Beef Enchilada Casserole

For my third recipe last week I selected one from my Cooking for Two cookbook. I like these types of cookbooks because it means limited leftovers and the scale for the ingredients is already figured out for me. I don't have to put my limited math skills to work.

This recipe was good. I'm a fan of Mexican food and particularly like enchiladas. This was a combination between enchiladas and lasagna. If I were to do this again, I'd do more layers and more tortillas.

I had to read this recipe like 5 times to figure out what they were asking. I still didn't really get it, so I did it the best I could. The recipe below isn't word for word as they had it, it's been simplified by my experience.

Beef Enchilada Casserole
It says it serves 2, but you can easily get 3 or 4 out of this.

• 6 (6") corn tortillas (does matter if you use yellow or white)
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• 1 (10oz) can Ro-Tel tomatoes (I couldn't find Ro-tel so I used about a cup and half of diced tomatoes with green chili's in them)
• 8 oz Lean Ground beef (be sure to drain the beef after you cook it)
• 2 tsp Vegetable oil
• 1 small onion, minced
• 4 garlic cloves, minced
• 1 jalapeno, stemmed, seeded and minced (if you want a spicier dish use the seeds)
• 2 tsp chili powder
• 1/2 tsp ground cumin
• 1 (8oz) can tomato sauce
• 1/2 cup beef broth (I used chicken broth because that's what I had.)
• 6 oz Colby-Jack cheese, shredded
• 1/4 cup minced fresh cilantro
• 1 tsp hot sauce
• Salt and pepper

Adjust oven wrack to the middle position and heat oven to 450F. Grease a 9X5 inch loaf pan. Toast 2 of the tortillas in a 10 inch nonstick skillet (they will overlap) over medium-high heat until bubbling and spotty brown, about 2 minutes, flipping them halfway through. Transfer to a plate and repeat twice more with remaining 4 tortillas. (JW Note: I wondered about this step and whether it was necessary. If / when I make this again, I would skip this. I don't think it added anything to the texture or flavor. )

Trim the tortillas to 4 1/2 inch squares, reserving the trimmings. Tear the trimmings into small pieces, combine with the tomatoes and their juice in a food processor, and process until smooth, about 1 minute. Transfer to a medium bowl.

Cook the beef in the skillet over medium heat, breaking up the meet with a wooden spoon, until no longer pink, about 2 minutes. Transfer to the bowl with the processed tortilla mixture.

Add the oil and onion to the skillet and cook over medium heat until softened, about 5 minutes. Stir in the garlic, 2 tsp of minced jalapeno, chili powder and cumin and cook until fragrant, about 30 seconds. (JW Note: I put all the jalapeno in. I didn't see a need to sprinkle it on top later.)

Stir in the tomato sauce and beef froth and simmer until slightly thickened and reduced to 1 cup, 5-7 minutes. Remove from heat.

Stir 1/2 cup of the tomato sauce mixture, 1/2 cup cheese, cilantro and hot sauce into the tortilla-beef mixture. Season with salt and pepper to taste.

Arrange 2 tortillas in the bottom of the prepared loaf pan. Spread half of the beef filling over the tortillas evenly. Repeat with 2 more tortillas and the remaining beef filling, ending with the last two tortillas on the top. Cover with the remaining tomato mixture. Bake until the filling bubbles lightly around the edges and top of the filling begins to brown, 15-20 minutes. (JW Note: Put it on a baking sheet. I'm just sayin'.)

Sprinkle the remaining 1 cup of cheese and remaining minced jalapeno and continue to bake until the casserole is hot throughout and the cheese is browned in spots, about 10 minutes longer. Let cool for 15 minutes before serving.

JW Note: I served this with sour cream on top and it added a nice creamy and cooling flavor to the whole thing.

Chicken with Orzo, Asparagus and Parmesan

This past weekend I watched Julie & Julia. At the end of the movie they indicated the "Julie" part of the movie was based off a true story. I didn't know much about Julia Child before I saw that movie, but it got me interested enough to put her book on hold at the library.

