Pots, Pans, and Kitchen Essentials

My friend, Betsy, had a kitchen question for me...I need new pots and pans. What brand do you recommend? My personal preference is Calphalon. They seem to consistently get great reviews. I have a 14 piece Calphalon set and then a few extras like a large non-stick skillet, roasting pan, an extra 14 inch saute pan and a large stock pot. I would go stainless steel all the way and then buy one or two non-stick saute pans separately. I don't like using non-stick usually, unless I'm frying eggs or making pancakes. The only thing with Calphalon is they are heavy, but I do really love them. I think now though, they make lighter sets. I've had them about 5 years and have had no problems.

For an experts opinion on the best pots and pans for your money, check this here.

To know what to look for when searching or trying to pick your next stainless steel cookware set, check out this link.

To answer ANY questions you might have about cookware or kitchen essentials, check out this page here.

Googling info on kitchen essentials led me to this article from the Today show. It lists the 7 most essential things you need in the kitchen to get just about any job done.

Happy reading!

Spring Salad, Apple Cider Dressing and Pecan Crunch

I know it is hotter than blazes here in Texas already, but technically speaking it is still Spring. I came across
Spring Salad with Apple Cider Dressing in my Lone Star to Five Star cookbook earlier this week and think it is perfect on its own or with chicken on top as an entree. It pairs perfectly with your grilled item of choice, which makes it a great post for today because of the Memorial weekend.

Apple Cider Dressing
1/3 cup apple cider vinegar
1 cup canola or vegetable  oil
2 Tbs honey
3/4 cup sugar (i used 1/3 cup because i wanted it less sweet)
2 Tbs red onion (golf ball size chunk if you want to eyeball it)
1 clove garlic
1 tsp dry mustard
1/2 tsp salt
pepper to taste

Combine all ingredients in the blender and give it a whirl until smooth. Store in refrigerator.

Spring Salad 
4 cups spring greens (I've used baby spinach, green leaf and romaine)
1/3 cup thinly sliced red onion
1 green apple, chopped
1/3 cup (1 1/3 oz) crumbled blue cheese (I used feta because I like it better)
1/3 cup dried cranberries or dried cherries
1/3 cup toasted walnuts or pecans (see below for a pecan crunch I used instead)

Feel free to double salad amounts to serve a group.

Pecan Crunch
2/3 cup chopped pecans or walnuts
1 Tbs butter
1 Tbs sugar
1/2 tsp salt
1/4 tsp cayenne pepper
freshly ground pepper to taste

Combine all ingredients in a saucepan. Cook until the mixture caramelizes stirring constantly. Transfer to a small paper bag to cool, shaking occasionally to break up. The mixture can be stored in an airtight container or frozen for up to 3 months. This recipe can be doubled or tripled. This is a wonderful topping for any salad.

Have a safe and fun long weekend! Dinner tonight....I think we'll be grilling something :)

Sour Cream...how useful you are!

My good friend Melanie asked me for tips on how to use leftover ingredients that just sit in the fridge until they go bad. Sour cream was one she mentioned, so here are some tips I found...

• my husband, Israel, uses a spoon of it in scrambled eggs instead of milk
• stir in a tablespoon of brown sugar (or more to your liking) and use as a dip for strawberries, apples or pineapple
• make a yummy fruit salad with a sour cream-honey dressing like this one
• thin it with milk and either leave as is or sweeten with honey and spoon on top of blueberries and granola or apples and granola
• stir a few large spoons into mashed potatoes or mashed cauliflower
• make a dip for raw veggies like this one I found
• the obvious topping for-baked potatoes, enchiladas, and burrito/tacos
• my family likes a dollop on chili, potato soup, tomato soup or black bean soup
• stir a spoon into boxed or homemade mac & cheese for extra tang and creaminess
• use it on a sandwich instead of mayo, Israel of course, would add a few dashes of hot sauce first :)
• My friend, Casey stirs some into her chocolate cake mix before baking
• It's one of the main ingredients in Beef Stroganoff. Try my recipe here
• Use 1 cup of sour cream in Dorie Greenspan's "Nutty, Chocolaty, Swirly Sour Cream Bundt Cake" Recipe is here. If you like that cake or just like baking in general, buy her cookbook, Baking: From My Home to Yours. It's one of my stand-bys in the kitchen. The cover is beautiful and I have loved everything I've baked from it (Thanks Josh and Angela for the great gift, I still use it all the time). Dorie Greenspan also has a blog worth checking out.

Do you have a kitchen question or wanting a specific recipe? Email me or leave a comment and I would love to help you out!

BTW dinner last night was a chicken and wild rice casserole topped with sliced almonds. Tonight, dinner is green chicken enchiladas. What are you making for dinner tonight?

Feel free to share my blog :-)

Alfredo Giardino

I got the idea for this recipe in the Clean Eating Magazine Sept/Oct 2010 issue. I didn't have time to make my own sauce, hence the jarred version. I had leftover cooked chicken breasts that I sliced and put on top, but you could go meatless or add cooked shrimp.

Alfredo Giardino (Garden Alfredo) Serves 4
8 oz fettuccine noodles
1 Tbs olive oil
1 zucchini, quartered lengthwise and sliced
1 yellow squash, quartered lengthwise and sliced
1 red bell pepper, diced
8 oz sliced mushrooms
1 cup frozen green beans
1/4 tsp salt
pinch of pepper
1 cup jarred Alfredo sauce (i used HEB four cheese Alfredo)
grated Parmesan cheese (optional)

Cook noodles according to package directions. Drain and set aside.

While the noodles are boiling, heat a large saute pan over medium heat. Add the oil. Cook the veggies in the oil, stirring frequently, until veggies are tender; about 10 minutes. Season with salt and pepper.


Cooking the Veggies












Toss with 8 oz cooked fettuccine and 1 cup sauce. Top with Parmesan cheese, if desired.


Sauced up!












*Just a note- please do NOT make fun of my food photography. I am not a photographer!! I will try and improve though ;)

Grab a Fork has started!

So here we are...i finally did it. I will be sharing recipes, tips, and tricks from my kitchen on a weekly basis (well that is the plan anyway). People always ask me, "what do you make for dinner?" like I only make haute cuisine every night because I'm a chef. Ha! Now you will finally have a glimpse into my kitchen as I cook with and for my husband, girls, extended family and friends. Most postings will probably be recipes I've gotten online or out of a magazine-with my tweaks, of course. Occasionally I will throw in some originals of mine, but I have to save a lot of those for my future cookbook I am slowly putting together ;)  This blog will be a way for me to share my successes in the kitchen, get feedback from you on what you want in the cookbook and to get the word out.

Check back soon for my first recipe post. I can't wait to Grab a Fork and dig in!