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Category Archives: Main Course

Treat Your Valentine

Treat your valentine to a day’s worth of mouth-watering meals. Here are three ideas for each meal, from super simple to more elaborate. Click on the pictures or the links to see the recipes!

You can also check out the Recipes section at the top of the page for more ideas to delight your sweetie.

Breakfast

Super Simple: Strawberry and Nutella Stuffed French Toast

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A Bit More Complex: Cinnamon Raisin Donut Bread Pudding

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Manageably Elaborate: Eggs Benedict

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Lunch

Super Simple: Sausage, Bean, and Rapini Soup

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A Bit More Complex: Smoked Salmon and Cucumber Salad

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Manageably Elaborate: Quiche Lorraine

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Dinner

Super Simple: Penne a la Vodka

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A Bit More Complex: Pork Chops with Fontina and Marsala

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Manageably Elaborate: Slow-Braised Beef Short Ribs with Figs over Creamy Brie Potatoes

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Dessert

Super Simple: World’s Simplest Fudgey Brownies with Raspberry Coulis

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A Bit More Complex: Chocolate Raspberry Torte

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Manageably Elaborate: Fresh Berry Mousse with Vanilla Panna Cotta

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Huevos Rancheros Pizza

Back in the spring, I strong-armed a couple of my friends into taking Irish step dancing lessons with me. (I actually didn’t need to twist their arms too hard.) We three became the unlikeliest bunch of dancers you could imagine. It was a blast. We clobbered away through a few classes, along with an (almost) equally novice classmate, before the weather became too hot to continue in our dance space. At that point, we broke for the summer, with the intention of resuming classes come fall.

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Well, fall rolled around and I sent an email to our instructor expressing our eagerness to continue. But we never heard back. After a few months with no reply, we’d become fully convinced that we’d been silently dumped as a result of our utter hopelessness in the field of Irish dancing. We couldn’t really blame her. We truly are a hopeless bunch. But then, just as we were about to pack away our dancing shoes, I received a message explaining an email switch, along with an invitation to resume classes. We accepted, of course.

This time though, there are a few other adults in our class and a second instructor. Apparently, our new classmates danced all throughout their childhood and teen years. They’re just picking up where they left off, which is someplace lightyears ahead of the rest of us. While we practiced basic skips, intently concentrating on not running into each other, one of our new classmates gracefully danced circles around us, quite literally. It feels oddly like being stuck in the ‘guppies’ group, aside out advanced classmates in the ‘shark’ group. They’re reading War and Peace, while we struggle through Ted in a Red Bed. Us four clumsy guppies stick as close together as we can without kicking each other. It’s a level of comfort thing. We huddle close together, executing every drill as a unified group, in a fruitless attempt not to draw too much attention to ourselves.

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It’s a ridiculously fun time, swimming in our guppy group. I haven’t laughed so hard in a long while. Graceful, we are not. Skillful, we are not. Coordinated, we most definitely are not. But for all we lack in ability, we more than make up for it with enthusiasm. We will probably never have the graceful, swift-footed skills of our river-dancing role models, but we’re certainly having fun with it. And that’s what it’s all about, isn’t it??

The added bonus is that our weekly lesson and all the practice in between burns a bucketload of calories. Now, if I were smart, I’d save those burned calories and let them work their magic on a bit of weight loss. Oh, but I love food too much and the dancing leaves me ravenously hungry. So, I choose to ‘spend’ my burned calories on fun food, like this Mexican-inspired huevos rancheros pizza. Truth be told, this pizza is fully inspired by nothing more than my desire to cook a pizza with eggs baked into it. It starts with a cornmeal crust, in place of the corn tortillas which would typically be used in huevos rancheros. The homemade crust is then topped with beans, taco sauce, Mexican cheese, chiles, and tomatoes. Fresh eggs are then carefully cracked on top of the pizza before baking for a stunning and unique twist on pizza.

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Today’s Focus on Technique – Cooking with Baker’s Yeast

Baker’s yeast is a single cell organism, commonly used as a leavening agent in many breads, pretzel doughs, and pizza doughs. As the yeast feeds on the sugars in the dough, it releases carbon dioxide, which becomes trapped within the dough, causing it to rise and expand. The most common types of yeast used in baked goods are active dry yeast and rapid rise yeast. Rapid rise yeast is made up of smaller particles, which touch a greater surface area of the dough and typically require half as much time to rise. Many people feel that the long rise time required for active dry yeast recipes results in a more flavorful dough.

