Tonight we have a Trick or Treat Halloween party at my friend Laura's house. We are having a potluck-style dinner, then we are taking our kids around Laura's neighborhood for trick or treating. It should be fun to see my son, and all of his funny pals, dressed up in their costumes.
My contribution to tonight's dinner is this mac and cheese recipe. I have made it a couple times since first trying it a few months ago, and it is always a big hit. It is easy enough to put together and it is very family friendly.
Chuck's Favorite Mac and Cheese
Ingredients:
1 (8 ounce) package elbow
macaroni
1 (8 ounce) package shredded
sharp Cheddar cheese
1 (12 ounce) container small
curd cottage cheese
1 (8 ounce) container sour
cream
1/4 cup grated Parmesan
cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted
1/2 teaspoon cayenne pepper, added to cheese mixture (optional)
1/2 teaspoon of ground mustard, added to cheese mixture (optional)
3-4 drops of Worcestershire sauce, added to cheese mixture (optional)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
3. Bake 30 to 35 minutes, or until top is golden.
Jen's Notes:
Sometimes, I just can't help myself...I just have to add something extra. I saw a couple mac and cheese variations in a cookbook that I have, with cayenne, ground mustard, and Worcestershire sauce. The quantities were small, and it sounded really interesting. What better way to try it, then to experiment on my friends???? I did do a test batch first, and it was phenomenal. It added a little complexity, without being overwhelming. Just a little extra zip. I think this is going to be my best mac and cheese yet!
October 31, 2008
Pioneer Woman's Cake Balls
Baking is the bane of my existence. I hate it. I suck at it. It is very frustrating for me to bake anything, even something as seemingly easy as Cake Balls. I found this recipe on the Pioneer Woman website, and I was seduced by the promise of fun while baking. Also, I sometimes have Martha Stewart baking fantasies. I dream that my baked goods will always turn out delicious and be picture perfect. In reality they usually only pass as edible, and they look like an old Michelin tire. Cake Balls were no exception.
Once again, I had baking delusions of grandeur. I felt that I could just whip these little beauties up in an hour or two, and then take them to my MOMS Club Halloween party. Oh man, did things not go according to plan. First of all, they were not as easy as you would imagine. I was in the kitchen all day. They took a really, really, really, long time. Not so much the cake balls themselves, but the decorating. The decorating was nightmarish. For the dipping, I could not find the fancy colored chocolate. I had to improvise with some white chocolate chips and some regular semi-sweet chocolate chips. I had an issue with the white chocolate melting in the double-boiler, and I almost scraped the whole concoction into the trash. The white chocolate was just gooey and gloppy, and did not coat the cake balls very well. But I pushed forward. I did have better luck melting the regular chocolate. I cut a couple wooden skewers to make lollipop sticks, but the balls just broke and fell apart when I tried to put them on the sticks. Needless to say, my dreams of having cute,little cake ball lollipops deteriorated before my eyes. I wanted to delight all the children at the party with my cake ball pops, but I soon realized that my vision was unrealistic. So, the cake balls stayed in 'ball' format. Sigh.
At this point, I was ready to decorate with icing. I had purchased a ton of cake decorating supplies about two years ago, when I had similar delusions about Christmas sugar cookies. That little episode ended with me in tears and cursing Santa. One of my cookies did look like the proverbial Christmas tire (okay, maybe there is no such thing as a 'proverbial Christmas tire', but it makes me feel better to think my cookies looked like something holiday-related and festive).
Anyway, I took out all my cake decorating supplies and put them on the counter to admire. Once again, I was caught up in the fantasy of cake ball decorating. I started with the orange icing. I was trying to make the white chocolate balls look like little pumpkins. Yeah, that didn't work. I ended up just putting ugly orange stripes on three cake balls, before giving up. I got the black icing out to make cute little pumpkin faces...again, it just looked like globs of black icing on my cake balls. Not pretty. Not decorative. Not Martha Stewart-ish. From that point, I just gave up and used orange and chocolate sprinkles. I didn't even try to put icing on the regular chocolate cake balls. I just coated them with multi-colored party sprinkles. Ugh. Okay, I was not hyperventilating at this point...but close. I started to freak out when I tried to move my cake balls off of the wax paper into containers. They stuck. They tore. They made a mess, and I had ruined at least 6 cake balls.
This was the point where I freaked out and vowed never to bake again.
I was able to salvage most of them, and bring them to the party. They were okay, for the most part...but they did not live up to my expectations at all. Sigh.
If you are interested in years of therapy and a drinking problem, here is the link for the Cake Balls recipe.
Pioneer Woman's Cake Balls
Godspeed, my friends.
Once again, I had baking delusions of grandeur. I felt that I could just whip these little beauties up in an hour or two, and then take them to my MOMS Club Halloween party. Oh man, did things not go according to plan. First of all, they were not as easy as you would imagine. I was in the kitchen all day. They took a really, really, really, long time. Not so much the cake balls themselves, but the decorating. The decorating was nightmarish. For the dipping, I could not find the fancy colored chocolate. I had to improvise with some white chocolate chips and some regular semi-sweet chocolate chips. I had an issue with the white chocolate melting in the double-boiler, and I almost scraped the whole concoction into the trash. The white chocolate was just gooey and gloppy, and did not coat the cake balls very well. But I pushed forward. I did have better luck melting the regular chocolate. I cut a couple wooden skewers to make lollipop sticks, but the balls just broke and fell apart when I tried to put them on the sticks. Needless to say, my dreams of having cute,little cake ball lollipops deteriorated before my eyes. I wanted to delight all the children at the party with my cake ball pops, but I soon realized that my vision was unrealistic. So, the cake balls stayed in 'ball' format. Sigh.
At this point, I was ready to decorate with icing. I had purchased a ton of cake decorating supplies about two years ago, when I had similar delusions about Christmas sugar cookies. That little episode ended with me in tears and cursing Santa. One of my cookies did look like the proverbial Christmas tire (okay, maybe there is no such thing as a 'proverbial Christmas tire', but it makes me feel better to think my cookies looked like something holiday-related and festive).
Anyway, I took out all my cake decorating supplies and put them on the counter to admire. Once again, I was caught up in the fantasy of cake ball decorating. I started with the orange icing. I was trying to make the white chocolate balls look like little pumpkins. Yeah, that didn't work. I ended up just putting ugly orange stripes on three cake balls, before giving up. I got the black icing out to make cute little pumpkin faces...again, it just looked like globs of black icing on my cake balls. Not pretty. Not decorative. Not Martha Stewart-ish. From that point, I just gave up and used orange and chocolate sprinkles. I didn't even try to put icing on the regular chocolate cake balls. I just coated them with multi-colored party sprinkles. Ugh. Okay, I was not hyperventilating at this point...but close. I started to freak out when I tried to move my cake balls off of the wax paper into containers. They stuck. They tore. They made a mess, and I had ruined at least 6 cake balls.
This was the point where I freaked out and vowed never to bake again.
I was able to salvage most of them, and bring them to the party. They were okay, for the most part...but they did not live up to my expectations at all. Sigh.
If you are interested in years of therapy and a drinking problem, here is the link for the Cake Balls recipe.
Pioneer Woman's Cake Balls
Godspeed, my friends.
October 30, 2008
Corn Star Raviolis in Sweet Basil Cream Sauce
This has to be one of the dumbest names for a recipe that I have come across in awhile. Despite the stupid name, these looked really tasty when I saw them demonstrated on Guy's Big Bite. Since I have been in the mood to try new things lately, I figured I would give this recipe a go. I have only tried one other Guy Fieri recipe, and it was not all that great. I am hoping that this one turns out a little better.
I don't think I need to serve anything with these, and I like that the ravioli filling can be mixed up ahead of time. That will put me ahead of the game for later. The boy and I have a MOMS Club Halloween party this afternoon, so I will get a late start on my meal preparation. I am hoping that these will come together quickly at dinnertime. Wish me luck!
Corn Star Raviolis in Sweet Basil Cream Sauce
Ingredients:
2 ears Fresh sweet corn, shucked and removed from the cob (or substitute thawed frozen corn)
3 tablespoons Red bell pepper, minced
3 tablespoons sweet onion, diced
10 each Fresh basil leaves, chiffonade
Freshly cracked pepper
5 tablespoons unsalted butter
1 1/2 cups heavy cream
1 pinch nutmeg, ground
6 ounces ricotta cheese, room temp
6 ounces cream cheese, room temp
1 package wonton wrappers
2 egg yolks, beaten
3 tablespoons Parmesan, grated
Special equipment: cookie cutter (3-inch round) or ravioli stamp
Directions:
Melt butter in saute pan, add in corn, red bell pepper and onion. Let saute until onion is translucent and corn has released some of it's sugars. Add in 1/2 of the basil leaves and a couple of twists of black pepper. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool.
When cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.
When finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.
For Sauce:
In clean saute pan, melt remaining 4 tablespoons butter, when melted, add in remaining basil, saute until crisp and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Add nutmeg and salt and pepper to taste, serve over raviolis immediately. Garnish with Parmesan.
The Result:
These were awesome! Probably one of the best raviolis that I have ever had. Fan-freakin'-tastic. definitely a keeper! They were somewhat labor-intensive, so I will probably only make these for a splurge meal. Also, they were very rich and decadent. They sauce reminded me of a really great Alfredo sauce and the ravioli itself was savory, rich, and full of flavor. Very creamy. So, so yummy. The wonton wrappers held up great, and I had no issues with them falling apart. Everything went exactly according to plan on this recipe, so I was a very happy girl. A bonus was that I got to use my ravioli stamps I bought at William Sonoma, some time ago. Now I feel like my ravioli stamp purchase was not frivolous! I love when superfluous kitchen gadgets become useful.
The only change I made was that I added one clove of garlic and one whole shallot to the filling mix. I only had a small onion, so I supplemented with the other ingredients. I have a ton of filling left over, so I think I am going to improvise some creamy soup from it.
I don't think I need to serve anything with these, and I like that the ravioli filling can be mixed up ahead of time. That will put me ahead of the game for later. The boy and I have a MOMS Club Halloween party this afternoon, so I will get a late start on my meal preparation. I am hoping that these will come together quickly at dinnertime. Wish me luck!
Corn Star Raviolis in Sweet Basil Cream Sauce
Ingredients:
2 ears Fresh sweet corn, shucked and removed from the cob (or substitute thawed frozen corn)
3 tablespoons Red bell pepper, minced
3 tablespoons sweet onion, diced
10 each Fresh basil leaves, chiffonade
Freshly cracked pepper
5 tablespoons unsalted butter
1 1/2 cups heavy cream
1 pinch nutmeg, ground
6 ounces ricotta cheese, room temp
6 ounces cream cheese, room temp
1 package wonton wrappers
2 egg yolks, beaten
3 tablespoons Parmesan, grated
Special equipment: cookie cutter (3-inch round) or ravioli stamp
Directions:
Melt butter in saute pan, add in corn, red bell pepper and onion. Let saute until onion is translucent and corn has released some of it's sugars. Add in 1/2 of the basil leaves and a couple of twists of black pepper. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool.
When cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.
When finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.
For Sauce:
In clean saute pan, melt remaining 4 tablespoons butter, when melted, add in remaining basil, saute until crisp and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Add nutmeg and salt and pepper to taste, serve over raviolis immediately. Garnish with Parmesan.
The Result:
These were awesome! Probably one of the best raviolis that I have ever had. Fan-freakin'-tastic. definitely a keeper! They were somewhat labor-intensive, so I will probably only make these for a splurge meal. Also, they were very rich and decadent. They sauce reminded me of a really great Alfredo sauce and the ravioli itself was savory, rich, and full of flavor. Very creamy. So, so yummy. The wonton wrappers held up great, and I had no issues with them falling apart. Everything went exactly according to plan on this recipe, so I was a very happy girl. A bonus was that I got to use my ravioli stamps I bought at William Sonoma, some time ago. Now I feel like my ravioli stamp purchase was not frivolous! I love when superfluous kitchen gadgets become useful.
The only change I made was that I added one clove of garlic and one whole shallot to the filling mix. I only had a small onion, so I supplemented with the other ingredients. I have a ton of filling left over, so I think I am going to improvise some creamy soup from it.
October 29, 2008
Giada's Chicken Scallopine with Saffron Cream Sauce
Here is my other Giada recipe for tonight's dinner. My brain is a little fried, so I don't have much in the way of witty commentary today. I guess I will just keep it simple and tell you that I will serve this dish with a small baked potato on the side, and the artichoke recipe from the previous post. Wish me luck...I have had enough cooking disasters this week!
Giada's Chicken Scallopine with Saffron Cream Sauce
Ingredients:
2 tablespoons olive oil
1 pound chicken cutlets (scallopine)
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
Directions:
Warm the olive oil in a large skillet over high heat. Season the chicken
cutlets with salt and pepper. Cook the chicken until golden and cooked
through, about 2 to 3 minutes per side. Transfer the chicken to serving
plate and tent with foil to keep warm. Turn the heat to medium, add the
shallot and the garlic and cook until tender, about 2 minutes.
Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
Sprinkle with parsley and serve immediately.
The Result:
Well, the highlight of this meal was definitely the artichokes! Oh man, they were yummy. The Gorgonzola one was my favorite, but the cheddar/Parmesan one was really good too. If you don't like blue cheese, it is a good option. The artichokes was like eating warm, cheesy, artichoke dip and artichoke the vegetable all in one shot. It seriously made eating vegetables fun. Granted, cheese and heavy cream would make anything fun. I will make these again, especially if I can get artichokes at a good price again.
The chicken was good, but not stellar. It was chicken. The saffron cream sauce was really good, but nothing spectacular. Although, my saffron is really old (like 2 years old) and I think all the flavor is gone from it. Maybe if I had fresh saffron, the flavor would have left more of an impression. I will say it was pretty easy to put together...on the fancy side, but easy enough for a weeknight meal. The sauce tasted like it was more labor-intensive than it actually was to make. I think this sauce was a good way to dress up plain chicken. I would make this again, if I had all the ingredients and I had no other chicken tricks up my sleeve.
Giada's Chicken Scallopine with Saffron Cream Sauce
Ingredients:
2 tablespoons olive oil
1 pound chicken cutlets (scallopine)
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
Directions:
Warm the olive oil in a large skillet over high heat. Season the chicken
cutlets with salt and pepper. Cook the chicken until golden and cooked
through, about 2 to 3 minutes per side. Transfer the chicken to serving
plate and tent with foil to keep warm. Turn the heat to medium, add the
shallot and the garlic and cook until tender, about 2 minutes.
Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
Sprinkle with parsley and serve immediately.
The Result:
Well, the highlight of this meal was definitely the artichokes! Oh man, they were yummy. The Gorgonzola one was my favorite, but the cheddar/Parmesan one was really good too. If you don't like blue cheese, it is a good option. The artichokes was like eating warm, cheesy, artichoke dip and artichoke the vegetable all in one shot. It seriously made eating vegetables fun. Granted, cheese and heavy cream would make anything fun. I will make these again, especially if I can get artichokes at a good price again.
