Jalapeno Popper Baked Stuffed Chicken

I've only recently discovered Skinny Taste and have saved several of her recipes to try. If the rest are anywhere near as good as this jalapeno popper chicken, I'll have many new dishes for the rotation.

Her process of dipping the chicken first in a combo of olive oil and lime juice then into whole wheat bread crumbs made for a crunchy, light coating over the juicy chicken and creamy filling.

These are the perfect way to indulge in game-day jalapeno poppers at dinner time!

Ingredients:

• 2 slices center cut bacon, cooked and crumbled
• 3 jalapeños, chopped (remove seeds for milder)
• 3 oz 1/3 less fat cream cheese, softened
• 4 oz reduced fat shredded cheddar jack (Sargento)
• 2 tbsp chopped scallions
• 8 thin sliced skinless chicken breast cutlets, 3 oz each
• 1/2 cup Italian seasoned whole wheat breadcrumbs
• 1 1/2 juicy limes, juice of
• 1 tbsp olive oil
• salt and fresh pepper
• olive oil non-stick spray

Method:

1. Wash and dry chicken cutlets, season with salt and pepper.  Preheat oven to 450°. Line a baking sheet with foil and place a baking rack (I used a cookie cooling rack) over the foil; spray rack with non-stick spray.
2. Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
3. Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
4. Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
5. Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.
6. Bake 22-25 minutes, serve immediately.

Souce: Skinny Taste

Goat Cheese Stuffed Artichoke Bottoms

I had no idea that artichoke bottoms were a thing until after I opened and drained a traditional can of artichoke hearts, made this recipe to a letter and ended up with a tasty but less than pretty appetizer. They looked nothing like the beautiful photos I was trying to replicate.

They tasted amazing, I assure you. But I was fascinated by the uniform, perfect cups in the picture and was on a mission.

And so I went in search of artichoke bottoms and for $28 (but free shipping, thanks to Amazon Prime) for six cans, I had them. And they made all the difference. (I would know - I made them three times in about a week and we enjoyed them as much each time.)

I made these for one of our monthly game nights, along with jerk chicken wings and jalapeno poppers. Everything was a hit, but these were among the first to go. And if anyone knows good food, it's this group - you work up quite an appetite strategizing over Jenga and stressing over the 5 Second Rule!

And so now I'm obsessed with these gorgeous vegetables, just waiting to be filled with any combination of stuffings. They are the perfect bite-sized nibble, easy to work with and beautiful to display. Enjoy!

Ingredients:

• 2 cans (15-ounce) artichoke bottoms, drained and patted dry
• 1 large log (11-ounce) goat cheese, room temperature
• ½ cup freshly grated Parmesan cheese, plus more for topping
• 4 cloves garlic, minced
• 3 tablespoons chopped fresh chives
• 2 tablespoons chopped parsley
• salt and freshly ground black pepper

Method:

1. Preheat oven to 375 degrees.
2. Cut a thin slice from the bottom of artichokes to level and remove any remaining tough outer leaves. Spray a baking sheet with cooking spray.
3. In a bowl, combine goat cheese, Parmesan cheese, garlic, chives, parsley and salt and black pepper to taste. Spoon filling into artichokes, sprinkle with additional Parmesan cheese.
4. Bake for 15 to 17 minutes or until lightly browned and bubbling. Serve immediately.

Source: A Cookbook Obsession

Herb-Roasted Fish in Parchment

I have long been a fan of Ina Garten and her recipes. Her cookbooks read like stories to me, and I love that she includes pantry tips, shopping sources and basic entertaining tips.

I have liked every one of her recipes I've tried (her Steakhouse Steaks and Shrimp Scampi are two of my favorites) and this was no exception. I couldn't believe how much flavor the olives gave the dish, and parchment kept the fish really moist even when fully cooked. Easy to put together and quick to cook - great weeknight dish with green beans almondine and roasted potatoes.

Ingredients:

For each serving (I made four) you'll need:

• 8 ounces boneless fish fillet, such as snapper or cod 
• ½ teaspoon kosher salt 
• ¼ teaspoon freshly ground black pepper 
• 1 tablespoon freshly squeezed lemon juice 
• 1 tablespoon good olive oil 
• 1 large sprig fresh thyme 
• 2 Ceregnola or other large green olives with pits 
• Extra-large egg 

Method:

1. Preheat the oven to 400 degrees. 
2. Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet. 
3. Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package, then place the package on a sheet pan.
• NOTE: To this point,  you can "Make it Ahead." Place the fish packets on the sheet pan and refrigerate until ready to bake. I put mine together before work then just popped them in the oven that evening.
4. Bake for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper. 

Source: Barefoot Contessa

Take Out Fake Out: Kung Pao Chicken

Here's another "take out fake out" recipe that is even better than the restaurant dish.

