On Day 4 of my staycation between jobs, I whipped up an umami-packed dinner for Dre & me. On Day 2, I took an Asia Mart adventure with Sarah in search of fun ingredients for the meal. I try to be somewhat adventurous each time I go to an ethnic market, so I picked up some bunashimeji (aka beech mushrooms), fresh vegetable noodles, & a new jar of hoisin. The beech mushrooms are so tiny and too cute! I filled them out with sliced creminis and enhanced them with the depth of fresh thyme from my Slug City.
Bunashimeji, Cremini, & Fresh Thyme
I begin by sweating shallots with a bit of olive oil in a pan and added the mushrooms & thyme. I tossed them as they sauteed for about 10 min and finished it with white truffle oil. I love truffle. I love the smell. I love the taste. I LOVE TRUFFLE!
Truffled Mushrooms
While my mushrooms cooked, I heated an awesome new grill skillet that Sunshine passed along to me. I marinated some chicken breasts in hoisin, ginger, & soy and seared them for deep grill marks on both sides until cooked through. The noodles took a quick dip in boiling water and were a perfect pillow for a pile of savory truffled mushrooms. This may be one of my favorite dishes I’ve made… and 5 years ago you couldn’t dare get a mushroom near my plate!
UMAMI!
Grilled Hoisin Chicken w. Truffled Mushrooms & Noodles
To Taste: Flavored Finishing Salts collabo w. Sunshine
June 13, 2010
Sunshine turned me on to this awesome how-to video on how easy and rewarding it is to make flavored finishing salts. Eric Gower, the handsome personality behind Breakaway Cook, introduces diverse suggestions for ingredients to flavor moist sel gris. I’m beyond envious of his spice shelf and could watch his videos over and over and over.
Creative Use of Salts from Eric Gower on Vimeo.
Sunshine suggested and I agreed that this was a great inspiration for a crafty foodie collaboration! She had also found some mini jam jars that would be perfect vessels to store our new seasonings. We chose an afternoon during my week of leisure between jobs and got to planning our approach.
In the video, Eric Gower makes 4 different salts with lavender, matcha, smoked paprika, & saffron. We couldn’t get our hands on any of those ingredients, so we thought of great flavorings of our own. Sunshine finally located the sel gris at Trader Joe’s that is suggested as the base for our blends and we prepared our ingredients for blending. We heated the oven to about 275degrees and started drying our lime wheels, herbs, mango, & bacon:
Lime Wheels, Bacon, Herbs, & Mango
While our fresh ingredients dried in the oven, we set up the food processing attachment to the Cuisinart stick blender Dre got me for VDay. Quickest way to my heart is through a kitchen gadget! First up was some crystallized ginger we located on a last minute trip to the Asia mart. We ground it and added in about 2 T of the sel gris. A few more seconds of blending and we had so simply made our premier flavored salt.
Crystallized Ginger Salt
Luckily, we saved some fresh mango slices to sample the salt on. It was a perfect pairing!
Crystallized Ginger Salt on Mango
We still had some time to kill while our items dried in the oven. Sunshine found some really fun Victorian-inspired banner designs that we printed out as labels for our jars. We cut and arranged them on the lids with pencil-written names. One already filled and four more to go!
Labeled Salt Jars
The fresh herbs were first to be fully dried so we ground up the basil, thyme, oregano, & parsley. The result looked like a bowl of emerald-speckled diamonds and tasted amazing on fresh tomato slices.
Herb Salt
We whirled up our lime batch next, but I somehow missed getting a decent pic of it. Once the mango was crispy, we added it to two separate batches: one with just mango and another with the addition of bacon for a sweet & smokey approach. Both looked and tasted beautiful.
Mango Salt
Bacon Mango Salt
By this point in the afternoon, we’d downed quite a few Absolut Boston (elderflower & black tea vodka) and Arizona Lemonade cocktails. We moved the party to the patio to snack and focus on sampling all of our salts. I pan-fried chicken breast and sliced some more tomato as simple hosts for the variety of salty tastes.
Flavored Salt Sampling
They were all amazing but our stand-out favorite was definitely the crystallized ginger. We finished up our meal with sliced fresh strawberries… with salts, of course! I’m sure our cholesterol levels were staggering by the end of the day.
Strawberry w. Mango Salt
Even the Baby Kitty joined us for a great afternoon on the patio. She loves to stalk flies from the edge of the garden.
