NEW SITE LAUNCHED!!! :)

HELLO EVERYONE!!

www.lapetitechef.net

is now UP and RUNNING!

Please continue to follow along with me! :)

Thank you for all your interest!!

10,000 hits!!

WOW!

Thanks to everyone who keeps visiting the site! :) As I mentioned before, I've been very busy designing the new site, so again I apologize for no new posts, but I'm aiming for May 1st as the date for the new site up!

I'll keep you posted!

THANKS FOR YOUR INTEREST IN

LA PETITE CHEF!! :) :)

New Site in the Works!

So I know I've been a major SLACKER with posting, but the truth is, I'm in the process of making the new and improved la petite chef! This is just what I've been working on so far, so the finished product could be totalllllly different.

I'm hoping to launch the new: www.lapetitechef.net in a few months. (If you go to the .net site right now you will just see a GoDaddy reservation advertisement since I've already purchased the rights. )

Right now I'm adding all the old recipes and posts so we still have them in the archive to dig up some good ol' recipes from! I'm also adding more pages to make it easier to navigate around.
I'm SOOOOOO excited and I hope you are too! I'll keep you posted!!

Lebanese Sorella Night

Another Sorella night! I was searching through other cookblogs, and came across Mag from Hommus & Tabbouli. Her site is composed of Lebanese and other Mediterranean recipes... Obviously I was immediately interested!
Going through Hommus & Tabbouli I found a lot of interesting compilations of ingredients and flavors. For the most part, everything is simple and basic, but comes up with packed flavors.

I decided to make a spread of Shish Taouk (Chicken Kebabs), Fetteh with Hommus, Eetsh (Armenian bulgar salad), and Vegetarian Grape Leaves. Actually, there was SO much I wanted to make, so I have those recipes aside for another time.

What I love about these recipes is the fact that everything is SO good for you, and you feel satisfied after eating but not that bloated stuffed feeling.

Here is the Filling of the Vegetarian Grape Leaves, which I LOVED. I liked the filling so much that I would like it plain as a side even! The lemoniness is so fresh tasting mixed with the onions and tomatoes. YUM!
So here is me rolling and stuffing the grape leaves, now I bought the jarred grape leaves from wegs and although I did soak them in water and rinse them, I still tasted a sort of Brine taste, which I'm not to fond of, but everyone else didn't taste it or seem to mind at all. Either way they were delicious!!

What's interesting is you make the mix with uncooked rice, and then it cooks with water in a skillet. Mag tells us to put a plate on top that will fit so they don't fall apart (good tip!)

The very very top picture is of the Fatteh with Hommus. This was by far all of our favorite as we gobbled up the WHOLE thing. The different textures of the warm crunchy bread with the cold yogurt was SO tremendous, I had no clue why I was so worried! Plus, it's no secret that Larissa is obsessed with Pine nuts so she was immediately drawn in! ;)

Then I cooked up the Shisk Taouk, Chicken Kebabs. Had we been at Nicks we would have definitely grilled them, but baking them was still delicious. The marinate composed primarily of yogurt,olive oil, lemon and TONS of garlic and I tasted it before it hit the chicken and I wanted it as a DIP... humm thats a good thought... well everyone ate those right up too! SO I know that was another favorite of the night! :)

Thanks Mag! :)

Shish Taouk (Chicken kebabs): recipe by Hommus & Tabbouli Ingredients: 1 LB Chicken cut in cubes 1 cup plain yogurt 5 or more cloves garlic, crushed 1 TBsp Tomato sauce 2 TBsp Lemon Juice 1 tsp paprika 1/2 cup Olive Oil Salt-n-pep t.t. Steps: In a bowl add the chicken and all the ingredients above. Mix all ingredients very well and place in the refridgerator overnight or all day. Bake 350F until the chicken is fully cooked but don't let it dry.

Fatteh with Hommos: recipe by Hommus & Tabbouli Ingredients: 1 can of chickpeas 1 contain or plain yogurt (900g) Flat bread 2 Handfuls of pine nuts 2 TBsp crushed fresh garlic 1 cup fresh chopped parsley 1 TBsp Olive Oil Salt-n-pep t.t. Steps: Pan fry with oil until golden. Once bread has cooled a bit, cut into small size pieces, and place in bottom of a baking dish. Add chickpeas to top (I mashed mine in a bag with a rolling pin) In a pan, place 2 TBsp olive oil, garlic and pine nuts and roast them until brown. Add salt-n-pep t.t. In a small bowl add yogurt mixture, salt, and garlic powder (if desired) Layer the yogurt mix over the chickpeas and bread, then add the roasted pine nuts, then top off with parsley. Serve immediately!

