Day 361: "Italian" Pork Chops

I'm not a huge fan of pork chops, and I don't like onions.  But these onion-smothered pork chops are good!  (Okay, I didn't eat all the onions.)  But I've learned that I can actually eat caramelized onions and like the flavor they give whatever they're eaten with.  We don't have pork often, but I would never completely take it off my repertoire.  It's cheap.  Randy really likes pork (and loves onions) and I want my kids to have broad palettes.  That means introducing them to a wide variety of food, even if I don't particularly like what we're having.  I also get just as much, if not more pleasure out of cooking food as I do eating it, so it really doesn't bother me to make something I'm not anxious to eat.  I still enjoy the cooking process!
This recipe is from Giada De Laurentiis.  She says that it's her "Italian" take on the American classic of pork chops with applesauce.  I guess the sweet, caramelized onions represent the applesauce. 

Italian Pork Chops
Warning: You must start this recipe 2 hours before you want to eat.  The "marmellatta" needs to cook for 2 hours and the pork chops need to sit in the fridge seasoned a good couple hours before you cook them.

Marmellata
4 onions, thinly sliced
1 TB rosemary, chopped
1 TB thyme, chopped
1/4 cup olive oil
1/4 cup orange marmalade (I actually used apricot preserves because it's what I had on hand)
salt, pepper
1 TB sugar
2 TB balsamic vinegar

Pork Chops 
4 thick pork chops (I used bone-in, but you can easily use boneless)
1 TB chopped rosemary
1 TB chopped thyme
2 cloves of garlic, minced
salt, pepper
olive oil

In a large pan on medium-high heat, combine the olive oil, onions, rosemary, thyme, salt, and pepper.  Cook for 2 minutes.  Add the marmalade, sugar, and balsamic vinegar and cook on low heat for 2 hours, stirring every 30 minutes to scrape the bottom of the pan.
Combine the rosemary, thyme, garlic, salt, and pepper and rub the mixture on each pork chop, both sides.  Cover the pork chops with plastic wrap and refrigerator for 90 minutes or so.
Heat a grill pan over medium heat and drizzle with olive oil.  Place the pork chops in the pan and turn after about 5 minutes.  Be sure to only flip them once so they don't get too tough.  If you need to finish them in the oven, that's fine.  Top with the onion marmellatta and serve.

Seasoned Roasted Potatoes
This is kind of my idea of a winter potato salad.  I used some of the same flavors in a summer provencal potato salad, but roasted the potatoes and served them hot.

1 bag small, boiling potatoes
1 shallot, chopped
olive oil
salt, pepper
dried parsley
dried oregano
white wine vinegar or champagne vinegar

Preheat the oven to 400*.  Cut the potatoes in halves or quarters.  Place on a baking sheet and drizzle generously with olive oil.  Sprinkle with salt, pepper, dried parsley, and dried oregano.  Bake for 20 minutes or until cooked through.  Place in a bowl with the chopped shallot and drizzle with a little more olive oil and some white wine vinegar to taste.

Spiced Blackberry Sour
Our grown-up time special treat.  Serves 2.

Muddle 4-5 blackberries in a cocktail shaker.  Juice 3-4 limes into the shaker.  Add equal parts vodka and spiced rum (about 2 oz each).  Then add some simple syrup (about 1 oz).  Add ice and shake.  Strain into chilled glasses.

Days 292 & 293: Whiskey Cream Rib-Eye & Rosemary Cream Scalloped Potatoes

I am happy to say that the wallpaper has all been removed from that awful "wallpaper room!"  I returned the rented steamer just this morning (Monday).  We completed the wallpaper removal on Saturday and as a reward for ourselves, Randy and I had an in-home date night.  What was on the menu?  Well we started our night with some good, old-fashioned whiskey sours accompanied by veggie sticks and homemade herb dip.  I grilled up some rib-eye steaks on my grill pan and whisked some whiskey cream sauce to smother them with.  In the oven, I had rosemary cream scalloped potatoes making the house smell absolutely glorious.  And the movie?  DJango Unchained.  We never saw it when it hit theaters and shortly thereafter.  Lucky for us, Randy's brother, Eric, allows us access to his Netflix account!  It was a great couch date!  Here are the recipes:

Whiskey Sours
Using fresh lemons and lime and homemade simple syrup really does make a difference in how cocktails taste!

