Semi Homemade Poutine

One word.  Addicting.

Yes, now when my MIL/FIL come over and I ask what would you like me to make for dinner (this is not dinner, but could be ;))...the response has been poutine! A delicious beef gravy over crispy fries with fresh cheese curds and rosemary.  Yep, that's it!  Love this Canadian dish!

So I cheat on the fries....just get 1-2 bags of frozen (extra crispy) fries and bake to your likeness (aka extra crispy, especially if you don't want your fries to be soggy)

Cheese Curds:  I buy regular fresh/local cheddar cheese curds. Some come in different flavors etc.

Rosemary:  Take off stem and use whole or chop.

Gravy:
2-3 cups of beef broth
2-3 TB flour
2-3 TB butter
In a small saucepan over low/medium heat, make a roux with the flour and butter.  When a browned, smooth thick paste add the broth and whisk until smooth and has thickened. Add fresh diced rosemary leaves and heat through. Salt and pepper to taste.

In a dish (I used my cast iron pan) layer fries and cheese curds.  Top with gravy.  

Bake until curds are melted and bubbling.  Enjoy every bite!

Turkey Burger

This is by far my favorite go to meal this winter!  

Wegmans started making family packs of ground turkey meat, so I purchased one and made a big batch of turkey burgers and froze individual patties.  The pack made 10 good size turkey burgers.  YUM!  

Turkey Burgers:

3-4 lbs ground turkey meat

1 1/2 cups shredded Gruyere cheese

1-2 TB Worcestershire sauce

1-2 TB Dijon mustard

1 bunch chopped scallions

5 minced garlic cloves

3 eggs

2-3 cups bread crumbs

On a grilling pan, heat with olive oil or spray.  When hot grill up the burgers.  You do NOT want under cooked turkey burgers....I always go by how "squishy" the center of the burger is.  When it is more dense it is done!  approx 10 minutes on each side.  I always use fresh kammelweck rolls, spread garlic hummus and top with avocado!  Enjoy!

Homemade Linguine and Clams

This dish was a team effort!  My mama brought over her homemade linguine to pair with my homemade clam sauce.  It turned out divine :)

Clam Sauce: (serves 5-6)

4 cups frozen clams (I prefer just using the meat...less messy when eating than trying to pick out of the clam shells.  Don't get me wrong....I love FRESH clams...but it's also winter in upstate NY.)

1 lemon; juiced

fresh parsley

1 small onion; diced

5-6 medium garlic cloves; minced

olive oil

2-4 tsp butter

1-1/2 cup fresh clam juice

1-1/2 cup dry white wine

hot pepper flakes

In a skillet heat olive oil, onion and garlic through.  Be careful not to burn the garlic.  When soft, add lemon, butter,  and hot pepper flakes into the mix.  When the pasta water starts to boil add the clam juice and white wine.  Right before your pasta is ready or you put your fresh pasta into the water add the clams to cook.  They only take a couple minutes and you do not want to over cook them!  When you pasta is ready, add to sauce and toss with fresh parsley.  Plate and enjoy with your favorite glass of wine and fresh bread to dip in the yummy sauce :)

Moussaka

I have not found time to post on my blog in a few weeks, so here I go attempting to catch up tonight...first on the list a many, moussaka a classic Greek dish.

I have been wanting to try to recreate this meal for my hubby for a few years now.  He always loves it when we go to a local restaurant.  This is a very time consuming meal, makes a ton and tastes great, but I have to say I had to use the one and only Bobby Flay's recipe....why not, right?  If he makes a mean moussaka, I'll try it!

Pea and Sundried Tomato Risotto with Crispy Pancetta

Here is my go to risotto recipe, it never fails.  ALWAYS comes out perfect!  I LOVE risotto...especially with crispy pancetta! YUM!

1 cup arborio rice

2 cups chicken broth

1 cup dry white wine

1 small shallot finely chopped

2 cloves garlic minced

a pinch or two of thyme

salt and pepper

1 Tb butter

1 - 2 Tb olive oil

1/2 cup Parmesan cheese

1/2 cup sun dried  tomatoes

1/2 cup frozen peas

In a medium pot add pancetta.  Cook until crispy.  Remove from pot and reserve to top risotto with. Heat butter, oil, shallot, garlic, thyme salt and pepper.  Add rice,  heat through about 3 minutes over medium heat.

Add 1 cup of chicken broth.  Stir often.  Add next cup of broth once the liquid is soaked up in risotto. Keep stirring! Add 1 cup white wine.

Once all liquid is about all absorbed, add peas.  When peas are heated through, add sun dried tomatoes and cheese.  Serve in pasta bowls and top with crispy pancetta, ENJOY :) 

Apple and Cheddar Stuffed Chicken Breast

I looked in the fridge and saw left over diced apples and cheese curds and thought, ok I can make this work for dinner tonight!  What a yummy, simple dinner it turned out to be!

2 chicken breasts, pounded thin
1 cup cheese curds; chopped
1 cup apple; diced
salt
pepper
1/2 cup balsamic vinegar 
toothpicks
olive oil

Preheat oven to 375.

In a cast iron skillet, saute apples for a couple minutes then add balsamic vinegar and reduce until its a glaze .  In a bowl add cheese curds and diced sauteed apples and balsamic vinegar reduction sauce.

Pour half of the mixture on one chicken breast and the other half on another.  Fold over and secure with a couple toothpicks.  Salt and pepper the chicken breasts.

In the hot skillet, add olive oil and brown chicken. Drizzle with balsamic vinegar and top with any apples/cheese that could not fit into the chicken.

Bake for 20-25 minutes.  Serve with parsley and garlic couscous. Enjoy :)