Spatchcock Chicken

All spatchcock is removing the backbone from a chicken and laying it flat.  Its a nice way to cook a whole chicken either on the grill or roasted in the oven.  I found the easiest way to do this is to have a sharp pair of poultry scissors (My husband calls them kitchen sheers) .  Place the chicken breast side down and use your scissors to cut on either side of the backbone through the ribs.

Season the chicken with what ever you like.  We used McCormick Seasonings that my sister recommended.  For a whole chicken you need to use 2 packets and follow the directions on the packet.

Either Roast in the oven on 350 for 20 minutes per pound until breasts register 180 degrees.

Or grill over medium heat.  I place chicken breast side down; first for 15 to 20 min and then flip it and cook until breasts register 180 degrees.  Be careful with breast side down some marinades burn rather quickly.

Turkey, Granny Smith Apples, Brie Tart

As mentioned in my other Tart recipe, this was something I wanted to try.  Because tarts are so easy and quick to make, I am going to experiment with other fillings.


Ingredients:
1 Granny Smith Apple Sliced
6 oz turkey slices ( I used pre sliced Oscar Meyer Deli Fresh)
6 oz brie cheese (2 oz finally chopped, 4 oz cut into 1 inch pieces)
4 oz chopped pecans (toasted)
1 9-inch pre-made pie dough

Adjust rack to middle position and preheat oven to 375.  Line rimmed baking sheet with parchment paper.  Place pie dough round in center.

Layer  3 oz of Turkey slices on bottom of pie dough leaving 1inch for folding.  Continue Layering with apple slices, brie and 2 oz of pecans.   You should have 2 sets of layers.  Fold edges of the dough up with overlapping folds every 2 to 3 inches.  Place remaining brie on top.  Bake for 15 minutes and then increase temp to 475 and bake an additional 10 minutes (or until crust is golden brown) rotating sheet halfway through baking.

Spicy Pumpkin Seeds

We finally got around to carving our pumpkins.  Last year I posted the classic pumpkin seed recipe.  This year I thought I would try something new.  I use the same spice mix when I make corn on the cob and I really like it.  

Ingredients:

1 tbs olive oil 

1 tsp chipotle powder

1 tsp smoked paparika

1 tsp citric acid (be careful a little goes a long way) 

1 tsp iodized salt 

2 cups pumpkin seeds

Preheat oven to 300 degrees.

Line a cookie sheet with aluminum foil.  Toss pumpkin seeds with all ingredients.   Place in oven and toss every 10 minutes until seeds are dry and slightly golden.  Towards the end keep a close eye.  

Mushroom Bisque

This was a request from one of my friends.  She was looking for a mushroom bisque that was easy and healthy.  I looked at a few recipes and noticed most use white mushrooms.  I decided to substitute with baby portobello mushrooms to give the bisque a meatier flavor.  It definitely changed the shade and made a darker soup than what the white mushrooms would have.  Feel free to use either.


Ingredients

2 pounds baby portobello mushrooms sliced
3 stalks of Leeks (whites and light green parts only)
1 tbs salted butter
1/2 tsp kosher salt
1/2 tbs minced garlic
1/2 tbs fresh thyme
5 cups beef broth
1/2 cup Madeira wine
1/2 cup half and half
2 tsp lemon juice
Pepper to taste
Chives (optional)


In a Dutch oven melt butter over medium low heat.  Add mushrooms, leeks and salt.  Cover and cook until mushrooms are softened about 10 to 12 minutes.  Uncover, increase heat to medium high and cook until moisture is evaporated.  Stir in garlic and thyme and cook for an additional 1 minute.  Stir in broth and Madeira and let simmer for 30 minutes.  Remove from heat and with an immersion blender, blend soup until smooth.  This can also be done with a regular blender, just do it in small batches.

Add half and half and lemon juice and reheat on low.  Season with pepper and garnish with chives.  Add about a tbs of additional Madeira before serving.

