Skillet Gnocchi with Chard and Beans
Tomato and Artichoke Tart
Salmon with Soy Sauce, Ginger and Sriracha Cream Sauce with Udon Noodles
Sweet Potato Veggie Burgers
White Bean and Kale Soup
Seared Scallops with Parmesan Risotto and Spinach
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Monday, March 5, 2012
What we ate.
I love a challenge in the kitchen, so this week I tried out a few new recipes and cooking methods.
Seared Scallops with Parmesan Risotto and Spinach
First time risotto maker on a 90 degree day in March. Next time, I'll be trying Ina's oven method.
Seared Scallops with Parmesan Risotto and Spinach
Thursday, February 9, 2012
The best pizza in the history of the world
1 package pre made pizza dough
1/4 cup olive oil
3 garlic cloves, chopped
3 sprigs thyme
1/4 cup olive oil
3 garlic cloves, chopped
3 sprigs thyme
1 cup gorgonzola
8 slices prosciutto
Some parmesan-it's a pizza, load up as much or little as you like.
Some parmesan-it's a pizza, load up as much or little as you like.
Preheat oven to 450 degrees.
Roll out pizza dough as directions indicate on package. Or make your own if you have that kind of time.
Heat olive oil, garlic, and thyme in saucepan until warmed through but do not let garlic burn. When fragrant, turn off the burner and put lid on pan to let flavors infuse.
Roll out pizza dough, and using a pastry brush, spread olive oil "sauce" over dough, followed by the gorgonzola and parmesan. Top with prosciutto ribbons and drizzle any remaining olive oil over entire pie. Bake for 8-10 minutes.
No picture because we consumed it as if it were the last pizza on earth. Thus, imagine what the best pizza on earth looks like and there you have it.
Recipe adapted from Ina Garten's fabulous white pizza.
Tuesday, October 4, 2011
Cooking for Kings
I joked on Twitter that it's awesome to be married to me due to the dinners I make. All joking aside, it's still true.
We've had two pretty darn tasty dinners so far this week-the Pioneer Woman's perfect pot roast (no pictures, it was consumed too quickly) on Sunday, and yesterday, Ina's mussels with basil breadcrumbs. Oh em gee, I felt like Ina, in a French bistro enjoying our cuisine with Chardonnay, the only difference is we sported our our finest gym clothes. It's great dining fine at home.
Both nights I used my Dutch oven as well-one pot meals are the best.
We've had two pretty darn tasty dinners so far this week-the Pioneer Woman's perfect pot roast (no pictures, it was consumed too quickly) on Sunday, and yesterday, Ina's mussels with basil breadcrumbs. Oh em gee, I felt like Ina, in a French bistro enjoying our cuisine with Chardonnay, the only difference is we sported our our finest gym clothes. It's great dining fine at home.
Both nights I used my Dutch oven as well-one pot meals are the best.
Sunday, August 14, 2011
Vegetarian for a month-Week 3
Well we've made it to week three, and I still hold true to the fact it has not been hard. Though, I did stray into old habits (accidentally) at a work lunch going through the buffet line. I picked up a piece of chicken, and upon sitting down and taking a bite my current brain instead of my 25-days ago brain, and actually thought "this is foreign, what am I eating?" To which I was horrified I'd slipped up. Oh well, it was one bite. It was hotel chicken anyway.
This week's recipes were by far my favorite-I definitely would recommend to all.
Sunday: Spaghetti and spinach balls. Scott said this could be on the regular rotation. What does that say?
Monday: Vietnamese summer rolls with mango and sweet chili dipping sauce, and asparagus. So tasty and easy!
Tuesday: Black eyed pea cakes with chipotle mayonnaise and salad. I could not locate black eyed peas so I used black beans. Still good.
Wednesday: Mango blueberry quinoa salad with lemon basil dressing. This may be better suited as a lunch entree as its rather light, but after having the stomach flu for two days it was perfect.
Thursday: Portobello mushroom and zucchini rellanos with ranchero sauce. Again, so good! Very hearty, will definitely make again.
Friday: Spinach and taleggio quesadillas and salad. I had four of these-Friday dinner and Saturday lunch. Used brie instead of taleggio.
Saturday: Went out to dinner, and we both had an entree featuring mahi mahi, as we left fish as part of the diet.
This week's recipes were by far my favorite-I definitely would recommend to all.
Sunday: Spaghetti and spinach balls. Scott said this could be on the regular rotation. What does that say?
Monday: Vietnamese summer rolls with mango and sweet chili dipping sauce, and asparagus. So tasty and easy!
Tuesday: Black eyed pea cakes with chipotle mayonnaise and salad. I could not locate black eyed peas so I used black beans. Still good.
Wednesday: Mango blueberry quinoa salad with lemon basil dressing. This may be better suited as a lunch entree as its rather light, but after having the stomach flu for two days it was perfect.
Thursday: Portobello mushroom and zucchini rellanos with ranchero sauce. Again, so good! Very hearty, will definitely make again.
Friday: Spinach and taleggio quesadillas and salad. I had four of these-Friday dinner and Saturday lunch. Used brie instead of taleggio.
Saturday: Went out to dinner, and we both had an entree featuring mahi mahi, as we left fish as part of the diet.
Monday, August 1, 2011
Vegetarian for a month-Week 1
Well the title pretty much sums this up-we've gone vegetarian for the month. In the grand scheme of things, it's a small amount of time to do a bit of an experiment-see how our bodies feel without the meat combined with an increased fitness routine.
This also presented an opportunity for a meal planning perspective change. No longer could I sit down and come up with 7 days of chicken/beef/pork/fish/veggie combination-this would be an entire shift in grocery shopping.
