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Author Archives: amydeline

(Uncle) Jackaroni and Cheese

Posted on December 3, 2010 by amydeline

When it comes to food, my Uncle Jack has, what you may call, refined tastes. Though he enjoys reading this blog, he’d be the first to admit that most of my dishes are not his cup of tea. Where I like my grilled cheese sandwiches with brie on ciabatta, he’s more of an American cheese on white bread kind of guy. Where I’d chose a lamb burger with tzatziki sauce, he’d order the hot dog with ketchup. Where I drool over steak smothered in bordelaise sauce with caramelized onions, he’d pick a meatloaf and mashed potatoes any day!

So, after seeing my Uncle Jack this past weekend, I decided to make a basic macaroni and cheese in his honor; a Jackaroni and Cheese, if you will. It would need to be simple, uncomplicated, and free of fancy embellishments; just a basic, delicious mac and cheese. This left me to carefully ponder my cheese selection; perhaps classic American cheese or even melty Velveeta. And then, as I was walking towards the cheese section of my grocery store, I encountered a display which settled the matter; a display for a Wisconsin cheddar cheese called Jack’s Favorite. Seriously?? Could the answer have been any more clear?? A classic Wisconsin cheddar it would be!

Once I’d settled on a cheddar cheese sauce, the rest of the dish quickly fell into place. I’d add a little chopped ham for a classic Ham and Cheese Sandwich kind of feel. A bit of cream cheese adds a nice smooth texture to any mac and cheese. Finally, I’d top the ‘ronis with good ole American cheese and a bit of bread crumbs for crunch. I used Panko bread crumbs, since it’s what I had on hand. But, something tells me that my Uncle Jack might like it with crumbled corn flakes too!

This recipe is another simple little twist on my other macaroni and cheese recipes. (Check out my Spicy Bacon Mac and Cheese or my Italian Mac and Cheese.) The recipe starts with 2 cups of milk, thickened with a roux made up 3 tablespoons butter and 3 tablespoons flour. Then, we simply mix in our desired cheeses and seasonings and combine with our pasta of choice. Easy as that.

The main differences in this recipe are due to the baking step. It’s been my experience that when you add hot macaroni to hot sauce, the macaroni will drink up the sauce during the baking time, leaving you with a tasty, but sauceless, mac and cheese. I like a creamy macaroni and cheese. Allowing the pasta and sauce to cool slightly, before combining and baking, seems to be the key to maintaining a creamy sauce.

Jackaroni and Cheese

Baked Ham and Cheese ‘Ronis

Ingredients

  • 1 pound Pasta, cooked according to package directions
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 2 cups Milk (skim would be fine)
  • 1/2 bar (4 ounces) Cream Cheese
  • 1 1/2 cups Cheddar Cheese, shredded
  • 1/2 cup Ham, chopped
  • Salt and Pepper
  • 6 slices American Cheese
  • 1/2 cup Bread Crumbs or Crumbled Corn Flakes

Directions

Preheat oven to 350 degrees. Cook the pasta according to package directions. Strain, rinse with cool water and set aside to cool. In a saucepan, combine butter and flour over medium heat. Cook for a couple minutes, until it forms a thin paste-like consistency. Add the milk and whisk to combine. Bring the mixture to a gentle simmer and cook for a few minutes until the milk thickens. Turn the heat down to low and add the cheese. Stir until the cheese has melted into the sauce. Season with salt and pepper, to taste. Stir in the ham. Allow the sauce to cool slightly, whisking occasionally to prevent a skin from forming. Pour the pasta into the sauce and toss to combine. Pour the mixture into a 13×9 inch baking dish. Top with the slices of American cheese. Sprinkle the bread crumbs on top. Bake for 25-30 minutes until heated through and the top is golden brown.

Serves 6-8


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Braised Short Ribs with Creamy Parmesan and Sun-Dried Tomato Polenta

Posted on December 2, 2010 by amydeline

Last weekend, I received a recipe request from my uncle. We were seated around a table at the Venus Restaurant, a little diner where my grandmother has breakfast each and every morning. Each day, my grandmother is joined by at least one, and sometimes many, of my aunts, uncles, and cousins. Whenever my family travels to Long Island, we’ve made it a routine to join the group at breakfast before we hit the road for home. I get the corned beef hash and eggs every time; eggs cooked over-hard, rye toast, and fries.

