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Category Archives: Dressings and Condiments

Shrimp Scampi Flatbread Pizza

Posted on March 25, 2011 by amydeline

As predicted, every pizza joint in my area is suddenly a fish fry too! After Easter, the Friday fish fry specials will gradually fade away, but for anyone who abstains from meat on Fridays during this time of the year, your local pizza shop is probably your one-stop-shop for Friday takeout!

If you’re feeling like something other than pizza, fried haddock or frozen fish sticks, I’ve got a few ideas for you. For starters, I’ve got a new recipe for a shrimp scampi flatbread pizza. We’ll start with a basic shrimp scampi, which will drizzle over individual flatbread crusts, and bake with a bit of asiago and mozzarella cheese. Garlic-flavored naan (Indian flatbread) makes an especially tasty crust for this pizza. Many supermarkets now carry prepared naan, either fresh in the bread or international section or frozen. If you can’t get your hands on flatbread or naan, a thin prepared pizza crust would do the trick.

For the purpose of this pizza, small salad shrimp (the kind you can typically find cooked and frozen) work perfectly. If you’d like to use this scampi recipe for serving over rice or pasta, substitute the salad shrimp for larger, fresh shrimp and allow them to cook in the buttery garlic sauce.

Shrimp Scampi Flatbread Pizza

Ingredients

  • 4 flatbreads, Indian naan, or a thin-crust pizza shell
  • 6 Tablespoons butter
  • 1 shallot, finely diced
  • 1 head of garlic, cloves peeled and thinly sliced
  • 1/4 cup white wine
  • 1 Tablespoon lemon juice
  • 2 cups cooked salad-sized shrimp, defrosted
  • Crushed red pepper
  • Salt
  • 2-3 Tablespoons fresh parsley, chopped
  • 1 cup asiago cheese, shredded
  • 2 cups mozzarella cheese, shredded

Directions

Preheat oven to 400 degrees. Melt butter in a pan over medium heat. Add the shallots and garlic. Cook for about 5 minutes, until the garlic just begins to turn a golden brown. Lower the heat, if necessary, to prevent burning. Add the white wine and lemon juice. Simmer for about 5 minutes. Add the shrimp and gently simmer until heated through. Season with crushed red pepper and salt, as desired. Stir in the fresh parsley. Allow the scampi mixture to cool slightly.

To assemble the pizzas, place the flatbreads or naan onto baking sheets. Sprinkle approximately 1/4 cup asiago cheese over each flatbread or naan. Spoon some of the shrimp mixture, with a small amount of the buttery sauce, over the cheese. To prevent your pizza from becoming soggy, do not use too much of the sauce. A light drizzle around the pizza will be perfect. Sprinkle about 1/2 cup mozzarella cheese over the top of each pizza. Bake for about 12 minutes.

Makes 4 Individual Flatbread Pizzas

Looking for a few other meat-free dinner options? Check out these previously posted Gourmand Mom recipes:

Codfish Cakes


Pan-Fried Tilapia with Grapefruit and Shaved Leeks


Broiled Salmon Bruschetta


Coconut Crusted Tilapia with Tropical Fruit Salsa


Roasted Beets and Goat Cheese in a Citrus-Honey Vinaigrette


Cinnamon Apple and Brie Quesadillas


Broiled Halibut with Olives, Sun-dried Tomatoes, and Capers


Tropical Fish Tacos with Spicy Mango Salsa and Coconut Rice


Salmon Burgers with Horseradish Sauce


Heirloom Tomatoes and Fresh Mozzarella


Chilled Avocado Soup and Crab Cakes with Chipotle Remoulade


Buttermilk Battered Coconut Shrimp with Pineapple Chipotle Dipping Sauce


Hawaiian Garlic Shrimp


Shrimp and Asparagus in a Lemony Basic Alfredo Sauce


9 Comments

Posted in Burgers, Cheese, Dressings and Condiments, Food, Main Course, Recipes, Rice, Salads, Sandwiches, Seafood, Side Dishes, Vegetable and tagged , , , , , , , , , , , , , . Bookmark the permalink.