So we're officially a week in-and for anyone up for a food challenge or simply Googling around like myself for recipes, here's a glimpse of the past week.
Tuesday 7/26: Eggplant parmigiana and salad
Wednesday 7/27: Portobello burgers with garlic aioli and asparagus
Thursday 7/28: Grilled eggplant and sweet pepper sandwiches and salad
Friday 7/29: Sesame soba noodle salad
Saturday: 7/30: never ate dinner, went to LA Rising, had Cheerios at 1:15 a.m. upon getting home.
Sunday: 7/31: Veggie burger patties (purchased), corn on the cob, black bean salad
The important thing (for me) to remember is not to consume only cheese and bread and replacing the missing protein with other options, like legumes. Breakfast is usually an over-easy egg on toast, cereal, or Greek yogurt. Lunch last week were veggie sandwiches and plenty of leftovers. So far, we both feel great. Energy levels are good, and frankly I'm sleeping better-though the increased exercise could factor in as well.
Next week there will be no eggplant.
This also presented an opportunity for a meal planning perspective change. No longer could I sit down and come up with 7 days of chicken/beef/pork/fish/veggie combination-this would be an entire shift in grocery shopping.
So we're officially a week in-and for anyone up for a food challenge or simply Googling around like myself for recipes, here's a glimpse of the past week.
Tuesday 7/26: Eggplant parmigiana and salad
Wednesday 7/27: Portobello burgers with garlic aioli and asparagus
Thursday 7/28: Grilled eggplant and sweet pepper sandwiches and salad
Friday 7/29: Sesame soba noodle salad
Saturday: 7/30: never ate dinner, went to LA Rising, had Cheerios at 1:15 a.m. upon getting home.
Sunday: 7/31: Veggie burger patties (purchased), corn on the cob, black bean salad
The important thing (for me) to remember is not to consume only cheese and bread and replacing the missing protein with other options, like legumes. Breakfast is usually an over-easy egg on toast, cereal, or Greek yogurt. Lunch last week were veggie sandwiches and plenty of leftovers. So far, we both feel great. Energy levels are good, and frankly I'm sleeping better-though the increased exercise could factor in as well.
Next week there will be no eggplant.
Sunday, May 8, 2011
Happy Mother's Day!
Last night, my girlfriends and I held a mother's day dinner in honor of our moms. I think it's safe to say this might become a tradition-a great time was had by all.
You can see we attached pictures with our moms to the lattice in the background.
Backyards are always better with lights! This is proof I manned the BBQ.
Lessons with Scott paid off.
Kiss the cook!
Shannon-a great grill master herself. And maker of the best ever bacon-wrapped dates.
MEAT.
The moms-before they toasted us! Clever ladies, beat us the daughters to the punch.
End of the night group shot, though Katie, Paula, and Shannon had left.
You can see we attached pictures with our moms to the lattice in the background.
Backyards are always better with lights! This is proof I manned the BBQ.Lessons with Scott paid off.
Kiss the cook!
Shannon-a great grill master herself. And maker of the best ever bacon-wrapped dates.
MEAT.
The moms-before they toasted us! Clever ladies, beat us the daughters to the punch.
End of the night group shot, though Katie, Paula, and Shannon had left.I'm often interested in the menus for parties-here's the breakdown:
Appetizers:
Appetizers:
- Caprese salad
- Blue cheese-stuffed olives
- Artichoke and bean crostini
- Bacon wrapped dates
- Filet mignon (with Scott's secret marinade)
- Chicken with tequila lime marinade
- Twice-baked potatoes
- Cesar salad
- Nutella cupcakes
- Coffee cupcakes
This was a super fun evening. We've all been friends from as early as elementary school and were all on dance team together during various years in high school and the friendships have remained. Cheers to moms-both biological, stand ins, in-laws, and soon-t0-be as well!
Friday, December 17, 2010
Real Simple Dinners
The grocery gods must have been reading my blog because my first issue of Real Simple came last Friday and in it-5 days worth of weeknight meals. My shopping list was so easy to make! Being my first issue I'm not sure if they do this each time, but I definitely enjoy if so.
Here's some suggestions for those out there looking for some new ideas during the week.
MONDAY (economical, easy)
Barbecue pork sandwiches
Cut one pork tenderloin crosswise in 4 pieces. Place in saucepan with 1/2 cup barbecue sauce, 1 tablespoon cider vinegar, and 1/2 cup water. Simmer, covered until fork tender, 18-20 minutes. Shred the meat and serve on buns with potato chips. They also suggested coleslaw and pickles, but they aren't in my house.
Review: Tasty! Made enough for four sandwiches so we both had a great leftovers the next day. And of course, I added provolone because a meal without cheese is a meal not worth having.
TUESDAY (heart healthy)
Spiced cod with broccoli quinoa pilaf
3 tbs olive oil
1/2 small onion, chopped
Salt and pepper
1 cup quinoa, rinsed well
2 cups chopped broccoli
1/4 raisins (I omitted)
1/2 cup chopped almonds (I omitted)
2 scallions, sliced
2 6 oz skinless cod, halibut, or striped bass filet
1/2 tsp paprika
Heat 1 tsp of oil in saucepan over med-high heat. Add onion and season with salt and pepper. Cook until softened and starting to brown, 3-4 mins.
Add the quinoa and 1 1/2 cups water to saucepan and bring to a boil; reduce heat to low, cover, and simmer gently until almost all water has evaporated, 10-12 minutes. Fold the broccoli and raisins into the quinoa, cover and cook until the quinoa and broccoli are tender, 8-10 mins more. Remove from heat and fold in almonds, scallions, salt and pepper.
