Eating Dinner With My Family

This is a keeper!   This recipe was pretty easy.  It wasn't horrible, but I hate the mess of dredging  and then cleaning the containers and it annoys me particularly. As such, I find this recipe a bit of work. Still totally worth it. With rice and an easy salad or steamed  broccoli, this meal is an easy week night supper keeper!  I had part of a head of red ca bbage in the fridge, so I tried these cabbage pancak es as our “s tarch”. I’ve included the pancake recipe because I liked it, but the rest of the family was not so keen. The odd purple color didn’t help 😂. Chicken Recipe: https://www.kitchensanctuary.com/crispy-sesame-chicken-sticky-asian-sauce/ Pancake Recipe: https://www.foodandwine.com/recipes/korean-cabbage-pancakes

Elote {Hot Mexican Corn Dip} 6 ears of corn 1 cup mayonnaise (or 1/2 cup mayonnaise plus 1/2 cup sour cream) 1/4 cup chicken stock 1 1/2 tablespoons Cholula hot sauce 2 1/2 tablespoons fresh lime juice, about the juice of 1 large lime 1 teaspoon sugar 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 1/4 teaspoon ground red chili powder, adjust to taste 2 tablespoons chopped fresh cilantro, for topping 1/4 cup freshly grated or crumbled Cotija cheese Tortilla chips, for scooping Because this recipe is from another blog, so I won't just copy it here. I gave you the ingredients because why bother with learning more if there is an allergen or an ingredient you can’t stand. But I cannot stress enough you need this dip I your life. If none of the ingredients will kill you, just try it. Promise.  The instructions for this recipe can be found at  https://barefeetinthekitchen.com/mexican-corn-dip-recipe/

My son loves burgers. I craved them when pregnant with him so, he’s obviously loved them from the start 😂. While we all love a great regular, normal burger, trying out new kinds of burgers happens often around here. I love pimento cheese, not sure why, but I do. I am alone in this in the house 🤷‍♀️. I make my own, and happened to have some on hand when looking through my to try recipes, and this one leapt out. I was excited, so was the boy because it’s a burger, but my husband and daughter were looking glum. But not for long :)  Since this recipe for pimento cheese has gochujang and Worcestershire, and mine didn’t, I added it to the meat. I loved this burger. So did everyone else.  BACON JAM: 1/4 pound slab bacon, finely diced (1/3 cup) 1/2 small onion, finely chopped 2 tablespoons brewed coffee 1 1/2 tablespoons soy sauce 1 tablespoon apple cider vinegarO 1 tablespoon brown sugar 1 tablespoon granulated sugar Kosher salt Pepper About a cup of pimento cheese  ...

I really want to like spaghetti squash.  I haven't  been able to get a recipe that I actually enjoy eating it, until now!  It is an easy recipe to cook and the jalapeño cream sauce is a keeper even if you don't put it on spaghetti squash because really its just there as an excuse to eat the sauce ;).  I love the pepper flavor that you get in the infused milk.  I'm thinking of grilled fish, or Mac and cheese or any application that uses milk might just be amazing with the jalapeño milk.You get the heat but its tamed by the cream and it is accessible to all but the most timid of palates.   Spaghetti Squash with Jalapeño Cream 1 spaghetti squash (about 3 lbs.) 2 cups milk 2 to 3 jalapeños, stemmed, seeded, and chopped 2 tablespoons butter, plus more for pans 3 tablespoons flour 1 teaspoon salt 1 cup shredded jack cheese 1. Preheat oven to 375°. Carefully poke several holes in skin of squash with a fork and microwave it on high 10 minutes. It can releas...

Where to begin?  Should I start with the great Brussels sprout debate, or dive in to what I am really about, an unabashed love letter to these sprouts.  I can’t argue with the practice of adding  bacon and cream until you like the veg :). I happen to like Brussels Sprouts but even the die hard haters seem to enjoy this dish. Everyone insisted it become a Christmas menu regular. I could totally wax loquacious about Brussels sprouts drenched in a bacon cream sauce! 😍 I wish I could convert you as well. Sherry Cream Sauce: 1 tablespoon olive oil 1 cup double Applewood-smoked bacon, diced (cheaper ends and pieces are great for this) 1/2 yellow onion, diced  2 tablespoons sherry  2 cups heavy cream  Salt and pepper 5 sage leaves, rolled and sliced thinly into a chiffonade Brussels Sprouts: 2 pounds brussels sprouts 2 tablespoons butter 1 tablespoon olive oil Salt and pepper Sherry Cream Sauce 1. Place a medium sauté pan over...

