Paella ~ Coast to Coast Cooking at BakeSpace

Our first Coast to Coast Cooking event at BakeSpace was so much fun, we decided to do it again!

This time it's Paella!

It's something I've been wanting try for a long time! So when Michele suggested it, I was all for it!

I picked bits and pieces from a few different recipes and came up with this.



Paella
2 C arborio rice
3 1/2 C shricken stock (chicken stock w/shrimp shells simmered in it)
15 mussels
15 clams
15 shrimps (*giggle* - sorry Shels!)
2 chorizo links, cooked & cut into bite-sized pieces
2 lbs chicken, cut into bite-sized pieces
1/2 lb pork, diced
1 small green bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 medium onion, diced
3 garlic cloves, diced
1 15 oz can diced tomatoes
2 tsp smoked paprika
1 1/2 tsp cumin
2 fresh rosemary sprigs, needles chopped
3 fresh thyme sprigs, leaves only
salt & pepper
big pinch of saffron
3/4 C peas
olive oil

Preheat oven to 350F.

In a large skillet, saute pork & chicken with garlic, onions and peppers in a little olive oil. Cook until meat is mostly cooked and veggies are tender. Add tomatoes; cook a few more minutes.

Remove meat & veggies from skillet and set aside. Add some more olive oil to the skillet and saute rice for a few minutes. Add rosemary, thyme, cumin, paprika, salt and pepper. Saute another minute. Add shricken stock & saffron.

Bring to a boil; add meat and veggies back to skillet, cook for a couple minutes and stir until well combined. Stir in chorizo, shrimps and peas. Arrange mussels and clams in rice (or just stir them in too)

Bake uncovered 25 - 30 minutes, or until liquid is absorbed and rice is tender.

~~~~~~~~~~~~~~~~~~~~~~~

Saute chicken, pork & veggies.




When the meat is mostly cooked, remove from skillet and set aside.

Add some more olive oil to the skillet and saute the rice.




Add herbs & spices and cook another minute.


Add shricken stock and saffron and bring to a boil.


Add meat & veggies back to skillet, plus chorizo, shrimps & peas.




I didn't 'arrange' my mussels & clams. I kinda tossed them on top with the peas. I think I next time I'd stir them all in.




Bake for 25 - 30 minutes or until all liquid is absorbed and rice is tender.

Blurry... middle of baking pic...


Remove from oven and rest for 5 - 10 minutes before serving.


I thought paella was supposed to be crispy on the bottom... but most of the recipes I looked at called for this baking method. I don't know how it would get crispy in the oven.

I put it back on the stove and cooked it a little, but still didn't end up with bottom crispies. I didn't want to burn it, next time I'll give it a little longer on the stove top.

It was very tasty and everyone liked it.


And had seconds.




This is a keeper... but I still need to figure out the crispy bottom thing.


Maybe I can reheat the leftovers in a skillet and end up with crispies!

~~~~~~~~~~~~~~~~~

Anyway... This wouldn't be Coast to Coast Cooking if I didn't have some other cities checking in!

So... first stop on the Coast to Coast Paella Plane is Danielle in Burbank, California!

Here's Dani's Paella.


Isn't that beautiful?

But this time, you get TWO for the price of ONE!! On our way to Burbank, we made a stop in Mound, Minnesota and Dani picked up BakeSpace Guest Blogger Cathy!!

Here's Cathy's Paella!


Wow!! That looks GREAT!!! Why isn't she blogging more often??

You can see Dani's & Cathy's recipes at Cooking for My Peace of Mind.

And since Jet Blue had their unlimited travel sale this month... we're heading back east to Morris Plains, New Jersey where Michele cooked up her version of Paella!


YUM!! Look at those big pieces of sausage!

Check out Michele's recipe at My Italian Grandmother.

Time to jet back to San Diego, California for Shane's Paella!


WOW!!! What are you waiting for?!!

You can find Shane's recipe at Culinary Alchemy.

Back across the country again... this time we're landing in Rochester, NY to check out Martha's Paella!


Mmmmmm... Scroll down a little when you click HERE to see Martha's post at BakeSpace!

And our final stop on the Coast to Coast Paella Plane is Seward, Alaska for Moni's Paella!


That looks delish!!! You can find Moni's recipe at Alaskan Dermish in the Kitchen!

This was so much fun again!!

Don't you want to cook with us??

Check out Coast to Coast Cooking in the Recipe Swap section of the BakeSpace forum!

Zucchini Appetizers

It's summer time and zucchini is plentiful!

I had these Zucchini Appetizers at my friend Karen's house at the beginning of the summer and was instantly hooked!