Baby kitty stalking flies
I’m so glad Sunshine stumbled upon this project as it is one of my favorites to date. We have alot of fun ideas on using our salts, so keep an eye out for exciting updates.
Flavored Finishing Salts
Check out Sunshine’s blog post on our crafty flavored finishing salts project on Blog Full of Jelly!
To Taste: Balsamic Chicken w. Sauteed Spinach & White Beans
April 27, 2010
I got alot accomplished today considering I spent Monday sick in bed, so I needed something quick & healthy for tonight’s dinner. A “buy one get one” spinach sale had left me with a whole bag to get through before it spoiled. I’ve been trying to get more protein, less carbs into my diet so lean chicken breast & white beans seemed like perfect accompaniments. I poked around the pantry for some added flavors and got to cooking. With the richness of balsamic vinegar and the aroma of thyme, I came up with a delicious, filling dish that was rich in iron, protein, & fiber and only 550 calories per serving. Enjoy!
Balsamic Chicken w. Sauteed Spinach & White Beans
Balsamic Chicken w. Sauteed Spinach & White Beans
2 Servings – 550 Calories each
- Boneless Skinless Chicken Breast - (2) breasts, about 4 oz each
- Olive Oil - (0.5) T + (0.5) T
- Balsamic Vinegar – (2) T
- Dried Thyme - (0.5) tsp
- Chicken Stock – (0.75) cup
- S&P
- Garlic – (2) cloves, minced
- Onion – (1) medium, sliced thin
- Fresh Spinach – (1) pre-rinsed bag or (0.5) lb
- White Beans – (1) 15.5 oz can, drained & rinsed
- Worcestershire Sauce – (1) tsp
- Sriracha – a few squirts of your fave hot sauce
- Heat (0.5) T of Olive Oil on medium in a non-stick saute pan (with lid for later).
- Rinse chicken breasts under cool water & pat dry. Sprinkle one side with S&P.
- Place seasoned side down in hot pan. Sprinkle other side.
- Brown for about 4 min. Flip & brown other side.
- Add Balsamic & Thyme to pan. Bring to boil & flip chicken to other side. Reduce liquid for about 3 min.
- Add Chicken Stock. Bring back to boil. Reduce liquid to half for about 5 min.
- Remove chicken from pan & set aside.
- Add (0.5) T of Olive Oil to pan & heat on medium. Add garlic & saute for 1 min.
- Add onion & reduce heat to medium low. Allow onions & garlic to simmer for 5 min, stirring occasionally.
- If you want to add chopped tomato or bell peppers, this would be a good time. Saute for about 5 min before moving on to the next step.
- Add a few handfuls of spinach & place lid on top. Return heat to medium.
- Once spinach reduces by half, stir & add more handfuls. Return lid.
- Continue adding handfuls of spinach until all is wilted
- Add Worcestershire & Sriracha. Add White Beans. Stir.
- Simmer on medium for about 5 min.
- Place chicken on top of Spinach & White Bean mixture. Return lid & heat for about 1 min.
- Serve & Enjoy!
Balsamic Chicken w. Sauteed Spinach & White Beans
To Taste: Grandma’s Chicken Divan
March 1, 2010
I grew up with the luck of enjoying my Grandma’s home-cooked dinners every night. My favorite of her dishes was the Chicken Divan – a casserole of broccoli, pulled chicken, & a cheesy sauce. If she wasn’t making it fresh for dinner, she was always sure to have portions frozen to indulge my divan requests. Not too long ago, I finally convinced her to share her recipe.
Grandma's Chicken Divan
We had a serious surplus of broccoli in the fridge so I had to get creative with ways to get rid of it. A giant casserole of my Grandma’s Chicken Divan seemed perfect. The first direction on the recipe was to blanch broccoli and layer it in a greased casserole.
Broccoli Base
I thawed half a chicken worth of white & dark meal STILL hanging out from my Rustic Roasted Chicken dinner. I can’t believe how many Leftover Lightning! meals came out of it!. I pulled it & layered it on top of the broccoli.
Pulled Chicken layered on the Broccoli Base
I was missing some ingredients from the next step, so I improvised with what my pantry staples could offer. I only had (1) can of Cream of Broccoli & Cheese Soup, so I combined it with mayo, lemon juice, & some water to loosen it up. Grandma’s recipe called for smoked paprika, but all I could dig out was some chili powder. My spice cabinet is really a disaster right now. Once the cheesy mixture was combined, I spread it on top of the pulled chicken & broccoli layers.
