JBug's Kitchen Antics

Stuffed Potato Skins

The lowly potato makes for great eating whether you're cooking for one or for a crowd. There's a lot more that can be done with a baked Idaho than just adding sour cream and butter, although there's absolutely nothing wrong with keeping it simple and enjoying your potato that way either.

I was inspired by myrecipes.com and their potato skins stuffed with roasted chicken, onions and sour cream, and while I could have followed their advice to a "T" since I've some of Big Guy's rotisserie chicken calling my name from the freezer, I also had a some sausage available so went with that instead. Sauteed along with onion and sweet bell peppers, it was a perfect filling for baked spuds, halved and relieved of their innards, then crisped up under the broiler before stuffing.

A little grated cheese and sour cream and salsa on the side, along with a cool glass of wine and I called it dinner. Coulda' had a salad too but I had the wine instead. Don't you love how I think?

As for breakfast this morning - well here's another idea. Since I couldn't see the sense in baking only 1 potato last night, I threw an extra one in the oven and this is the result. A couple of slices of ham lining the crispy potato skin followed by a sprinkle of cheese, 2 eggs, and a touch of heavy cream is all that's required. Twenty minutes later and breakfast was ready and darned delicious if I do say so myself.

Best of all, I've all the potato innards left to mash up and overstuff into the last potato shell so I can enjoy a humongous twice baked potato for dinner tonight. How's that for some cooking for one ingenuity?

Here's the link to the inspiration and here's another one to the baked eggs we've had here before. Have at'er people and let your imagination and your pantry be your guide. 

A year ago - Not Yo' Momma's Banana Pudding

Two year's ago - Spaghetti al la Carbonara

Three year's ago - Mongolian Beef 

 

Stovetop Sausage Mac and Cheese

This is another in what seems to have become a series in JBug's Kitchen and boy oh boy, I'm not sure why we haven't tried it here before.

Courtesty of myrecipes.com and Cooking Light magazine, this one is simply crumbled sausage links (I used spicy Chicken Parmesan) cooked up in a skillet then joined by cheater bechamel makin's, grated cheese, cream cheese and spices. It cooks up all rich and creamy before the cooked pasta hits the pot and a few minutes later you've got a pot of creamy, gooey, cheesy goodness. 

It's quite delicious though in our case it could have used a little more seasoning, but honestly it puts the blue box stuff all to shame. The possibilities are endless too for hiding vegetables in it and this particular version could have used a little color with the addition of spinach, or kale or even green peas, or roasted red peppers or mushrooms...well you get the picture, right? 

Give it a try next time you're looking for a quick family pleasing pasta dish and let your imagination be your sous chef. 

Stovetop Sausage Mac and Cheese (from JBug’s Kitchen adapted from myrecipes.com)

1/2 pound crumbled sausage (I used spicy Chicken parmesan but Italian would be good too)

1-1/4 cups milk

2 tablespoons all-purpose flour

1 cup grated cheese (I used Trader Joe’s Mexican blend)

1/4 cup cream cheese

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Salt and coarse ground black pepper

8 ounces hot cooked pasta (I used orchiette)

Reserved pasta water as needed

Place a large skillet over medium high heat and when hot crumble in sausage. Cook, continuing to crumble with a fork until browned. In a small bowl, whisk together milk, flour, onion and garlic powders and add to skillet. Bring to a boil then reduce heat and add cheeses. Cook for an additional 2 or 3 minutes, stirring constantly. Stir in pasta. Cook for a minute more so pasta has a chance to absorb some sauce, adding pasta water if required for a creamy sauce. Serves 4.

A year ago - Coconut Milk Ice Cream

Two year's ago - Ginger Mint Lamb Chops and Cauliflower with Pinenuts and Raisins

Three year's ago - White Bean and Asparagus Salad

Savory Pumpkin Bread Pudding

When you're looking for a change from the usual same old same old side dish, then take a page from the Oregonian Cookbook and serve this pumpkin sage bread pudding. I know we're pushovers around here for bread puddings and we've made a sweet pumpkin one before for dessert but this gives "bread pudding" a whole new role to play.

Chunks of crusty bread jazzed up with sauteed onions, garlic and celery in an herb seasoned custard makes short work of the requisite "starch" on the dinner plate, never mind it takes about 15 minutes to prep. As is the usual case with any kind of bread pudding, the casserole needs to sit for about 30 minutes so the bread has a chance to absorb the custard before the whole thing hits the oven for an hour or so. 

Served under chicken and gravy with cranberry on the side, it was a dead ringer for Thanksgiving on a plate. It would also be plum tasty with pork chops or a lovely pork roast too and if you want to know the truth, Big Guy just finished having some crisped up in the frying pan along with mushrooms and eggs for breakfast. As you can imagine, good grub doesn't hang around here for long.

Herbed Up Savory Bread Pudding (from JBug’s Kitchen adapted from the Oregonian Cookbook)

8 ounces crusty bread cut into half inch cubes

3 tablespoons butter

1/2 cup chopped yellow onion

1/2 cup chopped celery

2 cloves garlic, minced

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

1 teaspoon salt

1 teaspoon coarse ground black pepper

3/4 cup pumpkin puree

1/2 cup grated parmesan cheese

3 large eggs

1-1/2 cups milk

1/2 cup half and half

Spray a 9 inch square baking dish or casserole with cooking spray and place bread cubes into pan.

Heat a sauté pan over medium high and add butter. When butter is melted add onion, celery and garlic. Cook, stirring occasionally until vegetables are softened. Add sage, thyme, salt and black pepper and cook for additional 30 seconds to blend flavors. Remove from heat. In a medium bowl beat together  pumpkin puree, parmesan cheese, eggs, milk and half and half. Add sautéed vegetables and stir to incorporate. Pour over bread cubes in pan. Press bread into liquid. Allow to sit for 30 minutes to allow bread to absorb liquid.

Preheat oven to 375. Spray a sheet of foil with cooking spray and cover bread pudding, spray side down. Bake for 1 to 1-1/2 hours or until knife inserted in center comes out clean. Let rest for 5 minutes before serving. 

A year ago - Lebanese Peppers

Two year's ago - Philly Cheesesteak Sandwiches

Three year's ago - Toad In The Hole

Pasta Carbonara Frittata

Unless you're new to this site or you've been in outer Mongolia on an extended vacation, you all know how much I love pasta carbonara. I mean honestly - what's not to love? Pasta flavored with garlic, a little nutmeg, eggs, cream and parmesan cheese; why, it's to die for. Oh, and we mustn't forget about the ultimate of porcine blissfulness, BACON.

Last night's dinner effort took a special "I love me" treat one step farther in this fabulous frittata adapted from finecooking.com.  In case you're wondering, a frittata is just a glorified omelet that has the ingredients mixed into the eggs and the whole thing's cooked in the oven instead of on a stove top.

Fine Cooking brag that the dish "is more about the eggs and less about the pasta", but I beg to differ. This frittata is really a celebration of all that's wonderful about both and makes a perfect light dinner and/or as is our case, today's brunch for me and lunch for Big Guy. Bonus!

Now, while Fine Cooking's version called for fresh sage as the flavoring ingredient, I'm way too much of a traditionalist for that - at least when it comes to Carbonara, so I nixed the sage and added garlic and freshly ground nutmeg as well as chopped fresh parsley instead. Along with crispy bacon, lovely sweetly sauteed onions, chopped parsley, darn near a dozen eggs, a touch of cream, finely grated cheese (I used Asiago) and of course nicely al dente penne, the frittata came from the oven looking like this.

 

Crispy on the outside, creamy inside and totally absolutely delicious it is about the most incredible version of bacon and eggs you'll ever enjoy. Best of all, there's enough left for my brunch today and Big Guy's lunch and with that said - listen Big Guy - what do ya' think about having breakfast for dinner now? Are you singing a different tune? 

Pasta Carbonara Frittata (adapted from finecooking.com) 

2 cups (8 ounces) penne pasta, cooked to al dente and drained

1 tablespoon olive oil

5 slices thick cut bacon, cut crosswise into 1/8 inch strips

1/2 medium yellow onion, thinly sliced

1 clove garlic, minced

9 large eggs

1/2 cup heavy cream

1-1/2 cups finely grated parmesan cheese (I used asiago)

1/3 cup chopped fresh parsley

1/4 teaspoon freshly grated nutmeg

Coarse ground black pepper

Preheat oven to 425. Heat oil in a 10 inch no-stick skillet and when hot, add bacon. Cook until bacon just begins to crisp up. Add onions and sauté until onions are soft and bacon is crisp. Stir in garlic and cook, stirring constantly for 30 seconds. Beat eggs well and add heavy cream. Whisk together, and then add remaining ingredients. Place cooked pasta in skillet and follow with egg mixture. Place in preheated oven and bake for 12 to 15 minutes or until knife inserted in center of skillet comes out clean. Remove from oven and loosen edges before sliding frittata onto cutting board. Cut into wedges and serve either hot or at room temperature.

A year ago - Salmon with Bacon and Lentils

Three year's ago - Fried Eggplant with Sausage Ragu

Ramped Up Toad In the Hole

We can thank Martha for this one and talk about tasty. Of course she called it what it is - sausage and tomatoes in a savory pudding but for those of us who happen to love Yorkshire Pudding, we know it's just exactly that but on steroids. Hey, it might not look pretty and certainly not as gorgeous as Martha's, but along with a salad it made for a rather lovely dinner. 

I used fresh Bratwurst sausages all browned up nice along with some green onions and joined in the pan by a handful of cherry tomatoes, the whole thing's covered up in a blanket of pudding mix that's simply flour, milk, eggs, salt and a touch of melted butter, or olive oil in my case. 

Thirty minutes in a hot oven and it comes out puffy, glistening and smelling absolutely delicious. Give it a try and I'll bet you'll be amazed. I just have a few hints for you - a 10 inch cast iron frying pan is a must and for a successful rise to your yorkie pud, I've found it best to whiz the mixture together about an hour before I need it and let it sit on the counter getting happy. Don't ask me why, it just works best that way. Oh, one more thing - add the tomatoes after you've poured in the pudding because that way they'll stay where you put 'em. I didn't do that so they kinda' floated around a bit. 

