Oldmarrieds Favorite Eats

Mexican Fiesta!

2009-07-01T16:11:00.003-04:00

We recently hosted a casual get together with friends with a Mexican theme. Since I'm a little distracted these days, we threw it together and it turned out amazingly well.

Menu:

Beef tacos with all the toppings (sour cream, cheese, salsa, avocados, lettuce)
Garlicky Pinto Beans
Guacamole
Spanish rice (cheated and used a box mix - can't go wrong with Zatarain's)
Margaritas!

Here are a few recipes from the evening:

Garlicky Pinto Beans (Real Simple, May 2009)

Ingredients
* 2 tablespoons olive oil
* 6 cloves garlic, sliced
* 2 15-ounce cans pinto beans, rinsed
* 1/2 teaspoon dried oregano
* kosher salt and black pepper
* 4 scallions, thinly sliced

Directions

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring occasionally, until soft, 1 to 2 minutes (ours were accidentally burned, but we think it really added to the flavor. Blame the margaritas!).
Add the beans, oregano, 1/2 cup water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Simmer, stirring occasionally, until the beans are heated through, about 4 minutes.
Stir in the scallions and serve. (Next time I plan to add a little cilantro at the end)

Guacamole (Tyler Florence)
Ingredients

* 4-5 ripe avocados
* 1 lime, juiced (I like to use 2)
* 1/2 medium red onion, chopped
* 1 garlic clove, minced
* 1 vine-ripe tomato, diced
* 1 big handful fresh cilantro leaves, finely chopped
* 1/4 teaspoon ground cumin
* 1/4 teaspoon chili powder
* Kosher salt and freshly ground pepper

Directions

Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together to gently mix.

Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving (although it's nice to wait, we never do and it is totally tasty!).

Last chance - Herbfest!

2009-04-24T11:01:00.003-04:00

This weekend is your last chance to buy some great [organic] herbs, veggies and perennials in downtown Wake Forest at the 10th Annual Herbfest. We went last weekend and picked up basil, oregano, bay, sage and several AWESOME heirloom tomato plants. While you're in downtown Wake Forest, check out the Farmer's Market and the other lovely shops (Cotton Company & NC General Store) and restaurants (including a great sandwich shop - Over the Falls Deli, coffee - Wake Forest Coffee Company, and even ice cream & gelato - A la Mode).

Vollmer Farm

2009-04-10T10:36:00.000-04:00

I don't know why it's taken me SO long to post about our favorite local farm. We discovered Vollmer Farm last summer and have been back at least 3 times. It's a little trek from our house but it's so worth it. They are about to open for the strawberry picking season and if you're within an hour's drive, I HIGHLY recommend checking them out! They have a market with their fresh (almost exclusive organic) produce as well as a shop with yummy jams, jellies and other tasty goodies. And finally, they have an ice cream shop with delicious homemade ice cream (and other tasty treats).

This afternoon we're planning to drive out and pick up a bag of their specialty lettuce, some fresh from the field asparagus and maybe even strawberries. I am so excited I can barely contain myself. This year they have also added 2 goats to welcome visitors. I openly admit that if we ever have land I want a couple of goats and a few chickens. Seriously.

Mark your calendars - Herbfest!

2009-03-19T08:42:00.003-04:00

If you're in the Triangle area and are interested in growing your own [organic] culinary herbs this year, don't miss out on Wake Forest's Herbfest. The 10 day festival runs April 17th-26th. Despite my current condition (ha!) we're planning to go and pick up our 'usual' - basil, italian parsley and maybe dill and whatever else sounds good to me. We're still going to try to go some light gardening this season. It's just not summer without fresh herbs (and veggies!).

http://www.herbfest.net

"HerbFest is generally recognized as the largest herb and perennial festival East of the Mississippi providing the largest quantity and diversity of herbs found anywhere. It occurs yearly after the last frost date of the year on the first Friday following."

Quick Review: Holy Smokes BBQ

2009-01-27T17:23:00.004-05:00

Yum. Yum. And more YUM.

I've driven by the place no less than a dozen times but never saw it. How could I miss it? It's in a shiny diner?!

On the recommendation of a co-worker, a proud Texan, Paul and I headed down to an area of Raleigh we rarely visit. She swore that their beef brisket was the best she'd had outside of TX in years. She also warned me that it wasn't your typical BBQ joint but all-in-all that was a high compliment.

When you first enter the shiny shell you are heartily greeted and asked if it's your first time. Why? Well, it's because you don't order like you normally would at a NC BBQ place. You order in sizes - 5oz/8oz/by the pound. It took us a few moments to agree on our sides and sizes, but we were super impressed with their homemade mac & cheese as well as fried okra. I went with their NC pork BBQ - smoked to perfection with a splash of spicy vinegar sauce. Paul had to try the beef brisket (he's always been a fan); ordered on the 'lean side.' You can't get a sandwich off the menu, but they'll be happy to provide a bun with your meat. Also, you must order dessert - we stuck with the traditional banana pudding.

Let me just say, it's worth the trip and the slight order befuddlement. The BBQ was moist, smokey, super tasty and craving worthy. They have 3 sauces - one vinegar based and 2 other original sauces. Honestly, I don't think you can go wrong with anything on their menu. And seriously, it's fun to eat at a shiny diner, even if the table jukeboxes no longer work.

For a little more info, check out the
News & Observer write up (7/13/07) and visit their website.

Favorite Gadget Series - 3

2009-01-12T09:52:00.002-05:00

It's time for another "Oldmarrieds favorite kitchen gadgets!" Ok, really, it's just time a for a new post!

Today's gadget is a mighty fine tool called a garlic press.

Mmmmmmm, fresh garlic

I can't quite remember where I first saw a garlic press used, most likely on a Food Network show, but I knew I had to have one. It may be considered a "uni-tasker" by the great Alton Brown, but man, it really saves me time in the kitchen.

Almost any time a recipe calls for "minced garlic" I pull out my handy garlic press. Simply pluck out a garlic clove from the garlic bulb, lightly smash with the side of knife to remove the paper skin and then plop into the press and viola! Minced garlic! Side note - be sure to press your garlic over the cooking vessel you prefer as you want all the tasty garlic juices to be in your cooking, not lost on a cutting board.

