Monday, September 30, 2013

Kimchi Bloody Mary

It's a cheating post!  I made these yesterday, but for tonight's meatless Monday dinner we made cauliflower soup out of some cauliflower I hade from FPP. It is a repeat, but it is magical that it turns one of my son's veto ingredients in to something he eats. No not eats but devours. (And I smugly say see you don't hate cauliflower!).
As for the drink, YUM!  It was perfect for me, but my husband found them a bit fiery and diluted them with some tomato juice.  That didn't stop him from still enjoying them ;).  I loved this take on one of my favorite cocktails.




Kimchi Bloody Mary

2 packed cups kimchi (16 ounces)
46 ounces tomato juice
1/4 Cup Sriracha chile sauce
2 Tbl Worcestershire sauce
2 Tbl sherry vinegar
Salt
Freshly ground pepper
2 Cup vodka (16 ounces)
Ice
Mint sprigs or shiso leaves for garnish

1. Working in batches, puree the kimchi with the tomato juice, Sriracha,
Worcestershire and vinegar. Set a fine-mesh strainer over a bowl and
strain the kimchi puree, pressing gently on the solids to extract as
much juice as possible; you should have 6 cups of kimchi-Mary mix.
Discard the solids or reserve them for another use. Chill thoroughly,
then season with salt and pepper and stir in the vodka. Serve over ice,
garnished with mint sprigs or shiso leaves.  ~






Sunday, September 29, 2013

The Hoisin Heisenberger With Marie's Purple Slaw

I am afraid of what you will think of me when I say what I am about to say.  Please don't judge me too harshly, but I have never seen Breaking Bad.  Still with me?  Ok, my husband is watching it on Netflix, and I think I would like the show, but I really hate mob movies and all the killing and violence in them and I have lumped (I am told unfairly) Breaking Bad in to this genre.  As such, I have as much desire to watch it as I do to eat sweet and savory together.  (regular readers inside joke;)  But any reason for a party and themed food works for me, so when I saw that The Savory was suggesting this Breaking Bad Burger, I was so in.  (like I need a reason for burgers in this house)  it wasn't too hard to prep, but when I was cooking the burgers they broke and it was bad! (I know groan!). But it's true. The burgers didn't stay together well. I managed to keep one intact for the picture, but a few of them had a ring crumble off and I had to pick them off the grill with the tongs and have lots if small pieces and one large one on the buns. Luckily it was all worth it!  They were darn good. Next time, I would like a bit more sriracha in the mayo, and I think I would reduce or eliminate the sesame oil in the meat for ease of cooking. I think there was lots of great sesame oil taste in the slaw so I don't think I would miss it in the meat. I think the patties would hold together better sans oil.




Breaking Bad Burger Recipe: The Hoisin Heisenberger With Marie's Purple Slaw
Burgers
1 Lb ground beef
1/2 green onion minced
2 Clove garlic minced
2 Tsp cilantro minced
2 Tbl ginger minced
1 Tbl hoisin sauce
1 Tsp sesame oil
1 Tbl soy sauce
black pepper to taste

Marie’s Purple Slaw
2 Cup shredded purple cabbage
2 green onions or scallions diced
2 Tbl rice wine vinegar
1 Tbl veg oil
1 Tbl sesame oil

Spicy Hoisin Mayonnaise
1//4 Cup hoisin sauce
1/2 Cup mayonnaise
2 Tbl lime or lemon juice
3 Tsp Asian chili garlic sauce or Sriracha

Burgers
Combine all ingredients, being careful not to overmix.  Shape into
patties and grill to desired done-ness.
Top with Maries Purple Slaw:
In medium bowl, toss together all of the above. Make this ahead of time
if desired and store covered in the fridge.
Spicy Hoisin Mayonnaise:
Whisk all ingredients together in small bowl and set
Basic Assembly: toast buns (we think a brioche roll or a sweeter roll
works well) in broiler or on the grill until lightly browned. Place
cooked burger on one side of bun. Slather a spread of the spicy hoisin
mayo on top of burger. Layer the purple slaw on top. Finally, spread a
thin layer of the mayo on the other half of the bun and top burger.



Saturday, September 28, 2013

Sizzled Shrimp Provençal


My son requested shrimp tonight.  I like shrimp well enough, but I hate peeling them.  And even though I buy 'deveined' I always need to get rid of that little bit by the tail that they never seem to get rid of.   So I was poised to be annoyed and not very impressed with the dish. I gotta admit, they were really good and it was super fast to make. (OCD peeling of the shrimp aside)  I got a baguette and quickly made a green salad and dinner was done in about 15-20 minutes. 



Sizzled Shrimp Provençal
 
1/4 Cup extra-virgin olive oil
1 1/2 Lb jumbo shrimp peeled and deveined
Salt and freshly ground pepper
2 large garlic cloves very finely chopped
2 Tbl small capers drained
1/4 Cup fresh lemon juice
2 Tbl finely chopped flat-leaf parsley

1.In a very large skillet, heat 2 tablespoons of the olive oil until
shimmering. Season the shrimp generously with salt and pepper. Add the
shrimp to the skillet and cook over high heat until they are lightly
browned and barely opaque, about 2 minutes.
2.Add the remaining 2 tablespoons of olive oil to the skillet, along
with the garlic and capers, and cook for 30 seconds. Turn the shrimp and
add the lemon juice and 1 tablespoon of the chopped parsley. Cover and
cook over low heat until the shrimp are cooked through and the sauce is
slightly reduced, 4 to 5 minutes. Transfer the shrimp to plates and
spoon the Provenal sauce on top. Sprinkle the shrimp with the remaining
1 tablespoon of parsley and serve.


