Meat Loaf Bourguignon…Perfect For El Nino Weather!

Meat Loaf Bourguignon
A perfect supper for one of those El Nino nights!

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Ingredients

2 pounds lean ground beef
1 pound ground pork
2 large yellow onions
1-2 shallots
3 cloves garlic, minced
½ cup minced fresh parsley
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons nutmeg
2 teaspoons salt
1 teaspoon pepper
1 tablespoon soy sauce
2 tablespoons Dijon mustard
1 cup dry red wine
2 cups crushed salted crackers
½ cup finely minced walnuts
2 eggs, slightly beaten
½ pound Cheddar cheese, cut in slices
Parsley sprigs
* Use the Cuisinart to chop onions, garlic, parsley, and walnuts.

IMG_0765-001Now let’s get to cookin’

Preheat oven to 400 degrees.
In a large bowl combine onions, garlic, parsley, and mix well. Add all the dry spices, soy sauce, and Dijon mustard. Slowly pour in the red wine and crushed crackers. Add the ground beef, pork and eggs. Lastly, add the minced walnuts. Knead the mixture well to mix thoroughly.

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Try not to overwork the meat, your meatloaf will turn out tough.

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Divide the mixture in half and form each half into a compact loaf. Place the cheese on top of both loaves. Gently pinch the loaves together, leaving room for air to pass through. This allows the cheese in the middle to melt.

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When I tried this recipe for the first time, my cheese didn’t melt all the way. Of course it was still delicious! Remember to pinch together loosely.

Place in a glass Pyrex dish or a small roasting pan. Place on middle rack of the oven and bake for 1 hour. Set your timer for 30 minutes and check the meatloaf. Turn the oven to 350 degrees if you feel like the top is browning too quickly.  Ovens are super tricky and vary in heat, so use your best judgement.

Remove for the oven and let sit for about five minutes. Using a sharp knife, slice the loaf and arrange slices on a warm platter. Garnish with parsley sprigs.  Two sides that I love to serve with this dish are, roasted herb carrots and red potatoes. This recipe can easily be doubled if you have a larger family or simply want leftovers.

So get the family together on a Sunday afternoon, for some good ole’ fashioned togetherness and yummy food!
With Love and Peace in my heart,
G-

Carrot Canning With Caroline

Join the fun with Isabella and I, and learn how to can spicy carrots.  Canning is such a wonderful way to preserve your favorite vegetables.

You can view our entire “How to can” video at the link below:

We hope to inspire families and children to try canning. It’s a great learning activity that everyone can enjoy! 

Thanks for the views!

My Afternoons With Charlie

 IMG_6493 (4)Charlie’sBoyWins

My love for the race track began when I was just a little girl with curly hair.  Afternoons spent amongst the crowds of Hollywood Park is one of my favorite childhood memories .  “And there they gooooo!” brought such thrill and excitement to my soul, still does.

I learned quickly how to read the racing form which lead to great conversations with my papa.  In my Vegas life, Thursday afternoons were spent with the old timers in the back row.  The stories that were shared amongst the good ole boys and myself, I truly treasure.  My bets were small and Shirley Temples on the refill.  Watching the races trackside is a big treat for me.

I was ecstatic when I heard the news that an off track race horse had moved into the Willow Creek barn.    I couldn’t wait to meet him, watch him with my own eyes be wild and free .  I made more frequent visits to the barn in hopes to learn more about this insanely beautiful creature.

One afternoon a friendly couple approached Charlie’s stall, I quickly introduced myself.  It was then that I met the owners, William and Nancy Gregory, it was perfect timing.  Oh did Nancy love to talk horses, races and her experience as a race horse owner.  I was in awe of William’s training wisdom and stories.

I was lucky enough to spend some time with Charlie and my barn friends.  Watching Charlie work out gave me such goosebumps.  This majestic animal’s track name is Charlie’sboywins.  He took 1st place at Hollywood park in July 2013, 2nd place at Hollywood park in June 2013, and 3rd place at Santa Anita park in January 2015.  I’m not sure if Charlie will ever race again, but if he does I’ll make sure to be rooting for him alongside the track!

Enjoy this glimpse of Charlie being free!

http://www.youtube.com/watch?v=Cn2S4b3jjI4

Yours truly with love and peace in my heart,

G-

Strawberry and Blueberry Pie…It’s berry berry yummy!

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Strawberry Blueberry Pie

I stumbled on the best tasting strawberries and blueberries in town.  I went a little pie crazy and baked a few for my friends.

Ingredients

6 cups fresh strawberries, hulled and sliced in half

1 ½ cup fresh blueberries

½ cup sugar

½ brown sugar

¼ cup cornstarch

Pinch of salt

2 tablespoons fresh lemon juice

¼ teaspoon ground ginger

¼ teaspoon orange juice

1 tablespoon vanilla extract

1 large egg

Cinnamon

Use your favorite crust recipe or purchase pre-made crusts.  I love to use Marie Calendars frozen crusts.IMG_3350

Now let’s get to baking!