3/4 cup whiskey
1/2 cup fresh lemon juice (3 lemons)
1/2 cup fresh lime juice (4 limes)
2/3 cup simple syrup
maraschino cherries

To make the simple syrup, simply boil 1 cup of sugar and 1 cup of water together on the stove until the sugar dissolves.  Chill before using.
Combine the ingredients in a cocktail shaker with ice and shake for about 30 seconds.  Pour into glasses with ice and garnish with 1-2 cherries.

Herb Dip
Once you've made 1 creamy herb dip, you've made them all.  Have fun playing with different herbs and flavors and just keep your base the same!
 

8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup chopped scallions
1/4 cup chopped parsley
1 TB chopped dill
salt, pepper

Combine all ingredients in a bowl and mix thoroughly.  You may also use a food processor if you prefer.  You may serve the dip at room temperature or chilled.

Rib-Eye Steaks with Whiskey Cream Sauce

This is how we stir the cream sauce.

This recipe, along with the potatoes, are more from my kindred cooking spirit, Ree Drummond: aka, the Pioneer Woman.  They were both super scrumptious!  Investing in a good quality steak is well worth it, too!

2 rib-eye steaks
1 small onion, diced
5 TB butter
1/4 cup of whiskey
1/4 cup beef stock
salt, pepper
1/4 cup cream

Cook the onions in a couple tablespoons of butter over medium-high heat.  When they are brown, turn off the heat and add the whiskey.  Turn the heat back on once the whiskey evaporates and set it to medium.  Pour in the beef stock and season with salt and pepper.  Whisk in another tablespoon of butter.  Let the mixtrue bubble for about 30 seconds, then reduce the heat to low.  Pour in the cream.  Whisk and add more cream if necessary.  Let the sauce simmer on low while the steaks are cooked.
Melt the last of the butter in another skillet on medium-high and season the steaks liberally with salt and pepper.  Add the steaks to the skillet and cook them for about 2 minutes on each side for a medium-rare steak.  Pour the sauce of the cooked steaks and serve.

Creamy Rosemary Potatoes
Umm... YUM!!!

1/2 stick of butter
1 cup half-and-half
1 cup heavy cream
5-6 medium potatoes, thinly sliced
4 garlic cloves, finely chopped
1 onion, chopped
8 oz cream cheese, room temperature
salt, pepper
2 TB minced fresh rosemary
3 scallions, chopped
1 cup grated parmesan cheese
3 TB minced chives

Preheat the oven to 350*.  Butter a 9 x 13 baking dish.  In a bowl, let the potatoes soak in half a cup of both the half-and-half and heavy cream.
In a large skillet, cook the onion and garlic over low heat.  Add the cream cheese and stir while cooking until smooth.   Add the rest of the half-and-half and cream.  Season with salt, pepper, and rosemary.  Add 1/2 cup of the parmesan cheese and stir.
Pour the potatoes into the baking dish and pour the cream cheese mixture on top.  Sprinkle with the remaining cheese and bake for about 1 hour.  Garnish with the chopped chives.

We are ready!

Days 274 & 275: Swedish Meatballs, Swedish Potatoes, Broccoli Au Gratin

Alas, I find myself one week behind on my postings. (Sigh!)  Will I ever get fully caught up again???  I have about 5 posts lined up with recipes ready to go.  Now I just need an assistant to come and type them up for me (and do my dishes).  I can dream, can't I?

So last Monday, the crown molding went up on our cabinets in the kitchen!  I know, I owe everyone pictures of how it's coming along.  We're almost at the end, so I'm just trying to hold out a little longer before posting "before" and "after" pictures.  These finishing touches are taking longer because they aren't vital to the function of the kitchen, so it's easier to push them back when we need a renovation break.  So for Monday, Day 274, we ordered pizza.  It would've been too hard to try to cook and maneuver around the equipment that was in the kitchen--the molding went up right around supper time.

On Tuesday, Day 275, we had ourselves a little feast.  I love throwing together a super big meal on the occasional fall weekday.  It reminds me that the holidays are right around the corner, which gets me excited like a little kid!  And somehow, serving 2 sides of vegetables plus crescent rolls makes a Tuesday night meal feel more like Thanksgiving!  I made Swedish meatballs, Swedish potatoes, broccoli au gratin, corn, and rolls. 

