Tuesday, May 20, 2014

Chicken Sausage, Kale, and Mushroom One Pot Pasta {25 Minute Meal}

While we thought this was pretty good, (my husband went back for seconds) I don't think I'm keeping it in my files. We have so many amazing recipes and we just have become a little exclusive with what we keep. It's easy and fast so don't shy away from it on our account. 
 
 


2 tablespoons butter
1 cup panko bread crumbs
3/4 teaspoon dried poultry seasoning blend
1/4 teaspoon granulated onion
1/4 teaspoon kosher salt
1/8 teaspoon granulated garlic
3 tablespoons olive oil, divided
12 ounces chicken sausage links (chicken apple or chicken sage sausages are good here), cut into 1/2-inch thick coins
12 ounces sliced shiitake mushrooms
2 small yellow cooking onions, trimmed of both ends, peeled, halved, and thinly sliced
4 1/2 cups chicken stock
1 pound shaped dry pasta (*See Notes)
4 cups chopped kale leaves (stems and center spines removed)
3 cups halved fresh cherry tomatoes, canned crushed tomatoes, or tomato puree
1/4 cup chopped fresh parsley, plus more for garnish
5 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons kosher salt, plus 2 pinches

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Recipe and instructions here
 


Friday, April 25, 2014

Cheshire

I wanted an easy dinner and thought a fancified grilled cheese sounded like just the thing. When I saw a website called grilled cheese academy.com I figured I would try one of those.  I opted to try the Cheshire.  It was pretty good but really hard to eat!


The Cheshire

4 tablespoons mayonnaise
1 clove garlic, minced
8 slices French-style country bread
4 slices Wisconsin Edam cheese
1 head Bibb lettuce
2 beefsteak tomatoes, sliced
2 ripe Hass avocados, sliced
8 slices bacon
4 eggs
4 slices Wisconsin Cheddar cheese
6 tablespoons butter, at room temperature

Mix mayonnaise with garlic. Spread 1 tablespoon of the mixture on each of 4 slices of bread. Top each with 1 slice Edam, a few leaves of lettuce, a slice or two of the tomato, and 1/4 of the avocado slices. Set aside.
Fry bacon in cast-iron or nonstick skillet until crisp; remove to plate lined with paper towels and drain and pat dry. Remove all but 1-2 tablespoons bacon fat from skillet. Crack eggs into skillet and fry until whites are just set; flip over and cook for 1 minute. Place 2 bacon slices on top of avocados on each of the prepared bread slices. Top bacon with an egg, a slice of Cheddar, and a slice of bread. Wipe the skillet out and return to heat. Add 1 tablespoon butter and, when melted, add sandwiches to skillet. Spread sandwich tops with butter. Grill sandwiches until bottom is lightly browned and cheese begins to melt. Flip sandwiches, adding more butter if necessary. Grill until browned and cheese melts.





Saturday, April 19, 2014

Bacon and Egg Pizza

I know I have been neglecting the blog.  Partly, I've lost momentum on new recipes, partly, it's because I have had a proper job for the last 8 months, and partly because I just don't want the extra fuss at dinner time.  If I do make a new recipe, I'll post it here, but I'm not shooting for more than one a week.  I also want to re do the look and organization of the blog. We will see how much I actually get done ;).  In the mean time we had this pizza tonight.  I think I liked it best, but everyone enjoyed it.

 
6 ounces thick-sliced bacon, cut crosswise into 1/3-inch lardons
4 large eggs
1 tablespoon heavy cream
Kosher salt
2 tablespoons unsalted butter
All-purpose flour, for dusting
1 pound pizza dough
1/3 cup crème fraîche
3 ounces Brie, thinly sliced (with rind, if desired)
2 ounces fresh mozzarella, shredded

Snipped chives, for garnish
1. Set a pizza stone in the oven and preheat the oven to 500°. Spread the bacon in a pie plate and bake for 15 minutes, stirring once, until nearly crisp. Using a slotted spoon, transfer the bacon to paper towels to drain.

2. Meanwhile, in a bowl, whisk the eggs with the cream and a pinch of salt. In a medium nonstick skillet, cook the eggs and 1 tablespoon of the butter over low heat, whisking frequently, until small curds form and the eggs are creamy, about 12 minutes. Remove the eggs from the heat. Stir in the remaining 1 tablespoon of butter and season with salt.