Game Day Menu Ideas

Posted on February 3, 2011 by amydeline

Growing up, my family never watched football. We were more of a hockey and baseball kind of clan. But every year we had a big ole Super Bowl Sunday party. I was infinitely envious of my younger sister, whose birthday happens to fall right around the Super Bowl, for she had a guaranteed birthday party each year, long after the rest of us had been weaned off of annual birthday celebrations.

In college, I briefly and half-heartedly tried to get into the whole football thing. I watched games on TV with my new college friends and looked to them to explain the ins and outs of the activity I was so hopelessly clueless about. But, my interest in football was short-lived. Not long after that, I met my husband, who’s more of a guitar and drum kind of guy than a sports fan. So, football remains largely absent from my life.

But in true, inherited non-football-fan fashion, my husband and I are throwing a Super Bowl party this year. Our game day menu is still under construction, but will almost certainly include some adaptation of these Buffalo Chicken Potato Skins and a decadent German Chocolate Cake in honor of my sister’s birthday. (Those recipes to follow after the Superbowl!)

In the meantime, if you’re in search of a few new ideas for your game day celebrations, check out these previously posted Gourmand Mom recipes:

Spicy Beef Chili

White Chicken Chili

Sweet Honey Cornbread

Jalapeno Poppers

Spinach Dip and Fried Wonton Chips

Chicken Wing Dip

Homemade Pizza Dough

Blue Cows in a Blanket

Creole Deviled Eggs

Fresh Tomato or Corn and Chipotle Salsa

Steak Bordelaise Pizza

Buffalo Chicken Pizza


8 Comments

Posted in Appetizers, Beef, Breads, Cheese, Dressings and Condiments, Food, Main Course, Pizza, Potato, Recipes, Side Dishes and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Broiled Flank Steak with Pomegranate-Balsamic Reduction

Posted on January 21, 2011 by amydeline

Our garbage disposal threw its hands up and surrendered to the land of broken appliances. We fought it for awhile, clinging to the hope that our dear friend would stay with us. But, its conviction was strong and we’ve had to say goodbye. It’s funny, because I never had a garbage disposal growing up, yet I’ve somehow become so very attached to the one in our home that I hardly know how to function in the kitchen without it. A new, super monster of a disposal is waiting to be installed, but in the mean time, we’ve been learning to throw our scraps in the garbage.

No one has benefited more from the broken garbage disposal than our giant labrador disposal. We do not feed him people food. No, he just helps himself. And so, during he night, while the rest of the family is sleeping, our labrador sticks his giant head into the garbage bag and enjoys a midnight snack. His most recent snack included tender pieces of broiled flank steak drizzled with a pomegranate balsamic reduction and served with garlic-sauteed broccoletti and roasted sweet potato wedges. He greeted me in the morning with the enthusiastic tail wags of gratitude.

Interested in pleasing your canine friend? Here’s how it’s done…

P.S. Humans will also enjoy this tasty meal.

Broiled Flank Steak with Pomegranate Balsamic Reduction

Ingredients

  • 1 Flank Steak (about a pound)
  • Salt and Pepper
  • 3/4 cup Pomegranate Juice
  • 1/2 cup Balsamic Vinegar

Directions

Preheat broiler. Season the steak with a generous amount of salt and pepper. Place it on a baking sheet and broil a few inches below the broiler, for 10-15 minutes, depending on your desired doneness. Allow the steak to rest for 5-10 minutes before slicing.

For the reduction, combine pomegranate juice and balsamic vinegar in a saucepan. Bring to a boil. Continue boiling until the mixture has reduced by 3/4. Spoon the warm reduction sauce over your cooked slices of steak.