They are so moist & flavorful & delicious! Plus, they're VERY easy to make!

It's a Bisquick recipe. But Karen's version swaps out the Parmesan for Romano. You can also check out Karen's other recipes at BakeSpace. She's a FABULOUS cook and I'm sure you'll find more than a few of her recipes you'd like to try!

Zucchini Appetizers
3 cups sliced or grated zucchini (I sliced them)
1 cup Bisquick
1/2 cup chopped onion
1/2 cup grated Romano cheese (I used an Asiago/Parmesan/Romano blend)
2 tsp. parsley (instead of parsley & oregano - I used an Italian blend)
1/2 tsp. oregano
1/2 tsp. salt
dash of pepper
1 clove garlic chopped (I grated it)
1/2 cup vegetable oil
4 eggs, beaten

Heat oven to 350F.
Grease or spray a 9x9 pan.
Mix all ingredients in a large bowl.
Spread in pan and bake at 350F for 30 to 40 minutes.
Cut into 2x2 squares to serve.

This is great warm or at room temperature.



Mmmmm.... YUMMY!


Need more ideas for your bounty of zucchini?

Check out some of these cool zucchini ideas.

I've been dying to try the Stuffed Zucchini that Danielle from Cooking for My Peace of Mind was cooking up. She found them at Ciao Chow Linda. I missed them them when Linda posted them. But I hope to make them soon too!

Or how about Monica's Zucchini Jam Muffins over at Lick the Bowl Good. Use up some of those summer peaches.

Or in one of my favorite versatile dishes, check out Kevin's Corn & Zucchini Quesadillas over at Closet Cooking.

I'm sure we all know what Donna over at My Tasty Treasures is thinking when she thinks about zucchini. And while she's thinking about that, her FFH is grilling up Grilled Veggies ala FFH.

Or how about Heidi's Zucchini Brownie from Tried & True Cooking with Heidi.

And is it really summer time if you don't have at least one loaf of Zucchini Bread?


Hope you're all enjoying a bountiful summer harvest!

Antipasto Pie

So last month when my mom was visiting, we had a wine tasting party. Last month's wine was Orange Muscat. Dessert wine. I have to say, I hate the dessert wine months. I'm not a big fan of desserts. I have them sometimes and I do have a few favorites, like Mum's Swedish Tosca Cookies. But over all... give me savories!

Anyway... serving all dessert is definitely not my favorite thing, so I served a couple of appetizers too.

It was pretty hot when she was here, and the thought of turning on the oven didn't thrill me. I stumbled across this Rachael Ray recipe and thought it was just what I was looking for.

First of all... even though it's called 'pie', it's really a big sandwich. I LOVE sandwiches!! Plus it's stuffed with TONS of stuff!



Rachael Ray's Antipasto Pie

1 (12-inch) round or oval, crusty, chewy bread, such as Tuscan-style or a sesame semolina
1 (14 to 16-ounce) jar giardiniera*, drained
1/2 pound thinly sliced sharp provolone
1 (14 to 16-ounce) jar roasted red peppers
1 (14-ounce) can quartered artichoke hearts in water, drained (totally forgot these)
1 (12-ounce) bag mixed salad greens, any variety (I chose the Italian mix)
1/2 cup (a couple of handfuls) fresh Italian flat leaf parsley leaves
15 to 20 leaves fresh basil, torn
1/3 pound sliced Genoa salami
1/3 pound sliced sweet soppressata
1/3 pound sliced cappacola
1/4 red onion, thinly sliced
1 vine-ripe tomato, thinly sliced
Extra-virgin olive oil, for drizzling
Coarse salt and pepper
8 hot or sweet pickled cherry peppers (I needed 12)
8 (8,10 or 12-inch) bamboo party skewers (I needed 12)

* Giardiniera is an Italian pickled salad of cauliflower, hot peppers and carrot found in International Foods aisle of market. It reminds me of the Italian version of the Spicy Pickled Carrots that you get at Mexican restaurants. Hmmm... now that I think about it... NO place around here has those carrots! Maybe I need to try making some... oh well... that's another day!

To start, slice off the top of the loaf of bread and set aside.
Hollow out the loaf and leave 1/2 on bottom and sides of bread to make a big bread bowl.

Next, drain the giardiniera and pulse in a food processor until you end up with a course relish.

Spread the giardiniera relish evenly into the bottom of the bread bowl. Then put in an even layer of provolone slices, topped with roasted peppers & artichoke hearts. Press down ingredients as you go to make room for everything.

