Thursday, June 16, 2016

One Pan Wonders

Hubs: What's for dinner?
Me: I don't know. Something with sausage.
Hubs: Like what?
Me:  I'll make it up as I go.

Later that Evening

Hubs: You sure you know what you're doing?
Me: Don't worry about it.
Hubs: It smells good.
Me: Blank stare

Even later that evening

Hubs: This is delicious.
Me: Told you not to worry.

This conversation or various iterations of it happen at my house on a weekly basis. You would think after 6 years of marriage and nary a kitchen failure to be had, my husband would be a little less concerned about what I am doing in the kitchen, lol! I suppose when he sees me whip out an bunch of Swiss chard he wonders how the hell I'm going to sneak that into his dinner without him noticing. It's amazing how much his veggie consumption has expanded without his knowledge. It makes me laugh every time! So, yesterday I was really dragging ass....all day! I don't know why but I was and I was in no mood to prepare a complicated dinner. I had defrosted some Italian sausage and that was really all I had as far as a plan. Being tired, I also was not looking to do a boat load of dishes after dinner either. So, after a quick browse through the fridge and the cupboards I came up with this little beauty of a meal. All prepared in a single large skillet. It really was pretty darn good and used up all sorts of odds and ends that were begging to be finally used up. Oh look, pictures too!

Sausage, Vegetable, and Pasta Skillet



1-2 pounds sweet Italian sausage, bulk or with casing removed
3 large cloves garlic, sliced
1 bunch Swiss chard, washed, trimmed and chopped
1 can diced fire roasted tomatoes
1 red bell pepper, diced
1 zucchini, peeled and sliced into half rounds
3 oz asiago cheese, chopped rough
1/2 cup grated parmesan
1/4 cup sharp cheddar, shredded
2 oz mozzarella, diced
1-2 cups water
1/2 box rotini pasta

Brown sausage with garlic until cooked. If your sausage was fatty uou may opt to drain some of the fat. I did not. It is not mandatory.
Add chard to pan and continue cooking until soft.
Add bell pepper and tomatoes (with liquid). Continue to saute
Add remaining ingredients and stir to combine.
Reduce heat to low and cover. Allow to simmer, stirring frequently, until pasta is cooked. Add more water if needed.

Let sit a few minutes before eating. Good Stuff!

Tuesday, May 31, 2016

Memorial Day Winners!

So this year the Hubs decided he wanted to have a Memorial Day party at the house. No biggie. We sent out invites probably a month ago and apparently that sort of pre-planning results in a lot of party attendees! Ok, now its a biggie. We spent every waking hour on Thursday and Friday cooking and cleaning and preparing for the party. I was exhausting but oh so worth it. We had a great turn out despite the oppressive heat and humidity and it was so wonderful to have all our friends together. We really had a ball. For this cookout I came up with 2 great dishes that went over really well. One was an appetizer - Pizza Stuffed Mushrooms - and the other a dessert - White Chocolate, Coconut and Strawberry Shortcake Kabobs. Both were super easy to put together and were made in advance. I almost took pictures of them but didn't want to dig out my phone - I was afraid it might actually ring and distract me from all the fun, lol! Anyway, Here are the recipes for you to try.

Pizza Stuffed Mushrooms

3 packages white button mushrooms
2 Tbs olive oil
8-10 saltine crackers
2 Cups pizza sauce, divided
3 cloves garlic
2 Cups mozzarella cheese, shredded
20-25 pepperoni slices

Preheat over to 350F
Rinse mushrooms and remove stems. Place caps bottom side up in a baking dish
Remove woody parts of mushroom stems and mince remaining stems.
Mince garlic and combine with mushroom stems
Add olive to a saute pan and heat, add minced mushrooms and garlic and saute until soft.
Add 1 Cup of pizza Sauce and stir to combine
Crush saltine crackers and add to pan. Stir to combine and remove from heat.
Take stuffing mixture and fill each mushroom cap.
Top stuffed mushrooms with a spoonful of the reserved pizza sauce
Top stuffed mushrooms with mozzarella cheese and then with a slice of pepperoni
Bake uncovered for 30 minutes
Serve hot

White Chocolate, Coconut and Strawberry Shortcake Kabobs

2 pounds fresh strawberries
1 prepared angel food cake
1 bag white chocolate chips
1 cup sweetened coconut

Rinse and hull strawberries
Remove Angel Food Cake from packaging and cut into cubes
Thread strawberries and cake cubes onto skewers, alternating between them
Once skewers are prepared, gently melt white chocolate in a double boiler
Drizzle melted chocolate onto skewers
While still warm press coconut flakes into the chocolate and allow chocolate to harden
Watch them disappear!

