Tastes Like Lasagna Soup

Recipe Adapted from http://www.pauladeen.com/

1 lb ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32 ounce) box chicken broth
2 (14.5 ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cup broken lasagna noodles
1 (5 ounce) package grated parmesan cheese
DSC_0203-1

In a large Dutch oven, combine ground chuck,

DSC_0206-1

onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

DSC_0207-1

DSC_0210-1

Stir in thyme,

DSC_0211-1

brown sugar,

DSC_0212-1

broth,

DSC_0217-1

diced tomatoes,

DSC_0221-1

DSC_0222-1

DSC_0224-1

tomato sauce,

DSC_0226-1

Italian seasoning,

DSC_0228-1

and salt.

DSC_0229-1

DSC_0231-1

Bring to a boil over medium-high heat;

DSC_0233-1

reduce heat and simmer 20 minutes. Add noodles,

DSC_0237-1

and simmer until noodles are tender. Stir in Parmesan cheese.

DSC_0239-1

DSC_0240-1

DSC_0242-1

DSC_0243-1

Ladle soup into bowls. Sprinkle with a little more cheese. Serve immediately.

DSC_0245-1

DSC_0252-1

Here is that recipe for you again:

1 lb ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32 ounce) box chicken broth
2 (14.5 ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cup broken lasagna noodles
1 (5 ounce) package grated parmesan cheese
In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Ladle soup into bowls. Serve immediately.

Carbonnades a la Flamande [Beef and onions braised in beer] Julia Child

Got this recipe from my cookbook Mastering the art of french cooking by Julia Child
Untitled

Pages 317 – 318

A 3 lb piece of lean beef from the chuck roast or rump
DSC_0184-1

2 to 3 Tb rendered fresh pork fat or good cooking oil
A heavy skillet
1 1/2 lbs. or 6 cups of sliced onions

DSC_0196-1

Onions make me cry
DSC_0195-1

Salt and Pepper
4 cloves mashed garlic

Preheat oven to 325 degrees. Cut the beef into slices about 2 by 4 inches across and 1/2 inch thick.
DSC_0188-1

DSC_0191-1

Dry on paper towels.
DSC_0193-1

Put a 1/16-inch layer of fat or oil in the skillet and heat until almost smoking. Brown the beef slices quickly,
DSC_0201-1

DSC_0202-1

a few at a time, and set them aside.
DSC_0209-1

DSC_0217-1

Reduce heat to moderate. Stir the onions into the fat in the skillet,
DSC_0214-1

adding more fat if necessary, and brown the onions lightly for about 10 minutes,
DSC_0219-1

stirring frequently. Remove from heat,
DSC_0222-1

season with salt and pepper,
DSC_0223-1

and stir in the garlic.

A 9 to 10 inch fireproof casserole about 3 1/2 inches deep
Salt and Pepper

Arrange half the browned beef in the casserole and season lightly with salt and pepper. Spread half the onions over the beef.

DSC_0232-1

Repeat with the rest of the beef
DSC_0234-1

and onions.
DSC_0235-1

1 cup strong beef stock or canned bouillon
DSC_0238-1

2 to 3 cups light beer, Pilsner type
DSC_0244-1

2 Tb light brown sugar
1 large herb bouquet: 6 parsley springs
1 bay leaf, and
1/2 tsp thyme tied in cheesecloth
DSC_0253-1

Heat the stock or bouillon in the browning skillet, scraping up coagulated cooking juices. Pour it over the meat.
DSC_0240-1

DSC_0241-1

Add enough beer so the meat is barely covered.
DSC_0245-1

DSC_0249-1

Stir in the brown sugar.
DSC_0250-1

Bury the herb bouquet among the meat slices.
DSC_0255-1

Bring casserole to the simmer on top of the stove. Then cover the casserole and place in lower third of preheated oven. Regulate heat so liquid remains at a very slow simmer for 2 1/2 hours at the end of which time the meat should be fork-tender.
DSC_0264-1

1 1/2 Tb arrowroot or cornstarch blended with 2 Tb wine vinegar

Remove herb bouquet.
DSC_0266-1

Drain the cooking liquid out of the casserole into a saucepan, (I did it reverse, I took the meat out of cooking liquid)
DSC_0269-1

and skim off fat. Beat the starch
DSC_0272-1

and wine vinegar mixture into the cooking liquid and simmer
DSC_0274-1

DSC_0275-1

for 3 to 4 minutes. Carefully correct seasoning. you should have about 2 cups of sauce. Pour the sauce back over the meat.