As I watched Julie go through the cookbook I thought about all the recipes I've made in the past years. Some I've liked, some I've not, many not too adventurous, but interesting and I enjoyed doing it.

Then I got to thinking about the process of cooking. I tend to follow recipes "a bit" and then add in my own two cents. While I see nothing wrong with that, I've decided that I'm going to make a concerted effort to follow recipes. I mean actually measure and use the right ingredients instead of substitution.

Tonight I made Chicken with Orzo, Asparagus and Parmesan. I started by reading the entire recipe through. I've learned my lesson a couple of times about not reading it through and then getting half way into it to find out I'd done something wrong.

After reading through it a couple of times, I measured out my ingredients. I've had these little prep dishes for some time and figured, why not use them. Measuring out the ingredients gave me a chance to actually see how much certain amounts were.

Ahem, back to the recipe. After I had everything sorted, I started from the top and followed the entire recipe to the nth degree. The result was a flavorful, balanced dinner. Delicious.

Chicken with Orzo, Asparagus and Parmesan

Serves 2

• 1/4 cup Flour
• 2 Boneless, skinless chicken breasts (6-8oz each)
• Salt and Pepper
• 3 T Olive oil
• 3/4 cup Orzo
• 1 shallot, minced
• 3 cloves garlic, minced, about 3 tsps
• 1 tsp Minced fresh Thyme (now I didn't have fresh thyme so I used dried)
• 1/2 tsp grated lemon zest
• 2 T Lemon juice
• 1 3/4 cup Low sodium chicken broth
• 1/2 bunch asparagus, trimmed and cut into 1" lengths
• 1 ounce Parmesan cheese, grated (about 1/2 cup)

Adjust an oven rack to the middle position and heat the oven to 200 degrees. Place flour in a shallow dish. Pat the chicken dry with a paper towel and season with salt and pepper. Its important you pat the chicken dry. Excess moisture will not let you get the golden brown you want with the chicken. Working with one breast at a time, dredge the chicken in the flour, shaking off the excess.

Heat 1 T oil in a nonstick skillet over medium-high heat until just smoking. Carefully lay chicken in the skillet and coke until well browned on the first side, 6-8 minutes. Flip the chicken breasts, reduce heat to medium and continue to cook until the thickest part registers 160-165 on a meat thermometer. Transfer to a plate, tent with foil and put in the oven to keep warm.

Wipe out the skillet. Add 1 T oil and the orzo to the skillet and toast over medium heat until light golden, about 2 minutes. Stir in the shallot, 2 tsp of garlic, 1/2 tsp thyme and 1/4 tsp lemon zest and cook until fragrant, about 30 seconds.

Stir in the broth and bring to a simmer, then reduce the heat to medium-low and cook, stirring often, for 4 minutes. Stir in the asparagus, cover and continue to cook until the liquid is absorbed, the orzo is al dente and the asparagus is crisp tender, 4-6 minutes longer.

Meanwhile, whisk 1 T lemon juice, 1T oil, remaining 1 tsp garlic, remaining 1/2 tsp thyme, and remaining 1/4 tsp lemon zest together in a small bowl.

Off the heat, stir in Parmesan and remaining 1 T lemon juice into the skillet and season with salt and pepper.

Lime Marinated Skirt Steak and Mexican Rice

You'd think being unemployed that I'd really be aware of what I was cooking. But the truth is, being unemployed has opened my eyes up to actually using what's in my freezer and/or pantry. Granted vegetables and what no have to be purchased, but they are generally not the most expensive item in the shopping cart. Meats and processed foods are. So, I'm eating through my freezer. The parental units are coming at the end of May and somehow my freezer ends up with more food than one person can buy (Dad loves to shop for meat).

Tonight I made Lime Marinated Skirt Steaks and Mexican Rice. Two things here. One, skirt steaks are a GREAT alternative to flank steaks. They are generally less expensive and you get the same type of flavor and meat as you would with flank. Skirt steaks generally take a marinade quite well too.

