JBug's Kitchen Antics

Onion Pie and Barbecued Meatloaf

Big Guy's going to be asking "what holiday" as this long weekend comes to a close. He had quite the day yesterday! Between laying backsplash tile and several trips to Home Depot, he managed to cook breakfast as well as whip up 5 lovely individual meat loaves for our dinner last night. Talk about an overachiever!

We've shared his meat loaf recipe with you in the past but it's just too darn tasty not to make over and over, particularly now that barbecue/grilling season is upon us. Loaded with ground beef, pork and spicy hot Italian sausage along with tons of garlic, jalapeno's, sun dried tomatoes and chopped mushrooms, there's not much filler in these babies - just pure unadulterated meat.  The mushrooms really help to keep the loaves moist while they cook for an hour over charcoal flavored by alder chips and the resulting smoky flavor is absolutely incomparable. Hit this link and it'll take you to the recipe! 

I'm always on the lookout for a new side dish, so when I saw the recipe for Onion Pie in the Best of the Best of Arizona Cookbook Big Guy brought back from his Grand Canyon hike for me last weekend, I just had to give it a try.

This simple pie has got most all the same ingredients as a quiche but is much lighter thanks to an untraditional crust made from crushed saltine crackers. Baked in a 9 x 13 pan, it comes out thinner than a normal pie, but absolutely packed with onion flavor and a perfect creamy textured, mild flavored foil for the spicy meatloaf. It's definitely going on our "keeper" list. 

Onion Pie (from JBug’s Kitchen adapted from The Best of the Best of Arizona Cookbook)

48 saltine crackers

1/2 cup butter, melted and divided

2 tablespoons olive oil

2 extra large onions, thinly sliced

1/2 pound grated Cheddar cheese

2 cups whole milk or half and half

3 eggs, beaten

Salt and course ground black pepper

Freshly grated nutmeg

Preheat oven to 350. Place saltine crackers into a large zip bag and crush to fine crumbs. Add all but 2 tablespoons butter to the crumbs, close bag and mix together well. Pour 2/3 of the crumbs into a 9 x 13 pan and press evenly onto the bottom.

Heat oil and remaining 2 tablespoons of butter together in a large sauté pan. Add onions and cook until onions are softened but not browned. Remove from heat and cool slightly. Arrange onions on top of cracker crumbs in pan and top with grated cheese. Heat milk in microwave until hot but not boiling. Pour slowly over beaten eggs, whisking constantly. Season with salt and coarse ground black pepper, and pour egg/milk mixture over cheese and onions in pan. Sprinkle with reserved cracker crumbs and top with freshly grated nutmeg.

Bake in preheated oven for 30 minutes. Let rest for 5 minutes before plating. Makes 8 servings.

A year ago - Buffalo Shrimp on Lemon Caesar Salad 

Two year's ago - Curried Chicken with Fresh and Dried Cranberries

Mushroom Strudel

I'm often at a loss on what to serve as a vegetable side dish other than our usual roasted asparagus or occasional cauliflower. We're a touch limited in choices because the master of the house doesn't like peas or green or yellow beans for that matter and really prefers his veggies raw while I like 'em cooked. Thankfully though he has a particular fondness for mushrooms.

Personally I could take or leave mushrooms having grown up on the canned variety which really don't do the little 'shroom much justice, but I'll be changing my tune considerably if we can have them like this more often.

Inspired by a recipe in St. Louis Souvenirs, the strudel filling includes sliced mushrooms, minced onion, and garlic sauteed in a little butter and flavored with sherry and lots of nutmeg. A touch of flour to thicken the sauce, some fresh parsley, and a little sour cream make the mushrooms creamy and a perfect tasty foil for the crisp layers of phyllo leaves.

Prepped in advance and held in the refrigerator until the very last 20 minutes before serving time, you've got to admit it looks rather fabulous with a little grilled skirt steak on the side. This Mushroom Strudel would also make a great appetizer or luncheon dish along with a salad if you're so inclined. Needless to say, we'll be putting it on our menu again in the very near future.

By the way if you have an aversion to using phyllo pastry, no worries. Just encase the fabulous filling inside your favorite pastry or some of the dough boy's croissants. Heck you could even use won ton wrappers. Dynamite!

Mushroom Strudel (inspired by St. Louis Souvenirs Cookbook)

2 tablespoons butter

1 tablespoon oil

1/2 small onion, minced

2 cloves garlic, minced

12 ounces sliced mushrooms

1 tablespoon all-purpose flour

Salt and coarse ground black pepper

1/2 teaspoon freshly ground nutmeg

1/4 cup dry sherry

2 tablespoons chopped parsley

1/2 cup sour cream

1/2 package phyllo pastry leaves

1/4 cup butter, melted

Dry Italian flavored breadcrumbs

Heat butter and oil in a sauté pan over medium high heat. Add onions and cook until onion is softened – about 4 minutes. Add garlic and cook an additional minute stirring constantly. Stir in mushrooms and cook until mushrooms have softened and start to turn golden – about 6 to 8 minutes. Stir often. Stir in flour and cook for a minute, then add salt, pepper, nutmeg and sherry. Stir well and cook for 30 seconds, then remove from heat. Stir in parsley and sour cream. Cool mixture to lukewarm before continuing.

Spray a baking sheet with cooking spray and set aside. Arrange 2 phyllo leaves on a work surface, one on top of the other. Brush with melted butter and sprinkle lightly with bread crumbs. Repeat with another 2 leaves of phyllo, melted butter and bread crumbs. Top with an additional 2 phyllo pastry leaves. Place half the filling in a long narrow strip on the short side of the phyllo pastry, leaving approximately 1 inch border around the outside. Fold in edges and roll, encasing filling in phyllo. Brush well with butter and place package with the seam side down on the baking sheet. Repeat to make a second strudel. At this point the strudels can be refrigerated.

Preheat oven to 375. Cut slits in the top of the phyllo packages with a sharp knife. Bake for 20 to 25 minutes until strudels are golden brown and filling is hot. Slice into pieces before serving. Serve warm. Serves 4.

A year ago - Fish Tacos with Avocado Cream

Two year's ago - Buffalo Chicken Balls

Party Hearty

Cooking for a crowd can be a challenge but you can make it easier on yourself by simply choosing the right menu. Many's the time I've stressed myself out by planning dishes that needed last minute care and attention but Monday night's menu was darn near perfect, if I do say so myself.

Composed of dishes that for the most part could be made in advance, we rounded out the appetizer menu by making a huge container of the Loaded Baked Potato Dip we tried Super Bowl Sunday from myrecipes.com. While I found it more spreadable than dip-able and a trifle lacking in flavor the first time I made it, this time I added a cup of prepared buttermilk ranch dressing along with a half package of dry ranch mix to loosen the dip up a tad and add more zip. Hit the link at myrecipes.com for the recipe but remember to doctor it up a bit. Served with some of those fabulous tiny iddy biddy potatoes that were roasted in advance and simply warmed up, it was an incredibly delicious and popular appetizer. Perfect "crowd" food!

As for the main course, Big Guy put a couple of huge sirloin roasts on the Weber rotisserie and sliced them up to serve cold. Here they are in all their glory just off the barbecue and resting before being sliced.

The other entree choice was this fabulous Spicy Chicken with Apricots and Olives, courtesy of Noble Pig. Loaded with all manner of spices including cinnamon, cumin and smoked paprika it's the kind of dish that's ideal for entertaining because the chicken marinates for 24 hours before hitting the oven.

The incredible aroma and exotic flavor is darn near enough to make you want to catch the next flight to Morocco...but the good news is you don't have to! You can make this right at home. Incidentally, I multiplied the recipe by 6 and used 10.5 pounds of skinless boneless chicken thighs, which was about perfect for 40 people, give or take when served beside a big bowl of couscous with lemon, olive oil, fresh mint and toasted pistachio nuts. 

The rest of the main course was balanced by a huge tossed salad as well as our favorite marinated asparagus salad you've seen here several times before. We also whipped up perfect for a crowd pickled onion salad that's another gem from the past. Simply thinly sliced yellow onions marinated overnight in a sugar, vinegar, water mixture, the salad is finished by draining the pickling mixture from the onions and tossing them with sour cream and celery seeds. It is a perfect crunchy kinda' sweet tart accompaniment to thinly sliced roast beef and great on a sandwich or a burger and topping a bowl of beef with barbecue sauce like you'll see pictured below. Hey we had leftovers last night for dinner - see!

 

As for dessert, well you'll just have to hold your horses and come back tomorrow! Believe me, it'll be worth a return visit. 

Pickled Onion Salad (from JBug’s Kitchen adapted from the Best of the Best, Best of Bridge Series Cookbooks)

4 large yellow onions, sliced very thin

1-1/2 cups white vinegar

1-1/2 cups water

1 cup white sugar

1/4 cup fresh lemon juice

1/2 teaspoon tabasco sauce

1 teaspoon salt

1 teaspoon coarse ground black pepper

2 cloves garlic, minced

Combine above ingredients in a large glass bowl or jar and marinate overnight. Before serving, pour mixture into a colander and drain liquid from onions, pressing out some of the liquid with a spoon to leave the onions relatively dry. Mix onions with

1 cup sour cream

1 teaspoon celery salt

Serve cold with sliced beef, roast beef sandwiches or it’s great on a burger too. 

A year ago - Creamy Roasted Potato Salad

Two year's ago - Stuffed Jalapeno Poppers 

Lasagna - it's different...honest!

It may not be news to you, but it certainly was to me when I realized that one could use something other than noodles to make a pan of lasagna. After all, it's not greek to people in Greece because they've been doing it for centuries when making moussaka (eggplant and potato slices) so when I saw this in myrecipes.com I knew I just had to give it a try.

A marinara sauce chock full of veggies including onion, red bell pepper, mushrooms and zucchini fortified with Italian sausage and slathered between layers of polenta - why it's darn near sinful. I think it would be dynamite with some diced carrots, and/or sauteed spinach too and even a layer of roasted red peppers would be wonderful if you're trying to get more veggies into your family.

Of course I had to spice up the sauce a bit, added a little red wine and definitely used more cheese than they recommended, but I did cheat and use a tube of Trader Joe's prepared polenta and nobody would have been the wiser if I hadn't fessed up just now. Oh well!