Parsley potatoes or buttered noodles
Parsley springs

When ready to serve, cover the casserole and simmer slowly for 4 to 5 minutes until the meat is throughly heated through. Either bring the casserole to the table, or arrange the meat on a hot serving platter, spoon the sauce over it surround with potatoes or noodles, and decorate with parsley (I didn’t use parsley)

DSC_0261-1

DSC_0278-1

DSC_0279-1

DSC_0286-1

DSC_0297-1

DSC_0299-1

DSC_0301-1

DSC_0303-1

Buttery Thyme Bread

recipe

1 loaf French Bread I did a small loaf, as it was just for Normy and me)
1 stick  Salted Butter, Softened (I used unsalted and then added a little garlic salt to help control TOO much salt)
3 sprigs Or More Fresh Thyme, To Taste
DSC_0318-1

Chop some fresh thyme. Cut the French bread loaf in half lengthwise. Spread  stick of softened, room-temperature butter on each half. Make sure the butter is very, very soft so it won’t tear the bread.

Bake at 350ºF for approximately 10 to 15 minutes. Then remove the bread from the oven and—this is the kicker—turn on the broiler. Stick the bread back into the oven and BROIL it for 3 to 5 minutes, watching it the entire time. You want the butter to start caramelizing. When done, take the bread out of the oven and sprinkle the chopped fresh thyme all over the top.
DSC_0322-1

To serve, cut into 1-inch slices and throw into a breadbasket, or arrange artfully on a shiny, funky platter.

DSC_0325-1

DSC_0326-1

Boeuf Bourguignon and Duchess Potatoes

So I already have this recipe on my blog, but I am going to blog it again because this is by far the best recipe I have ever made! The hardest one I have made too!

The 1st time I made this dish was for Normy and James, and it was 2 years ago. So when I made it this time around, I was like damn this is kinda hard and a LOT of work, but SO worth it.

So James…

DSC_0480-1

You know James! He’s a regular here on Crazy Jamie’s blog!

Well Mr. James was Born on January 3rd and well I wanted to make him a special birthday dinner. So I asked him what he wanted and I suggested Boeuf Bourguignon and he was like “OH YEAH”! So that’s what I made! So Saturday January 7th I made dinner for Normy, James, Russ, Matt and Anisa. And the Bronco’s were playing the Steelers, what a perfect Birthday for James! Friends, Food, and Football!

I also made Pioneer Woman’s Duchess Potatoes. Last time when I made Boeuf Bourguignon I put it over egg noodles. So I wanted to do something different this time, so I went with Potatoes! I think the potatoes were the better way to go…

Ok let’s make this dish…But really it’s 3 recipes to make one final dish that is amazing…

This is copied from my book Mastering the Art of French Cooking By Julia Child (Page 315,316, 317)

What you will need:
DSC_0247-1

It says Boiled potatoes are traditionally served with this dish Buttered noodles or steamed rice may be substituted.  (I don’t think this dish would be good with rice).

A 6-ounce chunk of bacon
Remove rind, and cut bacon in lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry. (I did not do this step)

Preheat oven to 450 degrees.

A 9- to 10-inch fireproof casserole 3 inches deep, 1 Tb olive oil or cookingoil, A slotted spoon -
Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly.
DSC_0262-1

DSC_0267-1
Remove to a side dish with a slotted spoon.
DSC_0269-1
Set casserole aside. Reheat until fat is almost smoking before you saute the beef.