The original recipe calls for heating Japanese chili peppers (which we had to go to an international supermarket to find) in oil until they turned black. So I did. And Blue barked, Sambucca started sneezing and Brian had a strange coughing sneezing fit from the fumes, despite having the stove fan on turbo speed. AND, on top of all that, they didn't even give off that much heat! So, I pulled them from the oil and used a couple tablespoons of garlic chili sauce and it worked out great. I also threw in some extra vegetables. Finally, after reading the reviews on the original recipe, I doubled the sauce (original amounts are listed below) - that was a great call.

It would be great over rice, but we ate it as-is and it was filling and delicious.

Ingredients:

Marinade

• 1 tablespoon soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1 1/2 teaspoons cornstarch
• 1 pound boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes

Sauce

• 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
• 1 teaspoon soy sauce
• 1 teaspoon hoisin sauce
• 1 teaspoon sesame oil
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon ground Sichuan pepper
• 2 tablespoons peanut or vegetable oil
• 1 medium red onion, sliced
• 3 scallions, white and green parts separated, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon minced or grated fresh ginger
• 2 tablespoons garlic chili sauce, or to taste
• Florets from 1 crown of broccoli, steamed until crisp tender
• 6 - 8 Brussels sprouts, trimmed and sliced length-wise, steamed until crisp tender
• 1/4 cup unsalted dry-roasted peanuts

Method:

1. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.
2. Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and cayenne pepper. Stir until the sugar and cornstarch are dissolved and set aside.
3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.
4. Add the scallion whites, garlic, ginger and garlic chili sauce and stir-fry for about 30 seconds. Pour in the sauce, broccoli  and Brussels sprouts and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.

Adapted from: Epicurious

Take Out Fake Out: Pork Fried Rice

The last time a craving for old school Chinese food hit, we ended up spending a lot of money on greasy, pretty bland food. That was over a year ago and we were so disappointed that the craving just starting rearing its head again.

So last night, with some leftover roasted pork and Chinese restaurant white rice, I made my own pork fried rice. And just like that, the search for good take out has ended at my own stove.

This isn't really a recipe, since I didn't keep track of how much of this or that I threw in. But the bottom line is this: make you're own fried rice at home with whatever meat/veggies you have, make it as spicy - or not - as you like, as much or as little as you want...and you won't go back to the local take out joint anytime soon.

Here's what I did....

Chop left over pork - about 1 cup - and marinate in a tablespoon or so of teriyaki sauce.

Meanwhile, scramble two eggs in about a teaspoon of canola oil in a hot wok. Remove while still under done to a cutting board. Chop and set aside.

Warm a teaspoon each of canola and sesame oils in the wok and saute the pork.  After a few minutes, add about 1.5 cups cooked white rice. Stir to combine.  Next add a few sliced scallions and a generous handful of bean sprouts. Toss to combine and cook a few more minutes until veggies are warmed but not soft.

Now add a dash of soy sauce, some teriyaki sauce and a generous glug of chili garlic sauce. I may have been a little heavy handed on the latter...

Toss to combine so meat, rice and veggies are coated in the sauces. Off the heat, gently stir in the chopped scrambled eggs.

Dig in!!

Take Out Fake Out: Sesame Shrimp Stir Fry

After not having had Chinese food in a very long time, we got take out a couple of months ago.And were completely underwhelmed by how greasy and flavorless the food was.

So when a "take out fake out" meal like this comes together in about 30 minutes, with crunchy vegetables, perfectly snappy shrimp and a nice kick, why would you risk a mediocre dinner at the local take out place?

Not surprisingly, we upped the cayenne and used soy sauce instead of teriyaki,bur that's it. The recipe as  written was just about perfect!

Ingredients:

• 2 cups water
•  1 cup uncooked white rice
•  1 pound medium shrimp, peeled and deveined
•  1/4 teaspoon ground ginger
•  1 teaspoon cayenne pepper
•  1 clove garlic, minced
•  1 tablespoon sesame seeds
•  1/4 teaspoon ground black pepper
• 2 tablespoons sesame oil
•  1 red bell pepper, sliced into thin strips
•  3 green onions, sliced
•  3 tablespoons soy sauce
•  1/2 pound sugar snap peas
•  1/8 cup cornstarch
•  3/4 cup chicken broth
•  1/4 teaspoon salt

Method:

1. In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
2. While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
3. Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add soy sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
4. Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

Source: All Recipes

Taco Tuesday: Butternut Squash and Black Bean Enchilada Casserole

Brian's mom Sue's favorite meal at one of our regular haunts in Newburyport is a burrito made of spicy mashed sweet potatoes, black beans and cheese. I can't even remember where I first read this recipe, but as soon as I did, I knew Sue would love it.

At the same time, I'd been talking with my friend Kathy about some butternut squash recipes she'd found and wanted to try...one of which was similar to this one.

Finally, Brian is NOT a fan of squash, and I knew he wouldn't enjoy it.

So, just as I did with the Roasted Vegetable Lasagna, I made this in two smaller pans and gave them to Sue and Kathy.

Full disclosure: I haven't had a single bite of this casserole, except to try the filling before I put it all together. But I have it on great authority that it's "amazing...a keeper" and has "wonderful flavor" with great texture.  It sounds so good, I might make myself a pan and have it for lunches one week!