Two, I've been searching for years for the perfect Mexican rice. The Mexican rice that transports me back to Guadalajara Mexico and the exchange mother's rice. I've never come close. Until tonight. It's quite possible I've stumbled onto an award winning Mexican rice. It started with a Rachael Ray recipe and as in traditional Jenn manner I "added" to it. I channeled Mexico tonight and am still sitting in the goodness of this rice.

As for the lime marinade, I wasn't a huge fan. It really didn't have any lime flavor to speak of. The jalapeno overshadowed the entire thing. If I make this again, I'd cute the jalapeno amount in half.

Lime Marinated Skirt Steak

Serves 4:

• 3 tablespoons Fresh lime juice
• 1 teaspoon Soy sauce
• 2 cloves Garlic, chopped
• 1 Jalapeno, ribbed, seeded and diced
• 1 1/2 pounds Skirt steak

1. In blender, combine lime juice, soy sauce, garlic, and jalapeño; purée until smooth. Transfer to a shallow dish or large resealable plastic bag. Toss with steak to coat. Let stand at least 30 minutes, and no more than 2 hours, to infuse with flavor.

2. Heat a large skillet over medium-high, until very hot. Cook steak, in two batches if necessary, until browned, 2 to 3 minutes per side for medium-rare. Let rest 10 minutes before slicing thinly. Serve with lime wedges, if desired.

Jenn's Famous Mexican Rice

What? I'm allowed to name it.

Serves:4

• 2T Butter
• 1 small onion, diced
• 1 cup Enriched white rice
• 1 can (14.5 oz) diced tomatoes with green chilis
• 1 cups chicken broth
• 2T chopped cilantro

Melt butter. Sauté onion in butter for 2 to 3 minutes to soften in. Add rice and sauté rice in over medium-high heat, 2 or 3 minutes.

Drain the liquid from the tomatoes into a measuring cup. Add enough broth to equal 2 cups liquid.

Add drained tomatoes to rice. Add broth mixture and bring to a boil.

Cover rice, reduce heat and simmer, and cook, 18 to 20 minutes.

Fluff with a fork and add cilantro. Stir to combine well and serve.

Strip Steak with Balsamic Cream Sauce and Roasted Parmesan Potatoes

On Saturday I had favorite GalPal Claudia over. She's my leftover taker. We have this deal that I cook and what ever is left, I freeze. Once a month or so we meet - she buys lunch/breakfast and I give her leftovers. It's a perfect business deal. I love cooking and she loves to eat leftovers. While she can cook, and does, she will never turn down a leftover.

Of course, she's also very good at stroking my ego by saying things, sarcastically, "Too bad you can't cook."

It got me wondering why I cook. Aside from the obvious to feed myself, I could just as easily feed myself with a PB&J. No, for me it's deeper than just feeding, its about creating. I'd say it's about following a structured set of directions, but if you've read this blog long, you know that I struggle with following instructions. Though I've vowed to get better at it. Anyhow, cooking is a release that allows my creative side to shine. I've thought about getting into the cooking industry as a job, but have to wonder if I'd enjoy it as much if I did it all the time.

Regardless of my reasons, I enjoy it, others enjoy it, and so I say...let them eat cake!

This particular recipe was good. It wasn't great, but it was good. It can be quite elegant I think. If you were making a special meal for a loved on, and wanted to impress, this would do the trick. Minimal effort with a lot of bang for your buck.

Strip Steaks with Balsamic Cream Sauce

Serves: 4

• 3 Strip steaks (10-12 oz each), about 1 inch thick
• Salt and pepper
• 1 tablespoon Vegetable oil
• 1 Shallot, minced
• 1/4 cup Balsamic vinegar
• 1/3 cup Heavy cream
• 2 tablespoons Finely chopped chives

Pat steaks dry with paper towel and season with salt and pepper. Heat oil in a large skillet over medium-high heat until just smoking. Cook steaks until well browned, about 3-5 minutes per side. Transfer to cutting board and tent with foil. (So you know I didn't put these on the stove right? I BBQ'd mine. Though I think having done them on the stove would have added to the flavor of the sauce. Some day I'll break down and cook a steak on the stove.)

