Home Made Pasta

Weekend 2 – Fettuccine

We find that homemade pasta melts in your mouth! It is so delicious!

You already know how to make the pasta dough from our weekend one blog (you can look back if you need to). Now you can make any shape you like!

Our pasta machine has an attachment to crank out fettuccine and spaghetti.

Alex and Anthony making the fettuccine

Andy making fettuccine and Anthony making sure the pasta gets lightly dusted with flour so it doesn’t stick together.

We served with homemade Braciola – recipe to follow in another post!

Bueno Appetito!

Home Made Pasta

Three weekends of Home Made Pasta!!

Weekend 1 Ravioli!

Alex and Olivia filling the ravioli

Ravioli with Spinach Ricotta filling

Home Made Pasta

3 cups flour

3 eggs

Drizzle olive oil

Pinch of salt

Water if dough gets too dry

Make a well in the flour and add the eggs

Whisk eggs, drizzle olive oil and pinch of salt in also. Then slowly combine the flour into the egg mixture until the dough forms.

Tony and Anthony making the dough.

Cover the dough with a clean dish towel and Let the dough rest for half an hour. Then roll out so it can fit through your pasta you machine. We use a hand crank roller. You can use this recipe to make any type of pasta you want.

This recipe feeds the four of us so when we are feeding more people which we always are, we make more dough. We usually have at least 12 people so we make three of these doughs.

Tony and Philip rolling out the pasta.

Spinach and Ricotta Filling

2 cups ricotta

1 cup fresh spinach chopped

1 cup frozen chopped spinach cooked and drained very well

1/2 cup grated Parmesan cheese

2 Tbsp heavy cream or half and half

2 Tbsp chopped parsley

Salt and pepper to taste

This usually makes a little more than we need for one dough but everyone likes to eat it while they are making the ravioli!

Bueno Appetito!!

Happy St. Patrick’s Day

We have been gone for a bit… our lives got so busy! But we are back now and promise to keep it Chic and Carefree!!

Xoxo

Alison & Lauren

What better way to get back into the swing of things than by Wishing all our Irish friends a Happy St. Patrick’s Day with a few of our Irish favorites!

Guinness Float

In the glass of your choice, we use a pint glass or tall ice cream sundae glass. Place 1 large scoop of vanilla ice cream, Lauren likes 2 scoops! Add a splash of Baileys Irish Cream over it if your have some. SLOWLY Pour Guinness over the ice cream, allowing the foam to settle, and then pour more to fill the glass. Top with whipped cream and chocolate sauce drizzles.

Corned Beef Hash with Eggs

We love corned beef sandwiches with spicy brown mustard and melted cheese! This is also a delicious way to enjoy corned beef and a great way use up any leftover corned beef and potatoes you may have.

2 tablespoons oil to fry potatoes and onions in – use the oil of your choice, we use vegetable oil for this. Plus 2 more tablespoons to fry your eggs.

2 cups diced potatoes (if they are already cooked throw them in with the onions, if they are raw they will need more cooking time)

1 medium onion diced

3 cups diced or shredded corned beef (or whatever you have leftover)

1 cup shredded cheddar

6 eggs

Salt and peppers to taste

Minced Parsley to garnish

In a large skillet cook potatoes, and onions until brown. If potatoes are raw start them cooking first, then add onions. Season with salt and pepper to taste. Stir in corned beef and shredded cheddar. Let the cheese melt in.

In a separate pan cook the eggs sunny side up in oil. Slide the eggs onto the corned beef hash mixture, garnish with parsley and serve. We love this with a side of ketchup and hot sauce mixed together!

Sheppard’s Pie

Love in a casserole dish!

2 Tablespoons olive oil

1 clove garlic minced

1 medium onion diced

4 carrots sliced or diced, whatever you prefer

2 cup cooked peas – we use frozen peas and cook them the way the package says

Sometimes it is easier to use the frozen peas and carrots mixture in which case use about 4 cups of that cooked. If you like less veggies in yours, use less

2 pounds ground beef

2 Tablespoons Roux – this is a cooked mixture of 1 tablespoon of butter mixed with 1 tablespoon of flour, cooked to make a roux. If you don’t know roux, get to know it!

