A FRIDGE FULL OF FOOD...

Don't Order Out: Tradtional Pasta Carbonara in 20 Minutes or Less

 

 This Mary Ann Esposito recipe changed my life. Okay, I know that sounds melodramatic but I really do mean it.  With only Gene and I to cook for, no matter how many times we vow to not order out and to not succumb to the convenience of processed foods, the fact is there are nights when cooking seems too big of a chore for either of us.  This recipe is our salvation.  FIVE ingredients and they are all things we keep in our pantry/fridge:  pasta, parmesan cheese, eggs, olive oil, and pancetta (or bacon, which I keep cooked up, crumbled, and in the freezer for uses such as this).

The entire meal takes five minutes longer than the time it takes to cook the pasta, and voila, it's eatin' time!

And to make this deal even sweeter? Because the sauce is made by the eggs and cheese, it's not even the caloric downfall that fast food Italian restaurants' versions are when they use Alfredo sauce. This is the real deal Carbonara and it's delicious without being stomach-achingly heavy. 

 

Copycat Recipe: Joe's Crab Shack Harvest Bay Mahi Mahi

 

 One of the great things about things about cooking restaurant-style food at home is being able to customize it.  I love this entree, Harvest Bay Mahi Mahi, a firm-fleshed white fish covered in rich Alfredo sauce mixed with sauteed shrimp and mushrooms,  from Joe's Crab Shack but I've always wanted more: more sauce, more shrimp, more mushrooms!!!!!  Viva la shrimp and shrooms!  Since I don't have a district manager looking over my food cost reports, that's easy to do without sacrificing any of the integrity of the original dish, not to mention, being able to shave a few butter and Alfredo sauce calories here and there without sacrificing that luscious mouth feel and rich taste.

Here's How I did it, step by step, and with photos:

Restaurant-Style Chicken Piccata

My very very favorite meal in the world is Chicken Piccata. I first had it in an Italian restaurant in Las Vegas.  When I came home I found it on Macaroni Griil and Zio's menus but they've since taken it off.  What's a girl to do?  Learn to make it herself, of course!

The dish, in its most simple form, is easy to make and complex in flavor:  sweet, savory,salty, and tart all at the same time.  The definition of the culinary term "piccata" is actually a buttery lemon sauce with parsley.  Capers have become a de rigeur part of the equation, giving more tartness and a bit of brine to the overall dish.  Other flavors restaurants often add, as I do at times also, are pancetta, mushrooms, artichoke hearts, fresh spinach, and/or pine nuts.

I chose this as my first adventure back in the kitchen following my gallbladder surgery and it was almost a religious moment to taste those flavors again that I love so much.

Copycat Benihana Chicken Fried Rice

 Just like a kid, I love having dinner at Japanese steakhouses like Benihana but sometimes I want the rice and/or veggies without the 1 1/2 hour program and all that food in the different courses.  When I have the desire but not the patience, I make my own at home.  Chicken Fried Rice is a great one-pot meal in the style of Jambalaya or other stove-top one-potters.

Easier and faster than it looks, just think about how quickly those Japanese chefs whip up the fried rice before moving on to the steak/chicken/shrimp entree.  And the leftovers are great for lunch the next day or my work lunchbox.

 

Copycat Red Lobster Cheddar Bay Biscuits

My niece, Holli, found this recipe on Pinterest and made them the other night. They were a huge hit so I had to make them too.  This is her lovely pic (such a pretty plate, Holli)--a plateful of yummy goodness without having to get dressed up and go to Red Lobster to get them.  Is it just me and Holli or is the best thing about Red Lobster these biscuits?  I mean, no offense to Red Lobster, but these cheddar biscuits are my favorite part of going there.

Thanks, Holli!

Happy Thanksgiving from the Stanley Hotel in Estes Park, Colorado

PART TWO

Happy Official Birthday to Barb!  From left around table:  Gene, Me, Birthday Girl Barb, Barb's hubby John, Roseanne, Barb's sister Carol, and Diane, all having the "OMG Fabulous!" Thanksgiving Buffet at the Stanley Hotel.

John's favorite thing on the menu:  Bacon Bloody Mary!  The garnish was a meal itself and the bacon to die for.  The waittress told us the pastry chef coats the bacon with a simple syrup with six secret ingredients to make it the incredible sweet, salty, crispy wonderful it is. We all kept guessing:  "Molasses?  Sorghum? Honey?"  But the secret is still safe, at least from us.