This Polenta Lasagna is absolutely delicious, soul satisfying, heart warming and perfect for a fast weeknight dinner or a knifeless nosh while you're watching the hockey playoffs in front of the telly, or a taped version of the Voice like we were. Served with a tossed salad on the side, it certainly met with fist pumping approval in our house. 

Hit the link here for the recipe direct from the source (Cooking Light), and here's my version for your viewing pleasure. By the way, you'll see that I made it in one large casserole, but it would be a great candidate for individual ramekins or even muffin cups, although it might be a little messy when you're removing them. Just sayin'.

Polenta Lasagna (from JBug’s Kitchen adapted from myrecipes.com)

1 tablespoon olive oil

1/2 large yellow onion, finely chopped

1/2 red pepper pepper, finely diced

1 pound bulk hot Italian sausage

1 cup chopped mushrooms

1/2 medium zucchini, finely diced

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 teaspoon dried Italian seasoning

Coarse ground black pepper

1/2 cup red wine

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

1 – 15 ounce tube of polenta, cut into 18 slices (I used Trader Joe’s)

1 cup grated mozzarella cheese

Heat olive oil over medium high heat in a large sauté pan and when oil is shimmering add onion and red pepper. Sauté until onion is softened – about 3 minutes, stirring often. Crumble in Italian sausage and cook until sausage is no longer pink. Add garlic, red pepper flakes, Italian seasoning and coarse ground black pepper. Cook for 1 minute, and then stir in red wine. Simmer until wine has almost completely evaporated – another minute or 2.

Meanwhile preheat oven to 350 and spray a 9 inch casserole dish with cooking spray and place a half cup of marinara sauce on the bottom.

Stir remaining marinara sauce into the sauté pan, reduce heat to simmer and cook for 10 to 15 minutes, until sauce is quite thick.

Place 9 slices of polenta in the casserole dish on top of the half cup of marinara sauce. Cover with half of the meat sauce, and sprinkle with half the cheese. Add another layer of polenta slices, the remaining meat sauce and top with the rest of the grated cheese. Cover with foil and bake for 30 minutes. Remove cover from casserole and continue to cook for another 15 to 20 minutes until casserole is bubbling. Remove from heat and cool on a wire rack for 10 minutes before serving.

Makes 6 servings. 

A year ago - Bolognese with Panko Crusted Eggplant and Zucchini 

Two year's ago - Carne Asada in Fajitas

Sweet Chili and Root Beer Baby Back Ribs with Fresh Corn Saute'

Grilling season is upon us once again, although here in the sunny Southwest it's darn near a year round enjoyment. The challenge is often coming up with something new and different to try.

Every once in awhile I hit the Fine Cooking web site and rarely come away from it unhappy. This time I couldn't resist their recipe for baby back ribs. Only thing is, it was "stankin'" hot here yesterday (over 100) and since Big Guy spent the entire weekend marking papers, we decided to roast the ribs inside and merely glaze them on the outside grill. 

After Big Guy took the membrane off the back, we seasoned the ribs well with salt and pepper, minced garlic and an onion, then placed them into a foil packet along with a cup of apple cider. Wrapped up well, they roasted at 350 for 80 minutes. After they cooled slightly, we coated them in the glaze made of hoisin, root beer, sweet chili sauce, Sriracha glaze and grilled them till they were brown, crispy and shiny.

If you head to Fine Cooking's site, you'll notice their version was done completely on the grill and the glaze included kecap manis - we happened to be out of that sweet Indonesian style soy sauce so I substituted hoisin instead.  

Lorraine over at Figs and Artichokes recently posted her version of Hoisin Ribs and I really wish I'd followed her footsteps because the Chinese 5 Spice Powder she used in hers, never mind the sherry would have been a great addition to this version. I found them a little lacking in flavor, but since Big Guy normally does the rib cookin' around here, it could be I was missing the smoky flavor. Saying all of that, these were moist, tender and OK. I'm just spoiled and that's all there is too it.

Our side dish last night also from Fine Cooking included fresh corn, sauteed with bacon, red onion, green pepper, and garlic and finished with chives, parsley and a dash of hot sauce. Served warm with a squeeze of lemon, it was absolutely fabulously delicious and a great accompanyment to the ribs. Incidentally, the lemon could be replaced with lime juice but for heaven's sake, don't leave it out. It makes a huge difference and really freshens up the flavors. 

Hit the link and head directly to Fine Cooking for the recipe. We made it as listed with one exception - we cut the recipe in half and we used our home smoked side bacon instead of the back bacon they recommend. 

I know I'm being a lazy lout for not listing the recipes below, but our little Maxer had a long string of seizures last night and he's a might fragile at the moment. He needs his Momma so I've gotta run. Hope you all have a super day! 

A year ago - Lamb Sausage Rolls

Two year's ago - Chicken Chili Caliente

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

Colcannon and Corned Beef

Hope you all had a fabulous St. Patrick's Day. Not having an Irish bone in our bodies we celebrate anyway and used the day as an excuse to make corned beef.

We have a favorite tried and true method of preparation that we've posted here before so I won't bore you with the details. Suffice to say the aroma coming from the pot for the entire afternoon was truly intoxicating and the end result definitely worth the wait. I'm re-posting the recipe below for your convenience so don't be turned off by the amount of spice or the use of soy sauce. It's incredibly delicious and you won't be disappointed, I promise.

Naturally I couldn't make just any old boiled potatoes and braised cabbage to go with our feast, now could I? It's strange how sometimes you think you see a recipe for something that only looks and/or sounds semi appealing, but you've just got to give it a go anyway. That's how I felt with this traditional Irish dish of mashed potatoes and cabbage.

Honestly, to my surprise colcannon is darned delicious - loaded with butter, cabbage, green onions and cream. (How can you go wrong with any of it?)

I followed the recipe exactly as written from Simply Recipes so hit the link to go directly to the source; however, I admit instead of using a fork to mash the potatoes I used my trusty Oxo potato ricer instead and added lots of freshly ground black pepper to the mix as well. The end result is amazingly creamy potatoes dotted with crunchy bits of cabbage and lovely pungent green onions. The flavor and texture's truly amazing.

We couldn't help but think we've deprived ourselves of this treat for far too long so there's some making up to do. Next time I'll try it with a mix of parsnips and russet potatoes and kale instead of cabbage. It'll go smashingly well with some of the Big Guy's homemade sausage, don't ya' think.

By the way, I'm sorry I'm late this morning. We've a storm raging, high winds and rain which is lovely and a perfect excuse to stay in bed to finish a book and cuddle. In fact, it was all I could do to pry Georgie off my lap and send her back outside to the wilds of the back yard because feral, semi feral or however she acts on any given day, she's smart enough to know she's safer with her Momma when there's a storm on. Dumped outside into her little hand made by Big Guy blanket nest out of the wind and rain, she's currently unamused. 

JBug’s Corned Beef

 1 brine cured whole corned beef brisket (or more to fill the pot)

3 bay leaves

2 Tablespoons mixed pickling spice

2 garlic cloves

1 Tablespoon dried mustard

1/2 cup whole black peppercorns (that’s right, a half cup)

1 cup soy sauce (make sure its good stuff – Kikkoman is good) 

 Remove corned beef briskets from packages, rinse well under running water. Place in large pot & cover with water. Add all remaining ingredients. Bring to a boil, reduce heat and simmer slowly for 1 hour per pound, or until fork tender. Remove from heat and cool briskets in liquid. When cooled remove from liquid, slice and serve. Wrap remaining brisket well & refrigerate or freeze as desired. 

 A year ago -  Corned Beef and Oven Braised Cabbage

Two year's ago - Corned Beef and Cabbage

Creamy Winter Vegetable Chowder

I could have picked something more suitable to an 85 degree day than this pot of glorious soup, but I'm not sure a salad would have been quite as delicious. 

The chowder's a real keeper, loaded with vitamins from a host of winter veggies including parsnips, carrots, fennel, butternut squash and subtle herb flavors and a really creamy consistency from the bechamel sauce. I found I needed to do some tasting and adjusting by adding more herbs, lots of salt, pepper and nutmeg but it was pure pleasure having to try it all out a spoonful at a time to get the flavors just right. 

We have Rachael Ray to thank for this one and thank her we should. I changed a few ingredients - used sherry instead of wine, and dried herbs instead of fresh even though I have a ton of rosemary and thyme growing outside - hey I'm scared of bees and there's a lot of them buzzing around right now because absolutely everything is in blossom. 

Also I topped the bowls off with some freshly grated Madrigal, a French/Swiss cheese with a glorious nutty taste and incredible "meltability" and we enjoyed slices of rustic crusty bread, warm from the oven rather than Rachael's recommended parmesan cheese croutons. Changing recipes is a right of passage for all cooks, or at least it should be, so I don't feel guilty about adding my touch. Next time I whip up a pot, I might even add some bacon or sausage to the mix to appease my resident carnivore. 

Creamy Winter Vegetable Chowder (from JBug’s Kitchen adapted from Rachael Ray)

3 tablespoons vegetable oil

5 cloves garlic, minced

1 small onion, finely chopped

3 carrots, thinly sliced

2 ribs celery finely diced

2 leeks, white and light green parts only, well washed, cut in half and thinly sliced

3 parsnips, peeled and thinly sliced

2 large Idaho potatoes, peeled and cut into 1/2 inch cubes

1 small fennel bulb, washed, and finely chopped

1 small butternut squash, peeled and cut into 1/2 inch cubes

Salt and freshly ground black pepper

2 large bay leaves

1/4 teaspoon each thyme, marjoram, rosemary (or more as needed)

1/2 cup dry sherry

2 cups chicken stock

Heat oil in bottom of a large Dutch oven until shimmering. Add garlic, onions, carrots and celery and cook until onion starts to soften and slightly brown. Add leeks and cook a minute more, stirring constantly. Add parsnips, potatoes, fennel, and squash. Season well with salt and pepper. Add bay leaves and herbs cover pot and cook for 10 minutes, stirring occasionally. Remove cover and add sherry. Cook, scraping any browned bits off the bottom until sherry is almost entirely reduced, then add chicken stock. Return cover to the pot, lower heat to simmer and cook for 15 minutes until veggies are soft.

1/4 cup butter

1/4 cup flour

3 cups whole milk

Salt and pepper

1/2 teaspoon freshly ground nutmeg

Melt butter in a medium pot and when melted add flour. Cook whisking constantly for 1 to 2 minutes or until roux is slightly golden in color. Whisk in milk and cook until mixture thickens and barely comes to a boil, whisking constantly. Add salt, pepper and freshly ground nutmeg. Stir béchamel sauce into chowder and simmer for 5 minutes.