Hit the link and head to Martha for the recipe. It's not that I'm lazy or anything. I just have a few fires to put out this morning. TTFN (ta,ta for now). 

A year ago - Leftover Prime Rib Taco Salad

Two year's ago - Nantucket Cranberry Pie with Tangerine Ice Cream

 

Hash Brown Casserole

We were out last night to a neighbor's surprise birthday party so there t'wasn't nuthin' cookin' last night in our kitchen. It's rather a good thing too since 16 plus boxes will testify to the fact the kitchen's almost packed up.  There's just another couple or maybe five boxes left which begs an answer to the question - "what the heck do I need all those dishes for anyway, never mind 2 sets of pots, enough cast iron to sink a battleship and wine glasses and champagne flutes for 16 people"...really, when is enough a enough?

What we're eating between now and moving day remains to be seen never mind tasted but one thing I can brag about is this Hash Brown Casserole we had on Christmas morning.

A Paula Deen recipe courtesy of foodnetwork.com, I'll admit to cutting the recipe in half, then further cutting down on butter and cheese. I did however, leave the full pound of sausage in the mix to satisfy our resident carnivore and exchanged some of the cheddar for Velveeta for a creamier ooey gooey texture.

The other thing I'll admit to is that I made it a day in advance and stored it (unbaked) in the refrigerator so in that respect it's much like every other breakfast strata slash casserole we have enjoyed on this site before.  

Savory Croissant Bread Pudding   Sausage, Pepper, Spinach Torta  Easy Breakfast Casserole

     

The thing that makes this one different from all the others is (duh) the hash browns. They create a hearty layer of yummy goodness next to the sausage and the creamy cheesy savory bread pudding making up the rest of the casserole.

Garnished with salsa and spiced with extra hot sauce, we quite enjoyed this little number. Next time you need to come up with breakfast for a crowd, be sure to put this one on your list. I doubt you'll be disappointed. Hit the link here and head directly to the source for the recipe.

A year ago - Pan Fried Tilapia with Romesco Sauce 

Two year's ago - Chocolate Gelato

Three year's ago - Roasted Manchurian Cauliflower

 

Ham and Cheese Quiche

The ham we cooked a few weeks ago is still making the rounds with eggs for breakfast, in sandwiches and even devilled as an appetizer. I love the fact that it freezes so well and recycles beautifully too. We never seem to get tired of it.

Now I don't know about you, but it's my opinion that leftover ham without cheese is like a kiss without a squeeze, so I combined the former two while settin' myself up for the latter two in a ham and cheese pie also known as a quiche. Hey Big Guy won't eat quiche so I tell him it's a pie. 

I use the same basic custard recipe I've developed over the years and adjusted it to fit a partially baked 9 inch pie shell. It's just a combination of eggs, plain yogurt or sour cream, and half and half seasoned with salt, pepper, cayenne, Dijon mustard and a touch of nutmeg. Poured on top of a little finely minced onion, tiny cubes of ham and cubes of cheese - Emmanthal and Gruyere this time, the result is a light, cheesy creamy addictive excuse for dinner.

I know I've mentioned this before but it bears repeating - cube up the cheese rather than grating it and you'll end up with a much lighter textured pie because the custard surrounds the cheese cubes and as it cooks, the melted cheese ends up dispersed throughout the pie instead of in one gluey globby layer. 

Along with a nice bright and cheerful spinach salad loaded with gorgonzola, toasted almonds, scallions and dried cranberries, it was a totally satisfying light dinner that could be just as fabulous on the menu for brunch or lunch. 

Ham and Swiss Quiche an original from JBug’s Kitchen

Pastry for a 9 inch single crust pie

1/4 cup finely minced onion

1 cup ham cut into quarter inch cubes

6 ounces cheese cut into quarter inch cubes (I used a combination of Emmanthal & Gruyere)

4 eggs

1 cup half and half

2/3 cup plain yogurt or sour cream

1/4 teaspoon coarse salt

1/4 teaspoon black pepper

Dash cayenne pepper

1 tablespoon Dijon mustard

Freshly grated nutmeg

Preheat oven to 425. Arrange pastry in a 9 pie dish, flute edges and prick all over bottom of pie shell with a fork. Bake for 8 to 10 minutes until lightly golden brown. Remove to a wire rack and cool. Reduce oven temperature to 375.

Whisk together eggs, half and half, yogurt (or sour cream), salt, pepper, cayenne pepper and Dijon mustard until well combined.

Arrange ham cubes in bottom of cooled crust. Top with onion and cheese cubes, spreading out evenly. Pour custard over top and bake for 30 to 35 minutes or until knife inserted in center comes out clean. Remove to a wire rack and dust with freshly grated nutmeg. Allow to sit for 10 to 15 minutes before serving. Makes 6 servings.

A year ago - Irish Potato Cakes (Boxty)

Two year's ago -  BBQ Brisket

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Dijon Marmalade Glazed Baked Ham and Potato Apple Gratin

Ham and Bean Soup

Baked Potato Pie

If you're looking for something new and different to serve with some of that leftover turkey and gravy coming down the pike in the next couple of weeks, then I have got a deal for you.

Think about a crispy tender buttery pie crust courtesy of Trader Joe's freezer. Hey - you know me and pastry are on the outs these days. Add a scooped out baked potato, cottage cheese, sour cream, and eggs to the mix. Top it off with a dusting of cheese, bake for about an hour and what have you got? 

If you guessed a perfect vehicle for sour cream, bacon bits and french fried onions, you'd be right because honestly it's just a glorified gargantuan fabulous new and different baked potato; however, serve that new "thang" along side some leftover turkey smothered in gravy or as was our case last night, a supersized serving of Chicken Fried Steak and creamy rich gravy and I'd say you'll have yourself something darn near food orgasmic. Just sayin'. 

Baked Potato Pie (from JBug’s Kitchen adapted from Jackie Eddy, Slicing Hooking and Cooking)

1 very large Idaho potato

16 ounces small curd cottage cheese

1/2 cup sour cream

2 eggs

1-1/2 teaspoons salt

1/4 teaspoon cayenne pepper

3 tablespoons freshly grated parmesan cheese

Pastry for single crust 9 inch pie

Garnishes: sour cream, crispy bacon bits, French fried onions

Prick potato and microwave on high until done (about 4 to 5 minutes). Wrap potato in a towel and allow to sit for 10 minutes, and then set aside until cool enough to handle. Scoop pulp out of potato and place into a blender or food processor. There should be 2 cups of cooked potato.

Add cottage cheese, sour cream, eggs, salt, and cayenne pepper to blender and puree until smooth.

Preheat oven to 425. Line a 9 inch pie plate with pastry and flute edges. Pour filling into the pie shell and level off with a spatula. Sprinkle top with parmesan cheese. Bake for 20 minutes at 425, then lower heat to 350 and continue baking for an additional 40 minutes or until top is golden and a knife inserted in the center comes out clean. Allow to sit for 10 minutes before slicing. Garnish each piece with sour cream, bacon bits and French fried onions. Makes 6 to 8 servings.  

Incidentally, while this recipe calls for basic unadorned potato, I'm here to say that I've made it before using a different method and it's safe to say you could certainly use leftover mashed spuds from your Thanksgiving dinner to come up with a fabulous pie. Hit this link and head on over to the other version and see what I say. 

A year ago - Old Fashioned Swiss Steak

Two year's ago -  Roasted Tomato Soup with Spinach Pesto

Risotto Carbonara

We took a page out of Lorraine's book at Figs and Artichokes and made our version of Risotto Carbonara for dinner last night. We loved the idea when she first gave it a try way back in early September and have been talking about it ever since. Don't ask me why the procrastination because it was just plum stupid to wait so long. 

If you like the flavor of Fettucini Carbonara, then no doubt this'll make your skirt fly up and your socks go up and down. A J'Bug's Kitchen team effort, we used bacon... a lot of bacon rather than pancetta, and onion and garlic rather than shallots even though I had shallots in the cupboard. Oh well. Guess I wasn't thinking when I did the prepping. The rest of the ingredients are standard risotto fare - arborio rice, butter, a little wine, warm chicken stock, parmesan cheese, a touch of heavy cream and lots of coarse ground black pepper. 

Tradition rules that Big Guy's the risotto cooker in this house, so all I had left to do was sit back and throw in my two cents every once in a while. As usual, he did an amazing job including but not limited to tuning me out.  How do guys do that? 

Anyway even without a parsley garnish or a pretty plate it is simply divine. Rich, creamy and full of bacony and eggy goodness, the key is to make sure the risotto is very hot so the golden yolk cooks as you mix it in. Soul satisfyingly delicious, there's no doubt we'll be making it again.  

Risotto Carbonara (from JBug’s Kitchen inspired by Lorraine at figsandartichokes.blogspot.com)

1 cup diced bacon

2 tablespoons butter

1 medium onion, finely chopped

3 cloves garlic, minced

1-1/2 cups Arborio rice

1/2 cup white wine or dry vermouth

4 cups low sodium chicken stock, warmed

1/2 cup finely grated parmesan cheese, plus more for garnish

3 tablespoons heavy cream

Coarse ground black pepper

4 egg yolks * See Note

Parsley as garnish

In a large sauté pan, cook bacon until crisp. Remove to a paper lined plate and set aside. Discard all but 1 tablespoon of bacon fat. Add butter to the pan and return to medium heat. Add onion and garlic and cook until onion has softened – about 3 to 4 minutes. Add Arborio rice and cook, stirring constantly until rice is coated and slightly translucent – another 3 or 4 minutes. Lower heat to medium low, add white wine and cook stirring until rice has absorbed the wine. Add chicken stock a half cup at a time, stirring constantly and continue until rice is creamy and al dente – about 17 minutes total. Stir in cream, parmesan cheese and reserved bacon. Cook, stirring for another minute or two until risotto is very hot and cheese has melted. Season with coarse ground black pepper and salt if necessary. Ladle onto warmed bowls. Top with an egg yolk. Garnish with parsley and additional parmesan cheese. Serves 4.

