Saturday, November 9, 2019

It's That Time Of Year

That's right. Christmas cookie time! Making my list, see above. Checking it twice, and one more time with my sister, we try not to make the same cookies.


Sunday, November 3, 2019

If It's Sunday

Yes, it is Pizza. 



Used up the leftover Chicken Parmesan from Friday's dinner 
and the sausage from last night's dinner.

Delicious!

Not much left of this pie!



Saturday, November 2, 2019

Patate Zucca E Salsiccia al Forno

Roasted Potatoes, Butternut Squash and Sausage. I am not sure how I found this blog but this is going to be an often visited site. La Cucina Divane. Don't be afraid of food blogs written in a foreign language. Google translate is perfect for this.
This was a simple meal, I roast sausage and pepper all the time. The addition of the butternut squash was nice. I was able to use up some rosemary and thyme from the plants on the deck before the first frost hits... maybe tonight?

Saturday, October 5, 2019

Cheeseburger Quesadillas


Kind of an important game on TV tonight. Go Yankees!

I wanted a simple dinner that came together fast but did not skimp on flavor. We have a winner! I found this recipe last night on RealSimple.com. It was a 30-minute meal that got rave reviews. I only made 1/2 the recipe and it was perfect for 2 Quesadillas.


Cheeseburger Quesadillas

Ingredients -
1¼ pounds ground sirloin
⅔ cup ketchup
2 tablespoons yellow mustard
⅓ cup mayonnaise 
24 dill pickle chips
4 10-in. flour tortillas
8 ounces extra-sharp cheddar cheese, shredded (about 2 cups)
cooking spray


Method -
Cook sirloin in a large skillet over medium-high, stirring to crumble, until browned and cooked through, 6 to 8 minutes. Transfer to a bowl and stir in ketchup and mustard.

Top half of each tortilla with ¼ cup cheese. Top with ⅔ cup meat mixture, 6 pickle chips, and another ¼ cup cheese. Fold tortilla in half to cover filling.

Heat a medium skillet over medium. Spray outside of tortillas with cooking spray and, working in batches, add to skillet. Cook until cheese is melted and tortillas are golden brown, about 2 minutes per side. Transfer to a plate and cover to keep warm. Repeat with remaining tortillas.

Monday, September 30, 2019

Favorite Chicken Pot Pie



It was 10 years ago this month that I first used this recipe for Chicken Pot Pie. The recipe is from RealSimple and it one of our go-to recipes. We use rotisserie chicken. We have a Fresh Market in our area and on Thursday they have a special, $5.00 Rotisserie Chicken. It is not one of those heavily hormone injected birds.

For the crust of the Pot Pie, we use that Pate Brisse recipe. The CB and LB are used to differentiate the inside of the Pot Pie. One side, the CB side, does not have any of the lima beans that are part of the mixed frozen vegetables. The side that has LB has all the lima beans!


Pate Brisee Recipe -

Ingredients -
1/2 tsp salt
1 pinch granulated sugar

5-1/2 Tbsp (2/3 stick) sweet butter, chilled

3 Tbsp vegetable shortening, chilled
1/4 cup ice water

Method -
Sift the flour, salt, and sugar together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours. 
1-1/2 cups unbleached all-purpose flour


The Pot Pie -
Ingredients
1 pound Rotisserie Chicken, cut into bite-size pieces
1 tablespoon olive oil
2 onions, chopped
1/2 cup dry white wine
2 cups 1 percent milk 
1 10-ounce package frozen mixed vegetables
1 tablespoon fresh thyme 
3/4 tsp kosher salt
1/4 tsp black pepper 
Pate Brise dough

Directions 
Heat oven to 400° F.
Heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.

Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden brown.

Saturday, September 28, 2019

Pork with Leeks and Apples


A 30-minute meal on a Saturday night!! Fast, easy and delicious!!


Step by Step instruction on tonight's dinner -

  1.   I cut pork tenderloin into medallions and dredged them in flour. 
  2.   In a saute pan I heated 1 tbsp of olive oil and a tbsp of butter. 
  3.   The pork was added to the pan and was browned on one side.
  4.   I added the peeled and sliced apples. 
  5.   The meat was turned over and cooked for a couple of minutes. 
  6.   Next, I added the chopped leeks to the pan. Again I let it saute for a minute or 2. 
  7.   I seasoned the pan with salt and pepper. 
  8.   I then added about a 1/2 cup of white wine to the pan and let that reduce. 

Tuesday, September 24, 2019

Sheet Pan Steak and Potatoes


Skirt Steak is one of my favorite cuts of meat. When I saw it was on sale this week and a recipe popped up that was pretty close to a 30 Minute meal I was delighted. The recipe was from EatingWell.com.

I marinated the steak before I left for work. When I got home I was able to get dinner on the table in 30 minutes. I think this is going to be made more quite often.


Ingredients-
3/4 pound potatoes, cut into ½-inch wedges
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
2 cups Green Beans
1 pounds skirt steak, trimmed
½ teaspoon dried rosemary
3 tablespoons crumbled blue cheese

Method-
In the morning, marinate the Skirt Steak in Olive Oil, salt, pepper, and fresh Rosemary.

Take the steak out of the refrigerator when you get home.

Preheat oven to 425°F. Toss potatoes with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.

Toss Green Beans with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper in the bowl. Stir into the potatoes on the baking sheet.

Place the steak on top of the vegetables. Roast until the steak is cooked and the vegetables are tender, 10 to 15 minutes more. Transfer the steak to a serving platter. Stir blue cheese into the vegetables and serve with the steak.

Monday, September 23, 2019

Veal Stew with Potatoes, Tomatoes and Oregano


This photo does not do this dinner justice. 

This meal was prepared yesterday. I was going to follow the recipe and bake it in the oven. But suddenly it was summer again. The air conditioning went on, and oven cooking not happening. 
But we have the slow cooker. I browned the veal and the onions on the stovetop and then everything went into the slow cooker.

Yesterday being a football day I made Pizza Roll-up as an appetizer. No, I did not take a photo. Too bad as they were quite good. After devouring them we did not want dinner. So we had the stew tonight.

Tonight we reheated the stew and Wow!! Really good. The meat was so tender. The only thing is I should have increased the salt and pepper. 

This recipe is from a 1997 issue of Bon Appetit that I was holding onto. It was the Italian Countryside Edition. I remember my mom made Veal Stew quite often when I was little. I have never tried making it. When I was flipping through the magazine I notice this recipe. The plus was that it was from the Campania Region.

On a side note, I have been subscribing to Bon Appetit for a number of years. My question is where have all the recipes gone? This is a photo of this months recipe list and the recipe list from May 1997.



Veal Stew with Potatoes, Tomatoes, and Oregano

Ingredients-
1/4 cup olive oil
2 pounds veal stew meat, cut into 1- to 1 1/2-inch pieces
16 boiling onions, peeled
1 1/4 pounds large red-skinned potatoes, peeled, cut into 1 1/2-inch pieces
2 tablespoons chopped fresh oregano or 1 tablespoon dried
1 1/2 12-ounce baskets cherry tomatoes, stemmed, halved

Method-
Preheat oven to 350°F. Heat oil in a heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.

Slow Cooker Method-
Heat oil in a heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Season stew to taste with salt and pepper.
Put potatoes and oregano, then tomatoes in the crockpot. Add veal and onions.  Cook on Low for 4 to 5 hours, I went for just 4 hours.
Ladle stew into shallow soup bowls and serve.