Veggie Basics: Simple Vegetables for multiple meals

Taking it Back to Veggie Basics

"In the Kitchen" with Chef Tiffany

Is it really November already? 

Wow 2013 has come and gone in the blink of an eye hasn't it? It has really passed us by! 

Not only does November mean the end of the year is near, but on a lighter, tastier note it also means that it's time for one of the most festive holidays of the year, Thanksgiving! 

Doesn't that get you excited!! I mean really...let's talk about this, who really feels guilty about indulging in the delight of comfort foods and soulful desserts! The sweet herbal smell of sage, cinnamon and pine, ahhhhh.  This is the time of year to bring your loved ones together and give thanks and ohhh yesss we love to thank God for great food!

So, what’s on your menu? 

Every good recipe begins with a solid foundation! Cooking is not as complicated as it appears. The base for your mise en place should be a Mirepoix or a holy trinity. What the heck is that? Just some more culinary terms that will take you a long way in the kitchen. We learned about "mise en place" in my last culinary article and now to take it a little further let's discuss "mirepoix" (meer-PWAH).  Don't let the french pronunciation scare you away lol.  It's just a simple mixture of veggies normally used in broths to enhance flavor. Mirepoix is 50% onions, 25%celery and 25% carrots! Easy right:) 

How is this info useful? Wellllllll, these aromatics can be the beginning of thanksgiving bliss! Duhhh! Start with this simple setup and your turkey dance in your tummy and thank you! Or better yet, you will thank it!  Now this “holy trinity” is going to be the foundation for your leftover fried turkey gumbo. Again as stated before, the holy trinity/mirepoix consists of 50% onions, 25% celery, and 25% bell pepper, just sautee these bad boys until translucent (colorless) and get some roux (equal parts by weight fat and flour cooked) going. Don't worry, we will discuss "roux" later! You learn something new everyday and Chef Tiffany is going to have you prepping with the chef-perts (chef-experts/master chefs) in no time! 

Stay tuned for more treats and surprises as we get knee deep in this fun holiday season!

Everybody loves good eats and savory treats!

You are "in the kitchen" with, 

Chef Tiffany

article edited by @royalbeautyv

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HolidayTreats!

The Big Apple

Ok I needed  a reason to justify my strong craving for some candy, I mean really... who doesn't crave a sweet treat from time to time! 

It is Halloween time right?  Ok, well that's good enough for me! Now so that I don't feel completely guilty about my desire to indulge in a sweet treat, I thought it would be a great idea to add a little fruit to my craving!  So supposedly an apple a day keeps the doctor away, right? Isn't that what "they" say? Well in this case with an ooey gooey, smothered and covered, salted caramel- APPLE ,you  may visit the dentist a little more often but your tastebuds will be satisfied!

As we all know, the weather is changing, the colorful leaves are beautiful, and the warm cider is brewing. At Beauty Intoxicated that means's it's time for some fun holiday gatherings! Let’s keep the party going!

Halloween is just 1day away and with daily Harvest celebrations taking place we all need a traditional favorite to get us in the spirit of the season, right? Of course! One of my personal holiday favorites is Caramel and Candy Apples! Oh so yummy, and oh so GOOD! This fun treat is easy to make and a sure crowd pleaser! 

Follow the recipe below and you’ll be a hit at your next gathering! Tell them Chef Tiff sent ya!! 

CANDY APPLES

Ingredients

Unsalted butter, for parchment paper

2 cups sugar

3/4 cup water

1/2 cup light corn syrup

1/2 teaspoon red or green food coloring, (optional)

6 medium apples, or 12 lady apples

Directions

Step 1

Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer (purchase at your local cake and hobby shop) and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.

Step 2

Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.

 CARAMEL APPLES

Ingredients

9 assorted apples, room temperature

1 1/2 cups sugar

1/2 cup light corn syrup

1/2 cup heavy cream, room temperature

3/4 cup coarsely chopped cashews, for dipping

Flaky sea salt, such as Maldon, for pressing

2 ounces white chocolate, chopped

Directions

Step 1

Insert a 5-inch dowel or nontoxic twig into the stem end of each apple.