Well, this past weekend, as I was eating my corned beef  hash and eggs, my family was discussing some of their favorite recipes from this very blog. It thrills me to know that the people I love are enjoying my little work of culinary joy. We talked of gravies, soups, and macaroni and cheese. And then my Uncle Gene asked if I take requests. I absolutely take requests!! In fact, I love requests. His request was clear and precise; braised short ribs with polenta. My mouth watered at the thought. It didn’t take me more than a minute to formulate a plan.

Braising is a wonderfully simple technique which produces extraordinary results. During braising, meat is typically seared over high heat and then cooked slowly in a bit of liquid at a lower temperature. The slow cooking process breaks down the connective tissues of tougher cuts of meat, resulting in a very tender and flavorful result. As the meat cooks, the braising liquid reduces and thickens into a ready made sauce for your completed dish. Combine whatever liquids and seasonings strike your fancy. For the braising liquid in this dish, I chose to use a simple combination of beef stock and red wine, combined with accents of tomato paste, garlic, and onion. Perfection in simplicity.

My uncle requested polenta to accompany the braised short ribs. Polenta is, quite simply, boiled cornmeal. A basic polenta is made from yellow cornmeal, simmered in boiling water or stock until it’s smooth and thickened. To add a bit of rich creaminess to our polenta, I incorporated butter and cream at the end. The addition of parmesan cheese and sun-dried tomatoes makes this polenta the perfect partner to our tomato accented short rib sauce.

Braised Beef Short Ribs

Ingredients

  • 6 Beef Short Ribs
  • 3 Tbsp Olive Oil
  • 3 cloves Garlic, minced
  • 1/2 Onion, finely diced
  • 2 cups Beef Stock
  • 1 cup Red Wine
  • 1/4 cup Tomato Paste
  • Salt and Pepper

Directions

Preheat oven to 350 degrees. Heat olive oil in a large oven-safe pan over medium/medium-high heat. Season the short ribs with salt and pepper. Add the short ribs to the pan and cook for a minute or two on each side until nicely browned. Remove the short ribs from the pan and set aside. Reduce the heat to medium. Add the onion and garlic. Cook for 3-4 minutes until the onion is soft and golden. Add the red wine, beef stock and tomato paste. Whisk to combine. Bring to a simmer and allow the mixture cook for about 3-5 minutes. Place the short ribs in the liquid. (They will not be fully submerged.) Cover the pan and place it in the oven. Cook for about 2 hours.

After two hours, remove the pan from the oven. The meat will have pulled away from the bones. Remove the short ribs from the liquid and set aside. Discard any bones which have fallen away from the meat. Strain the sauce. Allow the sauce to sit for a couple minutes so that the excess fat will rise to the surface. Skim the excess fat off of the sauce. Taste and season with salt and pepper. If you desire a thicker sauce, pour the sauce into an uncovered saucepan and simmer until the sauce has reduced to your desired consistency.

Serves 2-3


Creamy Parmesan and Sun-Dried Tomato Polenta

Ingredients

  • 2 cups Water, divided
  • 1/2 cup Coarse-Ground Yellow Corn Meal
  • 1/4 tsp Salt
  • 2 Tbsp Butter
  • 1/3 cup Pecorino Romano or Parmigiano Reggiano Cheese, grated
  • 1/4 cup Light Cream
  • 1/3 cup sun-dried tomatoes, diced
  • Salt and Pepper

Directions

Bring 1 1/2 cups water to a boil. Meanwhile, in a small bowl, combine the remaining water, corn meal, and salt. Once the water is simmering, slowly stir in the cornmeal mixture until smooth. Continue stirring and cooking over low heat for a couple minutes until the mixture thickens. Cover and allow to cook over low heat for 5 more minutes. Stir in the butter, cheese, sun-dried tomatoes, and cream. Taste and adjust seasoning with salt and pepper.

Serves 2-4

10 Comments

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Buffalo Chicken Lasagna

Posted on November 30, 2010 by amydeline

Today’s recipe is sponsored by my clumsiness. I’m a terribly uncoordinated person. I prematurely turn around corners and frequently catch my little toe on the edge of doorways. I drop things, I spill, I trip over my own feet.  I miss my mouth when I drink and often pour beverages down my chin. Motor skills are clearly not my strength.

