Brioches & Croissants & Trader Joe Find #1

If anyone has every been to Italy, it is the sites and smells that come out of places like this one that causes you to dream of bread, brioche and anything Pasticceria!

Okay... well making brioche, croissants or pane e cioccolata is not an easy task for a first timer.

I tried to make my own croissants using this recipe...

http://en.cookshow.com/video-recipe/croissants-pain-au-chocolat-206

One of my biggest challenges with this recipe was finding the right kind of yeast. Honestly, fresh yeast is the way to go with this stuff... and it seems in my area, you just can't find it. I am guessing regular dry yeast would be fine. My mistake was using rapid rise yeast. DON'T DO IT. It only rises once and it looses alot of its flavor by being rapid. Bummer. A lot of work and no rise. Oh well.

SOOOOO... I found a WONDERFUL... I mean seriously wonderful alternative to the 2 day process of making your own croissants... buy them at Trader Joe's!! Trader Joe's has a wonderful frozen chocolate croissant that will be a HIT in your house!

I basically followed the box instructions. Put the out the night before at 9 pm. When I woke up they were puffy! Brushed them with a little egg and baked at 350 for 20 minutes. VOILA... Italy in America. With an espresso... oh my!

And our resident model was very happy to try out the successful croissants!

SKILLET CHICKEN

Skillet Chicken is a regular in our house! Seriously simple and delicious! And you never get tired of it!

SKILLET CHICKEN

Ingredients:

Thin sliced Chicken

Rosemary

Olive Oil

2-3 Garlic Cloves

Sea Salt - Fine Ground

The first thing we are going to do is put the chicken in a large bowl with Olive Oil.

I don't really measure the amount of oil I use. That is totally up to you. Normally, I just pour enough to coat all the chicken.

The next step... smack your garlic and peel off the skin! (you know... the usual!)

Now, I sort of run my hand down the rosemary branch and try to separate the leaves from the branch. Then, throw in the rosemary and garlic with the chicken and oil.

Add a fat pinch of salt.

Go ahead and put your skillet on the stove now. Med High heat. You want it hot when the chicken goes down. Trust me, I have made the mistake of a cold pan, the chicken will look poached, not good. I, also, put a dollop of oil on the pan.

Now, time to get dirty. Mix it all up with your hands. (I know, gross. Cooking is not a pretty thing all the time! Just make sure you wash your hands right after!)

Put your chicken and all the fixins (sorry, Southern roots) in the hot skillet.

If you are using thin meat like me, it will cook quick, turn it after about 3 minutes. Really depends on your heat and the thickness of your meat.

HERE is a site by Knox on chicken cooking times. Good to know!

Once the chicken is done on both sides, you are all done!!! (See... told you it was simple!)

Mine is a little "well" done. I like it that way!

BONUS TIP:

For a fast dinner, I serve this with yellow rice and broccoli. Broccoli is steamed and served with a sprinkle of Olive Oil and a pinch of salt. Big Hit here, even with my toddler!

SIMPLE RED SAUCE

Okay... today I am going to give our favorite family recipe... simple red sauce. Seriously simple.

Simple Red Sauce

Ingredients:

Can of peeled tomatoes

Olive Oil

2 Garlic Cloves

2 pinches of Sea Salt

Pinch (or more) Red Pepper Flakes

We start off like we always do... get the garlic ready.

Now, put your olive oil, garlic and red pepper flakes on the stovetop. Flame at about 3 or 4. I usually just cover the bottom of pan with oil.

When it starts sizzling and bubbling like this....

Add your tomatoes.

Now add a pinch or 2 of salt.

Then stir it all together. Let it simmer for about 5 or 10 minutes, stirring it ever so often. The less you cook it, the sweeter your tomatoes will taste.

Now, I take out most of the garlic, since the flavor is infused (don't tell my husband, but I always leave a little piece in there!)

Then I use my CuisinArt Smart Stick to just chop it all up together. I just tip the pan to the side and let it go to work! The more you do it, the smoother it will be... I like mine a bit chunkier. Matter of taste.

Normally, I let it cook on a low flame for about 3 more minutes. This is where I would add chopped up basil. But, it is winter and I couldn't find any at the farmers market, so it is just tomatoes and garlic. But trust me, it is still fantastic!

BONUS TIP:

You can put this on pasta with Grana or Parmesan. OR you can put this on top of the Oven Fried Chicken with some mozzarella and broil it for about 3 minutes. Put it on Ciabatta Bread, get yourself a dipping bowl with more red sauce and ENJOY. I mean, your very own Chicken Parm!!!!! Seriously, it is crazy good!

