Dinner – Page 4 – First Look, Then Cook

Smoked Leg Quarters with Fresh Herbs

Published on February 26, 2012February 26, 2012 by Dawn4 Comments

For the most part, I am not really a superstitious person. I have never really liked Friday the 13th, although my father was born on one, so he claimed it was his lucky day. I hated when a black cat would cross my path, but I would usually find something about the cat that was not all black, or say that a street is not really a path, so it doesn’t count. The one superstition I have never really been able to get away from is that things seem to happen in threes, especially when it comes to death. I try to convince myself otherwise, but time after time, it seems to hold true. This week was no exception. My heart goes out to my friends and family that are grieving right now.

So what does this have to do with smoked chicken? Well, when my kids were young, they went to bed really early – and so I fed them before my husband got home from work, just so they wouldn’t fall asleep at the dinner table. Sunday nights was usually the one night we could count on where we would all sit down together – and we would call it “family dinner.” As they got older, we have transitioned to eating together each night – which I love, but for some reason Sunday night dinners will always be my favorite. It is the one night a week that I can really focus on food. Recently, Sunday night dinners have taken a new spin in our house, they have turned into “Egg Night.” I cook the sides, and my grill-master husband smokes something on the Big Green Egg. We have been doing this for months, and he is getting better and better. This chicken that he smoked was AMAZING!! It fell off the bone, and had the most delicious smoked herb flavor, it was just a party in my mouth. This came from the Big Bob Gibson’s BBQ Book – thank goodness Amazon screwed up during the holidays and sent us this book by accident, the recipes are incredible! Well, the girls cannot get enough of the egg, and neither can I.

I remember many Sunday night dinners when our friends would come over, we traded houses every Sunday – and we did this for years while our kids were young. Now that they are older, we have grown apart, but I used to love when my friend’s mother would visit and join us for dinner. She was hilarious, and had a great sense of humor. She would say things under her breath, but I always heard them, and laughed. She passed away this week, and will definitely be missed. Sonya, this chicken is for you – I know you would have loved it, along with banana bread baking in the oven…

Ingredients

1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
1 tablespoon minced garlic
1 3/4 teaspoons kosher salt
1 teaspoon black pepper
3/4 teaspoon cayenne pepper
6 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh oregano leaves
2 tablespoons chopped fresh cilantro leaves
6 chicken leg-thigh quarters

Preparation

Mix the marinade ingredients in a small bowl and whisk until well blended. Reserve 1/2 cup of marinade for basting and then pour the remainder into a shallow dish or a resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and marinate the chicken in the refrigerator for 8 to 12 hours.

Build a fire (wood or combination of charcoal and wood) for indirect cooking. When the temperature is approximately 300 degrees F, remove the chicken from the marinade and place on the grill, skin side up, away from the coals. Cook for 45 minutes, then flip the chicken, baste the reserved marinade, and cook for an additional 45 minutes, or until the internal temperature reaches 175 degrees F.

For a printer-friendly version of the recipe, please click here: Smoked Leg Quarters with Fresh Herbs

Swedish Meatball Stoup

Published on February 16, 2012February 17, 2012 by Dawn26 Comments

I found out today I am a finalist in the Girl Scout Cookie recipe contest with my Chocolate Peanut Butter Tag-A-Dos Cheesecake!!! I am thrilled, but now I really need your help – the winner is determined by who gets the most votes, so I really need you to go here and cast your vote. Now for the fun part…so if I win, I get $250 (plus Girl Scout Cookies, for my team at work). I have never done a give-away on my blog before, so I am going to try something new. Please leave me a comment on the charity you think is most deserving of the money – and as a bonus, the wonderful company that I work for is going to match my donation, which means $500 to a deserving organization. The only rule is that it must have a valid 501 (c) (3) public charity status. My daughter will pick a random comment, and if I win – that charity will be given $500. So please send this blog post to your friends, ask them to vote, and leave a comment with a the charity of your choice – and better yet, post a link on your Facebook account or Twitter – this is a great cause!!

