Chicken Alfredo with Broccoli

Personally I feel that this dish should only really be made once a year. Only because butter and heavy cream are not the best for you and, the flavor is very rich and a bit on the heavier side. However, this is very tasty and filling and delicious!

Bunch of Broccoli

1 Tablespoon Butter

For the sauce:

1/2 stick butter

1 pint heavy whipping cream

1 1/2 cup Parmesan cheese

3 chicken breasts

4 cloves fresh garlic

1 box Fettuccine

1 1/2 Tablespoon salt

plenty of water to boil the pasta in, follow box directions.

Pork Loin, Apples, Stuffing and Salad

Chicken Marsala with Couscous

The blogs that I just posted

Alright so as you can see I just basically spammed posted all of my older posts from my beccamelt.com site. I did this because I don't think that I will be renewing the site again when it is up. I will be using this as my primary site for my recipes.

A lot of the pictures were too big when I took them originally, and a lot of them are not so good looking, I have been going through some of them to improve the not  so nice ones so I apologize for that.

Summer Berry Pie

This recipe comes straight out of The New Best Recipe, both the Summer Berry Pie as well as the Whipped Cream.   http://www.cooksillustrated.com/bookstore/detail.asp?PID=265

I would consider this a relatively easy to medium recipe to follow for a first time going through myself.

The only thing I did not use were blackberries and whipped cream, I just doubled up on my raspberries, which were picked fresh from the wild outdoors! My crust could have baked a little longer too, I took it out since it was fragrant and browning lightly and I didn't want it to burn.

Serves 8 to 10

GRAHAM CRACKER CRUST

9 graham crackers (3 oz) broken into rough pieces

2 tablespoons sugar

5 tablespoons unsalted butter,melted and kept warm

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BERRY FILLING

2 Cups Raspberries (9oz)

2 Cups Blueberries (10oz)

2 Cups Blackberries (11oz)

1/2 Cup (3 1/2oz) Sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1 tablespoon juice from a lemon

2 tablespoons red currant jelly (old fashioned recipe jelly)

2 Cups Whipped Cream

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 WHIPPED CREAM RECIPE

1 Cup chilled heavy cream

1 tablespoon sugar

1 teaspoon vanilla extract

1. Chill a nonreactive, deep 1-to 1 1/2- quart bowl and the beaters of an electric mixer in the freezer for at least 20 minuets.

2. Add the cream, sugar, and vanilla to the chilled bowl. Beat at low speed until small bubbles form, about 30 seconds. Increase the speed to medium and continue beating until the beaters leave a trail, about 30 seconds. Increase the speed to high and continue beating until the cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks. If necessary, finish beating by hand to adjust the consistency.

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ASSEMBLING SUMMER BERRY PIE (Simple overview of the recipe)

1) Press the crumb mixture into the pie plate. Use a thumb and measuring cup to square off the top of the crust. Bake the crust.

2) Drizzle the melted jelly over the while berries and gently toss them together until the berries are glazed.

3) Pour the slightly cooled berry puree into the cooled crust and smooth the top with a rubber spatula.

4) Distribute the glazed berries evenly over the puree and gently press into the surface.

1) FOR THE CRUST:

Adjust an oven rack to the middle position and heat the oven to 325°

2) In a food processor, process the graham crackers until evenly fine, about 30 seconds (you should have 1 cup of crumbs). Add the sugar and pulse to combine. Continue to pulse while adding the warm melted butter in a steady stream;pulse until the mixture resembles wet sand. Transfer the crumbs to 9-inch glass pie plate; (following the overview above step 1), use the bottom of a ramekin or measuring cup to press the crumbs evenly into the bottom and up the sides, forming a crust.

Bake the crust until it is fragrant and beginning to brown, about 15 to 18 minuets; transfer to a wire rack and cool completely while making the filling.

3) FOR THE FILLING:

Combine the berries in a large colander and gently rinse (taking care not to bruise them); spread the berries on a paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels.

4) In a food processor, puree 2 1/2 Cups of the mixed berries until smooth and fully pureed, about 1 minuet. strain the puree through a mesh strainer into a small nonreactive saucepan, scraping and pressing onto the seeds to extract as much puree as possible (you should have 1 1/4 to 1 1/2 cups.)

Whisk the sugar, cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree.

Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.

5) While the puree is cooling, place the remaining berries in a medium bowl.

Heat the jelly in a second small saucepan over low heat until fully melted.

Follow the overview steps 2-4 to combine the jelly with the berries, pour the berry puree into the cooled crust, and distribute the glazed berries over the puree.

Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours or up to 1 day.

Cut the pie into wedges and serve with whipped cream.

     

*Note: I do not have a mesh strainer, so I had seeds in my mixture, normally you would not see/have so many. (Below*)

*Instead of a mesh strainer I used a regular colander and did the best I could.*

The crust assembled in a bowl graham cracker and butter

Currant jelly heating slowly on the stove

The berries extract after being strained and heated for a little, still a fluid movement when stirred

The berries extract almost done with a thick consistency                 (*seeds)

The baked crust in the pie plate, with the glazed currant jelly berries

Grilled London Broil with Broccoli

London Broil with sauteed broccoli and fresh garlic is a wonderful meal all year!

One of my favorites, it doesn't take a lot of time and fairly easy to grill!

What you need:

London Broil

Broccoli

3 cloves Garlic

Butter

Broccoli!

Start the broccoli first since it takes a little to get nice and soft.

Wash and cut into bite sized pieces, or however you like your broccoli.

Add butter to the pan, and allow it to melt.

Put the broccoli in the pan and keep the heat to a low medium, I use a 2 1/2 - 4, depending how often I check on it.

Shake and stir the broccoli so they won't stick to the bottom and burn!

Using a garlic press, add the garlic just before you remove from the heat so the garlic isn't bitter.

You can also turn the broccoli down to a low or 1 setting once the broccoli is almost finished, and leave  the garlic on top for a while and not have to worry about the bitter factor. 

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London Broil!

Unwrap the London broil and throw it on the cutting board!

Season your wonderful London Broil with salt and pepper.

To the grill!!

On high heat, sear both sides of the steak. About 450° for a short time on each side, about 5 minuets

Turn down the heat on the grill and cook at 400°

Flip the steak every 8-10 minuets. Check the temperature on the steak to see how it is doing

Once it is cooked to how you like it, cover with tin foil and let the steak rest for 10 minuets.

Set the timer!

Add the crushed garlic to the broccoli stir and remove from the heat.

Slice the steak thin, soak up the steak juices and serve piping hot with the broccoli!

Broccoli sauteing in the butter, not cooked enough yet, the color will get darker as it cooks down and becomes soft.

.

This is how hot you want the grill for the searing.

This is a relativity quick process, be sure to turn your grill down after the searing is done!

   One side of the London broil is seared, now the other side

Both sides are seared and cooking like normal, this steak still needs some time.

Thin slicing is clutch for the ultimate best taste. Juicy steak 

Finished steak!!

Penne with Vodka and Chicken in a Pink Sauce

I used parts of this recipe from the New Best Recipe as well as a few videos and various other web based searches and my own creativity  http://www.cooksillustrated.com/bookstore/detail.asp?PID=265

What you need:

Diced chicken breast

7 Cloves Fresh Garlic

1 Cup Vodka

1 Pint Heavy Cream

1 Can Whole Tomatoes

1 Can Diced Tomatoes

Half Onion, diced

Olive Oil

Crushed Red Pepper Flakes

Oregano

Basil

Salt

Pepper

THE SAUCE

Start your sauce earlier in the day, so the sauce has time to cook.

At least 2 hours on the stove.

Low to medium heat, stirring occasionally.

You want light bubbles in the simmering sauce not  a big huge splattering messy sauce all over your wall style!

Using both cans of tomatoes, I purred them in a small food processor, for about 2 minuets.

You want the tomatoes in the sauce to be smooth, not chunky for this recipe.

Add to a large pan, and season with salt, crushed red pepper flakes, pepper, basil, oregano, diced onion and 3 crushed garlic cloves. 

Dice up the chicken and store in the fridge until a little later on.

THE VODKA SAUCE, AND CHICKEN----- I suggest using a wooden spoon for this garlic and chicken section.

Start the stove on a low setting, adding olive oil to the saute pan.

Add in the rest of the garlic, thin sliced into the oil.

Cook until the garlic is strong, bold and fragrant. DO NOT BURN THE GARLIC!! 

It will be too bitter to eat. 

A light golden brown you want to look for, and soft when you move the spoon around.

Thus the low heat for this section.

Next, add in your diced chicken!

Cook the chicken until it is white throughout.

Once the chicken is good and cooked, add the vodka and stir!

Some people are skilled enough as to light the vodka on fire, I was not so I did not light the vodka on fire.

I would like to try it sometime. 

After about 5 minuets, add all of this into the sauce that has been nicely simmering on the stove.

