Garlic Mashed Potatoes

November 26, 2009


I saw this recipe on Cook's Country TV, and decided to make these mashed potatoes for Thanksgiving. They said that this was the best garlic flavored mashed potatoes they tested; and, it was easy to make - one pot and no draining the hot water!

From the episode: Fail-Safe Thanksgiving

Cutting the potatoes into 1/2-inch pieces ensures that maximum surface area is exposed to soak up garlicky flavor.

Serves 8 to 10.

Ingredients

4	pounds russet potatoes , peeled, quartered, and cut into 1/2-inch pieces
12	tablespoons (1 1/2 sticks) unsalted butter , cut into pieces
12	garlic cloves , minced
1	teaspoon sugar
1 1/2	cups half-and-half
1/2	cup water
	Salt and pepper

Instructions

1. 1. Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly.

2. 2. Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water, and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.

3. 3. Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper. Serve.

Sweet Potato Casserole

November 26, 2009



I wanted to make Sweet Potato Casserole from 'scratch' for Thanksgiving. I went to the grocery store and they had a big display of fresh yams and next to the yams was a small display of sweet potatoes. I decided to use the yams instead of the sweet potatoes. After all the canned stuff that I bought last year were yams!

This dish turned out great! I love the pecan topping; I also cut down on the sugar (after reading the reviews on About.com: Southern Food) It was sweet, creamy, and crunchy. I will make this again for Thanksgiving - it was so easy to make!! I boiled the yams then mashed the yams and assembled the dish.

Cook Time: 50 mins - Level: Easy - Yield: 6 to 8 Servings

Ingredients:

• 3 cups mashed sweet potatoes
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter

• Topping:
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 1 cup chopped pecans

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.

Rich Chocolate Pecan Pie

November 26, 2009



You have to have pie on Thanksgiving, and I already had a pumpkin dessert - so why not try this pecan pie? I never really had a pecan pie before; this pie had chocolate in it, and the directions were simple enough... How could I go wrong?

I'm glad that I made this pie! This pecan pie was rich and not too sweet. I did not use the caramel sauce - didn't miss it, served the pie with vanilla ice cream. The only thing that i will change the next time I make this pie is to put the chocolate chips in the bottom of the pie, then the pecans over the chips. I reversed the order when I first made the pie - everything turned out good but you couldn't really see the pecans. This pie is great the next day!

Cook Time: 1hr - Level: Intermediate - Yield: 1 pie

Ingredients

• 1 1/2 cups pecans
• 1 cup semisweet chocolate chips
• 1 unbaked 9-inch pie shell
• 4 eggs, beaten
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1/2 cup corn syrup
  
• 1/2 teaspoon vanilla extract
• Pinch salt
• Caramel Sauce, for garnish, recipe follows
• Confectioners' sugar, for garnish

Directions

Preheat the oven to 375 degrees F.

Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.

Caramel Sauce:

• 3/4 cup sugar
• 2 tablespoons water
• 1/2 teaspoon fresh lemon juice
• 1/2 cup heavy cream
• 2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

Pumpkin Gooey Butter Cakes

November 26, 2009



I was looking for a pumpkin dessert to make for Thanksgiving. I found this recipe on FoodNetwork courtesy of Paula Deen. This recipe was rated 5 stars by over 2100 people - so it has to be good, right?!

This recipe was easy to make and awesome of course! My good friend Dan said it was like pumpkin pie on crack! I will make this dish again it was so yummy!

Cook Time: 50mins - Level: Easy - Yield: 6 to 8 Servings

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
  
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
  
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Orecchiette with Mini Chicken Meatballs

October 3, 2009


I was watching the Today Show; Giada De Laurentiis was on the show, and made this recipe. It looked so good and easy to make. Whole Foods was out of ground chicken, so we used ground turkey. Since we were using ground turkey we added Italian seasoned bread crumbs, onions, garlic powder, salt, and pepper to the turkey meat. We didn't use the Orecchiette pasta; instead we used a shell like pasta. We used fresh mozzarella that we cut into chunks.