On a completely different topic – I have some milestones that I would like to acknowledge – I just posted my 300th recipe – can you believe it? I certainly can’t – but again, I do cook a lot. I love looking back to the first few posts, to see how much the blog has changed. In addition, I am one person away from having 500 subscribers – now that is even more amazing to me than the number of blog posts! When I started this blog, I never imagined that anyone would ever read it, outside of my family and friends. Then I discovered Foodgawker and Tastespotting, and now I have Pinterest to thank. It is amazing how these sites can get people to your blog – so thanks to all those sites that have helped me reach these milestones.

It must be my lucky day, because my blog friend Kirsty just posted her Banana Bread recipe contest, and my mother’s recipe came in a tie for second. I am thrilled, and so should you Mom!! She had a lot of great recipes, so I am honored to have come out almost on top. Thanks Kirsty!!

And, I almost forgot – Kristi from Necessary Indulgences awarded me a Liebster’ed Award – this is my first blog award! Thanks very much Kristi – I really appreciate it, and what a surprise that was!! Kristi has a lovely blog, so please check it out…

Now, I think I have used up my blogging time tonight…so I leave you with this recipe for Swedish Meatball Stoup, which I adapted from Rachael Ray. Normally, I am not a huge fan, but I must say – she makes some great dishes with meatballs. I made this for a crowd of people the other weekend, and it was a huge hit – for the kids and the grownups. It will take you longer than 30 minutes to make this, but it is worth it – and while you are waiting for it to cook – maybe you can vote for me again…

Ingredients

1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
2 tablespoons unsalted butter, cut into pieces
1/2 pound white mushrooms, thinly sliced
2 celery ribs, finely chopped
1 large carrot, cut into rounds
1 medium onion, thinly sliced
1 bay leaf
Salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 cups beef stock or broth
1 quart chicken stock or broth
1/3 pound ground veal
1/3 pound ground beef
1/3 pound ground pork
2 rounded teaspoonfuls Dijon mustard
1 egg, beaten
1/2 to 2/3 cup plain bread crumbs (about 3 generous handfuls)
1/2 teaspoon freshly grated or ground nutmeg
1/2 pound medium or wide egg noodles
1 cup sour cream
2 to 3 tablespoons chopped fresh chives or fresh dill, your choice

Preparation

Preheat the oven to 350 degrees. Heat a medium soup pot over medium to medium-high heat. Add the EVOO and butter and when the butter melts into the EVOO, add the mushrooms, celery, carrots, onions, and bay leaf. Cook until the mushrooms are tender and the celery, carrots, and onions begin to soften, 7 to 8 minutes. Season with salt and pepper and add the flour. Cook for another minute. Whisk in the beef and chicken stock to combine. Cover the pot and bring to a boil.

While the soup comes to a boil, mix the meat with the mustard, egg, bread crumbs, nutmeg, salt, and pepper. Roll the meat into small balls, 1 inch in diameter, tops. Place on a cookie sheet covered with parchment, and bake in the oven for 20 minutes or until slightly browned.

Remove the lid from the soup and add the balls. After 2 to 3 minutes, stir in the egg noodles and cook for 6 minutes more. Turn off the heat and stir the sour cream into the stoup. Adjust the salt and pepper and fish out the bay leaf. Serve the stoup with a generous sprinkle of either chives or dill.

For a printer-friendly version of this recipe, please click here: Swedish Meatball Stoup

Truffled Mac and Cheese

Published on February 11, 2012February 11, 2012 by Dawn3 Comments

I am holding up the white flag. I feel like I was run over by a truck this week, and I can seem to get the skid marks to go away. What a week – between my older daughter’s rehearsals and performances for Annie Jr. and people coming and going from our home – that alone could have been enough to drive someone over the edge. Add to that my husband was travelling, and work seemed to explode into hundreds and hundreds of emails, all needing attention – but I was too busy in meetings to respond. I am seriously surprised I am still coherent enough to talk about it. I am sorry I missed my usual Wednesday post – but after reading this, I am sure you understand. Something (actually many, that I don’t wish to talk about right now) had to suffer – and this week my blog was one of them.

