Paella - paˈeʎa

Paella 

(Valencian: [paˈeʎa], Spanish: [paˈeʎa]) 

Though I had heard of this dish, I honestly could not recall ever having it. Just my luck, when it came to pick dishes from Mandy's menu I didn't have much of a choice...two of the dishes involved phyllo which I am an old pro at working with (the pain in the rear that it can be) from many years of helping my mother and grandmother make Baklava. What is the challenge in that? Yes, you read that correctly, the Rookie makes a mean Baklava. And I am not talking about the layered version either. This mama bakes the fancy rolled kind (because until the age of 15 or so, I didn't realize it even came in another shape!) But for those craving that recipe....you'll have to wait. Tonight we cook Paella!

Ingredients

2 1/2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
all-purpose flour
salt and pepper to taste (to taste what? Things like this are not help to The Rookie)
 Olive oil
1 pound chorizo sausage, chopped (I used 2 10 oz. packages with is a bit more than 16 oz or 1 lb, depending on your geographic location this could be a challenge to find. )
1 onion, chopped
4 cloves crushed garlic
2 cups chopped tomatoes (when buying a tomato I do not know how many cups it will equate when chopped...so I bought three and hoped for the best)
2 cups white rice
2 (6.5 ounce) cans minced clams (drained)
2 cups frozen green peas
1 pinch saffron (if you have never used saffron before, ask a Foodie or Gourmet if they have some you can use...this stuff is not cheap. I am not sure I am willing to spend $18 on a "pinch" of anything)
5 cups boiling chicken broth

 Many of the recipes call for shrimp. As this month's host is allergic, I added more sausage and chicken vice a trip to the emergency room.

 Let's get cooking!

Recipe

Preheat oven to 400 degrees F (200 degrees C).
Place the chicken pieces in a large ziplock bag with some flour, salt, and pepper. Close bag (VERY IMPORTANT!). Shake to coat chicken (or give to your four year to do).

In a large skillet, fry the chicken in olive oil until brown and crispy. Set aside.

 Brown the sausage in a skillet and set aside. 
 Place about 2 tablespoons olive oil in a large skillet and fry onion and garlic until onions are tender. 

To the same skillet, add chopped tomatoes and saute for 3 to 4 minutes. 

 

Add rice to the skillet and mix well.
Put rice mixture, chicken, and sausage in casserole dish.
Add can of clams, peas, saffron, and chicken broth. 

 

Cover casserole dish.
Bake until all the liquid is absorbed and rice is tender. You may need to add more broth if rice is not done.
 

I am not sure if this tasted as desired or not, however I left for Supper Club with two 9x13 dishes and came back with less than enough for the next day's lunch. I think it was a hit (even the kids liked it which is always a plus!).

 
 

Mexican BBQ Fiesta! - April Supper Club

When it was my turn to host Supper Club I had two choices for my Menu. Once was “Pregnancy Cravings” the other was “Mexican BBQ Fiesta”. I went with the latter. For my Menu I went with a simple Mexican BBQ theme since we were so close to Cinco de Mayo. Our dishes to make were Carne Asada, Mango Avocado Salsa & my Grandma Dolly’s Spanish rice. Since I am "the substitute" I will admit that yes, the Carne Asada was from the local Mexican Carniceria. However, I painstakingly chopped by a HUGE batch of my award winning Mango, Avocado & Tomato Salsa and Anthony fried up some of his tortilla chips. Also I made my Grandma Dolly famous Spanish rice. In the Severy household we mean business when it comes to Mexican food! J Please enjoy with you next Mexican fiesta! 

Dolly’s Mango, Avocado & Tomato Salsa

Ingredients

1 mango – peeled, seeded and diced

1 avocado – peeled, pitted and diced

4 medium tomatoes – diced

1 jalapeno pepper – seeded and minced (to avoid burning hands please use plastic gloves, I’ve learned the hard way)

½ cup chopped fresh cilantro

3 cloves of fresh garlic – minced

Salt

2 tablespoons of fresh lime juice – really I don’t measure this.

¼ cup red onion – finely chopped

3 tablespoon of olive oil

Directions

In a medium bowl, combine all ingredients. To blend the flavors it is best to refrigerate for about 30 minutes before serving.

