Cookbook review.......

I have made enough recipes now from this cookbook to review it.  It is my current "go to" book to refer to when I am in a hurry.  Robin Takes 5  by Robin Miller - 500 recipes, 5 ingredients or less, 500 calories or less 5 nights a week at 5:00 pm......that's what it says on the cover, and in my house it delivers everything but the 5:00 pm part....

According to the introduction of the book, "The average American eats out an astonishing three to four times each week."  That is a lot of processed food which you have very little control of it's content or calories.  We eat out maybe 3 times a month, I just couldn't imagine eating out that often each week.

You already know how I love a recipe with 5 ingredients or less.  That total does not include salt, pepper, olive oil, cooking spray or water.  Those are things you have on hand already.

The book is divided into 8 chapters:

1. Soups, Stews & Chowders

2. Pizzas, Flatbreads, Calzones & Strudels

3. Pasta, Risotto & Rice

4. Chicken & Turkey

5. Beef & Pork

6. Seafood & Shellfish

7. Side Dishes

8. Desserts

Some of my favorite recipes so far have been:

Orange-Dijon Chicken

Chicken Arrabbiata

Tuscan Chicken wit White Beans, Tomatoes and Oregano

Chicken Oreganata

Roasted Chicken with Hearts of Palm and Parmesan

Baked Chicken with Cherry Barbecue Sauce

Flank Steak with Cucumber-Scallion Relish

Pork Chops with Strawberry Mustard Sauce

Cranberry Barbecued Pork Tenderloin

just to name a few, LOL!  As you can see, I love trying chicken recipes!

Give this cookbook a try.  I think it would make an awesome gift for a new single person living on their own, a new bride, that friend that says cooking takes up too many ingredients and time.  There are enough entree ideas alone to not repeat a recipe for a year, although once you see have easy some of these are, they'll become weeknight favorites that you will make over and over again.

Have a wonderful day!

Nancy :)

I like them, I really like them!........

Brussel sprouts.  Just to say it can take me back to childhood and fear.  You know, that fear of having to try something that you can't even stand to look at or smell?  The vegetable that maybe your Mom would eat, but no one else would let cross their lips?  I think it was second on my list, right after liver and onions, (which by the way, will remain on my fear list forever) but I can gladly say, I like brussel sprouts!

Here's why:  Bacon!  When they say every thing is better with bacon, just go for it.  Here's what I used, after combining several recipes together.

Roasted Brussels Sprouts with Apple & Bacon

Print Recipe

1/2 - 1 lb. fresh brussel sprouts

4-5   slices cooked bacon/save the grease

1-2   granny smith apples

1-2   tablespoons red wine vinegar

1-2   tablespoons extra virgin olive oil

salt and pepper to taste

Preheat oven to 400 degrees.

Either fry bacon in a skillet or bake in oven until crisp.  Save bacon grease.  Crumble. Remove the dark green leaves from outside of brussel sprouts. Cut core off at bottom of brussel sprouts then cut in halves or quarters.  Cut apple (skin on) into small chunks.  Combine everything (including bacon grease) except cooked bacon in a bowl and spread out on baking sheet.  Bake for 20-25 minutes, maybe longer if sprouts are large.  Add bacon bits and serve.

How did it go over?  Let's just say the fear is gone, baby!  I will now eat brussel sprouts that are roasted for now, and I am willing to try them other ways too.  The hubby loved them, but lucky for me, he'll pretty much eat anything!

Have a wonderful week!

Nancy :)

Sometimes a meal is an event....

not just a meal, and this Truffled Mac and Cheese from Ina Garten, The Barefoot Contessa is a major event.  Why did it make event worthy status?  I used a lot of ingredients, some I've never used before, many, many pots and pans, my food processor, destroyed the kitchen, and spent way more $$$ than I normally would to make my own mac & cheese. Was it worth it?  Absolutely, it was amazing!  

I normally try to keep my meals simple, but still a bit gourmet when possible.  I consider my lasagna and my prime rib an event instead of a meal, therefore it is something I may only make once or twice a year, or for company.  This particular recipe I have been glomming for three years, yes I said three years. I saw it on an episode of The Barefoot Contessa in 2009, and have probably watched it 4 times.  It has been in my "got to make this" mental file storage that long.  I decided I needed to quit stalking that episode and make the recipe, but first I needed to research cream sherry, and find truffle butter.  

I had 2 deviations from the recipe.  I used one pack of gourmet mushrooms with the cremini mushrooms because I couldn't find shiitake mushrooms, and I used panko bread crumbs instead of bread, we only buy honey wheat bread here.  I eventually found the truffle butter at Fresh Market.

Truffled Mac and Cheese

Print Recipe

Ingredients
2 tablespoons unsalted butter
Good olive oil
1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch 1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch 3 tablespoons cream sherry
Kosher salt
1 pound pasta, such as cavatappi
3 ounces white truffle butter (recommended: D'Artagnan)
1/2 cup all-purpose flour
1 quart whole milk, scalded
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
2 garlic cloves, chopped
3 tablespoons freshly chopped parsley leaves
1 1/2 cups fresh white bread crumbs
Directions
Preheat the oven to 375 degrees F.

Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.

Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.

Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.

Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.

Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

Recipe Source: Ina Garten, Food Network.com

My review:  Fabulous!  Will I make it again?  Yes, the morning of a dinner party or special occasion I will cover with foil and refrigerate, and bake while appetizers are served.  

Occasionally, you need to splurge, and this was one of mine.  I hope you give it a try and let me know what you think.

