Wednesday, March 30, 2011

{45 by 45} chicken chasseur (hunter style chicken)

so i came across this recipe months ago and thought i would like to try it so i googled it and printed about 5 different recipes.. what i learned is that "Hunters Chicken" is found across europe with many variations.. so i picked my favorite ingredients from each and came up with this one .. now normally it calls for mushrooms and i think mushrooms would have been lovely.. but my family is still hating on mushrooms.. hopefully that will end soon.. such haters.. *smile*


hunter chicken stew (recipe mostly inspired from here)

prep time: 15 minutes
cooking time: 2 1/2 hours
servings: 6

ingredients:

olive oil
1 onion, chopped
4 cloves of garlic, minced
12 bone in chicken thighs
salt and pepper
1 cup white wine
1 cup chicken stock
1 (28 oz) crushed tomatoes
1 tbls. tomato paste
1 tbls. chopped fresh parsley
2 bay leaves

heat olive oil (2 turns around the pan) in a large dutch oven over medium low heat.  add onions and some salt and cook, stirring occasionally, about 5 minutes.. add garlic cook, stirring, until onions are very soft and translucent, 3-5 more minutes.. using a slotted spoon, transfer onions to a bowl and set aside.. salt and pepper chicken.. add another swirl or two of oil in the pan and cook chicken in batches in the dutch oven over medium-high heat, turning once, until browned on both sides.. about 3-5 minutes each side.. transfer chicken to a plate and set aside.. pour wine into pot and cook, stirring and scraping up those lovely brown bits with a wooden spoon.. about a minute.. stir in tomatoes, salt, pepper, broth, and bay leaves.. return the onions to the pot and add chicken and any accumulated juice from the plate.. make sure each piece is partially covered with the liquid.  cover the chicken and cook on medium-low heat for 2 hours.. stirring once or twice.. about 15 minutes before you're done stir in the tomato paste and crank the heat up for the last 15 minutes.. (if you want it thicker you can add a flour slurry at this point as well)  after about 15 minutes skim or blot any visible fat from the service..season again if necessary with salt and pepper..  sprinkle with parsley and serve.. serve it over cauliflower puree (like i did) or polenta or noodles..

Monday, March 28, 2011

oven roasted radishes


now i know what your thinking? crazy right? actually they were pretty good.. i was inspired by watching 10 dollar dinners.. now they were not as good as she said they would be.. yes they were good and most definitely different but not spectacular.. i would definitely make them again but probably in with a roast..


prep time: 5 minutes
cooking time: 20 minutes
servings: 4

ingredients:

1 bunch small to medium radishes (stems removed) i cut a thin slice of the top and bottom off too..
1 tablespoon olive oil
1 tblsp. fresh thyme
salt and pepper to taste
1/2 a lemon

preheat oven to 400 (f) place radishes on baking sheet and toss with the oil, thyme, salt and pepper.. roast until tender yet still some what firm, about 20 minutes.. squeeze with a little lemon and serve..

celery root au gratin


this celery root was so good..now potatoes au gratin would have been amazing but since we are watching our carbs i made it with celery root and let me tell you.. you can't even notice the difference.. in fact shell liked it better.. my mom made it last week and said my dad loved it too!

prep time: 15 minutes
cooking time: 1 hour
servings: 4

ingredients:

2 1-pound celery roots, peeled  and sliced
salt and pepper
1/2 tsp. nutmeg
1 shallot, thinly sliced
1 cup sharp cheddar cheese
1/2 cup whipping cream
1/2 cup chicken broth

slice your celery root i par-boiled them for about 10 minutes then rinsed in cold water so they were easy to work with.. preheat oven to 400(f).. sprinkle some of the shallots in the bottom your casserole dish.. top with a row of celery root, season with your spices, sprinkle cheese over, then layer shallots again, repeat until all ingredients are done.. combine chicken broth and whipping cream pour over everything.. cover with foil bake for 45 minutes... remove foil and bake another 15 minutes or until cheese is brown on top.. cool about 10 minutes before serving..


beer braised baby back bbq pork ribs



i love ribs and we don't eat them much in the winter.. but as soon as it starts to get nice out i love to grill ribs.. i braise them for 2 hours in beer before we put them on the grill.. we still have that apple wood so pete cooked them over coals and apple wood.. yummy!!

prep time: 5 minutes
cooking time: 2 hours and 30 minutes
servings: 4

ingredients:

2 racks of baby back ribs
1 can of beer
salt and pepper to taste
bbq sauce (recipe below) or your favorite bbq sauce

preheat oven to 250 (f).. salt and pepper your ribs.. put them in a casserole dish (big enough to hold both racks) pour can of beer over ribs.. slow cook for 2 hours..remove ribs from dish and place on a lined cookie sheet.. slather with your bbq sauce on your ribs and cook on your medium grill 14 minutes per side.. making sure to brush more sauce on when you turn them over..

bbq sauce

prep time: 5 minutes
cooking time: 15 minutes
servings: 4

ingredients:

1 cup ketchup
2 tbsp. apple cider vinegar (i used apple cider since we were cooking them over apple wood regular vinegar will do)
2 tblsp. brown sugar (i used splenda brown sugar)
2 tsp. smokey paprika
2 tsp. onion powder
2 tsp. garlic powder
a couple of dashes of tobasco
salt and pepper to taste

combine all ingredients in a small pot over medium high heat, reduce to simmer for about 15 minutes.. let set until ready to brush on ribs..(should not be hot by then)

Sunday, March 27, 2011

lemon salt


so last night i made lemon chicken you can find the recipe here.. it was very very good.. but i had these lovely lemons and it seemed like such a waste to not use the lemon zest.. so i zested each lemon before i juiced them and then thoughts of what can i do with all this zest began to run through my mind.. then i remembered seeing a lemon sugar and lemon salt recipe,  i can't remember the site but when i do i will credit it.. since we aren't eating sugar i nixed that idea but thought lemon salt, how awesome and won't that be good on chicken.. so i took the zest of my six lemons and combined them with course sea salt.. and put in a mason jar.. by the next day the salt took on a yellow hue and smelled so good i want to eat it with a spoon i can't wait to make lemon chicken again using my salt!!

