Chicken Curry with Brown Rice

Fri, 25 Mar 2011 09:35:54 -0600

It’s kinda hard to make chicken curry look appetizing in a photo, I tried, but... well you can tell me if you think it looks appealing to you. Really though, even if it doesn’t look amazing, it really is that. Amazing. I like to have a nice blend of sweet and savory and spicy flavors and this has been one of our families favorites for a long time.

(serves 5)
Ingredients
2 cups brown rice
4 tablespoons coconut oil
3 tablespoons curry powder
2 boneless, skinless chicken breasts, cut into small cubes
1 medium yellow onion, thinly sliced
2 stalks of celery, diced
1 medium apple, diced (you can peel it if you want to - I like to leave the peel on)
3/4 cup shredded, unsweetened coconut
2 1/3 cups chicken broth
1 1/4 cups raisins
3 tablespoons corn starch and a little water
Kosher salt
Freshly ground black pepper

Preparation Instructions
First you want to start the rice so that it’s done when the curry is done. Put the rice in a rice cooker and put in about 4 1/2 cups water (remember brown rice needs more water to get soft). Turn it on and start the curry.

In a large saute pan, heat the coconut oil over medium heat. Once melted add the curry powder and allow to cook for just a minute. Once the curry powder and oil have cooked together for a minute, add the chicken toss to coat. Turn the burner up to medium high and brown the chicken just until no pink remains on the outside.

Add the onions, celery, apple and coconut and saute for a minute to start softening. Then add the chicken broth, bring to a boil then reduce heat, cover and allow to simmer for 15 minutes.

Remove the lid, give it a stir and then add the raisins and salt and pepper and then put the lid back on and simmer about 4 more minutes to let the raisins plump up.

In a small bowl combine the corn starch with a little cold water and then pour into the curry. Stir around until thickened, if it doesn’t get to a nice thick saucy consistency you can add a little more cornstarch but the 3 tablespoons should be enough. You always want to combine cornstarch with cold water because if you add it straight into warm or hot it will clump - I learned that the hard way!

Once the sauce is good and thick, serve hot over rice!

Jeremiah’s Favorite Wings

Fri, 25 Mar 2011 09:05:29 -0600

I put these as a main course because that is how we eat them - but I think it could also go in the appetizer section.... oh well. It’s my website.

Anyway, we found this pub here in town that has these amazing wings and is ‘family friendly’ so we like to go there every now and again and gorge on wings and fries.

But me being me, I had to give it a go at making these myself.

We agreed that they turned out pretty close and were REALLY good and super easy to make. They are good and spicy so I leave some ‘naked’ for the kids.

(serves 4)
Ingredients
about 5 pounds of chicken wings
1 bottle franks red hot cayenne pepper sauce
2 sticks butter
2 tablespoon worcestershire sauce
2 tablespoons honey
oil for deep frying (I use about 5-6 cups)

Preparation Instructions
Heat the oil to about 350º degrees in a large pot over medium high heat.

While the oil is heating up make the sauce. In a medium saucepan over medium heat, melt the two sticks of butter. Once they are melted add the cayenne pepper
sauce, worcestershire sauce and honey, stir until smooth and combined. Bring to a boil, reduce heat and allow to simmer on low while the wings fry.

Next, very carefully add the wings to the oil. Fry in batches so as not to crowd the pan. I did about 3/4 of a pound at a time. Use tongs or a slotted spoon to remove and place them on some paper towels to drain. Give each batch about 7-8 minutes to fry, you want the skin to be nice and crispy and slightly brown.

Once they are all fried put all the wings in a large serving dish and dump the sauce over the top. Use a large spoon to toss the wings in the sauce to make sure they are good and coated.

Serve hot!

Shrimp and Pancetta on Polenta

Thu, 17 Mar 2011 08:03:38 -0600

Mmmmm....this was yummy. I ground the corn fresh with my new grain mill and got a big roll of the eyes from Jeremiah. I love that thing. Plus the polenta was very good. The original recipe called for instant polenta and you can certainly go that way if you want to - I just am not an instant kind of girl when it comes to cooking, so I went the traditional way.

(serves 6)
2 quarts water
1lb course ground corn meal
1 teaspoon salt
1/2 pound pancetta, chopped
4 garlic cloves, minced
1/4 teaspoon hot red pepper flakes
6 tablespoons extra-virgin olive oil, divided
2 (14-ounces) cans diced tomatoes in juice
2 pounds cleaned large shrimp
2 tablespoons chopped flat-leaf parsley

Preparation Instructions
Bring the water to a boil in a large saucepan. Whisking constantly, slowly drizzle the cornmeal into the boiling water. Do not allow the water to stop boiling. Once all the cornmeal is added continue stirring (as it thickens you will have to switch to a spoon) until thick and pulls away from the sides of the pan, about 30-40 minutes. Add the salt and set aside until shrimp is ready.

