November 8, 2015

Arroz Con Pollo (Chicken & Rice) ~ New Family Favorite!

Every once in awhile, I come across a recipe that I decide to take a chance and try. This time it's a recipe from Skinnytaste. I was looking for something I could make on a weeknight and that would be a little different from anything else I typically make for dinner.

After going to through a number of appealing recipes, I settled on Arroz Con Pollo. Nothing like a kicked up version of chicken and rice to make dinner more interesting, right?

Arroz con pollo

When we were in Puerto Rico last summer, we enjoyed some of the local cuisine. I decided that I do love mofongo and hope to find a recipe to try to make that one at home soon. My Youngest tried the Arroz con Pollo and really enjoyed it, especially the flavor of the rice. So, I knew that at least a couple of us would like this dish since I was drawn to the flavors already.

What I didn't expect was for everyone to dig in and go back for seconds and even third helpings! The flavor from the Adobo seasoning and the Sazon Tropical, were what I think brought this dish to that level of being hard to stop nibbling.

This was truly a one pot meal since everything cooks together in the same pan. Just keep an eye on it as the rice on the bottom could get dried out faster than the rest of it so, you might need to add a little bit more water if it's getting too dry.

I'm going to send you over to Skinnytaste for the recipe... be sure to check it out!

Here are some other Spanish recipes that I hope to try soon:

One Pot Spanish Chicken and Potatoes from Pinch of Yum
Sweet Fried Plantains from The Kitchn
Bocadillo El Camino from Food52
Tortilla Española from Trissalicious

Just thinking about these recipes has me wanting to head into the kitchen and start experimenting with these classic dishes!

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

November 3, 2015

Braised Brussels Sprouts from My Paris Market Cookbook

It's November already? Seriously... someone needs to slow down time for me! While we thoroughly enjoyed October and celebrating all the spookiness the goes along with Halloween, now it's time to think about Thanksgiving... and, I'm still not quite ready.

Sometimes you have to move forward because time keeps moving forward, which also means I had every intention of sharing today's recipe and cookbook review with you a couple of weeks ago... and, well... life happens sometimes. Thank goodness for cookbooks to provide inspiration because the last month or so has not been filled with trying new recipes or even a lot of homemade cooking. We are all missing it, and it's time to get back to it.

So I am so happy to finally be sharing My Paris Cookbook by Emily Dilling with you! For those of us who not only enjoy recipes, but a bit of storytelling as well this cookbook is a delightful read! Each section has tidbits about different markets in Paris at different times of year. As I continue to read through it, I find myself daydreaming about a future trip to see and enjoy everything described for myself.

The book is nicely divided by season, which we all know is the ideal way to enjoy fresh produce at it's peak. The recipes vary in difficulty, but all ingredients are easy to find if you have access to a decent grocery store and farm markets.

I can't wait to try so many more recipes from this cookbook! Ranging from Five Herb Baked Tomatoes in the summer to Slow Cooked Chicken in Wine and Mushroom Sauce on a cold winter day to Chocolate Mousse in spring (did you know that spring is the season of chocolate in Paris?). Each season brings some mouth-watering recipes to the table.

Braised Brussels sprouts

This time of year, I am on the hunt for different vegetable side dish recipes, so I decided to try two different recipes. The one I'm sharing today is an incredible way to prepare Brussels sprouts, and one that will be making a repeat appearance on my dinner table - Kristen's Braised Brussels Sprouts.

I've leaned toward roasting them in the past since we enjoy the crispness that roasting adds to the outer leaves. It's a simple recipe and always turns out perfectly. But, now that I've tried braising them, both preparations will be in heavy rotation!

The flavor from the wine gently infuses the sprouts as they cook, and we found it hard to stop going back for more. The term braise often makes you think that it's a long cooking process, but in this case they are done in under 20 minutes. Not a lot of hands on time, so you can work on the other components of your meal.

Recipe shared with permission from the publisher. 

