Birthday

My husband got me the dutch oven I wanted, for my birthday. 6 qt red. Giada brand. Loving it, I've used for the last three nights. Made boiled red potatoes, mashed potatoes with turnips, and tonight, hunter chicken (not my own recipe, but B Flayes) All turned out pretty good. A Dutch Oven is an absolute must have in the kitchen. Been really busy, end of payroll quarter and all, plus special projects, hopefully next week I'll be able to get back on and post several recipes. Thanks for watching.

Guilty Pleasure

When I'm not cooking I'm usually reading. A few years ago I stumbled on an audio book by Elizabeth Peters, The Amelia Peabody Series, and was instanlty hooked. They're a fun read or in this case a fun listen. If you get the chance to read or listen to one you'll be very suprised at how entertaining they are. E-Mail me if you've read a book or series of books that you enjoy, I'm always on the lookout for a new series to read.
On the cooking front, last night I made London broil, with my own rub recipe.

2 Tbsp Garlic Powder
2 Tsp Onion Powder
1 Tbsp Paprika
2 Tsp Savory
2 Tsp White Pepper
2 Tsp Oregano
1 Tbsp Kosher Salt

Mix it all together and store in airtight container. It's easy, less expensive than the store bought rubs, and it doesn't taste too bad either.

One of my favorites

Salisbury Steak

1 3/4 lbs Ground Beef (the leaner the better)
2 1/2 Tbsp Worcestershire Sauce
1 Large Whole Egg (or 2 eggs using only egg whites)
1/2 cup Ritz Crackers (finely crushed)
3 1/2 Tbsp of finely chopped onion
Salt and Pepper

Combine all ingredients in a bowl, and stir around until they are all incorporated into the meat. Shape into 4 ovals and place them on a parchment paper lined cookie sheet. The parchment paper is fairly important, if you don't use it you'll basically end up with hamburgers)Drizzle with oil (I prefer olive oil, but use what you have in the cabinet) and bake for 30 minutes at 375 degrees.

You can make your own gravy with the following recipe

2 cups of beef stock (kitchen basics is really good)
3 Tbsp of butter
1/2 cup of chopped onion
2 garlic cloves, grated
2 Tbsp flour

Add butter to a skillet, over medium heat add onions util they're translucent, add garlic and cook for a few minutes (don't let the garlic burn, it gets a bitter taste) Add flour and stir until it thickens. Add the beef stock. Salt and pepper to taste. Feel free to add any herbs and spices that your family likes to add pizzaz.

My Son is out of bootcamp

David, is off for the weekend from bootcamp, he has to go back on Sunday to attend the school portion. But I finally get to talk to him, he's staying with my brother in Louisville. Goodness I miss him.

Italian Wedding Soup

Even Though It's like 105 here today in the Old Pueblo, this is still an awesome dinner.

2 Large bunches - Escarole (use 3 if they're small)
4 Qts Chicken Stock
1/2 lb ground sirloin
parmesian cheese
fresh garlic
eggs

Add chicken stock to large pot and heat on medium, Wash Escarole thoroughly (sand in your soup isn't good), tear the leaves but leave them larger than bite sized they will wilt and get smaller. Set aside. In a mixing bowl add ground sirloin, grate in parmesian cheese (about a 1/2 cup), add an egg and mix. You may need to add another egg, if it's too dry. Roll mixture into little meatballs (No bigger than a nickel). Drop the meatballs into the simmering chicken stock, when they bob to the surface they're cooked. Add in the Escarole, stir occasionally. When the escarole has wilted completely into the chicken stock. Take one egg, grate in parmesian cheese (enough to make the egg mixture thick) beat together, with a fork carefully add the egg mixture to the soup and stir quickly, it's suppose to look like lace on top of the soup. Simmer soup until the egg mixture is cooked, then serve. It's that easy.

Goodmorning Tucson

Yeah I know, that recipe wasn't Italian, but it was what I made for dinner and it's fast and easy. Working girls have to speed things up sometimes. I get made fun of because I make soup even when it's 105 outside, but I love soup. Next up Italian Wedding Soup, good stuff!

I recently bought a keurig, coffee maker, it makes really good coffee one cup at a time. I tried several coffees, my favorite is the Paul Newmans brand. My youngest loves the hot chocolate.

Quick Chicken and Noodles Soup

don't have a lot of time after getting home, start this at 5:00, serve by 6:30.

3 large chicken breast (if your family perfers dark meat use thighs)
2 cups water
1 quart of chicken stock (chicken basics is best)
2 tbsp of dried diced onion
2 chicken boullion cubes (add 1, then check for taste, then add second if needed)
noodles (see recipe below) or add packaged noodles
Fresh flat leaf parsley (chopped finely)
1 tbsp corn starch

Add chicken pieces whole, water, stock and onion into large pot. Bring to boil, then reduce to medium. Let the soup simmer. When the chicken is cooked through remove it and either cube or shred it, add back to soup. Add the parsley and noodles. Combine corn starch with enough water to liquify the starch, add to the soup to thicken, simmer until noodles are al dente.


For Those of You Who Love to Make Their Own Noodles:

1 1/3 cups all purpose flour
1/3 cup Semolina flour
2 Large Eggs
Water

Put flour and semolina into a large bowl, make a hole in the center and add the eggs, mix until incorporated. Add water slowly until you have a cohesive ball of dough, knead dough until it's smooth and firm. If you have a spaghetti roller by all means use it, if not, then roll out with a rolling pin until very thin and use a knife to carefully cut into 1/4 inch strip.