Chicken Marsala

Super easy chicken dish that is full of flavor.  Cooking the chicken took the most time.  Next time I think I will pound the breasts into cutlets to reduce the cooking time.


Ingredients
4 chicken breasts about 6 oz each
1/2 cup white flour
4 tbs olive oil
8 oz sliced white mushrooms
1 tbs minced garlic
1 tbs fresh thyme
1 cup chicken broth
1/2 cup Marsala wine
1 tablespoon water
1 tsp cornstarch
1/2 tsp salt
and pepper.
1 tbs butter


Dry chicken breasts with paper towel.  Salt and pepper both sides of breasts and dredge through white flour.  In a 12 inch skillet heat olive oil on medium-heat.  Place chicken into pan and cook about 10 minutes each side until chicken reaches an internal temp of 160 degrees.  Remove chicken from skillet and tent with foil.  In hot pan add mushrooms and 1/2 tsp salt.  Cover and cook for 7 minutes.  Uncover and cook an additional 6 minutes or until mushrooms begin to brown and water is evaporated.  Stir in minced garlic, thyme, chicken broth, and Marsala wine.  Combine cornstarch and water and add to the pan.  Bring to a simmer for about 5 minutes or until sauce begins to thicken.  Remove from heat and melt in butter.  Add chicken and all the accumulated juices back to the pan and let set for 5 minutes.
Serve over Polenta or pasta.

Chicken, Spinach, Brie Tart

This was really good.  Next time I  will try Turkey and Granny Smith Apples.  Trying to determine to what I need to substitute the spinach with, I am thinking cranberry relish.  I also think you can substitute the walnuts with toasted pine nuts.


Ingredients:
2 chicken breasts of a pre-made rotisserie chicken (chopped)
10 oz chopped spinach (thawed and drained)
1/4 cup chicken broth
6 oz brie cheese (2 oz finally chopped, 4 oz cut into 1 inch pieces)
4 oz chopped walnuts (toasted)
1 9-inch pre-made pie dough
black pepper to taste
red chili flakes to taste

Adjust rack to middle position and preheat oven to 475.  Line rimmed baking sheet with parchment paper.  Place pie dough round in center.

In a microwave safe bowl combine chicken, chicken broth, spinach, walnuts, black pepper, chili flakes and 2 oz finally chopped brie.  Cover and heat through about 1 minute.  Stir chicken mixture until combined.  

Spread chicken mixture in prepared pie dough leaving 1 inch border.  Fold edges of the dough up with overlapping folds every 2 to 3 inches.  Place remaining brie on top.  Bake for 15 minutes (or until crust is golden brown) rotating sheet halfway through baking.
  

French Onion Soup

I have never had French onion soup before and my husband asked me to make it for him this week.  I would recommend making the soup on a weekend vs a weekday because as I learned it takes an extremely long time and needs to be watched carefully because the onions can burn quickly if they are not watched.  

Ingredients:
4 lbs yellow onion (sliced 1/4 inch thick)
1/2 tsp salt
2 tbs olive oil
3 cups water
1/2 cup dry sherry
2 cups beef broth
4 cups chicken broth
2 bay leaves
6 sprigs of thyme
black pepper to taste

1 baguette
1/4 lb  Gruyere cheese (sliced or crumbles)


Adjust oven rack to lower-middle position and preheat oven to 400.

Coat dutch oven with 2 tbs olive oil.  Place onions and 1/2 tsp salt in dutch oven, cover and place in oven for 1 hour.  Stir onions scraping bottom of pan and return to oven partially covered.  Cook an additional 2 hours, stirring every 30 minutes.  Do this until onions become a deep golden brown.

Remove pot from oven and place on stove top over medium heat.  Cook until liquid evaporates and a dark crust begins to develop on the bottom of the pot (about 30 minutes).  Stir in 1/4 cup water and scrape bottom of pan.  Evaporate water until another dark crust forms (Repeat these two steps 3 more times).    At this point the onions should be a dark brown.   Add Sherry to the pot and cook until evaporated.  Add remaining water , beef and chicken broth, bay leaves and thyme and bring to a boil.  Simmer for 30 minutes.  Remove Bay leaves and thyme before serving.

