Welcome to One Little Corner of the World. I share with you new recipes, some family recipes, and the antics of my kids. Enjoy reading!

Monday, August 31, 2009

Mexican Rub - Very Very Tasty!!!

Last night, even though it was too cool to swim, it wasn’t too cool to grill. We grilled chicken wings and beef and shrimp kabobs. This is the second time I have used the rub I am going to share with you. It is out of the Weber Grilling cookbook – a favorite summertime cookbook of mine.

It is a Mexican rub that, according to the cookbook, is ok on all types of meat. I decided to put the rub on the shrimp and the beef – turned out very well. The cumin adds a great flavor without the heat, and the coriander adds that something special that leaves one wondering – what is that?

Served with a salad, green beans, and roasted potatoes, dinner was great! I just love sharing meals with my family. There is nothing better, except maybe family and friends.

Mexican Rub – from Weber Grilling Cookbook

Makes about ¼ cup

1 tbsp ground cumin
1 tbsp brown sugar
2 tsp kosher salt
1 tsp pasilla or chili powder
1 tsp ground coriander
1 tsp dried oregano

Mix together and rub onto red meat, pork, poultry, seafood, or vegetables. Grill how you want.

See ya soon! Thawing meat for meatloaf and getting ready for chicken bouillabaisse.

Sunday, August 30, 2009

Zucchini Bread Times Two

So, on Friday or Saturday morning I posted on my Facebook that I was going to make zucchini bread and zucchini pie. I made the bread but didn’t get to the pie. Saturday night, I made zucchini bread with nuts from a new recipe. I was surprised by how small the loaves were. Even though the recipe said that it made two loaves, I think it should have just been one loaf. Anyway, this morning my oldest ate a slice for breakfast and didn’t like it. I think it was the nuts. I thought it was good – small, but good. The bread to me, has great texture, which you can see in the picture. I might try this recipe again, but without the nuts and only one loaf. I will take those loaves to school tomorrow for anyone there who might like some bread.

So today, I tried again with a different recipe – I made chocolate zucchini bread with no nuts, and boy, was that a hit. They loved it! I have some zucchini left, so hopefully I will be able to make the pie tomorrow. The bread was very moist and chocolaty, but not too much.

On my cooking list: blueberry muffins, crock pot meatloaf, and chicken bouillabaisse. Talk to you later!

Thursday, August 27, 2009

Summertime Pasta - Light and Tasty

Once school starts, it is sometimes hard to put good food on the table. With the boys getting older, they are getting more involved in activities. Since they can’t drive, we have to take them. This week we had cub scouts, school orientation, and football. Yesterday, we didn’t have any activities, so I had time to cook. Problem is I didn’t have much in the fridge. After pondering for what seemed like forever, I finally settled on a summer time pasta.

Since I posted PPN last week, I have been craving a Caprese pasta. I had the pasta, cheese, tomatoes…..and no basil. I substituted spinach and made dinner, adding chicken to make it more sustaining, for lack of a better word for my husband. For some reason, he thinks if there is no meat at dinner, then he is hungry for the rest of the evening. The fresh tomatoes added a pinkish hue to the sauce. While there were quite a few ingredients in the dish, it was light and tasty, and not filling at all.

I am entering this for PPN this week. Presto Pasta Night is an event created by Ruth from Once Upon a Feast and is hosted this week by Helen from Fuss Free Flavors. Head over there and check out the round up once it is posted.

Caprese Pasta (sort of) with Chicken

3 garlic cloves, minced
2 tsp olive oil
1 tsp Italian seasoning
3 chicken breasts – cooked your way, cut into small pieces. I grilled mine with Emeril’s Essence
1 small can artichoke hearts, quartered
1 medium ball fresh mozzarella cheese
4 large handfuls fresh spinach
2 cups tomatoes, diced
1 lb pasta, your choice, cooked al dente
1 ½ cup chicken stock
¾ to 1 cup white wine
1 cup pasta water – if needed
Salt and freshly ground pepper

Cook pasta according to package directions. While pasta is cooking, sauté garlic in olive oil in large skillet for two minutes. Add chicken and Italian seasoning, and warm through for 2 to 3 minutes. Add stock and white wine, bring to boil and reduce by about 1/3. When pasta is finished cooking, reserve some of the cooking liquid and add pasta to sauce. Add rest of ingredients, and stir to combine. Season with salt and pepper as needed. Add pasta water if needed, serve immediately.

