Quickie: Griddled Ham, Turkey, & Swiss Sandwich w/ Spicy Remoulade
February 9, 2010
The snow’s coming again! We got 28″ over the weekend and now, 3 days later, Philadelphia is putting the “Closed” sign back up as we expect 12-18″ more. I’m actually enjoying being stuck in the house as I’ve had more time to cook. For dinner tonight, I made a perfect belly-warming sandwich – Maple-Honey Ham, Roasted Turkey, & Lorraine Swiss w/ Spicy Remoulade on Potato Bread, griddled with Garlic-Herb Butter.
So… effin’… good!
Griddled Ham, Turkey, & Swiss Sandwich w/ Spicy Remoulade
To Taste: Red Curry Chicken Pitas & Mashed White Beans
February 9, 2010
Friday night, a blizzard was heading our way so I wanted to make a spicy dinner to warm our bellies. I drew inspiration from my Summer Feast with the ladies last fall and decided on Chicken Breast marinated in Red Curry Paste & Greek Yogurt. I whipped up a simple Tzatziki with fresh Dill, Cucumber, Scallions, Garlic, & the remaining Greek Yogurt. They combined perfectly with some Romaine & Tomato on Whole Wheat Pita.
Red Curry Chicken Pitas w/ Cucumber Dill Tzatziki
I came across a recipe for Mashed Cannellini on elly says opa and thought it’d be a perfect side dish to the Red Curry Chicken Pitas. I switched up the rosemary for fresh thyme and simmered the beans with Garlic & Chick stock. They look good enough eat even before they’re even mashed!
Simmering Cannellini Beans
After a few smashes with the potato masher & a dash of chili powder, the Cannellini Beans were a perfect consistency & pairing for our snowed in dinner. Next time I have to remember a splash of white truffle oil!
Mashed Cannellini Beans w/ Garlic & Fresh Thyme
Tip Time! Furikake Broccoli!
February 8, 2010
Years ago, I came across a blog post about getting kids to eat stuff they didn’t like (i.e. broccoli) by sprinkling furikake on top. I just couldn’t get the name out of my head… furikake… furry-cock-ey! Doesn’t really sound very kid friendly, but I digress. Furikake is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and MSG. (according to wikipedia)
Wasabi Fumi & Nori Fumi Furikake
While in Hawai’i last year, I picked up a few jar of fruikake at the convenience store and now I don’t eat broccoli without it!.It’s a great, healthy way to add flavor without coating it with melty cheese. Furikake literally translates to “shake & sprinkle,” so get to it!
Furikake Broccoli
Quickie: Southern Catfish Burritos
February 8, 2010
With Dre getting done work at late, I have to think of quick, easy dinners for us. Last week, I whipped up what I call “Southern Burritos.” I seasoned Catfish Fillets with Minced Garlic, Tony Chachere’s seasoning, Sriracha, & Olive Oil and pan-fried them in bacon fat.
Burritos aren’t complete without rice & beans, so Dre made some Rice-a-Roni (read: quick) with sauteed Red Peppers & Onion to jazz it up a bit. Glory Foods Seasoned Blackeyed Peas are a favorite go-to side dish and were a perfect addition. After adding the Catfish, Rice, & Beans to a Whole Wheat Tortilla, we topped them off with Romaine & Sour Cream for delicious Southern Catfish Burritos!
Southern Catfish Burrito
Family Dinner: Jack Frost Ski Patrol Chili Cookoff
February 8, 2010
I can’t believe in less than a week I went from chillaxin on the beaches of Hawai’i to snowboarding in the Poconos! This past weekend, we had a long-overdue reunion of the Lamberts. My parents, sister, & I met up with my Uncle Jay, Aunt Coleen, and cousins, Parker & Mason, for a day on the slopes of Jack Frost mountain. They’re on the ski patrol, we planned to end the day at the patrol’s lodge for their annual Mexican Fiesta & Chili Cook-off. We all know I love to cook and have a killer chili recipe, so I certainly couldn’t resist entering the competition!
The Contenders - Front, Right, Stainless Steel = MINE!
