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!
Sarcone's Roll
While out shopping for my day after Tgiving dinner, I popped into Chick’s 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 Mozarella & Mayo. DELISH! And on top of that, the kind lady behind the counter handed me a complimentary full Sarcone’s Roll. They’re perfect – crusty but soft and airy on the inside, topped with toasted sesame seeds. It was like the sammie gods were calling upon me to create a delicious sammie of my own! 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
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
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
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
Sautéed Mushrooms
Stuffed Chicken Breasts
The weather is getting cold and it couldn’t be a better time for my bi-annual batch of Turkey Chili. Each time, it’s delicious in its own way, but this round may be my best to date! It was smoky & spicy with a hearty texture from the mix of Ground Turkey & Turkey Kielbasa. I topped it with shredded Cheddar and Sour Cream and paired it with Egg Noodles for leftovers.
Chipotle Turkey Chili w/ Cheddar & Sour Cream
Chipotle Turkey Chili
In a gluttonous haze, we forgot to buy a jar of Apple Butter on our trip to the Amish Country. It’s apple season, so it seemed reasonable enough to channel my PA Dutch roots and make a batch of my own. I bought a variety of apples and was amazed by my fully intact thumbs after peeling them with a paring knife. Quite proud of myself, actually!
Golden Delicious
I referenced one of my favorite recipe sites, 101cookbooks, as I appreciate their dedication to an honest approach to cooking. After boiling the apple down in apple cider and a whirl in my Grandma’s 1970s era Cuisinart, I had fresh applesauce. Once chilled, each bite tasted as crisp as all the apple pieces I sampled along the way! I returned the majority of the applesauce to the pan with lemon juice, sugar, cinnamon, nutmeg, & the remaining liquid. After 2.5 hours of reducing, stirring, & a delicious scent, I had a worthy batch of Apple Butter for Dre & Lexi to enjoy! I’m actually not a fan, but sharing such a warm, delicious treat with the people I love makes it all worth it.
PA Dutch Apple Butter on an Eggo
PA Dutch Apple Butter
adapted from 101cookbooks – Apple Butter with Carolina B.
I finally took Dre on an Amish adventure to Lancaster County complete with a stop at Shady Maple Smorgasbord. I regret that I went to one of my favorite places to eat and didn’t take any pictures! Shame on me! We did, however, make a few farm stand stops on our scenic ride home where I picked up a beautiful head of Cauliflower. I knew I’d have to transform it into a tasty creation though, if anyone was going to enjoy it as much as I would!
I recalled an episode of 30 Minute Meals where Rachel Ray make a quick batch of her Smashed Cauliflower with Cheese. I stuck to the basic parameters of the recipe but impressed myself with the addition of shredded Smoked Gouda (from the never ending wedge in my fridge). The smokiness really enhanced the depth of flavors in such a simple dish. It was so good, I didn’t even have to pass it off as mashed potatoes, though you know I tried!
Farm Fresh Cauliflower & our Jack-o-Lantern
P.S. We also picked up a pumpkin on our Amish adventure that Dre & I carved for Halloween. BOO!
CHEESY SMASHED CAULIFLOWER
adapted from Rachel Ray’s Smashed Cauliflower with Cheese
Enjoying the house to myself for an evening, which usually means I have a cram a bunch of relaxation & chores in one night. Amongst laundry, the World Series, & making homemade Apple Butter for Dre, I needed to make sure I had a good dinner. I’ve been getting back into cooking on the regular, but kept it fairly easy this week as I’m battling the infamous flu. Luckily, I had plenty of leftovers to work with: Pizza Sauce from Lazaro’s delivery on Sunday (Mmmm, Garlic Knots!); leftover Dijon Turkey loin and Roasted Zucchini & Grape Tomatoes from Monday’s quick din; and, a leftover 8″ mini Boboli shell (leftover from last night as I pretty much ate this exact dinner last night). I layered the pizza with sauce, diced turkey, & veggies and topped with shredded Mozz & Smoked Gouda (my fave, still leftover from Make Your Own Pizza night). 10 minutes in the toaster oven on 450 and YUMMM!
Roasted Turkey, Zucchini, & Tomato Pizza via Leftovers
I took a momentary hiatus from blogging as my priorities shifted a bit over the last month or so. Tonight’s priority, however – watching the Eagles on the couch with Lexi. Less than two minutes into the game tonight, DeSean Jackson ran 67yds for a touchdown. At the risk of sounding cliche, it made me think maybe it’s time for me to get back in “the game.” I luckily had an easy return with a blog post already drafted about a perfect September day enjoying my utmost priorities! GO EAGLES!