Swedish meatballs
I get asked how I make Swedish meatballs all the time.  Yes, I'm part Swedish.  My mother's family is all 100% Swedish, actually.  And yes, I love to cook!  But I must confess, my Swedish meatballs are not necessarily authentic--they're traditional, but only to my family.  What does it take to make an authentic Swedish meatball?  Well, if you look on the back of a McCormick all-spice container, it would say to just add all-spice to ground beef and then you'll have Swedish meatballs.  If you look at a Swedish recipe, however, it will say to soak bread in milk until it's crumbly and to add the moist "breadcrumbs" to the beef and the all-spice, maybe a few other seasonings, and then there will be a recipe for a white sauce to go with them.  Me?  I use my regular recipe for meatballs and add about 1/4 tsp (or 1/2, depending on how much meat I use) of all-spice to the mixture.  And here's where I cheat... big time.  I either make my own brown gravy with any beef stock I have in the fridge, or I get a little help from McCormick (again) and use their brown gravy sauce.  I'm sorry, but that's how my 100% Swedish grandmother has always done it!  So for me, yeah, that's tradition...

 I first brown my meatballs in a skillet, but don't be like me and overcrowd your pan... do as I say, not as I do.  ;) I was probably in a rush that night!

 Then I add my meatballs and gravy into a casserole dish and bake in a 350* oven for about 20 minutes.

Swedish Potatoes
A much more authentic recipe, even though I'm the first one in my Swedish family to make them!

4-6 medium potatoes, peeled and chopped
1 onion, chopped
1/2 cup dry white wine
heavy cream (about 1-2 cups)
salt, lots of pepper
vegetable oil

In a large skillet, drizzle in some vegetable oil and turn the heat to medium-high.  Cook the onions until they are translucent, then add the potatoes.  Season with salt and pepper.  Cook for about 10 minutes, then add the white wine and cook for another 5 minutes. 

Pour in the heavy cream using enough so that all the potatoes are coated with cream.  Reduce the heat and let the potatoes cook until tender.  Season liberally with black pepper.

Broccoli Au Gratin
1 bunch broccoli, chopped
2 TB butter
2 TB flour
2 cups milk
1 cup shredded Gruyere cheese
French fried onions

In a pot, melt the butter over medium heat and add the flour.  Cook 1 minute.  Add the milk and the broccoli and simmer until soft, about 8 minutes.  Add the shredded cheese.  Pour into a casserole dish and top with French fried onions.  Bake at 350* for about 10 minutes.

Eric thinks he can lift a 4000 lb dumpster (just an inch)! (Plus Days 220-224)

Things are moving along in the new Dattolo house, though not always as fast as we'd like.  That's how this stuff goes, right?  Big renovations always take a little more time and a little more money than you originally plan but you just have to hope that in the end you'll be left with something beautiful.  Meanwhile, when things aren't going at the pace you hoped, it has to be okay to have a little fun along the way and make light of the situation. :)

Umm... yeah.  Not gonna happen, Eric!

Notice the yawn??? Sure sign of a not-so-productive day. LOL

Was it unplugged the WHOLE time??? :)  Goobers.

I started the week with some great grilled meatless meals.  Check out my grilled vegetable tostadas from Monday and my grilled zucchini paninis from Tuesday night.  Wednesday (Day 220) we had grilled chicken quesadillas.  On Thursday night we ordered pizza and my sister-in-law brought over a delicious blueberry coffee cake!  Friday night Randy and I had an impromptu date night and we went to the Pub 99 and then to a martini bar in downtown Fitchburg (only a 2 minute drive from our house).  Saturday (Day 223) we fired up the grill again for a hot dog lunch and then I made barbeque chicken and grilled potato packets for supper. (Recipe follows.)  It's demolition weekend here so by dinner on Saturday, we literally didn't have a kitchen:

So you can see, no sink, no stove, no countertops.  I now use the "office" as my kitchen so that's where I prepared the potato packets. 

I wash dishes in the bathroom sink, so we have to be extra careful to throw away all food particles before dishes get washed.  The day-to-day will become more tedious before it gets better, but I can see the dim light at the end of the tunnel!!!  I'm so thankful for the help we've received and for having an incredibly awesome husband working so hard on this place and even stopping to take me out on dates. 

