It's Greek To Me!

I love to travel and I'm hoping my next major trip will take me to the Mediterranean, in particular, Greece.  How amazing would that be, aside from the rioting and collapsing economy.  I love Greek food and make it a point to visit every Greek town, in every major city I can. I spend a huge chunk of all of my trips to Chicago in Greek Town.  Seriously, they fry their cheese! You know in your heart of hearts, it just doesn't get any better than that!  So, when I plan dinners I love to plan things that will bring those memories of adventures and travels back. These are a couple of really simple recipes.  The orzo recipe is very traditional, but instead of a tomato sauce, I like to use diced tomatoes just to add a bit of freshness and texture.  The chicken is super easy and not traditional at all, but, it still brings all of those yummy Greek flavors to your palate.  I love this dinner, super easy, fast and delicious!

Stuffed Greek Chicken

Written, developed and tested by: Vanessa Madigan

Ingredients:
4 boneless skinless chicken breasts
3 medium tomatoes, diced
2 green onion, diced
1 jalapeno, diced
1\4 cup kalamata olives, chopped
1\4 cup crumbled feta
Greek seasoning


Directions:

• Preheat oven to 350.
• Pound chicken breasts flat using a meat hammer, or mallet. Be careful not to tear the meat.
• In a small bowl, mix the tomato, onion, jalapeno, olives and feta.
• Lay each chicken breast flat and place several tablespoons of the filling in the center.
• Wrap the chicken around the filling and seal using toothpicks.  Be careful placing the toothpicks and don't use too many, you will want to remove all of these before serving.
• Place the chicken breasts in a large baking dish and sprinkle liberally with the Greek seasoning on all sides.
• Bake for 30-40 minutes at 350 or until done.
• Serve and enjoy!

Orzo with Tomato and Feta
By: Vanessa Madigan

Ingredients:

3 tbs olive oil
3 cloves of garlic, sliced or chopped
2 14.5 oz cans of diced tomatoes
1 lb. of orzo
1 tsp salt
1/2 tsp black pepper
Crumbled feta cheese to garnish
water


Directions:

• In a large pan (stock pot, braiser, or dutch oven) heat the olive oil over medium heat, add the garlic and cook until translucent.
• Add the diced tomatoes and simmer with the garlic for about 10 minutes, stirring frequently.
• Add the orzo and stir.  Fill one of the diced tomato cans with water and add to the tomato mixture, do this 3 times.  Add the salt and pepper.
• Turn heat to low and allow to simmer for about 1/2 an hour or until the orzo has absorbed the water and its tender.
• Top with feta and serve!

Whats Old Is New Again!

I know that I have made my love of old cookbooks, and all cookbooks for that matter, known.  I have made many trips in many cities to old, musty thrift stores and second hand book sellers in search of funky and fabulous old cookbooks.  I am thankful to have a family that totally supports me in my quest and always amazes and surprises me by feeding my habit and giving me new (old) cookbooks.  I really do have and awesome family, no joke.  Just a bit off topic, as a "get well soon" gift my dad just sent me a 1966 copy of Larousse Gastronomique and the first American edition to boot! So anyway, I truly share a love of cookbooks with others in my family, in particular my Aunt Melinda.  The woman has a killer collection of cookbooks, it really is an impressive collection and one that I aspire to.  On one trip to the bay area to see her she gave me the "Time-Life Foods of the World" series of books (she had two sets, now do you see?! It's genetic) they were printed in 1969 and are so ridiculously cool.  They are wire bound and the slightly yellowing pages are filled with recipes that you have not only never heard of but would also probably never, ever try.  The Scandinavian book is filled with recipes for pickled fish, not exactly my cup of tea, but cool none the less.  While flipping through The Cooking of India book one night (yes, I read cookbooks in bed like they are friggen mysteries) I stumbled upon a recipe for Nargesi Kofta (ground lamb meatballs filled with hard-cooked eggs) and thought to myself, this may be the grossest thing ever or the most awesome thing ever.  So, clearly, the next day I went out and purchased my groceries and made it and it was....AWESOME!  Over the last few years, I have adapted the recipe to be a little more user friendly and made it my own.  Today, I am really excited to share that recipe with you.  It may seem strange but it is completely wonderful and delicious!