In a large skillet over medium heat, heat 3 tablespoons of the oil. Add the pancetta, garlic and pepper flakes (I used about 1/8 teaspoon so it wouldn’t be so hot for the kids and it was perfect for them but Jeremiah and I thought it would have been better with the full amount). Cook until the pancetta is crispy and garlic is fragrant, about 4-5 minutes.

Add the tomatoes to the skillet and simmer until reduced to about 1 cup (if you are at high altitude you will want to also go ahead and add the shrimp at this point since it takes SO long to cook shrimp up here - I guess they really aren’t meant to be at 7000 feet!) If you are at sea level reduce the tomatoes as stated above and then add the shrimp and cook until firm and pink.

Serve the shrimp over the polenta and sprinkle a little chopped parsley on top and drizzle with the remaining olive oil.

Read More http://www.epicurious.com/recipes/food/views/Shrimp-and-Pancetta-on-Polenta-356050#ixzz1GrkvgvV9

Salted, Yes, Salted Steak

Sun, 13 Mar 2011 20:26:17 -0600

Provocative, yes?

I know, you are NOT supposed to salt steaks before you cook them. But I was searching for this week’s steak recipe (we have decided recently that Sunday is steak night) and I came across this blog post from thesteamykitchen.com and I was intrigued. I had to give it a try, especially since Jeremiah loves things good and salty.

What Jaden Hair says to do is take your cheap steaks to the best steak ever with one simple step. Salting. Depending on the thickness of the steak you coat it in kosher or sea salt and let it sit at room temperature for about an hour (that’s for 1” thick steaks, if you have a different thickness check out her site and she has it all broken down).

I know, it is astounding that I would recommend such a thing. But after seeing Jeremiah (and my kids) DEVOUR these steaks, I am thinking this is a good way to do it. I mean look at this:

Stuffed Pork Loin with Madeira Sauce

Sun, 13 Mar 2011 18:12:28 -0600

Artichokes and sun-dried tomatoes with lots of garlic - what could be better? This was SO good, you need to try it. The blend of flavors go all the way from sweet to savory to a hint of tangy and everything in between.

(serves 6)
Ingredients
1/2 cup clarified butter
2 cloves garlic, minced
1 can artichoke hearts, roughly chopped
1/2 cup sun-dried tomatoes, julienned
1/2 cup white wine
3/4 cup dried bread crumbs
3 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 boneless pork loin about 2 pounds, butterflied

for the sauce:
3/4 cup madeira wine
3/4 cup dry red wine
1 cup chicken broth
2 parsley sprigs
2 rosemary sprigs
2 thyme sprigs
1 bay leaf
2 tablespoons all-purpose flour
2 tablespoons butter, melted

Preparation Instructions
To make the stuffing, warm the clarified butter in a medium skillet over medium heat. Add the garlic, cook for about 30 seconds and then add the artichoke hearts and sun-dried tomatoes. Cook until the mixture is just heated through, about 4 minutes. Add the wine and cook until it is almost completely evaporated, about 3 minutes. Remove from heat and stir in bread crumbs, basil and salt and pepper, set aside.

Preheat the oven to 500º.

Lay the butterflied pork loin out flat and spread the stuffing along the middle of it. Using kitchen twine to bind it fold up the sides so the meat is wrapped around the stuffing. Place it in a roasting pan and sprinkle with salt and pepper.

Roast for 15 minutes and then reduce the heat to 400º and cook until a thermometer inserted in the center reads 160º, about 40 more minutes.

While the pork is in the oven you can start the sauce.

In a small saucepan over medium high heat combine the madeira, red wine, broth, parsley, rosemary, thyme and the bay leaf. Bring to a boil and then reduce heat to medium, simmering until liquid is reduced to about a cup, about 20 minutes. Set aside.

When the roast is ready remove from the oven. Place on a cutting board or serving platter and place some foil over it.

Pour the wine mixture into the roasting pan and scrape up all the little brown bits of goodness and then pour it all back into the saucepan. Bring to a simmer and then combine the melted butter and flour in a small bowl. Pour the flour mixture into the sauce and stir until thickened.

To serve, cut the twine off the pork loin, slice into thick pieces, place on a plate and spoon a little of the madeira sauce over the top.

Chicken in Cheesy Wine Sauce

Mon, 7 Mar 2011 13:52:24 -0700

I had planned to make this in the crock pot since I am pretty sure it would be amazing cooked that way. But life happened and I forgot and needed something quick. This is a VERY quick and easy recipe which I had put on the menu because a few weeks ago my sister asked me, “So...do you like ever cook anything, like with cream of chicken soup or anything?” and my response was, “UUuuuuuuuuuuuuuuuu....ya.....sometimes.” I have to admit it isn’t very often but I do have a few favorite dishes which have cream of whatever soups in them.