Step 2

Combine sugar and corn syrup in a medium heavy-bottomed saucepan, and stir. Cover, and cook over medium-high heat until sugar melts. Uncover, and continue to cook, swirling occasionally, until mixture is dark golden, about 10 minutes. Slowly drizzle in heavy cream. Remove from heat, and stir until smooth. Transfer caramel to a small metal bowl. Let stand 3 minutes to let caramel thicken slightly, then dip bottom of 1 apple to test if caramel is thick enough. If most of the caramel runs off of apple, let caramel cool 1 to 2 minutes more, and then try again.

Step 3

Dip 3 apples, including test apple, 1 at a time, into caramel to coat three-quarters of each apple. Let excess drip off, and scrape bottom of apples against the side of bowl (if caramel begins to harden, reheat in bowl over a pot of simmering water). Immediately after coating each apple, dip into nuts, using your fingers to help them adhere. Transfer each apple as decorated to a baking sheet lined with parchment or a nonstick baking mat, and let set completely, about 30 minutes.

Step 4

Coat 3 more apples with caramel as above, this time pressing each with salt flakes along top edge of caramel immediately after coating. Transfer to lined baking sheet, and let set.

Step 5

Coat the 3 remaining apples with caramel. Transfer to lined baking sheet, and let set.

Step 6

Place chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted and completely smooth. Fill a small resealable plastic bag with chocolate, and snip a tiny hole in 1 corner. One at a time, hold the 3 plain caramel apples horizontally over baking sheet, drizzle with chocolate in a back-and-forth motion, spinning apple as you drizzle. Return to baking sheet to set, about 30 minutes

Now that's what I call TASTY!!!!

Chef Tiffany,

article edited by @royalbeautyV

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Introducing: Chef Tiffany

Where is the butter? 

Where is the garlic?

Who used the pesto?

Has anyone seen the smoked paprika?    

Ughhh! *screaming* 

"Who's Kitchen is this"!!! 

These are all questions we seem to ask ourselves when we are cooking because as soon as we need something, "poof" it's gone! Where's the evil kitchen wizard and why is he hiding everything! LOL, ok maybe that's going a little too far but I'm so ready to hand the magic kitchen wizard his pink slip! Today I vow to have an ORGANIZED kitchen. The first step to a great meal and easy preparation is “Mise en Place”! Yup I'm giving you a new term. Mise en Place simply means 'mentally and physically in place'. Organize until you’re tired! This will save you some unwanted frustration in the future!

Review your recipes for the week and shop, that’s right shop, shop in your own pantry and cabinets gathering all the necessities to make your upcoming meals amazing. I believe in working smarter not harder, it may seem like extra steps but trust me, I'm a Chef...it makes life easier.  Let's paint the picture for you visual learners....If you’re making roasted butternut squash (doesn't that sound yummy) for dinner on Sunday, roast enough to have butternut squash ravioli on Tuesday.  By having everything you need within arms reach, you’ll spend less time in the kitchen and more time with your family. BAM!! That's the overall goal!  It may take a little while longer than what you previously anticipated, but you’ll thank me later especially when everyone's eating good and you're getting your quality time in with love-ones!!
Enjoy,
Chef Tiffany
Edited by @royalbeautyV

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Shrimp and Grits

This is a picture from a breakfast meal I prepared. This particular morning I wanted to satisfy my obsession with shrimp so I decided to incorporate some into my breakfast!

What's for Breakfast?
Shrimp and Grits

Ingredients
Shrimp
Grits
Butter
Spices: (for shrimp) Garlic, old bay seasoning, cajun seasoning and Parsley

Cooking Instructions
Shrimp: coat the bottom of a skillet with EVOO and butter and place on stop top on medium heat. Place shrimp in a bowl and prepare to season. Use the EVOO to coat the shrimp then sprinkle with old bay and cajun seasoning and garlic salt to your liking. When the skillet is hot, place shrimp on skewers then place in pan until done. Skewers are used in this case to keep shrimp from balling up and shrinking. 
Buttery Grits: cook grits in a small pan and add butter. Cook until done. 
When done remove shrimp from skewers. Place grits on a plate, put shrimp on top and ENJOY!!!