Anthony’s Tortilla Chips

Ingredients

About 10 corn tortillas cut into triangles (like a pizza)

Vegetable Oil

Salt to taste

Directions

Please oil in a heavy bottom pan. He judges the temperature by placing one chip into the oil. Once the chip starts to fry your oil is ready. Fry in small batches moving around every couple minutes to ensure even browning.  Fry for 5-7 minutes. Remove to a paper towel bowl, salt immediately. Enjoy with your favorite salsa!

Grandma Dolly’s Spanish Rice

I’m going to apologize in advance that there is no real “recipe” to this. This has been passed down for many generations.

Ingredients

1 cup long grain white rice

About 3 cloves of fresh garlic – minced

2 stalks of green onions – chopped

1 small can of tomato sauce

2 cups of water

About 1 palm full of Cumin

Salt to taste

Vegetable oil ** be sure it is veggie not olive they have different cooking temps!

Directions

Like I mentioned there is no real recipe so here goes.

Over medium heat coat the bottom of a medium pot with the vegetable oil. Add rice and start to brown. Once the rice is semi browned, add in garlic and green onions. Cook until rice is slightly brown and garlic is soft. Add in the water tomato sauce and cumin. Cook for about 15-20 minutes or until has absorbed the liquid. The first time you will need to keep a close eye on it. It will burn quickly once rice has absorbed the liquid. Once done fluff with fork and add in your salt to taste! Enjoy!

xoxo – Dolly
“The Substitute”

Italian Rice Balls Recipe

I have never heard of these before Mandy posted her menu. This one is definitely out of the box for me. Since I LOVE Italian I thought I’d give it a shot! They were easy and tasty. However, If I make them again I think I will season the rice a bit more. Maybe by adding some fresh chopped garlic and basil. These were a huge hit with the kids and grown-ups alike (although I think the grown-ups liked the name better)! Here is the recipe adapted by Allrecipes.com. My one tip to this is to keep your hands very wet with water when you are rolling the balls they are very sticky! Also, used jarred sauce for the dipping sauce! Hope you all enjoy!

Ready to roll!

Rice after being cooked, ready to be cooled and rolled.

Frying the up!

The tasty result! :)

Ingredients

2 eggs

1/3 cup grated Parmesan cheese

1 tablespoon dried parsley

1/4 teaspoon freshly ground black

pepper

1 teaspoon salt

1 quart water

1 teaspoon salt

1 cup uncooked white rice

1 1/2 cups dried bread crumbs

2 cups olive oil

Directions

1.	In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
2.	Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
3.	Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
4.	In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm

xoxo - Dolly
“The Substitute”

Pot Sticker Recipe

I have to admit I was intimated making these pot stickers. But, once I got going it was extremely easy! I will definitely be making these again for my family. I adapted my recipe from Martha Stewart and since I am "the substitute" I modified it a bit!

I started by making the filling….

Here are the ingredients...



Ingredients

1/2 cup finely chopped Napa cabbage – **I used bagged coleslaw

Coarse salt

6 ounces ground pork, not all lean

3 scallions, finely chopped

1 tablespoon finely chopped, peeled fresh ginger

1 teaspoon soy sauce

1 teaspoon toasted sesame oil – **I omitted this because I didn’t have any

Directions 

In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days

Then I started on making the Pot Stickers themselves. This is the tricky part! Once you get the hang of it you will be on a roll. Biggest advice is to keep your fingers moist to the wonton paper does not stick to you. Also, don’t worry about the appearance they will still taste great! I used her sauce recipe but added a little sugar for sweetness.

Ingredients

24 rectangular (3 1/2-by-3-inch) or square wonton wrappers

1 recipe Wonton Filling

2 tablespoons vegetable oil

2 scallions, finely chopped (optional)

1/3 cup reduced-sodium soy sauce, for serving

 Directions

1.    Make wontons (follow the the highlighted link - through step 2).Transfer to an oiled plate, and cover with a damp towel to keep moist.

2.    In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.

Of course we sampled just to make sure they tasted ok! They were amazing! Thank goodness there was no need to stop by the store for frozen ones on the way over! Enjoy!

xoxo – Dolly

“The Substitute “

Behind the Scenes: Stir-Fried Bok Choy and Lettuce with Mushrooms

Truth be told, I am not the chef of the family. Sure I can cook. Some things rather well. But if a recipe has more than 6 or 7 ingredients I generally move on to a different one. When I looked at the list of dishes, without opening the actual recipe, this one seemed easy. And it was. Once I bought all of the ingredients. And in the end I am glad I chose it. But of course when trying not to disappoint The Gourmet, I was a bit stressed to make sure everything was as perfect as possible.