(serves 4)
Ingredients
4 boneless, skinless chicken breasts
4 slices of prosciutto
4 tablespoons butter, melted (plus more for buttering the dish)
kosher salt
freshly ground black pepper
8 slices swiss cheese
1 - 10oz can cream of chicken soup
1/2 cup white wine
1 cup herbed flavored stuffing mix

Preparation Instructions
Preheat oven to 350º.

Brush the sides and bottom of a 9” casserole dish with soft butter.

Place the chicken breasts in the casserole, season with salt and pepper. Place a slice of prosciutto and a slice a cheese on top of each breast.

In a small mixing bowl, combine the chicken soup and the wine, pour over the top of the chicken.

Sprinkle the stuffing mix over the top of everything and then drizzle melted butter all over that.

Bake until cooked through, about 45 minutes.

Chicken Marsala

Mon, 28 Feb 2011 09:20:24 -0700

Ok so since I posted the Steak Marsala I figure I better post how I do the Chicken Marsala for those of us who don’t eat beef. It is basically the same recipe but the order of things goes slightly different since chicken takes longer to sear than steak.

(serves 4)
Ingredients
2 tablespoons butter
2 tablespoons extra virgin olive oil
4 boneless, skinless chicken breasts, sliced in half to make thin filets
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup flour

for the sauce:
2 tablespoons extra virgin olive oil
2 shallots, minced
1 pound crimini mushrooms, sliced
1 1/2 tablespoons rubbed sage
kosher salt
freshly ground black pepper
1/2 cup water
1 cup marsala
3/4 cup heavy cream
1/2 stick cold butter

Preparation Instructions
Heat butter and oil in a large saute pan over medium heat.

On a dinner plate combine the flour, salt and pepper and dredge each chicken piece in it, shaking off the excess. Place the chicken pieces in the pan and cook until golden brown and firm to the touch, depending on how large your saute pan is you may have to do two batches.

Once the chicken is cooked through, set aside on a plate or serving platter and cover with foil to keep warm.

Once all the chicken is cooked and removed add the 1/2 cup water, shallots, mushrooms sage, salt and pepper to the pan. Allow to cook until the mushrooms are just starting to soften and release their juices.

Add the marsala and heavy cream and cook until thick, about 10-15 minutes. (if you are at sea level 10 minutes should do it but those of us at high altitude will need more like 15 minutes or longer).

Once it is thickened, remove from heat and allow to cool about 5 minutes. Then add the cold butter, stirring until melted.

Serve the chicken, smothered in the sauce with mashed potatoes on the side.

Steak Marsala

Mon, 28 Feb 2011 08:57:23 -0700

This is Jeremiah’s all-time favorite steak recipe. He had it for the first time at Carraba’s Italian Bar and Grill (for a chain restaurant they have very good food and the one here in town just happens to have gotten best customer award several times so the service is excellent).

Anyway, so since he loves it so much, a few years ago I decided I should try to make it.

It worked beautifully.

The great thing about it is the sauce translate extremely well to chicken. So obviously I will be posting how I do that as well.

The funny thing about this, is Jeremiah usually does not like any kind of sauce or topping on his steak.

But this he loves.

(serves 4)
Ingredients
4 steaks of your choosing (Jeremiah likes rib-eye and for a cheaper version enjoys petit sirloin)
1/2 stick butter, softened
kosher salt
freshly ground black pepper

for the sauce:
2 tablespoons extra virgin olive oil
2 shallots, minced
1 pound crimini mushrooms, sliced
1 1/2 tablespoons rubbed sage
kosher salt
freshly ground black pepper
1/2 cup water
1 cup marsala
3/4 cup heavy cream
1/2 stick cold butter

Preparation Instructions
Set the steaks out so they are not super cold, they really cook up nicer and the butter sticks to them at room temperature.

You are going to want to make the sauce first since I takes longer than the steaks. So, heat the oil in a medium saute pan over medium heat.

Add the water, shallots, mushrooms and sage, sprinkle with salt and pepper. Cook until the mushrooms just start to soften and release their juices, about 3-4 minutes

Pour in the marsala and heavy cream. Simmer until thickened about 10-15 minutes (if you are at sea level, 10 should do it. But those of you at high altitude will need more like 15). Remove from heat and allow to cool a couple minutes (this is when I like to sear the steaks).

Heat a large skillet (I love cast iron for this because you can just heat it without putting anything on it) to medium-high-high heat (I think medium-high is a touch low but high is a touch hot so I go right in between the two).

Right before searing the steaks, sprinkle them with pepper and smear a very generous amount of butter on one side.

Fennel Chicken with Brown Butter and Caper Sauce

Mon, 21 Feb 2011 15:04:27 -0700

Ok seriously. This was SO easy. Even the cleanup was easy - ONE pan. That was it. Well, of course the ramekins from making individual Spinach-Parmesan Souffles had to be cleaned too. But as far as the main dish, I think one pan to clean is awesome. Plus the flavor was amazing.

So easy.