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 jalapeño, diced (with seeds and ribs removed)
• 3 cups butternut squash, peeled and diced
• 1¼ cup salsa
• ¼ cup chopped cilantro + plus more for serving
• ½ teaspoon red chili powder
• 1 teaspoon cumin powder
• ½ teaspoon coriander powder
• salt and pepper, to taste
• ¼ cup water
• 1 (15 oz can) black beans, drained and rinsed
• 1½ cups red enchilada sauce 
• 6 tortillas, cut into 1inch thick strips
• 1½ cups monterey Jack or cheddar cheese
• 3 scallions, chopped

Method:

1. Heat the olive oil over medium high heat in a large skillet. Add the onions jalapeños and cook for 4-5 minutes until the onions become translucent, add the garlic and continue to cook for an additional 1 -2 minutes. Add the cubed butternut squash, salsa, cilantro, chili powder, cumin, coriander, water, and season with salt and pepper to taste. Cover and let cook over medium-low heat for about 30 minutes or until the squash is tender. Add the black beans and stir to combine.
2. Position a rack in the center of the oven and preheat the oven to 400 degrees F.
3. Put about a ¼ cup of enchilada sauce on the bottom of a large baking dish (divide all ingredients, as directed, between two 8" x 8" pans, if desired). Lay enough tortilla strips side by side to cover the surface. Place half of the filling over the tortilla layer, top with half of the remaining enchilada sauce and then half of the cheese. Repeat a second layer of tortillas, then the remaining butternut squash mixture, followed by the remaining enchilada sauce and finally layer on the remaining cheese.
4. Bake the enchilada casserole or 10 - 15 minutes or until the cheese melts. Top with scallions and additional chopped cilantro. Serve with sour cream, if desired.

Source: Little Spice Jar

Baked Caribbean Jerk Chicken Wings

Over the summer, my brother turned us on to a great jerk seasoning and marinade. When Brian and I were planning our football-playoff-Sunday menu a couple of weeks ago (yes, we planned our menu), we decided to grill some chicken wings with that marinade.

And then I left the marinade at home. And we couldn't find it at either the grocery stores at the beach. And we already had two pounds of wings.

So I took to Pinterest to find a recipe. There were lots of options, but the thing that got me about this one is that the chicken is baked and there's very little oil. As the marinade came together, it smelled amazing - spicy, warm and sweet. They caramelized perfectly and by the time they came out of the oven, the meat literally fell off of the bone. We used two Habanero peppers (the recipe called for one) - they were definitely spicy but it wasn't overpowering. We put out some mango and pineapple salsa, but they were too good by themselves to add a single thing.

This recipe is absolutely a keeper - we're making them again for Super Bowl!

Ingredients:

• 2 scallions 
• 5 sprigs of fresh thyme (about 1 tablespoon chopped)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 Habanero peppers, seeds and ribs included (definitely can use as much or as little as you prefer)
• 1/4 cup soy sauce
• 2 tablespoon vegetable oil
• 1/4 cup vinegar
• 1 onion
• 1/4 cup orange juice
• 2 cloves garlic
• 3 lbs chicken wings (we used only 1 lb. for this marinade - used BBQ sauce for the other pound - there was lots of left over marinade)

Method:

1. Coarsely chop the onion, garlic, hot pepper and scallions. 
2. Put vegetables into a food processor or blender and give it a few pulses until you get a sort of smooth (runny) consistency. Set aside.
3. Separate the wings from the drum sticks.Wash the chicken with some lemon juice (you can use lime or vinegar as well – about 3-4 tablespoons), rinse with cool water and drain. Pat dry with paper towels so the marinade can really stick onto the wings. Put chicken in a resealable, gallon-size plastic bag (we did 2 lbs. of wings and split them between two bags).
4. Pour 1/3 of the marinade on the wings and massage the wings with this lovely jerk marinade. Allow this to marinate for at least 30 minutes, before you place it into a 400 degree oven (middle rack).
5. After 30 minutes, remove from oven, flip the wings and return to oven for another 30 minutes.
6. The last 5 minutes, turn on the broiler setting and allow the wings to get a rich brown color with a sort of toasted edges. You may have to give them a flip to ensure all sides gets this lovely sort of charred look.

Source: Caribbean Pot

Roasted Vegetable Lasagna

This recipe follows closely on the heels of my attempt to duplicate my brother Eric's lasagna - and it's a pretty close second!

Brian's mom is nursing a bum foot so we put this roasted vegetable together for them. Knowing a full pan would last them about a week and a half, we built the lasagnas in two 8" x 8" pans - we gave one to Sue and Kevin and kept the other for ourselves.

I'm not gonna lie - this is a fairly time-consuming proposition. I used exactly as much vegetables as the recipes called for, cut to the instructed thickness, and it took three cookie sheets to roast each vegetable. And the zucchini took almost twice as long as the squash and eggplant. That said, it's an incredibly easy recipe - it was perfect for a cold, playoff football-filled Sunday at the beach.

