Brand new Blog!!!

Okay... as an answer to what am I going to put my energy towards now that I'm not planning a wedding. The BLOG. Now that I have all of these wonderful photos and a wonderful life and friends I want to share them all with a prettier package.

For the last couple weeks I've been working on the new design, functionality and layout for a new blog.

www.dougandkayko.com

I've redirected the wedding website to a new hosted blog. I've imported all of the posts from this blog so it should be complete. Plus now there is timeline and calendar functions along with search!

It's not ready yet. I'm still uploading thumbnails for each post so they will show up in the directory pages but, if you click through the post everything will show up.

Hope you like it!!!

Bulgur with Dried Cranberries

I'd like to make this as a side dish this thanksgiving.

Serve this lemony bulgur—an American interpretation of Middle Eastern tabbouleh—instead of the more familiar and expected stuffing.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 1  cup  coarse-ground bulgur
• 2  cups  (1/4-inch) cubed peeled English cucumber
• 1  cup  dried cranberries
• 1/3  cup  thinly sliced green onion
• 1  cup  finely chopped fresh flat-leaf parsley
• 1  teaspoon  grated lemon rind
• 1/3  cup  fresh lemon juice
• 1/3  cup  extra-virgin olive oil
• 3/4  teaspoon  kosher salt
• 3/4  teaspoon  freshly ground black pepper

Preparation

1. Place bulgur in a large bowl; cover with 2 cups boiling water. Cover; let stand 30 minutes or until liquid is absorbed. Fluff with a fork. Add cucumber and remaining ingredients; toss gently to combine.

Nutritional Information

Calories:

197

Fat:

9.6g (sat 1.3g,mono 6.7g,poly 1.2g)

Protein:

2.7g

Carbohydrate:

28.2g

Fiber:

4.7g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

186mg

Calcium27mg

Pulled Pork and Skillet Corn Bread

With friends coming over for dinner after a busy week, I didn't have much time to prep. So we decided to make it down home comfort cooking.

I heated up my favorite Pulled Pork recipe.

1. Slow cooker
2. Pork Butt
3. Rootbeer
4. Low for 8 hours
5. Pull apart with a fork
6. Sweet Baby Ray's BBQ sauce
7. Low for 2 hours  

Baked Beans with some fixings

And skillet Corn Bread. 

I have a large 12" cast iron skillet so I made a double batch. 

2 boxes of jiffy, filled out according to the directions 

6 slices of bacon broken up

Cheese 

Paprika 

and 3/4 can of whole or creamed corn 

Slow Cooker Beef Goulash

http://www.foodandwine.com/recipes/slow-cooker-beef-goulash

Slow Cooker Beef Goulash

• ACTIVE: 40 MIN
• TOTAL TIME: 4 HRS 40 MIN
• SERVINGS: 8 

• MAKE-AHEAD

INGREDIENTS

1. 2 tablespoons extra-virgin olive oil
2. 4 pounds boneless beef short ribs, cut into 2-inch pieces
3. Salt and freshly ground pepper
4. 1 large onion, chopped
5. 3 garlic cloves, minced
6. 4 carrots, cut into 2-inch lengths
7. 1/4 cup sweet paprika
8. 1 tablespoon ground caraway
9. 1 teaspoon ground coriander
10. 3 cups chicken stock or low-sodium broth
11. 4 thyme sprigs
12. 2 bay leaves
13. Sour cream and buttered noodles, for serving

DIRECTIONS

1. In a large skillet, heat the olive oil. Season the short ribs with salt and pepper. Brown half of the short ribs in the skillet over moderately high heat, about 12 minutes. Transfer them to a slow cooker with a slotted spoon. Repeat with the remaining short ribs.
2. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and carrots and cook over low heat, stirring, until the onion is barely softened, about 5 minutes. Add the paprika, caraway and coriander and cook, stirring, until fragrant, about 1 minute.
3. Scrape the mixture into the slow cooker. Add the stock, thyme and bay leaves, cover and bring to a boil on high. Cook for 4 hours, until the meat is very tender. Discard the bay leaves and thyme and spoon off as much fat from the sauce as possible. Serve the goulash in deep bowls with a dollop of sour cream and buttered noodles.

MAKE AHEAD

The goulash can be refrigerated for up to 5 days or frozen for up to 3 months.

Classic Chicken Parmigiana

http://www.foodandwine.com/recipes/classic-chicken-parmigiana

Classic Chicken Parmigiana

• ACTIVE: 1 HR 15 MIN
• TOTAL TIME: 2 HRS 30 MIN
• SERVINGS: 6 

INGREDIENTS

TOMATO SAUCE

1. 2 tablespoons olive oil
2. 1 small shallot, minced
3. 1 small garlic clove, minced
4. Pinch of crushed red pepper
5. 1 1/2 teaspoons tomato paste
6. 1/2 cup dry white wine
7. Two 15-ounce cans tomato sauce
8. 6 whole canned tomatoes—drained, seeded and chopped
9. 2 tablespoons finely chopped fresh oregano
10. 1 tablespoon finely chopped fresh basil
11. Kosher salt and freshly ground pepper
12. 1/2 cup freshly grated Parmigiano-Reggiano cheese

CHICKEN

1. Canola oil, for frying
2. 2 large eggs, beaten
3. 1 1/2 cups panko (Japanese bread crumbs)
4. 2 teaspoons finely chopped fresh oregano
5. 1 teaspoon dried basil
6. 2 tablespoons Parmigiano-Reggiano cheese
7. Kosher salt and freshly ground pepper
8. 8 skinless, boneless chicken cutlets (1 1/2 pounds)
9. 2 cups all-purpose flour

