Eating Dinner With My Family

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. Sna...

This was a tasty dinner, but I think my pan should have been smaller so that the sauce the eggs cooked in was deeper.  Not a real problem but just to note for future.  It isn't my favorite of the baked egg dishes I have done, I think it is that I prefer the tomato based sauces for the eggs.  It isn't a pretty dish but not too bad.  Again writing a month after the fact, so hard to give too many details.  Say my mantra with me, I will catch up! and maybe it will happen;). Mexican Eggs in Purgatory 1 pound tomatillos, husked 1 poblano or jalapeño, stemmed and seeded (see Note) 1 1/2 cups chopped cilantro leaves and stems 3 scallions, coarsely chopped, plus sliced scallions, for garnish 3/4 cup low-sodium chicken broth 3 ounces thickly sliced bacon, cut into 1/2-inch pieces 2 tablespoons extra-virgin olive oil 1 garlic clove, minced 8 large eggs 2 tablespoons grated Cotija cheese or crumbled feta, plus more for garnish Warm corn tor...

Ok I am writing this weeks after we ate it. I remember really liking it but not so blown away I can remember a lot to say about it.  I did like the sauce enough to remember I want to use it for more stuff, but sorry guys.  I am really just phoning it in until  I catch up:) Scallops with Mushrooms and Whiskey Sauce 1 pound mushrooms, quartered 1 tablespoon fresh lemon juice 2 1/2 tablespoons unsalted butter Salt and freshly ground pepper 1 1/2 pounds bay scallops 4 scallions, thinly sliced crosswise 1/3 cup whiskey 1/4 cup heavy cream 1. Toss the mushrooms with the lemon juice. In a skillet, melt 1 tablespoon of the butter. Add the mushrooms, season with salt and pepper and cook over moderately high heat until they start to brown, about 2 minutes. Reduce the heat to moderate and cook until the mushrooms are deeply browned, about 6 minutes. Transfer to a large plate. 2. Add 1 tablespoon of the butter to the skillet and melt over high he...

I have my own odd food prejudices that I believe always apply even thought my husband delights in pointing out every time I enjoy one of those taboo foods.  One of those issues is with BBQ sauce.  Now I know there are a multitude of varieties of BBQ but I just kind of have an innate dislike of them.  If I am to eat BBQ, the sauce must be tomato based and a little sweet and a little spicy.  I really did like these sliders.  I took a BBQ sauce I "enjoy" and the addition of the whiskey was really great.  These weren't hard and they are great as dinner or party snacks.  Spicy Whiskey BBQ Sliders 2 pounds Ground Meat (beef, Bison, Turkey) Salt And Pepper 4 Tablespoons Butter 1 whole Large Onion, Diced 1/2 cup Whiskey 1 cup Barbecue Sauce 1/4 cup Jarred Jalapeno Slices (more To Taste) 12 whole Slider Buns Or Dinner Rolls, Split Form the meat into 12 (or so) miniature patties and salt and pepper them on both sides. Melt the but...

My MIL's wonderful husband chose this for our Christmas Eve dinner. It was really yummy! My only complaint was it was too salty.  It was ok for small bits of the crust to be eaten with bites of meat, but I think it made the jus way to salty.  When it was mostly done, I split the jus in half and reduced some with some cream to cut the saltiness.  It was a wonderful holiday meal and I think we have just created the tradition of a large roast beef of some sort on Christmas eve with the Yorkshire Pudding we had this year!  YUM!  The pudding was so good I'm giving it, it's own post! Roast Prime Rib of Beef with Horseradish Crust 1 bone in prime rib beef roast, 3 ribs, about 6 pounds 5 garlic cloves, smashed 1/4 cup grated fresh or prepared horseradish Leaves from 2 fresh rosemary sprigs Leaves from 4 fresh thyme sprigs 1/2 cup kosher salt 1/4 cup freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup dry white wine 1 tab...

This is a recipe we have made before.  The original recipe calls for roasting a chicken.  I either use leftovers, buy a rotisserie chicken, or simmer a couple pieces of chicken over low heat for an hour or so to shred. It's fairly easy and super yummy.   I am making a New Years resolution to not ignore the blog, but only to post a couple times a week. However until I catch up with all the drafts I have started, these posts will be short.  (but what is up with all the blurry pictures  I have been taking?!) Dumplings 2 c  of flour 1 T  baking powder 1 t  Salt 2    eggs 3/4    to 1 Cup Butter milk Supreme Sauce 2 T  butter 1 T  oil 1/2 c  diced carrot 1/2 c  diced celery 3 ea garlic minced 2    bay leaves 1/4 c  flour 6 c  Chicken Stock 1/4 c  heavy cream Chicken    2 lb Chicke...