It was about time for Dre to meet the parents, so we planned a sunny Sunday afternoon to watch the Eagles game in Philly. We met at the Piazza at Schmidt’s, knowing Dad was interested in seeing the new hip spot in the city. Food and drink is an important part of family time so we snagged an outdoor table at Swift Half with a perfect view of the Piazza’s jumbotron tv . After a round of beers and conversation, my sister Kerry joined us just in time to place our lunch order. Dre matched Kerry’s request of a B.E.L.T, stacked accordingly with an over-medium fried egg. I went with their Traditional Burger, served medium-rare with Applewood Smoked Bacon & Colston Bassett Stilton. Their fresh, shoestring cut Idaho fries paired with the sandwiches may now be in my top ranking in the city, just under Misconduct’s.
B.E.L.T. - Swift Half
Traditional Burger with Applewood Smoked Bacon & Colston Bassett Stilton
Dad doesn’t front when it comes to his love of Scrapple, retelling stories of making homemade batches at Penn State. Swift Half managed to serve it in a most appetizing way for a non-fan like me – battered, fried triangles paired with a Maple Ketchup & Potato Hash. Mary Ann, the biggest Eagles’ fan I know, went with an epitomous game day snack of Potato Skins with Applewood Bacon crumbles, Melted Cheddar, & an Herb-Mayo dipping sauce. We all shared the Fudge Board for dessert highlighting Bacon Fudge, Vanilla Fudge, & Pistachio Fudge.
Despite an embarrassing loss by the Eagles, it ended up being a fantastic Sunday afternoon relaxing, laughing, & eating with the most important people in my life. We even enjoyed seconds with Swift Half’s tender and tasty Buffalo Shrimp, which were eaten too fast for me to snap a pic! And no lie, now less than 2 minutes to halftime and there goes DeSean Jackson with another touchdown. All these great memories of food, family, & football – I think I’m officially back in the game.
Scrapple, Potato Hash, & Maple Ketchup - Swift Half
Bacon & Cheese Potato Skins - Swift Half
Bacon Fudge, Vanilla Fudge, & Pistachio Fudge - Swift Half
I couldn’t make it thru Labor Day weekend without some BBQ action, so I dug deep into the freezer for some ground beef & turkey to make burgers. The budget was tight, so I did my best to work with what I already had, including fresh Plum Tomatoes, a variety of Bell Peppers, & Sweet Corn on the Cob from my Zern’s stop on Saturday night. I seasoned the burgers, tossed them and the corn onto a hot grill, & chopped veggies for a light, simple Pasta Salad. Friends arrived, beers were cracked, & BBQ action we had!
Labor Day BBQ
Labor Day BBQ:
Grilled Beef & Turkey Burgers – Topped w/ American, Triple Smoked Bacon, Ripe Plum Tomatoes, Romaine, Ketchup, Gulden’s, & Mayo
Balsamic Pasta Salad – 1lb of Mini Shells, Farm Fresh (non-waxed) Cucumbers, Yellow Peppers, Violet Hybrid Peppers, Ripe Plum Tomatoes, & Shredded Asiago – Dressing: 3T Balsamic (or any vinegar), 1T Olive Oil, S&P, Fresh & Dried Herbs, 1 tsp Hot Chili Garlic Sauce, 1 tsp Dijon Mustard
Grilled Sweet Corn on the Cob – Finished with Butter & Salt
Labor Day BBQ Feast
Every time I visit my hometown, Pottstown, I’m sure to make a stop at Zern’s Farmers Market. They have the cheapest produce, amazing butchers, & everything (literally everything!) you could imagine. I had Lindsay, my best friend from home, and her beautiful daughter, Franchesca, in tow so it was a quick trip. I look forward to next time so I can shoot more photos to share the wonders of a Zern’s experience with you all!
One item I’m sure to pick up on every visit is Triple Smoked Bacon. There’s really nothing that compares to the taste & freshness. I could smell the smokey essence the whole car ride back to Philly! Seeing that I stock up between visits, I usually cook a pound to eat fresh and freeze the rest. I wish I could find where I learned this trick, but when I search “bacon” in my history, far too many websites come up!
Triple Smoked Bacon - photo via Dre
To freeze bacon for easy access, I roll up each slice & place into an airtight storage container. I prefer this approach as it’s more green versus separating slices with wax paper & using storage baggies. With this “roll & freeze” method, you can easily pull out as many pieces as you’d like & they’re not stuck together.
Enjoy bacon & enjoy it often! It’s good for your soul.
