Dinner Menu: Beef and Pepper Subs with Pear-Walnut Salad

This is a quick and easy dinner and the pear salad has a nice, fresh flavor that is really complimented by the walnut oil and blue cheese.

I’ve been wanting to make bread for a few weeks, but the temperatures in the upper nineties and even breaking one hundred a couple days in a row meant the last thing I wanted to do was turn on the oven.

Today will stay in the low seventies for much of the morning, so I felt like I could risk a nice round of baking. I turned this recipe into one loaf and four sub rolls.

Beef & Pepper Subs Continue reading

Roasted Chicken and Pear Crisp

This is such an easy dinner. Season bone-in chicken thighs with salt, pepper and poultry seasoning. I gently pull up the skin and sprinkle spices underneath and replace the skin. I brush a bit of olive oil over them and then place them on top of halved potatoes and zucchini, also brushed with a bit of olive oil. Roast at 375 degrees.

Pear Crisp is delicious. It is my basic Apple Crisp recipe (here), added some walnuts and yum!



 

Friday Recipe Exchange: Pears and Grilling

Pears Pecorino Walnuts

Sometime contributor Michael Fallai shares a lot of terrific recipes on Facebook. The only hitch is they are often in Italian. Tonight’s featured recipe was one of those. If you ever want a laugh, let Google translate a recipe for you…and don’t let dissolve cheese in a water bath, or let your wine evaporate on flame lively intimidate you.

Perusing the weekly ads, I pulled together a few recipes based on what was on sale this week and headed out to the grill.

First up, Curried Turkey Burgers, recipe here. Great served on fresh pita and grill some fresh eggplant from the garden.

Collard greens were everywhere at the farmer’s market last weekend, so Collard Greens with Bacon seems timely, click here.

The dinner menu took advantage of the abundance of pears right now, Grilled Salmon in Dill Sauce with Pear Raspberry Salad. Click here for recipes and full menu.

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JeffreyW and Mrs. J made some delicious looking Cream Horns (and to this Italian girl, seems the only difference between these and Cannoli is the filling). Purty pictures and directions can be found here.

What’s on your menu this last weekend of August? What garden fresh items are you enjoying right now? What are you grilling up?

Tonight’s featured recipe (pictured at top) became a poignant reminder of the earthquake in Italy. I had pulled it off the Italy site, translated it and put the ingredients on my shopping list just days before it hit.

Here is my version:

Pasta with Pears, Pecorino and Walnuts

  • 10 oz linguine pasta
  • 1/2 cup walnuts, coarsely chopped
  • 3 large pears, very ripe, cored and cubed
  • 3 tbsp butter
  • 3/4 cup grated Pecorino Romano (plus extra for garnish)
  • 4 oz cream cheese or Mascarpone, cut into small cubes
  • dash of white wine (opt)
  • salt and pepper to taste

skillet, large pot

Bring water to boil in large pot, add salt and pasta and cook to al dente.  Drain but do not rinse and add back to pot, off heat.

While pasta is cooking, heat skillet on medium heat, add walnuts. Stir constantly until lightly toasted, remove and set aside.

Add butter to skillet and melt before adding pears. Stir gently until well coated with butter. Cook until softened, gently stirring occasionally (you don’t want to break up the pears).

Add both cheeses and stir in completely. Let simmer on medium heat until lightly boiling. Add wine and let simmer away (about 5 minutes). Salt and pepper to taste.

Combine pasta, pear mixture and walnuts in large pot and mix well. Serve with extra Pecorino for garnish.

That’s it for this week. Have a great weekend, enjoy fading days of August – TaMara



 

Dinner Menu: Salmon in Dill Sauce with Raspberry Pear Salad

Haven’t posted a dinner menu for a while. Pears are on sale right now, so I wanted to take advantage of that. It  has nothing to do with me being tired of plums, grapes and tomatoes. That’s my story and I’m sticking to it.

On the board tonight:

  1. Salmon in Dill Butter Sauce
  2. Rice
  3. Pear-Raspberry Salad

Salmon in Dill Butter Sauce

  • 3 tbsp butter
  • 3 tbsp fresh chopped dill
  • 4-6 oz boneless, skinless salmon fillets
  • Juice from 1 lemon
  • ½ cup chicken broth

skillet

In skillet, melt butter, add dill & lemon juice.  Brush lightly over fillets.  Add chicken broth to remaining butter in skillet and bring to a low boil, lower heat and let simmer until reduced by half .  Grill fillets for 3 to 4 minutes each side (be sure and oil grill rack well before using.  You can also grill on foil or in a grilling pan).  Drizzle with sauce.