3 lbs. lean stewing beef cut into 2 inch cubes -
Dry the beef in paper towels;
DSC_0258-1

it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides.
DSC_0272-1

DSC_0279-1
Add it to the bacon.
DSC_0281-1

DSC_0282-1

1 sliced carrot
DSC_0251-1
1 sliced onion -
DSC_0252-1

DSC_0250-1

In the same fat, brown the sliced vegetable.
DSC_0284-1

DSC_0286-1
Pour out the sauteing fat.

1 tsp salt
1/4 tsp pepper
2 Tb Flour -
Return the beef and bacon to the casserole
DSC_0288-1

DSC_0291-1

DSC_0292-1
and toss with the salt and pepper.
DSC_0298-1
Then sprinkle on the flour
DSC_0300-1
and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven
DSC_0302-1
for 4 minutes. Toss the meat and return to oven for 4 minutes more (This browns the flour and covers the meat with a light crust.) Remove casserole and turn oven down to 325 degrees.

3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
DSC_0303-1
2 to 3 cups brown beef stock or canned beef bouillon
1 Tb tomato paste
2 cloves smashed garlic
1/2 tsp thyme
A crumbled bay leaf
The blanched bacon rind (Which I did not do)

Stir in the wine,
DSC_0308-1

DSC_0310-1

DSC_0315-1
and enough stock or bouillon so that the meat is barely covered.
DSC_0319-1

DSC_0324-1
Add the tomato paste, garlic, herbs, and bacon rind.
DSC_0329-1
Bring to simmer on top of the stove. Then cover the casserole
DSC_0341-1
and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly and 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

then take a picture of you and the hubby together…
DSC_0340-1

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

Oignons Glaces A Brun [Brown-braised Onions] Page 483

18 to 24 peeled white onions about 1 inch in diameter
DSC_0365-1
1 1/2 Tb butter
1 1/2 Tb oil
A 9- to 10-inch enameled skillet
DSC_0368-1

When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for about 10 minutes,
DSC_0371-1

DSC_0374-1

DSC_0375-1
rolling the onions about so they will brown evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly

DSC_0380-1

1/2 cup red wine
salt and pepper to taste
A medium herb bouquet:
4 Parsley springs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth
DSC_0378-1
Pour in wine, season to taste, and add the herb bouquet.
DSC_0384-1

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bauquet.

Then don’t forget the mushrooms

Champignons Sautes Au Beurre [Sauteed Mushrooms]

A 10-inch enameled skillet
2 Tb Butter
1 Tb Oil
1/2 lb. fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large

Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms.
DSC_0397-1
Toss and shake the pan 4 to 5 minutes. During their saute the mushrooms will be at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface as they have browned lightly. remove from heat.

Optional: 1 to 2 Tb Minced shallots or green onions
DSC_0404-1

When the meat is tender,
DSC_0415-1

DSC_0418-1
pour the contents of the casserole into sieve set over a saucepan.
DSC_0421-1
Wash out the casserole
DSC_0424-1
and return the beef and bacon to it.
DSC_0425-1
Distribute the cooked onions
DSC_0427-1
and mushrooms over the meat.
DSC_0432-1

Skim fat off the sauce. Simmer sauce for a minute or two,
DSC_0435-1
skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If to thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.
DSC_0452-1

DSC_0454-1

DSC_0457-1

For Immediate serving: Cover the casserole and sim,mer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice decorated with parsley.

DSC_0402-1

Salt and pepper

I served my stew with Duchess Potatoes

recipe

5 pounds Russet Potatoes, Peeled And Boiled Until Fork Tender
DSC_0233-1

DSC_0235-1
8 whole Egg Yolks
DSC_0386-1
1 stick Butter, Softened
2 teaspoons Salt, More Or Less To Taste
Plenty Of Black Pepper
1/4 Teaspoon Nutmeg (more To Taste)
1-1/4 cup Heavy Cream
1 whole Egg

Preheat oven to 375 degrees. Lay boiled potatoes on a baking sheet and place into the oven for 10-15 minutes, or until slightly dried on the surface.

