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Friday Recipe Exchange: Lots of Kabobs

Kabobs

Happy Labor Day weekend. This will be a quick exchange before I run out the door. Oh, I’m not going anywhere for the weekend, we’re still working on potty training with Bixby. LOL. His latest update is here.

I decided on shish kabobs for the recipe exchange because they are a favorite for large get-togethers. I can prepare them a day ahead and then pop them on the grill when guests arrive. They cook up quick and everyone can get theirs cooked to their idea of perfection. And if you’re lucky and everyone is staying at your house, you can form an assembly line to put them together.

Pictured above is one of my go-to skewers, easy marinade and simple to assemble for a small family dinner or a big get-together. It’s equal parts vegetable oil, soy sauce, lemon juice, and toss in some crushed garlic cloves. Mix together and marinate cubed pieces of steak (sirloin works well) for at least an hour or overnight. I remove the steak pieces from the marinade and then toss the veggies with the marinade quickly before alternating meat, vegetables and pineapple chunks on skewers. The ones above really need some cherry tomatoes, too. Grill over high heat, turning frequently until steak is cooked to desired style.

Some other fun food on a stick:

Fajita Chicken and Vegetable Kabobs can be found here.

Grilled Chicken and Papaya Skewers are here.

Lamb Kabobs recipe is here.

And a variety of other Marinades can be found here, to create any number of skewers to grill.

What’s on your plate for the weekend? Grilling anything tasty?

For tonight’s featured recipe, I thought it would be fun to make sure dessert was included in the mix.

Spicy Fruit Kabobs

You can substitute or add any fresh fruit you’d like in this recipe. 

  • 1 cantaloupe or honeydew melon, seeded
  • 2 pears, cored
  • 2 apples, cored
  • 2 bananas, peeled & quartered
  • 8 wooden skewers, soaked in water
  • ½ cup warmed honey
  • ½ cup warm water
  • ¼ cup limejuice
  • 1 jalapeno, seeded & chopped
  • 1 to 2 tsp chili paste

13×9 glass baking dish, blender

Cut fruit into large chunks, alternate fruit on skewers, ending with banana chunks to hold fruit in place. Place in baking dish. Blend together honey, water, lime, jalapeno & chili paste until smooth. Pour over fruit. Let set during dinner (approximately 30 minutes at room temperature. Grill over low coals 5-7 minutes, basting with marinade. Serve immediately.

Banana Split Kabobs

(serves 4)

  • 12 fresh large strawberries, hulled
  • 1/4 cup granulated sugar
  • 2 bananas, cut into 1 inch pieces
  • 12 fresh pineapple chunks
  • pound cake, cut into 2-inch cubes
  • chocolate syrup
  • shredded, unsweetened coconut

4 long bamboo skewers, 4 dessert plates

Roll strawberries in sugar, coating lightly. Alternate fruit and cake on the skewers. Place on plates and drizzle with chocolate syrup and garnish with coconut. Serve with additional syrup for dipping if desired.

That’s it for this week. Have a safe and fun holiday weekend.  – TaMara

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Dinner Menu: Stuffed Burgers and Cajun Sweet Potato Fries

Stuffed Burger Uncut Snap

Thought it was time for some end-of-summer burgers. I make these all the time because they really are easy and a great way to have a cheese burger without losing half the cheese to the grill. And the sweet potato cajun fries are the perfect sweet, spicy combo.  Grill some plums or peaches and dinner is done. Enjoy.

On the board tonight:

  1. Jalapeno-Cheddar Stuffed Burgers
  2. Kaiser Rolls
  3. Cajun Sweet Potato Fries
  4. Raw Vegetable Tray
  5. Plums

Jalapeno-Cheddar Stuffed Burgers

Stuffed Burger Final

Ingredients for each burger:

  • 4 oz ground beef
  • salt, pepper
  • 1/4 to 1/2 tsp crushed garlic (opt)
  • 1 oz sharp cheddar, sliced thin
  • 2 or more slices of pickled jalapenos

Mix salt, pepper and garlic into the ground beef. Form two, 2-oz patties. Place jalapenos on one burger, cheese on the other.

Prep2

Place the two sides together and seal the edges completely. Gently flatten the burger, but be careful because you don’t want the cheese busting out of the center.