lemon roasted chicken

i don't usually plan meals on the weekends.. i expect pete to take me out.. but sometimes when we have a busy day around the house that just doesn't pan out.. so around 2:00 i realized dinner out was not in the cards for tonight so i took out chicken to roast.. sent patrick (shell's bo) to the grocery store to get 6 lemons and well dinner was in the works.. i was glad we didn't end up going out we had unexpected visitors.. pete's parents stopped by for a chat and a glass of wine.. (well not me i am allergic to wine) i just heard all you folks give a collective "aww" for me since i am allergic to wine.. don't feel bad i can't drink wine if you want to feel bad for me you should feel sorry for me because i am also allergic to caffeine.. yes no caffeine.. so no coffee, no starbucks and no soda.. but hey i can drink water and beer.. what more does a girl need right? ha jake also stopped by for a *bleh* cigar and visit with us by the firepit after a hard day of work..(for those that know me and have known me.. yes jake is about to be 21 in a few weeks.. he is a full time college student, has a full time job at the golf course and a place of his own.. yes you can all feel old now because i know i do..) so i put the chicken in when pete's parents arrived and well 90 minutes later when jake left dinner was ready and the house smelled amazing!! This recipe was inspired by Suzanne Somer's Eat Great and Lose Weight cook book..


lemon roasted chicken



prep time: 10 minutes
cooking time: 25 minutes
servings: 4

ingredients:

6 chicken legs
6 chicken thighs
1 sweet onion, roughly chopped
6 lemons
10 cloves of garlic, minced
salt and pepper


preheat oven to 300 (f) place the chicken in a toasting pan.. add onions.. squeeze the juice from the lemons and pour all over the chicken.. then rub each piece with the garlic.. salt and pepper.. roast for 90 minutes.. or until chicken cooked all the way through.. to serve pour the lemony garlic juice over chicken and onions.. we had ours with baked cauliflower.. i made the cauliflower using this recipe here then put in a casserole dish added parmesan shavings and baked at 350 for 20 minutes..

Friday, March 25, 2011

asian lettuce wraps with stir fried sugar snap peas

well last night i was driving home and i was thinking about dinner.. i had planned on making florentine meatballs from my freind bobbi's site here but.. as i was driving i decided i wasn't in the mood for meatballs or spinach.. so before i left for the gym i got on line and found these asian wraps and stir fried sugar snap peas here at kalyns kitchen.. i, of course, didn't follow the recipe exactly.. cause, well i can't, i don't know why, i just can't.. i will tell you a litlte secret... i have a hard time following my own recipe the next time i go to make something.. so while the recipe inspired me i did chang it a bit.. and even though the picture (which by the way doesn't do these babies justice.. they aren't very photogenic) shows them as lettuce wraps/cups we actually ate them in a bowl.. i put the sugar snap peas (umm yumm) in the bottom then chopped romaine lettuce then the meat.. kinda like a terriyaki bowl.. of sorts.




asian lettuce wraps/cups/bowl

prep time: 10 minutes
cooking time: 25 minutes
servings: 4

ingredients:

sesame oil
1 onion diced
2 cloves of garlic, chopped
2 tsp. ginger powder (fresh would have been good but i didn't have any)
1 yellow pepper chopped
2 lbs. ground turkey
1/4 cup low sodium soy sauce (you can always add more i don't like it much)
1 tsp. chili sauce
1/2 tblsp. fish sauce (i love it)
salt and pepper
1 can of water chestnuts, chopped
1 tblsp. chopped chives
lettuce

in a wok or large non-stick skillet heat your oil.. about turns around the pan..add onions, garlic, yellow pepper, salt and pepper and cook for about 3-5 minutes or until tender.. add turkey cook until brown and crumbly.. add soy sauce, fish sauce, chili sauce, satt and pepper.. get everything incorporated.. cook for about 5 minutes then add the chopped water chestnuts and chives.. simmer for another 5 minutes and serve.. now you can serve it in the lettuce like a taco/wrap or like we did, put the lettuce down in the bowl and top with the meat.. no rules here..don't tell my dad but i even ran with scissors a few times!!



stir-fried sugar snap peas

prep time: 10 minutes
cooking time: 25 minutes
servings: 4

sesame seed oil
1 lb. sugar snap peas, sliced at a diagonal
1/4 cup low sodium soy sauce
1 tsp. siracha sauce
2 tsp. splenda
2 garlic gloves, minced

heat oil in wok over high heat (2 turns around the pan) and until the oil is shimmering about 30 seconds.. add garlic.. stir fry just unil it becomes fragrant but not brown..about a minute..add the sliced snap peas and cook over high heat sitrring constantly until peas turn a bright green.. about 2-3 minutes.. add soy sauce and siracha stirring constantly until sauce has evenly coated the peas.. about a minute more.. add splenda and stir again about another minute.. super easy and yumm..

