Monday, November 30, 2009

Suite Meal 8: Oh My Steak Roll Ups!

Steak. Steak. Steak.
I am not sure what to call this. Heaven!?
I made a Steak Sub with Spicy Coleslaw, Marinates Sirloin, Fries, and a little bit of cheese.
I used sourdough bread in this pic. I used the sauce to dip the bread too. Kinda like a Panini meets French dip.

Here is what I marinates the Sirloin in:

1/2 cp. A1
3-4 cps. Beef Broth
3 TB Worcestershire Sauce
3 TB Montreal Steak Seasoning.

Marinate over night

I removed the Sirloin and added Montreal Seasoning to both sides of the Sirloin. I then seared both sides of the sirloin to form a crust.
Add the marinate (make sure you scrap the yummies off the bottom of the pan.) and simmer for a few hours. Remove the sirloin from the broth. Let Rest. Slice very thin and add back to the broth.
I cooked a lot of sirloin 4lbs, so of course I had a lot leftover. I made another sandwich for my husband and I made a roll-up using the same ingredients. I love the roll-up. I can't stand hard bread scratching the roof of my mouth, but the hubs loves any sandwich he can get.
I must admit this is one of the best sandwiches yet.....

Wow. What can I say?! IT was super yummy. I just used a huge flour tortilla and added the steak, coleslaw, mozzarella cheese, fries, and a little horseradish.

Monday, November 23, 2009

Suite Meal 7: Gnocchi with Spicy Salami

What a day?! Right!

I found out that we are going to drive 15 hrs. to see my family in OH, which made my week. I miss my family so much and love them even more. My mom and sisters are my best friends. I can't wait to celebrate with them.

Today I was stranded in the small hotel with my babies by myself ALL DAY. WOW. They bounced from one side of the wall to the other. My Bailey received three or four booboo's. She is potty training for the second time! She was almost fully trained until I moved to this room. Now, I am starting over. Well, she peed twice on the floor. Yep. At least, it was in the bathroom. After my day, I drank half a bottle of wine. LOL. (Oh. Don't get me wrong. I love my kids more then life itself).

There was one positive aspect in my day I went to World Market and spent 50 dollars worth of stuff, but payed 29!! I bought some authentic spicy salami sausage, Chorizo, Gnocchi (can't make my own like the other lovely blogs I have visited. My kitchen is WAY to small.) , some awesome canned tomatoes and much more.

BUT I made the Salami Sausage and the Gnocchi for this amazing dish. After a day like today. I made this meal all in one pot. Easy. No mess. Quick. SO SO YUMMY
1 LG Volpi Stick Hard Salami (Good Quality) Mine was super SPICY

2 Cans Whole Tomato (Good Quality)
5 cloves of Garlic
1 LG Onion.
1 tsp. salt
2 tsp. basil
3 tsp. oregano
2 tsp. sugar
1/4 cp. parm cheese
1 cp. mozz. cheese
2 1lb packages of gnocchi

1. Cut the salami in small bit size pieces. Brown with a little olive oil. Add the onions and garlic. Cook until brown. When the veggies are tender and the salami is brown add the tomatoes. Toss and add the herbs and parm cheese. Toss. Let simmer. Turn up the heat.

2. Add the gnocchi to the boiling pan. Top with the mozz. cheese. Close the lid. Turn it off

3. Serve. So so yummy.

Friday, November 20, 2009

Goodbye Detergent

Let me begin by saying I fell upon a product called Goodbye Detergent. It is an environmental friendly scrub made out of very unique material. The Goodbye detergent is made of recycled corn cobs, peach pits, & walnut shells. HOW INTERESTING IS THAT!?

When using Goodbye Detergent you will not have to use soap. Many soaps are toxic and harmful to the environment anyway!!

These abrasive Goodbye Detergent is sold in a 100% recycled material.

There are three forms of Goodbye Detergent. There is Kitchen Cleaning Pads, Indoor Cleaning Pads and Spaghetti Scrubs (Which is what I use.)

I want to share the list of positives that I found on their site:

Reusable scrubs last for months
Unique pliable shape
Great for peeling vegetables
Lack of mold and bacteria
No smell or rust
Save money and the environment by reducing the need for soaps

Awesome. Right?!

I have one and use it daily! I love it! IT saves a lot of money on buying detergent and it keeps everything really clean.

This is a great Eco-friendly way to keep your dishes clean and help the environment.
Check out their site at:
I know I have many Eco-friends that will love this for the holidays!!!

Wednesday, November 18, 2009

Suite Meal 6 : My Shredded Pork Meals

I made shredded pork on Monday and it has made me meals since. That is what happens when you shred 8lbs of pork. Anyway, I came up with a different meal to serve with the pulled pork the last three nights. I thought I would share it with my great friends.