Friday, September 27, 2013

Shiitake And Scallion Lo Mein

I had bought shiitakes for a meal I didn't end up making.  I needed to do something with them because I didn't want them going bad.  Not only are they my favorite mushroom, but they are on the pricey side.  I found this in the to try file and thought it fit the bill perfectly.  Now I did mess up a bit, which consequently caused my only complaint with the dish: I had 1/2 the mushrooms called for.  I was thinking of the packages in terms of the regular mushrooms which are 8 oz each.  I had 2 packages of shiitakes, so I was thinking I had 1 lb of them.  Well oops, the shiitakes are 3.5 oz each.  Having half the mushrooms needed was not a making for a perfect dish, but on the bright side, I decided this dish was a great base for a lot of  veggies.  All I need to do in the future is pick one that could cook like the snow peas in the pasta water (broccoli, cauliflower, carrot coins) and one that I will sauté.  The sauce was really great, but I did add a dash of sriracha.  (but I am in love with the stuff)  So, this dish will be made again and I would recommend it to even my culinary challenged friends.  Its fast, easy, vegetarian (unless you are a die hard carnivore, in that case use up some leftover chicken etc.. and just warm it in the end with the pasta) and doesn't need any crazy ingredients you can't find at the local Publix.  (yes even the wide lo mein noodles were there!)  Add a salad and this dish feeds 6.  The noodles and the shiitakes make this dish a little on the pricey side, but like I said, you can switch up the veggies and if you must use fettuccine.



Shiitake-And-Scallion Lo Mein

1 Lb wide lo mein noodles
1/4 Lb snow peas halved diagonally
1/4 Cup soy sauce
1/4 Cup mirin
2 Tsp toasted sesame oil
3 Tbl canola oil
1 Lb shiitake mushrooms stems discarded and caps thinly sliced
6 scallions cut into 1-inch lengths
1 Tbl minced fresh ginger
2 Tbl water
2 Tbl chopped cilantro
1. In a large pot of boiling salted water, cook the noodles until tender;
  add the snow peas to the noodles in the last 2 minutes of cooking.
Drain the noodles and snow peas and rinse under cold water until cool.
In a small bowl, mix the soy sauce with the mirin and sesame oil.
2. In a very large, deep skillet, heat 2 tablespoons of the canola oil
until shimmering. Add the shiitake and cook over moderately high heat,
undisturbed, until browned, about 5 minutes. Add the remaining 1
tablespoon of canola oil, the scallions and ginger and stir-fry until
the scallions soften, about 3 minutes. Add the water and cook over
moderate heat, scraping up the browned bits from the bottom of the pan,
1 minute. Add the noodles, snow peas and soy sauce mixture to the
skillet and cook, tossing the noodles until heated through, about 2
minutes. Add the cilantro, transfer to banana leaf cones or bowls and
serve.

Thursday, September 26, 2013

Meatballs in Romesco Sauce

My husband choose this throwback Thursday dish.  I followed the sauce recipe, but the meatballs I played around with a little bit.  Mostly, I just made my life easy by getting the meatloaf package of ground beef/pork rather than get a package of both meats and most likely have odd bits I didn't need for tonight's dinner.  As always, if you don't eat beef or pork, you can switch out the meat for other ones, but the beef & pork combo is traditional and I think the tastiest.  I totally am loving the greens in the meatballs.  I don't know where I first saw this idea (and it was most like spinach that was in the original recipe), but I have used collards and now bok choy with fantastic results.  (my next experiment will involve the leavings from my juicing, but that is for another time:)  I also love coating the meatballs in bread crumbs. This coating absorbs the juices (and fat) cooking out of the meatball and adds a lot of flavor and a nice crisp exterior to the meatball. The dish was as tasty as we remembered it.  I love romesco sauce.  This time, since I used the actual smoked almonds, I didn't want to use all smoked paprika.  I also didn't want to use the hot Hungarian stuff either so I used half smoked and half of  the Piment d'Espelette that I got for the fancy Salmon with Pea-Wasabi Purée and Yuzu.   It was really good. I think I may make it that way from now on. 


Meatballs With Romesco Sauce

For The Meatballs:
2 Tbl Olive Oil
1/2  Large Onion Chopped
3 baby bock choy, finely Chopped
3 Clove Garlic Minced
1.75 lbs Meatloaf Mix Ground Mead (1/3 pork 2/3 beef)
1 Tbl Fresh Oregano (or one tsp dry)
1 Egg beaten
1/4 Cup Grated Parmesan Cheese
1 Panko Bread Crumbs (or more as needed)
Salt and Pepper

For the Sauce:
1/4 Cup plus 2 tablespoons smoked almonds
1 Three inch piece of baguette cubed
1 garlic clove
1 Cup canned diced tomatoes (oh heck I used the whole 15 oz can)
2 roasted red bell peppers from a jar drained (or make your own)
2 Tbl sherry vinegar
1/4 Tsp pimentón de la Vera
1/2 Cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Pre heat oven to 400

 Saute the onion in the olive oil for about 3 minutes over medium heat,
add the greens to the onions and cook 3 more minutes.  Add the garlic
and cook 1 more minute.  Remove from heat and cool.
Chop the bacon and cook until crispy
In a large bowl, combine the onion mixture with the egg, parm, oregano,
salt and pepper to taste, and bacon.  Mix together.  Add the meats and
combine by hand, taking care to only mix enough to evenly distribute the
ingredients.
Weigh out 1.5 oz portions of the meat.  Roll the portions in to balls.
Put the panko in a bowl.  Roll each meatball in the panko until coated.
Put each meatball in the cup of a mini muffin tin. (or on a baking sheet
if you don't have some)
Bake 20 minutes or until done
 Meanwhile, for the sauce:
 In a food processor, coarsely chop the almonds, bread cubes and garlic. Add the tomatoes, roasted red peppers, sherry vinegar and  pimentn and puree until smooth. With the machine on, gradually add the  oil. Season with salt and pepper.