Meanwhile, heat remaining olive oil in skillet over med-high heat. Season the cod with paprika, salt and pepper and cook until opaque, 3-4 minutes.
Even more meanwhile, I served this with roasted butternut squash for some more color. And Scott likes two sides.
Rating: Fish was ok. I think we enjoy halibut more (only could find cod). Pilaf was great as was the butternut squash.
WEDNESDAY (one pot)
Chicken with white beans and tomatoes
1 15 oz can cannellini beans, rinsed (I used garbanzo)
1 pint grape tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano (I forgot this, used dried)
2 garlic cloves, smashed
1/4 tsp crushed red pepper
Olive oil
Salt and pepper
4 bone-in, skin-on chicken thighs (I used boneless, skinless)
Heat oven to 425. In a 9 x 13 baking dish, toss the beans, tomatoes with the thyme and oregano, garlic, red pepper, olive oil, salt and pepper .
Pat chicken dry and place on top of the bean mixture (skin side up, if you are using skinned). Rub with oil, season with salt and pepper.
Roast until chicken is golden and cooked through, 35-45 mins. Sprinkle with oregano leaves (if you remembered to buy them.)
Review: Tasty. Big points for a one pot meal. Good leftovers the next day too.
THURSDAY (slow cooker)
Coffee-braised brisket with potatoes and carrots
1 med onion, quartered
6 small potatoes, halved
1/2 lb carrots, cut into 2" pieces
Beef brisket (I think mine was about 1.5 pounds)
1 6 oz can tomato paste
1/2 cup brewed black coffee
2 tbs Worcestershire sauce
2 tbs packed brown sugar
2 tbsp flat leaf parsley
Country bread (optional)
In the bottom of a slow cooker, combine the onion, potatoes, and carrots. Season the beef with salt and pepper and place on top the vegetables.
In a small bowl, whisk together the tomato paste, coffee, Worcestshire sauce, and brown sugar; pour over the beef and veggies. Cover and cook on low until tender, about 8 hours.
Slice the beef across the grain and serve with veggies and sauce, sprinkled with parsley. Serve with bread if desired.
Review: Love the convenience of a crock pot and the smell upon entering the house. My brisket was still a bit tough, even with the extended "keep warm" setting. Ok overall.
FRIDAY
Flaky Mushroom and Gruyere Tarts (vegetarian)
1 sheet puff pastry (half a 17.3-ounce package), thawed
4 tablespoons olive oil
10 ounces assorted mushrooms (such as button, cremini, shiitake, and oyster), sliced
1 shallot, sliced
kosher salt and black pepper
1/4 cup dry white wine
4 ounces Gruyère or sharp white Cheddar, grated (1 cup)
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
4 ounces mixed greens (6 cups)
2 radishes, thinly sliced
1 tablespoon chopped fresh chives
Heat oven to 400° F. Unfold the pastry and cut it into 4 squares. Place the squares on a parchment-lined baking sheet and, using a fork, prick the dough all over.
Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.
Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20 to 25 minutes.
In a large bowl, whisk together the mustard, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and radishes and toss to coat. Serve the tarts with the salad and sprinkle with the chives.
Hands down my favorite of the week. Simple, delicious, and I definitely had more than my share.
All photos and recipes courtesy of Real Simple Magazine.
Here's some suggestions for those out there looking for some new ideas during the week.
MONDAY (economical, easy)
Barbecue pork sandwiches
Cut one pork tenderloin crosswise in 4 pieces. Place in saucepan with 1/2 cup barbecue sauce, 1 tablespoon cider vinegar, and 1/2 cup water. Simmer, covered until fork tender, 18-20 minutes. Shred the meat and serve on buns with potato chips. They also suggested coleslaw and pickles, but they aren't in my house.
Review: Tasty! Made enough for four sandwiches so we both had a great leftovers the next day. And of course, I added provolone because a meal without cheese is a meal not worth having.
TUESDAY (heart healthy)
Spiced cod with broccoli quinoa pilaf
3 tbs olive oilSalt and pepper
1 cup quinoa, rinsed well
2 cups chopped broccoli
1/4 raisins (I omitted)
1/2 cup chopped almonds (I omitted)
2 scallions, sliced
2 6 oz skinless cod, halibut, or striped bass filet
1/2 tsp paprika
Heat 1 tsp of oil in saucepan over med-high heat. Add onion and season with salt and pepper. Cook until softened and starting to brown, 3-4 mins.
Add the quinoa and 1 1/2 cups water to saucepan and bring to a boil; reduce heat to low, cover, and simmer gently until almost all water has evaporated, 10-12 minutes. Fold the broccoli and raisins into the quinoa, cover and cook until the quinoa and broccoli are tender, 8-10 mins more. Remove from heat and fold in almonds, scallions, salt and pepper.
Meanwhile, heat remaining olive oil in skillet over med-high heat. Season the cod with paprika, salt and pepper and cook until opaque, 3-4 minutes.
Even more meanwhile, I served this with roasted butternut squash for some more color. And Scott likes two sides.
Rating: Fish was ok. I think we enjoy halibut more (only could find cod). Pilaf was great as was the butternut squash.
WEDNESDAY (one pot)
Chicken with white beans and tomatoes
1 15 oz can cannellini beans, rinsed (I used garbanzo)
1 pint grape tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano (I forgot this, used dried)
2 garlic cloves, smashed
1/4 tsp crushed red pepper
Olive oil
Salt and pepper
4 bone-in, skin-on chicken thighs (I used boneless, skinless)
Heat oven to 425. In a 9 x 13 baking dish, toss the beans, tomatoes with the thyme and oregano, garlic, red pepper, olive oil, salt and pepper .