My Pulled Pork:

8-10lb pork shoulder
5 spicy sausage links, sliced thin

The rub
1/4 cp. ancho chili powder
2 Tsp garlic powder
2 Tsp cumin
2 Tsp Seasoned Salt
1 tsp black pepper

1 Tb. oil (if needed)
1 lg. red onion
2 jalapenos
8 cloves of garlic, chopped
2 cps. chicken broth
5 TB White vinegar
Hot sauce- to taste

1. Rub the pork with the rub! (Mix the seasonings). Sear on both sides on Med-High heat for 3-5 min on each side. When Browned on all sides, then remove.
2. Add onions, jalapenos, garlic to the pan. If you do not have enough grease from the pork then add some oil. Scratch the brown bits. Turn heat down and cook until soft. Add the chicken broth and put the pork back into the pan.
3. Cook on low for hours until shreds apart. When it shreds apart add the white vinegar and hot sauce. (My husband likes it spicy so I add a good bit.)

First night, I made pulled pork and sausage with spicy rice. The second night, I made pulled pork sandwich. Tonight, I made pulled pork pizza. Wow. It got better each night. I used the pizza crust from below. It was my second batch. That crust is by far the best ever. It paired perfect with the pulled pork pizza.

Saturday, November 14, 2009

Suite Meal 5: Homemade Pizza and Peter Reinharts Incredible Pizza Dough


I am still working through Peter Reinharts book Artisan Breads Every Day. I have searched and searched and searched for that perfect pizza pie crust. I think, I may have found it! I am not blowing smoke. I think this may have been the best homemade pizza that has ever came out of my kitchen.

I did not just make it for me. Believe it or not I made it for three families. I made one large pizza for my husband and I. I made one large pizza for my buddy who had surgery and was need of some taking care of. I made another one for my bf who watched my kiddos when my husband and I went out to dinner. YES, it was that good. It got rave reviews from all.
It was the crust! My girlfriend said it was the buttery and favorite pizza crust she has ever had!

The Amazing Pizza Crust by Peter Reinhart. (It is really really easy and so so worth the time. Trust me.)
from Artisan Breads Every Day

5 1/3 cp. unbleached bread flour
2 tsp. salt or 1 tb. kosher salt
1 tsp. yeast
2 TB sugar
2 cps + 2 TB water at room temperature
2 TB olive oil (you will need more. Lots more.)

1. Combine all the ingredients with paddle attachment. Mix for 1 minutes. Let sit for 5 minutes until it is fully hydrated.
2. Mix with dough hook or by hand for 2 to 3 minutes. Spread 1 TB of oil on the work surface and add the dough. Stretch and fold the dough. It says to divide into 5 personal sizes. I separated it into three lg. pizza sizes. Add to a greased freezer bag and put in the fridge. Let sit in the fridge for 24 hours or up to 4 days. It will last in the freezer for months!
3. When ready to bake remove 90 minutes before baking time. With olive oil hands stretch and round into tight. Cover with plastic wrap. Let rest at room temperature until ready to bake.
4. Preheat oven. Stretch the crust with oiled hands until desired size. I bake my on 415.

My Pizza Sauce:

1 8oz. can tomato paste
The same 8 oz. can with water and scrapped clean
1/4 cp. grated parm
1 tsp oregano
1/2 tsp. basil
1/2 tsp. sugar
1/4 tsp. crushed red pepper
salt and pepper

Add all in small sauce pan cook until warm.

Top with favorite toppings. I made pasta with meatballs and sausage the night before, so I sliced the meatballs and sausage very thin for the pizza.

Monday, November 9, 2009

Suite Mea 4: Jalapeno Bagels

Oh how I love my new little oven. But I love my new books more: Artisan Breads Every Day by Peter Reinhart

He rocks! I am now addicted. I actually think I need an intervention. I have made two breads: Bagels and Challah Bread

I have made these in less then two days! My husband is afraid I am trying to make him fat and I can't stop!!

I need more!!! I need more!!!! I want to make the Cinnamon Rolls, The pizza, The Chocolate Bread, The Chocolate Croissants, The English Muffins. LOL. Should I go on?

I am honestly going to give the homemade Croissants a try today or tomorrow....We shall see.

I also received his Bread Bakers Apprentice. That will be my next book I cook out of. It looks like lots of fun too.

Oh, how I love bread.

Now, let me just say. These are mouthwatering and amazing. I made his bagels, but I made my husbands favorite. I made Jalapeno Cheddar Bagels! They are FANTASTIC! Yes, I am patting my own back! I am very very surprised I managed to make Jalapeno Cheddar Bagels in my VERY VERY small hotel kitchen.

