Italian Herb Romano Spice Blend Now Available From Karen B's Cooking Made Easy!

Karen B's Cooking Made Easy favorite Spice Blend

"Italian Herb Romano"

Is in and available for purchase today!

I am so excited to bring this to all my readers. This is my favorite spice blend and can be used for almost anything.

Made by Great Lakes Tea & Spice Company, it is Spicy & Authentic.

You can sprinkle it on pizza or pasta, rub it on fish, pork, chicken or beef, stir into dips or add to dipping oils for a zesty starter.

It has a wonderful Italian Herb flavor with that hint of Romano Cheese tucked in! The aroma you smell while cooking is so amazing it makes your mouth water.

You can also add to Extra Virgin Olive Oil as shown here for dipping with your favorite bread or bread sticks.

Italian Herb Ramono 3.6 oz tin $13.95

To order email me: kmbierley@gmail.com

We use Paypal

Great for Hostess and Holiday Gifts!

Order now while supplies last!

Happy Cooking ;)

Cooking with herbs: Bouquet Garni

French Bouquet Garni..... what is it? Basically a bundle of culinary herbs used during cooking to flavor the dish and removed prior to serving.

The Bouquet is usually made from dried bay leaves, parsley and thyme leaves.

For the dried Bouquet use 1 tablespoon each of bay leaves, parsley and thyme leaves.

For the fresh Bouquet use 1 bay leaf, 3 sprigs parsley and one sprig of thyme.

You can use fresh or dried herbs either bundle the fresh together with some string or cheesecloth or the dried in the cheesecloth or a metal tea ball.

The Bouquet Garni can be used to flavor stews, soups, broths, chicken stock, beef stock, fish stock the list goes on.

If you are cooking with fish you can add a sprig of dill, lemon, pepper and some celery. With chicken you could add some sage leaves... do you see where I'm going with this?

The Bouquet is removed prior to serving to prevent stems in the dish or to produce a clean clear beautifully flavored broth or soup.

Be creative and enjoy!

Slow Cooked BBQ Pork Loin Back Ribs

Slow cooked BBQ Ribs are one of the best tasting dishes you can make if you take the time to do it.

These ribs fall off the bone! You don't even have to get your fingers messy just the way my Husband likes it! We had the four of us and two additional for dinner. I put some take home containers out for them to take the leftovers home.... that never happened, we ate them all ;)

My recipe is simple but it takes most of the day to cook, well worth the wait!

You will need the following for what I made here for 4 adults and 2 children with NO leftovers:

Ingredients:

• 5 lbs trimmed Pork Loin Back Ribs (here there are two racks)
• One large orange
• 6 Heads of garlic
• 1 Large handful of fresh herbs (Thyme, Sage, Oregano, Chives, Rosemary)
• One Large Onion or Leek
• BBQ Sauce (I use Sweet Baby Rays)
• Water
• Salt
• Fresh ground black pepper
• Soaked apple wood chips for smoking

Preheat oven to 325.

In a large roaster or as I have here a full sheet deep hotel pan, zest and cut into wedges one large orange. Squeeze juice and toss all into pan.

Grate and or chop the cloves of garlic, chop onion (I used a leek) toss into pan along with the bunch of fresh herbs, I stripped some of the Rosemary and Oregano then chopped to get the flavors going.

Season heavily with salt and pepper.

Pour on about 1 cup to 1 1/2 cups BBQ sauce.

Rinse and pat dry your 5 lbs of Pork Loin Back Ribs.

Place ribs into pan and add enough water to just cover the meat.

Stir all the ingredients to combine, flipping the meat a couple of times to coat well.

Place ribs bone side up as shown here:

Place ribs into preheated oven and reduce heat to 240. I roasted the ribs uncovered for about six hours checking about three times during cooking to spoon liquid over ribs and stirring the herb liquid mixture.

The ribs are ready when you can pierce with a fork and the fork slides in easily. If the meat is still real firm cook a bit longer. You want it out before it starts to fall off the bone.

Remove and set aside until you are ready to eat.