The chicken was good, but not stellar. It was chicken. The saffron cream sauce was really good, but nothing spectacular. Although, my saffron is really old (like 2 years old) and I think all the flavor is gone from it. Maybe if I had fresh saffron, the flavor would have left more of an impression. I will say it was pretty easy to put together...on the fancy side, but easy enough for a weeknight meal. The sauce tasted like it was more labor-intensive than it actually was to make. I think this sauce was a good way to dress up plain chicken. I would make this again, if I had all the ingredients and I had no other chicken tricks up my sleeve.
Giada's Baked Artichokes with Gorgonzola and Herbs
The two recipes I have planned tonight, although both from Giada de Laurentiis, may not go together all that well. They are both Italian inspired, and both from her new cookbook Giada's Kitchen, but I don't know if they should belong in the same meal together. With that being said...I don't care, I am making both for tonight's dinner anyway. I got some fresh artichokes at the store for a good price, and if I don't use them tonight, then I will have to toss them. That is not going to happen...I will use them. Also, I have all the ingredients on hand for both this recipe and my chicken dish (recipe in next post). Since I want to try both recipes, and I have everything on hand, why not just do them both at the same time? Also, the cookbook I borrowed from the library needs to be returned soon, and I may as well make the most out of it. See...perfectly logical.
Giada's Baked Artichokes with Gorgonzola and Herbs
Ingredients:
Salt
4 artichokes
3 lemons, plus 1 lemon
10 ounces mild Gorgonzola cheese, room temperature
2 tablespoons cream
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper
3 tablespoons bread crumbs
1 tablespoon olive oil
Directions:
Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.
Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.
Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.
Jen's Notes:
I am using only 3 artichokes, so I will cut back the amount of cheese/breadcrumb mixture. Also, I boiled my artichokes earlier today and I have them standing by in the fridge. So, really all I have left to do is mix the filling, stuff, and bake.
The cookbook indicates that this is a great make ahead dish, and it reheats easily.
Oh, I almost forgot the most important detail! Due to the fact that I love my husband...and due to the fact he does not care for Gorgonzola...I made a batch of cheddar/parmesean filling,as well. I think I will stuff one (mine) with the Gorgonzola filling and then the other two with the cheddar/parmesean mixture. The husband was already balking about having artichokes for dinner, so the least I can do is stuff his with some cheese that he likes.
Giada's Baked Artichokes with Gorgonzola and Herbs
Ingredients:
Salt
4 artichokes
3 lemons, plus 1 lemon
10 ounces mild Gorgonzola cheese, room temperature
2 tablespoons cream
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper
3 tablespoons bread crumbs
1 tablespoon olive oil
Directions:
Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.
Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.
Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.
Jen's Notes:
I am using only 3 artichokes, so I will cut back the amount of cheese/breadcrumb mixture. Also, I boiled my artichokes earlier today and I have them standing by in the fridge. So, really all I have left to do is mix the filling, stuff, and bake.
The cookbook indicates that this is a great make ahead dish, and it reheats easily.
Oh, I almost forgot the most important detail! Due to the fact that I love my husband...and due to the fact he does not care for Gorgonzola...I made a batch of cheddar/parmesean filling,as well. I think I will stuff one (mine) with the Gorgonzola filling and then the other two with the cheddar/parmesean mixture. The husband was already balking about having artichokes for dinner, so the least I can do is stuff his with some cheese that he likes.
October 28, 2008
Jen's Stuffed Peppers
I decided I needed a no-brainer for tonight's dinner; especially after last night's steak fiasco. Yes, my ego is a bit deflated. This recipe is always a great, easy meal to prepare. I am just going to re-post my original recipe, with mention of one fluky little change. I was daydreaming when I was mixing the meat, and I grabbed the wrong jar. I accidentally put a handful of homemade breadcrumbs in the mix. Oops. I don't know what my deal is...first the charcoal-like steak...now breadcrumbs in the stuffed peppers. That really should not be a big deal, and I fixed it by adding less rice than I normally would, to balance out the difference. I figure it will work itself out. Maybe the breadcrumbs will make it new and exciting! I will let you know how my blunder tastes in my 'result' post, later.
I am preparing these in the slow cooker again. It is my favorite way to cook these stuffed peppers. I think I will serve this meal with some fresh steamed cauliflower and call it an evening. With all the extra breadcrumbs/rice in the meat I really don't need to add an extra starch component to this meal.
Jen's Stuffed Peppers
Ingredients:
2 green bell peppers, seeded and halved
1 medium onion, diced
1 lb. of ground beef
1/2 cup of instant white rice
1 egg
salt and pepper to taste (very important...don't skimp!)
1 large can of tomato juice, undiluted
1 teaspoon of dried minced onion (optional)
1 clove minced garlic (optional)
Directions:
1) Cut peppers in half to form cups and remove ribs and seeds. Set pepper halves aside. I always cut the peppers in half vertically, but it does not matter.
2) In a slow cooker insert pot or a large stock pot mix hamburger, diced onion, rice, egg, salt, and pepper WITH YOUR CLEAN HANDS (I don't know why, but it tastes much better if you hand mix it).
3) Take a palm full of meat mixture and press into pepper cups, packing firmly. Arrange filled pepper cups at the bottom of slow cooker or stock pot.
4) Take any leftover meat and form into meatballs, and place in between pepper cups (if no space is left just sit meatballs on top of pepper cups).
5) Sprinkle garlic, minced dried onion, and additional salt and pepper (if needed) on tops of meatballs and pepper cups.
6) Pour entire large can of tomato juice on top of meatballs and pepper cups. All ingredients should be submerged, or close to submerged.
7) Cover and cook in slow cooker on high for 2-3 hours OR low for 4-5 hours. When finished, let cool for 10 minutes and serve.
***************************OR*******************************Alternate method for stove top preparation: Place large stock pot on stove top and cook on high for 1 hour, with lid partially on (liquid should be boiling). Check periodically for evaporation...add more tomato juice if liquid evaporates by more than half). Let cool and serve.
Jen's Notes:
I use the same pot that I am going to cook this dish in for the mixing bowl. This way, I don't dirty an extra bowl and it is much easier to clean up.
This recipe can easily be adjusted for increased quantity (i.e. more people) by doubling all ingredients.
The Result:
These were really good. You could not taste the breadcrumbs, but there was a textural difference. Not bad by any means, just different than usual. I would even venture to say that the breadcrumbs absorbed the cooking liquid and kept the meatballs moist (I hate that word...moist...it just sounds weird). Anyway, I think I will stick to my original method and not accidentally use breadcrumbs again. Why mess with what works?!?!
I am preparing these in the slow cooker again. It is my favorite way to cook these stuffed peppers. I think I will serve this meal with some fresh steamed cauliflower and call it an evening. With all the extra breadcrumbs/rice in the meat I really don't need to add an extra starch component to this meal.
Jen's Stuffed Peppers
Ingredients:
2 green bell peppers, seeded and halved
1 medium onion, diced
1 lb. of ground beef
1/2 cup of instant white rice
1 egg
salt and pepper to taste (very important...don't skimp!)
1 large can of tomato juice, undiluted
1 teaspoon of dried minced onion (optional)
1 clove minced garlic (optional)
Directions:
1) Cut peppers in half to form cups and remove ribs and seeds. Set pepper halves aside. I always cut the peppers in half vertically, but it does not matter.
2) In a slow cooker insert pot or a large stock pot mix hamburger, diced onion, rice, egg, salt, and pepper WITH YOUR CLEAN HANDS (I don't know why, but it tastes much better if you hand mix it).
3) Take a palm full of meat mixture and press into pepper cups, packing firmly. Arrange filled pepper cups at the bottom of slow cooker or stock pot.
4) Take any leftover meat and form into meatballs, and place in between pepper cups (if no space is left just sit meatballs on top of pepper cups).
5) Sprinkle garlic, minced dried onion, and additional salt and pepper (if needed) on tops of meatballs and pepper cups.
6) Pour entire large can of tomato juice on top of meatballs and pepper cups. All ingredients should be submerged, or close to submerged.
7) Cover and cook in slow cooker on high for 2-3 hours OR low for 4-5 hours. When finished, let cool for 10 minutes and serve.
***************************OR*******************************Alternate method for stove top preparation: Place large stock pot on stove top and cook on high for 1 hour, with lid partially on (liquid should be boiling). Check periodically for evaporation...add more tomato juice if liquid evaporates by more than half). Let cool and serve.
Jen's Notes:
I use the same pot that I am going to cook this dish in for the mixing bowl. This way, I don't dirty an extra bowl and it is much easier to clean up.
This recipe can easily be adjusted for increased quantity (i.e. more people) by doubling all ingredients.
The Result:
These were really good. You could not taste the breadcrumbs, but there was a textural difference. Not bad by any means, just different than usual. I would even venture to say that the breadcrumbs absorbed the cooking liquid and kept the meatballs moist (I hate that word...moist...it just sounds weird). Anyway, I think I will stick to my original method and not accidentally use breadcrumbs again. Why mess with what works?!?!
October 27, 2008
Cornmeal Fried Onion Rings
I know, I know...onion rings. Onion rings! Can you hear my arteries begging for salad? I can. Onion rings may seem a little pedestrian, but when prepared correctly (homemade from scratch) they are delicious. And, I might add, a classic pairing with steak. As I mentioned in my steak post, this is another Barefoot Contessa recipe. For the record...just to be clear...I love Ina. I may love Ina more than any other chef I have professed my love for on this blog before. It is that serious between us.
Cornmeal Fried Onion Rings
Ingredients:
2 large Spanish onions (or 3 yellow onions)
2 cups buttermilk
Kosher salt and freshly ground black pepper
1 1/2 cups all-purpose flour
1/4 cup (medium) yellow cornmeal
1 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder (optional)
1 quart vegetable oil
Directions:
Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.)
In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper, cayenne pepper, and garlic powder. Set aside.
When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.
Jen's Notes:
The onions I found were huge, so I am only using one whole onion. Also, I am toying with putting cayenne pepper in the batter. I like onion rings with a tiny bit of zip to them. If I do use cayenne pepper, it will be just a tiny amount...I don't want to overwhelm the flavor with spice this time.
The Result:
Well, I tried. Let's review, shall we...
Onion Rings: Fabulous.
Roquefort Cheese Sauce: Fabulous.
Broccoli: Fabulous.
Steak: Tasted like an old brown shoe.
Okay, everything came out great...EXCEPT I overcooked the steak. Not just by a little bit, but by a lot. It was seriously reminiscent of beef jerky. Yeah. The recipe does not have a cook time approximation for the steak to be done. Even if it did, I used a thinner cut of steak. I was screwed! I got busy with the cheese sauce, and before I knew it, the steak had the texture of rawhide. Ugh. It was edible, just not enjoyable. Also, I forgot that kosher salt is way saltier than fleur de sel (fancy French sea salt). So, I did not adjust my steak-rub salt quantity to compensate for the extra salinity. Needless to say, it was way too salty. Double Ugh. Again, it was edible...just not enjoyable. Everything else turned out great, I just need a do-over with the steak. I think if the steak was the right cut of steak (thick filet mignon) cooked properly (not turned into carbon) with the correct ingredients (fleur de sel) this would have been excellent. You could taste the potential deliciousness. I am so disappointed in myself. I failed Ina. Obviously, my steak cooking abilities need improving. Sigh. Now Ina will never adopt me!
Okay, on a positive note the onion rings were great. I think this recipe was one of the best versions I have ever had. I used Walla Walla Sweet Onions and I did add 1 teaspoon of cayenne pepper and 1 teaspoon of garlic powder to the flour mixture. Oh man, fan-freakin'-tastic. The husband and boy agreed...it was our one shining spotlight on this otherwise somber occasion. Oh, and the cheese sauce was sinful. It was so, so good. If you love blue cheese I recommend this cheese sauce on meat. The Gorgonzola was a perfect substitution and it melted beautifully...like velvet. Hey, at least I got that right!
Cornmeal Fried Onion Rings
Ingredients:
2 large Spanish onions (or 3 yellow onions)
2 cups buttermilk
Kosher salt and freshly ground black pepper
1 1/2 cups all-purpose flour
1/4 cup (medium) yellow cornmeal
1 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder (optional)
1 quart vegetable oil
Directions:
Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.)
In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper, cayenne pepper, and garlic powder. Set aside.
When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.
Jen's Notes:
The onions I found were huge, so I am only using one whole onion. Also, I am toying with putting cayenne pepper in the batter. I like onion rings with a tiny bit of zip to them. If I do use cayenne pepper, it will be just a tiny amount...I don't want to overwhelm the flavor with spice this time.
The Result:
Well, I tried. Let's review, shall we...
Onion Rings: Fabulous.
Roquefort Cheese Sauce: Fabulous.
Broccoli: Fabulous.
Steak: Tasted like an old brown shoe.
Okay, everything came out great...EXCEPT I overcooked the steak. Not just by a little bit, but by a lot. It was seriously reminiscent of beef jerky. Yeah. The recipe does not have a cook time approximation for the steak to be done. Even if it did, I used a thinner cut of steak. I was screwed! I got busy with the cheese sauce, and before I knew it, the steak had the texture of rawhide. Ugh. It was edible, just not enjoyable. Also, I forgot that kosher salt is way saltier than fleur de sel (fancy French sea salt). So, I did not adjust my steak-rub salt quantity to compensate for the extra salinity. Needless to say, it was way too salty. Double Ugh. Again, it was edible...just not enjoyable. Everything else turned out great, I just need a do-over with the steak. I think if the steak was the right cut of steak (thick filet mignon) cooked properly (not turned into carbon) with the correct ingredients (fleur de sel) this would have been excellent. You could taste the potential deliciousness. I am so disappointed in myself. I failed Ina. Obviously, my steak cooking abilities need improving. Sigh. Now Ina will never adopt me!
Okay, on a positive note the onion rings were great. I think this recipe was one of the best versions I have ever had. I used Walla Walla Sweet Onions and I did add 1 teaspoon of cayenne pepper and 1 teaspoon of garlic powder to the flour mixture. Oh man, fan-freakin'-tastic. The husband and boy agreed...it was our one shining spotlight on this otherwise somber occasion. Oh, and the cheese sauce was sinful. It was so, so good. If you love blue cheese I recommend this cheese sauce on meat. The Gorgonzola was a perfect substitution and it melted beautifully...like velvet. Hey, at least I got that right!
Steakhouse Steaks with Roquefort Chive Sauce
I think my lazy cooking stint is over for awhile. Lately, I have been running across recipes that are 'must-haves', even though they are a little more complicated than my normal weeknight fare. I saw this recipe demonstrated on the new season of Barefoot Contessa on the Food Network. I love, love, love Ina Garten (the afore-mentioned Barefoot Contessa herself). Seriously, I want to be Ina when I grow up. She has impeccable taste. Her home(s)...a spread in East Hampton and a Paris apartment...are to die for, and her food is nothing short of elegant and delicious. The thing I love about Ina is that she makes the hardest, most complicated recipes accessible. Sigh. I wonder if she would adopt me? Anyway, her new season of shows and coordinating cookbook is all about Back to Basics. So far, two episodes have aired, and I have been drooling over both of them. Double sigh.