We are coming to the end of a busy week, talk to you soon!

Saturday, August 22, 2009

Presenting Presto Pasta 127!!!!!!!!!!!!!!!!!!!!!

Presenting……….The latest installment of Presto Pasta!!!!!!! Yipee!! Here it is, Presto Pasta Number 127 and does it look fabulous! Presto Pasta was created by Ruth from Once upon a Feast. For those of us who love pasta, this is a great event to not only participate in, but to also host. I do apologize for posting this roundup late – it is my first week back at work, and I have been running around like a chicken with my head cut off! Anyway on with the show.

For our first entry - Gay from A Scientist in the Kitchen has sent Octopus and Fettuccine Orientale, which is quite exciting! I will have to try this as I actually have an octopus in my freezer! Thanks Gay and it looks terriffic.

Deb from Kahakai Kitchen has blogged about a Healthy Tuna Casserole that has whole wheat pasta. She says that sometimes you just need comfort food, and I couldn't agree more! It looks so good and decadent. Noone has to know that it is healthy.

Joanne from Eats will with Others shared her Caprese Pasta Salad, one of my favorite things, to the roundup. What a perfect summeritme treat - all the flavors of summer rolled up into one pasta dish!

Eat the Right Stuff's creator, Abby, submitted Mushroom and Rosemary Mafaldine pasta and oh my gosh, this looks just so great! With fresh and bright flavors, I can't wait to try this dish!

Pam from Sidewalk Shoes blogged about Leftowver Chicken Pasta - looks fresh, not leftover to me! Cooking with leftovers requires great recipes - try this one if you have some chicken!

Daphne from More than Words sent us Easy Peasy Chorizo Pasta. Pasta, chorizo, beans - yummy! Daphne is new to chorizo - looks like she did a great job! Thanks!

Mansi, from Twist to the Taste, is new to Presto Pasta. Welcome!! She is submitting Tomato Pasta, cooked with Whole wheat noodles and without Cheese, a Healthy twist to our regular pasta. Sounds good to me.

Eating Pleasure submitted Stir Fried Vermicelli with Tomato Sauce. Her recipe has been passed down from her grandma in law. Those are the best - old family recipes!!!

And last, bugt not least my entry. I prepared Braised Short Ribs with Penne. This is a hearty easy pasta that fills you up without being a heavy pasta.

My thanks to all who submitted - what a great round up! I can't wait until next week. Thanks so much, Ruth, for letting me host!

Presto Pasta and Short Ribs!

This is my entry for Presto Pasta nights, an event created by Ruth over at Once Upon a Feast – go check out her blog! It is full of great stories and recipes. I have the honor of hosting this week – very excited to see what everyone has come up with! Look for the roundup next entry!!

This is a pasta dish that I made a few weeks ago and never had the chance to blog about. As you all know, we get a side a beef every year, and sometimes I wonder what I am going to cook with some of my beef. I get beef short ribs as part of my beef and the first time I tried to cook them, I failed miserably. It was a total catastrophe that my husband still teases me about to this day. Needless to say, I have been hesitant to try them again, that is until I saw Giada cook Penne with Braised Short Ribs. I didn't have any penne, so I just used what I had on hand.

The ribs were braised and the sauce included two of my favorite ingredients – red wine and Dijon mustard. The combination made for a great hearty dish that really filled you up without being too heavy It was a fabulous pasta! Not only was it easy to cook, I got to use my immersion blender, my coolest kitchen tool. I know the recipe called for putting the sauce in a food processor, but I found the blender worked just great.

Try this pasta – even if you have to go buy some short ribs. They are full of flavor, not expensive and they are actually very versatile. I have some more in the freezer, and I plan on trying to make more short rib dishes! I hope they are as successful as this one.

Talk to you real soon! Have a great day!!

Wednesday, August 19, 2009

Presto Pasta Night 127

I am lucky! I get to host Presto Pasta Night this week!!! This is an event that I have often participated in. Ruth over at Once Upon a Feast is the brainchild of this terriffic event. As most of you know, pasta is one of my favorite food groups!!