Add shallot to empty skillet and cook until softened, about 30 seconds. (I added a Tablespoon of butter because I hadn't cooked the steaks in the pan)

Stir in vinegar, scraping up any browned bits, and cook until syrupy, about 1 minute.

Add cream and cook until slightly thickened, about 1 minute. Stir in chives and season with salt and pepper.

Slice steaks and serve, passing sauce to table.

Roasted Parmesan Potatoes

Makes 4 cups

• 2T Olive Oil
• 1 tsp Kosher salt
• 1/2 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/4 tsp Paprika
• 1/4 tsp Black pepper
• 1 1/2 lb russet potatoes, peeled and cut into 1" cubes
• 1/2 cup Parmesan cheese, grated
• 1/4 cup Snipped fresh chives

Preheat oven to 450F; coat a baking pan with nonstick spray.

Combine oil and seasonings in a bowl. Add potatoes and toss to coat with oil mixture. Place in a single layer on prepare baking sheet and roast for 20 minutes.

Stir, then road an additional 20 minutes.

Toss potatoes with Parmesan cheese, chives and salt and pepper.

Spaghetti Cabonara

Last Friday night I had Blueberry over for dinner. I enticed her with telling her I was making Spaghetti Cabonara. She didn't even have to think about it, she was all in.

See here's the thing about cabonara, it has raw eggs in it. I realize the warm pasta is supposed to cook these eggs, but I can not get past the raw egg thing, so I never EVER make cabonara the way it's supposed to. I cheat and use an alfredo type sauce.

This past Friday, I cheated even more and pulled a recipe from the old brandy snifter for Creamy Fettuccine Alfredo. To it I added peas and bacon, and voila cabonara. Sorta.

Regardless, it was fantastic. I got the seasoning dead on with the pepper and Parmesan cheese and I've gotta say, we were stuffed after. Blueberry went home with the leftovers and I'm sure she enjoyed them the day after.

Creamy Fettuccini Alfredo - Carbonara

Serves: 4

• 1 cup Unsalted butter, softened
• 2 cups Whipping cream
• 2 cups Grated Parmesan cheese
• 1 box Fettuccine
• Salt and lots of pepper
• Fresh basil leaves, chiffonade
• 1 cup peas
• 4 slices bacon; cooked and crumbled

Cook bacon; drain on a paper towel and crumble.

Place the butter in a large heatproof bowl. Using a wooden spoon or an electric mixer set on low speed; beat until smooth. Add the cream and Parmesan cheese.

Stir until well blended; set aside.

Bring a large saucepan of lightly salted water to boil. Cook pasta according to package directions. Drain well and immediately add the hot pasta to the butter mixture in the large bowl. Using two forks, toss the fettuccine in butter mixture. Add salt and pepper to taste.

Toss in peas and bacon. Garnish with basil.

Macadamia Nut Pesto Fettuccini

I don't know why every time I try a new recipe I'm "surprised" its good. I mean, I am the one saving these recipes. I most likely wouldn't save something I think would taste bad.

Still, here's another recipe that's quite tasty. I changed it up a bit.

For starters I added some chicken. I had some left over from last nights BBQ Chicken Pizza so I decided to just cook it up and add it.

Second, I had already made pesto some time ago and froze it. Now my normal pesto recipe has pine nuts in it - which this had as well. So all I did was ground up some macadamia nuts, add all the other ingredients and voila! It was nutty and good.


Macadamia Nut Pesto Fettuccini
Serves 3 (what? serves 3? Weird. You could totally just add more pasta for 4 or take some out for 2.)

• 1 package Fresh fettuccine (9oz)
• 3 cups Fresh basil leaves
• 1/4 cup Half and half
• 3 tablespoons Roasted Macadamia nuts
• 3 tablespoons Grated fresh Parmesan cheese
• 2 tablespoons Fresh lemon juice
• 3/4 teaspoon Salt
• 1/2 teaspoon Pepper

1. Cook pasta according to package directions.

2. While pasta cooks, place basil and remaining ingredients in a food processor; process until smooth. Combine basil mixture and pasta in a large bowl, tossing to coat.

