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Showing posts from May, 2011

Foodie Mama's Cuisine Reigns Supreme!........ For Now

Our middle child, Rachel, is graduating today (thank you, Lord) and we had an awesome party for her yesterday.  It was great.  The weather all of a sudden changed from cold and rainy mid day to sunny and warm by 4:00 PM when the party started.  We had, just in the nick of time, for the most part, finished the Porch Project and were ready.  Rachel and I prepped most of the food the day before, but we were right down to the wire with getting everything ready for the start of the festivities.  Rachel, Annie, Will and I were all running through the kitchen for the last hour before the party started.   I felt like I was on an episode of 'Chopped'.

So, speaking of Food Network TV Shows, the Anabolic Gourmet, challenged me to a 'Meatball Throwdown'; it was heaps of fun and we had a lot of participation from the guests.  I made my Melt in Your Mouth Meatballs and AG prepped his Best Ever Meatballs .  I ended up winning by only ten votes but I did have the home field advantage.…

Foodie Mama's Odds 'n' Ends

Spring has finally arrived in the North Woods of the UP.  The daffodils and tulips are in full bloom and the hostas are starting to sprout.  The oaks and maples have mini leaves starting. Bliss!

I had some mini blogs in mind but none seemed to measure up to a full Foodie Mama - worthy blog.  So, this is a random post of unrelated foodie odds and ends from the last couple of weeks. 

Part 1:  Italian Food in the Chicago Airport

On my way to Phoenix a few weeks ago, I had a three hour layover in Chicago so I decided to have a nice (as nice as it can get in an airport) lunch.  I can't recall the name of the restaurant now, but it was a cute Italian place.  The decor was rustic with red checkered tablecloths on wood tables; there was olive oil and bread for dipping on every table.  I wasn't too hungry so I just ordered a glass of Pinot Grigio and a Caprese salad.  I love this simple starter and make it often when I entertain.  This version was almost a meal; the fresh mozzarella a…

Fettuccine Alfredo Throwdown!

Last evening we were invited to our friend's house for dinner.  It was none other than at the home of the Anabolic Gourmet.  He saw my posting for chicken fettuccine Alfredo and wanted a chance to top mine in flavor and nutritional benefits.  I must admit, it was right up there with Foodie Mama's.  The sauce was very creamy and not from whipping cream, but from non-fat half and half.  I did not even know there was such a thing.  Very tasty!  Will couldn't (or maybe wouldn't) even pick Foodie Mama's or Anabolic Gourmet's over one another.  It was a very nice evening with some good friends and neighbors.   "Life is about good friends, good food, and good health to enjoy it" - AG

Starters 2009 Ecco Domini Pino Grigio Whisky and Brandy Manhattans Cheese ball and Whole Grain crackers
Salad Onigaming Spinach and Bacon Salad
Main Anabolic Gourmet's Grilled Chicken Fettuccine Alfredo AG's Gooey Garlic Bread
Dessert Assorted Ice Cream More Wine 

The Perfe…

Happy Mama's Day - Brunch at the Keweenaw Mountain Lodge

Happy Mother's Day to all your mamas out there.  To celebrate the day yesterday, Ron and I and the kids went to up Copper Harbor and had brunch at the Keweenaw Mountain Lodge.  It's a beautiful place that is owned and operated by Keweenaw County.  It was built during the depression by the WPA as one of the federal programs.  After the copper mines began to decline and close, there was 70-80% unemployment in the region in the early 1930's.

The historic lodge houses the restaurant, lounge and ballroom.  There is an adjacent 9 hole golf course and cabins for overnight stays.  The cabins are very quaint yet very comfortable.  The restaurant is very nice.  Fine dining in Keweenaw County. 

For Mother's Day, they featured a full brunch with a huge spread of appetizers including olive tampenade crostini, tuna and dill stuffed apricots, caprese salad and mushroom and artichoke salad.  For the mains:  Prime Rib (medium rare), ham, chicken marsala, baked cod, summer squash, chic…

Full Flavor Fettuccine Alfredo

I know there are slimmed down versions of fettuccine Alfredo; I'm sure the Anabolic Gourmet must have a version to add to his website.  But in moderation (I mean like few times a year :), this version is really hard to beat as a creamy, comforting, taste bud pleasing pasta dish.

The consistency of the sauce is very thick.  It needs to be served immediately to maintain it's texture and flavor.  Delicious!  Tonight, Ron and Will asked for two variations (chicken and seafood) so I have instructions for both.

This literally takes 10 minutes to make from start to finish.