Slice baguette into 1/2 inch slices and place on a baking sheet.  Top each slice with Gruyere and place under broiler until cheese melts.

Place sliced baguette on top of soup before serving in individual soup bowls.

Brussels Sprouts, Bacon, Blue Cheese Pasta

This is a really quick meal that satisfies.  You can also use it as a side to grilled chicken.  

Ingredients:

6 slices of bacon

1 pound Brussels sprouts (shredded) 

1 cup heavy cream 

1 cup (4oz) blue cheese 

1/4 cup pine nuts toasted

1 pound pasta (bowtie is pictured)

1/2 cup pasta water.  

Cook Pasta per directions on package.  

Chop bacon and cook in skillet until crispy.  

Once cooked remove bacon on to paper towel lined plate.  Pour off all but 2 tablespoons fat.  

Add shredded sprouts,  salt and pepper to taste (approx 1/2 tsp salt and 1/4 teaspoon of pepper.  I use less salt and more pepper).  Cook over medium heat until sprouts are tender, about 5 minutes.  Stir in cream, cover and simmer until sprouts are tender about 3 min.  Take mixture off heat and add blue cheese.  

Add cooked pasta to the mixture.  Use reserved pasta water to thin out sauce as needed.  

Add additional salt and pepper if necessary.  Serve with toasted pine nuts sprinkled on top.   I also add crushed red peppers for a little bit of spice.  

Teriyaki Drumsticks

Came across this recipe and made a few changes to kick up the spiciness.  I would like to try it with chicken breasts.  It does not picture well, but sure does taste great.


Ingredients

2 scallions (whites and greens)
1 jalapeño (optional)
1/2 cup granulated sugar
1/3 cup coarse ground mustard
1/4 cup water
2 tbs soy sauce
4 teaspoons apple cider vinegar
6 skinless drumsticks


Mince scallion whites with one jalapeño.
In a 12 inch skillet, combine minced scallion whites/jalapeño with sugar, mustard 1/4 cup water, soy sauce and vinegar.  Bring mixture to a simmer and reduce heat to medium.  Add the skinless drumsticks to skillet and cover.  Cook for 10 minutes.  Rotate chicken and cook for another 10 minutes or until chicken registers 180 degrees.  Remove chicken to a plater a
nd cover.  Reduce the sauce in the pan over high heat until slightly thickened.  Remove from heat and add diced greens and pour over chicken.

Cedar Plank Salmon

Costco has been selling Atlantic salmon almost every weekend.  This week weekend we also found that they were selling cedar planks.  Not sure how this would work with frozen salmon but I assume the same; just be sure to thaw it.

Ingredients
1 cedar plank
salmon (about 2 lbs)
4 Lemons (3 sliced 1 juiced)
4 tbs butter
salt, pepper, onion powder, garlic powder, and fresh thyme to taste


Soak the cedar plank for 2 hours.

Preheat grill on high for about 10 minutes.

Place salmon on pre-soaked cedar plank.   Season the salmon with salt and pepper, a little bit of garlic powder, onion powder and fresh thyme. Place lemon slices on top of salmon.  Place pats of butter on top of the lemons.  Place plank on preheated grill and lower heat to low.  Squeeze remaining lemon on top of salmon.  Close grill lid and cook 10 to 20 minutes until the salmon is flaky. I can not  give you a grill temperature because our grill is not that fancy.

Easy Cordon Bleu

I have been looking for quick and easy meals that taste good.  I tried this recipe and it  turned out really well.

Ingredients
2 chicken breasts
4 slices of ham
4 slices of smoked gruyere cheese (can use provolone or swiss instead)
12 Ritz crackers (crushed)
Salt and pepper to taste.
2 tbs coarse ground mustard


Preheat oven to 475.