If I did this again, I'd add some olive oil when making the pesto. It doesn't call for it, but I can't imagine making pesto without olive oil.

BBQ Chicken Pizza

At the start of this year I decided I wanted to learn how to make bread...or bread type things. Everyone I know who does do bread said, and I quote, "Start with pizza dough, it's the easiest." Uh huh, sure it is.

Today I made pizza dough. It was overly sticky and would not roll out. I'd roll it and it would spring nicely back into the round disc I had put it in originally. So between Blueberry and I we managed to get it onto the pizza pan and toppings on it without it springing back into place. The good thing about it was that we had thin crust at some parts and thick crust on others. A win win!

Still, overall this recipe was delicious! I'd make it again in a heart beat.

BBQ Chicken Pizza

Serves 4

• Olive oil, for baking sheet
• All-purpose flour, for dusting
• 1 pound store-bought frozen pizza dough, thawed
• 1/2 cooked chicken, (about 1 1/4 pounds), shredded (about 2 cups)
• 1/2 cup store-bought barbecue sauce
• 2 cups shredded Monterrey Jack cheese
• 1 large zucchini, halved lengthwise and thinly sliced
• 1 small onion, halved and thinly sliced
• Coarse salt and ground pepper

Preheat oven to 450 degrees. Lightly oil a large baking sheet; set aside.

On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval (if dough becomes too elastic to work with, let rest a few minutes). Transfer to prepared baking sheet.

In a medium bowl, combine chicken and barbecue sauce. Leaving a 1-inch border, scatter chicken mixture evenly over dough; sprinkle with cheese, then zucchini and onion. Season with salt and pepper.

Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.

Singapore Chicken Wings

Aside from burning the reduction, this marinade was darn good. I didn't use wings because I'm not a dark meat fan at all. Instead I did the old stand by chicken breast.

I will say you need to watch the reduction closely. I turned my back to flip the chicken on the grill (no I didn't bake the chicken like the recipe says) and the reduction had not only reduced, but was getting a bit burnt. Ended up not being able to use it.

I also am not a fan of using the marinade raw chicken was sitting in, so I doubled this recipe and kept half for the reduction - which I burned.

Singapore Chicken Wings

Serves 8

Yields 24 wings

• 2/3 cup Soy sauce or tamari
• 1/4 cup Brown sugar
• 1 tablespoon Honey
• 1 teaspoon Garlic powder
• 1 teaspoon Dry mustard
• 12 Chicken wings, divided into wings and drumettes

1. In a large bowl, combine soy sauce, sugar, honey, garlic powder and dry mustard. Add wings and toss to coat in marinade. Cover, refrigerate for at least 1 hour.

2. Preheat oven to 400F. Remove wings from marinade and divide on 2 greased baking sheets and back 30 minutes.

3. Meanwhile, boil marinade in a saucepan over medium-high heat until syrupy. Remove wings from oven; reduce heat to 350F.

4. Baste wings all over with reduced marinade. Return wings to oven, bake until glazed and a little crispy, about 30 minutes more.

Beef and Bok Choy Sitr Fry

Photo courtesy of
Real Simple

Super simple, and delicious. Nothing more I can really say about this recipe. It'll go into the file as maybe some day I'll try it again. Its worth a try for sure.

Beef and Bok Choy Stir Fry

Recipe from Real Simple Magazine
Serves 4

• 1 cup Rice
• 1 tablespoon Olive oil
• 1 pound Flank steak, thinly sliced
• Salt and pepper
• 4 heads Bok choy, quartered
• 1/4 cup Low sodium soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Grated fresh ginger
• 1 tablespoon Brown sugar

1. Cook the rice according to the package directions. Meanwhile, heat the oil in a large skillet over high heat. Season the steak with 1/4 teaspoon each salt and pepper and cook, turning often, until cooked through, 3 to 4 minutes. Transfer the steak to a plate.

2. Wipe out the skillet. Add the bok choy and 1?4 cup water and simmer, covered, until tender, 2 to 3 minutes

3. Meanwhile, in a bowl, mix the soy sauce, vinegar, ginger, and sugar. Add to the bok choy in the skillet and bring to a boil. Add the steak and any accumulated juices and cook, tossing, until heated through, 1 to 2 minutes. Serve over the rice.

