Saturday, October 31, 2009

Heavenly Potatoes and Ham


I found the recipe online at allrecipes.com.  Of course, I had to make changes.  I will type the recipe as I made it.

Heavenly Potatoes and Ham

5-6 large russet potatoes, peeled and diced
8 oz. container sour cream
1 can condensed cream of chicken soup
2 cups shredded Cheddar cheese
2 chopped green onions, green and white parts
1 package of ham steaks (2 steaks in package), diced
salt and pepper to taste
3/4 cup Parmesan cheese
3/4 cup Italian bread crumbs

Place potatoes in a large pot of water, and bring to a boil.  Boil until slightly tender, about 12 minutes.  Meanwhile, preheat oven to 350 degrees.  Lightly grease a 9x13 baking dish.  In a large bowl, mix sour cream, cream of chicken soup, cheddar cheese, green onions, ham, salt and pepper.  Drain potatoes and add to the mixture.  Mix good.  Spread into the prepared baking dish.  In a bowl, mix Parmesan cheese and bread crumbs.  Sprinkle on top and dot with butter.  Bake 30 minutes in preheated oven until bubbling.



 

Wednesday, October 28, 2009

Shrimp and Grits




Shrimp and Grits

2 cups water
1 cup chicken stock
1 cup half-and-half
3/4 teaspoon salt
1 cup quick grits
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons butter
3 slices bacon
1 lb medium shrimp, peeled and deveined
black pepper and salt
sliced mushrooms
2 green onions (white and green parts)
1 Tbsp minced garlic
1/4-1/2 cup chicken stock
1 Tbsp lemon juice
1/4 teaspoon Tabasco sauce

In a large skillet, cook bacon until crisp.  Remove bacon and drain on paper towels.  Saute mushrooms in hot drippings for 5 minutes or until tender.  Add green onions and continue to saute for additional 2 minutes.  Sprinkle shrimp with salt and pepper.  Add shrimp and garlic and saute until shrimp are slightly brown.  Stir in 1/4-1/2 cup chicken stock, lemon juice and hot sauce.  Let this simmer.  Meanwhile, in a medium saucepan, bring water, 1 cup of chicken stock, half-and-half, and salt to a boil.  Gradually stir in grits and reduce heat, stirring often, 3-5 minutes or until thickened.  Add cheddar cheese, Parmesan cheese, and butter and mix until well blended.  In bowls, spoon in a serving of grits.  Top with shrimp mixture.  Crumble bacon and serve on top.

I

Sunday, October 25, 2009

Shepherd's Pie

I
Shepherd's Pie

4-5 potatoes
4 oz sour cream
chives
milk
1-1/2 lb ground beef
can of brown gravy
about 1/2 cup beef broth
1 Tbsp worchestershire sauce
sprinkle thyme
salt and pepper
3 cups frozen mixed vegetables
grated Parmesan cheese

Peel and dice potatoes.  Boil potatoes about 12 minutes until tender.  Menawhile, cook ground beef until no longer pink.  Drain any grease.  Add brown gravy, beef broth, Worchestershire sauce, thyme, salt and pepper to meat mixture.  Add vegetables and simmer until heated through.  Mash potatoes with sour cream, chives, and milk until desired consistency.  In a 9x13 casserole, pour meat and vegetables in bottom.  Spread the mashed potatoes on top and use a fork to make little ridges in the potatoes.  Sprinkle with Parmesan cheese.  In a preheated 350 degree oven, bake for 30-35 minutes until bubbling hot and top starts to brown.

Tuesday, October 20, 2009

Portobello Pork Chops

Way back in 2004 (which really seems like ages ago) I received a mailing from the National Pork Board.  It was a very small mailing that was titled "No Recipe Required" and had about 4-6 recipes in it.  One was for Portobello Pork Chops, the only recipe I was interested in trying.  Since '04 I've made this recipe probably a dozen times.  That should say enough, that it's been repeated so often among all my other recipes.  I always do it the same but more often then not, I use boneless pork chops (easier to eat, in my opinion).

