Potato Focaccia

One of my favorite things to bake is bread. I love kneading the dough, watching it rise, and the smell as it bakes in the oven. I also love to find new recipes for bread, just to keep things interesting, so I was very excited when I found this recipe for potato focaccia. However, as I read this recipe I realized it was only half finished! There was no instructions for cook time or temperature. So, I figured it out and it turned out great.

Not only is there a potato in the dough which results in a very moist and airy bread, the top has layers of thinly sliced potatoes and caramelized onions. This is a delicious bread that pairs perfectly with soups or salads. It's flavorful on its own, or as an accompaniment to any main course.

Ingredients
Adapted from Epicurious

1 Tbs active dry yeast
1 1/2 cup warm water (105-115 degrees F)
1 Tbs sugar
1/2 cup olive oil
1 1/2 tsp table salt
3 1/2 - 4 cups bread flour or as needed
1/2 chopped yellow onion
1 yellow onion, sliced thin
1 tbsp. balsamic vinegar
1 medium sized russet potato
3 small sized red potatoes
5 cloves garlic, roasted
Kosher salt for sprinkling

Directions
Peel russet potato and boil until soft. Mash or push through a potato ricer (I pushed the potato through a fine meshed sieve with a spoon which worked great) and set aside. In large bowl, sprinkle the yeast and a pinch of sugar over 1/2 cup of the water and stir to dissolve. Let stand until foamy, about 5-10 minutes. Add the remaining water and sugar, 1/4 cup of the olive oil, table salt and 1 cup of the flour. Beat with the paddle attachment until creamy, about 1 minute. Add the potato and 1/2 cup of flour and beat for about 2 minutes. Stir in the diced onions. Continue to add flour 1/2 cup at a time, until a soft, shaggy dough forms. Remove the paddle attachment and replaced with the dough hook. Knead dough for about 5 minutes. The dough should be soft, moist and somewhat sticky. Cover loosely with a clean kitchen towel and let rest for about an hour, until doubled in size.

Meanwhile, in a medium pan over medium low heat, add about 2 tbsp. olive oil until hot. Add sliced onion to pan as well as a hefty pinch of salt and cook, stirring occasionally, on low until caramelized, about 25-30 minutes. Sprinkle onions with about 1 tbsp balsamic vinegar, stir and set aside.

Spray a heavy cookie sheet with non stick spray. With oiled fingers, flatten and press the dough into a rectangular or oval shape approximately 1 inch thick. Cover loosely with a towel and let rise for another hour. With oiled fingers, flatten and press the dough a second time until about 1 inch thick. Make deep indentions 1 inch apart and drizzle with olive oil. Cover with towel and let rest 30 minutes.

Preheat oven to 450 degrees. Thinly slice red potatoes. Lay out potatoes on dough in 3 rows, and sprinkle on caramelized onions and roasted garlic. Drizzle with olive oil and sprinkle with kosher salt. Bake for 20-30 minutes or until light golden brown. If the onions and garlic are browing up too quickly, cover the pan very loosely with foil. Remove from oven, cut and serve hot.

Mujadrah

I'm pretty sure I'm still not saying this correctly, since I first 'heard' of it browsing through Good Things Catered last week. But I decided to try it since it looked like a healthy side dish. And that it was.

And not only was it healthy it's super filling and comforting. This could easily be a meal in and of itself (which I'm guessing it probably is supposed to be) but it also worked great as a satisfying side.

Lentils, brown rice, caramelized onions...what's not to love?!
Ingredients
Source: Good Things Catered

2 Tbsp olive oil
2 medium onions, finely chopped
1 tsp salt, plus more for serving
4 garlic cloves, minced or pressed
4 c. water (for some reason I had to use way more then this...the rice and lentils kept absorbing all the water but it wasn't finished cooking. I'd say I used at least 5 cups, but I started with 4 and just kept adding more until it was right.)
1 c. lentils, rinsed and picked through
1 c. long grain brown rice (I used short grain since it was all I had...this worked fine)

optional (non traditional):
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/16 tsp ground allspice

Directions
-Heat oil in large sauce pan over medium heat.
-Add onions and salt and cook until they are deeply caramelized. (This takes a while but be patient).
-After about 35-60 minutes (usually takes me about 45 minutes) the onions will be a rich amber color and darker in spots.
-Make sure not to burn, it will turn the taste of the entire dish.
-When the onions are ready add the garlic and spices and stir until fragrant, about 30 seconds.
-Add water and deglaze the pan, scraping up all browned bits.
-Add lentils and bring to a boil.
-Cover pan and cook for 15 minutes.
-Add rice and stir to combine.
-Recover pan and cook for an additional 30 minutes, or until rice is done.
-Mix thoroughly, cover and turn heat off.
-Let sit until slightly cooled and thickened, with no liquid left in the pan.
-It is now ready to serve: plate and season with salt and pepper to bring out taste.

