Source: Better Homes and Gardens
In a skillet, cook 6 bacon slices. Crumble, set aside. Discard all but 1 T drippings, add three chopped apples and 1 chopped onion, and cook 3 minutes. Set aside. Melt 2 T butter in skillet. Stir in 2 T flour and 1/2 t black pepper. Add 2 cups of milk, 2 t Dijon mustard, 1 cup shredded white cheddar, and 1 cup shredded smoked Gouda until melted. Stir in 8 oz. cooked shell macaroni, apples and half the bacon. Transfer to a baking dish. Bake in a 350 degree oven 30 minutes. Top with remaining bacon.
If you know me at all, you know that as soon as I saw this recipe, I had to make it. It has unusual pairings of ingredients. It has bacon. My daughter loves macaroni and cheese. And this dish will make good leftovers. To top it all, it's almost fall, so a lovely apple dish was calling my name.
This is a fairly labor intensive dish to make. You have to boil the pasta, fry the bacon, saute the onions/apples, make your bechamel sauce. So it's not a quick and easy dish to make. I was also too lazy to get the smoked gouda, and was using 2 cups of cheddar cheese.
This is a wonderful, wonderful twist on mac and cheese. The sauce is surprisingly sweet -- I think the apples add a note of sweetness. The bacon is a nice counter to the sweetness. And don't fear the apples -- they are mostly there for texture, and a tiny burst of freshness to cut the heaviness of the dish. I think the smoked gouda would have been a really nice touch, so if you can use it -- do. But definitely try this dish, it's absolutely delightful.
Thursday, August 28, 2014
Saturday, August 16, 2014
Baked Artichoke Squares
Source: Crisco Oil
Pastry:
1.5 c flour
1/2 t salt
1/2 c oil
1/4 c milk
Filling:
3 T oil
1 c chopped mushrooms
1/4 c thinly sliced celery
1 clove minced garlic
1 can (14 oz) artichoke hears -- drained and chopped
1/3 c chopped green onion
1/2 t marjoram
1/4 t oregano
1/4 t cayenne
1 c shredded cheddar cheese
1 c shredded Monterey Jack cheese
2 eggs slightly beaten
Preheat oven to 350. Spray 9x13 pan with cooking spray.
For filling, heat oil in skillet. Add mushrooms, celery and garlic. Saute until celery is tender. Remove from heat. Stir in artichoke hearts, green onions and spices. Add cheeses and eggs.
For pastry: Combine flour and salt in medium bowl. Blend oil and milk in separate bowl. Add to flour mixture. Stir with fork until mixture forms a ball. Press into pen, and slightly up the sides.
Spread cheese mixture on crust. Bake 30 minutes or until center is set. Serve warm.
I don't have a good story of why I picked this recipe. I am not even a huge fan of artichokes. But for whatever reason, I picked this recipe. Given my previously expressed views on artichokes, I used a slightly smaller, 10 ounce can. And to make up for it, I pumped up the mushrooms (which I love). I also used self rising flour (mostly b/c I ran out of all purpose flour).
This recipe comes together quickly. It is a cross between a quiche and a pizza. The topping is delicious, not to eggy, and with several assertive spices and flavor. The crust is very crumbly, and I didn't care for its distinctive "oil" taste -- but that could probably be avoided by using a more neutral oil. It is a fairly heavy dish, so you don't need a big piece. A nice changeup to traditional brunch dishes, would be lovely with a fresh little salad.
Pastry:
1.5 c flour
1/2 t salt
1/2 c oil
1/4 c milk
Filling:
3 T oil
1 c chopped mushrooms
1/4 c thinly sliced celery
1 clove minced garlic
1 can (14 oz) artichoke hears -- drained and chopped
1/3 c chopped green onion
1/2 t marjoram
1/4 t oregano
1/4 t cayenne
1 c shredded cheddar cheese
1 c shredded Monterey Jack cheese
2 eggs slightly beaten
Preheat oven to 350. Spray 9x13 pan with cooking spray.
For filling, heat oil in skillet. Add mushrooms, celery and garlic. Saute until celery is tender. Remove from heat. Stir in artichoke hearts, green onions and spices. Add cheeses and eggs.