We bought our press at Ikea for the amazing price of $2.99. Sadly, you must pick up your own in store as they are not available for purchase online (hey, you just need to go to Ikea any way, it rocks! NC residents - Ikea Charlotte opens on February 18th at 9am, I'm not counting the hours or anything...). I would honestly have a hard time paying the $15+ I've seen them for at Bed, Bath & Beyond.

Quick list of recent pregnancy cravings

2008-12-05T14:45:00.005-05:00

I thought it might be fun to keep a running list of my most recent pregnancy cravings and if they've been fulfilled. My mind has been focused on food lately and I'm thankful I'm able to eat more normally again (the first 12ish weeks were rough!). In no particular order:

Pickles - We ran out at home, must buy more (yes, I will admit to sipping a little pickle juice from the jar, yum!)
Ice cream - Not with the pickles, but I love me some chocolate ice cream & milkshakes
Sushi - I've abstained from the raw stuff since August, but I'm going to try my hardest to get some soon!
Five Guys burgers - I had my first Five Guys burger about a month ago and have been craving them like mad since. Paul indulged me today by meeting me there for lunch, score!
Chick-fil-a - since we're about a mile away from one at home, I've had this one often
Citrus - I am loving oranges & grapefruits. We get our Broughton Band fruit this weekend!!!
Turkey & Stuffing - Thank goodness Thanksgiving was last week, just in time!
Mexican - Particularly from our local, not so good for you, place.

Every week brings a new craving!

Wait! Did I mention we're expecting on this blog? I don't think I have! See, I'm am blog-a-holic and post to a few, so in my pregnancy induced amnesia, I hadn't thought to bring it up here. So if you hadn't caught on, I'm pregnant and we're excited to be bringing 'oldmarried baby' into the world at the end of April in 2009!

Thanksgiving Success

2008-12-02T20:10:00.002-05:00

Photos courtesy of my brother - Thanksgiving Day eats

Final turkey prep

Turkey going in the oven

The spread!

A full plate

Thanksgiving Dinner Menu

2008-11-24T08:39:00.003-05:00

This list is more of a reminder for me this week, but I wanted to share what we'll be eating this Thursday :)

Apps/Light lunch
Veggies/dip
Chips/Salsa
Hot Spinach/Artichoke dip
Pigs in blanket

Dinner
Herb Roasted Turkey breast (Barefoot Contessa recipe)
Turkey Gravy
Garlic Yukon gold potatoes (recipe)
Stuffing
Fresh Cranberry Sauce
Sweet Potato Casserole (with marshmallows on top!)
Yellow squash Casserole (squash from mom & dad's summer garden)
Green Bean Casserole
Watergate Salad
Fresh yeast rolls

Desserts
Pumpkin Pie (recipe)
Pecan Pie
Fresh whipped cream
Flavored coffee

YUMMY! I can't wait until Thursday!

Holiday Eating Tips

2008-11-19T08:28:00.002-05:00

I'm sure most everyone has seen this gem in an email at one time or another. However, I do think it needs repeating with the impending (eat-yourself-silly) holidays.

HOLIDAY EATING TIPS

1. Avoid carrot sticks. Anyone who puts carrots on a holiday buffet
table knows nothing of the Christmas spirit. In fact, if you see
carrots, leave immediately. Go next door, where they're serving rum
balls.

2. Drink as much eggnog as you can. And quickly. It's rare.. You
cannot find it any other time of year but now. So drink up! Who cares
that it has 10,000 calories in every sip? It's not as if you're going
to turn into an eggnog-alcoholic or something. It's a treat. Enjoy it.
Have one for me. Have two. It's later than you think. It's Christmas!

3. If something comes with gravy, use it. That's the whole point of
gravy. Gravy does not stand alone. Pour it on. Make a volcano out of
your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.

4. As for mashed potatoes, always ask if they're made with skim milk
or whole milk. If it's skim, pass. Why bother? It's like buying a
sports car with an automatic transmission.

5. Do not have a snack before going to a party in an effort to
control your eating. The whole point of going to a Christmas party is
to eat other people's food for free. Lots of it. Hello?

6. Under no circumstances should you exercise between now and New
Year's. You can do that in January when you have nothing else to do.
This is the time for long naps, which you'll need after circling the
buffet table while carrying a 10-pound plat e of food and that vat of
eggnog.

7. If you come across something really good at a buffet table, like
frosted Christmas cookies in the shape and size of Santa, position
yourself near them and don't budge. Have as many as you can before
becoming the center of attention. They're like a beautiful pair of
shoes. If you leave them behind, you're never going to see them again.

8. Same for pies. Apple, Pumpkin, Mincemeat. Have a slice of each. Or
if you don't like mincemeat, have two apples and one pumpkin. Always
have three. When else do you get to have more than one dessert? Labor
Day?

9. Did someone mention fruitcake? Granted, it's loaded with the
mandatory & celebratory calories, but avoid it at all cost. I mean,
have some standards.

10. One final tip: If you don't feel terrible when you leave the
party or get up from the table, you haven't been paying attention.
Re-read tips; start over, but hurry, January is just around the corner.

Soup for you!

2008-10-27T11:43:00.004-04:00

Well, the correct quote from Seinfield would be, "NO Soup for YOU!" But it's not true! Well, at least not at The Original Soupman franchised locations. Although, the website does list the rules for ordering...

We were craving a nice bowl of soup yesterday and decided to try out the 'soup place,' despite its TV reputation. A quick idea of what you can get at the Soupman - everyday they make a soup from the following varieties:

Hot Soups
· One seafood (Lobster, Crab, Shrimp, Seafood Combination, ...) bisque.
· One vegetarian (Black Bean, Lentil, Yankee Bean, Lima Bean, Black Eye Pea, ...)
· One spicy Mexican chili (Turkey, Beef, Chicken, Sausage, Mushroom, Beans, Vegetarian ...)
· One clear broth (Chicken Vegetable, Chicken Broccoli, .......)

And a few other soups such as:
· Barley (Mushroom, Chicken, Beef, Vegetable, Turkey, ...)
· Gumbo (Beef, Chicken, Shrimp, Seafood, Turkey)
· Goulash (Beef, Veal, ...)
· Creamless Vegetable (Asparagus, Mushroom, Potatoes & Corn, ...)