Kristen's Braised Brussels Sprouts

Recipe by Emily Dilling, My Paris Cookbook

Yield: 4 servings

  • 4 tablespoons salted butter
  • 1 pound Brussels sprouts, halved
  • dash salt and pepper
  • 2 medium shallots, thinly sliced
  • 1 cup dry white wine
Cooking Directions
  1. Melt butter in a large pan. Add halved Brussels sprouts face down.

  2. Cook in butter on medium heat for 3-4 minutes. Add salt, pepper, shallots and dry white wine. Cover and cook for 4 minutes.

  3. Stir lightly. Cover and cook on low heat for another 5-7 minutes.

  4. Serve immediately.

Note: I was provided with a review copy of this cookbook, and all opinions are my own.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

October 25, 2015

Spice Rubbed Braised Beef #SundaySupper

When the weather gets cooler and the leaves have begun to change... it's time for those dishes that warm you from the inside out. This week's Sunday Supper theme is Warming Trends... and we are all sharing those dishes that warm us up when it's getting colder outside.

I fell in love with braising the last couple of years... and as a result, the use of my French oven goes into heavy rotation once we get into fall. Nothing like putting a dish together and allowing it to simmer and do it's magic all afternoon on the weekend. The house smells amazing and the meat becomes so tender that you would never consider putting a knife on the table when you are ready to eat.

Spice rubbed braised beef

We recently re-started our Dinner Club group - just 2 other couples and us - because we wanted to get back to trying new recipes. This first get together was to bring together comfort foods, because I was craving braised beef. The recipe I decided to try was from My Recipes and had a blend of spices that I knew would make the dish sing.

This is one of those dishes that you keep going back for a little bit more and a little bit more because the flavors keep calling to you. It is ideal when served with mashed potatoes and some crusty bread (yes a carb-fest!) to soak up that sauce. My mouth is watering just thinking about this dish again!

You know you will want to give this dish a try during those cold days in the Winter when the idea of going outside is simply not appealing.

Spice Rubbed Braised Beef

Recipe Adapted from:

  • 1 tablespoon half sharp paprika
  • 1 tablespoon dark brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ground red pepper
  • 3 pounds boneless chuck rust, trimmed of excess fat
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/4 teaspoon crushed red pepper
  • 3 cloves garlic, minced
  • 28 ounces crushed tomatoes, undrained
  • 1/2 cup water
  • 6 tablespoons dark brown sugar
  • 1/4 cup red wine vinegar
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
Cooking Directions
  1. Combine paprika, brown sugar, garlic powder, salt, mustard and ground red pepper; then rub all over the roast. Place in a large ziploc bag for at least 1 hour, but overnight is ideal to ensure the beef is infused with the spices.

  2. Heat a large Dutch (or French) oven over medium heat; add olive oil and when hot, add onion, crushed red pepper and minced garlic; cook for 2-3 minutes while stirring. To the onion mixture add: crushed tomatoes, water, 6 tablespoons brown sugar, red wine vinegar and tomato paste. Bring to a boil; then reduce heat and simmer for 30 minutes, stirring occasionally. Add salt and black pepper an stir.

  3. While sauce is simmering, preheat the oven to 325 degrees.

  4. Add the roast to the pan, cover and bake for 2 and a half hours.

Now, head on over and check out the rest of the Warming Trends recipes from the rest of the #SundaySupper bloggers!



Main Dishes and Soups

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

October 12, 2015

Apple Barley Salad

Note: I received a review copy of the cookbook I share in this post. All opinions are my own. 

Looking for a salad that you can make on the weekend and have ready for healthy, quick and easy lunches? Then you are going to love this recipe!
Apple barley salad

When I was asked if I'd like to check out The Age GRACEfully Cookbook, I was intrigued. I have done a lot of reading into different ways of eating healthfully the last couple of years and am always looking for new ways of making recipes healthier and part of a cleaner eating style.

September 26, 2015

Soft Sugar Cookies with Cookie Dough Frosting

The last couple of weeks have been filled with the Jewish High Holy Days, so needless to say we have been a little bit busy going to temple and enjoying family dinners. For Rosh Hashanah we typically head to my in-laws for dinner, which features some of our favorites: Chicken in Phyllo Dough and Carrot Soufflé.