For pastry: Combine flour and salt in medium bowl. Blend oil and milk in separate bowl. Add to flour mixture. Stir with fork until mixture forms a ball. Press into pen, and slightly up the sides.
Spread cheese mixture on crust. Bake 30 minutes or until center is set. Serve warm.
I don't have a good story of why I picked this recipe. I am not even a huge fan of artichokes. But for whatever reason, I picked this recipe. Given my previously expressed views on artichokes, I used a slightly smaller, 10 ounce can. And to make up for it, I pumped up the mushrooms (which I love). I also used self rising flour (mostly b/c I ran out of all purpose flour).
This recipe comes together quickly. It is a cross between a quiche and a pizza. The topping is delicious, not to eggy, and with several assertive spices and flavor. The crust is very crumbly, and I didn't care for its distinctive "oil" taste -- but that could probably be avoided by using a more neutral oil. It is a fairly heavy dish, so you don't need a big piece. A nice changeup to traditional brunch dishes, would be lovely with a fresh little salad.
Thursday, August 7, 2014
Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle
Dressing:
1/2 c ranch dressing
1/2 c salsa verde
1 c tightly packed cilantro leaves
Filling:
2 T olive oil
1/2 c chopped onion
1/4 c chopped red bell pepper
1 T chopped jalapeno pepper
2 c shredded rotisserie chicken
3 T chopped cilantro leaves
1/2 t salt
1/2 t cumin
1/4 t pepper
1 can 14.5 oz diced tomatoes
Crust:
1 egg
1 7 oz package of cornbread mix
1/2 c milk
3/4 c crushed tortilla chips
Toppings:
1/2 c shredded mozzarella cheese
1/2 c shredded cheddar cheese
3 c shredded romaine
1 c chopped tomatoes
Heat oven to 400 degrees. Combine ranch dressing, salsa and cilantro leaves in a blender. Process until well blended. Cover and refrigerate.
In 10 inch cast iron skillet heat oil. Add onion, bell pepper and jalapeno pepper, cook 3-5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 T cilantro, salt, pepper, cumin and tomatoes. Cook 5 minutes. Remove from skillet. Wipe out skillet. In large bowl, beat egg. Add cornbread mix and milk. Place tortilla chips in skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture. Sprinkle with cheese. Bake 16-20 minutes. Cut into wedges. Drizzle with sauce.
This recipe is a great twist on a Mexican meets Southern meal. It took every bit of 30 minutes to put together. I used an entire (and large) jalapeno pepper, and it just gave a tiny bit of warmth to the dish, so don't be afraid to use it. I also didn't use canned tomatoes. It's summer time, and I am inundated with fresh tomatoes, so it seemed silly to use canned tomatoes. Final confession: I didn't make the dressing. But I bet it would be really good.
This dish looks lovely. The cast iron skillet makes a fun presentation. The wedges come out nicely and are crispy on the bottom. The cornbread crust fluffs up and envelopes the filling in a soft and almost sweet crust. The bits of tortilla chips in the crust provides some texture and much needed salt. This is a good dish, a fun dish, and lends itself to variations -- it would be good with ground beef, maybe add corn, or beans. Nice addition to the repertoire. Try it!
1/2 c ranch dressing
1/2 c salsa verde
1 c tightly packed cilantro leaves
Filling:
2 T olive oil
1/2 c chopped onion
1/4 c chopped red bell pepper
1 T chopped jalapeno pepper
2 c shredded rotisserie chicken
3 T chopped cilantro leaves
1/2 t salt
1/2 t cumin
1/4 t pepper
1 can 14.5 oz diced tomatoes
Crust:
1 egg
1 7 oz package of cornbread mix
1/2 c milk
3/4 c crushed tortilla chips
Toppings:
1/2 c shredded mozzarella cheese
1/2 c shredded cheddar cheese
3 c shredded romaine
1 c chopped tomatoes
Heat oven to 400 degrees. Combine ranch dressing, salsa and cilantro leaves in a blender. Process until well blended. Cover and refrigerate.