Salt and pepper both sides of chicken breasts and place into a rimmed baking sheet.
On each breast spread 1 tbs coarse ground mustard.  Lay ham across chicken breasts so the entire breast is covered.  Lay cheese on top of the ham.  Top with crushed Ritz crackers.  Bake 20 minutes turning half way.  Chicken should register 160.

Ratatouille

It is summer time and this is a nice light side or main dish.  We found that it tastes better reheated the next day.

Ingredients
12 oz can diced tomato
1 tbs garlic
1 large onion
salt and pepper to taste
2 zucchini
2 yellow squash
1 Italian eggplant
1 red bell pepper
Fresh thyme
1 tbs olive oil

In a small pot heat diced tomatoes and garlic.  With a hand blender puree the tomatoes.  I like to leave a few tomato chunks in the sauce.

Run each vegetables through a food processor separately with the slice blade or use a mandolin and slice all the vegetables to the same size.  Set aside each vegetable in a separate dish.

Preheat oven to 375.

In a 9x13 baking dish pour pureed tomatoes and cover with sliced onions.  Salt and pepper onions.  On top of the onions arrange the sliced zucchini, yellow squash and eggplant in alternating rows.  Top with red bell pepper.  Salt and pepper the vegetables.  Spray with olive oil and sprinkle with fresh thyme.
Cover with parchment paper and bake for 45 minutes or until vegetables are cooked and the tomato is bubbling up around the edges.

Top with goat cheese and serve.

Orzo with Spinach and Pine Nuts

We are having Sockeye Salmon for dinner and wanted to try a new side.
I thought this was a nice vegetarian side to go with the Salmon.

Ingredients
1 tbs olive oil
1 medium onion Julianne
4 cups of Spinach
zest of one lemon
juice of one lemon
1/2 cup pine nuts toasted
Salt and pepper to taste
2 cups cooked orzo
1 tbs butter

In a large saute pan, heat olive oil and add onions.  Cook until translucent.  Add spinach to pan and let it wilt.  Turn off heat and add remaining ingredients.  Serve Warm.    

Brie and Turkey sandwich

This sandwich always reminds me of a meal we had at  the Norway pavilion at Epcot.  You can modify it to your taste.  I had one with some cranberries, pecans and cinnamon.  This is the basic version.

Ingredients
2 slices Sourdough Bread (or another hearty white bread)
Butter
Sliced Turkey
Brie
Sliced apple

Butter one side of the bread.  Layer Turkey, brie and apple on the nonbuttered side; place the other piece of bread on top butter side up.  Using a Panini press, skillet or George Forman grill, and cook until golden and crisp.
  

Chicken and Vegetable Casserole

My mother used to make this when ever we had leftover rice.   I make it when I have some leftover rice and chicken breasts. It is pretty easy to put together and adaptable to what ever you have available.
This is also a good freezer casserole so you can make it ahead of time and use it when you need it.


Ingredients
1 cup cooked white rice
1 and 1/2 grilled chicken breast cubed (omit if you want to make vegetable casserole)
1 12 oz bag of frozen mixed vegetables
1 cup diced broccoli
1 10 oz can condensed cream of celery soup
1 10 oz can condensed cream of mushroom soup
5 oz of milk  (add more milk if it appears to be to thick)
1 8 oz  diced water chestnuts(optional)
1 15 oz can baby corn diced (optional)
1 can diced jalapeños (optional)
3 cups shredded cheese divided

In a large mixing bowl  combine all ingredients and half of the cheese.  Place into a 9x13 or a 9X9 baking dish and top with remaining cheese.  Cover with aluminum foil and bake at 350 for 30 minutes.  Remove foil and bake an additional 10 to 20 minutes or until cheese begins to brown.

Meatballs with bell peppers and onion

I had some meatballs sitting in my freezer and I did not want to make pasta and meatballs or the standard meatball subs.  I remember making a dish in high school that had chicken wings and bell peppers, tomato, and onion and so I decided to adapt it to the meatballs.