The dish turned out ok - it was definitely better the next day. The meatballs were moist, tender, and delicious! Things I will change - not to add the chicken stock, the tomatoes provide enough 'sauce', adding the mozzarella after the dish is completed - keeping them in little chunks. I will make this dish again - its so yummy!

Cook Time: 15mins - Level: Intermediate - Yield: 4 to 6 Servings

Ingredients

• 1 pound orecchiette pasta
  
• 1/4 cup plain bread crumbs
• 1/4 cup chopped fresh flat-leaf parsley
• 2 large eggs, lightly beaten
• 1 tablespoon whole milk
  
• 1 tablespoon ketchup
• 3/4 cup grated Romano
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 pound ground chicken
• 1/4 cup olive oil
• 1 1/2 cups low-sodium chicken stock, hot
• 4 cups cherry tomatoes, halved
• 1/2 cup freshly grated Parmesan
• 8 ounces bocconcini mozzarella, halved
• 1/2 cup chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

The Ultimate Beef Stew

October 2, 2009

It was a cool and windy day today - the high 71 degrees; and perfect weather for soup. I decided to try this stew - beef stew just sounded good today. The recipe was fairly easy; just a lot of chopping and waiting for the stew to cook. I'm not a big fan of thyme or orange zest with meat; so I didn't put too much of those ingredients in. Olivier suggested that we add some 'meaty bones' to the stew to give it more flavor. Overall the dish was ok. The meat was very tender and flavorful; I just wasn't to impressed with the broth. I didn't make the Horseradish Sour Cream or the Toasted Peasant Bread.

Cook Time: 3hrs - Level: Intermediate - Yield: 4 to 6 Servings

Ingredients

• 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
• 3 tablespoons butter
• 2 cups all-purpose flour
• 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
• Sea salt and freshly ground black pepper
• 1 bottle good quality dry red wine (recommended: Burgundy)
• 8 fresh thyme sprigs
• 6 garlic cloves, smashed
• 1 orange, zest removed in 3 (1-inch) strips
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 2 1/2 cups beef stock
• 9 small new potatoes, scrubbed clean and cut in 1/2
• 1/2 pound carrots, peeled and sliced
• 2 cups frozen pearl onions, a large handful
• 1 pound white mushrooms, cut in 1/2
• 1/2 pound garden peas frozen or fresh
• Fresh flat-leaf parsley, chopped, for garnish
• Horseradish Sour Cream, recipe follows, for garnish
• Toasted Peasant Bread, recipe follows, for serving

Directions

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.

To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.

Horseradish Sour Cream:

• 1 cup sour cream
• 1 tablespoon prepared horseradish
• Olive oil
• Salt and pepper
• Chives, finely chopped, as garnish

Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.

Toasted Peasant Bread:

• 1 loaf peasant bread, sliced into 1/2-inch pieces
• Extra-virgin olive oil
• 4 garlic cloves, halved
• Chopped parsley leaves

Preheat the oven to 500 degrees F.

Put a sheet pan in the oven so that it gets good and hot.

Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

Yield: 4 to 6 servings

Garam Masala Chicken Pot Pie

September 28, 2009

I love chicken pot pie; I've been wanting to make chicken pot pie and decided to try this recipe, from Jeffery Saad - the runner up on the 'Next Food Network Star'. The recipe was very easy but wasn't sure about the Garam Masala spice. I found the spice at Whole Foods. I added mushrooms to the dish and used 1 tablespoon of the Garam Masala spice - I could of used less of the spice. The spice is a curry spice and give the dish a 'Christmas' taste - it was good, and I will probably make this dish again.

Cook Time: 30min - Level: Easy - Yield: 4 Servings

Ingredients

• 2 tablespoons olive oil, plus more for brushing
• 4 boneless and skinless chicken thighs
• Salt and freshly ground black pepper, plus 2 teaspoons salt
• 2 cloves garlic, chopped
• 2 shallots, chopped
• 1 carrot, peeled and sliced
• 2 tablespoons salted butter
• 3 tablespoons all-purpose flour, plus more for dusting puff pastry
• 3 cups chicken stock
• 1 russet potato, peeled and cubed
• 1/2 cup frozen peas, defrosted
• 1 1/2 tablespoons garam masala, plus more for sprinkling
• 2 sheets (1 pound package) frozen puff pastry, defrosted slightly
• 2 tablespoons olive oil

Directions

Preheat the oven to 400 degrees F.