Prep1a

The key to grilling or frying these is low and slow. Medium heat seals them and allows the cheese to melt without drying the burger out. I flipped at the 5 minute mark, but depending on the heat, 3-4 minutes may be enough to flip. They’re thin, so the beef cooks quickly, but you want to make sure the cheese melts. I would say minimum 4 minutes per side.

If cheese starts to leak out, flip and flip again as needed. DON’T press down on these burgers while you grill, you’ll have a cheesy mess.

Now the warning. Did I say WARNING? Yes I did. You’ll need to rest these burgers to let the cheese cool a bit. Otherwise you could be biting into a scalding cheese center. You’ve been WARNED.

That’s the basics, now let your imagination run wild. Maybe I should have titled this, How To Stuff A Wild Burger.

Cajun Sweet Potato Fries

  • 3 large sweet potatoes, scrubbed and peeled
  • 1 to 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp sugar
  • 1 tsp Cajun seasoning
  • ¼ tsp cumin (opt)

large bowl or baking dish and baking sheet

Cut potatoes into quarters lengthwise, then cut each quarter into 2 or 3 lengthwise slices. In bowl, toss with remaining ingredients and place in a single layer on baking sheet. Bake at 450° for 15 minutes, turn and bake an additional 10 to 15 minutes, until golden brown outside and tender inside.

Plums

If you grilled the burgers you can also grill the plums. Slice in half, remove the pits and grill over low heat

Shopping List:

  • 1 lb lean ground beef
  • 4 oz shredded cheddar or jalapeno jack
  • sliced jalapenos (I use pickled)
  • 4 green onions
  • 1 tomato
  • 3 large sweet potatoes
  • 4 large Kaiser rolls
  • Favorite raw vegetables
  • Vegetable dip
  • 4 to 8 plums

Also: cumin, Cajun spice, sugar, salt, pepper, olive oil, crushed garlic

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Friday Recipe Exchange: What To Do With All Those Tomatoes

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It seems everyone but at my house has a garden full of tomatoes. That’s okay, I know where all the good farm stands are located. What to do with all those tomatoes then becomes the question. Tonight’s recipe exchange will give you a few ideas.

First, let’s get this out of the way, Bixby’s weekly update is hereBixby 8 19 14

Now for the recipes:

JeffreyW takes some of his harvest and Oven Dries Tomatoes, here and here.

You can then use those dried tomatoes in place of sun-dried tomatoes in this Roasted Green Beans, with Tomatoes and Feta, here.

I love soups and while the weather is still hot, Cold Cucumber and Tomato Soup is a perfect way to use some of the garden’s bounty, recipe here.

Tired of tomatoes? This week’s dinner menu of Seared Ginger Tuna with Mint-Papaya-Pineapple Salsa has not a hint of tomato.

What’s on your menu this weekend? Anything good cookin’ in your kitchen?

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For tonight’s featured recipe, I’ve adapted JefferyW’s recipe for his sauteed cherry tomatoes and pasta, pictured above.

Pasta Tossed with Fresh Tomatoes and Basil

  • 10 oz  favorite pasta, cook according to pkg directions, drain (don’t dry) and reserve water
  • 16 oz (or more) cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 cup fresh basil, packed,  reserve a few leaves for garnish
  • 2 tbsp tomato paste
  • Fresh grated Parmesan or Asiago cheese

Skillet

Heat oil in skillet, sauté onions until translucent, add minced garlic, cook for about another minute and then add tomatoes and cook for about 10 minutes, add tomato paste and basil. Stir and let simmer additional 5 minutes, ladle in some pasta water if needed for the desired consistency. Toss with pasta and top with cheese before serving.

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Friday Recipe Exchange: Sweet and Spicy from the Garden

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Photo by JeffreyW

It’s that time of year again when fresh, local peaches are everywhere and are a part of every meal at my house, so that had to be half of tonight’s exchange. The other half was inspired by JeffreyW once again tempting my taste buds with his pepper jellies. It’s been a crazy week here, between my birthday, work and getting the house puppy proofed there hasn’t been a lot of time for cooking, but tonight’s featured recipe is quick, easy and full of seasonal flavors. And peaches, lots of peaches.

Speaking of the puppy, I have no new pictures for you, but he’ll be here next week, so I’m pretty sure, mostly positive, even fairly certain, there will be puppy pictures by week’s end. On to the recipes…

If peaches are not your thing, JeffreyW has been busy making some of my favorite jelly. I love pepper jelly with cream cheese on crackers. Yum. And I envy his gardening and canning skills.