1 1/2 cup beef stock

1 Tablespoon Worcestershire sauce

2 teaspoons fresh thyme, or 1 dried

2 cups shredded cheddar

Salt and pepper to taste

Top with mashed potatoes – make these however you like – you will need to use about 3 pounds potatoes. We love ours mashed with a stick of melted butter, 1 cup of sour cream, 1/4 cup half and half and tons of salt and pepper

Sauce the onion and carrots (if using fresh) in the oil with salt and pepper, add the minced garlic a little bit later so it doesn’t burn. Sauté until tender. Transfer to the casserole dish and stir in cooked peas. In same pan brown the beef, season with salt and pepper. Use a slotted spoon to transfer to the casserole dish. Discard the beef fat. In same pan add the roux, stock, Worcestershire sauce, thyme and salt and pepper to taste. Stir until thickened. Pour over the beef and vegetables in the casserole dish. Top with mashed potatoes, sprinkle cheddar on top and bake in 350 oven for 20 minutes or until cheese melts.

Enjoy!

Our favorites Chilis

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Chili is a delicious satisfying meal, perfect for an Autumn Football Sunday.  Here are four of our favorite chili recipes.  All of these can be done on the stove top or can be started in a pot on the stove top and moved to a slow cooker on low setting, or to keep warm,  to enjoy later in the day or throughout the whole game!

Beef or Turkey Chili

This recipe can be made with ground beef or turkey.

1 Tablespoon olive oil

1 onion, diced (1 cup)

1 red bell pepper, diced (1 cup)

1 green bell pepper, diced (1 cup)

2 carrots, diced (1/2 cup)

1 lb. lean ground beef, or ground turkey

1 28-ounce can crushed tomatoes

1 cup water

1 chipotle chili in Adobe sauce seeded and minced (optional)

2 teaspoons Adobe sauce (optional)

1 15.5 ounce can black beans, drained and rinsed

1 15.5 ounce can kidney beans, drained and rinsed

1 15.5 ounce kidney beans, drained and rinsed

3 teaspoon chili powder

1 teaspoon cumin

salt and pepper to taste

Garnish with grated cheddar and sour cream

Please note you can use any chili seasoning you prefer in any of these recipes to make it to your liking!

In a Dutch oven or large pot heat the oil and on medium heat sauté the onions, peppers and carrots until they are soft.  Add salt, pepper, cumin and chili powder and stir.  Warm up the seasoning to bring out the flavors.  Add ground beef, raise heat and brown.  Stir in tomatoes, chili and Adobe sauce.  Lower heat.  Simmer for 30 minutes.  Add beans and cook 20 more minutes in low heat.  Serve with grated cheddar and a dollop of sour cream.

Vegetarian Lentil Chili

1 Tablespoon olive oil

1 medium onion, diced

1 large green bell pepper, seeded and diced

1 large red bell pepper, seeded and diced

3 cloves of garlic, minced

4 cups vegetable broth

1 (16 ounce ) package lentils, we use brown lentils

1 (15 ounce) cans diced tomatoes

3 teaspoons chili powder

1 teaspoon cumin

salt and pepper to taste

cilantro to garnish

In a Dutch Oven or large pot heat the olive oil.  Sauté the onions and peppers until the onions start to become translucent, add the garlic and continue to sauté to soften the garlic.  Stir in the seasoning.  Let the seasoning warm up.  Stir in the broth, lentils and tomatoes.  Bring to a boil and reduce heat.  Stir again, and let it simmer partially covered on low heat for about 45 minutes.  You can garnish it with cilantro.

Chicken and White Bean Chili 

1 tablespoon olive oil

2 whole bone in, skin on chicken breasts

1 medium onion, diced

3 gloves garlic, minced

1 (8 ounce) can roasted green chiles, drained

1 teaspoon cumin

4 cups chicken broth

2 (15 ounce)  cans white beans, rinsed

salt and pepper to taste

sour cream and chives to garnish

In a Dutch Oven or large pot heat the olive oil.  Season the chicken with salt and pepper and lay it skin side down in the hot oil to brown.  Brown both sides of the chicken and transfer to a plate.  Add more oil if needed and sauté the onions for a couple of minutes, add the garlic and sauté. Add the chiles and cumin and stir to warm up the seasoning.  Add the chicken broth.  Place the chicken back in the pot. Bring to a boil and reduce to a simmer, add the white beans and simmer partially covered until the chicken is cooked through, about 1 hour.