When you are ready to eat or close to heat the grill and apple wood chips if your smoking. After the chips start to smoke reduce heat.

Place the ribs on prepared foil (non stick cooking spray and poke holes in foil with knife to let the smoke through) and place on top rack of grill. If your smoking let the ribs soak in some of the smoke for a few minutes. Coat with your favorite BBQ Sauce on both sides, shut grill lid and let the sauce heat up. Do this step two to three times until you get the coating you like.

TIP: preheat your sauce in a sauce pan prior to glazing the ribs for better results.

Ribs are done when they are heated through and the sauce is thick and yummy!

Enjoy!

Easy Basil Oil

Basil oil can be used in every one's caprese salads, drizzled over grilled fish and seafood, bruschetta the list is endless......

Ingredients:

1 Cup olive oil

1/4 Cup packed fresh basil

Add oil and basil to a blender, season with salt and pepper, blend until smooth, drain into small pitcher if needed.

Caprese Salad:

Slice fresh mozzarella and fresh tomatoes arrange on a platter alternating slices in a circle. Drizzle with basil oil and some balsamic vinegar. Serve.

Grilled shrimp:

Marinate shrimp with minced garlic, olive oil, lemon juice, salt and pepper. Grill. Drizzle with basil oil. Serve.

Happy Cooking ;)

Easy Stovetop Herb Roasted Yukon Potato's

If you love the oven roasted potato's but don't want to heat up that big ol oven try this quick and easy recipe, I'm sure you will be hooked!

It's very simple and takes less time to cook.

Ingredients:

• Yukon Gold potato's (or your favorite) one per person or more if you have hungry eaters!
• Small Handful Fresh Parsley (chopped)
• Two to three 3" sprigs Fresh Rosemary (chopped)
• One Garlic Clove for 3 people, two for 4 - 5 people (grated or finely chop)
• Olive Oil
• Salt
• Fresh Ground Pepper

Wash and dry your potato's. Cut into fours.

In a large deep skillet or sauce pan heat three tablespoons olive oil to med to med high heat.

Add potato's to hot pan sprinkle in the herbs, salt, pepper and grated garlic. Toss or mix to coat evenly. Cover with lid and cook for 15 minutes or until browned and tender. Shaking the pan every five minutes or so to turn potato's. If you turn with a spatula do so gently to prevent them from breaking up. Keep the lid on this is the "tip" it cooks the potato's in their own steam and browns at the same time ;)

Serve with your favorite main dish like: Cooking The Perfect Steak

Enjoy!

Valentine's Day Butterflied Pesto Shrimp

You can make this great Valentines Dinner for your Valentine in no time at all!

Pesto Shrimp is very very easy and very impressive as well. Make sure to butterfly your shrimp for and even more impressive result ;)

Here are my links to the two recipes you will need, click the titles:

Pesto Shrimp

Tip Of The Day: Butterfly Shrimp

Have fun, that's what cooking is all about and enjoy ;)

Happy Valentines Day!

Karen B.

Mashed Potato's With Herbs And Sweet Potato's

Sweet Potato's are the much healthier potato to eat. Not everyone likes Sweet Potato's. My Family is actually starting to enjoy them more and more.

Here is a great recipe to help jump start your Family to start eating healthier.

Mashed Potato's with Herbs and Sweet Potato's are just as easy to do as plain mashed potato's.

Ingredients:

• Yukon Gold Potato's (one per person)
• Sweet Potato's (one per person)
• Two Tablespoons Fresh Chives (chopped)
• Two Tablespoons Fresh Flat Leaf Italian Parsley (chopped)
• Salt
• Fresh Ground Pepper
• Three table spoons Butter
• Milk

Wash all the potato's.

Peel the Sweet Potato's (and the white ones if you prefer, I leave the skins on).

Cut all the potatoes into 1 - 1/2 in square pieces.

Place potatoes into large sauce pan and just cover with water. Bring to boil reduce to simmer until just fork tender. Don't over cook or they will turn to mush.