Remove the potatoes from the oven and process potatoes through a ricer or food mill. Allow to cool in a bowl for about 5 minutes. Add egg yolks, butter, a couple of generous pinches of salt, a generous pinch of pepper,
DSC_0393-1
a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.
DSC_0395-1

Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion.
DSC_0407-1

DSC_0408-1

DSC_0411-1

Make an egg wash by mixing 1 egg with 1/2 cup heavy cream. Lightly brush the piped potatoes with egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)

Bake at 375 until golden brown around the edges.
DSC_0464-1

DSC_0470-1

DSC_0473-1

Time to eat!

DSC_0465-1

DSC_0485-1

DSC_0481-1

DSC_0487-1

This is what happens when the food you make is OH SO GOOD…
DSC_0488-1
ALL GONE!

So while I cooked Everyone else watched the football game…
DSC_0260-1

DSC_0268-1

Smoke break!
DSC_0343-1

DSC_0389-1

Tebowing
DSC_0390-1

DSC_0392-1

DSC_0441-1

DSC_0460-1

This was after the Broncos had won!
DSC_0463-1

Check out the video when the Broncos won…

and for dessert…
I made James a cake…

DSC_0497-1

DSC_0501-1

DSC_0509-1

DSC_0520-1

DSC_0529-1

Blue Frosting…
DSC_0537-1

DSC_0539-1

DSC_0542-1

DSC_0543-1

 

Happy Birthday James!

 

Normando’s Prime Rib

So for Heather’s Birthday dinner, and Christmas dinner, but really Heather’s Birthday dinner, but really Christmas dinner….Normy and me cooked a FABULOUS meal for Heather, her boyfriend and Family. I went through some recipes and ran them by Heather and asked what sounded good to her check out what we made…

Normy was in charge of the meat!

A HUGE THANK YOU to Heather’s Dad, Steve for letting us use is awesome kitchen and for letting us try the best wine’s I have ever tried in my life!

So when we went to California, I brought my apron cause I knew I would be cooking and I didn’t know if Heather had an Apron. So Since Normy was cooking the meat and it splatters, Normy didn’t want to get his clothes all greasy so he asked to borrow my apron. So when he put it on I said he had to be the person, who’s name was on the apron, so this is what he did…
DSC_0042-1

Oh he know’s me oh so well…
DSC_0043-1

OK now get to cooking Normy and get your meat cooking!

1 whole Rib Eye Roast (Bone-in Prime Rib) Pioneer woman says a 14 pounder but we did an (almost) 9 pounder and that fed 7 people and still had a lot left over…
DSC_0024-1

DSC_0026-1
4 Tablespoons Olive Oil
1/2 cup Kosher Salt
4 Tablespoons Tri-color Peppercorns (or Any Peppercorns)
3 sprigs Rosemary
3 sprigs Thyme
1/2 cup Minced Garlic

IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.

Preheat oven to 500°F

Cut rib loin in half (roast halves separately for more controlled/even cooking.)
DSC_0032-1

DSC_0028-1

DSC_0030-1
Normy likes to play with his meat!
DSC_0031-1

Sear both halves in olive oil over very high heat until nice dark golden color.
DSC_0052-1

DSC_0055-1

DSC_0056-1

DSC_0061-1

DSC_0062-1

DSC_0069-1
Place tricolor peppercorns into a bag, crush pepper corns with a rolling-pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
DSC_0033-1

DSC_0035-1

Pour olive oil over the rib loin
DSC_0074-1
and pour on the rub mix. Pat slightly to get it to stick to the meat.
DSC_0078-1

DSC_0080-1

DSC_0083-1

DSC_0095-1

Look at my MEAT!
DSC_0101-1

DSC_0099-1

Roast for 20-30 minutes at 500 degrees,
DSC_0102-1
then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)
OK get this thing off of me!
DSC_0104-1

NOTE: If you’d like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don’t let it cook past medium rare!

**USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***
DSC_0132-1

DSC_0111-1

DSC_0133-1

Remove from oven
DSC_0135-1
and let rest at least 20 minutes before slicing.