So, I'm looking through old posts for a recipe and see a sprinkling of unfinished posts. In case anyone cares, anyone?, no, ok well I'm still going to publish these unfinished musings on recipes I've made in the last two years. :) http://www.gimmesomeoven.com/pesto-pasta-with-chicken-sausage-roasted-brussels-sprouts/ 1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half 3 Tbsp. olive oil, divided 1/2 tsp. Kosher salt 1/2 tsp. freshly-ground black pepper 1 lb (16 oz.) orecchiette (or any pasta) 4 chicken sausage links (I used spicy Italian), sliced into 1/4" thick coins 5 cloves garlic, peeled and thinly sliced 1/3 cup pesto Parmesan cheese, for serving Preheat oven to 400 degrees F. In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined. Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 20-30 minutes...

I like this sandwich. Heck I loved it. Is is an OMG? No, but it is a very tasty way to have an easy dinner.  The inside out grilled cheese is a better way to cook the sandwich, (and a better sandwich too) but the fillings were good. Grilled Gruyère and Sweet Onion Sandwiches 3 tablespoons unsalted butter, softened 1 tablespoon extra-virgin olive oil 1 large onion, halved and thinly sliced crosswise (4 cups) Salt and freshly ground pepper Eight 1/2-inch-thick slices of whole-grain bread Dijon mustard 8 ounces imported Gruyère cheese, thinly sliced 2 half-sour pickles, thinly sliced lengthwise In a deep skillet, melt 1 tablespoon of the butter in the oil. Add the onion, cover and cook over high heat, stirring once or twice, until softened, about 5 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onion is very tender and caramelized, about 25 minutes longer. Add water to the skillet as necessary, 1/4 cup at a time, to prevent the ...

While not bad, we aren't keeping this. I still am posting it for posterity.  Teriyaki Salmon with Pickled Vegetables and Sesame Seeds For the salmon: 1/4 cup soy sauce 1 tablespoon sugar 2 tablespoons mirin 1 tablespoon dry sherry 4 (4 1/2 oz) salmon fillets 2 teaspoons black sesame seeds For the vegetables: 1/2 cup rice vinegar 1 tablespoon superfine sugar 1/2 cucumber, halved and seeded 2 small carrots, peeled 4 radishes, trimmed and cut into wafer-thin slices 1/3 daikon radish, peeled 1/2 teaspoon salt 1 tablespoon pickled ginger (plus whatever liquid clings to it) 1/4 cup microgreens   For the salmon, mix the soy sauce, sugar, mirin, and sherry and stir to dissolve the sugar. Put the fish in the marinade, turn to coat, cover, and put in the refrigerator to marinate for 30 minutes. To make the vegetables, heat the vinegar and stir in the sugar until it dissolves. Set aside to cool. (Or, if you are in a hurry, y...

School is out and I decided to make a labor intensive breakfast I don't usually have the time or inclination to do. I opted for homemade waffles. (No mixes!). Turns out they aren't that hard to make and in the time I had before I was planning to wake them up, I made whipped cream and a strawberry syrup and waffles became a Waffle Bar.   I put out the traditional maple syrup, honey and softened butter as well as fresh blueberries.  It was fun to make each quarter of out waffles in to new and different combinations.   The strawberry syrup was a big hit. (Totally made it up and it was almost all fruit.) Basic Waffle 4 3/4 ounces all-purpose flour, approximately 1 cup 4 3/4 ounces whole-wheat flour, approximately 1 cup 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 3 tablespoons sugar 3 whole eggs, beaten 2 ounces unsalted butter, melted 16 ounces buttermilk, room temperature Vegetable spray, for waffle iron Preheat waffle...

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

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 s...

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. Bacon-and-Egg Pizza   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 50...

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...

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 :)       Roast Sea Bass with Chickpea Puree and Parsley Sauce 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 marin...