We decided to make this for our European tour themed progressive dinner on Saturday. So I wanted a practice run  just to prepare for the big day and it is Thursday.   It is really an outstanding dinner and not too hard to make, but is really decadent, so it can't be an every day dinner.  We had it with mashed potatoes this time; we thought it would be a good side for the upcoming dinner, and this was the test run.  It worked really well.  Sorry for all the short posts, I am a month behind. Roast Pork with Mustard Sauce 3 lb pork roast 4 T  pork fat 2 T  butter optional 1 1    onion sliced 1    carrot sliced 2 ea garlic I bouquet garni 1/3 c  cider vinegar 10    peppercorns crushed 1 1/2 c  whipping cream 2 t  mustard dry mixed with an equal amount of water 1  -2 tablespoons butter unsalted and softened Preheat oven to 325....

My husband picked tonight's throwback meal.  It was never a super favorite of mine, but I do like it.  Ok, it's my issue with chicken, I admit it.  Everyone loved it, I am the only particular one that had an issue.  It isn't hard to make and the lemon sauce is really great.   Get a baguette and a salad and you are done. Chicken Saltimbocca With Lemon Sauce 4 boneless skinless chicken breast halves 8 large fresh sage leaves 8 Slice prosciutto (about 3 ounces thinly sliced) 1/2 Cup all-purpose flour plus 2 Tsp all-purpose flour 1 Tbl butter 1 1/2 Tbl olive oil 2 Tbl dry white wine 1/2 Cup low sodium chicken broth 2 Tbl fresh lemon juice Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. ...

I have been seeing that Chuys fan's are truly fanatics.  I first noticed it on pinterest, and after that, it seemed to be every where.  (it is a valid psychological phenomenon)  A few weekends back, when were in Orlando for the Party for the Senses, I took the kids to dinner at Chuys, just to see what the fuss was all about.  I did really enjoy my meal, which was this recipe.  The star of the meal was the creamy jalapeno sauce, we had with the chips, I will be trying that one soon.  I didn't start with it because looking for that recipe, I found many versions, and this recipe is supposed to be from the restaurant itself.  If you click on the title and go to the original post, there is a video too.  I did like this.  It wasn't just like the restaurant because it was nowhere as hot, but I seeded my peppers and bought mild roasted green chiles.  I figured erring on the side of caution was better.  I was a little aghast to see so much p...

I love miso, and this miso butter is really wonderful.  If I were using it for anything but seafood, I think I would leave out the lemon.  It was perfect with the shrimp, but it was very strongly lemony for other things.  I did make one mistake, I put the mustard seeds in with the "marinade" and it was still wonderful, but I'm sure they lost their crunch..  I didn't use all the butter, as the recipe seemed to suggest, but I made corn on the cob instead of rice, and maybe with a good bit of rice, all that butter would have been ok.  As it was, using about half on the shrimp and on the corn was plenty.  If you make the butter ahead of time, this recipe is minutes from start to finish. Grilled Shrimp With Miso Butter 1 Stick unsalted butter softened 2 Tbl white miso 1/2 Tsp finely grated lemon zest 1 Tbl fresh lemon juice 1 Tbl thinly sliced scallion plus more for garnish 1 Lb shelled and deveined large shrimp 2 Tbl canola oil 1 large garlic clov...

I do like Bobby Flay recipes and this looked really good despite my less than enthusiastic feelings towards BBQ. We all enjoyed it too, but we realized we have had so many wonderful burgers, it's hard to be wowed any more. Still really tasty and the best part is the BBQ sauce. I love it!  Go figure:).  The recipe for this was mostly the sauce and then how to make your burger and toppings as "suggestions".  I followed all the steps.  The most difficult part of the whole process was the grinding of the chiles to make the powder, but it wasn't that bad.  The sauce was totally worth it.  I'm salivating just thinking about it.  (and have I mentioned I don't care for BBQ:)  Dallas Burger Bobby's BBQ Sauce : 2 Tbl canola oil 1 Spanish onion chopped 3 Clove garlic chopped 1 Cup ketchup 2 Tbl ancho chile powder 1 Tbl paprika 1 heaping tablespoon dijon mustard 1 Tbl red wine vinegar 1 Tbl Worcestershire sauce 1 chipotle chile in adobo chopped ...