Chilled Soups (in season)

· Gazpacho, Cucumber, Vichyssoise, Fruit, Borscht, ...

You also receive a slice of crusty bread, a piece of fresh fruit and a square of tasty chocolate with your cup or bowl (a cup was enough!). I tried the lobster bisque and Paul had the mushroom barley - both were delicious! You can also get salads, wraps, paninis and sandwiches. We'll be back.

Pumpkin Chocolate Chip Muffins

2008-10-22T10:26:00.001-04:00

Pumpkin Chocolate Chip Muffins - just in time for fall!

• 3/4 cup brown sugar
• 1/4 cup vegetable oil
• 2 eggs
• 3/4 cup canned pumpkin
• 1/4 cup water
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 3/4 cup semisweet chocolate chips (I used a little more than a cup - I'm a choco-holic)

Preheat the oven to 375 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.

Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.

Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Adapted from Allrecipes.com

Key Lime Cheesecake

2008-08-09T13:21:00.004-04:00

I found this recipe on Group Recipes and I knew I had to make it for Paul's birthday. It was pretty easy and extremely tasty!

The set-up

(I also purchased a few regular limes in case I didn't have enough juice. After my hand wore out on the small limes, I did juice one regular lime. There. I admit I sorta cheated.)

Getting the lime juice out of the itty-bitty key limes was not easy, but so worth it!

Recipe

* 1 3/4 cups graham cracker crumbs
* 5 tablespoons butter, melted
* 1 cup plus 1 tablespoon sugar
* 3 8-ounce packages cream cheese, softened
* 1 teaspoon vanilla
* 1/2 cup fresh lime juice (about 5 limes)
* 3 eggs
* whipped cream (for dolloping later)

1. Preheat oven to 350 degrees F

2. Make the crust by combining the graham cracker crumbs with the butter and 1 tablespoon sugar in a medium bowl.

3. Stir well enough to coat all of the crumbs with the butter.

4. Press the crumbs onto the bottom and about one half of the way up the sides of an 8-inch springform pan. You don't want the crust to to form all the way up the back of each slice of cheesecake.

5. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.

6. In a large mixing bowl, combine creamcheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.

7. Add the lime juice and eggs and continue to beat until smooth and creamy.

8. Pour the filling into the pan.

9. Bake for 60-70 minutes (if the top of the cheesecake is turning light brown, it's done).

10. Remove from oven and allow to cool.

11. When the cheesecake has come to room temperature, put it into the refrigerator.

12. Once the cheesecake has chilled, remove the pan sides and cut the cheese cake into 8 equal slices (or size of desire). (I let mine cool overnight)

13. Serve with a generous dollop of whipped cream on top. Garnish with lime zest and slices of key limes.

The finished cake (I had plenty of limes leftover for garnishing - maybe a little too much on the garnish!)

The birthday boy approves!

Grilled Summer Squash/Zucchini Vinaigrette

2008-08-06T10:25:00.003-04:00

I found this recipe while looking for ways to cook summer squash & zucchini. We had been grilling them with a few spices/olive oil and red onions, which was quite tasty, but we needed something fresh. This recipe is delicious!

Grilled Summer Squash Vinaigrette

6 servings

Hands on: 5 minutes
Total time: 15 minutes

2 tablespoons red wine vinegar

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 clove garlic, minced (I've used 2 cloves, crushed with a garlic press)

Pinch of cayenne pepper (I've used about 1/4 teaspoon)

1/4 teaspoon kosher salt

1/8 teaspoon ground black pepper

1 1/2 pounds summer squash and/zucchini, cut lengthwise into 1/2-inch-thick slices

Oil for coating grill grate

1 tablespoon chopped fresh parsley (opt)

Heat the grill to medium high, for direct-heat cooking. Mix the vinegar, olive oil, lemon juice, garlic, cayenne, salt and pepper in a small bowl. Toss 2 tablespoons of this mixture with the squash in a medium bowl or plastic bag until evenly coated. Brush the grill grate with oil or cooking spray (Weber's is awesome). Put the squash on the hot grill, cover, and cook until browned and barely tender, about 6 minutes, turning halfway through. Put on a serving platter and immediately pour the remaining vinaigrette over the squash and serve (DO NOT ATTEMPT TO BASTE THE VEGGIES WITH THE MIXTURE ON THE GRILL - it will produce flames).

*Goes great with steak!*

Recipe By Elizabeth Lee | Wednesday, June 20, 2007, 12:19 PM

The Atlanta Journal-Constitution

Tomato Basil Salmon

2008-07-31T10:15:00.003-04:00

This recipe was sent to me by my best bud Lu. I believe she found it on the awesome recipe exchange site "Group Recipes." It was a delicious weeknight dinner and it was too good not NOT to share. Enjoy!

Tomato Basil Salmon

Ingredients

• 2 (6 oz.) fresh boneless salmon fillets (on sale at Lowe's Foods this week!)

• 1 Tbsp. dried basil

• 1 tomato, thinly sliced

• 1 Tbsp. olive oil

• 2 Tbsp. Parmesan cheese (or eye ball it - I made a nice crust of parm cheese - freshly grated)

-->I also added a dash of salt & pepper to the fillets before topping them with tomato

Directions

1. Preheat oven to 375 degrees

2. Line a baking sheet with a piece of aluminum foil, and spray with non-stick cooking spray (or use the awesome non-stick aluminum foil).

3. Place the salmon fillets onto the foil, sprinkle with basil (and salt & pepper if desire), top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.

4. Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.

Simple Berry Cobbler

2008-07-22T12:12:00.003-04:00

Berry Cobbler
(Blueberry, blackberry, raspberry or all of the above!)

1 cup milk
1 stick butter melted
1 cup + 2 tablespoons sugar, divided
1 cup self rising flour (this is key!)
2 cups fresh berries (I used closer to 2 1/2)
Juice from 1 small lemon

Preheat oven to 350 degrees

Wash and drain berries (I used a mix of blueberries, blackberries and raspberries).

Butter a baking dish (I like to use a longer, shallower dish)

Whisk flour, sugar, melted butter and milk together in a bowl (makes a fairly thin mixture). Pour into buttered baking dish.

