Settling in and Cooking up a Storm

I am getting settled into my new rental. Still have a ton of boxes to Unpack. But at least I don't have half my stuff in storage. It is all here. That is both good and bad. Good because it saves money, bad because my dining room is nothing but boxes right now. I see several yard sales and a big trip to Goodwill in my near future.

But while my kitchen is small, though bigger than my last place in Virginia, I am finding I have more room and am truly enjoying cooking again. I have come up with some fabulous dishes lately. Most recent was a terrific Chicken over noodles that I made a few nights ago. The dish was similar to a Chicken Marsala, but with my own twist.

Chicken Rosy:

Ingredients:
3 Boneless Chicken Breasts, Cut into 1" pieces
1/4 cup whole wheat flour
1/4 cup Coconut Flour
1/2 cup Panko Breadcrumbs
1 Tbsp Paprika
1 Tbsp Pampered Chef Garlic and Herb Rub
Olive Oil
2 cans Petite Diced Tomatoes
16 oz Sliced Baby Bella Mushrooms
16 oz bag frozen peas
2 Tbsp Pesto

Boiling Water
Egg Noodles
2 Tbsp Pesto



I took 3 boneless chicken breasts and cut up into about 1" chunks....

In a Ziploc bag I mixed 1/4 cup whole wheat flour, 1/4 cup Coconut Flour and 1/2 cup of Panko Breadcrumbs. I added 1 tbsp. of Paprika, 1 Tbsp of Pampered Chef Garlic and Herb Rub, shake well to mix.

I put the cut chicken into the bag and shook well to coat all the chicken.

In a large skillet (Or RockCrok Everyday Pan https://www.pamperedchef.com/pws/roseross/shop/Cookware/Cookware/Rockcrok+Everyday+Pan/3139 )
coat bottom of pan with 3 Tbsp of Olive Oil and heat over medium heat, add chicken and sear for about 3 minutes each side. (I did this in 3 steps so I didn't over crowd the chicken.) I removed to a bowl and let sit while I added another 2 Tbsp of Oil and added 16 oz of Sliced Baby Bella Mushrooms and cooked for 4 minutes before I added a 1/4 cup of white wine to them. I then added 2 cans of petite Diced tomatoes, 2 Tbsp of Pesto and stirred. when the mix starts to lightly bubble I added the chicken, and frozen peas, and covered to let cook for 10 minutes. At the 10 minute mark, I uncovered and stirred well. I then cooked another 10 minutes to allow the sauce to reduce and thicken.

I used egg noodles to serve this with. I cooked them in a separate pot during that last 10 minutes of cook time. After I drained the noodles I added a bit more fresh pesto to the noodles and tossed to coat evenly.

Just a check in update!

For those who don't know, I have left Virginia. I started a GoFundMe page to help with the move. It is also to help me pay a lawyer to get my name changed to hide from the ex. So far I have reached my destination, and found a home to rent. And I have a roommate to help with some expenses. But now I have to make that contact with a lawyer and get the truly hard part of my plan taken care of.

I hope to get back to cooking and posting recipes. I have made a killer Roast Leg of Lamb and tonight a Lamb Curry. My roommate is impressed with my skill. I also made these cheeseburger cups. You take biscuit dough and put it in the spaces in a muffin. Fill with cooked hamburger meat. I will post the recipe later. It was more of a Sloppy Joe mix than an actual cheeseburger. But really good.

I will not post my location. And this blog will close once I have my name change. I will alert people to what ever new blog I start after that happens.

The link for the gofundme is:
https://www.gofundme.com/erfer2hw

Any help will be greatly appreciated.

Not food related, but good info!

A friend posted this, and I want to be sure it is saved and easy to access for myself and others. So sharing it here. Not sure on original source.

Coney Island TV

For about 7 months now, I have been involved with the preproduction of this wonderful new series, #ConeyIslandTV.