Typically, many yeast dough recipes begin by proofing the yeast. Proofing is simply a process of dissolving the yeast in lukewarm water. After a few minutes, the yeast should begin to foam, proving that it is alive and ready to work its leavening magic. If the yeast doesn’t foam, it’s time to buy some new yeast. The magic temperature for proofing yeast is somewhere between 110-115°F. To assure you’ve got the right temperature, it’s helpful to use an instant-read thermometer. I usually stick the thermometer in hot water from the tap, then wait until it reduces to the right range before adding the yeast.

Yeast doughs rise best in a draft-free area, on the warmer side of room temperature (around 70°F). If your house is chillier than that, allow extra time for rising. If time is an issue, I sometimes find it helpful to preheat the oven for a bit, then place the bowl of rising dough on top of or near the oven. You don’t need to keep the oven on throughout the rise time; just long enough to release a little extra heat near the rising dough.

** Lots of other interesting information about yeast can be found HERE.


Huevos Rancheros Pizza

Ingredients

  • 2/3 cup refried beans
  • 1/3 cup taco sauce
  • 2 cups shredded Mexican blend cheese
  • 2-3 tablespoons red onion, finely diced
  • 2-3 tablespoons green chile (fresh or canned), finely diced
  • 5-6 grape tomatoes, thinly sliced
  • 1/3 cup chorizo, chopped (optional)
  • 3 eggs
  • Additional taco sauce or hot sauce for drizzling (optional)
  • Cornmeal Pizza Dough (recipe from www.marthastewart.com)

Directions

Preheat oven to 450°F.

Prepare the cornmeal pizza dough according to the recipe found HERE, except do not divide the dough into smaller portions. Roll the entire dough into one large (approximately 12″) crust. Transfer the rolled dough to a baking sheet, which has been sprinkled with a bit of cornmeal.

Spread the refried beans onto the crust, leaving a 1/2″-1″ lip around the edge. Drizzle the taco sauce over the beans. Scatter about 1/2 of the cheese over the sauce, then sprinkle with the onion, chile, tomatoes, and chorizo. Scatter with the remaining cheese.

Use your fingers to create three shallow wells in the pizza toppings. Carefully crack an egg into each well.

Bake for approximately 15 minutes, until the toppings are hot and melty and the eggs are cooked to your desired doneness.

**Be aware that the egg whites and yolks will maintain a bright, glossy appearance as they bake. In this case, touching the eggs to check for doneness is a more reliable indicator than their appearance. (I made the mistake of relying on appearance and cooked my eggs past the cooked white/runny yolk I was aiming for. The yolks in the photos with this post are actually fully cooked, even though they appear runny.)

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Loaded Nacho Chicken

Like many young twenty-something couples, my husband and I spent a good amount of our time, energy, and income on accumulating stuff. We needed the stylish duvet from Pottery Barn, the flatware set from Crate and Barrel, and the clothes from JCrew. When we married, we registered for the long list of items the registry guide told us we needed, fully believing that we would find frequent use for that 50-piece fondue set and the espresso maker with the milk foaming wand. We gathered our items and checked them off the list of things we were ‘supposed’ to have as well-equipped adults. We were consumers to the utmost degree.

But, recently, there’s been a major shift in how we handle our ‘stuff management’. I don’t know if it’s come with parenthood or age or just a general change of perspective, but we now purge, rather than collect. A few months ago, the microwave broke. I liked the counter space better than the microwave, so we didn’t replace it, and we’ve been totally fine since. The blu-ray player broke a few months before that. We dropped it off at the place for recycled electronics and left the shelf empty. This past summer, we sold  a good portion of the books and DVDs we’d accumulated over the years and have been thankful for the reduced clutter. Neglected toys and outgrown clothing, we regularly donate to our local rescue mission.

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And what we ‘need’ has changed too. Gone are our days of overpriced, trendy bedding and clothing. We buy mostly everything from Target now and when our Dyson, which served us well for many years, finally bit the dust, we replaced it with a bargain-priced Bissell. And you know what? It’s done the job just fine. Our priorities have shifted. We just don’t want the same things we used to think we needed; things which take up too much space in our lives and leave wanting holes in our budget.