Fresh parsley

Grated Madrigal or Swiss cheese

Serve soup garnished with chopped parsley and grated cheese.   Makes 6 to 8 servings. 

A year ago - Cottage (Shepherd's) Pie 

Two year's ago - Chicken Marbella

Saucy Butternut Squash Soup

Saucy as in apple sauce, this isn't just an ordinary butternut squash soup. Adapted from wholefoodsmarket.com, it's loaded with all manner of vegetables and takes a mere 30 minutes to make from start to finish. Now have I got your attention?

Sauteed carrot, celery and onion joined by lots of diced squash and cooked in low sodium chicken stock, it's simmering away on the stove in record time. As you likely know by now, it's unlike me to follow a recipe one hundred percent, so rather than using 4 to 6 cups of broth like the recipe asked for, I used the 3 cups I happened to have on hand.

After the vegetables were cooked and pureed with my trusty immersion blender, I added a cup of cream to thin the soup as well as a full cup of applesauce from a jar. Garnished with crumbles of blue cheese, the bowl of comfort went very well with the crisp Cuban style sandwiches adorning our plates, never mind the sweet potato chips courtesy of our friend Trader Joe.

By the way, don't forget to taste the soup before you serve it and salt it really well! It needs extra to bring out the subtle flavors. 

Saucy Butternut Squash Soup (from JBug’s Kitchen adapted from wholefoodsmarket.com)

2 tablespoons olive oil

1 cup diced carrot

2 stalks celery, diced

1 large onion, diced

2 small butternut squash, peeled, cleaned and diced (about 5 cups)

1/2 teaspoon dried thyme

Salt and freshly ground black pepper

3 to 4 cups low sodium chicken stock

1 cup sugarless apple sauce

1 cup cream, half and half or whole milk

Blue cheese as garnish

Heat oil in large heavy bottomed pot. When shimmering add carrot, celery and onion and sauté until onions are soft. Add squash and thyme along with chicken stock. Bring to a boil, then lower heat cover and simmer for 25 minutes or until vegetables are very soft. Remove from heat and carefully puree using an immersion blender or food processor. Return mixture to pot and stir in apple sauce and cream. Taste for seasoning, adding salt and pepper. Heat slowly until very hot, but do not allow to boil. Serve topped with crumbled blue cheese.  Makes 4 to 6 servings.

A year ago - Creole Bread Pudding with Bourbon Sauce

Two year's ago - Lemon Chicken with Herbed Potato Salad

Lebanese Peppers

Isn't it funny how sometimes you pick up a magazine and almost every recipe you look at sounds fantastic? That's how I feel about the March Cooking Light magazine and you're looking at proof right now.

I couldn't pass up the Lebanese Peppers in the Global Comfort section because we really like stuffed veggies of almost any description. What makes these peppers different from other peppers we've enjoyed before is the addition of allspice and cinnamon to the rice and ground beef mix as well as a spicy little sauce that finishes the whole thing off just perfectly. The other stroke of brilliance is steaming the peppers in the microwave before stuffing them which guarantees they're perfectly cooked after an additional 40 minutes in the oven. 

I'm sending you to the site for the recipe because I really didn't change much except I used sour cream rather than yogurt. In addition, I used the pepper cooking juice accumulated during the microwave steaming exercise along with only another half cup of water in the bottom of the casserole dish because the 2 cups of water they recommend seemed rather excessive to me. As it turned out, I was right because there was plenty of juice left in the bottom of my covered casserole.  

We'll be having these again in the near future because the Big Guy really enjoyed them. Oh, that and the fact that I wouldn't mind knowing what they taste like, if I ever get my taste buds back in working order after my spring allergy fling. 

Other stuffed peppers on this blog include:

Italian Stuffed Peppers            Mediterranean Style Peppers

 

Hearty Meat Lover's Pan Pizza

Pizza seems to be a recurring theme around here and we've yet to get tired of it. Of course it's darn near impossible to get sick of something you can change at a whim whether it be a pizza with duck, figs and brie cheese, or clam's casino or simply fresh tomatoes, pesto and cheese. Why we've even had a deep dish pulled pork version. 

Making a pan pizza solves one of our biggest pie makin' problems. The art of moving a soft uncooked pizza from peel to pizza stone without cheating and using parchment paper has been known to cause some significant "blue air" around here from time to time, but I think I've finally found a way around that problem. Last night's meat lover's pizza made good use of one of our treasured cast iron skillets in a method that solves the moving issue and works perfectly for a gi-normous Chicago style pie.

I simply coated a well seasoned cast iron pan with a little oil and placed the rolled out dough inside. Next the filling hit the pan - in this case ground meat mixed with an assortment of well disguised veggies (hey I called it a meat lovers pizza didn't I?) mixed with marinara and a healthy dose of cubed fontina as well as grated mozzarella cheese. The cast iron pan hit the stove top on medium high for 3 minutes and finished cooking in a 400 oven for 25 minutes.

As you can see it was pretty darn good although I have to admit to preferring a thin crust pizza with fewer ingredients. I think we may need a little more practice perfecting the method. Oh darn!

Hearty Meat Lover’s Pan Pizza (from JBug’s Kitchen inspired by dairygoodness.ca)

Crust:

2-1/2 to 3 cups all-purpose flour, divided

1 package yeast

1 cup water

2 tablespoons olive oil

1/2 teaspoon salt

Combine 1-1/2 cups flour and yeast in a food processor with metal blade. Pulse to combine. With motor running add water and mix until combined. Add additional 1 cup flour, olive oil and salt and mix just until dough ball rides top of blade – 10 to 15 seconds. Add more flour if mixture is too soft. Spray a bowl with cooking spray and move dough to bowl. Cover with plastic wrap and allow to rise in a warm place until doubled in size – about 40 minutes. After 40 minutes, deflate dough lightly and place on a floured board. Cover with bowl and allow to rest for 20 minutes before rolling out.

Filling:

2 tablespoons olive oil, plus additional 1 tablespoon

1 pound extra lean ground beef

2 cloves garlic

1 cup finely diced zucchini

1 cup finely diced eggplant

1/2 cup chopped onion

1 cup diced mushrooms

1/2 teaspoon chili pepper flakes

1 teaspoon dried Italian seasoning

1/2 teaspoon dried basil or 1 tablespoon chopped fresh basil

1-1/2 cups marinara sauce

Salt and pepper to taste

Heat oil in large skillet until shimmering hot. Add beef and cook, crumbling with a fork until meat is well browned. Remove to a bowl and set aside. Add 1 tablespoon oil to pan and when hot, add garlic, zucchini, eggplant, onion and mushrooms. Sauté until vegetables are very soft – about 10 minutes. Add chili pepper flakes, Italian seasoning and basil and cook an additional minute. Stir in marinara sauce and return beef to pan. Cook for 10 minutes or until mixture is very thick. Taste for seasoning, adding salt and pepper as needed.

Pizza:

8 ounces fontina cheese, cut into quarter inch cubes

1-1/2 cups grated mozzarella cheese

Sliced pepperoncino or pickled jalapeno peppers (optional)

Preheat oven to 400. Spray a 12 inch cast iron skillet with cooking spray. Roll dough out to a circle at least 1 inch larger than the size of skillet and place inside. Arrange half the meat filling into bottom and sprinkle with cubed cheese. Place remaining filling on top of cheese, then sprinkle with mozzarella. Fold in any dough exceeding edge of skillet. Place skillet onto stove top and cook at medium high for 3 minutes. Move to preheated oven and bake for 25 to 30 minutes dough is browned and pizza is bubbling. Garnish with pepperoncino and serve. 

 A year ago - Braised Lamb with Bacon and Marsala

Two year's ago - Pork Carnitas

Burgundy Mushrooms, Prime and Chocolate

What do you make for dinner for a guy who darn near worships the rib eye of a bovine? Why have some prime along with burgundy braised mushrooms and a blue cheese butter, bring out the candles, showcase the beautiful roses he brought ya' and say happy day my Valentine.

Pioneer Woman cooked up yummy looking mushrooms on her show at Christmas and I realized I'd been looking at a version of them in my favorite Idaho a la CArte cookbook for eons. It seemed like a great idea to put 'em on the stove to brew yesterday particularly since we had a storm move through that brought freezing temperatures and even some snow of all things.

I have to admit these beauties smell blissful when they're cooking so be forewarned. Picture a bubbling cauldron full of butter and burgundy seasoned with worcestershire sauce, dill seeds, garlic, pepper and a couple of Knorr beef cubes all loaded up with pounds of mushrooms and simmering for a total of 9 hours - well you can just imagine the aroma from that! Then serve up the delicious flavorful little sponges on a gargantuan sized rib eye steak the Big Guy cooked himself to a perfect blue rare then topped with a compound butter made of blue cheese and coarse ground black pepper ...the old taste buds were humming, believe me!  

Add chocolate and we had the perfect romantic Valentine's dinner right here at home without having to deal with hoards of people, grumpy waiters and mediocre food. Enough bragging you say! Hey, I'm not done yet. Now, about the chocolate! 

If you've never tried a Chocolate Bread Pudding before you'd best put this one on your list PDQ because it is absolutely heavenly. I used the recipe from the King Arthur Flour website but changed it up a notch by using some chopped up dark chocolate instead of semi sweet chips as well as some Hershey's Special Dark cocoa powder instead the regular kind. I also added cinnamon for a little Mexican twist and extra vanilla because I make my own and there's nothing like it - all this and cubed up slices of Texas toast with the crusts removed, a little milk, some eggs and time were the only other requirements.

The result - rich, creamy, oozey chocolaty incredibly sumptuous custardy bread pudding that honestly, if I didn't know better, I'd be hard pressed to say there was even bread in it. Unbelievable. 

Gold Rush Burgundy Mushrooms (from JBug’s Kitchen adapted from Idaho a la Carte cookbook)

I cut the original recipe in half because 4 pounds of mushrooms seemed a little excessive for just 2 people so feel free to double this if you’re feeding a crowd.