So, what do I make for dinner when my husband is away? There are times when the answer is “nothing,” although that does not make my kids very happy. Normally we have pasta. spaghetti and meatballs seems to be the fan favorite – but macaroni and cheese is another one high on the list. I saw this recipe in Cooking Light, and I really couldn’t get past the “Truffled…” Last year when I took my older daughter to Paris, she had Truffled Mac and Cheese one night for dinner – and she still talks about it. It was the best Mac and Cheese she had ever eaten. Well, this was not as good as the one in Paris (which probably had fresh truffles in it), but it was pretty darn delicious – especially for a light recipe. All of us had at least two helpings, and there was plenty left-over for the next day. It re-heated wonderfully for a Mac and Cheese recipe. I highly recommend it – the cheese was creamy, and the truffle oil really gave it that special kick. So – I am not going to tell you that this recipe will turn chaos into order, but it certainly is a nice treat. Now, back to the laundry…

Ingredients

2 1/4 cups 1% low-fat milk, divided
2 cups sliced onion (about 1 medium)
1 bay leaf
12 ounces uncooked elbow macaroni
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
3/4 cup (3 ounces) shredded fontina cheese
1/2 cup (2 ounces) shredded Comte or Gruyere cheese
1 1/2 teaspoons white truffle oil
2 ounces French bread baguette, torn
2 tablespoons grated fresh Parmesan cheese
2 garlic cloves, crushed
1 tablespoon olive oil

Preparation

Heat 1 3/4 cups milk, onion, and bay leaf in a large saucepan to 180° or until tiny bubbles form around edges (do not boil). Cover and remove from heat; let stand 15 minutes.

Cook pasta according to package directions; drain.

Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools to 155°. Gradually add fontina and Comté cheeses, stirring until cheeses melt. Stir in pasta and truffle oil. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish.

Preheat broiler.

Place bread, Parmesan cheese, and garlic in a food processor; process until coarse crumbs form. Drizzle with olive oil; pulse until fine crumbs form. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown.

For a printer-friendly version of this recipe, please click here: Truffled Mac and Cheese

Slow Smoked Barbecued Meat Loaf

Published on January 25, 2012January 25, 2012 by Dawn8 Comments

Time for another meat loaf recipe, this time a little more on the traditional side as opposed to these, but definitely with a twist. I feel like I have been on a roll lately with respect to dinners. My kids have been shocking me with what they have been eating. I do think there is a little bit of peer pressure that goes on with our dinners as well – if one takes a bite and likes it, the other one seems to be more compelled to eat it as well. Now, that doesn’t happen all the time, because we have definitely raised two strong, independent girls, but they are both pleasers. Hey, I will take it.

One of my very dearest friends loves food as much as I do – I love when we get to see each other, we always eat really well. When I went to visit her in Japan years ago, she basically took me on a food tour of Tokyo – I enjoyed every minute. Now she lives in San Francisco, one of the best food cities in America. For my birthday this year, she sent me this amazing cookbook – Cooking My Way Back Home by Mitchell Rosenthal. He owns a few restaurants in San Francisco, as well as one in Portland. Well, I have never been to any of his restaurants, but after reading his cookbook, I need to get on an airplane as soon as possible. His cookbook is incredible – every recipe looks spectacular, and the photos are rustic and wonderful.