Ingredients

20 cocktail meatballs (precooked)
1 green bell pepper (julienned)
1 yellow bell pepper (julienned)
2 large onions (julienned)
1 12 oz can of diced tomatoes
1 tbs minced garlic
1/2 tsp dried oregano
1/4 tsp sage
1/4 tsp thyme
2 tsp kosher salt
2 jalapeños (optional)
1 tbs olive oil
1/4 cup red wine

In a large skillet with the olive oil, saute the onions, bell peppers, jalapeños and garlic.  When the onions are slightly browned add the tomatoes and cook until they begin to break down and then add the wine.  Add the meatballs and the rest of the ingredients.  Simmer until meatballs are heated through.

We served them in hoagie rolls or they can be eaten just as is.

Balsamic Flank Steak

This is a really easy delicious flank steak.  Nothing fancy about it.

Ingredients
1/2 cup balsamic vinegar
1/4 cup olive oil
1 tbs minced garlic
1 tbs ground black pepper
2 1/2 lbs flank steak

Mix all ingredients and place into a large zip lock bag and marinate steak for 4 to 24 hours.


Preheat Grill to medium high heat.

Cook Steak to desired doneness.

Warm bacon and potato salad

Happy Memorial Day!  Many of you know that I do not like Mayonnaise based salads, especially during an outside BBQ or Picnic.  I have been trying different recipes for a "warm" potato salad and I finally now have one that I enjoy.

Ingredients:
2 lbs Yukon gold potatoes
8 slices of hickory smoked bacon (or your favorite kind of bacon)
1/2 a large red onion diced  (about half a cup)
1/3 cup white vinegar
1/4 cup granulated sugar
2 tbs Country Dijon mustard
1 1/2 tsp salt
chopped chives for garnish


Boil the potatoes with 1/2 tsp of salt until they are fork tender.  Drain and chop into rounds.
In a large saute pan cook bacon until crispy. Once bacon is done put on paper towels to drain.  Keep 1/4 bacon fat in the pan and add the onions.  Cook the onions until they become translucent.
Whisk together the vinegar, sugar, mustard and remaining 1tsp of salt.  Add to pan and cook until it begins to thicken.  Return potatoes to pan and carefully stir.  Do not stir too much or your potatoes will break apart.  Top with chives and crumbled bacon.

  

Quick Banana Bread

It was raining this morning and I had a few bananas that if not used would be tossed to the animals in our back yard.  So I decided to make a quick banana bread.


Ingredients
3 to 4 ripe bananas
1/3 cup melted butter
1 tsp baking soda
1 tsp vanilla
1 egg
1 cup granulated sugar
1 1/2 cup all purpose flour
pinch of salt (optional)

Preheat oven to 350 degrees.

Using a wooden spoon, combine bananas and butter (does not have to be smooth, if you have a few banana chunks it is ok).    Incorporate the remaining ingredients one at a time.  Pour batter into a pre-greased (Pam or butter) loaf pan and bake for 1 hour.

We serve with a generous slab of butter.

Crock Pot Pulled Pork for Sandwiches

I liked the flavor of the crock pot ribs so much I adapted the recipe for pulled pork.  This is an easy dish for a pot luck or a weekday meal.  If you need a side I recommend the Vinegar Based Coleslaw. 

Ingredients
2 tbs smoked paprika
2 tbs dark brown sugar
1 tbs kosher salt
1 tbs ground black pepper
1 tbs cayenne pepper (optional)
5 lbs pork tenderloin
1 16 oz bottle of Barbecue sauce


Mix dried ingredients and rub all over tenderloin and let sit overnight in the fridge.

The next day place tenderloin  into the crock pot and pour barbecue sauce over tenderloin.

Cook on low for 6 to 7 hours.

Take 2 forks and shred pork in crock pot and let absorb sauce for about 10 to 20 minutes. 

Serve on favorite bun or hoagie roll. 

