No Perfection on This Blog: Only Reality

Okay.
So, I saw this recipe (photo on the left) and I decided to make it the other day (on the right).
Well. I don't know how they did it, frankly. How they made it look so tidy, that is.

Perhaps they used thicker peppers. Perhaps they cut the oozing egg white off. Perhaps they are Cordon Blue Chefs. 

Perhaps, we'll never know.
My eggs overflowed the pepper rings in an ugly fashion, but--if I do have to say so myself--they still tasted quite good. So, the lesson that I take away from this is...don't let minor kitchen failures dictate your mental health. That's all I'm going to say. I've said too much already.

I don't normally endorse exercising, but I'm making an exception.

When you invite too many people over for dinner but are too tired to make a big fancy meal.

Has this ever happened to you?
It happens to me all the time now.
I don't know if it's age (not telling mine!) or the long draining winter or my aching bones (I broke them in a ski accident a while ago) or just my generalized anxiety disorder, but more and more I've been finding myself in a pattern of planning overly ambitious dinner parties and then cancelling in a panic as the time draws near
This is not a good way to keep friends or alleviate your (my) anxiety.
So, what I have found helpful is to stop planning huge parties.
By huge, I mean 1) more than 8 people and 2) huge party menus with at least 10 courses.
I know, right! What the heck was I thinking? (Hint: I wasn't).
If I've learned anything over the years (aside from the fact that food has calories), it's that you (I) always have too much food left over everyone leaves. Sometimes, you (I) even have way more food than anyone can even sample. That is a waste and a shame and who needs either to fuel their already guilty anxious self?
So, my solution is KEEP IT SIMPLE, STUPID.
I used to laugh when my therapist first suggested it, but it's like, my mantra now. I even have it on my tee-shirt. Okay, I don't have it on my tee-shirt, but that's only because I'm opposed to wearing tee-shirts with words on them.
I'm going to ask my therapist why, next time I see her.
But, where were we?
Ah, yes. Simple dinners.
Here is what I have learned from experience:

1) Don't invite more people than you have chairs. 
--I know this sounds like common sense, but you'd be surprised at how easy it is to let this get out of hand simply because you love all your friends and want them all to come and even if you didn't, you would feel guilty if you left some out, etc. Don't feel guilty. They can come to the next one.

2) Don't apprise your guests of the menu. 
--Stupid. Stupid. Stupid. I used to do this with my annual Mardi Gras party and as soon as I hit "send" on the email, I regretted it. Because by sending it out, it felt like a binding contract and if I didn't make any of those things on the menu, I would be a failure and a fraud. I could even be sued. Okay. Maybe not, but still. If you don't give your guests any expectations, they will not be disappointed by what they find on their plate. Be vague. Giving them the "theme" is enough.

3) Keep the menu simple, stupid.
--We all have our favourite fall-back recipes that we could make with the help of a seeing eye dog, if we had to. These are the recipes you should choose if you're feeling overwhelmed as D Day (Dinner Party Day) approaches. I make a mean and fast meatloaf that will knock your socks off. My turkey meatballs are also a fan favourite. I probably have another 5 dishes that I can make in my sleep. Pick one. I've found that even if you cook 5 things, only 2 will get fully eaten. People have their favourites. They are not going to fill up on the side salads when there is a juicy roast beef staring them in the face.

4) Whatever you serve, make sure it's your best recipe.
--Don't let this one stress you out. Remember that you have a "go to" recipe for something tasty. Use that recipe. It doesn't matter if you only serve meatloaf and mashed potatoes as long as they are the best meatloaf and mashed potatoes your guests will ever taste in their lives. I used to think that more meant better. Not true. Unless it's money. Then, it's true.

5) Don't ever ever ever ever ever ever try a new recipe out before your dinner party.
--Just don't.

6) At the end of the day, if your guests are hungry enough, they will eat anything.
--Unless it is burnt to a crisp. That's when you'll have to call out for pizza.

7) Sometimes, the party isn't just about food.
--If you have a good sense of humour, ambiance, alcoholic beverages and good company, everyone is going to have a good time regardless of whether you serve only appetizers or pheasant under glass.

8) You can always serve a bunch of easy appetizers instead of a formal meal.
--I like to call this "Tapas Night" (wink wink)

9)  Pot luck dinner parties are awesome, even at the last minute!
--Enlisting the help of others to brings something takes some of the stress and work off your shoulders. The trick with this is to control what people bring. You can't have everyone bring potato salad. Not unless the theme of your party is "Potato Salad Contest". Ask your guest what their favourite go-to dish is and have them bring that. Or ask them to bring something that would go with the theme of your party. My sister in law can whip up some amazing appetizers at the last minute. I know I can count on her and a couple of my best pals to create something in under 15 minutes. These are the type of guests you want at your dinner parties.