We don't always see eye-to-eye on projects like this, but by pushing each other, I think things come out better in the end.  It's also so important for us to remember to take time out for each other so we get a break from the stress and a chance to reconnect.  Sometimes I'm envious of couples who seem to work so well together when it seems like such a chore for Randy and I to get along at times during large projects like this.  But I think we're learning how to strike a good balance.  :)  I'm grateful for a strong marriage on a strong Foundation and for the fact that despite all the stress, we haven't gone to bed angry with each other once during this process.  (It may help that we've each been able to wield a sledge-hammer at some point during the day while we demo!) ;)

Barbeque Chicken & Grilled Potato Packets
1 package chicken legs & thighs

1/2 cup barbeque sauce
olive oil
Tastefully Simple's bayou bourbon glaze
Tastefully Simple's sweet & smoky BBQ seasoning
4 large, red potatoes (1 per person)
1/2 onion, finely chopped
2 tsp stone-ground mustard (1/2 tsp per person)
salt, pepper

In a large ziploc bag, combine the chicken parts, the barbeque sauce, a drizzle of olive oil, the bourbon glaze, and a few sprinkles of the BBQ seasoning.  Close the bag and mix all of the ingredients together with your hands.  Let the chicken marinate in the mixture for an hour or 2 before putting them on the grill.
For the potatoes, set out 4 pieces of aluminum foil (1 piece per person you want to serve).  Dice the potatoes and place 1 diced potato on each piece of aluminum foil.  Equally distribute the finely chopped onion and mustard.  Season each serving with salt and pepper and a drizzle of olive oil.  To fold, make a tent with the foil and roll down the top.  Then fold in the sides.  Place the packets on the grill with the chicken.  If you don't leave room for steam to escape from the foil, the potatoes will cook faster as the steam will help soften them.  Serve with a salad on the side.

Days 145, 146, 147: A Father's Day Post

Here's our weekend in meals!  Real quick, I'll recap that on Friday night I went out with a girlfriend and Randy and the kids finished up the chicken and broccoli alfredo lasagna.  Saturday night (Day 146) we had my classic burgers--always so delicious and both kids gobble 'em right up!  So that brings us to today, Sunday, Father's Day, AND... my mother's birthday.  Oh yeah, it was also Abby's first gymnastics "performance."  Phew!  Lots of goings-on for our family today.

I don't consider my dad a very picky eater (I don't really consider my mom "picky", either, but I'd say that she'd be more likely to have a meal preference most often) so I planned a noon-time dinner with my mother in mind.  I wanted something fresh, summery, and flavorful!  She's also getting into Mediterranean flavors, so I made a tomato-feta "bruschetta" for an appetizer.  On the menu: roasted chicken, French potato salad, crisp-lemon vegetables, and strawberry pie with ice cream for dessert.  (*Note: my mom is allergic to chocolate and said she didn't want a birthday cake--hence the "birthday" pie for dessert.)

Tomato-Feta Bruschetta
Randy bought me a Mediterranean Cooking cookbook some time ago and I bought the same book for my mom's birthday.  The idea for this appetizer came from that book.

French bread
olive oil
1-2 small tomatoes, finely chopped
1-2 minced garlic cloves (I used garlic powder since neither of my parents love garlic like Randy and I do!)
4 oz feta cheese
2-4 TB fresh oregano (roughly chopped)
salt, pepper--to taste

Thickly slice the French bread on a diagonal and then halve the slices.  You want about 8-10 halves in the end.  Drizzle them with olive oil and bake at 400* for about 15 minutes.  Or, you can just put them under the broiler for a few minutes, just keep a good eye on them!  Sprinkle with minced garlic or garlic powder.  Evenly distribute the tomato pieces, crumbled feta, and chopped oregano onto the baguette slices.  Season with salt and pepper if desired.

You can find my recipe for a perfect roasted chicken here.  Today I left out the parsley and rosemary and went heavier on the lemon and thyme flavors in an attempt to achieve a more lemony chicken.

French Potato Salad
I feel like there's a lot to this salad.  More than a classic potato salad, that is.  But it's much lighter than the traditional mayonnaise-coated potato salad and I figured my mom would prefer it.  I believe it was Julia Child who introduced this recipe to her fans, and I've also seen it in Ina Garten's cookbooks.  Mine is only slightly different, but the same idea.  