Portobello Pork Chops

4 bone-in pork rib or loin chops, 3/4 inch (*I used 3 really thick boneless pork chops)
1-1/2 cups mild chunky salsa (*I used enough to cover the bottom of my dish-probably 2+ cups)
1 cup chopped Portobello mushrooms
1 cup shredded cheddar cheese
2 tablespoons maple syrup
1/4 cup chopped fresh parsley (*I used an appropriate amount of dried parsley-about 2 tablespoons)

Heat oven to 375 degrees.  Trim fat from chops.  Spoon salsa into a retangular baking dish.  Arrange chops on top of salsa.  Combine Portobello mushrooms, cheddar cheese and maple syrup om a medium bowl.  Spoon over chops.  Bake, uncovered, for 20 to 25 minutes (*with the thickness of mine, they took about an hour to reach 165 degrees internally).  Sprinkle with parsley.  Serve chops with salsa mixture.

Monday, October 19, 2009

Barefoot Contessa's Mustard-Roasted Fish and Parmesan-Roasted Broccoli


Mustard-Roast Fish
from Barefoot Contessa, Back to Basics or here on Food Network

4 (8-ounce) fish fillets such as red snapper
salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallot
2 teaspoons drained capers (*I used 2 tablespoons)

Preheat oven to 425 degrees.  In an ovenproof baking dish, place the fish fillets skin side down.  Sprinkle with salt and pepper (*don't use much salt, there's enough saltiness in the sauce).  Combine the creme fraiche, 2 mustards, shallots, capers, salt (*omitted), pepper in a small bowl.  Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.  Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done.  The fish will flake easily at the thickest part when it's done). Be sure not to overcook it (*mine took longer but were thick fillets).  Serve hot or at room temperature with teh sauce from the pan spooned over the top.



Parmesan-Roasted Broccoli
from Barefoot Contessa, Back to Basics or here on Food Network

(I halved the recipe below and made a few other changes, noted)

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1-1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 teaspoons grated lemon zest (*omitted)
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted (*omitted)
1/3 cup grated Parmesan cheese (*omitted, but only by accident)
2 tablespoons julienned fresh basil leaves (*omitted)

Preheat oven to 425 degrees.  Cut the broccoli from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.  Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.  You should have about 8 cups of florets (*I halved the recipe).  Place the broccoli florets on a sheet pan large enough to hold them in a single layer.  Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil.  Sprinkle with salt and pepper.  (*I put everything in a bowl and coated, using 5 tablespoons of oilive oil even though the recipe was halved.  Then laid in a single layer and cooked.)  Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.  Remove the broccoli from teh oven and immediately toss with olive oil, lemon zest, lemon juice, pine nuts, Parmesan, and basil (*I only added a little lemon juice to the broccoli).  Serve hot.

Sunday, October 18, 2009

Three Bean and Meat Chili


Three Bean and Meat Chili

1 lb. ground beef
1 onion, chopped
1 red pepper, chopped
2 jalapenos, seeded and cut into small dices
1 Tbsp. minced garlic
1/4 cup chili powder
One 15-oz can Great Northern beans, drained and rinsed
One 15-oz can pinto beans, drained and rinsed
One 15-oz can black beans, drained and rinsed
One 28-oz can diced tomatoes
2 cups chicken stock
salt and ground pepper

In a big pot, cook the ground beef until it's not longer pink.  Add the diced onions, red pepper, jalapenos, and garlic and let cook for about 5 minutes.  Sprinkle the chili powder in and cook until fragrant, about 1 minute.  Add the beans, tomatoes, stock and bring to a simmer.  Add salt and pepper.  Cover and reduce heat to low.  Simmer all afternoon, stirring occasionally.