Wednesday, September 25, 2013

Roasted Delicata Squash With Quinoa Salad

I was so very excited to have delicata squash in my Front Porch Pickings Basket.  I love squash but have never had delicata before.  (refer to my many previous posts advocating being in a csa or finding a purveyor of local/organic produce)  I knew going in however, that this dish was about as far out of the zone of types of food I like as you can get and I was worried a bit.  I say all the time I do not like sweet and savory together. (I do not like them Sam I am)  I am constantly being pointed out to, by my husband, that, that isn't true, I have found plenty of dishes I like that have both. (like the lamb and date tagine) However, that doesn't stop me from having a prejudice and an inherent dislike of them mixed.  I did object to the flavor and texture to the apples, and I thought the over all dish was too sweet for me, personally.  (the delicata was very sweet and delicious all by it's self)  That being the said, I like the dish way more than I thought I would.  I knew it would be healthy and filling and tasty (for those who don't share my issues) but  even I really enjoyed it!  My husband adored it.  My son, who is really in to meat, even really liked it.  Only thing I would recommend changed is how you serve it.  It looks lovely with the salad filling the squash, but it is hard to eat.  We ended up scooping out the squash and mixing it with the salad.  I suppose if you were having a long leisurely meal, you could carefully scoop a bite of squash and salad, but this was a busy weeknight meal and we just couldn't take that kind of time.


Roasted Delicata Squash With Quinoa Salad

2 Delicata squash (about 1 pound each) halved lengthwise and seeded
2 Tbl extra-virgin olive oil
Salt and freshly ground pepper
1 Cup quinoa
2 Tbl golden raisins
1 Tbl sherry vinegar
1 Tsp honey
1 Granny Smith apple finely diced
1 large shallot minced
1 garlic clove minced
2 Tbl chopped mint
2 Tbl chopped parsley
2 ounces arugula (2 cups)
1. Preheat the oven to 350. Brush the cut sides of the squash with 1
teaspoon of the olive oil and season the cavities with salt and pepper.
Place the squash cut side down on a baking sheet and roast for about 45
minutes, until tender.  ~
2. Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a
boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the
raisins and simmer, covered, until the water is absorbed, about 5
minutes. Transfer the quinoa to a large bowl and let cool.  ~
3. In a small bowl, whisk the vinegar and honey with the remaining 1
tablespoon plus 2 teaspoons of olive oil and season with salt and pepper.
 Add the dressing to the quinoa along with the apple, shallot, garlic,
mint and parsley and toss well. Add the arugula and toss gently.  ~
4. Set the squash halves on plates. Fill with the salad and serve.  ~

Tuesday, September 24, 2013

Chicken Chilaquiles with Fried Eggs

We are all sitting here, wretched full, because it was a really great dinner. Not only is it pretty easy (super easy if you buy tortilla chips rather than make them, but it's totally worth it to make them yourself it really doesn't add that much time, and you can avoid all the chemicals and such by making your own), but it is tasty and economical!   I did alter the recipe a bit.  First of all, we didn't need a whole chicken worth of meat for the 4 of us to eat, and since we had 1 & 1/2 breasts left over from the hobbit dinner, I shredded them and just made a few more tortillas worth of chips to make sure we didn't have too much sauce to filling.  So obviously an other change was more tortilla chips.  I also used Parmesan in place of the cotja cheese, but feta would work too if that is what you have in your fridge.  Oh and the onion I had was really big, so when the rest of the veggies came out of the oven, I separated the quarters in to thirds by the layers and cooked a few more minutes.  I knew it would cook further, but I wanted them pretty soft.  I love chilaquiles, and they are a great dish to play with as they are designed to use up leftovers.  It can easily be made vegetarian or vegan, I could have used some cooked veggies with or in place of the chicken, the eggs can be left off, really nothing is off limits.  So, make some chilaquiles, and learn the basics, then start making them you go to for leftovers!



Chicken Chilaquiles With Fried Eggs
 
6 plum tomatoes halved lengthwise
1 jalapeno pepper halved lengthwise (remove seeds for less
1 white onion quartered
2 Clove garlic unpeeled
2 Tbl vegetable oil plus more for frying
12 corn tortillas each cut into 8 wedges (I used 17)
Kosher salt
1 Tbl sesame seeds
1/2 Tsp dried oregano
3 Tbl ancho chile powder
1 Bunch cilantro stems and leaves separated
1 rotisserie chicken skin removed, meat shredded (1 used 1.5 breasts)
1 Cup low-sodium chicken broth
6 large eggs
6 Radishes Thinly Sliced
1/2 Cup grated cotija cheese (or parm or feta)
1/3 Cup Mexican crema or sour cream (optional)

Preheat the broiler. Place the tomatoes and jalapeno cut-side down on a
foil-lined broiler pan. Add the onion and garlic and broil until
blackened, 7 to 10 minutes. Peel the garlic.
Meanwhile, heat about 1/2 inch vegetable oil in a deep saucepan over
medium-high heat until a deep-fry thermometer registers 350 degrees F.
Fry the tortillas in batches until light brown, about 1 minute. Remove
with a slotted spoon and drain on paper towels; season lightly with salt
while still hot.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
  Add the sesame seeds and toast until golden, 2 to 3 minutes. Transfer
to a blender along with the broiled vegetables, oregano, chile powder, 1
teaspoon salt and the cilantro stems. Puree until smooth.
Heat the remaining 1 tablespoon vegetable oil in the same skillet over
high heat. Add the puree and cook, stirring often, until thickened, 8 to
10 minutes. (Partially cover the skillet if the sauce starts to splatter.
 ) Reduce the heat to medium. Add the chicken and broth and heat through,
 3 to 4 minutes. Fold in the tortillas and cook until softened, about 1
minute. Keep warm while you fry the eggs.
Divide the chilaquiles among plates. Top with the eggs, cheese, radishes
and cilantro leaves. Drizzle with crema, if desired.