I found some nice, hand-cut steaks this week at the grand opening of our new local grocery store (which is a big deal around these parts). Even though I don't have Filet Mignons, I am just going to substitute the steaks I do have for this method. Steaks are a rare treat for us, so I decided to pull out all the stops and prepare my beauties just like Ina did on her show. I am even making the Roquefort Chive Sauce that accompanies this dish (recipe to follow). How is that for fancy! Although, I could not find Roquefort, so I am going to substitute a good quality Gorgonzola instead. For side dishes I am making Ina's Cornmeal Fried Onion Rings (recipe to follow in separate post) and steamed broccoli. The broccoli should pair nicely with the cheese sauce. Yum. I am super-excited about dinner tonight. I have already started prepping (and it is not even 2pm yet). I am such a food nerd!
Steakhouse Steak
Ingredients:
2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
Directions:
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
Jen's Notes:
I don't have fleur de sel (fancy French sea salt) so I am going to use kosher salt. Please remember to adjust down the salt quanity if you are not using sea salt or fleur de sel.
Roquefort Chive Sauce
Ingredients:
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind) (OR substitute Gorgonzola)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
Directions:
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
Jen's Notes:
I will cut the cheese sauce quantity in half. If I make the whole batch, I will end up eating it with a spoon...or bathing in it...or something else really embarrassing.
I found some nice, hand-cut steaks this week at the grand opening of our new local grocery store (which is a big deal around these parts). Even though I don't have Filet Mignons, I am just going to substitute the steaks I do have for this method. Steaks are a rare treat for us, so I decided to pull out all the stops and prepare my beauties just like Ina did on her show. I am even making the Roquefort Chive Sauce that accompanies this dish (recipe to follow). How is that for fancy! Although, I could not find Roquefort, so I am going to substitute a good quality Gorgonzola instead. For side dishes I am making Ina's Cornmeal Fried Onion Rings (recipe to follow in separate post) and steamed broccoli. The broccoli should pair nicely with the cheese sauce. Yum. I am super-excited about dinner tonight. I have already started prepping (and it is not even 2pm yet). I am such a food nerd!
Steakhouse Steak
Ingredients:
2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
Directions:
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
Jen's Notes:
I don't have fleur de sel (fancy French sea salt) so I am going to use kosher salt. Please remember to adjust down the salt quanity if you are not using sea salt or fleur de sel.
Roquefort Chive Sauce
Ingredients:
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind) (OR substitute Gorgonzola)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
Directions:
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
Jen's Notes:
I will cut the cheese sauce quantity in half. If I make the whole batch, I will end up eating it with a spoon...or bathing in it...or something else really embarrassing.
October 26, 2008
Giada's Butternut Squash and Vanilla Risotto
Oh, man! I have been dying to try this recipe out. I got Giada's new cookbook from the library, called Giada's Kitchen, and (no surprise) it is my new favorite. This is the first recipe that jumped out at me and screamed "TRY ME!". Since I am a lover of all things Butternut Squash related, I had to obey the cookbook. Besides, Giada has never steered me wrong. I was intrigued by the addition of vanilla to the liquid stock in this recipe. I can not imagine how it is going to taste in a savory application. The vanilla is like a little mystery. Well since I am super-excited, I am going to skip the majority of my commentary and just get to the recipe.
I have made a couple of minor changes based on what I have on hand. First, I don't have four cups of vegetable broth in my pantry. I do have a boatload of chicken stock, though. The chicken stock will negate the 'vegetarian' factor to this dish, but we are not vegetarians anyway...so really not an issue for us. Also, I don't have a whole vanilla bean. I looked online to see how much vanilla extract accounts for one vanilla bean, and I will just substitute that quantity. Although, there were several different answers; I am just going to err on the side of caution and only use one teaspoon of vanilla extract for one vanilla bean. Yeah, that sounds about right. I don't want it too vanilla-y! Wish me luck...I am really, really, really, really excited about dinner tonight.
Giada's Butternut Squash and Vanilla Risotto
Ingredients:
4 cups vegetable broth (OR substitute chicken stock)
1 large vanilla bean (OR substitute 1 teaspoon of pure vanilla extract)
3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces
2 tablespoons butter, plus 1 tablespoon
3/4 cups finely chopped onion (from 1 onion)
1 1/2 cups Arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
2 tablespoons finely chopped fresh chives
Directions:
In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately.
The Result:
This dish was everything I had hoped for and dreamed about! It was beautiful to look at, and absolutely decadent to eat. It was fan-freakin'-tastic! Delicious! Seriously...it was awesome. I loved it. My son seemed to like it, too. He ate quite a bit, so I was a happy mommy. The husband does not really like squash all that much (he likes squash about as much as I like brussel sprouts), but he agreed that the risotto itself was fabulous (and he ate the squash, too). I informed him that I have a new and profound love for this dish and I will make it again. He will have to deal with it. I figure it is a good compromise, since I eat brussel sprouts for his benefit. Anyway, this is a keeper. I have a second Butternut Squash risotto recipe that I will be trying soon. The second recipe is from Ina Garten (Barefoot Contessa) and it has bacon in it. Bacon! Again, since it is butternut squash I am deeply excited to try it. Also, I want to be Ina when I grow up...but that is a story for another post.
I have made a couple of minor changes based on what I have on hand. First, I don't have four cups of vegetable broth in my pantry. I do have a boatload of chicken stock, though. The chicken stock will negate the 'vegetarian' factor to this dish, but we are not vegetarians anyway...so really not an issue for us. Also, I don't have a whole vanilla bean. I looked online to see how much vanilla extract accounts for one vanilla bean, and I will just substitute that quantity. Although, there were several different answers; I am just going to err on the side of caution and only use one teaspoon of vanilla extract for one vanilla bean. Yeah, that sounds about right. I don't want it too vanilla-y! Wish me luck...I am really, really, really, really excited about dinner tonight.
Giada's Butternut Squash and Vanilla Risotto
Ingredients:
4 cups vegetable broth (OR substitute chicken stock)
1 large vanilla bean (OR substitute 1 teaspoon of pure vanilla extract)
3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces
2 tablespoons butter, plus 1 tablespoon
3/4 cups finely chopped onion (from 1 onion)
1 1/2 cups Arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
2 tablespoons finely chopped fresh chives
Directions:
In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately.
The Result:
This dish was everything I had hoped for and dreamed about! It was beautiful to look at, and absolutely decadent to eat. It was fan-freakin'-tastic! Delicious! Seriously...it was awesome. I loved it. My son seemed to like it, too. He ate quite a bit, so I was a happy mommy. The husband does not really like squash all that much (he likes squash about as much as I like brussel sprouts), but he agreed that the risotto itself was fabulous (and he ate the squash, too). I informed him that I have a new and profound love for this dish and I will make it again. He will have to deal with it. I figure it is a good compromise, since I eat brussel sprouts for his benefit. Anyway, this is a keeper. I have a second Butternut Squash risotto recipe that I will be trying soon. The second recipe is from Ina Garten (Barefoot Contessa) and it has bacon in it. Bacon! Again, since it is butternut squash I am deeply excited to try it. Also, I want to be Ina when I grow up...but that is a story for another post.
October 25, 2008
Chalupa: The Tale of Two (Or Maybe Three) Versions
Chalupa. Chalupa, Chalupa, Chalupa. There is a long and sordid story about Chalupa. My mother-in-law has been making Chalupa for years, and it is one of my husband's family favorites. I never knew that there was an official recipe for Chalupa...I just thought it was something that she had made up.
Her version of Chalupa is pretty plain, and that is how I thought that it was supposed to be. Usually, she just puts a pork roast in the crock pot with some dried pinto beans and covers it with water. After she cooks it on low all day, she shreds the meat with a fork. I am pretty sure that it is not seasoned with anything. Then, to serve it, she put Fritos in the bottom of a bowl, tops the Fritos with the meat and beans, adds shredded cheese, salsa and the liquid from the crock pot. Voila, Chalupa.
My husband and his family go nuts for it! They LOVE it. I told my husband that I would learn how to make it, since it is a family staple. For the most part, I like it too...I just need to add hot sauce. It is very homey, almost like a stew or soup. My little one loves the idea of eating Fritos as part of dinner, so he is a huge Chalupa fan too.
So one day, I asked my mother in law how she makes Chalupa. She produced an old cookbook from church (i.e. all the church members contributed a recipe and they printed a cookbook for a school fundraiser) and low and behold...a recipe for Chalupa. I noticed that the original cookbook recipe looked a lot different from my mother in laws version. There were a lot of extra spices and ingredients that were listed on the actual recipe, that she did not add. So why skip the good stuff? Her explanation was that she did not like some of the extra ingredients/spices, so she paired it down to what she liked and what she knew her kids (i.e. my husband and his brother) would eat. Hmmmmm....I like spices. I thought everyone liked spices. Huh. I was shocked that someone would prefer to leave out spices. What??? Not like spices???Inconceivable!
I have always been curious how the original Chalupa was supposed to taste, so I vowed to make the recipe version someday. Hence, the two version of Chalupa.
Well, today is not the day I will be trying the original version. I told you there was a long sordid story about Chalupa! Really this is my version of Chalupa, based on what I have on hand. Technically, after this post, there will be three versions of Chalupa. Mine will be a cross between the original recipe and my mother-in-law's version. I think I am only going to post my version here today. That way, when I do finally get around to making the original version, it will be all new and exciting. I want to keep you in suspense...it is all about the drama.
Chalupa: Jen's Version
Ingredients:
leftover pork roast
leftover green chile sauce
1-2 cups chicken stock
1 can of pinto beans
Sun Chips
shredded cheese
salsa
Directions:
In a large sauce pan add meat, chicken stock and beans. Bring to a boil to heat through, and then reduce to a low simmer. Reheat green chile sauce in microwave and set aside. In a serving bowl, crush a handful of sun chips at the bottom of the bowl. Top with shredded cheese. Top with meat and beans. Spoon some reheated green chile sauce over meat and beans. Add chicken stock until you get a soup/stew like consistency. Top with salsa to taste.
The Result:
This was really fast to put together! I think it took me 5 minutes total, since everything was basically cooked. It turned out really, really yummy. Pretty much like my mother in law's version, except a little spicer. The only issue we had was the Sun Chips. It seems that Fritos hold up better and retain their crunch. The Sun Chips pretty much wilted completely. We have some leftovers, so I think we will put the Sun Chips on top next time, to avoid the texture breakdown. I am too cheap to go buy a bag of Fritos just for leftover Chalupa. Also, Fritos are not my favorite. The flavor of the Sun Chips was good, and held up nicely. Overall, fast, filling, and totally yummy!
Her version of Chalupa is pretty plain, and that is how I thought that it was supposed to be. Usually, she just puts a pork roast in the crock pot with some dried pinto beans and covers it with water. After she cooks it on low all day, she shreds the meat with a fork. I am pretty sure that it is not seasoned with anything. Then, to serve it, she put Fritos in the bottom of a bowl, tops the Fritos with the meat and beans, adds shredded cheese, salsa and the liquid from the crock pot. Voila, Chalupa.
My husband and his family go nuts for it! They LOVE it. I told my husband that I would learn how to make it, since it is a family staple. For the most part, I like it too...I just need to add hot sauce. It is very homey, almost like a stew or soup. My little one loves the idea of eating Fritos as part of dinner, so he is a huge Chalupa fan too.
So one day, I asked my mother in law how she makes Chalupa. She produced an old cookbook from church (i.e. all the church members contributed a recipe and they printed a cookbook for a school fundraiser) and low and behold...a recipe for Chalupa. I noticed that the original cookbook recipe looked a lot different from my mother in laws version. There were a lot of extra spices and ingredients that were listed on the actual recipe, that she did not add. So why skip the good stuff? Her explanation was that she did not like some of the extra ingredients/spices, so she paired it down to what she liked and what she knew her kids (i.e. my husband and his brother) would eat. Hmmmmm....I like spices. I thought everyone liked spices. Huh. I was shocked that someone would prefer to leave out spices. What??? Not like spices???Inconceivable!
I have always been curious how the original Chalupa was supposed to taste, so I vowed to make the recipe version someday. Hence, the two version of Chalupa.
Well, today is not the day I will be trying the original version. I told you there was a long sordid story about Chalupa! Really this is my version of Chalupa, based on what I have on hand. Technically, after this post, there will be three versions of Chalupa. Mine will be a cross between the original recipe and my mother-in-law's version. I think I am only going to post my version here today. That way, when I do finally get around to making the original version, it will be all new and exciting. I want to keep you in suspense...it is all about the drama.
Chalupa: Jen's Version
Ingredients:
leftover pork roast
leftover green chile sauce
1-2 cups chicken stock
1 can of pinto beans
Sun Chips
shredded cheese
salsa
Directions:
In a large sauce pan add meat, chicken stock and beans. Bring to a boil to heat through, and then reduce to a low simmer. Reheat green chile sauce in microwave and set aside. In a serving bowl, crush a handful of sun chips at the bottom of the bowl. Top with shredded cheese. Top with meat and beans. Spoon some reheated green chile sauce over meat and beans. Add chicken stock until you get a soup/stew like consistency. Top with salsa to taste.
The Result:
This was really fast to put together! I think it took me 5 minutes total, since everything was basically cooked. It turned out really, really yummy. Pretty much like my mother in law's version, except a little spicer. The only issue we had was the Sun Chips. It seems that Fritos hold up better and retain their crunch. The Sun Chips pretty much wilted completely. We have some leftovers, so I think we will put the Sun Chips on top next time, to avoid the texture breakdown. I am too cheap to go buy a bag of Fritos just for leftover Chalupa. Also, Fritos are not my favorite. The flavor of the Sun Chips was good, and held up nicely. Overall, fast, filling, and totally yummy!
October 24, 2008
Jen's Green Chile Pork Roast
This is my husband's favorite dinner, bar none. He usually calls it "Green Chile Heaven on a Plate", because he loves it so much. We first discovered this dish at one of our favorite Mexican restaurants, as one of their 'specials'. We liked it so much, I decided to try and recreate it at home. This version is pretty darn close to the restaurant version, if I do say do my self. To my husband's dismay, I usually only make this once a year. The pork shoulder can be a pricey cut of meat at our local grocery store, so I wait until it goes on sale. Also, I don't want this meal to loose it's specialness. If I made it all the time, then it wouldn't be "Heaven on a plate" anymore.
It is kind of a pain to make, even with the use of my slow cooker. There are a lot of little steps, and it takes a full 8 hours to cook. Part of the cook time is on low and part is on high, so you have to stick around to switch it over. It is a really big cut of meat, so there is a ton of leftovers that need to be dealt with, as well. I think I am going to keep half of the meat separate so I can re-purpose it later, as another dish(possibly Sunday or Monday). There are potatoes already in it, so I don't need a starch component, and I think I may just skip the veggies tonight too. It is a lot of food, as it is. I figure I paid my dues last night by eating brussel sprouts (bleeach) so I deserve a veggie night off.
I should caution that this is really spicy. Not just spicy, but super-spicy. Light your hair on fire, spicy. Sweat and get light-headed spicy. I am not kidding...it is spicy! Luckily, my kid is just like his mother...he can eat spicy food like it is going out of style. I do usually tone his down a little by not putting the green sauce on it. He really just eats the meat and potatoes (which are spicy enough, let me tell you). We usually just serve this with a side of warm tortillas and some sour cream to make little soft tacos. It is so good, I cannot wait for dinner.