Add lemon juice to berries and a dash of sugar (if desired). Evenly distribute berries across the batter in dish (they will sink a little). Sprinkle sugar over top of berries.

Bake for about 45-55 minutes until light golden brown and bubbly. Serve with whipped cream and/or scoop of vanilla ice cream.

This recipe courtesy of many people - our mothers (yes, even mine!), old southern recipe books and The Pioneer Woman.

Cheeseburgers - oldmarrieds style

2008-07-18T09:38:00.001-04:00

Yeah, so I posted a picture below and never got around to posting an actual recipe. So here goes (a little late for the big grilling weekend)

Cheeseburgers
1lb ground beef (we like ground sirloin or lean 90/10 or 93/7)
1/2 packet Hidden Valley Ranch dressing mix (dry)
1 egg beaten
2 Tbs Montreal Steak Seasoning
1 Tbs Worcestershire sauce
salt & pepper
4 buns

Toppings
2 tomatoes, thickly sliced
1 Vidalia (or sweet yellow) onion, thickly sliced
4 slices sharp cheddar cheese
Bunch of green leaf lettuce, washed & torn

Preheat grill to 400-450 degrees (pretty darn hot)

In a bowl, beat 1 egg and mix in the dry Ranch dressing and steak seasoning.

Add ground beef and mix well (hands work best!) Divide into 4 even sections and roll/flatten into hamburger patties.

Cook hamburger patties on the grill with a dash of Worcestershire sauce on each side (turning once) to desired doneness. Top with cheese last 45 seconds of cooking (will melt quickly depending on thickness of the slice)

While cooking burgers, place thick slices of tomatoes & vidalia onions on a grill sheet*. Season lightly with salt & pepper. Cook for 3 minutes per side, turning once.

Lightly toast buns on grill after removing burgers to rest.

Top with grilled onions, tomatoes and lettuce as desired and enjoy!

*Grill sheet

Grilled pineapple with honey citrus

2008-06-28T08:37:00.005-04:00

Ok, I admit it, this recipe came from our new Weber grill cookbook. We tried it and LOVED it. It's a perfect end to a perfectly grilled dinner.

"Grilled Paradise" (The Weber Gas Grill Cookbook, 2007)

Glaze:
3/4 cup fresh orange juice (we used regular OJ)
1 TB honey
1 tsp fresh lime juice
2 tsp cornstarch

1 tsp fresh cracked pepper
4-6 slices of fresh pineapple

Optional - garnish with vanilla ice cream & mint

To make the glaze: In a small sauce pan combine the glaze ingredients and whisk until smooth. Bring to a boil over medium-high heat and cook until thickened, 1-2 minutes. Keep the glaze warm or reheat when ready to serve.

Season both sides of sliced pineapple with cracked pepper. Grill over indirect medium heat until well marked, 6-8 minutes, turning once.

Serve each pineapple slice with a scoop of ice cream and drizzle glaze over top.

Quick review: Inn on Pamlico Sound

2008-06-22T12:36:00.003-04:00

This was one of the best dinners we had in long time. We both ordered the duck on our first night at the Inn on Pamlico Sound on our 5th anniversary trip to the Outer Banks. It's one of the few fine dining establishments between Avon and Hatteras. They have a private chef on site who offers daily catch specials as well as organic veggies, beef and chicken. We hope to return soon.

Paul and his dinner entree (YUM!)

Photo teaser

2008-05-30T10:43:00.003-04:00

... new grilling recipes/ideas coming soon...

Oldmarrieds cheeseburger with grilled tomatoes & onions

Grilled squash & red onions with Tuscan tuna

We are LOVING the new grill. It totally rocks my socks!

Cooking with fire

2008-05-20T20:58:00.003-04:00

Old & busted*

New hotness**

*3 years of being lovingly used and battered by wind & rain (literally, it took a good spill off the patio) finally made us retire the grill we bought the first week we moved into our new house

**expect grilling tips soon! the summer cookout season kicks off this weekend!

Herb Garden Update

2008-04-25T09:49:00.002-04:00

Here's what I've got growing on -

Chives (which are blooming)

More chives with thyme & small rosemary bush in the background

Blueberries! (1 of 4 bushes!)

Flat-leaf Italian parsley from last season (starting to go to seed now)

Our lovely Tuscan blue rosemary bush (with blooms)

Seedlings (basil, flat leaf parsley & cilantro)

Hello basil! I can't wait to eat some of this with tomatoes & mozzarella or in bruschetta

Our HerbFest buys (mint, basil, lantana & sweet bay)

Speaking of herbs...

2008-04-22T09:01:00.003-04:00

We love to garden, well, at least for the first half of summer (until it gets too hot/buggy/weedy). Every year since we moved into our house, we've added on to our garden. We've grown (with wildly varying success) tomatoes, onions, peppers, watermelon, cantaloupe, squash, okra, blueberries, broccoli, lettuce and carrots (and my little key lime plant). We are undecided on our garden plantings this year due to the drought & water restrictions. Last year we constructed a great watering system (misters & drip), but at this point they are only allowed to be used once a week.

Some of last year's garden bounty

Watermelon

Cantaloupe

Yummy little 'maters

Banana peppers

Potted tomato plants & basil

However, I have to grow my herbs! They are just too easy to grow instead of shelling out big bucks at the store to buy them. Our perennial herbs are rosemary, thyme, chives and our biannual Italian flat leaf parsley. I've already started growing some seedlings of basil (2 kinds), cilantro and more Italian flat leaf parsley (can never have too much!) inside.

I started growing them just about a month ago with the little peat pots and mini-greenhouse -

I do not have an updated picture of my cute seedlings, but I will soon! They are growing like weeds (well, they kinda are weeds... but very tasty ones!).

