Taco Casserole

Thank you for this recipe Martha Stewart!

I got home at 6pm and had dinner on the table by 6:45pm. One frying pan and one baking dish. Taco Casserole from Martha Stewart recipe can be found here.

I did make a couple of changes the recipe. I sauteed the beef, peppers, and onions together. All at the same time. No harm is done.

And for the next time, do not use Nacho Chips. Use Fritos. Yes, Fritos.

Pork Rib Chops with Peppers

An easy dinner tonight. The recipe is from the Martha Stewart site. Pork Rib Chops with Sweet Peppers. The meat was moist and the peppers and onions just melted together. We will have this recipe again. The recipe is a perfect under 30 minute meal for a weeknight dinner.

Ingredients-
4 bone-in pork rib chops (each about 8 ounces and about 1/2 inch thick)

Coarse salt and freshly ground pepper

2 tablespoons extra-virgin olive oil, divided

1 pound sweet peppers (3 or 4), such as red and yellow bell peppers, stems and ribs discarded, sliced crosswise into 1/4-inch-thick rings

1 medium red onion, sliced crosswise into 1/4-inch-thick rounds

2 sprigs fresh basil, plus small basil leaves, for garnish

1/4 cup cider vinegar

Method-
Season chops with 1 tablespoon salt and 1/2 teaspoon pepper total. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chops, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to a plate.

Reduce heat to medium and add remaining tablespoon oil to skillet. Cook peppers, onion, and basil, gently stirring occasionally, until vegetables soften and turn golden in places, about 7 minutes.

Return chops along with any accumulated juices on plate to skillet, placing them on top of vegetables.

Add vinegar, cover, and cook until a thermometer inserted into thickest part of chops (do not touch bone) reaches 145 degrees, about 3 minutes.

Discard basil sprigs and divide chops and vegetables evenly among 4 plates. Garnish with basil leaves.


Steak and Bok Choy

The steak, Porterhouse. Grilled by Chris.

 

The Bok Choy was from my friend, Kelly's garden. It was beautiful! I think this may have been the third time I have ever cooked Bok Choy. I went to the internet to find a recipe. Martha Stewart was one of the first links that popped up. Ginger Sesame Bok Choy. Delicious!

Ingredients-
1 tablespoon rice vinegar
1 tablespoon soy sauce
1/4 teaspoon toasted sesame oil
5 thin slices peeled fresh ginger
4 to 5 heads baby bok choy, (1 pound), each halved lengthwise
   
Method-
In a small bowl, whisk together vinegar, soy sauce, and sesame oil. Set aside. 


In a large skillet with a tight-fitting lid, bring 1 cup water and ginger to a boil. Add the bok choy; reduce to a simmer. Cover and cook until leaves are vibrant green and stems are fork-tender, 3 to 5 minutes. Drain well; discard ginger. 


Transfer bok choy to a serving platter; drizzle with the vinegar-soy mixture, and serve immediately. 


Spinach-Gruyere Gateau de Crepes

Yes, nothing says Happy Labor Day quite like Spinach-Gruyere Gateau de Crepes. This was something I pinned a while back and well with the long weekend and all I had time to make crepes. Wow, I forgot A. How easy they are to make and B. How good they are. I actually made the crepes yesterday. The filling was simple. Just sauteed spinach and the sauce came together perfectly. This is something I would consider making again. Click here for the Martha Stewart recipe.

Acorn Squash Soup with Kale

Do you may remember last week when I purchased a lot of acorn squash. Tonight I  used one of the bags of puree to make this soup. Easy to prepare, having the puree already made, and perfect for a chilly December night.

Acorn Squash Soup with Kale, from Martha Stewart

Ingredients -
4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces
1 medium onion, finely chopped
1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
4 cups Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
Coarse salt and ground pepper

Method -
Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.

Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.

Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.

Pappardelle with Arugula and Prosciutto

The new Bon Appetit has arrived. Turn down pages! The first recipe I tried was Pappardelle with Arugula and Prosciutto. This was very, very good. It was light and a bit peppery and lemony.

I made the Pappardelle using my favorite pasta recipe from Tide and Thyme.

The meal came together quickly. I had everything prepped ahead of time. Tearing the Prosciutto may take longer than you think so it is best to have all your mis en place ready.

Pappardelle with Arugula and Prosciutto, from Bon Appetit May 2013

Ingredients -
1/2 pound pappardelle or fettuccine
Kosher salt
2 tablespoons olive oil
2 tablespoons unsalted butter
2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
1/4 cup chopped fresh chives
2 teaspoons finely grated lemon zest plus more for serving
1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
1/3 cup finely grated Parmesan plus more for serving
Freshly ground black pepper
3 ounces prosciutto, torn into 1-inch pieces

Method -
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.

Meanwhile, heat oil and butter in a large heavy pot over medium heat. Add leeks and cook, stirring often, until softened but not browned, 5-8 minutes.
Add pasta, chives, 2 teaspoons lemon zest, and 3/4 cup pasta cooking liquid. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats pasta, about 4 minutes.

Add arugula and 1/3 cup Parmesan, season with salt and pepper, and toss to combine. Add prosciutto and toss again. Top pasta with more lemon zest and Parmesan.

 

And to snack on with a cocktail while preparing dinner I made Spicy Roasted Chickpeas. I used the recipe from the Martha Stewart site. Cheers!

And Happy 44th Anniversary to my sister and her husband!

Skillet Shrimp with Couscous

I have the Martha Steward's Everyday Food App on my iTouch and yesterday's recipe caught my eye. It was hard not to eat every drop of this. Click here for the recipe.

Shortbread Candy Bars

This is not what we had for dinner. This is an amazing cookie. Shortbread cookies have always been one of my favorites. But when you add chocolate and leftover Halloween candy, Crunch bars, Mounds bars and M&Ms... it is love. I saw this recipe on Stirring the Pot and was so happy we had left over candy!