In a medium-size pot over medium-high heat, add the olive oil. Season the chicken with salt and pepper, and brown on both sides until golden, about 5 minutes on each side. Remove the chicken from the pan to a cutting board and reserve.

To the same pot add the garlic, shallots, and carrots and saute until golden. Remove the vegetables to a bowl and reserve. Turn the heat down to medium.

Melt the butter in the pot, whisk in the flour and cook for 1 minute. Stir in the chicken stock, and potatoes and cook until potatoes are mostly cooked but still firm, about 8 to 10 minutes. The chicken stock will have thickened to a sauce consistency. Turn off the heat.Chop the chicken into chunks and add the chicken and veggies back to the pot. Stir in the peas, and then the 1 1/2 tablespoons garam masala and 2 teaspoons salt. Ladle the mixture into 4 (10-ounce) oven safe bowls.

On a flat work suface, dust the puff pastry with flour and roll it out just a little thinner than it comes. Cut the puff pastry in squares large enough to hang over the sides of each bowl. Cover the bowls with the puff pastry pressing down around the sides. Brush with a touch of olive oil and sprinkle with some more garam masala. Cut a slit in the top of the pastry to allow steam to escape. Transfer to the oven and bake until the tops are golden brown, about 15 minutes.

Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers

September 24, 2009


Turkey Chipotle Chili with Peper Jack Cheese Corn Cakes - just sounded SO good and had to try it! The recipe looked easy too. Went to the grocery store and picked up two packages of ground turkey (which ended up to be 2 3/4 lbs - so I added more beans). After reading some of the reviews on Food Network, I also picked up some tomato paste (just in case). I followed the recipe, and throughout the cooking the chili just tasted like it was missing 'something' I just didn't know what it was missing. The turkey meat was a little bland as well.

I ended up using the whole can of tomato paste and added grated Parmesan cheese, added more chipotle pepper since there was more meat and beans. Added more salt, pinch more chili powder, and a little garlic powder. I also let it simmer longer.

The chili turned out good - a little spicy for me, but was still good. The corn cakes are the best! I used two boxes of muffin mix with 8oz of pepper jack cheese - SO good!

Cook Time: 20min - Level: Easy - Yield: 4 Servings w/ Leftovers

Ingredients

• 2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
• 2 pounds ground turkey breast
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 rounded tablespoon chili powder, a palm full
• 2 chipotles in adobo, chopped, found on Spanish/Mexican food aisle or, 1/2 cup hot chipotle salsa may be substituted
• Salt
• 1 cup Mexican beer
• 2 cups chicken stock
• 1 (28-ounce) can chopped stewed tomatoes
• 1 can red kidney beans, drained
• 1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes
• 1 1/2 cups shredded pepper jack cheese, 8 ounces
• 2 tablespoons butter

Directions

Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.

Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.

Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.

Apple Crisp from The Neelys

September 23, 2009


Decided to make this apple crisp, since we were having company tonight. Well our company cancelled and I decided to make the apple crisp anyways. This apple crisp was so good! I haven't had granny smith apples in a LONG time! The granny smith apples, pecans, and maple syrup was just awesome - it was almost like a caramel apple! The topping was good too! I made this apple crisp in one big dish.

Cook Time: 35min - Level: Easy - Yield: About 8 Servings

Ingredients

Filling:

• 5 Granny Smith apples, peeled, cored, chopped small
• 1/4 cup finely chopped pecans
• 3 tablespoons all-purpose flour
• 1/2 cup brown sugar
  
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
  

Topping:

• 3/4 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons chilled butter, cut into pieces
• 1/4 cup coarsely chopped pecans

Directions

Preheat oven to 350 degrees F.

For the Filling:

• Mix all the ingredients together. Place into 7 to 8-ounce ramekins.