Pat chicken dry and place on top of the bean mixture (skin side up, if you are using skinned). Rub with oil, season with salt and pepper.
Roast until chicken is golden and cooked through, 35-45 mins. Sprinkle with oregano leaves (if you remembered to buy them.)
Review: Tasty. Big points for a one pot meal. Good leftovers the next day too.
THURSDAY (slow cooker)
Coffee-braised brisket with potatoes and carrots
1 med onion, quartered
6 small potatoes, halved
1/2 lb carrots, cut into 2" pieces
Beef brisket (I think mine was about 1.5 pounds)
1 6 oz can tomato paste
1/2 cup brewed black coffee
2 tbs Worcestershire sauce
2 tbs packed brown sugar
2 tbsp flat leaf parsley
Country bread (optional)
In the bottom of a slow cooker, combine the onion, potatoes, and carrots. Season the beef with salt and pepper and place on top the vegetables.
In a small bowl, whisk together the tomato paste, coffee, Worcestshire sauce, and brown sugar; pour over the beef and veggies. Cover and cook on low until tender, about 8 hours.
Slice the beef across the grain and serve with veggies and sauce, sprinkled with parsley. Serve with bread if desired.
Review: Love the convenience of a crock pot and the smell upon entering the house. My brisket was still a bit tough, even with the extended "keep warm" setting. Ok overall.
FRIDAY
Flaky Mushroom and Gruyere Tarts (vegetarian)
1 sheet puff pastry (half a 17.3-ounce package), thawed4 tablespoons olive oil
10 ounces assorted mushrooms (such as button, cremini, shiitake, and oyster), sliced
1 shallot, sliced
kosher salt and black pepper
1/4 cup dry white wine
4 ounces Gruyère or sharp white Cheddar, grated (1 cup)
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
4 ounces mixed greens (6 cups)
2 radishes, thinly sliced
1 tablespoon chopped fresh chives
Heat oven to 400° F. Unfold the pastry and cut it into 4 squares. Place the squares on a parchment-lined baking sheet and, using a fork, prick the dough all over.
Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.
Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20 to 25 minutes.
In a large bowl, whisk together the mustard, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and radishes and toss to coat. Serve the tarts with the salad and sprinkle with the chives.
Hands down my favorite of the week. Simple, delicious, and I definitely had more than my share.
All photos and recipes courtesy of Real Simple Magazine.
Tuesday, December 7, 2010
Dear Ina
Dear Ina,
You have been featured in my kitchen a dozen times, especially when it comes to chicken, from the roasted variety to herbed goat cheese. I love how you always have some fabulous friend/family member/celebrity over for one of your own delicacies. I appreciate your directions to always use "good" olive oil, "good" vanilla, and "good" salt and pepper, even though mine are likely from Fresh & Easy, Target, and Trader Joe's, respectively. I find them sufficient and quite tasty.
Anyway, you have a fan (well, duh, lots of them) in me for the entertaining you do weekly and I am making this public declaration to visit you in the Hamptons, visit the Barefood Contessa, and taste cheese and wine from one of those quaint fromage and vino establishments you frequent. Of course the table would be set with one of your amazing hydragea arrangements (which I'd like to discuss with you because I do not have a north-facing wall-what do you recommend? Keep buying!?!?!?!?)
Anyway, I think we could get along swell. I look forward to hearing from you. I'll even sell out my beau's famous steak*. I will be bold and say it may rival your restaurant-style steak. It's to die for, even my best girl said so.
Sincerely,
Erin Haselton, Orange County, CA
*he will not want the recipe on tv. Yep, it's that good. Don't you want an invite?
You have been featured in my kitchen a dozen times, especially when it comes to chicken, from the roasted variety to herbed goat cheese. I love how you always have some fabulous friend/family member/celebrity over for one of your own delicacies. I appreciate your directions to always use "good" olive oil, "good" vanilla, and "good" salt and pepper, even though mine are likely from Fresh & Easy, Target, and Trader Joe's, respectively. I find them sufficient and quite tasty.
Anyway, you have a fan (well, duh, lots of them) in me for the entertaining you do weekly and I am making this public declaration to visit you in the Hamptons, visit the Barefood Contessa, and taste cheese and wine from one of those quaint fromage and vino establishments you frequent. Of course the table would be set with one of your amazing hydragea arrangements (which I'd like to discuss with you because I do not have a north-facing wall-what do you recommend? Keep buying!?!?!?!?)
Anyway, I think we could get along swell. I look forward to hearing from you. I'll even sell out my beau's famous steak*. I will be bold and say it may rival your restaurant-style steak. It's to die for, even my best girl said so.
Sincerely,
Erin Haselton, Orange County, CA
*he will not want the recipe on tv. Yep, it's that good. Don't you want an invite?
What's for dinner?
I have had quite the struggle creating a dinner menu as of late. In the two years we've been married, I plan for the week and shop accordingly. It's been increasingly difficult to be creative in generating new ideas, thus turning into the same old same old. Who likes that? Input is appreciated but it's just as hard sometimes for Scott to devise the menu as I.
I've tried the plan-as-you-go method (which goes against all of my type-a ways) and inevitably I went to the store MORE planning only for that night or two days in a row. No bueno.
So, I feel like I am stumbling on an obvious idea, but I think cataloguing each meal that we really enjoy will make it easier to reference that 10 cookbooks or my excessive list on FoodNetwork.com.