Roasted Salmon with Garlic and Tomatoes

This is another salmon recipe I found that was easy to make and tasted great. I also loved that I got a main course and side dish out of one recipe which is great for the weeknight. I added goat cheese to this which really kicked up the flavor...but if you aren't a huge goat cheese fan it could easily be left out.

This was a light, healthy recipe that tasted like a salmon dish that you might get at a restaurant. It was so flavorful and was really a great way to prepare salmon.

Ingredients
Adapted from Real Simple

1-2 salmon fillets
1/2-3/4 cup cherry tomatoes, halved
1/4 tsp paprika
1 tsp extra virgin olive oil
2-4 springs fresh thyme
2 garlic cloves, minced
Kosher salt
freshly ground pepper
Goat cheese

Directions
Preheat oven to 425 degrees and coat a medium baking dish with non stick spray. Add salmon, skin side down, to baking dish. Spread cherry tomatoes around fillet(s) and sprinkle salmon and tomatoes with salt, pepper and paprika to taste. Sprinkle garlic and thyme over salmon. Drizzle everything with just a bit of olive oil.

Bake for about 15 minutes. Then pull salmon out of oven and sprinkle goat cheese to taste over salmon and tomatoes. Put back in oven and bake for an additional 5-10 minutes, or until salmon is opaque throughout and goat cheese is very lightly browned.

Oven Poached Salmon with Lentils

I recently discovered how much I like lentils. Lentil soup, lentil sides. Lentils simply taste great and are good for you. So when I found this recipe I was excited...it combines two of my "new found" favorite health foods...salmon and lentils!

My husband and I both really enjoyed this. The salmon pairs perfectly with the lentils and makes for a hearty, healthy meal. I love oven poaching the salmon...it's so easy and results in a flavorful, tender fish. This entire recipe is also very easy to prepare which makes it great for a weeknight.

Ingredients
Lentils adapted from Simply...Gluten Free
Salmon adapted from Eating Well

1 cup green lentils, rinsed thoroughly
2 cups chicken stock (for lentils)
1 tbsp. chicken stock (for salmon)
5 garlic cloves, peeled but left whole
1 sprig of fresh thyme
1 small shallot, diced
2 carrots, peeled and diced in about ¼ inch dice
2 teaspoons extra virgin olive oil
Juice of ½ lemon
2 – 8 ounce salmon fillets
Kosher salt
Freshly ground pepper
Lemon wedges for garnish
Directions
Preheat oven to 425 degrees and spray a baking dish with nonstick spray. Set aside.

Put lentils in a medium saucepan with the chicken stock and garlic gloves, season with about 1 teaspoon of salt and ½ teaspoon pepper and bring to a boil over medium high heat. Cover the pan, leaving the lid slightly ajar and reduce heat to low and simmer for about 20 – 25 minutes or until the lentils are almost tender and the chicken stock has evaporated. Set aside when done.

While the lentils are cooking, place salmon, skin-side (or skinned-side) down, in the prepared baking dish. Sprinkle the salmon with chicken stock. Season with salt and pepper, and just a bit of fresh lemon juice. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.

While salmon is baking and after the lentils are cooked, in a medium skillet over medium high heat, add the olive oil. Then add the carrots and cook for 5-10 minutes, until carrots are tender. Add the shallot and a pinch or two of salt and pepper and cook for about 3 minutes or until the shallots just start to brown

Fish the garlic cloves out of the lentils and mash with a fork. Add to the skillet with the carrots and shallot and mix well. Add the lentils and cook for another 10 minutes or until the lentils are tender but not mushy. Add lemon juice and stir.