Garlic Sauteed Broccoletti

Ingredients

  • 1 large bunch of Broccoletti (or broccolini, rapini, rappi, broccoli rabe)
  • 3 Tablespoons Olive Oil
  • 2 teaspoons Garlic, minced
  • Salt and Pepper

Directions

Bring a large pot of water to a boil. Insert the broccoletti and simmer for 3-4 minutes. Strain. In a large pan, heat olive oil over medium heat. Add the minced garlic and cook for about 2 minutes. Add the broccoletti to the pan and toss in the olive oil and garlic. Season with salt and pepper.

Roasted Sweet Potato Wedges

Ingredients

  • 3 large Sweet Potatoes
  • Olive Oil
  • Cajun Seasoning

Directions

Preheat oven to 425 degrees. Thoroughly wash the sweet potatoes and cut in half across the middle. Place in a microwave safe bowl and cover with plastic wrap. Microwave for about 5 minutes. The potatoes should still be quite firm at this point. (Microwaving the potatoes for a few minutes will help to reduce the roasting time and makes the potatoes softer and safer to slice into wedges.) Allow the potatoes to cook for a minute, then slice each potato half into wedges. Toss the wedges in olive oil until well coated and season with cajun seasoning. Arrange the wedges in a single layer on a large baking sheet and bake for about 30-35 minutes, until tender and lightly browned.

Serves 4 Humans (with enough leftovers for one large dog)




4 Comments

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Pan-fried Tilapia with Grapefuit and Shaved Leeks

Posted on January 19, 2011 by amydeline

I bought a grapefruit a few days ago. Not sure exactly why. I don’t think I’ve ever actually purchased a grapefruit before and the last time I remember tasting one, it certainly wasn’t high on my list of favorite citrus fruits. It may have been seeing Natalie Portman sit down to enjoy a particularly pink grapefruit during an early scene in Black Swan. Perhaps if I eat a grapefruit, I will instantly transform into a lean and graceful prima ballerina too??

I’m starting to see the significance of subtle advertisements placed throughout movies and television shows. I suspect that Sunkist had a sneaky hand in this.

So, I’ve had this grapefruit sitting on my counter for a few days. I think I imagined that I was going to crack it open at breakfast one morning and dive in with a spoon, perhaps with a poached egg on the side, ballerina style. But, morning after morning, I glanced at that grapefruit and then reached for my Frosted Mini Wheats instead. Ultimately, I figured I should do something with the large, lonely citrus. After rooting through the freezer and locating a few frozen Tilapia fillets, I developed a plan.

I’d combine the sweet and bitter grapefruit segments with thinly sliced, mild-tasting leeks in a Honey-Dijon vinaigrette and serve over a simple pan-fried Tilapia fillet. A mound of quick-cooking cous cous completes the meal. You can thinly slice the leeks using a sharp knife or shave them with a mandoline. This recipe can easily be adapted for other types of fish or seafood. Simply adjust the cooking time based on the thickness of your fish.

Somehow, the combination of flavors, textures and temperatures in this dish managed to magically transform the grapefruit into a very welcome guest on my plate. Still not sure I’d ever enjoy sitting down for breakfast with half a grapefruit and a spoon. But I’d definitely invite a grapefruit to this dish again. Heck, I was never cut out to be a ballerina anyway!

Pan-fried Tilapia with a Melange of Grapefruit and Shaved Leeks

Ingredients

For the Fish:

  • 4 Tilapia Fillets
  • Salt and Pepper
  • 1/2 cup Flour
  • Olive Oil

For the Grapefruit and Leek Melange

  • 1 large Grapefruit, segmented*
  • 1 Leek, halved and thinly sliced or shaved**
  • 1/8 cup Apple Cider Vinegar
  • 1/4 cup Olive Oil
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Honey
  • 2 teaspoons Dijon Mustard
  • Salt and Pepper

To Serve

  • 2 cups plain Cous Cous, prepared according to package directions in lightly salted water

* Click here to see my photo guide on How to Supreme a Citrus Fruit.