First his Red Ripe Jalapeno Jelly, recipe here.

And for his latest, Five Pepper Jelly, click here.

And of course he’s got terrific, mouth-watering photos for each.

Peaches don’t have to sweet to be delicious, they can be spicy, too. You can make a nice Peach Salsa (recipe here) or a tasty Peach Chutney to use with Grilled Pork Chops (complete dinner menu and recipes here).

Peaches are tasty with fish and Kirk Spencer has a great Peach Tilapia recipe here.

How about you, what’s on the menu this weekend? Anyone going to hangout and watch the meteor shower? Hit the comments with recipes and whatever.

The featured recipe tonight is Spinach Chicken Salad with Spicy Peach Dressing and it can be prepped ahead of time and makes a perfect dinner on one of those  late summer nights when it’s still too hot to cook.  The dressing will easily last a week in the refrigerator. And you can grill then refrigerate the chicken a night or two before when grilling another meal.

Spicy Peach Dressing

  • 2 large peaches, peeled, pitted and quartered
  • 1/2 cup red wine vinegar
  • 2 tablespoons chopped cilantro (or Italian parsley)
  • salt and pepper to taste
  • 1 jalapeño or other hot pepper, halved and seeded
  • 1/2 cup olive oil

Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate. Shake well before serving.

Spinach Chicken Salad

  • 3 boneless, skinless chicken breast halves
  • 1/2 small sweet yellow onion, thinly sliced
  • 1 lb cleaned baby spinach leaves
  • 1 cup chopped, toasted walnuts
  • 1 peach, peeled, pitted and thinly sliced
  • 3 ounces crumbled bleu cheese or chevre

Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (170 degrees at center).

Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.

Serving: 4 to 6

 

 

 

 

 

 

Too Hot To Cook: Polynesian Ribs Dinner Menu

Polynesian Ribs 3a

It’s been much too hot to cook over the last two weeks and with the fairly consistent afternoon showers, grilling is out. So I pulled out the slow-cooker and have been making some nice main courses. I had a craving for a roasted chicken (can you imagine?! It’s 101 degrees out and I want to roast something!), so I put thighs (bone-in, skin on) in the slow-cooker, on high, with some seasoning and in 4 hours had nicely ‘roasted’ chicken. Served with a fresh salad and tomato slices.

After that, I decided that a slow-cooker meal would be a nice idea for this week’s dinner menu. This one is full of exotic flavors and fresh vegetables. I put green beans on the menu, but whatever catches your eye in the garden or farm stand would do just as well.

And if you have peaches available, use them instead of tropical fruit cocktail.

On the board tonight:

  1. Island Ribs
  2.  Marinate overnight, Slow-Cooker
  3. Pineapple Pilaf
  4. Green Beans
  5. Tropical Fruit w/coconut and ginger ale 

Island Ribs

Slow-Cooker

  • 5-6 lbs pork ribs
  • ¼ cup sugar
  • 1 tsp salt
  • ½ cup water
  • 1 tbsp lemon or lime juice
  • ½ cup ketchup
  • ½ cup soy sauce
  • 1 tbsp brown sugar
  • 1 to 3 tsp ground ginger
  • ¼ to ½ tsp red pepper flakes (opt)

Slow-Cooker

Night before, rub salt and sugar on pork ribs and refrigerate overnight.  In the morning, put ½ cup water in slow-cooker along with ribs.  Mix together remaining ingredients and pour onto ribs.  Cook according to manufacturer’s directions (usually 8-10 hours on low) until meat is tender and pulls from the bone.

Note: Depending on your slow-cooker size, you may have to cut the ribs into sections that fit.

Pineapple Pilaf

  • 1 cup rice
  • drained pineapple juice and enough water to make 2 cups
  • 2 tsp butter
  • 6 green onions, chopped
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 8 oz pineapple chunks, drained

saucepan, skillet

Add rice and liquid to saucepan, bring to a boil, cover, reduce heat and simmer until all water is absorbed.

Heat butter in large skillet over medium-high heat. Add onions, walnuts, raisins, salt & ginger; cook and stir 2 to 4 minutes or until onions are tender. Add rice and pineapple; stir and heat thoroughly. Fluff with a fork before serving.