This struggle also made me consider how much of our dinner menus are influenced by our parents meals growing up. I can say firmly that chicken divan has NOT graced my lap (no dining table yet.) But we have our fair share of tacos, enchiladas, steak, fish, and sloppy joe's (though a revamped recipe courtesy Pioneer Woman.) This is not special fare by any means, but it made me realize how generic our palates. I think the most exotic addition as of late was quinoa and couscous. The man in my life was not a fan of the latter, at least the way I made (though Kerri made a variety he enjoyed).
I'd be interested to know the sources people turn to for their grocery shopping lists. Mine are primarily food blogs and and recorded FoodNetwork shows, courtesy of Ina and Giada.
I've tried the plan-as-you-go method (which goes against all of my type-a ways) and inevitably I went to the store MORE planning only for that night or two days in a row. No bueno.
So, I feel like I am stumbling on an obvious idea, but I think cataloguing each meal that we really enjoy will make it easier to reference that 10 cookbooks or my excessive list on FoodNetwork.com.
This struggle also made me consider how much of our dinner menus are influenced by our parents meals growing up. I can say firmly that chicken divan has NOT graced my lap (no dining table yet.) But we have our fair share of tacos, enchiladas, steak, fish, and sloppy joe's (though a revamped recipe courtesy Pioneer Woman.) This is not special fare by any means, but it made me realize how generic our palates. I think the most exotic addition as of late was quinoa and couscous. The man in my life was not a fan of the latter, at least the way I made (though Kerri made a variety he enjoyed).
I'd be interested to know the sources people turn to for their grocery shopping lists. Mine are primarily food blogs and and recorded FoodNetwork shows, courtesy of Ina and Giada.
Saturday, December 4, 2010
Ladies Night
Each Thanksgiving, my dear friend Lauren comes home from her fabulous travels around the world to hang out with Mandy and me. Laughing, teasing, catching up, and lots of girl talk always make for a night that could easily turn into a slumber party, and I am convinced we should do it one of these days.
I am very thankful to have had such good friends who don't see each other nearly enough, but always pick up right where we left off.
It's a joy to share in each other's lives, especially since they are continuing to grow and our ladies night is now including little girls too :)
I am very thankful to have had such good friends who don't see each other nearly enough, but always pick up right where we left off.
It's a joy to share in each other's lives, especially since they are continuing to grow and our ladies night is now including little girls too :)
Thursday, November 11, 2010
Fancy Supper
I love trying new recipes and now that we have a DVR again I can soak up all the Giada and Ina for inspiration.
Most recently, Ms. DeLaurentiis took a traditional dish and gave it a new twist:
Mini Lasagna with Corn and Marscapone....um, YUM!
I made these on Tuesday night for Scott and I with another innovative recipe of hers, Brussels Sprouts Leaf Salad. (Both of which will likely make an appearance at the annual Cousin Christmas Party this year. Thank goodness for the cousins, we gave it a test drive. Two thumbs WAY up.)
Giada's recipe calls for making the lasagna in small ramekins:
...So when removed, look like presents on the plate:
So, I have to say yes the recipe is easy as Giada claims, BUT the prep time is about 40 minutes unless you move like a Cordon Blue-trained chef, which I do not. After baking another 40 minutes, it's definitely a special meal, but I would probably only make it again on a weekend or for entertaining...or a Veterans Day for the newest mom and dad in my life.
I also added sauteed mushrooms for some added heartiness in a few layers, and made the meal in a to-go pan for the new parents and it worked just fine.
Enjoy!
Most recently, Ms. DeLaurentiis took a traditional dish and gave it a new twist:
Mini Lasagna with Corn and Marscapone....um, YUM!
I made these on Tuesday night for Scott and I with another innovative recipe of hers, Brussels Sprouts Leaf Salad. (Both of which will likely make an appearance at the annual Cousin Christmas Party this year. Thank goodness for the cousins, we gave it a test drive. Two thumbs WAY up.)
Giada's recipe calls for making the lasagna in small ramekins:
...So when removed, look like presents on the plate:
So, I have to say yes the recipe is easy as Giada claims, BUT the prep time is about 40 minutes unless you move like a Cordon Blue-trained chef, which I do not. After baking another 40 minutes, it's definitely a special meal, but I would probably only make it again on a weekend or for entertaining...or a Veterans Day for the newest mom and dad in my life.I also added sauteed mushrooms for some added heartiness in a few layers, and made the meal in a to-go pan for the new parents and it worked just fine.
Enjoy!
Tuesday, September 14, 2010
The Other White Meat
On Sundays we tend to have dinner earlier since it's the first "school night" of the week, and that way we can ease into the evening. This past Sunday, Scott had quite a few projects to tie up so I started dinner on this:
This is the first time we've had pork chops in the two years we've been married. For some reason it's just never appealed to me to purchase. Pork tenderloin-yes. Something about those chops made me stray. While in Trader Joe's last week I smelled change in the air and threw them in my basket.
I researched a few rubs online and found a simple one that required under 5 ingredients, which is usually my cut off point: rosemary (one of the two remaining herbs in our failed herb garden), sea salt, and peppercorns. Grind together in a spice mill (or food processor, if you don't own every gadget under the sun) and rub. Then Scott bbq'd them. They were great!