Thursday, May 5, 2016

Stuff it!

I am cranky today. The weather has been damp and cold and shitty for a week solid, despite all my efforts I haven't lost a single pound, work is boring me to death, and now my husband informs me we may have to cancel one of our (already paid in full) vacations because his asshole bosses are giving him shit for taking too much time off (he has been having back pain issues and has been out for medical reasons lately). Fuckers. So, now here I am at work with no motivation to do anything and a very strong urge to just say, "fuck it" and walk out. Unfortunately, this whole adulthood thing prevents me from doing just that and the alternative is to spill my guts here in a last ditch attempt to regain my sanity. Some days the daily grind REALLY wears me down. Anyway, back to the topic at hand, which is always FOOD. I did go home yesterday with the full intention of making something post worthy. I got my inspiration from Marie over at "Proud Italian Cook". She makes such wonderful things. I really do love her blog. And the pictures. Well, let's just say that if you want an idea of what this recipe looks like, check out her pictures. It is no secret that mine suck. In fact, I intentionally did not take pictures of my recipe because I didn't think people would want to eat it if they saw my crappy picture of it, lol. I have been on a real veggie kick lately and wanted something that I haven't had in a while. When I saw Marie's recipe for stuffed eggplant I knew immediately I wanted to do something along those lines. I have actually been wanting to try stuffing eggplant since seeing Lidia B. do it on TV several months ago. Marie's version was lower in carbs so I went with her rendition (Sorry, Lidia!). Since, I was going to try to feed it to my husband I tweaked it a little by adding sweet Italian sausage and subbing the artichokes with sun dried tomatoes. Once it went into the oven, I came back to reality and knew he wouldn't eat it because. "it looked funny". So I took the unused sausage and made his favorite sausage and broccoli (I didn't have broccoli rabe) with pasta and parmesan. I was too tired to have to sell dinner to him. Just fricking eat it or die! For those of you who actually like to try new things, the stuffed eggplant was delicious and the recipe, as best as I can recall, is as follows:

Erika's Stuffed Eggplant

1 medium sized purple globe eggplant
olive oil
1/2 Cup fresh spinach
1/4 Cup marinated sun dried tomatoes, chopped
1 Cup loose Italian sausage, browned
1/2 Cup ricotta cheese
1/3 Cup shredded mozzarella

salt to taste

Pre heat over to 400 F

Silce eggplant in half lengthwise and carefully scoop out insides leaving the exterior intact. You should have 2 eggplant boats.

Coat eggplant boats as well as the scooped out eggplant "guts" in olive oil and place on a baking sheet. Roast for 20 minutes or until soft.

While eggplant is roasting, combine remaining ingredients in a mixing bowl to make stuffing.

When cooked, add eggplant guts to stuffing mixture and combine.

Scoop stuffing mixture into the eggplant boats and return to the 400 F oven for another 15-20 minutes until cooked through. Let cool before serving.


UPDATE: Ok, so this is definitely one of those dishes that tastes better leftover. Don't get me wrong, it was great right out of the oven but I had the leftovers last night and I swear it tasted even better. I also gave it a drizzle of balsamic glaze right before I ate it which REALLY made it outstanding. Go for the glaze, you won't be sorry!