Thursday, March 24, 2011

balsamic-glazed pork chops with peppered cabbage

love love balsamic vinegar..and i love pork chops so while driving home tonight i thought why not combine the two? i usually just grill my pork chops on the grill with a salt, pepper and olive oil but pete has the grill on the side of the house because he is re-staining our patio and well i didn't want to have to fight my way through everything that normally is on the patio to get to the grill so i had to change things up..and peppered cabbage is by far my most favorite way to eat cabbage.. sorry the picture didn't turn out.. *sad face* they were delicious..



pork chops (recipe inspired here)

prep time: 10 minutes
cooking time: 25 minutes
servings: 4

ingredients:

6 center cut pork chops
salt and pepper
olive oil
1 to 2 shallot(s) roughly chopped
1/4 cup chicken broth
2/3 cup balsamic vinegar
1 1/2 tsp. splenda (or sugar)

pat pork chops dry and sprinkle with salt and pepper.. heat oil (2 swirls around the pan) in a large heavy skillet over medium-high heat.. cook pork (in batches if necessary) until pork is brown on both sides about 3 minutes each side.. remove from heat and set to the side.. add shallots and cook until tender and golden brown about 5 minutes..add broth and deglaze pan.. then add vinegar and splenda and continually scraping up all the lovely bits on the bottom of the pan..  salt and pepper to taste.. cook stirring until splenda is disolved and liquid is thickened slightly about 1 minute..reduce heat to simmer and return pork (along with any juice that's accumulated on the plate) back to the skillet and turn 2 or 3 times to coat each chop with sauce.. Cook, turning over once until pork is just cooked through about 15 minutes but you be the judge your pork might be thicker or thinner than mine was.. Transfer pork to your serving platter and crank up the heat on the sauce until it becomes thick and syrupy.. about 2 additional minutes.. pour over pork..

peppered cabbage

prep time: 5 minutes
cooking time: 30 minutes
servings: 4

ingredients:

2 slices of bacon, cut unto small bite size pieces
salt to taste
1/2 tblsp. pepper (we like ours very peppery if you don't like things peppery add to your taste)
1 head purple cabbage, cored and sliced


cook the bacon until just before crispy (about 5 minutes) add cabbage, salt and pepper.. cook cabbage until tender but still has some crispness to it.. about 20-30 minutes..

Wednesday, March 23, 2011

{45 by 45} braised short ribs


for tonight's dinner i kinda broke my own rules.. yes it had all kinds of ingredients.. yes it took along time.. but i figured once in awhile isn't that bad.. especially with this kind of result.. what i had to do was do the lions share of the cooking on sunday.. and left only about an hour or so for tonight.. so when i got home i put it in the oven while i went to the gym and came home to wonderful meal... jake and sam came over and jake declared it another meal he would pay $15.00 for (only if it had mashed potatoes he doesn't care for the celery root puree)..  i was inpsired for this recipe by anne burrell's braised short ribs and pioneer women's braised short ribs.. and here are some tips on braising..

braised short ribs



prep time: 25 minutes
cooking time: 4 hours
servings: 6 (with left overs but not much after pete and jake had 2nds)
ingredients

10 bone in short ribs
sea salt and fresh ground black pepper
extra virgin olive oil
1 large sweet onion, roughly chopped
2 ribs of celery, cut into 1/2 inch pieces
2 carrots, peeled, cut into 1/2 inch pieces
2 cloves of garlic
1 can tomato paste
1 (28oz) can of crushed tomatoes
1 cup red wine
2 cups beef broth
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

season each short rib generously with salt and pepper. coat a large heavy bottom dutch oven one that is big enough to accommodate all the meat and veggies (i had to use my camping dutch oven i had so much meat) with olive oil (2 -3 swirls around the pan) and bring to a high heat.  add the short ribs to the pan and brown well, about 2-3 minutes per side.. don't over crowd the pan do in batches.  pre heat oven to 275 (f).. while the short ribs are browning, chop the vegetables and garlic in the food processor (not to big but not into a paste either).. when the short ribs are brown on all sides, remove from pan and drain fat.. coat the same pan again with fresh olive oil.. 2 swirls around and add the veggies.  season the veggies with salt and pepper cook for approx. 5-7 minutes.. add tomato paste.. brown the paste for about 4 minutes.. add wine and scrap bottom of pan to get the tasty brown bits.. lower the heat and reduce wine by half.. return short ribs to pot and add beef broth..add thyme bundle and bay leaves.. cover and put pot in a pre heated oven for 3 hours.. then crank the heat up to 325 and cook another hour.. check periodically during the cooking time and add more broth if needed.. turn ribs over about 1/2 way through.. remove the lid the last 20 -30 minutes of cooking and let every thing get nice and brown.. the meat should be falling off the bone tender when your done..ladle off the fat that will be at the top and discard.. then remove thyme bundle and bay leaf and serve.. now according to jake over mashed potatoes would be amazing but i made celery root puree.. which went very nice with it.. and he had 2 helpings of it but still complained.. :) (so what I had to do is cook it for 3 hours.. and then remove the ribs from the pot and allow to cool.. i wrapped them tightly and refrigerated.. i put the pot in the fridge too.. then when i got home today before putting everything back in the oven i removed the hardened fat/grease from the top and discarded.. returned the ribs to the pot then cooked at 325 for another hour.. meat this way the next or even the next is always better anyway)

Monday, March 21, 2011

grilled strip steak w/ gorgonzola chive compound butter with puree'd cauliflower and green beans and a tip


i work about 36 miles from my home and with traffic it can sometimes take awhile to get home.. but i don't like boxed meals, frozen  meals or take out not on the week nights.. i believe in home cooked meals and sitting down as a family (which alot of times doesn't happen but the meal is there and gets eaten in shifts) so i plan my meals.. i mean i plan what will be cut, sauteed, made, etc.. when and where on my counter i will do it.. my mom calls me uber organized.. i don't like curve balls but when it happens i can deal with it i just don't like them.. ha since i live so far from work.. i love to listen to books on tape but also on the way home i plan my meal prep.. so i hit the door running.. pete has to be up by 2:00 a.m., so dinner has to be on the table preferably by 7:00.. so my plan for tonight was make the compound butter (which i thought was amazing and shell literally gagged ha) get it in the fridge.. get the steaks on the chopping board to get the chill off and get the olive oil and seasonings on while the grill heated up (and did I mention we cooked these over apple wood? umm hello it's wonderful we had our apple tree trimmed and pete made sure the landscarper left the branches).. steam the green beans.. while they are steaming cut the bacon get it cooking.. while it cooked i chopped the cauliflower.. then shredded the cheese for the puree.. there was alot to do.. but worth it.. i usually don't sit down until dinner is eaten.. i LOVE it!!  tonight's dinner was inspired by this recipe...