Balsamic Chicken with Swiss chard

I know the weather is getting better, but here is another Crock Pot recipe, with a little bit of skillet prep.  I like the fact that I can put everything into the pot, set it on low, go to work and come home to a nice meal.  I also like the fact that it doesn't heat up the entire house, or I am not standing over a hot grill in the even hotter sun.


Ingredients
1 tablespoon olive oil
1 medium onion minced
2 anchovies fillets minced.
1 1/2 teaspoons dried thyme
1 tablespoon tomato paste
1 tablespoon minced garlic
3 tablespoons all purpose flour
1/2 cup balsamic vinegar
1 14 oz can diced tomatoes (drained)
1/2 cup chicken broth
1/4 cup Merlot (or another red wine)
3 bay leaves
1 teaspoon red pepper flakes (or to taste)
Salt and pepper
6 skinless, bone in chicken thighs
2 cup Swiss chard, stemmed and leaves roughly chopped.


In a large skillet heat oil, add minced onion and when they begin to lightly brown, add garlic, dry thyme, tomato paste, minced anchovy.  Cook for about 5 minutes.  Stir in flour 1 tablespoon at a time.  Once combined, whisk in balsamic vinegar.  Cook until balsamic vinegar is slightly reduced.  Transfer contents to slow cooker.  Add Diced tomatoes, chicken broth, red wine, bay leaves and red pepper flakes to slow cooker.  Salt and pepper both sides of the chicken and add to slow cooker.  Make sure the Chicken is covered with some of the sauce.  Cover and cook on low for 4 to 6 hours.

30 minutes before serving add Swiss chard and cook until Swiss chard is tender.  Serve with your choice of polenta, mashed potatoes or rice.

Crock Pot Pork Tenderloin with Cranberry/Orange sauce

This is another good fall/early spring main dish.  Tim said the house smelled like Thanksgiving when he came home.

1 pork tenderloin (about 5 lbs) 

1 can whole berry cranberry sauce

1/2 cup dried cranberries

1/2 cup orange juice

The zest of one medium orange and the juice

1/4 teaspoon ground cinnamon

1 tablespoon olive oil 

salt and pepper

Dry pork with paper towels and season with salt and pepper.  Brown pork well on all sides.  

In large crock pot, stir in cranberry sauce, orange juice, zest and cinnamon.  Set pork in slow cooker, and cook for 6 to 8 hours on low or until pork reaches 140 to 145 degrees.  

Once the pork is done, place on cutting board and tent.  Transfer liquid to a saucepan and reduce to about 2 cups.  If necessary, season with additional salt and pepper. 

Kale and Butternut Squash Chowder

Tim and I visited a spice shop a few weeks ago and he wanted to buy whole nutmeg and a micro plane.    I have never used either, but now that I have I am sold on both.  The fresh ground nutmeg gives this chowder a nice depth of flavor.

Next time I think we are going to try sausage instead of bacon.  

Ingredients

at least 4 oz of bacon

1 onion finally chopped

1 tablespoon garlic minced

1/2 teaspoon dried thyme

1/4 ground nutmeg

1/3 cup all purpose flour

4 cups chicken broth

3 cups vegetable broth 

3 pounds butternut squash peeled, seeded and chopped (about 1/2 inch pieces) 

2 bay leaves 

1 tsp olive oil

6 oz of kale 

1/2 cup heavy cream 

1/2 teaspoon dried sage 

1 teaspoon brown sugar

In a large skillet cook bacon until crisp.  Remove from pan and let drain on paper towels.  In the same skillet stir in onion, garlic, thyme and nutmeg.  Cook until onions begin to soften and begin to turn lightly brown.  Stir in flour and cook for about 1 minute.  Whisk in 2 cups chicken broth.  Chop up bacon and stir into mixture.  Note:  I did this step the night before I was making the soup and refrigerated it.  