I have met a wonderful cast and crew! I have helped with makeup and hair. And Uno has become the unofficial set mascot!  

Aaron Jackson, one of our stars has really lead, supported, cajoled and in general uplifted everyone's spirits. He brings out the best in everyone else!

And Zivan Maurice Holloway is a delight to work with also! 

Jessica Rawls in the Red and Black is one of our leading ladies. Keep your eyes on her. She is on the verge of being a big star. That is my prediction! 

And Tracey Lynn Frame, (wearing the sleeveless gown) our fearless leader, the visionary behind our show is a marvel. All in all I adore being a part of the creation of this great new TV show! 

Sign up at this link to stay updated for when our show will be aired!

http://www.facebook.com/ConeyIslandTV

#coneyislandtv

Key Lime Cheesecake with my alterations

Key Lime Cheesecake (original recipe) (my changes in caps)

INGREDIENTSNutrition

SERVINGS12
YIELD1 cheesecake or 28 individual servings in muffin papers

For crust

2cups graham cracker crumbs,
crushed (approximately 2 sleeves)
1⁄2cup butter, melted (USE GOAT BUTTER)
1⁄4cup granulated sugar

For filling

3(8 ounce) packages cream cheese, room temperature (24 oz MANOURI SHEEP MILK CREAM CHEESE)
1cup sugar
1cup sour cream. (USE SHEEP OR GOAT MILK YOGURT)
1⁄4cup flour (COCONUT FLOUR)
2teaspoons vanilla
4eggs (SEPARATE YOLKS AND BEAT WHITES TIL STIFF)
3⁄4cup trader joe's key lime juice (JUICE FRESH KEY LIMES)

DIRECTIONS

In 9 or 10 inch springform pan, combine crumbs, melted butter, and 1/4 cup sugar.  (I USED MUFFIN PAPERS AND MADE 28 INDIVIDUAL CHEESECAKES)

Press evenly over bottom of pan and halfway up sides. Bake at 375 for 7-8 minutes, no longer.

Cream room temperature cream cheese well, add sugar, and cream until smooth, scraping sides and bottom of bowl frequently to integrate any cream cheese lumps.

Cream in sour cream, eggs, flour and vanilla. (EGG YOLKS ONLY)

When smooth once more, stir in lime juice.
Note: 3/4 Cup of Key Lime juice makes a very tart cheesecake.
If you prefer a less tart cheesecake, start with 1/3 cup and increase to taste.

(FOLD IN EGG WHITES TILL GENTLY BLENDED)
Pour over prepared crust.

Return to 375 oven for 15 minutes.

Lower temperature to 250 and continue baking 50 minutes for 10 inch pan, 55 minutes for 9 inch pan.

Cool on wire rack IN PAN for 20 minutes.

 Run a sharp knife around edge to loosen cheesecake, but do NOT remove from pan.

Refrigerate at least 6 hours before serving.

May be garnished with sweetened whipped cream, lime zest, or both.

Updates from Florida!

While here in St. Petersburg, FL this week, I am looking into where I can find all the cheeses, and healthier food options like I have found in Richmond. Well, look out Richmond, Florida has you beat!

I have been exploring stores and restaurants.

So far I have had the most incredible Lebanese food at Beirut Cafe on Park Street just before 54th Avenue. Their Spinach Pie and Stuffed Grape Leaves are incredible and the Babaganouj is out of this world.

(My babaganouj, grape leaves and Tabouleh with the Spinach Pie hiding behind my water.)

The owner is the sweetest lady, Hanaa. I can not wait to go back and try her Shawarma and maybe a Meat Pie or or Beef Kabob.

I also got to eat at Sweet Sage on North Redington Beach while out with Alice, (my brother's Mother in Law). This is a dog friendly restaurant with a large, jungle like patio area and yes, a menu for the dogs. Uno had scrambled eggs with Cheese for $3.

I had a Stuffed Tomato with Seafood Salad (loaded with real Lobster and Crab) and fresh fruit too all for $10.49.