Tropical Fruit w/coconut and ginger ale – drain fruit then toss with ginger ale and coconut.

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Copyright 2014 What’s 4 Dinner Solutions Cookbook: Spring Edition

Friday Recipe Exchange: Sitting on the Porch, Sipping a Rosemary Lemon Rhubarb Sprizter

Rosemary Lemon Rhubarb Spritzer by Alton Gunn

Rosemary Lemon Rhubarb Spritzer by Alton Gunn

It is too hot to cook. Mostly I take fresh fruits and veggies and toss them in a salad. I am waiting with anticipation for this year’s crop of peaches to begin to show up from Palisades, CO. Next to sweet corn, it is my favorite summer Colorado crop. Once they get here, we’ll revisit some of my favorite peach recipes. Until then I thought it would be fun to mix up some drinks to keep things cool.

Starting with Thai Iced Tea, from cyber friend, Tes at Home (recipe here), who is originally from Thailand and now lives in India and shares her food and travel adventures on her blog.

Next up, a couple of Watermelon Cooler recipes can be found here.

I love my Mimosas, but a few years back, someone introduced me to Poinsettias (recipe here), which I find equally delicious at brunch.

For the rest of our drink recipes, including a martini, old-fashioned lemonade, iced coffees, smoothies and more, click here.

I’m crazy busy this weekend, visiting the Chihuly exhibit at the Botanic Gardens and then off to the World Lacrosse Championships (I won tickets! I was going anyway, but this was a pleasant surprise). What’s on your plate this weekend, real and metaphorically? Have any favorite summer drinks or unique takes on the classics? What’s your “too hot to cook” go-to recipe? Share your ideas and recipes in the comments.

For tonight’s featured recipe, I picked an unusual, but tasty, spritzer. One night a few summers back I received a phone call from a friend who said her husband had just made the most amazing drink and I had to try it. I said, ‘send the recipe and photos and I’ll share it’.  A few minutes later I received the email. I read through the recipe and thought, there is no way this can be good.

But, to my surprise, it was delicious. So if you’re looking for something just a bit unique and refreshing, this is it.

Rosemary Lemon Rhubarb Spritzer

  • 1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices
  • 2 cups water
  • 1 1/2 cups sugar
  • 3 Tbsp chopped fresh rosemary leaves
  • 1/2 cup lemon juice
  • Soda water or carbonated water

Put rhubarb pieces, water, sugar, and rosemary leaves into a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Rhubarb pieces will disintegrate.  Remove from heat. Strain out the solids with a fine mesh strainer. Add lemon juice. If too sweet for taste, add a little more lemon juice. Chill until ready to serve.  To serve, fill a quarter to a half of the glass with the lemon, rhubarb, rosemary syrup, and the rest with soda water.

Makes about 3 cups of syrup, and 1 1/2 to 2 quarts of spritzer.

That’s it for this week. Next week I’ll be travelling so there won’t be an exchange. And if you missed it, JeffreyW posted a stunning photo this week (I know what’s new? But this one is beautiful and unusual).  – TaMara

Dinner Menu: Crispy Pecan Fish, Broccoli in Wine Sauce, and Shortbread

I thought I might post a grilling recipe this week, but our weather has been unsettle with thunderstorms, hail and tornado warnings that means grilling is out at the moment. This is a good menu if you’re stuck inside. I’ll have a grilling theme for the recipe exchange tomorrow. On the board tonight:

  1. Crispy Pecan Fish
  2. Hearty Bread
  3. Broccoli w/Garlic Wine Sauce
  4. Shortbread

Crispy Pecan Fish

  • 4-6 oz fish fillets –you’ll want a firm fish such as: red snapper, catfish, tilapia or haddock
  • ½ cup flour
  • ¼ to 1 tsp cayenne pepper
  • ½ tsp thyme, crushed
  • 1 tbsp paprika
  • salt & pepper to taste
  • ¼ cup olive oil
  • ½ cup milk
  • ¼ cup butter
  • 2/3 cup finely chopped pecans
  • 2 tbsp lemon juice