So, yesterday, it was no big surprise when I knocked an unopened bottle of Frank’s Red Hot Sauce off of my food shelves as I was rummaging for something else. The bottle of tasty hot sauce crashed to the floor. Miraculously, the glass remained intact and most of the sauce remained in the bottle. But, the crash had shattered the cap, rendering it completely unusable.

As I held the now permanently-open bottle of hot sauce in my hands, I quickly reworked my dinner plan. Last night was supposed to be braised short ribs. It would now be something containing Frank’s Red Hot; my favorite sauce for Buffalo chicken wings. I contemplated a Buffalo Chicken Sandwich or Buffalo Chicken Pizza, but I’ve made those recently. We’ve also already made Chicken Wing Dip and I had no interest in frying wings last night. What other variation on Buffalo chicken could I create? That’s when the idea of a Buffalo Chicken Lasagna popped into my head.

 

I waited to begin drafting this post until after my husband had a chance to taste my new twist on chicken wings and lasagna. He is my reliable, brutally honest, taste tester. He’s got no problem with telling me when a dish is a flop. I appreciate that about him. I held my breath as he brought the fork to his mouth. A moment later, he exclaimed, This is really good! Clearly, even he was surprised my how much he liked the dish.

 

And so, with hubby’s seal of approval, I present to you, yet another way to satisfy your Buffalo chicken wing cravings…

Buffalo Chicken Lasagna

Ingredients

  • 2 boneless, skinless chicken breasts, cooked and chopped
  • 1/2 cup celery, chopped
  • 1 1/2 cups blue cheese dressing*
  • 1/2 cup Frank’s Red Hot Sauce (or other hot sauce)
  • 1 cup ricotta cheese
  • 1 egg, lightly beaten
  • Pinch of salt
  • 2 cups mozzarella cheese, shredded
  • 1/2 package no-boil lasagna noodles

*I recommend Marie’s Super Bleu Cheese Dressing.

Directions

Preheat oven to 375 degrees. Combine blue cheesing dressing and hot sauce in a bowl. Set aside. In another bowl, stir together the ricotta cheese, egg, and pinch of salt. Set aside. Combine the chopped chicken and celery in another bowl. To compose the lasagna, coat the bottom of a small baking dish* with a thin layer of the dressing/hot sauce mixture. Place two lasagna noodles side by side over the sauce. Spread 1/3 of the ricotta/egg mixture over the noodles. Scatter 1/3 of the chicken and celery over the ricotta. Drizzle 1/4 of the blue cheese/hot sauce mixture over the chicken. Sprinkle 1/2 cup of mozzarella cheese over the sauce. Top with 2 more lasagna noodles. Repeat the layering process until you’ve used all of the chicken, celery, and ricotta. Top the final lasagna noodles with the remaining sauce and cheese. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and cook for 10 additional minutes to allow the cheese to brown. (Or stick the uncovered pan under the broiler for a couple minutes. Watch closely to avoid burning.) Cool for 10 minutes before cutting and serving.

Serves 4

*This recipe is perfect for a small (9×7) baking dish. Double the recipe for a 13×9 baking dish.

 

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Home and Macaroni Beef Supper

Posted on November 29, 2010 by amydeline

I spent the week of Thanksgiving in my childhood home. It’s been a very long time since I spent that much time at home. My family and I slept in my childhood room, which no longer resembles my childhood room. Twenty or so years ago, I never would have imagined that someday I’d be a guest in that room, along with a husband, a dog, and two little kids, with another on the way. It seems like yesterday that I was sitting on my bright pink carpet playing with Barbies and negotiating self-serving Barbie clothes trades with my sisters. It’s funny how quickly time passes and life changes.

I am fortunate to have grown up in a beautiful, wooded area, steps away from a New York State Park and the Long Island Sound. As a child, my siblings and I spent endless hours biking through the park, walking along the boardwalk, collecting rocks and shells on the beach, and precariously frolicking on the jetty. As a teen, the park provided a quiet refuge, when I needed a break from life. A hour or so on the swings or a peaceful walk on the beach would set me right as rain. I loved growing up by that park and the beach.

Fortunately, a wave of unseasonably warm weather swept through Long Island earlier in the week, creating the perfect opportunity to spend a little time in the park with the boys. We played in the playground, watched ducks swim between the reeds, and gazed at the peaceful Long Island Sound. Our afternoon at the park gave me one more thing to add to my long list of things I’m thankful for.