Drain in colander.

Place butter into hot sauce pan and melt. Add 1/2 Cup Milk and heat, season with salt, Pepper, Chives and Parsley.

Add Potato's back into sauce pan and toss together, just enough to mix well and heat (you can add more milk a little at a time if needed)

Serve.

This recipe is also great for left overs, just reheat in the microwave!

Let me know what your family thinks ;)

Enjoy!

Labor Day Corn On The Cob With Dill Butter

Mix it up a bit the next time you cook Corn On The Cob. Top it with quick and easy Dill butter.

If your grilling the corn or boiling it works for both.

Grilling Corn:

• Peel back husks remove the corn hair (leave husks attached)
• Soak in five gallon bucket for 1/2 hour.
• Brush Dill Butter on Corn close up the husks and tie the end shut with string.
• Grill Corn until tender, turning every five minutes and cook on all four sides.

Dill Butter:

• One stick butter
• Two to Three Tablespoons finally chopped Fresh Dill.
• 1/2 Teaspoon Salt
• Dash of Fresh Ground Pepper if desired.

Combine Butter, Dill, Salt and Pepper mix well.

Quick and Easy Chopped Artichoke and Salami Antipasti Salad

If you need a Antipasti or hourdouve' for dinner or a party this Chopped Antipasti can be put together in about ten minutes. It's so simple, all you do is chop, toss and serve.

Ingredients (serves four can be easily doubled):

• One Head Romaine Heart Lettuce - chopped
• One Jar Marinated Artichoke Hearts in Oil and Spices - lightly chopped - reserve oil
• 6 oz. good deli Italian Salami - cut into bite size pieces
• 8 oz. Fresh Buffalo Mozzarella Cheese - cut into bite size pieces
• Fresh Basil about 1/2 Cup - chopped
• Six Queen Ann size Olives - sliced
• Fresh Ground Pepper
• Salt

In a large wooden salad bowl add all chopped ingredients, drizzle with reserved oil and spices, season with Salt and Pepper, toss and serve.

Enjoy!

Garlic and Oregano Grilled Pita Bread

Summer is time for grillin and chillin! What better way to add fun ingredients to your menu than grilling.

Grilled Pita Bread with Garlic and Oregano (from our friends at Gourmet) is a family friendly addition to any meal.

I made this side dish and loved it! However I did add some more herbs the second time around. You can change this recipe to your liking or use what ever you have in the pantry ;)

Ingredients:

• 3 Tablespoons extra virgin Olive Oil
• 2 Garlic Cloves, smashed
• 2 Tablespoons finely chopped Oregano
• 6 (6" - 8") Pita Bread Rounds (with out the pockets works best)
• Kosher Salt to taste

Preheat the grill.

Heat Olive Oil in small skillet on medium heat, cook Garlic until golden brown not burnt, remove garlic and discard. Remove oil from heat and stir in Oregano (or other herbs).

Oil grill and grill the Pita Rounds for about two minutes or until light grill marks appear on the bread. Remove from grill.

Brush both sides with the Garlic, Oregano flavored Olive Oil and sprinkle with salt to taste. Cut into wedges and serve.

Enjoy!

How To Make Easy Parmigiana and Sage Fettuccine Pasta

Parmigiana & Sage Pasta is so easy it can be done by the time the pasta is cooked!

Ingredients:

• One package Buitoni Fettuccine Pasta (refrigerated section at the supermarket)
• Butter
• 1/2 Cup Fresh Sage Leaves
• Fresh Ground Pepper
• 1/4 Freshly Grated Parmigiano Reggiano Cheese

In a large skillet, melt about four tablespoons butter. Add the Sage leaves and cook over Medium heat until crisp, about 3 to 4 minutes, turning once. Season with Salt and Pepper. Remove Sage to paper towel line plate, saving the butter.

Cook pasta in a large pasta pot with salted boiling water. Reserve 1/4 Cup of pasta water when pasta is cooked. Drain pasta and ad to the reserved butter and the 1/4 Cup of pasta water, toss and season with salt and pepper.