But the real star (besides my overcooked garlic-roasted asparagus) were the tomato stacks. Granted it's just a caprese salad tower, but they are is a company-kind of tomato. Directions, if interested:
Reduce 1/2 cup balsamic vinegar with a dash of salt and pepper for 7 minutes. Meanwhile, slice the bottom of the tomato so it stands upright, then into even sections. Drizzle each section with the reduced balsamic, salt and pepper then layer with slice of buffalo mozzarella and a basil leaf. Repeat with each layer. Artfully (or not so artfully) drizzle remaining balsamic over entire stack. Voila. You might even be asked to host Thanksgiving with that tomato stack.
(Tomato stack adapted from the Bride & Groom's First Cookbook-my favorite.)
This is the first time we've had pork chops in the two years we've been married. For some reason it's just never appealed to me to purchase. Pork tenderloin-yes. Something about those chops made me stray. While in Trader Joe's last week I smelled change in the air and threw them in my basket.
I researched a few rubs online and found a simple one that required under 5 ingredients, which is usually my cut off point: rosemary (one of the two remaining herbs in our failed herb garden), sea salt, and peppercorns. Grind together in a spice mill (or food processor, if you don't own every gadget under the sun) and rub. Then Scott bbq'd them. They were great!
But the real star (besides my overcooked garlic-roasted asparagus) were the tomato stacks. Granted it's just a caprese salad tower, but they are is a company-kind of tomato. Directions, if interested:
Reduce 1/2 cup balsamic vinegar with a dash of salt and pepper for 7 minutes. Meanwhile, slice the bottom of the tomato so it stands upright, then into even sections. Drizzle each section with the reduced balsamic, salt and pepper then layer with slice of buffalo mozzarella and a basil leaf. Repeat with each layer. Artfully (or not so artfully) drizzle remaining balsamic over entire stack. Voila. You might even be asked to host Thanksgiving with that tomato stack.
(Tomato stack adapted from the Bride & Groom's First Cookbook-my favorite.)
Wednesday, September 1, 2010
Hollywood Bowl
For our second anniversary-cotton-I gifted Scott with this:
The cotton part being the napkins of course.
Along with the basket were tickets to the Hollywood Bowl to see the LA Philharmonic play Elgar, Wagner, and Beethoven. Now, Scott is the music afficionado. I've written about that before. I enjoy listening to classical pieces but generally keep my radio set to rock, country, or even NPR as of late. But sitting in the benches listening to these musical stylings was AH-MAZE-ING.
Perhaps it was the open amphitheater where enjoying your wine and other libations is encouraged. I made us pepornata roast beef sandwiches---YUM, brought some chips, semi-homemade chocolate chip cookies, and good ol' 3 Blind Moose cab.
The view from a dying Droid:
Glorious, even as far back as we were. The sound-well like everyone says, simply perfect no matter where your seat.
Like Scott's, Beethoven's 7th symphony was my favorite piece for the evening. As many before me have rightly proclaimed, that man was a genius.
I feel like one of the last people to enjoy the Hollywood Bowl in Southern California, but if anyone reading this has never been, absolutely go. It's remarkable.
The cotton part being the napkins of course.
Along with the basket were tickets to the Hollywood Bowl to see the LA Philharmonic play Elgar, Wagner, and Beethoven. Now, Scott is the music afficionado. I've written about that before. I enjoy listening to classical pieces but generally keep my radio set to rock, country, or even NPR as of late. But sitting in the benches listening to these musical stylings was AH-MAZE-ING.
Perhaps it was the open amphitheater where enjoying your wine and other libations is encouraged. I made us pepornata roast beef sandwiches---YUM, brought some chips, semi-homemade chocolate chip cookies, and good ol' 3 Blind Moose cab.
The view from a dying Droid:
Glorious, even as far back as we were. The sound-well like everyone says, simply perfect no matter where your seat.
Like Scott's, Beethoven's 7th symphony was my favorite piece for the evening. As many before me have rightly proclaimed, that man was a genius.
I feel like one of the last people to enjoy the Hollywood Bowl in Southern California, but if anyone reading this has never been, absolutely go. It's remarkable.
Sunday, December 27, 2009
Holiday Fare
In the past four days my kitchen has seemed to continually have the oven powered at 350 and dishes moving from dirty to sparkling in a matter of minutes. I am a self-proclaimed maven.
Christmas with KROB
Marscapone Toffee Chocolate Bars
Everything I have made from Giada is delicious. These are no exception, though quite rich. Super easy recipe.
Christmas Eve (and no pictures were taken sadly. I was too busy moving things and never even took my apron off.)
Holiday ham
This was my first ham, and it came out great. Easy, affordable, and ham sandwiches through Valentine's Day.
Spinach salad
Cheesy Artichoke Tarts
The tastiest little poppers ever-an appetizer must have.
Caprese Salad
Haystacks
HazelNutella Cookies
Christmas Brunch
Fruit salad with vanilla honey yogurt
I love Ina Garten, and her yogurt here is supreme.
Cousin Christmas Party
Cheesy Artichoke Tarts
Prosciutto Wrapped Pears with Herbed Cheese
Haselton Dinner
Mom's Famous Potato Casserole
I am good for not turning on the oven for a good two weeks.
Christmas with KROB
Marscapone Toffee Chocolate Bars
Everything I have made from Giada is delicious. These are no exception, though quite rich. Super easy recipe.
Christmas Eve (and no pictures were taken sadly. I was too busy moving things and never even took my apron off.)
Holiday ham
This was my first ham, and it came out great. Easy, affordable, and ham sandwiches through Valentine's Day.
Spinach salad
Cheesy Artichoke Tarts
The tastiest little poppers ever-an appetizer must have.
Caprese Salad
Haystacks
HazelNutella Cookies
Christmas Brunch
Fruit salad with vanilla honey yogurt
I love Ina Garten, and her yogurt here is supreme.