During our week at home, we ate like we ate when I was a child. My family rarely ate food which could be called fancy or gourmet, by any stretch of the imagination. But it was always fresh, delicious, and comforting; spaghetti and meatballs, grilled steaks with baked potatoes, baked pasta dishes, and roasted meats.

During one of our nights at home, my dad made one of his favorite weeknight meals. It’s not a recipe which I remember from my childhood, but rather a newer recipe he’s discovered since I’ve been gone. Ironically, this new recipe comes from a 1972 edition of the Better Homes and Gardens ground meat cookbook. It’s hard to beat the classics!

I’ve never had Hamburger Helper, but I’d imagine that this dish is similar, except it’s completely homemade, without all of the preservatives and excess sodium in the boxed stuff. And though I’ve never made Hamburger Helper, I can’t imagine that it would be any simpler to make than this dish is. So, when you’re looking to make a quick meal out of that ground beef you’ve got in the freezer, make this instead. It’s called Macaroni Beef Supper. You’ve got to love a dish that calls itself a supper. I know I sure do!

Macaroni Beef Supper

Adapted from the Better Homes and Garden recipe for Macaroni Beef Supper

Ingredients

  • 1 1/2 pounds Ground Beef
  • 1 Onion, finely chopped (Click here for my photo guide on How to Chop an Onion)
  • 1 clove Garlic, minced
  • 1/2 cup Water
  • 2 8-ounce cans Tomato Sauce
  • 1 6-ounce can Sliced Mushrooms, drained (or substitute 2 cups Fresh Mushrooms, sliced)
  • 1 pound Pasta, cooked and drained*
  • 1 Tablespoon Vinegar
  • 1 teaspoon Salt
  • 1 teaspoon Chili Powder
  • 1 teaspoon Worchestershire Sauce
  • 1 1/4 cups American Cheese, chopped

*Slightly undercook the pasta, since it will have time to finish cooking with the other ingredients.

Directions

Cook the beef for a few minutes in a skillet over medium heat, using a spoon to break up the pieces. Add the onion and garlic. Continue cooking until the beef is fully cooked and the onion is tender.

Stir in the remaining ingredients, except the cheese.

Cover and simmer for 25 minutes. Stir in 1 cup of the cheese, until melted.

Sprinkle the remaining cheese on top and serve.

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It’s Officially Christmas Season!!!

Posted on November 28, 2010 by amydeline

I’m back! After a few days of celebrating with family and visiting with friends, we’ve made our way back to our cold and snowy home. It’s nice to be home.

Thanksgiving morning was spent snuggled on the couch, under a blanket with the boys, while my Dad took his place in the big, green recliner. As the rest of the family slept, we tuned in to watch the Macy’s Thanksgiving Day parade. I enjoyed each musical performance, as my Daddo predictably ranted about how the parade has been taken over by Broadway. The kids watched with wide eyes, as the unimaginably large Spongebob and Spiderman balloons made their way between the buildings and they danced along when the music moved them. And then, the moment we were all waiting for arrived. Santa made his way down 34th street. The Christmas season has officially begun.

I’ve mentioned my intense love of the Christmas season before. My anticipation for the entire season is so overwhelming that I physically ache with impatience. It’s beyond the point of normal Christmas spirit. It’s taken all of my self-control to restrain the Christmas in me up to this point. But, now that we’ve seen Santa in the parade, we can officially begin celebrating without shame. It’s time for twinkling lights and glittery ornaments, fresh baked cookies and holiday menu planning, gift wrapping and ribbon tying. Break out the silver bells. This girl is ready to ring in the season!

While the children ran around causing mischief in my childhood home, my dad and I began the holiday countdown by watching a nearly constant marathon of perfectly corny Hallmark Christmas movies. We laughed and we cried at the stories of angels, love, and Christmas miracles. During the commercial breaks, I completed my holiday shopping online, snuggled under a blanket with a cup of hot cocoa in hand and a warm crackling fire burning to my side. It was the perfect way to begin the season.

Thanksgiving dinner at my Grammy’s was predictably delicious. We enjoyed our traditional feast of antipasto, fruit cocktail, stuffed shells, a full turkey dinner, and bountiful dessert buffet. We all left thankful for the delicious meal and quality time spent with family.

New recipes coming up tomorrow and stay tuned for the first Christmas cookie of the season! But for now, take a look back at my Four Variations on Thanksgiving Leftovers for a few ideas on how to finish up the turkey day leftovers filling up your fridge.

