I FEEL LIKE COOKING
  • Home
  • Recipes
    • #fabin40
    • Appetizers and Starter Recipes
    • Soups and Salad Recipes
    • Side Dish Recipes
    • Main Course Recipes
    • Miscellaneous Recipes
    • Desserts and Treats Recipes
    • Photo Gallery
  • Blog
  • About
  • Connect
    • Resources
    • Giving Back
    • Learn
    • The Common Cook Education Series
  • Buy My Cookbook
  • weebly test

what I'm making right now...

A Furious Flurry of Flavors. This post is all about RECIPES!

3/2/2017

3 Comments

 
Picture


​Let the recipes begin:
I wish I had 6 hands. I would ask for two brains but that's just twice the trouble. (Ladies, you understand...) I need arms and digits to get me where I want to go!

I have been cooking up a storm these last few weeks, busy posting photos to Instagram, Twitter and Facebook. I have been booking Cooking Classes. I have been working on my cookbook. I have not been hungry.

Don't tell anyone, but I am also the ONLY one doing all of this. Which means not every recipe is going to get its very own blog post if I'm going to keep up with adding them to my website. Sure, they all have a story, but what's important is I get those darned recipes where YOU CAN GET TO THEM!

And by the way, things are growing fast. I have seen a HUGE surge in website traffic this past month. And I am kinda hungry for THAT, too. Perhaps more people seeing and trying my recipes means you're ALSO hungry? If so, let's get you fed, too!

Picture
Picture
Picture

RECIPE: Tomato Lamb Ragout over Cinnamon Nutmeg Fettuccini

Serves 6 - 8 / Click here for printable version
This recipe was inspired by a flavored dry pasta I bought at The Southern Olive in Indian Land, SC, where I am also doing a cooking class on March 23rd.
​I just kinda want to cook with EVERY DANG THING in that store!
  • Ingredients
  • Method
  • Footnotes
<
>
1 lb ground lamb
5 strips thick bacon, cooked and chopped
¼ C white onion chopped
12 oz package of Cinnamon Nutmeg Fettuccini from Southern Olive
1 28 oz can Cento San Marzano peeled tomatoes
¾ C basic béchamel sauce (recipe in method below)
1 t Moroccan spice blend
1 t cinnamon chili rub
1 t dried fennel
1/3 C golden raisins
1 T fresh thyme
Salt and pepper to taste
Fresh Italian parsley to garnish
Bring a large pot of water to boil. Keep hot and ready for the pasta.
 
In a large saucepan, brown the bacon. Remove and drain. Chop when cooled. Set aside. Drain off most of the bacon grease but keep at least 2 T in the pan and cook the lamb and the onion in it, adding a bit of salt and pepper. Add the Victoria’s Gourmet Moroccan spices 1, and cinnamon chili rub 2, the fennel, thyme and stir. Then add the tomatoes, squishing and smashing the tomatoes in a bowl first, with the juice, before adding to the meat mixture. Let cook for about 15 minutes on a very low simmer. *In a separate saucepan, make the béchamel sauce by combining 2 T flour and 2 T butter to make a roux. Then add about ½ C milk and ½ C heavy cream and whisk over medium high heat until slightly thickened. Add 1 t salt and ¼ t white pepper, stir and set aside. After sauce has simmered, add about ¾ C of the white sauce to the tomato and lamb mixture. Stir to incorporate and heat to bubbling. After cooking the pasta for about 5 minutes to al dente, transfer the pasta to the meat mixture using tongs, (No need to drain pasta. And don’t worry about dripping water. You want it!) then stir in to combine. Serve with a bit of chopped parsley on top.
  1. https://www.vgourmet.com/moroccan
  2. https://www.vgourmet.com/cinnamon-chile-rub
  3. https://www.facebook.com/thesouthernolive%20/