Preheat your oven to 350 degrees .  Line your cookie sheet with foil to help with easy clean up.  The juices from this pie tend to flow over.

Wash and dry strawberries very well.  Slice in half and place in a small bowl .  Drizzle a little white sugar and lemon juice over the berries.  Stir well and set aside for about 10 minutes.

In a medium bowl toss together sugar, brown sugar, cornstarch, salt, lemon juice, ginger, orange juice and vanilla extract.  Add the strawberries and its juices.  Slowly add the blueberries and gently stir mixture.  Pour pie filling into the crust.  Use a wooden spoon to even out the filling and set aside.

Roll out pie crust on a lightly floured surface.  Using a pastry cutter or small sharp knife, cut crust into ½ inch-wide strips.  Using the pie crusts strips, weave a lattice pattern.  If necessary, trim the edging of the crust.  Gently pinch the edging of the crust to seal, and crimp as desired.

Beat the egg in a small bowl.  Brush crust with egg wash and sprinkle with cinnamon.  Line edging of pie with non-stick foil to prevent from burning.  Bake your delicious pie for about 1 ½ hours at 350 degrees  .  When the juices are boiling in the center of pie and the crust is golden brown, your pie is ready!

Place pie on a wire rack and let cool for a few hours.  I know it’s hard not to just slice into a pie, however they taste so much better once the flavors have set.

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I love to make this for family bbq’s or summer backyard parties!  Enjoy this recipe and remember Strawberry Fields Forever!

Happy Baking!

Xo, G-

A Taste of Homemade

Sunflower Organics…Back In Action!

Isabella and I are so happy to be back in our garden now that school is out. We’ve created a new design using recycled items from the community.

Using our imaginations and earthy creativity, Sunflower Organics is a beautiful work in progress.  

The heirloom cherry tomatoes are by far Isabella’s favorite.  I look forward to watching our pumpkin patch grow!  

  

           Happy gardening friends!

              Peace and Love to all, 

                Isabella and Gina

Pork Chops With Granny Smith Apples

B stirring chops

Ingredients

4 large Granny Smith apples

2 ½ tablespoons sugar

¼ cup butter, melted

1 cup white wine

1 cup brandy or sherry

2 teaspoons ground cinnamon

Salt and pepper

4-6 pork chops

5 tablespoons butter

2 tablespoons flour

1 beef bouillon cube

1 bunch fresh parsley bunch

pork chops

Now lets’s get to cookin’!

Peel, core and halve the Granny apples.  Using a cutting board, place the apples flat side down.  Slice each half as a shingle in 5 or 6 slices.  Be careful not to cut completely through the apple.  Butter a shallow baking dish and dust with ½ tablespoon of the sugar.

In a small bowl, combine the ½ cup white wine and ½ cup brandy/sherry.  Pour this mixture over the chicken.  Sprinkle with the remaining 2 tablespoons sugar and cinnamon.

Place the chicken in a preheated broiler 6-8 inches from the flame.  Cook, basting often, for approximately 25 minutes or until apples are golden brown and tender.  Keep the apples warm in the oven.

apples with cinnamon

Salt and pepper the pork chops.  In a deep skillet melt 3 tablespoons of the butter and brown the chops on both sides over med-high heat, 3-5 minutes per side.  Add ½ cup wine, ½ cup brandy and beef bouillon cube.  You can use a few tablespoons (2-3) of beef bouillon powder if you don’t have a cube.   Bring the mixture to a boil, turn heat to low, and simmer the chops covered for 20 minutes or until tender.  Remove the chops and set aside.

In the cooking skillet melt the remaining 2 tablespoons butter, stirring to loosen any particles on the bottom of pan.  Add the flour and stir until thick.  Add more wine or brandy if needed.  I used a little more of the brandy and butter.  I like this dish saucey!  Simmer over low heat for 5 minutes.  Place pork chops back into skillet, cook for about 5 minutes, salt and pepper to taste.

When serving, place an apple half on each chop and drizzle the sauce over the top.  Garnish with parsley.  Serve a wild pilaf rice and a fresh garden salad as side dishes.  Happy cooking friends!

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 From our kitchen to yours,

Isabella and Gina

Cheesy Cheese Soup!

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In this family we like it super cheesy!

Ingredients

1 stick of butter

1 cup finely minced onion

1 cup peeled and finely minced carrot

1 cup finely minced celery

6 tablespoons flour

2 teaspoon salt

½ teaspoon white pepper

½ teaspoon paprika

dash or two of cayenne pepper

6 cups chicken broth – 2 boxes, 32 oz

1 cup heavy cream, 8 oz

3 tablespoons dry sherry

6 cups grated sharp Cheddar cheese

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Now let’s get to cookin’!

In a large saucepan over medium heat melt the butter and sauté the onion, carrot and celery for 10 minutes.  Stir the vegetable mixture often to combine all the flavors.  Sprinkle in the flour and all the seasonings, blending well.  Slowly add the chicken broth stirring until well combined.  Reduce the heat to simmer.  Add the heavy cream, sherry and grated cheese.  Stir constantly until the cheese has melted.