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Lemon-Ginger Sugar Cookies

Posted on November 24, 2010 by amydeline

Earlier this month, we cooked up a full Thanksgiving feast, complete with all of the fixings. Then, we lived on various incarnations of the leftovers for three days straight. Interestingly enough, I won’t be cooking a single thing on Thanksgiving day. My family and I will be celebrating the day at my Grammy and Poppa’s house, along with my parents, aunts, uncles, and cousins. My Grammy’s Thanksgiving day feast is always a bountiful spread to be thankful for, so I’m certain we’ll leave with happy bellies.

For as long as I know, it’s been my Grammy’s tradition to prepare the entire feast, from the antipasto platter to the baked pasta dish to the turkey with all its fixings, right down to the dessert buffet. It’s her holiday. But, recently, my Grammy had surgery on her hand which has made normal day-to-day tasks a challenge. So, a couple weeks ago, I called my Grammy and offered her some Thanksgiving help. I offered to make the stuffing or the mashed potatoes or the sweet potatoes, cranberry sauce, or veggies. Whatever she needed, I’d make it all. But, my offer was politely refused. She’d already made her plans.

After a bit of insisting and offering to bring every dish I could think of, my Grammy finally had a request. How about you make the turkey cutout cookies, she said. They are a tradition and I’m not sure my hand is up to rolling out the dough. I paused. It was a long pause. And then I reluctantly agreed. How could I say no?

But the truth is that I loath making cutout cookies. Yes, my feelings about cutout cookies are that strong. I derive no joy from the process of flouring and rolling and cutting and baking, repeating this process again and again until all of the dough is used. Don’t get me wrong… I love baking. And cookies are no exception. But cutout cookies do nothing for me. I find the labor involved to be tedious and the result surprisingly underwhelming.

The decorating process provides no more satisfaction to me than the baking. In another life, I’d probably relish in the decorating, give my crafty side free reign to play and enjoy creating intricate designs with royal icing. But my current circumstances, constantly flocked by two busy little boys, makes tending to the details of decorating a challenge. Most activities are a rush against the clock, racing between naps, tantrums, short attention spans and doctor’s appointments. Time for attention to detail is not currently a part of my life. But that’s a tiny price to pay for the great joys of my little family.

Making cutout cookies was not exactly on the top of the list of ways I would have liked to help. But, how could I say no to this one simple request? And so I agreed. I love cooking with the kids and this task was right up their alley, so we turned it into a family affair. They were more than happy to help with the mixing, rolling, and cutting. We started with a basic recipe for sugar cookies from Martha Stewart and jazzed it up with a bit of lemon and ginger. My little quality control experts certainly approved.

Just as Christmas isn’t really about the gifts, Thanksgiving is not truly about the food. It’s a joy to be able to contribute a small, traditional part of our Thanksgiving feast. But, the day isn’t about turkey cookies, stuffing, or pies. It’s about family, friends, and love. It’s about good health, a warm house, and the ability to spend the day with loved ones. It’s about the love which exponentially multiplies as our family grows. We have so much to be thankful for.

And so tomorrow, as I sit down with my loved ones, to stuff myself with Thanksgiving goodies, I will pause for a moment and raise my glass of sparkling grape juice in thanks for all of my blessings; for my loving husband, precious children, and the new life growing inside me; for a comfortable home with a big, full fridge, our over-sized yellow lab, and the most comfortable bed I can imagine; for my siblings and sibling-in-laws, my friends, and all of my family; for my collection of reliable cookware and the ability to use it; and for chocolate, cheese, and spicy food. For all of these things and more, I am infinitely thankful.

Lemon Ginger Sugar Cookies

Adapted from Martha Stewart’s recipe for Sugar Cookies

Ingredients

  • 2 sticks Unsalted Butter, softened
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoons Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 4 cups Flour
  • 1/2 tsp Ginger
  • 1/2 tsp Salt
  • 1 tsp Baking Powder

Directions

In a mixing bowl, beat together the butter and sugar until creamy. Add the eggs, lemon juice, and vanilla extract. Beat for another minute or two, until well blended. In a separate bowl, combine the flour, ginger, salt, and baking powder. Gradually incorporate the dry mixture into the wet mixture until a thick dough forms. Split the dough in half and form to balls. Flatten into disks and wrap each disk in plastic wrap. Refrigerate for at least an hour.

Preheat oven to 325 degrees.

