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 :)

Cherry Tomatoes, Goat Cheese and Puff Pastry Squares

I have NO idea why this was not posted a LONG time ago!  I was going through posts I have not published and this one was ready to go and never published...mommy brain!  I love this quick, pretty and tasty appetizer or snack!  It's best in the summer when all the delicious heirloom tomatoes are in season.

1 box frozen puff pastry

1 log of your favorite local goat cheese

heirloom tomatoes; diced into bite sizes

fresh basil

sea salt

pepper

Preheat oven to 375

Cut puff pastry into squares (9 squares; follow lines)

Mix tomatoes, basil, sea salt and pepper. Spread goat cheese on top of the puff pastry and top with tomato mixture. Bake until browned around the edges and enjoy :)

Polish Sausage Sandwhich

Did you forget to take out something for dinner this morning?!  I often forget to take out meat and put it in the fridge before heading off to work...this is why I always have some sort of sausage in the freezer.  Sausage is the only meat that takes no time at all to thaw on its own or even throw into the microwave for a minute to thaw.  Shhhhh it's my trick in the kitchen once in a great moon.  Well, I had some polish sausage, sauerkraut and rolls, so I called it a night!

1 small package of sauerkraut

2 links of polish sausage

1/2 small apple; thinly sliced

1/2 small onion; thinly sliced

salt and pepper

spicy brown mustard

Preheat oven to 350.

In a skillet, add onion and apple.  Saute for about 5 minutes on medium heat until they are softened.  Add kraut and heat through.  Salt and pepper to taste.  Can also add fennel seed or mustard to flavor.  After 5 minutes add sausage to brown on both sides.

In a small baking dish add kraut mixture and top with sausages.  Bake for 1 hour.

Slice soft rolls in half, add your favorite spicy mustard and stuff with kraut mixture and sausage and enjoy!

Roasted Vegetable Soup

This soup recipe by Ina Garten is delicious and healthy...I totally recommend making it on a cold winter evening.  

I am heating up the leftovers for lunch as I am typing!  So good!

Click here for the recipe!











I only roasted carrots, sweet potato and squash as my hubby is not a huge fan of the sweetness of parsnips and it came out just as good!

And cut it in half, since it was only for 2.














And topped it with a little parmesan cheese!  Just needed a little salty cheese :)

ENJOY!

Ravioli Casserole

Over the summer while watching "The Chew" they made a ravioli casserole with summer veggies, which I made and loved. I made this winter version of the casserole Monday night.  Enjoy!

1 bag frozen cheese ravioli

1/2 bunch asparagus, cut into bite sizes

1 small zucchini, diced

1 small onion; chopped

1 large garlic clove; chopped

1 can diced tomatoes

1 small can tomato paste

1 cup light cream

In a pan, saute onions, garlic asparagus and zucchini.  Under cook the veggies, because they will be going into the oven as well to bake.  Add tomatoes, tomato paste (I would add a 1/4-1/2 cup water so it is not so thick next time) and cream.  Heat though until mixed together.

In a large baking pan, add frozen ravioli and top with veggie mixture.  Top with a sprinkle of parmesan cheese. Bake for 45-50 minutes.  

1

Fajita Stuffed Peppers

While browsing Pinterest I saw a picture for Fajita Stuffed Peppers.  I am not a huge fan of stuffed peppers but it looked pretty so I gave it a shot and even my hubby said they were good too!  I will definitely make these again!

2 red peppers

2 chicken breasts

fajita marinade (I cheated and used the Wegmans marinade :))

1 small cooking onion; chopped

1/4 cup black beans

1/4 cup corn (I used frozen)

1/4-1/2 cup cheddar cheese

Preheat oven to 375 degrees.  Cut peppers in half, clean out and roast for 20-25 minutes.  I like my peppers more done for fajitas.  

In a dish, add chicken, fajita marinade (enough to coat) and diced onions.  Bake for 20-25 minutes.

Cut up chicken into small pieces.  In a bowl add chicken, onions, beans, corn and cheese.  Stuff peppers.  Add a pinch of cheese on top.  Bake until melted (about 10 minutes).  Serve with spanish rice.  Enjoy!  They came out great :)

White Bean and Ham Soup

I love soup!  They're easy, tasty and usually healthy for you!  

serves 6-8

2 cans great northern beans
8 cups chicken broth
2 cups cubed smoked ham
2-3 carrots chopped
2 celery stalks chopped
1 large onion chopped
fresh thyme sprigs
salt and pepper




Brown the celery, onion and carrots in 1-2 TB olive oil in dutch oven on medium heat about 10 minutes.  Add broth, ham, beans and a small hand full of fresh thyme sprigs.  Simmer on low for at least 30 minutes before serving.  Enjoy with fresh baguette.  

Bacon and Leek Stuffing

What would you serve with pork tenderloins?  A bacon and leek stuffing, of course! YUM!

Ready to Serve!

I adapted my recipe from Williams Sonoma.  I did not use green onion and I added 2 celery stalks.  I also used some of the bacon fat to saute the leeks, carrots and celery...why not, right?!

Before baking in the oven!

Pecan Crusted Pork Tenderloin

PORK, PORK, and more PORK!  Tonight we had family over for dinner and I made and served pecan crusted pork tenderloins with a Carolina style BBQ sauce, bacon and leek stuffing and apple sauce.   We also had fabulous collard greens with cured bacon (I did not make them...but went great with the meal and would highly recommend them for pairing with this meal!)



Carolina Sauce:
1/2 cup yellow mustard
1 tablespoon dijon mustard
1/2 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons apple cider vinegar

Pork: 

3 tenderloins; serves 10-12

2-3 cups  crushed pecans

Preheat oven  to 375 degrees

rub 1/2 the sauce over the pork loins

roll loins in pecans

Bake for 45 minutes (will be a little pink)

Glazed Balsamic-Orange Chicken

I am keeping my promise and am on a great start to actually using my cookbooks for some great meals!  Here is one of the first of the year from Cooking New American! Love this cook book!  So many easy tasty meals!  Making another one this week!

Here is the recipe below!  I did use chicken breasts instead and also added another tablespoon of balsamic than it called for.  Turned out delish!  I also used the glaze to top the orzo and broccoli.

*paired with orzo with garlic, O.V.O.O., and a splash of the glaze and broccoli

Crab Cakes

Happy New Year!  Welcome 2015!

This new year we kept it low key with family and fabulous food!  I made some yummy crab cakes for the main course.  I would definitely make these again!  Here is the recipe I used from food and wine....YUM!

*Paired with roasted brussel sprouts and fresh greens with tomatoes, onion and St. Pete's Blue Cheese