A week ago, we made what was probably the biggest cut of all. We pulled the plug on the cable. Now, for people who are as serious about our tv-watching as we are, this is a humungous deal. We’d been toying with the idea for awhile. While we love our cable, seeing that bill every month was torturing us. We’d just rather have that money in our pockets. Liam cried when we told him what we were about to do. That alone may have signified that it was the right decision to make.

We kept our Netflix and through the convenience of modern technology, we are able to hook our computer up to the tv to get our weekly fix of Downton Abbey and our favorite network shows. I’ve felt no emptiness in my life without cable. In fact, life feels beautifully simpler now.

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When I told my mom I was making this loaded nacho chicken for dinner, she giggled at me, the ‘gourmand mom’, breading chicken breasts in crushed tortilla chips. But hey, no one ever said that good food needed to be complicated or utilize fancy ingredients. Simplicity can be positively blissful. The tortilla chips in this dish provide a fun variation on a basic breaded chicken breast. The tortilla coated chicken breasts are then topped with warm, delicious chile con queso and a generous dose of nacho toppings for a vibrant dish the entire family will enjoy.

**This dish could easily be adapted for a fun super bowl appetizer, but cutting the chicken into smaller pieces, skewering the cooked chicken, and serving with a big bowl of warm queso, topped with black beans, green onions, olives, and chopped tomato!

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Today’s Focus on Technique – Basic Breading Procedure

A basic breading technique can be used to coat veggies, meats, or seafood with a crispy, flavorful exterior. It is often used to prepare foods for pan-frying, but works swimmingly for baking as well. Foods can be breaded with basic seasoned bread crumbs, panko bread crumbs, or any variety of crushed crackers or even chips! Properly breading foods is a three step process. First, dredge the food in a bit of flour. Second, dip the item in a simple bath of eggs whisked together with a touch of milk. Third, press the food into your dry breading, until thoroughly coated. The flour adheres easily to the food. The egg adheres to the flour. The breading adheres to the egg. To prevent your fingers from getting breaded in the process, it’s a wise idea to handle the wet ingredients with one hand, while using the other hand for the dry ingredients. Once breaded, your food can be pan-fried in a bit of oil until golden brown and cooked through or oven baked for a lighter result.

Loaded Nacho Chicken

Ingredients

  • 3-4 boneless, skinless chicken breasts
  • 1/2 cup flour
  • 2 eggs
  • 1 tablespoon milk
  • 2 cups corn tortilla chips, finely crushed
  • 3/4 cup chile con queso dip (store-bought or homemade)
  • Black olives, sliced
  • Black beans, drained and rinsed
  • 1-2 green onions, sliced
  • 1 tomato, diced
  • Salt and pepper

Directions

Preheat oven to 375 degrees.

Season the chicken breasts with a sprinkle of salt and pepper.  To set up your breading station, spread the flour onto a plate. Whisk the eggs and milk together in a small baking dish or bowl. Spread the crushed tortilla chips onto a plate. Dredge each chicken breast in the flour, then dip in the egg mixture. Finally, press the chicken into the tortilla chips until well coated. Place the coated chicken breasts in a baking dish. Cook for 25-35 minutes, until the chicken reaches 165°F, as measured with an instant-read meat thermometer.

To serve, top the cooked chicken with a generous helping of warm chile con queso and a sprinkle of black beans, black olives, tomatoes, green onions, or your other favorite nacho toppings.

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Tomorrow will mark the one year anniversary of what we now jokingly refer to as The DeLine Family Super Bowl Massacre. Guess who’s not hosting a super bowl party this year?? Looking for some fun super bowl food ideas? Check out my Baked Asian Sticky Wings, Buffalo Chicken Monkey Bread, Spicy Mexican Wontons, Chicken Wing Dip (you know you want some), Creole Deviled Eggs, or any of the other fun recipes found in the party food section of my Recipe Collection.

