The Glamour of Traveling

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When I had the honor of singing the US and Canadian national anthems at Toronto’s Skydome (before Rogers amassed their billions for the naming rights) I met a woman who was to throw the first pitch. Prior to the game all of the pre game folks rehearse according to a carefully prepared and timed script.

She had to go to the mound…or many feet in front of the mound and practice throwing to the catcher. Wow, that’s hard. I was impressed she got it even near the plate. She said she had been throwing the ball to her husband for weeks to practice.

When it was my turn to practice they cued my tape and I (shudder, yes, I lip synced) sang the anthems with all my heart into a dead mic. Easy peazy lemon squeezy.

This whole process blew first pitch woman’s mind. “Wow, you sounded great! Where do you sing? Are you famous?”

“Um…I sing most often in church and I am decidedly not famous.” But, she was not buying it one bit. Not famous? Not possible. She kept at it. “How often do you sing the national anthem?” At that point I had sung for the Sabres a few times and sang at what is now Progressive Field in Cleveland for the Indians.

Of course I was famous, or so she believed. When she gushed again she declared my life must be so glamorous. By then I didn’t have the heart to tell her differently since she already didn’t believe me. Even today, whenever I clean my bathroom I think of first pitch lady and the glamour of my life.

Travel is glamorous. Traveling is not.

I write this from a hotel room in North Carolina at about 12:30 AM. A ten and a half hour journey took nearly fifteen hours today.

Apparently God picked Florida up by the Keys and shook it like a rug, flicking everyone without a Florida zip code back to the northern state where they belonged. I’m convinced that the only people left are the senior citizens and the food service folks who serve them their early bird specials.

It took 3 1/2 hours to drive through South Carolina and those that were not in their cars in post holiday gridlock were eating at the Cracker Barrel. No lie, my mom and I had to wait 20 minutes for a table at 9 PM. Thank God they have biscuits. And sweet tea. And grits.

But the trip was worth everything we experienced today because my family was mostly together last weekend (missing a nephew and family who stayed back home and a niece who was traveling through Italy).

Cousins got to make new memories, siblings and parents played Monopoly and 500 Rummy and I got to cook.

My sister and I prepared our annual seafood feast on Good Friday. The kids actually look forward to it and I don’t think we disappointed anyone. It is a hefty investment but worth the expense and time. We really kept it simple this year with only one hot side (my orzo with roasted grape tomatoes) and a “nice” salad. Our cousin brought a really cool bread bowl and cupcakes. We had a great evening.

20130414-203607.jpgHere is a quick trick for grilled shrimp: marinate them with the shells on with lemon, lots of garlic and good olive oil. Get your grill screaming hot. Instead of just one skewer, use two to create some stability. Cook each side for only a few minutes until just pink.

One of the highlights of my trip was dinner at the Chart House in Fort Lauderdale. The dinner was as good as the view. There are many of these restaurants across the country. Each one has a view of the water. My favorite is in Dana Point, California. If you ever have the chance, I highly recommend it. It will be a special dinner so be prepared for a pricey a la carte menu.

From Thursday through Monday we had nine people living in a two bedroom condo. Close! But I wouldn’t trade the joy on my mother’s face when she saw an entire pew filled with her family on Easter Sunday.

No, traveling is not glamorous, but well worth the effort knowing we once again made memories of a lifetime.

Have a yummy day!

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Corned Beef and Cabbage Bowl

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First this…

20130320-114242.jpgCorn Beef and Cabbage from Bandana’s Bar and Grill

It was the very best corned beef and cabbage I have ever had. All they would tell me is that it was beer, sugar and pickling spices. There was a decided clove/cinnamon/nutmeg flavor…so delicious! Made me forget it was Monday and I didn’t order their famous mac and cheese.

Then this…

20130320-114346.jpgChopped up all the leftover corned beef, cabbage, carrots and red skinned potatoes. Added some of the spicy mustard and mayonnaise.

And ended up with…

20130320-114545.jpgCorned Beef and Cabbage Salad Bowl.

 

Have a yummy day!!!

Sunday Dinner Musings

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Sunday dinner means a lot to me. It’s not just my memories of dinners when I was a kid but its the memories I know I am making for my family today that motivate me to make a pot of sauce on a Sunday. Last year I posted “Musings While Making Sauce”

My son was home for the weekend and along with a Sabres game with his dad we gathered family and friends for a dish of macaroni.

