Lasagna

Years ago I was fortunate enough to be given a recipe for home marinara and lasagna. I lived overseas at the time. Unfortunately on the move back to the US, the recipe was lost. A few months ago I started to search for a recipe that was as good as the one I lost. Here’s the recipe I found and, oh man, it is good.

Taco night

One of the quickest and easiest meals for working cooks to prepare is tacos. It was taco night at my house this evening. The challenge of taco night is to make the meal taste like more than the seasoning packet. There are several things you can do to make taco night go from blah to wow!

I use lean ground beef (90/10) and a package taco mix. (Remember the goal is to be quick, easy and flavorful.) When the beef is simmering, I heat tortillas for soft tacos on my tortilla pan (Lodge Logic Pre-Seasoned 10-1/2-Inch Round Griddle). You may be thinking "Why use a tortilla pan? The microwave works just fine. Yes, the microwave will warm the tortillas, but using the tortilla pan gives more flavor to the tortillas. I use a silicone basting brush (Set of 3 Silicone Basting Brushes)to coat the pan with oil. It doesn't take much oil. I use Extra Virgin Olive Oil, but you can use any light oil you like.

Place a tortilla on the hot tortilla pan for about 30 seconds and flip to the other side. You want both sides to be lightly browned. This step adds a layer of flavor to the meal that you just don't get using a microwave and you can do this with both corn or flour tortillas. Some nights I do both to accomodate the tastes of my two teenagers. As you take the tortillas off the pan place them on a piece of aluminum foil. When you have all of the tortillas done, wrap them in the foil to keep them warm.

For toppings I use shredded lettuce, tomatoes, shredded cheddar and my extra fun addition, fresh cilantro. Of course you can add salsa, sour cream and/or guacamole depending on your taste (and what's in your frig).

By using a quality meat, taking a little time with the tortillas and using fresh toppings like cilantro, taco night is much more tasty. And, I was still finished with the meal in 30 minutes. I've also done this meal with left over pork tenderloin... Talk about wow!

Live well, eat well, enjoy...

Cyn aka Fine Mama


bowl of olive oil

silicone basting brush on tortilla pan

a lightly browned corn tortilla

Fried Chicken and Waffles

I haven't had to cook this week. See the Holiday BBQ post and you'll understand why. But I'm sure I'll be crafting something tasty soon. In the meantime, I'm sharing creations from the past.

On a whim one evening I decided to make Fried Chicken and Waffles. This meal was a hit at my house. So I thought I'd share the pic. I am often asked what type of pan I use to fry chicken or how I fry chicken. When I fry chicken I season the chicken and coat in flour and I use a cast iron skillet. I love the way the skillet stays hot, an important thing when frying. I also grew up watching my mother fry with a cast iron skillet. There is something to be said for tradition. Because you want your chicken cooked through, I recommend frying on a medium to medium high setting or flame, but make sure you keep the oil in the pan hot.

At any rate, I hope you will try to make this. It is really as simple as frying chicken and making waffles in you waffle maker. I had so much fun the night I did this and I'll be doing it again sooner, rather than later.

Live well, eat well, enjoy...
Cyn aka Fine Mama

Roast Pork Tenderloin and mixed veggies

This wasn't today's dinner, but a pic of a meal from several month's back. This particular recipe is one I adapted from Food Network's Rachel Ray. The recipe is supposed to be done in 30 minutes cooking the tenderloin at the high temp of 425 degrees. I have found that it actually needs a little more time in the oven, more like 45 minutes, to be done. I occasionally change the seasonings to give some variety. I also brown the tenderloin in a blazing hot cast iron skillet before I put in the oven. This gives a wonderful crust and color to the tenderloin and seals in all of the tasty juices.

All in all, it's one of the easiest recipes I use.

Live well, eat well, enjoy...

Cyn aka Fine Mama

The holiday weekend BBQ

So, today I grilled. It was a fantabulous meal! Made a buffalo chicken dip with Frank's Red Hot Sauce, a Spinach Salad with Lemon & Pepper Dressing (recipe from McCormick), baked beans, a Warm Bacon Potato Salad courtesy of Food Network, and then I grilled ribs, chicken breasts, hamburgers, shrimp, catfish, brats, and hot links. Oh, and I had fresh strawberries and watermelon, too. My dining room table was overflowing with good food and everyone here ate and enjoyed. I've posted pics of this meal. If you'd like to know how I cooked something that doesn't have a recipe hyperlink, just leave a comment. I'm happy to share.








Live well, eat well, enjoy...

Cyn aka Fine Mama

Rib-eye Steak with baked potato and salad

So, my favorite meal is simple. A good steak with a baked potato and a salad. The steak can be a rib-eye or T-bone, even a NY strip. The rest is so easy anyone could do it. That was my inspiration today.

So I went to Food Pyramid (on the advice of my hairdresser) and found an incredibly good deal on Rib-eye steaks. Bought the microwave-able baked potatoes. (Yes, I use short cuts, when I can) and the makings of a wonderful salad and started cooking.

Here's what I did.

First, I prepared all of my salad veggies. Spring mix, red and orange bell peppers, mushrooms, cucumber, carrot and green onion. I also had some beautiful multi-colored cherry tomatoes from a local farmer's market (Pearl Farmer's market rocks!) to add to this wonderful salad.

My grill was unavailable, as Tulsa/Broken Arrow was rainy all day today. I wanted a tasty crust on my rib-eyes, so I heated a heavy skillet and then added some canola oil (a tablespoon or two) and let it heat in the already hot pan. I seasoned my steaks (McCormick's Grill Mates Montreal Steak Seasoning is incredible)and seared them in the pan. When they were good and crusted on both sides I placed them in the oven until they were the desired done-ness. The "eaters in my house like everything from "Medium Rare" to "Medium Well", so all steaks come out at a different time.

While the steaks were in the oven I baked the potatoes according to the instructions and baked some rolls just to complete the meal. (Used a shortcut there too, lol)

I made a quick lemon based vinaigrette, dressed the salad with the vinaigrette and dinner was ready. :)

Live well, eat well, enjoy...

Cyn aka Fine Mama

The Holiday Weekend is here!

It's the 4th of July weekend. A time when we all celebrate the nation's birthday. Fireworks, fun and food, of course! Summer holidays are my inspiration to grill. Okay, I really don't need "inspiration." I just love to grill.

Look for grilling pics and recipes this weekend. Did I mention I LOVE to grill? Oh yeah I think I did.

Happy 4th of July friends!

Live well, eat well, enjoy...

Cyn aka Fine Mama

P.S. The slide show on the side is pics of past culinary creations. Check them out!