DSC_0114-1

DSC_0156-1

and when making prime rib you CAN NOT forget the horseradish!
DSC_0151-1

DSC_0191-1

DSC_0200-1

DSC_0202-1

DSC_0207-1

He did such a Good Job!
DSC_0209-1

DSC_0210-1

19 ingredients Marinara Sauce

I don’t think some people realize what goes into cooking sometimes. The chopping, sauteing, simmer, clean up, um the grocery bill, OUCH! When I cook, I don’t think people realize how much LOVE and attention and detail I put into a dish, or a meal! Especially if it’s for something important like a dinner party, holiday or birthday….I plan for days, sometimes weeks HECK sometimes months! I research recipes and try to find the best one, or I use a mixture of several recipes, or I just make it up as I go. But either way my mind is focused on what I need to make! I make a list and go to the store, or usually I send Normy and Then I spend many hours in my kitchen making that PERFECT dish or meal! My (Sometimes) Blood, sweat and tears and time and effort, everything I have and know goes into that meal. It’s a reflection of me and my passion so OF COURSE its a big deal and I want it to be perfect for who I am making it for. I want them to taste the love. I want them to look at me and go mmmmmmmm this is the BEST meal I had, since the last time I ate your food! Not really, but I really want to make their mouth, and tummy and them to be very happy! That is ONE Of the MANY reasons I LOVE TO COOK…OK Just had to throw that out there and tell you. Now for the Good stuff! THE FOOOOOOD!

Can you guess 19 things to put in Marinara sauce?

Well I can tell you the 19 ingredients that went into mine!

Friday November 4th (yes I know I am SO behind on posting this) we celebrated my mother in-laws birthday and for her birthday her “kids” made her dinner.

Her favorite dish from Normy is Chicken Parmesan. So us kids made her Chicken Parmesan, with Marinara sauce, Garlic Bread and salad oh and dessert.
Normy was in charge of the chicken
I was in charge of the sauce and dessert
Normy’s Sis was in charge of the bread
and Her Boyfriend was in charge of the salad

So I prepped the sauce the night before the dinner so it could simmer for hours

So the 19 ingredients that go in my sauce are:
LOVE
red onion
garlic
carrots
salt
pepper
whole canned tomatoes
canned diced tomatoes
tomato paste
oregano
italian seasoning
thyme
basil
Herbes de Provence
garlic salt
balsamic vinegar
brown sugar
and the MOST important ingredient of all…
RED WINE!

OK let me show you how I made this pot of LOVE!

1st Start with one whole, large red onion chopped
DSC_0242-1

then 6 cloves of garlic (more if you like A LOT)
DSC_0245-1

chop that garlic up
DSC_0247-1

(I am doing a rough chop on all the veggies as later you will use the hand blender to make the sauce silky smooth)

Then 5 stalked of celery
DSC_0248-1
cut the green leaves off
DSC_0251-1
and chop up

then get 16 small carrots
DSC_0253-1

Chop those up as well
DSC_0254-1

Then get a dutch oven, or large pot to throw all this goodness in.
Preheat pot to med high heat, and coat the bottom of the pan with olive oil
DSC_0258-1

Throw in the red onion
DSC_0259-1

Celery
DSC_0265-1

and carrots
DSC_0267-1

stir and saute 5-7 minutes or until onions are translucent
DSC_0269-1

add salt and pepper to taste and stir
DSC_0271-1

Then add garlic
DSC_0275-1

Stir that in
then you will need
35 oz can whole tomatoes
2 28 oz can diced tomatoes
2 28 oz cans tomato sauce
2 6 oz cans of tomato paste
DSC_0277-1

add in whole canned tomatoes
DSC_0280-1

then diced tomatoes
DSC_0283-1

then sauce
DSC_0291-1

at this point my dutch oven was too small and I had to transfer the sauce to a bigger pot
add in salt and pepper to taste
DSC_0297-1

then add in 2 tbsp of oregano
DSC_0300-1

2 tbsp of Italian Seasoning
DSC_0302-1

2 tsp of thyme
DSC_0304-1
then add in 2 tsp basil
2 tsp Herbes de Provence
2 tsp Garlic salt
DSC_0324-1
stir together

then add 1/4 a cup of Balsamic vinegar
DSC_0309-1

DSC_0308-1

Stir in, to combine

Then add 6 tbsp brown sugar
DSC_0313-1

stir in to combine

Then get your handy-dandy hand blender and blend that sauce until it is nice and smooth and not chunks
DSC_0316-1

then add in 1 cup red wine or you could add 2 if you want
DSC_0318-1

then add more salt and pepper and garlic salt to taste
DSC_0322-1

stir sauce together and let it simmer for 4 hours on low stir occasionally.

and serve.