2-3 lbs of potatoes (I used a combination of red and white)

2 TB white wine
2 TB chicken stock
3-4 TB champagne vinegar
1/2 -1 tsp dijon mustard
1/2 cup olive oil
2 scallions, finely chopped
2 TB fresh dill, finely chopped
2 TB fresh parsley, chopped
salt, pepper

Wash the potatoes and boil them in salted water for about 20-30 minutes, or until just cooked through.  Then drain them and place the colander back over the pot and cover them with a towel to steam for another 10 minutes.
Cut the potatoes into bite-size pieces and toss them with the white wine and chicken stock. Let the warm potatoes soak up the flavor of the liquid while you prepare the rest of the dressing.  Mix the dijon mustard, champagne vinegar, and olive oil.  Pour over the potatoes and sprinkle in the scallions, dill, and parsley.  Season with salt and pepper to taste.

Crisp-Lemon Vegetables
I call these vegetables "crisp" because they're raw (mostly).  I think this is a fun, summer salad with vegetables you can easily cook, but also serve raw.  I make a very basic lemon vinaigrette as a dressing.  Sorry for not having exact measurements on the green beans or snowpeas--when I'm at the grocery store, I just grab, so I'm making my best guesses...

2 handfuls of green beans, washed and trimmed (1/2 lb?)
2 handfuls of snow peas, washed and trimmed (1/3 lb?)
1 yellow pepper, cut into thin strips
1 red pepper, cut into thin strips
juice of 1 large lemon
1/4 cup olive oil
salt, pepper

Blanch the green beans in boiling water for a few minutes, then drop them into ice water to stop the cooking.  Combine the green beans, snow peas, and peppers.  Mix the lemon juice and olive oil and pour over the vegetables.  Season with salt and pepper and toss to combine.  Garnish with lemon slices if desired.

Happy Father's Day!

I love my dad!  He is probably one of the wisest men I know.  He's very good at analyzing a situation and determining the best course of action.  OR, at reflecting on a situation and quickly saying what he would've done different and why.  My father would probably say that right now he's going through some spiritual and character alterations and growth, but I've always seen him as incredibly spiritually mature, founded, and wise.  He is very good at defending his beliefs but is always gentle and respectful about it. (1 Peter 3:15)  These are things I've quietly noticed while having the privilege of being his daughter.  Besides this, here are a few other things I've learned from my father:
1) How to explain things.  I consider myself pretty well-spoken and articulate.  People tell me this about myself often.  I attribute it to my dad.  Perhaps I didn't so much learn it from him as inherit it, but either way, it's a trait he passed on to me.

Dad singing a song he wrote for my brother at my Noah's dedication

2) How to drive.  My mom and I were subject to the near-fatal mother-daughter driving tension when I was a teenager.  Hence, my father taught me how to drive.  I also have somewhat of a "lead foot".  So does he... ;)
3) How to appreciate music--real music, good music.  I am definitely not as much of a music "snob" as he is, but most of my opinions about music come from my father.  He's a musician and I (used to) play the piano.  Unfortunately, I can't sing a note, unlike him.  But, oh well.  By the way, Dad, I'm pretty sure I still have some of your CDs...
4) That it's OK to goof around in the house as long as Mom's not home.  (Isn't that what all the best dads do?)
5) How to admit when I'm wrong or have made a mistake.  This goes back to the whole wisdom-thing, I think.  I wouldn't say that he's been wrong often, but I can recall plenty of times when he has "swallowed his pride" and nodded in agreement with something he originally thought was wrong.

Grampy and Abby (2012)

6) How to make and launch a model rocket (though I couldn't do it by myself now).  And how to be brave on a roller coaster.  That's right, I still remember how he sat with my little brother instead of me because he was crying or something.  My first time on a roller coaster and I had to sit by myself!  I still love 'em (and him) though...
7) How to appreciate good, in-season fruit.  My dad loves fruit, especially berries.  I tried plums because of him, peaches because of him, and raspberries, and blackberries, too.  So as much as the strawberry pie I made today was for my mom, it was also for my dad.  Happy Father's Day dad, I love you!

Strawberry Pie
Strawberries came late this season, and the strawberry-rhubarb peaks did not coincide.  I looked around for rhubarb, but had to decide to make a plain strawberry pie.  I wasn't sure of it and didn't look at a recipe, so I was a little nervous.  Besides the fact that it turned out juicy (which I suppose I could've added more cornstarch or even strawberry gelatin to fix), it was pretty yummy!  I did end up draining the juices before slicing into it.  I'll share the recipe when I've perfected it a little more. ;)  I have a basic crust recipe that is fool-proof, but it's the filling I will be experimenting with.  For now, I'll enjoy the trial-and-error process!