Since we drive about an hour to see them, I usually bring a dessert that travels well. I brought two this time! I hadn't made Cinnamon Apple Cake in many years, so it was nice to revisit an old favorite that always turns out perfectly.  I also wanted to bring something that would appeal to the kid in all of us, so I went to one of my favorite cookbooks: The Cookie Dough Lover's Cookbook. Every recipe I've made from this book has been to-die-for!

When I saw the recipe for Soft Sugar Cookies with Cookie Dough Frosting, I just knew we'd have another favorite... my only hesitation was the instruction to roll out the dough. I rebelled... I opted to hand shape the cookies, and they turned out beautifully for me. You see... rolling out dough for cookies, pie crusts or really anything is not something that works well for me... it tends to become kind of ugly in my kitchen when I'm attempting it.

Soft sugar cookies with chocolate chip cookie dough frosting

These cookies will remind you of the supermarket cookies that you get that have the frosting on them... only better because you know all the ingredients that go into them and you can change up the frosting according to what you like... but, I would highly recommend going with the chocolate chip cookie dough frosting from this recipe!

I reached out to the lovely, Lindsay Landis who wrote the cookbook and currently writes the blog, Love and Olive Oil and she gave me permission to share the recipe here so that you can also make these incredible cookies!

Soft Sugar Cookies with Cookie Dough Frosting

Recipe by Lindsay Landis, The Cookie Dough Lover's Cookbook

For the cookies:
  • 1/2 cup vegetable shortening, at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 4 cups all-purpose flour (or more as needed)
For the frosting: 
  • 3/4 cup unsalted butter, at room temperature
  • 1/3 cup light brown sugar, packed
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 4 cups powdered sugar, or more as needed
  • 1/3 cup heavy cream
  • 1/2 cup mini semi-sweet chocolate chips
Cooking Directions
  1. Using a stand mixer, beat together shortening and sugar at medium speed until light and fluffy. Add each egg individually, allowing to incorporate before adding the next.

  2. Add in the heavy cream and vanilla and continue to mix until smooth. Add the salt, baking powder and baking soda to the mixture; then add the flour, one cup at a time. Once the dough is mixed, it will be soft, but not sticky. If it is sticky add a little more flour (1 tablespoon at a time) until it is no longer sticky. Cover and refrigerate for at least 30 minutes.

  3. Preheat oven to 350 degrees.

  4. Shape dough into round discs about 1/4 inch thick using about 2 tablespoons of dough for each cookie - my cookies were about 2 inches wide. Place on parchment lined baking sheets. Allow to bake for 8-10 minutes, watch to ensure that they do not overbake!

  5. Prepare frosting by combining butter and brown sugar in a mixing bowl and mix until light and fluffy. Add in flour and salt, then vanilla. Once those ingredients are incorporated, add 4 cups of powdered sugar to the mixture - one cup at a time. Once mixed in, add the heavy cream and beat until fluffy. If needed add additional powdered sugar to reach a thick, yet spreadable consistency.

  6. Using an offset spatula, frost each cookie with a heaping tablespoon of frosting. Sprinkle with chocolate chips, lightly pressing to ensure that they "stick" to the frosting.

  7. The cookies will keep in an airtight container in the refrigerator of up to 3 days, if they last that long!

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

September 13, 2015

#SundaySupper Grandma's Greek Salad

Happy Grandparents Day! This goes out to my mom and my in-laws because they are all pretty amazing grandparents to my boys.

I'm really happy to be joining in with Sunday Supper as part of my effort to get back into blogging again. Such a fantastic group of bloggers coming together and sharing meals that they are serving their families. This week is all about recipes that came from our grandparents, and the recipe I'm sharing is from my grandma.

My grandma was an incredible cook and when she knew you liked something in particular, she made sure to make it during every holiday and family gathering. I am the proud owner of a notebook she gave me with some of her favorite recipes when I got married. It's something that means so much to me since I can't just call her up and ask her how to make something anymore.

Growing up, I spent a lot of time with my grandparents on my mom's side. I would spend weekends and go shopping and just play in their living room while they watched tv or read the newspaper. It was like a mini vacation since it was just me visiting them.

