July 29, 2014

Chicken Paprikash

Yum
Chicken Paprikash, a nice comfort food that is easy to make. A recipe from Seduction in the Kitchen
What is the saying? Oh yes, when one door closes, another one opens. Well I admit I have heard it, as I am sure you have too, but I never really quite got it. Well, that is until recently with things that have happened in my life made me finally understand the saying.

As many know I been slowly, well work and paying off some bills to fix things in my credit, is why it going slow, doing an apartment makeover. I call it starting over new in an old apartment. Since I been clearing out the old stuff of the life that caused me so much pain, meaning my marriage to my ex, all the negativity associated with it seems to be leaving and as I brought new stuff in, it seems I have had many positives coming in.

I am actually really realizing what that saying really is about. I am changing, I am letting go of so much from my past, it isn't so much about letting go of the pain and hurt I endured. It is about evolving. People do come and go in your life, but so do stages you go through as well. Sometimes people are there to help through one stage so you can get to another stage in life. Just like what that saying is saying, one door closes but another is opening. Yes, this another one of my ah huh moments in life.


I also think my eyes are waking up, I think as I talked about in the Blueberry Peach French Toast, the dream that all I could remember was the first step is making the phone call. I think I know what it about and has to do with things that will change my life. I always wait for something, or put my plans on hold while I wait for something. It is about opening a new door in life.

One door I know I have opened is in cooking. I told you guys growing up there was no spices in the house it was salt and pepper. I didn't even eat spicy food till was in my 20's. We simply did not have it in my house. When I was on my own, I opened up my palate, I tried garlic, I tried spices and found how you can have flavor to food. Now I rarely use salt, if I do it pink Himalayan or Hawaiian volcanic salt. I opened a new door into the culinary world. Now look at me, I am a good cook and I have recipes that I post online for my food blog.

By opening up my palate, I try many different cuisines. I admit, I never heard of chicken paprikash until I moved to Cleveland. I was open to trying it and found out, I actually liked it. now I make it, actually been on a little bit of a kick with it. You see, at work we have this cafe next to the lab, the food in it used very good, until the owner, which the space is leased by a private company, not owned by my place of employment, decided to not renew the chefs contract and went with someone that was cheaper. Well the food really is suffering now. The only thing good in it is the chicken paprikash, but they don't have it all the time. So I been making a pot of it so I can have it for lunch since the cafe isn't very reliable anymore. I really like it and so comforting.



Ingredients:
2 cups chicken broth
1 lb chicken breasts
2 TB butter
1 small onion, chopped
2 celery stalks, chopped
4 TB sweet paprika
1 pint of sour cream
1 package of spaetzle
salt and pepper to taste

Directions:
Bring the chicken broth to a boil over medium high heat. Then place your breasts in the boiling broth, reduce the heat to medium low.

Next, saute the onions and celery in the butter till the onions are clear. Add to the chicken broth, Let the broth cook for about 20-30 minutes, till the chicken is very tender that starting to fall apart.

Strain the breasts out the broth, and shred the chicken. Add the shredded chicken back to the both. Then add the spaetzles.

 Add the sour cream slowly to the broth so it will not curdle. Keep stirring as you add it.

After the sour cream is all added, add the paprika, sweet paprika is recommended. it just has the best flavor for this dish. Add it one table spoon at a time and stir well with each addition. This so it can get better absorbed into the soup, so don't get a gritty texture.

After the paprika is added, taste the soup, you can adjust the paprika if you think you need more.



Ladle into a bowl, season with salt and pepper, and garnish with some sour cream if you like and ENJOY!
Read More...

July 26, 2014

Blueberry Peach French Toast Loaf

Yum
Blueberry Peach French Toast Loaf, a great way to have for a Sunday breakfast, sweet and full of flavor. A recipe from Seduction in the Kitchen
I had a dream the other day, I can not remember what the dream is about but I do remember as I was about to wake up and hearing this in the dream "The hardest part is making the phone call." I have no idea why I dream this or what it about, but I am thinking something is about to happen in my life, and for a good thing. I know recently I am being given an opportunity to have my very own web TV show on Foodies TV. They been sharing my recipes and it a great opportunity.

The downside is finding sponsors for the show. I drafted a letter and mailed out the first bunch to local businesses to see if they would want to have their ads and commercials in the show. Maybe that was why I dreamed, "The hardest part is making the phone call." Oh and by the way if you are a brand or a business and is interested in advertising on the Seduction in the Kitchen Web TV Show, drop me a line.  Yes, I had to throw the pitch out there. I really like to see this web TV show happen.

Anyway, I do believe in signs, and I think that message in the dream is a sign of some sort. Like the Universe is telling me to do something to make something happen. Figuring out what, well that is the mystery. Besides this recipe blog, I do have things on my mind, like getting out debt, finding love, losing weight, stuff like that. So that advice can apply to just about anything.


It is right, the dream, the hardest part in any situation is making the first move. I have and I know many others, have lost out on something , all because we didn't make that first move. Fear is weird, it really can limit you in so many areas. Finding ways to swallow that fear and make that first move, the sky is limitless with what we can do. So now the real fun begins, figuring out what I have to call to make that first move.