One more note - I wrapped ours well and froze it for about a week before we thawed and baked it for dinner last night. We like the cheese on top to be nice and toasty brown, so I baked it the entire time uncovered...and the top really dried out. I think, because the recipe called for no-bake noodles, they soaked up all the moisture from the cheese and sauce. No problem - I just topped it with some warmed up sauce before serving. It was filling, warm and comforting for a blizzardy night.

Ingredients:

• 6 oz no-boil lasagna

• Prepare a 13”x 9″  baking dish (or two 8" x 8" pans)

For the vegetables:

• 2 lb acorn squash, sliced thinly (other kinds like butternut and delicata squash would work, too)

• 2 lb zucchini, sliced thinly

• 1 lb eggplant, sliced thinly

• 1 1/2 tbsp fresh thyme or 1 1/2 tsp dried thyme

• salt & pepper

• olive oil

For the marina sauce:

• 1 28 oz can crushed tomatoes

• 6 cloves garlic, minced

• 1 medium size yellow onion, chopped

• 1 medium size red bell pepper, chopped

• 1 tsp dried oregano

• 1 tsp dried basil

• 1 tbsp olive oil

• salt & pepper

For the cheese filling:

• 15 oz ricotta cheese

• 16 oz mozzarella cheese, grated

• 8 oz parmesan cheese, grated

• 6 oz baby spinach

• 2 eggs

• 1/8 tsp nutmeg

• 1 tsp garlic powder

• 1/8  tsp ground pepper

• salt, a pinch

• olive oil

Method:

Note - check out the original recipe for great step-by-step photos of the preparation and assembly.

Prepare the vegetables:

1. Preheat your oven at 400 degrees F and prepare your baking sheet for roasting vegetables. 
2. Slice squash, zucchini and eggplant into 1/8 inch thick and place them in separate bowls (no need to peel, unless preferred otherwise).  
3. Drizzle some olive oil, add 1/2 teaspoon fresh thyme, a pinch of salt and pepper in each bowl.
4. Coat sliced vegetables evenly and place each kind on a baking sheet on a single layer , making sure they don’t overlap or crowd too much (you don’t want to steam the vegetables, instead you want to dehydrate them and concentrate the flavor).  
5. Roast it in the oven for about 15 minutes (it took 30 minutes for my zucchini to roast).  Set aside when ready. 
6. When done roasting the vegetables, turn the oven temperature to 375 degrees F.

Prepare the marina sauce:

1. In a saucepan, heat 1 tablespoon of olive oil.  
2. Add onions and garlic and cook for about 3 minutes. 
3. Add red bell pepper and cook for another 3 minutes.
4. Pour in tomato sauce. Add dried oregano and basil.  Add salt and pepper, adjusting to your taste. 
5. Let it come to a boil and set aside.

Prepare the cheese filling:

1. In a bowl, save a heaping cup of mozzarella cheese and half a cup of parmesan for later.
2. Wilt the spinach on a pan with a little bit of olive oil (I used baby spinach so I don’t get the stringy stems).
3. In another bowl, combine ricotta cheese, the rest of the mozzarella and parmesan cheese.  Slightly beat the eggs and pour into the mixture. Add the spinach, nutmeg, garlic powder, salt and pepper.  Mix well.

Assemble and bake the lasagna

1. On the bottom of the dish (**if splitting between two pans, divide all ingredients in two and prepare each pan identically), spread marinara sauce, just enough to cover the surface. 
2. Layer with lasagna noodles (note that the noodles expand they cook).  
3. The cheese mixture goes next, spreading evenly.  
4. Layer the vegetable starting with the squash, then zucchini and eggplant.  
5. Spread the marinara sauce over. 
6. Repeat the layering – noodles, cheese mixture, vegetable filling and marinara sauce. 
7. Top with noodles, then add the remaining sauce and dollops of the  remaining cheese mixture. 
8. Lastly, top it off with the mixture of mozzarella and parmesan cheese that was set aside.  
9. Bake for 35-40 minutes, uncovered (Check the cooking instructions of your no-boil lasagna). Leave it uncovered the entire baking time to get the cheese browned if desired.  
10. Let cool for about 15 minutes and then dig in!

Source: Eat Drink Binge

Hunter's Stew (Veal Stroganoff)

We have it on good authority that this is the traditional Hunter's Stew from The Student Prince in Springfield. Unfortunately, it's no longer on their new menu, so there's no way to know for sure.

It was a rich, comforting - and easy-to-put-together-on-a-week-night - restaurant-quality meal. Traditional or not, I'll definitely make it again!