Sigh. The views from our Thanksgiving table.

HappyThanksgiving from The Stanley Hotel in Estes Park, Colorado

PART ONE:

Celebrating Thanksgiving in Estes Park, Colorado this year to help good friend Barb Schurke (center) celebrate one of those even 10 numbered birthdays that we don't always say out loud!  Barb's been telling me for at least 2 years that she wanted to celebrate this birthday at the Stanley Hotel and had been telling family for even longer that this is where she wanted to be when she turned that certain numbered birthday.

We're heeeeeeeeeere!  And it's gorgeous!  This is the front of the Stanley Hotel a registered Historic Hotel built at the turn of the last century by the man who invented the Stanley Steamer.  It's probably more famous for it's association to Stephen King who wrote The Shining while staying in a room here and built the novel around his impressions of this hotel, supposedly the most haunted hotel in America.  So not only is it one of the most beautifully built places we've ever stayed, it has that fun, grin-worthy quirkiness that lends an extra couple of fingers of fun.

View from the front veranda of the hotel.

And now, since this is a food blog, a little tour via food:

Mexican Villa Fake-out: Home-made Burrito Enchilada-Style

 

Let's start with a HUGE Thank You to Jamie D who read my original post about our hometown Mexican Villa and sent me a taste-alike recipe from the 'net for The Villa's enchilada sauce. Like Springfield-style Cashew Chicken, The Villa is a Springfield original, it's ours, and we're wild about it!

Using Jamie's sauce I created our own Burritos Enchilada-Style last night and we loved them. In a private email Jamie had said "When the chili seasoning hits the sauce your nose will know it's The Villa."  Yup, sooooooooo true!  Not that we won't be ordering from the restaurant itself anymore but it is a nice home-style meal as well that I got a huge kick out of creating. It will be fun to make it for friends or family sometime and see if I can fake them out.

Kansas City Weekend: Gates Bar-B-Q, The Flying Saucer, & BBQ Pulled Pork on Potato Rounds Appetizer Recipe

Our hotel, the KC Airport Hilton, wasn't our first choice but since the Cards were playing the Royals...hotels were hard to come by that weekend.  It turned out to be a blessing in disguise since the rooms, food, and service were exactly what we were looking for.  The only ironic twist was that the hotel was hosting a Jesters (supposedly similar to the Shriners but we'd never heard of them) convention and they didn't seem to have a sense of humor which is rather odd.  Maybe the Jesters are the cranky Shriners who got kicked out because all the Shriners I know are fun and love to party.

In the hotel Cafe Weatherby, we enjoyed a wonderful appetizer of pulled pork topped red potatoes that I decided to recreate at home with a couple of substitutions:  mainly omitting the cheese and adding cole slaw for texture and creaminess instead of the sour cream they served it with (recipe and step-by-step photos at the end of the post).

The two most fun meals we had over the weekend were lunch at Gates Bar-b-q near the art museum and a late night appetizer fest at The Flying Saucer near the Sprint Center.

Riad: Still Lukewarm

Tried to try out Riad on Republic Road just East of National last week but it didn't work out so well. 

http://afridgefulloffood.typepad.com/my_weblog/2010/06/riad-on-republic-road-have-no-clue.html#tp

Decided to give them another shot tonight with Auntie Miranda after we picked up our Millsap Farms CSA.  Loving Greek food we were both excited about giving them another shot and I talked myself into believing that my last visit there was just a miscommunication fluke with the bartender/server from my first experience.

I wish I could give rave reviews but I have to be honest. The food was good but the service was average at best, so it's not that I'll avoid it but I won't go out of my way to go back. Don't get me wrong. Nothing was specifically wrong but nothing was specifically right either.  Neither Aunti nor I felt welcomed or greeted. Accommodated, but not welcomed. The waiter wasn't rude, just apathetic. There was no "Hi. Welcome to Riad. Have you been here before? Do you have any questions about the menu?" None of that. He handed us menus and  said "What can I get you to drink?"  After he placed the drinks on the table it was  "What can I get you?"  Neither of us even remember him smiling until I whipped out my phone and started taking pictures of the food and then we both noticed he suddenly got a little friendlier for the rest of our meal. It's one of those subtle things that can make or break a dining experience, especially in a smaller family-owned business.