Now, on to the recipe

Jalapeno Cheddar Bagels
adapted from Peter Reinhart's Artisan Breads Every Day

1 TB honey
1 tsp. instant yeast
2 tsp. coarse salt
1 cp + 2 TB lukewarm water
3 1/2 cp. bread flour, unbleached
2 jalapenos diced

Poaching liquid:

3 quarts of water
1 1/2 TB honey
1 TB Baking Soda
1 1/2 tsp. coarse salt

1. Add malt, salt, yeast and water. Let set for a few minutes. Mix with the flour and jalapenos with dough hook for three minutes on the lowest speed. (Or mix by hand with sturdy spoon.)Rest for 5 minutes.
2. Mix for another 3 minutes. Place in a lightly oiled boil for an hour. Make sure that you tightly wrap with plastic wrap.
3. Line pan with parchment. Spray with oil and divide into 6 to 8 equal sizes. Roll on a dry surface and then form the bagels. Spray with oil if you need too.
4. Place each bagel on the pan spay with oil and cover over night.
5. Remove bagels 90 minutes before ready to prepare. (Place in a cup of cold water to see if it floats. It is ready if it floats.)
6. Prepare the poaching liquid. Cover. Bring to a boil. Then let simmer. Add the ingredients.
7. Poach each bagel 60 minutes each side. Remove. Put on oiled baking sheet with parchment paper.
8. 450 oven. Bake 8 minutes, then rotate for another 8 minutes. (I topped mine with cheddar here.)

I made Breakfast sandwiches for the hubby and I for breakfast the last few mornings. I also made BLT (picture above) for lunch. These turned out so wonderful. Mine where shaped a little oddly. Not as much like bagels, but it was because of my lack of spray oil and I used regular AP flour. I did not have bread flour.
I still tasted amazing.

You can make a huge batch and freeze them. Take them out when needed. They are incredible and worth the time. If I can make them in a tiny hotel room. I promise you can make them! Enjoy!


Saturday, November 7, 2009

Suite Meal 3: Reubens and Smitten Kitchens Brown Butter Rice Crispies

Oh my! I have great news. Today I went to yard sales with my best friend and I found a Cuisinart Brick Oven (brand new usually 250) for 100 buckaroos!!!!

I HAVE AN OVEN!! I HAVE AN OVEN!!! LOL! I am already baking some Jalapeno Cheddar Bagels. You will see it very soon.....

Anyway, Smitten Kitchen is a incredible website. She posted a Brown Butter Rice Crispies (ESPECIALLY without an oven) this looked perfect for the family. It was more then perfect (SUPERB,MOUTHWATERING,HEAVENLY...). My husband declared them the best rice crispies ever. I actually have to go and make more tonight. He is in Mexico for work and announced that there better be some left. The girls ate them all by Friday! Ha! He deserves something special when he gets back.

Caramelized Shallots and Sauerkraut Reuben's
1 lb shallots
3 cps. Sauerkraut
3 TB raw horseradish
4TB butter

4 lb beef brisket with seasoning packets
2 cps. beef broth
salt and pepper

Rye Bread
Swiss Cheese

1.Add the 1/2 the seasoning packet, salt and pepper on one side of the brisket. Heat the skillet and sear. Add the rest of the seasoning to the other side of the brisket and flip. Add the beef broth to the brisket and turn on low heat and cook until tender. It takes about 4 hours.
2. (Do this towards the end of the brisket cooking)Cut the shallots in rings. Add it to two tablespoons of butter on medium high heat. Cook until soft and starting to brown.
3. Add the sauerkraut to the pan. Add two more tablespoons of butter and horseradish. Salt and pepper the sauerkraut and shallots. Caramelize. It takes about 8-10 minutes.
4. I use my panini maker. Add the Swiss cheese to both sides of the bread layer with the sliced brisket and sauerkraut. You can also use Thousand Island. I love it, but the husband hates it.


Oh my. Now, the best Rice Crispies EVER!

Salted Brown Butter Rice Crispies (From Smitten Kitchen)

I changed the recipe a little. I only had salted butter, so I did not add any more salt. Also I doubled the recipe.

2 sticks of salted butter
2 bags 10 oz. marshmallows
1 LG box of Rice Crispies (Family size. On the back it says 12 cps)

Here is the hint at why these are so different and so dangerously addictive:
1. Brown the butter. I constantly stirred the butter for about 4-5 min on Medium-High heat until a medium colored brown. You do not want it to burn. It is a fine line between brown butter and burnt butter. You can smell it when it is ready. It smells nutty and wonderful.
2. of the burner and add the marshmallows. Stir Stir Stir. If you need to add to the heat for a second. But it all melted for me without having to go back on the burner. Add the cereal.
3. I greased a 9x11 pan. It did not look like it was going to fit, but I pushed it down and compressed it. It fit perfect and it tasted wonderful.