Foodie Mama's Fettuccine Alfredo

1 lb Fettuccine (I used whole wheat to increase fiber and healthiness)
3 T Butter
2 C Whipping Cream
1/2 t Salt
1/4 t Garlic Powder
1/4 t Black Pepper
2/3 C Grated Parmesan Cheese

Cook fettuccine according to package instructions.  The sauce should be done by the time the pasta is done cooking. Meanwhile, prepare the sauce.  Melt the butter over medium heat in saucepan. Whisk in …

Sandwich Week is Over

Fellow Foodists,

Try this spicy and delish panini.  I must admit that my inspiration / idea for this came from Subway's Italian Sub.  Another no-brainer, hardly in need of a real recipe.  That is what makes sandwiches the best invention ever!  Just throw what you like between a couple of pieces of bread and, voila!

Foodie Mama

Spicy Italian Panini

Two slices of hearty bread (I used a country white)
3-4 slices genoa salami
2 oz pepperoni
1 slice provolone or mozzerella cheese
Baby spinach
Red Onion, sliced
Balsamic vinegar
Olive oil

Preheat the panini press. 
Brush the outside of the bread with olive oil.
Assemble the sandwich on the bread in this order:  balsamic vinegar, genoa, pepperoni, onion, oregano (few dashes), cheese, spinach.  And then, duh, the other slice of bread :)
Heat in panini press until cheese is melted and bread is toasty, about 3-4 minutes.

Sandwich Week - Day 4: Oy Vey! Who Moved My Lox?

Try a smoked salmon and cream cheese bagel for a light lunch.  We can't get this  in any restaurant around here in the UP (that I know) but all the ingredients are easily available to whip it up at home.  There is really nothing to this one!  You can also add spinach or lettuce and tomatoes as toppers.

Lox and Cream Cheese on a Bagel (that is all it is - no recipe required :)

One Bagel, toasted
1 oz Cream Cheese
2 oz Smoked Salmon

Schmear the cream cheese on the toasted bagel.  Add the lox and capers (if desired).  Try it, you'll like it!!!

Sandwich Week - Day 3: The Australian Hamburger

When we lived in Australia for 5 months in 2007-2008, we tried a lot of interesting foods.  Nothing was really much different than back here in the States, but just maybe a little 'quirkier'.  Obviously a lot of English influences and dishes like bangers and mash, meatpies and the Australian Hamburger, made with pickled beets, a fried egg, bacon, fried onion, cheese (they did not have American cheese in Oz, obviously; the Australians called the smooth and creamy cheese 'tasty cheese', and finally a pineapple ring.  Quite interesting.  Top it off with tomato sauce (aka ketchup) and you have a really messy but very tasty Aussie Works Burger.

Since today was one of our first days of spring and sunshine, we decided to fire up the grill and make some burgers and brats.  I was the only one, sad to say, that had the Aussie version. 

Good On Ya,

Foodie Mama

Australian Burger - serves 4
1 pound ground beef 1 large onion, sliced
4 eggs
4 slices bacon (optional)
4 pineapple rings (opt…

Sandwich Week - Day 2: 'Chilean Fast Food' aka: El Lomito Italiano

Today to celebrate day two of Sandwich Week, I made a lovely concoction that I tried in Chile when we were there in December and January.  It seems that most food in Chile is smothered with smashed avocados and tomatoes, two of my favorite foods so I was on board with that right from the start. 

I had blogged about the  El Lomito Italiano previously.  We stopped at a Chilean Fast Food restaurant (they all are very diner-like, with long counters and a narrow dining room, and often open-air) on our way to Vina del Mar for New Year's.  I didn't actually have this delicious choice but almost everyone in our party did and I had a bite of Ron's.  I had a hot dog (vienna) also covered in avocados and tomatoes and sour cream (they call it mayo, but it is sour cream) - also yummy.  Avocados in Chile are about $2.00 a bushel since they are native and as we know, back here, they are sometimes $2.00 a piece, and usually either over-ripe or under-ripe.  I always try to have at least on…

Meatballs Again and the Start of 'Sandwich Week'

My sister Sara and her family have been back home from a year in Senegal for about three months and I hadn't had them over for dinner yet so we decided today, a cold gloomy Sunday, would be a good time to cook a nice meal.  Melt in Your Mouth Meatballs and Super Silky Marinara is what was on the menu, along with Caesar salad, garlic bread and strawberry shortcake for dessert.  When Jeye came into the house he kept saying, "Something smells gooooood!"  He's a sweety.  And Alex was the first one to finish his whole plate.  It must be the Italian in them from their Mama!

Oh, and P.S, the Anabolic Gourmet and I will be doing a Meatball 'Throwdown' in the near future.  Bring it on, AG!  AG's 'Best Ever' Spaghetti and Meatballs

Part 2:  Sandwich Week

This is the start of Sandwich Week on!  A celebration of the most perfect and versatile food type (in Foodie Mama's humble opinion).  My inspiration, I must say, came from my April Issue …