Recipe development can be a scary thing. You have an idea, sometimes it works, sometimes it fails, but if you don't take the first step in trying out your idea you never know if it works. That is kind of what this recipe came under. I had this basic French Toast Loaf recipe from actually Disney world. I have made it several times, after scaling it down and doing some conversions from the recipe Disney gave me that is. It is always very good. In fact one my favorite things about the French Toast Loaf is that leftovers are great fried in butter. They make grilled stickies that way.  I had peaches, I had blueberries, and the what ifs started inside my head. Do I mess with a great recipe or can it be taken to the next level? The only way I would know is by taking that first step and giving it a try. It ended up being a great success. In fact I think I like this version better then the old one. I would never have know it unless I did the first step and gave the idea change a try.



Ingredients:
1/2 cup of blueberries
1 10oz can of peach slices, drained
6-8 pieces of thick sliced bread (texas toast)
1/2 cup brown sugar
1 1/2 teaspoon cinnamon (divided)
1 cup of heavy cream
1 teaspoon vanilla
1/4 teaspoon almond extract
4 eggs
1 stick of butter, cold and sliced

Directions:
Grease a large bread pan very well with crisco, and set it aside. Then take a bowl and beat the eggs, heavy cream, vanilla, almond extract, and 1/2 teaspoon of cinnamon. This will be the batter. once all nice and blended, set it aside.

Next, in a small bowl mix together the brown sugar and cinnamon, set it aside.

Then, line the bottom of the bread pan with 2-3 slices of the bread. It will depend on how large your pan is for how many  slices you use. I like using nice think slices like texas toast. Homestyle is good to use as well, you just dont want to use Wonder Bread type slices, they dont work well in this recipe.

Your going to start to layer, so on top the bread in the pan, sprinkle some the brown sugar mixture and spread it over the bread.

Next add a few slices of peaches, I do like 3- 4 to each slice of bread, the sprinkle some the blue berries on.

Then add the butter. I take the stick of butter, slice it into pieces, then each piece I slice in half  then in half again. This way I have each slice into 4ths. I dot the bread with those little 4ths of butter. Usually about 2 slices, so it be 8 of those little 4ths.

Then top with another slice of bread, but you want to press down on the bread. Then start the layering again like you did with that first layer. Keep doing that till you reached the top of the pan. Put on the final pieces of bread, press down, then you should have 2 slices of butter left, or 8 of the 4ths. dot the top with the butter. Then you are going to slowly pour the batter over the bread. Take your time with this, it will spill out. I pour a little let the bread soak it up for a few minutes the pour again. Pour it down the sides, in the corners. Get as much of the batter into the pan as you can.

Once the batter is poured and absorbed into the bread, cover with foil and let sit for about 2 hours in the fridge or over night.

Pre heat the oven to 375 and bake the french toast loaf for about 75 minutes. You will see the top will puff up and the bread will get a nice golden toasty color.

When it is done, take a knife and rim it around the loaf. Let it cool slightly and then invert the pan onto a plate.



Cut the loaf into slices and then ENJOY!

Read More...

July 23, 2014

Casa Noble Creamsicle Margarita #TequilaDay

Yum
Casa Noble Creamsicle Margarita is a wonderful poolside drink for the hot summer sun. A recipe for #TequilaDay by Seduction in the Kitchen
Do you know what July 24th is? It National Tequila day! That is right, when I think of tequila I think of margaritas! It is my choice of drink. In fact my saying at work is, "Its a margarita day" when we are very busy.

To kick off national tequila day, I have come up with a great recipe with Casa Noble that you can enjoy by the pool. A little about Casa Noble:

A renowned boutique distillery, Casa Noble presents the pride, passion and quality commitment of more than 200 years and over 7 generations of Tequila production. The Casa Noble family of Single Estate Organic Tequilas – Crystal, Reposado and Anejo havr a rich history that has earned them a position as one of the finest ultra premium spirits portfolios in the world. Today, Casa Noble’s handcrafted tequilas are exported to over 30 countries worldwide and currently available in premium retail outlets, restaurants, distinguished bars and lounges and destination hotels around the world.


So it is summer, and want enjoy a nice drink pool side, what flavor screams summer? Creamsicle! I decided to switch up the margarita standard by making a an orange flavored sweet and sour mix, then mix with a little cream and I had a nice creamsicle drink.



Sweet and sour mix
Ingredients:
2 cups water
2 cups sugar
2 cups fresh orange juice
2 cups lemon juice

Combine water and sugar in a large sauce pan. Stir over medium heat until sugar dissolves.

Bring to a boil and remove from heat and allow it to cool.

Once cooled mix syrup, orange  and lemon juice in a pitcher. Then chill the mixture till ready to make your drink.

Creamsicle Margarita
Ingredients:
1 1/2 ounce of Casa Noble Tequila
4 ounces of orange flavored sweet and sour mix
1 scoop of organic vanilla ice cream
6 ounces ice

Directions
Put everything into a blender, and blend it till smooth. Then rim some margarita glasses with salt, pour the margarita into the glasses and ENJOY!



Read More...

ShareThis

All photography images and content by Deanna Samaan/Seduction in The Kitchen/Lovely Pink Diva