**Click here to see my photo guide on How to Clean and Slice Leeks.

Directions

To prepare the melange, cut each grapefruit segment into thirds. Combine with the shaved or thinly sliced leeks. Prepare the dressing by combining the remaining ingredients in a separate bowl and whisking until well-blended. Pour a couple tablespoons of the dressing over the grapefruit and leeks. Set aside. Reserve the remaining vinaigrette for the cous cous.

For the fish, season each fillet with salt and pepper. Then, lightly coat each fillet with flour. Heat a thin, even layer of olive oil in a large fry pan over medium heat. Get it good and hot. Place the fillets into the hot oil and cook for 2-3 minutes on each side until golden brown and fully cooked.

To serve, toss the prepared cous cous in a little of the reserved vinaigrette. Place a cooked fillet on top of a mound of cous cous and top with the melange of grapefruit and leeks.

Serves 4


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Buttermilk Battered Coconut Shrimp with Pineapple Chipotle Dipping Sauce

Posted on January 13, 2011 by amydeline

This recipe is a holdback from our New Year’s Eve celebration. Poor planning necessitated a few New Year’s recipe alterations. Namely, my lack of vegetable oil for frying the shrimp led to baking, which produced a delicious (and lower-fat) coconut shrimp, but not exactly my ideal result. I strive to present you with the ideal. So, I reserved this recipe until I had the opportunity to prepare it as planned.

The first time I ever made coconut shrimp was for a Caribbean-themed bridal shower, which I threw in honor of my sisters, who were having a double cruise-ship wedding. At the time, I used a recipe for beer-battered coconut shrimp which I’d found online. I’ve since developed my own buttermilk-based recipe, but I fully stand by the battering idea. A quick dip in a bit of batter helps the coconut to adhere to the shrimp and produces a fantastic, doughy coating around the shrimp.

To save a bit on the fat and calorie count, you can bake these little guys in a 400 degrees oven for about 15 minutes or so, until the coconut begins to turn golden and the shrimp is fully cooked. But, hands-down, my preferred method is frying. Go ahead and indulge! A sweet and spicy Pineapple Chipotle Dipping Sauce makes the perfect accompaniment to these tasty shrimp.

Buttermilk-Battered Coconut Shrimp with Pineapple Chipotle Dipping Sauce

Ingredients

For the Shrimp

  • 3/4 cup Flour
  • 1 teaspoon Baking Soda
  • 3/4 cup Buttermilk
  • 2 Eggs
  • Creole Spice Blend
  • 1 pound Jumbo Shrimp, peeled and deveined, tail-on
  • 1/2 cup Flour
  • 2 cups Shredded, Sweetened Coconut
  • Vegetable Oil, for frying

For the Dipping Sauce

  • 1 (12-ounce) jar Pineapple Preserves (or Orange Marmalade)
  • 1-3 Chipotle Peppers (from a can of Chipotle in Adobo)

Directions

To prepare the batter, combine flour and baking soda. Stir in the buttermilk and eggs until well blended. Season with a dash or two of Creole spice blend.

To prepare the shrimp, arrange a plate of flour, the bowl of batter, and a plate of the coconut. Holding by the tail, press each shrimp in the flour to lightly coat. Then, dip into the batter and allow the excess to drip away. Press into the shredded coconut to cover both sides. Place the coconut-coated shrimp onto a baking sheet until you’ve prepared all of the shrimp.

Heat about an inch of vegetable oil in a large frying pan, over medium heat, until it’s good and hot. Place several shrimp in the hot oil and cook for 2-3 minutes on each side, until the coconut is golden brown and the shrimp is fully cooked. The oil should sizzle around the shrimp as it cooks. If the coconut browns too quickly, reduce the heat.