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Sunday dinner is the extra effort meal. Sunday dinner does not need to be sauce and macaroni but in the middle of the winter it was a natural choice. I think that any dish that takes a few more minutes and you would not have the time nor the effort left in the tank after a long work day to prepare is a worthy Sunday dinner meal.

My mother often used to make a rib roast or roasted chickens on the oven rotisserie.

Sunday dinner smells good. I love how the house smells during these cooking sessions and sometimes for days after. If you make something with bacon it’s a gift that keeps on giving for days to come.

Sunday dinner is not complete without dessert. I talk a lot about how my mom used to bake every Saturday and how I remember watching her bake pies. I have some sort of a pastry deficit but still give it a try when peaches are in season.

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I baked a red velvet Bundt cake from a box cake on Sunday. To make it Sunday special I creamed on brick of cream cheese and about 1 cup of confectioners sugar. I added about a 1/2 teaspoon of vanilla extract and slowly added half and half (I didn’t measure but I think it would have been about 2-3 tablespoons) until the frosting was creamy. I put it on the cake by heaping a spoonful on the top and gently guiding it down the sides. It looked pretty and tasted amazing…

…just like Sunday dinner should…

Let’s talk some more about Sunday dinner. Please feel free click the email link below and give me your story. What do you cook? Who is at the table?

When the meal is special and you’re surrounded family and friends, any day is Sunday. I know folks who work in different service industries who have Monday evening Sunday dinner.

Yesterday I invited my family and as is usual custom in our home there were a few friends I had never met before they came to my home.

That is why I would like to write a book titled “If It’s Sunday Dinner, We Must Be Family.”

Have a yummy day!

Fusilli With Tuna And Tomato Sauce

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Servings: 4-6
Prep time: 0:15
Total time: 0:30
Categories: Fish & Seafood, Pasta
Source: JudeTheFoodie.com

Ingredients

• 1 Tbsp Olive Oil
• 2 12oz cans Solid White Albacore Tuna in water, drained
• 1 28oz can low sodium Diced Tomatoes
• 1 16oz jar Chunky Salsa (heat according to preference)
• 1 3oz jar Capers, drained
• ½ c Yellow Raisins

• 1 lb Fusilli Pasta
• 1 Tbsp Olive Oil

• Parmesan Cheese

Directions

Fill a large pasta pot with cold water and bring to a boil.

Meanwhile, heat olive oil in a heavy large skillet on medium. Add tuna immediately and break up with wooden spoon. Heat through a few minutes then add tomatoes and salsa.

Bring to a simmer and add capers and raisins. Stir and cover. Lower heat to medium low stirring occasionally.

Cook pasta according to package directions. Drain and put into bowl. Add olive oil and stir gently. Add a little sauce to bowl then divide into bowls. Shave Parmesan cheese onto top.

Have a yummy day!
JudeTheFoodie.com

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Sautéed Sea Scallops

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Sautéed Sea Scallops

Servings: 4
Categories: Fish & Seafood
Source: JudeTheFoodie.com

Ingredients

• 1 lb Sea Scallops (about 15)

• ¼ Flour
• 1½ tsp Old Bay
• 1 tsp Garlic Seasoning
• ½ tsp Sea Salt
• 5-6 Cranks Fresh Ground Pepper

• 1 Tbsp Extra Virgin Olive Oil

• 1 Tbsp Butter
• 1 c White Wine

1 bag of Arugula and Baby Spinach
1 Bunch Flat Italian Parsley
1/4 cup D’Avolio Gremolata Olive Oil
1/4 cup D’Avolio Lemon Balsamic Vinegar
Salt and pepper to taste

Directions

In a gallon zip bag add flour and seasonings. Seal and shake.

Heat a heavy skillet and add oil.

Add sea scallops to bag and shake to coat. Remove from bag and shake off excess.

Add to pan in a single layer. Sauté for about three minutes and turn over. If they are sticking to the pan cook another minute. Flip. Cook about a minute then add butter. When butter is melted add wine. Stir lightly for a minute until wine sauce is bubbly.

Dress greens with oil and vinegar, herb seasoning and salt and pepper.

Pile greens on plate and top with scallops and sauce.

Have a yummy day!