If you want to enter, feel free to sign up here and click here if you want to host. Send your entries to sprange (at) hometel (dot) com by Thursday night if you would like to participate this week. I am sorry for the late notice, but this is my first week back at school, and I am going nuts.

I will have my pasta entry tomorrow! Have a great day!!!

Monday, August 10, 2009

Very Berry Cheesecake

I took the kids to our time share near Herman Mo. the other day, while a friend of mine took her daughter to their family farm not too far away from our time share. Hubby met us up there later in the day. Since Hubby and I got sick, we couldn’t go on the kid portion of our vacation. This trip was trying to make up for it.

We had quite an adventure getting to our destination. There was tons of traffic and we were stuck in traffic for more than one hour. We finally arrived, and the boys and I checked in and drove to the farm.

What a cool place – it is really a place for hunters to hang out, but it is still very nice. They have three different gardens with tons of great produce. I got to sample the zucchini, tomatoes, and blackberries. I have to say, it is a toss-up between the blackberries and tomatoes. I was very fortunate in that I got to take some of both home, so we have been enjoying them for the past few days.

I decided to make blackberry cheesecakes with some of my blackberries – berry good!! The recipe is from Ina Garten. She made a raspberry cheesecake, so I just substituted blackberries for raspberries. The cheesecake was very easy to make, and it turned out great. My oldest helped me with the baking – he loves desserts! We made two cheesecakes, and delivered to three of our friends. As the boys said, it was a good day!

Sunday, August 2, 2009

Pancakes and Family Recipes

This is a new blogging event for me that I hope to get the chance to post again. Shelby from The Life and Loves of Grumpy’s Honeybunch is hosting a blogging event called Family Recipes. I told her I would be more than happy to submit a post as I had tons of family recipes. I don’t know, however, what happened to me this month. I had all kinds of plans for great recipes and stories to tell, but, well life gets in the way. What I do have is a story and memories surrounded by food that was made with love.

I know I have talked about my granddad’s pancakes before, but I made pancakes this morning for the kids, and this has become a special time in our family as well. We did have to argue about what flavor pancakes we made – we settled on regular pancakes as I had just made blue cornmeal pancakes the last time I made pancakes. Actually cooking and eating as a family has become special for us; the boys like to be involved in the decision making for meal and have their favorites they like us to make. In fact, last night over a great dinner of pasta with roasted tomato pesto and fish from Bob’s Seafood Company, we started talking about The Next FoodNetwork Star’s finale show tonight. My little one said that we should make our favorite foods to celebrate this occasion. If we were to do that, we would be eating Pasta with Pesto, spaghetti, fries, baked beans, shrimp on the grill, cooked spinach, pork steak, and mashed potatoes. We don’t have enough time in one day to cook all that, but the thought is cool.

Anyway, back to this post. What I remember most about growing up is the fact that both sets of grandparents always tried to make the foods we loved. One of my favorites was my grandma’s fried potatoes and pumpkin pie. Another favorite was my granddad’s pancakes. I loved watching him cook them every Saturday for me. He did this for years, and I can still see him mixing and stirring and talking about the benefits of buckwheat – his pancakes were always made from scratch. So this entry is dedicated to those in my family who fostered my love for food and family togetherness. I will never forget sitting at the table picking at scraps of food left on the platters, eating holiday leftovers, planning menus with Grandma – both of them, getting excited about going somewhere not only because of the family members I would see, but also – and maybe more importantly, depending on my age, what food was going to be served. Food and family are so intertwined in my life – I hope it is the same for my kids.

Pancakes from the Betty Crocker Cookbook

1 large egg
1 cup all purpose flour or whole wheat flour
¾ cup milk
1 tbsp granulated or packed brown sugar – I use brown
2 tbsp vegetable oil
3 tsp baking powder
¼ tsp salt
Margarine or shortening

Beat egg in medium bowl with hand beater until fluffy. Beat in remaining ingredients except margarine until just smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.

Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle with margarine if necessary. For each pancake, pour in slightly less than ¼ cup batter. Cook pancakes until puffed and dry around edges. Turn and cook on other side until golden brown.