But what I did was cooled the sauce and then refrigerated it and then brought it over to my mother in laws the next night and heated it back up while the rest of dinner was made…

So Normy made his chicken, with a little helper named TJ
DSC_0007-1

gotta flatten the chicken out to where it is all the same thickness so it cooks evenly
DSC_0014-1

Isela helping Normy with his Apron, Very important to wear an apron while cooking so you don’t mess up your clothes
DSC_0029-1

Normy prepping his chicken
DSC_0044-1

The Birthday girl enjoying a drink while everyone cooks for her
DSC_0047-1

when cooking the chicken make sure you have plenty of olive oil in the pan
DSC_0051-1

Normy chicken Parmesan is the best!
DSC_0063-1

hey get out of the kitchen lady, we are cooking for you! She just wanted a picture of her favorite (only) son!
DSC_0069-1

Chicken is cooking away
DSC_0075-1

almost done!
DSC_0078-1

Doing the pasta! Is it al dente?
DSC_0080-1

let’s wash up for dinner
DSC_0088-1

DSC_0089-1

salad
DSC_0093-1

the chicken is done MAN!
DSC_0103-1

Me and Normy make a pretty good team! He is the chicken for my sauce! hahahahahahahaha
DSC_0105-1

MMMMMMMM
DSC_0117-1

Everyone about to stuff their faces!
DSC_0120-1

Cheers to Evelyn! Happy Birthday!
DSC_0122-1

I LIKE a LOT Of sauce on my pasta and chicken
DSC_0123-1
you can never have too much sauce!

Now it’s time for dessert
apple dumplings
DSC_0134-1

while that bakes lets open gifts!
DSC_0165-1

DSC_0178-1

DSC_0186-1

DSC_0193-1

DSC_0196-1

and smooches!
DSC_0218-1

Think she is enjoying her birthday
DSC_0207-1

time for birthday dessert Apple dumplings with vanilla ice cream
DSC_0227-1

DSC_0231-1

Happy Birthday to you, Happy Birthday to you…
Happy Birthday Dear Evelyn, Happy Birthday to youuuuuuuuu
DSC_0232-1

DSC_0233-1

Make a wish
DSC_0235-1

DSC_0236-1

DSC_0239-1

DSC_0242-1

Chicken Cacciatore by Normy

When this dish was made, I did not make it, Normy did. I went and got my hairs did and that takes 3 hours. So I had asked my Normy to make dinner and he agreed and he also agreed that he would take pictures as well! Not as many me but hey he took them. So I can not take credit for this recipe or the pictures! It’s all Normy! And can I tell you too this is also his 1ST Pioneer Woman Recipe!

recipe

■1 pound Egg Noodles
■8 whole Chicken Thighs, Skin On (can Use Any Whole Piece Chicken)
■Salt And Freshly Ground Black Pepper, To Taste
■1/2 cup All-purpose Flour
■4 Tablespoons Olive Oil
■2 Tablespoons Butter
■1 whole Medium Onion, Halved And Sliced
■1 whole Red Bell Peppers, Cored And Sliced (not Too Thin)
■1 whole yellow Bell Peppers, Cored And Sliced (not Too Thin)
DSC_0142-1
■5 cloves Garlic, Diced
■12 ounces, weight Mushrooms (white Or Crimini), Sliced
DSC_0144-1
■1/2 teaspoon Ground Thyme
■1/4 teaspoon Turmeric
■1/2 teaspoon Kosher Salt
■Red Pepper Flakes, Crushed, To Taste (optional)
■3/4 cups Dry White Wine
■1 can (28 Ounce) Whole Tomatoes (with Their Juice)

Preheat oven to 350 degrees (F).

