Friday, January 13, 2012
Sunday, January 8, 2012
Procrastination
Sunday night, about 9:30 and I'm already wishing the week were over, that's not good! This week promises to be a long one and I have lots to do but I'm currently lacking motivation. So what better to do than to blog! I'm just really pumped to wake up on Friday morning knowing that I made it.
I'll be working every night this week so I thought I'd make us a good dinner tonight which I decided would be Gumbo because there's nothing like a hot dish on a cold night and its big enough to get a couple of meals out of it. I've made this several times and tonight was no exception, it received two enthusiastic thumbs up from both Jon and I. Dinner was followed with a decadent peanut butter dessert from Marie Claire's in Hamburg. It was delicious. So I'm thinking, if that's how my week is starting...it really can't be that bad, right?
"Big Easy" Gumbo from Southern Living
1/2 c. peanut oil
1/2 c. flour
1 c. chopped sweet onion
1 c. chopped green bell pepper
1 c. chopped celery
2 tsp. Creole seasoning
2 tsp. minced garlic
3 (14 oz.) cans low-sodium chicken broth
4 c. shredded cooked chicken
1/2 lb andouille sausage, cut into 1/4-inch-thick slices
1 1/2 c. frozen black-eyed peas, thawed (I just used canned peas)
1 lb. peeled, large raw shrimp
Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5-7 minutes or until flour is chocolate colored. (careful not to burn)
Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes.
Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
Add shrimp, and cook 5 minutes or just until shrimp turns pink.
Serve with rice or Hoppin' Johns!
I'll be working every night this week so I thought I'd make us a good dinner tonight which I decided would be Gumbo because there's nothing like a hot dish on a cold night and its big enough to get a couple of meals out of it. I've made this several times and tonight was no exception, it received two enthusiastic thumbs up from both Jon and I. Dinner was followed with a decadent peanut butter dessert from Marie Claire's in Hamburg. It was delicious. So I'm thinking, if that's how my week is starting...it really can't be that bad, right?
"Big Easy" Gumbo from Southern Living
1/2 c. peanut oil
1/2 c. flour
1 c. chopped sweet onion
1 c. chopped green bell pepper
1 c. chopped celery
2 tsp. Creole seasoning
2 tsp. minced garlic
3 (14 oz.) cans low-sodium chicken broth
4 c. shredded cooked chicken
1/2 lb andouille sausage, cut into 1/4-inch-thick slices
1 1/2 c. frozen black-eyed peas, thawed (I just used canned peas)
1 lb. peeled, large raw shrimp
Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5-7 minutes or until flour is chocolate colored. (careful not to burn)
Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes.
Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
Add shrimp, and cook 5 minutes or just until shrimp turns pink.
Serve with rice or Hoppin' Johns!
Tuesday, January 3, 2012
Happy New Year!!!
Wow, I loved this weekend and I am really wishing it wasn't ending. It started early Friday as I finished up early and lasted until now since I took Tuesday off (one of my better ideas!) We really didn't do much outside of the house, inside I put alot of work in. Lots of cleaning and organizing...a great way to start a new year. We are getting closer to our one year anniversary in our home and I could no longer put off some of the things I wanted to organize when we moved it. The naked eye (or Jon's) may not notice what I've done, but I know, and I guess that's all that matters.
We kept things low key this New Years Eve and stayed in. I worked on a puzzle I recently purchased and cooked us a nice meal. We had Slow-Roasted Lamb Shanks, Garlic Mashed, and Roasted Brussel Sprouts w/bacon. Everything tasted great, but I'm not going to share my recipe for the lamb shanks as I doubt I'd ever use it again. Lamb Shanks are one of my favorite cuts of meat, but I like it to be fall-off-the-bone and despite my 3 and 1/2 hours of cooking, the meat was not falling of the bone! A little disappointing, but still good. Even my pan sauce wasn't great (notice the giant blob on my meat, that's just not right)...better luck next year I guess.
To my amazement and surprise Jon cooked dinner Sunday night. It was actually pretty shocking when he said he was going to prepare us dinner. He cooked the one thing he knows how to....chicken parm, but he mixed it up this time around by turning it into a sandwich. (By this time around I mean this is his second time making it, the last time he cooked us this meal was 3 years ago). He even managed to make a salad, which was excellent! Even sweeter, he delivered my meal to me as I watched tv which is what I always do for him when I'm not making him eat in the kitchen with me. It was a wonderful start to the year!
As my extended weekend winds down, I'm getting ready to prepare dinner for us tonight...homemade mac and cheese from Southern Living and burgers. This Mac and Cheese is pretty good, so that recipe I will share!
