We had some of those amazing mashed potatoes Will made last week and about a pound and a half of Bohemian sauerkraut that I froze. This time, I think it was a drastic improvement on the last time I made it.
You make it just like I detailed in my last potato soup recipe, only this time it's four cups of milk and one cup of cream. I also added caraway seeds for a little extra kick.
Will loved it; it was much more filling than usual and had better flavor than the last time I made it. He actually had two fillings of it!
Monday, December 31, 2012
Wednesday, December 26, 2012
Breaded Sirloin: Fast, Easy, and Delicious
Will is going to Argentina in a few months, so I figured I would make him at least one Argentine dish in order to help him prepare for the trip so he'd know of at least one thing he liked. Luckily, this dish is worked out and was successful.
First, you cube your sirloin. Next, mix together breadcrumbs, Parmesan cheese, garlic, seasoned salt, and pepper. In a separate bowl, beat two eggs and add about a quarter cup of milk.
Dip the sirloin cubes into the egg mixture and then into the breadcrumbs, tossing to coat. Brown in a skillet with some oil.
Transfer the browned sirloin to a baking pan, cover them with slices of provolone cheese, and broil until the cheese melts.
Will made some mashed potatoes with cream, butter, and garlic powder. I thought there was too much garlic in the entire meal, but it was all tasty nonetheless. I will definitely make this again.
First, you cube your sirloin. Next, mix together breadcrumbs, Parmesan cheese, garlic, seasoned salt, and pepper. In a separate bowl, beat two eggs and add about a quarter cup of milk.
Dip the sirloin cubes into the egg mixture and then into the breadcrumbs, tossing to coat. Brown in a skillet with some oil.
Transfer the browned sirloin to a baking pan, cover them with slices of provolone cheese, and broil until the cheese melts.
Will made some mashed potatoes with cream, butter, and garlic powder. I thought there was too much garlic in the entire meal, but it was all tasty nonetheless. I will definitely make this again.
Friday, December 21, 2012
Root Beer Marinated Pulled Pork Panini: Delicious
I had entertained some family friends and made my Bohemian roast pork. I wound up with half a roast left over, and we had some root beer that we got in case they were soda drinkers. I decided, why not make a root beer marinade, pull the pork, and serve it as panini?
First, make the marinade by combining root beer, green hot sauce, ginger, and lemon juice to taste. Once it's got the right balance of flavor, add your leftover Bohemian pork roast and let it soak for at least four hours.
Once the pork has marinated, pull the meat using two forks. Heat your panini press and assemble your sandwiches by buttering the outside of two slices of bread and putting some pulled pork and a mixture of mozzarella and cheddar cheeses in between the two bread slices. Place in the panini press until the cheese is melted and the bread is golden brown.
These sandwiches were awesome, and the meat was super tender. I will definitely end up making these later in the week and will have to freeze some of it because I have so much leftover meat.
First, make the marinade by combining root beer, green hot sauce, ginger, and lemon juice to taste. Once it's got the right balance of flavor, add your leftover Bohemian pork roast and let it soak for at least four hours.
Once the pork has marinated, pull the meat using two forks. Heat your panini press and assemble your sandwiches by buttering the outside of two slices of bread and putting some pulled pork and a mixture of mozzarella and cheddar cheeses in between the two bread slices. Place in the panini press until the cheese is melted and the bread is golden brown.
These sandwiches were awesome, and the meat was super tender. I will definitely end up making these later in the week and will have to freeze some of it because I have so much leftover meat.
Tuesday, December 18, 2012
Gorgonzola Chicken With Penne: Quick, Easy, and Flavorful
I love using blue cheese in my cooking, so when I find a tasty recipe that calls for it, I add it to my menu. This was no different, and it turned out pretty good.
First, cut up your chicken tenders into bite size pieces and brown them in oil on medium heat. Meanwhile, cook your penne according to the package directions.
Add half a cup of white wine and scrape any browned bits off the skillet; this is called deglazing. Add a cup of cream and stir.
Once it's slightly thickened, add six ounces of Gorgonzola cheese and sage. Gorgonzola is a really salty cheese, so taste it before adding any salt; I personally thought it didn't need any.
Once your sauce is thick and flavorful, add a frozen vegetable of your choice; I added spinach, but you could easily add broccoli, cauliflower, or Brussels sprouts and it would taste great. Serve the sauce over the pasta.
Will loved this dish. It's very filling, and definitely sticks to your ribs. The only thing I would have changed would be to add unsalted walnuts to it for an extra zing of flavor and for some extra protein.
First, cut up your chicken tenders into bite size pieces and brown them in oil on medium heat. Meanwhile, cook your penne according to the package directions.
Add half a cup of white wine and scrape any browned bits off the skillet; this is called deglazing. Add a cup of cream and stir.