(serves 4)
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1/2 stick butter, divided
1 tablespoon finely ground fennel seeds
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons capers, drained and chopped
1/4 cup fresh orange juice

Preparation Instructions
Heat oil and butter in a large skillet over medium heat.

Combine the ground fennel seed, salt and pepper together and sprinkle on both sides of each chicken breast.

Place the chicken breasts in the pan and cook until cooked all the way through and nicely browned on both sides. Remove from pan and place on a plate or serving tray and cover with foil to keep warm.

Add the capers and orange juice to the pan and cook, stirring until thickened about 2-3 minutes. Remove the pan from heat and stir in the remaining 2 tablespoons of butter.

Pour the sauce over the chicken and serve.

http://www.epicurious.com/recipes/food/views/Fennel-Dusted-Chicken-with-Brown-Butter-and-Capers-355476

Beef Empanadas

Sun, 20 Feb 2011 20:17:22 -0700

Not only had I never made empanadas, but I had never eaten them. But I thought it would be fun to try something new. I am so glad I did! They were really tasty. I made a sausage version for myself and that was ok but not great - so I ended up eating the beef. I think though, if I had chicken and shredded it and made them with that, they would have been fantastic. But I didn’t have any chicken when I went to make these so I couldn’t try that. But the beef was really very tasty - I never thought I would EVER say that. But there it is.
(serves 8)
Ingredients
4 cups vegetable oil

For the filling:
2 hard-boiled large eggs, chopped into bits 1/2 medium onion, finely chopped 1 tablespoon olive oil 2 garlic cloves, finely chopped 1 teaspoon ground cumin 3/4 teaspoon dried oregano 3/4 pound ground beef chuck 2 tablespoons raisins (optional) 1 1/2 tablespoons chopped pimiento-stuffed olives 1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped 1 package frozen empanada pastry disks, thawed (or homemade, recipe follows)

Preparation Instructions
Heat the oil in a large skillet over medium heat, add onions and cook until soft. Then add the garlic, cumin and oregano and cook about another minute. Add the beef, chopping with a spoon (or I like to use my handy-dandy mix’n’chop from pampered chef) to break up any chunks. Cook until no pink remains, about 4-5 minutes. Add the raisins, olives and can of tomatoes and cook until the liquid is somewhat reduced, stirring occasionally. Add the eggs and spread on a plate to cool.
Put the vegetable oil in a large stock pot and heat to 360º or use a deep fryer. You can also bake these, if you would prefer that method go ahead and preheat your oven to 400º.
To roll out the dough, place a sheet of plastic wrap on a slightly dampened surface. Place a disk of dough on it and cover with another sheet of plastic wrap. Roll out until the disk is about 6 inches. Then place about 3 tablespoons of the meat mixture in the center of the disk. Brush a little water around the edges of the dough and fold the disk in half and crimp the edges down with a fork. (since I made my own dough and was in a massive hurry to get this done, I just rolled mine out and cut rectangles, quick and dirty like and then used the same method to crimp).
To deep-fry:
Heat the oven to 200º.
Once the oil is heated, drop them very carefully into the pot and allow to fry for about 3-4 minutes per batch. Make sure you don’t put to many in and crowd them - they will stick together. Remove with a slotted spoon and place on a baking sheet in a warm oven while you cook the rest.
To bake:
Make an egg wash by combining one egg and a little water, about 1 tablespoon. Brush each empanada with a little of the egg wash and place on a baking sheet. Bake for about 25 minutes and remove from the oven, allowing to cool about 5 minutes before serving.
I served these with sour cream and guacamole and we thought it was really pretty amazing.
For the dough:
6 cups flour (plus a little more for kneading)
2 teaspoon salt
1 cup cold water
2 eggs
2 egg whites
2 teaspoon vinegar
6 tablespoons shortening
Preparation Instructions
To make the dough combine the flour and salt in a medium mixing bowl. Add the shortening and cut in with a pastry cutter until course crumbs form.
In another small bowl combine the water, eggs and egg whites, and vinegar.
Combine the wet ingredients with the dry with a fork, stir just until it starts to come together.
Turn the dough out onto a clean, floured surface and knead just until the dough has come together and is smooth.
Wrap in plastic wrap and refrigerate for at least one hour.

Thanks: http://smittenkitchen.com/2009/03/beef-empanadas/

Intoxicated Chicken

Thu, 17 Feb 2011 15:50:34 -0700

Once again I did not have enough chicken left to take photos the next morning so I shot this seconds before it was devoured so it may not look amazing, but believe me, this is an amazing recipe. You will love it. Just make sure, if you have a gas stove, let the alcohol cook a moment before you tip the pan to light it, I just about caught my kitchen on fire after lighting it too soon. The flames were touching the ceiling (we have vaulted ones) and I thought the cabinets were goners. But it went out just in time....