For topping:

Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

Spicy Garlic Rosemary Shrimp

September 23, 2009


Earlier today, I bought shrimp for shrimp scampi for tonight's dinner. When dinnertime came, I didn't feel like eating pasta. So I went to foodnetwork.com and found this recipe. This was a super simple recipe! The shrimp were flavorful and 'spicy' good! I will make this dish again!!


Cook Time: 3min - Level: Easy - Yield: 4 Servings

Ingredients

• 1 pound medium shrimp, deveined, peeled, tail end left on
• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1 tablespoon minced fresh rosemary leaves
• 1 teaspoon hot red pepper flakes
• Salt and freshly ground black pepper
• Lemon juice
  

Directions

To a large skillet, add olive oil and garlic slices and cook over moderate heat until golden. Remove garlic chips.

To the skillet, add rosemary, pepper flakes, and shrimp, and cook, stirring, until just cooked through, about 3 minutes. Season with salt and pepper, to taste, and transfer to serving dish. Squeeze some lemon juice over shrimp.

Neelys Baked Ziti

September 20, 2009

Decided to make pasta for Sunday dinner, and decided to give this recipe a try. It was very easy to make and very flavorful. I added red pepper flakes and used sweet Italian sausage. This is a great dish!

Cook Time: 50min - Level: Easy - Yield: 6 to 8 Servings

Ingredients

• Salt
• 1 pound ziti
• 1 pound hot Italian turkey sausage, casing removed
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 (28-ounce) can diced tomatoes
• 6 ounces pesto
• 15 ounces ricotta cheese
  
• 1 (9-ounce) package washed spinach
• Butter, for baking dish
• 2 cups shredded mozzarella, plus more for topping
• 1 1/2 cups grated Parmesan, plus more for topping

Directions

Preheat oven to 375 degrees F.

Bring a large pot of salted water to a boil over high heat. Add ziti and cook until al dente. Drain in a colander.

In a large skillet over medium heat, saute turkey sausage. Add onion and garlic and saute until the sausage is cooked through. Use your spoon to break up the sausage while it cooks. Add the can of diced tomatoes and pesto and let simmer for 10 minutes.

Add the ricotta cheese, spinach, Parmesan and mozzarella to a large bowl, and stir to combine.

Butter a 4-quart baking dish, add the cooked pasta, then sausage mixture and cheese mixture. Top with a sprinkling of mozzarella and Parmesan.

Bake until completely heated through and golden and crisp on top, about 20 minutes.

Chicken Sausage Rigatoni in a Spicy Vodka Sauce

September 8, 2009


This recipe looked easy to make, sounded good, and had to try it because of the vodka sauce. I was a little scared of spicy-ness of this dish - but decided to try it anyways. I didn't add the green pepper, used Italian sausage (couldn't find chicken sausage) and couldn't find the Hungarian hot paprika, so I used regular paprika; I also added mushrooms, and red pepper flakes. This dish was very easy to make and was very yummy. I will definetly make this dish again - Thanks Sunny Anderson!



Cook Time: 20min - Level: Easy - Yield: 4 Servings

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound chicken sausage, casings removed
• 1/2 cup roughly chopped onion
• 1 jalapeno, chopped
• 3 cloves garlic, finely chopped
• 1/2 cup roughly chopped green pepper
• 1 teaspoon Hungarian hot paprika
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper
• 1 (28-ounce) can whole tomatoes with basil
• 1/3 cup vodka
• 1 cup heavy cream
• 1 pound rigatoni
• 1 cup grated Asiago cheese
  
• 3 tablespoons freshly chopped parsley leaves

Directions

Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.

Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.

Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.

Spinach and Bacon Quiche

September 6, 2009


Haven't had quiche in a while and decided to try this recipe from Paula Deen. Olivier made the quiche and it was great! This recipe calls for 1 pound of bacon, which was a lot of bacon for one pie - so we decided to make two quiches (might as well since we had two frozen pie shells and a ton of bacon and spinach). Olivier added sauteed onions, and wilted the spinach. We used two cups of heavy cream and 9 eggs (that's all we had), Olivier also put slices of Swiss cheese on the top of each quiche to 'make it fancy.' The quiche turned out great!