Creamy Macaroni and Cheese (Southern Living All-Time Favorites)
1 8 oz. package elbow macaroni
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground red pepper
1/8 tsp. granulated garlic
1 c. half and half
1 c. milk
1/2 (10 oz) block extra-sharp Cheddar cheese, shredded
1 (10 oz) block sharp Cheddar cheese, shredded & divided
Prepare pasta, drain and set aside
Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt & next 3 ingredients. Gradually whisk in half-and-half and milk; cook whisking constantly, 8 to 10 minutes or until thickened.
Stir in extra-sharp cheddar and half of sharp cheddar until smooth. Remove from heat.
Combine pasta and cheese mixture and pour into 1 lightly greased (8 inch) baking dish or 6 (6 oz. dishes). Sprinkle evenly with remaining sharp Cheddar.
Back at 375 for 20 minutes. (Bake 15 min longer for a crusty top.)
We kept things low key this New Years Eve and stayed in. I worked on a puzzle I recently purchased and cooked us a nice meal. We had Slow-Roasted Lamb Shanks, Garlic Mashed, and Roasted Brussel Sprouts w/bacon. Everything tasted great, but I'm not going to share my recipe for the lamb shanks as I doubt I'd ever use it again. Lamb Shanks are one of my favorite cuts of meat, but I like it to be fall-off-the-bone and despite my 3 and 1/2 hours of cooking, the meat was not falling of the bone! A little disappointing, but still good. Even my pan sauce wasn't great (notice the giant blob on my meat, that's just not right)...better luck next year I guess.
To my amazement and surprise Jon cooked dinner Sunday night. It was actually pretty shocking when he said he was going to prepare us dinner. He cooked the one thing he knows how to....chicken parm, but he mixed it up this time around by turning it into a sandwich. (By this time around I mean this is his second time making it, the last time he cooked us this meal was 3 years ago). He even managed to make a salad, which was excellent! Even sweeter, he delivered my meal to me as I watched tv which is what I always do for him when I'm not making him eat in the kitchen with me. It was a wonderful start to the year!
 |
| Jon's Masterpiece |
As my extended weekend winds down, I'm getting ready to prepare dinner for us tonight...homemade mac and cheese from Southern Living and burgers. This Mac and Cheese is pretty good, so that recipe I will share!
Creamy Macaroni and Cheese (Southern Living All-Time Favorites)
1 8 oz. package elbow macaroni
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground red pepper
1/8 tsp. granulated garlic
1 c. half and half
1 c. milk
1/2 (10 oz) block extra-sharp Cheddar cheese, shredded
1 (10 oz) block sharp Cheddar cheese, shredded & divided
Prepare pasta, drain and set aside
Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt & next 3 ingredients. Gradually whisk in half-and-half and milk; cook whisking constantly, 8 to 10 minutes or until thickened.
Stir in extra-sharp cheddar and half of sharp cheddar until smooth. Remove from heat.
Combine pasta and cheese mixture and pour into 1 lightly greased (8 inch) baking dish or 6 (6 oz. dishes). Sprinkle evenly with remaining sharp Cheddar.
Back at 375 for 20 minutes. (Bake 15 min longer for a crusty top.)
Saturday, December 31, 2011
Rave Reviews
Choosing a menu can be difficult. You want to please everyone, impress everyone. In day to day life I strive to be the perfect wife and just make my husband happy. Despite the short lifespan of my blog thus far you've probably figured that out....clearly, the guy likes curry.
Another favorite is Mexican food. Whether I'm cooking or we are headed out, Mexican is a favorite. I would say we eat out a good amount and when looking for Mexican we generally end up at Arriba Tortilla in East Aurora. We are what you would call regulars. It's almost embarrassing, we always have the same waitress and we both order the exact same dishes each time. I guess if it ain't broke......
So the other night I tried a new recipe for Chicken and Black Bean-Stuffed Burritos from Cooking Light. It was fast, easy, and quite tasty! So imagine my surprise when I got the best compliment I could ever get from Jon....."this is the best burrito I've ever eaten." Now, I'm not foolish enough to actually believe that statement, I mean really, I can't compete with Chipotle. But still, message received....this is a good dish. So the recipe has been starred as a favorite and noted that it's great for freezing!
Chicken and Black Bean-Stuffed Burritos
1/4 c. water
2 Tbsp lime juice
1/2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp black pepper
1/8 tsp ground red pepper
2 c. shredded cooked chicken breast
1/4 c. thinly slived green onions (which I actually left out)
3/4 c. canned black beans, rinsed and drained
1/2 c. refrigerated fresh salsa
Flour Tortillas (4)
1/2 c. shredded Monterey Jack cheese
Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.
