Slow Cooker Tater Tot Casserole

When I host a playdate with the twins & a pot luck at my house I have an easy go to slow cooker dish that always seems to be a hit with the kids and the adults - Slow Cooker Tater Tot Casserole.

I came across this recipe from a few blogs and combined it all into my own version.  It’s very simple and quick!  Except I never get a picture of it seems!

Slow Cooker Tater Tot Casserole

Ingredients

•               1 pound ground beef, browned

•               1 can RoTel (original has a bit of a kick to it and the mild doesn't)

•               1 larger bag of frozen Tater Tots 

•               1 can Cream of _______ Soup (I have used chicken, mushroom and then some)

•               1 small onion, chopped

•               2 cups shredded cheese (sometimes I use Mexican blend while others I use cheddar)

Directions

1.             Cook beef and onion and then drain

2.             Add Rotel and Cream of Soup

3.             Pour mixture on the bottom of a greased Crock Pot

4.             Top mixture with tater tots

5.             Cook low for 2-3 hours.

6.             30 minutes before serving top with shredded cheese.

One Pot Wonder with Andouille Sausage

Pintrest seems to be becoming everyone best friend or addiction.  I once again started a new board called “One Pot Wonders” because my life as a Wife, Mother to 3 yr old twins and a full time teacher (among of titles and roles) doesn’t leave much time to prepare 5 course meals, etc. 

I made a “One Pot Wonder” last week from Dam Delicious and picked another one from there to try – it was a HIT with everyone again. 

Note: We did deviate from the recipe a tad and I will make note of it below

“One Pot Wonder”

Ingredients:

• 1 pound spaghetti
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 large onion, thinly sliced
• 3 cups halved grape tomatoes (I just bought a carton and used that without measuring)
• 2 cups basil leaves (I didn’t measure this out just added what I thought was enough)
• 4 cloves garlic, thinly sliced (I have pre-minced garlic and I used 2 heaping spoonfuls)
• Kosher salt and freshly ground black pepper, to taste
• 1 cup grated Parmesan (I used shredded and more than a cup)
• 2 tbsp of butter (This was my own addition)*
• Sliced Baby Portabella Mushrooms (This was my own addition)*

Directions:

1. In a Dutch Oven over medium high heat, combine spaghetti, sausage, onion, mushrooms, tomatoes, basil, garlic and 4 1/2 cups water; season with salt and pepper, to taste.
2. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and butter.

Notes:

• We added the butter to add some creaminess to it.  We were going to had about ¼ cup of heavy cream but ours had gone bad
• We wanted some more veggies and we love mushrooms
• Adapted from Dam Delicious

Easy Cheesy Tuna Noodle Casserole

When you are trying to clean out your house to put it on the market in about month you can't keep buying tons of staples and groceries at the store - you have to clean out the cabinets because who wants to move can goods and a freezer full of items????

I am fortunate to be a stay-at-home mom during the summer with my twin boys since I am a teacher.  With twin toddlers lunch (and dinner too) can be interesting be cause how how choosy they can be about meal.  I hate to say picky because fortunately they do eat just about nay thing and love International cuisine.  They choosy part is the mood they are in and if they are in the mood for what you make.  One day they love something and want multiple servings but the next time you make it they refuse to eat it.

Back on track to what I made.  I was going through the cabinet and looking at what we had because I wash't in the mood for a hot dog, chicken nugget or fish sticks.  I noticed a had a couple cans of cream of mushroom, about 3/4 box of elbow noodles, few cans or tuna fish and BOOM why not Tuna Noodle Casserole which I hadn't had in a while.  I normally like to add brad crumbs on top but we had none.

Easy Cheesy Tuna Noodle Casserole

Ingredients:

• 1 6 oz can of tuna fish, drained
• 1 box of elbow noodles (I had just a little under 3/4 box)
• 1 10.75 oz can of Cream of Mushroom (I used Fat Free)
• 1 small onion
• 2 cups of frozen peas 
• 1 tablespoon of butter
• 2 cups of shredded cheddar cheese (I like cheesy so I use heaping cups)
• Garlic salt (optional)
• Oil (optional)

Directions:

1. Preheat oven to 350 degrees F
2. Bring a large pot of lightly salted water to a boil (optional: add oil to the water to prevent sticking). Add pasta and cook for 8 to 10 minutes or until al dente; drain. 
3. In skillet add 1 TBSP butter and sauté chopped onions.  I sprinkle some garlic salt on mine.  If using frozen peas I toss them in once onions are soft so they can thaw quickly
4. Over medium heat, combine the cream of mushroom soup, peas, canned tuna, and 1 cup of the cheddar cheese. 
5. Gently fold pasta into the soup mixture and mix thoroughly. 
6. Pour pasta and soup mixture into a baking dish. (I spray mine with Pam pray)
7. Sprinkle remaining cup of cheese on top.
8. Bake until cheese is warm and bubbly

Note:  You can edit this recipe for what you have on hand.  If I was adding breadcrumbs I would shake them on top of the cheese before placing it in the oven.  