Ingredients:

• 1 Tbsp. butter, divided
• 2 Tbsp. olive oil, divided
• 1 lb. veal cutlets
• 1/2 lb. fresh mushrooms, cleaned and halved
• 1 shallot, peeled and finely diced
• 3 Tbsp. flour
• 2 C chicken stock, heated
• 1/4 C sour cream
• Salt and pepper
• 1 Tbsp. freshly chopped parsley

Method:

1. Heat half of the butter and half of the oil in a frying pan over medium heat. Add half of the veal and cook 1 minute. Season with salt and pepper, flip over, and cook 1 more minute. Remove veal and set aside.
2. Add remaining veal and cook as above, Set all veal aside.
3. Heat remaining butter and oil in same pan. Add mushrooms and shallot. Season and cook 4 minutes.
4. Sprinkle flour over mushrooms and shallot. Stir and cook 1 minute.
5. Mix in chicken stock and cook 6 - 8 minutes over low heat. Meanwhile. chop veal into 1 inch pieces.
6. Stir in sour cream. Add in veal and any juiced accumulated on plate. Simmer 5 minutes. Sprinkle with parsley and serve over egg noodles.

Almost-as-Good-as-Eric's Lasagna

I've written before about my love for lasagna and lamented both the absence of my Mom's recipe and my inability to replicate my brother Eric's version. So with a strong craving and more than two weeks' vacation looming, I got all of his tips sitting around his dining room table after Christmas dinner.

Friday morning I hit the grocery store and sent out a few texts and by 7:30 that night we had a nice little dinner party going; an hour later, we had all but polished off the entire plan. Success!

The most helpful tip was to use far less sauce than I usually would. This time, I used just one jar of sauce, when in the past I've used upwards of two full jars. As a result, the lasagna held together much better and you could taste the meat and cheese - not just the tomato sauce.

I think my Mom would have loved it and I can't wait to make it for Eric to try!

Ingredients:

• 1 box lasagna noodles
• 1 jar spaghetti sauce (I used Classico roasted tomato and garlic)
• 3/4 pound lean ground beef
• 2/3 pound hot Italian sausage
• 2 C shredded mozzarella cheese
• 32 oz. container ricotta cheese
• A couple large handfuls of Parmesan cheese
• 1 egg
• Pinch of nutmeg
• Pepper

Method:

1. Line a large cookie sheet with paper towels; set aside.
2. Cook the pasta according to the package instructions. Drain on the prepared cookie sheet, laying each lasagna sheet out flat.
3. Meanwhile, brown the sausage in a skilled over medium high heat. When the sausage is cooked through, push to the sides of the pan and add the ground beef to the center of the pan. Cook until beef  is cooked through. Combine both meats in skillet. Use a paper towel to sop up any excess grease, but do not drain fully.
4. In a large mixing bowl, beat the egg lightly. Fold in the ricotta cheese and 1 1/2 cups of the mozzarella. Add pinch of nutmeg and black pepper to taste. Combine well.
5. Add a thin layer of sauce to the bottom of a 9X13 baking dish. Add a layer of noodles - my dish accommodated three noodles layed out the long way.Top with one third of the cheese then a third of the meat. Spoon over about half a cup of sauce - it will not cover the layer completely.
6. Repeat two more times, ending with the sauce.
7. Sprinkle the remaining 1/2 cup of mozzarella and the Parmesan over the top of the casserole.
8. Cover tightly with foil and bake in a 350 degree oven for 30 minutes; remove the foil and cook 20 - 30 minutes longer, until the lasagna is hot throughout and the cheese begins to brown. Let cool 10 minutes before serving.

Pork Chops alla Pizzaiola

The challenge with cooking for two is, in a word, leftovers. There are only so many times you can eat the same meal in a week and invariably some of it gets thrown out. So when I find a recipe for two that is delicious, satisfying and gone in one meal, it gets a prime spot in the recipe rotation.

I bought a jar of herbs de Provence just for this recipe and it's the only time I use it. And it's worth it. Don't skimp on this fragrant mixture...it has a flavor that is unique and interesting, and it goes really well with the pork and vegetables. I usually make some mashed potatoes to serve with the chops, but rice or couscous would work, too.

Ingredients:

• 2 Tbsp. olive oil
• 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 oz. each)
• Salt and freshly ground black pepper
• 1 small onion, thinly sliced
• 1 (15-oz.) can diced tomatoes, in juice
• 1 tsp. herbes de Provence
• 1/4 tsp. dried red pepper flakes, or more to taste

Method:

1. Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
2. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and red pepper flakes to taste. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
3. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

Source: Food Network

Melting Snowmen Cookies

In anticipation of this year's cookie day, I've been scouring Pinterest and my saved recipes for the perfect combination of treats. Combine that with Santa's arrival - by Coast Guard boat - and the tree-lighting in Newburyport, and it's safe to say I've definitely got the holiday spirit.

Earlier this weekend, I stumbled upon these pictures from last year's baking extravaganza and thought they would be a good way to kick off the month. Super cute and really easy...and delicious!

Happy baking!