Note - It is important to use the freshest possible eggs you can find. The heat of the risotto should cook the egg when stirred into the rice before eating; however if you have concerns about serving raw egg yolk, add the yolks at the same time you add the cream and cheese to the risotto in the pan and heat slowly, stirring constantly, to prevent curdling.  

A year ago - Cuban Pork Picadillo

Two year's ago - Chicken and Mushroom Casserole with a Biscuit Top

Cream of Cauliflower Soup with Gorgonzola and Bacon

Every once in a while I try to sneak a meatless meal past Big Guy but I hate to see or hear him suffer so I garnished last night's bowl of yum with some of his homemade bacon. What can I say? Anything with bacon has to be better, right?

I was inspired by a recipe from Sable & Rosenfeld's Elegant Entertaining cookbook and whipped up last night's creamy soup by sauteeing onion, leeks, celery and cauliflower in butter until softened, added some flour to make a roux and flavored the pot with a cup of white wine before adding some chicken stock to the mix. The pot simmered until the vegetables were cooked through before I used the immersion blender to puree the lot. 

Seasoned with salt, pepper, a touch of cayenne and a smidgen of freshly grated nutmeg, I added a touch of heavy cream and well as some half and half to the mix, then crumbled in some gorgonzola cheese for an added bite. Scooped into bowls and garnished with a little more cheese and crispy bacon bits, it was good to go. 

I rather enjoyed the creamy consistency of the soup along with its subtle flavors - and yes, I mean it when I say subtle. Subtle enough that we jazzed up our bowls with a couple of dashes of Matouks West Indian hot sauce. Next time around I'll use a stronger tasting blue like Stilton. It'll be perfect. 

Cream of Cauliflower Soup with Bacon and Blue (from JBug’s Kitchen inspired by Sable & Rosenfeld, Elegant Entertaining)

1/3 cup butter

1 large cauliflower

1 large onion, chopped

1 leek, chopped (white part only)

2 stalks celery, chopped

1/3 cup all-purpose flour

1 cup white wine

3 cups chicken or vegetable stock

Salt, coarse ground pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly grated nutmeg

1/2 cup heavy cream

1/2 cup half and half

4 ounces crumbled blue cheese (divided) (I used Gorgonzola but Stilton would be better)

3 slices bacon, diced and cooked until crisp

Melt butter in a large stock pot over medium heat. Remove core from cauliflower and cut head into small pieces. Add cauliflower, onion, leek and celery to pot. Cover and cook, stirring occasionally until onion is softened – about 10 minutes. Sprinkle flour over vegetables and cook, stirring for 2 minutes. Add white wine and chicken stock. Season with salt and pepper. Cover and cook, stirring occasionally until vegetables are very tender (about 20 minutes). Remove pot from heat and using an immersion blender, puree until soup is smooth. Return to heat and add cayenne, nutmeg and cream. Heat over low heat, stirring occasionally but do not allow to boil. Five minutes before serving, crumble in 3 ounces of blue cheese. Remove pot from heat and cover to allow residual heat to melt cheese. Stir well. Ladle soup into bowls and garnish with remaining blue cheese and crispy bacon bits. Makes 4 to 6 servings. 

A year ago - Beef and Barley Soup

Two year's ago -  Maple Soy Glazed Salmon

Peach and Raspberry Pudding

One of the great things about cooking is that you can really let your creativity shine. All you need is a bit of imagination, some quality ingredients, a little time and a smidgen of confidence.

Such is the case with this week's sweet treat of the week. A crate of beautiful late harvest peaches courtesy of Trader Joe's, a package of frozen raspberries and a favorite tried and true recipe we've used with other fruit morphed into what's become one of our favorite "go to" desserts. 

Beginning with a shortbread style crumb mixture of butter, flour and sugar sprinkled into the bottom of a ramekin, along with a simple custard of egg, sugar, sour cream and a touch of half and half, we've made this recipe into aromatic little Plum puddings and gorgeous company worthy Maple Pear confections too, all using the same basic recipe. It's a JBug original and a cross between a crisp, a cobbler and a kuchen.

 

Best of all, a simple tweak here and there with the addition of spices and/or flavorings to match your chosen fruit and you can enjoy a fabulous tasting oohhh and awwww producing sweet treat that'll blow the socks off your tastebuds.

Best of all, your family's going to think you're a flippin' kitchen magician and what could be better'n that? I mean really!

By the way, in case you're wondering what we had for dinner last night, here you go...pan fried skinny pork chops with mushroom marsala gravy, mashed spuds and asparagus - simple, down home, uncomplicated, utterly delicious and officially a 30 minute meal courtesy of JBug's Kitchen. OK - so now I'm bragging. 

Peach and Raspberry Pudding (an original from JBug’s Kitchen)

3/4 cup all-purpose flour

2 tablespoons sugar

Dash of salt

6 Tablespoons cold butter

Combine flour, sugar and salt in a small bowl. With a pastry blender, cut butter into dry ingredients until small crumbs. Set aside.

1/2 cup sugar

2 eggs

1/2 cup sour cream

1 tablespoon half and half

2 teaspoons vanilla

4 peaches, peeled, pitted and cut into wedges

1 cup fresh or frozen raspberries

In a small bowl whisk together sugar, eggs, sour cream, half and half, vanilla and salt until well combined. Spray 4 – 10 ounce ramekins with cooking spray and place on a sheet pan to catch any drips. Sprinkle 2 heaping tablespoons of the shortbread crumb mixture into the bottom of each ramekin and top with peach wedges and raspberries. Pour custard mixture over top of fruit, splitting the liquid between the ramekins. Top with remainder of the crumbs, divided evenly between the ramekins. Bake in preheated 350 oven for 30 minutes or until the top is golden, filling is set and bubbling. Makes 4. Best served cold.

A year ago - Chicken and Stuffing Meatloaf with Cider Gravy

Two year's ago - Grilled New York Steak with Mushroom Sauce

Cheesy Chicken Chowder

Last night's dinner would be perfect after that first big snowfall. You know the one I mean where every moron in the world including you has put off exchanging their summer tires for winter ones and can't keep their jittney on the road; and/or can't see a darn thing because they couldn't find a snow brush in the car and scraped a mere 4 inch spot on the windshield with their Triple A card. Oh, and there's always the ones that forgot how to drive in the stuff to begin with. You know what I'm talkin' 'bout right?

Well a hot and fragrant pot of spicy rich chowder like this one's guaranteed to add some sunshine to an other wise cheerless day. We've bragged about it before (hit the link you'll see it here), but this time I used skinless boneless chicken thighs, left out the flour because the soup definitely didn't need to be thicker, added more chicken stock and used Orzo pasta instead of potatoes. Actually I wish I had used a bigger pasta for a better bite, but hey there's always next time. 

Incidentally, the scenario described in the first paragraph is purely from memory. We hit the 90's again yesterday, but I can always dream can't I. It doesn't snow very often here in Tucson and since the Christmas decorations are already out in the stores, I figure it must be winter somewhere.

Easy Cheesy Chicken Chowder (from JBug’s Kitchen inspired by Taste of the Territory Cookbook)

2 pounds diced skinless boneless chicken thighs (about 5 large)

Salt and pepper

3 tablespoons vegetable oil

1 large onions, chopped

4 medium carrots, peeled and diced

1 jalapeno minced (leave seeds and membranes intact if you want a spicier soup)

2 teaspoons mixed Italian dried herbs

1 teaspoon chili powder

1/4 teaspoon cayenne pepper (optional)

2 teaspoons garlic powder

4 cups low sodium chicken stock 

1 – 14 ounce can diced tomatoes with juice (optional)

1/2 cup Orzo pasta (or 1 cup elbow macroni) uncooked

2 cans cream of chicken (or cream of mushroom) soup

8 ounces Velveeta cheese, cubed

Heat oil in a large Dutch oven over medium high heat. Add onions, and carrots and jalapeno and sauté until onions are softened. Move vegetables over to one side of pot. Add cubed chicken thighs, season lightly with salt and pepper and sauté until no longer pink – about 5 minutes. Add Italian dried herbs, chili powder, cayenne and garlic powder and cook for another 2 or 3 minutes. Add stock, diced tomatoes and pasta. Stir well and bring to a high boil. Reduce heat to low, cover and simmer for 20 to 25 minutes until pasta is cooked and chicken is tender. Stir in cream of chicken soup and cheese. Cook stirring constantly until cheese is melted and soup is hot. Taste for seasoning and add salt and pepper as required. Serve with crusty bread or crackers. Makes 6 to 8 large servings. 

A year ago -  Raspberry Lemon Thumbprint Cookies

Two year's ago -   Making Munchies with Won Ton Wrappers

Baked Pumpkin Orange French Toast

OK so here's the deal. I was on my own last night for dinner and without an audience and no pressing need to cook I didn't ...so I thought I'd tell you about this version of french toast I whipped up for Sunday's brunch instead. Hey, even JBug needs a night (or two) off every now and then. 

A take on the baked stuffed french toast we enjoyed while on vacation, this one started out the same but ended up being quite different because I didn't have a nice crunchy loaf of day old French bread to work with. Did I let that stop me - oh heck no!

I used nice thick cut slices of Texas toast instead and left out the stuffing exercise, which may have turned it to mush because of the softer texture of the bread. Dipped in a flavor filled custard concocted of pumpkin puree, spices, eggs, sugar, orange juice and yogurt because I didn't have any cream, the saturated bread hit a baking dish on top of a layer of melted butter, sugar and cinnamon. 

Twenty five minutes later, it came out of the oven all puffed and golden outside and fluffy and moist inside. As you see, when flipped out onto a plate butter/sugar layer on the pan becomes a golden and crunchy utterly delicous caramel topping on the "pain perdue".  Believe me, it tasted really wonderful with a subtle hint of pumpkin spice and touch of orange. 

