The world is full of the most spectacular cooking artisans. I am overwhelmed and delighted at the caliber, innovation and sheer genius of these virtual chefs, and love immersing myself in their culinary theme parks. And, for all my excitement, I am also intimidated. I find myself waking up in the middle of the night with new ideas to try. As though I'm on Chopped, on the Food Network, and it's just me, a secret ingredient, and 10 million viewers waiting for me to fail.
Then I remembered why I started this website, and it's no more complicated than this. I LOVE TO COOK. Yes, I dream of the day when I will have a kitchen worthy of Michael Chiarello, and perhaps spend an afternoon signing autographs at Barnes and Noble as I release cookbook number 5. But until then, I have to remember that not everything must pass a test, only please those around my table. And that feels noble enough to me.
Enjoy these three simple dishes, Sriracha Spiked Devilish Eggs (One of my friends told me they are the BEST she's every had...Thanks, Linda!) Blanched Carrots, and Mini Penne and Peppers and Vodka Sauce.
Easy Blanched Carrots with Orange Honey Thyme Glaze
Clean and cut up 3 C carrots in your preferred shape. Place in boiling water for about 4 to 5 minutes until some of the firmness has gone but they're not mushy. Shock in cool water, dry off and place in bowl. Add 2 generous T honey, juice from half an orange, a pinch of salt and toss. Garnish with chopped thyme, toss again, cover and refrigerate.
Sriracha Spiked Devilish Eggs
Fill a pan with water and place 5 eggs in water. Bring to boil, then turn off heat, cover and let sit for 25 minutes. Shock in cool water. Let sit for 2 minutes. Peel. Cut in half and place cooked yolks in bowl. Add the following:
3 to 4 T mayonnaise
1 T yellow mustard
1.5 T pickle relish. I like sweet pickle relish with this dish
salt and pepper
1/8 t chili in adobo hot sauce
1/4 t sriracha sauce
Stir and combine all ingredients. Place a dollop of mixture in the empty well of each egg half. Garnish with fresh, chopped Italian parsley and dots of sriracha sauce. Can also sprinkle with paprika if desired.
This is so easy it's not really cooking, but unless someone else volunteers to clean the pans, you take as much credit as you like!
Break up 1/3 ground beef, 80/20, and place in large saute pan.
Add 1/2 chopped green pepper and 1/4 cup finely diced white onion and season with salt and pepper and a generous dash of Coriander powder.
Cook all til tender, about 8 minutes, add a bottle of your favorite Vodka Pasta Sauce.
Cook your pasta to al dente, drain, add to sauce which has been simmering while the pasta cooks. Let it sit and simmer on LOW for another 5 minutes.
Garnish with fresh italian parsley and generous amounts of grated Parmigiano Reggiano cheese.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style is one of combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.