10) It's never too late in life to see a therapist.

Roasted Red Pepper & Carrot Soup

Easy Peasy Soup.



INGREDIENTS:

1 red bell pepper, sliced into large pieces
2 medium sized chopped carrots
1 small chopped onion
1 litre chicken broth
Shredded cheese (for garnish)
Salt & Pepper
Italian seasonings (optional)
Crumbled bacon (optional, but will make it even yummier)
Vegetarians, please ignore the part about the bacon.

DIRECTIONS

Roast bell pepper in 450F oven for 20-30 minutes. If any part of the pepper is burned, remove that burnt skin with a knife.
In a medium sized pot, add 1 Litre of chicken broth.
Add remaining vegetables and seasonings.
Cook soup until veggies are tender. Let soup cool a bit.
Puree soup with a hand wand (or use a food processor).
Garnish soup with cheese. I use an older (sharper) cheddar to give it some kick but Kraft Habanero cheese is also fabulous is you like heat. I do.

THE RIGHT WAY TO SAUCE PASTA

There's a RIGHT way?
Who knew?
Now YOU do.

Credit for this technique go to:

http://www.seriouseats.com/2016/02/the-right-way-to-sauce-pasta.html

Credit for photography goes to Vicky Wasik



For more details on how to cook pasta properly and make delicious perfect sauces for your pasta (none of those gloopy overdone heavy ones), go to www.seriouseats.com. I'm so glad I stumbled upon this fabulous cooking blog site and now I'm sharing it with you.

You're welcome, mates!

Ugh. Am I the only the one who hates cooking pasta? It's so...precise...and tedious. It's more like babysitting than cooking. You can't just leave it and go back to Facebook without overcooking the goldanged stuff! I found a great cooking blog that shows step by step PROPER ways of cooking pasta. Who knew there were rules about this stuff? Not me. But, if I have the energy, I will post it tomorrow.

Rant of the Day

We need to be more educated and conscientious about where and how we get our food. I don't want to eat some days because of bloody Monsanto and GMOs and cancer-causing chemicals in our food and the way we are allowing animals to be raised and treated and what is being pumped into them. 
It's bloody exhausting researching and re-researching and being tricked and deceived and all the conflicting reports. It makes me want to hibernate until everything gets sorted out. Except it's not going to get sorted out, is it, until WE, the concerned citizens, sort it out. Sigh. frown emoticon

Chicken and Chorizo Tortilla Stacks

I came across this recipe (and mouth watering snap) recently in my quest to find the best food blogs.
It comes from www.foodgracious.com
It's a delicious site and I hope you enjoy it as much as I do.

Here is the recipe for those of you too lazy to look it up:

CHICKEN AND CHORIZO TORTILLA STACK

PRINT

PREP TIME

20 mins

COOK TIME

10 mins

TOTAL TIME

30 mins

A stack of three tortillas layered with chicken, chorizo and melted cheese. A fried egg on top makes it an official breakfast item.

Author: Gerry Speirs

Serves: Serves 1

INGREDIENTS

• 3 small tortillas, about 4.5 inch wide
• 2 tablespoons olive oil
• 1½ cups diced cooked chicken
• 1 package (9oz) of Cacique Beef Chorizo
• Red Salsa
• 2 cups grated Cacique Enchilada Cheese
• 1 large egg
• Fresh cilantro, chopped

INSTRUCTIONS

1. Preheat the oven to 400 degrees F.
2. Heat the olive oil in a small pan.
3. Cook each tortilla for about 1 minute on both sides.This just helps the tortilla stack better.
4. Lay the tortillas on a paper towel to drain.
5. In another pan, cook the chorizo for 5-7 minutes, stirring well and set aside.
6. Take one tortilla and place it back in the pan but with the heat off.
7. Add some chopped chicken on top of the tortilla followed by about 2 tablespoons of chorizo.
8. Place a dollop of salsa on top and then about ¼ cup of the grated cheese.
9. Place another tortilla on top and repeat the layers until all three tortillas have been used and you end up with cheese at the top.
10. Carefully place the pan into the oven and bake for about 10-12 minutes and the cheese has started to melt in each layer.
11. When the stack is almost ready, cook the egg in a small pan.
12. Take the tortilla stack from the oven and top with the egg.
13. Garnish with some salt, pepper and lots of fresh chopped cilantro.
14. Serve immediately.

NOTES

This recipe is for one stack. Just double the recipe and use a larger pan to bake them in the oven if you need two stacks.