HOMEMADE POTATO CHIPS

Who does not love homemade potato chips? I was at a birthday party recently and the host made homemade chips. They were so good! So, last night, when I saw a few potatoes that were almost over ripe, I decided to make them myself!

And really, it is so easy and not that messy.

HOMEMADE (Sweet) POTATO CHIPS

Ingredients:

Slicer (if you don't have a slicer you can use a potato peeler to make your chips)

Potato (I recommend using sweet potatos, much healthier option. But I had Russet in the house and just used what I had)

Oil (I recommend using Sunflower Oil)

Sea Salt (Fine ground)

Vinegar (optional)

Cut your potatos in half. It makes them way easier to manage.

Start slicing! Now, you can set slicers to different thicknesses. You just choose what you want. I did it really thin because that is the way my husband likes it. But you can cut fries or thick chips. Slice it anyway you want!

Now is the time to put your oil on the stove. I don't use alot of oil, I like to fry the potatoes in small quantities. I find it easier to handle. I set my flame to about a 7. Oils have different smoke points, so it is good to look up what oil you are using and what degree the oil should be heated to. You don't want to reach smoke point, your oil goes from good to bad... read about it here.

I put in one slice when I put on my oil and then go back to slicing the rest. When you see the slice bubbling, usually this means your oil is ready!

When your oil is ready, it is time to drop in your slices. I like to drop them in one by one, it minimizes the splashes. But you can drop in handfuls and separate them with a fork. However you want to do it!

I do them in small batches, just easier for me to handle.

When you drop them in the oil, they will start browning on the edges pretty quickly. So, after the first batch, you will get a good idea on time. Here is what they look like when they are almost ready.

So, now you need to scoop them out. I use a slotted oversized ladle type spoon. Here is one that would work great!

Mine are pretty browned here... you can pull them out whenever you want, but remember they crisp up once the oil drains off. Don't overcook them, they burn easily.

I just make sure that I have a cookie sheet covered in a towel, paper towels or napkins. Something to absorb all that oil. Once you have them spread out, add a pinch of salt right away and let them cool.

Once your done you will have a great homemade snack or a party favor. These are not super light, that is true, but if you like to enjoy chips every once and a while, it is much better to make them yourself and know what your eating.

Doing them with Sweet Potatoes and Sunflower Oil is a healthier option and one I HIGHLY recommend, even if you don't like sweet potatoes... you will be surprised how great these are!

BONUS TIP:

You can add malt vinegar and salt for a boardwalk taste that will make you think your at the beach in Delaware!

SHERRA'S SUGGESTION:

"My friends that opened up a Cafe in Anderson,SC made some amazing sweet potato chips like that served with a blue cheese dressing on the side...yummo!"

GOOD NATURAL FOODS

I am living and grocery shopping in a big city. So, I have a challenge... the type of freshness and beauty that I saw when I lived in Italy is not on every street corner in a city.

Seriously, like once a day, you can find a market with fresh fruits and veggies, baked goods and grains.

Now, I believe in my heart of hearts that I will find local freshness and goodness. I have found small pieces of heaven in the form of Trader Joe's. I have really been able to find some great freshness and some unbelievable breads and wines there. I will start sharing my great finds with you all!

Not only that, but there are farmers markets out there for us to utilize! It really can be possible to buy fresh foods within 150 miles of your home! Try farmersmarket.com to find what is near you. Be sure to look under the directory to find your market!

But most importantly, I will be bringing you guys good recipes. Really good food and hopefully a place you can keep coming back to! But don't worry, I am not going crazy and I will still use what I have to get a recipe done. But this is my promise to do all I can to make the move to a more natural way of eating and living and a more natural way of thinking!

I believe that if we all make an effort to go natural, if we stop buying prepackaged and artificial, we will force the big companies to make the change to natural. To give us back good food. Healthy food. It is our job to give our bodies clean, healthy, good fuel... and to give it to our children.

AGLIO, OLIO & PEPERONCINO

This is a classic Italian pasta dish. It is a very old, very loved dish in Italy. This recipe is just the way I prefer it to be made. Play with it any way you want to fit it to your liking!

I first had this dish in Italy off of my friend Trena's plate out at lunch one day. After that, I began making it for myself EVERY chance I got... and honestly, still do. My little son and I eat it several times a week for lunch and I make it for my other son to take to school almost every day! He loves it that much!

Anyway, this dish is loved by all in my house except my husband. (He thinks we all have stinky breath after! Ah, the price of loving garlic!)