Alice, she is a doll at 97 years young, had a House Salad, which was fancier than any house salad elsewhere. Even though it was blazing hot outside, it was nice and comfortable in that back area.

















 They even brought Uno a dish for icewater. So we were all comfy.

(Uno waiting for his next bite. It was hot and fresh, so I cut his cheesy eggs up and had fed him.)

On the shopping front, I was amazed that Publix had a store brand of Feta that was True Feta, made with Sheep Milk. I was practically dancing with glee. And their selection of goat cheeses was pretty good. They also carry Manchego. The store I was in is the newer one on 66th Street near Tyrone Mall. It is a 2 story store, with parking underneath. I wish all groceries were like this. I don't know how many times I have left a store to pouring rain or snow and wished I didn't have to hazard a parking lot in that weather and load my car.

I also made it to the new Trader Joe's in St. Petersburg on 4th Street, just south of 30th Avenue North. (Best way to get there as when you turn off 30th to head towards Downtown, you will find that Trader Joe's just a block up on the right hand side.) They of course have a great Cheese selection, wonderful produce and more. My friend found Chocolate Wine there. She said it was darn tasty. I get several varieties of Goat and Sheep Cheeses there as well as my Plain Goat Yogurt. They have a goat Cheddar that I really love. I made myself several Grilled Cheese Sandwiches this week.

And the real gem of my shopping excursions took me to South Pasadena on Gulfport Blvd. Spiro's Family Restaurant and Deli. In that delightful deli they have Manouri Cheese. That is the marvelous cheese that I use to make my cheesecakes. It is a Sheepmilk Cream Cheese. And yes, I bought some. They also had a great price on Chevre, Haloumi (the grilling cheese) and Kashkaval. I noticed 2 other Sheep Cheeses over in the deli case where they will sell you the whole wheel or cut to order. They also had some fabulous homemade breads and I got a Dark Whole Grain loaf loaded with Caraway Seeds on top.

My Grilled Cheese sandwiches have consisted of this wonderful bread, Goat Gouda from Trader Joe's, Kashkaval and Goat Cheddar.

 I added some precooked bacon in the middle for that added smoky flavor. Cause we all know everything is better with bacon, right!?! (LOL I ate the first part of the sandwich before I remembered to take a pic. It's just that good.)

So more later. I am off to explore some more. And tonight I am going to an Ethiopean Restaurant in Tampa with friends. I will let you know how I like The Queen of Sheba. My first time eating this type of food. :)

Review of Texas Cattle Company in St Petersburg, FL

Our waiter Andreas was fantastic. Phenomenal meal and even better service! Nothing I love more than someone who truly knows the menu and can convey their love of the food with such passion! He made recommendations on how to order the steaks and how bone in vs bone out would vary in flavor. How marbling and length of time cooked with the sear from the grill melting the marbling and would make the flavor richer. For me he described the Crispy Fried Fish and what variety of fish was used. He suggested the Steak Fried Potatoes as they would be safe for me with my allergies and said they were really great, I should love them. He even suggested dipping them in the Key Lime Tartar Sauce too, says he loves the flavor. I really loved him! And his awareness of his tables was incredible. No one was left hanging!

I had the Crispy Fried Fish with a Key Lime Tarter Sauce!

My one friend  had The Surf & Turf and Steak Fried Potatoes. That Surf and Turf looked fabulous. It was 8 oz each of Lobster and Fillet Mignon.

And the birthday friend and her son each had the Trail Boss Ribeye & Red Skinned Mashed Potatoes ! She had it Medium Rare and he got it Medium. Both cooked exactly to the correct temperature.

They also serve a really wonderful side salad with chopped olives in the salad. Great flavor. And this incredible hot Garlic-Cheese Butter Bread! Everything was fantastic, cooked to perfection. And like I said, the service was terrific. 

I highly recommend Texas Cattle Company! They do have a birthday special, which is what brought us out!