Monday, September 23, 2013

Broccoli Cheese Bites

For meatless Monday, I thought I would try these Broccoli Cheese Bites from Pinterest.  I know I have been doing a lot from Pinterest, but I have thousands of pins, I need to get through some of them, and when planning dinner, it is so much easier to use my phone rather than my computer.  (SMH I am so lazy!)  I didn't follow the recipe exactly.  I thought that if I chopped them larger, and made the patties larger, the broccoli would still be crunchy, and in my family, mushy veggies are not cool! They were so much better than I expected.  Oh I left out the salt and pepper because I was thinking that there would be plenty of flavor from the cheese and seasoned bread crumbs, and I think they were great as is.  I did dip them in Sriracha Cream sauce, (blush) but they were good plain too.  (maybe a bit of seasoning if not dipping;)  I think these would be a great way to use up a lot of different kinds of veggies, individually or in a big hodgepodge of leftovers.  Kind of like a healthy version of my beloved Vegetable Pakorias.   I think I will have to give those seasonings a whirl in these baked veggie patties.




Broccoli Cheese Bites


frozen chopped broccoli   *(I used fresh and quickly steamed it in the microwave)
shredded cheddar cheese
eggs
salt & pepper
seasoned Italian breadcrumbs
Recipe and instructions here






Sunday, September 22, 2013

Bilbo & Frodo's Birthday Dinner

Today, I let my nerd flag fly high! (again;)  I saw that today, would be Frodo and Bilbo's birthday, so what does a proper foodie nerd do?  Why have a celebratory dinner of course!  My husband said he would happily have the same dinner we did for our The Hobbit on DVD meal 'An Unexpected Dinner'.  I wanted new recipe for the blog, but I tried to stay pretty close menu wise to the last one.  So, found this recipe for Julia Child's favorite roast chicken on F & W, and this month's issue had these mushrooms sautéed in red wine, and since I omitted po-tay-toes from the last dinner, I chose these amazing looking potatoes from my pintrest side dishes to try board.  And of course cheese, (the same as last time, a English Double Gloucester  with chives) bread and pickles. The chicken was wonderful, juicy and perfect!  The potatoes were amazing and I nearly died of delight when I tasted the mushrooms!  We made Hobbits of ourselves.  I halved the potato recipe, but I should have made a whole batch, we loved them.  (well maybe they wouldn't reheat, but tomorrow the little bit of potatoes left are getting an over medium egg on them, and we will fight for who gets that as breakfast!  I love having these themed dinners.  So far we have done two hobbit dinners and one Skyrim dinner.  They are a blast!  We adults get to act kidlike and the kids get to play at dinner, and bonus, even picky eaters seem to try and like everything.  So, proudly wave your nerd flag and do a themed party people!



Julia's Favorite Roast Chicken

2 1/2 Tbl unsalted butter
1/3 Cup finely diced carrots
1/3 Cup finely diced onion
1/3 Cup finely diced celery
1 Tsp thyme savory or mixed herbs, or 2 fresh thyme
One 3 1/2- to 4-pound chicken
Salt
Freshly ground pepper
Parsley stems
Celery leaves
Six 1/8-inch-thick lemon slices
1/2 Cup sliced onion
1/2 Cup sliced carrots
1 Tbl fresh lemon juice
3/4 Cup chicken stock or broth

1. Preheat the oven to 425. Melt 1 tablespoon of the butter in a skillet.
Add the diced carrots, onion and celery and cook over moderate heat
until softened. Stir in the herbs.
2. Wash the chicken rapidly inside and out with hot water and pat
thoroughly dry. For easier carving, cut out and discard the wishbone.
Pull the neck skin up over the breast and secure it to the back with a
toothpick. Salt and pepper the cavity and spoon in the cooked vegetables,
a handful of parsley stems and celery leaves and the lemon slices.
Massage the chicken all over with 1 tablespoon of the butter, then truss
it. Alternatively, tie the ends of the drumsticks together and tuck the
wings under the body.
Choose a flameproof roasting pan that is about 1 inch larger than the
chicken. Salt the chicken all over and set it breast up on a rack in the
pan. (Thoroughly wash all surfaces and utensils that have been in
contact with the raw chicken.)
4. Roast the chicken in the oven for about 1 hour and 15 minutes, as
follows:
At 15 minutes Brush the chicken with the remaining 1/2 tablespoon of
butter. Scatter the sliced onion and carrot all around. Reduce the oven
temperature to 350.
At 45 minutes Brush the lemon juice over the chicken. If necessary, add
1/2 cup of water to the vegetables to prevent burning.
At 60 minutes Baste with the pan juices. Test for doneness: The
drumsticks should move easily in their sockets; their flesh should feel
somewhat soft. If not, continue roasting, basting and testing every 7 to
8 minutes, until an instant-read thermometer registers 165.
5. Spear the chicken through the shoulders; lift to drain; if the last
of the juices run clear yellow, the chicken is done. Let rest on a
carving board for 15 minutes; discard the string.
6. Spoon all but 1 tablespoon of fat from the juices in the pan. Add the
stock and boil until lightly syrupy, 5 minutes. Strain; you will have
just enough to bathe each serving with a fragrant spoonful.