In total, there were about 12 different chilis ranging from BBQ to all bean to chicken. My dad contributed a Sweet & Smokey Turkey Chili while I plugged in a crock-pot of my Chipotle Turkey Chili. I was pretty impressed with the perfect balance of flavor & late spice with its added texture from hunks of spicy smoked turkey sausage. It was fun to overhear people’s comments on it (too spicy, not spicy enough, Mmmmm!) as the challenge was somewhat anonymous, but I knew I had a fighting chance when I noticed quite a few people going back for seconds!
The Chili Aftermath
After endless taco dips, margaritas, & Negro Modelos, it was time to announce the winner. And I WON!! The prize was (2) tickets to the Ski Patrol’s end of year dinner, so I, of course, passed that token on to my aunt & uncle. Sunday, I woke up well-rested, beaming with chili pride, and surrounded by the love of family, the delicious smell of bacon & pancakes, & a winter wonderland. I truly couldn’t have asked for more…
Ice Princess
P.S. Beyond feeling accomplished by my chili WIN, I managed to not fall after a 2 year hiatus from snowboarding (sans ugly dismounts from the ski lift just about every time) AND I ice skated on the beautiful glassy lake in front of the house without falling either. Yay for unexpected balance!
Restaurant Rewind: Hawai’ian “‘Ono Grinds” Flashback
February 3, 2010
‘Ono = Hawai’ian for “delicious”
Grinds = Hawai’ian for “food”
Every January I have the pleasure of visiting my Mama in Waikiki, Hawai’i. She lives right in the thick of things and only 2 blocks from the beach. What more could you ask for?!? I just returned last week from my 3rd annual visit, but was on a tight budget for this trip. I spent my days kicking back at the beach or by the pool while Mama cooked me up yummy seafood-focused dinners each night. I, of course, had pineapple every day and made my usual snorkel trip to Sharks Cove on the North Shore.
SNORK!
During my first 2 visits, I had the pleasure of exploring the cuisine of this tropical paradise. unfortunately, couldn’t escape Philly as Ono Cheesesteaks in right on the main strip of Waikiki. They may ship in Amaroso Rolls, but the sandwich as a whole was utter blasphemy! OH NO, is right! I made sure to stick to the amazing seafood Oahu has to offer.
The North Shore is scattered with shrimp ponds and shrimp trucks where you can enjoy the freshest variety of these crustaceans.We decided to stop at Fumi’s Kahuku Shrimp Truck (which is actually quite popular on Yelp!).
Fumi's Kahuku Shrimp Truck on the North Shore
For a tourist rate of $8, we enjoyed plates of Spicy Garlic Shrimp complete with White Rice, Green Salad, & Pineapple Wedge. Things get a bit messy as you enjoy hand-peeling your saucy shrimp at tented picnic tables, so all the trucks make sure to offer a handwash station.
Spicy Garlic Shrimp Plate
On one of my many lazy days relaxing on Waikiki Beach, I decided to pop into Beard Papa for my first taste of their famous Cream Puffs. Not only are they just splendidly delicious, they fill it fresh with your choice of cream flavor. I went with their Classic Vanilla in an Eclair Puff, however they offer Chocolate, Strawberry, Coffee, Green Tea, & Earl Grey. They also make sammies on their puffs, but who wants they when you can have dessert? And, why have I never heard of these amazing cream puffs before and why isn’t there a franchise in Philly?? I hear there’s one in NYC. Could it be true? So many questions…
Beard Papa Eclair Puff w/ Vanilla Creme
Of course, no trip to Hawai’i is complete without a super sushi indulgence. My first visit, I had a blast pulling all sorts of varieties off a conveyor belt at Genki Sushi. Last year, however, we tried somewhere new and thank goodness! Unfortunately, the name of the restaurant eludes me (Mom?). I was treated to the best (and forever my favorite) ahi tuna dish I could ever imagine – a fresh hunk of Ahi, wrapped in Arugula, Tempura-battered & flash fried in a delicious sea of Wasabi-Soy Butter. Heaven.
Ahi Tuna & Arugula Tempura w/ Wasabi-Soy Butter
Hawai’i, I love you. See you next January (or hopefully sooner)!