Toss mixed greens, parsley and basil in a bowl. Add a layer of greens mixture and a drizzle of olive oil to your antipasto.

Next layer in the meats and remaining cheese. Then some more greens, onions and tomato slices. Drizzle with more olive oil and season with salt and pepper.

Replace the top of the bread that you sliced off and wrap your Antipasto Pie tightly with foil.

When you're ready to serve, skewer the cherry peppers and arrange them evenly through the loaf... like pie slices if a round loaf or like pictured before for a more oval/oblong loaf.

Slice into equal portions and enjoy!

~~~~~~~~~~~~~~~~~~

Ok... I couldn't find a round loaf, so I picked up a regular shaped Tuscan loaf.

Slice off the top and hollow out the loaf.


You can save the bread you pull out for bread crumbs.

Drain the giardiniera and pulse in the food processor to make a relish.

Spread giardiniera relish evenly in the bottom of your bread bowl.



A layer of provolone & roasted peppers
(and artichoke hearts if remembered them!)


Some greens (you can just barely see them sticking out from under the salami.
Some salami, soppressata, cappacola... then I just started layering with everything I had, in no particular order!




When you've used up everything you have... or just can't squeeze any more in, put the top back on and wrap it tightly and refrigerate until ready to serve.

Ok... ready to serve?

Skewer the cherry peppers. Actually... the cherry peppers were VERY seedy. I think next time I'd top these with pepperoncini instead.


Next I sliced it long way down the center and then between the skewers.








These were SO good!! They're a little hard to wrap your mouth around... but so tasty! I LOVED the giardiniera relish! I had never tried it before, but I'll definitely be using it again. It adds a zippy tangy flavor that I really enjoyed. You can change out the meats & cheeses & veggies in this ginormous sammie to suit your family's tastes. And it would travel very well to take along to a party or picnic.

Definitely a keeper!

Quiche for Co-Workers or Real Men DO Eat Quiche

So not too long ago I was really surprised to find out that one of the guys in my office had never eaten quiche. When I asked him about it, of course he said, "Real Men Don't Eat Quiche".

Remember that book from the 80s? I had that and Real Women Don't Pump Gas.


I can remember my dad, defiantly eating his quiche, while proclaiming that "Real Guys DO Eat Quiche!" Also, my sister and I weren't allowed to get our drivers licenses until we could not only pump gas, but also change a tire and change our oil!

So... silly stereotypes never applied in our house!

I decided that I needed to show my co-worker, that in fact, Real Men DO Eat Quiche.

It took me a few weeks to actually get around to it, but that is precisely what I did today!

Last night I was going to make Mexican food for dinner again (3rd time this week!) I LOVE Mexican food and could easily eat it every day. But Tawny, while she does like it, would probably like it a whole lot better if I only served it once or twice a month.

She read my facebook status of "is thinking about making taquitos for dinner" to which she replied, "can you like not make mexican anythingg??"

So I figured if I made Taquitos for dinner, while also making a Quiche for work... Quiche that she wouldn't get a piece of, things would be pretty cranky at Casa de Spryte. So in the interest of keeping a salubrious atmosphere at home, I made a Quiche for dinner last night... and one for work this morning.

(Ya know... I made the taquitos too... and she had one! What the heck?!?!)

Anyway... A pretty standard quiche. Mostly based on my sister's recipe, Jeannie's Little Quiches, but I made a big one instead of little ones.

Ham & Broccoli & Swiss Quiche
1 pie crust, unbaked
1 TBLS butter, melted

4 eggs
1 C half & half
onion powder
garlic powder
salt & pepper

1/4 - 1/3 lb ham, diced or shredded
1 C broccoli florets, cut very small
1/2 C diced Velveeta
1 C shredded swiss cheese

Pre-heat oven to 425F
Brush pie crust with melted butter and refrigerate while prepping filling.
Chop ham, broccoli and Velveeta. Set aside.
In a medium bowl, whisk together eggs, half & half, onion & garlic powders, salt & pepper.
Evenly spread ham, broccoli and both cheeses in pie crust.
Then evenly pour egg mixture over fillings.
Bake at 425F for 10 minutes. Then turn the oven temp down to 325F and bake 25 minutes longer, or until crust is golden and filling is set.
Allow to cool 5 - 10 minutes before cutting.

Do you have any idea how long it takes to find a pastry brush in this drawer?


A very LONG time!!!

Brush the pie crust with melted butter.


You can make your own pie dough. I 'can' make dough, and it's pretty good; but I HATE working with dough. So more often than not, I buy one of the boxes of pie dough that you just unroll into your pie plate.

But I crimp it myself.

Pretty nice crimping huh?