2 bowls, skillet Mix together in a bowl: flour, ½ of each: cayenne, thyme, paprika, salt & pepper in large bowl. Heat oil in skillet. Put milk in separate bowl. Dip fish in milk, dredge in flour mixture and add to pan. Cook over med-high heat, turning once until golden brown on both sides. About 5-6 minutes. Remove fish, keep warm. Drain oil and then add butter to skillet, melt and add pecans, remaining half of spices, cook over medium heat, stirring frequently until pecans are lightly browned, 3-5 minutes. Add lemon juice, spoon evenly over fish portions & serve. Broccoli w/Garlic Wine Sauce

  • 3 tbsp olive oil
  • 1-2 tsp crushed garlic
  • 16 oz broccoli crowns
  • 1 cup dry white wine (non-alcoholic ok)
  • salt & pepper to taste

skillet w/cover Heat oil, add garlic & broccoli, sauté 3-4 minutes. Add wine and let it boil for 1-2 minutes, stirring frequently. Cover, lower heat to medium-low and cook for 2-3 minutes. Uncover, increase heat to medium and let remaining liquid simmer away, about 5 minutes more. Keep a close eye; you don’t want it to scorch. What you’re doing with this method is reducing the liquid until it is absorbed completely by the vegetables. Salt & pepper to taste. Serve immediately. Shortbread

  • 1 cup butter
  • ½ cup sugar
  • 2 ½ cups flour

baking sheet Cream butter and sugar until fluffy. Stir in flour. Chill for an hour. Divide in half. Place each half on baking sheet and pat each into approx. 7 inch circle. Prick each with a fork to make 16 wedges (total of 32). Bake for 30 minutes at 300°

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Dinner Menu: Bacon Squash Campanelle and Panna Cotta Parfait

I’m always looking for something different to do with pasta that is flavorful and moves away from the traditional tomato based sauces of my childhood. Tonight’s main course is just that. Butternut squash with a bit of heat and a bit of sweet, all brought together by smoky bacon and creamy chèvre. Finish off  the meal with a light, sweet Panna Cotta Parfait. Panna Cottas are traditionally molded desserts, but I think we been doing this together long enough that you know I’m all about keeping it simple. And Panna Cotta is as simple as it gets, unless of course you choose to mold it, then a thousand things can go wrong between placing it in the ramekin and serving it to your guests. Thanks but no thanks, it looks quite elegant in a wine glass, topped with a pretty berry topping. And I don’t have to worry that the last 5 minutes of prep are going to leave me with a blob of great tasting shapelessness on a plate. But that’s just me.

On the board tonight:

  1. Bacon and Squash Campanelle
  2. Tossed Salad (try these)
  3. Panna Cotta Parfait

Bacon and Squash Campanelle

  • 10-12 oz campanelle or penne pasta
  • 4 slices thick pepper bacon (usually find at the deli counter), cut into 1/4” piecesCampanelle
  • 1/2 yellow onion, diced
  • 1 sprig of rosemary
  • 1 tbsp crushed garlic
  • 2 tbsp olive oil
  • 1 butternut squash, peeled and cubed
  • 1 small tart apple, cored and diced
  • 1 tsp red pepper flakes
  • 1-1/2 cups chicken broth
  • Salt & pepper to taste
  • 4 oz chèvre cheese (or similar), crumbled.
  • Fresh grated parmesan

Large saucepan, large, deep skillet

In saucepan cook pasta according to package directions, well. While pasta is cooking, brown bacon in skillet, remove to paper towel. Drain all but 2 tbsp of bacon drippings (or use all of it if you desire and reduce olive oil – you’ll want a 1/4 cup total). Add olive oil and sauté onion, rosemary and garlic until onions are translucent. Add squash, apple, pepper flakes and chicken broth. Simmer over medium heat until squash is tender, about 15 minutes. Remove rosemary, add bacon, chèvre and salt and pepper to taste, stir until cheese is melted. Toss squash mixture and pasta together and serve with parmesan.

Panna Cotta Parfait

  • 1 1/2 cup whole milk
  • 2 tsp lemon juice
  • 1 tablespoon unflavored powdered gelatin
  • 2 cups heavy cream
  • ½ cup sugar
  • 1 vanilla pod (or one tsp vanilla extract)
  • Pinch salt
  • 1 lb blueberries (or other berries)
  • ½ cup sugar
  • ¼ cup water
  • 1 tbsp cornstarch

2 saucepans, 6 wine glasses or other stemware

Change it up, use a variety of stemware

Change it up, use a variety of stemware

Panna Cotta:

Place 1/2 cup milk in a small bowl. Sprinkle the gelatin over. Add lemon juice to remaining milk. Let both mixtures stand for 3 to 5 minutes. Pour gelatin milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil. Add the lemon milk mixture, cream, sugar, and salt. Split vanilla pod lengthwise and add to mixture. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Remove bean pod. Pour mixture into 6 wine glasses so that they are 1/2 full. Cool slightly. Cover with plastic wrap. Refrigerate until set, at least 6 hours, overnight is better.