strip steaks

prep time: 30 minutes
cooking time: 12-14 minutes
servings: 4
ingredients:

4 strip steaks
1 to 2 tbls. olive oil
salt and pepper
4 tbls. gorgonzola scallion butter (recipe below)

rub steaks with olive oil, salt and pepper set aside for 20-30 minutes while grill heats up.  prepare your charcoal or gas grill to a medium/hot temp.  grill each side for 5-6 minutes for rare or 6-7 for medium-rare.. brush streaks with a little more olive oil after they are turned.. place a pat of the compound butter on each steak as soon as it comes off the grill.. let the meat rest a few minutes before serving..




compound butter

prep time: 10 minutes
ingredients:

1/2 cup (1 stick) unsalted butter, softened
4 oz. gorgonzola, cheese, crumbled at room temp.
1/4 cup chopped chives
1 tsp. coarsely ground fresh black pepper
1/2 tsp. balsamic vinegar (this makes the butter it's amazing)

in a mini food processor blend butter and cheese until smooth then add the remainder of the ingredients and blend for about a minute longer until incorporated.  lay a piece of plastic wrap on the counter top, scrape the butter into onto the plastic wrap and using the plastic wrap as your guide form the butter into a log.. fold the ends closed and put in the fridge until ready to use..


green beans



prep time: 10 minutes
cooking time: 30 minutes
servings: 4
ingredients:

2 cups fresh greens beans (shell announced she likes it better with canned)
2 slices of bacon
1 tblsp. of left over tomato i make for eggs (we had it yesterday for breakfast) candy tomato sauce
salt and pepper

steam the fresh green beans.. while that is happening cook 2 slices of bacon.. when the bacon is cooked but not crispy add your green beans.. cook until slightly blistered.. then add a the tomato, salt and pepper.. sooooo good..

cauliflower puree




1 head of cauliflower
1 cup shredded swiss cheese
1 tblsp. creamed cheese
pat of butter
salt and pepper to taste

remove the green part and stem of the cauliflower.. chop and boil in water until tender.. drain then add to your food processor then add the cheese, creamed cheese, salt and pepper.. pulse until creamy.. put into a serving bowl and a pat of butter.

saint joseph's dinner.. march 19, 2011

as i mentioned before i love saint joseph's dinner.. now the following recipes are not my mother in laws or her mother in laws for that matter or in the quantity we had (there was around 20 people there).. i will post those when i get them.. the party was so much fun i didn't want to have to look for then write down the recipes.. however, some of them are pretty darn close..

pasta de sarde

prep time: 7 minutes
cooking time: 2 hours
servings: 4
ingredients:

olive oil
2 cloves of garlic, minced
2 medium onions, chopped
1 (6 oz.) can of tomato paste
1 (18 oz) can of tomato puree
1 (15 oz) can of tomato sauce
2 1/2 cups chicken broth
1 (14 oz) can of couco for macaroni with sardines (can be found in italian markets)
salt and pepper to taste
pasta of your choice

in a heavy saucepan add a few swirls around the pan with the olive oil, saute onions and garlic until translucent.. add tomato paste, puree, sauce, broth salt and pepper.. simmer uncovered for over medium low for about an hour.. then add the undrained can of couco sarde sauce, cover and continue cooking over medium low for another hour until sauce is thick.. about the last 20 minutes make your pasta according to package.. when pasta is done put in a nice big serving bowl and pour sauce of over and the sprinkle with breadcrumbs.. (take a little olive oil and pour in a non stick skillet and take about a cup of bread crumbs and brown for about 4-6 minutes in the oil) the breadcrumbs are used on Saint Joseph's Day to replicate saw dust since Saint Joseph was a carpenter.

sweet cauliflower patties

prep time: 15 minutes
cooking time: 20-30 hours

ingredients:

1 head of cauliflower chopped
1 carton of ricotta cheese
3 eggs
1 tblsp. sugar
oil for frying (or butter)

boil your cauliflower in water until tender, drain and mash like potatoes.. add cheese, eggs and sugar to cauliflower and combine well.. form into 2 inch round patties and fry in either butter or oil..


sfingi with chocolate ricotta stuffing




3 cups flour
3 tblsp. sugar
6 tsp. baking powder
3 beaten eggs
1 1/2 cups water
1 tsp. vanilla
oil for frying
powdered sugar

heat oil in either a large deep dutch oven or fry daddy type thing.. then in a medium mixing (or your kitchen aide) bowl mix flour, sugar and baking powder.. add eggs, water and vanilla.. mix well.. drop batter by the spoonful into hot oil.. if the oil is hot enough the sfingi will cook and turn over without help but if it doesn't use a wooden spoon and turn to making sure they are a golden brown on both sides.. drain on a paper towel and sprinkle with powdered sugar.. now some people not me! but some people like to fill them with chocolate ricotta cheese.. take a tub of ricotta cheese and mix 1 cup of mini chocolate chips or shaved chocolate together.. personally i think they are amazing without it but hmm maybe filling with nutella might be pretty darn good..