Big Guy had his serving with maple syrup and I enjoyed mine with a dab of homemade tangelo/kumquat marmalade, not that it really needs anything except a fork. I can't wait to make it again.

Baked Stuffed Orange French Toast (Adapted from Jackson Hole Cooks and Best of the Best of Arizona Cookbooks)

4 tablespoons melted butter

2/3 cup granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

Grated rind of 1 orange

6 slices Texas Toast or better yet, day old French Bread

5 eggs

1 cup orange juice

1/4 cup plain greek yogurt 

1/2 cup pumpkin puree

1/2 teaspoon each, cinnamon, ginger and nutmeg

Orange marmalade and/or maple syrup

Melt butter and pour into 9 x 13 baking dish. Combine sugar, cinnamon, salt and orange rind. Sprinkle evenly onto bottom of dish.

In a large bowl whisk together eggs, orange juice, pumpkin, spices and yogurt. Dip each slice of bread into mixture, being sure to cover both sides and arrange in prepared baking pan. Pour any remaining egg mixture over the bread. Refrigerate for minimum 15 minutes.

Preheat oven to 400. Bake for 20 minutes or until puffy and golden brown. To serve, flip bottom side up onto a warm plate or platter. Serve with marmalade or syrup. Makes 6 servings.

A year ago - Paprika Chicken with Dumplings 

Two year's ago - Spiced Chicken with Rice

Quiche Lorraine

I'm really tempting fate by calling this what it is instead of simplifying the moniker and renaming it a bacon and onion pie; however, Big Guy enjoyed it so much last night I figured he'd cut me a little slack. I keep telling him real men do eat quiche and he's living proof.

A JBug original recipe, we've made it before using Ham and Swiss but this time it's loaded with all manner of other good stuff including some of our home cured bacon. I changed it up a bit too by using Jarlsburg cheese instead of regular Swiss but the cheese was lite instead of whole milk which means it didn't melt quite like it should but the flavor was still stupendous, the texture light and fluffy and the crust as crisp as could be.

In case you're wondering how I could reinvent a common quiche of all things, I use half and half instead of heavy cream and add plain unflavored no fat yogurt with the eggs to make the custard - oh, that and the fact it's made in a giant 12 inch fluted porcelain quiche dish. 

Should you be using a regular 9 inch quiche pan, just cut the recipe in approximately half. Oh, by the way I've said this before but I'll say it again - if you're looking for a light fluffy texture to your finished pie, be sure to cube the cheese rather than grating it. Also in order to avoid a soggy crust, be sure to pre-bake and cool it on a wire rack before adding the filling. You'll be amazed with the results!  

It's a great dinner solution along with a crisp salad, and best of all - the leftovers make for memorable lunch fodder too - hot or cold or a fabulous appetizer cut into tiny little triangles and served cold with a glass of white wine. 

A Giant Ham and Swiss Quiche an original from JBug’s Kitchen

Pastry for a 12 inch single crust pie

1 large onion, finely chopped

6 ounces bacon diced

1/2 pound Jarlsburg quarter inch cubes

6 eggs

1-1/2 cups half and half

1 cup plain yogurt

1/4 teaspoon coarse salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly grated nutmeg

Preheat oven to 425. Arrange pastry in a large 12 inch ceramic pie dish, flute edges and prick all over bottom of pie shell with a fork. Bake for 12 to 14 minutes until lightly golden brown. Remove to a wire rack and cool. Reduce oven temperature to 375.

Cook bacon in a large saute pan until crisp. Remove to a paper towel lined plate. Reserving 1 tablespoon bacon fat, disgard the rest then saute onion until softened and slightly golden. Cool. Whisk together eggs, half and half, yogurt, salt, pepper, cayenne pepper and nutmeg until well combined.

Arrange bacon in bottom of cooled crust. Top with cooled sautéed onion and cheese cubes, spreading out evenly. Pour custard over top and bake for 35 to 40 minutes or until knife inserted in center comes out clean. Remove to a wire rack and cool for 10 to 15 minutes before serving. Makes 8 to 10 servings.

A year ago - Sausage and Pinto Bean Chili 

Two year's ago - Braised Beef and Olives

Southwestern Style Eggs

I'm in a bit of a pickle today so this will be short and sweet. Our little Maxer is sick, yet again and we'll be off to the Veterinarian shortly - for the second day in a row. If I had a penny.... well you know! Bless his little heart. 

Last night's dinner was simple good quick grub most because I was too darn tired to make anything else and Big Guy wasn't home for dinner either. When that happens, it kind of takes away my drive to succeed menu wise, that is. No recipe here people - I'll just tell you what I did.

I took some frozen hashbrowns and put a cup of them right from the freezer into a little cast iron pan. When they'd crisped up on one side, I flipped 'em over then added some chopped up Jimmy Dean breakfast sausage and let 'er rip for a minute, followed by a single egg nestled into the middle and some pepper jack cheese. Covered and cooked until the egg was perfectly to my liking, I garnished it all in a circle of hot salsa and there you have it. Dinner was served!

Delicious sustenance I must say - and definitely improved by the giant glass of wine that went along with it.  

A year ago - Chipotle and Green Chile Pork Burgers

Two year's ago - Fried Mac and Cheese

Salmon Spread 2

Every once in a while we crave the uncomplicated. You know how it goes don't ya? A fridge filled with fresh ingredients, a pantry filled with great things and none of it looks interesting. That was the lay of the land in our house last night.

As a result, I had no choice but to come up with something interesting from what was ready on hand (in other words ...leftovers), so I unearthed the extra piece of herb crusted salmon from the other night and mixed up one of our favorite munchie dishes. Mixed with cream cheese, sour cream, lemon rind and juice, as well as minced sweet onion along with horseradish and lots of fresh dill, the flakey salmon morphed into one of the best excuses for salmon salad on earth. 

Arranged on a platter with leftover meatloaf and Caponata from the other day, assorted cheeses, pickles, crackers and bread fresh from the oven, dinner was highly enjoyable - if I do say so myself. 

Incidentally in case you're wondering what's in the little cast iron pan on the upper left of the photo, wonder no longer. From Pasture Pride, a Wisconsin cheesemaker, it is Juusto, a Scandanivian style baked cheese that has a buttery flavor and very dense texture. This one is flavored with Italian herbs. To serve it, you warm it up until it glistens then cut it into pieces to eat. The amazing thing is that the cheese doesn't melt but holds a firm squeaky texture even when all warmed up and glistening.  

Did we like it? Uh not much, but in all fairness it was an afterthought to our menu so I'm not sure we gave it the attention it deserves, especially since we didn't serve it with a little Marinara sauce as recommended.  It is not at all what we expected so we'll have to give it another chance in the future. If we can forget that it's a "cheese" and treat it more like a cracker, we might have a winner here. 

Salmon Spread with Horseradish (an original from JBug’s Kitchen)

8 ounces cream cheese, softened

2/3 cup sour cream

Rind of whole lemon

Juice of half a lemon

2 teaspoons horseradish

1/2 teaspoon coarse ground black pepper

1/2 teaspoon salt

1/4 cup chopped fresh dill

3 tablespoons minced sweet onion

8 ounces leftover cooked sockeye salmon (cold)

In a medium bowl, cream together cream cheese, sour cream, lemon rind, lemon juice and horseradish, salt and pepper until mixture is smooth. Flake salmon and check for bones, then add to cheese mixture along with dill and sweet onion. Fold to incorporate. Chill a minimum of 1 hour before serving. Serve with crackers or assorted breads and pickles. 

A year ago - Polenta Tamale Torte 

Two year's ago - Country Style Ribs and Beans

 

Steak Salad with Fried Cheese and Bacon Onion Beer Jam

You know those little deep fried mozzarella sticks that seem to be on the appetizer list at most chain restaurants these days? Well, you can make your own version as quick as a wink. 

Use almost any cheese except the really hard kind like parmesan, and dredge it in flour, followed by an egg wash. Then dip it into panko crumbs or even Italian flavored breadcrumbs and set the breaded chunk on a wire rack and refrigerate for a minimum 20 minutes to set the coating. Fried in a small amount of oil in a non-stick pan until golden and crisp, the cheese chunks make great croutons for added crunch on a steak salad like the one we had last night.

The little round shapes are actually iddy biddy mozzarella balls, flattened out, dredged and fried till crispy. They happen to take but a minute to brown until golden and they're all creamy and runny and gooey on the inside.  In addition, the long skinny piece of crunchy goodness is actually a wedge of triple cream brie, all duded up and sittin' pretty because brie happens to go really well with the bacon, onion, beer jam we made while we were on the coast and brought back to Tucson on dry ice.

Cambazola or Saga Blue, a Danish brie/blue cross, would be perfect done this way too and match particularly well with chunks of grilled skirt steak; however, any salad would benefit from a little fried cheese. Imagine a fresh ripe pear on a bed of greens, studded with red onion and toasted walnuts, drizzled with a maple vinaigrette and garnished with a cheese crouton. Or how about a little fresh apple, with bacon and a medium or sharp cheddar? Why, my mouth is watering as we speak! 

The crunchy addition to our salads last night made us feel much less deprived as we continue on our post vacation pound pare down moderation plan. The only trouble is I had a huge craving for ice cream after dinner but was saved by a freezer currently empty of the stuff. Bummer eh? 

A year ago - Dilled Chicken and Potato Salad 

Two year's ago - White Chocolate Caramel Pound Cake

Baked Orange Stuffed French Toast

Leisurely breakfasts are a necessity when you’re on vacation so you can’t have the same thing you’d cook up during the other 11 months of the year. I mean vacation’s kinda’ like Christmas …it’s special!

When Big Guy and Sophia were out clamming at the crack of dawn yesterday, I whipped up a mess a’ French Toast to have waiting in the fridge to be baked when they returned from their gathering and got cleaned up.