We had a nice time checking out Wake Forest's HerbFest. We went early on Saturday morning and were rewarded with a vast selection of plants. I practiced self restraint and only bought 1 basil (Greek), 1 mint (Spearmint - perfect for mojitos), 1 sweet bay, and 3 Ms. Huff lantana. I am terribly tempted to go back for more and I can because the festival continues on through this weekend! Here are 2 pictures from HerbFest last Saturday morning - I think they can consider it a smashing success once again:

HerbFest 2008

2008-04-18T13:18:00.003-04:00

This is a kinda-sorta "eats" related entry. For the last 9 years, the town of Wake Forest has hosted a nifty spring festival called Herbfest (there's a long history here). We've gone the past 2 years and throughly enjoyed ourselves. I could linger for hours touching, smelling and admiring all the plants (Paul would rather we pick something and move on!). We usually buy some yummy herbs for our garden and then a few interesting plants (like cinnamon scented geraniums).

It starts today and goes through April 27th - a whole week (and some odd days)! I can't wait to get up tomorrow morning to check out the duck parade, some bee keepers, listen to WPTF's live "Tarheel Gardener" radio show and of course, pick up some plants. Check it out if you're in the Raleigh area - you won't be disappointed!

Oh! And if you check out my cute town, stop by the Wake Forest Farmer's Market. Open Saturdays, 8am to noon - "Over the years, the Wake Forest Farmers' Market has grown into a lively community event each Saturday morning. We offer our own fresh-off-the-farm produce; pasture-raised beef, poultry, and pork; free-range eggs; fresh and dried herbs; honey, jams, and preserves; fresh-cut flowers; and delicious baked goods. The majority of our farm products are raised using environmentally sustainable agricultural practices, which are healthy for the soil, water, air, animals, and YOU!" It totally rocks!

Rustic steak dinner

2008-04-01T12:25:00.004-04:00

Quick restaurant review

We're pretty avid watchers of the UNC TV show, NC Weekend, and always enjoy Bob Gardner's segments on places to eat across the state (apparently he's the state's barbecue authority). So when we saw an episode with Bob at a steakhouse not too far from our house, we decided to make a road trip. This was back in the spring of 2005 (I think!).

All we knew was they had great steak - better than Angus Barn, we heard. We were game! Where is this magical place? Middleburg, NC. Just north of Henderson, in Vance County, just barely south of Virginia and Kerr Lake. The restaurant, the aptly named Middleburg Steakhouse.

Our favorite thing to order - the filet mignon (absolutely delicious)! Their smallest 6oz portion is all you need (and you can't beat the price - $14.95). The price includes one trip to their well stocked salad bar, a side item (potato, veggies, rice) and homemade rolls. If that doesn't fill you up, start out with their stuffed mushroom caps or finish with their hot fudge chocolate cake. YUM. They also have several other cuts of steak along with chicken and seafood. One quick warning - we're fairly certain there is no "non smoking" area so be prepared for some smokers. The second level seems to be the worst offender for smoke, so we usually try to dine early, with the 'early bird,' 65+ crowd (they aren't usually big chain smokers!).

Warning - history info, for the non-nerdy readers, skip ahead
(taken from "HomegrownHandmade" - awesome NC info website)

Built between 1932 and 1934 by local residents and funded by the Civil Works Administration (CWA). All of the materials used in construction were donated by local businesses and residents. The log building was designed so any individual log could be removed and replaced without upsetting the logs next to it. For many years the building was the focal point of all community activities. As time passed and travel became less difficult, residents began to venture further outside the community and use of the building lessened. For many years the building stood abandoned and was often vandalized and used by hoboes traveling on the nearby railroad. In 1976, Irvin Greenway and his son Tommy, both local residents, leased the building with plans to convert it into a restaurant. Six months of extensive renovations followed. All lighting, plumbing and electrical were replaced along with a new roof. With the exception of a few minor innovations, the interior and exterior remain as originally constructed over fifty years ago. A large stone fireplace and rough hand cut logs create a rustic but cozy atmosphere for evening dinners. Menu consists of steaks, seafood and salad bar. Beer and wine are also available.

From visitnc.com

"Middleburg Steak House is a local landmark in Middleburg (outside of Henderson). The atmosphere of this old 1934 log building is rustic and casual. Dine in front of a large stone fireplace as you relax in the main dinning room surrounded by exposed hand hewn logs. Only minutes away from the Historic District of Henderson's downtown area. Reservations suggested. Dinner only. Menu consists of steaks, seafood and salad bar. Beer and wine are also available. 252-492-7088"

Location: US 1 North & Hwy 158 (from I-85 take exit 220)
Middleburg, NC
Hours: Wed. thru Sat. 5:30 - 10pm; Sun. 5:30 - 9pm
Attire: Casual

Favorite gadgets - 3

2008-03-20T09:12:00.002-04:00

It's been a while since I posted a "favorite gadget" (or posted anything for the matter) so here's one that's a staple in our kitchen, we even keep one in our suitcase for traveling.

The Waiter's Corkscrew

They can be as elaborate as this Williams Sonoma model (for only $50!)

Or as simple, and inexpensive, as this generic brand you can find at your local Bed Bath and Beyond for just $5.99!

Why do I prefer this type of corkscrew than any other? Well, first, it works! And works quite well once you get the hang of it. Secondly, it's small and easily stores in your utensil drawer without taking up a huge amount of room. They work by using leverage (simple) and a little finesse.

It took me a little while to master the 'art' of opening a bottle on my own (I used to rely on Paul's brute strength), but I had to finally learn the skill so I could open and cook with or enjoy a nice glass on my own.

How to use a waiter's corkscrew (step by step instructions from eHow.com or videos from a Google search)

2 Quick Recommendations for Asheville, NC

2008-02-29T10:38:00.002-05:00

We spent a nice long weekend in Asheville and tried a few new places. I don't have time for a full review, but I have to recommend 2 places you MUST try when in Asheville.

For a weekday lunch (between 11am-4pm), 12 Bones Smokehouse cannot be missed. Our friend, the great Dr. K. Frazier, recommended it to us and now we're hooked! If you like any kind of BBQ (ribs, chicken, beef, turkey and pork - with a variety of sauces - blueberry chipotle, vinegar, mustard or tomato based) and 'southern sides' (collards, bread pudding, jalapeño grits, mac&cheese, mashed sweet 'taters, etc) you'll find something not only to eat, but to crave for DAYS to come!

You may find a line formed outside their door (in the River Arts District, next the the French Broad River), but do not despair, once you smell the delights you'll be fine waiting in line. Remember, they are ONLY open Monday-Friday so make it a long weekend to Asheville and enjoy some AMAZING BBQ!