One Pot Wonder - Zucchini Mushroom Pasta

Life as a mother of 3 yr old twin boys and a full time teacher (plus a full time working husband) is busy!  Yes I know I am "off" during the summer but really I am not because then my job is a stay at home mom.  When it comes to feeding the family we don't have time to spend forever in the kitchen making meals.  Yes sometimes we like to have elaborate and labor intensive meals, but thats not very often.

A slower cooker/crock pot can be your best friend but I also discovered that a One Pot Wonder can be too!  There are many times I have tried a recipe from a magazine or from a website and honestly they can be hit or miss!!!

Besides the grill and my crock pot the Dutch Oven is my friend in the kitchen.  After surfing pint rest I noticed a new popular item people are pinning are some One Pot Wonders.  We love using fresh and seasonal ingredients when possible so the Zucchini Mushroom Pasta recipe I found on the blog Damn Delicious was the one to try. (The blog has other One Pot Wonder recipes to try!)

For the most part I followed the recipe except I slightly made some minor changes which you will see in my notes.  We all agreed we enjoyed this dish!!!

ONE POT ZUCCHINI MUSHROOM PASTA

by Damn Delicious

My picture of isn't as spectacular as the one at Damn Delicious

INGREDIENTS

• 1 pound spaghetti
• 1 pound cremini mushrooms, thinly sliced
• 2 zucchini, thinly sliced and quartered
• 2/3 cup peas (I used frozen since I the store I was at didn't have fresh)
• 2 cloves garlic, thinly sliced (I ALWAYS have a large jar of minced in my fridge and I used more than it called for since I am a big garlic person)
• 2 sprigs thyme (I used 3-4 sprigs)
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup grated Parmesan (I used more and its was a bag of shredded)
• 1/4 cup heavy cream
• Grill pan chicken breast seasoned and then cut up (I added this) 

INSTRUCTIONS

1. In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
2. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. 
3. Add chicken and then stir in Parmesan and heavy cream. (The chicken was my addition to the recipe)

My tweaks for next time:

• My husband suggested using more of a blanked style chicken and more veggies 
• The zucchini and peas (especially the zucchini) was over cooked and very squishy.  Next time i may wait a few minutes to add it
• It was a lot of food (my son J did eat to helpings of it)

excuse the messy plate

Rosy Cooler - refreshing drink with strawberries and basil

One thing I love about the summer is the refreshing cocktails with fresh ingredients you can make.  When I dine out I am always looking at the cocktail menu (even if I am not drinking for some inspiration) for the restaurants seasonal offerings.

As I was surfing the Internet and magazines I came across the drink called the Rosy Cooler by Angry Orchard.  It is refreshing and has great flavor.  The first drink I made I followed the recipe exactly (except the simple syrup – I just eye balled it).  The second time I made it I used more of the vanilla vodka and I enjoyed the drink even more.

Rosy Cooler

INGREDIENTS

•                2 medium strawberries, quartered

•                2 basil leaves, torn

•                2 wedges of lime

•                1/2 oz. simple syrup

•                4 oz. Angry Orchard Crisp Apple Cider

•                1 oz. regular or vanilla vodka (optional)

DIRECTIONS

In a pint glass, gently muddle together strawberries, basil, lime and simple syrup. Fill glass with ice and top with cider and vodka.

My picture isn't the best but you get the idea!

Fleming's Bella-Tini drink recipe

Bring the restaurant into your home - A Bellini inspired cocktail with Belvedere Vodka, peach puree and Mas Fi Cava.

Ingredients:

• Sparkling Wine
• 1 oz Belvedere Vodka
• .25 oz Peach Schnapps
• 1 oz peach puree
• .25 oz lemon juice

Directions:

1. Splash Grenadine
2. Combine in shaker with ice, shake and strain into Champagne Flute
3. Top with Cava or Prosecco

Bella-Tini

Credits: Fleming's Prime Steakhouse & Wine Bar

*Brought to you by Fleming's Prime Steakhouse & Wine Bar


For more info: you can subscribe to email notices, email me at AIBR.Blog@gmail.com, find me on Facebook or follow me on twitter @BmoreRestaurant

Suggested by the author:

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Continue reading on Examiner.com Fleming's Bella-Tini drink recipe - Baltimore restaurant | Examiner.com http://www.examiner.com/restaurant-in-baltimore/fleming-s-bella-tini-drink-recipe#ixzz1nCjXTCd7

An evening with acclaimed pastry chef, author and teacher Nick Malgieri

I had the wonderful opportunity to attend an evening with internationally acclaimed pastry chef, author and teacher Nick Malgieri.