In the end everything was great. But there was this moment:



I am a rule follower (at least when it comes to trying out a new recipe). I wanted Chinese Rice Wine. I did not want to settle for Sherry.

After making my husband run to 3 different stores he ended up at a liquor store buying dry sherry. And beer.

I am from a big city where when looking for specialty ingredients my biggest dilemma was choosing which Asian market to go to. Here in our little town, not so much. I am already having trouble finding the panang curry paste for our next Supper Club. Which is tomorrow. Cue panic.

Stir-Fried Bok Choy and Lettuce with Mushrooms

I had never cooked bok choy before and I am so glad I chose this recipe because it is now a new regular for stir fry in our house!



Gather the following items...
(I suggest having everything prepped and ready to go as it will go really fast)

1 cup boiling water
8 dried shiitake mushrooms (about 2 ounces)

2 tablespoons low-sodium soy sauce
1 tablespoon Shaoxing (Chinese rice wine) or dry sherry
1/2 teaspoon sugar

4 teaspoons canola oil, divided
1 teaspoon minced peeled ginger
1/2 cup fat-free, less-sodium chicken broth

2 tablespoons oyster sauce
1/2 teaspoon cornstarch

2 medium garlic cloves, thinly sliced
8 heads baby bok choy, halved lengthwise
1 medium head romaine lettuce, cut crosswise into 1-inch pieces (about 8 cups)


1. Combine 1 cup boiling water and shiitake mushrooms in a bowl. Cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Remove and discard stems; cut each cap into quarters. Set aside.



2. Combine soy sauce, wine, and sugar in a small bowl, stirring with a whisk.

3. Heat a small saucepan over medium-high heat. Add 1 teaspoon oil and ginger to pan; sauté 30 seconds. Add reserved mushrooms; sauté 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

4. Combine oyster sauce and cornstarch in a small bowl, stirring with a whisk; stir into mushroom mixture. Bring to a boil, stirring constantly. Cook 1 minute or until thickened. Remove from heat; keep warm.

5. Heat a wok or large skillet over high heat. Add remaining 1 tablespoon oil to pan. Add garlic; stir-fry 10 seconds. Add bok choy; stir-fry 2 minutes or until bok choy begins to soften. Add lettuce; stir-fry 2 minutes or until lettuce wilts. Stir in mushroom mixture and soy sauce mixture; cook 3 minutes or until bok choy is tender.



Enjoy!!

Mango Pudding Recipe

If you think of Bill Cosby and J-E-L-L-O when you hear the word "pudding," you and I have at least one thing in common. I will admit the thought of a cool creamy dairy mango concoction made me gag a little. I am a chocolate pudding girl, through and through. If it also makes you a little green for the same reason, think of it as a thick smoothie. After eating it, I've decided it would be very refreshing on a warm summers eve. Or after a heavy meal.

 Mango Pudding Recipe

Gather together:

• 3 mangoes, peeled and divided (who are we kidding? I used a bag of frozen)
• 2 1/4 cups water, divided
• 1/2 cup sugar
• 1 tablespoon unflavored gelatin
• 1/4 cup whipping cream (or skip it, I completely forgot about this until I started writing out the recipe!)

Preparation I am supposed to start this recipe by dicing fresh mangoes...but I bought frozen instead. I have not cooked long enough to truly appreciate dicing anything when you can buy it already diced. 

1. Combine coarsely chopped mangoes and 1/4 cup water in a blender; process until smooth. Press puree through a fine sieve over a bowl; discard solids. (A fine sieve? This gal doesn't own one. So I just pureed it extra long until there were no visible fibers or chunks). 

2. Bring 3/4 cup water to a boil in a medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in the remaining 1 1/4 cups water. Sprinkle unflavored gelatin over water in the saucepan; let stand 1 minute.

3. Add the mango puree, stirring with a whisk. Pour the mixture evenly into each of 8 (6-ounce) ramekins or custard cups. (Your kidding? Ramekins or custard cups? Not in my kitchen. Poured the mixture into 2oz cups I use for my son's lunches)

4. Cover and chill overnight or until set. Top evenly with diced mango. (I skipped this part also. Frozen mango doesn't hold up the same as fresh...I didn't want little slimy bits on top.)

5. Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Serve with pudding. (COMPLETELY SPACED ON THIS ONE...served without whipped cream. Opps!)
  

Not too shabby for my first Six Kitchens attempt...