Pear-Raspberry Salad

  • 8 oz walnut halves
  • 1 tbsp oil
  • 1 tsp soy sauce
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • ¼ tsp crushed garlic
  • 16 oz baby greens
  • 2 ripe Bartlett pears
  • 1 cup fresh raspberries
  • 2 oz blue cheese, crumbled
  • 1 cup raspberry vinaigrette dressing

baking dish, serving bowl

In baking dish, toss walnuts with oil, soy, ginger, salt & garlic.  Toast in a 250° oven for 30 minutes, stirring occasionally, until walnuts are crisp. In serving bowl add lettuce.  Seed and slice pears, add to lettuce, along with raspberries, bleu cheese, & walnuts.  Toss with dressing.

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Friday Recipe Exchange: Quick and Easy

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This is the time of year when I wander around the store looking for anything fresh. I am big on farm stands, shopping the outside aisles of the store (away from all the processed stuff) and cooking from scratch. This is the difficult time for creative cooking in my kitchen. I fight the urge that long cold nights provoke: heavy, carb-laden meals. But there is no getting around it, there is more pasta, more bread, more potatoes, more cookies (!!) and less fresh, raw veggies as the winter days wear on.

But I do have my go-to vegetable broth that is the base to almost all my soups. It is rich, creamy and satisfies that need for hearty comfort foods without all the guilt. Because I have a Vita-Mix, I just throw in celery, carrots, corn, green beans, spinach, tomatoes, green or red pepper, onion, dash of lemon juice , and water, blending until smooth. Spices vary depending on what type of soup I’m making, but a dash of lemon juice really brings out the flavors. It’s great on its own, or as a base for hearty vegetable soup, chicken tortilla soup, tomato-spinach soup and more.

Lately, besides soups, I’ve been making a lot of one-pot meals. I throw a few items into the pressure cooker and 20 minutes later, open it up and there’s a nice dinner. Not gourmet, but flavorful and good for a quick supper. Tonight’s feature recipe is one of those that can be cooked in a pressure cooker or saucepan. Put it together, cover and a bit later, dinner.

Let’s start with some other quick and easy recipes:

In the photo above, JeffreyW takes leftovers and makes a whole new awesome dinner. That’s why I always try to make extra sauce and freeze leftovers for quick meals.

Vegetable Pasta Toss (recipe here) is a friend of mine’s go-to meal on busy school nights. She varies the vegetables and spices to change it up.

Crispy Potato Chicken (recipe, full dinner menu and shopping list here) is easier than it sounds and a great way to shake up that typical chicken and potato dinner. Also you can easily substitute fish or pork chops for the chicken.

If you are like me and received pears for Christmas, here are two fresh and easy recipes with pears as the centerpiece:

Asian Pear, Cabbage and Grape Salad (click here)

Walnut Pear Salad (click here – there is also a dinner menu, Beef and Pepper Sub recipe and shopping list at that link)

I messed up the settings on my camera over the holidays (fixed now), so I’m a little short on photos this week. But here is a cell phone shot of my walk yesterday with the Bixster:

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Tonight’s feature recipe is truly one-pot. I’ve made it in the pressure cooker successfully, but unless you’re confident with your pressure cooker, I’d stick with the saucepan. Unless you have an electric pressure cooker, like JeffreyW’s new one. I’ve paired it with an easy vegetable side.

Spicy Chicken & Rice

  • 1 tbsp vegetable oil
  • 4 boneless chicken thighs (breast if you prefer)
  • 1 green pepper (substitute yellow or orange if you prefer)
  • 1 red pepper
  • 1 onion
  • 1-2 tbsp pickled sliced jalapeños
  • 1 cup uncooked rice
  • 1 cup water
  • 1 cup chicken broth
  • 14 oz can diced tomatoes
  • 2 oz sliced black olives (opt)

large saucepan or dutch oven

Heat ½ tbsp oil in pan, add chicken and cook until browned on both sides. Remove and set aside to cool enough to cut into large pieces.  Add remaining oil, onion, peppers & jalapenos to pan and sauté.  Stir in uncooked rice and stir for 1 minute.  Add water, chicken broth, tomatoes, & chicken to pan.  Bring to a boil, reduce heat to low and let simmer, covered, until rice is tender, about 20 minutes.  Add olives and serve.