@ Matt Mayhem’s (but, in my kitchen): Seared Duck Breast, Zucchini-Honeycomb Mushroom Egg Noodles, & Blood Orange-Mango-Dandelion Salad
February 3, 2010
Matt Mayhem is one of my all-time favorite people and my longest friend in my time living in Philly. Each year we get together to celebrate our friendiversary and this time it was a bit of reunion. Life gets away from us sometimes, but great friends never fade. There are very few people I truly trust to have my back, and, possibly even less that I trust in my kitchen. Matt’s a lucky guy to fall into both categories!
My Matt Mayhem
Matt scooped some ingredients from Reading Terminal Market and I scooped him on my way home from work. It was nice for once to focus on pics and eating, instead of always being the cook (not that I usually mind!). I was so pleased to sit down to a meal I wouldn’t usually think to prepare, either. Matt artfully seared Duck Breast, sauteed Zucchini-Honeycomb Mushroom Egg Noodles, & tossed a Blood Orange-Mango-Dandelion Salad with a Grapefruit-Shallot Vinaigrette for a truly fresh, delicious dinner. Thanks for the yummies & 6 years of friendship, Mayhem!
Seared Duck Breast w/ Zucchini-Honeycomb Mushroom Egg Noodles
Dandelion Salad w/ Mango, Blood Orange, Bean Sprouts, & a Grapefruit Vinaigrette
Quickie: Eat Me!
February 3, 2010
Our Payroll & Benefits Director from the home office just sent me this ADORABLE magnet from Serious Eats, one of my regular g0-to food sites. LOVE IT! Thanks, Marianne!
Eat Me! magnet from Serious Eats
Dre got me an awesome deep fryer for Christmas and it took some debate on what to christen it with. Making Egg Rolls is new to me but seemed easy enough. Dre & I popped over to our local Asian market and picked up some ingredients to make the basic cabbage filler. Thank god for my Frankenberry so I could pull up some pics to discern Chinese Cabbage from the wall of greens in front of me. I love how it looks crimped when you slice it thin.
Chinese Cabbage
I added some shredded Carrot, Bean Sprouts, minced Ginger, Garlic & Shallots, Sesame Oil, Soy Sauce, and S&P. After a quick toss, it was a perfect fresh slaw to begin my egg rolls. I had some leftover Pan-seared Chicken Breast from Thursday’s dinner and leftover Snow Crab from Friday’s dinner. Both seemed like perfect proteins to add to my Egg Rolls. I chopped the Chicken and tossed it with Chili-Garlic Sauce, Chinese BBQ Sauce, & Clementine Zest. Half of the Cabbage mixture was mixed with the Chicken and we piled the fresh lump Crab Meat on top of the rest.
Chili BBQ Chicken & Cabbage Egg Roll Filler
So far, so good! Rolling was easy enough as Dre took over with the crab and I rolled the chicken mixture.
Soon to be... Chinese Chili BBQ Chicken Egg Rolls
Once we got in a rhythm, we banged out almost two dozen perfect egg rolls sealed with an egg wash and love.
Egg Rolls
I heated some (very expensive!) peanut oil in my Presto Cool Daddy and dropped in batches of 2-3 egg rolls at a time. Dre whipped up a Ginger-Hoisin-Soy Sauce from scratch and poured some Sweet & Sour Chili Sauce for us to dip them in. I’m proud to see him turn into such a great kitchen helper. Once the Egg Rolls crisped, drained, & cooled, we were ready to snack!
Fried Chinese Egg Rolls
Chinese Egg Rolls ~ makes about 18-22 egg rolls
- Chinese Cabbage – (2) bunches, shredded or sliced thin
- Fresh Bean Sprouts – (1.5) dry cups
- Carrot – (2) large, shredded – about 1.5 dry cups
- Garlic - (2) T, minced – about (3-4) cloves
- Ginger – (2) tsp, minced
- Shallots – (1) large, minced
- Soy Sauce – (2) T, preferably low sodium
- Toasted Sesame Oil – (1) T
- S&P
- Egg - (1) whisked in a dish for an egg wash
- Egg Roll Wrappers – (18-22) – usually in the frozen section, not be mistaken for spring roll wrappers, lumpia wrappers, etc.
- Toss all ingredients (except egg & egg roll wrappers) until mixed thoroughly.