(my plate, which I finished! - pulled pork sandwich, collards & bread pudding and ice tea - Paul had the smoked beef brisket with jalapeño grits, tomatoes & okra and a generous slice of cornbread - with key lime pie for dessert)

For a more intimate and upscale setting, dinner at Fig (also a recommendation from Dr. Frazier) was perfect. After checking out the menu, we could not miss it (duck is Paul's favorite). I highly recommend securing a reservation as it is small, bistro setting with a bar but no space to "wait". The service was refreshingly helpful, prompt, but not overbearing. Our server was happy to make wine recommendations and helped us choose a decedent chocolate dessert (they also have an intriguing celery tart).

Paul had the duck (of course) which was cooked to perfection. It was served with winter vegetables. He started off his meal with the Chef's creation of the day, "eggs with toast." Sounds simple right? Well, the eggs were whipped into a airy mousse with chives and luxurious truffle oil and small croutons. WOW. I wish I had gotten the same thing! I began my dinner with a white bean soup - which was delicious by all accounts - but after trying one bite of Paul's I felt a bit remorseful! My dinner was the pork filet (tenderloin) over a bed of whipped sweet potatoes. Super yummy!

Hmmm, that was quite a bit longer than I anticipated, but I had to share our 2 favorite meals in Asheville!

Blueberries & Ice cream

2008-02-05T15:11:00.001-05:00

It is an odd time of year to eat fresh blueberries, but thankfully Chile is in the midst of their warm growing season so you can enjoy! They are such a delight to eat on a cold, dreary winter day.

Paul discovered this tasty combo while working out in Kansas City, MO. Apparently they really love their pico di gallo, avocados and blueberries in ice cream out there.

1 package fresh blue berries
vanilla ice cream (lactose free for people like me - props my sweet husband who went out of his way to get it!)
1 bottle of blueberry/berry wine* (optional)
2 bowls
2 spoons (because you won't want to share!)

Scoop desired amount of ice cream into each bowl. Liberally top with fresh blue berries. Add splash of berry wine and enjoy!

*We used Chatham Hill's Blackberry wine since it was what we had on hand. If you're in the Triangle area, check out Chatham Hill near the RDU Airport. Their wines are wonderful!

Grilled Tuscan Tuna

2008-02-05T14:57:00.000-05:00

This recipe came from Rachel Ray's 2nd 30 Minute Meals book. We make it throughout the year either on the charcoal grill outside or on our cast iron grill pan on the stove. During the summer I grow our own Italian flat leaf parsley and we have fresh rosemary year round. Our most recent version was placing the grilled tuna steaks on a bed of baby romaine lettuce with artichoke hearts, red onion and a drizzle of dressing. YUM(O).

4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning (Montreal)
Extra-virgin olive oil, for cooking

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices.

Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.

Grill tuna steaks 6 minutes on each side for medium well, 4 minutes on each side for medium (pink) or 2-3 minutes for rare (our favorite).

Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.

Serve with a nice Pinot Noir (we enjoyed Edna Valley 2006 [CA]) over salad greens or with garlic- parmaesan smashed potatoes and steamed veggies.

New recipe coming soon

2008-01-30T12:26:00.000-05:00

And it's a really tasty one too! I even took pictures (imagine that!) :)

Confession

2008-01-16T21:31:00.000-05:00

I promise we've been eating recently, just nothing interesting enough to blog about. I've been slack on trying new recipes and we've been sticking to our good old stand by restaurants (Mizu, Dos Taquitos and Moe's, yes Moe's). I haven't cooked anything 'real' in more than a week (or 2?) - we've had frozen lasagna, salads and soup - woo!

The only remotely 'eats' update is from our Christmas trip to Atlanta. We visited the new "World of Coke" and got a nice sugar/caffeine buzz. Considering that it was also my birthday, we had a nice dinner at the Melting Pot.

Trying out Coke products from around the world:

Our 'flaming' dessert - YUMMY!

Best Crab Cakes, Ever!

2007-12-23T23:50:00.001-05:00

Today I ate the most wonderful crab cakes of my life. I was far from the coast in Atlanta, GA, but they tasted so wonderfully fresh and full of lump crab. We met our newest married friends, Becky & Kevin, at Houston's in Atlanta. We started off our meal with a smoked salmon appetizer and Bloody Marys. The salmon was amazing and the bloody marys were less than stellar. For the first time ever, I sent my drink back (well, all 4 of us did). The rest of the meal was delicious; spinach with shallots and ramono cheese and roasted veggies, and of course the crab cakes. Three of us ordered the crab and Paul had the NY strip special. YUM. We were too full to partake of dessert so we'll have to return for dessert (and more crab cakes!)

Ultimate Double Chocolate Chip Oatmeal Cookies

2007-12-10T17:49:00.000-05:00

For my first cookie exchange I made a double chocolate chip oatmeal cookie. I wasn't brave enough to try something really new, so I stuck with a Southern Living recipe that hasn't failed me yet!

Prep: 30 min., Bake: 14 min. per batch
Ingredients

3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup uncooked quick-cooking oats
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1 (12-ounce) package semisweet chocolate morsels
1/2 package milk chocolate morsels

Preparation
Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

Combine flour, soda, oats, salt and cinnamon in a small bowl; gradually add to butter mixture, beating well. Stir in morsels and raisins. Drop by tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.

Yield
Makes about 5 dozen
Credits: Susan Hefilfinger, Mandeville, Louisiana , Southern Living, APRIL 2005

Notes:
Use dark brown sugar to give the cookies a richer taste
Use brand name, higher quality chocolate chips (my favorite is Guittard)
And finally use salted butter for a melt-in-your-mouth flavor

I also recommend using parchment paper to line your baking sheets for quick removal and cleanup. Also, I am in love with my little scoop to perfectly measure and dispense each morsel of cookie dough (dip in water periodically to keep the batter from sticking).

If you just want the ultimate chocolate chip cookie (without oatmeal) make this change:
Delete the quick cooking oats and use 2 1/4 cup plus 2 tablespoons of flour

Beef Macaroni Bake

2007-12-04T10:44:00.000-05:00

I've made this 'casserole' twice and last night it came out so yummy I wanted to share. I found this recipe on "About.com" and made a few changes to suit our taste. Serve with a side salad and it is a complete, hearty meal!