(serves 6)
Ingredients
2 tablespoons butter
2 tablespoons extra-virgin olive oil
6 boneless skinless chicken breasts
kosher salt
freshly ground black pepper
6 shallots or half an onion, minced
1/2 teaspoon dry thyme
1/4 cup fresh, chopped parsley
1/4 cup water
1/2 cup bourbon
1 cup heavy cream

Preparation Instructions
In a large skillet over medium high heat melt the butter with the oil.

Sprinkle salt and pepper over the chicken breasts and brown in the butter and oil on both sides.

Add the shallots, or onions and thyme and cook for a minute or so.

Pour the bourbon all over the chicken and cook for about 20-30 seconds, then if using a gas cooktop, tilt the pan and light it on fire. If you are using an electric cooktop, use a match to light it. Shake the pan until the flames go out, then add the water, cover and simmer about 25 minutes or just until the chicken is done and slightly firm when you push on it.

Remove the chicken and cover, set aside.

Add the cream to the skillet and simmer, stirring occasionally, until it is thick.

To serve place a piece of chicken on each plate and top with the sauce.

Steaks with Gorgonzola Cheese and Cranberry Sauce

Mon, 14 Feb 2011 14:48:48 -0700

Jeremiah ate steak last night.

And he liked it.

I was forced to photograph it before he ate it because I knew there would be nothing left in the morning, when the light was better. I was also only allowed about 30 seconds to shoot it before he started eating it and before he started getting mad at me for taking pictures of his food.

He hates that.

I usually try to make extra for leftovers so I can shoot it and then eat it for lunch.

But this doesn’t really work for steak. It mostly gets eaten that night.

(serves 4)
Ingredients
4 tablespoons (1/2 stick) butter, room temperture
2 large garlic cloves, sliced
1 large shallot, sliced
1 1/4 cups canned beef broth
1 cup ruby Port
1/4 cup dried cranberries

4 5- to 6-ounce beef tenderloin steaks (each about 1 inch thick), room temperture
1/2 teaspoon minced fresh rosemary
1/2 cup crumbled Gorgonzola cheese

Preparation Instructions
In a small sauce pan melt 2 tablespoons of the butter over medium heat, add the garlic, shallot, 1 cup broth, port and cranberries. Bring to a boil, then reduce heat and simmer until reduced to 1/2 cup. Set aside.

Heat a large skillet to medium high, while it’s heating, slather the rest of the butter over the steaks and sprinkle with pepper. Place the steaks in the skillet and as they are cooking sprinkle with salt. Once the steaks have a nice brown coating on the one side, flip them over, about 4 minutes. Cook another 4-5 minutes for medium-rare. Set aside.

Add rosemary to skillet and then pour in the sauce and scrape up all the little brown bits, add the remaining 1/4 cup broth and cook for one minutes. Season with salt and pepper.

Top each steak with a little of the cheese and some of the sauce.

Serve hot!

Read More http://www.epicurious.com/recipes/food/views/Tenderloin-Steaks-with-Cranberry-Port-Sauce-and-Gorgonzola-Cheese-102864#ixzz1DyMwvpjU

Roman-Style Chicken

Thu, 10 Feb 2011 13:29:42 -0700

I had looked at this recipe several times before on www.foodnetwork.com and wanted to make it but for some reason it had never actually made it on my menu. Then the other day my friend, Joy, posted on my facebook wall and said, “make it. Period.”

That was all I needed. It was on the menu.

She was right. It was amazingly flavorful and comes together very quickly.

(serves 6)
Ingredients
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon kosher salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
3 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Preparation Instructions
Season the chicken on both sides with salt and pepper. Heat olive oil in a large skillet over medium high heat. Add the chicken and brown on both sides. Remove from skillet and set aside, you’ll finish cooking it in a minute.

Add the peppers to the skillet and cook for about 2-3 minutes or just until tender, add the garlic and cook for another minute. Add the tomatoes, wine, stock and herbs to the skillet and bring to a boil. Add the chicken, reduce heat and allow to simmer about 20 minutes or until the chicken is done.

Right before serving add the prosciutto, parsley and capers.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe/index.html

Manicotti

Thu, 3 Feb 2011 15:20:59 -0700

Ok so I made this last night. Here’s the story.

I thought it needed to be started early since with things like lasagna and manicotti you usually have to make a couple things assemble them and then bake them for a while. So I started at 4:30, granted I got interrupted several times by kids but we didn’t eat until after 7pm and I was cooking as fast as possible.

But I had a couple thoughts because this was totally and completely worth it. It was SO good.

One could cheat and use either store-bought crepes or manicotti noodles and then jarred marinara sauce OR one could actually plan ahead and get a few things done earlier in the day. The crepes can be made ahead of time as could the marinara sauce so you could space it all out like make crepes for breakfast and just make extra and save them for dinner and then sometime in the early afternoon toss together the marinara sauce and let it simmer away like it is supposed to. I mean really all of the components of the dish could be made even a day ahead and then all you would have to do is assemble it.

The flavor this dish had was so worth the effort though I can totally see doing it again and it was really great leftover for lunch - I LOVE leftovers.