Spoon a mound of lentils on each plate, top with the cooked salmon and serve with some lemon wedges if desired.

Cauliflower Leek Soup

I have to admit, the main reason I decided to try this soup was because I wanted to use my immersion blender. I've had it for over a year now and have never really had the opportunity to use it! So I decided to look for a recipe where I could use my sort of new immersion blender.

When I found this soup, I thought it would be perfect for my immersion blender test run. It looked super healthy and the ingredients were all things that I like. And what really got me was that it looked like a creamy soup (my favorite) without cream! So I was sold on it!

This soup was just great! I turned it into a "one pot" meal which worked perfectly and made for very little clean up. It was easy to make and tasted just great. My husband even liked it...and he was a bit skeptical at first. It tasted just like a cream based soup but happily there was no cream! This is a healthy, satisfying and just plain delicious soup.

Ingredients
Source: My Man's Belly

1 Medium Head Cauliflower (roughly chopped)
2 Leeks, White and Light Green Part Only (cut in half lengthwise) (I used one leek)
6 Cloves Garlic
1/2 onion, diced (I added this)
2 Tablespoons Olive Oil
2 14 Ounce Cans Chicken Stock (I used about 1 carton of chicken stock)
Kosher Salt
Fresh Ground Black Pepper

Directions
Preheat oven to 425 degrees.

In a stove/oven safe dutch oven (I used enameled cast iron), put in cauliflower, leeks, garlic and onions. Drizzle olive oil over everything and add salt and pepper to taste. Toss together so the veggies are coated in the olive oil.

Roast uncovered in oven for 40-45 minutes, stirring vegetables after about 20 minutes. After about 45 minutes or so, vegetables should be brown on edges and slightly softened.

Transfer dutch oven to the stovetop and add 2 cans of chicken stock. Bring to a boil over medium high heat. Lower heat and let simmer for about 5 minutes.

Using an immersion blender (stick blender), thoroughly puree all contents of the saucepan. If you don’t have an immersion blender, you can use a regular blender. Just be careful putting hot liquids in a blender as they can cause the lid to come flying off sending your yummy soup all over your kitchen. (You can vent the lid a little to help reduce the chance of this happening.)

Add more salt and pepper if needed and serve.

Couscous with Butternut Squash and Sage

I found this recipe on foodgawker and thought it would be a great side dish for dinner. I was excited about it because I love the squash/sage combination but didn't really think to put it with couscous. But turns out, it works out SO well! It was a really hearty side dish that was totally healthy (after I doctored the original recipe at least). This is one that my husband and I both liked very much and will certainly be making again.

Ingredients
Adapted from Oui, Chef

1 cup couscous
1 1/2 cups water or chicken stock (I use a combo. of both)
1 small butternut squash, halved, peeled, seeded and cut into bite size cubes
4-6 fresh sage leaves, minced
1 small shallot, minced
1 clove garlic, minced
kosher salt
freshly ground pepper

Directions
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. Arrange butternut squash on sheet in a single layer, spray with a bit more cooking spray and top with salt and pepper to taste. Bake for about 35 minutes, or until squash is very tender.

In a medium saucepan over medium-high heat, bring water or stock to a boil. Add shallot, garlic, couscous and sage. Stir once, cover and set aside for about 5 minutes.

After 5 minutes, remove cover from saucepan and fluff the couscous with a fork. Add cooked butternut squash. Stir everything together gently and add salt and pepper to taste. Serve.

Julia Child's Beef Bourguignon

Confession: I decided I wanted to make this after having watched the movie Julie & Julia. After seeing this movie, I was totally inspired to make a Julia Child's recipe since I've never done so and the beef bourguignon looked like something I could actually handle.

This was simply really, really, really good beef stew (well, in my case a venison stew since I used venison). It was certainly much more complex then the beef stew that I usually make in the crock pot. It required careful timing and a good deal of prep work, but it certainly was a very manageable recipe. But I honestly have to say that my favorite part of the whole recipe was the brown braised onions. OH MY GOSH. Amazing is all I have to say. Those onions were melt in your mouth, perfectly cooked, flavorful perfection. I found myself picking the onions out of the stew to eat them by themselves. Yum.

But this really was a great recipe. I had a lot of fun making it, especially knowing how many other people have made it before me. Oh, and of course I skipped the mushrooms in this. Because we all know how I feel about mushrooms.