This one’s a combination of 2 different recipes, from Jackson Hole Cooks and from the Best of the Best of Arizona – hey I know 2 good things when I see ‘em. Simply thickly sliced French bread, stuffed with a mixture of orange marmalade and cream cheese, the slices are dipped in a mixture of beaten egg and orange juice with a touch of heavy cream and head into a butter and sugar lined pan. After 20 minutes in a 400 oven the slices come out all puffy and golden with a crusty sugary caramelized bottom thanks to the sugar bed.

Flipped onto a plate and dusted with powdered sugar, it’s bliss on a plate or as described rather appropriately by one rather silent participant (except for the moans and groans) who said it’s an explosion of flavors – a powdered sugar covered volcanic mountain oozing an orangy cream cheese lava. Rather descriptive isn’t she!

Baked Stuffed Orange French Toast (Adapted from Jackson Hole Cooks and Best of the Best of Arizona Cookbooks)

4 tablespoons melted butter

2/3 cup granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

Grated rind of 1 orange

1 loaf day old French Bread

4 ounces cream cheese

4 tablespoons orange marmalade

6 eggs

1 cup orange juice

1/4 cup heavy cream

Powdered sugar

Orange slices for garnish

Melt butter and pour into 9 x 13 baking dish. Combine sugar, cinnamon, salt and orange rind. Sprinkle evenly onto bottom of dish.

Cut French bread into eight 1-1/2 inch thick slices then cut a slit to make a pocket in each slice but do not cut all the way through. Fill pocket with a heaping teaspoon of marmalade and a finish with a slice of cream cheese. Press together to allow the cream cheese to seal the slit.

In a large bowl whisk together eggs, orange juice and heavy cream. Dip each slice of stuffed bread into mixture, being sure to cover both sides and arrange in prepared baking pan. Pour any remaining egg mixture over the bread. Refrigerate for minimum 15 minutes.

Preheat oven to 400. Bake for 20 minutes or until puffy and golden brown. To serve, flip bottom side up onto a warm plate or platter and dust with powdered sugar. Garnish with orange slices. Serves 8.

 

Snackers - Poco Pepper Snacks and Guacamole Dip

We spent yesterday afternoon in front of the television watching the horses race in the Belmont so dinner ended up being "linner". We love snack food around here. Actually, is there any food we don't love?

From "Taste of the Territory, The Flair and Flavor of Oklahoma", these little rolly pastry thingies are a perfect solution when you want a little heavier hors d'oeuvres. Loaded with Southwest flavor, the filling includes cream cheese, cheddar, green chilies, minced onions and black olives - although if I ever make 'em again, I may have to leave the black olives out. Not much of a fan, I found they really took over the flavors especially since I would have preferred the taste of green chilies and cheddar.

Anyway, all the creamy innards are piled on top of a tube of the Dough Boy's crescent rolls that's had the perforations sealed.  Rolled up jelly roll fashion and sliced into half inch pieces and baked, it comes out looking like this. Oh ya, baby!

Of course, we're all about variety and having choices, so I also whipped up this very different Guacamole Dip. From the Best of the Best of Arizona Cookbook Big Guy just brought back to me from his Grand Canyon adventure, it's a surefire way to stretch a single avocado into 2 cups of creamy, delicious dip that not only tastes quite different because of the addition of dill, it doesn't change color as it sits either. 

It's a keeper and much like the avocado crema we've made before only with much more body. It's addictive and a perfect excuse for working your way through a basket of chips.

Poco Pepper Snacks (from JBug’s Kitchen adapted from Taste of the Territory, the Flair and Flavor of Oklahoma)

1 – 8 ounce package cream cheese – room temperature

1 cup grated sharp cheddar cheese

1 – 7 ounce can chopped green chilies

1 – 2.5 ounce can sliced olives

2 tablespoons minced onion

1/2 teaspoon hot sauce

1 can refrigerator crescent rolls

In a small bowl, combine together cream cheese, cheddar, green chilies, olives, onion and hot sauce stirring until well mixed. On a floured surface, roll out crescent rolls, pinching perforations together to make one piece of dough. Roll out to approximately 9 x 13 inches.  Spread filling on top and roll up from the long side like you would a jelly roll. Seal edge by pinching dough. Slice into half inch thick pieces and arrange on a sheet pan that has been sprayed well with cooking spray. Bake in a preheated 400 oven for 18 to 20 minutes, or until golden brown. Cool for 5 minutes before removing from sheet pan.    

Creamy Guacamole Dip (from JBug’s Kitchen adapted from The Best of the Best from Arizona Cookbook)

1/4 cup minced sweet onion

1 large avocado, peeled and pit removed

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

1/4 cup sour cream

1 – 8 ounce package cream cheese (light is fine)

1/2 teaspoon dried dill weed (or dill seeds)

3/4 teaspoon salt

Dash hot sauce

Place all above ingredients into food processor and pulse until smooth. Store well sealed in refrigerator until needed. Makes 2 cups.     

A year ago - Chicken Paillard with Lemon Dijon Sauce 

Two year's ago - Andouille and Shrimp Gumbo

Please Pass da' Pasta Pie

This dish has been making the rounds of a facebook group my friend Lea signed me up for way back when and since I had all the ingredients in the house and felt the need for something different, we gave it a go for dinner last night.

Originally from Food.com and known as "Baked Spasanga" no doubt because not only does it resemble lasagna, but it makes use of spaghetti instead of lasagna noodles, I figured I'd change the name just to be ornery. Hey I'm Canadian and we kinda' tell it like it is, never mind that I didn't happen to have any spaghetti hiding in the pantry so I used fettuccine instead. Personally, I think it would be fabulous with rigatoni or penne too. It all works as the same base glued together with ricotta cheese, sour cream, half and half and cheese, lots and lots of cheese. 

Since I doubt I've ever followed a recipe 100 percent, I made some changes including cutting their recipe in half, increasing the ricotta cheese, adding more spices and baking it in a springform pan. Suffice to say, it still makes a ton and looks darned impressive too.

As for flavor - well, we loved it. The pie is crunchy on the outside and creamy inside and of course topped with your favorite meat sauce or even a quick cheater version like we had, it's a jawdropping gut satisfying toothsome dinner solution. The only issue we had is that it is absolutely impossible to limit yourself to one piece. 

I think it would make a super pot luck dish and I'm pretty sure the leftovers will microwave beautifully but I can let you know about that after lunch today. I'll be putting this on our keeper list; in fact, next time I might even change it up a little more by using a mixture of pepperjack cheese and cheddar and adding some green chiles too. Served up with salsa or enchilada sauce on top, it would be absolutely stellar. Just sayin'.  

Now would someone please, please ask me when we're leaving on vacation so I can say THIS MONTH!!!! Happy June 1 everybody. 

Pasta Pie (from JBug’s Kitchen adapted from Food.com)

12 ounces pasta, cooked per package directions (I used fettuccine)

1 – 12 ounce package Italian 3 cheese blend (or grated mozzarella)

1 cup ricotta cheese

1/2 cup sour cream

1/2 cup half and half

1/2 cup grated parmesan cheese

1 teaspoon oregano

1 teaspoon basil

1 teaspoon dried Italian herbs

1/2 teaspoon coarse ground black pepper

1 teaspoon granulated garlic

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

Freshly ground nutmeg

Cook pasta according to package directions and drain well. In a large bowl combine Italian 3 cheese blend, ricotta, sour cream, half and half, parmesan, oregano, basil, Italian herbs, pepper, salt, red pepper flakes together until well mixed. Fold in pasta and mix well. Spray a 9 inch spring form pan with cooking spray and turn pasta into it, pressing mixture down to even the top. Sprinkle with freshly grated nutmeg. Cover with pan with foil and bake in preheated oven for 35 to 40 minutes. Remove from oven, remove foil covering and allow to cool for 10 minutes before removing sides from pan. Cut into wedges and serve with your favorite meat sauce. Makes 8 servings.

Quick Meat Sauce:

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1/2 pound ground beef or Italian sausage

1 teaspoon dried Italian herbs

1 – 26 ounce jar marinara sauce (I used Trader Joe’s)

In a large sauté pan, heat olive oil over medium heat. Add onion and sauté until onion is softened. Stir in minced garlic and cook and additional minute. Add ground beef and cook, crumbling meat with a fork until it is no longer pink. Sprinkle in dried Italian herbs, and then add marinara sauce. Bring mixture to a simmer, reduce heat to low cover and cook for 10 minutes. Remove lid and simmer an additional 5 minutes or until sauce is desired consistency.

A year ago - Rustic Tomato Pancetta Pasta 

Two year's ago - Sonoran Hot Dogs

The Incredible Edible Egg - Baked

To be perfectly honest, I had a bowl of cereal for dinner last night so what I'm about to show you is Sunday's breakfast but it could just have easily been last night's dinner. I happen to love breakfast for dinner although I'm not likely to talk my alter ego into enjoying it as much as I do. He's pretty specific about what kind of food should start the day and what should end it and for certain he'd have a hemorrhage if I gave him cereal for dinner. 

Now you all know I could talk your socks off about other versions of baked eggs - like just about any kind of bread pudding including this savory croissant bread pudding, or a sausage, roasted red pepper torta that happens to be a favorite of mine, or a super delicious version with ham and swiss that is kind of a "go to" dinner for a solitary me - other than pasta carbonara of course; however, this particular version is really more of a hash than anything else. 

Simply a cubed potato, fried till crisp and layered on the bottom of a small ramekin, it's topped with sauteed red peppers and onion mixed with cooked crumbled sausage. A small indentation in the middle holds a lovely cackleberry and the whole thing hits the oven for 15 minutes - which is a lot longer than you think it would take. A word of warning though, there's about a 30 second window between a perfectly cooked runny yolked egg and one that resembles a hockey puck, so for heavens sake take the ramekin out of the oven when there's still some jiggle left in your egg. 