Pastry chef, Author and Teacher Nick Malgieri

Nick Malgieri, former Executive Pastry Chef at Windows on the World, is a 1996 inductee into Who’s Who of Food and Beverage in America. In 1998 and 1999, he was voted one of the ten best pastry chefs in America by Chocolatier and Pastry Art and Design magazines. A graduate of the Culinary Institute of America, he apprenticed in Switzerland and was subsequently employed at the Hotel de Paris and the Sporting Club in Monte Carlo and at the Reserve de Beaulieu in France. In New York he was Assistant Pastry Chef at the Waldorf Astoria; Executive Chef at Paine Webber, Inc.; and Pastry Chef at the Board Room, a private club.

The stories and insights he shared and passed on would leave even the novice baker in awe! I can't wait to try out my first recipe from BAKE!: Essential Techniques for Perfect Baking - and I am having a hard time picking which one I would to do first. I better do it quickly before it walks away because my Mother and Father seemed very interested in the cookbook!

Those is attendance were none other than well known local food bloggers of the Baltimore area. Each person brought with them a sweet or savory dish to share with the group.

Chef Nick Malgieri is known to a number of you who bake, you probably have one of his cookbooks on your shelf:

• BAKE!: Essential Techniques for Perfect Baking (2010)
• The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies (2008)
• Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving (2006)
• A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World (2005)
• Perfect Cakes (2002)
• Cookies Unlimited (2000)
• Nick Malgieri's Perfect Pastry: Create Fantastic Desserts by Mastering the Basic Techniques (1998)
• Chocolate: From Simple Cookies to Extravagant Showstoppers (1998) IACP/Julia Child Award
• How to Bake : The Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, Sweet and Savory (1995) James Beard Award
• Great Italian Desserts (1990)

That evening we had the privilege to sample two of his latest unpublished recipes and he has allowed us to share then with our readers...

TOZZETTI: ROMAN ANISE, ALMOND, AND HAZELNUT BISCOTTI

Copyright © Nick Malgieri 2011, All Rights Reserved

Unlike most biscotti that are formed into narrow loaves before baking, tozzetti are spread in a pan. After the initial baking, they are cut into narrow strips and dried in the oven until shatteringly crisp.

Makes about 80 thin biscotti

Ingredients:

• 2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
• 2 teaspoons baking powder
• 1 1/2 cups whole blanched almonds, lightly toasted
• 1 cup whole blanched hazelnuts, lightly toasted
• 3 large eggs
• 1 1/3 cups sugar
• 2 tablespoons Sambuca liqueur
• 2 teaspoons vanilla extract
• 1 tablespoon aniseed, crushed
• One 9 x 13- x 2-inch pan, buttered and lined with buttered foil

Directions:

1. Set a rack in the middle level of the oven and preheat to 350 degrees.

2. Stir the flour and baking powder together, then stir in the almonds and hazelnuts and set aside.

3. In a large mixing bowl, whisk the eggs, then whisk in the sugar, continuing to whisk for a minute until somewhat lightened. Whisk in the liqueur, vanilla, and aniseed. Use a large rubber spatula to stir in the flour and nut mixture.

4. Scrape the mixture into the prepared pan and smooth the top. Bake until just firm, about 20-25 minutes. Cool in the pan on a rack.

5. When completely cool, slide the slab of baked dough to a cutting board. Use a sharp serrated knife to cut into three 3-inch wide bars, then cut across them to make 1/2-inch thick biscotti. Arrange the cut biscotti on 2 paper-lined pans.

6. Dry the biscotti until very crisp but still light in color at 325 degrees for about 20 minutes. Cool and store in a tin.

CHOCOLATE BOURBON CAKE

Copyright © Nick Malgieri 2011, All Rights Reserved

The sweet, mellow flavor of Bourbon has a great affinity for chocolate. Serve this unadorned cake with a little unsweetened whipped cream.

Makes one 8-inch cake, 8 to 10 servings

Ingredients:

• 2 sticks (8 ounces) unsalted butter, cut into 12 pieces
• 8 ounces bittersweet chocolate (70%), cut into 1/4-inch pieces
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour (spoon flour into dry-measure cup and level off)
• Pinch of salt
• 5 large eggs
• 3 tablespoons best-quality Bourbon
• 1/2 cup dark brown sugar, firmly packed
• One 8-inch round 2-inch deep pan, buttered, bottom lined with a disk of buttered parchment

Directions:

1. Set a rack in the upper third of the oven and preheat to 350 degrees.

2. Melt butter in a saucepan over medium heat, allowing it to sizzle and get really hot. Remove from heat, add chocolate and whisk smooth.