Prepare the dipping sauce by blending the pineapple preserves and chipotle peppers in a blender, food processor, or with an immersion blender. Adjust the quantity of chipotle peppers based on your desired spiciness.

Serve the shrimp with a simple baby spinach and bacon salad, dressed in a honey balsamic vinaigrette.

Honey Balsamic Vinaigrette

Ingredients

  • 1/8 cup Balsamic Vinegar
  • 1/4 cup Oil (Olive, Canola, Sesame)
  • 2 Tablespoons Honey
  • 1 Tablespoon Dijon Mustard
  • Salt and Pepper

Directions

Whisk together all ingredients until well combined or combine all ingredients in a container with a tight-fitting lid and shake vigorously, until blended.

5 Comments

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Greek Salad and a Love Story

Posted on January 11, 2011 by amydeline

Is it wrong to be in love with a knife? Will people laugh at our love? Will I be labeled some sort of weirdo cutleryophile? Call me what you may…I am madly in love with a knife. It was true love at first sight. I initially spotted my new darling in the window at a Chicago Williams-Sonoma. I was drawn to that knife in the way which other women are drawn to the glittery diamonds on display in a jewelry store window. My heart went pitter-patter. The noticeable blush in my cheeks sent a surge of jealously through my husband.

The object of my affection was a knife in Shun’s newest Edo line of knives, sold exclusively at Williams-Sonoma. Gorgeous hammered steel detailing, samurai sword sharpness, perfectly balanced weight; not only a precision cutting tool, but a beautiful work of art. The 8″ Dual-Density Utility knife, with its high and low frequency serrations, whispered sweet nothings at me through the window. I was so easily wooed; so fully enamored. Were it not for its mind-numbing price tag and the knowledge that airport security would never have allowed me to gingerly carry my new love on board, I would have purchased that knife on the spot. Alas, I left empty-handed with a razor-sharp hole in my heart and the salty remnant of a single tear run down my cheek.

Then, this past weekend, we paid a visit to my parents to celebrate a belated Christmas. And Santa had left a very special gift for me at my parents’ house; the knife of my culinary dreams. Though I’ve been a loyal fan of the very excellent Henckels and Wüsthof knives for many years now, I have to admit that this knife puts my other knives to shame. My other knives quivered in the knife block when they saw this one coming. I can still hear them crying their nervous tears that they may never be used again.

Today’s recipe was selected for the pure excuse of having something to cut with my new knife; so simple, it’s barely a recipe at all. The bonus is that it also happens to make a delicious, refreshing, and flavor-packed meal; a fresh Greek salad decked with feta cheese crumbles, savory olives, and a basic red wine vinaigrette. I threw a few chopped anchovies onto my salad, but if the tiny, salty fish aren’t your cup of tea, simply omit them. A skewer of grilled shrimp or a nice piece of broiled fish would make other excellent additions.

Greek Salad

Ingredients

  • Romaine Lettuce, chopped
  • Baby Roma Tomatoes, quartered
  • Seedless Cucumber, quartered and sliced
  • Red Onion, thinly sliced
  • Olives, Kalamata and/or Oil-cured
  • Feta Cheese, crumbled
  • Anchovies, optional

For the Vinaigrette

  • 1/4 cup Olive Oil
  • 1/8 cup Red Wine Vinegar
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Garlic, minced
  • 1/8 teaspoon Onion Powder
  • Salt and Pepper

Directions

Combine all vinaigrette ingredients and whisk to combine. Toss the lettuce, tomatoes, cucumbers, and onions in a bit of the dressing. Top with feta cheese, olives, and anchovies (optional). Serve with toasted pita triangles, if desired.

5 Comments

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Broiled Salmon Bruschetta

Posted on January 4, 2011 by amydeline

After weeks of overindulging in holiday treats, I’ve been craving a good healthy dose of fresh, nutritious fare. While this new year won’t be bringing any immediate weight loss goals for this expecting mom, I can certainly focus on improving nutrition and increasing my ratio of healthy foods to cookies and Cheez-Its. Oh, Cheez-Its, how I adore thee!