Ok... so stick that in the fridge and get to your fillings.

Chop ham, broccoli & Velveeta.

Yes, I know it's processed cheese... but it's really really good in this!



Also, this is the ONLY time that I use broccoli florets... and by florets, I really mean 'just' the tops. Most of my family hates broccoli stems.

I love them! They taste like broccoli (go figure). So typically I trim broccoli pretty short and Tawny & I munch on raw broccoli stems while I do whatever I'm doing to the broccoli. Ya know... they 'do' like broccoli slaw... what do think that's made of??

Anyway... get that stuff ready. And shred your swiss. I cheated and bought it already shredded.

Whisk up your eggs, half & half, onion powder, garlic powder, salt & pepper.


I didn't really measure the onion powder & garlic powder, I just sprinkled in a little of each.

Grab your pie crust from the fridge and put in all of your fillings.


Pour the egg mixture evenly over the whole thing.


Now pop that into an oven preheated to 425F for 10 minutes.

Then turn it down to 325F and continue baking for 25 minutes or until crust is golden and filling is set.

So while it was in the oven... somehow Tawny or I started singing a song from Grease. So that prompted her to run to her room and grab her Grease soundtrack CD. We had 25 minutes of quiche baking time... plus I was making Taquitos that she supposedly didn't want (but still totally ate anyway!!). So we were singing Grease songs pretty loud. Neither of us is a very good singer and that drove Jon out of the kitchen pretty quick. There might have been a little dancing involved too...


We'll get some overhead lifters and some four barrel quads oh yeah
(Keep talking whoa keep talking)

A fuel injection cutoff and chrome plated rods oh yeah
(I'll get the money I'll kill to get the money)

With a four speed on the floor they'll be waiting at the door

You know that ain't no shit we'll be getting lots of tit

In Grease Lightning

Go, go, go, go, go, go, go, go, go, go

I could only tell you that because I'm pretty sure none of Tawny's friends read my blog... it probably wouldn't be "cool" to be singing and dancing in the kitchen with her mom... come to think of it... Tawny probably doesn't read my blog either. Well... now that I keep thinking about her... I'm sure her friends probably wouldn't be surprised.

Anyway...

So here's last night's quiche.


Don't mind the pumpkin pie recipe in the bottom of the pie plate...


Bob came into the kitchen and took a look at this.


He hadn't asked what was for dinner. If he had, and I'd told him we were having quiche, he would have opted to make himself something more to his liking. I know. We've played this game with quiche before.

But last night, with no questions, he came in and saw me taking pictures. He said, "There's ham & cheese in that? Can I have some?" "Dude! Of course you can!!"

I've told him over and over that he would love quiche. It's made entirely of things he loves. But no. Even after bites, no dice. I don't know what was different last night, but unsolicited, he asked for some, ate it and enjoyed it. He was a little disappointed that the green stuff was broccoli and not spinach. But it didn't slow him down. He just asked if I could put spinach in next time. Again I said, "Of course!".

Lilly however remains a quiche hold-out. Who knows, maybe next time will be her turn!

Now for the Co-Worker Quiche...

Recipe is the same. I cut everything last night, so I just had to throw it together this morning.

The only thing I did differently was during the baking.

I started off the same... bake in oven preheated to 425F for 10 minutes.

But then I only baked it for 15 minutes.

It sat on the counter for about 20 minutes while I finished getting ready for work. Then I covered it with foil and wrapped in a towel and brought it to work to finish baking.

There's a cool little kitchen at work that even has a stove & oven.


Isn't that cute... that's a little fridge on the right.

So I finished baking it for about 10 - 15 minutes in a 350F oven.

And here's the work Quiche


Now since Ed (the guy who said 'Real men don't eat quiche') was joking that maybe he shouldn't shave, so he'd be more manly eating quiche, I was thinking... maybe I should "man-up" the quiche a little... maybe serve it with steak? Hmmm... I'm not made of money... nah... Maybe bring a 6 pack of Iron City? Beer for breakfast! That's manly right? But my bosses might frown on that.

I decided to just serve it with fruit! Real men DO eat quiche! It doesn't matter what I serve it with!

My little prep area...

Freshly washed fruit... plates, forks, napkins...




Co-worker Quiche!


Everyone really liked it!!

I also found out Bill, one of the other guys I work with, had never eaten quiche either. He even asked for the recipe and sounded a little surprised at how easy it is to make.

Now both can attest that Real Men DO Eat Quiche!

Wow! I rambled on and on and on! Sorry about that!

Have a great weekend!