Peruvian Chicken

I know every entry I start with OMG - but seriously, this recipe...Oh. My. goodness. It was more effort than I had intended, but it was worth every ounce of work.

And for those of you who know me, don't be shocked, but I actually followed this recipe word for word and I even *gasp* measured!

Peruvian Chicken

Recipe from Cuisine at Home

Serves 4 - easily

FOR CHICKEN

• 1/4 cup Low sodium soy sauce
• 2 tablespoons Lime juice
• 1 tablespoon Ground cumin
• 1 tablespoon Extra virgin olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Chili powder
• 4 Boneless, skinless chicken breast halves, trimmed

FOR RICE

• 1 tablespoon Extra virgin olive oil
• 1 cup Diced onion
• 1 1/4 cups Water
• 1 tablespoon Minced garlic
• 2/3 cup Dry medium grain rice
• 1/2 teaspoon Salt
• 1 cup Seeded, diced tomato

FOR SAUCE

• 1/2 cup Fresh bread crumbs
• 1/4 cup Milk
• 1 tablespoon Extra virgin olive oil
• 1/2 cup Diced onion
• 1 tablespoon Minced garlic
• 1/2 teaspoon Each: Ground cumin, chili powder, and annatto powder or paprika

• 1 1/2 cup Chicken broth
• 2 tablespoons Fresh lime juice
• 2 tablespoons Grated Parmesan cheese
• 1 tablespoon Ground walnuts
• 1/4 cup Chopped walnuts
• 2 tablespoons Chopped fresh cilantro

1. Preheat grill to high heat. Brush grill rack with oil. Combine soy sauce, 2 T lime juice, 1 T cumin, 1 T oil, oregano and chili powder in large bowl or resealable plastic bag. Add chicken, marinate in fridge while you prepare rice and sauce.

2. Heat 1 T oil in a saucepan over medium-high heat. Add 1 cup onion; sauté 3 minutes. Stir in water and 1 T garlic; bring mixture to a boil Add rice and salt; cover pan. Reduce heat to low; simmer rice 20 minutes. Fluff rice with a fork; stir in tomato.

3. Soak bread crumbs in milk in a bowl. Heat 1 T oil in sauté pan.

4. Add 1/2 cup onion and 1 T garlic to pan; sauté 3 minutes. Stir in cumin, chili powder and annatto; sauté 30 seconds. Add broth and bread crumbs; bring to a boil. Remove mixture from heat; stir in 2 T lime juice, Parmesan and 1T ground walnuts.

5. Remove chicken from marinade, discarding marinade. Grill chicken covered, over direct heat, 6 minutes on each side or until chicken reaches 160F. Serve chicken with rice and sauce; garnish with 1/4 cup chopped walnuts and cilantro.

********************

As I was doing step 3 I wondered about not using fresh bread crumbs and after I tasted and had the sauce I realized that fresh soaked in milk is the only way to go.

I had no idea what annatto was and so used Paprika in its place. I now need to find out what it is and where I can get it - cuz I'll be making this recipe again. = ) Enjoy!

Parmesan Crusted Salmon and Scalloped Potatoes Gratin

OMG...this meal was the bomb! It was, as Nancy would have said, Bombdiggity! Claudia and Blueberry joined me in trying these two new recipes. I don't think any of us spoke for the first five minutes of dinner...well other than "yum", and "mmmm" and "OMG"...

The halibut recipe was so easy. And for as easy as it was, it was absolutely to die for. I made homemade pesto - I don't believe in store bought pesto...why? Because pesto is so easy to make and is way fresher tasting when done by hand.

Parmesan Crusted Halibut

Serves: 2

• 1/4 cup Panko crumbs
• 2 tablespoons Grated Parmesan cheese
• Minced zest of 1/2 lemon
• Salt and pepper
• 4 teaspoons Purchased pesto, divided
• 2 Halibut fillet

1. Preheat oven to 450F; coat a baking sheet with nonstick spray.

2. Combine panko, Parmesan, lemon zest, salt and pepper in a bowl. Spread 2 T pesto on 1 side of each halibut fillet and arrange on prepared baking sheet.