My grandma was quite a prankster and I fell for her tricks every single time. I was annoyed at the time, but looking back I laugh about it and have some pretty funny stories to share with my boys now.   I miss her terribly as she has been gone almost 14 years now, so she didn't get to meet either of my boys. So, I try to make recipes from her notebook and share a bit about her every once in awhile so that know her through my memories.

She was an amazing cook and even had one of her pie recipes published in the paper out in Kansas City, which was later compiled into a cookbook. She had quite a knack with pie dough and she tried to teach me how to do it, but I am still pie challenged. I try every once in awhile thinking that at some point, I'll finally understand how the dough is supposed to feel.

The recipe I'm sharing today is one she marked in the notebook as one of my favorites, and it truly is. I haven't made it in quite some time so this week's theme inspired me to get the recipe out and let my boys try it. I really have no idea why this was called Greek Salad because it doesn't have a distinctive Greek flavor to me... but, that's the name it has on the recipe, so I'm going with it.

Grandma's Greek Salad |

It couldn't be easier to make... gather your ingredients and prep what needs to be chopped. Add it all to a bowl and stir to combine. Put in in the fridge and chill. Seriously, that's all there is to it. It's got a great crunch because of the cauliflower and the green bell peppers and pimientos add a nice amount of color.

Greek Salad

Recipe by Louise (AKA: My Grandma)
Prep time: 10 minutes

  • 2 cans cooked shrimp, salad size
  • 1 small head of cauliflower
  • green bell pepper, chopped
  • onion, chopped
  • 1 jar pimientos
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 lemon, juiced
  • 2-3 drops hot pepper sauce
  • 1 cup mayonnaise
Cooking Directions
  1. Combine all ingredients in a bowl.

  2. Serve cold.
It really doesn't get easier than this!

Sweets that are the Sweetest
Savory Meals with Special Memories
5 Tips for Preserving Family Recipes and a Grandparents Day Tribute by Sunday Supper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

September 6, 2015

Apple Picking & Meeting a Long Time Blogging Friend

We have been enjoying incredible weather the last couple of days here in New Jersey! Lovely temperatures and gorgeous, sunshine-y days. This is my favorite time of year and I want to savor each and every moment before we head into fall.

Don't get me wrong, I do enjoy fall and the changing of the leaves to incredible jewel toned colors and the re-introduction of pumpkin flavored treats and there is also apple picking. Apple picking season starts late August here at the local farms and we took advantage of it this weekend and brought home some gorgeous apples!

Apple Picking at Battleview Orchards |

We were already in South Jersey spending time with family and decided rather than fight the crowds at the shore, that we'd head the other direction and pick apples at Battleview Orchards.  They have a nice variety of apples available for picking now.  Peach season is nearing it's end but you might be able to still pick some if you get there soon.

September 1, 2015

Family Dinner and Back to Blogging

Wow... that was quite a break! Hard to believe it's been several months since my last post, but I think the break was needed. I spent the last few months enjoying time with my family and traveling and just living for the moment when I wasn't at work. Not a lot of actual "recipe" cooking went on, but I do have some things I'll repeat and photograph to share here in the near future. I'll also have some things to share from our summer adventures.

As we gear up for the start of school... I'm starting to think about family meal time. We just returned from a week long vacation (more to come on that soon) and tonight was the first semi-real dinner I've made in a bit.

family dinner |

May 7, 2015

Snooze, an A.M. Eatery in San Diego

While we were in San Diego on vacation a few months ago, we discovered the most amazing place for breakfast! Thanks to Yelp!, we decided to check out Snooze, an A.M. Eatery for breakfast during our trip.

Since we were in a new area for us, we tried a few different places for breakfast. After trying Snooze, we couldn't stop talking about the dishes we had there... and had to go back on our last morning to get another taste to keep the good food memories alive! We loved their retro decor and fun atmosphere.