As I was flipping through the first time, the Slow Smoked Barbecued Meat Loaf really caught my eye – it was something my husband could put on the egg, which always makes him happy. The girls helped me put the meat loaf together – and they were so excited about it. They love stuff smoked on the egg – so I was very optimistic. The meat loaf smelled so good all afternoon – I couldn’t wait to dig in. We finally sat down to eat, and my older daughter took a quick bite, she just couldn’t wait – and she burst into tears. She had such high expectations for this meatloaf, and I think it was just a little too different for her – this was not your ordinary meat loaf – it was the most flavorful meat loaf I have ever tasted – I was in love. As soon as my younger daughter saw that my older daughter was crying, she tried the meat loaf – and loved it. She couldn’t get enough – and loved even more that her older sister wouldn’t eat it. You just have to love sibling rivalry – it shows up in very unique ways, when you least expect it…

Ingredients

1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1 tablespoon olive oil
1 cup yellow onion, finely chopped
1 1/2 cups white bread, torn into small pieces (3 or 4 slides, depending on the thickness)
1/2 cup whole milk
2 large eggs
1/2 cup grated parmesan cheese
1/2 cup spicy bourbon barbecue sauce or barbecue sauce of your choice
1 tablespoon Worcestershire sauce
2 tablespoons BBQ rub of your choice
1/2 tablespoon salt
2 or 3 handfuls hickory chips, soaked

Preparation

Prepare a barrel smoker with an offset firebox. You will want the temperature to be between 225 and 250 degrees. Take the meats out of the refrigerator and allow them to sit at room temperature for about 30 minutes while you get the fire ready.

In a frying pan, heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 8-10 minutes, or until soft and slightly carmelized. Remove from the heat and let cool. While the onion is cooling, combine the bread and milk in a bowl and let stand for about 2 minutes, or until the milk is completely absorbed.

In a stand mixer fitted with the paddle attachment (or in a large bowl using a wooden spoon), combine the soaked bread, meat, cooled onions, eggs, Parmesan, barbecue sauce, Worcestershire sauce, mustard, spice mixture, and salt. Beat on low-speed just until combined. Shape the mixture into a loaf on a sheet pan, or pack into a standard loaf pan.

Place the meat loaf in the smoker and add a handful of the soaked hickory chips. Smoke the meat loaf for 3 to 3 1/2 hours, or until an instant-read thermometer inserted into the center of the loaf registers 165 degrees. Make sure that the temperature inside the smoker stays at about 225 degrees.

Remove the meat loaf from the smoker and let rest for 15 to 20 minutes before serving. Any leftovers will make a great sandwich.

For a printer-friendly version of this recipe, please click here: Slow Smoked Barbecued Meat Loaf

Classic Ragu Bolognese

Published on January 1, 2012 by Dawn5 Comments

Happy New Year everyone!! I hope you are recovering from the holidays, ready for the new year…I know I am!!

My kids love meatballs – and one of them has now decided that she loves tomato sauce. My younger one though, only likes the meatballs, and has me serve them alongside per pasta, that has been tossed in butter and salt. That’s how my older one started, so there is hope, but I was kind of in the mood to test it out a little. The sauce that usually goes with meatballs is very much a tomato sauce – so if you are not a huge fan of tomatoes, then that sauce is not something you would necessarily choose. My girls love their meat though, so it was time to make a good meat sauce – a Bolognese sauce to be exact. One that simmers on the stove for hours and at the end, you can barely recognize there are any tomatoes to be found, just wonderful bits of rich tasting meat.

I found this recipe in Cooking Light, and I decided to see if it would work. I used good quality meat, and did not rush the process. The house smelled incredible, and I knew it was going to taste amazing. I tried to mince the carrots and celery so fine that there was no way my kids could figure they were part of this masterpiece (at least my younger one anyway). Well, the experiment worked – they both loved the sauce – but my knife skills was not up to par…once my younger one figured out there were some vegetables in the sauce, she started only eating the meat – but still, she had a least a few bites that she loved before figuring out my secret. So, if your kids are not into tomato sauce, try this experiment for yourself. I would much rather have a big bowl of Bolognese as opposed to some meatballs in tomato sauce any day of the week – and now I know my kids would too.