Oven Roasted Potatoes


 http://www.myadventuresinthecountry.com/2012/03/23/oven-roasted-potatoes/
Tbl olive oil
hickory smoked thick sliced bacon
Yukon Gold Potatoes
Clove garlic minced
Parmigiano-Reggiano freshly grated
coarse salt
fresh ground pepper
fresh parsley

Recipe and instructions here


Sautéed Mushrooms With Red Wine

1 Lb portobello mushrooms
6 Tbl extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 leeks white and light green parts only, halved
2 garlic cloves minced
2 Lb mixed white button and cremini mushrooms, halved
2 thyme sprigs
1/2 Cup dry red wine
1 1/4 Cup vegetable broth
1/2 Tsp finely grated lemon zest
1 Tbl fresh lemon juice
1 Tbl dry Marsala
1 Tbl unsalted butter
1 Cup packed baby arugula

1. Preheat the oven to 350. On a baking sheet, brush the portobellos
with 1 tablespoon of the olive oil and season with salt and pepper. Bake
for about 25 minutes, until tender; let cool slightly, then slice 1/2
inch thick.
2. Meanwhile, in a large, deep skillet, heat 1 tablespoon of the oil.
Add the leeks, garlic and a big pinch of salt and pepper. Cook over
moderate heat until the leeks are just starting to brown, 7 minutes;
transfer to a bowl.
3. Heat 2 tablespoons of oil in the skillet. Add half of the button and
cremini mushrooms and a thyme sprig, season with salt and pepper and
cook over moderately high heat, stirring occasionally, until tender and
browned, 8 minutes. Transfer to the bowl. Repeat with the remaining 2
tablespoons of oil, mushrooms and thyme sprig.
4. Return all of the cooked mushrooms to the skillet. Add the red wine
and cook until evaporated. Add the broth, lemon zest and lemon juice and
cook over moderate heat, stirring, until the mushrooms are coated in a
light sauce, 4 minutes. Stir in the Marsala and cook for 1 minute. Off
the heat, stir in the butter and arugula and season with salt and pepper.
 
 
 
 




Saturday, September 21, 2013

Pork Schnitzel with Dill Cream Sauce

I am not the biggest fan of pork chops. I like pork tenderloin, bacon, ham, etc, but chops not so much. I do dig a good pan sauce however so I still was kind of excited. I do like good schnitzel, yes pork schnitzel, but this recipe did not produce that wonderful schnitzel I like. The sauce was pretty yummy and the boys didn't complain about the s so it must be my issues (again:).  My husband picked it off Pinterest and since it was from allrecipes.com I have no problem posting it here. (I am always a little concerned about allrecipes. I have had a few really good recipes, several fixable and a few bad recipes from them.)  I totally forgot about sides when I was at the store, so I cooked a half a box of whole wheat pasta I had cluttering up the pantry and tossed it with a bit of butter.   (and then dill sauce ;) And I steamed some broccoli too.  The boys rated it a 4 & a 4.5, I am torn because the sauce was a 4.5 for sure, the pork more like a 3 for me so....

Pork Schnitzel With Sauce

4 boneless pork chops
1/4 Cup flour
1 Tsp salt
1/4 Tsp freshly ground black pepper
1 egg. beaten
2 Tbl milk
1 Cup panko bread crumbs
1 Tsp ground paprika
1/4 Cup vegetable oil
3/4 Cup chicken stock
2 Tsp chopped fresh dill
1/2 Cup sour cream

Place the pork chops between two sheets of wax paper and pound to around
1/8 inch thick. Trim any fat from the edges, and make a few small slits
along the edge to prevent the pork from curling during cooking.
Combine the flour, salt, and pepper in a shallow bowl. Whisk the egg and
milk together in another shallow bowl until well blended, then mix the
panko bread crumbs and paprika together in a third shallow bowl. Dredge
the pork chops in the flour mixture one at a time, then dip them into
the egg mixture followed by the panko mixture.               
Heat the vegetable oil in a large skillet over medium-high heat. Arrange
no more than two pork chops in the skillet at a time, cooking until the
meat is golden brown no longer pink in the center, 3 to 4 minutes on
each side. Place the pork chops in a warm oven to keep warm.            
Pour the chicken stock into the skillet used to cook the pork. Reduce
the heat to low, and scrape up any brown bits in the bottom of the pan.
As the stock simmers, mix the dill and sour cream together in a bowl.
Whisk about 1/4 cup of the hot stock into the sour cream mixture, then
pour it back into the skillet. Heat until warm and thick, about 5
minutes. Serve with the pork chops.
 


Thursday, September 19, 2013

Teriyaki Salmon With Sriracha Cream Sauce (Throwback Thursday #3)

Ahh these throwback Thursdays are teaching me about the fallibility of memory. This ranked among the top 10 things we ever made, and was a strong contender for #1, and it was still delicious, but it didn't neatly make me faint and cry with joy the way I  remembered it.  My boy, who picked this TBT dish, still proclaims it a 5 star dish! My husband too.  I really enjoyed it and truth be told the sriracha cream does still make we weep with joy, but I was a smidge disappointed. Perhaps, in the exalted perfection of memory, I set my expectations too high. I shouldn't be complaining, it was a fine, nay excellent dinner, but I had put the memory of it on so high a pedestal, I should have known, it was going to lose in the comparison. I hope I haven't put you off the dish with my lamenting my first world problems. It is an outstanding dish.  It looks pretty too. (Although I think that the first post picture looks better than tonight's) It isn't too hard, or pricey. By those standards, it's freakin magical!
I did make the alterations to the original recipe again and I stand by them, 20 minutes is just too long for cooking salmon!  See my original post, for those instructions.  As such I am sending you to that link from the instructions link, but if you click on the title below, it will send you to the original blog.

Teriyaki Salmon With Sriracha Cream Sauce

cornstarch
soy sauce
brown sugar
ground ginger (I recommend fresh)
garlic powder
honey
salmon filets
Cooked rice
Sesame seeds
Sliced green onions
For the Sriracha cream sauce:
mayonnaise
sriracha
sweetened condensed milk


Recipe and instructions here

Wednesday, September 18, 2013

Kimchi Bulgogi Dubbap Recipe

As you may or may not know I love Korean food and a bulgogi just might be my favorite of all the dishes. This was a good dinner!  Totally yummy!!  If I had any criticism it would be that I didn't get enough, and I would have liked some more veggies.  (Not really for flavor but for health).   It is pretty easy to make too.  The only real preparation that needs to be done is the marinating early (or do it overnight like I did).  I did use the optional pear, I didn't taste it in the final product but I think it must have done something. 