- Add chopped protein if desired – semi-cooked shrimp, crab meat, chicken breast
- Lay an individual wrapper on a hard surface so it’s shaped like a diamond. Paint the edges with the egg wash using a pastry brush or back of a spoon.
- Spoon cabbage mixture towards the bottom point of the wrapper, I’d say what looks like about 2-3 hot dogs put together. Make sure to squeeze any moisture from the mixture before spooning on wrapper to avoid sogginess!
- Fold bottom point on top of mixture and roll once, tightly. Fold in each side and continue to roll and seal.
- Deep fry 2-3 at a time at 350 degrees for about 10 minutes or until crispy.
- Shake out oil and then drain on paper towels.
- Enjoy with Soy Sauce, Sweet Chili Sauce, or the Asian Dipping Sauce below.
Asian Dipping Sauce
From the Best Answer on Yahoo! Answers for an “egg roll” dipping sauce
- Soy Sauce – (1/4) cup, preferably low sodium
- Toasted Sesame Oil - (1/2) tsp
- Garlic – (1) tsp, minced – about (1) clove
- Green Onion/Scallions – (1) tsp, minced – about (1) stalk
- Hoisin – (2) T
- Ginger - (1/4) tsp, minced
- White Sugar - (1/2) tsp
- Combine ingredients in a small bowl, cover, & chill for 1-2 hours so flavors can marinate.
- Serve warmed or at room temperature with egg rolls, spring rolls, wontons, dumplings, potstickers…
After a long Wedding Open House at work, I made my up to Fishtown to visit my favorite vintage-crafty fashionista, Sunshine. She recruited me to model some fun vintage clothes for her blog, Blog Full of Jelly, and her Etsy shop, bubblepipe. My favorite was a 1940s German Black Wool Dirndil with ruffled detail that I may have to scoop up for myself! I can def see myself rocking it on a long-overdue visit to my birthplace.
German Black Wool Dirndil
Sunshine’s a great cook, too, so I was pretty pumped to hear she was making Swedish Meatballs. Why so pumped you ask?
A. None of my regular dinner guests eat red meat (except for a burger here and there)
B. Dre refuses to eat meat in the form of a ball (or loaf for that matter!)
Swedish Meatballs a la Sunshine
She paired the meatballs with some crusty bread, rye toasts, and, what I coined, her French Blue Salad. Simply enough, it’s blue cheese crumbles mixed with French dressing over Bibb lettuce. Sooo good and so on my list of regular salad preparations. Tuning into the retro ambiance of her amazing home, our dinner was served on vintage TV trays as we enjoyed classic Simpsons episodes, orange-y cocktails, & each others company!
Swedish Meatballs & French Blue Salad
P.S. I left Sunshine with a pint of Cream of Asparugus Soup that she enjoyed the next day with the rye toasts and French Blue Salad for a Leftover Lightning! of her own.
Quickie: Snacktime w/ PVT – Beer-Battered Pickles
January 12, 2010
Our Director of Operations just popped by with a pile of Blue Moon-battered Dill Pickle Spears he just whipped up. Hot pickles are all the rage and I love em! YUM!
Blue Moon-battered Pickle Spear
A Very Foodie Xmas
January 6, 2010
My lasting holiday memories revolve around the meals I share with loved ones. I started this Christmas with my parents, older sister, & Dre enjoying an amazing Italian 7 Fish Dinner at Trattoria Da Pino in Secaucus, NJ. Pino always delivers on food, portions, & service, especially this Christmas Eve. The night turned into 4.5 hours of savoring 14 delicious Italian dishes, 5 bottles of wine, & wonderful company!
Fresh Mozzarella, Tomatoes, & Roasted Red Peppers at Trattoria da Pino - Dish 2 of 14
The food love showed in my xmas gifts, too! My parents got me the Perfect Brownie Baking Pan and two boxes of mix. I may even make a batch tonight while I blog. Dre’s gifts to me were true to the food theme, as well. I’ve been in the market for a simple home deep fryer and planned to rely on a trusty ol’ Fry Daddy model that my mom used. I guess now that it’s 2010, it’s time to step it up with the amazing Cool Daddy Deep Fryer that I received. As soon as we decide on the right thing to fry first, we’ll certainly be christening it!