Remove the chicken.  Take the skin and bone off the chicken breast and discard.  Shred the chicken.

To thicken the soup you can use a hand blender to partially blend some. Or you can remove about 1 cup of beans and 1 cup of brother and thicken it in a blender, then add it back to the pot.

Add the chicken back to the pot and serve.  We like to garnish with sour cream and chives.

 

Cowboy Sirloin Chili

4 slices bacon, chopped, this is optional, if you don’t want to use bacon, you can use 2 Tablespoons of vegetable oil

1/2 cup flour

salt and pepper

2 pound sirloins, chopped into 1 inch cubes or bite size chunks

2 large onions, chopped

1 large green bell pepper, seeded and diced

1 large red bell pepper, seeded and diced

1 jalapeño, seeded and diced

3 gloves garlic, minced

2 tablespoons chili powder

1 tablespoon cumin

1 (12 ounce) bottle of beer, we like to use an brown ale

2 cups beef stock

4 cups crushed tomatoes

2 cups canned black beans, rinsed and drained

2 cups canned kidney beans, rinsed and drained

Garnish with the browned bacon crumble, grated cheddar, sour cream and chopped scallions

Heat a Dutch Oven or large pot and brown the bacon.  While the bacon is browning, in a pie plate add the flour and some salt and pepper and toss the sirloin to coat.  Remove the browned bacon and set aside.  Shake of the excess flour on the sirloin and brown the sirloin in the bacon fat.  Remove the sirloin, sauté the onions, peppes and jalapeño for about 3 minutes, and the garlic. Add the chili powder and cumin and stir.  Add the sirloin back to the pot and pour the beer, beef stock and tomatoes.  Bring to a boil  reduce to a simmer and simmer on low heat partially covered for about 1 hour.  Stir in beans and simmer for 15 more minutes.  Serve garnished with crumble down bacon, cheddar cheese, sour cream and scallions.

Enjoy!!

 

 

 

 

 

 

 

 

Easy Fourth of July Recipes and Ideas-incase you didn’t see this last year- here it is again just in time for the 4th!

Fourth Of July Easy and Super Cute Recipe Ideas:

  • Some of these should be pretty self-explanatory (like the American Flag tooth pick) for the ones that are not see below for recipes and ideas:Fruit Kabob:
    • Strawberry, Blueberry, Banana or Marshmallow or Pound Cake or Cream Cheese for the “white”.
    • Place on a kabob stick

Patriotic Strawberries:

  • Strawberries (dipped in the below)
  • The “White” area can be White Chocolate melted (dip strawberry in it), or White Frosting
  • The “Blue” area is Blue sprinkles

Fourth of July Drinks:

  • Red Wine Sangria can look patriotic with the below fruit:
  • Red Rum Punch can also be made patriotic with the below fruits:
  • Blueberries
  • pineapple, use a cookie cutter to cut star shapes
  • Watermellon, a cookie cutter to cut star shapes
  • Strawberries or Raspberries

Blue Pop Rock Rimmed Glasses (or Blue Sugar if you can find it. Party City or Michael’s are good places to look)

  • Trim any RED drink with the Blue Pop Rocks or Blue Sugar and voila a 4th of July Drink
  • Rum Punch or Vodka with Cranberry Juice are good choices

Fruit Plate: (you can probably figure this one out from the picture but just incase)

  • Blueberries
  • Watermelon cut into star shapes with a cookie cutter
  • You can also add other red fruits to the mix (Raspberry or Strawberry)

Flag Cake: (I make this every year) again I think you can figure it out by the photo but just incase.