Berry Topping:

In saucepan add berries, sugar and water. Bring to a low boil, stirring constantly, add cornstarch and stir in completely. Reduce heat and let simmer until berries are soft and sauce coats the back of the spoon. Cool completely.

Spoon the berries mixture over the top the panna cotta and serve.

 

 

Shopping List:

  • 10-12 oz campanelle or penne pasta
  • 4 slices thick pepper bacon (usually find at the deli counter)
  • 1/2 yellow onion
  • 1 sprig of rosemary
  • 1 butternut squash
  • 1 small tart apple
  • 12 oz chicken broth
  • 4 oz chèvre cheese (or similar)
  • Fresh grated parmesan
  • Salad fixin’s
  • Salad dressing (Italian or oil & vinegar goes well with this recipe)
  • 12 oz whole milk
  • 1 tablespoon unflavored powdered gelatin
  • 16 oz heavy cream
  • 1 cup sugar
  • 1 vanilla pod (or one tsp vanilla extract)
  • 1 lb blueberries (or other berries)

Also: crushed garlic, olive oil, red pepper flakes, lemon juice, cornstarch

 

Friday Recipe Exchange: Goat Cheese Stuffed Chicken with Mushroom Risotto

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I’m neck deep in painting a porch glider before the weekend rains come, so this will be quick tonight. When JeffreyW posted the photo above, I knew I wanted to try the recipe, so it became the featured recipe tonight.

He also posted this delicious recipe this week: Moroccan Spicy Lamb Soup, pictures and recipe here.

And earlier this week, I made one of my favorite pasta dishes, Pasticcio, full dinner menu, recipes and shopping list here.

It’s meager offerings, so spice things up and share some of your favorite recipes in the comments. You know what I’m doing this weekend, what’s on your to-do list? And if I missed a recipe step in my haste, let me know in the comments and I’ll fix it.

For tonight’s featured recipe:

From JeffreyW:

I’m on a chicken recipe spree!  At least until I run out of chicken breasts, anyway.  This recipe from Emeril Lagasse looked pretty good, with the added bonus of  the side dish calling for the truffle oil that rounded out a recent online order I placed a while back and was looking for a place to use.

I didn’t have the proper arborio rice so I used the  jasmine variety that I do keep on hand and has worked for me before.  Instead of Parmesan I used fresh grated pecorino.  The mushrooms were the usual supermarket white buttons, nothing fancy.  I think I can take or leave the truffle oil, it not adding any particular enjoyment for me but I’ll wait a while and try it elsewhere before I make up my mind.

The goat cheese filling worked very well, every time I made a cut a little more oozed out and was quickly mopped up.  I used a lot more garlic than the recipe wanted.

Adapted from Emeril:

Goat Cheese Stuffed Chicken

  • 4 (6-ounce) boneless, skinless chicken breast halves
  • 3 ounces goat cheese
  • 2 teaspoons unsalted butter
  • 1 1/2 teaspoons minced chives
  • 1 teaspoon minced parsley leaves
  • 1/4 teaspoon minced fresh thyme leaves
  • 1/4 teaspoon fresh lemon juice
  • 1/4 teaspoon minced garlic
  • Salt
  • Freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 tablespoon  cajun spice mix or Emeril’s Essence
  • 1 large egg
  • 2 teaspoons water
  • 1/4 cup clarified butter or vegetable oil
  • Mushroom Risotto, recipe follows, if desired
  • Julienned carrots, accompaniment, recipe follows
  • Chopped fresh parsley, garnish

Preheat the oven to 350 degrees F.

With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts. Wash hands well.

In a small bowl, mash together the goat cheese, butter, chives, parsley, thyme, lemon juice and garlic. Season with a pinch of salt and freshly ground black pepper. Divide into 4 equal pieces and form plugs to fit inside the chicken breasts. Insert 1 into each breast and press the edges of chicken meat to seal. Lightly season with salt and freshly ground black pepper.