Peas w/Mushrooms & Onions

  • 8 oz pearl onions (fresh or frozen)
  • 4 mushrooms, washed & sliced
  • ½ tbsp olive oil
  • ½ tbsp butter
  • 16 oz frozen peas
  • salt & pepper to taste

saucepan with lid, bowl

In the saucepan over medium, heat oil and butter. Add onions, mushrooms and stir until onions are softened. Remove to a bowl. Add peas and a splash of water to the saucepan and cover. Let simmer until peas are heated through. Add more water as needed – but you want them to steam, not boil. Once they are heated through, add mushroom mixture back to the saucepan and toss, adding salt and pepper to taste.

That’s it for this week. Next week I’ll continue to try and highlight what’s fresh and easy to combat the winter blues – TaMara

spring training ball

Remember, only 42 days until spring training.  87 until opening day.



Friday Recipe Exchange: Bring on the Veggies

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I thought as the farm stand season winds down it would be fun to focus on recipes that take advantage of super fresh produce before it all disappears.

I was going to make an Eggplant Parmesan for the featured recipe but never got around to it, so I went with the Chili Rellenos Casserole instead.

To get started, a fresh and tangy Asian Pear and Grape Cabbage Salad, recipe here.

These Marinated Mushrooms (recipe here) sounded good and could be used as an appetizer or sliced into a salad.

Pizza is great way to get have a fun and flavorful vegetarian dinner. JeffreyW always does pizzas right and his Margherita Pizza  (picture above) is no exception.  Click here for his recipe and lots of photos.

This week’s dinner menu sticks with the veggie theme: Pasta with Marinated Vegetables and Bruschetta. Menu, recipes and shopping list are here.

And finally, for the pet lovers, Bixby checked in this week, spoiler alert there was a bath and a stuffed monkey.

What’s cooking in your kitchen this weekend? Have any cool weather recipes to share?

Tonight’s featured recipe, quick, easy and oh, so good:

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Chili Rellenos Casserole

  • 2-7 oz cans whole green chilies
  • ½ onion, diced
  • 16 oz shredded 4-blend Mexican cheese
  • 4 to 6 corn tortillas, torn into wide strips
  • 4 eggs
  • 4 oz salsa
  • ¼ cup milk
  • salt & pepper
  •  ½ tsp crushed garlic
  •  ½ tsp red pepper flakes
  • ¼ cup snipped fresh cilantro ( Italian parsley or fresh basil if you hate cilantro)

bowl, 8×8 glass baking dish, greased

Drain and seed peppers. Layer 1/3 of the peppers in the bottom of baking dish, top with 1/3 onions, 1/3 of the cheese and 1/3 tortilla strips. Repeat to make three layers. Beat together eggs, salsa, milk, spices and cilantro. Pour evenly over casserole. Bake uncovered at 350° for 35-40 minutes until fluffy and center is set.

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

 

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Asian Pear and Grape Cabbage Salad

Today sucked. I mean really and truly sucked.

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But in other news, there’s water on Mars and the Blood Moon did not bring on the apocalypse and in the words of Scarlett O’Hara, tomorrow is another day.

I have a bunch of nice vegetarian sides and main dishes piled up in my to post file, so I thought this week would be a good time to focus on a few. Farm stands are still going strong, the weather can’t decide if it’s grilling or soup weather, this seemed like a safe bet.

Savoy Cabbage

Savoy Cabbage

Asian Pear and Grape Cabbage Salad

Dressing

  • 1/4 cup apple cider vinegar
  • 1 tsp spicy brown mustard
  • 1 tbsp maple syrup
  • 1/4 cup olive oil
  • salt and pepper to taste

Whisk together all the ingredients, except oil, slowly whisk in oil to create vinaigrette. Taste and adjust seasonings as desired.

Salad

Red Anjou Pears

Red Anjou Pears

  • 1/2 head of red cabbage
  • 1/2 head Savoy cabbage
  • 1 Asian pear, halved, cored and sliced into thin strips
  • 1 Red Anjour pear, halved, cored and sliced into thin strips
  • 1 cup seedless red grapes, halved
  • 1 cup seedless green grapes, halved
  • 1/2 cup toasted walnut or almond pieces

 

Cut each cabbage in half to create two wedges, remove core and slice crosswise into thin shreds, toss with pears, grapes and nuts. Drizzle with vinaigrette and toss thoroughly. Let set for 10 minutes and serve.