What you don't see in the picture's the boat load of salsa that accompanied this particular dish because I didn't leave enough jiggle in the egg. Incidentally, there's no recipe for this one - I measured not one thing but at least you get the jist of it right. Imagination plus an egg plus a 350 oven and the sky's the limit.

A year ago - Making Pancetta

A Special Evening

There's a definite upside to Big Guy's teaching at the University and that's the attachment we've made to some of his students. Not having children of our own, we've managed to adopt several over the years and we keep in touch with many of "our kids". One of a group of favorites that graduated 5 years ago came through town last night with her Dad on her drive from the OC (Orange County) all the way to her exciting new job in New York. 

Dinner had to be of the kind that would hold fairly well and/or be cooked quickly since we weren't sure of timing so Big Guy grilled up the steaks I alluded to the other day. We topped them with a compound butter including garlic and gorgonzola and you've got to admit they're pretty darn awesome hunks of beef.

On the side was a pot of Calico Beans adapted from an old favorite recipe from The Best of Bridge Series Cookbooks, Best of the Best. I nixed the green and lima beans called for in their version because you know who doesn't go for either, and substituted a can each of chili beans and great northern's. Flavored by some of our homemade bacon, spiced with garlic and dry mustard, sweetened with brown sugar and tarted up with vinegar, an hour in the oven's all you need for a pot of goods you'd be hard pressed not to call homemade.

We also had a new favorite Corn and Jalapeno Casserole that's a cross between cornbread and a cheesy, spicy corn souffle.

We can thank what I've renamed my kitchen bible, Idaho a la CArte, for its existence and includes canned creamed corn, cornmeal, buttermilk and eggs along with chopped onion for crunch and jalapenos for heat. Unsure about our guests' appreciation for spicy heat, I used only one jalapeno but next time I make this beauty I'll load it up with more along with some green chiles too.  It takes an hour in the oven to bake at the same temperature as the Calico Beans - coincidence isn't it...or just good planning.

We loved it - the texture's amazingly light, it holds well when timing is an issue and can even be prepared in advance and re-heated if you're so inclined. I daresay it'll give our favorite Pancetta Green Chile Cornbread a run for its money in this household.

So there ya go. I bet you're all wondering what we had for dessert but you'll have to wonder for another day or two because it is so differently delicious, it deserves a post all its own.  To give you a hint...think orange...think cream....think push-ups. Bet that's got you wondering!

Calico Beans (from JBug’s Kitchen adapted from Best of Bridge Series Cookbooks, The Best of the Best)

6 thick cut slices of bacon, diced

1 large onion, finely chopped

1 – 14 ounce can great northern beans, drained and rinsed

1 – 14 ounce can red kidney beans, drained and rinsed

1 – 14 ounce can chili beans with sauce

1 – 14 ounce can pork and beans

3/4 cup brown sugar

1/2 cup white vinegar

1 teaspoon garlic powder

1 teaspoon dry mustard

Fresh ground black pepper to taste

In a medium sized Dutch oven, cook bacon until crisp. Remove from pan and set aside. Remove all but 1 tablespoon of bacon fat from pan. Return pan to heat and add chopped onion. Sauté onions until softened then add remaining ingredients, including bacon. Bake uncovered in a preheated 350 oven for up to 1 hour. Check after 40 minutes and if beans are looking too dry, cover for remaining cooking time.  Serves 6 to 8.

Jalapeno Corn Casserole (from JBug’s Kitchen adapted from Idaho a la Carte)

1 – 14.5 ounce can cream style corn

1 cup yellow cornmeal

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, melted

3/4 cup buttermilk

1 large onion, finely chopped (about 1&1/2 cups)

2 eggs beaten

2 cups shredded sharp Cheddar cheese or Mexican Blend

1 jalapeno minced (or more depending on tastes)

1 small can chopped green chiles (optional)

Preheat oven to 350. Grease a 9 inch pan (square or round) with cooking spray and line bottom with parchment. Set aside.

In a large bowl combine creamed corn, cornmeal, baking soda, salt, melted butter, buttermilk, onion and eggs. Whisk until well mixed. Pour half the mixture into prepared pan. Top with half the grated cheese, sprinkle with minced jalapeno then add remaining cheese. Pour on the remaining batter and spread to even top. Bake for 1 hour or until set. Cool for 15 minutes then invert pan onto a platter. Cut into wedges or squares to serve. Makes 8 to 9 servings.    

A year ago - Meatloaf on the Barbecue 

Two year's ago - Asian Noodles and Glazed Steelhead

Loaded Baked Potato Dip

This dip is more of a spread than a dip but that's about all the nit picking I can possibly do because it really is quite the deal. The only other thing that really bugs me is that I didn't think of it first. From myrecipes.com, this one is truly a man's kind of dip - loaded with crispy bacon, cheddar cheese, chives, black pepper and sour cream. Yup that's about it - all the toppings you'd normally load onto a baked potato, sans the butter of course.

It's as simple to put together as cooking up some crispy bacon and needs nothing but time in the refrigerator for all the flavors to blend. When I saw it on-line I knew we just had to have it and while they served their "dip" with crispy waffle fries I went one up on 'em and roasted some mini potatoes in a cast iron pan in a hot oven for 15 minutes. Sprinkled with coarse salt, they were soft pillowy explosions of flavor and completely opposite to the crisp jolt of kettle chips slathered in all the fixins that were on the tray with 'em.

I'll be doing a repeat of this one but in the meantime I'm thinking the leftovers spread on a nice crisp english muffin and toasted under the broiler might just be on the lunch menu.  Anybody interested?

Loaded Baked Potato Dip (from JBug’s Kitchen adapted from myrecipes.com)

6 ounces bacon, cooked until crisp and chopped

1 – 16 ounce container sour cream

8 ounces freshly grated sharp cheddar cheese

1/3 cup chopped fresh chives

2 teaspoons hot sauce

Coarse ground black pepper

In a large bowl fold together bacon, sour cream, cheddar, chives and hot sauce. Garnish with a sprinkle of freshly ground black pepper. Cover and chill for minimum 1 hour to blend flavors. Serve with hot mini roasted potatoes, kettle chips or hot fries. 

A year ago -  Butterscotch Pecan Bread Pudding  Two year's ago - Maple Vinaigrette

  

Italian Tomato Ragu = Unlimited Possibilities

When you whip up a big batch of Italian meat sauce honestly the sky's the limit as far as menu choices. It doesn't have to be reserved for pasta only although there's nothing wrong with a plate of the good stuff, or a big batch of lasagna but it's usefulness goes way beyond that.

Imagine a pot of hamburger soup with a cup or so of rich tomatoey goodness in it. Talk about elevate a lowly bowl to a higher level. How about stuffed eggplant, or chicken parmesan, or a zucchini gratin topped with a scoop of red glory. You can steam a pot of mussels in some, add cooked shrimp and serve it on rice or even poach eggs for Nova in Purgatorio.

Traditionally Eggs in Purgatory are cooked in a simple marinara sauce but as you know, we don't do meatless very well in this house. I was asked to make a batch of ragu for the great white hunters who will be heading out on their annual javalina hunt shortly, so while I was at it I thought I'd make enough for last night's dinner too.

Knowing they'll be expending a pile of energy walking the desert and that vegetables aren't high on their list, I loaded the sauce up with zucchini, mushrooms, onions and just a little finely chopped red pepper because John isn't much of a fan of it along with the usual hot Italian sausage, onions and garlic. I also cheated and used a 26 ounce jar of Trader Joe's marinara sauce too as well as some kinda' ossified but still OK for cooking roma and cherry tomatoes I had taking up space.

After the sauce had cooked down to a perfect consistency, I scooped a couple of cups out, put it in a saute pan and broke 4 eggs into little wells I'd made in the pan. Covered and cooked over low heat for 5 minutes, the eggs were perfectly done although I was afraid I'd put too much heat to them and they'd ended up like hockey pucks. Ya' gotta' be careful and not cook 'em too long!

Served with some crusty warm bread, it really was a meal fit for an Italian prince and for sure my Eastern Oregon cowboy was happy. The plus side is the rest of the sauce is in the freezer and that request is taken care of. Now I just have to make some old fashioned date filled oatmeal cookies and a bunch of little individual sticky toffee puddings for the guys and my job is done.

Veggie Filled Italian Ragu (from JBug’s Kitchen)

2 tablespoons olive oil

3 cloves garlic

1 large onion, finely chopped

1 cup chopped mushrooms

1/2 red pepper, finely chopped

1 medium zucchini, diced

1 cup fresh tomatoes, chopped

1/2 teaspoon red pepper flakes (optional)

1 teaspoon dried oregano

1 teaspoon dried basil

1 – 26 ounce jar prepared marinara sauce

1/2 cup water

1 pound ground Italian sausage (without casings)

Salt and pepper to taste

 

4 eggs

Freshly grated parmesan cheese

Freshly chopped basil

Crusty bread or toast

Heat oil in a large pot over medium heat until shimmering. Add onion, garlic, mushrooms and red pepper and cook until onions are transparent and vegetables softened. Add fresh tomatoes, red pepper flakes, oregano, basil and cook for 5 minutes stirring often. Add marinara sauce, and water. Bring pot to a high simmer, then reduce heat, cover and cook for 15 minutes. Meanwhile in a separate sauté pan brown sausage well, crumbling as it cooks.  Remove from pan and place in colander to drain fat. Add to tomato sauce and simmer uncovered until desired consistency. Taste for seasoning and add salt and pepper as necessary.

Remove 2 cups of sauce to a shallow sauté pan with a lid and place over low heat. Break egg into a small cup. With a large spoon make a well in the tomato ragu and slide the egg into the sauce. Repeat with the rest of the eggs. Cover and cook on low simmer for 3 to 5 minutes or until eggs reach desired consistency. BE careful to remove pan from the heat when the eggs still have some “jiggle” in them because they’ll continue to cook. Spoon into bowls, sprinkle with freshly grated parmesan and serve with bread on the side.

Freeze remaining sauce in serving size portions.

