Gadgets and Gizmos Oh My!

I was reading my February issue of Real Simple and came across several things that make me super excited.  
I don't care if you think it's lame, but kitchen tools are so super awesome.  One reason I love perusing Chefs.  I have a new site and tools that I really am dying to try.

First on the list is the Flavor Shaker by Jamie Oliver.  A mortar and pestle for the modern age!  And, they have one in purple (yeah, I have purple pyrex and dishes.... still want to add jadite in the mix).  How can I not want one?!  Be sure to watch the cheesy 2 minute video.  The trick to this gadget it is it all encapsulated and a ceramic ball does the work for you as you shake it around.  

 

Next, I think I want darn near everything from here, Fusion Brands.  I thought nearly everything on the site was pretty ingenious and silicone being the new wave of materials being used in kitchen gadgets, well, they should be made in the shade (b/c I love baking with my silicone pans.  Slides right out!  Cooks even!).

My top 3 wants:

The Food Pod

Put your veggies, shell fish (break out the Old Bay!), eggs even in pot of boiling water, cook.  Pull out and it strains automatically.  O_o  

Next up on the list of must haves from Fusion Brands?  The Tender Press.  It's a meat tenderizer you use like a rolling pin.  Now that's smart.  Yeah it won't serve as a good self defense object should someone break in (can't really slug someone with a silicone rolling pin!), but it's easier to use!  

And finally the Love Handle.  It is a removable handle grip that can be used on your pots and pans.  Simply snap it in place and voila!  Also has a built in spoon rest.  Now that is handy.

 

Giada is coming to Target.  Not sure I'll be getting any of her cooking things, however, she is also going to have a line of food items.  That is what I am excited about.  Pastas (her farfalle is pretty cute, even though I am a Barilla girl all the way), sauces, vinaigrettes.  And I am dying to try the Parmesan Garlic Vinaigrette.  At $2.99, you couldn't make it for that price.  The main Giada page on Target even includes recipes.  How cute.

World Nutella Day, Musings, and my wish list

World Nutella Day is coming. Problem is - I work on the actual day - Feb 5. I can do a recipe the day after or before. And here is the thing, *ducks from impending throwing objects* I have never had Nutella. When I was little, I lived in Germany. Hazelnut was everywhere. Mum got burned out on it, I didn't really have a palette for it. I steered clear for years. Now, I don't mind hazelnut anymore (kinda like how I couldn't have mango for a while after coming home from Costa Rica - love em can't get enough now!).

So I will ponder and search for recipes (maybe some brownies and take them to Dave's on Thursday...) and move along to other new things.

Whilst watching Tony Bourdain's Brittany episode (god I want to go to Brittany, long before I saw Tony there... delish sweets and SEAFOOD) he was talking all about the salted butter.  The Bretons seem to have an almost Paula Dean-like obsession with the stuff.  The Bretons do a salted butter caramel.  I love caramel.  I love salted caramel.  Butter caramel - also good.  But all three?!  A holy trifecta in my mouth.  I have been Googling and searching on Etsy.  I finally found some imported caramels from Brittany on Amazon.  (not so shameless hint - the birthday is coming up!)  I MUST try these!

Another tasty looking Euro treat I HAVE to try?  Speculoos (or is speculaas?  I have seen both!).  It's a tasty Belgian spread, and supposedly tastes a bit like graham crackers, slightly gingery.  Whatever it is I must have it in my pantry.  Wiki says...

This is aparently great on Belgian waffles, there are cookies made from it.  I even found a cupcake recipe (LOVE CUPCAKES!!) - chocolate cupcakes with a speculoos ooey gooey filling.  Yup, a must have.

I am still hoping for my traditional birthday cake - KING CAKE.  Straight from Naw'lins.  Haydel's Bakery has been the go to for us for this tradition.  No one beats them on this, IMO.  You can even choose cream cheese flavor!  NOM.  I recommend the strawberry.  And slightly warm.  Awesome with your morning coffee.  

Jumbo Stuffed Shells

I'm going to jump the gun and go ahead and paste the recipe before I make it (got everything ready to go).

I acutally got the basic recipe on the back of the Barilla box, but made several adaptions and it came out hella better.  

Tonight I got hot Italian sausage for the meat.  I will post how it turned out.

And prep time is actually a little longer, but worth the time, tasty dish in the end.

Stuffed Jumbo Shells

Prep time: 20 min  Cook time: 44 min

Ingredients

1 box Barilla Jumbo Shells

1 lb ground beef (or Italian sausage)

2 tbsp extra virgin olive oil

1 bag (6 oz) baby spinach, chopped

1 cup finely chopped onion

1 clove garlic, minced

1 teaspoon salt

¼ tsp freshly ground black pepper

1/8 teaspoon ground nutmeg

1 egg

¼ cup freshly grated Parmigiano cheese

1 jar Tomato and Basil sauce

1 1/2 cup shredded mozzarella cheese

1 lb Ricotta cheese

Directions

Preheat oven to 350°F.

Cook jumbo shells according to package directions, drain.

Cook ground beef in a large skillet over medium high heat 4 minutes or until no longer pink, stirring occasionally.  Drain grease.

Add oil, spinach, onion, garlic, continue cooking for 10 minutes, stirring occasionally.  Remove from heat.

Add seasonings and blend well.  Let mixture cool.

Stir in egg and Parmigiano cheese and Ricotta cheese.

Pour 1 cup of sauce into bottom of 13”x9” baking dish.