{45 by 45} zucchini lasagna with a hearty lamb ragu

well my intention was to make eggplant lasagna but after 3 stores i couldn't find any eggplant.. so i had to change it to zucchini.. and while it tasted yummy there will be no pictures of the finished product as it looked horrible ha.. it would have looked so much better with egg plant.. also this weekend i got a present!! i got a  Nikon D3000.. I was so excited... so be looking for a photography page popping up because i am going to see about taking a course.. yay i am so excited..



lamb ragu (my first recipe accomplished off my 45 by 45 list)

prep time: 45 minutes
cooking time: 2 1/2 hours
ingredients:

olive oil
2 carrot, finely chopped (i used my mini food processor)
1 large onion, finely chopped
1 lb ground lamb
1/4 cup of red wine
1 (28 oz.) can crushed tomatoes with it's juice
2 tblsp. tomato paste
1 cup chicken broth
1 bay leaf
salt and pepper

in a heavy bottom skillet heat oil up (2 turns around the pan), add carrots and onion and cook over medium heat stirring occasionally until soft and just beginning to brown about 12 minutes.  using a slotted spoon remove veggies to a plate and set aside.  2 more turns around the pan with olive oil add lamb and cook until brown and crumbly.. add red white and simmer until most is evaporated, scraping up all the tasty bits from the bottom add tomatoes, tomato paste, chicken broth, bay leaf, salt and pepper.  reduce heat to low/simmer and cover and cook for 2 1/2 hours.. check on it occasionally and stir..

zucchini lasagna

prep time: 10 minutes
cooking time: 1 hour
ingredients:


3 large zucchini ( i recommend using eggplant instead)
1 tblsp. salt
2 eggs
1 large container of ricotta
2 tblsp. of chopped fresh parsley
2 cups of shredded mozzarella cheese

preheat oven to 350 (f).  slice zucchini lengthwise into thin slices (i used my mandolin) sprinkle slices with salt and set aside to drain in colander or on a rack over a cook sheet.  (you would use the rack and cookie sheet if doing eggplant).. in a medium bowl mix egg, ricotta and parsley together until well combined.  shred cheese..  now assemble your lasagna.. spread some meat sauce on the bottom of a 9x13 casserole dish.. later zucchini slices, ricotta, mozzarella,  and then meat sauce and keep doing that until your out of ingredients.. cover with foil and bake for 45 minutes.. remove foil and raise temp. to 375 (f) and bake an additional 15 minutes.. let stand for about 5 minutes and serve.. with the zucchini it didn't hold the shape of a traditional lasagna but i think it would with eggplant.. now if you want to use lasagna noodles then you can cook them according to package and layer them before the zucchini or eliminate the zucchini all together or a for a helpful tip don't cook your noodles.. layer them uncooked (they are easier to work with) then once it's all layered pour water around the edges until it just about to the top of your last layer.. it will cook the noodles but will evaporate.. so you don't have runny lasagna..

Wednesday, March 16, 2011

greek turkey burgers with tzatziki sauce

quick flavorful dinner on a busy weeknight..  since we are low carbing it the bun was not eaten just used for the photo.. i really love turkey burgers with lemon zest they go so well together..



greek turkey burgers

prep time: 10 minutes
cooking time: 15 minutes
servings:  6
ingredients:

2 lbs. ground turkey
1 (4 oz) package of crumbled feta cheese
1/4 cup finely chopped onion (i used my mini food processor)
1/2 tblsp. chopped parsley
1/2 tblsp. chopped chives
1 tsp. dried oregano
2 tsp. lemon zest
the juice of 1/2 a lemon
1 garlic clove, minced
1 tsp. of olive oil
salt and pepper to taste

in a medium mixing combine all ingredients, shape into 6 (1/2 inch thick) patties.  i put them in the freezer about 15 minutes before cooking so they don't fall aprt on the grill.. in the meantime heat your bbq grill to medium high heat.. cook patties to desired doneness.. about 5-7 minutes on each side..

toppings:

sliced cucumbers
sliced onion
sliced tomatoes
tzatziki sauce (recipe below)

tzatziki sauce

2 cups greek yogurt
1 clove garlic, minced
1 cup cucumber, seeded and diced
1/2 tsp. olive oil
1 tblsp. fresh parsley
the juice of 1/2 a lemon
salt and pper to taste

in a small mixing bowl combine all ingredients and mix well.  cover and chill in fridge for 1 hour before serving..

Tuesday, March 15, 2011

pete's sausage and peppers

now one of my all time favorite dinners is Saint Joseph's Dinner on March 19.. pete's family is italian and they don't celebrate Saint Patricks Day, the Italians celebrate Saint Joseph's Day.. i didn't think we were going to be having the dinner this year so i bought the fixens to make sausage and peppers tonight.. but i found out we are having the dinner this saturday. yay!! i can't wait i will post recipes from the dinner on the weekend.. but for now on to the sausage and peppers.. on tuesdays shell and i go the gym at 6.. now i work over 35 miles from where i live so it's a trek.. so i raced home.. got changed and headed back out the door to the gym.. leaving directions for pete to make dinner.. and while he walked around the kitchen aimlessly looking for a wooden spoon. and i am thinking really pete we have lived here 9 years and the spoons are in the same place as day 1.. *eyeroll* men.. ha .. he did an excellent job once he got his groove going..



prep time: 20 minutes
cooking time: 45-60 minutes
servings:  6
ingredients:

olive oil
2 lbs turkey italian sausage, cut into bite size chunks (i like to mix the sweet with the spicy) if you don't want to use turkey the regular kind is wonderful..
2-3 red bell peppers (depending on size), chopped
2 onions, chopped
salt and pepper to taste
1/2 tsp. of dried oregano
1/2 cup chopped basil leaves
3-4 cloves of garlic, chopped
2 tblsp. tomato paste
1 cup red wine
1 cup chicken broth
2 15 oz. can diced tomatoes

heat oil (2 turns around the pan) in a heavy large skillet over medium heat.. add the sausage and cook until brown on all sides, about 7-10 minutes.  remove from pan and set aside. (drain some of the grease if using regular sausage and not turkey ...leave about a tablespoon)  keeping the pan over medium heat add peppers, onions, salt, pepper and cook until tender about 5 minutes.*  add oregano, basil and garlic.. cook for another 2 minutes.. now add the tomato paste and stir.. add wine, chicken broth and tomatoes.  stir to combine, scraping the bottom of pan to get the wonderful brown bits.  bring to a simmer.. add the sausage back to the pan and stir to combine.  cook until sauce is thickened, about 45 minutes if you have more time i would cook it for 60 minutes it seems to taste better...  serve in bowls.. (we are low carbing so no pasta for us but goes very well over any kind of pasta) salad and garlic bread..