Baked Shrimp Scampi


Baked Shrimp Scampi
Posted on Annie's Eats

1 lb. large shrimp in the shell
1-1/2 Tbsp. olive oil
1 Tbsp. dry white wine
kosher salt and black pepper
4 Tbsp. unsalted butter, at room temperature
4 tsp. minced garlic (about 4 cloves)
2 Tbsp. minced shallots
1-1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemare leaves
1/4 tsp. crushed red pepper flakes
1/2 tsp. grated lemon zest
1 Tbsp. freshley squeezed lemon juice
1/2 large egg yolk, lightly beaten
1/3 cup panko
lemon wedges, for serving

Preheat the oven to 425 degrees.  Peel and devein the shrimp, leaving the tails on.  Place the shrimp in a mixing bowland toss gently with the olive oil, wine,  1 teaspoon salt, and 1/2 teaspoon pepper.  Allow to sit at room temperature while you make the butter and garlic mixture. 

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/4 teaspoon salt, and a pinch of black pepper until combined.

Starting from teh cent of an oval or round baking dish, arrange the shrimp in a single layer in the dish.  Pour the remaining marinade over the shrimp.  Spread the butter mixture evenly over the shrimp.  Bake for 10 to 12 minutes, until hot and bubbly.  Place under the broiler for 1 additional minute to brown the top.  Serve with lemon wedges.

Thursday, October 15, 2009

Chicken With Gorgonzola Cream Sauce with Pasta


Chicken With Gorgonzola Cream Sauce
Bounty of Biltmore Cookbook

4 skinned, boned chicken breast halves (I used 3 boneless, skinless chicken breast)
dash of salt and pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
1/2 cup Chateau Biltmore Chardonnnay or other dry white wine (I used my white cooking wine)
3 cups heavy whipping cream
1/3 cup crumbled Gorgonzola cheese (I used a 5 oz package)
1 to 1/2 tablespoons chopped fresh sage (I used 1 teaspoon dried)
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Garnishes: fresh sage sprigs, crumbled Gorgonzola

Place chicken between two sheets of heavy-duty plastic wrap.  Flatten 1/4-inch thickness, using a meat mallet or rolling pen.  Sprinkle with salt and pepper; dredge in flour.

Heat oil in a large skillet over medium-high heat until hot.  Add chicken; saute 8 minutes or until chicken is done, turning once.  Remove chicken from pan; set aside, and keep warm (I cooked chicken until it was browned on both sides, then put on low heat in the oven while I prepared sauce and pasta to completely cook.).  Reduce heat to medium; add shallot and garlic (I had to add a little more olive oil).  Saute 3 minutes.  Add wine; cook over medium-high heat or until liquid reduces to about ___ tablespoons (that was cut off my copy-I cooked until wine reduced by almost 1/2).  Stir in cream; cook 5 minutes or until liquid reduces to about ___ cups (again, this was cut off my copy-I cooked about 10 minutes until somewhat reduced, maybe 1/2 cup).  Stir in Gorgonzola, sage, salt, and pepper.  Place chicken over pasta; spoon sauce over top.  Garnish with sage sprigs and crumbled Gorgonzola, if desired.

Sausage & Potato Soup

I found a Bob Evans recipe online at allrecipes.com and adapted it to what we had on-hand.  I'm typing the recipe as I prepared it:

Sausage and Potato Soup

1 lb spicy sausage
2 tablespoons olive oil
1 medium onion, chopped
salt and black pepper
48-ounces chicken broth
4 white potatoes, peeled and diced
1-1/2 teaspoon dried parsley flakes
fresh kale, washed and chopped into pieces

In soup pot, crumble and brown sausage with olive oil over medium heat.  Add onions and saute for 3-4 minutes longer.  Add salt, pepper, broth, potatoes, and parsley.  Bring to a boil and immediately turn down to medium-medium low heat.  Cook until potatoes start to get tender.  Add kale.  Cover and simmer for an additional 10 minutes.