My husband digs himself some chorizo!  He is also a fan of tacos, so when I saw this on food and wine, I knew I had to pin it for him, and of course it was what he went straight for it when I asked him to pick out a dinner.  It originally called for squid, but that isn't always easy to come by and I am not the biggest fan.  Subsequently, I  am not particularly in a hurry to learn to cook with it, so we substituted small scallops.  The boys loved these, and I really liked them despite some texture issues I had with the shrimp.  Don't skip the avocado, they really add something to the final dish Seafood-Chorizo Tacos   2 tablespoons extra-virgin olive oil 1/2 pound fresh chorizo, casings removed and meat crumbled Salt Pepper 1 small red onion, minced 1 garlic clove, minced Pinch of ground cumin 1/2 pound shrimp, shelled, deveined and chopped 1/2 pound bay scallops patted dry 2 tablespoons Mexican lager 2 tablespoons fresh lime jui...

Having had 2 successful one pan pasta dishes, I decided to try another.  It was great too!  I actually have made this twice now that I am writing the post.  The second time for meatless Monday, I used mushroom broth and I liked it even better.  (I think)  I also did drizzle a little truffle oil on mine, so...  Totally a dish to add to the repertoire!  Perfect for new cooks (or college kids) Creamy Garlic Pasta 2 tsp olive oil 4 cloves garlic, minced 2 tbsp butter ¼  tsp salt ½ tsp pepper 3 cups chicken stock ½ lb spaghetti or angel hair pasta 1 cup grated parmesan cheese ¾ cup heavy cream 2 tbsp chopped fresh parsley   Recipe and Instructions here http://thecheesepusher.tumblr.com/post/2719857351/creamy-garlic-pasta

Ok since I am totally behind and want to catch up I am going just post a picture to remind my self of what we made.  It wasn't like I followed a recipe.  I wanted to use the chard tonight, so I made it like I make the garlicky spinach for my Italian Burgers.  To go with it, I make my regular recipe or broiled steak, roasted some potatoes and used some leftover miso butter I had in the fridge as a sauce for the meat.  It was good, we all liked it and even the chard suspicious, liked it.

This is a take on the typical kale and sausage chowder.  I thought it was tasty, simple and loved that you could freeze the uneaten part for another meal.  The four of us only ate about half of what this made.  You did need some sort of bread with it and I made some savory garlic muffins.  Spicy Kale and Andouille Sausage Chowder 1/4 cup extra-virgin olive oil 8 garlic cloves, thinly sliced  2 large onions, finely chopped 2 tablespoons minced fresh ginger 1 pound andouille sausages, sliced 1/4 inch thick One 28-ounce can Italian plum tomatoes, chopped, juices reserved 3 quarts  low-sodium chicken broth 3/4 pound kale, large stems and ribs discarded, leaves coarsely chopped (8 cups) Salt and freshly ground pepper  Heat the olive oil in a large soup pot. Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened, about 12 minutes. Add the ginger and andouille and cook for 5 minutes, stirring occasionally....

I totally expected this to be too sweet, and while it was, we all still really liked it more that expected.  It wasn't hard and it was a nice way to shake up a dinner rotation.  I added sriracha to the mayo mixture and sprinkled scallions at the end.  I recommend you do too:).   Honey Walnut Shrimp http://damndelicious.net/2013/07/16/honey-walnut-shrimp/  

My husband loved this!  I am  not the biggest baked potato fan, but still really liked it too.  It wasn't too much work, but it took some time since the potatoes take a long time to bake.   Poutine-Style Twice-Baked Potatoes 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups chicken stock or low-sodium broth 1 tablespoon veal demiglace (optional) 1/2 teaspoon finely chopped sage 1/2 teaspoon finely chopped thyme 1 tablespoon fresh lemon juice 1 tablespoon heavy cream Kosher salt Freshly ground pepper 6 baked potatoes (about 1/2 pound each) 6 tablespoons unsalted butter, cubed and chilled 1 cup milk, warmed 1/2 cup sour cream 3 ounces freshly grated Parmigiano-Reggiano cheese (1 cup) 1 tablespoon Dijon mustard Pinch of cayenne pepper 1/3 cup chopped chives Kosher salt Freshly ground pepper Vegetable oil, for frying 6 ounces thick-sliced bacon, cut crosswise 1/2 inch thick 1 cup shredded m...