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Grilled Zucchini Caprese Sandwich

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Servings: 3-4
Prep time: 0:20
Total time: 0:25
Categories: Sandwich
Source: JudeTheFoodie.com

Ingredients

• 1 medium Zucchini
• 1 Fresh Ciabatta Bread (or other flat loaf)
• D’Avolio’s Tuscan Herb Olive Oil
• 1 Garlic Clove
• 6-8 Fresh Basil Leaves (spinach is a good substitute)
• 1 8 oz ball Fresh Mozzarella, sliced thinly 1 Ripe Tomato, sliced thinly Lettuce
Italian Seasoning

Directions

Slice zucchini in 1/4 slices longwise. Brush olive oil on both sides and grill until beginning to brown.

Slice bread in half length wise. Toast under broiler until slightly brown. Remove immediately, brush with olive oil then rub with peeled garlic clove. Season with Italian seasoning.

Put basil then zucchini on bottom half of bread. Cover with half the tomato and mozzarella slices. Layer top half of bread with remaining tomato and mozzarella. Put under broiler until the cheese starts to bubble but not burn.

Remove from oven, sprinkle with more Italian seasoning and layer one half with crispy lettuce. With a hand on each half, close the sandwich quickly and press down on a flat surface to marry both sides. Slice and serve. Feeds two hungry college boys or 3-4 adults.

Have a yummy day!

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Comfort In A Bowl – Jude’s Shredded Chicken Stew

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I love food in a bowl. Macaroni…corn flakes…ice cream…

Each one of those things makes me happy, gives me that warm fuzzy feeling that makes a great bite of something worth the time, expense or both.

When I travel and know I may never return to the area of the world I am I always ask “if I never return, what is the one bite I should remember “insert city name here” by?

In St. Louis the answer was chicken and biscuits. Gosh. That seemed pretty pedestrian but since I asked I took the advice. That bite came so long ago but I still remember the buttery biscuits over a chunky and creamy chicken stew. I was traveling alone for business and remember that evening not just for the meal but because after dinner I went to the lobby bar, busy with folks participating in the Variety Club Telethon. Lou Rawls was the celebrity host and chat with me about the mission of the organization. It was just a few short years after our son died and he was very kind. It was exactly 23 years ago this month because my best memory of that trip, however, was coming home and finding I was expecting our son.

Chicken and biscuits…food in a bowl…warm fuzzy…this is how my mind works.

My friend recently asked me if I had a good recipe for chicken and dumplings. Honestly I had no idea what the difference between chicken and biscuits and chicken and dumplings was. The Internet is a beautiful thing. I did a little research and learned dumplings and biscuits are made from the same biscuit mixture, which varies regionally, but cooked differently.

The chicken is cooked in a liquid (usually water which miraculously turns to chicken broth when simmered with a chicken and other good stuff) and then removed. The biscuit mixture (I saw some recipes where the only biscuit mixture preparation was “pop open the tube”) is dropped in the broth where it turns into moist, dense drops of goodness called dumplings. The broth is then thickened and the chicken and vegetables are added back in and simmered a bit more to cook the chicken and dumplings through.

Chicken and biscuits are a savory chicken stew finished in the oven with biscuits baked on top. If you put the mixture into a bowl, cover it with a pastry dough and bake you’ve just made chicken pot pie.
At our house we like the stew straight in the bowl. I have played around with some ingredients and offer you my twist on this savory chicken recipe which when eaten from a bowl is meant to bring back a memory of home.

Jude’s Shredded Chicken Stew

Servings: 10
Prep time: 1:00
Total time: 11:00
Categories: Chicken & Other Poultry, Soup & Stew
Source: JudeTheFoodie.com

Ingredients

• 4-5 lb Chicken Thighs, bone in, skin removed
• 2 Potatoes
• 3 Parsnips
• 4 Carrots
• 3 Stalks Celery
• 10 oz Pearl Onions**frozen are fine but see below for an easy tutorial on using fresh pearl onions
• 6-7 oz Shitake Mushrooms
• 1 12oz-16 oz bag Frozen Peas

• 2 Tbsp Butter
• ½ c flour

Directions

Peel and cube all vegetables. Clean mushrooms, remove stems, cut in half then chop. Add to slow cooker.

Boil pearl onions for three minutes, rinse in cold water and drain. With one hand remove stem while squeezing onion out with the other. Add to slow cooker.

Season vegetables with about 1 tablespoon coarse salt and fresh ground pepper. Mix with hands.