Picture
Picture

RECIPE: Cognac Roasted Vegetables with a Dijon Cream Sauce

Serves 4 / Click here for printable version
Can you believe this is the first time I've cooked with Cognac? It will not be the last. Awesome.
  • Ingredients
  • Method
<
>
​4 hearty garden carrots
Tops of 5 large knob onions
10 large Brussel sprouts
¼ C good Cognac liquor
4 T olive oil
¼ t nutmeg
¼ t allspice
1-2 t kosher salt
½ t white pepper
6 oz. plain Greek yogurt
2 heaping T of Dijon mustard
1 T of a sweet mango hot sauce. I used a mango habanero from Spice Exchange
Cut the carrots into 3 inch long and 1/3 inch diameter sticks, making sure you leave the green top on the carrot. Cut the tops off the onions, trimming just where it starts to get really dark green. Halve them and trim off hard top. Pull the wilted outer leaves off the Brussel sprouts (If you use good quality sprouts you’ll hardly have to remove any leaves at all!), and halve them. Spread out on a large sheet pan, sprinkle with the Cognac and oil and toss to coat well. Then sprinkle with the nutmeg and allspice and toss again. Then sprinkle with the salt and pepper. Roast at 425 degrees F for about 20 minutes or until caramelized but not shriveled. (Check your oven during the cooking time! The size of the vegetables will make a huge difference in roasting time.)
 
In a small bowl combine the yogurt, Dijon mustard and the habanero sauce, with a bit of salt and white pepper. Smear onto plate, top with roasted veggies, and garnish with fresh parsley if desired.

Picture
Picture

RECIPE: Buttery Balsamic Chicken Medallions with Thyme Veloute, ​Truffle Mashed Potatoes and Parsley Walnut Pistou

Serves 6 / Click here for printable version
I love cooking for friends. Even though they find it strange that my happy place is working furiously to thicken a sauce while hot steam is encircling me, and my wrists are working furiously for just the right consistency. To me? Not WORK AT ALL...
Picture
Picture
Picture
  • Ingredients/Chicken
  • Ingredients/Other
  • Method
<
>
​BALSAMIC CHICKEN and VELOUTE SAUCE:
36 ounces of organic, grass fed boneless skinless chicken breasts cut into large equal sized medallions, about 18
4 T dark balsamic divided
3 T olive oil divided
2 T kosher salt divided
1 t white pepper
1 t paprika
1 chicken bouillon cube dissolved in 2 C boiling water
1 T fresh thyme leaves
4 T flour
5 T butter divided
PISTOU:
2 C flat leaf parsley / 1 C cilantro / ½ c walnuts / 3 cloves garlic / 1/3 C grated fresh parmigiana reggiano cheese
1 t kosher salt/1/2 t black pepper / and 1/8 C olive oil. Zest of 1 lemon to garnish – Blend everything except zest in food processor until large chunks but not puréed. Then begin adding more olive oil until a chunky paste is formed, about another 1/3 C.
 
MASHED RUSSETS:
3 large russet potatoes washed and peeled, cut into small chunks, and boiled in some salty water until soft
¼ C heavy cream / 2 T unsalted butter / a head of garlic roasted and all cloves extracted added / 1 t truffle salt / and salt and white pepper to taste.
 
VEGETABLES:
8 large stalks of purple scallions, using the top 6 inches and cut in half lengthwise
1 very large golden beet, cut into long cubes (about 1 ½ C)
4 large carrots peeled and cut into long cubes
12 large stalks of asparagus trimmed of white bottoms halved lengthwise
½ t fresh grated nutmeg
2 t kosher salt
1 t white pepper
2-3 T good olive oil
A few sprigs of rosemary
DIRECTIONS:
Prepare the pistou as directed above. Can keep in fridge overnight. Grate the lemon zest right before serving, though. Cook the potatoes as directed above and keep warm.
 
Prep the vegetables and place the beets and carrots all on a baking sheet tossed in the salt, pepper nutmeg and olive oil. Nest a few rosemary sprigs on top. Roast for about 15 minutes at 425 degrees F. Then take out, remove the rosemary, add the onion and asparagus, toss to coat with the oil and seasonings on the sheet and bake for another 10-15 minutes until the asparagus is slightly soft and beets are soft through.
 
Cut up the chicken and place in a bowl with the salt and pepper, paprika, 1 T balsamic and 1 T olive oil. Set aside.
 