Ingredients:

For cookies:

• Betty Crocker sugar cookie mix pouch, Pillsbury sugar cookie roll, or sugar cookie recipe of your choice - all prepared per package/recipe instructions (I used a Betty Crocker mix)
• 10 - 12 medium marshmallows
• Small tubes of decorating icing - I got black, blue, red and green

For icing:

• 1 C powdered sugar
• 4 tsp. milk
• 1 tsp. clear vanilla extract (Be sure to use clear, otherwise your icing will be just a little off-color.)
• 1 Tbsp. light corn syrup

Method:

1. Preheat oven according to your package/recipe instructions.
2. Take a small chunk (about the size of a golf ball) of the cookie dough and flatten to about 1/4″-1/2″ depending on how thick you like your cookies. Remember, they are supposed to be melted snowmen so the more irregular the shapes are, the better the final product will be!
3. Bake according to your package/recipe instructions. Cool completely before continuing. (Next time, I'd put a piece of paper towel or parchment under the cooling rack to catch the run-off icing.)
4. Once the cookies have cooled, stir all icing ingredients until smooth and ice your cookies, letting some of the icing extend over the sides. Note: The frosting doesn’t get hard like a Royal Icing does, but it stays soft and shiny.
5. While icing is setting, lightly spray a  microwave-proof plate with cooking spray. Place the marshmallows on the plate and microwave on high for about 15-20 seconds. Watch them carefully, you don’t want to let them get too fluffy.  Spray your hand with the cooking spray and pull the marshmallows carefully off the plate, setting one on each of the frosted cookies.
6. Now - decorate your cookies! We found it easiest to draw the faces and arms first, then go back and do the buttons and scarves. 
7. Store carefully, as the icings do not get fully dry.

Source: My Imperfect Kitchen

Sausage Stuffed Mushrooms

Just as we've all recovered from our tryptophan-induced food comas from Thanksgiving, I figured it was a good time to share the Sausage Stuffed Mushrooms I made for our appetizer.

I've made several different stuffed mushrooms over the years - some with sausage, others with crab, some with just cheese - but I've never before seen a recipe call for marinating the mushroom caps before stuffing them. Doing so made for a really tender, flavorful vegetable that held up to and complimented the rich stuffing mixture. It was an easy way to set these apart from others I've had.

Enjoy!

Ingredients:

• 1 package extra-large white mushrooms, about 20 total
• 3 Tbsp. olive oil
• 2 1/2 Tbsp. red wine - I used a Pinot Noir we had open
• 3/4 lb. sweet Italian sausage, removed from the casings
• 6 scallions, white and green parts, minced
• 2 garlic cloves minced
• 2/3 C panko crumbs
• 6 oz. mascarpone cheese
• 1/3 C freshly grated Parmesan
• 2 1/2 Tbsp. minced fresh parsley leaves
• Salt and freshly ground black pepper

Method:

1. Preheat the oven to 325 degrees F.
2. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with the olive oil and wine. Set aside.
3. Spray a medium skillet with cooking spray and heat medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the cheese has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
4. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake for 50 minutes, until the stuffing is browned and crusty.

Source: Ina Garten / Food Network

Antipasto Appetizer

In honor of our first anniversary in our house, we had some great friends and family over for appetizers and cocktails, with a few desserts thrown in. Several people had offered to bring a dish and it turned into a decadent pot luck. My favorite kind of party!

My contributions were all those meatballs I had made - Italian turkey with sauce and Swedish - and this super-simple, quick-to-disappear antipasto platter.

Using the original recipe for inspiration, I put together all the things I love about an antipasto. You can add just about anything and everything that sounds good to you - or that you have in the fridge. Here's what I used...

Ingredients:

• 1 jar marinated artichokes, including marinade
• 1 jar green olives with pimentos, drained and rinsed
• 1 can sliced hearts of palm, drained and rinsed
• 1 can "baby" corn, drained, rinsed and halved
• 1 medium sized jar roasted red peppers, drained and chopped
• 1 container grape tomatoes
• 1 small package button mushrooms, quartered
• 1 small container bocconcini (small balls of mozzarella)
• 1 block of Colby Jack cheese, diced
• 1 hard salami, diced
• 1 packet of Good Seasons garlic & herb salad dressing, prepared according to package directions

Method:

1. About three hours prior to serving, combine all ingredients in a container large enough for them to be tossed freely.
2. Cover container and gently rotate until all ingredients are coated in the dressing.
3. Refrigerate, rotating occasionally, for three hours.
4. To serve, transfer antipasto to a platter with a slotted spoon. Spear several pieces of antipasto with toothpicks and provide additional toothpicks for serving.

Source: The Flirty Guide

Taco Tuesday: Mexican Brownies

In honor of Kevin's 70th birthday, I'd been trying to recreate a favorite dessert from one of our favorite restaurants on Plum Island: a Mexican brownie. Not only did I find the perfect sweet & spicy combo, I learned it's so easy - and oh, so much better - to make brownies from scratch that I'll never buy another boxed mix!

I made the recipe as originally written the first time and there wasn't even a hint of heat. The second time, I doubled the amounts of cinnamon and cayenne and it still wasn't what I was looking for. I've settled on a tablespoon of each - for us, there's a good kick that sort of catches up with you as make your way through a brownie.