I give Dre a near heart attack weekly with my clumsiness in the kitchen. My hands are drawn to all things sharp and scalding, but now I’ll have a little protection (and he’ll have some peace of mind!). I LOVE the electric blue silicone fingertongs and two bright red lovehandles from Fusion Brands that he gave me. I was even more stoked when I opened a matryoshka doll. The Russian nesting doll called M-Cups from Fred Flare functions as a set of dry measuring cups, with each half doll ranging from 1/4 cup to 1 cup. Looks like I have a new kitchen mascot!
Matryoshka Measuring Cups
Dre also graced me with a gold Chef’s Knife Necklace from the trashydeluxe store on Etsy that I’ve been coveting through half of 2009. It hangs on a long, wispy chain and reminds me daily of what (and who) I love most. Twas a very foodie xmas… and finally a new year!
I hope to make a habit of spending more time in the kitchen with my friend, Sarah. For our first session, we decided to bake something to start getting in the holiday spirit. We poured some vodka cocktails, played some Rummikub, and cracked open a Guinness for a batch of Chocolate Stout Cupcakes. We followed a simple Dave Lieberman recipe on my FrankenBerry.
The Ingredients + The Frankenberry
I measured out each ingredient as Sarah combined them. Nothing better than a batter from scratch!
Mixing Bowl
I like extra large muffin tops on my cupcakes so we filled the cups to the top. None of that 2/3 full business.
Batter cups
Cream Cheese Frosting seemed like a perfect topper to these cupcakes but I knew adding Brown Butter would make them even better. After a few samples, I packed up a plate of the oozy, sweet Chocolate Stout Cupcakes for Sarah to enjoy at home. Til the next Saturday…
Chocolate Stout Cupcakes To-Go
@ Tom & Sarah’s: Chili-Brined Ham, Red Cabbage, & Sweet Potato Biscuits
December 15, 2009
Perfect beer glass. Perfect sized biscuits.
Sweet Potato Biscuits
Braised Red Cabbage w/ Caraway Seed & Apple
Ham Bone
Grapefruit, Crispy Pork Skin, & Frisee Salad
Sweet Potato Biscuit Stack
Chili-Brined Juicy Fresh Ham
Lily loved Pork
Rummikub
Thanks, Tom & Sarah!
I’ll eat pork & cabbage, drink yummy boxed Shiraz, and play Rummikub with you any day!
Leftover Lightning! Smoked Mozz, Bacon, & Roasted Chicken Hoagie!
December 15, 2009
While out shopping for my Black Friday dinner, I popped into Chickie’s Italian Deli in South Philly to finally try their Fried Tomato Special. The base is Fried Tomatoes, Bacon, Roasted Peppers, & Lettuce on a famous Sarcone’s Roll. I added on Turkey, Fresh Mozzarella & Mayo. DELISH! And on top of that, the kind lady behind the counter handed me a complimentary full Sarcone’s Roll. They’re perfect – soft and airy on the inside, with a crusty sesame seed crusted shell. It was like the sammie gods were calling upon me to create a delicious one of my own!
Sarcone's Roll
I had some Roasted Tomato, Mushroom, & Smoked Mozzarella Chicken Breasts left over along with some cooked Bacon and extra Smoked Mozz. I sliced the roll, whipped up some Sriracha Mayo, and piled on the goods. And, oh, was it GOOD!
Smoked Mozz, Bacon, & Roasted Chicken Hoagie w/ Sriracha Mayo, Roasted Tomatoes, & Sauteed Mushrooms on a Sarcone's Roll
To Taste: Sautéed Brussels Sprouts
December 10, 2009
A tiny cabbage bloom on top of my Brussels sprout stalk.
I was pretty stoked when I came across full stalks of Brussels Sprouts! They were about 2.5 feet long with about 40 fresh tiny little cabbage heads. I appreciated their natural state and minimal packaging, plus, they’re in season! I think Brussels Sprouts are delicious and am on a quest to erase the stigma they have. If you’ve had them (or haven’t) and claim you don’t like them, it’s probably because they weren’t made with enough love. Many a friend can attest to me forcing my yummy Brussels Sprouts on them, and just as many will admit that they enjoyed them. I make sure to enhance my Brussels Sprouts with Worcestershire, Sauce Garlic, Shallots, Bacon, Sriracha, Fresh Ground Pepper, Chicken Stock & Love and sauté them to a tender caramelized finish.