Jen’s Green Chile Pork Roast
Ingredients:
¼ cup of canola oil
1 pork shoulder (usually 4 pounds)
1 onion, diced
1 celery stalk, diced
4 cloves of minced garlic
1 large can of green chiles
1 small can of diced jalapeños
1 large can of green chile enchilada sauce
1 jar of hot salsa
1½ cups of chicken broth
4 large potatoes, peeled and cut into large chunks
1 Tablespoon lemon juice
1 Tablespoon lime juice
2 Tablespoons of Mexican hot sauce (I use Tapatio)
1 chipotle chile, diced
1 Tablespoon of chipotle Adobo sauce
Salt and pepper to taste
Spice Mixture:
Add 1 Tablespoon of each spice as follows:
Paprika
Cumin
Coriander
Cayenne Pepper
Garlic Powder
Onion Powder
For Sauce:
1 cup of milk
2 Tablespoons of corn starch or flour
2 tablespoons of sour cream
Crock pot liquid
Directions:
1) In a cast iron skillet, heat canola oil over high heat. Skillet should be really, really hot!
2) Season roast with salt and pepper on all sides.
3) Sear roast on all sides in cast iron skillet, until brown crust forms. Once brown on all sides, remove from skillet to a platter and set aside.
4) In a large capacity slow cooker combine chicken broth, ½ of spice mixture, diced onions, celery, garlic, green chiles, jalapeños, potatoes, lemon juice, lime juice, hot sauce, chipotle, Adobo sauce. Add salt and pepper to taste. This should form a bed on the bottom of the slow cooker.
5) Add seared pork roast on top of other ingredients (directly on top of bed).
6) Sprinkle remaining spice mix over roast.
7) Pour jar of salsa over roast.
8) Pour can of enchilada sauce over roast (over salsa). Make sure meat is almost all the way submerged.
9) Cook on high for 6 hours. Then, switch to low for 2 hours. Total cook time should be 8 hours.
To Make Green Chile Sauce:
1) Remove roast, all potatoes, and veggies from slow cooker to a platter. No large chunks should be left in slow cooker. Keep slow cooker temperature on low.
2) In a separate bowl, mix 1 cup of milk, 2 heaping tablespoons of flour or corn starch, and 2 heaping Tablespoons of sour cream. Wisk together to combine thoroughly.
3) Add crock pot liquid to milk mixture, by ladleful to temper.
4) Once tempered, add entire mixture back to crock pot and whisk to thicken sauce.
5) Serve finished sauce over roast and potatoes, with warm tortillas.
Jen's Notes:
For a smoother sauce, you can blend it right in the slow cooker with an immersion blender (aka stick blender). Also, you can garnish this meal with sour cream, fresh guacamole, and/or diced tomatoes.
The Result:
Fantastic! The husband loved it. He was so excited that I made his favorite. I have a ton of leftovers, so I am going to morph them into tonight's dinner. What can I say, I like to keep the husband happy.
It is kind of a pain to make, even with the use of my slow cooker. There are a lot of little steps, and it takes a full 8 hours to cook. Part of the cook time is on low and part is on high, so you have to stick around to switch it over. It is a really big cut of meat, so there is a ton of leftovers that need to be dealt with, as well. I think I am going to keep half of the meat separate so I can re-purpose it later, as another dish(possibly Sunday or Monday). There are potatoes already in it, so I don't need a starch component, and I think I may just skip the veggies tonight too. It is a lot of food, as it is. I figure I paid my dues last night by eating brussel sprouts (bleeach) so I deserve a veggie night off.
I should caution that this is really spicy. Not just spicy, but super-spicy. Light your hair on fire, spicy. Sweat and get light-headed spicy. I am not kidding...it is spicy! Luckily, my kid is just like his mother...he can eat spicy food like it is going out of style. I do usually tone his down a little by not putting the green sauce on it. He really just eats the meat and potatoes (which are spicy enough, let me tell you). We usually just serve this with a side of warm tortillas and some sour cream to make little soft tacos. It is so good, I cannot wait for dinner.
Jen’s Green Chile Pork Roast
Ingredients:
¼ cup of canola oil
1 pork shoulder (usually 4 pounds)
1 onion, diced
1 celery stalk, diced
4 cloves of minced garlic
1 large can of green chiles
1 small can of diced jalapeños
1 large can of green chile enchilada sauce
1 jar of hot salsa
1½ cups of chicken broth
4 large potatoes, peeled and cut into large chunks
1 Tablespoon lemon juice
1 Tablespoon lime juice
2 Tablespoons of Mexican hot sauce (I use Tapatio)
1 chipotle chile, diced
1 Tablespoon of chipotle Adobo sauce
Salt and pepper to taste
Spice Mixture:
Add 1 Tablespoon of each spice as follows:
Paprika
Cumin
Coriander
Cayenne Pepper
Garlic Powder
Onion Powder
For Sauce:
1 cup of milk
2 Tablespoons of corn starch or flour
2 tablespoons of sour cream
Crock pot liquid
Directions:
1) In a cast iron skillet, heat canola oil over high heat. Skillet should be really, really hot!
2) Season roast with salt and pepper on all sides.
3) Sear roast on all sides in cast iron skillet, until brown crust forms. Once brown on all sides, remove from skillet to a platter and set aside.
4) In a large capacity slow cooker combine chicken broth, ½ of spice mixture, diced onions, celery, garlic, green chiles, jalapeños, potatoes, lemon juice, lime juice, hot sauce, chipotle, Adobo sauce. Add salt and pepper to taste. This should form a bed on the bottom of the slow cooker.
5) Add seared pork roast on top of other ingredients (directly on top of bed).
6) Sprinkle remaining spice mix over roast.
7) Pour jar of salsa over roast.
8) Pour can of enchilada sauce over roast (over salsa). Make sure meat is almost all the way submerged.
9) Cook on high for 6 hours. Then, switch to low for 2 hours. Total cook time should be 8 hours.
To Make Green Chile Sauce:
1) Remove roast, all potatoes, and veggies from slow cooker to a platter. No large chunks should be left in slow cooker. Keep slow cooker temperature on low.
2) In a separate bowl, mix 1 cup of milk, 2 heaping tablespoons of flour or corn starch, and 2 heaping Tablespoons of sour cream. Wisk together to combine thoroughly.
3) Add crock pot liquid to milk mixture, by ladleful to temper.
4) Once tempered, add entire mixture back to crock pot and whisk to thicken sauce.
5) Serve finished sauce over roast and potatoes, with warm tortillas.
Jen's Notes:
For a smoother sauce, you can blend it right in the slow cooker with an immersion blender (aka stick blender). Also, you can garnish this meal with sour cream, fresh guacamole, and/or diced tomatoes.
The Result:
Fantastic! The husband loved it. He was so excited that I made his favorite. I have a ton of leftovers, so I am going to morph them into tonight's dinner. What can I say, I like to keep the husband happy.
October 23, 2008
Taco Crescent Bake
I have some items that I need to use up in my fridge, crescent dough being one of them. This recipe is always a winner with the family, and it is very kid-friendly. I don't have tortilla chips (unless you count the two wayward, stale taco shells that I found in the pantry), so I am going to have to substitute Sun Chips instead. It is the best I can do with what limited supplies I have on hand. I really, really need to get to the grocery store. It is beginning to be a little ridiculous...tumbleweeds are going to start blowing through my pantry! If I can pull this off, then I can avoid the store until tomorrow, or Saturday at the latest. I hate taking my 2 1/2 year old grocery shopping, so I try to go when the husband is home to watch him, or we can all go together. This helps me avoid the mid-shopping meltdown (for both the boy and I). For some reason, my son's behavior is terrible when it is just the two of us at the grocery store...but then, he magically behaves when Dad goes. Hmmmm. I think my husband secretly bribes him, or they are conspiring together to drive me crazy. Anyway, this recipe is another one of Claire's finds. I love being able to copy her ideas! I will serve this with whatever veggie I can find in my freezer.
Taco Crescent Bake
Ingredients:
1 1/2 lbs ground beef
2 cups crushed corn chips
1 can tomato sauce
1 package crescent rolls
1 envelope taco seasoning
1 cup sour cream
1 cup shredded cheese
Directions:
Grease/spray a 9x13 baking pan. Spread out the crescent roll dough along the bottom and sides. Pinch the perforations closed. Crumble a layer of half the chips. Brown and drain the ground beef. Add tomato sauce and taco seasoning to the ground beef and simmer a few minutes. Pour beef mixture over chips. Top with sour cream, cheese and remaining chips. Bake. Enjoy!
Bake uncovered at 350 for 25-30 min or until crust is lightly brown
Jen’s Notes:
Sprinkle salt, pepper, onion powder, garlic powder on ground beef while browning. Add approx. 1 teaspoon of adobo sauce (from chipotle chile can, if on hand) to tomato sauce mixture. Also, you can add green chiles to the ground beef for extra flavor.
For a quick condiment: Cut up 1 avocado into diced pieces (slightly mash w/ fork), cover with juice of ½ lemon and sprinkle with salt to serve on top.
The Result:
This was really good, but I knew it would be. It is such an easy, yummy, comforting casserole. I served it with brussel sprouts, which are not my favorite (as I may have mentioned in the past). I only make them because the husband loves them and they are packed with nutrition. My little son ate a few tonight, too...so I feel my sacrifice is not in vain. At least I can fake my way through liking them, so he will eat them. Hey, I am a parent...what can I say. I make sure to eat a full serving and I try not to make faces or gagging noises (at least so my son does not notice). Anyway, this remains to be a proven family favorite at our house.
Taco Crescent Bake
Ingredients:
1 1/2 lbs ground beef
2 cups crushed corn chips
1 can tomato sauce
1 package crescent rolls
1 envelope taco seasoning
1 cup sour cream
1 cup shredded cheese
Directions:
Grease/spray a 9x13 baking pan. Spread out the crescent roll dough along the bottom and sides. Pinch the perforations closed. Crumble a layer of half the chips. Brown and drain the ground beef. Add tomato sauce and taco seasoning to the ground beef and simmer a few minutes. Pour beef mixture over chips. Top with sour cream, cheese and remaining chips. Bake. Enjoy!
Bake uncovered at 350 for 25-30 min or until crust is lightly brown
Jen’s Notes:
Sprinkle salt, pepper, onion powder, garlic powder on ground beef while browning. Add approx. 1 teaspoon of adobo sauce (from chipotle chile can, if on hand) to tomato sauce mixture. Also, you can add green chiles to the ground beef for extra flavor.
For a quick condiment: Cut up 1 avocado into diced pieces (slightly mash w/ fork), cover with juice of ½ lemon and sprinkle with salt to serve on top.
The Result:
This was really good, but I knew it would be. It is such an easy, yummy, comforting casserole. I served it with brussel sprouts, which are not my favorite (as I may have mentioned in the past). I only make them because the husband loves them and they are packed with nutrition. My little son ate a few tonight, too...so I feel my sacrifice is not in vain. At least I can fake my way through liking them, so he will eat them. Hey, I am a parent...what can I say. I make sure to eat a full serving and I try not to make faces or gagging noises (at least so my son does not notice). Anyway, this remains to be a proven family favorite at our house.
Claire's Baby Shower Food
Recently, I co-hosted my friend Claire’s baby shower in which I either made or coordinated some of the food items (a few of our friends also brought food items to help out). Since we were going with a casual variation on an English tea theme, I made some finger sandwiches for her guests. I keep meaning to post the recipes for the sandwiches, but for whatever reason, I just haven’t gotten around to it. Well, just today, I noticed that Claire posted a request on her blog for my sandwich recipes. Then, ironically, my friend Laura asked for the sandwich recipes today, as well. I guess I need to stop procrastinating and post them right away. Since there were three sandwiches, I think I will just publish each recipe under this one blog post for convenience-sake. Also, I did a sherbet punch that I got from allrecipes.com. It is pretty easy to make and very yummy. I will include that recipe, too.
I need to mention that I can only take credit for two of the recipes, since Laura gave me her chicken salad recipe to use after I could not locate mine. The other two sandwiches, Curry Egg Salad and Cucumber Cream Cheese, are my original concoctions.
Laura’s Chicken Salad
Makes 6 to 8 servings
Ingredients:
4 cups of diced cooked chicken (or rinsed and drained canned chicken)
3 Tablespoons of lemon juice
1/3 cup of green onions, chopped (or regular diced onions work too)
¼ cup of chopped walnuts or sliced almonds
1/3 cup of mayonnaise
1 cup of celery, diced finely
1 cup of green grapes, sliced in halves
1 Tablespoon of Dijon mustard (my addition to Laura’s recipe-optional)
1 jar of sliced pimentos (optional)
Salt and pepper to taste
1 Tablespoon of sweet relish (another addition of mine)
Directions:
Mix all ingredients into a large bowl and combine thoroughly. Serve on mini croissants or a bread of your choice.
Jen’s Curry Egg Salad
Ingredients:
8 hard boiled eggs, diced
4 green onions, white and green parts chopped finely
2 ribs of celery, diced finely
½ cup of mayonnaise
2 teaspoons of Dijon mustard
1 teaspoon of yellow mustard
1 teaspoon of grainy stone ground mustard
1 Tablespoon curry powder
2 teaspoons of paprika
1 teaspoon of dried parsley
1-2 Tablespoons of lemon juice
½ teaspoon of garlic powder
Salt and pepper to taste
Directions:
Mix all ingredients into a large bowl and combine thoroughly. Serve on crust-less sandwich bread of your choice.
Jen’s Cucumber Cream Cheese Sandwiches
Ingredients:
2 peeled cucumbers, sliced into thin disks
3 Tablespoons of rice wine vinegar
1 8 ounce block of cream cheese
2 Tablespoons of sour cream
1-2 teaspoons of lemon juice
1 teaspoon of dill
½ teaspoon of cayenne pepper
½ teaspoon of garlic powder
½ teaspoon of onion powder
Salt and pepper to taste
Directions:
Combine all ingredients EXCEPT CUCUMBERS in a food processor. Blend until smooth and mixed thoroughly. Set aside.
In a separate bowl, marinate cucumber slices in salt and rice wine vinegar. Set mixture aside for ½ hour so cucumbers may marinate. When time is up, assemble sandwiches.
To assemble: Spread thin layer of cream cheese mixture on one side of crust-less bread of your choice. Top with cucumber slices and place other piece of crust-less bread on top of cucumber slices to make a sandwich.
Floating Island Punch
Ingredients:
2 cups water
2 cups white sugar
1 (12 fluid ounce) can frozen
lemonade concentrate
1 (12 fluid ounce) can frozen
orange juice concentrate
1 pint orange sherbet
1 liter ginger ale
1 liter carbonated water
1 (4 ounce) jar maraschino
cherries
1 orange, sliced in rounds
4 cups ice
Directions:
Bring water to a boil. Add the sugar and boil until it becomes a syrup. Let cool.