Baked Asian Sticky Wings

Teaching children to make good choices is one of the greatest responsibilities and most intense challenges of being a parent. Young children are clever, creative, and sneaky; oh so sneaky. Succeeding at this task requires the snooping skills of Sherlock Holmes, the vigilance of an air traffic controller, and the patience of Mother Teresa. You must watch, wait, anticipate, and react. You must act quickly to intervene before irreversible damage is done and you must sniff out clues like Scooby Doo to unravel mysteries. And most importantly, you must maintain a straight face; calm, but firm and consistent; in the face of discipline.

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But kids are devious and unpredicatable. Don’t be fooled by their sweet little button noses and soft, furry backs. They are constantly testing their limits and devising new methods for mischief. Stay sharp, captain.

My husband and I should have known something was up when we noticed that the stack of plastic kid plates was diminishing. We knew it was peculiar. And yet we just shrugged our shoulders in puzzled confusion and moved on. But all misdeeds come to light eventually, as did the mystery of the missing plates.

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It started when I was changing the baby’s diaper. I laid him down on the carpet which sits in the center of our living room. In the center of that carpet is a large trunk-style coffee table, with legs that raise it about three inches off the floor; just high enough for toys and things to slip beneath, but not tall enough to easily vacuum under. In the position I was in, sitting on the carpet with the baby, I saw what had previously been hidden. Peeking out from the edge of the table were the two plates I’d served the boys breakfast on, which they ate at their snack tables in front of the aforementioned coffee table. A small pile of discarded scrambled eggs sat on one of the plates. I scolded the boys for their lazy behavior and asked them if they thought we lived in a barn (’cause that’s what you’re supposed to say, right??). They hung their heads in appropriate shame and brought their plates to the sink.

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In retrospect, I don’t know why I didn’t put the pieces together at that point. I should have peeked under the table, but I didn’t. We moved on with our day. Then dinner time came along and I served the boys some of my new Asian sticky wings. Chicken wings don’t make frequent appearances on our menu, so I’d anticipated some normal apprehension. When serving something unfamiliar, I make a practice of always including something known and loved on the boys’ plates, so everyone has a chance to fill their bellies with something they like, while also having the opportunity to try something new. I don’t make a big deal about finishing everything on their plates or eating big portions of food they don’t enjoy. I only ask that they take a small taste of each new item, with the idea that over time, as their taste buds mature, they will enjoy a wide variety of foods. No pressure.

So, what happened next never should have happened.

Liam stood up with his dinner plate, proud to show me that he’d eaten everything on it and making a point that he was going to put it properly in the sink. The rice, the sugar snap peas, the yogurt, and the chicken wings were all gone. You catch that?? The chicken wings were all gone. “Where are the bones?” I asked. “Huh…the bones?” came his innocent reply. “Yes, the bones. Where are the bones?” And then he proceeded to explain that he’d eaten the bones. Clever lady that I am, I knew this could not be the case. I had a hard time keeping that ever-important straight face by this point. I knelt by the edge of the table to find the discarded chicken wings before the dog did. I found those wings under the table. I also found five of the kids’ plates. Another mystery solved, Scooby.

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But the wings…the wings are delicious, even if Liam wasn’t interested in them. I’ve been watching what I eat in the new year, but whereas in the past I’ve messed up by going all-in from the start, then losing steam, I’m trying to take a more long-term balanced approach this time. I’m making smart choices most of the time, but not denying myself the opportunity to enjoy some good food and drinks when the opportunity is ripe, like during a girls’ night out with my besties. On our most recent girls’ night out, at one of our favorite local joints, we ordered the Asian sticky wings, which became the inspiration for this recipe.

Healthy goals in mind, these wings are baked, rather than fried. I tried two different techniques in search of the crispiest result. While the resulting crispiness of the winning technique doesn’t quite match what you’d get from a fryer, they come pretty darn close. The secret is baking the wings on top of a rack, so that the excess juices drip below the wings, allowing the skin to become firm. A final few minutes under the broiler seals the deal with a golden brown exterior. Once cooked, the wings are tossed in a sweet Asian-style sauce, which has been reduced into a sticky, delicious glaze. They’d make a perfect addition to any super bowl menu!!

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Today’s Focus on Technique – Reductions

Cooking a flavored liquid by reduction is a method used in order to thicken the liquid and intensify flavors. It is typically used to prepare glazes and full-flavored sauces. To reduce a liquid, simply bring it to a boil in an uncovered pan. As the liquid evaporates, the remaining sauce will become thicker and more flavorful. It’s a wonderful technique for elevating the flavor-profile of a sauce. Using a pan with a wider base will spread the liquid over a greater surface area and increase the rate at which a liquid reduces.