Once it's slightly thickened, add six ounces of Gorgonzola cheese and sage. Gorgonzola is a really salty cheese, so taste it before adding any salt; I personally thought it didn't need any.
Once your sauce is thick and flavorful, add a frozen vegetable of your choice; I added spinach, but you could easily add broccoli, cauliflower, or Brussels sprouts and it would taste great. Serve the sauce over the pasta.
Will loved this dish. It's very filling, and definitely sticks to your ribs. The only thing I would have changed would be to add unsalted walnuts to it for an extra zing of flavor and for some extra protein.
Thursday, December 13, 2012
Vegetarian Lasagne Alfredo: Nutrtitionally Dense and Super Tasty
This recipe has been used by my mom for years. It is one of my favorite all time recipes, and has become a winter staple for Will and me.
First, make your alfredo sauce using cream, Parmesan cheese, and a splash of white wine. Once it's thickened and tastes like an alfredo sauce, it's ready; set it aside. Saute sliced crimini mushrooms and add about ten ounces of thawed and drained frozen spinach. Once everything is warm, add it to the alfredo sauce and mix thoroughly until hot.
Cook your lasagne noodles according to the package directions; if you have oven ready or no boil noodles, you may skip this step.
While your lasagne noodles are cooking, mix together a pound of ricotta cheese, two cups of shredded cheddar cheese, half a cup of Parmesan cheese, a beaten egg, a can of drained and broken up artichoke hearts, and salt and pepper to taste.
To assemble, put a layer of three lasagne noodles in the bottom of a casserole, followed by a layer of spinach mix, followed by a layer of ricotta mix, followed by a bit of Parmesan and mozzarella cheeses. Continue this layering until all the filling is used, ending with lasagne noodles on top. Top this with mozzarella, cover with foil, and bake in a 350 oven for forty-five minutes. Let it rest at least fifteen minutes; if you don't, the custard won't set properly.
As always, Will and I enjoyed it. Unfortunately, I didn't have any mozzarella, but I discovered that it works just fine without.
First, make your alfredo sauce using cream, Parmesan cheese, and a splash of white wine. Once it's thickened and tastes like an alfredo sauce, it's ready; set it aside. Saute sliced crimini mushrooms and add about ten ounces of thawed and drained frozen spinach. Once everything is warm, add it to the alfredo sauce and mix thoroughly until hot.
Cook your lasagne noodles according to the package directions; if you have oven ready or no boil noodles, you may skip this step.
While your lasagne noodles are cooking, mix together a pound of ricotta cheese, two cups of shredded cheddar cheese, half a cup of Parmesan cheese, a beaten egg, a can of drained and broken up artichoke hearts, and salt and pepper to taste.
To assemble, put a layer of three lasagne noodles in the bottom of a casserole, followed by a layer of spinach mix, followed by a layer of ricotta mix, followed by a bit of Parmesan and mozzarella cheeses. Continue this layering until all the filling is used, ending with lasagne noodles on top. Top this with mozzarella, cover with foil, and bake in a 350 oven for forty-five minutes. Let it rest at least fifteen minutes; if you don't, the custard won't set properly.
As always, Will and I enjoyed it. Unfortunately, I didn't have any mozzarella, but I discovered that it works just fine without.
Tuesday, December 11, 2012
Eggplant Parmigiana: Not Quick, But So Good
I had an extra eggplant and a ton of spaghetti sauce, so I decided to make eggplant parmigiana and use the eggplant before they went bad.
If you read my entry on zucchini and eggplant parmigiana from a couple months ago, you'll know the basic assembly; just remember to sprinkle the mozzarella and eggplant with Parmesan cheese before adding another layer of eggplant.
I forgot that I made my spaghetti sauce too runny, but it all worked out okay because baking it seemed to have thickened it up a bit. Will and I both liked it, as we always do. Next time I'll add a bit more Parmesan, though.
If you read my entry on zucchini and eggplant parmigiana from a couple months ago, you'll know the basic assembly; just remember to sprinkle the mozzarella and eggplant with Parmesan cheese before adding another layer of eggplant.
I forgot that I made my spaghetti sauce too runny, but it all worked out okay because baking it seemed to have thickened it up a bit. Will and I both liked it, as we always do. Next time I'll add a bit more Parmesan, though.
Thursday, December 6, 2012
Chili Rellenos Casserole: A Staple at My House
As I said two posts ago, I had a lot of leftover green chilies. One of my favorite things to do with said chilies is to make this casserole. I still had a couple more left over, so I'll be making Spanish tortilla later this week to get rid of it.
First, take your drained green chilies and split them open so they lay flat in a casserole dish. Place a slice of mozzarella cheese in each chile and fold the other side over. Don't be afraid to pack them in. Mix together four eggs, seasoned salt and pepper to taste, and a quarter cup of milk; pour this over the chilies. Sprinkle chile powder and shredded colby jack cheese over the top. Bake in a 350 degree oven until the eggs set.