3/4 cup unsalted butter

2 cups good red wine, preferably burgundy

1 tablespoon Worcestershire sauce

1/2 teaspoon dill seeds

1/2 teaspoon coarse ground black pepper

1/2 teaspoon garlic powder

1 cup boiling water

1-1/2 cubes beef bouillon cubes (I used Knorr)

2 pounds medium to large button mushrooms, well washed and dried

Place butter, wine, Worcestershire sauce, spices, water and bouillon cubes into a heavy pot and bring to a boil. Add mushrooms, lower heat, cover and simmer over very low heat for 5 hours. Remove cover and simmer for 4 hours longer or until liquid barely covers mushrooms. Serves 4 to 6.

Dark Chocolate Bread Pudding with a Mexican Twist (from JBug’s Kitchen adapted from King Arthur Flour)

5 slices Texas Toast, crusts removed

3 ounces dark chocolate, chopped

1/2 cup sugar

1/4 cup dark cocoa (I used Hershey’s Special Dark)

1-1/2 cups whole milk, divided

3 large eggs

1/4 teaspoon salt

2 teaspoons vanilla

3/4 teaspoon cinnamon

Whipped cream for garnish

Butter 4 -  8 ounce ramekins. Cut bread into half inch cubes and divide evenly among ramekins. Sprinkle ramekins with half of the chopped dark chocolate. Set aside. Place remaining chopped chocolate, sugar, and cocoa into a small sauce pan and whisk together to combine. Whisk in 3/4 cup of milk and place pot over low heat. Heat, whisking constantly until mixture chocolate is melted and mixture thickens. Remove from heat a cool slightly.

Meanwhile in another bowl beat together eggs, salt, vanilla, cinnamon and remaining 3/4 cup milk. Slowly whisk in chocolate mixture. Pour mixture over bread cubes and chocolate pieces in ramekins, dividing liquid evenly between the ramekins. Place ramekins into a large pan with 2 inch sides and allow to sit at room temperature for a minimum 30 minutes.

Preheat oven to 325. Pour boiling water into pan to a level half way up the sides of the ramekins. Bake for 35 to 40 minutes or until knife inserted into center of ramekin comes out clean. Puddings will be slightly “jiggly”. Remove ramekins to a wire rack and cool. Serve at room temperature with whipped cream. Makes 4 servings.

A year ago - Rack of Lamb with Marionberry Hazelnut Crust 

Two year's ago - Beef Wellington

"Souper" Sunday - Italian Minestrone

I stole the idea of making soup for Sunday dinner from Pam at Sidewalk Shoes and it's been a great addition to our kitchen antics. There's not much that smells better than a pot of soup on the stove all afternoon and this one's no exception. Inspired by recipes in Celebrated Seasons, a Minneapolis Junior League cookbook as well as Sable and Rosenfeld's Elegant Entertaining, both from the late 80's, nothing about this pot of glorious flavor is out of date.

With only a smidge of meat in the whole thing in the form of smoked pork hocks and a single link of hot Italian sausage, for once in our carnivore driven lives the focus is on the vegetables - carrots, onions, leeks and cabbage in this instance, along with tomatoes and red kidney beans. You could certainly substitute spinach or kale for the cabbage and ham or bacon for the pork hocks if you wish. Also, I chose a toothy radiatore pasta to finish as the short, thick little fusilli like shapes hold up well in the pot but any short pasta would do, even elbow macaroni.

We passed the pepper mill along with some grated parmesan and enjoyed our bowl of comfort along with some hot crunchy garlic bread and the rest of the bottle of the red wine that went into the pot. It was all good and we've lots of leftovers to take care of lunches for the week.

Italian Minestrone Soup (from JBug’s Kitchen inspired by Celebrated Seasons and Sable & Rosenfeld cookbooks)

I brewed this pot of glorious bliss over the course of the afternoon; however, you can certainly speed up the preparation time if you wish.

2 tablespoons olive oil

1 large onion, chopped

2 stalks celery, chopped

1 leek, white and pale green part only, chopped

6 cloves garlic, minced

1 tablespoon dried basil

1 tablespoon dried mixed Italian herbs

Coarse ground black pepper

1 quart low sodium beef stock

1 can beef consommé

1 cup water

1 pound smoked pork hocks

1 link hot Italian sausage, casing removed

1 – 28 ounce can diced tomatoes

1-1/2 cups dry red wine

2 medium carrots, diced

1/2 medium cabbage, chopped into half inch pieces

1 cup radiator pasta

Coarse ground black pepper and grated parmesan for garnish

Heat olive oil in a large soup pot over medium heat. When shimmering add onions, celery, and leeks and sauté, stirring often until vegetables are soft. Add garlic, basil, Italian herbs and coarse ground black pepper and cook for another 3 or 4 minutes, stirring often. Add beef stock, consommé and water to pot and heat to high simmer.

Meanwhile heat a large skillet over medium high heat. Remove pork hocks from bones and chop into 1 inch pieces. Add to skillet and cook until meat starts to brown. Add Italian sausage to pan and sauté until sausage is browned. Drain meat in a colander to remove excess fat and add to soup pot.

Lower heat to a slow simmer, cover pot and cook for 1 hour. Add diced tomatoes red wine, carrots and cabbage and cook covered for additional 40 minutes, or until cabbage has softened. Add pasta, cover pot and simmer until pasta is cooked – about 15 minutes. Garnish with coarse ground black pepper and grated parmesan cheese. Makes 10 servings.

A year ago - Bow Legged Chuck     

 

Greek Style Broccoli Cheese Pie with Patio Chicken

Yesterday was National Pie day and while most people would think to celebrate with a sweet and delicious dessert, I thought I'd be different and serve a savory version. This broccoli cheese pie isn't anything like the usual quiche variety that most of us are used to. It has all the appearance and flavors of a giant Greek spanikopeta without the spinach!

It's made from broccoli, steamed and chopped up along with sauteed onion, lots of lovely feta cheese, fresh parsley, dill and garlic of course and it's all wrapped up in a nice little crispy phyllo blanket. It's the kind of thing I personally love to eat - hot or cold; however, I'll admit I made a slight slip up yesterday and added  lemon zest and juice just because I've got a ton of them around right now. A lighter hand would have been better, as the lemon commandeered the party, so you'll notice in the recipe below I've left it out entirely. It didn't make it inedible - just different. It would be perfect on its own with a tossed salad for lunch or dinner, but as you know we don't do meatless much around here and that's where the chicken comes in.

Don't ask me why it's called "Patio" chicken because I have no clue but this one's from Celebrated Seasons, one of my collection of Junior League Cookbooks and it's really very good. I used skinless boneless chicken thighs, covered them in a spiced up crumb crust and baked them in a 400 oven for 15 minutes, after which they're slathered in mayonnaise and returned to the oven to finish cooking. 

They're very tender, moist and really flavorful - in fact, it would be fabulous picnic food, well wrapped and in a cooler of course. It'll also make an awesome chicken sandwich with sliced tomatoes and maybe a slice or two of crisp bacon -- but we digress. That'll have to be a whole different story.

Greek Style Broccoli Cheese Pie (from JBug’s Kitchen adapted from Celebrated Seasons, A Junior League Cookbook)

10 to 12 sheets phyllo pastry

1 small onion finely chopped

3 cloves garlic, minced

1 tablespoon olive oil

20 ounces broccoli florets, steamed until tender, drained and chopped

3 eggs, beaten

8 ounces feta cheese, crumbled (I used one with Mediterranean Herbs)

1/2 cup chopped fresh parsley

1/4 cup chopped fresh dill

1 teaspoon salt

1/2 teaspoon coarse ground black pepper

1/2 cup melted butter

Preheat oven to 350. Heat oil in a small skillet and sauté onion until transparent. Add garlic and cook an additional minute until garlic is fragrant. Move to a large bowl to cool slightly. Add broccoli, eggs, feta, parsley, dill, salt and pepper. Mix well to combine.

Arrange 6 to 8 sheets of phyllo pastry on a board, staggering layers and brushing lightly with butter between each layer. Place into a 9 inch spring form pan, allowing the sides to overlap the edges of the pan. Pour filling into the pan and fold overlapped edges toward center of pan to partially cover filling. Arrange 4 sheets of phyllo together on a board, brushing lightly with butter in between. Using a sharp knife, cut a circle to fit the top of your spring form pan. Place circle of phyllo sheets on top of filling. Using a sharp knife, score the top sheets into 8 wedges. Brush top with remaining butter.

Place spring form pan onto a baking sheet to catch any drips. Bake in 350 oven for 50 minutes. Cool for 10 minutes. Remove sides from pan and slide pie onto serving plate. Cut into wedges.

Patio Chicken (from JBug’s Kitchen adapted from Celebrated Seasons, A Junior League Cookbook)

2 pounds chicken – I used skinless boneless thighs

1 cup dry Italian breadcrumbs

1-1/2 teaspoons onion salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon summer savory

1/2 teaspoon curry powder

1/2 cup mayonnaise

Preheat oven to 400. Spray a sheet pan with cooking spray and set aside. Combine breadcrumbs, onion salt, pepper, garlic powder, summer savory and curry powder in zip top bag. Rinse chicken pieces and pat dry with paper towel, leaving a little moisture on them. Add pieces one at a time to the bag of spiced crumbs and shake to coat. Bake for 15 minutes. Remove from oven and brush with mayonnaise, sprinkling any remaining crumbs on top. Lower oven heat to 350 and continue to bake for 40 to 50 minutes or until tender. Serve hot or cold.

A year ago - Gnocchi with Romesco and Italian Sausage   Two year's ago - Steak and Guinness Pie

Braised Red Cabbage with Apples and Caraway

There tends to be some repetition when you blog as much as we do since we're all about every day cooking and all so bear with me as I talk about the braised red cabbage we had last night.

We happen to love the stuff although it was one of the cooked veggies the Big Guy avoided before we tied the knot. He's come to realize there's hardly anything better for pure simple deliciousness than cooked cabbage, but even I admit it doesn't make the house smell particularly good the day after the night before.

This particular recipe is our favorite and includes cabbage, red onion and apples all braised low and slow for two whole hours in a mix of red wine vinegar, brown sugar, chicken stock and caraway seeds. You'd think it would be cooked to death now wouldn't you but it isn't. There's still some crunch left to the cabbage and it's absolutely silken in texture and full of the nuances of apples and caraway.

Served along with some lovely fresh pork bratwurst sausages from our local purveyor "Sprouts", it's a lovely incredibly easy and very delicious solution to a weeknight dinner. The best part about it, the cabbage can be prepared the night before and reheated because it only gets better. Try it next time you need a different kind of side dish. It's fabulous with any kind of pork, especially schnitzel and great with duck too.