*if your in a real rush eliminate everything from salt and pepper down on the ingredient list and use 2 jars of good quality marinara sauce instead.. add to sausage, pepper and onions and cook for about 45-60 minutes on a low simmer.

Monday, March 14, 2011

chicken paprikash

Harry Burns: Repeat after me. Pepper.
Sally Albright: Pepper.
Harry Burns: Pepper.
Sally Albright: Pepper.
Harry Burns: Waiter, there is too much pepper on my paprikash.
Sally Albright: Waiter, there is too much pepper on my paprikash.
Harry Burns: But I would be proud to partake of your pecan pie.

so i have always loved this line from when harry met sally but never had made paprikash.. so i decided to tonight.. umm hello are you kidding me.. i love paprika what made me wait 25 years to make this is beyond me!!



prep time: 20 minutes
cooking time: 60 minutes
servings:  6

ingredients:

2 lbs chicken thighs (we used boneless/skinless)
1 1/2 pounds, chicken drumsticks
1 onion, chopped
3 cloves of garlic , chopped
salt and pepper to taste
2 heaping tblsp. smoky paprika
2 cups chicken broth
3/4 cup sour cream
olive oil
3 tblsp. butter



season chicken with salt and pepper.  2 twirls around the pot with olive oil, over medium high heat.  brown all pieces of chicken, your going to have to do it in batches..turn as needed.. do not over crowd the pan or it will not brown.. when browned (it won't be cooked all the way through) remove chicken and set aside.  in the same pot add butter and onion.  saute over medium heat until tender.  add garlic and saute for another 2 minutes.. stir in paprika.. cook in pot for about 2-3 minutes (this is called blooming the spice)  add broth.. deglaze the plan and bring to a boil.. add chicken.. cover pot and reduce heat and simmer for 45 minutes.. (1/2 way through turn the chicken so each side will have been submerged in this amazing red sauce..) after 45 minutes take a small bowl and add the sour cream.. remove a ladle of the liquid from pot and add to sour cream.. whisk until smooth and add back to pot and stir well.. cook for another 5 minutes.. serve over rice or noodles.. since we are low carbing i served over celery root puree (recipe found here).. and I have to say I can't imagine it with anything else .. it was amazing.. i literally licked my plate.. ha ha well not really but i was about too..

Sunday, March 13, 2011

flourless cheese souffle

woke up to an amazing morning the sun was out the birds were chirping so i set the table for breakfast on the patio.. it was so peaceful.. shell, pete and i ate and talked about the plans for our day.. simply lovely.. as some of you , or maybe non of you or maybe all of you ha know our family is trying to reduce our carbs so we are turning to low carb recipes.. here is one from the Suzanne Sommers Eat Great, Lose Weight book..

prep time: 20 minutes
cooking time: 25 minutes
servings:  4


ingredients:

2 tblsp. softened butter
6 large eggs, seperated
pinch of cayenne
1/2 tsp. nutmeg
salt and pepper to taste
4 ounces of softened cream cheese
1 1/2 ciups finely grated cheese (the recipe called for gruyere or swiss but i used sharp white cheddar)

preheat oven to 425 F.. coat a 6-cup souffle dish with butter.. (i didn't have one so i used a pie plate).. mix in medium size mixing bowl, egg yolks, cayenne, nutmeg, salt and pepper.  beat with wire whisk until light and fluffy.  add the cream cheese and grated cheese and whisk until well combined and smooth.  in another bowl, beat the egg whites unitl stiff peaks form.  fold the eff white into the cheese mixture.  spoon into the greased dish and place on a baking sheet.  bake for 10 min. reduce heat to heat to 400 F and bake an additional 15 mknutes.  serve immediately.  we served ours with fresh sliced tomatoes..

celery root puree

now if you have never worked with a celery root they are pretty odd looking.. but very good.. jake and and sam came to dinner and jake says your mashed potatoes taste weird mom, i said they aren't mashed potatoes they are celery root. he then says well then your celery root tastes weird.. ha but he ate it anyway.. it really is good..


(these are what celery root look like when you get them from the store)

prep time: 20 minutes
cooking time: 15-20 minutes
servings:  4


ingredients:

1 celery root ball, peeled with a sharp knife and cut into cubes
1 cup chicken broth (or water)
1/4 cup heavy cream
1 tblsp. butter
3 cloves of roasted garlic
salt and pepper to taste



( a celery root can be hard to peel but you need to get the outter layer off use a sharp knife)
simmer celery root in broth until tender in a heavy saucepan, about 12-15 minutes (its like boiling potatoes for mashed potatoes)


 

drain the celery root, then puree celery root, heavy cream, butter and garlic in the food processor until creamy. (you can add cream cheese now too if you like)  add salt and pepper.. serve immediately..





easy mini caprese salad



this is really tasty and easy to make.. the key is a really good balsamic vinegar.. this recipe was inspired by Rachel Ray ...

mini caprese salad





prep time: 10 minutes
cooking time: 15 minutes
servings:  4


ingredients:

olive oil
balsamic vinegar
1 pint of cherry or grape tomatoes, halved
1 cup bocconcini (bite sized mozzarella balls) drained and halved
1/2 cup basil leaves (about 10) chopped
salt and pepper to taste

combine tomatoes, cheese, basil, salt and pepper.. drizzle with a little olive oil and vinegar..