By the way, there's another man in my life who is a father and deserves some recognition today.  My husband, Randy, is an incredible father.  I am certain that one day our children will all say the same about him.  He is currently playing "hide-and-seek" with Abby while I write this blog.  He wouldn't say that being a dad came all that naturally to him when Abby was an infant.  But he's had 2 1/2 years of experience at this point, and he couldn't look more natural in the role!  Randy is a phenomenal husband and a wonderful father.  I love our family and I love him with all my heart! 

 

Day 104: Avocado Caprese Burgers, Classic Potato Salad

This week I added the "recipe finder" search to my blog's homepage which meant I had to go back and "label" all of my posts.  I was disappointed to find so few burger recipes.  I thought I had a larger repertoire of burgers and I thought we ate them more often.  But I guess when doing a blog like this, you're conscience of "repeater" meals which is probably why we haven't had cheeseburgers as often as usual.  I also realized that my "classic" burger recipe didn't really appear as such since it was hidden in a post about other recipes.  (Day 55)  So I'll have to create a new post about my go-to burger recipe at some point.  Tonight was a new one, even for us.  We LOVE caprese salad, tomato, basil, and mozzarella paninis, and anything with those flavors.  So why not make it into a burger???  I got the idea to put on the avocado from a magazine that I glanced at one time.  I went searching for the recipe but couldn't find it so I came up with my own recipe tonight.  When Randy said he thought it was "the best burger he's had" I reminded him that he says that every time he has a burger!  Abby's words were, "This is so good.  I love burger."  (She's yet to add the "s" to that word.)  Yeah--we love burgerS in this family!!!

Avocado Caprese Burgers

1 lb ground beef
3-4 fresh basil leaves, finely chopped
1 TB dried basil leaves
1 tsp dried oregano
1 tsp dried parsley leaves (or fresh if you have them)
1 tsp salt
1/2 tsp pepper
1 garlic clove, minced
2 tsp onion flakes
2 TB mayonnaise, sour cream, or plain Greek yogurt
2 tsp balsamic vinegar, divided

4 buns
2 avocados, sliced
4 slices of tomato
4 slices of mozzarella cheese

Mix the seasonings, mayonnaise, and 1 tsp of balsamic vinegar in with the beef by hand.  Form into 4 patties and grill or place under the broiler.  Meanwhile, prepare the buns by spreading butter on the and drizzling the rest of the balsamic vinegar on top.  Place under the broiler to toast the buns.  When the burgers are almost done, place the slices of mozzarella cheese on top so it can melt onto the meat.  Place the burger patties on the prepared buns and top with a slice of tomato and some avocado.

Classic Potato Salad
This is a pretty traditional potato salad recipe.  It's very easy and delicious.  I make mine a little "heavy" on the dressing--that's how Randy prefers it.  And he sops up every last drop!

3 lbs potatoes (I used red)
1 cup mayonnaise (or 1/2 cup plain Greek yogurt + 1/2 cup mayonnaise)
1/4 cup milk or white wine (I've used both but I can't remember which I prefer.  This was our first potato salad of the season and I used milk.)
2 stalks of celery, chopped
1/4 cup chopped red onion
2 TB chopped fresh dill
1-2 tsp black pepper

Boil the potatoes in salted water for about 10-15 minutes.  (They won't be fully cooked yet!)  Drain the potatoes then place the colander back over the pan and cover the potatoes with a clean towel and let them steam for about 15-20 minutes.  Meanwhile make the dressing: combine the mayonnaise and milk and mix well.  Chop the celery, onion, and dill.  When the potatoes are done steaming, cut them into chunks and add to the mayonnaise and milk and stir until they are fully coated.  Add the celery, onion, dill, and black pepper.  Mix well and refrigerate for at least a few hours so the flavors can combine.

Day 73: Ham & Corn Turnovers

Easy and fun!  Use what you have in the fridge/freezer to throw together a flavorful and easy meal.  I get the potatoes started as soon as I get home, once the potatoes are cooked and mashed, the rest is super easy and quick!

Ham & Corn Turnovers
1/2 lb potatoes, mashed with added butter and milk/cream
1/3 - 1/2 lb cooked ham, cubed, or from the deli - whatever you have on hand!
1/2 cup of frozen corn (or peas!)
3-4 scallions, chopped
salt, pepper, to taste
2 puff pastry sheets, thawed
egg, for egg wash

Once the potatoes are mashed with some butter and milk, add the cubed ham, corn, and chopped scallions.  Season with salt and pepper.  Mix well.