In 10 inch cast iron skillet heat oil. Add onion, bell pepper and jalapeno pepper, cook 3-5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 T cilantro, salt, pepper, cumin and tomatoes. Cook 5 minutes. Remove from skillet. Wipe out skillet. In large bowl, beat egg. Add cornbread mix and milk. Place tortilla chips in skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture. Sprinkle with cheese. Bake 16-20 minutes. Cut into wedges. Drizzle with sauce.
This recipe is a great twist on a Mexican meets Southern meal. It took every bit of 30 minutes to put together. I used an entire (and large) jalapeno pepper, and it just gave a tiny bit of warmth to the dish, so don't be afraid to use it. I also didn't use canned tomatoes. It's summer time, and I am inundated with fresh tomatoes, so it seemed silly to use canned tomatoes. Final confession: I didn't make the dressing. But I bet it would be really good.
This dish looks lovely. The cast iron skillet makes a fun presentation. The wedges come out nicely and are crispy on the bottom. The cornbread crust fluffs up and envelopes the filling in a soft and almost sweet crust. The bits of tortilla chips in the crust provides some texture and much needed salt. This is a good dish, a fun dish, and lends itself to variations -- it would be good with ground beef, maybe add corn, or beans. Nice addition to the repertoire. Try it!
Monday, July 28, 2014
Baked Salmon with Tarragon-Glazed Cucumber
Source: Sunset Magazine
8 oz thin skinned cucumber
1.5 lb salmon fillet cut into 4 pieces
5 T butter, divided
1 T lemon juice
salt, pepper
1/2 c minced shallots
1 T coarsely chopped fresh tarragon
1.5 c Champagne vinegar
2 T coarsely chopped fresh parsley
Preheat oven to 375 degrees . Dice enough cucumbers to make 3/4 cup. Cut the remaining cucumbers in half lengthwise. Thinly slice crosswise.
Set salmon skin side down in a 9x13 pan lined with tinfoil. Melt 1 T butter and mix with lemon juice, 1/4 t salt and 1/4 t pepper. Spoon over fish. Bake salmon until barely opaque but still moist in the center -- 10-13 minutes.
While fish bakes, combine shallots, chopped tarragon and vinegar in 10 inch frying pan. Boil over high heat, stirring often until vinegar evaporates but shallots still look wet -- 4-5 minutes. Add 1 T butter, remove from heat and stir until melts. Stir in diced cucumbers. Return cucumber mixture to high heat, and cook, stirring often, until slightly translucent, about 1-2 minutes. Add remaining 3 T butter and 1/4 t salt. Stir just until butter melts and sauce looks creamy. Remove from heat and stir in sliced cucumber and parsley.
I get a lot of cucumbers in my CSA box each week. And while I love a good cucumber salad, and most variations thereon, I was intrigued by a recipe that involved doing something completely different with the cucumber. Then salmon was on sale at Whole Foods. I am always looking to eat more fish, and salmon is on of the few types of fish (OK, maybe the only one) that I feel comfortable making. So all the stars aligned.
I ended up using red wine vinegar instead of Champagne vinegar (don't ask -- kept forgetting ingredients, and having to go back to the store -- wasn't going to make yet another trip). And I just used a regular old cucumber -- no fancy English cucumber. I did peel mine, b/c the recipe emphasized a think skinned variety.
There are a couple of steps to make this dish, but it comes together pretty quickly. It looks beautiful, fresh and colorful. And it's delicious. The slightly cooked cucumber just provides a slightly different texture. A great dish. Not as light as you would think -- after all there are 5 tablespoons of butter involved. Also, the cucumber concoction is very acidic, so I would recommend serving this dish with a starch -- some new potatoes would be delicious. Wonderful meal. I hope you all try it.
8 oz thin skinned cucumber
1.5 lb salmon fillet cut into 4 pieces
5 T butter, divided
1 T lemon juice
salt, pepper
1/2 c minced shallots
1 T coarsely chopped fresh tarragon
1.5 c Champagne vinegar
2 T coarsely chopped fresh parsley
Preheat oven to 375 degrees . Dice enough cucumbers to make 3/4 cup. Cut the remaining cucumbers in half lengthwise. Thinly slice crosswise.