Indian meatballs stuffed with egg
By: Vanessa Madigan

Ingredients:
For the meatballs:
1 lb finely ground beef or lamb
1 raw egg
6 hard boiled eggs
1/4 cup chick-pea flour
1 tsp salt
1 tsp ground cumin
3 cups vegetable oil, for frying

For the tomato sauce:
1/2 cup olive oil
3 large yellow onions, very finely chopped
1 Tbs ground ginger
3 cloves of garlic, finely chopped
1 cup plain, unflavored yogurt
1 Tbs. garam masala
1 tsp tumeric
1 tsp ground red pepper
1 tsp salt
1 28 oz can tomato puree
1 16 oz can diced tomatoes
1/4 cup finely chopped cilantro (coriander)

Directions:

• Mix your ground beef, raw egg, chick-pea flour, 1 tsp salt and 1 tsp cumin in a bowl.  You will want to mix it well to ensure the ingredients are thoroughly mixed.
• Next you will divide your ground meat into 6 equally sized meatballs, once you have all 6 take the palm of your hand and flatten each one into a disc.
• Place a hard boiled egg in the center of each disc and using your hands fold the meat around the egg so that it is completely encased in the meat.  You should now have somewhat egg shaped meatballs.
• Pour the 3 cups of vegetable oil into a large skillet heat it to about 375 degrees. Deep fry your meatballs until they are a beautiful rich brown in color, this will be about 3 to 4 minutes on each side.  When each meatball is done, remove it from the oil and set it on a paper towel to drain.
• Next you will make your tomato sauce.  In a large saute pan or deep skillet heat the 1/2 cup olive oil, add your very finely chopped onions and cook them until they are translucent.  Add the tomato puree to the olive oil and then the diced tomatoes. Stir the mixture well.
• Add the ginger, garlic and yogurt to the tomato and onion sauce continually stirring to combine well. Finally, add the garam masala, tumeric, red pepper and the salt.  Simmer your mixture, stirring often for about 10 minutes.
• Now, you will return your meatballs to the tomato sauce.  Sprinkle with the cilantro cover and cook over medium heat for and additional 5 to 10 minutes to ensure the meatballs are heated through.
• Serve your meatballs covered in sauce and enjoy!  They go really great with fresh warm naan bread, just sayin!

Some of my old cookbooks!  This set is really wonderful, fun and inspiring.  Seriously, don't be afraid of funky old cookbooks, you might just learn something new!!

Cocktails Anyone?

Cocktail time is....AWESOME!  I am not a huge drinker anymore, I feel like I got most of that out of my system during my years in Vegas plus, I am far to old to deal with hangovers,  I mean really, who has time for that!?  Having said that, I absolutely love the art of sitting with friends and family sharing a cocktail and chatting about life.  There is definitely an art to cocktailing properly and fortunately for me, my family has mastered it.  I do, however, have a tendency to get stuck in the cocktail rut, Jack and diet, Heineken or beer and that is really unfortunate.  There are amazing drinks out there and we need to make an effort to give each one their fair shot, well maybe not each one, but, we definitely need to try new things!  Here is something new you can try! I added vanilla bean to a more traditional recipe it almost gives it that lemon meringue pie taste.  This recipe is super easy, super good and absolutely approved for your next cocktail party!