ASSEMBLY

1. 1 tablespoon olive oil
2. 3/4 pound thinly sliced provolone
3. 1 cup freshly grated Parmigiano-Reggiano cheese

DIRECTIONS

1. Make the tomato sauce: In a large, heavy saucepan, heat the olive oil until shimmering. Add the shallot and garlic and cook over moderate heat until just beginning to brown, about 1 minute. Stir in the crushed red pepper and tomato paste and cook for 1 minute. Pour in the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Stir in the tomato sauce, chopped tomatoes, oregano and basil season with salt and pepper. Reduce the heat to moderately low, cover partially and simmer gently until the sauce is slightly thickened, about 45 minutes; stir in the grated cheese during the last 15 minutes of cooking.
2. Prepare the chicken: Preheat the oven to 350°. In a large skillet, heat 1/2 inch of canola oil to 350°. Meanwhile, put the beaten eggs in a shallow bowl. In another shallow bowl, mix the panko with the oregano, basil and grated cheese and season with salt and pepper. Season the chicken cutlets with salt and pepper and dredge them in the flour; shake off the excess. Dip the floured cutlets in the egg, allowing any excess to drip back into the bowl, then coat with the panko, pressing lightly to help it adhere. Fry the cutlets in 2 batches until cooked through and browned, about 6 minutes per side. Transfer the cutlets to a rack set over a rimmed baking sheet.
3. Assemble the dish: Brush the bottom and sides of a deep 9-by-13-inch ceramic baking dish with the olive oil. Spread half of the tomato sauce on the bottom of the dish and top with half of the sliced provolone and grated Parmesan. Arrange the breaded chicken in the dish and top with the remaining tomato sauce, provolone and grated cheese. Bake for about 25 minutes, or until browned and bubbling on top. Serve immediately.

Slow Cooker Sunday Sauce for Spaghetti

http://www.foodandwine.com/recipes/slow-cooker-sunday-sauce-for-spaghetti

INGREDIENTS

1. 3 tablespoons extra-virgin olive oil
2. 3 pounds trimmed boneless pork shoulder, cut into 3-inch pieces
3. Salt and freshly ground black pepper
4. 1 pound sweet Italian sausages
5. 3 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
6. 1 large onion, coarsely chopped
7. 8 garlic cloves, coarsely chopped
8. 2 medium carrots, cut into 1/2-inch pieces
9. 1 cup dry red wine
10. One 28-ounce can whole tomatoes, chopped, juices reserved
11. One 28-ounce can tomato puree
12. 2 thyme sprigs
13. 1 rosemary sprig
14. 1/2 cup water
15. 2 pounds spaghetti
16. Freshly grated pecorino cheese, for serving

DIRECTIONS

1. In a large skillet, heat 2 tablespoons of the olive oil. Season the pork with salt and pepper and cook over moderately high heat until richly browned all over. Transfer the pork to the slow cooker, cover and turn it on to high. Add the remaining 1 tablespoon of olive oil to the skillet. Add the sausages and cook over moderate heat until browned all over, about 10 minutes. Transfer the sausages to the slow cooker.
2. Add the pancetta to the skillet and cook over moderate, stirring a few times until the fat has rendered, about 7 minutes. Add the onion, garlic and carrots and cook, stirring a few times, until softened, about 8 minutes. Add the red wine and stir to release any browned bits on the bottom of the skillet. Boil the wine over high heat until reduced by half, about 4 minutes. Add the tomatoes and their juices and the tomato puree and bring to a boil. Transfer the mixture to the slow cooker and add the thyme, rosemary and water.
3. Cover the slow cooker and cook on high for 2 hours. Transfer the sausages to a bowl and cover. Cook the sauce for about 2 hours longer, until the pork is very tender.
4. Transfer the pork to a bowl and shred coarsely with 2 forks. Coarsely break up the sausage. Return the meats to the cooker and simmer the sauce for 30 minutes longer. Discard the thyme and rosemary sprigs and season the sauce with salt and pepper.
5. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until al dente. Drain the spaghetti and return it to the pot. Stir in half of the sauce. Transfer the spaghetti to a platter and top with the remaining sauce. Serve right away, passing cheese at the table.

MAKE AHEAD

The sauce can be refrigerated for up to 3 days. Reheat gently.

On the list: Chicken with Lemon-Leek Linguine

Chicken with Lemon-Leek Linguine

http://www.cookinglight.com/food/everyday-menus/quick-easy-chicken-recipes-00400000057014/page19.html

Time: 30 minutes

Prep Pointer: Leeks can be full of grit, so it's a good idea to rinse well after slicing.

Serve with Mixed Greens Salad:Combine 1 tablespoon olive oil, 2 teaspoons white wine vinegar, 1/2 teaspoon Dijon mustard, and a dash of salt. Add 4 cups mixed baby greens; toss. Yield: 4 servings. CALORIES 40;FAT 3.5g (sat 0.5g); SODIUM 66mg

Add fresh flavors to a weeknight staple with this family-friendly menu. Go vegetarian by subbing vegetable broth and topping with goat cheese.

Total: 30 minutes
Yield: 4 servings (serving size: 1 chicken breast half and 1 cup pasta mixture)

Ingredients

• 6  ounces  uncooked linguine
• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/2  teaspoon  salt, divided
• 1/4  teaspoon  black pepper
• 1/4  cup  all-purpose flour
• 3  tablespoons  butter, divided
• 3  garlic cloves, thinly sliced
• 1  leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
• 1/2  cup  fat-free, lower-sodium chicken broth
• 2  tablespoons  fresh lemon juice
• 2  tablespoons  chopped fresh flat-leaf parsley

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.

3. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

4. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.