I found the link to the recipe on Pantry Raid and instead of typing the whole thing out, I'll just link you to the PDF so you can see the recipe right out of the book, and so I don't mess anything up by typing it. Enjoy!

Julia Child's Beef Bourguignon

Brown Braised Onions

Quinoa Stuffed Peppers

Bell peppers are something I don't eat much of. I don't hate them, but again I don't really love them either. But I always remember my professor in nutrition class telling us how bell peppers have more vitamin C then oranges. They certainly are good for you, especially when you stuff them with more good things.

To try something different from the traditional rice and beef stuffed pepper that my mom used to make, I decided to stuff my peppers with quinoa. I don't think I need to say how great quinoa is for you...it's a great source of protein.

I really enjoyed this recipe. It was certainly different then the stuffed peppers I was used to, and was a great, filling vegetarian meal that is really comforting.

Ingredients
Adapted from The Kitchen Sink

1/2 cup quinoa, rinsed
1 cup low sodium chicken stock (or vegetable stock to make it veg.)
1 bell pepper, halved and seeded
2 green onions, sliced
1 clove garlic, minced
1/2 cup cannellini beans
1 small shallot, minced
1 tomato, diced
salt
pepper
Aprox. 2 tbsp grated cheese (I used mozzarella)

Directions

Preheat oven to 350. Coat a small baking dish with cooking spray. Split the peppers in half and clean them out; place them in the baking dish. Roast for 20 minutes.

Bring the chicken stock to a boil in a small saucepan. Add quinoa and reduce heat and cook until the broth is absorbed, stirring occasionally. During the last minute or two of cooking, add green onion, shallot and garlic to the quinoa.

In a medium bowl add tomatoes, beans and cooked quinoa. Mix together gently.

Stuff quinoa mixture into par-roasted peppers. Top with grated cheese and bake for about 15 minutes or until cheese is completely melted. Serve hot.

Haricots Verts with Herb Butter

Well it's hard for me to believe that Christmas has come and gone for another year. I hope you all had a wonderful holiday that was filled with family, friends and of course, really good food!

I actually hosted two Christmas dinners this year (one for my parents and one for my in-laws), so in the next few days I will be posting some of the recipes I made.

I for one am VERY happy to not be posting a sweet recipe today. I have really found a love of baking but boy am I getting sick of Christmas Cookies, candies, bars, etc....so I'm glad to say that this recipe for haricots verts was simply wonderful. I trimmed and cleaned the green beans two days before serving, and kept them in a zip top bag with a damp paper towel. I also made the herb butter two days before as well. This worked perfectly, as the beans were fresh and crisp when I served them and the butter of course kept well in the fridge.

Not only did this side dish taste great, it was a lovely accompaniment to my Beef Wellington and really dressed up the plate. This is one that I will most certainly make again.

Ingredients
Source: Epicurious - Orignially from Gourmet, November 2007

5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed

Directions

Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.

Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.

Notes: Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towel (I did this two days ahead with no problems).

White Chicken Chili

After I told my good friend Julie that I had never had White Chicken Chili, she urged me to try this recipe and I was very anxious to do so! The weather is getting very cold (it actually SNOWED a bit north of where I live earlier this week!) and I am officially in the mood for soups and stews.

This recipe went above and beyond my expectations. It was perfectly seasoned and had a great, hearty flavor that is perfect for fall. It's also a 1-pot meal which is easy and great for clean up! This recipe is for the archives, you will absolutely love it.

Directions

Source: My friend Julie who got the recipe from her "Church Suppers" Cookbook

1 lb. BS chicken, cubed (about 2 large breasts)

1 onion, chopped

1-1/2 t. garlic powder (I used 3 cloves of freshly minced garlic instead)

1 T. oil

2 15 ½ oz. cans Great Northern beans, drained and rinsed

14 ½ oz. can chicken broth

2 4 oz. cans green chilies (I used 1 can which I thought was the perfect amount of heat for me)

1 t. salt

1 t. ground cumin

1 t. dried oregano

½ t. pepper

¼ t. cayenne pepper

8 oz. container sour cream

½ cup whipping cream

aprox. 1/4 cup shredded sharp cheddar (I added this)

Directions

In a large saucepan over medium heat, sauté chicken, onion and garlic powder in oil until no longer pink. Add beans, broth, chilies and seasonings; bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Top with a sprinkle of cheddar. Serve immediately.