Cheesy Soup Blend over Pulled Chicken over the Broccoli Base for Chicken Divan
I melted some butter, combined it with seasoned bread crumbs, & sprinkled it over the whole casserole.
Breadcrumbs over the Cheesy Mixture over Pulled Chicken over the Broccoli Base
And then I realized I missed a step in the recipe. What’s new. But this was an important step. The CHEESE! How could I FORGET THE CHEESE? I quickly shredded mild & sharp cheddar cheeses and had no choice but to layer it on top of the breadcrumbs. It was only a minor mistake, just a good thing that I caught it. The casserole looked & tasted so delicious. I know I did my Grandma’s recipe proud!
Grandma's Chicken Divan
P.S. Follow along with my steps & feel free to recreate, but my Grandma’s actual recipe will remain a secret among family 
To Taste: Baked Toni
February 28, 2010
I prefer to cook what my dinner guest craves, so I indulged Dre’s request for baked ziti. I was low on spaghetti sauce and had some veggies that needed to be eaten. I blanched broccoli florets, sauteed mushrooms, onions, & garlic, opened a large can of crushed tomatoes, and warmed them together with seasonings in a saucepan.
Fat Rigatoni
While the sauce simmered, I decided on large rigatoni and boiled them until al dente in salted water. I like fat noodles when making baked pasta dishes as they tend to fill with your sauce when tossed. The jumbo macaronis for my Smokey Bacon Mac & Cheese worked great! I folded ricotta cheese & shredded mozzarella into the warm sauce, tossed it with the cooked rigatoni, and dumped it into a greased casserole. Once the sliced mozzarella I tiled on top began to brown & bubble, I pulled it from the over and served Dre a big, hot scoop of Baked Toni.
Baked Toni
Baked Toni
- Crushed Tomatoes – (1) large can
- Broccoli - (0.5) head, trimmed into small florets & blanched
- Mushrooms – (1) cup, sliced
- Garlic – (1) T, minced
- Onion – (1) medium, sliced thin
- Dried Basil – (1) T
- Red Pepper Flakes – (1) tsp
- S&P - to taste
- Ricotta – (1.5) cups, part skim
- Shredded Mozzarella – (1) cup, low moisture – part skim
- Fresh Mozzarella – (6) oz, sliced (or enough to cover most of the dish)
- Grated Parmesan - to taste
- Rigatoni – (1) lb, cooked al dente & tossed w/ olive oil
- Olive Oil - as needed
- Heat about (2) T of Olive Oil in a saute pan. Add garlic & onion and cook until caramelized, about (5) min.
- Add mushrooms & saute until browned on both sides, about (3) min per side.
- Dump entire contents of the canned crushed tomatoes into a sauce pan. Add cooked mushrooms mixture, blanched broccoli, dried basil, red pepper flakes, and S&P. Stir and bring to a simmer.
- While sauce simmers, bring a large stockpot of salted water to a rolling boil. Cook rigatoni until al dente, about (10-12) min.
- Drain rigatoni and return to stock pot. Add a bit of olive oil & toss to prevent sticking.
- Remove sauce from the heat and dump into a large mixing bowl.
- Fold in ricotta & shredded mozzarella cheeses unti combine.
- Add rigatoni and toss to coat completely.
- Pour the rigatoni & sauce mixture into a greased casserole dish.
- Tile sliced fresh mozzarella on top.
- Bake at 350 degrees for (25) min or until the cheese is browned & the casserole is bubbling.
- Let cool for about (3) min and serve with grated parmesan cheese.
To Taste: Rustic Roasted Chicken & Vegetables
February 16, 2010
Last week, Philly was graced with its 2nd major Blizzard in under 6 days. The whole city pretty much shut down on Wednesday = SNOW DAY! Luckily, I also had off on Thursday as Philly is completely unmanageable under 30+ inches of snow & ice chunks. Dre still had to trudge to work and I wanted to make sure he came home to a warm house and a warm dinner! I had defrosted a whole chicken and searched for a recipe online. My first stop is to see what Kayotic Kitchen has up her sleave. Rustic Roasted Chicken? Sounds perfect to me!