strip steak with a chimichurri sauce

we had jake and sam over for dinner last night and i made a yummy strip steak with chimichurri sauce inspired by Food for every season, caprese salad, celery root puree and roasted asparagus.. super yummy.. i initially was going to make mushrooms in a cream sauce (i will give you this recipe also its super yummy) but the last time i made those sam got the flu the next day and while she doesn't 'blame" the mushrooms she prefers not to eat them any time soon.. which i don't blame her.. so i decided to change up the menu at the last minute and went with the chimichurri sauce.. cause umm that's how i roll.. ha ha..




strip steak 
prep time: 10 minutes
cooking time: 15 minutes
servings:  4


ingredients:

4 sirloin strip steaks
salt and pepper to taste

preheat your grill to high (we cooked these over apple wood in the charcoal grill but usually cook them on my gas bbq grill) cook the steaks to the desired doneness you prefer.. we like ours medium rare so about 6-8 minutes per side.. remove from heat and let sit for about 5-7 minutes before slicing..


chimichurri sauce
prep time: 5 minutes
ingredients:



1/2 cup italian flat leaf parsley
4 tblsp. red wine vinegar
1/2 cup olive oil
3-5 cloves of garlic
1 tsp. crushed red pepper
salt and pepper to taste



i put everything in my blender (the garlic first) then blended until smooth. (if you don't want a smooth sauce chop your parsley and mince your garlic and mix well)..

Friday, March 11, 2011

camping recipes..

we recently went to dumont dunes and if you know us, which you should by now if your here, we love to camp and i love to cook while camping.. nothing better then sitting outside the trailer enjoying a meal cooked outside on my "outdoor kitchen"... which consists of the "stove" below and a bbq grill.. I can always use the stove/oven/microwave in the trailer, which I did this trip a few times because of wind and sand but usually everything is cooked outside..



turkey chili

prep time: 10 minutes
cooking time: 30 - 60 minutes (depending on how much time you have)
servings:  4
ingredients:

1 lb ground turkey
2 ( 16 oz) cans chili ready or mexican style diced tomatoes
1 (16 oz) can of kidney beans
1 (16 oz) can of black beans (or pinto it's usually whatever i have in the pantry)
1/2 package of "hot" taco seasoning (i use schilling)
olive oil

a few turns around your large pot with the olive oil.. heat over a medium high and place turkey in pot and cook until evenly brown and crumbly.. add taco seasoning.. cook for about 2 -3 minutes.. add tomatoes and beans (don't drain them) bring to a boil.. reduce heat to low, cover and simmer for 30-60 minutes..



for breakfast one morning we had tomatoes and eggs with salami which was inspired by a dish in the food network magazine.. and tina makes something similar, not really, kinda like, i stole her idea sorda maybe not sure..

tomatoes and eggs

prep time: 5 minutes
cooking time: 1 hour 15 minutes
servings:  4

ingredients:

olive oil
4 ounces deli sliced salami, roughly chopped
2 cans of italian style diced tomatoes
8 eggs
4 flour tortillas

two turns with the olive oil around your large skillet over medium high heat..  add salami, cook until salami starts to brown a little about 5 minutes.  add cans of tomato and cook on medium low for about an hour.. check on it and stir every know and then.. your basically waiting for all the liquid to evaporate and the tomatoes to make a rich thick sauce.. towards the end i go in with the back of my spoon and mash some of the tomatoes.. when its the consistency you like make 4 indentions in the mixture for the eggs.  break 8 eggs into the 4 indentions (so basically 2 eggs per indention), cover and cook until the whites are set and yokes are cooked to your liking. we like sunny side up.. remove eggs and tomatoes .. we used flour tortilla's to dip into our eggs and tomatoes..

now i had some tomatoes left over and i reserved them for that nights dinner i took 1 slice of bacon sauteed it in a pan until slightly crispy i added 1 can of drained cut green beans sauteed for about 3 minutes with the bacon then added my left over tomatoes.. and simmered for about 10-15 minutes.. simply delicious..

chicken in a lemon caper cream sauce and grilled chicken salad

well last night after the gym i raced home and had to come up with dinner on the fly.. i had taken out about 4 large chicken breasts so i came up with chicken in a lemon caper butter cream sauce (which is a simple play on a traditional sauce: grenbloise) plus i topped mine with swiss cheese..(yes that is called a recipe that is created by literally standing in front of your fridge with the door open saying ok I could use this and this and oh this would go nicely)  no picture again it was nearly 8:00 when we ate and no one wanted to wait.  shell decided mid way through she didn't want what we were having and wanted grilled chicken salad so i will post that recipe also..

chicken with a lemon-caper butter cream sauce

prep time: 10 minutes
cooking time: 30 minutes
servings:  4
ingredients:

4 boneless, skinless chicken breast halves
salt and pepper to taste
1 cup chicken broth
1 tblsp. of chilled butter
1/4 cup whipping cream
1 tblsp. capers, drained
juice from 1/2 a lemon
4 slices of swiss cheese
olive oil

pound chicken breasts slightly to about 1/2 inch thick, salt and pepper your pounded chicken.. two turns of olive oil around your pan and heat.. saute both sides of chicken until browned and cooked through, remove chicken to a plate and keep warm (i took shell's breast off and set it aside to grill with her salad) add chicken broth and lemon juice and deglaze your pan add capers and butter whisk until butter is melted and the sauce is smooth then add cream and whisk again.. add chicken back and spoon sauce of top of each breast.. add swiss cheese cover and cook over low for 5-10 minutes until cheese is melted. i served with sauteed squash very yummy..

grilled chicken salad

prep time: 10 minutes
cooking time: 10 minutes
servings:  2
ingredients:

1 boneless, skinless chicken breast slightly pounded
1 head of romaine lettuce, chopped
2 garlic cloves, minced
salt and pepper
olive oil

a few turns around the pan with olive oil- i used a grill pan.. saute chicken with garlic about 3-5 minutes add chopped lettuce, salt and peper.. keep the lettuce moving with a spoon so it won't burn.. after about 5 minutes it should be done, it will have a nutty smell.. no need for dressing the garlic and olive oil do the trick but sometimes we add a little balsamic vinegar at the last minute..