Monday, October 12, 2009

Sour Cream Meatballs over Egg Noodles



Frozen Meatballs and Sour Cream Sauce
Sharon -- GatorGrrrl

1 Tbsp olive oil
6-8 frozen meatballs per person
Hot egg noddles tossed in butter and parsley

Sour Cream Sauce:
2 Tbsp butter
2 Tbsp flour
1 cup beef broth
1/2 tsp salt
dash cayenne pepper
1/2 tsp Worcestershire sauce
8 oz. dairy sour cream, room temperature

Heat Dutch oven or large wide skillet to medium heat and add 1 Tbsp olive oil.  When the pan is hot, add a Tbsp of water and frozen meatballs to Dutch oven and put on lid to steam the meatballs.  Once they are heated through, remove meatballs and add butter to brownings in the pan.  Stir in flour and cook until bubbly.  Add broth, salt, cayenne pepper and Worcestershire sauce; cook, stirring until thickened and bubbly.  Gradually add sour cream, one heaping spoonful at a time to the sauce, stirring constantly.  Add meatballs.

Serve with egg noodles.


Sunday, October 11, 2009

Sausage, Spinach, Ricotta Stuffed Pasta Shells



I came across this recipe when I was looking online for recipes specifically using sausage.  I got it from Simply Recipes.

Sausage, Spinach, Ricotta Stuffed Pasta Shells

12-ounce package jumbo pasta shells
1 Tbsp olive oil
1 cup finely chopped yellow onion
1 pound sweet Italian sausage, casings removed (I used ground HOT sausage)
1 Tbsp minced garlic
1 large egg
16-ounces ricotta cheese
10-ounces chopped frozen spinach, thawed, squeezed dry, chopped further
1 cup grated Parmesan cheese
1 Tbsp chopped fresh basil or 1 teaspoon dried basil
1/4 cup unseasoned bread crumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
28 ounce can tomatoes with herbs, including liquid, tomatoes broken up (or your favorite tomato or pasta sauce)
shalllow baking dishes

Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water).  Cook the pasta shells according to the instructions on the package.  Drain, rinse in cold water, and set aside.  Heat olive oil in a large skillet on medium high heat.  Add the onions and cook until softened, about 5 minutes.  Add the sausage to the pan, breaking up the sausage into smaller bits.  Cook sausage until cooked through, and no pink remains, about 5 minutes.  Add the garlic and cook until fragrant, about 30 seconds to a minute more.  Remove pan from heat.  Beat the egg slightly in a large bowl.  Mix in the ricotta, chopped spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture.  Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.  Spread 1/2 cup chopped canned tomatoes over the bottom of the baking dish.  Arrange the stuff pasta shells in the dishes.  Spread the remaining tomatoes over the top of the pasta shells.  At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking.  (If freezing, cover with foil, then wrap with plastic wrap.)  Heat over to 375 degrees.  Cover the pan with foil and bake for 30 minutes, until hot and bubbling.  Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes.

Saturday, October 10, 2009

Prosciutto & Fontina Stuffed Chicken Breasts


Prosciutto and Fontina Stuffed Chicken Breasts
Fine Cooking, December 2004/January 2005 issue

4 boneless, skinless chicken breasts
3/4 cups all-purpose flour
2 large eggs
1-1/2 cups fresh breadcrumbs (I use store bought Italian breadcrumbs)
Kosher salt and freshly ground black pepper
2/3 cup olive oil
thin sliced prosciutto
Fontina cheese, shredded