Ingredients

2 Tbsp.extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 oz. ground beef (85% lean)
6 oz. ground veal
3 oz. thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 Tbsp. tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk
1 lb. tagliatelle or fettuccine (preferably fresh egg)
Finely grated Parmesan (for serving)

Preparation

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.

Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.

DO AHEAD Ragù can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.

For a printer-friendly version of this recipe, please click here: Classic Ragu Bolognese

Meatloaf Cupcakes

Published on November 2, 2011August 5, 2014 by Dawn197 Comments

Remember when I posted these, and wrote about the instant aversion my kids have towards meatloaf? They can’t get enough meatballs, but when I use that same recipe and make a loaf out of it, something happens. Well, I just solved the problem for all the mothers out there looking to get their kids to eat meatloaf. MEATLOAF CUPCAKES!!!!

The other week a friend of mine at work came by to tell me about this awesome bakery in Chicago, called the MeatLoaf Bakery. She described the meatloaf cupcakes and instantly my mind went racing – mostly to the decorations. Bacon, chives, shredded cheese, black olives, a ketchup dollop on the top – I just couldn’t stop myself. Then reality set it – but would my kids actually get into this? Oh boy did they ever. They begged me to make them every night for weeks, until I finally got up the nerve. Mostly I was concerned about piping the mashed potatoes, I wanted to make sure I make them creamy enough, yet mildly stiff, so that they would hold their shape perfectly. Mashed potatoes were never my strength. Well – I went with two recipes from Cooking Light (adapted slightly), and they were winners. The kids loved EVERYTHING about these cupcakes – they even ate the mashed potatoes which I have never been successful at getting them to eat. These were just about the greatest dinner ever.

So – for all your Moms out there – this one is definitely for you. Please make them with your kids and watch them inhale the meatloaf – be sure to take pictures, so people believe you. I never would have believed it myself…

Ingredients

Meatloaf

1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (raw)
1 cup bread crumbs
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

Mashed Potatoes

4 cups cubed peeled Yukon gold potato (about 2 pounds)
1/4 cup 2% reduced-fat milk
1/4 cup low-fat sour cream
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Garnish

3 tablespoons chopped chives
4 pieces of bacon cooked and chopped

Preparation

Preheat oven to 350°.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

While the meatloaf is cooking, make the mashed potatoes. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.

Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon crumbles and chopped chives.

For a printer-friendly version of this recipe, please click here: Meatloaf Cupcakes

Arroz Con Pollo

Published on September 19, 2011 by Dawn1 Comment

Well, we had our few weeks of summer, then fall hit with a vengeance. It is strange how quickly it came this year – although, what I think really happened was that summer was just not long enough. Usually by this time I am happy for the clouds to come back, but this year was an exception. I would have been happy with a couple more weeks of sun – shhhh – don’t tell anyone, I constantly tell people I hate the sun, which is why I love it here so much…

I am hoping that this will be the week I can catch up on stuff – things have gotten so out of control, I am even off schedule on my blog postings. I just know I will get back to normal soon (let me keep dreaming). I feel like all I have been doing is baking recently, so I am happy to post something different for a change. Chicken and rice, a staple in my house – especially when fall arrives. I love changing things up a bit though, and this recipe definitely did just that. I found it in the Sunday Pacific NW Magazine by Greg Atkinson – which I adapted to suit the needs of my family, who do not necessarily love very spicy food. This was delicious, and the kids loved it – especially the sausage. I will definitely make this again…knowing that I have many more cloudy days ahead of me before summer comes again.

Ingredients

2 tablespoons olive oil
1 pound Italian sausage links, cut into 1/2-inch discs
6 boneless chicken thighs
1 tablespoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 medium onion, peeled and chopped into 1/2-inch pieces
1 medium red bell pepper, cored and cut into 1/2-inch pieces
2 cups long-grain white rice such as jasmine or basmati
4 cloves garlic, peeled and chopped
1 tablespoon smoked paprika
1 (12-ounce) bottle of beer
1 (14.5-ounce) can fire-roasted tomatoes
1 cup water
1 generous pinch saffron threads
1 1/2 cups green peas, fresh shelled or frozen
1/2 cup chopped parsley

Preparation

In a Dutch oven over medium-high heat, cook the sausage pieces in the olive oil until they are lightly browned, about 5 minutes. With a slotted spoon, lift the sausage out of the oil and keep nearby.

