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...

If I can't reach for a pan, I will reach for my voice. If I can't reach for my voice, I will reach for whatever the journey provides me.

12/18/2017

2 Comments

 
It's been an incredibly long hiatus. Not from the kitchen, but from this place here, in front of my keyboard, writing down my musings about what feeding others means to me and sharing them with the universe.

I suppose we all have times in our lives when the rhythm of things is lost, or at the very least, suspended. We find ourselves, looking out the window to capture a quick view of the path ahead, only to find we're only on a completely different journey. Feeling that whatever distance we've traveled was wrong, we immediately get busy fixing it! But it wasn't wrong. No journey is wrong.
Picture
Picture
What we all need to remember that we're always traveling somewhere. No one is ever really still, or for that matter totally in control. And I want to be more present. I want to not feel bad that I haven't blogged in months. Instead, I want to focus on how fulfilled I am with beautiful food before me, and a sauce that is just waiting to be created quietly forming in my head. Happy with the fact that since my last post on November 6, I literally created another 30 or so recipes.

So now, at the peril of trying to create the perfect message, something that usually keeps me from finishing a message in a timely fashion, I will keep this short. Will this post include some photos of my food and a couple recipes? Of course. Will it stir your soul and transform you? That is up to you, I'm realizing. Mine is only to share whatever journey I'm currently experiencing, and always hoping that of where I am helps awaken something in you, I'm on the right path after all.

Quick Brownie Bites with Chocolate
​Amaretto Buttercream Frosting

You've passed them a million times at the supermarket bakery and thought, "boy, this would make dessert fast." And you would be correct. The bling element, and the part that will not ruin your reputation for serving gorgeous food, is the generous dollop of frosting swirled on top of each of these chocolate gems. There is no recipe to download because the only secret is to add about a tablespoon of amaretto, 1 T of unsweetened chocolate powder, and a pinch of salt to your usual buttercream recipe. Yum.
Picture
Picture
Picture
Picture

Chicken with Apple Bacon Gravy and White Turnips
Over Cardamom Rice Topped with Pea Shoot Salad and Chili Balsamic Vinaigrette

Serves 4 / Click here to download printable version
Of course I'm following the shortest recipe with the longest. But these flavors deserved to be shared. This recipe is so "me!" Sweet and savory and colorful, it celebrates fresh ingredients and traditional flavors. This one can be downloaded or review the recipe below.
Picture
Picture
Picture
  • Ingredients
  • Method
<
>
​ 16 oz. chicken breast cut into 2 ½ inch chunks
2 small Fuji apples cut into thin slices
6 slices of thick cut bacon
½ C chicken stock
¼ C white wine such as Pinot Gris
¼ C white onion, chopped finely
2 C pea shoot micro greens
3 T julienned red pepper
2 T chili balsamic, such as Olive Crate brand
3 T plus 2 T mild olive oil such as Kores Olive Crate brand, divided
½ t coriander powder
½ t cardamom powder
Pinch of good cinnamon
Salt and pepper to taste
2 t corn starch mixed with ¼ C water
4 T butter
½ C jasmine rice and ¾ C water
Brown bacon, leave drippings in pan, chop bacon and set aside.
Slice apples and toss them with 1 T oil and set aside.
Thoroughly wash and trim the white turnips, cutting all but 1 ½ inches of the green off. Slice in half lengthwise, toss with 1 T oil, and generously season with salt and pepper. Place on baking sheet, dot with butter, bake in 425 degree F oven for 30 minutes.
Right before serving toss the pea shoots with the 2 T oil, chili balsamic, a little salt and pepper and the red pepper. Set aside for no more than 10 minutes.
Bring water, rice, cardamom, cinnamon and about ½ T salt to a boil, then cover, put over very low simmer and cook 10 minutes with burner on simmer and 10 minutes without heat. DO NOT remove lid. Keep lid on until you serve.
Pat chicken dry and set aside. Make sure meat is nearly at room temperature to insure even cooking. When ready, heat 1 T oil with the bacon drippings to very hot. Add the chicken lowering heat right away to medium high and sear on both sides. Remove chicken from pan and cover with foil. Deglaze pan with wine, let simmer for 2 minutes. Add the stock, the apples and about 1 to 1 ½ T salt and about 1 t pepper, along with coriander powder. Let simmer for about 3-4 minutes while apples soften. Then return the chicken to the pan, and let simmer for about 4 minutes or so until chick is done. Don’t overcook. Add the bacon, stirring in at the last. Add the slurry of cornstarch and water at the end to thicken sauce. Serve over the rice and top with the pea shoots, and arrange roasted turnips on the side.
 
©Recipe and Photo Copyright Camine Pappas, 2017. All rights reserved.
2 Comments

Start To Finish, This Sunday Was Full of Decadent Food

2/23/2016

0 Comments

 
My kitchen receives the blessing of the morning sun and I eagerly open the blinds to let those rays pour in like a flood of healing waters. Drinking up the warmth is just the perfect beginning to my day. Sundays with morning sun are almost too wonderful to describe, and hard to top. Unless of course you're planning to make something delicious! 
Picture
The fruit you see here is the way I like to start my day and it's made all the more wonderful when you just make it simple. Fresh cut pineapple, red pears, navel oranges and bananas. Toss with a tiny bit of sugar and grab your favorite chair by the window for a few moments of bliss.