Baked Asian Sticky Wings

Ingredients

  • Approximately 2 dozen chicken wings and legs
  • Juice from 1 orange (approximately 1/3 cup)
  • Zest from 1 orange
  • 1/2 cup honey
  • 1/2 cup hoisin sauce
  • 1/3 cup soy sauce
  • 1 1/2 teaspoons sambal oelek (or crushed red pepper, to taste)
  • 1 teaspoon garlic, minced
  • 1″ ginger root, grated (or 1/2 teaspoon ground ginger)
  • Sliced green onions and sesame seeds, for garnish

Directions

Preheat oven to 400 degrees. Set a rack on top of a baking sheet.  Arrange the chicken pieces in a single layer on top of the rack. Sprinkle with salt and pepper. Bake for about 40 minutes, then turn on the broiler. With the chicken several inches below the broiler, cook for 5-10 more minutes, until the exterior is golden brown and crisp.

While the chicken is cooking, prepare the glaze. Combine the orange juice, zest, honey, hoisin sauce, soy sauce, garlic, ginger, and sambal oelek in a saucepan. Bring the mixture to a bubbling boil over medium heat, stirring frequently. Allow the mixture to bubble away, uncovered, for approximately 10 minutes until the mixture has thickened to a glazy consistency. Taste and adjust flavor with additional honey, if a sweeter result is desired.

Toss the cooked wings in the warm glaze, then garnish with sesame seeds and sliced green onions. Serve with rice and/or steamed sugar snap peas.

Sweet and Spicy Honey Chipotle Infused Beets

Between the three boys’ birthdays, holidays, and my general love of entertaining, we host a good number of parties each year. So, it’s no surprise that we make regular trips to our local Party City.

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The curious thing is that visits to Party City have become high on the boys’ lists of favorite things to do. They ask for trips to Party City as rewards for good behavior. Musings about trips to Party City have even showed up in the boys’ school work. I’ve collected all varieties of art involving their favorite party supply store. Liam even listed it as his favorite place to visit in his kindergarten ‘All About Me’ book. And on last year’s Mother’s Day card, where every child in Liam’s class listed a reason they love their mother; things like She gives the best hugs, and She kisses all my boo-boos, and Her smile is brighter than the sun; Liam’s contribution was, She takes me to Party City. Clearly, I win the mother-of-the-year award.

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It’s like this mystical, magical land of party supplies and costumes. It’s pure fun, brightly displayed in a warehouse setting, with golden oldies playing in the background. There’s a wall covered in balloons, buckets full of candy and toys, and a whole rack of wacky sunglasses. What kid wouldn’t love Party City? But my boys take their love further than most.

So, I shouldn’t have been surprised about what happened as we were walking past Party City on a recent excursion for boots. We’d exited Famous Footwear, with James in his stroller and the boys in tow. As we neared Party City, the energy become palpable. James’ Elmo-radar activated at the sight of a 9-foot tall cardboard Elmo in the window. He began manically chanting Elmo, Elmo, Elmo as the boys bounced ahead of us. Liam and Lucas were buzzing on pure adrenaline by this point. As we began to make our pass, the automatic doors to Party City opened, as if by command of the boys’ enthusiasm. Keep moving, I instructed. Keep moving.

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But they didn’t keep moving. They just stood there; the two boys, side by side in the open doorways of their beloved Party City, as the cold winter weather rushed into the warm dreamland of party supplies. And then, in eerily perfect unison, they shouted into the bellows of the party warehouse, WE LOVE YOU, PARTY CITY!! WE LOVE YOU!!!!!!!!!!!

What I would give to see the security footage of that moment!

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Like many others, I’ve been watching what I eat in the new year. As such, I’ve been dining on more salads than sandwiches and more scrambled egg whites than pancakes. But I need bold, satisfying flavors in my salads to keep me interested and keep me on track with my goals. Tender, slow-roasted beets which are infused with the sweet and spicy flavors of honey and chipotle have been providing exactly the sort of intense flavor I desire in a salad. Combine them with a bit of crisp and salty applewood-smoked bacon and a few crumbles of goat cheese, on top of a big pile of mixed greens tossed in a white balsamic vinaigrette and you’ve got a salad I would crave no matter what my fitness goals!