Vegetarian Grape Leaves: recipe by Hommus & Tabbouli Ingredients: 1 big tomato or 2 med ones, diced 1 med onion diced (I used red onion) 3/4 cup of rice (white or brown) 1 bunch of fresh parsley, chopped Juice of 1 big lemon 1/2 TBsp of allspice 1/2 TBsp of salt 1/2 cup of Olive oil (or a bit more) 1 jar grape leaves Steps: Mix all ingredients together and get ready to roll. (Mix can be prepared the night before) Remove grape leaves from jar and rinse thoroughly with water. "Cut the stems if there's any and start adding the filling in the middle of the leaf, then fold the sides and roll while pressing a bit to let the uice out, and also to make it a bit tight so it doesn't fall apart. (just like spring rolls)" "Then line them up in the pan, after you finish, get a plate that can fit inside the pan, flip it upside down and place it on top of the grape leaves to press them so when they start cookign they don't fall apart." "Now add water just to cover them and let them cook on med for about 12 mins (brown rice takes longer) if they boil too much reduce the heat."

Armenian Bulgur Salad: recipe by Hommus & Tabbouli Ingredients: 1 cup of fine bulgar 1 diced tomato 1 small onion or shallot, diced Juice from 1 big lemon 1/3 cup of olive oil 1/2 cup of tomato sauce mixed with 1/3 cup of water 1 tsp of allspice salt-n-pep t.t. Steps: "In a pan, add the tomato sauce and the lemon juice and bring to a boil. Once it boils, turn heat off and add the spices, bulgar, chopped onion and tomato. Cover and let it sit for half an hour. Mix in the oilive oil then transfer into serving dish, add the chopped parsley if desired."

Disclaimer: All recipes are originals from Mag of Hommus & Tabbouli, Please visit her site for more amazing recipes! Thanks again Mag!! :)

Emeril's Chickpea Salad

HOW DELICIOUS DOES THIS LOOK!??!? :)
Well not only is it just PACKED with flavor, but it looks great and fills you up!

Garbanzo beans (chickpeas) are SO good for you! They are part of the World's Healthiest Foods with benefits of lowering heart attack risk, Lowering Cholesterol, Stabilizes blood sugar levels, Gives you tons of iron and protein for energy!

I really just loved this dish, and it makes a ton so you can continue to munch on it plain or with salad. This is a great summer dish because of the freshness of the lemon juice mixed with the feta. You don't have to be vegetarian to enjoy this one!! :)

Chickpea Salad: (Compliments to Emeril) Ingredients: 2 cans chickpeas, drained and rinsed under cold water 1/4 cup roasted red peppers, finely chopped (if jarred rinse well under water and pat dry with papertowel) 1/2 cup red onion, finely chopped 1/4 cup fresh parsley, finely chopped 8-10 pitted olives, chopped, (such as kalamata or green) 1 clove garlic, minced 1/2 tsp dried oregano 3/4 tsp salt 1/2 tsp crushed red pepper Juice from 1 lemon 1/2 tsp finely grated lemon zest ~1/2 cup Olive oil 1 cup crumbled sheep's milk feta Lettuce leaves and tomato slices Steps: In a large bowl, combine chickpeas, roasted red peppers, red onion, parsley, olives, garlic, oregano, salt, crushed red pepper, lemon juice & zest, and olive oil. Then add feta and stir gently to combine. Allow chickpea to marinate for at least 1 hour or refrigerate up to overnight, stirring occasionally. Serve with bed of lettuce and tomatoes, spoon mixture over leaves. Note: Eye the amount of olive oil if you want a drier salad This recipe was featured on the Packing a Punch Episode of Emeril Green.

Eat Well Live Well Challenge

The Eat Well Live Well Challenge has been developed by Wegmans and composes of an 8 week long program to encourage activity and healthy eating.


Each participant strives for 5 cups of fruits and/or veggies per day, as well as 10,000 steps per day monitored by a pedometer.


Now... it's really not that easy when you work a desk job or are used to eating junk, hence the whole point of this program!


My Work has decided to participate in this, and I have signed up to be a Team Leader!


My team, "Stinky Sneakers", composes of 20 people which I have to continue to motivate to "strive for five" and "get moving"

Now, this isn't necessary but I have decided to become Vegetarian for the 8 weeks. Basically 99% of the main dishes I make have meat in them. This is to not only help expand my palette as a Chef, but also to test my own self-control.

I open it up to YOU to help me!! If anyone has some great Vegetarian dishes please e-mail them over to me! I'll try your dishes, link them to your site, and of COURSE give you credit!

Corn Dog Muffins

I know a few of you are wondering why I would be making and posting something with meat in it since I've decided to become Vegetarian for 8 weeks during the "Eat Well Live Well" Challenge. Well when I told Nick I was going to try to become Vegetarian for 8 weeks he practically had a heart attack... and you all know how much I eat meat... but I promised him that I would still cook meat for him and make a Vegetarian side for both of us to enjoy :)

Anywho, I made these for Nick last night since they're simple and easy, not to mention he's absolutely obsessed with Corn Dogs. [and there's enough for him to munch on the rest of the week while I eat other things :)]

I would put them in longer than the 15 it calls for, The second batch I put in for 20 with more hot dog in it and Nick said those were perfect!