INGREDIENTS:
• 8 ounces elbow macaroni or small shells, cooked, drained
• 2 tablespoons olive oil
• 1 cup chopped onion (I used a whole medium sized onion)
• 3 ribs celery, chopped
• 2 green bell pepper, chopped (medium sized)
• 3 medium cloves garlic, minced
• 1 pound extra-lean ground beef
• 2 teaspoons Cajun seasoning*
• 1/2 teaspoon Greek seasoning*
• 2 cans (14.5 ounces each) tomatoes, undrained, diced*
• 2 tablespoons tomato paste
• dash (about 4-5 shakes of the bottle) Worcester sauce
• 1/8 teaspoon black pepper, or to taste
• 2 1/2 cups shredded Cheddar cheese, divided

PREPARATION:
Heat olive oil in a large saucepan or Dutch oven over medium heat; add onion, celery, green pepper, and garlic. Continue to sauté the vegetables, stirring frequently, until the chopped onion is tender.

Add ground beef and continue cooking, stirring, until beef is browned. Add the Cajun & Greek seasoning, Worcester sauce, diced tomatoes, and tomato paste. Stir to blend well and bring to a simmer. Reduce heat to low and simmer for 10 minutes. Stir in the cooked and drained macaroni and 2 cups of the shredded cheese, along with salt and pepper, if desired.

Transfer to a lightly greased 13x9-inch baking pan. Cover with foil. At this point, the casserole may be refrigerated for a few hours or overnight. I had enough to fill 2 casserole dishes.
Bake the covered casserole in a 350° oven for 20 to 25 minutes, or until hot and bubbly (if it is cold from the refrigerator, it may take longer). Top with the remaining 1/2 cup of cheese and cook, uncovered, for 5 to 10 minutes longer.
Serves 6 to 8.

My changes –
*Use a BIG pot* I started out with a 3 qt saucepan and it was way too small! If you have a big ‘dutch oven’ (like the Le Creuset kind), use it!
I used one can "no salt added" diced tomatoes with “green pepper, celery & onion” and 1 can diced tomatoes, Market Pantry brand from Target
I used “Tony Chachere's” Creole/Cajun seasoning (it rocks! green container in the spice aisle) and "Cavender's All Purpose Greek Seasoning" (same from the meatloaf recipe)
I used 2% cheddar cheese

Christmas spice coffee

2007-12-01T11:15:00.000-05:00

I love some flavored coffees, however, I don't care to pay extra for them (and their artificial flavoring). I started making my own "flavored" coffee at home. It's quick, easy and cheap!

I love the 'spices of Christmas:'
cinnamon
cloves
nutmeg
all spice

They make me feel all warm inside and they make coffee taste super delicious!

Here's how to make your own:

1 coffee maker
1 coffee filter
ground coffee
your choice of ground spices

I like to use columbian or frech coffee (love the deep flavor) and then add a hearty dash or cinnamon (about a 1/2 tsp for 8 cups). On special days, I also add a 1/4 tsp of cloves, nutmeg and allspice. Not only does it taste delicious, it makes the house smell heavenly!

For an extra special touch, I also love to froth a little warm milk before adding my flavored coffee. Ikea has an awesome battery powered frothers for less than $3, but you can also find them at any kitchen specialty store. You'll think you're drinking a $5 coffee drink from Starbucks :)

Tasty Creamed Spinach

2007-11-19T14:31:00.001-05:00

This recipe was on the same page as the Southern Living meatloaf and it is one of my absolute favorite side-dishes. It isn't low fat or low calorie, but it is SO good. You can season it to your taste (we prefer it spicy)!

SPINACH MADELEINE
Syndy Johnson, Fairfield Grocery & Market
Makes about 8 servings

PREP: 15 MIN., COOK: 10 MIN.

2 (10-ounce) packages frozen chopped spinach

¼ cup butter

½ teaspoon minced fresh garlic

2 tablespoons all-purpose flour

1 cup milk

1 (8-ounce) loaf pasteurized prepared cheese product, cubed*

1 teaspoon hot sauce*

½ teaspoon Creole seasoning

COOK spinach according to package directions; drain and set aside.

MELT butter in a medium saucepan over medium heat; add garlic, and sauté 1 minute. Whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 2 minutes or until mixture is thickened and bubbly.

ADD cheese, hot sauce, and Creole seasoning; whisk until cheese is melted. Stir in spinach, and cook until thoroughly heated. Serve immediately.

*Our changes: 2 tsp hot sauce (we prefer the "Tabasco Jalapeño" green hot sauce) and last time I used Velveeta's Pepper Jack Cheese and it gave it an awesome punch.

Here is my brother with his plate of meatloaf, squash & onions and the awesome spinach.

Another place to crave

2007-11-19T07:58:00.000-05:00

Our town has been a hot spot for new restaurant openings. Most, ok almost all, are chains, but it helps when we get those cravings and we don't want to drive into Raleigh.

Last night we were driving down US-1 and wondering about our dinner options when "WHAM!" an idea hit us. We look and see the glorious lights blazing and parking lot full. It's finally open (well, it only took 2 months to build, but we kept our eye on it). Our new temptation which will be open 24 hours.... Steak & Shake! It isn't terribly exciting eats, but the shakes are SO FREAKING GOOD. Last night we split a Double Dark Chocolate shake - YUM. Well, when I say split, I mean Paul ordered it with his dinner and I stole a few sips.

Just what we need - another place to crave and have it any hour of the day!

Favorite gadget series 2

2007-11-09T14:49:00.000-05:00

It's time for another "Oldmarrieds favorite kitchen gadgets!"

Today I want to share with you one of the slickest, sharpest and newest additions to our kitchen, the microplane zester!

What do we use it for?
-grating fresh Parmesan cheese
-zesting lemons and other citrus fruits
-grating dainty chocolate toppings

It is made by the people who make awesome woodworking tools. This means 2 things - first, it isn't the cheapest gadget in our drawer and second, it is the most sharp! I experienced the wrath of the zester last night while grating some delicious aged 18 month Parmigiano Reggiano cheese - my poor thumb knuckle will never be the same!