In a punch bowl combine lemonade, orange juice, ginger ale, and carbonated water. Mix in the sugar syrup. Add ice and sherbet. Just before serving add cherries and cherry juice and float orange slices on top.
I need to mention that I can only take credit for two of the recipes, since Laura gave me her chicken salad recipe to use after I could not locate mine. The other two sandwiches, Curry Egg Salad and Cucumber Cream Cheese, are my original concoctions.
Laura’s Chicken Salad
Makes 6 to 8 servings
Ingredients:
4 cups of diced cooked chicken (or rinsed and drained canned chicken)
3 Tablespoons of lemon juice
1/3 cup of green onions, chopped (or regular diced onions work too)
¼ cup of chopped walnuts or sliced almonds
1/3 cup of mayonnaise
1 cup of celery, diced finely
1 cup of green grapes, sliced in halves
1 Tablespoon of Dijon mustard (my addition to Laura’s recipe-optional)
1 jar of sliced pimentos (optional)
Salt and pepper to taste
1 Tablespoon of sweet relish (another addition of mine)
Directions:
Mix all ingredients into a large bowl and combine thoroughly. Serve on mini croissants or a bread of your choice.
Jen’s Curry Egg Salad
Ingredients:
8 hard boiled eggs, diced
4 green onions, white and green parts chopped finely
2 ribs of celery, diced finely
½ cup of mayonnaise
2 teaspoons of Dijon mustard
1 teaspoon of yellow mustard
1 teaspoon of grainy stone ground mustard
1 Tablespoon curry powder
2 teaspoons of paprika
1 teaspoon of dried parsley
1-2 Tablespoons of lemon juice
½ teaspoon of garlic powder
Salt and pepper to taste
Directions:
Mix all ingredients into a large bowl and combine thoroughly. Serve on crust-less sandwich bread of your choice.
Jen’s Cucumber Cream Cheese Sandwiches
Ingredients:
2 peeled cucumbers, sliced into thin disks
3 Tablespoons of rice wine vinegar
1 8 ounce block of cream cheese
2 Tablespoons of sour cream
1-2 teaspoons of lemon juice
1 teaspoon of dill
½ teaspoon of cayenne pepper
½ teaspoon of garlic powder
½ teaspoon of onion powder
Salt and pepper to taste
Directions:
Combine all ingredients EXCEPT CUCUMBERS in a food processor. Blend until smooth and mixed thoroughly. Set aside.
In a separate bowl, marinate cucumber slices in salt and rice wine vinegar. Set mixture aside for ½ hour so cucumbers may marinate. When time is up, assemble sandwiches.
To assemble: Spread thin layer of cream cheese mixture on one side of crust-less bread of your choice. Top with cucumber slices and place other piece of crust-less bread on top of cucumber slices to make a sandwich.
Floating Island Punch
Ingredients:
2 cups water
2 cups white sugar
1 (12 fluid ounce) can frozen
lemonade concentrate
1 (12 fluid ounce) can frozen
orange juice concentrate
1 pint orange sherbet
1 liter ginger ale
1 liter carbonated water
1 (4 ounce) jar maraschino
cherries
1 orange, sliced in rounds
4 cups ice
Directions:
Bring water to a boil. Add the sugar and boil until it becomes a syrup. Let cool.
In a punch bowl combine lemonade, orange juice, ginger ale, and carbonated water. Mix in the sugar syrup. Add ice and sherbet. Just before serving add cherries and cherry juice and float orange slices on top.
October 22, 2008
Anne's Soft Parmigiano Polenta
Here is what I decided to make instead of mashed potatoes. I remembered I had polenta in my pantry and thought that it would go nicely with my chicken. This is another recipe courtesy of Anne Burrell. I guess today is Anne Burrell Day at my house!
Anne's Soft Parmigiano Polenta
Ingredients:
1 1/2 cups milk
1 1/2 cups water
1 bay leaf
Salt to taste
1 cup long cooking polenta
1/2 cup grated Parmigiano
1/4 cup mascarpone cheese (or butter is a good substitute)
1 teaspoon of Italian Seasoning (optional)
1 teaspoon of garlic powder (optional)
black pepper to taste (optional)
Directions:
In a medium size saucepan, bring the milk, water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water if the polenta becomes too thick to loosen it up.
When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigiano and mascarpone (or butter and optional spices). Serve it immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top.
To reheat: Add a little water to the polenta and heat over low to medium heat stirring constantly to prevent burning.
Jen's Notes:
I don't have mascarpone cheese, so I think I will improvise by mixing in butter. I will let you know how it turns out!
The Result:
I will post both the review for the chicken and polenta here, since this was the latest post published. This dinner was fantastic! It totally made up for last night's bad dinner by tenfold. The chicken was perfectly cooked and flavorful. The polenta was creamy and cheesy. Yum. I did add some additional items to the polenta. I updated the recipe ingredients list and just notated my changes as optional. I need to go grocery shopping, so I am all out of basic staple items (like garlic cloves). I had to make my adjustments based on my available pantry items. Next time, I will skip the garlic powder and put in a clove of fresh minced garlic instead. Also, the butter was great, and I really did not miss the mascarpone. I did not have enough guts to try sour cream or cream cheese, becuase I thought it would have made the flavor a bit strange. I did not feel like living dangerously, and just kept with what I knew would work. I used about 3 tablespoons of butter and it turned out great! My 2 1/2 year old kept saying..."um, um, um...polenta". It was very cute.
Instead of a new vegetable I just served our leftover corn and peas combo. Lazy, yes...but completely easy. Also, I love roasted onions...I put those on the side,too. Overall, this was a perfect meal! Time consuming, but totally worth it.
Anne's Soft Parmigiano Polenta
Ingredients:
1 1/2 cups milk
1 1/2 cups water
1 bay leaf
Salt to taste
1 cup long cooking polenta
1/2 cup grated Parmigiano
1/4 cup mascarpone cheese (or butter is a good substitute)
1 teaspoon of Italian Seasoning (optional)
1 teaspoon of garlic powder (optional)
black pepper to taste (optional)
Directions:
In a medium size saucepan, bring the milk, water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water if the polenta becomes too thick to loosen it up.
When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigiano and mascarpone (or butter and optional spices). Serve it immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top.
To reheat: Add a little water to the polenta and heat over low to medium heat stirring constantly to prevent burning.
Jen's Notes:
I don't have mascarpone cheese, so I think I will improvise by mixing in butter. I will let you know how it turns out!
The Result:
I will post both the review for the chicken and polenta here, since this was the latest post published. This dinner was fantastic! It totally made up for last night's bad dinner by tenfold. The chicken was perfectly cooked and flavorful. The polenta was creamy and cheesy. Yum. I did add some additional items to the polenta. I updated the recipe ingredients list and just notated my changes as optional. I need to go grocery shopping, so I am all out of basic staple items (like garlic cloves). I had to make my adjustments based on my available pantry items. Next time, I will skip the garlic powder and put in a clove of fresh minced garlic instead. Also, the butter was great, and I really did not miss the mascarpone. I did not have enough guts to try sour cream or cream cheese, becuase I thought it would have made the flavor a bit strange. I did not feel like living dangerously, and just kept with what I knew would work. I used about 3 tablespoons of butter and it turned out great! My 2 1/2 year old kept saying..."um, um, um...polenta". It was very cute.
Instead of a new vegetable I just served our leftover corn and peas combo. Lazy, yes...but completely easy. Also, I love roasted onions...I put those on the side,too. Overall, this was a perfect meal! Time consuming, but totally worth it.
Anne's Herb Roasted Chicken
After last night's meal, I want to make sure our dinner tonight is really good. I am still horked off about spending $50 on crap that was not fit for my dogs to consume. Moving on...
Anyway, I love, love, love chef Anne Burrell. She is a little freaky-deaky, but she definitely knows what she is doing. She attended the Culinary Institute of America, traveled all of Italy, and then came back to the US to work in some of NYC's best restaurants. She has been a sous chef for both Mario Batalli and Lidia Bastianich. Now she is an executive chef and has her own show on the Food Network. I only mention her resume because not many people know who she is (at least in my neck of the woods), and I have come to love her deeply. Also, she competes with Mario on Iron Chef America (she is the blonde with the spiky, crazy hair). I was so excited to see that the network put both Anne Burrell and Alex Guarnaschelli on TV (Alex owns critically acclaimed NYC restaurant Butter). Finally,I have people to watch who can actually cook and who don't resign themselves to doing "tablescapes"!
Anne's Herb Roasted Chicken
Ingredients:
5 sprigs rosemary, picked and finely chopped, about 2 tablespoons
10 sage leaves, picked and finely chopped, about 2 tablespoons
3 cloves garlic, smashed and finely chopped
Pinch red pepper flakes
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 (3 to 3 1/2-pound) whole chickens
Kosher salt
1 large or 2 small onions, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
2 bay leaves
1 bundle thyme, about 10 sprigs tied together with string
4 cups rich chicken stock
1 1/2 cups dry white wine
Special equipment: butcher's twine
Directions:
Preheat oven to 450 degrees F.
In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Schmear the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly. Drizzle each chicken with more olive oil and massage the skin. The idea here is to lube them up like suntan lotion. This will really help to get a nice brown crispy skin. Sprinkle each chicken generously with salt. Truss each chicken.
Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. Usually a 9 by 13-inch roasting pan will be perfect. Add 2 cups of chicken stock and season generously with salt. Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.
Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Lower the heat to 375 degrees F and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove them from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy. Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading.) The thermometer should read between 160 and 170 degrees F. When cooking poultry in general the rule is 17 minutes per pound. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature.
When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving.
After the chickens have been removed from the roasting pan, skim off the excess fat from the surface of the liquid. The easiest way to do this is to prop up 1 end of the pan and allow the fat to run to the other end of the pan. You may not be able to get all of the fat, which is ok-fat tastes good! Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half. Add the remaining chicken stock and taste. Add salt if needed- you probably will need salt. At this point you can decide if you are a "strainer" or not a strainer, meaning if you would like to strain the chunky vegetables out of the sauce or not. I myself, am not a strainer. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel.
To carve the chickens: Cut off the twine. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket. This is also a sign that the chicken is cooked properly. Separate the thigh and drumstick. Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage. Arrange the chicken on a serving platter or on individual plates with the mashed potatoes and gravy.
Jen's Notes:
I am not sure if I am going to serve mashed potatoes with this or not. We had just had mashed potatoes, so I need to come up with a suitable side dish. I am using dried herbs in place of fresh, since that is what I have on hand. It should still be really good. This seems complicated, but really it is not that bad. The directions are just thorough. Don't let the long recipe scare you off...this dish is worth it!
Anyway, I love, love, love chef Anne Burrell. She is a little freaky-deaky, but she definitely knows what she is doing. She attended the Culinary Institute of America, traveled all of Italy, and then came back to the US to work in some of NYC's best restaurants. She has been a sous chef for both Mario Batalli and Lidia Bastianich. Now she is an executive chef and has her own show on the Food Network. I only mention her resume because not many people know who she is (at least in my neck of the woods), and I have come to love her deeply. Also, she competes with Mario on Iron Chef America (she is the blonde with the spiky, crazy hair). I was so excited to see that the network put both Anne Burrell and Alex Guarnaschelli on TV (Alex owns critically acclaimed NYC restaurant Butter). Finally,I have people to watch who can actually cook and who don't resign themselves to doing "tablescapes"!
Anne's Herb Roasted Chicken
Ingredients:
5 sprigs rosemary, picked and finely chopped, about 2 tablespoons
10 sage leaves, picked and finely chopped, about 2 tablespoons
3 cloves garlic, smashed and finely chopped
Pinch red pepper flakes
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 (3 to 3 1/2-pound) whole chickens
Kosher salt
1 large or 2 small onions, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
2 bay leaves
1 bundle thyme, about 10 sprigs tied together with string
4 cups rich chicken stock
1 1/2 cups dry white wine
Special equipment: butcher's twine
Directions:
Preheat oven to 450 degrees F.
In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Schmear the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly. Drizzle each chicken with more olive oil and massage the skin. The idea here is to lube them up like suntan lotion. This will really help to get a nice brown crispy skin. Sprinkle each chicken generously with salt. Truss each chicken.
Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. Usually a 9 by 13-inch roasting pan will be perfect. Add 2 cups of chicken stock and season generously with salt. Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.
Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Lower the heat to 375 degrees F and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove them from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy. Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading.) The thermometer should read between 160 and 170 degrees F. When cooking poultry in general the rule is 17 minutes per pound. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature.
When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving.
After the chickens have been removed from the roasting pan, skim off the excess fat from the surface of the liquid. The easiest way to do this is to prop up 1 end of the pan and allow the fat to run to the other end of the pan. You may not be able to get all of the fat, which is ok-fat tastes good! Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half. Add the remaining chicken stock and taste. Add salt if needed- you probably will need salt. At this point you can decide if you are a "strainer" or not a strainer, meaning if you would like to strain the chunky vegetables out of the sauce or not. I myself, am not a strainer. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel.
To carve the chickens: Cut off the twine. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket. This is also a sign that the chicken is cooked properly. Separate the thigh and drumstick. Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage. Arrange the chicken on a serving platter or on individual plates with the mashed potatoes and gravy.
Jen's Notes:
I am not sure if I am going to serve mashed potatoes with this or not. We had just had mashed potatoes, so I need to come up with a suitable side dish. I am using dried herbs in place of fresh, since that is what I have on hand. It should still be really good. This seems complicated, but really it is not that bad. The directions are just thorough. Don't let the long recipe scare you off...this dish is worth it!
Date Night
The husband got his parents to come over and babysit last night, so we could have a "date night". We ate dinner out and went to a movie. The movie was good. The dinner was not good. We had heard about this (icky) restaurant from several of our friends, saying it was a really great place to go. Let me tell you...it wasn't. I am not sure if we ordered the wrong thing(s) or what, but it was BAD! Terrible, in fact. One of the worst restaurant meals that I have ever had, in my life. Yeah, I am not kidding...it was awful. The only thing that could have made it worse was if I found a roach in my food!
If you are curious to know the name of the place...just ask me...I will gladly give you the details. I hesitate to name it and trash it on my blog. Since I am going to trash it...I can at least be nice enough not to expose the name of the place in writing. There were only four people in the whole joint when we were there, as it was...this place needs all the help it can get. Seriously...it was that bad. The funny thing is that this restaurant is a family-owned business that has been in that location for quite awhile. I don't know how they get any repeat business! Let's go over the horror blow by blow, shall we??? Okay...here it goes:
Their main claim to fame is gourmet pizza (which we did not have) but did not seem all that special from the menu. The choices for their pizzas were unimpressive, at best. I could make all of their pizza choices at home without breaking a sweat. Since I could not see actually paying money for the pizzas (which were over-priced and comprised mostly of toppings from Costco), we decided to go with an appetizer, pasta, and an entree instead (which were even more over-priced).
Both of our dinner choices should have been solid, no-brainers(albeit way, way over-priced). We ordered a chicken dish and pasta dish. I mean really...it is very hard to screw up chicken and pasta. Oh, but they managed to screw up both!