So the directions are really well written, I had never done one of Anne Burrell’s recipes (from the food network) but I really liked how she put in little tips here and there (I will try to start including those more in my recipe regurgitations). So I decided, rather than trying to rewrite what is already really well done I will just copy the recipe right from the site. I hope no one gets upset about it, but I am completely willing to give her full credit on this one!

So here it goes:

Cook Time: 50 min
Level:  Intermediate
Yield:  6 servings

Ingredients
• Extra-virgin olive oil
• 1 large onion, cut into 1/2-inch dice
• Kosher salt
• Pinch crushed red pepper flakes
• 3 cloves garlic, smashed and finely chopped
• 1 pound bulk fennel pork sausage
• 1 pound baby spinach, washed and cut into 1-inch lengths
• 2 cups ricotta cheese
• 1 1/2 cups grated Parmigiano-Reggiano, plus extra for serving
• 2 eggs
• Bechamel Sauce, recipe follows
• 1/2 recipe Basic Tomato Sauce, recipe follows
• 1 recipe Basic Crepes, recipe follows
Directions
Filling:
Coat a large saute pan with olive oil, add the onions and put the pan over medium heat. Season the onions with salt, to taste, and add a pinch of crushed red pepper flakes. Saute until the onions are translucent and very aromatic, about 7 to 8 minutes. Stir in the garlic and saute for 3 to 4 more minutes. Add the pork sausage and cook until nicely browned. Stir in the spinach, season with salt, to taste, and saute until the spinach is wilted, about 2 to 3 minutes. Remove from the heat and let cool. In a large bowl, add the ricotta, 1 cup of grated Parmigiano, the eggs and 1 cup of bechamel and stir to incorporate. Mix in the cooled sausage mixture into the ricotta mixture. Taste and adjust seasoning, if needed.
To assemble the manicotti:
Preheat the oven to 350 degrees F.
Prepare the baking dish by evenly schmearing 1 cup of bechamel sauce in the bottom of a 9 by 13-inch baking dish.
Put 2 heaping tablespoons of the filling on a crepe just below the halfway mark. Form the filling into an even log and then roll up the crepe to enclose the filling. Repeat with the remaining filling and crepes. Arrange the crepes in the baking dish, snuggling the crepes together until the dish is filled. Spoon the tomato sauce over the top of the crepes and spread the bechamel in a wide swath down the middle. Sprinkle with the remaining 1/2 cup of Parmigiano and cover with foil. Bake in the preheated oven until heated through, about 30 minutes. Remove the foil and bake until the top starts to brown a little, about 5 to 10 minutes.
Remove from the oven and serve topped with a little extra cheese.
Mamma mia!

Bechamel Sauce:
• 3 tablespoons butter
• 1/2 small white onion, cut into 1/2-inch dice
• Kosher salt
• 3 heaping tablespoons all-purpose flour
• 1 quart milk
• Pinch grated nutmeg
• 1 bay leaf
• 1/2 cup grated Parmigiano-Reggiano
Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and very aromatic. Add the flour and cook until the flour and butter resemble wet sand, about 3 to 4 minutes. Gradually, whisk in the milk until incorporated. Add the bay leaf and nutmeg and season with salt, to taste. Slowly bring the milk/flour mixture to a boil, stirring frequently to prevent scorching on the bottom. Be sure that the milk comes to a boil or the flour will not cook out and you will be left with a very objectionable starchy feeling on your tongue.
Once the sauce has come to a boil and has thickened, remove it from the heat. Discard the bay leaf. Stir in the grated Parmigiano, taste and adjust seasoning, if needed.
Use right away or refrigerate, covered, until ready to assemble dish.
Creamy!

Marinara Sauce:
• 1/4 cup extra-virgin olive oil
• 1/4 pound diced pancetta
• 2 large Spanish onions, cut into 1/4-inch dice
• Kosher salt
• 4 large garlic cloves, smashed and chopped
• 4 (28-ounce cans) Italian plum San Marzano tomatoes
Coat a large sauce pot with olive oil and add the pancetta. Put the pot over medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, to taste, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the sauce pot and 1 can of water (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days or it can be frozen.

Basic Crepes:
• 1 cup all-purpose flour
• Pinch kosher salt
• 2 eggs
• 1/2 cup milk
• 1/2 cup club soda
• 3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes
Batter:
In a mixing bowl, add the flour and salt and make a well in the center. Add the remaining ingredients, except the melted butter, into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.
*Tip: Crepe batter can be made up to 2 days in advance, covered and refrigerated.
Crepes:
Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.
YAY!

Tofu Coconut Curry

Tue, 1 Feb 2011 11:53:53 -0700

Love. Love. Love.

I love this dish.

Jeremiah’s input was that if made with actual meat it would be amazing. I thought it was pretty amazing as it was.

But I also happen to like tofu.

It was a bit on the spicy side for the kidlets so they mostly ended up eating rice, but for the us it was perfect.