To make the veloute: In a large saucepan, melt 3 T butter and add the flour. Whisk vigorously until combined on medium high heat for about 2 minutes. Then take off the heat and add about ½ C of the dissolved boullion, and whisk well. It will thicken IMMEDIATELY. Begin adding a little more stock to make smooth. Then add the rest of the stock and put back on the medium heat. Add the fresh thyme, salt and white pepper to taste. Keep whisking until it coats a spoon but it not too thick. Now add the other 2 T balsamic, and stir to combine. Keep warm until ready to plate.
 
Heat a large 12 inch saucepan and add 2 T butter and about 2 T olive oil until shimmering. Add the chicken and dust with a little salt and pepper. Sear well on either side.
 
TO SERVE:
Place mashed potatoes in a circle mold and lift off, place a good portion of the pistou in the center and sprinkle with lemon zest. Then gently arrange the roasted vegetables around the outside of the potatoes, angling then on top. Then stack three medallions of chicken next to the potatoes and cover with the thyme veloute (gravy). Serve!

Picture
Picture
Picture

RECIPE: Chef John's Classic Buttermilk Biscuits 

Makes 1 dozen biscuits
Even though I have some of my own versions of Southern Biscuits I love scouring the internet and finding new techniques. This one was so easy to duplicate and follow. Can't imagine it not being my new go-to recipe. Download my printed version or click the link in the recipe title to get your copy!

Picture
Picture

RECIPE: Spicy Cinnamon Chili Meatballs
​with a Citrus Enchilada Sauce
and Charred Poblano Peppers

Serves 4 / Click here for printable version
Take it from me, you must rebel to be a good cook. For instance whenever you pick up an ingredient that you think has only one use, STOP and think of something that is totally different. That's what I did with this enchilada sauce. #whyalwaysonatortilla? Check it out!
Picture
Picture
Picture
Picture
  • Ingredients
  • Method
<
>
1.25 lbs ground sirloin
½ t chili powder
1 t chili flakes or more if desired
½ t paprika
½ t garlic powder
1 T VGourmet Cinnamon Chili Rub
1 t kosher salt
½ t cracked black pepper
1 large egg
2 T plain bread crumbs
1 T whole milk
1/3 C onion
2 T vegetable oil
4 large poblano peppers, seeded and halved lengthwise
3 T clementine or orange juice
1 10 oz can enchilada sauce
1 T sugar
1 T clementine or orange zest
1 C good chicken stock
1 t corn starch
3 radishes, cut small to top the meatballs
Parlsey to garnish
Place the halves of the poblano on foil on a baking sheet and place under broiler, about 6 inches from heat, turning with tongs when needed, until charred on both sides. Takes about 5 minutes per side or more depending upon your oven. Watch closely!

In a large bowl mix the ground sirloin down to the 1/3 C onion. Combine well and form into 14 large meatballs. Heat the 2 T oil in a large pan, and sear the meatballs on both sides until golden brown but not cooked through. Lower heat, add the stock and let reduce by half. Then add the can of enchilada sauce, the sugar, the clementine juice and let simmer until meatballs are done, about 10 minutes. Then thicken with the cornstarch dissolved in a little water and stirred in to the sauce.

Serve over rice alongside the poblanos, with a sprinkling of salt, with parsley on top along with radishes atop the meatballs!
3 Comments

    Watch my short video about getting comfy in the kitchen.

    Click the image to buy the book!

    Picture
    Picture
    CLICK to find us on FACEBOOK!
    Searching for a special recipe? Use ingredients as KEY words and find one of our delicious recipes FAST!

    RSS Feed


    Meet the Cook...

    My name is Camine Pappas  and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for 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.

    Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."