Add in the heavy cream to make the pink sauce!

Also add in some crushed red pepper flakes, salt and pepper.

Start the pasta on the boil!

Let the sauce cook for at least 10 minuets minimum and 20-35 minuets maximum, stirring occasionally.

Cook the pasta to how you like it ( typically al dente (to the tooth, is preferred for this recipe ), drain, and add the pasta into the sauce and mix well!

Top with Parmesan cheese and bread on the side if you so desire!

My neighbor provided the bread in the bowl!

Serve it up! 

Simmering sauce

Chicken with olive oil and garlic

  

This chicken still needs some time.

   

Simmering sauce, now with chicken, garlic and vodka!

Heavy Cream added to the sauce!

Time to eat!! 

*Extreme* Hot Peppers Anyone? Update!!

There might be a cross breed between the Habenero and the Bhut Jolokia.

The Habenero seems a lot hotter than usual, heat intensifies over time rather than going away,which is what the bhut jolokia does and they are growing right next to each other

 

Spicy Grilled London Broil Fajitas with Onion and Habener

What You Need:

London Broil

Salt

Pepper

Whole onion, sliced thin or diced

Whole Habenero, diced up tiny with seeds

Butter, enough to sautee your onions and habenero

Cheddar cheese- shred it up!

Sour Cream-optional

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So my husband took one of these habeneros from ouside in the garden, cut it up tiny with the seeds still in,

and threw it into some onions until they were all nice and caramelized.

Sautee in the pan for about 20 minuets as the London Broil is grilling.

When you start the vegetables, start the London Broil.

Grilled the London Broil, removed from the grill and sliced thin, grill for about 20 minuets at 450°

Then we shredded some cheddar and put it on the bottom of the tortilla, after microwaving for 15 seconds,

along with the grilled meat on top of the cheese, followed by the onions and habeneros.

Then last, roll that tortilla up and eat it!

My husband and I didn't have sour cream, so the burn of the habenero was intense,  but delicious the burn got stronger over time!!

The cheese helped but we didn't use a lot.

We each had two mini fajitas.

The burning subsided after about 15 minutes. 

Fresh habenero heat

Oven Fries with Grilled Cheeseburgers and Broccoli!

These are the best oven fries!

They came out perfectly!!

Oven Fries!

This recipe comes from The New Best Recipe. Page 198-199  http://www.cooksillustrated.com/bookstore/detail.asp?PID=265

Oven Fries

        ~

Serves 3 to 4

3 Russet potatoes ( about 8 oz each), peeled, each potato cut lengthwise into 10 to 12 even wedges   ( I used 3 larger red potatoes )

5 Tablespoons vegetable or peanut oil    ( I used canola )

Salt and pepper

1. Adjust an oven rack to the lowest position; heat the oven to 475°.

Place the potatoes in a large bowl and cover with hot tap water; soak 10 minuets.

Meanwhile, coat an 18 X 12-inch heavy-duty rimmed baking sheet with 4 tablespoons of the oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

(I  used my grill sauce bush applicator to spread the oil out evenly on the baking sheet to make this step easier and less messy )

2. Drain the potatoes out on a triple thickness of paper towels and pat thoroughly dry with additional paper towels.

(I just placed them on a small cutting board and quickly pat them with a clean kitchen towel)

Rinse and wipe out the now-empty bowl; return the potatoes to the bowl and toss with the remaining tablespoon oil.

Arrange the potatoes in a single layer on the prepared baking sheet; cover tightly with foil and bake 5 minuets.

( I used a slotted spoon to remove the oiled potatoes and added them in one layer to the baking sheet )

Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minuets, rotating the baking sheet after 10 minuets.

( Since my oven runs very hot, once 10 minuets passed, I removed my cookie tray from the oven and flipped my potatoes over, they were already a nice golden color on the bottom )

( Turned my heat down from 475° to 440° )

Using a metal spatula and tongs, scrape to loosen the potatoes from the pan, then flip each wedge, keeping the potatoes in a single layer.

( I used a rubber spatula and it didn't hurt the potatoes, they do stick though so watch out for that )

Continue baking until the fries are golden and crisp, 5 to 15 minutes longer, rotating the pan as needed if the fries are browning unevenly.

3. Transfer the fries to a second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve immediately.

(Instead of using paper towels I just used a baking sheet under a cookie cooling rack and placed the potatoes on top so the grease would drip down, it worked fine)

10 minute soak

This is how the fries looked after a flip and the temperature turned down. That oven was hot!!!

After about 10 minuets, the fries were ready to come out!