Remove skin from chicken and place on top of vegetables. Season generously with Old Bay seasoning. Cook on low for 9-10 hours.

Remove chicken from slow cooker into a bowl, saving any drippings.

Using a turkey baster, remove as much liquid as possible, at least two cups.

Add frozen peas.

Cool chicken to the touch and remove from bones. With two large forks, shred chicken and add back to slow cooker.

In medium saucepan, over medium heat melt 2 tablespoons butter. Whisk in ½ cup flour and heat through. Add 2 cups liquid from slow cooker. Whisk gravy until thick. Fold in gently to chicken mixture.

Cover and heat on medium for 15 minutes.

Serve in bowls with bread and butter.

**how to peel pearl onions

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Add to boiling water and cook about 3-4 minutes.

imageRinse.

 

Cut stem.

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Squeeze into bowl.

Easy!!image
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Ground Beef Skillet: It’s Chili / Mac & Cheese!

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This post originally appeared May 3, 2012. Since then it has gotten more hits than any other cooking post I have put up.

The beauty of this recipe/non-recipe is that when you make it you realize you can change it any way you like. Cook with me and you will learn how to rely less on the written recipe and more on your taste and the taste of the folks who share your food.

 

Please let me know if you make this and how it came out. Feel free to post pictures on my Facebook page.

May 3, 2012

Unnamed but good. Silly name, but that’s what it’s called in our house. The original recipe was on a box of Kraft Macaroni and Cheese. By the way, its macaroni and cheese not pasta and cheese, right? So why do we call it pasta? I dunno!

Anyway…

I cannot find the original recipe cut from the box but if I recall, you brown ground beef, add onion and canned tomatoes. Meanwhile you cook the macaroni. Add the cheese packet and cooked macaroni, canned corn and voila, dinner! My husband “named” it and the “unnamed” stuck.

Well, I haven’t purchased macaroni and cheese boxes since my son was in 9th grade and decided to dedicate himself to swimming and fitness. It paid off for him but denied me some good quick junk food. Ah…the perils of parenthood!

I avoid as much food with ingredients not in their natural state as possible (dried cheese powder?) so I decided to make my own version of this ground beef skillet.

Sauté a chopped onion with a little olive oil in a large skillet and add a few cloves of garlic (I use more than a few but that’s just me) coarsely chopped and stir.

Add 1-2 pounds of ground anything. I like beef but you can use any ground meat. If you do not want to use meat, sauté mixed mushrooms and add more beans. Yum!

While this is browning, put a large pot of water on to boil. Cook 8 ounces of any kind of macaroni being sure to add the longest cooking first. I like to use leftover macaroni and really like the look of the different sizes in the pot.

Once the meat is cooked through add a jar of salsa (we like medium heat), a can of corn, a can of beans (any kind you like) and a small can of tomato paste. Cook through until it has a smooth almost creamy texture. If it is too thick ladle a scoop of the water from the macaroni to get the consistency you like.

Add a bag of cheese to the mixture. I like the cheddar three cheese blend with cream cheese.

Drain macaroni and stir into the meat mixture. Enjoy!

Have a yummy week!

** Ingredient List

1 – Onion, chopped

2-3 Garlic Cloves, minced

1-2 Lbs Ground Anything (Beef, Turkey, Lamb etc) or a mixed variety of mushrooms.

8 oz (1/2 Lb) macaroni

1 – Jar Salsa, small

1 – Canned Corn

1 – Can beans

1 – Tomato Paste, small

2 – Cups Shredded Cheese Blend (preferably with Cream Cheese)

Sweet Breakfast Biscuits

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20121215-095637.jpgSweet Breakfast Biscuits

Servings: 9-10
Prep time: 0:10
Total time: 0:30
Categories: Breakfast
Source: JudeTheFoodie.com

Ingredients

• 2¼ c Biscuit Mix
• ⅔ Milk
• 1Tbsp Butter, melted
• 1Tbsp Turbinado Sugar

Directions

Preheat oven to 450°

Butter a heavy cast iron skillet.

Mix biscuit mix according to directions (mix until it forms a ball, turn onto board with more biscuit mix, kneed 10 times).

With hands press to about ½ an inch.

Melt butter. Brush onto dough. Sprinkle with sugar. Cut into random geometric shapes.

Place on skillet, with some edges touching. Bake about 11 minutes, until golden grown.

Cool 10 minutes. Enjoy!

from http://therecipeboxapp.com