Cousin Christmas Party
Cheesy Artichoke Tarts
Prosciutto Wrapped Pears with Herbed Cheese
Haselton Dinner
Mom's Famous Potato Casserole
I am good for not turning on the oven for a good two weeks.
Thursday, November 12, 2009
Spinach & Artichoke Dip for Dinner
Thank you Rachael Ray, you have turned my favorite appetizer into a meal that is even figure friendly. Make this and enjoy.
*The recipe serves four, so I halved everything just for two and it still made nearly enough for four people.
*The recipe serves four, so I halved everything just for two and it still made nearly enough for four people.
- 1 pound whole-wheat penne pasta
- 3 tablespoons extra-virgin olive oil, divided
- 1 (15-ounce) can artichoke hearts, defrosted, drained and quartered
- 1 small bundle farm fresh spinach, stems trimmed
- 1 shallot, peeled and coarsely chopped
- 1/2 cup chicken or vegetable stock, just eyeball the amount
- A handful fresh mint leaves (I left these out-but next time might use red pepper flakes for some kick)
- A handful lightly toasted slivered almonds
- Kosher salt or freshly ground sea salt and black pepper
- 1 large clove garlic - peeled
- A handful grated Parmigiano-Reggiano cheese (This is EXPENSIVE cheese! I opted for tubbed Romano and it was great, for way less)
Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.
Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet. Add artichokes to heat through and lightly brown at edges.
To clean spinach, fill sink with water, swish spinach around and let grit fall to bottom of sink. Dry leaves before using.
In the bowl of a food processor add the shallot, 1/2 cup chicken stock, spinach leaves, mint, almonds and salt and pepper, to taste. If you have a hand held small-holed grater or a zester, grate garlic into the food processor. Adding a whole clove can result in stray big pieces of raw garlic, too bitter to bite down on. If you do not have a hand held grater, mince garlic and mash up into paste with a little salt. Turn processor on and add in about 2 tablespoons extra-virgin olive oil.
Scrape the spinach pesto into the artichoke pan and loosely cover with foil. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve.
Saturday, October 24, 2009
Fromage, Queso, Cheese, Heaven
Fall is here and thus is my favorite weekend lunch or dinner too-tomato basil soup and grilled cheese sandwiches. Kelly at Part of Life is Having a Good Ponytail recently posted about this as well-it is such a beloved meal.
It has got me thinking, as I have had my fair share of probably hundreds of grilled cheese sandwiches in my life, of what is the best cheese?
Cheddar is too sharp for me. I hate to think my taste buds are changing because I do love a good slice on its own. However I did not care for it so much in the grilled cheese sliced-perhaps it was too thick and a shredded variety would have been better.
I have to be in the mood for Kraft/American cheese singles. They are strictly designed for grilled cheeses and a favorite childhood memory of a classic sandwich.
Truth be told, I am such a nut for mozzarella, most of my grilled cheeses have been of the Caprese variety lately-sliced mozzarella, tomato, and fresh basil, which I make panini style in my panini press (thanks mom!) Sidenote-those things are a B to clean but so worth it for the panini.
So what is your favorite fromage for a grilled cheese sandwich? Gruyere? Four cheese shredded blends? I love a good recommendation!
It has got me thinking, as I have had my fair share of probably hundreds of grilled cheese sandwiches in my life, of what is the best cheese?
Cheddar is too sharp for me. I hate to think my taste buds are changing because I do love a good slice on its own. However I did not care for it so much in the grilled cheese sliced-perhaps it was too thick and a shredded variety would have been better.
I have to be in the mood for Kraft/American cheese singles. They are strictly designed for grilled cheeses and a favorite childhood memory of a classic sandwich.
Truth be told, I am such a nut for mozzarella, most of my grilled cheeses have been of the Caprese variety lately-sliced mozzarella, tomato, and fresh basil, which I make panini style in my panini press (thanks mom!) Sidenote-those things are a B to clean but so worth it for the panini.
So what is your favorite fromage for a grilled cheese sandwich? Gruyere? Four cheese shredded blends? I love a good recommendation!
Sunday, October 18, 2009
Sunday Confessions
After a year of marriage Scott has caught on to something I have been trying to avoid.
No salad at dinner.
It is such a simple side item to accompany any meal however it's something I feel that is never executed to my expectations, as I compare it to the variety served in restaurants. Anything I've made is so boring. Perhaps I just need to pump up the ingredients to more gourmet status.
I also admit I don't really like salads, so unfortunately the one who is shopping is being a bit biased in the produce section. Scott has taken notice though. While in the supermarket together last weekend he casually said, "You know what we never have-salads!" It was then I knew I could not avoid it anymore. I bought a bagged Caesar salad this week and it was pretty good. We'll see how far I can go challenging myself in this arena.
No salad at dinner.
It is such a simple side item to accompany any meal however it's something I feel that is never executed to my expectations, as I compare it to the variety served in restaurants. Anything I've made is so boring. Perhaps I just need to pump up the ingredients to more gourmet status.
I also admit I don't really like salads, so unfortunately the one who is shopping is being a bit biased in the produce section. Scott has taken notice though. While in the supermarket together last weekend he casually said, "You know what we never have-salads!" It was then I knew I could not avoid it anymore. I bought a bagged Caesar salad this week and it was pretty good. We'll see how far I can go challenging myself in this arena.
Thursday, October 1, 2009
Healthy Dinners
Last night Scott and I fixed this healthy dinner that required about zero effort and was quite budget friendly as well.
