How To: Blanch Peas

STOP! Before you go scrolling right on past this post because you can't stand peas, I beg of you to reconsider and hear me out.  I am not a pea fan...ugh. I would never serve them as a side or anything like that, but I have a recipe for a wonderful salad that has blanched peas in it.  I almost did not make it because I have no interest in peas, but the sweet lady that shared this recipe with me, assured me even pea-haters love it! So, for now I am just sharing the process of how to blanch peas so that you will know how to do this step when I share the salad.  And if you happen to love peas, you could really knock yourself out and use this method for all sorts of dishes. 
This is the same process as blanching tomatoes that I shared earlier, but I thought I would demonstrate with one more vegetable.  If you are new to blanching, the purpose is to bring whatever vegetable  you are making "to life" so to speak.  Blanching makes vegetables extra crunchy without completely cooking them.    Use the same method for carrot sticks and other veggies that you would like to serve with dips.

How To: Blanch Peas
Ingredients
1 bag of frozen petite peas (or whatever your recipe calls for)
Large bowl of Ice Water
Step by Step
1.  Bring water to a boil.
2.  Add frozen peas and allow to boil for about 1 minute.
3.  Drain peas and immediately immerse them in a bowl of ice water. 
4.  Allow peas to completely cool.
5.  Remove from water and allow to dry on a paper towel.

Katie's Old Fashioned Hot Fudge Sauce

It doesn't get much better than a warm chocolate sauce over cold vanilla ice cream.  My dear friend Katie shared a great recipe for fudge sauce with me in college and it has become a favorite.  I served this as dessert at the dinner party I cooked for (and yes, I am almost done talking about the dinner party!).  I just have to tell you that because the people I cook for actually request this hot fudge sauce  they like it so much... thanks, Kads! It is just the perfect consistency and is not overly sweet.  There is not much more to say than the fact that you should definitely make a batch of this as soon as possible.  Enjoy!

Katie's Old Fashioned Hot Fudge Sauce
Ingredients
1 stick butter
2 tablespoons unsweetened cocoa powder
1/2 cup whole milk
1 cup sugar
(you can also add 2-4 tablespoons of peanut butter for a twist!)
Step by Step
1.  Melt butter on the stove and add all ingredients.
2.  Whisking constantly until boiling and keep at boil for about 8 minutes.  Do not let it burn, and watch for a change in thickness.  The sauce will get slightly thicker.
3. Serve over Blue Bell vanilla ice cream or add to a milkshake.

Jazzed Up Couscous

I must apologize for posting the same picture for the third time.  If you have read the last posts about this pic, I was cooking for a dinner party and didn't quite get pictures of all the food separately.  When cooking for eight, I had a few other things to worry about then getting great pictures.  If you look closely, you can see the couscous peaking out from under the kabobs.

 If you have never made couscous before, you should.  There is probably no simpler thing to cook.  For weeknight dinners, I simply grab a box of flavored couscous (roasted garlic is my favorite) and you have a great side made for almost any meal.  But for a special occasion, it is worth taking a few extra steps to jazz it up a little bit.  I served this with the wine marinated beef kabobs and it went perfectly.  Another reason this is a great side for a dinner party is because it can be made beforehand and heated up before serving.  I prepared this couscous a couple of hours before serving and simply heated it in a glass bowl before serving.  Enjoy!

Jazzed Up Couscous

Recipe Notes

Couscous can be found near other boxed pastas in most grocery stores.  Simply buy a box of plain couscous for this dish, and pick up a flavored one for another night.  Also, make sure and salt the water for the couscous to add extra flavor.