Add above mixture into slow cooker.  Stir in an additional 2 cups chicken broth, vegetable broth and half of the the butternut squash, and the bay leaves.  Place the remaining squash in a foil packet and season with oil, and salt and pepper.  Place the Foil packet on top of the soup.  Cover and cook for 6 to 8 hours on low.  

Remove foil packet and stir in Kale, and cook for an additional 30 minutes.  Add Squash from foil packet back to the slow cooker and stir in cream, sage, and sugar.  Taste, add additional salt, pepper, nutmeg as needed.  

I served with garlic cheese croutons, or Texas Parmesan toast.  Tim added Parmesan cheese on his.  

Crock Pot Ribs

I have always liked ribs, but the last time we purchased the pre-rubbed ribs from Costco we did not like the flavor and they took an extremely long time to cook on the grill.  I do not have enough patience to watch them on the grill, so this recipe is perfect for me.

Ingredients
2 tbs smoked paprika
2 tbs dark brown sugar
1 tbs kosher salt
1 tbs ground black pepper
1 tbs cayenne pepper (optional)
3 lbs pork ribs separated
1 16 oz bottle of Barbecue sauce


Mix dried ingredients and rub all over ribs and let sit overnight in the fridge.

The next day place ribs into the crock pot and pour barbecue sauce over ribs.

Cook on low for 6 to 7 hours.

Place Ribs on cookie sheet  and tent with aluminum foil.
Pour sauce in a medium sized pan and bring to a boil.  Simmer for 20 minutes.

Preheat oven on broil setting.  Coat ribs with sauce and broil until ribs begin to caramelize. Turn ribs over and baste with sauce and broil again until they begin to caramelize.  Remove from oven and let set for 10 minutes.  

Spaghetti Squash with Parmesan Cheese

This recipe is thanks to one of my nieces, however she probably used way less butter and parmesan cheese.  The spaghetti squash seems very versatile, I will be using it again in other recipes.

Ingredients
1 medium sized spaghetti squash
1 1/4 cup shredded parmesan cheese
2 1/2 tbs butter
salt and black pepper to taste


Preheat oven to 375.
Cut squash into half and place on a baking tray skin side down.  Bake until easily pierced with a fork, about 1 to 1 and half hours.

Remove from oven and use fork to shred squash.  Mix in parmesan cheese, butter, salt and black pepper.   

Maple Syrup Acorn Squash

Tim and I went to the farmers market today and came home with a lot of different goodies.
Tonight we did boneless pork loins marinated in homemade Italian dressing, asparagus and acorn squash.


Ingredients
1 large acorn squash cut in half and seeded
2 tbs butter
1 oz maple syrup
salt
pepper


Preheat oven to 400 degrees.

Put 1 tbs of butter in each half of the acorn squash.  Pour .5 oz maple syrup over each half and sprinkle with salt and pepper.  Bake for 1 hour until acorn squash is easily pierced with fork.  

Chicken Vindaloo

Its cold again in Georgia and this is a good crock pot meal.  Vindaloo is an Indian Curry dish that is one of the most popular at Indian restaurants.  This dish is flavorful and some may consider it spicy even though there is not much chili pepper in this recipe.  The spice comes from the mix of cinnamon, fresh ground black pepper corns and garam masala.


Ingredients
7 medium onions Julienned
1 tbs olive oil
6 tsp distilled white vinegar
5 dried Serrano or Thai chili peppers (add more for additional heat or less to tone the heat down)
3 lb boneless chicken thighs (can substitute lamb loins)
1 tbs minced garlic
1 tbs minced ginger
6 small red potatoes, quartered (optional)
Cilantro (optional garnish)

Grind the following together in a spice grinder:
1/2 tbs ground cinnamon
1/2 tbs black pepper corns
1/2 tbs of kosher salt
1 tbs garam masala
1 tsp turmeric powder
1 tsp whole coriander seeds
1/2 tsp black mustard seeds


In a large skillet, heat oil and caramelize onions.  While onions are carmalizing, soak dried chili's in vinegar.  Once the onions are almost done add rehydrated chili's and vinegar to skillet.  Remove from heat and let cool slightly.