3. In a bowl, whisk the granulated sugar, flour, and salt together; add all the eggs and Bourbon. Whisk together smoothly.

4. Stir the brown sugar into the butter and chocolate mixture and stir into the batter.

5. Pour the batter into the prepared pan and smooth the top. Bake the cake until the center is still soft, but no longer liquid, 25 to 35 minutes.

6. Cool the cake on a rack.

7. To serve the cake, invert to a platter and remove the pan and paper. Cover loosely with plastic wrap if not serving immediately.

Cinnamon Apple Bread Pudding a La Mode from Baltimore local chef Tucker

One of my favorite things about fall is APPLES! I love them in desserts, in main entrees, on their own, on pizza (had that the other night and LOVED it) and did I mention dessert yet? This recipe from Chef Tucker from the Owl Bar will surely get everyone at the table to "oh and ah" not just from the smell alone but the mouth watering taste.

Cinnamon Apple Bread Pudding a La Mode

Click here to get the recipe

Cinnamon Apple Bread Pudding a La Mode

Photo: The Owl Bar

Roasted Cognac Chicken in Baby Pumpkins recipe

Today on my restaurant blog I posted a recipe from a Baltimore local chef...

What better way to “fall” in autumn then enjoying a meal with fresh seasonal ingredients?  This recipe will surely dress up your table for the next dinner party or give the kids some excitement for your next family dinner-  brought to you by Executive Chef Timothy Dore of Truffles Catering at the Belvedere.

You should really check out the Roasted Cognac Chicken in Baby Pumpkins recipe

Just because I write about food doesn't mean I cook (or does it)

So honestly just because I write about food doesn't mean I cook, however, that doesn't mean I can't cook.  I just hate to personally do all the work and prep for something that is gone in the matter of minutes.  Yes I love to savor my food and experience it!  I know it doesn't make sense but hey does much ever make much sense?  I love to follow food bloggers, not just restaurant related but those who cook.  I always tell my friends here in Baltimore who blog about food "If you cook for me, I will write about it"- maybe I will find the next Top Chef!!!

So I have numerous food related blogs that I follow.  There are quite a few fellow Baltimorieans who write about cooking food and I need to remind them once again "If you cook for me, I will write about it"

Rachael writes the blog called Coconut & Lime and also has a cookbook that just came out this past year called The Everything Healthy Slow Cooker Cookbook.  She always has some great and yummy sounding dishes and I happen to come across one that struck my interest to make- Fresh Blueberry Pulled Pork.  Now my favorite part of this meal was that it was one of those throw in the pot and forget about it meals!  The house smelled sooooo good as the day went on! So yes I cooked!

Now since we are on the subject of Blueberries another fellow Baltimore food blogger Beth, had another great recipe on her site 900 Square- Peach and Blueberry Cornmeal Crusted Cobbler.  I am a sucker for all things blueberry and peach!  It's a small world- Beth and I know some of the same people from the small town of Muncy, PA.

Now I wish Wendy a yet another fabulous food blog called The Upstart Kitchen needed to be around when Andy and I made our first attempt at fried flowers- we needed her Fiori di Zucca.  I met Wendy for the first time when we participated together at the Food Blogger Panel at Great Grapes Festival (read all about it).

Now another up and coming chef I can't wait to dine on her food in a restaurant is Jennifer at Savory Simple.  One of her latest mouth watering delights is the Basil Olive Oil Ice Cream- ok Jennifer what do I have to do to get you to make me some of this please (I got rid of my ice cream maker on one of Andy's clean sweeps of the house)??? 

So with all those yummy things what more can a Woman ask for?  Well maybe for them to cook for me and to share these photos...

Ruth's Chris Steak House Bread Pudding recipe

I love food- not that over eat it but it tastes so yummy!  Now I am not much of a chef or a baker but I dabble from time to time. I am posting this today on my other blogs and thought I would share this- maybe you will make it next time I come over :)

Bread pudding is a dessert popular and common in British cuisine, Puerto Rican cuisine, Mexican cuisine, Argentina, Louisiana Creole and that of the Southern United States, as well as Belgian and French cuisine.

There are many ways of serving it either with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, and sometimes sprinkled with sugar and eaten cold in squares or slices.

Try out Ruth's Chris Steak House version of a traditional New Orleans favorite.

Click here for the recipe

Bread Pudding

Ruth's Chris Steak House