Soft fries and a bit of crunch these were awesome!

My first time making oven fries

Nailed it.

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Cheeseburgers and Broccoli!

What You Need:

Ground beef

Cheddar

Broccoli

Butter

Salt

Pepper

Fresh lettuce from the garden for the burger

Make your burger patties! Season them with salt and pepper on both sides.

Grill these burgers at 350° keep the burners front and rear on medium heat.

Melt butter in the saute pan, wash and cut your broccoli, and add to the pan.

Cook on a low heat for 15 minuets.

Once the juices run clear from the burgers, add the cheddar and turn off the heat.

Let the heat in the grill melt the cheese.

NOTE: THE FRIES DO NOT NEED KETCHUP! They are wonderful on their own!

Salt and peppered burger patties! Ready for the grill!

These are almost done, you can tell by the dark color

Fresh lettuce!

Everything together nice nice on the plate ready to eat! Just add some mustard,sriracha,ketchup, mayo, and lettuce to the burger and you are set!

Grilled Pork Loin with Mushrooms and Garlic

What You Need:

Pork loin

Package of Mushrooms

Sea Salt

Pepper

Butter

1 Clove Fresh Garlic

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This is my husband's recipe for pork loin, I have learned it well and it is very very easy!   

Get the grill started for the pork, let the grill heat to 400°

Start by placing the pork loin on the cutting board and heavily salting and peppering the pork loin on every side!

While you are waiting for the grill to be warm enough for the pork loin, start washing the mushrooms and making sure the dirt is removed.

Place them on another cutting board and slice thin, or however you like your mushrooms prepared.

Have the oven on a low medium heat a 2 1/2 to a 3.

Place a little butter in a saute pan, once the butter has melted add the mushrooms and stir occasionally  mushrooms have their own natural juice so you don't have to worry about burning or drying out the mushrooms.

Once up to temperature,put the pork loin on the grill and flip every 5-8 minuets or so. The temperate should not exceed 450°

The pork loin takes usually about 20 minuets to grill thoroughly, as this is a thicker cut of meat.

Internal temperature should be 145° when it is finished.

The mushrooms will shrink as they cook, when they have cooked to the right amount I add 1 clove of crushed garlic to them and stir and turn the heat down to low.

Remove the pork from the grill, cover and let it rest for 7 minuets under foil or a lid. The internal temperature will rise.

Slice thin or medium thick-thin and serve with mushrooms!

Whole mushrooms!

Starting mushrooms

Garlic!

Garlic added to mushrooms ready to eat!

Salt and pepper crusted pork!

Thin sliced pork!

Grilled hot dogs with chili, habenero, onions, broccoli and oven fries

Above is a picture of habeneros and ghost peppers in the start of a pickling process. Blog for pickling coming soon!

Tonight was a chili dog night! Sorry I did not take pictures for this recipe blog.

What You Need:

1 package of Kunzler grill franks http://www.kunzler.com/kunzlerHotDog.asp

1 can of Hormel Hot chili with beans http://www.hormelfoods.com/brands/hormel/HormelChili.aspx

1 small onion

1 package of hot dog buns

5 red potatoes sliced into thin wedges, skin on

Canola oil for the potatoes

1 habenero fresh from the garden

Broccoli

Butter

Yellow mustard (optional)

Start the oven fries- recipe to follow; a new favorite of mine!

Start the chili, slice up the habenero with seeds and add, stir often to prevent sticking.

Start the broccoli, add some butter to the pan and stir occasionally.

Grill the hot dogs for 20 minuets at 400 degrees until they are large and plump in size and start to crack.

Once everything is ready, bun the hot dog; top with chili, onions and some mustard.

Serve broccoli on the side as well as the potatoes.

Eat and enjoy!

The chili had more of a fresh heat with the habenero in it, a longer burn, fresh and especially once you stopped eating, the burn was still there for at least five minuets!