Once the dough is chilled, use a rolling pin to roll it out onto a well floured surface to about 1/4 inch thickness. The dough may need a couple minutes to warm up to a rollable consistency. Use a cookie cutter to cut, as desired. The remaining scraps can be formed into a ball and rolled out again, until all of the dough has been used. Place the cut cookies onto a baking sheet and bake for 15-18 minutes. Cool completely before icing.

Decorating the Cookies with Royal Icing

I’d be lying if I claimed to be any sort of royal icing expert. Truth is that, prior to today, I’ve probably only used it one or two other times; certainly not enough to lay out any expert guides for you. Fortunately, there are some wonderful existing guides to making and decorating with royal icing. My favorite step by step guide comes from Annie’s Eats. She lays out a clear visual for preparing and using royal icing. Click here for Annie’s guide to royal icing.

The royal icing recipe calls for Meringue Powder. If you are unable to find this ingredient in your grocery store, check the baking section of your local craft store. Allow yourself a big block of time and multiple Oops cookies. And don’t worry… the messy looking cookies taste just as good. Decorating with royal icing takes a little time, but it’s easy to get pleasing results, even for a harried royal icing novice such as myself.

Wishing you all a most Happy Thanksgiving! I am thankful for you!

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Roasted Sausage, Peppers, and Onions

Posted on November 22, 2010 by amydeline

You’ve probably heard of those pregnant women who find themselves craving odd combinations of foods like dill pickles with peanut butter. Or the ones who squirm at the scent of onions or eggs. And then there are those who strangely crave non-foods, like dirt or chalk. I am none of these women while pregnant. For me, pregnancy only serves to heighten my already existing cravings. I have no food aversions and morning sickness is something I’ve only read about in books. My pregnancy diet is simply my normal diet, in overdrive.

Take spicy food for example. I’ve always loved spicy food. This is nothing new. But while pregnant, my desire for spicy food hits new highs. I order my burgers with pepperjack cheese, hot sauce and jalapeños. (Add some extra hot sauce on the side for dipping my fries.) I accidentally forget crucial ingredients for Saturday’s dinner so that I can have my Indian food takeout one night early. I make omelets for lunch so I have something to dip in tabasco. My desire for spicy foods is boundless.

So, on a day, which I’d spent baking and decorating dozens of turkey-shaped Lemon-Ginger Sugar Cookies (recipe coming soon), I needed a quick fix for my spicy food obsession. I turned to one of my favorite easy weeknight  meals; Roasted Sausage, Peppers, and Onions. This recipe hardly even qualifies as a recipe. It’s just a few simple ingredients joined together in perfect flavor harmony. As a child, huge trays of sausage, peppers, and onions were a staple of family party buffets. Served over rice or wrapped in a loaf of Italian bread with provolone cheese, this dish makes a simple, satisfying meal, any night of the week.

As you may imagine, I like to prepare this dish using spicy Italian sausages, but sweet Italian sausages work just as well! By cutting the sausages part way through the cooking time, we allow some of the tasty juices to escape in order to mix and mingle with the peppers and onions. The resulting dish simply oozes with delicious Italian flavors.

Roasted Sausage, Peppers, and Onions

Ingredients

  • 6 Italian Pork Sausages (spicy or sweet)
  • 3 Green Bell Peppers, thinly sliced
  • 2 Onions, thinly sliced
  • 2-3 Tablespoons Olive Oil

Directions

Preheat oven to 375 degrees. Toss the peppers and onions in the olive oil. Place in a baking dish. Arrange sausages on top of the peppers and onions. Cook for 20 minutes. Then, remove the baking dish from the oven, cut the sausages in half and place them back with the peppers and onions. Toss to combine the sausage halves with the peppers and onions. Continue cooking for another 30-40 minutes, occasionally tossing the mixture for even cooking. Serve over rice or create sandwiches on Italian bread with provolone cheese.

Serves about 4

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Roasted Vegetable Pasta Primavera

Posted on November 19, 2010 by amydeline

Roasted vegetables are winter’s answer to grilled vegetables. In some parts of the country, the flowers are blooming and flip-flops are still appropriate footwear. But up here, we awoke to a world coated in white. Winter has arrived. And when the weather gets cold and the grill has been packed away for the season, it’s time to fire up the oven for some sweet roasted vegetables. The best part about roasting veggies is that it has the ability to coax some fantastic flavor out of some normally lackluster winter produce.