Sprinkle the chicken thighs with salt and pepper and brown them in the oil left in the pan, turning once to brown evenly on both sides, about 5 minutes in all.

Lift the chicken out of the pan, and in the oil left behind, sauté the onion and pepper until the vegetables are soft and the onion is beginning to brown. Stir in the rice, garlic and smoked paprika, then pour in the beer, the fire-roasted tomatoes, the water and the saffron threads. Bring the liquid to a boil.

Put the sausage and chicken pieces back in the pot, reduce heat to low, and cover. Simmer until the rice has absorbed the cooking liquid and the chicken is cooked through, about 35 minutes.

Five minutes before serving, stir in the peas and the parsley, cover the pan and let the finished dish rest undisturbed until the peas are heated through.

For a printer-friendly version of this recipe, please click here: Arroz Con Pollo

Chicken Breasts with Tomato-Herb Pan Sauce

Published on August 24, 2011August 25, 2011 by Dawn7 Comments

I feel like I keep harping on this subject – but I swear, this has been the worst summer in the 15 years I have lived in Seattle. We are back into red right now though with temperatures reaching into the high 70s, and you can hear the cheering from miles away – but unfortunately it came a little late this year, and it doesn’t look like we are going to have many cherry tomatoes to enjoy. My husband always planted a variety – some cherries, some big mamas, and some in between – but we always loved the cherries the best. Finally a couple of years ago – he made a big decision…the garden would only have cherry tomatoes. Why not grow just the good stuff? I thought we would be missing out – that I wouldn’t be able to enjoy that wonderful tomato sauce, or make salsa – but I was surprised. I could do all that with the cherry tomatoes, and they actually made everything taste sweeter and better!

I saw this recipe in Bon Appetit, and it sat in my pantry for quite a while waiting for the cherry tomatoes to turn ripe, when I finally couldn’t stand it any longer. I had to go to the market and actually pay for them. At least I was able to find them at the farmer’s market, where they looked reasonably fresh – although they were probably driven in from eastern Washington. Needless to say, this chicken dish was amazing. So sweet and delicious – the tender pieces of chicken took on that wonderful flavor, and it was just a party in my mouth. Even the kids liked the chicken, although I had to remove the tomatoes – but no problem at all, that meant more for me. I served this with some rice, and just scooped the leftover tomatoes on top of the rice – they were ridiculous. So if you live in a place that had a hot summer – and you are wondering what to do with all those cherry tomatoes – look no further…here is the recipe for you…enjoy!!!

Ingredients

2 tablespoons (1/4 stick) unsalted butter, room temperature
1 garlic clove, minced
1 1/2 teaspoons chopped fresh marjoram or oregano
1/2 teaspoon sweet paprika
Kosher salt and freshly ground black pepper
4 skinless, boneless chicken breasts
2 cups mixed cherry tomatoes (11-12 ounces)
1 tablespoon chopped fresh flat-leaf parsley

Preparation

Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.

Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in center, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.

Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining marjoram butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.

For a printer-friendly version of this recipe, please click here: Chicken Breasts with Tomato

Spinach and Parmesan Souffles

Published on August 3, 2011 by Dawn4 Comments

I have a little secret that I have been waiting to write about…I took my older daughter to Paris this past April. We went to visit with my mother and step-father who were there for an extended vacation. It was more than amazing, it was just spectacular. It was the everything I imagined it would be, and much more. I love Paris, have always loved Paris, since studying in France during college – but it was so special sharing it with my daughter – and my parents, who love their food as much as I do. She was the best traveller ever – she let me march her all around the city, eating everything in sight, and she loved it. We had wonderful meals every day that my parents chose, and they were just so happy to be our tour guides.