 Cut the pastry sheets into square (I do 4 per sheet--for manageability.)  Spread the egg wash around 2 edges of the cut squares.  Pile a scoop of the potato mixture onto the pastry square and fold over the pastry into the shape of a triangle and press down.  Repeat with all of the squares.  Spread the egg wash onto all squares, and prick slits into the turnovers with a knife.  Bake at 425* for 20 minutes.  Let cool 5 minutes.  Serve with mango chutney for a fun flavor!

Day 54: Chicken Cordon Bleu, Creamy Mashed Potatoes w/ Gravy, Roasted Asparagus

Tonight we had the same chicken cordon bleu that I made exactly 1 month ago on Valentine's Day.  And it was still delicious!  This time, instead of asparagus risotto, I paired it with roasted asparagus and creamy mashed potatoes with gravy.

To make the mashed potatoes, I let them cook and then added about 1/2 stick of butter, some heavy cream, loads of salt and pepper, and a little garlic powder.  Then mashed with a hand masher.

For the gravy, I melted 2 TB of butter in a saucepan then added 2 TB of flour.  I cooked it about 1 minute.  Then I added about a cup (I eyeballed it) of chicken stock that I had on hand ('cause I ALWAYS have it on hand--never be caught without it!!!) and brought it up to a boil.  Once boiling, I turned the heat down to a simmer and added about 1/4 cup of heavy cream, salt, and pepper.  It was nice and thick by now and ready to be loaded onto a plate of potatoes!

My husband LOVES gravy, and although I don't make it every time we have mashed potatoes, I am making it more regularly and I know he's grateful! :)  Bon apetit!

Day 51: Buttermilk Baked Chicken, Garlic-Mashed Potatoes, Green Beans

This meal is so satisfying!!!  The whole family devoured it.  I think Noah was the first one done and got seconds of green beans (go figure).  He'll have leftovers for lunch tomorrow. :)  The chicken is super flavorful and juicy, which is key!  I load the mashed potatoes with almost everything in the fridge and they are amazing!  I long for the day I can buy fresh green beans again without questioning their freshness or paying an arm and a leg, but frozen green beans aren't so bad for now, as long as they're steamed slightly (not overcooked) and dabbed with butter, salt, and pepper.

Buttermilk Baked Chicken
chicken thighs and legs
1 qt buttermilk
3-4 TB hot sauce
10 thyme sprigs
1 onion, cut in chunks
salt, pepper
4-5 cups crushed cornflakes
1 cup grated parmesan cheese

The night before you make this meal, place the chicken in a large bowl and cover the pieces with buttermilk.  Add the hot sauce, thyme sprigs, onion chunks, salt, and pepper.

The night you are cooking, preheat the oven to 400*.  I never eat cornflakes for breakfast, so when I buy a box, I just crush all the flakes by putting them in the food processor cupfuls at a time.  Then I store the crumbs in a ziploc bag until I need them.  Place the cornflake crumbs in a shallow dish.  Add the parmesan cheese and season liberally with salt and pepper.  (*I add Tastefully Simple's seasoned salt, also.)  Mix together with your hand.  Place a cooling rack on top of a baking sheet.  Roll the soaked chicken in the crumb mixture then place on the cooling rack.

Before

Bake for about 45 minutes to an hour, or until the juices run clear.

After

For my garlic mashed potatoes, I boil about 6 large red-skinned potatoes, cut in chunks with the skin on.  When they are cooked, drained, and ready to mash, I add about 2/3 stick of butter, 1-2 minced garlic cloves, plus 1-2 TB garlic powder, a couple chopped chives, 2-3 TB sour cream, 2-3 TB milk, and salt and pepper.  Mash well with a hand masher, and serve with shredded cheese if desired.

Day 8: Portuguese Cod with Potatoes and Green Beans

Found this recipe in one of my Rachael Ray recipe books.  Looked good and different, so I tried it.  It was great!