This was PACKED full of flavor and the method I used to prep the tofu left it nice and firm and intact which could easily not have happened with the way this recipe was originally written.

Ingredients
2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
2 teaspoons chile garlic sauce
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste
3 cups cooked rice

Preparation Instructions
Earlier on in the day, say after lunch, start prepping the tofu - don’t worry it takes only a few minutes of actual work. Remove from the packaging and place in a fine mesh sieve over a bowl to catch the liquid with another small, heavy bowl or plate on top of the tofu to ‘encourage’ the liquid to come out. Allow to drain in the fridge for an hour or so. Once drained, slice into small pieces and place in a freezer safe container. Freeze until firm, about ah hour. Remove from the freezer when you start to prep the rest of the meal.

In a large heavy skillet combine the coconut milk, 3 tablespoons soy sauce, brown sugar, curry, chili garlic sauce and the yellow pepper. Bring to a boil and allow to simmer about 5 minutes, just so the pepper is slightly starting to soften.

Add the tomatoes, mushrooms, half the green onions, tofu, basil and bok choy, cover and allow to simmer about 5 minutes.

Add salt to taste and serve hot over cooked rice.

Tacos

Mon, 31 Jan 2011 14:07:27 -0700

So I think I have about 50 different taco recipes. But my friend, Joy, said I needed to try this one so I did.

It was amazing.

When I was a kid my mom used to fry tortilla shells into hard taco shells and she had this contraption that she put them into and as a kid I don’t remember thinking they were all that amazing but now that I try it again and I don’t think I could ever go back to buying the hard shells again. These were SO good and SO easy.

Ingredients
For the tacos:
2 1/2 lbs lean ground beef or ground chicken
3 cups taco sauce
1/2 teaspoon salt, or as needed
1/4 teaspoon freshly ground black pepper
1 cup cooked black beans, drained
1 medium head lettuce, shredded
8 tortilla bowls
1 cup salsa fresca
1/2 cup sour cream
2 cups shredded cheddar or jack cheese
20 pitted black olives
1/2 cup green onions cut thin on the bias

For the taco sauce:
1/4 cup canola oil
1/2 cup minced onions
3 cloves garlic, minced
1 4oz can diced green chilis
1 tablespoon oregano
1/4 teaspoon garlic powder
pinch of ground coriander
pinch of ground cloves
1 1/2 cup tomato sauce
2 cups chicken broth

Preparation Instructions
To make the tortilla bowls you will need to put about 4” of oil into a large dutch oven or stock pot, heat to about 350º. Once hot, carefully drop a tortilla into the oil and push it down with a ladle. The oil will sputter quite a bit so where a glove and stand back a bit. Fry until golden brown, about 30 seconds or so. Set aside on paper towels to drain.

In a medium skillet make the taco sauce, heat the oil and add the onions, saute until soft, add the garlic and then the spices and saute for another minute or so. Add the tomato sauce and broth and simmer until thick and well flavored, about 20 minutes.

Meanwhile, in a large skillet over medium high heat, cook the meat, chopping as you go to break up the chunks. Once it’s cooked through and no more pink remains.

Remove the extra fat from the meat and pour in the taco sauce, toss to coat.

Heat the beans over low heat just until warm.

To serve, place a tortilla bowl on a plate and layer lettuce, beans, meat mixture, tomato, onion, salsa, sour cream, cheese, olives and green onions.

Thanks: Breakfast and Brunches from the Culinary Institute of America

Chicken Enchiladas

Fri, 28 Jan 2011 14:31:00 -0700

This is a recipe I have making for quite a few years now and just this last time I actually had pepper jack cheese in the fridge and no use for it (left from the Cornbread Pudding I made the other night). So rather than using my traditional sharp tillamook cheddar I decided to give the pepper jack a go and also upped the amount of cream cheese and we decided it was the best I have ever made.

(serves 6)
Ingredients
1/2 cup chopped onion
1 4oz can diced green chili peppers
4oz cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups cooked, cubed chicken
12 fajita sized tortillas
1 10 3/4oz can cream of chicken soup
1 8oz carton sour cream
1 cup milk
1 cup shredded pepper jack cheese (or cheddar)

Preparation Instructions
Preheat the oven to 350º.

In a skillet over medium heat melt the butter and then cook the onions just until soft and slightly translucent. Add 1 tablespoon of the chili peppers, remove from heat and set aside.

In a medium mixing bowl combine the cream cheese, 1 tablespoon milk and cumin. Add the onion mixture and chicken, stir until combined. Spoon about 2-3 tablespoons of the mixture into a tortilla, roll and place in a 9x13” baking dish. Repeat with remaining ingredients until the filling is all used up.

In a medium mixing bowl, combine the 1 cup milk, can of soup and sour cream. Pour over the torillas, cover with foil and bake about 35 minutes or until heated through.