Braised Red Cabbage with Apple and Caraway (from JBug’s Kitchen adapted from Sable and Rosenfeld, Elegant Entertaining)

1 large head red cabbage coarsely chopped into 1 inch pieces

1/4 cup red wine vinegar

1/2 teaspoon kosher salt

2 tablespoons butter

1 red onion sliced

2 apples, peeled, cored and thinly sliced

1/2 cup chicken stock

2 tablespoons brown sugar

2 teaspoons caraway seeds

Black pepper to taste

In a large non-reactive bowl (stainless steel or glass) combine cabbage, red wine vinegar and salt. Allow to sit for 5 minutes. Meanwhile heat 2 tablespoons butter in a large heavy Dutch oven over medium heat. Add sliced onion, apples, chicken stock, brown sugar, caraway seeds and cabbage/red wine vinegar mixture. Cover pot and reduce heat to low. Braise for 2 hours, stirring every half hour until cabbage is tender. Taste for seasoning and add black pepper as needed. Makes 6 to 8 servings.

A year ago - Pasta with Pancetta and Tomatoes   Two years ago - Pork Tenderloin with Rhubarb Chutney

Chicken Casserole in a Squash Bowl

There's the Fiesta Bowl, Orange Bowl, Sugar Bowl. Rose Bowl, and the Super Bowl. Of course there's also a bread bowl and low and behold now we can add the squash bowl to the list. That's what we had last night filled with a version of a Chicken Cordon Bleu casserole.

We had our version of Mags' casserole from Other Side of Fifty during our vacation this summer and absolutely loved it. Loaded with chicken, onion, red pepper, ham and swiss cheese it's darn near addictive. In fact it was so good we ate the whole darn casserole. That was then and this is now because we're really trying to cut back on our portions and I figured the way to do it may be to make a single serving sized entree and at the same time try and get some more veggies into our diet. Thus the squash bowl.

I simply cut a Kobocha squash in half, removed the seeds and brushed the innards with a touch of olive oil. Seasoned with salt and pepper, it roasted for 50 minutes in a 350 oven. Then I whipped up the casserole but I left out the rice, and filled the cooked squash with all that flavorful goodness. Dressed with a top hat of crumbs, the squash returned to the oven to bake for an addition 30 minutes until it was all browned and hot and bubbling.

Would I do it all again - you betcha, but next time I'll leave the pre-cooked rice in the mix because somehow the end result was missing a little je ne sais quoi. Oh, I also used leftover roast chicken, low fat mushroom soup and Jarlsberg cheese instead of the Swiss. Regardless, the use of a squash was rather fortuitous and I'd do it again too with all kinds of other fillings - say a lovely chunky vegetable chowder, or beef stew or even chili or curry would be wonderful. The bonus - it sure makes doing dishes a breeze!

Hit the link to head to Mag's site to see her original Chicken Cordon "Lou" casserole and see our version below along with a link to our original. Meanwhile, start thinking about using veggies in a totally different way and you'll be surprised what you too can do with great ingredients and a touch of imagination.

Chicken Cordon Bleu Casserole (adapted  from Mags at www.othersideoffifty.com)

4 skinless boneless chicken thighs

2 tablespoons butter

All-purpose flour

Salt and Pepper

1 small onion, chopped

1/2 red bell pepper, chopped

2 large cloves garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon lemon pepper seasoning

1/2 teaspoon marjoram (optional)

1 cup chicken stock

1 can cream of mushroom soup

6 ounces grated Swiss cheese

1/2 pound cooked ham, cut into cubes

1-1/2 cups cooked rice

2/3 cup dry Italian flavored bread crumbs

2 tablespoons butter, melted

Melt butter in large sauté pan over medium high heat. Cut chicken thighs into 1 inch cubes and season with salt and pepper. Dredge in flour, shaking off excess. Add to sauté pan and cook until golden brown. Remove from pan and set aside. Add onion, red pepper, garlic, and seasonings to pan and cook until vegetables are soft. Return chicken to pan, add chicken stock and simmer, covered for 10 minutes. Stir in mushroom soup and remove pan from heat.

Preheat oven to 350. Spray casserole dish with cooking spray and place cooked chicken with gravy on bottom. Sprinkle evenly with cooked ham. Spoon rice down center of casserole and sprinkle casserole dish evenly with grated cheese. Mix together bread crumbs with melted butter and arrange on top of casserole. Bake for 30 to 35 minutes until bubbling and crumbs are browned. Makes 6 servings.

A year ago - Snickerdoodles   Two years ago - Polenta Lasagne

Crispy Eggplant with Meat Ragu

Say you've got a container of Italian meat ragu hiding in the freezer and a craving for pasta but your pantry is bare and you haven't the inclination to make pasta from scratch. Problem solved. Use eggplant instead.

Eggplant is really nature's sponge and when it's grilled or coated in crumbs and fried in just a little bit of fat, it becomes the perfect vehicle for a sauce of any kind. It's one of our favorite ways to enjoy the flavors of Italy and the bowl you're looking at satisfied this hungry munchkin last night. Of course, it could have been better with a ton of melted mozzarella on top, but we were saving calories so we could have another piece of that fabulous kumquat cake from the other day.

You know the most incredible thing? One small eggplant supplies enough goodness for 4 servings with a couple of crispy bits left for the cook. Brilliant, wouldn't you say?

Crispy Eggplant Coins (from JBug’s Kitchen Antics)

1 small eggplant

Kosher salt

1/2 cup all-purpose flour

2 eggs

2 teaspoons hot sauce

1 teaspoon red pepper flakes

1-1/2 cups panko crumbs

Oil for frying

2 cups Meat Sauce

Parmesan cheese & red pepper flakes

Wash and dry eggplant. Cut crosswise into half inch thick slices. Place slices on a board or sheet pan covered with paper towels. Sprinkle both sides of eggplant with salt and cover with another piece of paper towels. Place another sheet pan on top or a cutting board and weigh down with a heavy object – I use a cast iron pan. Allow to sit for 20 to 30 minutes.

Beat eggs together with hot sauce and red pepper flakes. Add a tablespoon of water and beat to combine well. Set aside. Set up a dredging station with flour in one container and panko crumbs in another. After eggplant has sat for 20 minutes, remove from paper towels and dredge in flour, followed by egg wash and finally panko crumbs, pressing crumbs onto eggplant pieces so they adhere. Set aside to dry briefly before frying.

Heat a no stick skillet over medium heat and add just enough oil to cover bottom of pan. Fry half of the eggplant pieces without crowding the pan until browned on both sides – 2 to 3 minutes a side. Remove from pan and place on a wire rack over a sheet pan to drain. Repeat with remaining pieces. Serve with Italian marinara or a meat sauce. Garnish with parmesan cheese and pass the red pepper flakes. Serves 4.

A year ago - Indian Lamb Chops with Curried Cauliflower  

Roasted Tomato Soup

What on earth could be better than a bowl of tomato soup when you're feeling cold and tired, or puny as is my case. This pot of red glory showcases gorgeous red Roma tomatoes that were halved then coated with oil, salt and pepper and placed on wire racks over a sheet pan.

They roasted in a hot oven for an hour before hitting a stock pot full of sauteed shallots, chicken stock and cayenne pepper. A recipe from the Neely's of Food Network fame, I added my touch by increasing the cayenne pepper a smidge and doubled the tomato paste too. I also took the liberty of throwing some dried herbs into the mix since my only surviving live ones at the moment are 2 kinds of thyme, rosemary, parsley and tarragon.  Come to think of it, the tarragon would have worked quite well too.

After the pot simmered for 15 minutes the Big Guy took over and used the boat motor to blend the soup into the lovely smooth elixir you see here, then he added a cup of cream to the pot, took it all of the heat and let it percolate a bit while he whipped up some Ham and Swiss Panini sandwiches to go with the soup.

It's so darn good it had us both moaning with delight. Who needs Campbell's when you've got the makings in your own kitchen. I mean really!

Roasted Tomato Soup (adapted from The Neelys at foodnetwork.com)

3 pounds fresh roma (plum) tomatoes, halved lengthwise

Olive oil

Salt and freshly ground black pepper

1/2 teaspoon sugar

3 tablespoons butter

4 large shallots, finely minced

1/4 cup tomato paste

4 cups low sodium chicken stock

1/2 teaspoon cayenne (I used 3/4 and it was quite spicy)

1/2 teaspoon dried basil

1/4 teaspoon dried Italian seasoning

1 cup heavy cream

Preheat oven to 400 degrees. Place halved tomatoes into a large bowl and toss with salt, pepper and enough olive oil to coat well. Remove tomatoes to a sheet pan topped with wire racks, placing tomatoes cut side up. Sprinkle with sugar. Roast in middle of oven until tomatoes are brown and very tender – about 1 hour. Remove from oven and cool.

Heat butter in large stock pot over medium heat. Add shallots and sauté until transparent. Add tomato paste, chicken stock, cayenne, basil and Italian seasoning and mix well to combine. Add roasted tomatoes, bring pot to a boil, then reduce heat and simmer for 15 minutes. Remove pot from heat and using an immersion blender, puree soup until smooth. Return soup to a boil then remove from heat, stir in heavy cream. Cover pot and let sit to allow residual heat to warm soup without curdling cream. Serves 6.

A year ago - Lemon Creme Brulee

Hungarian Hot Sausage and Lentil Soup

Dear Rachael:

Just a note to thank you for yet another wonderful meal. Your imagination is without boundaries and this particular soup or "stoup" as you call it may be your best one yet. Loaded with hot Italian sausage and veggies like onions, mushrooms, carrots and potato, the lentils are the perfect addition to this healthy bowl of bliss. Of course our new favorite, kale, added at the very end provides just the right amount of crunch and its bright green color and slightly bitter flavor really stand out. We loved the addition of smoked paprika too - in fact, we enjoyed the soup very much and know it's going to taste every bit as good, if not better, for lunch today.

I've said it before and I'll say it again - with your talent, warmth and charm you deserve every single bit of the success that's come your way.

I'm sending my readers directly to your web site for the recipe for your Hungarian Hot Sausage and Lentil Soup because, I changed nothing. It was perfect just as written. Also, I've got your "Big Orange Book" on my wish list, and if the Big Guy wants to add your newest "Book of 10" to the list, he's guaranteed to make a bunch of points. After all, it never hurts to accumulate points for the next time he screws up.