Ingredients:

Pasta

Garlic (as much or as little as you want. I am using 2 cloves for 2 people here)

Olive oil (again, as much or little as you want)

Red Pepper Flakes (I used 2 pinches here)

Oh... and Salt

Now... for the pasta, I prefer spaghetti, some people prefer penne... totally up to you. And for this dish, I have found that using whole wheat pasta or Barilla plus tastes better because it has a more rustic taste AND it absorbs more of the flavor from the oil.

I use Barilla Plus pasta for almost every dish I make. But that is me and I like the way it tastes better. That or fresh pasta... that will be another post all together!

First thing you need to do is put your water on the stove. And don't forget to put salt in your water. I use coarse sea salt for pasta water...

FYI... If you add olive oil to the water, you are really just wasting the oil. It sits on top and just gets dumped when you drain the water.

Okay, now we are going to put our olive oil in the pan. Throw in your red pepper flakes.

I go ahead and put the oil on the stovetop. I have a gas stove. I set my flame to about 4 and get right to the garlic.

When I start my garlic I just sit the clove down and give it a good whack with the knife. It makes peeling off the skin easy and fast!

Then of I cut my garlic up in smaller pieces. I do this because I want LOTS of garlic flavor in my oil. My husband would either leave it whole or only cut it in half. Again, that is up to you and your taste buds!

Now, I put the garlic immediately in the oil that is heating up. If your oil is ready, it will look like this when you put in the garlic. (Oh man... I wish we had smell-o-blogs because this smell is really just the whole reason why you make this dish!)

I leave it in the oil for about 1-2 minutes, just enough to blonde the garlic. Then I sit it off the heat while my pasta finishes. Really, it is that easy.

About this time, the water should be rolling boiling. Add your pasta.

If you are using the pasta I use, about 7-8 minutes is all it needs to be al dente (to the teeth). Set the timer, if I forget to set the timer, I always overcook.

Oh, and you do not want the be able to throw the pasta on the wall and make it stick. Some people do that in America. I don't know why, but they do. Trust me... it is better right before it is completely soft. Al Dente!!! I PROMISE!!! ;)

(As simple as this process is, I am just trying to give tips to enhance the wonderfulness of the tastes that you are about to enjoy.)

When you drain your pasta be sure not to rinse it. It washes off the natural stuff that makes the sauce really stick to your pasta.

Just drain it and throw it back into the pan you made your sauce in.

Turn your flame to med heat and toss it all together a few times.

Put it on your plate and top with Grana Padano (or parmesan if you prefer) and Enjoy!!!

This is really one of those wonderful rustic Italian dishes that you just can't get enough of!!!

OLIVE OIL & HOT OLIVE OIL RECIPE

I had a friend ask me yesterday what Olive Oil I use in my house.

Here you go!

Here are the reasons why. This oil is not expensive and I use alot of it. Plus, it is COLD PRESSED... According to The Olive Oil Source (great site on Olive Oil in general) when the oil is cold pressed the flavor is not degraded by the heating process.

Okay... now I don't know the facts on this or even if it is proven or not, but I have just found in my experience that Olive Oil I put in plastic does not taste as good as Olive Oil in glass or tins. So, I buy this one for the fact there is ALOT and it is stored in tin. (poke a hole in the top of the tin, makes pouring easier) I use a glass bottle to make it manageable to use in my home.

I got my bottle at the World Market. LOVE THAT STORE!!!

Now, for the good stuff!!!

MY SPICY OLIVE OIL RECIPE!!!

Okay, I LOVE all things Peperoncino (red pepper)! So, I make my own spicy olive oil to put on my pastas and to use in cooking. Now, if you are a lover of spicy oil and don't want to pay $8 a bottle, try this!

Ingredients:

Glass Bottle

Cold-Pressed Olive Oil (CPOO ;)

Dried Red Pepper or Dried Red Pepper Flakes

With the red pepper or peperoncino, it really doesn't matter if you use the whole pepper or the flakes. I brought some back from Italy and had a friend get some more for me while they were there, so I guess I prefer it whole. It is WAY spicier and not as colorful. Makes me wonder if they put dye in our red pepper flakes in America.... I would not be surprised.

Any who, I cut them in half when I put them in the bottle, just to release the fire! But do what you want, put them in whole, use flakes only... its all spicy!

Okay now all you have to do is just pour the olive in in with the flakes. And you are done.

Be sure to let it sit for at least a day before you use it just so it can infuse with the oil. I sometimes will shake it up occasionally. I don't know if it does anything, but its what I do!

(Sorry the bottle is a little messy, I use this ALOT!)

Enjoy!

Stay tuned for my FAVORITE pasta recipe later today featuring peperoncino!!!!