A year ago - Croque Madame       Two year's ago - Chicken Divan

Ham and Swiss Quiche uh Pie

What ended up being our dinner last night wasn't exactly on the menu. You see I had planned to make a big pot of soup so the boys and I went all over our side of town yesterday looking for one simple item - yellow split peas. They had to be yellow because you can't make my favorite French Canadian soup (Habitant) without yellow peas and I couldn't use green ones because then the soup wouldn't be "Habitant" plus the Big Guy won't eat it because he can't abide green peas.

As it turned out I couldn't find the darn things in the 5 stores we hit so I had to go to Plan B. A large chunk of ham, a dearth of eggs and a hunk of emmantal cheese ended up filling this giant quiche pan with rich, creamy goodness. I daresay we've had Ham and Cheese Quiche here before because after all we're about "everyday" food and there's been well over 1,000 every day's in this blog's lifetime but there hasn't been a quiche quite like this one.

You see, my smaller ceramic pan cracked right in half a while ago and what I'm left with is a giant Bodum dish that I bought to make a rather large berry pie when we were entertaining a group of very hungry students. Said students have long since moved on but the two of us are here with a foot wide pan which takes some ingenuity to fill. I love it though!

Anyway, it was no problem because this particular recipe will do the trick nicely and the combination of eggs, half and half and yogurt yields a filling that is incredibly light and fluffy. Of course the trick to making any quiche that way, other than having the right proportion of ingredients for the custard, is to partially cook the crust before adding the filling then adding the scrummy stuff like onion, ham and cheese in the right order and dicing the cheese instead of grating it, so as it cooks and melts it's surrounded by soft creamy custard instead of forming a layer of melted goo with custard on top. (Is that one heck of a run-on sentence or what?)

So there's your lesson for the day and I'm sure you're left wondering what on earth two people are going to do with all that leftover quiche. Well, first - you'd be amazed how much two people can eat when something's as good as this is, plus it is fabulous cold right out of the refrigerator or newked briefly till warm to make a super lunch. It also freezes rather well but we won't have to worry about that in this house because I have the Big Guy convinced it's not a quiche. Since real men don't eat quiche and he happened to enjoy two pieces last night then it has to be a pie. Female logic rules again!

A Giant Ham and Swiss Quiche an original from JBug’s Kitchen

 Pastry for a 12 inch single crust pie

1 large onion, finely chopped

1 tablespoon butter

1-1/2 cups ham cut into quarter inch cubes

1/2 pound Emmantal cheese cut into quarter inch cubes

6 eggs

1-1/2 cups half and half

1 cup plain yogurt

1/4 teaspoon coarse salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 tablespoon Dijon mustard

Freshly grated nutmeg

Preheat oven to 425. Arrange pastry in a large 12 inch ceramic pie dish, flute edges and prick all over bottom of pie shell with a fork. Bake for 10 – 12 minutes until lightly golden brown. Remove to a wire rack and cool. Reduce oven temperature to 375.

Melt butter in a sauté pan and cook onion until softened and slightly golden. Cool. Whisk together eggs, half and half, yogurt, salt, pepper, cayenne pepper and Dijon mustard until well combined.

Arrange ham cubes in bottom of cooled crust. Top with cooled sautéed onion and cheese cubes, spreading out evenly. Pour custard over top and bake for 35 to 40 minutes or until knife inserted in center comes out clean. Remove to a wire rack and dust with freshly grated nutmeg. Allow to sit for 10 to 15 minutes before serving. Makes 8 to 10 servings.

A year ago - Marinated Grilled Hanger Steak  Two year's ago - Balsamic Glazed Sirloin

 

Individual Savory Cheesecakes

If you're anything at all like me, when someone says cheesecake I automatically think sweet smooth creamy yummy cheesecake drizzled in caramel or loaded with fruit or the deepest dark chocolate kind. It's definitely my dessert of choice, although come to think of it anything sweet is my dessert of choice.

At the moment I'm rather focused on trying to come up with some new food ideas that will make the holiday season more special, especially since so far I'm being rather Scrooge like as far as Christmas decorations go. Currently I have exactly one speck of Christmas showing - a wreath on the door.

Anyway, I decided that while the Big Guy's away I'd work on a few new items and these little goat cheese cheesecakes hit the number one spot.

Perfect as a garnish on a salad of mixed greens or as munchies on a plate with crackers, they take no time at all to whip up, freeze like champs and defrost quickly too. With a little walnut/panko crust on the bottom and a light kinda' sweet, kinda' sharp, kinda' peppery cheesecake on top, they'll go with just about anything you can think of.

Try them under a little smoked salmon topped with a sprig of tarragon, or with some crisp bacon pieces and sundried tomatoes. How about with a little caviar if you're into those fancy little eggs, or even topped with colorful jalapeno jelly or some of that habenero raspberry cranberry compote we whipped up at Thanksgiving. 

They're beautiful, light, full of flavor and definitely tasty little gems. I can't wait to see the look on the Big Guy's face when he pops the first bite sized morsel into his mouth after I've told him he's eating cheesecake. He's gonna' be plum surprised.

Individual Goat Cheese Cheesecakes (Inspired by What’s Cooking America)

Crust:

1/3 cup finely ground walnuts

1/3 cup panko crumbs

1 tablespoon butter, melted

Filling:

4 ounces cream cheese at room temperature

5 ounces goat cheese, softened

1 egg

2 tablespoons sour cream

1/4 teaspoon sea salt

Coarse ground black pepper

Preheat oven to 350. Spray 18 small mini muffin cups (1/8 cup) with cooking spray or butter well. Combine crumbs together. Add butter and toss well to coat. Spoon a heaping teaspoon of crumbs into bottom of each muffin cup and pat down.  Place in freezer for 5 minutes to firm up.

Meanwhile, using an electric mixer beat cream cheese and goat cheese until light and fluffy. Beat in egg, sour cream and sea salt and continue beating until mixture is smooth and lump free. Spoon mixture onto walnut crumb crust spreading mixture evenly between all the muffin cups. Even out tops and sprinkle with coarsely ground black pepper. Bake for 12 to 15 minutes in preheated oven or until tops are puffy. Do not over bake. Cool in wire rack briefly then flip out of muffin pans. Garnish as desired and serve warm or cold. Freeze leftovers on a sheet pan until solid, then wrap and store in a plastic container.

A year ago - Quick and Easy Salsa

Bacon and Potato Mushroom Soup

The first thing I ever cooked for the Big Guy way back when was my infamous mushroom soup. Loaded with mushrooms and laced with brandy, I figured it would surely get his attention. After all, isn't the sure way to a man's heart through his stomach? 

Little did I know at the time I'd be making the same mushroom soup for him many times since that fateful day - obviously it piqued his interest enough that he married me. I just wish I'd thought about adding bacon and potatoes to the brew a lot sooner. Now that really is a pity!

The Big Guy just finished making another batch of maple smoked bacon and gave me a bag of little iddy bits and pieces. It's absolutely about the best bacon we've ever made (we tweaked the recipe and I'll tell you about it later). I just had to add some of its crisp flavorful goodness to the pot before I sauteed the onions and mushrooms.

Of course after a quick look at the refrigerator I also zeroed in on the big container of leftover mashed potatoes from Thanksgiving dinner and couldn't leave 'em out either. Their addition makes for a heartier bowl of bacon mushroom flavor but of course the crowning glory is a drizzle of Meukow cognac on top. What can I say except excess is better than the opposite - ya know what I mean?

Realizing we needed another touch of homey decadence on a lovely relaxing Sunday evening, I threw a piece on raclette on a cast iron pan and shoved it in the oven to melt while the ciabatta rolls were warming up. Traditionalists are likely to fall off their chairs when they see the way I served this little wedge of gooey crispy wonder so if you really want to get the down and dirty on "real" raclette go to David Lebovitz here and he'll tell you all about it in his usual witty and wonderful way; however, for our purposes the nutty gooey melted cheese spread on crisp rolls hot from the oven was about as good as it gets - next to the soup of course.

Bacon and Potato Mushroom Soup (an original from JBug’s Kitchen, inspired by Sable & Rosenfeld)

4 ounces side bacon, diced

2 tablespoons butter

1 large onion, finely chopped

1 pound mushrooms, cleaned and sliced

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon coarse ground black pepper

1/2 teaspoon freshly grated nutmeg

4 cups low sodium chicken stock

1 cup mashed potatoes

1 cup half and half

1 cup milk

3 tablespoons all-purpose flour

1/4 cup brandy or Cognac

Heat large soup pot over medium heat. Add bacon and cook until bacon is slightly crisp. Remove from pot and set aside, leaving drippings in pot. Add butter and when melted, add onions. Cook until onions are softened. Add mushrooms and garlic and cook, stirring until mushrooms are soft – about 5 more minutes. Add salt, pepper, nutmeg and chicken stock. Bring to a boil, then reduce heat and simmer for 15 minutes. Whisk in mashed potatoes and return bacon to the pot. Add half and half. Whisk together milk and flour until smooth and add to the pot, stirring constantly. Bring pot to a simmer and cook stirring often until soup is thickened. Do not boil.  Ladle soup into bowls and top with a drizzle of brandy or cognac. Makes 6 servings. Download Bacon and Potato Mushroom Soup

A year ago - Turkey and Mushroom Bread Pudding

Pear and Blue Salmon

Imagine a stuffing of maple smoked bacon and beautiful firm fresh pears, gussied up with onion and garlic and moistened with white wine or vermouth in our case, and sweetened with maple syrup all sittin' pretty on a salmon fillet. Topped with slices of mild and flavorful triple cream Cambozola that melts and darn near disappears into the stuffing as it bakes, the end result is incredibly moist and full of flavor.

Another winner from the Canada Dairy Counsel, I made a some changes to their suggestions which turned out very well if I do say so myself. Instead of placing the stuffing between 2 large skinless fillets I used just one left the skin on for easier serving, and placed the stuffing on top. After all there's just the two of us and even then there was certainly enough for 4. I also replaced the salmon with steelhead; it's not easy to find down here in the desert so when we see it available and on sale, we try to take advantage of it.