Homemade Pickles

This year I worked really hard on making my garden thrive, and all my hard work certainly paid off! I had an abundance of zucchini, butternut squash, heirloom tomatoes, carrots, onions, garlic, shallots, corn, pumpkins and...cucumbers! And what to do with all of those cucumbers?! Make pickles! I was really excited to do this because I had ever canned or pickled anything before and was anxious to try.

This recipe, albeit time consuming, was really easy to follow and great for a beginner pickler like myself. I am actually hesitant to post this recipe at present because I have not tried a pickle yet since the recipe says to leave them for 8 weeks before opening. But the season is quickly dwindling so I thought I'd better post this! If they turn out horrible I'll let you know. :)

Another great thing about making homemade pickles (besides using up your mass of cucumbers) is that they make great Christmas gifts. They are inexpensive to make and come from the heart. Your friends and family will love getting a jar of homemade pickles for Christmas this year!

Ingredients
Source: Ehow.com

12 pint size mason jars with lids and rings
30-40 cucumbers approx 4-5 inches long
2/3 cup pickling salt
4 cups white vinegar
12 cups water
24 cloves of garlic, peeled and cut in half
approx 60 sprigs of dill weed
Large enamel pot
Large pot filled with water

Directions

To prepare cucumbers: Wash thoroughly and cut into spears. Place cucumbers in a large plastic container and cover with water. Refrigerate for at least two hours, but no longer than four.

Boil jars and lids in a large pot for ten minutes to sterilize. (I read elsewhere that the dishwasher is also fine to sterilize jars. So I sterilized my jars in the dishwasher, but used a pot of boiling water for the lids). Place jars on a cookie sheet covered with a thin dish towel. Leave lids in hot water. Put three dill weed springs and two garlic clove halves in bottom of each jar. Pack each jar with cucumbers. Place two dill weed sprigs and two more halves of garlic on top of the cucumbers.

Combine water, vinegar, and salt in an enamel pot. Bring to boil. Ladle boiling brine into each jar. Leave 1/4 inch at top of jar. Gently jiggle jar to release any air bubbles.

To seal jars:
Wipe top of jar with a clean damp cloth. Remove lid from hot water and place on top of each jar. Gently screw on rings. Bring water used for sterilizing back to a boil. Place jars in pan. Water should cover more than half of the jar. Boil for 10 minutes. Remove jars from water and leave them undisturbed for 24 hours. Check to make sure jars are sealed properly and store for up to two years. Pickles can be eaten after eight weeks.

Zucchini Feta Casserole

This is by far one of my favorite summertime dishes. It's fresh, flavorful and filling! I always end up with way too many zucchinis from my garden, so this is a great recipe to make because it uses a whole zucchini. My inspiration was originally from a Cooking Light recipe, however I have altered it to my tastes quite a bit over the years, so I don't think it's much like the original! The reason I like this meal so much is because you can adapt it to suit your mood and tastes. Sometimes I add tomatoes, use different cheeses, or add in chopped chicken breast. I was also thinking that artichokes would be great in this, although I haven't tried that yet. In addition, it's a really quite a healthy recipe! Overall, this meal is the perfect summertime dinner.
Ingredients
Adapted from Cooking Light

1 14.5 oz. box Penne Pasta
1 medium zucchini, thinly sliced
1 onion, chopped
3-4 cloves garlic, minced
2 boneless skinless chicken breasts, chopped and cooked (optional)
2 medium tomatoes, chopped (optional)
Extra Virgin Olive Oil
kosher salt
freshly ground black pepper
2 teaspoons all purpose flour
1/2 cup low sodium chicken stock
1/2 cup (2 oz.) crumbled feta cheese
1/2 cup (2 oz.) shredded part skim mozzarella cheese

Directions
Preheat oven to 400 degrees. Cook pasta in boiling salted water for about 10 minutes, or until al dente. Drain and set aside.