The appetizer was one of their daily "specials", so I was expecting fresh seasonal ingredients (as touted by the host when we sat down) and for it to be edible. It wasn't. I even questioned the waitress before we ordered about the "daily special" appetizer. She did not know anything and had to go and ask the "chef" (I use that term loosely)the details about the dish. She came back with some acceptable info, so I took a gamble and ordered the appetizer. I shouldn't have...it was probably the worst thing we ate all night. Everything that was on the appetizer was awful. The dish itself was supposed to be bruschetta with black truffle cheese and fresh porcini mushrooms. The cheese was frozen and grainy with powder seasoning mixed in (black truffle powder and garlic powder) and the "fresh" porcini mushrooms were not porcinis' at all, but instead slimy, cold, beige, regular button mushrooms, from a can then refrigerated...not even drained or rinsed of the can oil.
I can literally reconstruct how the dish was put together by the taste of it. First the "chef" toasted the bread to give it the illusion of freshness and warmth. Then, he took his grainy frozen cheese out and tried to spread it on the bread. It partially thawed because of the bread warmth. He dusted it with the different powders. Then he went to the fridge and got his canned, packed in oil, mushrooms and scooped them onto top of the cheese layer. A sprinkle of garnish...and...voila...crap! The only "fresh" element was the sprinkling of chopped fresh parsley around the rim of the dish for garnish. It reminded me of someone putting lipstick on a pig.
Whoever writes the menu knows a lot of cooking terms and fancies themselves quite the foodie. They put the correct words and descriptions on the menu. Then, when you order the food you realize they have no idea what they are doing in the kitchen. Also, there was no salt and pepper out on the tables. This seems like a minor detail, but really it is bold and cocky statement. I noticed it when we sat down and I was actually excited and hopeful about this little fact. When there isn't any salt and pepper offered at at restaurant the "chef" is telling you that you will not need them. It says, the "chef" knows that the food should be properly seasoned when it is cooked, and you will not have to worry about extra salt/pepper after the meal is served to you. It is a bold gesture to tell you that you are in good hands. Well, it was offensive to realize that whoever was cooking and serving the food took all their customers to be morons. I think they put on a good show, but really considered their patrons to be idiots. Their whole business revolves around the fact that they are counting on their customers not to know that they are being cheated with crappy quality food. The right menu description is designed to distract you from the fact that they are charging you way too much money for sub-par food.
Most of the ingredients that we had on our entree, pasta dish, and appetizer were straight from a can and/or jar. I know that they were straight from a can because of the texture,flavor and the ever-present hint of a 'metallic tinge' permeating every item. Gross is the only accurate way to describe ALL of our meal items. Canned ingredients are very easily spotted...especially when you are promised fresh, and understand the difference between the two.
Next, the "chicken breast"(that was over-priced) was partially cooked the day before and then re-heated in a microwave. How do I know this? Again, it had the flavor, texture, and hot and cold spots that only a microwave can produce.Rubbery and stringy all at the same time...yum! They didn't even try to disguise the fact that it was previously cooked by trying to reheat it in an oven!
Also, the "chicken breast" that was promised, was not a "chicken breast" at all. It was the breast of a Cornish game hen, which is about half the size of a chicken or smaller. How do I know this? Well, the "chef" left it bone-in with part of the wing attached. It was way to small to be a chicken (unless it was some sort of freak of science type of dwarf chicken). It was a game hen. WHAT A RIP OFF! Not only did the food suck, the "chef" literally is trying to cheat the customers by cutting back on food costs and calling something one thing when really it was something else entirely. Then, charging $18 for it! I am not kidding...$18 for a partially-cooked-then-microwaved Cornish game hen breast. The "crust" on the chicken was unpalatably salty and not crusty at all...just coagulated paste.
The side items were also a joke. Over cooked orzo with vegetables that were from a can, partially cooked and then put on a sheet pan to "roast" before the meal was served. Again, how do I know this? By the black spots on the way too gummy and out of season vegetables. Blaeech. I switched plates with my husband because I could not choke my food down.
There really was not one dish that stood out as "good". The husband's pasta dish was, for the most part, edible...which I cannot say about my entree. That is the most positive compliment that I can muster about our food. I at least had a few bites of his meal without incident. By no means was it good. Olive Garden would have been a blessing. I don't even have the energy to go into all the details about why his pasta dish was bad. Just trust me when I say it could not even be described as mediocre, at best. "Sucky"...that sounds about right.
To be fair...the husband has a strong stomach and is not a picky as I am about food. I can be overly critical sometimes. Yeah...not the case here! I assure you that this experience was not about just me being a food snob. The husband hated it too...and he is usually pretty forgiving. He literally gagged when he was three bites into the appetizer. Gagged!!!! He had to stop eating so he would not get sick at the table.
We suffered through the rest of our dinner and then promptly left. Needless to say, we will not be going back to that establishment ever again. I am just glad that we did not get food poisoning.
If you are curious to know the name of the place...just ask me...I will gladly give you the details. I hesitate to name it and trash it on my blog. Since I am going to trash it...I can at least be nice enough not to expose the name of the place in writing. There were only four people in the whole joint when we were there, as it was...this place needs all the help it can get. Seriously...it was that bad. The funny thing is that this restaurant is a family-owned business that has been in that location for quite awhile. I don't know how they get any repeat business! Let's go over the horror blow by blow, shall we??? Okay...here it goes:
Their main claim to fame is gourmet pizza (which we did not have) but did not seem all that special from the menu. The choices for their pizzas were unimpressive, at best. I could make all of their pizza choices at home without breaking a sweat. Since I could not see actually paying money for the pizzas (which were over-priced and comprised mostly of toppings from Costco), we decided to go with an appetizer, pasta, and an entree instead (which were even more over-priced).
Both of our dinner choices should have been solid, no-brainers(albeit way, way over-priced). We ordered a chicken dish and pasta dish. I mean really...it is very hard to screw up chicken and pasta. Oh, but they managed to screw up both!
The appetizer was one of their daily "specials", so I was expecting fresh seasonal ingredients (as touted by the host when we sat down) and for it to be edible. It wasn't. I even questioned the waitress before we ordered about the "daily special" appetizer. She did not know anything and had to go and ask the "chef" (I use that term loosely)the details about the dish. She came back with some acceptable info, so I took a gamble and ordered the appetizer. I shouldn't have...it was probably the worst thing we ate all night. Everything that was on the appetizer was awful. The dish itself was supposed to be bruschetta with black truffle cheese and fresh porcini mushrooms. The cheese was frozen and grainy with powder seasoning mixed in (black truffle powder and garlic powder) and the "fresh" porcini mushrooms were not porcinis' at all, but instead slimy, cold, beige, regular button mushrooms, from a can then refrigerated...not even drained or rinsed of the can oil.
I can literally reconstruct how the dish was put together by the taste of it. First the "chef" toasted the bread to give it the illusion of freshness and warmth. Then, he took his grainy frozen cheese out and tried to spread it on the bread. It partially thawed because of the bread warmth. He dusted it with the different powders. Then he went to the fridge and got his canned, packed in oil, mushrooms and scooped them onto top of the cheese layer. A sprinkle of garnish...and...voila...crap! The only "fresh" element was the sprinkling of chopped fresh parsley around the rim of the dish for garnish. It reminded me of someone putting lipstick on a pig.
Whoever writes the menu knows a lot of cooking terms and fancies themselves quite the foodie. They put the correct words and descriptions on the menu. Then, when you order the food you realize they have no idea what they are doing in the kitchen. Also, there was no salt and pepper out on the tables. This seems like a minor detail, but really it is bold and cocky statement. I noticed it when we sat down and I was actually excited and hopeful about this little fact. When there isn't any salt and pepper offered at at restaurant the "chef" is telling you that you will not need them. It says, the "chef" knows that the food should be properly seasoned when it is cooked, and you will not have to worry about extra salt/pepper after the meal is served to you. It is a bold gesture to tell you that you are in good hands. Well, it was offensive to realize that whoever was cooking and serving the food took all their customers to be morons. I think they put on a good show, but really considered their patrons to be idiots. Their whole business revolves around the fact that they are counting on their customers not to know that they are being cheated with crappy quality food. The right menu description is designed to distract you from the fact that they are charging you way too much money for sub-par food.
Most of the ingredients that we had on our entree, pasta dish, and appetizer were straight from a can and/or jar. I know that they were straight from a can because of the texture,flavor and the ever-present hint of a 'metallic tinge' permeating every item. Gross is the only accurate way to describe ALL of our meal items. Canned ingredients are very easily spotted...especially when you are promised fresh, and understand the difference between the two.
Next, the "chicken breast"(that was over-priced) was partially cooked the day before and then re-heated in a microwave. How do I know this? Again, it had the flavor, texture, and hot and cold spots that only a microwave can produce.Rubbery and stringy all at the same time...yum! They didn't even try to disguise the fact that it was previously cooked by trying to reheat it in an oven!
Also, the "chicken breast" that was promised, was not a "chicken breast" at all. It was the breast of a Cornish game hen, which is about half the size of a chicken or smaller. How do I know this? Well, the "chef" left it bone-in with part of the wing attached. It was way to small to be a chicken (unless it was some sort of freak of science type of dwarf chicken). It was a game hen. WHAT A RIP OFF! Not only did the food suck, the "chef" literally is trying to cheat the customers by cutting back on food costs and calling something one thing when really it was something else entirely. Then, charging $18 for it! I am not kidding...$18 for a partially-cooked-then-microwaved Cornish game hen breast. The "crust" on the chicken was unpalatably salty and not crusty at all...just coagulated paste.
The side items were also a joke. Over cooked orzo with vegetables that were from a can, partially cooked and then put on a sheet pan to "roast" before the meal was served. Again, how do I know this? By the black spots on the way too gummy and out of season vegetables. Blaeech. I switched plates with my husband because I could not choke my food down.
There really was not one dish that stood out as "good". The husband's pasta dish was, for the most part, edible...which I cannot say about my entree. That is the most positive compliment that I can muster about our food. I at least had a few bites of his meal without incident. By no means was it good. Olive Garden would have been a blessing. I don't even have the energy to go into all the details about why his pasta dish was bad. Just trust me when I say it could not even be described as mediocre, at best. "Sucky"...that sounds about right.
To be fair...the husband has a strong stomach and is not a picky as I am about food. I can be overly critical sometimes. Yeah...not the case here! I assure you that this experience was not about just me being a food snob. The husband hated it too...and he is usually pretty forgiving. He literally gagged when he was three bites into the appetizer. Gagged!!!! He had to stop eating so he would not get sick at the table.
We suffered through the rest of our dinner and then promptly left. Needless to say, we will not be going back to that establishment ever again. I am just glad that we did not get food poisoning.
October 20, 2008
Jen's Baked Buffalo Chicken Legs
I am still reluctant to cook dinner, and I really struggled with what to make tonight. I think I am just in a rut. I typically don't mind cooking...in fact I usually enjoy it...but lately cooking has been a huge drag. I am not sure what that is all about. Sigh. Oh well, I guess I will just suck it up so my family does not starve.
Originally, I was thinking about making a shrimp pasta dish, but I did not have all the ingredients on hand. So, I had to revise my plan. I spotted these chicken legs in my freezer, and I made the decision to scrap the shrimp idea altogether. This is a relatively simple recipe, and fairly inexpensive to make. Cheap and easy...what is better than that??? I think I will serve these legs with baked potato and a frozen vegetable (the usual side items). I don't have any ranch, but I do have ranch dressing packets that I could mix with some sour cream for dipping. That concoction usually works in a pinch. I haven't made these in a while, so I will let you know how it all turns out.
Jen’s Baked Buffalo Chicken Legs
Ingredients:
Cooking Spray
4 chicken legs
1 cup of seasoned bread crumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon parsley flakes
1 teaspoon cayenne pepper
1 egg, beaten
1 Tablespoon of milk
Salt and pepper to taste
2 Tablespoons of melted butter
1/2 to 3/4 cup of Louisiana Hot Sauce (mix with Tapito Hot Sauce for extra spicy)
Directions:
1) Preheat oven to 400 degrees. Coat cookie sheet with cooking spray and set aside.
2) Combine breadcrumbs, onion power, garlic powder, paprika, parsley flakes, cayenne pepper, salt, and pepper into a bowl.
3) In a separate small bowl beat egg with a tablespoon of milk.
4) Dip chicken legs separately into egg mixture, then dredge into breadcrumb mixture, coating thoroughly. Repeat process so each leg is double coated. Set breadcrumb coated chicken aside on cookie sheet. Spray legs with small amount of cooking spray.
5) Bake chicken for 45 minutes at 400 degrees.
6) While chicken is baking combine melted butter with hot sauce into a large bowl.
7) Once chicken is finished, dip each chicken leg into hot sauce mixture and coat thoroughly. Repeat with all chicken legs.
8) Serve immediately with ranch dressing or blue cheese dressing for dipping.
The Result:
This was really awesome! This dish tastes exactly like a big, spicy, hot wing. Oh man, I love me some spicy food...and this certainly fits that description. I actually made it a little hotter than normal by combining Tapatio brand Mexican hot sauce with the Louisiana Hot Sauce. If you are a spicy food fanatic like I am, I highly recommend using two types of really spicy sauce. As you can see, I made baked potato and a peas/corn combo for my side items. Also, aside from the butter, I don't think this is too terrible for you health-wise. Cooking Spray is used in lieu of oil and these are baked and not fried. Okay, I am not saying that they are healthy...I am just saying they not 'too bad' for you. I need to remember this dish more often, since it is yummy, easy, fast, and cheap!
Originally, I was thinking about making a shrimp pasta dish, but I did not have all the ingredients on hand. So, I had to revise my plan. I spotted these chicken legs in my freezer, and I made the decision to scrap the shrimp idea altogether. This is a relatively simple recipe, and fairly inexpensive to make. Cheap and easy...what is better than that??? I think I will serve these legs with baked potato and a frozen vegetable (the usual side items). I don't have any ranch, but I do have ranch dressing packets that I could mix with some sour cream for dipping. That concoction usually works in a pinch. I haven't made these in a while, so I will let you know how it all turns out.
Jen’s Baked Buffalo Chicken Legs
Ingredients:
Cooking Spray
4 chicken legs
1 cup of seasoned bread crumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon parsley flakes
1 teaspoon cayenne pepper
1 egg, beaten
1 Tablespoon of milk
Salt and pepper to taste
2 Tablespoons of melted butter
1/2 to 3/4 cup of Louisiana Hot Sauce (mix with Tapito Hot Sauce for extra spicy)
Directions:
1) Preheat oven to 400 degrees. Coat cookie sheet with cooking spray and set aside.
2) Combine breadcrumbs, onion power, garlic powder, paprika, parsley flakes, cayenne pepper, salt, and pepper into a bowl.
3) In a separate small bowl beat egg with a tablespoon of milk.
4) Dip chicken legs separately into egg mixture, then dredge into breadcrumb mixture, coating thoroughly. Repeat process so each leg is double coated. Set breadcrumb coated chicken aside on cookie sheet. Spray legs with small amount of cooking spray.
5) Bake chicken for 45 minutes at 400 degrees.
6) While chicken is baking combine melted butter with hot sauce into a large bowl.