I just want to let you know. My daughter called for these in her sleep. I am not joking!!! They are that wonderful.
Give these simple, yummy, and beautiful treats a try!!!

I hope you enjoy the rest of your weekend!!

Tuesday, November 3, 2009

Suite Meal #2: Braised Chicken, Leeks and Artichokes

Oh. What. A. Day.

My children decided to wake up at 5 am.! Well, let me rephrase that. My husband getting up and ready for work in our TINY room woke up the children at 5 am!

I decided to do a little grocery shopping before dropping my baby off to school at 9. I figured it would help out because I can put the kiddos and myself to sleep at noon after school. BAD MISTAKE!

#1 Mistake: I gave my oldest vitamins on our way out the door. She wanted a doughnut soooooooo I was going to grab it as soon as we got inside the store. Let me just say, we made it to the doughnuts, but it was not a doughnut I put in the doughnut bag .Alex's stomach was upset from the lack of food before her vitamin. The good news, she ate and felt a lot better..

#2 Mistake: I had Alex sitting in the big section of the grocery cart. Bailey sat in the top. Well, I was running out of room for groceries without COMPLETELY burying Alexandra. I put a few groceries with Bailey. I grabbed a few rolls of paper towels and Alex thought it would be funny to throw them back out.

GRRR. I pick them up. Put them back into the cart.
CRASH. Bailey thought it would be funny to throw a entire bottle of A1 across the grocery store. Yes, it shattered. Yes, it splattered. Yes, I was horrified.

I walked to the front. (Not much staff at 7 am) I found a worker and informed there was a spill. I took the kids back to the disaster and apologize to the older man cleaning my TIRED kiddos work of art.

This all happened before 8 am. Yes, the day did get better. I MADE MY SECOND SUITE MEAL: BRAISED CHICKEN LEEKS, AND ARTICHOKES. It was a lovely end to a hectic insane day.
First, add 2 TB of butter and let melt. Salt and Pepper both sides of the chicken and brown both sides. While the chicken is browning cut the leaks in small bite size pieces and let soak in water to remove any dirt. Remove the chicken and add the leaks and another 2 TB. of butter.

Let the leaks soften and then add the wine. Let reduce. Add quartered artichokes. Toss. Add the chicken broth, cream and salt and pepper. When soft add the chicken and top parm. cheese. Cover. Let cook for 10 min on med-high heat.


4 TB. butter
4 Chicken Breast
6-8 leeks trimmed, cut in bite size pieces.
1 15oz. of Artichoke quarters, drained
2/3 cp. dry white wine
2/3 cp. chicken broth
2/3 cp. heavy cream
1/4 cp. parm cheese
salt and pepper

I must say, this turned out wonderful. SO SO FLAVORFUL AND YUMMY. I served with white rice, but it would be awesome on top of pasta too! I actually ate it on top of peirogies. WOW!


Monday, November 2, 2009

"Suite Meals #1"

My clever husband decided I should call the meals I make in my little hotel room (efficiency) "Suite Meals". He is very creative....that is what I tend to call them. This is more like a second meal from leftovers...But he was so proud and said that I HAD TO POST IT...
So, Here it is. My first SUITE MEAL:

Chili Carne Mac n Cheese (My husband took the pictures too...)

2 cps. of my Chili Carne (Remade it this weekend for friends for Halloween)
1 box of Velveeta Mac and Cheese
1/2 tsp. Cayenne Pepper
1/4 cp. crushed tortilla chips.

1. Boil the pasta. Drain. Set aside.
2. Add the Velveeta Cheese, Chili and Cayenne..Cook until boiled.
3. Add the noodles and stir. Put in a bowl and top with the chips....

Needless to say, my husband ate the whole bowl. LOL. I usually do not post simple recipes like this, but he enjoyed it so much. He begged for me to post it....

By the way, YES...That is a jalapeno in his beer. It is his favorite way to drink his beer. I introduced it to him after I seen Bobby Flay do it...Now, he never drinks without one!

Sunday, November 1, 2009

My New Kitchen

Today, I am in a new home. I am a little sad because I adored my old place, but you gotta do what you gotta do. I am now living in an Extended Stay!!! It is SUPPOSE to be for a month. (My fingers are crossed.) We are waiting for a job that my husband has in Gainesville, FL. Man oh Man...This will be a unique twist to my site.....

I only have two burners. NO oven to make homemade bread or cookies. NO dishwasher and barely any room. I will be trying to create as many one dish meals possible for the next month.