Thursday, April 21, 2016

A Honey of a Meal

So yesterday was not a great work day. It was stressful and I came home grumpy and irritated and wanting wine, lots and lots of wine. To top it off, I got home and realized I forgot to put the damn trash can up and the dogs had a field day with it. GAH! Thankfully it was practically empty so the mess wasn't too horrible but it was still the last thing I wanted to deal with when I got home. I decided I wanted something quick and easy and that I could make while roasting up all the lovely veggies I bought last week. That's when I remembered that I hadn't made honey mustard chicken in a while and that would be super easy to make once the veggies were all prepped and in the oven. The larger roasting venture included 6 peppers, 5 zucchini and 2 onions. That's for sandwiches and salads and where ever else I can use them for the next few days. For dinner, I roasted broccoli and zucchini. I simply tossed the chopped veggies in salt garlic powder, parmesan cheese and olive oil and threw them in a 400 F oven. I also did a pan of new potatoes. Those were cut in half and tossed with salt, onion powder, and olive oil before getting tossed into a second pan and topped with chopped onion and strips of bacon. On to the chicken. I cut 2 boneless, skinless chicken breast halves into large strips and tossed them into a mixture of raw honey, yellow mustard, garlic powder and salt.  I let them sit and stew for a few before tossing into a hot pan with a little olive oil. You can leave the breasts whole if you want but I would suggest getting them prepped well ahead of time so they have more time to stew in the sauce before you cook them.I cut them because I knew they would only have a few minutes before hitting the pan. Once the chicken was cooked through I gave the sauce a little tastes and added more mustard and garlic. It was a tad too sweet. Once everything was the way I like it, the veggies were done and it was time to eat! YUM!

Erika's Honey Mustard Chicken


 (all measurements are approximate)
2 boneless, skinless chicken breast halves
1/4 C honey
2 Tbs yellow mustard
1 tsp salt
1/2 Tbs garlic powder
2 Tbs oil

Combine honey, mustard, salt and garlic powder in a bowl and toss with chicken breasts. Allow to marinade for 20 minutes if breasts are whole. For shorter marinading cut chicken into strips.

Heat oil in a large saute pan. When hot, add chicken and marinade. Cook until chicken is cooked through. Serve Hot.

Monday, April 4, 2016

Do You Know the Muffin Man?

Ok, so here's the thing. I really, really, REALLY dig blueberry muffins. When I was a kid we used to love to make the boxed ones that came with the little can of wild Maine blueberries. So delicious with the sweet, purple stained muffin matrix surrounding those tart berries. I have always wanted to be able to re-create them at home. Admittedly, those Maine blueberries are key and are only available at the end of July, early August IF you are lucky enough to find them. I am not a big fan of the muffins at the grocery store or any of the coffee shops. Sure they are tasty, but am I the only one who finds them grossly oversized? Even the nutrition information on them says that 1 muffin is 2 servings - sometimes even 2.5 servings. Who the hell shares a muffin? Left over muffin sucks. So, you either waste half or eat way too much (I am guilty of the latter. Every. Time.). My attempts to bake muffins at home, where I can control the size and sweetness have never been really successful. They always seemed too dense and heavy. This weekend, since I had a lazy Sunday, a pint of blueberries in my freezer from the summer, and a new oven to break in, I decided to give muffin baking another shot. I had stumbled across a recipe claiming to be the BEST! Yeah, we will see about that. I had been made that promise before with a peach cobbler that was FAR from being even remotely good. Anyway, the ingredient list looked promising so I gave it a shot. This time I will concede, the muffins came out pretty damn good. They certainly were the best I had ever made. The recipe did not make a huge batch either, which was kind of nice since there was less change for waste. I absolutely abhor wasting food. It turned out 6 large (not Jumbo) muffins with enough batter leftover to fill a custard ramekin. The muffins were light and moist with just the right sweetness for me. A sprinkle of turbinado sugar on the top added a nice crunch too. So, I highly recommend giving these babies a try.

Blueberry Muffins
(recipe Courtesy of: Yammie's Noshery
2/3 cup white sugar
1 large egg
1/2 cup vegetable oil
1/3 cup milk
1 teaspoon vanilla
1 teaspoon vanilla butter emulsion (optional)
1 1/4 cup all-purpose flour 
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1 cup blueberries
Turbinado sugar for the top (optional)

Preheat oven to 375ºF. Place muffin liners in a muffin/cupcake pan.

Combine the sugar, egg, oil, milk, vanilla emulsion, and vanilla in a bowl and stir until well combined.

In a separate bowl mix the flour, baking powder and salt.  Once combined, stir dry ingredients into the wet ingredients until combined. Don't over-mix.

Stir in the sour cream just until well distributed. Fold in the blueberries.

Evenly distribute the batter in the muffin tin. Sprinkle the tops with the turbinado sugar.

Bake muffins for about 25 minutes or until a toothpick comes out clean. If you're using frozen berries it will take about 5 minutes longer.

Thursday, March 24, 2016

Not an Easter Post!