Cook pasta according to package directions. Do not overcook! Drain and set aside.

Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour.
DSC_0148-1
Heat olive oil and butter in a heavy skillet or Dutch oven on the stove top over medium-high heat. Place chicken skin down in pan,
DSC_0146-1
four pieces at a time. Brown chicken on both sides,
DSC_0149-1
then remove to a clean plate.
DSC_0150-1
Repeat with remaining chicken. Pour off half the fat in the pan and discard.

Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.

Pour in canned tomatoes and stir to combine.
DSC_0152-1
Add chicken back into the pan,
DSC_0153-1
skin side up, without totally submerging the chicken.
DSC_0155-1
Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.

Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.

Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.)
DSC_0181-1

Happy 3 Years to us and Lemon Chicken

This Monday 8/8 Normy and I celebrated our 3 year anniversary. We celebrated by getting away on a mini get away in the mountains. We LOVE the mountains and well we took a couple of days and did stuff for us for a change! Woke up Saturday Morning and headed up to Glenwood Springs. We picked Glenwood because well we love it there, more so me. Hanging Lake is in Glenwood and I have been REALLY wanting to hike it again. I also wanted to take a bike ride through Glenwood Canyon. I just wanted an active weekend. I sit in an office all week and well I just didn’t want to be inside at all this weekend and I didn’t want to sit on our bums!

So check it out…

Friday night I made us some Chipotle Turkey Salad  so it could sit all night and the flavors could mingle together and so we could have yummy Jamie Sandwiches the next day.
DSC_0001-1
We tried to get into Hanging Lake, but it was too crowded and we couldn’t get in. So we decided to go for a bike ride down Glenwood Canyon. We rode a total of about 15 miles
DSC_0013-1
DSC_0027-1
DSC_0036-1
DSC_0039-1
DSC_0054-1
DSC_0102-1


Then we stopped to have some Chipotle Turkey Salad
DSC_0150-1
Normy was REALLY excited about lunch
DSC_0152-1
Then we went and walked around town and then went and visited Doc Holliday’s Grave
DSC_0161-1
then later we stopped and had some dinner – I had Fried Green Tomatoes (mine are better)
DSC_0195-1
Then we called it an early night and then got up the next day at 6AM had some breakfast and hurried up to Hanging Lake to make sure we got in this time.
DSC_0205-1

and we did! (I was SO Excited, and cold)
DSC_0216-1
DSC_0250-1
DSC_0301-1
People always ask what is so great about Hanging Lake…well let me show you
DSC_0487-1
It’s really quite beautiful!
DSC_0509-1
DSC_0506-1
Then the night of our Anniversary 8/8/2011 we went to dinner at “our” place! We had our first date, and Normy asked me to marry him at “our” place. It’s our favorite food, (Besides Jamie Food) SUSHI…
Normy and I celebrated our 3 year Anniversary today 8-8-11
Normy and I celebrated our 3 year Anniversary today 8-8-11
Normy and I celebrated our 3 year Anniversary today 8-8-11
I also wanted to share with you a video that I made for Normy as well
http://www.youtube.com/watch?v=2WlPUqX5Srk

ALSO Normy surprised me and got us Tickets to San Fransisco, CA to visit my best, good friend Heather for her Birthday this year (which is Christmas) I wanted to do something different this year. So I told him I had one wish and that was to go and see my friend for her birthday! I can’t WAIT for December 22nd!

OK Well the night before we left I made us a yummy Jamie Dinner. I figured we would be gone and I wouldn’t be cooking, so I wanted to make us a Yummy Jamie meal…

Here it is:

Recipe

2 tbsp. lemon zest
DSC_0083-2
DSC_0085-2
DSC_0090-2
1/3 cup freshly squeezed lemon juice
2 cloves garlic,crushed
2 tsp. fresh thyme leaves
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
Thinly sliced lemons, for garnished

Combine the lemon zest, lemon juice,
DSC_0095-2
garlic, thyme, salt and pepper in a large zipper-lock plastic bag.  Seal the bag and shake well to blend.  Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more.  Refrigerate and let marinate for
2 hours.
Preheat the oven to 425˚ F.  Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade.  Brush the top of each piece of chicken with melted butter.