In a large shallow bowl, combine the flour and the Essence. In another bowl, beat the egg with the water.

One at a time, lightly dust the chicken on both sides with the flour, then dip in the egg, shaking to remove any excess. Place again in the flour and turn to completely coat, shaking to remove any excess. Set aside.

In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes.

Remove from the oven. Arrange the risotto in the center of 4 plates and place the chicken to the side. Arrange the carrots along the bottom of the plates, and garnish with parsley. Serve immediately.

Mushroom Risotto

  • 5 to 6 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup finely chopped shallots
  • 1 teaspoon minced garlic
  • 12 ounces assorted mushrooms washed, thinly sliced,
  • 2 cups arborio rice
  • 1 teaspoon chopped fresh thyme
  • 1 cup dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 1 cup fresh grated pecorino.
  • 2 teaspoons chopped fresh parsley leaves
  • 1 to 2 teaspoons truffle oil, optional
  • 4 ounces prosciutto or Serrano ham, thinly sliced

In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.

In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.

Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.

Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.

Full Menu: Slow-Cooker Pot Roast and Ice Cream Delight

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Pot Roast and Veggies, photo by JeffreyW

Chuck roasts were on sale this week, so of course I wanted pot roast. I love pot roast. Throwing the ingredients in the slow-cooker and coming home to a true comfort food dinner is just what this week needs. 

You can substitute beef broth for the wine if you like.  The frozen pie is the favorite of a friend of mine, I’d never even heard of it before, but she said she grew up with it.  It is easy enough to make and I love chocolate and mint together, so it was a no-brainer when she suggested it.

On the board tonight:

  1. Slow-cooker Pot Roast
  2. Tossed Salad
  3. Ice Cream Delight

Slow-cooker Pot Roast

  • 4 lbs Pot Roast (chuck roast)
  • ¼ red wine
  • ¼ cup beef broth or water
  • 1 tsp rosemary
  • ¼ tsp dried dill
  • 2 bay leaves (remove before serving)
  • ½ tsp salt & pepper
  • 1 large onion, quartered
  • 6 medium potatoes, quartered
  • 1 lb bag baby carrots

slow-cooker

Optional:  coat roast in 1 tbsp flour and brown on all sides in 2 tbsp oil in skillet before adding to slow-cooker.  Nice, but not necessary for great flavor.

Add roast & liquid to slow-cooker.  Sprinkle rosemary, dill, bay leaves, salt & pepper on top of roast.  Add in order: onion, potatoes and carrots (this keeps carrots from over cooking).  Cover & cook according to your slow-cooker directions (they vary considerably) usually 8 to 10 hours on low.

Gravy – When I use a slow-cooker, I usually cheat a bit on the gravy.  I take ½ cup of beef broth and mix with 1 tbsp of flour, stirring well. I then bring the beef juices (about 1 cup, if more, you’ll need more flour) in the slow-cooker to a boil and stir in the flour mixture, stirring at a boil until thickened.  Then I reduce the heat back to low and let simmer for 5 minutes.  Not as tasty as a gravy started with a roux, but it does the trick and you’ll never have lumps.

Ice Cream Delight

  • 8 oz Oreo style cookies
  • ¼ cup butter, melted
  • 1 qt. mint chocolate chip ice cream
  • 6 oz chocolate topping
  • 4 oz whipped cream (I go for the real thing)

8×8 baking dish

Crush cookies in a blender until fine crumbs.  Mix ½ of the crumbs with melted butter, spread on the bottom of baking dish, don’t pack down.  Cut ice cream into 1-inch thick slices and layer on crust (or let melt enough to be spreadable and spread with a large spatula).  Spread chocolate, then whipped topping on top.  Sprinkle remaining cookie crumbs over top.  Freeze.

Shopping List:

  • Salad fixins’
  • 4 lbs Pot Roast
  • 2 oz red wine
  • 1 large onion
  • 6 medium potatoes
  • 1 lb bag baby carrots
  • 8 oz Oreo style cookies
  • ¼ cup butter
  • 1 qt. mint chocolate chip ice cream
  • 6 oz chocolate topping
  • 4 oz whipped cream (I go for making my own or the canned cream in the dairy section)

Also: beef broth, rosemary, dried dill, 2 bay leaves, salt & pepper,

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