I love roasted vegetables on ciabatta bread with fresh mozzarella and pesto, toasted in the oven. Yum! It’s one of my favorite sandwiches in the world. But today we’re adding our delicious roasted veggies to a pesto pasta dish for a cold weather version of Pasta Primavera.

Roasted Vegetable Pasta Primavera

Ingredients

  • 1 Squash, cut in half lengthwise and sliced into half-moons
  • 1 Red Bell Pepper, cut in half, seeds and ribs removed
  • 1 1/2 cups Grape Tomatoes, rinsed
  • 1 1/2 cups small Mushrooms, rinsed
  • 2-3 Tablespoons Olive Oil
  • Salt and Pepper
  • 1 pound Pasta

For the Pesto:

  • 1 big bunch of basil
  • 1/4 cup pine nuts
  • 1 Tbsp lemon juice
  • 1/4 cup parmesan (or parmesan cheese blend)
  • 1 Tbsp minced garlic
  • 6 Tbps+ olive oil
  • Salt and Pepper

Directions

Preheat oven to 400 degrees. Toss the vegetables in olive oil and arrange on a baking sheet. Place the pepper halves cut side down. Cook for 20-35 minutes. The squash will probably be ready in about 20-25 minutes. The remaining veggies will take longer. Remove the veggies from the oven. Place the pepper halves in a ziploc bag to help the skin to pucker as it cools. Season the remaining veggies in a bit of salt and pepper. When the pepper has cooled, remove from the ziploc and peel away the skin. Cut the pepper into small pieces.

Cook the pasta according the package directions. While the pasta is cooking, prepare the pesto. Pull the basil leaves off of the stem.  Place in a food processor and pulse slightly, giving the leaves a course chop. Add all other ingredients, except the oil, and mix until well blended. Gradually incorporate the oil until you reach your desired consistency. Taste and adjust seasonings.

When the pasta has finished cooking, strain and return to the pot. Toss the pasta with some of the pesto and the roasted veggies. Serve hot with grated parmesan cheese.

Serves about 6


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Daddo’s Tuna Burgers

Posted on November 18, 2010 by amydeline

My father calls me Amo. I call my father Daddo. My siblings are also all called by names with an -o tacked on to the end. I don’t remember when or why we began calling each other in this way, but there’s something about it which makes my heart throb with love for my family. It’s like our private family language. There’s love in that -o.

Recently, I shared my family’s top secret recipe for Connecticut Supper; a beefy, cheesy casserole-type dish, which is my dad’s specialty. But, my dad has other specialties too. And the one which most easily comes to mind is his recipe for tuna burgers. My dad’s tuna burgers aren’t actually burgers, in the traditional sense. They’re more of a tuna melt with a twist. Whatever you call them, they are delicious and make a super-simple meal, which is perfect on nights when you have no idea what to cook.

My dad prepares these foil-wrapped goodies by the dozen and throws the extras in the freezer for a quick meal anytime. I’d almost guarantee that when I visit my family for Thanksgiving, I’ll be able to find a few of these babies hiding out in the freezer. They won’t last long with me in the house!

So, next week, when you’re wrapped up with preparing pies and dishes in preparation for Thanksgiving, and haven’t a moment to think about what you’re going to eat for dinner, make these. Add a quick salad on the side. Dinner is served.

Daddo’s Tuna Burgers

Ingredients

  • 3 6.4-ounce packets Chunk Light Tuna in Water
  • 1/3 cup Mayonnaise
  • 1/2 cup Olives, sliced
  • 6 slices American Cheese, chopped
  • 4 Tablespoons Butter
  • 6 Rolls (Vienna or Kaiser)

Directions

Preheat oven to 375 degrees. Combine tuna with mayonnaise until well-mixed. Stir in the olives and cheese. Split the rolls in half and lightly butter the insides of both halves. Place a mound of the tuna mixture onto each bun and tightly wrap the buns in foil. Bake for 30-35 minutes until the insides are warm and melty and the buns are slightly crisp.

Make 6 Burgers

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Posted in Burgers, Cheese, Food, Main Course, Recipes, Sandwiches, Seafood and tagged , , , , , , , , , , . Bookmark the permalink.

