Category Archives: Cooking At Home

Cannellini Bean And Italian Sausage Soup

I always have Sweet Italian Sausages in my deep freeze at the ready. 

I was watching a video by Chef John on Food Wishes; he was making this Stew he called it. HMMM, I’ve got those ingredients and I love Soup, anytime!  

Cannellini Bean & Italian Sausage Soup 

Makes 3 nice sized bowls of Soup

2 Sweet Italian Sausages, casing removed  

2 15oz. cans Cannellini Beans, drained and partially rinsed 

¼ C. Dry White Wine, divided  (please don’t use Cooking Wine-use stuff that’s drinkable)

½ C. Sweet White Onion, chopped 

2 Garlic Cloves, minced (about 2 tsp.)

1 Qt. Chicken Stock/Broth (homemade if you’ve got it is best)

1 Qt. Water 

1 Bay Leaf 

1 small piece of leftover Parmesan Cheese Rind *

1 C. frozen Spinach 

Salt & freshly ground Black Pepper to taste 

Using your fingers, combine the Sausage and 2 tablespoons of Wine in a bowl. 

Place a Dutch Oven over medium-high heat, add the Sausage to the dry pot and break up the meat into bite-sized pieces with a wooden spoon.  Brown the Sausage. 

Add in the Onions, stirring well to coat them in the Sausage renderings; cook until they are translucent. 

Add the Garlic and sauté until fragrant. 

Deglaze with pot with the other 2 tablespoons of Wine, scraping up all of that lovely fond. 

With a Potato Masher, smash ½ of one of the cans of Beans in a bowl and add that, along with the rest of the Beans to the pot. 

Pour in the Water and Chicken Stock/Broth, add the Bay Leaf, Spinach, Cheese Rind and a good grind of Black Pepper. 

Stir well and bring to a boil over high heat; reduce to a simmer and let the soup bubble for 15 minutes. 

Taste and adjust the seasoning with Salt & Pepper. 

Serving suggestion: Drizzle some really good Olive Oil over the top of your bowl of Soup, along with some grated Parmesan Cheese. 

Remember, a recipe is simply someone else’s idea, take it and make it your own.    

Cook for your friends and family!   

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.   

MAHALO! 

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Kitchen Fail ~ Part 7

We really like breads, all kinds of breads.   

I wanted try my hand Focaccia and went to work on that the other week. 

I didn’t even safe the recipe that I used, because it came out so dense and chewy. 

I’m pretty sure it was cook-error not the recipe.  I know better when it comes to making bread, the humidity in your home plays a big part on the water to flour ratio.  I know that I simply used too much flour. 

Well, there’s always next time.

Cook or bake, for your family!

And as always … if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded. 

MAHALO! 

No-Bake Meyer Lemon Cheesecake Mousse Cups

I went looking for something new and different to take to my Neighborhood Gal Pals Afternoon Card Game and I found this idea for a sweet treat. I already had these 6-ounce disposable dessert cups at Dollar Tree, but Mason Jars are a great larger serving size for the family. 

No-Bake Meyer Lemon Mousse Cups 

Makes 8-Half Pint Mason Jars or 12-6 ounce Dessert Cups  

Ingredients for the Mousse

2 C. Non-dairy Whipped topping (aka Cool Whip) 

1 C. Meyer Lemon Curd 

12 oz. Cream Cheese, room temperature 

1 tsp. Vanilla Extract 

1 C. Powdered Sugar 

Ingredients for the Graham Cracker Crumb

½ C. Graham Cracker Crumb or 4 full sheets of Graham Crackers, crushed well 

2 Tbsp. Granulated Sugar 

2 Tbsp. Butter, melted  

In a large bowl, beat the Cream Cheese with a mixer until soft and fluffy. 

Add the Meyer Lemon Curd and combine well. 

Fold in the Non-dairy topping, set aside. 

In another bowl combine the Graham Cracker Crumb. 

To assemble

Spoon the Mousse filling into a large zip-top baggie and clip one of the corners, creating a piping bag. 

In each jar/dessert cup, start layering crumb-filling-crumb, etc to the desired finish, ie for the ½ pint jars create 3 layers of Crumb and 2 layers of Mousse & for the dessert cups only 2 layers of Crumb to 1 layer of Mousse. 

Cover loosely with plastic wrap and chill until you’re ready to serve. 

Cook for your friends and family!  

Remember, a recipe is simply someone else’s idea, take it and make it your own. 

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.  

MAHALO! 

Easy Salmon Poke

For Christmas Eve Dinner, I make my version of the American-Italian Style Feast of the Seven Fishes.  I had never heard of this before meeting my DH. 

On one of our visits back East to see his family, we were fortunate enough to go during the Holiday Season.  My Sister-In-Laws banded together and made the meal the way that their family does it.  Neither DH nor myself could eat very many of the dishes because we have Seafood allergies.  The following year I decided that I would do it my way and have done so ever since. 