Mexican or traditional, this will be my go-to brownie recipe from here out.

Ingredients:

• 2 sticks unsalted butter
• 2 C sugar
• 4 large eggs
• 2 tsp. vanilla extract
• 2/3 C good-quality unsweetened cocoa powder
• 1 C all-purpose flour
• 1 Tbsp. ground cinnamon
• 1 Tbsp. cayenne pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder

Method:

1. Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly cover with non-stick spray.
2. Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool but don't allow it to solidify at all. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
3. Add the cocoa, flour, cinnamon, chili powder, salt and baking powder to a mesh sieve and sift over the butter and sugar mixture. Mix with a wooden spoon until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

Source: Food Network

Not-Your-Mom's Shepherd's Pie

Before we get started, two disclaimers:

1. This is not your mom's or your grandmother's shepherd's pie.
2. It's better.

Oh, wait - three things:

3. Shepherd's pie does not translate well to photos. They just do. not. do. it. justice. 

All of that aside, this dish is outstanding. Adding squash and a sweet potato to the traditional white potato makes the potato topping lighter and at the same time more filling than you're used to. Add a little butter and maple syrup - and it's like dessert with dinner.

I love an "old fashioned" shepherd's pie with ground lamb. I do. But I do have a soft spot for Italian sausage. Throw in some peas and corn and it's a nod to tradition...but then, when you sprinkle in some curry, it adds warmth and depth that can't be replicated.

Now, marry the sweetness of the potato mixture with the slight spiciness of the sausage with the warmth of the curry. Addictive.

I hope you enjoy this updated version of an old-time favorite as I do!

I told you it wasn't pretty...

...but boy, is it delicious!

Ingredients:

• 1 1/2 lbs. tan-skinned sweet potatoes, peeled, cut into 2-inch pieces 
• 1 lb. butternut squash, peeled, seeded, cut into 2-inch pieces 
• 1 medium russet potato, peeled, cut into 2-inch pieces
• 2 T (1/4 stick) butter
• 2 T pure maple syrup
• 1 1/2 lbs. sweet Italian sausage, casings removed
• 2 cups chopped onions
• 1 T minced garlic
• 3/4 C frozen peas
• 3/4 C frozen corn kernels
• 1/3 C whipping cream
• 1 large egg, lightly beaten
• 1 1/2 tsp. curry powder
• 1/2 tsp. ground coriander
• 6 drops hot pepper sauce

Method:

1. Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Put potatoes and squash through a ricer, into the same saucepan. Stir over medium heat until excess moisture evaporates, about 5 minutes, being careful not to scorch. Add butter and syrup. Season to taste with salt and pepper. Stir to combine.
2. Preheat oven to 350°F. Spray a 8 x 8 x 2-inch glass baking dish or large oval Pyrex baking dish with cooking spray, liberally. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. [Note: deglaze pan with a tablespoon or two of stock or wine, if necessary.] Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Beat egg with cream, curry powder, coriander and hot sauce in a small bowl. Mix egg mixture with peas and corn into sausage mixture.
3. Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving.

Source: Epicurious

Turkey Meatballs

This is the second time I've made these meatballs--they were such a hit the first time, I tripled the batch (twice) for a get-together we're having in a few weeks. The recipe as written below is the original measurements, with my additions/changes.

The major change I made was to roast my meatballs as opposed to pan frying them. So much cleaner and faster - I was able to get all the meatballs on four baking sheets, then bake two at a time.

For a get together, I'll add the frozen meatballs to a crockpot with some jarred sauce for a few hours - they're delicious as-is or on a small roll with some Provolone cheese.

(I also made a batch of these Swedish meatballs for the same party. Yes, your math is correct: there are currently nine pounds of meatballs in my freezer. Hope everyone comes hungry!)

There may have been some sampling - aka quality control - going on as the meatballs cooled.

We pulled out a few from one batch to have meatball sandwiches for lunch - so good. I think I'll make another few pounds so we always have some on hand.

Ingredients:

• 1/4 C plain dried bread crumbs
• 1 small onion, finely dices
• 3/4 C grated Romano
• 2 T parsley, finely chopped 
• 2 T whole milk
• 2 large eggs, lightly beaten
• 1 lb. ground turkey, preferably dark meat
• Salt and freshly ground black pepper

Method:

1. Preheat oven to 400.
2. Line four baking sheets with foil and spray with baking spray.
3. In a large bowl, toss crumbs, onion, cheese and parsley. Add the turkey and mix lightly.
4. In a small bowl, beat the egg and half and half together. Add to turkey mixture and gently combine, being careful not to overwork the meat. Season with salt and pepper. 
5. Shape into golf-size balls.
6. Place on prepared sheets, leaving an inch between each meatball.
7. Roast for 15 minutes or until cooked through.
8. Cool on racks, then serve or place in freezer bags and freeze for later use.

Source: Food Network

Lasagna Bolognese

If you've been reading my posts for a while, you know that I love this Bolognese sauce and think this one is good, too. And I really, really love lasagna...but I've only posted short cut recipes like this or that (and no recipe is as good as my brother Eric's).