Have a wonderful week!

Nancy :)

Linen closet - re purposed! ......

Yes, this is the year.  It is the year I finally, positively, absolutely commit to finding a place for everything, and everything in it's place.  Okay, a gal can dream, can't she?  Seriously though, I am making an incredible amount of progress in getting things organized, but most importantly, getting rid of things I no longer need.  


I was inspired by the HGTV special "Neat Freaks".  It showed some very organized families and how they live, plan, shop, decorate on a budget, and even one person that was in an incredibly organized living space of only 300 square feet.  I would encourage you to go to HGTV.com, and as of yesterday, they were still showing the full episode, and I think you'll love it.  Some of the bloggers we love to read and follow on Pinterest and Facebook are on the show as well.


I decided to store all bath towels in the bathrooms, and all sheet sets in the bedrooms.  I limited myself to only 3 sets of sheets per bed, but 2 would work just as well.  The system I am using for the linen closet frees up the cabinet in the bathrooms to make room for the towel storage.

These are the center 3 shelves, but I have the top shelf busy and the floor working as well.

Another view.  I love it!  Good inspiration to put things back, and one of my favorite clear boxes is "Travel Size", because we like to be on the go, and yes, I keep those little lotions and shampoos I get at a hotel, don't you?

Close up view.  Now, I'm sure your next question will be, where did you get those awesome labels?  I got them from Alejandra at Color-Coded.net.  She was on the HGTV special, but I had discovered her months before, and loved her organizational style so much, I bought the filing system she recommends (future post) and now these awesome storage labels.  Please follow her videos any chance you get, you'll be inspired!  The clear boxes are from the The Container Store.  They used to hold my shoes (yep, I bought the box of 20 last year actually) but my new closet system has racks, so I re purposed the shoe boxes.


There you have it, the reason I haven't posted all week until now.  I was cleaning out things I had been putting off doing.  Oh, and another reason.....I couldn't remember where I put my digital camera!  So much for a place for everything.....but what the hey, I am sure trying.


Have a wonderful weekend!


Nancy :)

Cranberry sauce can be used anytime of year......

not just the holidays!  This easy recipe from what is still becoming one of my favorite cookbooks, Robin Takes 5 by Robin Miller proves it.  It was so good, I will try it with turkey or chicken next time, not just pork tenderloin.  

Cranberry Barbecued Pork Tenderloin

My husband and I both loved this recipe, and would also consider it a company friendly meal as well.  You can put the potatoes in the oven with the pork, then make your vegetables or salad while the pork is "resting".  Therefore, along with just 5 ingredients, you also have a relax while it cooks meal too.

Cranberry Barbecued Pork Tenderloin

print recipe

1 1/4 pounds pork tenderloin (1 large or 2 small)

1 (15oz) can whole berry cranberry sauce

2 teaspoons Dijon mustard

1 teaspoon liquid smoke

1/4 cup scallions (white & green parts)

Preheat the oven the 400 degrees F.  Coat a shallow roasting pan with cooking spray.

Season the pork all over with salt and freshly ground black pepper and placed in the prepared pan.  Combine the cranberry sauce, mustard and liquid smoke and mix well.  Spoon the mixture all over the pork.  Bake for 20-25 minutes, until a meat thermometer reads 155 degrees F (the temperature will continue to rise by another 5 degrees once the pork is removed from the oven).  Let the pork stand for 5 minutes before slicing crosswise into 1-inch-thick slices.  Top the pork slices with the scallions just before serving.

Recipe Source: Robin Takes 5, Robin Miller

It doesn't get any easier than this.  Give this one a try, and I hope it becomes a part of your meal plan too.  Easy enough for a busy weeknight.

Have a wonderful day!

Nancy :)

Inexpensive jewelry holder......

Another Pinterest idea for organization.  Don't you just love it?  My daughter did this yesterday and emailed the picture to me.

This is in the inside of her closet.  It is one Bygel rod from Ikea, with plastic S-hooks (the metal ones move around too much).  The plastic hooks and cup are from Ikea too, and you can find them right by the rods.

No more tangled necklaces and all are out to see.  A great timesaver for getting ready, and it looks pretty too!

Have a great weekend!

Nancy :)

Gift Wrapping Hutch..........

Okay, this item has been on my wish list for a long time now, and now I am happy to say that it's the newest addition to my craft room.  This is the Martha Stewart Gift Wrap Hutch.  I also purchased the eight drawer flat file cabinet to go below it.


My desire for this item naturally occurred after Pottery Barn discontinued their wall-mounted gift wrap station (a big mistake on their part), and of course watching Candy Spelling have to let go of her 3 large gift wrapping rooms in her mansion. (HGTV special a while back) I like to make and give gifts too Candy, but for many years the dining room table and living room floor were just fine for this gal.  Now this gal doesn't get up so easy from the floor anymore.....  (Getting older sucks, just sayin')


This product will come in 4 very large and heavy boxes, so you must hydrate the UPS guy after delivery, then be prepared to wait on your husband hand and foot as he spreads the parts all around the living room to assemble your new must have piece of furniture.  Expect many expletive comments to come from your assembler, aka DH, so in addition to all the beverage deliveries, prepare his favorite meal.  Many hours later, you will both ooooh and ahhhhh over how nice it looks, how well it is built, then bond at Home Depot or Lowe's over different hardware, because the drawer pulls that come with it don't do it justice.

Here is what it looks like now, as a new home to my cricut and other stamping/paper supplies. Now, if I only had more gift wrap........


Have a wonderful day!


Nancy :)