Take a taste test and add any seasonings. I like it with a little extra kick, so I usually add extra cayenne pepper and salt.  Use extra sharp or sharp cheddar cheese preferably in a block.  Its melting consistency is the best for this recipe.  Save a little extra time and use a food processor, Cuisinart, for the vegetables and cheese.

Serve this soup hot, garnished with parsley or dill.  A fresh spring mix salad with a homemade vinaigrette will complete this dinner.  Enjoy!

From our kitchen to yours,

Isabella and Gina

 

Lemons All Around…A’ La Chicken!

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When life gives you a lemon tree with miraculous lemons, the recipes are endless!  A perfect spring dish for the family!

Ingredients

3 tablespoons grated lemon peel, 2-3 lemons

1 ½ cup lemon juice

3-4 twigs of thyme, leaves chopped or 2 teaspoons dried thyme

2 cloves garlic, crushed

2 shallots, finely chopped

1 ½ teaspoon salt

1 teaspoon pepper

3-4 boneless skinless chicken breasts

½ cup melted butter

1-2 lemons, thinly sliced

1 bunch fresh parsley, finely chopped

1 package angel hair pasta

Olive oil

Parmesan cheese, grated

Now let’s get to cookin’!

Preheat oven to 400 degrees.

In a small bowl, combine the lemon peel, lemon juice, thyme, garlic, shallots, salt and pepper.  Place the chicken breasts in a baking dish and cover with the lemon marinade.  Make sure the chicken is coated well.  Place foil or plastic wrap over the dish and refrigerate for at least 6 hours.  Set a timer, if possible, to turn the chicken over in the marinade a few times.  When making this dish, I refrigerated the chicken overnight.

Lightly brush chicken with the melted butter.  Bake chicken uncovered for 25 minutes.  Turn chicken over and coat with marinade.  Lower oven to 350 degrees and cook for another 30 minutes.  All ovens vary in temperatures, so use a meat thermometer if you have one.

Cook the pasta as directed on package.  Drain well and place pasta back into the pot.  Drizzle with olive oil and parmesan cheese.  Arrange a nice bed of angel hair pasta on a serving platter, place chicken on top and garnish.  Surround with the lemon slices and sprinkle with the chopped parsley.

Save the lemon marinade for additional sauce.  This is a tangy recipe and some may like it more than others.  Add a little flour to the sauce for a thicker consistency and whisk well.  Serve a fresh green salad with vegetable toppings and dinner is served!!!

A funny story about Lemons All Around…I once, at a restaurant, asked the waitress, “Can we please have water with lemons all around?” gesturing for everyone at the table.  When she returned, we each received a glass of water with lemons wedges, approximately 6 around the rim, and a straw.  I couldn’t help but giggle, busting up with laughter, as I realized just how literal statements can be taken!  What I meant was…water with a lemon wedge for the entire table.  I still laugh out loud when I say, “It’s a lemons all around kinda moment!”

Happy Cooking friends!

Deviled Eggs…With A Hot Pink Beet Vibe!

 

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Easter time is a time for eggs and a time for eggs is, Easter Time!

Ingredients

12 large white or brown eggs, range free is best

¾ cup mayonnaise

1-2 tablespoons Dijon or yellow mustard

1-2 teaspoons white vinegar

½ teaspoon paprika

¼ teaspoon cayenne pepper

3-4 twigs French thyme, garden fresh

Salt and pepper to taste

1 jar cut beets in vinaigrette, Trader Joe’s

beet juice           boiled eggs

Hippity Hop here’s how we did it!

In a large pot, fill ½ way with lukewarm water.  Gently place the eggs in pot.  Bring to a boil about 15-18 minutes and remove from heat.  Drain hot water and fill with cold water adding ice cubes.  This process is often called an, ice bath.  Let the hard-boiled eggs cool completely before removing the shells.  Dunking the egg in cold water, often helps with the shell removal.

Using a sharp knife, halve eggs lengthwise and remove yolks.  Set the yolks aside in a medium bowl.  I clean my knife with a towel after each cut of an egg.  I find this helps with achieving a clean cut egg white.

Fill a small shallow bowl with the vinaigrette beet juice, carefully placing whites in bowl.  Let the whites soak for about an hour.  Remember to turn over a few times, so that the juices dye all of the egg.  I used beet juice as a safer alternative to food coloring.  Don’t forget to wear an apron as you don’t want to stain your clothes.

eggs dying                     egg station

Mash the yolks with a potato masher or fork.  Mix the mayonnaise, mustard, white vinegar, paprika, cayenne pepper, salt and pepper.  Mix all these ingredients well.

Because Isabella and I are big on presentation, we used a Wilton cake icing tool.  You can also use a pastry bag.  Fill the tool with the yolk mix and slowly pipe into egg whites.  Garnish with fresh french thyme leaves and paprika.

Deviled eggs on Easter is a family tradition that has been carried on for generations.  I’m happy to teach my daughter Isabella, and she was fascinated by the dying process.  It was a great learning experience for all!

Happy cooking friends and enjoy!

With Love and Peace in my Heart,

G-