7) Once chicken is finished, dip each chicken leg into hot sauce mixture and coat thoroughly. Repeat with all chicken legs.
8) Serve immediately with ranch dressing or blue cheese dressing for dipping.
The Result:
This was really awesome! This dish tastes exactly like a big, spicy, hot wing. Oh man, I love me some spicy food...and this certainly fits that description. I actually made it a little hotter than normal by combining Tapatio brand Mexican hot sauce with the Louisiana Hot Sauce. If you are a spicy food fanatic like I am, I highly recommend using two types of really spicy sauce. As you can see, I made baked potato and a peas/corn combo for my side items. Also, aside from the butter, I don't think this is too terrible for you health-wise. Cooking Spray is used in lieu of oil and these are baked and not fried. Okay, I am not saying that they are healthy...I am just saying they not 'too bad' for you. I need to remember this dish more often, since it is yummy, easy, fast, and cheap!
October 19, 2008
Biscuits and Gravy
So, I finished my book at 4pm today. Don't worry...I went to church. Yeesh. Like I would really ditch. Anyway, since I was so busy reading, I did not thaw anything for dinner again. Oops! So, in a pinch the husband has offered to make his Biscuits and Gravy for dinner. This will give me some transition time to get back to reality. Sigh. I am sad my book(s) are over, but it's for the best. I can only neglect my family for so long before they start complaining.
Since this is the husband's concoction, I can't really post a recipe. Be advised that these are really yummy. I can only say that I am glad to have an extended sabbatical, and that I will be back to cooking real dinners soon. Scout's honor.
Since this is the husband's concoction, I can't really post a recipe. Be advised that these are really yummy. I can only say that I am glad to have an extended sabbatical, and that I will be back to cooking real dinners soon. Scout's honor.
October 18, 2008
Leftovers
We are just having leftover sandwich stuff for tonight's dinner. As was the case last night, I do not feel like cooking. I have been reading a series of books, in which I am about 70% through the last book in the series. I am absolutely riveted. I am not kidding...I am obsessive about reading this book! I can't think about anything else. Forget parenting, cleaning, cooking, listening to my husband, bathing...my life is on hold until I can finish this last book. So, I have decided I am on a sabbatical until I am done reading. I feel like a drug addict....okay, maybe a book addict (which is exactly like a drug addict but without the drugs and a lot more nerdy). I am contemplating faking an illness so I can get out of church tomorrow. Just so I can stay home to read! Just kidding, God. Okay, maybe I am not just kidding (lying to God is probably worse than trying to ditch church for a book). Anyway, I am not cooking tonight. That means I can get back to reading sooner.
October 17, 2008
Jen's Butternut Squash Soup
I struggled with what to make for dinner tonight, and finally just gave up. Essentially, this is really just leftovers. I hosted my MOMS Club "Cooking Club" event at my house this morning, and demonstrated this recipe. I made a pretty big batch so that everyone got to sample it. Consequently, we now have this soup as leftovers. Normally I just hoard whatever is left, but since I don't feel like cooking...I will share with my family, begrudgingly.
This soup is one of my all time FAVORITE soup recipes. Probably, THE favorite. I always love making it when the Butternut Squash starts appearing at the grocery store, around October. Oh man, it is sooooo yummy! I literally just serve it with crusty french bread and call it a meal. The best part is that the work is already done for tonight...all I have to do is reheat and serve. I even remembered to take a photo earlier today (actually my friend Jen A. reminded me to take a photo)...so that is done, too!
Jen’s Butternut Squash Soup
Ingredients:
4 Tablespoons canola oil, divided
2 whole butternut squash
1 teaspoon garlic powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1 whole onion, chopped
4 Tablespoons of butter or margarine
4 cups chicken or vegetable stock (for vegetarian version)
1 teaspoon marjoram
¼ teaspoon cayenne pepper
Salt and pepper to taste
1 (8 ounce) package of low fat cream cheese
Directions:
1)Preheat oven to 375 degrees. Cut butternut squash in halves or quarters, cleaning and scraping seeds. Place squash on a large cookie sheet, once cleaned. Coat both sides with 2 Tablespoons of canola oil, by turning on the cookie sheet. Sprinkle cut sides with salt, pepper, cinnamon, garlic powder, and nutmeg. Roast cut side up, for 20 minutes, and then turn and roast cut side down for an additional 25 minutes. (Total roasting time = 45 minutes).
2)Let squash cool before handling. Once cooled, peel squash skin off with fingers and cut into 1 inch chunks. Set aside.
3)In a large saucepan or dutch oven, sauté onions in butter until tender. Add squash, stock, marjoram, black pepper, salt, and cayenne pepper. Bring to boil; cook 20 minutes.
4)Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. ***ALTERNATE METHOD: Blend in soup pot/dutch oven with an immersion blender***
This soup is one of my all time FAVORITE soup recipes. Probably, THE favorite. I always love making it when the Butternut Squash starts appearing at the grocery store, around October. Oh man, it is sooooo yummy! I literally just serve it with crusty french bread and call it a meal. The best part is that the work is already done for tonight...all I have to do is reheat and serve. I even remembered to take a photo earlier today (actually my friend Jen A. reminded me to take a photo)...so that is done, too!
Jen’s Butternut Squash Soup
Ingredients:
4 Tablespoons canola oil, divided
2 whole butternut squash
1 teaspoon garlic powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1 whole onion, chopped
4 Tablespoons of butter or margarine
4 cups chicken or vegetable stock (for vegetarian version)
1 teaspoon marjoram
¼ teaspoon cayenne pepper
Salt and pepper to taste
1 (8 ounce) package of low fat cream cheese
Directions:
1)Preheat oven to 375 degrees. Cut butternut squash in halves or quarters, cleaning and scraping seeds. Place squash on a large cookie sheet, once cleaned. Coat both sides with 2 Tablespoons of canola oil, by turning on the cookie sheet. Sprinkle cut sides with salt, pepper, cinnamon, garlic powder, and nutmeg. Roast cut side up, for 20 minutes, and then turn and roast cut side down for an additional 25 minutes. (Total roasting time = 45 minutes).
2)Let squash cool before handling. Once cooled, peel squash skin off with fingers and cut into 1 inch chunks. Set aside.
3)In a large saucepan or dutch oven, sauté onions in butter until tender. Add squash, stock, marjoram, black pepper, salt, and cayenne pepper. Bring to boil; cook 20 minutes.
4)Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. ***ALTERNATE METHOD: Blend in soup pot/dutch oven with an immersion blender***
October 16, 2008
Quick and Easy Mexican Chicken & Quinoa and Black Beans
We had a nutritional expert come and speak to my MOPS (aka Mothers of Preschoolers) group this morning, and I am having parental guilt about nutrition. I try to be nutritionally minded, but I do fall off the wagon sometimes. Well, the statistics and facts I heard this morning has scared me straight (at least for awhile). If you are interested, here is the link to Deborah Pool's website that will give you the down and dirty about what your are putting in your body (and the bodies of your kids). She was an excellent speaker and very informative. Consequently, I am going to try to be more health conscious. So bye-bye Chips Ahoy...hello whole grains!
I originally got these recipes from the allrecipes website, and had them saved in my online file to try someday. Well, today is as good a day as any, and they both seem to fit my requirement of being fairly nutritious. The chicken dish looks especially easy to prepare, as well. Bonus! I think I will serve these with whatever GREEN vegetable I have on hand. I will let you know how it all turns out after our meal tonight!
Quick and Easy Mexican Chicken
INGREDIENTS:
4 skinless, boneless chicken breasts
1 cup salsa
1 cup shredded Cheddar cheese
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides and no longer pink (10 to 15 minutes).
3. Transfer meat to 9 x 13 inch baking dish or casserole dish, top with salsa and cheese and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes (until cheese is bubbly and starts to brown.) Serve over rice or buttered noodles.
Jen's Notes:
I may add some additional garlic and spices, because that's just how I roll.
Quinoa and Black Beans
INGREDIENTS:
1 teaspoon vegetable or canola oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth (or chicken stock)
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
DIRECTIONS:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Jen's Notes:
I don't have cilantro today, so I will have to make due without it.
The Result:
This is definitely a keeper! The husband and I both agreed it was one of the better chicken breast recipes that I have made lately. I did not have any shredded cheese, so I used a slice of cheddar cheese on each piece of chicken. It really looks like a lot of cheese in the photo, but really it was just one slice per breast. The quinoa and black beans were also really yummy...a good dish to try if you are not familiar with quinoa. The husband tends to like the quinoa plain, without the extra stuff added, because the texture of quinoa is so interesting (like little bubbles, almost). I did not make a fresh vegetable, but instead reheated some green beans leftover from last night. All in all, I thought this was a really good meal, and fairly easy. I would not hesitate to make this dinner again!
I originally got these recipes from the allrecipes website, and had them saved in my online file to try someday. Well, today is as good a day as any, and they both seem to fit my requirement of being fairly nutritious. The chicken dish looks especially easy to prepare, as well. Bonus! I think I will serve these with whatever GREEN vegetable I have on hand. I will let you know how it all turns out after our meal tonight!
Quick and Easy Mexican Chicken
INGREDIENTS:
4 skinless, boneless chicken breasts
1 cup salsa
1 cup shredded Cheddar cheese
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides and no longer pink (10 to 15 minutes).
3. Transfer meat to 9 x 13 inch baking dish or casserole dish, top with salsa and cheese and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes (until cheese is bubbly and starts to brown.) Serve over rice or buttered noodles.
Jen's Notes:
I may add some additional garlic and spices, because that's just how I roll.
Quinoa and Black Beans
INGREDIENTS:
1 teaspoon vegetable or canola oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth (or chicken stock)
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
DIRECTIONS:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Jen's Notes:
I don't have cilantro today, so I will have to make due without it.
The Result:
This is definitely a keeper! The husband and I both agreed it was one of the better chicken breast recipes that I have made lately. I did not have any shredded cheese, so I used a slice of cheddar cheese on each piece of chicken. It really looks like a lot of cheese in the photo, but really it was just one slice per breast. The quinoa and black beans were also really yummy...a good dish to try if you are not familiar with quinoa. The husband tends to like the quinoa plain, without the extra stuff added, because the texture of quinoa is so interesting (like little bubbles, almost). I did not make a fresh vegetable, but instead reheated some green beans leftover from last night. All in all, I thought this was a really good meal, and fairly easy. I would not hesitate to make this dinner again!
October 15, 2008
Jen's Traditional Meatloaf, Garlic Mashed Potatoes, and Green Beans
I stalled on what to make for dinner tonight until about 5pm. I had thawed some ground beef out, but I was not sure what I was in the mood to make...so I procrastinated. And procrastinated... Well, the husband got home from work and we were toying between cooking something with the ground beef, or going out to dinner (which we seldom do). My cheapskate self won out, and I opted to cook. I just can't justify spending our money at a mediocre restaurant that serves mediocre food, and has mediocre service, at best.
I quickly threw together my classic meatloaf recipe that I have been making ever since I learned how to cook. This was another dish that I experimented with until I got it just right. I have made it so often, I can literally throw it together in 10 minutes. I should mention that all measurements are estimated. Like so many of my concoctions, this is the first time I am writing this dish down and I am guessing at all my quantities.
I am serving my Garlic Mashed Potatoes and steamed green beans on the side. It smells really good and I cannot wait to eat. I think meatloaf was a good choice!
Jen's Traditional Meatloaf
Ingredients:
1 pound of ground beef
1 onion, diced
3 garlic cloves, minced
1 Tablespoon of Heinz 57
1 Tablespoon of ketchup
1 teaspoon of Worcestershire sauce
3/4 cup of Italian breadcrumbs (add more depending on consistency of mixture)
1 raw egg
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
cooking spray
Directions:
In a medium bowl, combine all ingredients by using your clean hands (it tastes better if you mush and mix it with your hands). Coat cookie sheet with cooking spray. Form meat mixture into loaf shape onto cookie sheet, moulding top to be flat. Pour 1/4 cup of ketchup and 1/4 cup of Heinz 57 sauce into a small bowl and mix. Spread ketchup mix on the top of your meatloaf by smoothing on all sides with back of a spoon. Bake for 30 minutes uncovered at 375 degrees. After time is up, take out of oven and drain any excess grease. Then cover meatloaf with foil coated with cooking spray, and put back into over for an additional 15 minutes. Serve and enjoy!
Jen's Garlic Mashed Potatoes
Ingredients:
6 Yukon Gold potatoes, peeled and cut into 1 inch pieces
6 cloves of garlic, minced and smashed into a paste with olive oil, salt
2 Tbsp butter
1/2 cup of milk
1/4 cup of chicken stock
1/2 cup of sour cream
1/4 cup of creme fraiche or plain yogurt (optional)
salt and pepper to taste
Directions:
Drop potato pieces in pot of cold, salted water and bring to a boil. Cook potatoes until fork tender. Drain water and place potatoes in large bowl, set aside. Mince garlic and add a big pinch of salt and approximately 1 Tbsp of olive oil directly on cutting board. Mash and scrape garlic repeatedly with the flat side of a large chef knife (not blade) until garlic paste is formed. Combine garlic mixture in bowl with potatoes. Add all other ingredients. Using a potato masher, break up any large potato pieces by smashing in bowl. Once all large pieces are broken down, whip potatoes using an electric mixer. Potatoes should not be completely smooth, but should not have large lumps either. Adjust seasoning with salt and pepper, if needed. Serve warm.
Jen's Notes:
These potatoes will be more on the rustic side (i.e. a little lumpy), and not completely creamy/smooth. It is important that you do not over-beat them or they will turn glue-like. They should have a soft texture and mouth feel, but not sticky.
The Result:
I am really not going to offer much of a review, since the photo conveys how yummy this meal really was to eat. I am going to say that this remains one of my favorite dinners...simple, classic, and delicious.
I quickly threw together my classic meatloaf recipe that I have been making ever since I learned how to cook. This was another dish that I experimented with until I got it just right. I have made it so often, I can literally throw it together in 10 minutes. I should mention that all measurements are estimated. Like so many of my concoctions, this is the first time I am writing this dish down and I am guessing at all my quantities.
I am serving my Garlic Mashed Potatoes and steamed green beans on the side. It smells really good and I cannot wait to eat. I think meatloaf was a good choice!
Jen's Traditional Meatloaf
Ingredients:
1 pound of ground beef
1 onion, diced
3 garlic cloves, minced
1 Tablespoon of Heinz 57
1 Tablespoon of ketchup
1 teaspoon of Worcestershire sauce
3/4 cup of Italian breadcrumbs (add more depending on consistency of mixture)
1 raw egg
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
cooking spray
Directions:
In a medium bowl, combine all ingredients by using your clean hands (it tastes better if you mush and mix it with your hands). Coat cookie sheet with cooking spray. Form meat mixture into loaf shape onto cookie sheet, moulding top to be flat. Pour 1/4 cup of ketchup and 1/4 cup of Heinz 57 sauce into a small bowl and mix. Spread ketchup mix on the top of your meatloaf by smoothing on all sides with back of a spoon. Bake for 30 minutes uncovered at 375 degrees. After time is up, take out of oven and drain any excess grease. Then cover meatloaf with foil coated with cooking spray, and put back into over for an additional 15 minutes. Serve and enjoy!