Today’s Focus on Technique – Uses for Beet Greens

Don’t let those gorgeous beet greens go to waste! They are delicious and good for you too! Use them in the same way you might use spinach, kale, or collard greens. Add them to salads, soups, sandwiches, or smoothies. Sauteé them with a bit of olive oil and garlic or bake them up like crispy kale chips.

Sweet and Spicy Honey Chipotle Infused Beets

Ingredients

  • 5-6 medium-sized beets
  • 1 cup apple cider vinegar
  • 1/2 cup honey
  • 2 chipotle peppers (from a can of chipotle in adobo), very finely diced or pureed

Directions

Preheat oven to 350 degrees. Cut the top and bottom off of each beet. Rinse the beets, them securely wrap them in a piece of aluminum foil. Place the foil packet into a baking dish, then bake for about 90 minutes, until the tip of a knife inserts easily. Allow the beets to cool at room temperature. When cool enough to handle, use your fingers to slip the skins from the beets. (This will work best when they’re still slightly warm.) Alternately, you can use a knife to remove the skin. Cut the beets into fourths or eighths. Place them in a bowl. In a separate container, whisk together the apple cider vinegar, honey, and chipotle, until well blended. Pour the mixture over the beets, so that they are covered by the marinade. Refrigerate for a few hours.

Serving Suggestion – Serve your roasted, flavor-infused beets as part of a salad. Toss mixed greens (throw in the beet greens too) in a white balsamic vinaigrette (like the one used here). Top the greens with the beets, crumbled bacon, and a few crumbles of goat cheese. Vegetarians can substitute a small handful of pistachios for the bacon for equally delicious salty flavor and crunch.

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Bacon-Mushroom Stuffed Chicken Breasts

One evening, when my sisters and I were young, my parents left us eating our dinner at the kitchen table. My father was in the swimming pool, cleaning it from the inside with one of those large nets for fishing out fallen leaves. My mother was standing outside the pool, chatting with him as he worked. And we, my two younger sisters and I, were calmly enjoying our dinner. Calmly, that is, until our youngest sister dug her fingers into either side of the stick of butter which sat on the table, grabbing handfuls of butter in each hand, which she then proceeded to eat. Straight up mouthfuls of cold butter.

My sister and I were appalled…the fingers in the communal food…the ingesting of pure milk fat. We were certain that our parents would want to be informed of this major dining transgression. If they’d taken away my sister’s knife privileges after she’d licked a butter knife, they would almost certainly take butter away from our youngest sis. Right?? And like many young siblings, we smugly delighted in the prospect of the other’s consequences for poor choices.

So, my sister and I go running outside, shouting, “Mommy, mommy, mommy,” who was in the middle of a conversation with our father and promptly shooed us away. “But, Mommy…” we persisted, confident in the righteousness of our interruption. She again directed us back to our dinners. So we just shouted it, “She’s dug her fingers into the butter.” We enthusiastically demonstrated, with an Oscar worthy tattle-telling performance. “And she’s eating it.”

Our mother ended her conversation mid-sentence and quickly moved into the kitchen to deal with our sister and her butter-slathered fingers. I can’t remember if she lost her butter privileges or not. What I do remember is our mother’s immediate shift from being inconvenienced by our interruption to urgently dealing with the incident at hand. We’d proven our cause to be worthy of interrupting.

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I had a parenting butter incident of my very own a few days ago. I had been trying to prepare dinner and the boys were in rare form; wildly running around the kitchen, stealing components of their dinner from their plates before I’d finished, and engaging in all manners of daredevil mischief which further diminished the odds that I’d ever complete dinner. I shooed them all into the living room. “Go watch tv. Leave me alone for a minute so I can get dinner on the table.”

Liam and Lucas reluctantly complied. James stuck around in the kitchen going about his normal business of pushing chairs around to access countertop supplies and opening the fridge in search of his beloved apple slices. I could see him out of the corner of my eye, standing in the light of the open fridge doors, chanting “Apple, apple, apple, apple…” I went about the dinner preparations, with my back turned to him. He became quiet and I’d assumed he’d temporarily given up his quest for precious apples.