Combine beans and salsa. Spoon 1/4 c. bean mixture and 1/2 c. chicken mixture down center of each tortilla; sprinkle with 2 Tbsp cheese. Roll up.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Cook for 3 minutes on each side. Remove and repeat with remaining burritos.
Another favorite is Mexican food. Whether I'm cooking or we are headed out, Mexican is a favorite. I would say we eat out a good amount and when looking for Mexican we generally end up at Arriba Tortilla in East Aurora. We are what you would call regulars. It's almost embarrassing, we always have the same waitress and we both order the exact same dishes each time. I guess if it ain't broke......
So the other night I tried a new recipe for Chicken and Black Bean-Stuffed Burritos from Cooking Light. It was fast, easy, and quite tasty! So imagine my surprise when I got the best compliment I could ever get from Jon....."this is the best burrito I've ever eaten." Now, I'm not foolish enough to actually believe that statement, I mean really, I can't compete with Chipotle. But still, message received....this is a good dish. So the recipe has been starred as a favorite and noted that it's great for freezing!
Chicken and Black Bean-Stuffed Burritos
1/4 c. water
2 Tbsp lime juice
1/2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp black pepper
1/8 tsp ground red pepper
2 c. shredded cooked chicken breast
1/4 c. thinly slived green onions (which I actually left out)
3/4 c. canned black beans, rinsed and drained
1/2 c. refrigerated fresh salsa
Flour Tortillas (4)
1/2 c. shredded Monterey Jack cheese
Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.
Combine beans and salsa. Spoon 1/4 c. bean mixture and 1/2 c. chicken mixture down center of each tortilla; sprinkle with 2 Tbsp cheese. Roll up.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Cook for 3 minutes on each side. Remove and repeat with remaining burritos.
Thursday, December 29, 2011
Quest for comfort
Winter is finally settling in,holidays just about over...time for home cooking! After all the running around over Christmas, the eating out, etc I was beyond excited when Monday night rolled around and I could stay in with Jon and cook us dinner. Not to mention I have a pretty stressful month coming up that already has me up at night. Cue the stress relief....cooking and blogging!
So Monday night, cold weather, cozy night at home = comfort food! Time to test out a new recipe from my Reader's Digest Soups & Salads cookbook...
Goulash Soup
4 slices of bacon, cut into 1 inch pieces
1 large yellow onion, chopped
2 large garlic cloves, minced
2 Tbsp hot paprika
2 lbs boneless beef chuck, cut into 1 inch cubes
2 quarts beef stock/broth
1 large green pepper, cut into 1 inch pieces
2 medium potatoes, peeled and cut into 1/2 inch cubes
2 large plum tomatoes, chopped
1/4 lb dried egg noodles
In a 6 quart soup pot, cook bacon over medium heat. Transfer bacon to plate and set aside.
Remove and discard all but 1 Tbsp of bacon drippings. Add onion and garlic to reserved drippings and sauté over medium heat until onion is soft, about 5 minutes. Stir in paprika. Add beef, stock, and bell pepper. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until meat is tender, about 90 minutes to 2 hours.
Add potatoes and tomatoes. Cover and simmer for 10 minutes. Stir in noodles and simmer until noodles and potatoes are tender, about 10 minutes. Salt and pepper to taste.
Serve with reserved bacon.
Pretty tasty. It was pretty entertaining, Jon kept sneaking some bacon whenever he walked by, so I hid the plate. I then served the dish, completely forgetting about the bacon...which I found 2 days later...so I guess, I'm my mother! I consider myself very lucky!
So Monday night, cold weather, cozy night at home = comfort food! Time to test out a new recipe from my Reader's Digest Soups & Salads cookbook...
Goulash Soup
4 slices of bacon, cut into 1 inch pieces
1 large yellow onion, chopped
2 large garlic cloves, minced
2 Tbsp hot paprika
2 lbs boneless beef chuck, cut into 1 inch cubes
2 quarts beef stock/broth
1 large green pepper, cut into 1 inch pieces
2 medium potatoes, peeled and cut into 1/2 inch cubes
2 large plum tomatoes, chopped
1/4 lb dried egg noodles
In a 6 quart soup pot, cook bacon over medium heat. Transfer bacon to plate and set aside.
Remove and discard all but 1 Tbsp of bacon drippings. Add onion and garlic to reserved drippings and sauté over medium heat until onion is soft, about 5 minutes. Stir in paprika. Add beef, stock, and bell pepper. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until meat is tender, about 90 minutes to 2 hours.
Add potatoes and tomatoes. Cover and simmer for 10 minutes. Stir in noodles and simmer until noodles and potatoes are tender, about 10 minutes. Salt and pepper to taste.