    Archives

    April 2022
    March 2022
    January 2022
    November 2021
    October 2021
    August 2021
    July 2021
    June 2021
    May 2021
    March 2021
    February 2021
    May 2020
    June 2019
    April 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013

    Categories

    All
    12 Winter Recipes
    Acorn Squash
    Anise Glaze
    Appetizers
    Apple Butter
    Apple Butter Walnut Spice Cookies
    Apple Rice Salad
    Apples
    Apricot Salsa
    Arctic Char
    Artichoke Hearts
    Artichoke Stuffed Chicken
    Asian
    Asian Sauces
    Bacon
    Bad Experiments With Food
    Baked Beans
    Baked Chicken
    Baked Cod
    Baked Fish
    Bananas
    Bean Stew
    Beef Gravy
    Beef Sate
    Beef Stew
    Beets
    Bing Cherry Cookies
    Biscuits
    Black Beans
    Blackberries
    Blueberries
    Blueberry Muffins
    Blueberry Pie
    Blueberry Sauce
    Bourbon Bread Pudding
    Bourbon Caramel Sauce
    Brandied Cherries
    Bread Pudding
    Bread Sticks
    Breakfast
    Broccoli Slaw
    Brown Rice
    Brown Sugar Chicken
    Brown Sugar Pork Ribs
    Brunch
    Bruschetta
    Brussel Sprouts
    Burgers
    Butter
    Butternut Squash
    Cactus Pear
    Candied Beets
    Cantaloupe And Oranges
    Caramel
    Caramelized Bananas
    Carnitas
    Carrot
    Carrots
    Cauliflower
    Cheese
    Cheese Pasta
    Cheese Stuffed Chicken
    Cherries
    Cherry Chutney
    Chicken
    Chicken Burgers
    Chili
    Chipotle Chicken
    Chocolate
    Chocolate Chip
    Chocolate Muffins
    Chowder
    Christmas
    Chutney
    Cinnamon Rolls
    Coconut Milk
    Cod
    Coffee Chili Steak Rub
    Cognac Roasted Veggies
    Cold Vegetable Salad
    Comfort Food
    Cookies
    Cooking With Friends
    Cooking With Wine
    Corn Muffins
    Corn Pudding
    Corn Salad
    Cranberries
    Cranberry
    Cranberry Chocolate Cookies
    Cranberry Sauce
    Creamy Soup
    Creamy Zucchini Soup
    Crepes
    Cuban Inspired
    Cucumber Relish
    Cucumber Salad
    Custard
    Date Muffins
    Dates
    Desserts
    Diet
    Dinner
    Easy Dinners
    Easy Soups
    Eggplant
    Enchilada Hand Pies
    Enchiladas
    Espresso Balsamic
    #fabin40
    Farmers Market
    Fennel
    Figs
    Filet Mignon
    Fire Roasted Tomatoes
    Fish Sauce
    Football Food
    Fried Eggplant
    Fried Green Tomatoes
    Fruit
    Garnishes
    Gazpacho
    Ginger
    Gingersnaps
    Girlfriends
    Gluten Free
    Goat Cheese
    Golumpkies
    Granny Smith Apples
    Grapefruit Pear Slaw
    Grape Relish
    Halibut
    Hand Pies
    Heirloom Carrots
    Heirloom Tomatoes
    Herb Butter Roasted Chicken
    Herbs De Provence
    Holiday Meals
    Holiday Recipes
    Ice Cream
    Iced Cookies
    Indian Food
    Italian Chicken
    Italian Food
    Italian Meatballs
    Jalapenos
    Jam
    Kalamata Olives
    Lake Norman Magazine
    Lamb
    Lamb Meatballs
    Lamb Stew
    Lemon
    Lemon Cookies
    Lemon Cream Sauce
    Lemon Crumble Bars
    Lemon Custart
    Lemon Pasta
    Lemon Tart
    Lemon Thyme
    Lemon Vinaigrette
    Lentil Salad
    Lime Ginger Honey Syrup
    Lime Juice
    Ling Cod
    Main Dishes
    Mandarin Oranges
    Maple Bourbon Plum Sauce
    Maple Syrup
    Marinara
    Meatballs
    Meatloaf
    Meat Loaf
    Meat Sauce
    Mendelbrot
    Mexican Beef
    Mexican Food
    Microgreens
