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White Chicken Pizza!

20161028_1556201600x1200The white sauce was made with garlic infused butter and olive oil for the roux, stir in milk and whisk until it thickens then start adding cheeses.  This one has Monterey jack and Parmesan.20161028_1625291600x1200I have mozzarella string cheese rolled up inside the edge.  It was brushed with more of the garlic butter and sprinkled with kosher salt.  Dough for the crust was made yesterday, it proofed some then and spend the night in the fridge.20161028_1643271600x1200The crust isn’t a thin one, it’s more like bread than a limp cracker.  The recipe called for 3-1/2 cups of flour and would easily make enough for two.  That thick, chewy, mozzarella infused crust eats like one of those soft pretzels.20161028_1651181600x1200Mmm… pizza!  The white sauce is such a prominent part of the toppings that, compared to the usual profusion on my pizzas, chicken, broccoli, and red onions are deemed sufficient.20161028_1707091600x1200Caution!  Leftover zone!  I put this straight into the freezer and will bag the individual slices when they are frozen solid.  Remember to separate them on the tray so they are easy to remove.

Chili

20161015_1710571600x1200I like chili with beans and tomatoes.  Deal with it.  LOL  And I like to dress it up with cheese and pickled peppers or whatever else I have laying around.  The temps dipped a bit last week and I thought “At Last!” but it looks like my Fall celebration will be ruined with a return to temps in the 80s.  I will console myself with a couple of chili dogs:20161016_1138181600x1200I almost always buy a bunch of green onions and nearly always they grow too old to use before I can get around to them so I used the occasion to chop the white ends for a garnish.  I still have fresh jalapenos!  They are on the small skinny side this late in the season.  I’m thinking about bringing them in to winter under grow lights.

Got Soup?

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Garden Fresh Pasta Dinner

I had friends over on Sunday and by request, made a garden fresh entrée. The advantage with this type of dinner is, it is quick and easy to prepare while guests are there. We had pleasant conversation as I put it together, which from start to finish was less than 20 minutes.

I apologize in advance, I have no photos of the final dish because I was having such a good time I completely forgot to even get my camera out.

Garden Fresh Pasta

  • 4 tomatoes
  • about 4 basil leaves (or 1/2 tsp dry)

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  • 12 oz linguine
  • 2 tbsp olive oil
  • 1/2 yellow onion, diced
  • 1 green pepper (or red or orange as desired), chopped into large pieces
  • 2 zucchini, cubed
  • 1 large eggplant, cubed
  • 2 cloves garlic, crushed
  • 4 tomatoes (I used a variety from my garden and my friends’ garden), chopped into large pieces
  • 1 tbsp chopped fresh basil (or 1 tsp dry)

saucepan, skillet, large pot

Blend 4 tomatoes and 4 basil leaves together until smooth and add to saucepan. Bring to a boil, reduce heat and let simmer while prepping the remainder of the dinner.

In large pot, cook pasta according to package directions, to al dente. Drain, but don’t rinse.

In skillet, heat 1 tbsp of oil, add onions. Saute for a minute and then add peppers. Stir occasionally until they are softened and onions are translucent. Add additional tbsp of oil, once heated, add garlic, zucchini and eggplant. Saute until tender. Finally, add tomatoes and basil, cook for one to two minutes and then add the tomato mixture from the saucepan. Stir together gently and bring to a low boil for about 1 minute. Serve over pasta.

I served it with grated Parmesan, tossed salad and fresh baked bread

Go wild and add whatever fall garden vegetables you have on hand….



 

Mmm… Butterbeans and Cornbread

20160920_1853301600x1200Nothing special about these, I will note that I used the “boil for a minute and let sit, covered, for an hour” method rather than soaking overnight.  It worked fine.  You drain the beans after the hour and then cook to your regular recipe.  These are cooked in chicken stock with carrots, celery, and onions that were sauteed briefly.  I like to add a Creole/Cajun seasoning to mine, and a couple of bay leaves.  These have ham chunks that simmered in stock while the beans soaked to get a head start.20160920_1220001600x1200The cornbread isn’t anything fancy, just the back of the box recipe.

Guinness Lamb Stew

20160829_173927(1600x1200)This recipe was at the top of the first search page, I went pretty much with it as written.  I keep a few bottles of Guinness tucked away in the cupboard for recipes that call for a dark beer.  We had a leg of lamb, bought during the last holiday and saved to the freezer, it’s not an everyday item at groceries in our neck of the woods.  The recipe insists on a shoulder, saying that a leg won’t ever become tender enough, but that is nonsense.  Maybe she was thinking mutton rather than lamb?  I had frozen peas but decided to leave them out, opting for a chive garnish for eye appeal.

Memorial Weekend Recipes: Grilled Potato Packets

Grilled Potatoes and Peppers3

Grilled potatoes and peppers above can be found here 

These are so easy to make, one of my most requested and clean up is a breeze:

Grilled Potatoes

  • 4 large potatoes
  • 1 medium onion, sliced
  • 1 tsp crushed garlic
  • 1 to 2 tbsp butter
  • parsley or chives
  • salt & pepper

foil

Thinly slice each potato, layer one on each piece of foil, then layer sliced onion and parsley or chives. Melt butter and add garlic, drizzle equally over each potato. Wrap and seal foil.  Grill, turning halfway through (about 15 minutes each side).  Cook until potatoes are tender and onions crispy.