But, it’s still winter, and I yearn for heavy blankets and hearty foods during these chilly months. Salads and other light dishes just don’t fit the bill right now. As such, I decided on a hearty piece of broiled salmon for my main course. Full of healthy fats and flavor, it has the same satisfying effect as a nice piece of steak.

I decided to serve my salmon over a bed of fresh, garlic-sautéed spinach with just a bit of orzo pasta and parmesan cheese. Those of you who’ve taken on low-carb diets for the new year can easily eliminate the orzo for a perfect low-carb dinner option. A generous spoonful of fresh tomato and olive bruschetta topping adds a burst of Mediterranean flavors to the dish.

If salmon is not your fish of choice, you can easily substitute another type. Broiled sea bass or halibut would be delicious. Pan-seared or broiled shrimp or scallops would work nicely too!

Broiled Salmon over Sautéed Spinach and Orzo with Tomato and Olive Bruschetta Topping

Ingredients

For the Salmon:

  • 2 Salmon fillets (about 5 ounces each)
  • 2 Tablespoons Olive Oil
  • Salt and Pepper

For the Spinach and Orzo:

  • 1 Tablespoon Olive Oil
  • 1 teaspoon Garlic, minced
  • 3 cups Baby Spinach
  • 1 cup Orzo, cooked according to package directions
  • 1/8 cup Parmesan Cheese
  • Salt and Pepper

For the Bruschetta Topping:

  • 1 cup Cherry Tomatoes, chopped
  • 1/4 cup Olives, chopped
  • 1/8 cup Capers
  • 1/8 cup Balsamic
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Garlic, minced
  • Salt and Pepper

Directions

Preheat broiler. Rub the salmon fillets with olive oil and season with salt and pepper. Place on a baking sheet and cook, several inches under the broiler, for about 8-10 minutes, until the fish reaches an internal temperature of 140 degrees.

Meanwhile, prepare the spinach. Heat olive oil in a skillet over medium heat. Add the garlic and cook for a minute or two. Add the spinach and cook, stirring occasionally, until it’s wilted. Turn the heat down the low. Add the cooked orzo and cheese. Season with salt and pepper, as desired.

To prepare the bruschetta topping, combine all ingredients in a small container with a tight fitting lid. Gently toss the mixture to combine.

To serve, place the broiled salmon over a bed of the sautéed spinach and orzo. Top with a generous spoonful of the bruschetta topping. Garnish with parmesan cheese, if desired.

Bonus: Serve your leftover bruschetta topping with slices of toasted bread.

7 Comments

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Post Christmas Recovery and Recap

Posted on December 28, 2010 by amydeline

Well, the big day has passed. The carefully wrapped gifts have been enthusiastically unwrapped. The cookies, pies and festive dinners have been prepared and consumed, with minimal leftovers to speak of. New toys have been put through their paces and new clothes have been worn and washed. Our house guests and house pets have all made their way home and all that’s left is to launder the sheets and towels. It was a beautiful holiday filled with laughter, love, and smiles.

And now, things are gradually returning to normal. We’re slowly reclaiming the house from the holidays, sweeping up the pine tree needles, and finding places to stash the new toys. As much as I thrive on the Christmas festivities, I’m looking forward to a bit of normalcy. I’m ready to pack away the cookie sheets for a while and get back to our normal day-to-day cooking and routines.

I must admit, I’ve been feeling a bit of post-holiday indulgence remorse. I ate way too many cookies and slices of eggnog pie “for the baby”, which I’m pretty sure went straight to my hips instead. The measly remainder of holiday cookies have been officially exiled from the house and I’m looking forward to some light, nutritious meals for the sake of my hips. But speaking of the baby, we found out yesterday morning that we are expecting our third boy! Looks like my husband just formed himself a foursome for golf!