    Minestrone Soup
    Mini Pepper Poppers
    Mint
    Mint Caper Salsa
    Mirepoix
    Muffins
    Mushrooms
    Mushroom Savory Tart
    Mushroom Soup
    Nectarine Spice Cake
    No Bake Cookies
    Oatmeal
    Olive This Ingredients
    Omelet
    Orange Cheesecake Squares
    Orange Rosemary Glazed Tri-color Carrots
    Oranges
    Orzo Pasta
    Pad Thai
    Pancakes
    Parmesan Chicken
    Pasta
    Pasta Salad
    Pastry
    Pastry Class
    Paula Deen Quick Rolls
    Peach Chutney
    Peach Galettes
    Peanut Bean Sprout Fried Rice
    Peanut Butter Cookies
    Peanut Butter Mousse
    Peanut Crusted
    Pecan Scones
    Penzeys
    Persian Lime
    Pesto
    Pesto Mashed Potatoes
    Pickled Slaw
    Pie Disasters
    Pineapple
    Pineapple Salsa
    Pizza
    Pizza Dough
    Plum Sauce
    Poached Fish
    Poached Pears
    Poblano Peppers
    Pork Belly
    Pork Carnitas
    Pork Chops
    Pork Loin
    Pork Or Chicken Salad
    Pork Ramen Stir Fry
    Port
    Port Wine
    Port Wine Reduction
    Potatoes
    Potato Gratins
    Pot Pies
    Pound Cake
    Preserves
    Prosciutto
    Proscuitto
    Puff Pastry
    Puff Pastry Tartlets
    Pumpkin Buttermilk Cake
    Pumpkin Buttermilk Glaze
    Pumpkin Muffins
    Pureed Parsnips
    Purple Asparagus
    Purple Sweet Potatoes
    Quinoa
    Radicchio
    Radish Fennel Salad
    Raisins
    Rice-a-roni Beef Soup
    Ricotta
    Risotto
    Roasted Beet Salad
    Roasted Tomatoes
    Roasted Vegetables
    Rosemary Chicken
    Rules For Dieting
    Saffron Recipes
    Salad-dressing
    Salmon
    Salmon Patties
    Salsa
    Sausage
    Sausage Casserole
    Sausage Rolls
    Sauteed Fish
    Scallops
    Scone
    Seafood
    Serrano Honey
    Sesame Oil
    Shortcake
    Shortcut Desserts
    Shrimp
    Shrimp Linguini
    Side Dish
    Side Dishes
    Slow Cooker
    Slow Roasted Chicken
    Snap Peas
    Soup
    Soups
    Sour Cream Raisin Pie
    Southern Fried Chicken
    Spaghetti
    Spanish Rice
    Speculoos Cookie Butter
    Spicy Orange Chicken
    Spinach
    Sriracha Sauce
    Steak
    Stew
    Stews
    Stir Fry
    Strawberries
    Strawberry Glaze
    Stuffed Manicotti
    Stuffed Peppers
    Stuffed Puff Pastry
    Sugar Cookies
    Superbowl Food
    Sweet Balsamic Vinegar Recipes
    Sweetened Condensed Milk
    Sweet Peppers
    Sweet Pickle Vinaigrette
    Sweet Potatoes
    Sweet Potato Pancake
    Syrup
    Taco
    Thai Flavors
    Thai Peanut Sauce
    Thanksgiving Dessert
    Tilapia
    Tomatoes
    Trail Mix
    Trout
    Truffles
    Turkey And Ground Beef
    Turkey Meatballs
    Turnips
    Twisted Puff Pastry Rounds
    Tzatziki Sauce
    Veal Stew
    Vegetables
    Vegetable Salads
    Vegetable Soup
    Vietnamese Food
    Vinaigrette
    Vodka Sauce
    Wedding Food
    White Chocolate
    White Fudge
    White Wine Cream Sauce
    Yellow Split Peas
    Yogurt
    Zoodles
    Zucchini

Home

RECIPES

BLOG

Connect

Copyright © 2018, Camine Pappas, All Rights Reserved
  • Home
  • Recipes
    • #fabin40
    • Appetizers and Starter Recipes
    • Soups and Salad Recipes
    • Side Dish Recipes
    • Main Course Recipes
    • Miscellaneous Recipes
    • Desserts and Treats Recipes
    • Photo Gallery
  • Blog
  • About
  • Connect
    • Resources
    • Giving Back
    • Learn
    • The Common Cook Education Series
  • Buy My Cookbook
  • weebly test