Best regards!

A year ago  -  Rockin' Moroccan Stew

Corn Cakes with Chopped Tomato and Avocado Salsa

I have a habit of trying new recipes and it's often just a different version of something I've already made before. That was the case last night with the corn cakes we made to go along with some grilled chicken.

Tasting of summer which is rather appropriate since it is still in the 90's here, even though the calendar says we're supposed to be almost a month into fall, these cakes are really more of a fritter with a do-nut like interior made of a combination of flour and corn meal along with ground corn kernels, red onion, basil and a touch of jalapeno. While they're ok in their own right, the fresh tomato and avocado salsa really makes 'em sing.

Notice I said they were alright and they are - really a great side dish and they'd make a super appetizer too so here's the recipe anyway, but we decided that if we're having "corn cakes", we'll take this one with or without the clams any old day of the week because they're more about the corn and less about the cake. Just sayin'.

 

Corn Cakes with Chopped Tomato and Avocado Salsa (Adapted from Sara Foster’s Southern Kitchen)

1 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

Sea salt and freshly ground black pepper

2 eggs, beaten

2 tablespoons well shaken buttermilk

2 tablespoons melted butter

2 cups frozen corn kernels, defrosted

1/4 cup diced red onion

1/4 cup chopped fresh basil

1/2 jalapeno, minced

 Oil for frying

 In a small bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and pepper and set aside. In another bowl beat eggs, buttermilk and butter together. Set aside.

Using an immersion blender or food processor, puree 1-1/2 cups of corn kernels until coarsely chopped. Add remaining corn kernels along with red onion, basil and jalapeno. Add dry ingredients and mix gently to combine. Add wet ingredients and mix together until just combined. Do not over mix.

Heat a large skillet with a quarter inch of vegetable oil in the bottom. When sizzling, drop in batter (I used a cookie scoop) and flatten with a fork. Fry 6 at a time for approximately 1 to 2 minutes per side until golden brown and firm to the touch. Do not crowd the pan. Drain on paper towels. Keep cakes warm in a low oven until serving time. Serve with salsa.

Tomato Avocado Salsa

1 large tomato, cored and chopped

1 green onion, minced

1/2 jalapeno pepper, minced

1 tablespoon chopped fresh basil

1 tablespoon chopped cilantro

1 garlic clove, minced

Juice of 1 lime

1-1/2 teaspoons olive oil

1-1/2 teaspoons white vinegar

1 avocado, peeled, pitted and diced

Place ingredients into a bowl and stir to mix. Place avocado pit into center of bowl, and refrigerate air tight until serving time. Remove pit before serving.

Pork, Pumpkin and White Bean Chili

'Tiz the season of the great pumpkin and with cooling temperatures, what better way to celebrate than with a warming bowl of hot chili. This particular version is not only healthy, but it's also rather differently delicious although I have to admit to being a trifle sceptical as I was throwing it together.

It all starts with pork loin cut into cubes and browned in a hot pan followed by onion, garlic and jalapeno. Topped off with a jar of salsa verde, followed by pumpkin cubes and white beans, it brewed a bit before I gave it a taste test for flavor. Unfortunately I found it rather lacking. Salt, pepper, cumin and chile powder helped in that regard along with a dab of Matouk's West Indian Hot Sauce, without which it's rather bland in the spice department.

Then again from what I hear, some of you like it that way which is my cue to remind you of this, as stated by Canadian Chef Michael Smith...

"A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!”

Couldn't have said it better myself!

 

Pumpkin, Pork and White Bean Chili (inspired by Food Network Magazine) 

1 pound pork loin, cut into half inch cubes

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 jalapeno, minced

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon salt

Coarse ground black pepper

16 ounce jar Salsa Verde (I used Herdez)

1 cup water

4 cups cubed pumpkin (or butternut squash)

1 – 15 ounce can white beans, rinsed and drained

Chopped cilantro and lime juice as garnish (optional)

Hot sauce (optional)

Heat oil in a heavy sauté pan and brown pork cubes. Remove to a medium sized bowl and set aside. Add onion to sauté pan and cook until softened. Add garlic, jalapeno, cumin, chili powder and salt. Cook another 3 to 4 minutes. Add salt, season with coarse ground black pepper and stir in salsa verde and water. Bring to a boil, reduce heat to simmer and add pumpkin. Return pork and any accumulated juices to pan, cover and cook until pumpkin is tender – about 15 to 20 minutes. Add white beans and cook and additional 10 minutes. Serve garnished with cilantro and lime juice. Pass additional hot sauce as required. Serves 4 to 6. Download Pumpkin Pork and White Bean Chili

A year ago - Beef and Cabbage Soup

Ranch Potatoes

Here’s the scenario. You’ve a bunch of leftover boiled potatoes in your refrigerator and you’ve maxed out the desire for potato salad. (So I said it was a scenario, I didn’t say it could really happen).  You had home fries for breakfast yesterday and you’ll have to have ‘em again tomorrow unless you do something with those Yukon Golds taking up valuable refrigerator space.  Have I got a deal for you.

From Wall Drugs cookbook, this little number takes all of a minute to put together and after a mere 30 minutes in the oven, you’ll end up with the perfect potato to go with a grilled steak or just about anything for that matter.

Chunked up spuds, chopped  green onions, shredded cheese and purchased ranch dressing result in a side dish that’s bound to please everyone. Up the anti  by adding some chopped green chiles to the mix and you’ll have ‘em crying for more.  There's only one teeny tiny little issue -  what do I do with the leftovers?

Quick Ranch Potatoes (adapted from Wall Drugs Cookbook)

3 large boiled Red or Yukon Gold potatoes, cut into 1-1/2 inch pieces

1 bunch green onions, chopped

6 ounces chopped green chiles (optional)

1-1/2 cups shredded Monterey jack cheese

1 cup bottled Ranch dressing

Salt and coarse ground black pepper

Preheat oven to 350. Spray a gratin dish with cooking spray and set aside. In a large bowl combine potatoes, green onions, chiles if using, cheese and ranch dressing. Toss together well. Season with salt and pepper. Turn into casserole dish and bake for 30 to 35 minutes, until slightly golden on top and bubbling. Serves 4 to 6.

A year ago - Pumpkin Bread Pudding with Caramel Sauce

Butternut Squash Risotto with Pancetta

It's hard to believe that you can start with a rock hard vegetable, add butter and heat along with a few other ingredients, throw in patience and love and end up with a luscious soul satisfying bowl of warm comforting golden goodness, isn't it?

There's no doubt in my mind that I'm the luckiest woman I know because not only was I spoiled absolutely rotten all day yesterday, but the The Big Guy cooked up a bowl of golden sunshine for dinner last night too. The fact that he holds the patience of Job means he's at his best when cooking fiddly things like risotto and he actually takes pleasure in standing at the stove stirring rice for 20 minutes straight. Imagine that!

Although he's well versed in the art of risotto making, this is his first adventure making a butternut squash version, and it certainly won't be the last if I have anything to say about it. He "chucked" up the squash (his word, not mine) topped it with a few pats of butter and roasted it in a cast iron pan in the hot oven for 40 minutes until beautifully colored and perfectly cooked then used the immersion blender to break it down, along with some chicken stock.  That golden squash "soup" was the basis of his pot of autumny bliss.

Flavored with sauteed home cured pancetta (hit link for directions on curing your own) and onion he upped the anti at the end of the cooking time with a splash or two of sherry, a touch of cream and the last 1/4 cup of squash/stock mixture. Seasoned with salt and pepper, it was a true labor of love and absolutely incredibly delicious too.

Butternut Squash Risotto with Pancetta (inspired by Cooking Light October 2011)

1-1/4 pound peeled butternut squash, cut into pieces

2 tablespoons butter

3-1/2 cups chicken stock

4-1/2 ounces pancetta, diced

1/2 medium onion, chopped

2 tablespoons olive oil

1-1/2 cups Arborio rice

1/4 cup dry sherry (or more to taste)

1/4 cup heavy cream

Salt and coarse ground black pepper to taste

Preheat oven to 400. Arrange squash pieces in heavy pan (we used cast iron) and dot with butter. Roast for 40 minutes or until squash is cooked and golden brown in color. Remove to a medium sized pot. Add chicken stock and using an immersion blender, puree until smooth. Bring squash/stock mixture to a boil, remove a quarter cup of mixture and set aside, then reduce pot to a slight simmer.

Heat a flat bottomed sauté pan over medium and cook pancetta until crisp. Remove to a bowl leaving drippings in pan. Add onion and sauté until onion is softened and transparent. Remove to bowl with pancetta pieces and set aside. Add oil to sauté pan, and return pan to heat. When oil is hot, add rice and stir to coat. Lower heat rice to medium low and slowly add squash/stock mixture, three quarters of a cup to a cup at a time, stirring constantly. Note rice/stock mixture in your sauté pan should be barely bubbling as it cooks. Continue to add stock until the rice no longer absorbs the liquid and is al dente in texture (about 18 minutes). Add back the pancetta/onion mixture along with the sherry. Continue stirring mixture to incorporate new ingredients. Add cream and reserved quarter cup of squash/stock mixture. Taste for seasoning, adding salt and coarse ground black pepper as required. Serves 4. Download Butternut Squash Risotto with Pancetta

A year ago - Blueberry Roly Poly Pudding

Oven Roasted Chicken Thighs with Vegetables

There's two different theories on the best method to oven roast chicken - the low and slow way or the quick hot let's just get 'er done theory. While either way will produce a succulent cluck, I used the latter last night resulting in juicy crisp skinned thighs and perfectly caramelized vegetables.

Seasoned with dried thyme, salt, pepper and the mystery ingredient, freshly grated nutmeg, the end result of their sojurn in a 450 oven was incredibly tender juicy meat with a sublime flavor. The thighs got a head start in the oven to release some of their fat and juices, then little golden potatoes, carrots, parsnip, onion and butternut squash hit the pan. That's when the party started.

It was one of those silent parties that the whole neighborhood got in on - that is an enticing aroma that made a passerby's knees weaken. My only issue with cooking chicken this way is the smoke it created in the house but hey, it's a beautiful morning - a scant 67 degrees. The house is opened up and there's nary a sign of a smokey chicken dinner or cookin' of any kind. I might have to do something about that.