This year, DH requested that we try a different dish, one that I have never made, but okay.

Let’s give this a whirl. 

On our last trip back home to Hawaii, I brought back this bottle of Poke Sauce, HMMMM!  

Easy Salmon Poke 

2 servings 

1 6–8 ounce Salmon Fillet, ½ inch dice 

2 Tbsp. Sweet White Onion, finely minced 

2 Tbsp. Green Onions, sliced on the diagonal, divided Greens & Whites 

¼ tsp. Alaea Hawaiian Salt (you can use regular Sea Salt too) 

¼ tsp. Crushed Red Pepper Flakes 

2 Tbsp. Tanioka’s Shoyu Poke Sauce *  

¼ tsp. Sesame Oil 

1/4 package Noh’s brand Poke Mix Ogo Seaweed-optional, but really worth the effort **

¼ tsp. each Toasted & Black Sesame Seeds 

In a bowl, gently combine all of the ingredients, excluding the Green Onion tops. 

** If using the Ogo Seaweed, follow the packages direction and soak it in water for a few minutes and then squeeze it dry, breaking it up into small pieces.

Cover and chill until ready to serve. 

For service, transfer the Salmon Poke to a lovely bowl and top with the reserved Green Onions and a bit more Sesame Seeds. 

Isn’t that pretty? 

This can be served as a Poke Bowl, aka serve the cold Poke over hot steamed White Rice. 

*I know that not everyone has access to premade Poke Sauce, so I’ll add an easy one that you can make at home. 

Auntie’s Easy Shoyu Poke Sauce 

2 Tbsp. Soy Sauce 

¾ tsp. granulated Sugar 

½ tsp. Fresh Ginger, finely grated and include any juice 

½ tsp. Fresh Garlic, finely minced and include any juice 

¼ tsp. Sesame Oil 

Combine all of the ingredients in a bowl until the Sugar is dissolved. 

** Noh brand Poke Mix is so handy. I either bring it back with me from Hawaii or Las Vegas or I order it online. It makes your Poke taste that much more true to how we make it in Hawaii. The reason why I say it’s worth the effort is in that package has not only Ogo Seaweed from Hawaii, but Hawaiian Alaea Salt and Chili Pepper as we call it. I never use the entire package, because I make small batches of Poke, so I keep the leftovers in a Spice Jar.

Remember, a recipe is simply someone else’s idea, take it and make it your own.   

Cook for your friends and family!  

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.  

MAHALO! 

Cream Cheese And Chives Soufflé Ala Jacques Pépin 

I’m always looking for different lunch ideas, and I was watching Jacques Pépin on You Tube make this recipe. 💡

I had some fresh Chives in the vegetable bin of the `fridge that I know desperately needed to get used up before it went south on me. I also had a brick of Cream Cheese … let’s get cookin’ !!!

Cream Cheese And Chives Soufflé Ala Jacques Pépin 

1 Tbsp. Butter, softened 

2 Tbsp. grated Parmesan Cheese

8 oz whipped Cream Cheese (spreadable cream cheese works too), softened 

1 Egg, beaten

3 Tbsp. freshly chopped Chives 

Salt and freshly ground Black Pepper to taste 

Preheat the oven to 400°F  

Whisk the Egg into the Cream Cheese very well

Stir in Salt, Pepper, and Chives  

Butter the insides of two 1 cup ramekins

Coat the Buttered ramekins well with the grated Parm, pressing it into the Butter, all around-bottom and sides

Spoon the Cream Cheese mixture into the ramekins 

Put the ramekins on a foil lined sheet pan 

Bake for 20-25 minutes, until the Cream Cheese mixture is set and browned a bit on top 

Serve in the ramekins. It will deflate a bit as it cools; they can be served unmolded 

This was an absolutely lovely lunch that I served with a small Green Salad, topped with some of my homemade Three Bean Salad. I liked the textural difference of the soft Soufflé and the Parmesan crust on the outside. I think the only thing that was missing was a nice glass of dry White Wine. 😉

*Cook’s note: If you can’t find whipped or spreadable Cream Cheese, you can always use just a regular block Cream Cheese and whip it well before starting this recipe, that’s what I did.

Also, try one of the Cream Cheeses that already has goodies added to it.  I saw a Garlic & Herb, Garden Vegetable, or add-in what you have on hand, Dill, Green Onions … the sky’s the limit. 

Remember, a recipe is simply someone else’s idea, take it and make it your own.  

Cook for your friends and family! 

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded. 

MAHALO! 

Bacon Wrapped Lil Smokies

You already know that I hang around with a bunch of Gals here in my neighborhood and we get together at each others homes for Wine Food and Game Afternoons.

I always make something to bring and share with everyone, this particular afternoon was no different.

YUM!

