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Category Archives: Main Course

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.

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Cinnamon French Toast Bake

Posted on January 2, 2011 by amydeline

I love brunch; that meal which is so perfectly placed between breakfast and lunch; a perfect excuse to eat breakfast foods at lunch time and spike your orange juice with leftover champagne from your New Year’s celebrations.

A few years ago, I awoke on the morning of a planned brunch with my sisters, set upon making some sort of French toast casserole. Much to my dismay, I quickly discovered that nearly every French toast casserole recipe called for resting the casserole overnight. Clearly, I was not prepared for this French toast casserole idea. But, not to be dissuaded by the small obstacle of time, I continued searching until I landed upon a French toast bake, which could be prepared and baked instantly, using prepared cinnamon rolls.

I made this Cinnamon French Toast Bake the morning of that brunch and a few times since, including this New Year’s Day. I’ve slightly modified the original recipe, which I found to be overly sweet and in need of a few additional minutes in the oven. This decadently sweet dish makes a delicious, special breakfast for Christmas morning, New Year’s Day, or a brunch any time of year!

Cinnamon French Toast Bake

Adapted from Pillsbury’s Cinnamon French Toast Bake

Ingredients

  • 1/4 cup Butter, melted
  • 2 cans Refrigerated Cinnamon Rolls (with icing)
  • 6 Eggs
  • 1/2 cup Light Cream
  • 2 teaspoons Vanilla
  • 2 teaspoons Cinnamon
  • 1/8 teaspoon Salt
  • 3/4 cup Pecans, chopped
  • 1/2 cup Maple Syrup

Directions

Preheat oven to 375 degrees. Pour the melted butter into a 13×9 baking dish. Tilt the dish so the butter covers the bottom. Cut each uncooked cinnamon roll into 8 pieces. (Set the containers of icing aside to garnish the finished French toast bake.) Scatter the cinnamon roll pieces over the melted butter. Lightly beat the eggs in a medium-sized bowl. Whisk in the cream, vanilla, cinnamon and salt until well blended. Pour the mixture over the cinnamon roll pieces. Scatter the chopped pecans on top. Drizzle with the maple syrup. Bake for 30-32 minutes. Remove from the oven and cool for 10-15 minutes. Slightly warm the cinnamon roll icing in the microwave for a few seconds. Drizzle the icing over the French toast bake before serving. (You may only need one of the icing containers.)

Serve with additional maple syrup, if desired.

In the mood for a good brunch? Here are a few other previously posted Gourmand Mom brunch ideas:

Traditional Eggs Benedict and Smoked Salmon Eggs Benedict (with links to photo guides on poaching eggs and making Hollandaise Sauce)

Breakfast Pizza

Homemade Cream Cheese with Bagels

Brunchy Beverages

PB&J French Toast

Strawberry Stuffed French Toast

Chocolate Chip Bacon Pancakes

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Spanakopita

Posted on December 30, 2010 by amydeline

Back in my pre-stay-at-home mom days, I worked as a teacher and math content coach at an elementary school. Along with my job as the school’s math content coach came the role of test coordinator for the school’s state-mandated annual testing. The task of coordinating testing for the school involved a tedious and meticulous process of coding, counting, training, timing, documenting, and maintaining careful test security for hundreds of test booklets and test content.  It was an exhausting time of year, to say the least. My saving graces during that time were a co-testing coordinator, extra large cups of coffee, and the little pizza shop across the street from the school.

That little pizza shop was always ready with hot slices of pizza, a really great chef’s salad, or my favorite; the Greek spinach pie. I can’t count how many spinach pies, called Spanakopita, I ordered from that little pizza shop, most especially during testing season. Delicate layers of buttery, flakey phyllo dough, filled with a melty spinach and feta combination; my mind will forever associate spinach pie with comfort food.

Spanakopita can be prepared a couple of different ways. It can be layered in a baking dish to create a sliceable “pie” suitable as a side dish with dinner or it can prepared as individual hors d’oeuvres which would be perfect for a New Year’s Eve event or any hors d’oeuvres gathering. However you serve it, the same delicious taste and buttery, flakey layers will scream pure comfort!

Spanakopita

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 small Onion, finely diced
  • 2 teaspoons Garlic, minced
  • 1 (10-ounce) package Frozen Spinach, defrosted and squeezed dry
  • 1/2 cup Feta Cheese, crumbled
  • 1/8 cup Parmesan cheese
  • Salt and Pepper
  • Fillo/Phyllo Dough, defrosted
  • 1 stick Butter, melted

Directions

Heat olive oil in a medium-sized pan over medium heat. Add onion and garlic. Cook for 3-5 minutes until the onion begins to soften. Lower the heat and add the spinach, feta cheese, and parmesan cheese. Stir until the feta has mostly melted and the ingredients are well combined.  Season with salt and pepper, to taste.

To prepare triangular spanakopita hors d’oeuvres, cut the sheets of phyllo into strips, approximately 2 inches wide by 7 inches long. Working with a few strips at a time, brush each strip with melted butter. Place a small spoonful of the spinach filling towards the center of one end. Fold the corner of the filled end up into a triangle. Continue folding the dough up and over to create a triangular packet. If necessary, seal the remaining edge of dough with a little extra melted butter. Place the prepared triangles on a baking sheet. Bake for about 15 minutes in a 350 degrees oven, until golden brown. *See my folding guide below.

To prepare the spanakopita in a baking dish, brush the inside of a 13×9 inch baking dish with melted butter. Cut your phyllo dough to fit the baking dish. Lay one sheet of phyllo in the baking dish. Brush it with melted butter. Place another sheet of phyllo on top. Continue layering the melted butter and phyllo until you have 6-7 layers of phyllo. Then, spread half of the spinach filling on top. Layer another 2-3 sheets of phyllo with melted butter between each sheet. Spread the remaining spinach filling on top. Complete the pie by layering another 6-7 sheets of phyllo dough with melted butter brushed between each sheet. Brush the top of the pie with melted butter. Bake in a 350 degrees oven for about 30 minutes. Cool for a few minutes before slicing into squares.

**As you work with the phyllo dough, keep the excess dough covered by a piece of plastic wrap with a damp towel on top. This will prevent the dough from drying out as you work. Exposed dough will dry out very quickly and become difficult to work with.

Spanakopita Folding Guide

When I prepared the spanakopita, I didn’t have the forethought to take step by step pictures for a folding photo guide. It wasn’t until I sat down to write up this recipe that I realized a photo guide would have been really helpful. Since my spinach filling and phyllo dough are long gone, I’ve made up a little photo guide using a piece of tortilla and raspberry jam which, as it turns out, make a pretty tasty snack. The following pictures should help give you an idea of how to fold the spanakopita.

Place a spoonful of filling in the center of one end.

Fold one corner up and over the filling to meet the opposite edge.

Fold the corner up along the same edge.

Fold it over to meet the opposite edge.

Fold it up along the same edge.

Fold over and seal any remaining dough with a bit of melted butter.

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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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(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

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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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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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