While everybody else is posting their Easter inspirations, here I am with a nice heavy pasta dish, lol. In all honesty, I did not intend for this dish to be so rich. I was going for a light wine and cream sauce but what I got was quite the opposite. That doesn't mean it wasn't delicious. I was just REALLY filling. Last weekend my BFF and I dragged our hubs to the city with us for what I call a "food blitz". Actually, since we had the whiney men with us, this was a truncated blitz because we did not hit the west village for meatball grinders, arancini and sausages (next time Fiacco's!). This trip was all Little Italy and Chinatown. YUM! The hubs and I decided to try a new variety of ravioli from Piemonte - Pesto! This is the result. I have to admit it was tough to decide whether to go red or white as either would have been tasty. We had already had red sauce twice this week so white won out. It was delicious and filling. If you ever find yourself on the corner of Grand and Mulberry, definitely check out Piemonte! You won't be disappointed!

Pesto Ravioli with Italian Sausage, Marinated Roasted Tomatoes, and Rapini in a Creamy Alfredo (ish) Sauce.





1 box fresh Pesto Ravioli
2 Tbs Olive oil
1 lb sweet Italian Sausage
1/2 bunch Rapini (broccoli rabe) rinsed
5 cloves garlic, chopped
1/4 C marinated Roasted Tomatoes (I get mine at Murray's Cheese)
1/2 C white wine 
6 oz cream cheese
1 C milk
1/2 C Parmesan cheese
s&p to taste

In a large pot bring salted water to a boil. cook ravioli until al dente.

Heat oil in a large skillet, add sausage. Brown on all sides and set aside (does not have to be cooked through at this point)
Add additional oil if needed and add rapini to the pan. Saute until soft. (once soft you can choose to chop the rapini or leave it whole - we like it chopped)
Add garlic and continue to saute until fragrant
Add tomatoes, saute
Deglaze pan with white wine.
Add cheeses and milk
Slice sausage and return in to the pan. If sauce is too thick add more milk.
Cover and simmer on low until sausage is cooked through.

Gently fold in cooked ravioli or serve over ravioli - your choice!

Enjoy!

Friday, March 4, 2016

Cracking Up

So, if any of you are familiar with the blog Plain Chicken, you are fully aware of her love for all things ranch. She uses ranch seasoning in a lot of her recipes. She also has a favorite flavor combination of ranch, bacon, and cheddar that she affectionately refers to as "crack" because it is so addicting.  When she applies this flavor combination to other recipes, like say hash browns, she calls them "cracked out". I have to admit that combination is seriously good. I first tried it with her recipe for Cheddar, Bacon, Ranch Pulls, which I made for a party. They were a HUGE hit and pretty simple to make. Fast forward several months, I used the same flavor combination to make a sandwich for hubs lunch. He actually called me at work to tell me how good it was and how perfect the flavors went together. Yeah, he liked it. He really, really liked it. So, yesterday I realized that I had half a package of bacon sitting in the fridge that needed to be used up along with some chicken and so I decided to cook up a little chicken crack for dinner! (That's doesn't sound good, does it, lol).

Crack Chicken Skillet

2 TBS oil
1 1/2 lbs chicken breast diced
3-4 TBS ranch seasoning
1 1/2 Cups Chicken broth
1/3 of a large block of low fat cream cheese
6 slices bacon, cooked and chopped
1 Cup shredded, sharp cheddar cheese

Toss diced chicken pieces with 1-2 TBS ranch seasoning to coat

In a large skillet heat oil until shimmering. Once heated, add chicken and saute until cooked through. Remove chicken from skillet and set aside.

Add chicken broth and cream cheese to hot skillet. Whisk until cream cheese in incorporated and smooth. Add remaining ranch seasoning to taste.

Return chicken to skillet and stir to combine.

Add bacon pieces and stir to combine.

Sprinkle shredded cheese over the top of the skillet and turn of heat. Let sit until cheese is melted.

Spoon over pasta, rice or spaghetti squash to serve.

I have to say the the hubs really enjoyed this over his pasta (I had mine over squash and it was damn good). He even took the leftovers for lunch today, which is something he rarely does. I didn't forget to take a picture of this recipe. It just wasn't very photogenic, lol. But, as we all know, when it comes to good eats, looks aren't everything! This will definitely be something we will be making again and again.