And then Lucas comes into the kitchen, whining “Mommy, mommy, mommy…” I shooed him away in the same manner my mother had shooed me away at the pool. “But, Mommy…” he continued. I was becoming annoyed. I sent him away. He persisted, “But Gooba (our pet name for the baby) is eating bacon.”

I spun around, with the same swift shift of my mother at the pool. And sure enough, the baby was standing there with two handfuls of cooked bacon, which had been sitting on a plate in the fridge, happily snacking on his discovered fridge treasure.

I let him eat the bacon. It’s bacon, after all, and I’m not some kind of monster who steals bacon from babies. He was a smart baby to recognize the value of his find.

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Providing your baby doesn’t steal your bacon before you get a chance to use it, you should make this spectacular bacon-mushroom stuffed chicken. This recipe is fully inspired by a friend, who chopped up and stuffed some leftover bacon-stuffed mushrooms I’d made for her holiday party, into a few chicken breasts for an easy day-after-party dinner. Genius use of leftover stuffed mushrooms. Taking that lead, I modified my recipe for Bacon-Stuffed Mushrooms to be intentionally used as a filling for chicken and paired it all with a creamy sour cream and mushroom gravy for a simple and satisfying dinner.

Today’s Focus on Technique – Stuffed Meat Safety

When cooking stuffed meats, it is important to ensure that both the meat and the stuffing are cooked to a safe temperature. This is one of the major challenges with cooking larger stuffed items, like a whole turkey, where it will take much longer for the center stuffing to reach a safe temperature, while the surrounding turkey overcooks. In smaller cuts, like a stuffed chicken breast, it’s easier to bring both components to a safe temperature without overcooking the meat. To check for a safe temperature, it is important to test the temperature of both the meat and the stuffing. Do this by inserting an instant-read meat thermometer into both components of the dish. Poultry is safely cooked at 165 degrees.

Bacon-Mushroom Stuffed Chicken Breasts

Ingredients

  • 8 ounces mushrooms (about 10-12 medium-sized mushrooms)
  • 1/4 cup sour cream
  • 1/8 cup onion, finely diced
  • 1/2 teaspoon garlic, minced
  • 1/8 cup bread crumbs
  • 4 slices bacon, cooked and crumbled
  • 1/8 cup parmesan cheese
  • Salt and pepper, to taste
  • 3-4 large boneless, skinless chicken breasts
  • Paprika

For the Sour Cream-Mushroom Sauce

  • 2 1/2 tablespoons butter
  • 2 1/2 tablespoons flour
  • 1 cup chicken broth
  • 1/4 cup sour cream
  • Salt and pepper

Directions

Preheat oven to 375 degrees.

Using a damp paper towel, wipe the mushrooms clean. Remove the stems from the mushroom caps. Finely dice the mushroom stems and about half of the mushroom caps. Slice the remaining mushroom caps and set aside.

In a bowl, combined the diced mushrooms, sour cream, onion, garlic, bread crumbs, bacon, and parmesan cheese. Taste the mixture, then season with salt and pepper, as desired. The stuffing should be fairly thick.

Slice the chicken breasts almost all the way through to create a wide pocket. Generously fill each pocket with some of the stuffing mixture. Spray a baking sheet with non-stick spray, then place the stuffed chicken breasts on the sheet. Sprinkle each chicken breast with a pinch of paprika, salt, and pepper. Bake for approximately 30 minutes. Check for doneness with an instant-read meat thermometer. Test both the chicken and the stuffing. Both components are safely cooked at 165°F.

While the chicken is cooking, prepare the sauce. Melt the butter in a small pan over medium heat. Add the reserved sliced mushroom caps. Cook for 5-7 minutes until tender and slightly golden. Sprinkle the flour over the mushrooms. Stir to even coat the mushrooms. Cook for about a minute, then gradually whisk in the chicken broth until well combined. Bring the mixture to a simmer. Simmer for a couple minutes until it has thickened to the consistency of a gravy. Stir in the sour cream. Taste and adjust seasoning with salt and pepper, as desired.

Pour some of the sauce over each chicken breast before serving.