Ingredients:
Ingredients:
1 lb. of Trader Joe's salmon stuffed with couscous and dill ($8)
Leftover grape tomato, red onion, and basil sauteed over skillet ($2)
Baby broccoli ($2)
Total cost for two: $6
Scott cooked the fish on a closed grill, never flipping, for about 7 minutes. The grape tomato side was made previously over the grill using one of these, gifted by KROB, which we love.
Leftover grape tomato, red onion, and basil sauteed over skillet ($2)
Baby broccoli ($2)
Total cost for two: $6
Scott cooked the fish on a closed grill, never flipping, for about 7 minutes. The grape tomato side was made previously over the grill using one of these, gifted by KROB, which we love.
Sadly I don't think this CB grill basket is available anymore, but man is it awesome. We also cooked the broccoli in it, but note to anyone who is into broccoli-it's better steamed than slightly charred.
Tasty dinner for two!
Thursday, September 3, 2009
Meal Routine
I eat the same exact meal for breakfast every single day: English muffin with peanut butter, honey if I have it, and coffee.
Lunch varies, depending on if I have an event, to sandwiches, cheese and crackers, fruit, carrot sticks, etc. Pretty standard.
Dinner is where I am most creative, trying new ideas or homestyle classics. Hamburgers, pasta, and pizza will always make the rounds on our dinner table, however they are supplemented by the latest FoodNetwork episode or cookbook find.
I am always intrigued by how people meal plan for the week. Do you have a standard cupboard/refrigerator that just needs replacements? Or decide each day but what is in stock and go from there? I hate, hate, hate making multiple trips to the grocery store/Target during the week. But I always do. In a good month, I'll go 3-4 times, planning meals for usually 6 nights per week, knowing one will provide leftovers or I'll be at an evening event. I myself do the replacement method for staple items and our indulgent purchases, but then research meal ideas from websites and my own cookbook stash. My planner ways are rarely ok with the figure-it-out-after-work method.
I find it interesting that dinner is the most creative in my house. Scott doesn't eat breakfast so it is just me and my Groundhog Day meal each morning. I would surmise this is due to time. Most of us don't have leisurely hours to prepare ourselves in the morning coming out of our slumber. How about you-do you plan meals or are you a spontaneous supper eater? And what is the rest of the world eating for breakfast?
Lunch varies, depending on if I have an event, to sandwiches, cheese and crackers, fruit, carrot sticks, etc. Pretty standard.
Dinner is where I am most creative, trying new ideas or homestyle classics. Hamburgers, pasta, and pizza will always make the rounds on our dinner table, however they are supplemented by the latest FoodNetwork episode or cookbook find.
I am always intrigued by how people meal plan for the week. Do you have a standard cupboard/refrigerator that just needs replacements? Or decide each day but what is in stock and go from there? I hate, hate, hate making multiple trips to the grocery store/Target during the week. But I always do. In a good month, I'll go 3-4 times, planning meals for usually 6 nights per week, knowing one will provide leftovers or I'll be at an evening event. I myself do the replacement method for staple items and our indulgent purchases, but then research meal ideas from websites and my own cookbook stash. My planner ways are rarely ok with the figure-it-out-after-work method.
I find it interesting that dinner is the most creative in my house. Scott doesn't eat breakfast so it is just me and my Groundhog Day meal each morning. I would surmise this is due to time. Most of us don't have leisurely hours to prepare ourselves in the morning coming out of our slumber. How about you-do you plan meals or are you a spontaneous supper eater? And what is the rest of the world eating for breakfast?
Monday, August 31, 2009
Easiest Chicken Dinner Ever
This has to be simplist dinner I have ever made last night-it literally took zero effort and tasted fantastic. So fantastic I was a piggy and ate it before I could take a picture of how good it looked.
Go forth and enjoy!
Lemon Pepper Chicken
Ingredients
Any amount of chicken you want-I used 3 thin, small, breasts for 2 people
2 lemons, juiced and zested
1/4 cup extra-virgin olive oil, eyeball it
(I used a dash of lemon juice from the bottle too-added some nice flavor)
Coarse black pepper
Coarse salt
Directions
Heat the grill over medium high heat. In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. [Optional: reserve 1/4 of the marinade for coating after. I didn't read that part and did not do it, they still tasted fabulous.]
Allow chicken to marinate in juice/zest mix and season generously on both sides with salt and pepper, for 15 minutes. Cook chicken on a very hot grill, approximately 3-8 minutes depending on thickness. Transfer to a serving platter and brush with the reserved marinade, if you wish.
I served with baked potatoes and it was a great Sunday meal. Bonus-do it on the grill and you won't break a sweat in your hot kitchen! Thank you Rachael Ray for the simple supper.
Go forth and enjoy!
Lemon Pepper Chicken
Ingredients
Any amount of chicken you want-I used 3 thin, small, breasts for 2 people
2 lemons, juiced and zested
1/4 cup extra-virgin olive oil, eyeball it
(I used a dash of lemon juice from the bottle too-added some nice flavor)
Coarse black pepper
Coarse salt
Directions
Heat the grill over medium high heat. In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. [Optional: reserve 1/4 of the marinade for coating after. I didn't read that part and did not do it, they still tasted fabulous.]
Allow chicken to marinate in juice/zest mix and season generously on both sides with salt and pepper, for 15 minutes. Cook chicken on a very hot grill, approximately 3-8 minutes depending on thickness. Transfer to a serving platter and brush with the reserved marinade, if you wish.
I served with baked potatoes and it was a great Sunday meal. Bonus-do it on the grill and you won't break a sweat in your hot kitchen! Thank you Rachael Ray for the simple supper.
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