My husband's and my mother were in town for my daughter's birthday party.   I still made them guinea pigs with an untested recipe.  Thankfully it turned out alright;).  I used the applesauce, as I knew the kids would eat it and apple butter might got to waste.  It was a bit unusual and you really needed to go light on the sauce, as it was very intense, but still a great dish.  My husband particularly liked it.  We had it with steamed bok choy, rice, the rest of the kimchi (just to clean up) and a salad with miso dressing.  It came together pretty quick too.  The most labor intensive part was the breading and frying.  (which made this dinner easy for me as I let the fry daddy do it;) Pork Tonkatsu 1/4 Cup ketchup 1/4 Cup apple butter or applesauce 1 Tbl Worcestershire sauce 1 Tbl low-sodium soy sauce 1 Tsp Dijon mustard 1 Tsp unseasoned rice vinegar 1/4 Cup all-purpose flour 2 egg whites beaten 1 Cup panko (Japanese bread cru...

I dove in to my pasta Pinterest board and picked this recipe. I have seen several cook the pasta and sauce all together and have been leery of them, but I figured what the heck, go for it. I think the idea is sound, cooking the pasta in flavorful water makes total sense, but I was worried the pasta wouldn't cook correctly.  I worried for nothing with this dish. It was amazing, and it was super fast, easy and one pot & one cutting board to clean up.  Next time, I think I will leave out the cheese.  I didn't notice it and it seemed to just clump up on utensils and plates.  Not bad, just why throw it in there if you don't need it.  This is going to be one of my favorites!  Not only for it's taste, but easy and fast cooking.  It has a bit of heat, so if you are totally against that, you could use just the plain tomatoes, and I think that would be fine too.  I think that this recipe is a great base to create other recipes on.  Same techni...

I don't know what struck me.  I personally was never the hugest fan of Salisbury Steak, but when my son asked for beef tonight, I saw this on pinterest and felt the strong urge to play 50's housewife and make a good ole fashioned meat and potatoes dinner.  Perhaps it was that my darling husband had been away for a few days on business, perhaps it was the slight cooling in the air that had me thinking of family and the holidays.  Whatever the reason, we were having a bit of a retro dinner.  I was looking at the ingredients a bit askance, but most troubling for me, the bouillon.  I was worried it would be too salty and my cube didn't crumble in to fine powder.  I envisioned bites with little, but powerful bouillon bombs in them.  It turned out great!  My son adored it.  My only complaint, even cooking it a bit longer, the gravy was pretty thin.  I was afraid longer cooking would make it too salty.  Next time, I will add a bit mo...

I got this recipe from a Nigella Lawson interview in NPR. It wasn't the one I heard her taking about when I set out to find the recipe, but I added it to the to try file anyways. So, when my boy asked for steak for dinner, I picked this one.  I liked the sauce more than expected to but it was a bit like A-1 and I'm not a fan of that type of sauce in my steak.  I would eat this sauce over the bottled processed kind, but I prefer a good compound butter over a BBQ type sauce.  I cooked the steaks the way I always do, under the broiler, but I did add the garlic oil she recommended.  I made that by smashing a clove of garlic and putting it in, oh lets say... 1/4 cup of olive oil and set it on the top of the stove where some of the heat from the oven would gently warm it while I prepped the sauce. Date Steak   2 Tbl dark brown sugar 2 Tbl red wine vinegar 1 Tbl Dijon mustard 1 Tbl soy sauce 1 Tbl red currant jelly 2 Tsp chopped fresh gingerroot 1 Tbl ...

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...

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...

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 thos...

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 la...

First of all I have a bit of a dilemma.  Problem one, I did make a couple changes, the biggest of which was the red sauce.  So, I want to note the changes in the recipe, but since they are from a blogger, I want to put the link.  Problem two, the original pin seems to be from a blog that copies other blog posts but they talk about the Saucy Gourmet , a blog I love, but this doesn't seem to be her recipe but I want to link to that original post to not only give her a well deserved plug, but that was my original source for the recipe .  However, I felt I should look up the original blog post and put a link to them, right.  Well I found what I believe was the original, and it seems idenicle.  So in the most cowardly way, since it is really a Bobby Flay recipe, I am including the recipe, as I cooked it, and links to the two posts and the Saucey Gourmet.  Make me feel better and click on them all ok?  At least tell me you did;). ON TO THE RECIPE: I...