Set salmon skin side down in a 9x13 pan lined with tinfoil. Melt 1 T butter and mix with lemon juice, 1/4 t salt and 1/4 t pepper. Spoon over fish. Bake salmon until barely opaque but still moist in the center -- 10-13 minutes.
While fish bakes, combine shallots, chopped tarragon and vinegar in 10 inch frying pan. Boil over high heat, stirring often until vinegar evaporates but shallots still look wet -- 4-5 minutes. Add 1 T butter, remove from heat and stir until melts. Stir in diced cucumbers. Return cucumber mixture to high heat, and cook, stirring often, until slightly translucent, about 1-2 minutes. Add remaining 3 T butter and 1/4 t salt. Stir just until butter melts and sauce looks creamy. Remove from heat and stir in sliced cucumber and parsley.
I get a lot of cucumbers in my CSA box each week. And while I love a good cucumber salad, and most variations thereon, I was intrigued by a recipe that involved doing something completely different with the cucumber. Then salmon was on sale at Whole Foods. I am always looking to eat more fish, and salmon is on of the few types of fish (OK, maybe the only one) that I feel comfortable making. So all the stars aligned.
I ended up using red wine vinegar instead of Champagne vinegar (don't ask -- kept forgetting ingredients, and having to go back to the store -- wasn't going to make yet another trip). And I just used a regular old cucumber -- no fancy English cucumber. I did peel mine, b/c the recipe emphasized a think skinned variety.
There are a couple of steps to make this dish, but it comes together pretty quickly. It looks beautiful, fresh and colorful. And it's delicious. The slightly cooked cucumber just provides a slightly different texture. A great dish. Not as light as you would think -- after all there are 5 tablespoons of butter involved. Also, the cucumber concoction is very acidic, so I would recommend serving this dish with a starch -- some new potatoes would be delicious. Wonderful meal. I hope you all try it.
Monday, July 21, 2014
Buttered Peaches and Ravioli
Source: Better Homes and Gardens
9 oz packaged cheese ravioli
1/4 butter
3 c sliced peaches
1/3 c hazelnuts
1/4 c shredded Parmesan cheese
2 T chopped parsley
1 t lemon zest
Cook ravioli per package direction. Drain, keep warm. Heat butter in large pan until browned. Add peaches, hazelnuts, parsley, lemon zest. Add ravioli. Toss to coat. Season to taste with salt.
Did the name of this already freak you out? Do you think it's an affront to pasta and peaches? All reason enough for me to try this dish.
Easy to make, quick to put together. And really really good. It's not weird. The brown butter sauce is creamy and just sweet enough to complement the peaches. And honestly, the peaches are not a whole lot sweeter than a good summer tomato. Hazelnuts provide a delicious crunch, and the fresh parsley and lemon zest are just enough of a counterpoint that the dish doesn't feel like dessert. I will not substitute this dish for a good traditional Italian pasta dish, but this is a delicious and different summer alternative. Try it out, you won't regret it.
9 oz packaged cheese ravioli
1/4 butter
3 c sliced peaches
1/3 c hazelnuts
1/4 c shredded Parmesan cheese
2 T chopped parsley
1 t lemon zest
Cook ravioli per package direction. Drain, keep warm. Heat butter in large pan until browned. Add peaches, hazelnuts, parsley, lemon zest. Add ravioli. Toss to coat. Season to taste with salt.
Did the name of this already freak you out? Do you think it's an affront to pasta and peaches? All reason enough for me to try this dish.
Easy to make, quick to put together. And really really good. It's not weird. The brown butter sauce is creamy and just sweet enough to complement the peaches. And honestly, the peaches are not a whole lot sweeter than a good summer tomato. Hazelnuts provide a delicious crunch, and the fresh parsley and lemon zest are just enough of a counterpoint that the dish doesn't feel like dessert. I will not substitute this dish for a good traditional Italian pasta dish, but this is a delicious and different summer alternative. Try it out, you won't regret it.
Sunday, June 29, 2014
Herb Scented Onions
Source: unknown....