As always, Will loved it. He didn't eat too much of it, though, because if he did it would upset his ulcer, and nobody wants that.
First, take your drained green chilies and split them open so they lay flat in a casserole dish. Place a slice of mozzarella cheese in each chile and fold the other side over. Don't be afraid to pack them in. Mix together four eggs, seasoned salt and pepper to taste, and a quarter cup of milk; pour this over the chilies. Sprinkle chile powder and shredded colby jack cheese over the top. Bake in a 350 degree oven until the eggs set.
As always, Will loved it. He didn't eat too much of it, though, because if he did it would upset his ulcer, and nobody wants that.
Wednesday, December 5, 2012
Eggplant Muffulettas: Quick and Tasty
One of Will's favorite foods is eggplant, and I desperately needed to find a meatless recipe. Thankfully, I found this while browsing one of my holiday themed cookbooks.
First, make your olive spread by blending a cup of green olives, a cup of giardiniera, four halved garlic cloves, three Tablespoons of white wine vinegar and a quarter cup of olive oil. Saute eight ounces of sliced crimini mushrooms with one thinly sliced onion in equal parts butter and oil until the onion is clear and the mushrooms are lightly browned; set them aside. Combine a cup of flour and salt and pepper to taste in a plastic bag; place your sliced eggplant in the Ziploc one at at time, and shake to combine. Fry the eggplant in the same pan you used on the mushrooms until browned. To assemble the sandwiches, place your halved legnthwise focaccia bread on a baking sheet; I made my own, but you can just as easily buy focaccia if you aren't much of a baker. Spread the focaccia with the olive spread, place your eggplant, mushroom mixture, and slices of provolone and mozzarella cheeses and place this under the broiler until the cheese is melted, then take it out and top it with the other half of the focaccia.
Will and I loved these. Just as a warning, these are super messy; we outright had to use a fork and knife to eat them!
First, make your olive spread by blending a cup of green olives, a cup of giardiniera, four halved garlic cloves, three Tablespoons of white wine vinegar and a quarter cup of olive oil. Saute eight ounces of sliced crimini mushrooms with one thinly sliced onion in equal parts butter and oil until the onion is clear and the mushrooms are lightly browned; set them aside. Combine a cup of flour and salt and pepper to taste in a plastic bag; place your sliced eggplant in the Ziploc one at at time, and shake to combine. Fry the eggplant in the same pan you used on the mushrooms until browned. To assemble the sandwiches, place your halved legnthwise focaccia bread on a baking sheet; I made my own, but you can just as easily buy focaccia if you aren't much of a baker. Spread the focaccia with the olive spread, place your eggplant, mushroom mixture, and slices of provolone and mozzarella cheeses and place this under the broiler until the cheese is melted, then take it out and top it with the other half of the focaccia.
Will and I loved these. Just as a warning, these are super messy; we outright had to use a fork and knife to eat them!
Tuesday, December 4, 2012
Pollo Relleno: Easy and Delicious
One of Will's favorite recipes in my repertoire is my chile rellenos casserole. I needed a meat meal, so this seemed to be a great option; plus the leftover whole chilies can be made into the casserole, so it's an ultimate win.
First, pound your chicken breasts to about 1/8 inch thickness between a layer of saran wrap. Mix together 1/3 cup of cornmeal with taco seasoning; I make my own using onion powder, garlic powder, paprika, chile powder, a dash of cayenne, and cumin; but you can easily use prepackaged taco seasoning. In another bowl, place one egg and whisk it. Assemble the rellenos by placing a green chile near one edge and then placing a thin slice of mozzarella cheese on top of the green chile and then rolling the breast like you would a burrito. Dip each breast in the egg and then roll in the cornmeal mixture. Place them in a shallow baking dish and bake in a 375 degree oven for twenty-five minutes.
I served this with rice and mixed vegetables. Will loved it, and so did I; to give you an idea, we each ate a whole chicken breast, which is something we never do. Needless to say, I will be making this again.
First, pound your chicken breasts to about 1/8 inch thickness between a layer of saran wrap. Mix together 1/3 cup of cornmeal with taco seasoning; I make my own using onion powder, garlic powder, paprika, chile powder, a dash of cayenne, and cumin; but you can easily use prepackaged taco seasoning. In another bowl, place one egg and whisk it. Assemble the rellenos by placing a green chile near one edge and then placing a thin slice of mozzarella cheese on top of the green chile and then rolling the breast like you would a burrito. Dip each breast in the egg and then roll in the cornmeal mixture. Place them in a shallow baking dish and bake in a 375 degree oven for twenty-five minutes.
I served this with rice and mixed vegetables. Will loved it, and so did I; to give you an idea, we each ate a whole chicken breast, which is something we never do. Needless to say, I will be making this again.
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