Brussels Sprouts, sautéed & simmered
Sauteed Brussels Sprouts
- Fresh Brussels Sprouts – about 20 or so
- Minced Garlic – (2) T
- Shallot – (1) bulb – peeled & minced
- Bacon – (2-3) pieces, cooked & crumbled
- Worcestershire Sauce – (1) tsp
- Sriracha – (1) tsp or a quick swirl
- Chicken Stock – (1) cup
- Olive Oil
- Fresh Ground Pepper – to taste
- Rinse Brussels Sprouts, remove any browned out leaves, & cut in half lengthwise.
- Heat pan on Med-Hi and coat with Olive Oil.
- Add Garlic & Onion and cook about 4-5 min, until tender & aromatic
- Add Brussels Sprouts to pan and sauté 10-15min, tossing regularly until caramelized
- Add Bacon, Worcestershire, Sriracha, Pepper, & Chicken Stock. Sitr & bring to a boil.
- Reduce to Med-Low. Simmer until liquid reduces to a minimal amount and sprouts are tender.
- Tell me you don’t think they’re delicious!
To Taste: Smokey Bacon Mac & Cheese
December 3, 2009
Dre’s main request for Friday’s dinner was Mac & Cheese WITH BACON to accompany my Roasted Tomato, Mushroom, & Smoked Mozz Stuffed Chicken Breasts. On a shopping trip last week, I picked up the most adorable red casserole dish and this was the perfect opportunity to christen it. I needed to refresh myself on Mac & Cheese basics and Alton Brown seemed like my go to man. I forgot how easily you can turn a basic rue, some milk, onion, & cheese (and bacon, of course) into the most comforting of foods. Mmmm, Mac & Cheese!
Shredded Mozz, Cheddar, Smoked Gouda, & Velveeta
I put Dre in charge of finishing up the Mac & Cheese. He crumbled bacon and tossed it into the macaroni & melty cheese mixture. The jumbo macaroni were perfectly filled up with the bacon & gooey cheesiness. He gets half the credit on this cooking venture for that move!
Smokey Bacon Mac & Cheese
No Baked Mac & Cheese is complete without a crunchy crust and why not have it add to the cheesiness! Dre crushed up some Cheez-Its, tossed with melted butter, and sprinkled on top. It added a crunchy texture to the creamiest, yummiest Mac & Cheese I’ve ever tasted, if I do say so myself! And how cute is that casserole dish?!
Smokey Bacon Mac & Cheese w/ a Cheez-It crust
Smokey Bacon Mac & Cheese
adapted from Alton Brown’s Macaroni & Cheese Recipe
- Macaroni – (1) lb, cooked al dente
- Farfalle, Orchiette, Spirals & Shells all work well, too
- Butter – (3) T + (2) T
- Flour – (3) T
- Milk – (3) cups
- Whole Grain Mustard – (1) T
- Paprika – (2) tsp
- Bay Leaf - (1)
- White Onion – (1/2) med onion, chopped
- Egg – (1)
- Shredded Cheeses – (4) cups or more
- I used (2) cups Mild Cheddar, (2) cups Mozzarella, & (1) cup of Smoked Gouda
- Velveeta - (8) oz, cubed
- Smoked Bacon – (4-5) slices, cooked & chopped (optional, I guess…)
- Cheez-Its – (1.5) cups, crushed
- Next time, Goldfish!
- Cook macaroni until al dente. Drain and set aside.
- Pre-heat oven to
- Melt (3) T of butter in a heavy pot on Med and add flour. Stir for about 5 min until it turns a light caramel brown, watching closely.
- Add Milk, Mustard, Paprika, Bay Leaf, Onion, & S&P and stir. Bring to a simmer on Med for about 5 min. Remove Bay Leaf.
- Beat (1) Egg in a small bowl. Add a bit of the milk mixture to temper it, so you don’t end up with scrambled eggs.