Place pasta in a large pasta bowl or platter, sprinkle the cooked Sage leaves and the Parmigiano all over the top.

Serve with additional cheese on the side.

Enjoy!

Karen B's Sauteed Peas and Asparagus

This is a new twist on plain old peas! Sauteed Peas are very easy to make and taste so much better than simmered in water.

Ingredients:

• 1/2 of a large Package (or one small package) of frozen Sweet Green Peas
• One Green Onion Sliced in half and chopped
• One Handful of Asparagus sliced in 1/2 inch slices
• One Garlic Clove finely chopped
• One small handful of Fresh Italian Parsley chopped
• 1/2 16 oz. can of Chicken Stock
• Salt
• Fresh Ground Pepper
• Olive Oil

In large skillet or fry pan on medium heat add three tablespoons Olive Oil, Chopped Garlic, Chopped Green onion stir until garlic starts to infuse in the oil but not turn brown. You should be able to smell it at this point.

Add the Peas and Asparagus, season with Salt, Pepper, Chicken Stock and saute until the Asparagus reaches your desired tenderness, add the chopped Parsley, toss and serve.

You can omit the Asparagus and just use peas if you prefer.

Serves (4)

Enjoy!

Easy Tarragon Baked Chicken

If you don't have Tarragon which I assume you do if you are making this dish, if not, you can substitute Parsley, Chives, Thyme or Chervil for the Tarragon.

Ingredients:

• 8 Chicken Thighs or Drumsticks
• 2 oz Butter
• 2 Tbsp Chopped Fresh Tarragon (one Tbsp dried)
• Salt
• Fresh Ground Pepper

Preheat oven to 375 F.

You can use boneless chicken if you prefer.  If you want to take the bones out yourself  you just run the knife downward between the bone and the flesh until the bone comes loose.  Gently twist the bone with your hands and it will come out easily.  But, if you are like me, I buy boneless thighs at the market.  And I just rubbed the drumsticks with the seasoned butter.

Soften the butter, work into a paste with a spoon.  Mix in the tarragon and seasoning (salt & pepper).

Divide the butter between all the pieces of chicken, brush onto the cavity side of the meat and secure closed with a toothpick.

Season the outside with Salt and Pepper.

Bake covered with foil for 40 minutes, removing the foil the last 10 minutes.  

Enjoy!

Cooking With Herbs: Tarragon

Tarragon deriving from the French estragon and the Latin dracunculus, "little dragon" is one important culinary herb.  

It has a fiery tang and serpent-like roots.  "Dragon" herbs were believed to cure the bites of venomous creatures, but is main use these days are culinary.

According to a thirteenth-century Arabian botanist Tarragon will sweeten the breath, act as a soporific, and, if chewed helps dull the taste of medication.

There are two varieties of Tarragon.  You have the French with a more refined taste, a main ingredient in French cuisine and needs protection from the winter; and the Russian with a coarser taste which survives in both hot and colder climates.

Culinary uses:

Tarragon is one of the important fine herbs that is commonly used together with Chervil and Parsley.  It is one of the main ingredients in the classic Bearnaise, Tarter and Hollandaise sauces.  Commonly added to Mayo for fish dishes, salad dressings, soups, omelette's and scrambled eggs.  It is rubbed on chicken for roasting and mixed with stuffing's.

You can make Tarragon herb butter for vegetables, steaks, grilled fish and chops.

See the recipes I have posted: Tarragon baked chicken, Tarragon stuffed mushrooms and Tarragon vinegar.

Don't be afraid to try it!!

Enjoy!

Cooking With Herbs: Basil Pesto

Basil Pesto is used in many recipes such as pasta, hourdouves, dips. Here is a made easy recipe!