That is, until the buzzer goes off and the breakfast casserole emerges. Isn't this gorgeous? And SO, SO, SO easy! If you have a loaf of cinnamon raisin bread you're on your way to creating brunch Nirvana. A dab of Greek yogurt with the eggs helps create low calorie richness. And be sure and heat up your maple syrup so you don't spoil the warmth of this toasty treat.
Picture
Picture
Sooner or later, the sun rises to the top of the sky, and my warm kitchen fades into the late morning. Chores must be done. Clothes folded. Pantries cleaned out. But soon it will be time for dinner and I've been saving some items from previous dinners to become a delicious and sinful end to this 7th day of bliss.

Cheese. Pasta. Bacon. I could end here and you'd be happy. But let's just add some photos and let the drooling begin. Especially when you know that nested at the bottom of this veggie, bacon cheese sauce are beautiful and rustic mushroom raviolis. Yeah, I know. Makes you swoon, eh?
Picture


​Isn't this a great way to start and finish a Sunday? For that matter, wouldn't this be a great way to start and end every day? I think so. And I can't wait for a new day, more sun, and more inspiration.

Picture
Picture
Picture

RECIPE: Cinnamon Raisin Bread Breakfast Casserole

Serves 4 to 6 - Click here for Printable Version
  • Ingredients
  • Method
<
>
​8 slices of Pepperidge Farm Cinnamon Raisin Bread, cut into 1 inch chunks
1 T butter
1/3 C heavy cream
5 eggs
½ t nutmeg
Dash of kosher salt
1 t vanilla extract
Syrup and/or powdered sugar for serving
​Butter the bottom and insides of a small glass baking dish, about 9 by 9. Arrange the cubes of bread in the dish. In another bowl blend the eggs, cream, salt, vanilla, and nutmeg and whisk well to combine. Pour all over the bread. Push the bread down into the eggy mixture. Let sit on counter for about 30-45 minutes.
 
Place the dish in the center of a preheated 375 degree F oven and cook for 35 minutes. Remove, let cool for just a few minutes. Cut, cover with your favorite syrup or just powdered sugar.

Picture
Picture
Picture
Picture

RECIPE: Mushroom Ravioli and Vegetables
​with a Bacon Cheese Sauce.

This was on the fly, so it makes enough for 3 people. Just double to make it for 6!
Click here for a printable version.
  • Ingredients
  • Method
<
>
​9 mushroom ravioli (I buy the fresh pasta in the dairy section. You can buy any kind of stuffed ravioli.)
3 mini orange peppers, julienned
½ pint cherry tomatoes, halved
½ C thawed frozen corn (do not cook)
1 t fresh rosemary chopped finely
¾ C grated Mozzarella cheese
6 slices of bacon, cooked
1 T sunflower oil
Dash of liquid smoke
1/3 C heavy cream
¼ C chicken stock
Salt and pepper
Handful of fresh, flat leaf parsley to garnish
​Cook bacon. Drain, cool, and rough chop. Set aside. Bring a large pot of water to boil and cook the ravioli until done, about 4 minutes. They will float to the top when done. You can test by cutting an edge to see if it is soft. Drain. Set three ravioli in each of three large pasta bowls.
 
Wipe out the saucepan that you cooked the bacon in, but don’t get rid of the little pieces of flavor at the bottom. Heat it again, add oil, then add the tomatoes, peppers, and corn, with a little of the salt. Sauté for about 4 minutes until the peppers are soft. Add the stock and the liquid smoke, and lower heat. Cook for about 2 minutes. Now add the heavy cream, and the cheese (you can do more cheese if you like!), stir, add the bacon and combine.
 
Cover the ravioli with the cheese sauce, garnish with parsley, and serve.
0 Comments

Don't be square, circle around to an easy, colorful dish even with leftovers.

5/8/2015

0 Comments

 
I just returned from a long business trip, so you can imagine just how empty my fridge and pantry had become in my absence. Then when I threw out all the leftovers that my husband didn't eat -- because he went out with his friends almost every night -- it was positively impoverished looking. (Ron said he missed me, but I wonder?) So when it was time for dinner the first night in my kitchen, I had to do some creative thinking. The resulting success was a combination of some leftovers I was able to keep, and some warmed up hamburgers simply cut into cubes to look dressier.

After some quick thinking, I came up with this meal: Cheesy Stuffed Mini Peppers with Latin Cubed Burgers and a Fig Ginger Port Wine Reduction. Seriously, it's rice, cheese, peppers, burgers, dried fruit and grape juice. Hello! You can impress with the right title!

Picture
So first I combined the cottage cheese, Pecorino-Romano cheese, goat cheese, rice, egg and some seasoning. (I added the rice because as I was creating it, the mixture got too thin and I needed another binder. Enter left over white rice.)
Picture
By cutting the ends off the little peppers, and coring out the white pith, I had a nice little vessel for my cheesy creation.
Picture
Picture
Now for some dressed up sauce to make it look like I SPENT. ALL. DAY. -- Cutting up some candied ginger and packaged small dates, which I warmed in butter, I had the perfect base for the rest of the port wine I had in the back of my pantry, (thank goodness!) which I let reduce down to a lovely, sweet and flavorful sauce.
Picture
Picture
Good heavens. I didn't even have any meat in the house. Just some Sriracha Burgers I had made weeks before and put in the freezer. Zippidy-doo-de-frost in my microwave and they were ready to eat. I just took a knife and cut the round edges off so they were square and stacked them for drama, and I was set. Hello happiness!
Picture
Picture
Phew. Time to head to the supermarket.
0 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