Corn Dog Muffins: Ingredients: 2 (8.5 oz) packages cornbread mix 2 TBsp brown sugar 2 eggs 1 cup milk 1 (11 oz) can whole kernel corn, drained (optional) 1 package 8 hot dogs 1 cup cheddar cheese, shredded Steps: Combine mix and brown sugar, add eggs and milk stirring until moistened. Stir in drained corn and cheese. Cut each hot dogs into thirds. Fill Paper lined muffin cups 1/2 inch, then lay hot dog horizontally in, pushing down a bit. Cover with batter. Each muffin cup should be approx 2/3rds full when finished. Bake at 400F for 15 mins or until tops are brown. Serve with ketchup, franks, ranch.. who knows! Notes: The second batch I sliced a hot dog in half, then cut into thirds (making 6 pieces). I layered this in an "X" across the other hot dog to add more meat to the muffin. (Each muffin then had 1/3 a dog and 1/6 a dog together.)

POMtini™

Diana from POM Wonderful contacted me to try the amazing 100% Pomegranate Juice. This stuff is SO great tasting and SO great FOR you! :)
She sent me a case of these 8oz bottles which I can't get enough of! I love pouring it over ice or mixed in with drinks. The POM site has a ton of wonderful recipes to incorporate it more into desserts, appetizers, lunch, dinner etc.. I can't wait to try more!

There are amazing Health Benefits to drinking pure Pomegranate juice besides that it is an antioxidant. POM drinks are found in most grocery stores so keep your eyes peeled, you'd be surprised how much you like it!

I decided to start with the original POMtini, which was so delicious I almost couldn't stop myself!

POMtini™: Ingredients: 1 oz. Freshly squeezed pomegranate juice or POM Wonderful juice 1 1/2 oz vodka 1 1/2 oz grapefruit juice 1/2 sour mix, or 1/2 oz freshly squeezed lime (approx half a lime) 1/2 oz simple syrup (equal parts sugar and water dissolved) Steps: Assemble all ingredients in bar or mixing glass. Shake well with ice and strain into chilled martini glass. Enjoy! :)

Chocolate Chip Banana Bread

I can't believe I forgot how obsessed with this bread I am! My Mom used to make it in a few loafs at a time and we would just inhale in! I know this is weird... well actually I never THOUGHT it was weird until someone at work told me so.. but I LOVE cream cheese on this bread, tastes delicious! I thought everyone did it! I definitely got my love of cream cheese from my Dad, which seems the two of us put it on just about anything in massive quantities :)


Another reason I love this recipe.. the batter is SO good and egg free! You could eat the whole batch if you wanted!

Chocolate Chip Banana Bread: Ingredients: 1/4 cup butter (half stick) 3/4 cup sugar 1 cup flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2 large bananas, mashed 3 TBsp Sour milk or buttermilk 1/2 cup chocolate chips Steps: Combine wet ingredients in a bowl, mash the bananas with a fork fairly well. Then add dry ingredients and mix till well combined. Fold in chocolate chips. Grease large loaf pan (9x5x3) Bake at 350 for 40-50 mins

Jalapeno Burgers with Bleu Cheese Sauce

We made these DELICIOUS burgers last night for dinner... mixing together a few recipes we ended up with this. I almost had a heart attack when I discovered Nick had no ketchup at his place... but the Bleu Cheese Sauce was MORE than enough and we all ended up just about drinking it...
Kelsey and Craig came over and we celebrated the Bills getting T.O with some beers and burgers! Although it's been rainy out, the temperature is still ok so Nick wanted to fire up the grill for dinner. They were so incredible that Nick's already decided we're making them again this week!

Jalapeno Burgers: Ingredients: 1 LB ground beef (or turkey, venison, or chicken) 1/2 med onion, finely chopped 1 Jalapeno Pepper, seeded and finely chopped 1 garlic clove, minced 1 TBsp Worcestershire sauce 1/4 tsp salt 1/4 tsp black pepper 1 oz crumbled bleu cheese Steps: In a med mixing bowl, combine all ingredients together. Form pieces into patties (makes approx 6) Place on grill and cook till desired temp.

Bleu Cheese Sauce: Ingredients: 1 small leek, sliced thin 1 TBsp butter 8 oz heavy cream 2 oz crumbled bleu cheese 1 clove garlic, minced salt-n-pep Steps: In a med sate pan, heat the butter on med and add leeks. Sweat the leeks allowing no color, just cook till clear. Add the cream, 1 clove minced garlic, bleu cheese and salt-n-pep. Turn heat to low and simmer for 20-25 mins, until cream has thickened. Serve over burgers and as dipping sauce.