Cook Time: 45min - Level: Easy - Yield: 8 Servings

Ingredients

• 6 large eggs, beaten
• 1 1/2 cups heavy cream
  
• Salt and pepper
• 2 cups chopped fresh baby spinach, packed
• 1 pound bacon, cooked and crumbled
• 1 1/2 cups shredded Swiss
• 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Pork Chops alla Pizzaiola

August 27, 2009

Wanted something new for pork chops and tried this recipe. It was easy and very tasty! And went well with our left over Mac and Cheese (with Fontina cheese) Recipe was from Giada De Laurentis.


Cook Time: 30min - Level: Easy - Yield: 2 Servings

Ingredients

• 2 tablespoons olive oil
• 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
• Salt and freshly ground black pepper
• 1 small onion, thinly sliced
• 1 (15-ounce) can diced tomatoes, in juice
  
• 1 teaspoon herbes de Provence
• 1/4 teaspoon dried red pepper flakes, or more to taste
• 1 tablespoon chopped fresh Italian parsley leaves

Directions

Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.

Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.

Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

Macaroni and Cheese

August 26, 2009



I made this dish for my co-workers who came over today - Joyce, Yunita, and Erik. This recipe was very simple to make and was lacking a little flavor - but still good. I did not use the ham, (probably why it was lacking flavor) and I increased the flour to 2 tablespoons instead of 2 teaspoons, and used a 16oz package of egg noodles - and it turned out good. Recipe was from Giada De Laurentis.

Cook Time: 25min - Level: Easy - Yield: 6 Servings

Ingredients

• Butter, for greasing dish
• 12 ounces wide egg noodles
• 2 cups heavy cream
  
• 2 1/2 cups whole milk
  
• 2 teaspoons all-purpose flour
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon freshly ground black pepper
• 2 cups (packed) grated Fontina
• 3/4 cup (packed) finely grated Parmesan
• 3/4 cup (packed) grated mozzarella
• 4 ounces cooked ham, diced, optional
• 2 tablespoons finely chopped fresh Italian parsley leaves

Directions

Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Baked Apple with Crisp Topping

August 11, 2009


I was searching a sweet dessert to make, and came across this recipe from Sunny Anderson. I read all the rave reviews and decided to make it for dessert. It was super simple, made the house smell great, and the outcome was delicious!! I added pecans to the topping and used Fuji apples (I love Fuji apples). Add a little drizzle of caramel syrup and vanilla ice, so good! You have to try it!!


Cook Time: 40min - Level: Easy - Yield: 4 Servings

Ingredients

• 2 apples (recommended: Fuji or McIntosh)
• 1 teaspoon lemon juice
  
• 1/4 cup strawberry jam, jelly, or preserves
• 2 tablespoon all-purpose flour
• 3 tablespoons butter, cold and diced
• 3 tablespoons brown sugar
  
• 1/2 cup oats, uncooked
• 1/4 teaspoon ground cinnamon
• Pinch salt

Directions

Preheat oven to 350 degrees F.

Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. Place 1 tablespoon of jam into each hole. For the topping: in a small bowl mix together flour, butter, brown sugar, oats, cinnamon and salt. Press this mixture on the top of each apple, covering jam. Place in a baking dish filled with about a 1/4-inch of water. Bake until top is golden brown and apple is tender, about 35 to 40 minutes.

Creamy Baked Fettuccine with Asiago &Thyme

August 11, 2009


Recipe courtesy Giada De Laurentiis. A grown up mac and cheese. This recipe was easy to make and has great flavor, and endless possibilities. You could add chicken, salmon, and/or veggies. You can made this a head of time, then bake it when you're ready to eat. A great main dish or a flavorful side dish! It's 'fancy..'

Cook Time: 25min - Level: Easy - Yield: 4 Servings

Ingredients

• 1 pound fettuccine pasta
• 2 cups grated Asiago cheese, plus 1/4 cup
• 2 (8-ounce) containers creme fraiche
• 1 cup grated Parmesan
• 1 1/2 tablespoons fresh chopped thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.

In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.