We bought ours at Bed, Bath and Beyond while shopping for a friend's wedding gift. Isn't that how it always works? You're out shopping for others and you just find the most perfect thing for yourself?!

Don't just take my word for it, read reviews here.

My Piccata Sauce

2007-11-06T19:49:00.000-05:00

We have a favorite little Italian joint near our house that serves the most delicious chicken piccata. Sadly, we can't eat it as often as we crave it, so I've found a way to make my own "homemade" piccata sauce at home.

This will work well with chicken, veal and fish. We love tilapia with it! (and cheat by buying frozen tilapia with a 'piccata' sauce on it from BJ's)

1 tablespoon extra virgin olive oil
1 clove garlic (chopped)
1/2 small white onion
1/4 tsp. 'Italian' seasoning (mix of oregano, rosemary, basil)
1/4 cup fresh lemon juice (about 1 small lemon)
1/2 cup dry white wine (we use Pinot Grigio)
1/2 cup reduced-sodium chicken broth
1 tsp. flour
1 Tbsp. butter (cold)
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers (about 1/2 jar)

Heat oil in a large skillet over medium-high heat. Add garlic and onions and saute 2 minutes, until they "sweat" and become transparent. Add lemon juice, wine, chicken broth, and Italian seasoning and bring to a simmer. Simmer 10 minutes, until sauce reduces by half. Whisk in the flour and butter to thicken the sauce (about 5 minutes). Reduce heat to medium and add artichoke hearts and capers and simmer 3-5 minutes to heat through.

Serve with rice or pasta.

If cooking with chicken, grate the lemon zest and add to the sauce. Add chicken (pounded to about 1/4 inch thickness and rolled in a little flour) to the hot oil after cooking the onion and garlic and saute 2 minutes per side, until golden brown and cooked through. Add the rest of the ingredients in order.

Our favorite kitchen gadget series

2007-11-01T09:47:00.000-04:00

You can't eat at home without having a few kitchen gadgets, right? Today's post is on one of my favorite kitchen staples. It's not fancy or flashy (and certainly not a "uni-tasker" as Alton Brown would say) and can be bought for less than $15. Even my mother, who does not share my interest in cooking and making kitchen messes, owns one and loves her too.

No kitchen is complete without an 8 cup measuring cup!

We use ours mostly for mixing and baking (cakes, cookies, pancakes, waffles, muffins...), but it comes in handy when you need that 5 cups of water for a soup or just need something with a handy pour spout, handle and/or lid. They are microwave, dishwasher & freezer safe, what more can you ask? I will warn you - Pyrex is shatter resistant, but if you drop it on a kitchen floor (with a cement sub floor underneath) it will break into many itty-bitty pieces (which will be easily found by a bare feet, ouch!).

Pot Roast with an Italian twist

2007-10-30T16:47:00.000-04:00

We love the idea of using our slow cooker, but it doesn't seem to get nearly as much use as we'd like. It's usually because it takes some preparation (usually at some ungodly hour of the morning) and we just can't seem to get it together.

We did get our act together to make this roast today. We bought the beef on Sunday night, chopped the veggies and prepped it [late] last night and I threw it all together [early] this morning. I've already tasted a little bite (1 hour left to go) and it is delicious!

(adapted from, The New Creative Crock-Pot Slow Cooker Cookbook

1 6oz can tomato paste (we used paste with Italian herbs)
2 cloves garlic, minced
1 package dry onion soup mix
2 tsp. fresh oregano (used 1 tsp dried)
2 tsp. fresh thyme (used 1 tsp dried)
1 tsp. kosher salt
1 tsp. freshly ground pepper
2lbs chuck roast, trimmed of excess fat (we use whatever roast is on sale)
1 16oz can diced tomatoes, drained (we used "Del Monte with garlic, oregano & basil")
1 16oz can stewed tomatoes, drained (we used "Del Monte with garlic, oregano & basil")
1 medium onion, chopped
2-3 carrots, chopped
2-3 ribs of celery, chopped
8 baby red potatoes, quartered
1/2 package fresh chopped mushrooms (looked for the pre-cleaned/sliced to save time!)
2 bay leaves

In a small bowl, combine the garlic, onion soup mix, herbs, salt & pepper. Rub the roast with the tomato paste and then rub/sprinkle/cover with the spice mix and place in a slow cooker.

Add remaining ingredients (veggies) to slow cooker. Cover; cook on low 8-10 hours (or high 4-5 hours).

*Can be prepped the night before (rub roast with mixture and chop veggies, keep separate) and stash in the fridge until morning

Serve with rice or pasta

Southern Meatloaf

2007-10-30T10:48:00.000-04:00

I found this recipe in an issue of Southern Living a few years ago. We've tweaked it a bit for our tastes (added more veggies). It turns out moist and delicious every time! We usually eat it with mashed potatoes and our special kicky creamed spinach (recipe to follow in the future).

1 tablespoon butter
3-4 celery ribs, finely chopped
2 carrots, finely chopped
1 large onion, finely chopped
1 green bell pepper, chopped
2 pounds lean ground beef
1 tablespoon Worcestershire sauce
1/2 cup Italian-seasoned breadcrumbs
1/2 can diced tomatoes, drained
1/3 cup ketchup
2 teaspoons Creole seasoning (Tony Chachere's Original Creole Seasoning)
1 teaspoon Greek seasoning (Cavender's All Purpose Greek Seasoning)
1 teaspoon garlic powder
2 large eggs, lightly beaten

Topping:
1 tablespoon Worcestershire sauce
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup
1/2 can, diced tomatoes (optional)
Optional Garnish: chopped fresh flat-leaf parsley

Melt butter in a medium nonstick skillet over medium heat; add celery, carrots, bell pepper and onion, and sauté 7 minutes or just until tender.

Stir together veggie mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 6 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.

Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, rest of the diced tomatoes and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.

Yield: Makes 6 to 8 servings

Photo courtesy of my brother, Justin. This is his favorite meal!

We love to eat!

2007-10-30T08:20:00.000-04:00

What can I say? We love to eat! So, it's just appropriate to dedicate a blog to our favorite eats. I hope to add our favorite recipes, favorite local eats and yummy restaurants we've encountered along the way. Stay tuned!