Thursday, March 10, 2011

poppi's 70th birthday dinner



it was my dad's 70th birthday recently and we had a delicious family dinner.. now i didn't get pictures of the food :( i did get pictures of the cake (grandmommy's miracle whip cake recipe found here..) and we all know that is what really is most important don't we.. it was unfortunately lopsided but that didn't stop it from being yummy.. i will also post recipes for the dinner just no pictures.. sorry.. the menu consisted of fried chicken, mashed potatoes, corn, broccoli, cauliflower, biscuits and gravy.. i made pimento cheese as an appetizer dip..along with salami, cheese, pepperoni, chips, veggies and ranch.. (no one went away hungry)




i made grandmommy's fudge icing for the cake.. umm talk about decadent and sinfully delicious..

fudge icing

prep time: 15 minutes
cooking time: 5 minutes
servings:  enough to cover a 13x9 inch cake

ingredients:

1 cup granulated sugar (does give it a "gritty" texture so i might try powdered sugar next time)
4-6 tblsp. cocoa powder (i of course did 6)
3/4 cup whole milk
1 tblsp. butter
1 tsp vanilla

combine sugar, cocoa and milk in a heavy saucepan, cook until mixture begins to boil, all the while stirring.. cook  for approximately 5 minutes (once it boils) or until mixture reaches "softball" stage (243 degrees). remove from heat and allow mixture to cool (approximately 4-5 minutes) then add butter and vanilla still stirring until butter is dissolved.  then beat until its the consistency you like.  i made a layer cake and it dripped down but i kept in the fridge for several hours before party so it was ok, but my grandmother always made her cake a in sheet cake pan, she didn't remove it from the pan and poured the "fudge" over the top of the cake and it made like an inch thick fudge frosting (cut the cake and served like brownies).. ummm helloooo yummmmm..

(poppi and my nephew ollie who will be 2 on March 13, 2011, if you ask Ollie his name he replies "Happy Birthday Ollie..)


pimento cheese spread

prep time: 5 minutes
ingredients:

1 bag of pre-shredded sharp cheddar cheese (or if you prefer to shred your own about 4 cups)
1/2 cup mayonnaise (you can always add more if you don't think it's "creamy" enough)
1 jar of pimentos
1 tsp. of pickle juice
dash or 2 or 5 of tabasco
1 tsp. of paprika

combine all ingredients in a medium bowl, cover and chill for a few hours before serving..  now i grew up on pimento cheese my grandmother, mommabell always made it for me when i stayed the night and served it on those tiny dark rye slices of bread.  over the years i learned it wasn't just something we ate but actually a popular dish.. i found out a few years ago you can even buy it premade in the grocery store but why would you it's so simple to make..

(the grandkids being.. well kids...)



fried chicken

prep time: 15 minutes
cooking time: 30-45 minutes
servings:  10

a package of thighs
a package of breasts
a package drumsticks
4 cups flour
1 -2 tblsp. cayenne pepper
salt and pepper to taste
cooking oil
1 stick of butter

mix flour, cayenne, salt and pepper together in a zip lock back, shake to incorporate everything together, add a few pieces of chicken at a time and shake to coat, remove from zip lock and set on cooking sheet, continue until all chicken is done.

i used to large iron skillets and filled each one about 1/2 way full with oil and a 1/2 stick of butter in each.  heat oil over medium high heat to about 350 degrees (f).  put your chicken in the oil once hot don't over crowd your pan, you will need to do in batches.  cook each side about 7-10 minutes, (depending on size and how crispy you like yours. also remember your breasts will cook faster so cook them last) i lined a cookie sheet with paper lunch sacks and put the cooked chicken on that and put them in a 250 degree (f) oven while I cooked the other batches.. super yummy!!

(Jake, Shell and Poppi.. Happy 70th Poppi.. Wonderful B day Party)

Monday, March 7, 2011

round 2 shredded pork roast with cucumber raita sauce

i had made pulled pork for pulled pork sandwiches and had alot so before i added the bbq sauce for the sandwiches i set some to to the side for this round 2 meal which was inspired by Cookin Canuck Spicy Shredded Pork Roast with Cucumber Riata Sauce.. i changed it a bit to suit what i had on hand :)




prep time: 20 minutes
cooking time: 20 minutes
servings: 4
ingredients:

2 cups cooked shredded pork
1 onions, sliced
2 cloves garlic, minced
1 tbsp. oil
1 tsp. cumin
2 cloves
1 tsp. cinnamon
1 tbsp. smokey paprika
salt and pepper to taste
1 table spoon beef broth

raita:
1 cup plain greek yogurt
1 medium cucumber, seeded and chopped
juice from 1/2 of a lemon
2 tsp. lemon zest
salt and pepper

4 slices of nan bread, cut into wedges
sliced tomatoes
sliced cucumbers
mango chutney (optional)
fresh chopped cilantro

heat oil over medium heat and add onions and garlic for 3-5 minutes until tender.  add spices and let cook in oil for about 30-45 seconds. then add the pork cook for about 5 minutes you want the ends to get kinda crispy and carmelized.  add beef broth and turn heat down to simmer for about 10-15 minutes you want it all heated through.  if it starts to try out add a little more beef broth or water.

raita:

in a medium bowl stir together yogurt, cucumber, lemon and spices.  cover and rerigerate until ready to use.  left overs are awesome on pita chips.

how i served it was the shredded pork on the warm nan bread with sciced cucumbers, mango chutney, cilatro and raita.. super yummy.

It's been awhile..

Sorry for the delay in posting but the Gullo household has been a busy one.  I will be posting several recipes today.. Unfortunately I don't have pictures for all of them.. but I will post those once I make the recipe again and take pictures..