Triple Smoked Bacon - Rolled for Freezing & Easy Access
Sarah was kind enough to leave behind some Pizza Dough for us to experiment with after our “Build Your Own Pizza Night”, describing it as the “weird batch”. Dre & I decided to give its “weirdness” a whirl with some Sunday night stromboli & calzone.
Sarah's "Weird" Delicious Dough!
I fulfilled my new addiction to the sweetness of Roasted Tomatoes by popping a batch in the oven while I began filling the dough. I opted for leftover Roasted Yellow Peppers & Zucchini from our “Build Your Own Pizza Night” with Sweet Italian Turkey Sausage, Mozzarella, Asiago, Tomato Sauce, & Fresh Basil. Per my lactose intolerant boyfriend’s request, I filled his with “just cheese” including Mozzarella, Asiago, & Ricotta with a swipe of Tomato Sauce, a thick layer of Roasted Tomatoes, Fresh Basil, & extra Minced Garlic. They weren’t too pretty going into oven once folded and likewise once they were baked, but they were delicious! The “weird” dough created a flaky crust a la a homemade Hot Pocket, versus a traditional stromboli/calzone crust. Yum!
My Roasted Veggie "Hot Pocket"
Dre's Cheesy Tomato "Hot Pocket"
Last season of Top Chef, we started a tradition of “Family Dinners” at my house to watch each week’s episode along with a home-cooked meal! Tom, Dre, & Lex were the regulars at last season’s dinners, but couldn’t be happier to add Sarah to this year’s season. She brought along her homemade pizza dough for the return of Top Chef AND the return of “Build Your Own Pizza Night,” my favorite dinner theme!
The original plan was to do grilled pizzas, but after a summer of cooking and roasting Grape Tomatoes (via The Bitten Word’s amazing recipe) & Yellow Bell Peppers for pizza toppings, my grill ran out of gas. At least we always have the oven for back-up. I also prepared sauteed Zucchini, Chicken Andouille Sausage, Crab Meat, & Creole Shrimp, along with shredded Mozzarella, Smoked Gouda, Asiago, & Ricotta Cheeses, as topping options. Can’t forget some tomato sauce, as well! We all got to loading our shells with Dre opting for a Crab White Pizza & Tom piling on just about everying!
We were 3 episodes behind with all of our busy schedules, so we got together on a Thursday night to cook & recap via the DVR while the pizzas baked to perfection…
Dre's Crab White Pizza - Pre-Baked
My Pizza w/ the works
Build Your Own Pizza Night
Homemade Pizza Dough a la Sarah
Roasted Tomatoes, Yellow Bell Peppers, & Zucchini
Chicken Andoille Sausage
Crab Meat
Creole Shrimp
Mozzarella, Smoked Gouda, Asiago, & Ricotta
Fresh Basil & Lemon-Thyme
My boyfriend has come to love food porn as much as I do, so when he sent me Pinch My Salt’s step by step photo blog of Grilled Chicken Under a Brick, I couldn’t wait to get my spatchcock & grill on! Dre & I were both working late on a Friday night, and seeing that I already learned my lesson in grilling in the dark, I decided to at least get my meal prepped that night for a yummy pre-work lunch the next day.
When there’s chicken of any kind on sale, I impulsively pack my already stuffed freezer with as much as I can. I thawed one of the roasting chickens to make some space for my next grocery trip, watched this very helpful video on butterflying a whole chicken, & got to butchering! Call me sadistic (I’ll spare my veggie friends/readers from seeing the pics), but I really enjoyed the whole hands-on process of removing the spine & breast bone of my chicken so it could lay flat for its visit to the grill.
I picked some Fresh Herbs from my garden, chopped, & combined with Olive Oil & Minced Garlic for a simple chicken rub. I coated both sides of the chicken & marinated in the fridge overnight. I also peeled & cubed a butternut squash; to me, its serves as a starch & veggie side to any meal.
Spatchcocked Chicken w/ a Basil, Lemon-Thyme, Parsley, Rosemary, Garlic, & EVOO Marinade
Grilled Butternut Squash w/ Fresh Herbs, Spices, & Garlic
Saturday morning, we got the grilled warmed to about 350 degrees per the Whole Foods recipe that Pinch My Salt referenced. I seasoned the Butternut Squash with Fresh & Dried Herbs, Paprika, Red Pepper Flakes, S&P, Garlic, & Olive Oil and divided them among 4 foil pouches while the chilled chicken came up to temperature. When it came to grill time, I realized that, uh… umm… I didn’t have any bricks! So the only troubleshoot I could come up with was a heavy, foil-covered cast iron pan, which proved to be a perfect substitution. The original recipe called for a 3-4lb chicken, but I was working with a 7lb bird, so it took about 20-25 minutes per side. I tossed the squash pouches onto the grill, too, as they were tender after flipping a few times in about 40 minutes. Towards the end of grilling, the drums of the chicken fell off, but it fortunately gave them some extra time to cook when the breast & wings were perfect.