Kimchi Bulgoi Dubbap Recipe (Kimchi Bulgogi Rice Bowl)

For Bulgogi
tenderloin or rib eye
tamari (gluten-free soy sauce)    (I used soy)
sesame oil
large cloves garlic
Ilarge onion
Asian pear (optional)
agave nectar or honey
mirin
black pepper
For Sautéd Kimchi
napa kimchi
gochujang (Korean red chili pepper (she said you could leave this out if you don't feel like running to the oriental market)
brown sugar or agave nectar
canola oil for cooking
steamed (brown) rice

Recipe and instructions here

Tuesday, September 17, 2013

Baked Zucchini "Fries"

I actually made these as the side to last night's quesadillas. However I am posting  as tonight's recipe because have green beans from my Front Porch Pickings basket and we adore this recipe for Fusilli with Green Beans, Parmesan and Pancetta.  However tonight, the pancetta will be played by bacon, as I didn't want to make another trip to the store.   The boys will be so spoiled with 2 repeats this week. I don't know if the will know what to do with themselves;)



Crispy Baked Zucchini Fries

   
whole wheat flour
eggs
Panko breadcrumbs
Salt
Pepper
garlic powder
cayenne pepper
zucchini
Recipe and Instructions here

Monday, September 16, 2013

Kimchi Quesadillas

I am on a Pinterest roll!  Clearing out another one I wanted to try.  This one is a recipe from a food truck; a tex-mex-korean truck.  I was excited to try it after the other tex-mex-korean dish from a food truck we made, French Fries With Bulgogi And Caramelized Kimchi.  It  was unreal, so we had high hope for this one too.  It was good but I am putting it in the fixable file.  First of all, I halved the butter I used to saute the kimchi.  A whole stick was more than I thought we could handle and it seemed a colossal waste.  We also held back on the cheese a bit.  To be fair, I didn't have any shiso leaves, and I didn't bother trying to even look on line to see if I could get them.  I didn't even try to see if there was a substitute.  The end product was super greasy!  I think that could have been fixed while still keeping the tasty flavor these quesadillas had.  Another thing, I added a sour cream dipping sauce made from 1/4 cup sour cream, 1/2 tsp Korean Pepper Powder, a squirt of sriracha and some garlic powder.  That sauce took the quesadilla from meh to great.  Now I love kimchi and this was a great idea, but it seemed like everything got lost in this big greasy sandwich.  I would like to play with though...

Kogi Kimchi Quesadilla


unsalted butter
chopped kimchi
canola oil
12-inch) flour tortillas
shredded Cheddar-Jack cheese
sesame or shiso leaves (I left these out)
toasted sesame seeds
Recipe and instructions here

The picture on the post I got this from looks like there is a sauce on the quesadilla, and I think it totally needed it, so I made a

 sour cream dipping sauce
1/4 cup sour cream
1/2 tsp Korean Red Pepper Powder
2 pinches of garlic powder
Sriacha and salt to taste

mix!

Saturday, September 14, 2013

"Porcupine" Meatballs in Cream Sauce

Yum, yum and yum!!  It took a little longer than I expected and it made enough meatballs to have the 4 of us eat 2-3 huge meals each but, I'm not complaining; they were great meatballs in an amazing sauce.  I will happily eat leftovers:). We served them over mashed red skinned potatoes. (Like the picture on the from the original blogger.) It was a perfect vehicle for the gravy/sauce. I know it's not healthy gravy, but the vast majority if the sauce was stock and veggies so I'm calling it quasi healthy and you can't convince me otherwise because I'm going to eat an obscene amount of it! Lol. I can't get over that sauce. As I sit here stuffed, I want to go get more now that I'm thinking about it.

Porcupine Meatballs With Cream Sauce
 
Meatballs:
ground beef
ground pork
rice
onions
egg
water
salt
ground black pepper

Cream Sauce:
butter
large carrots
onions
garlic cloves
minced
tomato paste
flour
chicken broth
heavy cream
salt and pepper
Recipe and instructions here

Friday, September 13, 2013

New England Shrimp Chowder with Cheddar Biscuts

Another recipe from pinterest and fellow blogger.  We hadn't had any seafood this week and I happened to have some potatoes left over so it was perfect.  I'm not a baker, but the biscuits were super easy, and I liked them even though they do violate my no processed foods as they are make from Bisquick. My son adored the soup and ate 2 huge bowls. My husband liked it too. I thought it was quite good despite the fact that I'm not the hugest fan of chowders. It really is that I'm not a fan of chunky soups, so I did alter the recipe a bit because of that and used the immersion blender and gave the soup a quick pulse or two before I added the shrimp.   Everything came together pretty quick and my only complaint was there was tons of leftovers.  The boy was happy but, I don't think shrimp reheat well.

  

New England Shrimp Chowder

onions
Olive oil
fish or chicken stock
potatoes
salt
pepper
fresh shrimp
milk
cheddar cheese
minced parsley
Recipe and instructions here

Cheddar Bay Biscuits

Bisquick
garlic powder
shredded cheddar
milk
butter
dried parsley
garlic salt
Recipe and instructions here





Thursday, September 12, 2013

Short Ribs & Potatoes with Creamy Mustard Sauce

So for the second installment of throwback Thursday, I picked these short ribs. My husband had mentioned them recently believing them to be PBE (pre blog era) and wanted them. However they were on the blog so I surprised him with them tonight. I was off to the monthly wine tasting, and since I don't dig meat on a bone, I wasn't too disappointed to be missing dinner. The boys adored them. This time, by throwing in the potatoes in with the meat, it made for an easy meal. Just toss a salad and you are done. Yes the braising takes a bit of time, but the only real work was the chopping the onion and browning the ribs.