Four Variations on Thanksgiving Leftovers

Posted on November 16, 2010 by amydeline

Preparing a Thanksgiving feast for a crowd can be both exhilarating and utterly exhausting. At the end of the day, your kitchen looks like a tornado has whipped through it and you probably feel as if you’ve completed a triathlon. But, your belly is full, your guests have been well fed, and if you’re lucky, your fridge is filled with leftovers. Those are all things to be most thankful for.

Is there anything better than Thanksgiving leftovers?? I think not. Perhaps the most joyous part of a fridge full of Thanksgiving leftovers is being able to put your feet up for a few days, recover from the cooking marathon, and live off of the ready-made meals in your fridge. While it would be perfectly delicious to just reheat a plate of Thanksgiving dinner each night, it’s nice to add a little variety to leftovers; make it feel like a fresh meal every night. With that in mind, I offer you four simple variations on Thanksgiving leftovers.

Thanksgiving Leftover Variation #1 – Turkey Soup

Don’t let that turkey carcass go to waste! There’s so much flavor waiting to be extracted from those bones. Get the broth started right after dinner. Simply throw the whole turkey carcass into a large pot, cover with water, and simmer (partly covered) for 3-4 hours. Don’t worry if there’s still some meat or turkey skin hanging on the turkey! Just throw the whole thing in the pot and let it start working while you sit down to enjoy some pumpkin pie. Once it’s simmered, strain the broth and refrigerate overnight. The next day, you can finish making the soup. Click here for my step-by-step guide to making a basic chicken soup. You can follow the same process for turkey soup.

Thanksgiving Leftover Variation #2 – Open-faced Thanksgiving Sandwich

In my opinion, this is the best way to use leftovers on the day after Thanksgiving, when you’ve still got a bit of everything in the fridge. Simply reheat some leftover turkey, stuffing, and mashed potatoes. Spread some cranberry sauce on a lightly toasted slice of thick, doughy bread. Then, top the cranberry sauce with the hot turkey, stuffing and mashed potatoes. Drizzle hot gravy over the entire thing and enjoy. This is a knife and fork kind of sandwich; simple, hearty, and satisfying.

Click here for more details on making an open-faced turkey sandwich any time of year.

Thanksgiving Leftover Variation #3 – Roast Turkey, Brie, and Homemade Apple Butter Melts

This is my new personal favorite. Such a perfect combination of flavors. I happen to love apple butter; always have and probably always will. You can find it in most grocery stores, usually near the  jams and jellies. Look for one which doesn’t contain a lot of unnecessary added sugar or corn syrup. Apple butter really doesn’t need anything other than apples and a bit of apple cider or apple juice. Apple butter is a cinch to make at home. So, if you can’t find any at your store, follow my simple recipe to make your own. And, if apple butter just isn’t your thing, substitute some leftover cranberry sauce on these sandwiches. It will pair beautifully with the brie.

For the sandwiches, thinly slice brie and spread it onto a sturdy piece of bread. I prefer to use ciabatta or pain de campagne, but any doughy, crusty bread should work. Spread apple butter (or cranberry sauce) onto another piece of bread. Place a few slices of roasted turkey breast between the bread slices. Loosely wrap the sandwich in foil and bake for about 20-25 minutes in a 350 degrees oven, until the cheese has melted, the bread feels slightly toasted, and the turkey is warm.

Homemade Apple Butter

Ingredients

  • 5-6 Apples, peeled, cores removed, and coarse chopped
  • 1 1/2 cups Apple Cider
  • Cinnamon Stick (optional)

Directions

Preheat oven to 250 degrees. Simmer the apple pieces in the apple cider for about 20 minutes. If desired, add a cinnamon stick to simmer with the mixture. Then, puree the apples until smooth. Pour the puree into an oven-safe covered pan and place in the oven for about 5 hours. The apple butter will darken to a rich brown as it cooks.

Thanksgiving Leftover Variation #4 – Turkey Salad Sandwiches

Turkey Salad is a simple and delicious way to breathe new life into the remainder of your turkey leftovers. I love it on a lightly toasted bagel with a slice of swiss cheese. To make a basic turkey salad, simply chop or tear your leftover turkey into small pieces. Add some finely diced onion and celery. Combine with just enough mayonnaise and mustard to bind the salad. Season with salt and pepper, as desired. Stir in some dried cranberries for an extra tasty touch!

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Posted in Dressings and Condiments, Food, Main Course, Poultry, Recipes, Salads, Sandwiches and tagged , , , , , , , , , , . Bookmark the permalink.
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