Remove the foil and sprinkle the cheese all over the top, return to the oven for about 5 minutes to melt the cheese.

Serve hot!

Note: I also still had some of the dry jack cheese from the above mentioned cornbread pudding so I grated a bunch of that over the top just before serving.

Yum!

Super Simple Teriyaki Chicken

Fri, 28 Jan 2011 14:19:50 -0700

This is one of my fall back recipes. When I need dinner quick or really just don’t feel like doing a lot but want something besides spaghetti. It’s packed full of flavor and comes together so quickly you’ll want to make it again and again.

(makes 4 servings)
Ingredients
4 boneless skinless chicken breasts
1 cup soy sauce
2 tablespoons olive oil
2 cloves garlic
3 tablespoons honey
3 cups cooked white rice

Preparation Instructions
Preheat oven to 400º.

Slice the chicken into strips and toss them in a 8 inch baking dish.

Put the soy sauce, olive oil, garlic and honey in a blender and blend until garlic is chopped and liquid is foamy.

Pour the sauce over the chicken and toss to coat.

Put in the oven and bake until chicken is cooked through about 25 minutes, tossing once or twice to help it cook evenly.

Serve hot over rice.

How easy is that??!!!!!

Grilled Spice-Rubbed Salmon with Shiitake Mushroom Relish

Fri, 28 Jan 2011 13:39:52 -0700

This was probably one of the best salmon recipes I have ever made. AND! It was so simple. Just combine a couple ingredients, rub them all over the filets and grill. Done. Unless you’re going to make the relish, which you could easily not make and the salmon would still be wonderful. But the relish was scrumptious and we love mushrooms around here so I made it. But to each his own.

(makes 6 servings)
Ingredients
6 - 7oz salmon filets
Olive oil

For the rub:
3 tablespoons brown sugar
2 tablespoons paprika
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon chopped, fresh thyme

For the Shiitake Relish:
3/4 pound shiitake mushroom caps, wiped clean
3 tablespoons olive oil
kosher salt and freshly ground black pepper
2 tablespoons minced shallots
2 teaspoons minced garlic
1/2 teaspoon chopped parsley
1/2 teaspoon chopped, fresh sage
1/2 teaspoon chopped, fresh rosemary
1/2 teaspoon chopped fresh thyme
1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice

Preparation Instructions
Fire up the grill. Personally since it is winter and about 20ºf outside at dinner prep time, I used my griddle over my gas range. Of course the smoke from some good ol’ fashioned coals would be tremendously delicious, but I only have a gas grill outside anyway so to me it was not worth it. Anyhow. Start with grilling the mushrooms, both sides over direct heat should take about 5 minutes total. Remove and thinly slice.

In a saute pan, heat 1 tablespoon olive oil and saute the shallots and garlic just until they are soft and start to release their juices, about 3 minutes. Set aside to cool.
In a medium bowl combine the mushrooms, shallot-garlic mixture, herbs, vinegar and lemon juice. Season to taste with salt and vinegar. You will serve this at room temperature so set it aside for now.

Combine the spices for the salmon rub in a small bowl.

Rub it all over both sides of the salmon and then rub with a little olive oil.

Brush the grill grates with olive oil.

Grill the salmon over direct heat for about 10 minutes if you like it medium-rare. I prefer mine just a touch more cooked at medium so I did mine for about 3 more minutes and it was perfect.

Serve hot with the relish and if you like, the Cornbread Pudding made an excellent side dish for this meal.

From: Seattle Kitchen by Tom Douglass

Pepper-Rubbed Pork Loin with Sage-Vermouth Sauce

Sun, 23 Jan 2011 18:34:45 -0700

Wow. Talk about flavor! This was bursting.

We all loved it.

I did let the sauce go a tad too long so it’s kind of a dark funny color in the photo, but it was REALLY yummy.

Ingredients
1 tsp fennel seeds
2 tsp peppercorns
2 garlic cloves, minced
3 tbsp canola oil, divided
2 tsp kosher salt
1 (1 1/4 pound) pork tenderloin, trimmed

Sauce:
1/2 cup dry vermouth
1/2 cup heavy cream
2 tbsp butter
2 tbsp sage
Salt & pepper, to taste

Preparation Instructions
Preheat the oven to 375º.

In a spice grinder, or a clean coffee grinder, combine the fennel seeds and peppercorn and pulse until course. In a small bowl combine the garlics, oil, salt and the fennel and peppercorn and then rub all over the pork loin.

Heat a medium cast iron skillet or one that can go from the stove top to the oven, over medium high heat and brown the pork loin on all sides.

Once browned, place in oven and bake until internal temperature reaches 160º, about 35 minutes. Remove from oven and set aside, put the pan back on a burner over medium heat and pour in the vermouth scraping up all the brown bits and allowing it to simmer and reduce just a little. Add the cream, butter, sage and salt and pepper and allow to thicken, about 10 minutes.

Serve pork loin sliced with a little sauce over the top.