In a large saute pan over medium-high heat, add about 1-2 tablespoons olive oil, then zucchini, onion and garlic. Cook for about 10 minutes or until onion is tender and opaque, and zucchini is wilted. Then add tomatoes (if desired) and cook for another 5 minutes or until tomatoes are soft. In a small bowl, whisk together chicken stock and flour until thoroughly combined, then add to vegetables. Cook for another minute or two, until sauce is thickened. Add salt and pepper to taste.

In a large bowl, combine pasta, zucchini mixture, feta cheese, and cooked chicken (if desired) until combined. Pour into a 13x9 baking dish coated with cooking spray. Sprinkle mozzarella cheese over entire casserole and bake at 400 degrees for about 20 minutes, or until bubbly and lightly browned.

Stuffed Zucchini

With an abundance of fresh zucchini growing in my garden, I am always looking for creative ways to prepare it. This recipe is extremely easy so it is perfect for weeknight cooking. The ricotta dresses up the zucchini without overwhelming the flavor. In addition, I use reduced fat ricotta so it's really not that bad for you. This can easily be served as a vegetable or a side and is wonderfully flavorful!

Ingredients
Source: Williams-Sonoma Bride & Groom Cookbook, page 157

4 Zucchini (I used 2)
Olive Oil for greasing
1 cup fresh ricotta (I use reduced fat)
1/4 Grated Parmesan
1 tbsp. flour
Kosher salt
Fresh ground pepper
Pinch of ground cayenne pepper (I omit)
Pinch of grated lemon zest (I omit)
2 tbsp. freshly grated pecorino romano or parmesan
Leaves from 1 large spring fresh basil
2 small garlic cloves, minced (I added)

Directions
Bring a large pot of salted water to a boil. Add the whole zucchini and reduce the heat to a simmer. Simmer the zucchini just until tender, 10-15 minutes. Drain and let cool.

Preheat the broiler (I just set the oven to 400 degrees and use the top rack). Lightly oil a large baking pan or sheet. In a bowl, stir together the ricotta and 1/2 cup Parmesan with the flour, salt and black pepper to taste, the cayenne, lemon zest and minced garlic. Slice the zucchini in half lengthwise and scoop out the seeds with a small spoon. Place the zucchini in the prepared baking pan. Season with salt and pepper and fill with the cheese mixture to form soft mounds. Sprinkle with he pecorino romano cheese. Place under the broiler until the cheese is warm and starts to brown slightly, 5-10 minutes. Remove from the broiler, chop the basil leaves, and sprinkle on top. Serve warm.

Herb and Shallot Grilled Turkey Burgers

This burger was simply a combination of things I had on hand. It turned out to be very flavorful and was overall just a great turkey burger. The combination of the different herbs worked very well together and it was very easy to make... definitely a good one to give to your husband to grill! In addition, I added sharp cheddar to the top of the burgers for added flavor and because I just like cheese! Overall, this is a great weeknight burger!
Ingredients
1 lb. ground turkey breast
4-6 large leaves of fresh sage
1/2 - 1 tsp. dried or fresh rosemary
1/2 - 1 tsp. Herbs de Provence
1/2 large shallot, finely minced
1 -2 cloves garlic, minced
4 slices sharp cheddar (optional)
salt
pepper
Directions
Mix all ingredients (except cheese) together in a large bowl until thoroughly combined. Form into patties, and grill until completely cooked in the center, about 20 minutes. Add cheese and cook until melted and serve on fresh hamburger buns.

Shrimp Scampi

I haven't always liked shrimp. In fact, when I was younger, I really disliked it. I never hated it (like mushrooms...yech!) but I never ordered it out either. But lately I have been craving it. When I went to Florida, I refused to get any chicken because I make it at home so much and I really like to try regional cuisine when I travel. I ended up getting shrimp quite a bit and really found that I enjoyed it.

So I was anxious to try Shrimp Scampi, and went with Tyler Florence's recipe. It was absolutely fantastic!!! I couldn't get over how easy it was to make, and it resulted in an absolutely fantastic meal! The flavors worked so well together...and did I mention it was easy?! Plus, all of the ingredients are things that I almost always have on hand! This was a great recipe, one that I will most certainly make again!