Ingredients

2 1/2 cups water

1 1/2 cups couscous

Kosher salt

1 tablespoon chopped chives

1 tablespoon chopped parsley

1/4 cup finely chopped red pepper

1/4 cup finely chopped yellow pepper

1/4 cup olive oil

Step by Step

1.  Bring the water to a boil. Heavily salt the water.

2.  Add the couscous and immediately remove from the heat. 

3.  Cover and let sit for 15 minutes, or until the water is absorbed. 

4.  Fluff with a fork and add the remaining ingredients. Season, to taste.

Wine Marinated Beef Kabobs

Okay, so I promised I would share the recipes of the dinner party I cooked for and I thought I would start with the best one... marinated beef kabobs.  These are definitely going to become a staple in the Little Kitchen.  They were so easy to make and full of so much flavor.  I can see myself making them for my own dinner parties or just for a weeknight meal if I wanted to make it a little extra special.  Another perk is they are pretty inexpensive because using sirloin does not cost much.  I found this recipe from Emeril Lagasse on Foodnetwork.com, but I changed it up a little bit to make it even easier.  The vegetable couscous I served with it is the perfect compliment.  Enjoy!
Wine Marinated Beef Kabobs
Adapted from Emeril Lagasse
Serves 6 (two kabobs each)
Recipe Notes
When buying the beef, tell the butcher that you are planning on making kabobs and ask for a piece of meat that you can easily cut into chunks and also ask him to trim the meat of any fat.  Top sirloin is an inexpensive meat that tastes great once marinated.  You can substitute other kinds of steak, but sirloin is perfect for this dish.  Also, the one vegetable we didn't love on the kabobs was tomatoes so I omitted them from the recipe.  Feel free to add any vegetable you really like.  To cook these kabobs, I broiled them, which I found to be quick and easy.  However, you can always grill the kabobs for the same amount of time if you prefer.  
Ingredients
1 1/2 pounds beef sirloin, fat trimmed and cubed
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 cup dry red wine
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons minced garlic
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped fresh rosemary leaves
8 ounces button mushrooms, wiped clean, stems trimmed
2 medium yellow onions, cut into chunks
2 large green or red bell peppers, cut into 1-inch pieces
Kosher salt
Olive oil
12 wooden skewers
Step by Step

1.  Place the meat in a medium size bowl.  Toss with the salt, pepper and garlic powder.

2. Add the red wine, vinegar, soy sauce, garlic, Worcestershire, rosemary and toss to coat.

3.  Cover the bowl with plastic wrap and refrigerate at least 12 and up to 24 hours.  Soak wooden skewers in a bowl of water for 30 minutes

4.  Remove the meat from the refrigerator and allow to come to room temperature.  Preheat the oven to broil.

5.  Put all vegetable chunks in a large bowl.  Coat with olive oil and sprinkle lightly with garlic powder, salt and pepper. 

5.  Thread 1 meat cube onto a skewer followed by the remaining ingredients.  Continue until each skewer is full.  Lightly drizzle skewers with olive oil and sprinkle with salt. (Skewers can be made beforehand and refrigerated up to a day before.)

5.  Cover a baking sheet with foil.  Place skewers on baking sheet and broil for about 6 minutes, turning once. 

Cooking for a Crowd

Last weekend, I cooked for a dinner party of 8.  I was not hosting the dinner party, but just cooking.  I wanted to share the menu because I think it would be great for your dinner party as well or a special dinner for two.  I was only cooking so I could be behind the scenes the whole time, but this menu also allows you to do a lot beforehand so you would not be stuck in the kitchen when your guests arrive.  Everyone's favorite part of the meal was the beef and I have to say I was pretty excited the way it turned out.  And the best part is... it is super easy! I will share all of the recipes in the next couple of days, but just wanted to show the entire meal together.  The appetizers are two recipes I have already shared and the rest will be here soon!

Dinner Party Menu

Rosemary, Olive Oil & Vinegar Dipping Sauce with Italian Bread

Caprese Skewers

Wine Marinated Beef Skewers

Vegetable Couscous

Spinach Pesto Pea Salad

Katie's Old Fashioned Fudge Sauce with Vanilla Ice Cream

Appetizers

Main Course 

Dessert

Marinated Tomatoes

Okay folks, this is another one of those this-is-so-easy-it's-really-not-recipe recipes... I just love those.  Not only is this so easy, but I have to admit when my coworkers told me about this, I was pretty skeptical myself until I tried it! Okay, so enough with the introduction... these marinated tomatoes have become a favorite of mine for anything from a brunch to a holiday appetizer.  They are perfect to serve with a cheese tray and just set them out with toothpicks for people to grab or they work great at a brunch as a little side.  This will complete the recipes I share from my sister-in-law's shower.   The trick is finding this marinade.  I really hate promoting things that I am not sure where everyone can buy, but the trick is Jane's Krazy Mixed Up Seasonings.  In Houston, you can buy it at Kroger and click here for their website to find out where else it is carried.  Below I have listed the very few steps of making these tomatoes and trust me, some people will think you have done something magical to them!

Marinated Tomatoes
Recipe Note
Below, you will see this calls for grape tomatoes.  I would not suggest trying this with any other kind.  Cherry tomatoes are close to the same, but grape tomatoes are a little smaller and seem to hold the seasoning better.
Ingredients
1 pint grape tomatoes
Jane's Crazy Mixed Up Seasoning
Step by Step
1.  Rinse tomatoes and put in a medium sized bowl.
2.  Sprinkle with water so that the tomatoes are slightly damp.
3.  Heavily season with Jane's Krazy Salt and toss tomatoes to coat.
4.  Season the top of the tomatoes one more time with seasoning and then cover with plastic wrap.
5.  Allow to marinate overnight in the refrigerator.
6.  Serve at room temperature or slightly cold.