.com]

Ingredients - Yields 30 cupcakes

1 cup butter or margarine, softened << I used butter

2 cups sugar

3 eggs

2 teaspoons grated lemon peel

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups sour cream

Frosting Ingredients

3 tablespoons butter or margarine, softened

2 1/4 cups confectioners' sugar

2 tablespoons lemon juice

3/4 teaspoon vanilla extract

1/4 teaspoon grated lemon peel

1 tablespoon milk

Directions:

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. 

Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.  

 

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Epicure: Panko-Crusted Chicken

I have to give my mom all the glory for introducing me to this Panko-Crusted Chicken recipe [if I don't she'll kill me..lol]. This no frills recipe requires minimal ingredients and a basic knowledge on how to navigate your way through the kitchen. If you can add oil to a skillet and brown meat, there's no way to foul this one up! The addition of Panko breadcrumbs versus traditional yields more of a light, flaky, and slightly crispy outer crust you're sure to love. Panko breadcrumbs are readily available in the Asian or "ethnic" isle of your local grocery store.

I recommend using fresh Basil for this recipe because it makes for more of a rich, earthy flavor. 

Panko-Crusted Chicken [Adapted from Mom]

Ingredients:
Can of Coconut Milk
4 Boneless skinless chicken breasts
Salt & Pepper to taste
5 tablespoons Extra Virgin Olive Oil
1/4 cup chopped Basil
2 egg whites
1 1/2 cups Panko Bread Crumbs

Directions:

• Soak chicken overnight in 13 oz of Coconut Milk [one can will do]
• After 24 hours has elapsed, remove chicken from Coconut Milk and pat dry with clean paper towel
• Season chicken with salt and freshly ground black pepper
• Add egg whites to a small bowl and toss in the fresh basil. Mix well
• Coat each piece of chicken in egg white mixture and set aside
• Dredge chicken in Panko crumb mixture until well-coated 
• In a large skillet over medium heat, add Extra Virgin Olive Oil and heat
• When oil is hot, add chicken and pan fry until golden brown on both sides 

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In The Kitchen: Chicken Tagilatelle with Mushroom & Brown Butter Sauce + Giveaway Winner Announced!

The winner of the Wasijiru Giveaway is: Empress! She says;

I wear my confidence like the soul of my ancestors. I am strong, confident, and full of pride in who I am as a woman, mother, fiance, and daughter, and friend.

Empress, please email me at nikole@themoptopmaven.com with your full name and address to claim your prize! Thank you to everyone who entered, as well as our sponsor Wasijiru! 
-------
Step away from your computer screen if you happen to be on a hard core diet. This recipe contains butter, more butter and honest to goodness heavy cream in large doses. - I made this dish for my mom and sister and it was gone before the sauce had time to cool off. This is a very simple dish to make that yields an authentic rich, creamy and intensely flavorful sauce. The key to brown butter sauce is making sure the butter is cooked long enough so that the moisture evaporates leaving a mass of flavor and richness that even the most finicky of eaters would appreciate. 

I found the recipe for this dish on some random Australian website. The directions were pretty vague so I winged it as I went along taking notes in case the recipe was a hit. Aside from it being a definite hit, this recipe is perfect for a quick, substantial weeknight meal. Prepping the ingredients to plating the dish took about 30-40 minutes. Not bad when you consider the yummy payoff! 

Chicken Tagilatelle w/Mushroom & Brown Butter Sauce [Adapted Loosely From Black Olive]

Ingredients: 

1 Large Portobello [or 2 regular] Mushroom/s [thinly sliced]

2 Large Chicken Breasts [chopped/uncooked]

1 Medium Brown Onion

1 Cup Dry White Wine 

1 box Tagliatelle pasta

1 Pint Heavy Cream

2 Large Garlic Cloves [crushed]

3 Teaspoons Fresh Thyme [finely chopped]

3 Teaspoons Fresh Basil [finely chopped]

3 Tablespoons Butter

1 Bunch of Italian Parsley [roughly chopped]

Directions: 

• Place a large pot of salted water on to boil.
• Chop onions and saute' them in a pan with the butter on medium heat. Add the crushed garlic and chicken, and cook until brown; this may take up to 10 minutes
• Add wine, then bring to a boil. Once boiling, add the mushrooms, then season to taste with salt, ground black pepper, and fresh herbs. Cook until the liquid is reduced in half; this may take about 5-10 minutes. 
• Once the reduction is made, add cream as well as parsley and cook on medium-high heat until the mixture reduces in half again and resembles a thick, creamy sauce; this may take anywhere from 10-15 minutes.
• Meanwhile, place the pasta into the boiling water and stir until it floats freely. Cook for approximately seven minutes, or until al dente, then drain.
• Add the drained pasta and stir through until coated evenly

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In The Kitchen: Quite Possibly The Best Darn Chewy Snickerdoodles Ever!

Growing up, I was never tempted to try Snickerdoodles. They lacked chocolate, nuts and some sort of gooey element that would have made them much more appealing than the boring mass of flour and sugar they appeared to be. In my adult years, I was introduced to Snickerdoodles and I fell in love. It's something about the marriage of a crisp yet chewy cookie that gets me every time. 

This Snickerdoodle recipe is absolutely amazing! The flavor is clean and filled with cinnamon-sugar goodness you are sure to love. I am a fan of recipes that are simple to make and don't require a ton of complex, hard to find ingredients. - If you do attempt this recipe, please remember to chill the dough as well as the baking sheet. This will prevent spreading and will yield perfectly round cookies. 

Snickerdoodle Recipe - Yields 4 Dozen [Adapted From RecipeZaar] : 

2¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon

Directions:

• Preheat oven to 350°F.
• Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
• Combine flour, cream of tartar, baking soda and salt in a separate bowl.  
• Blend dry ingredients into butter mixture.
• Chill dough, and chill an un-greased cookie sheet for about 10-15 minutes in the fridge.
• Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
• Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
• Coat by gently rolling balls of dough in the sugar mixture.
• Place on chilled un-greased cookie sheet, and bake 10 minutes.
• Remove from pan immediately.   

** Cool dough and pan in between batches**

   

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