 

Beef and Barley Vegetable Soup

DSC_9314 (1600x1060)

JeffreyW makes mouths water with this photo of his Beef and Barley Soup (with bonus foccacia recipe here)

It has been unseasonably cold here. Today was the first day that I could actually open the windows. So soup seemed like a good idea over the weekend. Chuck roast was on sale for the amazing price of $2.99 lb. So I bought several large pieces, cut them up to dinner size and a couple pounds up for soup and stew. First up was this soup.

Beef & Barley Vegetable Soup

  • olive oil
  • 1 lb chuck, cut into small cubes
  • 1/2 small onion, diced
  • 2 tsp crushed garlic
  • 14 oz can diced tomatoes
  • 6 to 8 cups of water
  • 12 oz sliced carrots (frozen ok)
  • 12 oz green beans (frozen ok)
  • 3 stalks of celery, chopped
  • 1/2 cup barley
  • 1/4 tsp cayenne
  • 1/2 tsp ground pepper
  • 1/2 to 1 tsp salt (more as desired. I use salt-free canned tomatoes, so I usually add more salt)
  • 2 bay leaves (remove before serving)

large saucepan

Heat oil in saucepan, sauté onions for 1 minute, add beef and brown on all sides, add garlic and sauté for 1 minute making sure not to burn the garlic. Add remaining ingredients** and bring to a low boil.  Reduce heat and let simmer for 40 minutes to 1 hour, until barley is tender.  Serve with biscuits or cornbread.

**Alternately – I blend tomatoes, and 6 oz of the carrots, 6 oz of the green beans, 2 stalks of the celery, 1 cup water into a smooth puree, to make a hearty base for the soup. Then I add the remaining veggies as directed above. I like the hearty stock.

Yum.



 

Dinner Menu: Spring Flavors

Apple Salad1

Lots of fresh spring flavors in this dinner menu, which is what I need after a long cold week.

On the board tonight:

  1. Herbed Fettuccini
  2. Apple Salad
  3. Ice Cream or Frozen Yogurt

Herbed Fettuccini

  • 9 oz fresh fettuccine
  • ½ cup chicken broth
  • 5 green onions, thinly sliced
  • 4 oz fresh spinach, torn
  • ¼ cup snipped fresh parsley
  • 2 tsp dried basil
  • salt & pepper to taste
  • 2 oz fresh parmesan, grated or goat cheese (chevre)
  • 3/4 cup milk
  • 2 tbsp butter
  • 1 large tomato, chopped
  • 1/4 cup chopped hazelnuts
  • 6 oz artichokes hearts (opt)

2 large saucepans, large serving bowl

Cook pasta according to pkg. directions. Next bring broth to boiling in second saucepan. Add green onion and spinach. Reduce heat, cook and stir for 2 to 4 minutes or until spinach is slightly wilted. Add parsley, herbs, salt & pepper; mix well. Remove from heat; cover and set aside. Drain cooked pasta and remove to serving dish, cover and keep warm

In saucepan combine cheese, milk, and butter. Cook and stir until cheese is melted. Add pasta; toss to coat. Remove from heat. Add vegetable mixture, hazelnuts, opt artichokes, half of the tomato to the pasta mixture; toss gently to mix, heat until warm through. Transfer back to a serving bowl, garnish with remaining tomato.

Apple Salad

  • 16 oz spring greens, washed
  • 2 Granny Smith apples
  • 2 Fuji (or other sweet red) apples
  • ½ cup raisins
  • 2 oz toasted  slivered almonds
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • salt & pepper to taste
  • 2 oz feta cheese, crumbled

serving bowl

Layer greens in bowl.  Core and cut apples into large chunks.  Layer over greens, add raisins and nuts.  Mix together vinegar, oil, salt & pepper.  Drizzle over salad, toss, then crumble feta over the top.

Note: If you can’t find toasted almonds, heat a skillet, add almonds and stir constantly until they are lightly toasted.

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Copyright What’s 4 Dinner Solutions Cookbook: Spring Edition

Side Dishes: Antipasto Salad

This is great with Chicken Tortellini Soup or Linguine with Peppers

Antipasto Salad

  • 4 oz can sliced black olives
  • 2 oz jar sliced green olives
  • 4 fresh mushrooms, washed & sliced
  • 4 Roma tomatoes, sliced
  • 8 oz green beans, cooked & cooled
  • 1 green pepper, seeded & sliced
  • 1 banana pepper, seeded & sliced
  • 4 green onions, sliced
  • ½ cup white wine vinegar
  • ½ cup olive oil
  • 1 tsp basil, crushed
  • 1 tsp crushed garlic
  • salt & pepper to taste
  • 2 oz grated parmesan or Asiago cheese

serving bowl

Mix vegetables together in serving bowl.  Blend vinegar, oil, basil & garlic then pour over vegetables and toss.  Salt & pepper to taste. Garnish with cheese.