Serve with reserved bacon.
Pretty tasty. It was pretty entertaining, Jon kept sneaking some bacon whenever he walked by, so I hid the plate. I then served the dish, completely forgetting about the bacon...which I found 2 days later...so I guess, I'm my mother! I consider myself very lucky!
Tuesday, December 27, 2011
A Very Merry Christmas
After such a great holiday weekend I must admit, I'm a little bummed to be going back to work today. The only cloud to the weekend was my constant fight against the common cold, tis the season. My favorite part of Christmas is without a doubt the wonderful feeling I get knowing how lucky I am to have so much family to spend my holiday with. I've been fortunate to always make it home for the holiday to find the same traditions year after year. That blessing is not lost on me and it is why I look forward to this time of year.
Unfortunately even a big family and lots of holiday cheer can't take the place of the ones who weren't here to celebrate with us. We sure did miss the Lilleys, Kings and Harris family as they all stayed home to celebrate in Charlotte, Atlanta, and Chicago. With them, the holiday would have been perfect!
As for traditions, I think I found a new one for Jon and I. After everyone left Christmas morning, we laid on the couch together in front of the fire, eating skittles (the most amazing stocking stuffer) and watching a movie. Followed by a walk around the neighborhood in the sun! Perfect!
Unfortunately even a big family and lots of holiday cheer can't take the place of the ones who weren't here to celebrate with us. We sure did miss the Lilleys, Kings and Harris family as they all stayed home to celebrate in Charlotte, Atlanta, and Chicago. With them, the holiday would have been perfect!
As for traditions, I think I found a new one for Jon and I. After everyone left Christmas morning, we laid on the couch together in front of the fire, eating skittles (the most amazing stocking stuffer) and watching a movie. Followed by a walk around the neighborhood in the sun! Perfect!
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| Our Tree, not having dining room furniture has its perks! |
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| My bag of Skittles, Santa did NOT mess around |
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| View from the couch....Perfection |
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| Look!!! Jon DID help with the fire! |
Monday, December 19, 2011
White Chile with Quick-Roasted Garlic
Here's a yummy recipe we had by Melissa D'Arabian which I got from the January 2010 issue of Food Network Magazine.
For the Roasted Garlic:
12 cloves garlic, unpeeled
1 Tb EVOO
Toss the garlic cloves w/the EVOO and 1 teas water in a microwave-safe bowl. Cover, leaving a vent, and microwave until softer, about 90 seconds. Let cool, covered.
For the Chili:
12 shallots, chopped
2 Tbsp EVOO
3 Anaheim chile peppers
3 cloves garlic, minced
3 Tbsp flour
1 C. dry white wine
7 C. chicken broth
4 C. shredded cooked chicken
1 Tbsp chili powder
1/2 tsp cayenne pepper
1 15 oz can navy beans, undrained (feel free to substitute another white bean)
Salt & Pepper
1 10 oz box frozen chopped spinach, thawed & squeezed dry
3/4 tsp smoked paprika
1/3 C. heavy cream
1 C. grated monterey jack cheese
Preheat broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until carmelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning about 8 minutes. Transfer to a bowl, cover w/plastic wrap and let cool. Peel the peppers w/your fingers or a paring knife. Stem, seed and chop.
Add the minced garlic to the shallots and cook about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and pepper to taste. Return to simmer.
Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season w/salt and pepper. Garnish with cheese.
For the Roasted Garlic:
12 cloves garlic, unpeeled
1 Tb EVOO
Toss the garlic cloves w/the EVOO and 1 teas water in a microwave-safe bowl. Cover, leaving a vent, and microwave until softer, about 90 seconds. Let cool, covered.
For the Chili:
12 shallots, chopped
2 Tbsp EVOO
3 Anaheim chile peppers
3 cloves garlic, minced
3 Tbsp flour
1 C. dry white wine
7 C. chicken broth
4 C. shredded cooked chicken
1 Tbsp chili powder
1/2 tsp cayenne pepper
1 15 oz can navy beans, undrained (feel free to substitute another white bean)
Salt & Pepper
1 10 oz box frozen chopped spinach, thawed & squeezed dry
3/4 tsp smoked paprika
1/3 C. heavy cream
1 C. grated monterey jack cheese
Preheat broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until carmelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning about 8 minutes. Transfer to a bowl, cover w/plastic wrap and let cool. Peel the peppers w/your fingers or a paring knife. Stem, seed and chop.
Add the minced garlic to the shallots and cook about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and pepper to taste. Return to simmer.
Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season w/salt and pepper. Garnish with cheese.
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