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Bacon Thief

New Year Bean and Bacon Soup

The afternoon following my last post, I picked the boys up from school, acutely grateful for their safety while we were apart. On the way home, we stopped by the craft store to pick up two spools of a delicate, iridescent ribbon. After completing homework, snack, and our other normal after-school routines, we moved into the living room, where we used the ribbon to tie small bows to the boughs of our Christmas tree; one for each of the victims at Sandy Hook.

I spoke the name of each child and teacher aloud as we wrapped and tied each delicate bow, allowing a moment for their lives to be remembered. As I worked, the boys mostly bounced around the living room in their typical manner, half attending to the names I spoke and half lost in their own important business of being kids. They’d alternate between chat about their Christmas wish lists and comments about how about how they know Dylans and Chases and Jacks and Noahs; friends in their pre-k and kindergarten classes, children not much younger than the Dylan and Chase and Jack and Noah lost at Sandy Hook.

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It was a small thing to tie those little bows, but it felt cathartic to be doing something, anything, to honor those tragically lost lives. The bows remained on our tree as we hosted all varieties of holiday celebrations; a quiet way to keep the suffering Newtown families in our prayers, even as we went about joyously celebrating the holidays.

I retied those bows a hundred times during the few weeks that the tree sat in our living room, each time trying not to become frustrated by the boys’ constant undoing of my work. Instead, I consciously replaced my frustration with appreciation of the fact that I had all my little boys with me to make their special brand of mischief in our home. Those little ribbons shimmered on the lit tree all throughout the holidays. My Liam commented that they reminded him of angels.

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Our holidays were beautiful. We had a revolving houseful of family and friends straight up until New Year’s Day. We enjoyed Dinosaur BBQ takeout on Christmas Eve, our now-traditional beef bourguignon for Christmas dinner, and a plentiful selection of finger foods on New Year’s Eve. I’m talking about mini crab cakes with chipotle remoulade, tiny quiche lorraines in puff pastry, stuffed mushrooms, cheese, and chicken wing dip. For three weeks, our recycling bins overflowed with gift packaging and emptied bottles of wine and champagne; evidence of our prosperity in family, love, and life.

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I was inspired by a friend’s recent comments about bean soup and its symbolism for prosperity in the new year. I must admit that the connection between beans and prosperity was not something I’d been aware of, but the description of her soup had me sold. This incredibly simple soup utilizes canned beans, which makes it super easy to throw together. It’s a hearty, comforting, and delicious way to celebrate the new year. Serve it with a nice, crusty chunk of French bread.

Wishing you all a prosperous 2013!

Focus on Technique – Canned Beans vs. Dried Beans

Both canned and dried beans offer the same high-protein, high-fiber, antioxidant-rich nutrition, which makes them a great addition to any diet. Dried beans offer the advantages of being lower in sodium, free of preservatives, and requiring less space for storage. Additionally, dried beans can be cooked to your personal preference, whereas pre-cooked canned beans come as they are, at the risk of being mushy. The downside of using dried beans is the length of time required for soaking and cooking, which requires advance planning and preparation. If ease and convenience is the name of your game, canned beans are the way to go. (Admittedly, I almost always use canned beans.)

Bean and Bacon Soup

Ingredients

  • 1 pound bacon, chopped
  • 1 small onion, finely diced
  • 1 teaspoon garlic, minced
  • 1 (15-ounce) can kidney beans, drained
  • 1 (15-ounce) can garbanzo beans, drained
  • 1 (15-ounce) can black beans, drained
  • 1 (15-ounce) can cannellini beans, drained
  • 2 (15-ounce) cans chicken broth
  • 1 bag (approximately 4 cups) baby spinach
  • Salt and pepper, to taste

Directions

In a large saucepan, over medium/medium-high heat, cook the bacon until crisp. Remove the cooked bacon with a slotted spoon and set aside. Reduce the heat slightly and add the onion and garlic to the pan. Cook, stirring frequently, for 5-7 minutes, until tender and golden. Carefully drain any leftover bacon grease. Add the beans and chicken broth to the pan, then add the spinach. Cook for a few minutes until the mixture begins to simmer and the spinach has wilted. Return the bacon to the soup. Taste, then season with salt* and pepper, as desired.

*The bacon and beans will both contribute a good amount of salty flavor to the soup. Depending on how salted or unsalted your chicken broth is, you may not need any additional salt. Give the soup a taste before seasoning. I added a little pinch of salt and a good dose of pepper.

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