I really wanted the flavor of the stuffing and the fish to stand out, so exchanged a mild and creamy Cambozola for a sharper blue cheese. The rich creamy flavors of the cheese really complement the subtle flavor of the pears and it doesn't overpower the flavor of the fish one bit.You'll notice I left the rind on the cheese - it's perfectly edible after all and I knew when the cheese melted the rind would be left as a varigated garnish.

Oh, one more thing - if you're not familiar with the herb "summer savory" and don't want to jam another bottle into your spice cupboard that you'll rarely use, substitute a pinch of sage or even a teaspoon of Herbs de Provence instead. You'll be just as pleased with the results.

I bet you're wondering if you know who liked it, aren't you? I can honestly admit the silence at the dinner table broken by the odd ecstatic moan was proof we've found yet another winner winner salmon dinner.

Pear and Blue Stuffed Salmon (adapted from Dairy Goodness)

1 salmon or steelhead fillet, skin left on (about 1-1/2 pounds)

3 slices maple flavored bacon, finely chopped

1 medium onion, finely chopped

2 cloves garlic, minced

2 pears, peeled, cored and diced

1/2 cup white wine or dry vermouth

1/4 cup pure maple syrup (no substitutions)

1 teaspoon dried summer savory (or Herbs de Provence)

Salt and freshly ground black pepper

1 slice Texas toast, made into crumbs

4 ounces Triple Cream Cambozola (or Saga Blue)

Wash salmon or steelhead fillet well and dry both sides. Remove any pin bones. Place onto parchment lined baking sheet, skin side down. Refrigerate until needed.

In a large sauté pan over medium heat, cook bacon until fat is rendered and bacon is just starting to crisp. Add onion and garlic and sauté until onion is softened. Add pears, vermouth, maple syrup and summer savory. Season well with salt and pepper and let simmer for 5 minutes. Remove from heat and cool to room temperature. (Stuffing may be prepared in advance and refrigerated).

Preheat oven to 375. Place stuffing on fillet and spread evenly. Slice Cambozola thinly with a sharp wet knife and place cheese in a diagonal on top of stuffing. Bake fish, uncovered for 20 to 23 minutes or until fish is done to your preference. We like ours slightly opaque in the center.  Slice fillet into 4 servings.

A year ago - Duck with Pomegranate Chile Sauce

 

Mushroom and Fontina Quiche

Every once in a while I try and sneak a meatless meal past you know who but he's on to me, so I try not to do it on Mondays when he's almost expecting it. Last night's dinner had him buffaloed but  strange as it may seem, I was the one asking "where's da' meat". I shouldn't have though.

There's honestly nothing meatier other than meat than mushrooms (did I just say that?) and while this particular recipe from Bon Appetit called for assorted mushrooms, I used only the usual button variety instead. Loaded with mellow earthiness with just a touch of creaminess from the Fontina cheese and the full on bite of freshly grated nutmeg, this is really a manly version of a "ladies who lunch" favorite.

Who says real men don't eat quiche? Mine's even having it again for lunch today. Oh, if you just can't see yourself eating meatless, add some cooked crumbled bacon or pancetta to this one. It wouldn't hurt a bit!

Mushroom and Fontina Quiche (Adapted from Bon Appetit via epicurious.com)

1 pre baked 9 inch pie shell, cooled

1 tablespoons butter

2 large shallots, finely chopped

1 pound mushrooms, thinly sliced

4 large eggs, beaten

2/3 cup half and half

1/3 cup whole milk

1/2 teaspoon salt

1/2 teaspoon coarse ground black pepper

1/2 teaspoon freshly grated nutmeg

7 ounces Fontina cheese, divided (6 ounces cut into small cubes, 1 ounce grated)

Heat large sauté pan over medium heat. Add butter and when melted, add shallots. Cook until softened (about 3 minutes). Add mushrooms and lightly season with salt and pepper. Cook stirring often until mushrooms are softened and just beginning to brown – about 8 minutes. Cool to room temperature.

Preheat oven to 325. Layer mushrooms and Fontina cheese cubes in bottom of pre baked pie shell. Beat eggs, half and half and milk together. Add salt, pepper and nutmeg. Pour over mushrooms and top with grated Fontina. Bake for 35 to 45 minutes or until set in the center. Cool for half an hour before slicing into wedges. Serve with salad. Makes 8 servings.  Download Mushroom and Fontina Quiche

A year ago - Lazy Lasagne in a Bowl

 

 

Onion and Smoked Salmon Tart

Last night's dinner was really an excuse to have more of our home smoked salmon. To be honest, it's more of a "ladies who lunch" kind of dish, but with a big green salad along with a couple of tall cool gin and tonics (each), we called it dinner.

I know it's early for us to be into the G & T's already this week because we usually save 'em for Pink Mountain Fridays, but we needed to de-stress and celebrate a bit. You see Max made it through yet another surgery yesterday. It appears as though his mast cell tumor has returned although we'll know the results for sure next week when the lab finishes with the analysis.

About the tart, made with a puff pastry shell filled with lightly caramelized onions, coarse ground black pepper, eggs, sour cream and goat's cheese after 20 minutes in the oven, it's garnished with lovely sweet chunks of smoked salmon just before serving, along with a touch of red onion and a splash of dill. The filling is creamy without being cloyingly rich or cheesy which means the salmon really shines as the main event. It's quite wonderful.

When the Big Guy called on his way home last night to ask what his tastebuds were in for, we were trying to name a country of origin for the dish but had to be satisfied that it was a tart fashioned by a Canadian, with pastry from France, out of smoked salmon popular with the British and all made in America. After reading all of that if you think we might have too much time on our hands, you may just be right. LOL 

Smoked Salmon Tart (inspired by Coastal Living Magazine)

2 tablespoons butter

1 large sweet onion, chopped

1/4 cup sour cream

1/4 cup soft goat cheese

2 eggs, beaten

1-1/2 teaspoons coarse ground black pepper, divided

6 ounces smoked salmon, broken into chunks

1/4 cup minced red onion

Fresh dill for garnish

1 sheet frozen puff pastry, thawed

Lightly roll out sheet of puff pastry onto parchment paper, smoothing out folds in pastry. Roll approximately half an inch of pastry edges to form a lip on the tart. Refrigerate until needed.

Meanwhile melt butter in large sauté pan. Add onions and cook until onions are lightly caramelized and a golden brown. Set aside to cool. Beat together sour cream, goat cheese, eggs and 3/4 teaspoon of black pepper. Fold in cooled onion mixture.

Preheat oven to 425. Sprinkle remaining 3/4 teaspoon of black pepper over pastry shell. Evenly spread onion mixture over top, leaving approximately a quarter inch of space between filling and crust edge. Bake for 20 to 25 minutes until crust is golden and filling cooked. (Filling may puff up during baking, but will fall as it cools. Top with salmon and red onion. Garnish with fresh dill. May be served warm or at room temperature. Download Smoked Salmon Tart

A year ago - Hunter Style Chicken (Cacciatore)

Two years ago - Peach and Blueberry Cake

Sausage and Apple Breakfast Casserole

I was going to call this one Sausage and Apple Breakfast Quiche but you know who wasn't going for it. I mean he still maintains real men don't ...well you know the rest of it, but I fooled him, again. I just call it something else and he says "yes dear".

This is a take on another favorite sausage and egg dish - a "Torta" that we had some time ago, but with a couple of adjustments. When you're at the beach you kind of have to do with what you have, so instead of cooking a pretty torta in springform pan, I used my favorite number 9 cast iron that we brought with us as well as regular white bread rather than a crusty rustic loaf.

The filling consists of sauteed onions, bulk sausage, a Granny Smith apple, sharp cheddar and the usual egg/milk mixture, spiced up with some sage, black pepper and mustard. Baked for 45 minutes, it's a sweet and meaty start to your day, kinda' different and as delicious as it is original. By the way, with a salad it would be a great luncheon dish or weeknight dinner - as long a the Big Guy's not home. He doesn't do eggs for dinner, although I have tricked him once.

Our buddy John was here from the Valley for a clammin' safari with the Big Guy, so we had this casserole for breakfast, some Yachats Blush Chowder for late lunch and no dinner because John had to leave early and we've a fridge full of leftovers.

During breakfast John asked a very serious question that needs no answer - at least not from my point of view, but I want to get your opinion on the matter. "If a man is alone in the forest and there's no women around, is he still always wrong?"

Votes please!

Sausage Apple Breakfast Casserole

5 to 6 pieces of thin sliced bread with crusts

2 tablespoons softened butter, divided

1 large onion, chopped

1 pound bulk pork sausage

1/2 teaspoon crumbled dried sage or poultry seasoning (optional)

1 Granny Smith apple, peeled, cored and sliced

1-1/2 cups grated sharp cheddar

4 eggs

2/3 cup half and half

1 cup milk

1/2 teaspoon salt

Coarse ground black pepper

1 tablespoon Dijon mustard

Coat 9 inch cast iron pan or heavy skillet with 1 tablespoon butter. Arrange bread slices in cast iron pan, letting points of bread stick up on sides of skillet and covering pan as well as you can, breaking bread to fill in any holes. Set aside.

Heat another skillet over medium high heat. Add remaining tablespoon of butter and when melted add onion. Sauté until onion is softened. Remove to a bowl and set aside. Add pork sausage to pan and cook, crumbling well with a fork until pork is no longer pink. Sprinkle with crumbled sage or poultry seasoning. Cook for additional 2 minutes. Using a slotted spoon, remove from skillet and sprinkle over bread. Sprinkle sausage with cooked onion. Arrange apple slices on top of onion and sprinkle all with grated cheese. Whisk together eggs, half and half, milk, salt, pepper and mustard. Pour on top of sausage, onion, apple, cheese mixture. Bake in pre-heated 350 oven for 45 to 50 minutes or until bread is crisp and casserole is firm to the touch. Makes 6 servings. Download Sausage Apple Breakfast Casserole