4 red onions, quartered
4 plum tomatoes, quarter
1/4 c chicken stock
1/2 t dried basil
1/2 t dried thyme
1 T flour
1 clove minced garlic
Place flour in oven bag and shake to coat the bag. Add onions and tomatoes. Sprinkle garlic and herbs on vegetables, add stock, and close bag. Place bag on a plate. Make several slits in the oven bag, and microwave for 3 minutes. Lift edges to rearrange vegetables and microwave again for 2 minutes.
This is an odd sounding dish, right? I thought so. That's why I had to make it, you know. I've been getting a lot of onions in my CSA baskets each week, so I was excited to try an onion based dish. Couldn't be easier to make. I am going to be honest here -- after I made it, I looked at the dish, and was not excited to try it. But it's a lot better tasting than it sounds. It's nice and saucy, Italian notes of the herbs with onions and tomatoes. This will not be the star of the table. But if you think to yourself -- I need to make another side dish -- this would be the perfect one to whip up. You will likely have all the ingredients at hand, it's quick, and would be a nice addition to a starch and a meat.
4 red onions, quartered
4 plum tomatoes, quarter
1/4 c chicken stock
1/2 t dried basil
1/2 t dried thyme
1 T flour
1 clove minced garlic
Place flour in oven bag and shake to coat the bag. Add onions and tomatoes. Sprinkle garlic and herbs on vegetables, add stock, and close bag. Place bag on a plate. Make several slits in the oven bag, and microwave for 3 minutes. Lift edges to rearrange vegetables and microwave again for 2 minutes.
This is an odd sounding dish, right? I thought so. That's why I had to make it, you know. I've been getting a lot of onions in my CSA baskets each week, so I was excited to try an onion based dish. Couldn't be easier to make. I am going to be honest here -- after I made it, I looked at the dish, and was not excited to try it. But it's a lot better tasting than it sounds. It's nice and saucy, Italian notes of the herbs with onions and tomatoes. This will not be the star of the table. But if you think to yourself -- I need to make another side dish -- this would be the perfect one to whip up. You will likely have all the ingredients at hand, it's quick, and would be a nice addition to a starch and a meat.
Sunday, June 22, 2014
Grilled Lamb Chops with Nectarine Thyme Jam
Source: Sunset Magazine
3 T lemon Juice
1/4 c olive oil
kosher salt
pepper
3 cloves garlic, minced
1 T chopped fresh rosemary
1/2 T chopped fresh thyme
1 T whole thyme leaves
4 shoulder lamb chops (2.5 lb)
3 soft ripe nectarines (1.5 lb)
1/3 c sugar
1/2 t lemon zest
2 firm ripe nectarines (1 lb)
Whisk together 2 T lemon juice, 3 T oil, 3/4 t salt, 1/2 t pepper, the garlic, rosemary, and chopped thyme in a shallow dish. Add lamb and turn to coat. Chill, covered, 1-2 hours. Bring to room temperature 30 minutes before grilling. Meanwhile, make jam. Coarsely chop soft-rip nectarines and put in a medium saucepan with 1 T lemon juice, 1 T water, the sugar and lemon zest. Cook over medium heat, stirring and crushing with back of spoon, until fruit softens, 10-15 minutes. Boil gently, stirring for about 10 minutes more. Stir in whole thyme leaves and more lemon juice to taste. Let cool. Heat a grill to medium high. Cut firm ripe nectarines in half and pit, brush with 1 T olive oil, and sprinkle all over with salt and pepper. Grill chops (reserve marinade) turning once and basting with marines, 8-10 minutes total for medium rare. During last few minutes, grill nectarines, cut side down, for about two minutes. Serve with jam.
Summer is here. That means grilling season, fresh produce, and fresh herbs. My neighbors plant herbs every year, and I love just grabbing fresh herbs from their yard, as opposed to buying them in the grocery store where it's so expensive, and you never end up using the same package, which makes it all that much more expensive. I love lamb -- I don't want to eat it very often due to its very distinct taste, but do love it occasionally. I went to New Zealand on vacation a few years ago. I ate a lot of lamb there (you know, when in Rome) -- and lamb reminds me of that wonderful trip and that gorgeous country. Now add to that nectarine jam with fresh thyme, and you know that I had to try this recipe.
