Fin :365 Dinner Project

•January 3, 2016 • 1 Comment

The 365 Dinner Project is done. Finally.

If you’ve been counting, you’ll notice I’m 52 recipes short of my 365 goal. *Sigh* I cooked something new 6 days a week for a year. Gimme a break! I’ll post some make up recipes later on. For now, I’m reviewing and selecting the best of the year to compile into a cookbook. And cooking as little as possible.

One Pot Kielbasa Pasta

•December 31, 2015 • Leave a Comment

Kielbasa pasta

Ingredients

  • 1 tbsp olive oil
  • 1 lb smoked kielbasa or turkey/chicken sausage sliced 1/4 inch thick
  • 1.5 cups diced onion
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 (10 oz) can diced tomatoes
  • 8 oz dry pasta(small pasta)
  • 1/2 cup milk or heavy cream
  • 1/2 tsp salt and pepper, each
  • 1 cup shredded Cheddar cheese
  • 1/3 cup thinly sliced scallions, for garnish

Instructions

  1. Add olive oil to a 4-5 quart saute pan over medium high heat.
  2. Fry the smoked kielbasa and onions.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Add chicken broth, tomatoes, heavy cream, pasta, and seasonings.
  5. Simmer for 15 minutes, or until pasta is tender.
  6. Remove skillet from heat and stir in 1/2 cup cheese.
  7. Top with remaining cheese and cover until cheese is melted, spotty brown, and bubbly.
  8. Sprinkle with sliced scallions and serve.

Cheesy Pull Apart Bread

•December 30, 2015 • Leave a Comment

Pull Apart Bread

Ingredients
  • 5 cloves garlic
  • ⅓ cup parsley
  • 2 tablespoons olive oil
  • 1 small loaf country or sour dough bread
  • 3 tablespoons butter
  • salt to taste
  • 4 ounces deli sliced mozzarella cheese (or shredded)
Instructions
  1. Combine the garlic cloves, parsley, and olive oil in a small food processor until the garlic breaks down into small pieces. If you’re using sliced mozzarella, stack the cheese slices and cut into 1 inch squares.
  2. Heat the butter over medium heat in a small saucepan. When the butter melts, add the chopped garlic to the butter along with a pinch of salt and allow the mixture to cook for 2 minutes, stirring as necessary so the garlic does not brown. Remove from heat.
  3. Position a rack in the center of the oven and preheat the oven to 375ºF. Using a sharp serrated knife, make 1 inch diagonal cuts across the loaf of bread making sure you don’t cut the bread all the way through. Use a spoon to drizzle the garlic butter into the the cuts of the bread. Stack 3-4 cheese squares and place them in the cuts. Place the garlic bread on a sheet of foil and fold up the sides. Use a second piece to cover the top (we’ll be removing this later). Allow the bread to bake for 10 minutes. Remove the top piece of foil and allow the bread to bake for another 10 minutes or until the cheese melts completely. Serve warm.

Baked Scallops

•December 29, 2015 • Leave a Comment

Baked Scallops

Ingredients

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
  3. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
  4. Bake in pre-heated oven until scallops are firm, about 20 minutes.

Cauliflower Gratin

•December 28, 2015 • Leave a Comment

Cauliflower Gratin

Ingredients
  • 8 slices of bacon, chopped
  • 4 cups of cauliflower, cut into bite-sized pieces
  • 3 tablespoons flour
  • 3 tablespoons butter
  • 2 cups milk
  • 1½ cups sharp cheddar plus a little more for topping
  • ½ cup panko breadcrumbs
  • pinch of fresh parsley, chopped
Instructions
  1. In a large skillet over medium-high heat, cook the bacon until crispy and browned. Set aside on some paper towel.
  2. Heat a large pot of salted water on high until boiling. Add the cauliflower and cook for ⅔ minutes or until about half-way soft. Drain and set aside.
  3. Wipe out the same pot and melt the butter. Whisk in the flour constantly until golden. Stir in the milk and stir constantly until thick and creamy. Stir in the cheese and salt & pepper to taste.
  4. Add the cauliflower and bacon to the cheese mixture and toss to combine. Pour into an 8×8 or similarly-sized baking dish and top with panko and a sprinkle of cheese.
  5. Bake at 375F for 20 minutes or until bubbly and golden. Run the broiler for a couple minutes if desired to make the top even more browned.
  6. Sprinkle with fresh parsley before serving.

Chile Rellenos

•December 27, 2015 • Leave a Comment

Chile Rellenos
Ingredients (12)
For the salsa:

1 pound Roma tomatoes, cored and halved
1/2 medium white onion, cut into 1/2-inch slices
2 medium garlic cloves, peeled and smashed
1 medium serrano chile, stemmed
1 teaspoon freshly squeezed lime juice, plus more as needed
1 teaspoon kosher salt, plus more as needed

For the chiles rellenos:

4 medium poblano chiles (about 1 pound)
Freshly ground black pepper
3 cups shredded Monterey Jack cheese (about 8 ounces)
4 large eggs, separated and at room temperature (see “Game plan” note above)
1/2 teaspoon kosher salt, plus more as needed
1 cup vegetable or canola oil

Summary

Roasted poblano chiles stuffed with loads of cheese, battered with an airy egg coating, and fried until crispy equate to the Mexican version of comfort food. Chiles rellenos fillings can range from ground or stewed meats to a medley of vegetables, but this recipe sticks to classic cheese. Our spicy roasted tomato salsa is the perfect foil to all of the fatty goodness here, but a Smooth Salsa Verde would also be tasty.

Game plan: Separate the eggs while they’re still cold, which will make them easier to handle; then let them come to room temperature. And make sure there are no traces of yolk in the whites, or the whites will not whip properly.

Coring and removing the seeds from the peppers is easier before roasting and keeps the peppers from tearing while stuffing in the cheese. Roasting over a gas flame keeps the peppers’ shape and texture intact during frying, but if you don’t have a gas stove, use the broiler in your oven (instructions below).

This recipe was featured as part of No-Fail Mexican Favorites for Cinco de Mayo by Christine Gallary

Chicken and Wild Rice Casserole

•December 26, 2015 • 1 Comment

Chicken and Wild Rice Casserole

Ingredients

Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben’s
1 cup (2 sticks) unsalted butter, plus more for greasing dish
16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 cooked boneless, skinless chicken breast halves, diced
1 cup toasted slivered almonds, coarsely chopped
1/2 cup sliced pimientos
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Cook the long-grain and wild rice mixes according to the package directions. Set aside.

Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.

In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.

Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.

 
Follow

Get every new post delivered to your Inbox.

Join 893 other followers