What a great day to bake bread - course it might be a good idea to clean the oven first.

Oven Roasted Chicken Thighs with Vegetables (adapted from Bon Appetit)

2 to 3 pounds chicken thighs, skin and bones intact

3 tablespoons olive oil, divided

2 teaspoons coarse sea salt

2 teaspoons dried thyme

2 teaspoons freshly ground black pepper

1/2 teaspoon freshly grated nutmeg

Assorted vegetables – I used tiny Yukon gold potatoes, carrots and parsnip cut into 3 inch pieces, butternut squash cut into 1 x 3 inch sticks

Preheat oven to 450. Spray a large flat roasting pan with cooking spray then spread 1-1/2 tablespoons olive oil on the bottom. Wash and dry chicken thighs well and place skin side down on roasting pan to coat in olive oil. Turn skin side up. Combine sea salt, thyme, black pepper and nutmeg. Sprinkle half of the spice mixture onto thighs. Place chicken in preheated oven and cook for 30 minutes. Remove to a bowl and set aside. Meanwhile in a large bowl combine vegetables with remaining 1-1/2 tablespoons of oil and the rest of the spice mixture. Toss well to coat. Add vegetables to roasting pan, spreading evenly. Bake for 30 minutes. Remove pan from oven and rotate vegetables. Return chicken thighs to pan along with any accumulated juices, placing chicken skin side up on top of the vegetables. Bake for additional 15 minutes or until vegetables are tender. Download Oven Roasted Chicken Thighs with Vegetables

A year ago - Butternut Squash Galette

 

Rich and Creamy Swiss Onion Soup

Onion soup is the perfect autumn meal so naturally it's quite popular right about now. Several of my friends have included it on their menus recently and heaven knows I couldn't be left out. Just to be ornery though I changed mine up a bit.

This particular version has all the great flavors that a traditional pot of onion soup enjoys like beautifully golden caramelized onions and butter of course, but it also includes a touch of garlic, a fair bit of sherry and a kiss of thyme all wallowing around in a pot of beef stock.

Now if you're wondering where the "Swiss" comes in, prepare yourself! I don't know about you, but when I think of Switzerland I think of beautiful verdant green meadows dotted with happy cows and the sound of bells ringing. I promise you, this soup will definitely ring your chimes because it's finished with heavy cream and a crunchy crouton topped by loads of shredded Swiss cheese and garnished with french fried onions and crispy bacon.

It's rich, creamy, full of flavor and so good the Big Guy said he could eat 6 bowls of the stuff. He didn't, but he coulda'. He just had one monster sized one instead.

Creamy Swiss Onion Soup (inspired by Gulf Shore Delights)

3 slices bacon, chopped

4 very large yellow onions, sliced (8 cups total)

1/4 cup unsalted butter

2 cloves garlic, minced

1/2 teaspoon thyme

3/4 cup sherry, divided (do not use cooking sherry – use the real thing)

1/2 cup all-purpose flour

Sea salt and coarse ground black pepper

4 cups low sodium beef stock

1-1/2 cups heavy cream

 

2 cups shredded Swiss cheese (I used baby Swiss and Madrigal)

6 to 8 slices country style bread

French fried onions and crispy bacon as garnish

Heat a large heavy Dutch oven over medium heat and add chopped bacon. Cook until crisp. Remove from pot reserving bacon and drippings separately. Return 1 tablespoon bacon drippings back to pot and add butter and when butter has melted add sliced onions. Cook, stirring often, until onions are a rich golden brown – about 20 to 25 minutes. Add garlic, thyme and 1/2 cup of sherry, stirring bottom of pot to release any browned bits. When sherry has almost completely reduced, stir in flour. Cook, stirring constantly for 2 minutes – mixture will be very heavy and thick. Slowly add beef stock and whisk well until smooth. Lower heat to a slow simmer, cover pot and cook for 30 minutes, stirring often to prevent sticking. Taste for seasoning and add salt and pepper as needed. Add heavy cream and heat to serving temperature. Do not boil. Just before serving, stir in remaining 1/4 cup of sherry. If soup is too thick for your tastes, add more beef stock (or cream) to bring to desired consistency.

Meanwhile, heat oven to 350. Brush bread slices on one side with reserved bacon drippings and place bread on a rack on a sheet pan. Toast for 10 minutes, turning once or until crouton is crisp. To serve, place soup in oven proof bowls. Top each with a crouton, then add approximately 1/4 cup shredded cheese. Bake until cheese melts. Garnish with French fried onions and reserved bacon. Makes 6 to 8 servings. Download Creamy Swiss Onion Soup

A year ago - Sausage & Vegetable Bolognese with Polenta

Apple Jack Glazed Baby Back Ribs with Corn Green Chile Gratin

Just imagine enjoying tender juicy baby back ribs coated in a shiny Asian flavored glaze on your weeknight menu. I don't know about you, but we always seem to reserve a meal like this for the weekend thinking it requires a lot of time to prepare, but believe me that's not the case here.

You see the ribs are drizzled with pineapple juice, wrapped in foil and roasted in the oven for an hour and then cooled in the accumulated juices. That makes them perfect for partial prepping in advance - either while you're enjoying coffee and breakfast in the morning, or the night before. Whatever, you can just haul the pre-roasted ribs out of the refrigerator, coat 'em in glaze and finish them just before serving, which is exactly what we did.

We needed an excuse to try out our fancy new little gas grill and these glazed baby back ribs were just the ticket. You see, I've been after the Big Guy for a while to purchase one that I can use when he's out of town because I don't do charcoal plus we were a tad frustrated with the cooking equipment provided at the houses we rent at the beach so after a little research we found the perfect solution - the Coleman Roadtrip Grill LXE. It's perfectly portable so we'll be able to take it with us. How 'bout them apples?

As you can see, it worked beautifully putting a "dew" on the ribs. The spicy boozy Asian flavored glaze takes about 5 minutes to put together and can be made in advance as well which means dinner can be ready in a flash. Talk about make you look good!

We had our ribs along with a creamy corn and green chile gratin which can also be prepped ahead of time, refrigerated and cooked just before you need it. Loaded with roasted green chiles, sweet corn and cheese, the gratin is really like a chile rellano casserole and just a little different from the standard rib "withs" of beans and coleslaw. 

Apple Jack Glazed Baby Back Ribs (adapted from Bon Appetit via epicurious.com)

1 – 2-1/2 pound rack baby back pork ribs

Sea salt and course ground black pepper

1/2 cup unsweetened pineapple juice

Preheat oven to 350. If desired remove membrane from back of ribs. Season rack well with salt and pepper. Place on a large sheet of aluminum foil and pour pineapple juice over ribs. Seal foil and place on a sheet pan to catch any drips. Roast for 1 hour. Remove from oven, open foil and turn ribs upside down so the meaty part is facing into the juices. Cool to room temperature then refrigerate until just before serving.

Glaze:

5 tablespoons honey

1/4 cup Apple Jack brandy (or bourbon)

1-1/2 tablespoons hoisin sauce

1 tablespoon Dijon mustard

1 tablespoon plum sauce

1-1/2 teaspoons light molasses

1-1/2 teaspoons soy sauce

1-1/2 teaspoons Worcestershire sauce

1 teaspoon hot chili paste (sambal oelek)

1/4 teaspoon each salt and pepper

Place ingredients into a jar or container, seal and shake to combine well. Refrigerate until needed.

To prepare – preheat grill until medium hot. Grill ribs, brushing often with glaze and turning frequently until desired color – about 10 to 15 minutes. Serves 2.

Corn and Green Chile Gratin (inspired by Wall Drug Cookbook)

10 ounces roasted green chiles, chopped

1 cup frozen corn, thawed

1 cup grated cheese (I used combination of sharp cheddar and Monterey jack)

1 egg

3/4 cup milk

5 tablespoons flour

Salt and pepper

Hot sauce (optional)

Fried Onion Rings and Crisp Bacon for garnish

Preheat oven to 350. Spray two 10 ounce ramekins with cooking spray. Arrange 1/4 cup of green chiles in bottom of each ramekin. Top with 1/4 cup frozen corn, then cheese. Repeat layers ending with cheese. Using a whisk, beat egg in a small bowl. Whisk in milk, flour, salt, pepper and hot sauce. Pour mixture into ramekins. Ramekins may be refrigerated at this point and baked later. Place ramekins on a sheet pan to catch any drips and bake in preheated oven for 35 to 40 minutes, or until knife inserted in center comes out clean. Garnish with onions and bacon. Serves 2. Download Corn and Green Chile Gratin

A year ago - Green Chicken Curry

Tomato Cobbler

We love cobbler around here and I've been known to make it often as our sweet treat of the week particularly during berry season; however, I'd never made a savory version before last night.

Apparently we have Martha Stewart to thank for the original, but I've seen different versions on several blogs that I visit during the past couple of weeks. While I just had to go check Martha's out, I trust Mary from One Perfect Bite to give me a version that will suit our taste buds to a "T" and believe me her Tomato Cobbler didn't disappoint.

I used an assortment of large and small pearl tomatoes, along with a little less garlic than called for, a little more red pepper flakes and a lot more basil. Our basil plant is producing like a mad thing since the weather's cooled a tad and I just can't be satisfied using a mere tablespoon of the pungent green herb. The tomatoes, pepper flakes, basil and garlic keep company in the gratin dish with some golden caramelized onions as well as a good amount of coarse ground black pepper and sea salt, and the whole thing's covered with a moist, tender, flakey, cheesy dropped biscuit. It is awesome.

While the dish would be perfect on a Meatless Monday menu, we had our cobbler along with some sweet Italian sausage because there's no way I could pass such an obvious vegetarian dish by my resident carnivore without hearing a roar or two.

I'm sending you to Mary's site for the recipe since the only other thing I did was cut it in half but it's so darn tasty I really wish I'd made the whole recipe so we could enjoy it again and again; however, just so you know the half recipe made a very generous 4 servings so at least we'll have some for lunch today.

By the way, I also used Madragal cheese rather than Gruyere just because we love the stuff, but you really could use a nice sharp cheddar, a swiss or even crumbled blue and the topping would still be superb. Oh, and if you're not into the time it takes to caramelize the onions to a nice sweet finish, just saute them till tender and add a smidge of sugar to the tomatoes instead. I think it would work fine.