  • This can be put on top of any cake (home-made or store-bought as long as the icing is white)
  • Blueberries for the “BLUE” area
  • Strawberries (or Raspberries) for the “Red” area

M&M Cupcakes: if these are in too much sun or heat the color of the M&Ms might bleed so better to keep inside until dessert time:

  • You can make the cupcakes or buy them
  • White Icing
  • Red and Blue M&Ms
  • If you want to add “White” into your design…(white M&Ms if you can find them or Mini Marshmallows)

Cake Pops: This is the Easiest way to make a Cake Pop

  • Buy Popems or Munchkins (Popems are less $)
  • Ice them with White Icing
  • Dip them in Red, White and Blue sprinkles (you can also buy the Red, White and Blue sprinkles pre mixed for multi colored cake pops)

Enjoy & Happy Fourth of July!

St. Patrick’s Day inspired Drinks

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Sparkling Shamrock Cocktail

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Green Smoothie

green beer

Green Beer

Make one of these Green Drinks to get you in the mood for St. Patrick’s Day!

The Sparkling Shamrock-

  • 1 bottle of your favorite Prosecco, Sparkling Wine or Champagne
  • 12 ounces of Melon liqueur (Midouri makes one)
  • Honey Dew for decoration (or any Green fruit-Kiwi’s would work)
  • Sugar for the rim of the glass (optional) do this step first if using sugar

Pour 2 ounces of Melon Liqueur into champagne glass then fill the rest with the bubbly. Garnish with fruit & enjoy

Healthy Green Smoothie-

  • 2 cups almond milk
  • 2 cups ice cubes
  • 3 cups spinach
  • 2 tbsp honey (optional)
  • 1 banana
  • 1 orange, peeled and halved
  • 5 fresh strawberries
  • 1/2 cup raspberries
  • Mix all the ingredients in a blender and enjoy!

How to make your Beer GREEN….?

The easiest way to turn your Beer Green is to use a light colored beer (an IPA, pilsner or light beer)

  • Squirt 4-6 drops of Green food coloring at the bottom of the beer mug
  • Pour in light colored beer
  • Don’t stir the beer- it should turn green on its own

Enjoy!!

Cap’N Crunch Chicken Fingers!

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Cap’N Crunch & Corn Flakes mixed together sounds odd but tastes great!

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Ingredients for the dipping sauce

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Delicious alone or with the dipping sauce

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Where it all began…the first taste of the amazing chicken finger!

I discovered these in Cancun on Spring Break. My friend Dawn and I stayed across the street from a Planet Hollywood and had dinner there the first night. The waitress said we should try these and we were hooked. They are DELICIOUS! I hope you enjoy them! The recipe below is not exact to what they serve, I am sure they fry them, these are baked, and I am sure they use a lot of other ingredients but these are still tasty.

Recipe for the chicken fingers…serves 2-4 (pan fry then bake)

  • Chicken Cutlet tenders (1 packet is good for 2-4 people)
  • 2 cups Cap’N Crunch
  • 1.5 cups Corn Flakes
  • 1 cup milk
  • 1-2 eggs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • dash of pepper

Heat oven to 325 degrees…

Mix together the Captain Crunch and the Corn Flakes in a mixer until crushed (like bread crumbs) add in the onion powder, garlic powder and pepper-put all this in 1 dish. Combine the egg and milk and put in another dish. Dip the chicken in the egg/milk mixture then coat in the cereal mixture.

Heat olive oil in a fry pan (just enough to coat the pan and make the chicken a bit brown on the outside) place chicken in pan and heat on each side for roughly 1 minute until the coating is a bit brown. Then transfer to a baking dish and bake for 15-20 minutes or until done.

Dipping Sauce: mix the below together and use as a dip…I played around with the ingredients, the below is not too strong or too mayonnaise tasting. I suggest tasting it as you go along and find what you like best.

These would also be good in a ranch or honey mustard dip or with no sauce

  • 6 Tablespoons Dijon Mustard
  • 9 Tablespoons Mayonnaise
  • 3 Teaspoon creamy style horseradish
  • 3 Teaspoon honey
  • 3 Teaspoon Yellow Mustard
  • I like to add a dash of hot sauce

Enjoy!