All future birds cooked in my household will surely be spatchcocked & grilled, as this was the juiciest & tastiest one I’ve ever made. Looking forward to a Turkey Under ALOT of Bricks this Thanksgiving!
Grilled Chicken Under a Cast Iron Pan
Grilled: Chicken Under a “Brick” & Herb Butternut Squash
Butterflied Whole 7lb Chicken – Rubbed & marinated w/ Basil, Lemon-Thyme, Parsley, Rosemary, Minced Garlic, & EVOO, grilled under a Cast Iron Pan
Grilled Butternut Squash – Cubed & tossed w/ Fresh & Dried Herbs, Paprika, Red Pepper Flakes, S&P, Garlic, & Olive Oil, grilled in foil packets
While my mom was in town, we made a trip to Reading Terminal Market to have lunch & cruise the amazing food & such you can find there! Iovine Brothers Produce had some amazing & fresh product to admire, which made me question why I’m not splitting my produce shopping between them & the cheap finds at the Italian Market.
Iovine Brother Produce @ Reading Terminal Market
And no Reading Terminal Market visit is complete for me without a Turkey Sandwich on Homemade Sourdough w/ Mayo from Bassett’s Original Turkey!
Turkey Sammie w/ Mayo on Homemade Sourdough - Bassett's Original Turkey in Reading Terminal Market
I really think he’s trying to make us fat! Today, Chef Derek delivered some amazing homemade Macarons w/ Lemon-Chocolate Ganache. YUM!
Fresh Baked Macaroons w/ Lemon-Chocolate Ganache
UPDATE: Derek just brought a sample of Corn & Chive Spoonbread for us to try too! Got a quick pic before we devoured it.
Corn & Chive Spoonbread
I couldn’t wait to cook for my mom, as she made the trek all the way from beautiful Hawaii to visit Ker & I. Nothing is more comforting after a long travel (especially 3 flights & 14+ hours later) than a home cooked meal. The night before her arrival, I decided to dig out the ol’ Crock Pot. I usually rely on it to keep me warm during the winter months, but I had 6 chicken split-breasts waiting for a simmer.
I’d estimate that I make some version of pulled chicken in my Crock Pot about 4x each year, but never the quite the same recipe. This round, I took a Spicy BBQ approach for some summery flair.I tossed all the ingredients into the pot and set in the fridge with a can of chopped tomatoes on top so I wouldn’t forget to add in the morning. At 830am, I turned the Crock Pot on ‘Lo’ and headed to work. I love coming home to the aroma of a 9-hour simmer! Ker picked the bones out (a scorching & tedious task) & pulled the chicken. It simmered for another hour so the flavors could fully infuse.
I melted sharp cheddar on Whole Foods Onion Focaccia flat-breads, topped with leftover warmed collard greens, & a healthy pile of my Spicy BBQ Slowed Cooked Pull Chicken. I paired the plate with a Summer Roasted Vegetable Salad that I quick prepared the night before and finished with Rice Vinegar & Fresh Herbs before serving.
I always make a ton of chicken when I’m working with my Crock Pot. It works well on sandwiches, tortillas, quesadillas, salads, pizzas, inside a spring roll, & over rice to serve as extended leftovers. Get creative! I freeze a portion of every batch, too, to enjoy on a lazy dinner night!
BBQ Spicy Pulled Chicken, Melted Cheddar, Collard Greens, & Onion Focaccia w/ Roasted Summer Vegetable Salad
Spicy BBQ Chicken Sammies w/ Summer Roasted Vegetable Salad:
Spicy BBQ Slow Cooked Pulled Chicken – BBQ Sauce, Soy Sauce, Worcestershire, Shallots, Garlic, Jalapeno, Olive Oil, Chili Powder & a Can of Chopped Tomatoes, marinated overnight & slow cooked in the Crock Pot for 10 hours
Whole Foods Onion Focaccia Flat Breads
Sharp Cheddar Cheese
Leftover Collard Greens from my Grilled Crab Dinner
Roasted Summer Vegetable Salad – Roasted Yellow Squash, Cherry Tomatoes, & Sweet Peppers w/ Minced Garlic & EVOO, cooled & tossed w/ S&P Lemon-Thyme, Thai Basil, Parsley, & Rice Vinegar
Only regret is forgetting to add chipotles to the chicken. It really could have used a some smokey, spicier layers. Til next time…
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