 

Vanilla Bean Limoncello

By: Vanessa Madigan

 

 

 

Ingredients:
15 lemons, washed
2 750 milliliter bottles of Everclear, or a high proof vodka
4 cups sugar
10 cups water
2 vanilla beans, split

Directions:

• Peel your lemons, being careful not to remove the bitter, white pith.
• Place the lemon peels into a large 1 gallon bottle or jar and add 1 bottle of the everclear.  You will want to keep this in a cool, dark and dry place for about a month (30+ days).
• Once your 30 days is up, add the second bottle of everclear to the mixture.
• In a large sauce pan boil the sugar and 8 cups of the water, add your split vanilla beans to the water and sugar.  Once the pan is at a rolling boil, reduce the heat to medium low and continue to stir constantly to dissolve the sugar allow the pot to simmer until all of the sugar is completely dissolved. Remove the pot from the heat and allow to cool to room temperature.
• Once the simple syrup is at room temperature add it to the alcohol mixture, definitely include the vanilla bean, and store it in a cool, dark and dry place for another 30+ days.
• After 30 days have passed remove your alcohol from its hiding spot and add the remaining 2 cups of water. Next, strain it through a fine mesh strainer, cheesecloth or a coffee filter your alcohol mixture (to remove the lemon peel and vanilla bean) into your desired bottles for gifting or storing.  Your limoncello should keep for a couple of years in a cool place.  You can also store it in the freezer until you are ready to imbibe!

Arizona Dreaming...

My sister and I are California girls, born and raised.  When it came time for us to head off to college and venture out on our own,  Andrea decided to stay in California (honestly, who could blame her).  I, on the other hand decided to move here and there.  First stop Nevada, a state that I really, truly disliked for the first 4 years I lived there, but that eventually made its way into my heart and has become such a huge part of my life.  Next, it was Northern California, a brief but important journey in my life. In Northern California, I made new friends, grew into a responsible adult and found that no matter what, I could always depend on me.  After No Cal it was off to Arizona, a state that I have called home for the last 6 years.  I love it here, honestly, it is the only other place that I have truly felt at home besides San Diego.  I love the food, the wild west politics, the friends that I have made, the incredible natural beauty and the diversity of the people.  I could be happy here forever.  Okay, so here it is, wait for it... we have decided that we are moving back to Northern California and as excited as I am for new adventures, I will miss Arizona terribly.  I was thinking about dinner tonight and wanted to make something that tasted like Arizona. Whatever it was had to have fresh chilies, sun ripened tomatoes and just a little kick in the pants.  So this is it, this is what I came up with. It was super tasty, healthy and reminded me of my favorite state, Arizona. (Good thing we are keeping our house, because I plan on being back here as often as possible!)  I love you AZ! 

Pasilla Chilies Stuffed with Turkey
Written, developed and tested by: Vanessa Madigan

 Ingredients:
6 Pasilla Chilies
6 Tomatoes
1 Lime (juiced)
1.5 lbs ground turkey
salt
Tabasco
1 cup mushrooms, chopped
1 jalapeno, chopped
2 cups sharp cheddar cheese
1 small yellow onion, chopped
2 cloves of garlic, finely chopped
2 tbs. olive oil

Directions:

• Preheat oven to 450 degrees
• To a preheated medium sized skillet add your olive oil and turkey, brown your turkey in the olive oil.
• Once turkey is cooked add your onion, mushroom, jalapeno and garlic. Cook until the onions are translucent and the mushrooms have lost most of their liquid, stirring frequently.
• Season the mixture with salt and Tabasco, stir to mix thoroughly.  Remove from heat.
• Add 1/2 cup of the cheese to the meat mixture. Set aside while you prepare your chilies.
• Wash your pasilla chilies and prepare as follows; using a very sharp knife and starting at the tip (bottom) cut your chilies lengthwise up the center to the stem. Using your thumb pop the top of the chili off and discard.  This should take the seeds with it, if not, gently scoop out any remaining seeds and throw them away.
• In a small bowl mix your chopped tomatoes, 2 tsp salt and the lime juice, set this aside, it will be your topping when the chilies are done.
• Once your meat mixture is cool enough to work with, take a large spoon (soup spoon size) and fill your chilies. Place your filled chilies in a large baking dish.
• Place the stuffed chilies in the oven and bake for 5-10 minutes. Once the skin begins to blister, remove the chilies from the oven and top with the remaining 1 1/2 cups of cheese.  Place the pan back in the oven for about 5 minutes and allow the cheese to melt.  Once the cheese is melted, remove from the oven.
• Top the chilies with the fresh tomato, lime and salt "salsa" and serve.