The have a whole slew of Eggs Benedict Dishes... and you can pick 2 different styles when you order then, so of course, I had to do that both mornings where went there. I absolutely loved, the Bella! Bella! Benny - the balsamic glaze on it took it right over-the-top in the flavor department. I also enjoyed the more traditional Benny Goodman Benny (which is not in the photo below) - can't beat a breakfast that includes lox!  The more traditional Eggs Benedict had ham and a the more traditional Hollandaise sauce and was truly hard to stop eating. Thank goodess calories don't count on vacation!

Snooze an A.M. Eatery: Bella!Bella! Benny and the Benny Goodman

Both my husband and oldest enjoyed the Breakfast Pot Pie (see below)... true comfort food but for breakfast! Kind of a breakfast version of chicken pot pie. It is served in a puff pastry crust and topped with an egg any style you like... they opted for sunny side up since it would add the extra yummy egg yolk running through it. Let's just say, mouths are watering just remembering this one!

Snooze A.M. Eatery: Breakfast Pot Pie

I didn't get a photo of the OMG! French Toast, but between the strawberries and salted caramel it was seriously addictive.

Another option you have is to select the "Flight of Pancakes" - of course, my youngest went with all chocolate chip pancakes, but you have a nice variety to choose from... and they run special one's every once in awhile. Our server even brought us over the cinnamon roll pancakes to try... and, let's just say it was a good thing we shared that one because it was beyond incredible!

Snooze an A.M. Eatery - Flight of Chocolate Chip Pancakes

We would highly recommend going to Snooze if you are in California, but they also have locations in both Arizona and Colorado if you happen to be traveling that way instead.

I would recommend getting up early to get there as they do get very busy (no reservations) and you might have to wait up to 30-40 minutes for a table. Everyone seems to take their time enjoying the food and time with their family or friends.

Snooze, an A.M. Eatery
3940 Fifth Avenue
San Diego, California

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

May 5, 2015

Dressed Up Classico Sun-Dried Tomato Alfredo Sauce

There are days when you think you are going to make something that requires a fair amount of chopping and preparation... and, then you get home and realize that's just not going to happen. No amount of perseverance will allow it to happen. On those nights, it's ok to use a convenience item to make dinner happen.

When I pull a jar of sauce out of my pantry, I like to add a few things to it to amp up the flavor and veggie factor for that night's dinner.  I recently found a few Classico sauces on sale when shopping at Target. One that we had enjoyed previously was their Sun-Dried Tomato Alfredo and it's available again.

I had a number of items in the fridge that allowed me to make this a quick and easy dinner. Chicken breasts, sun-dried tomatoes, diced tomatoes and spinach.

Dressed up Classico sun-dried tomato Alfredo sauce for #dinner #quick #easy

Not only is this a colorful way to serve dinner, it's also go those added veggies and chicken to make it satisfying. Thrown together in less than 30 minutes and filled with tasty veggies - that might otherwise have ended up not used - and you've got a great weeknight meal!

Even my son who is not a fan of pasta loved this one! Sometimes it's ok to use a convenience product... but, don't rely on it to be the sole provider of flavor. Take a look in the fridge, freezer and pantry to see what goodies you can add to make it a fully satisfying meal. Your family will thank you for taking the time  to do it!

Dressed Up Sun-Dried Tomato Alfredo Sauce with Pasta

  • 1/2 pound farfalle pasta (bow-ties)
  • 1 jar Classico Sun-Dried Tomato Alfredo Sauce
  • 1/2 cup chopped sun-dried tomatoes, drained if packed in oil
  • 3-4 cups fresh baby spinach
  • 15 ounces diced tomatoes, drained
  • 1/2 pound boneless, skinless chicken breasts, sliced into strips
  • 1-2 tablespoons olive oil
Cooking Directions
  1. Cook pasta according to package directions, drain and set aside.

  2. While pasta is cooking, heat oil in a large non-stick skillet. Once hot, add the sliced chicken and cook until browned - about 4-5 minutes.

  3. Add sun-dried tomatoes and diced tomatoes to the skillet and allow to cook until about 3-5 minutes.

  4. Add pasta and spinach to the skillet and stir to combine and cook until heated through.

This is not a sponsored post, I just happen to like this product and am sharing it for that reason. No compensation has been involved.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

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