A year ago - Oxtails braised in Red Wine

Blue Cheese Grits with Vegetables and Chicken Sausage

This month's Cooking Light magazine happens to hold a bunch of recipes I'd like to try so last night I whipped up their Blue Cheese Polenta with Vegetables. Of course they meant it to be vegetarian, but there's no way our resident carnivore would have been satisfied with that so I added some chicken and apple sausages to round out the menu.

The only thing I couldn't decide was whether to use yellow polenta or white grits and really, is there a difference? After a little web research I found this article in the St. Petersburgh Times that said "Downtown grits and their uptown relative, polenta, may seem a world apart. But both, made from ground corn, are similar enough to substitute for each other."

So there you go. As you can see, I used grits. I also changed the method and browned the sausage, then finished cooking them by a quick braise on top of the vegetables. The apple flavor in the chicken sausage went very well with the sweetness of the vegetables and the gorgonzola in the creamy grits. Just for good measure, I added a smidge of goat's cheese that I happened to have in my cheese drawer as well which really took away the sharpness of the gorgonzola.

Blue Cheese Polenta (Grits) with Vegetables and Chicken Sausage (Adapted from Cooking Light, September 2011)

2 tablespoons vegetable oil

1 large onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1/4 teaspoon dried thyme

Salt and Pepper to taste

1/4 cup white wine or vermouth

1 pound chicken sausage (I used apple flavored)

Wondra instant blending flour

3/4 cup quick cooking polenta or grits (I used grits)

3 cups milk (I used homo)

1/2 cup water

1 ounce goat’s cheese

3 ounces crumbled Gorgonzola

Salt to taste

Heat oil in a large Dutch oven and dust sausages lightly with flour, shaking off excess. Brown evenly over medium high heat and remove from pan. Set aside. In same pot add onion, peppers and thyme. Season with salt and pepper. Cook stirring briefly to break up vegetables. Add white wine, and then return sausages to pot. Lower heat to low, cover and cook for 15 minutes or until vegetables are softened and sausages are firm to the touch and cooked through.

Meanwhile in a heavy medium sized pot, heat milk and water to boiling. Whisk in grits (polenta) and cook, stirring often for 5 to 7 minutes or until thickened. Add cheeses and stir until melted. Taste for seasoning, adding salt as required.

A year ago - Pasta with Lamb Ragout

Portobello Mushrooms with Italian Stuffing

I'm one of likely very few people who have a love/hate relationship with mushrooms. Some days I love 'em and others I hate 'em. I didn't hate this dish but let's just say I was under impressed. It has nothing to do with the stuffing and everything to do with the mushrooms; however that is personal opinion only. The Big Guy thought it was all quite delicious.

In this case gi-normous meaty portotello mushrooms get a quick wash and dry then are relieved of their gills. I use a melon baller because the edges are sharp and make short work of the task. By the way, you can make 2 large stuffed mushrooms, or 4 smaller ones - whatever you prefer. As you can see, we're of the opinion bigger is better.

Place the 'shrooms on a shallow baking sheet and fill them with a mixture of ricotta, chopped spinach, ground beef, garlic, onion, shredded mozzarella and parmesan. Spiced up with plenty of salt and coarse ground black pepper, along with Italian seasoning, basil and red pepper flakes, top the monster mushrooms with grated fresh parmesan and bake for 30 to 35 minutes in a 400 oven.

The stuffing would be fabulous filling some gorgeous sweet bell peppers or even topping a hollowed out partially baked eggplant too. You could serve the stuffed veg's on top of a ladle full of marinara sauce or even a bechamel, but in our case we simply had them along side a crisp everything but the kitchen sink salad. It made for a tasty and calorically responsible dinner - a rare and wonderful thing coming from JBug's Kitchen!

Portobello Mushrooms with Italian Stuffing (Adapted from Dairygoodness.ca)

2 large Portobello mushrooms or 4 medium sized

1/2 cup ricotta cheese

6 ounces frozen chopped spinach, thawed and squeezed dry

6 ounces extra lean ground beef

1 clove garlic, minced

1/2 onion, minced

1 cup grated mozzarella cheese

1 teaspoon dried Italian seasoning

1/2 teaspoon dried basil

1/2 teaspoon red pepper flakes

Salt and coarse ground black pepper

2 tablespoons freshly grated parmesan cheese

Rinse and dry Portobello mushrooms. Remove and discard gills by using a sharp spoon or melon baller. Place mushroom caps on a shallow baking sheet and set aside.

For stuffing combine ricotta, well squeezed spinach, ground beef, garlic, onion, mozzarella and dried herbs. Season well with salt and coarse ground black pepper. Pile loosely into mushroom caps. Top with grated parmesan cheese. Bake in preheated 400 F oven for 30 to 35 minutes until mushrooms are tender and the meat is cooked through. Serve with green salad. Download Portobello Mushrooms with Italian Stuffing

A year ago - Moroccan Serpant Pie

Easy Dr. Pepper Shredded Pork

I know there's got to be a ton of ways to cook shredded pork but I swear this is the easiest and most delicious and we have none other Pioneer Woman to thank for it. Believe me, I'll be forever grateful.

We had friends over for a casual dinner last night with this gorgeous pork as the main attraction, other than the company of course. A later start as opposed to our usual really early morning ritual coupled with an extended grocery shopping spree meant I was sweating buckets by the time we got home because it was darn near 11:00 and I had a 7.3 pound pork shoulder to cook. I shouldn't have worried.

A quartered onion, 2 cans of Dr. Pepper and a can of chipotles in adobo sauce later, the roast was in a 300 degree oven in all of 3 minutes. Six hours later it was cooked to perfection and I've got to admit, the cook was the absolute opposite of frazzled. Of course that could be because the Big Guy was front and center helping make salsa, doing kitchen cleanup and he even shredded the pork. I mean, how lucky is that?

We had our tasty morsels of porky goodness inside flour and corn tortillas along with a spicy Pineapple Habanero Salsa, a lovely fresh Salsa de Mariscos and a Corn and Black Bean Salad, all courtesy of John Conley's book, Salsa Brava Cocina. Cooling Guacamole, broccoli slaw and salsa verde rounded out the sides. It made everyone happy happy!

If you're looking for an easy no fuss way to cook a pork shoulder then head on over to Ree's site, The Pioneer Woman, and get the directions right from the source. We loved it; however, honestly I can't say it was overly spicy because we couldn't taste the chipotles at all and neither could our guests but that may be due to the fact we're all used to their smoky heat. Next time I'll add 2 cans of them and more onion too, just because I'm ornery. One thing I know for certain is there will definitely be a next time!

By the way, if you're wondering what we had for dessert, you're just going to have to check back here later in the week. Suffice to say, it'll be worth your while!

Roasted Pineapple Habanero Salsa (adapted from Salsa Brava Cucina)

3 medium tomatoes

4 jalapeno peppers, stems removed

1/2 medium sweet onion, sliced a quarter inch thick

1/2 cup cilantro, chopped

2 teaspoons salt or to taste

2 habanero peppers

1 large can pineapple tidbits with juice

Heat a grill pan over medium high heat. As it is warming, arrange halved tomatoes, jalapenos and onion on the pan. Grill until vegetables are blackened and softened – about 10 to 12 minutes. Remove to a bowl and cool. Place half the roasted vegetables along with cilantro, salt, 1 habanero and half the pineapple with juice into a food processor. Process to desired consistency and remove to a serving bowl. Repeat with remaining ingredients. Chill until serving. Note – this is a very hot and spicy salsa but will mellow over time. Use within 4 days.  Download Roasted Pineapple Habanero Salsa

Salsa de Mariscos (adapted from Salsa Brava Cucina)

2 large tomatoes, diced

1 small Persian cucumber, diced

1 jalapeno, minced

1/2 sweet onion, diced

1 cup chopped cilantro

1-1/2 teaspoon coarse sea salt.

Combine all ingredients in a bowl and refrigerate until serving. Great with fish tacos too!

Pasta with Roasted Cauliflower and Pancetta

Things are a trifle discombobulated around here at the moment with our new addition to the family. He's a darling boy and a ton of fun to have around but our routine mundane boring life has completely changed and it is unlikely it will ever be the same again.

To say I'm a tad preoccupied would be putting it mildly so this simple pasta dish met the requirements for a quick and easy dinner.

Cauliflower blanched quickly then roasted in the oven in a yummy creamy spicy bechamel sauce and finished with the addition of some quick cooking fresh pasta from Trader Joe's turned what is ordinarily a side dish into the main course. Of course it also gave us the opportunity to use some of our homemade pancetta - brag, brag.

I bet you're thinking- "does she ever buy anything that isn't from Trader Joe's" and the answer would be of course I do; however, they do have some incredible items on their shelves. The Perline Pasta purses with Proscuitto I used looks like this and can be found in the refrigerator section close to where they keep their dips and sauces (and other pasta choices as well). Of course a spinach or meat filled tortellini or ravioli would work just as well, or even penne or rigatoni. I'm just being a pain in the rear and rubbing in the fact that we have a Trader Joe's a mere 12 minute drive away from us.

Pasta with Roasted Cauliflower and Pancetta (adapted from Giada De Laurentiis)

1 large head of cauliflower, cored and divided into florets

4 ounces pancetta, diced

1/4 cup unsalted butter

1/3 cup all-purpose flour

2 cups whole milk

1 clove garlic, minced

1 teaspoon red pepper flakes

1 cup grated parmesan

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper

1/4 teaspoon grated fresh nutmeg

1 – 12 ounce package fresh tortellini or ravioli, cooked per package directions

1/4 cup dry breadcrumbs

Preheat oven to 350. Heat large pot of boiling water and blanch cauliflower florets for 2 minutes. Remove to a large casserole dish that has been sprayed with cooking spray. Set aside. In a medium sauté pan, cook pancetta until crisp. Remove cooked pancetta to a small bowl and add butter to drippings in sauté pan. When butter has melted add flour and cook, stirring constantly for 2 minutes. Whisk in milk and cook until thickened. When thick stir in garlic, red pepper flakes, parmesan, salt, pepper and nutmeg. Bake in preheated oven for 20 minutes. Meanwhile, cook pasta to al dente according to package directions. Add pasta to roasted cauliflower. Dust with bread crumbs. Return to oven for 5 minutes or until casserole is bubbling. Serves 4 to 6. Download Pasta with Roasted Cauliflower and Pancetta

A year ago - Moo Shu Pork with Mandarin Pancakes