YUMMY! 

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Roasted Turkey Wings

When it's time to eat, I need something that is flavorful and mouth watering! This is a pic I took of a meal I prepared and honeyyyy it was very delicious!

What's for Dinner?
Roasted Turkey Wings
Roasted White and Sweet Potatoes
Steamed Broccoli

Ingredients
Turkey Wings
Sweet Potatoes
White Potatoes
Broccoli
Green peppers
Extra Virgin Olive Oil
Spices: Garlic Salt, Lawrys seasoning salt, garlic pepper

Instructions:
Roasted Potatoes: Pre-heat oven to 350 degrees. Cut up the white and sweet potatoes into medium sized cubes, coat cubes with EVOO and season with garlic pepper and salt. Spray the bottom of a cookie pan with PAM cooking spray and place the cut up potatoes on pan. Place in oven until roasted. Note: cooking time is usually about 45mins-1hour.
Roasted Turkey Wings: season wings with Lawrys seasoning salt, Garlic Salt and pepper. Slow roast in the oven on 350 degrees for about 3 hours until tender and brown.
Broccoli: it's simple..just steam it LOL:)

Leave comments/questions below and Enjoy!!!

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SeaFood for Dinner

I took this pic a few weeks ago after preparing lunch for my husband. On this particular day I wanted an overload of seafood so I decided to get busy in the kitchen!

What's for Dinner???

Steamed Vegetables

Teriyaki Rice

Pan Seared Sea Scallops

Jumbo Rosemary Shrimp

Garlic Butter Whitings

Ingredients:

Fresh Vegetables of your choice

white rice

fresh sea scallops

jumbo shrimp

fish whitings

Extra Virgin Olive Oil

Butter

Spices: Sea Salt, Fresh Crushed rosemary, cajun seasoning, blackened seasoning, garlic salt and lemon pepper, crushed red pepper, old bay seasoning

Cooking Instructions:

Sea Scallops: coat the bottom of a skillet with EVOO and place on stove top on medium heat. Place sea scallops in a bowl and prepare to season. Use the EVOO to coat the scallops then sprinkle with sea salt (to your liking), and cajun seasoning. When skillet is hot place scallops in pan until browned on both sides. 

Rosemary Shrimp: coat the bottom of a skillet with EVOO and butter and place on stop top on medium heat. Place shrimp in a bowl and prepare to season. Use the EVOO to coat the shrimp then sprinkle with old bay seasoning, rosemary, garlic salt and crushed red pepper to your liking. When skillet is hot, place shrimp on skewers on place skewers in pan until done. Skewers are used in this case to keep shrimp from balling up and shrinking.
Garlic Butter Whitings: Pre heat oven to 350 degrees. Spray the bottom of the pan with Non-Stick Pam cooking spray and place thawed fish in pan. Put some butter in a small sauce pan and heat until melted. Add  blackened seasoning, lemon pepper, and garlic salt to butter sauce. Take sauce and pour over pan of thawed fish until half way covered. Bake slow in oven until done.  Note: I don't flip the fish, it cooks on one side and cooks from the bottom up and cook time is normally around 30-45mins.
Teriyaki Rice: Place rice in a rice cooker and add salt. Let rice cook until done and add just a little butter afterwards. Use a small amount of teriyaki sauce to favor the rice before serving
Steamed Vegetables: Use your favorite veggies and steam. Season with a small amount of salt.

Leave your comments/questions below
Enjoy!!!

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Beauty Cocktails

By RoyalBeautyV  
BeautyIntoxicated.com ©  
April 5, 2013

Long work week? Try a RoyalBeauty Cocktail

Ingredients
Ciroc, Ginger Ale, a few drop of Daileys Daiquiri Mix and fresh blackberries!

Be very generous with the vodka! It's been a heck of a week! Muah!!

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Stuffed Bell Peppers

A very delicious, colorful, festive and easy dish to enjoy is the RoyalBeauty Stuffed Bell Peppers!