Fill jumbo shells with meat and cheese mixture.  Pour remaining sauce over shells; sprinkle mozzarella cheese over the top, cover with foil.

Bake for 30 min or until thoroughly heated.

I also got some bread and a great jar of bruchetta topping.  Also fresh mozzarella pearls.  Bake on a cookie sheet until golden brown. 

I use Gia Russa brand, I think it tastes the best.  I use the tomato Bruchetta topping and the Tomato Basil Sauce for the shells.

*The hot Italian sausage was great.  Really added nice flavor.  The ricotta tones down the spice for those worried it is too spicy!

Smoothie Goodness

So I've been trying to be better to myself (in addition to dumping the pounds from my antidepressant...) and eating breakfast has come into the mix.  Now I have NEVER been a breakfast at breakfast kind of girl.  Any other time of day, I dig it.  But I can not really eat when I get up.
But alas, breakfast is super good for you.  So I have been using my food processor (works better than my smoothie maker believe it or not!) to make smoothies.

Of course, I found a great way to do it.  Usually you have your yogurt base - vanilla or plain.  MEH.  I turned it up a notch.  I use one Yoplait yogurt cup, about a cup of fruit and milk (no certain amount, just use til it is to your desired thickness).

Today I did mixed berry yogurt, mixed berries (blackberry, raspberries, blueberries, strawberries).  Another good one?  Blueberries and the blueberry acai yogurt.  And raspberry yogurt with raspberries... The list goes on.  But it is soooo delish!

I like this b/c I can sip my smoothie through a straw and still manage to do my makeup and get ready in the morning.  Much better than trying to blend shadow over a bowl of cereal.  ;)

Easy Feta Chicken Bake

This was soooo easy and simple, but really turned out tasty (even though my oven cycled up during the baking process and ever so slightly burnt it.  I hate apartments, darn thing has been replaced already and I DO use a thermometer in there.  Still no dice!).  I highly recommend this if you need something good with little prep time.  Takes 40 (I would recommend about 30-35) minutes to bake and voila!  

After a long day of pre-Spring cleaning, being able to throw the ingredients together, finish up some cleaning and have a tasty meal ready; FANTASTIC.  Oh, and did I mention?  150 calories (not sure how many the tomatoes and olives add, the Kraft website says 134)!!  Yup.  Easy and low cal.  Gotta love it.

Easy Feta Chicken Bake (with minor adaptions)

6 boneless skinless chicken breast halves (about 2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato

1/8 cup diced sundried tomatoes*

1/8 cup diced Calamata Olives* (these two added really made it, IMO)
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley

PREHEAT oven to 350°F. Arrange chicken in 13x9-inch baking dish.

DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese, olives and sundried tomatoes; drizzle with remaining 1 Tbsp. lemon juice. 

BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.

Olive Garden - But Cheaper

I waited tables at Olive Garden for nearly 2 years. And there are just some dishes that I crave. I mean, lunch portion + discount... ate a frequent amount of Olive Garden! Honestly, almost more than any other restaurant. What can I say, I like carbs (and fully believe in the OLD SKOOL food pyramid - carbs give you energy!). 

So I dove in to my recently acquired Olive Garden recipes. Tonight I made one of my favorites. Garlic Herb Chicken con Broccoli. I meshed it with one other, to adapt it a bit. Turned out great. Almost like the original, and a hell of a lot cheaper. Can't beat that!

Garlic Herb Chicken con Broccoli - Olive Garden Copy Cat


Ingredients
3 large skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick strips
2 tsp olive oil
4 oz. dry orecchiette pasta (I got mine at Sprout's - I'm sure Trader Joe's or Whole Foods would carry it as well)
1 C. heavy whipping cream
2 tbsp butter
3 tsp minced garlic
2 tsp cornstarch
3-5 C. broccoli florets
black pepper to taste
1/2 c Romano cheese
1/2 c dry white wine
Herb Mixture
2 tsp Dried basil, parsley, and rosemary
1/2 tsp Red pepper flakes
Black pepper to taste 

Instructions

Combine ingredients from spice mixture. Rub onto the chicken breasts. Cook chicken in the olive oil till done and browned, set aside. 
Cook orecchiette in a large pot of boiling salted water until "almost" done. Drain, and return pasta to pot. 
Stir butter or margarine, and garlic into a sauté pan. Cook till garlic caramelizes, then add the cream, wine and the cornstarch on medium heat till it thickens to a sauce, and add to the pasta. 
Stir chicken, Romano and broccoli into the pasta. Simmer until pasta are done, and remove from heat. Sprinkle with Romano cheese, and season with salt and pepper to taste.

Food Network Fun

I think I will be taking it easy tonight.  Watching Iron Chef America challenge, and later, Worst Cooks in America.  :)  Worst Cooks should be a blast.  And I LOVE that Nigella is judging Iron Chef.  Love her.

I have had a long lazy few days off, and actually been able to cook.  Back to my 11 hour work days tomorrow.  And that usually means Special K for dinner.  

Though, tomorrow Heroes comes back.  Which means, Pasta night.  Yup, every Monday my honey and I have pasta and watch Heroes (kinda helped kick off all the cooking madness.).  So if you like pasta, watch for the Monday blogs!!  

Dinner tonight?  Whataburger Chicken Strips.  Lazy is good sometimes.  No clean up.  :P  

Hope you're all off to a good start to the new year and decade.