For lunch one day, we went to a wonderful restaurant near the Bon Marche that serves souffles called La Cigale Recamier – and they were out of this world. I ordered an asparagus souffle (picture above) for my lunch that was incredible – the flavor was just outrageous and oh so creamy – it melted in my mouth. For dessert my daughter and I shared a vanilla souffle with caramel, again, it just kept getting better and better….

I saw this recipe in Cooking Light, and I figured I would give it a try. My younger daughter, who is now yearning to go to Paris, needed to try one. The final product was nothing like in Paris (aside from the fact that it was much healthier I’m sure), but it was still delicious, and both my girls ate them up – even though they had bits of spinach. I would say that is definitely a win – and now she thinks she is definitely ready for a trip to Paris…I know I am.

Ingredients

Cooking spray
1 1/2 tablespoons dry breadcrumbs
1 (6-ounce) package fresh baby spinach
2/3 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
2 large egg yolks
4 large egg whites
1/4 teaspoon cream of tartar

Preparation

Place a baking sheet in the oven. Preheat oven to 425°.

Coat 4 (6-ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.

Heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes. Squeeze excess liquid from spinach. Coarsely chop spinach.

Combine 2/3 cup milk and the next 4 ingredients (through black pepper) in a small saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let stand for 10 minutes. Stir in spinach, cheese, and egg yolks.

Combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes. Beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one-fourth of egg whites into spinach mixture, and gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to 425° oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 21 minutes or until puffy and golden brown. Serve immediately.

For a printer-friendly version of this recipe, please click here: Spinach and Parmesan Souffles

BBQ Brisket

Published on July 27, 2011 by Dawn6 Comments

My husband has a new best friend. It is called the Big Green Egg (BGE for short). He is obsessed – every night we talk about what he is going to make next. I love it. I swear, everything tastes better on the egg, I don’t know how we survived before with just a gas grill. This is not a grill, this is a BBQ enabler. And let me tell you, it is insane. The best BBQ I have ever had, no joking.

So far this summer, he has been experimenting with all types of meat. We have had steak, chicken, pork – all rediculously juicy and tender – and so moist – oh, and the flavor, bursting with flavor – every single time. But, the brisket really knocked our socks off. This was his first one, and the first one I didn’t prepare in the oven. He started the process in the morning, then cooked it “slow and low” all day long. The smell in our back yard was incredible – but it was nothing compared to how it tasted – tender and smokey, with the perfect amount of punch. It was even better the next day. He was so excited with how it turned out, he wanted to make sure I posted this – so this is his first recipe…welcome to the world of food blogging!

Ingredients

One 4-5 lb brisket
1/4 cup salt
1/4 cup brown sugar
1/4 cup smoked paprika
freshly ground black pepper
1/2 cup beef broth

Preparation

Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix. (Your fingers actually work better for mixing the rub than a spoon or whisk does.)Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months. Makes about 3/4 cup

Apply a generous coat of the dry rub to the meat 1 to 8 hours prior to cooking (store in fridge).

Soak hickory chips in water for 1 hr prior to adding to coals. Fill fire box of BGE with lump charcoal. Light charcoal and add soaked hickory chips once flame has died down and center coals are glowing. Add place setter (or cooking stone) on top of fire ring for indirect cooking. Place grill on top of place setter. Adjust cooking temperature to 225.

While setting up the fire, take brisket out of fridge and let warm to close to room temperature. Barbeque brisket “slow and low” at a temperature in the 210 – 230 degrees F range until the internal temperature of the meat reaches 202 degrees F (approximately 8 hours). Take brisket off the grill and triple wrap in tin foil with ½ cup of beef broth. Allow brisket to rest in a room temperature cooler for 1 ½ hours. Slice cross wise to the grain of the brisket. Enjoy!!!

For a printer-friendly version of this recipe, please click here: BBQ Brisket

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