This was a sample plate, `cuz ya know, I gotta do a quality check 😉

This snack is very simple to prepare and fun to eat, with or without toothpicks, but then anything on a toothpick is good, right?

Bacon Wrapped Lil Smokies

14 slices bacon 

1 (14-oz.) package Lil Smokies (mini smoked hot dogs) 

1/4 cup brown sugar 

2 tablespoons honey 

1/4 teaspoon garlic powder  

42 toothpicks 

Preheat oven to 400°F. Line a baking sheet with parchment paper. 

Cut each piece of bacon into thirds. 

Wrap each of the Sausages in a piece of Bacon. Insert a toothpick all the way through each one to hold the Bacon in place. Transfer to the prepared baking sheet.  

In a bowl, stir together Brown Sugar, Honey, and Garlic Powder. Top each of the Lil Smokies with 1/4 teaspoon of the Sugar mixture.  Bake until bacon is cooked through, 25 to 30 minutes. 

I served these up to the Gal Pals on a big ole’ platter with a coupla different dipping sauces, BBQ, Honey Mustard and Ketchup… all store bought. 😀 Do I need to tell you that they were a huge hit? ⭐

Remember, a recipe is simply someone else’s idea, take it and make it your own.

Cook for you family and friends!

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Mushroom Crostinis

I know I’ve told you folks that I love to go to grocery stores and just poke around to see what I can find.

Recently I was in our local Trader Joe’s and I had been looking for their Mini Brie Bites, love those things, but they said that they were having issues with the manufacturer and yet THERE THEY WERE!!!

I usually pick up a loaf or three of the Ciabatta Demi Baguettes.
And as I was strolling past the frozen food case I spied this

Hmmm …

I sliced the Ciabatta, gave them all a quick toast under the broiler, followed the directions on the package of Mushrooms and assembled.

I arranged them neatly and took this tray next door for yet another afternoon of card playing with my Neighborhood Gal Pals.
These tidbits were gone in a New York Minute.

Remember, a recipe is simply someone else’s idea, take it and make it your own.

Cook for your friends and family!

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Lunch For Moi

I love to go grocery shopping and poke around to find something new-to-me. The other day was no different.

I was in our local Trader Joe’s and found this

I love Risotto and adore Asparagus, put the two together and I’m a happy gal. But how can we bump this up to another level?

💡 Let’s add some Shrimp to the party!

I sautéed these 16/20 count Shrimp, shells and tails on, in some Olive Oil, White Wine (Charles Shaw) and Garlic, followed the directions on the package for the Risotto and then artfully plated my lunch (none for DH, he’s allergic to Shrimp).

BELCH!

That was delicious! I made up the entire package of the Risotto, thinking that I’d only eat half of it – NOPE! I ate the whole thing. 😀

This easy meal is totally customizable, and dead simple. I’m thinking that Clams would be nice too.

Remember, a recipe is simply someone else’s idea, take it and make it your own.

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Apple Crumble Coffee Cake ala Chef John

I know that I’ve posted a few of the Coffee Cakes that I’ve made, but I must tell you that this Apple version from Chef John on AllRecipes.com is da boom!

I had bought this tube pan from King Arthur Baking Company® awhiles back, washed it, put it away and promptly forgot all about it! 😀

While I was watching Chef John’s You Tube video for this recipe, I remembered that I had that super cool pan.

💡

Since he’s already posted his recipe, I’ll just link the recipe here.

YUM!

The change that I made was I used Fuji Apples `cuz that’s what I had. Two other subs were Pecans for Walnuts and Sour Cream for the Yogurt, again, that’s what I had.

I hope you’ll try Chef John’s recipe soon and please let me know what your family thinks of this fabulous cake.

Remember, a recipe is simply someone else’s idea, take it and make it your own.

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

 It Seems To Be A Trader Joe’s Kinda Day

Mom & I went over to our local Trader Joe’s yesterday and picked up a few things.

Let’s start with Breakfast this morning.

Popped these puppies into the Toaster for a few minutes, top them with softened Butter and Maple Syrup; added a few Pork Link Sausages on the side and …

Next up, Lunch.

I heated these cuties up in the Air Fryer:
Preheat at 390° for 5 minutes (that’s as hot as mine goes)
A very light spritz of Olive Oil over the Rolls
Into the hot AF basket in a single layer (the five Rolls just fit)
Cook for 6 minutes
Flip
Cook for another 6 minutes
Slice on the diagonal, serve with some Thai Sweet Chili Sauce
and you’ve got a very nice light lunch for 3 (DH had 1 1/2 Rolls along with a bowl of Edamame in the shell)

Mom said these Rolls tasted just like the ones she had in Thailand 

*Cook’s Note: I think that the next time that we three have these, and we will, I would go 14 minutes in total. A tiny bit mushy in the middle but tasty all the same.

Cook for your family!

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!