 Short Ribs With Creamy Mustard Sauce

3 lb Beef Short Ribs
1/2    Onion Chopped fine
 1 c  Beef Broth, Plus More As Needed
1/2 c  Heavy Cream, Or More
 2 Tbsp Dijon or other good mustard
Salt And Pepper
Canola Oil
1 pound of red potatoes, quartered unless really small, then half them

Heat a large pan (not nonstick) over medium high heat.  Pat dry your  ribs and season them with salt and pepper.  Put a thin layer of oil on  the bottom of the pan.  Just enough to barely coat it.  Place the ribs  on the pan and don't move them for at least 3 minutes.  They should be  clinging to the bottom of the pan and getting really brown.  The  picture is of the browning process because I think it's important to  get right.  I let mine go for about 4 minutes, but since all stoves are  different, I say err on the side of caution .  Repeat this on every  surface you can.  Use a bulb baster when there is too much fat  accumulating in the bottom.  ( you can deposit this fat in to a bowl and reserve.*)
Once every side is really good and brown, remove to a plate. (they  will not be done)  When the ribs have all been moved to the plate, use  the baster to remove all but a couple of tablespoons of fat.  Sauté the  onion quickly until nice and soft.  ( you could also throw in some minced garlic here and stir for 30  seconds.)  Add the beef broth and scrape up the brown bits on the bottom  of the pan.  Return the ribs to the pan, reduce the heat to low and  cover.  I cook these for 2 hours.  A half hour before the meat is done, add the potatoes and cook until they are tender.  The meat needs to fall off the bone. If the potatoes need a little longer, it won't hurt the meat.  Here you have two choices: serve now or tomorrow. (tomorrow is  preferable if you want a lower fat sauce and meat that holds together more)  If tomorrow, let the meat  cool enough to handle.  When it is, remove the bones and any connective  tissue and place in the fridge.  Take the liquid in the pan and place  in the tallest, and most narrow  container you can to put it in the  fridge too. Then tomorrow, (or later that day, the meet just needs to  have cooled) make the sauce and heat the meat as directed next.  To  make the sauce: skim off a good portion of the fat on the surface of  the liquid.  (the chilled liquid will have a solid layer of fat you can  remove.  Save it!*  Warm the liquid in a large pan. Stir in the mustard.  (Warm the meat in the sauce now if it was cold) Add the cream.  When the mustard  and cream have mixed thoroughly with the pan liquid cook, uncovered on medium (or medium low depending on your stove) until the meat is warmed though and the sauce has thickened slightly.  The reason the next day is preferable is not only is it easier to remove  the fat, but the nature of this cut of meat is to fall apart after the  first cooking, but once you cool it and warm it, the meat will hold  together.


* this beef fat is really tasty and can be used to cook lots of things in.  Eggs the next day is what I usually do but the possibilities are endless.  It can be stored in the freezer until you need it.  Just break off a piece when you need it.





Wednesday, September 11, 2013

Chicken Taco Salad

I asked my husband to pick dinner often, he is completely daunted by the attempt to choose something we haven't made.  Only recently did he discover, that I was ok with him just picking a protein or even a genre (if you will) of meal.  I would be happy if he said: Salad, Thai, Fish, anything that can help me narrow down the myriad of choices I have lurking in my to try file or pintrest boards!  Well he took the new information and said,  uh... salad, to which I responded by filtering the to try recipe to the salads and asked him to look and see if anything sounded good.  Of course he choose the chicken taco salad.  Taco salad....  the only "salad" that has more calories than a happy meal!  And, chicken :/.... Again:/...  but I asked for it so I am going with his choice.  Then I pull up the recipe.  It is TWO friggin pages long!!!  Ok, breathe, we have 90% of the ingredients, and I opted for the rotisserie chicken instead of cooking the chicken so it ends up being an easy dinner.  The great?  The cumin dressing!  It was wonderful and perfect for a taco salad.  I loved it.  The good, most of the salad.  I liked it way more than I expected to.  Also the cumin dressing seemed to be the perfect amount for the salad, so there wasn't any left over.  The bad?  The sour cream dressing was just ok.  I thinned it with a bit of buttermilk to make it a bit more pourable.  I think sour cream, cilantro, and salsa or hot sauce would have been fine in place of all the chopping and mixing. It was also HUGE! Also there is at least 75% of the sour cream "dressing" left over.  If I were to make this again, I would switch up the sour cream dressing by just adding some sour cream, heat and cilantro, and  half the recipe.




Chicken Taco Salad

For the cumin dressing:
3 Tbl cider vinegar
3 Tbl ketchup
3 Dash Tabasco
2 Tsp ground cumin
2 Tsp freshly squeezed lime juice
2 Tsp granulated sugar
1 medium garlic clove minced
1/2 Tsp kosher salt plus more as needed
1/2 Tsp Worcestershire sauce
1/4 Tsp freshly ground black pepper plus more as needed
1/3 Cup vegetable oil
For the sour cream dressing:
1 Cup sour cream (8 ounces)
1 medium jalapeño seeded and minced
1 Tbl coarsely chopped fresh cilantro
1 Tsp freshly squeezed lime juice
For the salad:
2 chicken breasts from a rotissire chicken
1 Cup white or yellow corn kernels cut from the cob (from about 1 ear)
Kosher salt
Freshly ground black pepper
2 large heads romaine lettuce washed, dried, and cut crosswise into 1/
1 can black beans drained and rinsed
1 Cup shredded sharp cheddar cheese (about 3 -ounces)
1 medium avocado, large dice
1 medium tomato medium dice
3/4 Cup red onion small dice (from about 1/2 medium onion)
1/3 Cup thinly sliced scallions (from about 1/2 bunch), white and light green parts only
2 Cup coarsely crushed tortilla chips


For the cumin dressing:
Place all of the ingredients except the oil in a medium, nonreactive
bowl and whisk until combined. Slowly drizzle in the oil, whisking
continuously, until all of it is incorporated. Taste and season with
additional salt and pepper as needed. Cover and refrigerate until ready
to use.