- Add the beaten Egg, Cheeses, and a quick grind of S&P to the pot and stir to combine & melt cheese.
- Immediately add your pasta and coat with the cheese mixture. The bacon crumbles can go in now, too.
- Pour mixture into a large, greased baking dish or casserole.
- Crush (1.5) cups of Cheez-Its in a sealed plastic baggie and then toss with (2) T melted Butter in a bowl. Sprinkle over Mac & Cheese.
- Bake for about 30-40 min until bubbling. Remove and let it sit for (5) min before eating.
Quickie: Snacktime w/ Chef Brauny
December 1, 2009
I’m embarrassed to say, but we didn’t get Olivia a Birthday Cake today! She’s always the one on top of taking care of the rest of us coworkers on our birthdays, so thanks to Chef Brauny for whipping up a yummy Chocolate Strawberry Shortcake for her! YUM!
Chocolate Strawberry Shortcake
I love Thanksgiving! Family, friends, turkey/stuffing/gravy-filled meals, and four days to fill with whatever I felt like doing. I went Black Friday shopping, but dodging salespeople & shopping bags got old pretty quick. I just wanted to be in my warm kitchen cooking yummy food!
The grocery store was pretty empty (whew!), so I quickly grabbed my ingredients… and some Stoli to get me thru a long evening in the kitchen. I’ve got nothing to do tomorrow! I kicked off my prep work at 4pm-ish to have the meal almost complete when Dre got done work. The components of the main dish took up most of my time: roasting grape tomatoes with garlic & fresh basil; sautéing mushrooms with minced onions & butter; and, gleefully pounding chicken breasts to a 1/4 inch thick. Every smokey, juicy morsel of the resulting Roasted Tomato, Mushroom, & Smoked Mozzarella Stuffed Chicken Breasts reminded me that it’s always worthwhile.
Tomatoes with Garlic, Basil, & Olive Oil to be Roasted
Just Stuffed
Roasted Tomato, Mushroom & Smoked Mozzarella Stuffed Chicken Breasts
Roasted Tomato, Mushroom & Smoked Mozzarella Stuffed Chicken Breasts
Roasted Tomatoes
- Grape Tomatoes – (1-2) pints, halved
- Minced Garlic – (2) T or more
- Fresh Basil - a few chopped leaves
- Olive Oil – (3-4) T, to grease dish & coat tomatoes
- S&P
- Coat baking dish with olive oil or line with non-stick sprayed foil.
- Add all ingredients and toss with olive oil.
- Cook 30-40 min in a 400 degree oven. Stir a few times until tomatoes are bubbling, but not burnt.
- Make a big batch, leftovers are great on French bread and added to pasta sauce
Sautéed Mushrooms
- White Mushrooms or Creminis or Baby Bellas -(2-3) cups, cored and sliced
- White Onion – 1/2 med onion, chopped
- Butter - (2) T
- Melt butter in a saucepan on Med. Add onion & cook about 2 min.
- Add mushrooms and give them room to breath. Julia says so.
- Stir and cook until tender.
- Use leftovers on a quick pizza or in pasta sauce, red or alfredo.
Stuffed Chicken Breasts
- Boneless, Skinless Chicken Breast - (3-4) breasts – trimmed, sliced lengthwise, & pounded to 1/4 inch thickness
- Smoked Mozzarella or Gouda – 1 oz per breast
- Roasted Tomatoes
- Sautéed Mushrooms
- Chicken Stock – (1) cup or so
- S&P
- Stovetop to Oven Sauté Pan
- Long toothpicks or Bamboo picks
- Pound filleted chicken breasts to 1/4 inch thickness between sheets of plastic wrap.
- Add a few spoonsful of tomatoes & mushrooms onto half of each chicken breast.
- Layer slices of smoked cheese.
- Fold chicken breast in half and secure by sewing a toothpick or bamboo pic to secure. S&P each side of the breast.
- Pan sear breast in olive oil on Med-High until golden brown, about 5 min on each side.
- Add chicken stock to pan and bring to a boil.
- Cover pan with lid or foil and tranfer to 375 degree oven.
- Bake for 20 min, let cool for 5 min, and serve with pan jus.
- Leftovers make one KILLER sandwich!
nolovemoresincere