Bake for 50-55 minutes, until the skins are crispy and well-browned.  Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish.  Once fully baked, cover loosely with foil and let rest 10 minutes
before serving.  Transfer to a serving platter, garnish with lemon slices and serve. (we grilled ours on high heat, 20-25 minutes)
DSC_0128-2
DSC_0131-2
DSC_0149-2
DSC_0147-2
DSC_0158-2
DSC_0163-2
DSC_0165-2
DSC_0167-2
Dinner is served!
DSC_0174-2
Stay tuned for the potato and veggie recipe on my plate too!

Braised Short Ribs

I have never had Short ribs before and have always wanted to make them. So Normy and I were at Whole Foods and they had some so we decided to get some and try them.

Recipe

8 whole Beef Short Ribs
Kosher Salt and Pepper To Taste
¼ cups All-purpose Flour
6 pieces Pancetta, Diced
2 Tablespoons Olive Oil
1 whole Medium Onion, Diced
3 whole Carrots, Diced
2 whole Shallots, Peeled And Finely Minced
2 cups Red Wine
2 cups beef Broth (enough To Almost Cover Ribs)
2 sprigs Thyme
2 sprigs Rosemary
DSC_0005-1
DSC_0007-1

Salt and pepper ribs,
DSC_0011-1
DSC_0013-1
then dredge in flour.
DSC_0014-1
DSC_0017-1
Set aside.

In a large dutch oven, cook pancetta over medium heat
DSC_0018-1
DSC_0019-1
until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high.
DSC_0024-1
Brown ribs on all sides, about 45 seconds per side.
DSC_0027-1
DSC_0029-1
Remove ribs and set aside.
DSC_0033-1
Turn heat to medium.

Add onions,
DSC_0035-1
carrots,
DSC_0036-1
and shallots
DSC_0037-1
to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
DSC_0039-1

Add broth,
DSC_0043-1
1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
DSC_0047-1
DSC_0049-1

Put on the lid and place into the oven.
DSC_0051-1
Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last-minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve 2 ribs, spooning a little juice over the top.
DSC_0071-1
DSC_0073-1
DSC_0088-1
DSC_0093-1
Normy can’t believe his eyes, they were SO good!
DSC_0094-1

The Ultimate Barbecued Chicken

This past Saturday I started my volunteer work at Project Angel Heart! I am doing this with my good friend Robert! Robert has been a good friend to me over the years. I seem to have a lot of good friends in my life. Robert was the one who helped me get up the courage to go in and apply to culinary school. I didn’t have the confidence to go and apply myself so he went with me and gave me that extra push to enroll. Robert was also my man of honor at my wedding, yes man of honor! HEY I told you I like to be different! I like to do things the Jamie way, unique and different just like me! I like to stand out! I like to be me!
Me and Robert


These are the bags of food that we brought out of the freezers and fridge and we put them in different groups and each group someone comes and picks up and delivers them all over the Denver Area. Such a Great thing!

Best way to spend a Saturday Morning!

recipe

Brine:
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
P1690445-1
The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
P1690427-1
1/4 cup brown sugar
1/4 cup molasses
P1690430-1
2 tablespoons red wine vinegar
P1690433-1
1 tablespoon dry mustard
P1690435-1
1 teaspoon ground cumin
P1690439-1
1 teaspoon smoked paprika
P1690440-1
Freshly ground black pepper

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized resealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you’ve only got 15 minutes, that’s fine) to allow the salt and seasonings to penetrate the chicken.
P1690444-1
Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle.
P1690411-1
P1690413-1
Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste.
P1690418-1
P1690421-1
Add the onion and garlic and cook slowly without coloring for 5 minutes.
P1690423-1
Add the remaining ingredients,
P1690429-1
P1690449-1
give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving alongside the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
P1690454-1
P1690455-1
P1690475-1
P1690476-1
P1690478-1