I have an odd obsession with the process of butterflying a whole chicken, or spatchcocking it. I had my first adventure with it last summer for my grilled Chicken Under A Brick. It’s easier to slice & serve and makes sense if you aren’t planning to stuff it. Kayotic Kitchen’s marinade for the chicken was a beautiful crimson (in real life) and super tasty.
Marinating Chicken nestled in Raw Vegetables
I improvised the veggies and such with I had available including baby carrots, shallots, onions, Idaho spuds, green onion, smashed garlic cloves, fresh thyme, & turkey bacon to keep it straight poultry.
Fresh Thyme w/ Vegetables
The 7lb bird took about 2-2.5hrs to cook and had the house smelling delicious when Dre got home from work.
Rustic Roasted Chicken & Vegetables
I whipped up what were supposed to be fluffy cheddar biscuits to serve with the chicken. Instead, I got cheddar pancakes. What more could I expect from mix I picked up from Acme for $1. They were still tasty with some melted butter and reheated perfectly for a quick Leftover Lightning! (in the form of a yummy chicken sammie the next day!)
Cheddar Biscuits turned Pancakes
P.S. I highly suggest you click through to the Kayotic Kitchen blog. Kayleigh’s photos are beautiful and recipes are really amazing & easy to follow. I could only aspire to take ones that great. Her love for food is certainly sincere <3
To Taste: Catfish & Shrimp Po’Boys
February 11, 2010
Last Sunday, the Colts took on the Saints for Superbowl XLIV. I wanted to cook up a dinner in the spirit of the game, but even though we were rooting for Peyton Manning to pull out a win, there’s not much to say about the cuisine of Indiana. Dre suggested a New Orleans flair and requested Po’Boy sammies. We had just gotten thru the first round of Snowpocalypse 2010 and it was a slow, slippery trip to Acme to pick up the rest of the supplies.
Thank goodness for Dre! He found the Green Bean under 28"+ of snow!
I’m still very much in the honeymoon stage with my new Deep Fryer, so I was excited to fry again! I defrosted (2) Catfish fillets & a half dozen U20 Shrimp, rolled them in Cornmeal Flour seasoned with Tony Chachere’s, dipped them in milk, and rolled them in the Cornmeal mixture again for a double layer of flavor & crisp. The Catfish & Shrimp fried up perfectly in only about 5 minutes!
Cornmeal Crusted Catfish Fillet
You can’t make a Po’Boy sandwich without a delicious Remoulade to spread on your roll. I deferred to Emeril’s recipe and pretty much followed it exactly (which is a rarity for me!). The batch ended up being WAY more than we needed for our sammies, and I certainly wished I had cut the recipe in half until I realized I’d have a delicious spread for other sammies all week. I ended up using it on a Griddled Ham, Turkey, & Swiss Sandwich for dinner Tuesday night and on a Ham, Egg, & Swiss Sandwich on a leftover long roll for my snow day breakfast. It was perfectly creamy & spicy with LOTS of flavor!
Spicy Remoulade w/ Shallots, Celery, & Green Onion
I discovered some amazing fresh long rolls from the corner store when picking up salt for the sidewalks. They were no Louisiane French Bread, but were soft & crusty. We split them, spread them with the Spicy Remoulade, and topped them with Romaine, Roma Tomatoes, and our Fried Catfish & Shrimp. Dre prepared Zatarain’s Dirty Rice to pair with our Po’Boys for a perfect New Orleans dinner. Way to go Saints!
Shrimp on our Superbowl Po'Boy Sandwiches
CATFISH & SHRIMP PO’BOY SANDWICHES w/ SPICY REMOULADE
- Cajun Fried Catfish & Shrimp
- Emeril’s Remoulade Sauce
- Romaine Lettuce, Sliced Roma Tomatoes, & Crusty French Bread
- Split French Bread or long roll and spread Remoulade Sauce on both sides.
- Add Lettuce & Tomato Slices and top with the fried Catfish & Shrimp
- Enjoy!
Cajun Fried Catfish & Shrimp
Prepared for (2) people
- Catfish Fillets – (2) whole fillets – rinsed, patted dry, & cut in half
- U20-25 Raw Shrimp - (6-8) – de-veined, de-shelled, & de-legged
- Cornmeal Flour – (1.5) cups
- Tony Chachere’s Creole Seasoning – (3) T
- Milk – (1.5) cups – you choice on fat level & use buttermilk if you have it!
- Pre-heat deep-fryer or pot of oil to about 350 degrees. Set prepared Catfish & Shrimp aside.