In a food processor combine all ingredients except chicken and potatoes and pulse until it becomes a paste.  Place chicken and paste blend in crock pot on low for 6 hours.  Add potatoes and cook on high for an additional 2 to 3 hours or until potatoes are done.

Serve over rice or with Naan.

Hazelnut Truffles

For those of you who do not know, today was a snow day in Georgia so I did not have to go to work.  I decided to spend the morning attempting to make Hazelnut Truffles.  They are similar to the Ferrero Rocher that you find in the stores.



Ingredients
2 cups unsweetened corn flakes
1/2 cup hazelnuts toasted and skinned
24 hazelnuts toasted and skinned
3 tbs unsalted butter
1/2 cup granulated sugar

1/4 cup whole milk
1 tbs cocoa

3/4 cup Nutella 

With a food processor pulse corn flakes until they are finely ground (about 15 pulses).  Set aside to use later.  Pulse 1/2 cup hazelnuts until finely ground and place in a shallow dish.  

Mix unsalted butter and sugar and heat in microwave for 15 minutes at a time stirring between microwave times.  Continue until sugar and butter are smooth.  Whisk in milk, cocoa and Nutella until smooth.  Fold in ground corn flakes.  

Line a jellyrole pan with a piece of foil or parchment.  Spray with vegetable oil.  Spread Mixture evenly over the pan and freeze for 10 minutes.  Remove from freezer and cut in 24 pieces.  Place one hazelnut in the center of each piece and form a ball around it, and roll in ground hazelnuts.  Refrigerate for at least 1 hour.  

Smashed Sea Salt and Malt Vinegar Potatoes

First off, sorry for being out for a while, but I am back and have some new recipes.

Today I had a taste for Salt and Vinegar chips but did not want to eat the ones that come in a bag.  

After some research I found smashed potatoes recipes that looked pretty good, and added my own twist.   

Ingredients

3 quart water

1 lb small red potatoes 

1/3 cup table salt 

Olive oil

Malt Vinegar 

Sea Salt 

Bring water and 1/3 cup table salt to a boil.  Add potatoes to water and let boil 20 minutes or until potatoes easily slide off a paring knife.   Drain potatoes and let cool for 10 minutes.  

Preheat oven to 450 degrees.   Spread olive oil on a 13 X 9 rimmed baking sheet/jelly roll pan.  

Take one potato and smash with the bottom of a measuring cup to about 1/2 inch (it is about the width of your finger).  Brush tops of potatoes with olive oil and bake for 15 minutes and then flip potatoes and bake for an additional 15 minutes or until potatoes begin to turn golden brown.  

Remove potatoes from oven and brush with malt vinegar and sparingly sprinkle sea salt on top.  

Pani Puri/Gol Guppa (Indian Snack)

This is something that I have loved since I was a little kid.  My mom used to make these as a special treat because the Puri (fried dough that puffs up) were time consuming to make.  These can now be found pre-made at many Indian stores.   The pani is a mix of spices with water.  The spice mixture can also be bought at any Indian Store.  This is optional but I think the flavor makes the entire dish.

This dish can also be found at some indian restaurants, but tastes will vary from region to region and family to family.


Ingredients
1 bag 50 puri's
1 tsp pani puri masala mix
8 oz water
1 tsp Imbili + 1/2 cup imbili
3 boiled potatoes, chopped
1 can garbanzo beans drained and rinsed
1 jalapeño diced  (optional)
1 white onion diced
Chopped Cilantro (optional)
1/2 cup plain yogurt

To Assemble:
Mix pani puri masala mix with water and 1 tbs imbili.  Once mixed place in fridge until ready to use.
Take 1 puri and poke a whole in the center.  Stuff with potatoes, garbanzo beans, jalapeño, onion, cilantro.  Top with 1/2 tbs imbili and 1/2 tbs yogurt.  

To Eat:
Dip in water and then put the entire puri in your mouth.