Lamb shoulder chops are not cheap. This is a treat for dinner. It's also not as simple as dumping a few cans of stuff into a pot. With that said, the jam was pretty easy to make. I just simmered it until it was soft and looked like jam. I also used garlic scape in the marinade because I had some from my CSA box. And off we were to a friends house with the marinating chops and the cooled jam.
We grilled the lamb chops on a grill pan inside. There really wasn't much marinade left in the bag to baste the chops with. I figured there was enough fat in the lamb to keep it moist. The nectarines were kind of a disaster to take apart -- maybe they were too ripe. And by then I just wanted to get done, so I just threw them on the grill pan for a few minutes.
This is an absolute rockstar recipe. I would never have thought that sweet nectarines would pair so perfectly with lamb. Wow. So wonderful. The dish was beautiful, delicious and unique. If you want to impress company this summer, this is the dish to make.
As a closing note -- I am well aware that there are way more pictures than I normally take, but this dish just looked great and I had to share.
3 T lemon Juice
1/4 c olive oil
kosher salt
pepper
3 cloves garlic, minced
1 T chopped fresh rosemary
1/2 T chopped fresh thyme
1 T whole thyme leaves
4 shoulder lamb chops (2.5 lb)
3 soft ripe nectarines (1.5 lb)
1/3 c sugar
1/2 t lemon zest
2 firm ripe nectarines (1 lb)
Whisk together 2 T lemon juice, 3 T oil, 3/4 t salt, 1/2 t pepper, the garlic, rosemary, and chopped thyme in a shallow dish. Add lamb and turn to coat. Chill, covered, 1-2 hours. Bring to room temperature 30 minutes before grilling. Meanwhile, make jam. Coarsely chop soft-rip nectarines and put in a medium saucepan with 1 T lemon juice, 1 T water, the sugar and lemon zest. Cook over medium heat, stirring and crushing with back of spoon, until fruit softens, 10-15 minutes. Boil gently, stirring for about 10 minutes more. Stir in whole thyme leaves and more lemon juice to taste. Let cool. Heat a grill to medium high. Cut firm ripe nectarines in half and pit, brush with 1 T olive oil, and sprinkle all over with salt and pepper. Grill chops (reserve marinade) turning once and basting with marines, 8-10 minutes total for medium rare. During last few minutes, grill nectarines, cut side down, for about two minutes. Serve with jam.
Summer is here. That means grilling season, fresh produce, and fresh herbs. My neighbors plant herbs every year, and I love just grabbing fresh herbs from their yard, as opposed to buying them in the grocery store where it's so expensive, and you never end up using the same package, which makes it all that much more expensive. I love lamb -- I don't want to eat it very often due to its very distinct taste, but do love it occasionally. I went to New Zealand on vacation a few years ago. I ate a lot of lamb there (you know, when in Rome) -- and lamb reminds me of that wonderful trip and that gorgeous country. Now add to that nectarine jam with fresh thyme, and you know that I had to try this recipe.
Lamb shoulder chops are not cheap. This is a treat for dinner. It's also not as simple as dumping a few cans of stuff into a pot. With that said, the jam was pretty easy to make. I just simmered it until it was soft and looked like jam. I also used garlic scape in the marinade because I had some from my CSA box. And off we were to a friends house with the marinating chops and the cooled jam.
We grilled the lamb chops on a grill pan inside. There really wasn't much marinade left in the bag to baste the chops with. I figured there was enough fat in the lamb to keep it moist. The nectarines were kind of a disaster to take apart -- maybe they were too ripe. And by then I just wanted to get done, so I just threw them on the grill pan for a few minutes.
This is an absolute rockstar recipe. I would never have thought that sweet nectarines would pair so perfectly with lamb. Wow. So wonderful. The dish was beautiful, delicious and unique. If you want to impress company this summer, this is the dish to make.
As a closing note -- I am well aware that there are way more pictures than I normally take, but this dish just looked great and I had to share.
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