So you can imagine my delight to come upon a recipe for Lasagna Bolognese: the perfect marriage.

It's a little different than what I think of as a traditional lasagna. It calls for only Parmesan cheese and includes a bechamel sauce, which I'd never made before. And it wasn't as saucy as I generally prefer, but that's an easy fix...make more sauce!

And, let's be clear: this is no short cut recipe. Like any lasagna, it was a little labor-intensive, but was a perfect Sunday-Funday recipe and dinner. (Oh, and I had to convert the original grams to ounces and pounds...so the measurements aren't exact, but they're close enough.)

Ingredients:
FOR THE BOLOGNESE SAUCE

• 2 slices of bacon, diced
• 2 medium onions, chopped
• 2 cloves of garlic, chopped
• 2 carrots, chopped
• 2 sticks of celery, chopped
• Olive oil
• 2 heaped teaspoons dried oregano
• 1 lb. ground beef beef
• 1 28 oz. can of chopped tomatoes
• Sea salt and freshly ground black pepper
• A small bunch of fresh basil, leaves picked and stalks chopped

FOR THE LASAGNE

• 8 oz. dried lasagna sheets (I used the no-cook noodles and they were great)
• 1 large ripe tomato, sliced

FOR THE BECHAMEL SAUCE

• ½ a small onion, thinly sliced
• 2 C milk
• a sprig of fresh parsley
• a pinch of nutmeg
• 6 black peppercorns
• optional: 1 bay leaf
• 1 Tbsp. butter
• 1 Tbsp. plain flour
• 2 oz. Parmesan cheese (I don't have a scale so I finely grated a bunch of cheese and used about 1/2 C in the sauce)
• sea salt and freshly ground black pepper

Method:
Start the Bolognese...

1. Place a large saucepan on a medium to high heat. Add 2 lugs of olive oil, your sliced bacon and the oregano and cook and stir until the bacon is lightly golden. Reduce the heat to medium-low and add the vegetables to the pan.
2. Stir occasionally for around 15 minutes, or until softened and lightly colored then stir in the beef and the tomatoes. Add water to tomato can until about half full then add to the pan. Stir in a good pinch of salt and pepper. Add the chopped basil stalks to the pan. (Save the leaves for later).
3. Bring to the boil. Turn the heat down and simmer with a lid on and slightly askew for 1 hour, stirring every now and again. Take the lid off and cook for another 30 minutes, stirring occasionally. Keep an eye on the sauce as it cooks, and if you think it’s starting to dry out, add a splash of water. 

While the sauce is cooking, start the bechamel...

1. Add the onion, milk, parsley, nutmeg and black peppercorns and bay leaf (if using) to a pan on a medium heat and gently bring to the boil – keep a close eye on it as milk can boil suddenly. Strain the milk through a sieve, discarding anything left behind. Melt the butter in another pan on a medium-low heat. Mix in the flour.
2. Start adding the strained milk, a ladleful at a time, stirring each addition in before adding more. When you have a smooth white sauce, bring to the boil then simmer for a couple of minutes. Take off the heat and finely grate in most of the Parmesan cheese. Mix well then season with a pinch of salt and pepper.

Put the lasagna together...

1. Preheat the oven to 375°F. Remove the Bolognese sauce from the heat, then tear and stir in any larger basil leaves, keeping the smaller ones aside for later. Have a taste of the sauce, and season with a little more salt and pepper if you think it needs it.
2. Spoon a third of your Bolognese sauce into the bottom of an earthenware ovenproof dish (approximately 9" x 13"). Follow with a layer of lasagna sheets and another third of your Bolognese sauce, then spoon over a third of your white sauce. Top with another layer of lasagna sheets. Spoon over the rest of the Bolognese sauce and another third of the white sauce.
3. Finish with a final layer of lasagna sheets and top with the rest of the white sauce and finely grate over the remaining Parmesan. Top with some slices of tomato, scatter over the small basil leaves and drizzle with olive oil. Cover with foil, place in the preheated oven and bake for 30 minutes. After that, remove the foil and cook for a further 20 minutes until the lasagna is bubbling and golden. Allow to cool slightly before slicing and serving.

Source: Kung Food

Plum Island Vacation 2014

Brian and I didn't take a traditional week's vacation this summer, but were fortunate to spend several long weekends on Plum Island.

Hope you enjoy a look into our favorite place in the world!

I swear the boys know where we are as soon as we cross the little bridge onto PI.

Sunset...

...sunrise.

My favorite of the summer.

Pat took this on the way home...sleepy kids are happy kids!

I took this photo totally by accident: the camera was sitting on the table, I meant to turn it off and hit the shutter instead. The glass says "The Beach is Calling" and I love how you can see the flags. Nice end to Labor Day weekend...

One of my favorite things about PI is the amazing sun sets. We spent Columbus Day on island and had a front row seat.

After a rainy Saturday, Sunday was gorgeous.

Starting to set.

Going...

...going...

...gone.