Asian Pears

Asian Pears

 

 

 

 

 

 

 

 

 

 



 

 

 

Dinner Menu: Oven Baked Chicken and Garlic Baked Potatoes

Oven Baked Chicken

I’ve had this in my files to post for a while, so I thought it would make a good full dinner menu. I had run across two different techniques to improve on oven-baked chicken and decided to combine them to see what would happen. I will not make it any other way going forward.

The first thing that is different, you add the flour to the egg mixture, making a bit of a batter. Dip the chicken in it and coat completely. Hold up and let excess drip off, back into the bowl. Then place the chicken piece into the breadcrumb mixture.

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Take a spoon and generously spoon bread mixture over the entire chicken. Using a fork, press the breadcrumbs into the egg wash. Turn it over gently and repeat on the other side. Place on a baking sheet (I like to use parchment paper for ease of clean up).

Baked Chicken Prep

Bake according to directions below. This technique  works well with boneless or bone-in and any meat you would dredge in flour or breadcrumbs. It coats piece evenly, creates a tighter seal and you lose less of the breading. By adding flour to the egg mixture the batter keeps the chicken very most and creates a great, crunchy crust.

On the board tonight:

  1. Oven Fried Chicken
  2. Broccoli
  3. Garlic Baked Potatoes
  4. Sliced Pears

Oven Fried Chicken

  • 2 bone-in, skin on chicken breasts
  • 2 bone-in, skin on chicken thighs
  • 2 chicken legs (or two additional thighs)
  • 2 cups Italian breadcrumbs
  • 2 cups Panko
  • 2 eggs, beaten
  • 2 tbsp flour
  • 1 tbsp olive oil
  • ¼ cup water**
  • 1/8 tsp ea. salt & pepper (or to taste)

large mouth bowl, large plate and baking sheet lined with foil or parchment

Wash and pat dry chicken. In large bowl, add water, eggs, flour, oil, salt and pepper and mix well. Spread breadcrumbs and panko evenly on large plate. I often use extra seasoning in the breadcrumbs – garlic powder, onion powder, dried basil and oregano, lots of pepper.

Take chicken pieces one at a time and dredge in the egg mixture, coating completely, dredge in bread crumbs until lightly coated on all sides. See technique above. Place on baking sheet. Bake  at 400 degrees for 45 minutes, or until temp registers 160 degrees. I usually cover for 10 or 15 minutes with foil at the beginning to avoid burning the crust. For even crisper chicken, place a wire baking rack on the baking sheet and cook chicken on that. I don’t have one big enough, so I haven’t tried it.

** add more if needed

Baked Potatoes with Roasted Garlic Butter

  • 4 large baking potatoes, scrubbed and dried
  • olive oil
  • Salt
  • 2 to 4 metal skewers

Spread

  • 1 or 2 large head of garlic
  •  olive oil
  • 1 to 2 sprigs of rosemary, minced
  • 4 to 8 tbsp of butter

Skewer each potato (depending on the size of the skewer you can sometimes get 2 on it, leaving room between potatoes). Rub oil liberally on potatoes and then coat with a light layer of salt. Bake at 400 degrees for 30-45 minutes, until tender when pierced with a fork.

Meanwhile, peel white paper skin from garlic and slice off 1/4 inch off the top. Coat well in olive oil, place in a small baking dish (I saw a great recommendation making several and using a 6-cup muffin tin). Cover with foil and bake at 450 degrees for 30 minutes, or until cloves are soft when pierced. (Of course you can use a garlic roaster if you have one). You can cook this while you are prepping the chicken and potatoes, then reduce heat.

Once garlic is cool enough to handle, squeeze cloves out of their skins. Using a fork, mash garlic, butter, pinch of salt and minced rosemary to smooth paste. Serve with potatoes.

Shopping List:

  • 2 bone-in chicken breasts, 2 bone-in thighs, 2 legs (or additional thighs)
  • 2 cups Italian breadcrumbs
  • 2 cups Panko
  • 2 eggs
  • 1 large head Broccoli
  • 4 large baking potatoes
  • 4 large pears
  • parchment paper (my preference) or foil
  • 2 heads of garlic

Also: rosemary sprigs, olive oil, salt, pepper, and butter

 

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