Ingredients:

• 2 Cups packed fresh basil leaves
• 1/4 Cups toasted pine nuts
• 1 Garlic clove
• 1/2 Teaspoon salt
• 1/4 Teaspoon freshly ground black pepper
• 2/3 Cup (about) Extra-virgin olive oil
• 1/2 Cup freshly grated Parmesan cheese

In a food processor or blender (remember you can use this also) add the basil, pine nuts, salt, pepper pulse until finely chopped. Add the olive oil while the blender is still running, add enough slowly until it becomes smooth and thick. Add the cheese. More salt and pepper to taste if needed.

This can be made with out cheese as well.

Makes 1 cup.

Cover and refrigerate - shelf life 2 to 3 days. You can double or triple the recipe if you would like. The Pesto can also be easily frozen so you have it all the time. Just divide into individual servings place small freezer bags roll up and store in freezer.

Toss fresh basil with your favorite hot pasta top with cheese and serve. Quick, easy and delicious meal.

Enjoy!

Cooking With Herbs: Basil

Basil:


Used as a main ingredient for many Mediterranean dishes, the fresh leaf has a sweet, clove like spice taste and is wonderful on fresh tomatoes with a little salad oil, and in hot tomato dishes.


Basil adds spice to rice salads and complements zucchini, beans and mushrooms. It has a big enough flavor to stand next to garlic and together they make the classic pesto sauce.


See Pesto recipe here: http://karenbcookingmadeeasy.blogspot.com/2009/03/cooking-with-herbs-basil-pesto.html

Basil's pungency increases with cooking. The fresh leaves keep their flavor if preserved in oil or vinegar

There are several varieties: " Ocimum basilicum" Basil. "Purpurascens" or Dark opal basil. "Citriodorum" Lemon basil. And "Minimum" Bush, or Greek, basil.


Uses:

• Culinary: Pound with oil or tear with fingers rather than chop. Add at the last minute to cooked dishes. Sprinkle over salads and sliced tomatoes.
• Household: Place pots on window sills to deter flies.
• Cosmetic: Flowering top and leaf added to bath water for an invigorating bath.
• Medicinal: Steep a few leaves in wine for several hours as a tonic. Infuse as a tea to aid digestion. Basil is also used in aromatherapy. Put a drop of essential oil on a sleeve and inhale helps relieve fatigue.

Cooking With Herbs: Using and storing herbs

Remember when using herbs:

I tend to use a lot of fresh herbs in my recipes. I do have dry on hand all the time for when ever I do not have the fresh.

As a guide: 1 teaspoon of dried herbs is equivalent to 1 tablespoon fresh

Always store fresh-cut herbs in a plastic bag in the bottom of the refrigerator. Do not set them in a jar of water in the sun or they will wilt before your eyes. Store dry herbs in dark airtight jars.

You can preserve the herbs flavors in oils and vinegars for use in dressings. I will get you some recipes. Add them to butters, and use them to flavor jellies.

Herbs In The Kitchen

Herbs are described to be the soul of cooking. They can make a routine meal into a tangy, spicy, refreshing dish with a ton of flavors.

Many herbs help make foods easily digestible. Angelica anise, balm, basil, caraway, coriander, dill, fennel, mint, rosemary and sage have long been eaten for this digestive quality.

In Medieval times meat was wrapped in tansy to deter flies and to give the flesh a spicy flavor. Minty penny royal was added to kegs of fresh water on long sea voyages to help keep it sweet.

A salad for King Henry VIII included over 50 leaves, buds, flowers and roots.

Thomas Tusser's sixteenth-century garden plan for farmers wives was to plant no less than 70 salad and pot herbs.

After the Industrial Revolution and the move from the countryside into towns, herbs became less important in the kitchen. Now, with a renewed interest in the culinary arts, herbs are enjoying a comeback!

Most fruit and vegetable farms grow their crops to meet the demands of the supermarket shelf life rather than the taste, so herbs and spices must be added to make the taste come to life again. Herbs bring to life any dish, snack or drink. They can also supply extra nutrition to everyday meals, they contain a small but rich balance of vitamins, minerals and trace elements. Which is important for your body. Eyes, brain, digestive tract, heart, and more can all benefit from cooking with herbs.

I will post a new herb on a new page so that you may learn about it and how to use it.