I’ll be whipping up some healthy new recipes soon. But first, here’s a quick recap of some of the goodies we enjoyed with our holiday guests.

We started on Christmas Eve Eve (does that make sense?) with a request from my brother-in-law for my Steak Bordelaise Pizza. I’ve shared this recipe for you before, back in my Pizza Dragons and Chairs of Stock post. I guess you can say this is one of my signature dishes. It’s sort of a steak dinner on a pizza crust. This is definitely not your run of the mill pizza. My pizza traditionalist father would be reluctant to call it a pizza at all, but we’re all big fans of the dish around here.

On Christmas Eve, I cooked up a Chicken Parmigiana dinner, complete with spaghetti and toasty hot garlic bread. I’ve been cooking Chicken Parmigiana on Christmas Eve in this house for many years now, long before my husband and I were married and long before this house was our house. I’ll give the Chicken Parm it’s own post with a proper recipe soon, but for now, you can take a look back at my recipe for Eggplant Parmigiana. My Chicken Parm follows the same basic recipe, only substituting breaded thin-cut or pounded chicken breasts for the eggplant. It’s a delicious meal that can be almost fully prepared ahead of time. It’s definitely a satisfying crowd pleaser!

On Christmas, we started with two easy appetizers of Fresh Mozzarella and Tomatoes with Basil Pesto on Baguette and Shrimp with Spicy Cocktail Sauce. You can find my recipe for Basil Pesto back in my Toasted Caprese Sandwich post. For the shrimp, simply boil large de-veined shrimp for a few minutes until they curl and turn bright pink. Or, take the easy route, as I do, and buy a large bag of frozen, peeled, tail-on shrimp and allow them to defrost in the fridge overnight. Make a quick, delicious cocktail sauce by combining about a cup of ketchup with a healthy dose of horseradish (a few heaping tablespoons), a splash of Worchestershire Sauce, splash of Lemon Juice, and splash of Tabasco.

Our Christmas dinner featured Roasted Beef Tenderloin with two sauces. I trimmed and tied a 5 1/2 pound beef tenderloin, rubbed it with olive oil, generously sprinkled with salt and pepper, and roasted in a 425 degrees oven for about 45 minutes. Smaller roasts will cook quicker. On the side, I served a Horseradish Cream Sauce (made with sour cream, a generous amount of horseradish, dash of white wine vinegar, salt and pepper) and a Red Wine Mushroom Sauce, which was simply an adaptation of the Bordelaise Sauce used on my Steak Bordelaise Pizza; a little less wine, slightly less reduced, with sauteed mushrooms added at the end.

On the side, we enjoyed my Cheddar Garlic Biscuits, Spicy Utica Greens, Roasted Garlic Mashed Potatoes, and Roasted Brussel Sprouts with Bacon and Walnuts. Every bit was enjoyed. The brussel sprouts even managed to surprise a few apprehensive diners. For dessert, we enjoyed massive platters of cookies and Chocolate Eggnog Pudding Pie. Overall, it was a simple meal to pull off for a large group, which gave me plenty of downtime to enjoy with the kids and our guests.

It was another truly wonderful Christmas season, topped off by the revelation of our third baby boy! We are so very thankful for all of our blessings. Stay tuned for new recipes, coming up soon!

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Asian-Style Turkey Meatball Sandwiches

Posted on December 16, 2010 by amydeline

I’m pretty sure I’m done with my holiday cookie baking for the year. Well, sort of. Ok, not really. I want to be done baking. I really do. I’ve softened more sticks of butter than I can count and my baking sheets are screaming for a break. The kids’ red wagon in the garage is overflowing with containers of cookies and chocolate confections, waiting to be sorted onto platters and into tins. By all accounts, I should be done. But then I keep thinking of just one more cookie I need to make this year. The current cookie nagging at me are those little buttery thumbprint cookies with marashino cherries. It may be my somewhat irrational pregnancy brain at work here, but I’m just not sure I can get through the season without those thumbprint cookies.