The colors make for a very tantalizing display on the dinner table and the combination of ingredients makes for some serious satisfaction to your taste buds.

Cook time: 20mins

Ingredients:
Yellow, Red, Orange Bell Peppers
Brown Rice
Ground Turkey
3 Cheese Mexican Blend
Extra Virgin Olive Oil
Rosemary
Garlic Salt
Crushed Red Peppers
Parsley

Directions:
Use a rice cooker to cook your rice and add about a tablespoon of Extra Virgin Olive Oil. While the rice is doing it's things, Grab a large skillet and began to cook your Ground Turkey (some prefer ground Beef) adding all the herbs and spices. Cut the top off your bell peppers and hollow the insides out. Use a grilled pan, add some EVOO and place your bell peppers in the pan on their sides until grill lines are visible. Rotate and do the same to both sides of the bell pepper.

When your rice is done, combine with the meat and cheese, mix very well and stuff your bell peppers. Add a top coat of shredded Mexican cheese, sprinkle with Parsley and place in the oven to let the cheese melt for 10 mins on 375 degrees.

Hint: if you garnish your Bell peppers with the Rosemary Stem while in the oven, the aroma from the heated leaf itself is truly divine and 5-star. You can have this dish with Jumbo Grilled Shrimp skewers to finalize the entree!!

Enjoy!! Tell me how yours turned out!

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Buffalo Wings

What's for dinner? How about some RoyalBeauty Buffalo Hot Wings!!

I got this receipt from my former mother-in-law, I took it and perfected it. I'm very confident when saying that "no-one can come close to wings THIS good".

These are what I call "fall off the bone good"

Cook Time 1 1/2 hours



Ingredients: 2 packs of Wingettes
Lawrys Seasoned Salt
Lawrys Garlic Salt
Crushed Rosemary
Lemon Pepper
1 cup Vinegar
and 1 bottle of Texas Buffalo Wing Sauce

Directions:
Season your wings with the ingredients above. Some people prefer light seasoning, others prefer medium seasoning. The good thing about this recipe is that all the seasoning used stays with the dish, it's not lost during the cooking process because we are not using cooking oil that normally burns off some of the seasoning.

In a rectangular cooking pan, add about 1 cup of white vinegar then throw all the pre-seasoned wings in the pan on top of the vinegar. Pour on about 1/2 of the bottle of Buffalo Wing Sauce over your wings and bake in the oven on 350 degrees for 45 mins.

When your oven timer goes off, increase the oven temperature to 375, rotate your wings and bake for another 30mins until browning.

When one side of your wings are brown, add the last 1/2 of the bottle of Buffalo sauce and rotate the wings one last time. Increase the oven temperature to 410 for 15 mins and let them brown.

When the oven timer has ended remove your wings and brush wings with the sauce they are cooking in. Wait a minute or two then brush again. Repeat this step about 2 more times then let your wings cool.

The prolonged cooking time is what makes the meat fall of the bone. You can literally stick the bone in your mouth and the meat will slide right off. It's very flavorful and down right GOOD!!!

Let me know how yours turn out!!

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How to make Strawberry Shortcake

What's your favorite dessert?

I have a few speciality desserts that I love to make. I have been in the cooking mood lately and I have been going all out.

I made this RoyalBeauty Strawberry-Lemon Shortcake the other day and OMG it was heaven sent!

Ingredients:
Lemon Pound Cake
Strawberry Jam
Fresh Strawberries
Cool Whip
Whip Cream
Semi-Sweet Chocolate Chips
and Mint Leaves

Directions:
Grab a cute little dessert glass and cut up a few slices of Lemon pound cake into medium sized cubes. Warm up your Strawberry Jam and drizzle over the pound cake. Cut up the Strawberries and spoon the cold cool whip over the top. (the Cool Whip serves as a nice base because of its thicker consistently than the whip cream) Now Grab your Whip Cream and add a generous amount to the top. Throw a few  Semi-Sweet chocolate chips on the top and add the mint leaves to garnish.

I hope you Enjoy because everybody who had the pleasure of trying mine sure did.

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