This recipe comes from The New Best Recipe. Page 198-199  http://www.cooksillustrated.com/bookstore/detail.asp?PID=265

Oven Fries Serves 3 to 4 3 Russet potatoes ( about 8 oz each), peeled, each potato cut lengthwise into 10 to 12 even wedges ( I used 3 larger red potatoes )

5 Tablespoons vegetable or peanut oil ( I used canola )

Salt and pepper

1. Adjust an oven rack to the lowest position; heat the oven to 475°. Place the potatoes in a large bowl and cover with hot tap water; soak 10 minuets. Meanwhile, coat an 18 X 12-inch heavy-duty rimmed baking sheet with 4 tablespoons of the oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside. (I used my grill sauce bush applicator to spread the oil out evenly on the baking sheet to make this step easier and less messy )

2. Drain the potatoes out on a triple thickness of paper towels and pat thoroughly dry with additional paper towels. (I just placed them on a small cutting board and quickly pat them with a clean kitchen towel) Rinse and wipe out the now-empty bowl; return the potatoes to the bowl and toss with the remaining tablespoon oil. Arrange the potatoes in a single layer on the prepared baking sheet; cover tightly with foil and bake 5 minuets. ( I used a slotted spoon to remove the oiled potatoes and added them in one layer to the baking sheet ) Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minuets, rotating the baking sheet after 10 minuets. ( Since my oven runs very hot, once 10 minuets passed, I removed my cookie tray from the oven and flipped my potatoes over, they were already a nice golden color on the bottom ) ( Turned my heat down from 475° to 440° ) Using a metal spatula and tongs, scrape to loosen the potatoes from the pan, then flip each wedge, keeping the potatoes in a single layer. ( I used a rubber spatula and it didn't hurt the potatoes, they do stick though so watch out for that ) Continue baking until the fries are golden and crisp, 5 to 15 minuets longer, rotating the pan as needed if the fries are browning unevenly.

3. Transfer the fries to a second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve immediately. (Instead of using paper towels I just used a baking sheet under a cookie cooling rack and placed the potatoes on top so the grease would drip down, it worked fine)

Meatball Sub Sandwiches

I never got a chance to take pictures of these tasty sandwiches :-(


I started my sauce the day before after the London broil recipe. The sauce cooked for a few hours, I let it cool and then refrigerated it.



For the sauce seasoning:
Salt. A few grinds from the grinder.
Pepper. A few grinds from the grinder.
1 Teaspoon Oregano.
1 Teaspoon Basil.
4 cloves fresh garlic. Crushed through a garlic press. 
1/2 Teaspoon Onion powder.
1/2 Teaspoon Garlic powder.
1/2 Teaspoon Crushed red pepper flakes. 
Add anything else for season if you'd like.


For the meatball mixture:
1 lb. ground beef.
1 handful of flour.
1 Teaspoon salt.
1 Teaspoon pepper.
1 Teaspoon garlic powder.
1 Teaspoon onion powder.
1 handful of flour, more or less depending. 
1 egg.
Add anything else for season if you'd like.



Pre-heat the oven to broil, or 400 degrees.

Using a dutch oven on the stove top, add can of sauce, and spices keep on a nice low simmer. 

In a large mixing bowl, make the meatballs. Mix well. Roll into small 1/2 palm sized balls, or larger if you want them larger. Once the meatballs are assembled, place into the simmering sauce. Once the oven is up to temperature, place the dutch oven into the oven. Bake the meatballs for about 25-30 minutes. Make sure there is no pink in the meat. 

Place meatballs on the sub roll, about 4 should fit per roll, and top with sliced mozzarella cheese!

Yeast Bread

This bread recipe has never come out bad, the only time it did come out not so good was when I added no salt to the mix.

Even with a little too much salt, the bread comes out wonderfully!

The last time I tried to make potato bread, it didn't come out like bread at all :( This recipe is a sure thing every time!

I experiment with the amount of salt I have used also, 1 Tablespoon of salt was too much, and no salt made the bread taste like a heavy malt beer.

What You Need:

3 Cups flour + 1/4 cup

2 Tablespoons Sugar

1 Teaspoon salt

2 Tablespoons butter + a little for greasing the bread pan

1 1/8 Cup warm water

1 1/2 Teaspoon dry active yeast (almost an entire package)

Dissolve the yeast in the water, and mix well.

Mix together the flour, salt, sugar, butter, water and yeast.

The texture of the dough is elastic enough to roughly pull apart, but still sticky enough that once you are done kneading it, it will stick to your hands.

Let the mixture rise for 2 hours with a towel over the bowl in a warm place, punch down a few times if you need to.

Knead the dough on a cutting board or keep in the bowl, I just pick up the dough and mush it around a bit.

Grease the loaf pan with some butter to prevent sticking, add dough to a loaf pan, allow another 2 hours to pass and rise again with a towel covering.

Preheat the oven to 350 degrees and bake for 1 hour, my bread is ready during the last 22 minuets of baking so I remove mine early. Allow bread to cool on a wire rack and eat while it's still hot You know you want to... You can't just let freshly baked bread sit there without being sliced!!