At the very least, I’m done baking for the next few days. I’ve still got a few more cookie recipes to share with you; Mexican Hot Chocolate Cookies, Sand Tarts, and two chocolatey treats. But I’m giving the baking sheets a brief rest as I move on to thinking about holiday parties!

This Saturday, I’ll be preparing the food for a friend’s holiday party. Though I’ve cooked for plenty of my own parties and brought dishes for potlucks, I’ve never actually cooked for someone else’s party. I am very excited for the opportunity. And she’s having my favorite kind of party to cook for; one with an all-hors d’oeuvres menu. I love hors d’oeuvres so much that my hubby and I skipped the full sit-down dinner route for our wedding and went with an all hors d’oeuvres extravaganza. It was an hors d’oeuvres dream come true. To me, there’s just nothing better than a perfect bite-sized package of flavor.

As excited as I am to be cooking for this party, I’m also nervous in a way I don’t usually feel about my own parties. There’s a different level of pressure in making the food for someone else’s soiree; an added self-imposed expectation that everything is perfect. As such, I’ve been doing test runs of each item on the menu; working out the final touches and fine-tuning the reheating procedures.

Earlier this week, I decided to test the Asian-Style Turkey Meatballs with Hoisin Peanut Sauce. They’ll be served as an hors d’oeuvres during the party, with party picks and a bowl of the dipping sauce. But, for the purpose of my test-run, I turned them into a dinner sandwich, complete with a soft, doughy bun and crisp broccoli slaw.

Not only does this recipe make a perfect bite-sized appetizer for your next gathering, it makes a very satisfying meal any night of the week. All components can be made ahead of time, then reheated and assembled later, making it a perfect option for your upcoming holiday celebrations or a tasty weeknight dinner!

Asian-Style Turkey Meatballs

Ingredients

  • 1 pound Ground Turkey
  • 2 Eggs
  • 3/4 – 1 cup Panko Bread Crumbs
  • 3 Green Onions, chopped
  • 2 teaspoons Garlic, minced
  • 1 Tablespoon Soy Sauce
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cayenne Pepper
  • Olive Oil, for baking pan

Directions

Preheat oven to 375 degrees. Wipe the bottom of a baking pan with a bit of olive oil. Combine all ingredients in a bowl. Mix together until well combined. If the mixture is too moist to roll, add additional bread crumbs, a little at a time. Roll small balls, about 1″ diameter, and place in an even layer in the baking pan. Bake for 20-25 minutes, until fully cooked.

If preparing ahead of time, refrigerate until serving. To reheat, bake for 15-18 minutes at 350 degrees.

Makes 25-30 cocktail-sized meatballs


Hoisin Peanut Sauce

Ingredients

  • 1 cup Hoisin Sauce
  • 1/4 cup Creamy Peanut Butter
  • 1/2 – 1 teaspoon Red Curry Paste (or Cayenne Pepper)
  • 2 Tablespoons Soy Sauce

Directions

Whisk together all ingredients until smooth. If preparing ahead of time, refrigerate until serving. The sauce will become thick when cooled. Warm for a few seconds in the microwave to loosen up the sauce before serving.


Broccoli Slaw

Ingredients

  • 1/3 cup Mayonnaise
  • 1 Tablespoon Rice Vinegar
  • 1 1/2 Tablespoon Sugar
  • 1 teaspoon Garlic, minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cayenne Pepper
  • 3 cups Broccoli Slaw Mix (Julienned Broccoli, Carrots, and Red Cabbage)

Directions

Combine mayonnaise, rice vinegar, sugar, garlic, salt, and cayenne until well blended. Add the broccoli slaw mix. Stir until combined. Cover and refrigerate for at least one hour, stirring occasionally to distribute the dressing.

 

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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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