Jen's Garlic Mashed Potatoes
Ingredients:
6 Yukon Gold potatoes, peeled and cut into 1 inch pieces
6 cloves of garlic, minced and smashed into a paste with olive oil, salt
2 Tbsp butter
1/2 cup of milk
1/4 cup of chicken stock
1/2 cup of sour cream
1/4 cup of creme fraiche or plain yogurt (optional)
salt and pepper to taste
Directions:
Drop potato pieces in pot of cold, salted water and bring to a boil. Cook potatoes until fork tender. Drain water and place potatoes in large bowl, set aside. Mince garlic and add a big pinch of salt and approximately 1 Tbsp of olive oil directly on cutting board. Mash and scrape garlic repeatedly with the flat side of a large chef knife (not blade) until garlic paste is formed. Combine garlic mixture in bowl with potatoes. Add all other ingredients. Using a potato masher, break up any large potato pieces by smashing in bowl. Once all large pieces are broken down, whip potatoes using an electric mixer. Potatoes should not be completely smooth, but should not have large lumps either. Adjust seasoning with salt and pepper, if needed. Serve warm.
Jen's Notes:
These potatoes will be more on the rustic side (i.e. a little lumpy), and not completely creamy/smooth. It is important that you do not over-beat them or they will turn glue-like. They should have a soft texture and mouth feel, but not sticky.
The Result:
I am really not going to offer much of a review, since the photo conveys how yummy this meal really was to eat. I am going to say that this remains one of my favorite dinners...simple, classic, and delicious.
October 14, 2008
Leftovers
I don't feel like cooking. Really, we have almost a whole pan of lasagna leftover...so what's the point???? I have much more valuable things to do with my time today. Like what, you ask? Like starting a new book, like watching shows I have on DVR, like goofing around on the Internet, like taking a nap, like studying my facial pores in the mirror...you know, worthwhile things.
October 13, 2008
Mom's Lasagna
This is the dish I was going to make last night, but opted not to, due to time constraints. As you can see by the written recipe below, it is much more labor-intensive than last night's pizza dinner. I would never accuse this recipe of being a fast fix meal idea. There are a lot of little steps to this recipe that get fairly cumbersome. I generally only make this dish about once or twice a year, because of that reason. With that being said, this is my favorite lasagna ever! Admittedly, it is kind of a pain to make, but it is worth it. A lot of this recipe relies on the cooks' ability to sense when each step is done. It would be much easier to demonstrate how each step is supposed to look while cooking, versus explaining by a written recipe process.
This is the lasagna of my childhood...a hearty, comforting, 'take-your-pants-off-and-take-a-nap-after-dinner' type of lasagna. This is truly my mom's recipe that was passed down from my grandmother, with only one minor nutritional change from me (I added the spinach to the ricotta, due to my chronic vegetable guilt).
Ahhh...lasagna. I cannot wait to eat tonight!
Mom’s Lasagna
Ingredients:
1 box of lasagna noodles, cooked
1 Tablespoon of olive oil
2 cans of tomato paste
1 Tablespoon of oregano
4 garlic cloves, minced
1 large onion, diced
2-3 cans of water (use empty tomato paste cans)
1/2 can of tomato puree
1 teaspoon of chili powder
1 ball of mozzarella, shredded
1 cup of grated Parmesan cheese, divided
1 container of ricotta cheese
2 tubes of Italian sausage (hot and regular)
Salt and pepper to taste
1 teaspoon of Italian seasoning
1 package of frozen spinach, thawed and squeezed/drained of all water
1 teaspoon of red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon of onion powder
Cooking spray
Directions:
1)Preheat oven to 350 degrees. Spray 9 x 13 glass casserole dish with cooking spray and set aside. Cook and drain noodles, rinse with cool water and then coat with a small amount of olive oil and set aside.
2)Mix ricotta, Italian seasoning, red pepper flakes, onion powder, garlic powder, and spinach in a medium sized bowl. Season with salt and pepper to taste. Set aside.
3)In a large skillet make meat sauce as follows: Brown sausage over medium-high heat with diced onion, garlic, oregano, chili powder, salt, and pepper. Drain grease. Make a space in hot skillet by pushing meat aside. Add tomato paste to empty space in skillet, and let cook for approximately 2 minutes, or until tomato paste starts to brown. Add water and tomato puree. Let simmer for approximately 5 minutes, or until desired sauce consistency is achieved. Set aside meat sauce.
4)Start layering, by adding tomato sauce (just use liquid tomato sauce without meat; separate sauce and meat with a spoon) into bottom of casserole dish, into a thin, even layer.
5)Add cooked noodles over the sauce in bottom of dish, approximately 3-4 whole noodles (covering bottom).
6)Spoon 1/2 spinach ricotta layer over noodles, and spread in even layer.
7)Add ½ of the tomato meat sauce over spinach ricotta mixture, as evenly as possible.
8)Add ½ shredded mozzarella and ½ Parmesan cheeses over the meat sauce layer.
9)Add another layer of cooked noodles, covering meat sauce layer.
10) Add remaining spinach ricotta mixture over noodle layer.
11) Add most of remaining meat sauce mixture, holding small amount of plain tomato sauce (without meat, just liquid sauce) back.
12)Add 3-4 cooked noodles on top (creating a roof).
13)Add remaining sauce and cover with remaining cheese.
14)Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes or until cheese is golden and bubbly.
Jen's Notes:
As I mentioned above, this is one of those recipes that you have to cook by using your senses, and not follow the recipe to the letter. All quantities are estimated, and somewhat flexible.
The Result:
This was awesome! I had some issues with ingredients, but I was able to overcome adversity. First, I did not have enough sauce items. I thought I was all stocked up, but when I went to my pantry, I found that the only sauce item I had was diced tomatoes. Ugh. Luckily, I had some improvised pizza sauce from last night left over. I combined that with the diced tomatoes, and I was able to pull off a decent (albeit not traditional) sauce. The result was still excellent. Then, I was short on ricotta so I added a couple ounces of cream cheese to the mix. Again, this was great in a pinch, and tasted pretty darn fabulous! I only used 1 tube of sausage, so the meat was a little sparse...no one seemed to notice. I ran out of mozzarella cheese, so I substituted with shredded Colby jack (talk about non-traditional). I compensated by adding a little more Parmesan that I normally would. Lastly, I did not have enough sauce for the top layer, so I just put cheese over the top layer of noodles and called it a day. Now that I think about it, this was really not like the above recipe at all. This was more of a facsimile of my Mom's Lasagna, since I did not have all the right ingredients. A Ghetto Lasagna, if you please. Ultimately, I will always favor my mom's version, but I think that this was a worthy effort.
This is the lasagna of my childhood...a hearty, comforting, 'take-your-pants-off-and-take-a-nap-after-dinner' type of lasagna. This is truly my mom's recipe that was passed down from my grandmother, with only one minor nutritional change from me (I added the spinach to the ricotta, due to my chronic vegetable guilt).
Ahhh...lasagna. I cannot wait to eat tonight!
Mom’s Lasagna
Ingredients:
1 box of lasagna noodles, cooked
1 Tablespoon of olive oil
2 cans of tomato paste
1 Tablespoon of oregano
4 garlic cloves, minced
1 large onion, diced
2-3 cans of water (use empty tomato paste cans)
1/2 can of tomato puree
1 teaspoon of chili powder
1 ball of mozzarella, shredded
1 cup of grated Parmesan cheese, divided
1 container of ricotta cheese
2 tubes of Italian sausage (hot and regular)
Salt and pepper to taste
1 teaspoon of Italian seasoning
1 package of frozen spinach, thawed and squeezed/drained of all water
1 teaspoon of red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon of onion powder
Cooking spray
Directions:
1)Preheat oven to 350 degrees. Spray 9 x 13 glass casserole dish with cooking spray and set aside. Cook and drain noodles, rinse with cool water and then coat with a small amount of olive oil and set aside.
2)Mix ricotta, Italian seasoning, red pepper flakes, onion powder, garlic powder, and spinach in a medium sized bowl. Season with salt and pepper to taste. Set aside.
3)In a large skillet make meat sauce as follows: Brown sausage over medium-high heat with diced onion, garlic, oregano, chili powder, salt, and pepper. Drain grease. Make a space in hot skillet by pushing meat aside. Add tomato paste to empty space in skillet, and let cook for approximately 2 minutes, or until tomato paste starts to brown. Add water and tomato puree. Let simmer for approximately 5 minutes, or until desired sauce consistency is achieved. Set aside meat sauce.
4)Start layering, by adding tomato sauce (just use liquid tomato sauce without meat; separate sauce and meat with a spoon) into bottom of casserole dish, into a thin, even layer.
5)Add cooked noodles over the sauce in bottom of dish, approximately 3-4 whole noodles (covering bottom).
6)Spoon 1/2 spinach ricotta layer over noodles, and spread in even layer.
7)Add ½ of the tomato meat sauce over spinach ricotta mixture, as evenly as possible.
8)Add ½ shredded mozzarella and ½ Parmesan cheeses over the meat sauce layer.
9)Add another layer of cooked noodles, covering meat sauce layer.
10) Add remaining spinach ricotta mixture over noodle layer.
11) Add most of remaining meat sauce mixture, holding small amount of plain tomato sauce (without meat, just liquid sauce) back.
12)Add 3-4 cooked noodles on top (creating a roof).
13)Add remaining sauce and cover with remaining cheese.
14)Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes or until cheese is golden and bubbly.
Jen's Notes:
As I mentioned above, this is one of those recipes that you have to cook by using your senses, and not follow the recipe to the letter. All quantities are estimated, and somewhat flexible.
The Result:
This was awesome! I had some issues with ingredients, but I was able to overcome adversity. First, I did not have enough sauce items. I thought I was all stocked up, but when I went to my pantry, I found that the only sauce item I had was diced tomatoes. Ugh. Luckily, I had some improvised pizza sauce from last night left over. I combined that with the diced tomatoes, and I was able to pull off a decent (albeit not traditional) sauce. The result was still excellent. Then, I was short on ricotta so I added a couple ounces of cream cheese to the mix. Again, this was great in a pinch, and tasted pretty darn fabulous! I only used 1 tube of sausage, so the meat was a little sparse...no one seemed to notice. I ran out of mozzarella cheese, so I substituted with shredded Colby jack (talk about non-traditional). I compensated by adding a little more Parmesan that I normally would. Lastly, I did not have enough sauce for the top layer, so I just put cheese over the top layer of noodles and called it a day. Now that I think about it, this was really not like the above recipe at all. This was more of a facsimile of my Mom's Lasagna, since I did not have all the right ingredients. A Ghetto Lasagna, if you please. Ultimately, I will always favor my mom's version, but I think that this was a worthy effort.
October 12, 2008
Quick Homemade Pizza
I had an entirely different meal slotted for tonight's dinner, but I decided I really, really, really, wanted something easier for Sunday night dinner. We had a big lunch earlier this afternoon, so my ambitious, labor-intensive, original dinner idea did not sound appealing. My plans really went out the window when I ended up being short on time. When I finally got around to cooking, it was already 5pm. At that point, I had to change my menu around because I had gotten such a late start. Luckily, I had emailed my friend Jen A. a few days ago, asking her for her pizza recipe. I was planning on making it later on in the week, but considering my time crunch, I decided to move it up to tonight's menu choice. I figured pizza is never a bad idea.
Since we have already eaten, I will just combine my review with my commentary.
Oh man, was this fan-freakin'-tastic! This delivered on both easy and delicious!!!
I made a couple changes by adding some spices to the dough. Also, I did not have any pizza sauce on hand, so I had to improvise my own. We were really slim on toppings, so we went the vegetarian route. The husband sauteed onions, mushrooms, and garlic with some red pepper flakes and oregano. Absolutely awesome!!! So, so, soooooooo yummy! I have a different whole wheat pizza dough recipe that is a lot more time consuming. I don't think I will mess with that one ever again! This recipe is so much easier, and I think the results are just as good...if not better. I amended the recipe to include my changes and my sauce concoction (which was also terrific, if I do say so myself). Again, the overall result was fan-freakin'-tastic! Thanks Jen A.!!!!
Quick Homemade Pizza
Ingredients:
For Dough:
1 package of active dry yeast
1 tsp sugar
1 cup warm water
2 1/2 cups of flour
2 Tablespoons of olive oil
1 teaspoon salt
1 Tablespoon of Italian Seasoning (optional)
1 Tablespoon of garlic powder (optional)
For Sauce:
½ can of diced tomatoes
½ can of tomato paste
1 teaspoon of garlic powder
1 teaspoon of chili powder
1 teaspoon of Italian seasoning
1 teaspoon of salt
My Favorite Topping Ideas:
Caramelized onions
Cheese
Sautéed mushrooms
Fresh tomatoes
Fresh basil leaves
Italian sausage
Prosciutto
Directions:
1. Preheat oven to 450. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (about 10 minutes).
2. Stir in flour, salt, & olive oil. Beat until smooth. Let rest 5 minutes.
3. While dough is resting, combine all sauce ingredients in a food processor, and blend until smooth.
4. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan dusted with corn meal. Spread evenly with sauce. Cover with toppings in an even layer.
5. Bake 15-20 min. Let cool 5 minutes. Cut and serve!
Since we have already eaten, I will just combine my review with my commentary.
Oh man, was this fan-freakin'-tastic! This delivered on both easy and delicious!!!
I made a couple changes by adding some spices to the dough. Also, I did not have any pizza sauce on hand, so I had to improvise my own. We were really slim on toppings, so we went the vegetarian route. The husband sauteed onions, mushrooms, and garlic with some red pepper flakes and oregano. Absolutely awesome!!! So, so, soooooooo yummy! I have a different whole wheat pizza dough recipe that is a lot more time consuming. I don't think I will mess with that one ever again! This recipe is so much easier, and I think the results are just as good...if not better. I amended the recipe to include my changes and my sauce concoction (which was also terrific, if I do say so myself). Again, the overall result was fan-freakin'-tastic! Thanks Jen A.!!!!
Quick Homemade Pizza
Ingredients:
For Dough:
1 package of active dry yeast
1 tsp sugar
1 cup warm water
2 1/2 cups of flour
2 Tablespoons of olive oil
1 teaspoon salt
1 Tablespoon of Italian Seasoning (optional)
1 Tablespoon of garlic powder (optional)
For Sauce:
½ can of diced tomatoes
½ can of tomato paste
1 teaspoon of garlic powder
1 teaspoon of chili powder
1 teaspoon of Italian seasoning
1 teaspoon of salt
My Favorite Topping Ideas:
Caramelized onions
Cheese
Sautéed mushrooms
Fresh tomatoes
Fresh basil leaves
Italian sausage
Prosciutto
Directions:
1. Preheat oven to 450. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (about 10 minutes).
2. Stir in flour, salt, & olive oil. Beat until smooth. Let rest 5 minutes.
3. While dough is resting, combine all sauce ingredients in a food processor, and blend until smooth.
4. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan dusted with corn meal. Spread evenly with sauce. Cover with toppings in an even layer.
5. Bake 15-20 min. Let cool 5 minutes. Cut and serve!
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