Shrimp Pot Pie

August 6, 2009



I made this dish after watching Sunny Anderson make this dish this week. I said 'shrimp pot pie'? In an edible bowl?! It was a simple recipe, with a 'fancy' outcome! My only problem was finding the cookie cutter, which I ended up finding at Michaels. I added more shrimp and veggies, and kept everything else the same. My bowls didn't come out as perfectly as Sunny's (photo taken from Food Network) but they were still tasty! I will definitely make this dish again!

If I had not watched how she prepared this, I probably would not have made it. It is easy, first cut out 4 circles, put aside, take one pastry brush with egg wash, add another pastry on top, brush with egg wash, and add the third pastry on top. Then cut out the other 4 circles, then cut out the 3 inch circles out of the 4 you just created. That a way you won't be cutting so many circles - that's how Sunny did it on her show - so much easier! I wish she would put a video on the recipe on how she made it.

Cook Time: 35mins - Level: Intermediate - Yield: 4 Servings

Ingredients

• 1 egg
• 1 tablespoon water
• 4 sheets puff pastry, thawed (recommended: Pepperidge Farm)
• Flour, for dusting
• 8 large (21 to 25) shrimp, shelled and deveined
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small carrot, diced
• 1 celery stalk, diced
• 6 mushrooms, sliced thin
• 2 sprigs fresh thyme
• 1/2 cup white wine
• 2 cups heavy cream
• Salt and freshly ground white pepper
• Special equipment: 3 and 4-inch metal ring

Directions

Preheat oven to 400 degrees F.

In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork. Using a 4-inch ring, cut 16 circles. Set 4 circles on a nonstick baking sheet. These are the base of the pot pies. Discard scraps. Using a 3-inch metal ring, cut circles in the center of the 12 remaining circles. Remove 4 of the 3-inch circles to the prepared baking sheet. These are the tops. Brush the outer edge of the 4-inch circles with the egg wash. Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat 1 more time until you have 3 rings stacked on top of each other. Repeat with remaining circles until you have 4 assembled. Brush the edges and tops with egg wash and bake in the middle of the oven until golden, about 20 minutes.

Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside. Add remaining butter to the pan and saute carrots, celery, mushrooms, and thyme, until softened about 10 minutes. Add wine, bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper. Ladle the shrimp mixture into the pastry puff bowls and top with the smaller puff circles.

Turkey & Artichoke Stuffed Shells w/ Arrabbiata Sauce

August 3, 2009


After watching Giada De Laurentiis make this dish, I decided to try it. I wasn't sure about the ground turkey and the spicy sauce - but let me tell you it was GREAT! and I'm glad that I made it. I was able to get two dishes out of the recipe and gave the other batch to our friend Robb.

I prepared the turkey meat and the sauce ahead of time - so I wouldn't have so many things going on at once. When it was closer to dinner, I stuffed the shells then baked them. Overall, this was an easy recipe, with a great flavors! You have to try this one and freeze the other batch!


Cook Time: 1hour - Level: Easy - Yield: 6 to 8 Servings

Ingredients

• 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
• 3 tablespoons extra-virgin olive oil
• 1/2 large yellow onion, chopped (about 1 cup)
• 3 cloves garlic, chopped
• 1 pound ground turkey
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
• 1 (15-ounce) container ricotta cheese
  
• 3/4 cup grated Parmesan
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

5 cups Arrabbiata Sauce, recipe follows

• 1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Lemon Fusilli with Arugula

July 29, 2009




I saw this recipe on Barefood Contessa and had to try it. I was a little hesitant about the lemon sauce but it turned out great! I also wanted to try this recipe because Olivier said lemon and cream don't go together, and lemon and broccoli don't go together... but they do!!

Cook Time: 30 mins - Level: Easy - Yield: 4 to 5 Servings

Ingredients

nocoupons

• 1 tablespoon good olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream
• 3 lemons
• Kosher salt and freshly ground black pepper
• 1 bunch broccoli
• 1 pound dried fusilli pasta
• 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
• 1/2 cup freshly grated Parmesan
• 1 pint grape or cherry tomatoes, halved

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.