For the sour cream dressing:
Place all of the ingredients in a small, nonreactive bowl and stir until
combined. Cover and refrigerate until ready to use.

For the salad:
Heat a cast iron skillet over high heat until smoking, about 10 minutes.
Scatter the corn kernels in the hot pan and cook, stirring occasionally,
until charred, about 5 minutes. Transfer to a large bowl and season with
salt and pepper.
Add the cooked chicken, romaine lettuce, black beans, cheese, avocado,
tomato, and red onion to the bowl. Drizzle in all of the cumin dressing
and toss gently to combine. Sprinkle with the scallions and crushed
tortilla chips and serve with the sour cream dressing passed on the side.

Both the cumin and sour cream dressings can be made up to a day in advance and stored in the refrigerator.*

Tuesday, September 10, 2013

Chicken Parmesan with Pepperoni

In the pan it looked prettiest:)
My daughter wanted pasta, I didn't and I didn't have any "pasta" dishes planned. I did, however, have this chicken Parmesan with pepperoni planned, and I had planned to have pasta as the starch. Even though I am not a huge fan of chicken, or pepperoni, it is totally something the boys would love.  I also try, with varying degrees of success, to vary our proteins across the week, so chicken must come up about 1/7th of the time.  It didn't photograph well, but it was pretty dang tasty.  I bought the thin cutlets so I wouldn't need to pound the chicken to 3/4" but I should have and it really should have been more like 1/2" to cook through in the amount of time stated.  I also found something I didn't do, process the panko to fine powder.  It amazes me how often I miss something when I read each recipe at least 10 times!  And I personally, bought the "sandwich" pepperoni from the deli counter, so it would be larger in diameter and thinly sliced.  I covered the cooked chicken with a even layer so you got pepperoni in every bite.  The instructions just say top it.  The pepperoni didn't over whelm either.  It just added some nice flavor to the end dish.


Chicken Parmesan With Pepperoni

2 large eggs
1/4 Cup milk
1/2 Cup all-purpose flour
2 Cup panko (Japanese bread crumbs) finely crushed in a food processor
Four 8-ounce skinless boneless chicken breast halves, pounded
Salt and freshly ground pepper
3/4 Cup canola oil
1 1/2 Cup tomato sauce
1/4 Cup freshly grated Parmigiano-Reggiano cheese
1 Cup shredded mozzarella
2 ounces sliced pepperoni
2 Tbl chopped flat-leaf parsley

1. Preheat the oven to 450. In a pie plate, beat the eggs with the milk.
Spread the flour and panko in 2 separate pie plates. Season the chicken
all over with salt and pepper and dust in the flour. Dip the chicken in
the egg mixture and then in the panko; press to help the crumbs adhere.
2. In a large skillet, heat the oil until shimmering. Add the chicken
and fry over moderately high heat, turning once, until cooked through,
about 7 minutes. Drain the chicken on paper towels, then transfer to a
rimmed baking sheet. Top the chicken with the tomato sauce, Parmigiano,
mozzarella and pepperoni.
3. Bake the chicken for about 15 minutes, until the cheese is melted and
bubbling. Transfer the chicken to plates, sprinkle with the parsley and
serve.



As you can see, garnish was not making it look any better, perhaps worse:)

Monday, September 9, 2013

Tex-Mex Migas

So, its meatless Monday again. I don't know if its the back to school blahs, coming off a cold, or just a plain ole funk, but trying to find a new recipe that I'm excited to try, and isn't too taxing for my tired and/or lazy self is pretty impossible.  It is a testament to my laziness that Im not looking on my computer and that I prefer browsing on the couch with my phone, my boards on Pinterest, in which I pin every thing from yum, to dear God I bet that is horrible but I can't resist pinning it because I have to know is it that bad?!  (Like the tater tot sliders I just pinned. I know. WTH was I thinking. I don't care for 1) tater tots 2) processed food & 3) a carb on carb sandwich. however I pinned it because, like a deep fried Twinkie, I'm intrigued.  But I ramble on. (Pause here and sing with me as drift off in to Led Zepplin:)  This was on my meatless board, I had most of the ingredients and it looked fast and easy.  I loved it. The boy seemed to like the retried beans a bit better but still ate with no complaints so he must have liked it.  It was fast and easy (like all "breakfast for dinner" recipes). If you wanted to be uber lazy, I bet salsa would work in place of the chopped veggies. It couldn't taste as fresh, and I don't think I would like it as much, but it will work.



Tex-Mex Migas
2 Servings

4 eggs
Splash whole milk
2 -3 tablespoons vegetable oil
2 corn tortillas cut in half and into strips
Kosher salt
1/4 yellow onion, diced
1/2 red bell pepper, diced
1/2 jalapeno seeds and ribs removed, diced
1 large tomato seeded and diced
1/4 Cup Monterey Jack cheese, shredded
1 Clove Garlic Minced

In a medium bowl, whisk together eggs and milk until well combined. Add
in the cheese.  Heat oil in a small skillet over medium-high heat. Cook
tortilla pieces in sizzling oil, 3-4 minutes, until they begin to crisp
and lightly brown. Remove tortilla strips to paper towel and dust with
salt. Turn the flame down to medium and saute onion, peppers, and tomato
until the vegetables begin to soften. Season with salt. Add garlic and
cook 30-45 seconds.  Add egg mixture to the pan and let it set, about 1
minute. Gently fold in tortillas and turn off the heat. Serve with
refried beans, sour cream, diced avocado, and your favorite hot sauce.~