Ingredients
Source: Tyler Florence

1 pound linguini (I used dried homemade fettuccine - and probably not a pound's worth!)
4 tablespoons butter (I used 2)
4 tablespoons extra virgin olive oil, plus more for drizzling (I used 2)
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional (I omitted)
20 large shrimp, about 1 pound, peeled and deveined, tail on (mine were on the smaller side)
Kosher salt and freshly ground black pepper
1/2 cup dry white wine (I used more like 3/4 cup)
1 lemon, juiced
1/4 cup finely chopped parsley leaves (I omitted)
1 tsp cornstarch mixed/dissolved in a splash of water (I added this)
Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water. (I omitted this...I think the sauce would have been too thin with an extra cup of water)

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. I added the cornstarch mixture at this point, to thicken the sauce up. Add 2 tablespoons butter and 2 tablespoons oil (I omitted this step, I didn't think the extra butter/oil was necessary). When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water (I omitted adding the extra pasta water, I think the sauce would have been much to thin with it). Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Pan Seared Pork Chops with Shallots and Sage

No sooner do I begin the quest for a recipe to make with Pork Chops for dinner one night last week, when I find in my in box a "Dinner Tonight" email from the Martha Stewart website.

This recipe was great. I personally am a huge fan of sage, so the addition of it was very welcome. Combined with the white wine and shallots, this recipe was a huge success and a snap to put together. Perfect for a busy weeknight, these pork chops are flavorful and tender.

Ingredients
Adapted from Martha Stewart.com

4 boneless pork loin chops (6 ounces each) (I used two butterflied pork chops)
Coarse salt and ground pepper
1/4 cup AP flour (I added this)
1 tablespoon olive oil
1 tablespoon butter
1 medium shallot, minced
1 teaspoon chopped fresh sage or 1/4 teaspoon dried (I used more like 2-3 tsp of fresh sage! It was not overwhelming at all; in fact I think that 1 teaspoon would have been far to little!)
1/4 teaspoon dried thyme leaves
1/2 cup dry white wine
1/4 cup chicken stock (I added this)
1 clove garlic, minced (I added this)
Directions

Season pork chops generously with salt and pepper and dust with flour. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side (I had to cook mine longer than this...more like 5-7 minutes). Transfer to a plate, and cover loosely with aluminum foil to keep warm.

Make sauce: Add shallot and garlic to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, wine and stock. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve.

Beer and Cheddar Risotto

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I have to admit that I've had the recipe bookmarked for ages now. I knew it would be something my husband would really like but I wasn't too sure about it. I really, really dislike beer, and this called for a whole bottle so I was honestly avoiding making it. But when I couldn't think of another side to make for my Cornish Game Hens, I decided to give this a whirl.

I was honestly very, very pleasantly surprised how this came out. The beer added flavor without being overwhelming. The cheddar made it wonderfully cheesy with a fantastic bite (I used very sharp cheddar!). This was probably the most flavorful risotto I've made to date, and all of the flavors, textures, etc. worked perfectly together. This was a fabulous recipe that I will most certainly be making again!

Ingredients
Adapted From Cooking This and That
Originally from FayeD on the What's Cooking board on the Nest

1/2 small onion, diced (I used 1 onion)
1-2 cloves garlic, minced
1 tablespoon butter
2+ tablespoons olive oil
2 cups Arborio rice
12 oz. bottle of beer (preferably not light beer) (I used Michelob Ultra which is light and it was totally fine!)
49.5 ounce can of chicken broth
5 ounces sharp cheddar cheese, shredded
1/3 cup mozzarella cheese, shredded
1/3 cup Parmesan cheese, shredded
1/4 teaspoon cayenne pepper (I omitted)

Directions

Pour chicken broth into medium saucepan. Keep warm over low heat.

Heat large saute pan over medium-low heat. Add butter and 2 tablespoons olive oil. Heat just until butter is melted. Add onion and saute for 3-5 minutes, until soft and translucent. Turn heat to medium-high and add garlic. Cook for 30 seconds to 1 minute, just until fragrant.

Add rice and saute for 2 minutes, stirring constantly until opaque, adding more olive oil as necessary to coat the rice.

Pour in beer, turn heat up to high until it starts to simmer.

Turn heat back to medium-low and add the chicken broth 1/2 cup at a time, stirring until liquid dissolves. You may not need to use all of the chicken broth - risotto should be creamy and just slightly al dente. This should take 30 minutes or more.

Remove from heat and stir in the cheeses and cayenne pepper.