- Combine Cornmeal Flour & Tony Chachere’s in a bowl and then spread evenly on a plate.
- Lay Catfish Fillets on seasoned Cornmeal mixture and flip to coat each side. Dip each fillet in a bowl of milk and return to Cornmeal mixture to coat again.
- Drop coated Catfish filets into hot oil and allow to cook for 5-8 minutes. While cooking, prepare the Shrimp with the same coat with Cornmeal then dip in milk then coat in Cornmeal process.
- Remove Catfish once crispy and drain on paper towels. Make sure the oil comes back up to temperature and drop in coated Shrimp. Cook for about 3-5 minutes, until crispy. Drain.
Emeril’s Remoulade Sauce
Makes about 1.5 cups from Emerils.com
- Mayonnaise – (1) cup – prepared or homemade
- Ketchup – (3) T
- Creole Mustard – (3) T – I used Inglehoffer’s Original Stone Ground Mustard
- Hot Sauce – (1) tsp – I used sriracha, but any kind you’d like works fine.
- Celery – (1) T – julienne, then minced
- Shallots - (1) T – minced
- Garlic – (1/2) tsp, minced
- Green Onion - (2) T, minced
- Fresh Ground Black Pepper – to taste
- Combine all ingredients in a mixing bowl.
- Chill in fridge at least 15 minutes or until you are ready to use.
Catfish & Shrimp Po'Boy w/ Dirty Rice
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 and decided on to make Chicken Breast marinated in Red Curry Paste & Greek Yogurt again. I whipped up a simple Tzatziki with fresh Dill, Cucumber, Scallions, Garlic, & the remaining Greek Yogurt. They combined perfectly with some Romaine & Tomatoes on Whole Wheat Pitas.
Red Curry Chicken Pitas w/ Cucumber Dill Tzatziki
I came across a recipe for Mashed Cannellini Beans on elly says opa and thought it’d be a perfect side dish for my Red Curry Chicken Pitas. I switched up the rosemary for fresh thyme and simmered the beans with Garlic & Chicken Stock. They look good enough eat even before I mashed them!
Simmering White Beans
After a few smashes with the potato masher & a dash of chili powder, the White 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
RED CURRY CHICKEN PITAS w/ MASHED WHITE BEANS
- Red Curry Chicken
- Cucumber-Dill Tzatziki Sauce
- Chopped Romaine Lettuce & Roma Tomatoes
- Whole Wheat Pitas
- Mashed White Beans w/ Garlic & Fresh Thyme
- Stuff Pita halves with Lettuce, Tomato, & Red Curry Chicken. Top with dollops of Tzatziki.
- Pair with a hearty scoop of Mashed White Beans and finish them with a dash of Chili Powder on top.
- Enjoy!
Red Curry Chicken
Prepared for (2) people
- Chicken Breast – (2) breasts – rinsed, patted dry, & cubed
- Greek Yogurt - (1/3) of a 6oz container – I prefer Fage Total 0% or 2%
- Red Curry Paste – (1) T
- Combine Chicken cubes, Greek Yogurt, & Red Curry Paste in a mixing bowl and coat thoroughly. Marinate in fridge for at least 30 minutes.
- Heat a saute pan on Medium and add (2) T of Olive Oil.
- Once the oil is glistening, add the chicken and brown each side until cooked through. Or you can kebab the marinated Chicken cubes and throw them on the grill.
Cucumber Dill Tzatziki
Makes about (1/2) cup
- Greek Yogurt – (2/3) of a 6oz container – I prefer Fage Total 0% or 2%
- Cucumber – (1/2) cup – peeled, seeded, halved lengthwise, & sliced thin
- Garlic - (1) T, minced
- Shallot - (1/2) bulb, sliced paper thin
- Fresh Dill – (1) T , chopped
- Lemon Juice - (2) tsp
- S&P – to taste
- Put sliced cucumber in a colander and salt generously. Toss to coat and allow to rest in sink for about 5 minutes to draw out moisture.
- Combine drained cucumber and other ingredients in a mixing bowl and fold gently.
- Chill for at least 15 minutes in the fridge before using.
Mashed White Beans w/ Garlic & Fresh Thyme
Adapted from elly say opa!’s recipe
- Cannellini / White Beans - (1) 15oz can, drained
- Garlic - (1) T, minced
- Chicken Stock - (1) cup – feel free to use veggie stock instead
- Lemon Juice – (2) tsp
- Fresh Thyme – (2) tsp
- S&P – to taste
- Bring a saute pan or wok to medium heat and add about (2) T of Olive Oil. Once glistening, add Garlic and brown about 1 minute.