3. On a lightly floured work surface, stretch out the pizza dough to a 12-inch round and transfer to a lightly floured pizza peel. Spread the crème fraîche evenly over the dough, leaving a 1-inch border all around. Top with the crispy bacon, Brie and mozzarella.

4. Slide the pizza onto the hot stone and bake for about 7 minutes, until lightly golden and bubbling. Remove the pizza from the oven and spoon the scrambled eggs on top. Slide the pizza back onto the stone and bake for 2 minutes longer, until the eggs are hot. Garnish with chives, cut into wedges and serve.


http://www.foodandwine.com/recipes/bacon-and-egg-pizza



Thursday, April 17, 2014

Snapper with Spicy Crab and Andouille Sauce

Well the husband is a raving lunatic about this dish!  Best I've ever had, fish dish, meal ever!!  This is it the recipe to end all recipes.  Well at least according to him it is.  My husband was in charge of the grocery shopping.  He was shopping for the roast sea bass we had last night, and when there was no sea bass, he asked about substitutions, to which the internet replied and I filtered down to tilapia or snapper.  We had some tilapia so I didn't think he bought snapper and when I cooked last night, I used the tilapia never seeing the snapper.  Well now I had these lovely snapper fillets and no plan.  A quick pinterest and food and wine search turned up this dish.  It was a happy accident because as you read above my husband really lost his head over this dish! Its a little fussy to make, but still quick and if everyone you serve this to likes it a quarter as much as my husband, you will find yourself drowning in accolades.


Snapper with Spicy Crab and Andouille Sauce

 2 ounces lump crabmeat, picked over (1/4 cup)
2 ounces andouille sausage, thinly sliced (1/4 cup)
1/2 cup dry white wine
3 tablespoons Louisiana Gold Pepper Sauce
1 tablespoon fresh lemon juice
1 scallion, thinly sliced
1 garlic clove, minced
1 1/2 sticks (6 ounces) unsalted butter, cut into tablespoons
Salt and freshly ground pepper
2 cups white rice flour or all-purpose flour, for dredging
1 large egg, lightly beaten
1/2 cup milk
1/2 cup water
Six 7-ounce red snapper fillets
1/2 cup vegetable oil



Served with Roasted Brussels Sprouts


Wednesday, April 16, 2014

Roast Sea Bass with Chickpea Puree and Parsley Sauce

Ok, writing this way after the fact, but we loved it, that much I know :)  We ate it outside on our new  picnic table.  The picnic tables deserve there own post.  (there is a story there;)
Blurry Picnic Table Shot :)
 
 
 
1 cup extra-virgin olive oil
1 1/2 teaspoons finely grated lemon zest
1/2 teaspoon hot paprika
Four 6-ounce, skinless sea bass fillets (1/2 to 3/4 inch thick)
Salt
Pepper
4 fresh bay leaves
4 small rosemary sprigs, plus 1/2 teaspoon minced rosemary
2 cups lightly packed parsley leaves
2 tablespoons fresh lemon juice
Two 15-ounce cans chickpeas, rinsed and drained
1/2 small garlic clove
 
 
Preheat the oven to 400° and line a rimmed baking sheet with parchment paper. In a medium baking dish, mix 1/4 cup of the olive oil with 1/2 teaspoon of the lemon zest and the paprika. Season the fish with salt and pepper. Add the fish to the marinade and turn to coat, then nestle the bay leaves and rosemary sprigs between the fillets. Cover and refrigerate for 30 minutes.
 

Meanwhile, in a blender, combine the parsley with 1 tablespoon of the lemon juice and 1 tablespoon of water and puree until nearly smooth. With the machine on, gradually add 1/2 cup of the oil until incorporated. Season the parsley sauce with salt and pepper.
In a food processor, combine the chickpeas with the garlic, minced rosemary, 1 cup of water and the remaining 1/4 cup of oil, 1 teaspoon of lemon zest and 1 tablespoon of lemon juice; puree until smooth. Scrape the puree into a medium saucepan and season with salt and pepper. Stir over moderately low heat until hot, about 5 minutes; keep warm over very low heat.
Remove the fish from the marinade. Gently roll up the fillets and set them seam side down on the prepared baking sheet. Roast for about 12 minutes, until just cooked through. Spoon the chickpea puree onto plates and top with the fish. Drizzle on the parsley sauce and serve.
Make Ahead The chickpea puree and parsley sauce can be refrigerated separately overnight. Reheat the chickpea puree gently, adding water if it is too thick. Let the parsley sauce come to room temperature before serving.