2-4 cod filets (however many you need-I used 2)
1 onion, quartered and thinly sliced
3-4 cloves of garlic
28 oz can diced tomatoes
4-8 slices of prosciutto
3-4 potatoes, peeled and thinly sliced
green beans
salt, pepper, olive oil

Preheat oven to 425* and place a large cast iron skillet in to heat.  In a saucepan over medium-high heat, saute the garlic and onions in olive oil.  Add the tomatoes to simmer.  (I also added a pinch of sugar to cut the bitterness and some salt and pepper.)  Drizzle oil, salt, and pepper on the cod filets and place them in the hot skillet and in the oven for 7-8 minutes.  At this time, heat a skillet over medium-high heat with some olive oil, and add the potatoes to start cooking.  After the 7-8 minutes that the cod has been roasting, pull the filets out and pour the tomato sauce over them and about 2 slices of prosciutto on each filet.  Place back in the oven for 8-10 minutes.  Turn the potatoes once or twice while cooking.  They will be done when browned.  Blanch or steam the green beans for about 5 minutes and season with salt and pepper.  Serve hot, altogether.

Day 2: Chicken Piccata, Mustard-Roasted Potatoes, Balsamic Broccoli

I love all of the flavors in this meal!  Each part is fantastic on its own or coupled with something else (the broccoli is a good side to a steak, and the potatoes will go well with a hearty fish) but combined in one meal, it packs a pretty mean flavor punch.  Randy requested the chicken piccata when I was planning out the menu last week, and these are my go-to sides for it.  They all have something in common so the dish really comes full-circle.  You can literally pile a piece of chicken, potato, and broccoli onto the same fork-full and have a fantastic bite!  (Each recipe is courtesy of Ina Garten, though, as usual, minor adjustments were made to fit my family's style.)

Chicken Piccata
chicken breasts (however many you need for your family--I use one and slice it lengthwise since they are so big and it helps us stretch a buck)
flour, salt, pepper, egg, and breadcrumbs (for breading)
2 lemons (juiced, but save the halves)
1/2 cup (or so) white wine
3 TB butter

Bread the chicken breasts: add salt and pepper to the flour (1/2 cup, depending on how much chicken you use), beat the egg (or 2 if needed) with water in a separate bowl, and pour the breadcrumbs in a separate bowl.  Dip the chicken in the flour first, then the egg wash, then the breadcrumbs, then into a hot skillet to cook. (It's important that the skillet be very hot in order for the coating to cook onto the chicken--but watch carefully so it doesn't burn.)  Flip the chicken to brown the other side, then transfer onto a baking sheet and place in the oven to finish cooking.  For the sauce: wipe out the skillet and melt 1 TB butter.  Add the juice from the 2 lemons plus the lemon halves and the white wine.  Cook on high until the sauce is reduced by half.  Then remove the lemon halves (and any seeds) and add the remaining 2 TB of butter.  Whisk until melted in.  ***The key to a great sauce (especially a white wine sauce) is to start with butter and END with butter!  Pour over the cooked chicken and garnish with lemon slices and fresh parsley.

Mustard-Roasted Potatoes
(I usually like to use red potatoes, but didn't have any this week.)  Chop the potatoes into bite size chunks (or a little larger) and place on a baking sheet.  Finely chop an onion and add to the potatoes.  (*I'm not much of an onion fan, so I use half an onion--onion flakes would work, too, if you have a strong aversion to onions.)  Drizzle with olive oil (or extra virgin) and add a couple teaspoons of spicy grainy mustard.  Mix altogether and sprinkle with salt and pepper.  Bake at 400* for 40-50 minutes, turning once.  Garnish with fresh parsley.

Balsamic Broccoli
broccoli
1 clove of garlic, chopped
1-2 tsps Dijon mustard
1-2 TB balsamic vinegar
olive oil (1/4 to 1/2 cup, I use extra virgin)
juice of 1 lemon

Combine the garlic, mustard, vinegar, and olive oil to make a sauce.  Steam the broccoli until proper tenderness.  Drizzle with sauce and stir well to combine.  Garnish with lemon juice.  (You can serve this hot or room temperature--it tastes great either way!!!)

You may be able to tell that I don't always use exact measurements when I cook.  I've learned to know how I like things to taste and how my family likes them to taste, and I alter my recipes from there.  I'm writing the recipes how I remember them in my head and how I generally prepare them for my family.  Otherwise I would just be copying pages out of someone else's recipe book.  Of course, when it comes to baking, exact measurements are needed.  But I see cooking as more of an art form and ingredients can be changed to fit a person's style.  I don't believe cooking should be stressful, but fun!  And it may seem silly, but I really enjoy garnishing my family's food as often as possible.  I love to present my husband with pretty dishes; for me, it's part of how I show him I love him.  Bon apetit!