- Add beans and saute about 3 minutes.
- Pour in chicken stock, bring to a boil, then reduce heat to a simmer over Medium-Low heat.
- Once stock has almost completely evaporated (about 10-15 minutes), add Fresh Thyme and combine.
- Immediately turn off heat, add Lemon Juice, and mash beans with a potato masher or puree in a food processor until desired consistency. Add splashes of additional chicken stock to smooth if necessary.
- Serve immediately with a dash of Chili Powder on top.
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…
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.
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!
To Taste: Chipotle Turkey Chili
November 28, 2009
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
- Turkey Kielbasa - (1) package cut into half moons
- 85/15 Ground Turkey – (2)lbs, browned & drained
- Chili Mix – 1/2 packet of Hot, Medium, 0r Mild
- Sriracha – a few squirts
- White Onion – (2) medium, chopped
- Garlic - (2) T, minced
- Crushed Tomatoes – (1) large can
- Chicken Stock – (1) can, low-sodium
- Black Beans – (1) small can
- Chipotles in Adobo Sauce – (2) peppers from can, chopped
- Worcestershire Sauce – (4) heavy dashes
- Dried Parsley – (1) T
- Brown the Ground Turkey in an oiled pan and transfer to Crock-Pot or Dutch Oven.
- Saute Onion & Garlic in same pan with a tablespoon of butter until aromatic & translucent.
- Combine Onions, Garlic, & remaining ingredients in Crock-Pot or Dutch Oven.
- Cook on HIGH 3-5hours or LOW 6-8 hours, stirring occasionally until you can’t resist a bowl!
- Yes, it’s that easy!
To Taste: Homemade Apple Butter
November 28, 2009
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.
- Apples - cored, peeled, & cubed – I used (1) lg Empire, (3) med Macintosh, & (3) med Golden Delicious
- Apple Cider - about (2-3) quarts – enough to cover the apples in a large saucepan
- Sugar - roughly (1) cup – probably good with brown sugar, too
- Lemon Juice - from a 1/2 lemon
- Cinnamon - a few dashes to taste
- Nutmeg - a few dashes to taste, though I hate to admit I didn’t use fresh ground
- Simmer apple cubes with enough cider to cover in a large saucepan. Skim layer of foam as cider reduces.
- Once tender, transfer apple to blender or Cuisinart with a slotted spoon and puree to desired texture. Spice now or leave plain for applesauce.
- Return applesauce to saucepan and simmer on med-low for say… 1.5-2.5 hours, stirring regularly.
- Once thickened to a rich brown color, spread on an English Muffin and enjoy!
To Taste: Cheesy Smashed Cauliflower
November 4, 2009
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
- Cauliflower – 1 large head cut into florets
- Chicken Stock – about 3 cups, 2 cans, or enough to cover Cauliflower
- Butter – let’s say 2-3 T of the REAL stuff, no oleo here!
- Cheddar, Smoked Gouda, Mozzarella, Parmesan, etc. – (1)+ cup of your favorite shredded cheeses
- S&P
- Place Cauliflower florets in a medium pot & cover with Chicken Stock.
- Bring to a boil over high heat. Then cover & reduce heat to a simmer until Cauliflower is tender, about 15 min total.
- Drain the cauliflower once tender, reserving the stock. (You could also turn up the heat and reduce the stock instead of draining, but who has the time?!)
- Add the butter & cheese. Smash with a potato masher, adding in stock until you reach desired consistency. Think “thick grits”!
- Season w/ S&P and serve. It reheats really well, too, so feel free to make a double batch to enjoy all week!
Family Dinner: Labor Day BBQin’
September 13, 2009
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
Leftover Lightning! Hot Pockets!
September 8, 2009
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 nonsensical request, I filled his with “just cheese” including Mozzarella, Asiago, & Ricotta with a swipe of Tomato Sauce, a layer of Roasted Tomatoes, chopped 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"
Family Dinner: Build Your Own Pizza
September 8, 2009
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
To Taste: Chicken under a Bri… Something Heavy
September 8, 2009
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
Family Dinner: Spicy BBQ Slow Cooked Pulled Chicken Sammies
September 1, 2009
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…
Erin