Make a pocket on the thicker side of the breast:  Using a sharp boning or utility knife, cut into the breast about 1/2 inch from one end.  Create a pocket, slicing to within about 1/4 inch of the other side.  Stuff each breast with a slice of prosciutto and one-quarter of the shredded fontina, distributing evenly throughout the pocket and to the ends.  Press on the top of each pocket to close the pocket.  Line up three shallow dishes.  In the first, add flour.  In the second, whisk the eggs.  In the third, toss the breadcrumbs with 1/2 teaspoon salt and 1/2 teaspoon pepper.  Season the breasts generously on both sides with salt and pepper.  Dredge one breast in the flour, shaking off excess.  Dip it into the eggs, turning to coat evenly, and then dredge into the bread crumbs, pressing to make sure the crumbs adhere evenly.  Gently shake off any excess.  Set on a plate and repeat with other breasts.  Refrigerate for at least 5 minutes and up to 3 hours to let the breading set.  Discard any leftover flour, eggs, or crumbs.  Heat oven to 350 degrees.  Heat the olive oil in a heavy 10-inch nonstick skillet over medium-high heat.  When the oil is very hot, carefully add the breasts to pan and cook until golden brown.  Transfer the breasts to a baking sheet.  Repeat with the other breasts.  Bake until chicken and filling reach 165 degrees F on an instant-read thermometer.  Serve immediately.

Thursday, October 8, 2009

Cajun Chicken with Chili Cream Sauce


Cajun Chicken with Chili Cream Sauce

4 boneless skinless chicken breasts
Cajun seasoning
1 tablespoon olive oil
1 10-3/4 oz can cream of chicken soup
1/2 cup water
1 4-oz can of chopped green chiles
1 tsp lime juice
1/4 cup sour cream

Season chicken with Cajun seasoning. Heat oil in skillet. Add chicken and cook until browned. Transfer to a baking sheet lined with tin foil and continue to cook in oven at 350 degrees until cooked through. In the skillet, add soup, water, chiles and lime juice. Cook over low heat 5-10 minutes. Stir in sour cream and heat through. Serve sauce over chicken breasts and rice.

Chicken Gorgonzola Pizza


Chicken Gorgonzola Pizza

refrigerated thin crust pizza dough
olive oil
minced garlic
ground pepper
2 boneless skinless chicken breasts
Italian seasoning
2 cups shredded mozzarella cheese
can of sliced mushrooms
1 medium red onion
frozen spinach, thawed and water squeezed out
crumbled bacon
4 oz. gorgonzola cheese

Dice onion and saute over medium heat with 1 tablespoon of olive oil until slightly tender. Remove and put in a bowl. Dice chicken into bite size pieces and saute in olive oil, sprinkling Italian seasoning over chicken generously. Remove and put in a bowl. If you have any leftover bacon, which I did from breakfast, crumble it up. With all the topping out, spray the bottom of a baking sheet with Pam. Spread out the pizza crust. Mix the olive oil and minced garlic and spread over the crust. Sprinkle with pepper. Spread the mozzarella cheese. Top with chicken, bacon, mushrooms, and spinach. Sprinkle the gorgonzola cheese over the top. Bake on 400 for 13-17 minutes until bottom starts to brown and cheese is melted.

Ham and Fontiago Frittata


Ham and Fontiago Frittata

Ham steaks from the packaged meat case of market
1 tablespoon of olive oil
2 tablespoons butter
12 extra large eggs
1/2 cup milk
salt and pepper
2 cups Fontiago cheese, shredded*

Preheat oven to 4oo degrees. Trim any fat off steak. Dice into very small pieces and set aside. Heat a non-stick skillet with oven safe handle over medium-high heat. Add oil and 1 tablespoon butter to the skillet and coat the bottom and sides of pan evenly with mixture. Add ham bits to the pan and saute to brown them slightly and render some of the moisture in the meat. Whisk the eggs and milk. Season with salt and pepper and drop tiny pieces of the remaining 1 tablespoon of butter into the eggs. Pour effs into skillet over ham. Stir the eggs gently to distribute the ham throughout the eggs. When the eggs start to set on the edge, transfer the pan to the oven, and allow frittata to cook until golden on top, about 15 minutes. Add a generous layer of shredded fontiago to the frittata and leave in the oven another 3 to 5 minutes or until cheese is melted and begins to bubble. Serve frittata wedges directly from the skillet with a pie server.

*Fontiago Cheese-The union of creamy fontina and tangy asiago cheeses.