3. Press panko mixture onto pesto side of fillets, spritz crumbs with nonstick spray, then refrigerate until ready to roast.

4. Cook fillets until panko crumbs are golden brown and flesh flakes easily (10-12 minutes)

Scalloped Potato Gratin

Recipe from Tyler Florence

Serves: 5

• 1 1/2 cups Heavy cream
• 1 sprig Thyme
• 2 cloves Garlic, chopped
• 1/2 teaspoon Nutmeg
• 2 Russet potato, peeled and cut into 1/8th " thick slices - be as uniform as possible
• Salt and pepper
• 1/2 cup Grated Parmesan cheese

1. Preheat the oven to 375 degrees F.

2. In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

3. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Chicken Stir-Fry Wraps

Being the chicken is likely the most consumed meat of the decade, I'm constantly trying to find interesting ways of preparing it. If left unchecked, I can get quite tired of chicken. Pork doesn't "agree" with me, so I'm limited to my white meat selection.

This particular recipe was 1) easy and 2) good. I didn't actually buy lettuce to do the wrap thing with, but it was tasty all the same.

Chicken Stir Fry Wraps

Recipe from Everyday food

Photo courtesy of
Everyday Food

Serves 4

• 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 1 large onion, halved and thinly sliced
• 1 large red bell pepper, ribs and seeds removed, thinly sliced
• 3 cloves garlic, minced
• 1 1/2 teaspoons grated peeled fresh ginger
• 1/4 to 1/2 teaspoon red-pepper flakes
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
• 12 to 16 Boston lettuce leaves (about 2 heads)

Directions
Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.

Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).

Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.

Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Farfelle with Prosciutto and Green Peas in a Creamy Sauce

Last night I had a couple of GalPals over for food and a viewing of New Moon. I decided a simple meal would be easiest since our intermission of the movie would be dinner.


Farfelle with Prosciutto and Green Peas in a Creamy Sauce
Serves 4

• 1 box Farfalle pasta
• 2 tablespoons Extra virgin olive oil
• 1 small Onion, chopped
• 6 ounces Prosciutto, cut into thin strips
• 1 1/2 cups Green peas
• 1/2 cup Dry white wine
• 2 cups Half and half
• 1/2 cup Heavy whipping cream
• 1/2 cup Parmesan cheese
• Salt and pepper

1. Cook farfalle according to package.

2. Sauté the onion in olive oil over medium heat for 5 minutes. Add the prosciutto and peas and sauté 3 more minutes. (I actually wouldn't put the peas in at this time. It takes about 5 minutes for the white wine to simmer down and that over cooks the peas. I'd put them in at the same time I put in the cream when I make this in the future. You really want the peas to be just warmed through).

3. Add white wine and simmer until mixture has reduced by half. Stir in half and half and heavy whipping cream. Season with salt and pepper. Simmer for 3 minutes.

4. Drain pasta, toss with sauce. Stir in Parmesan cheese before serving.

Chocolate Peanut Butter Pie

Oh it's been a good weekend for food. Fattening weekend, but good. I was invited to some friends house for TGIF and asked if I could bring a dessert. I had found this recipe in a cookbook I had and just had to make it.

Warning: The faint at heart should not read on. The one's who could have a heart attack by just reading the ingredients should move on. = ) Did I mention this was a wee bit fattening?

I doubled the recipe because I didn't have a 9" tart pan but a larger one. If I were to make this again - or rather when I make this again - I won't double the gelatin part. The gelatin is used to thicken the cream of the no-bake pie filling.

I also couldn't find just regular old chocolate wafers cookies - so I used peanut butter filled oreo's. And let me just tell you...Oh.My.God. It added a nice hint of pb to the crust.

Chocolate Peanut Butter Pie
Serves 8

• 30 Chocolate wafer cookies
• 4 T unsalted butter; melted
• 1/4 cup cold water
• 1 envelop unflavored gelatin
• 3/4 cup packed light brown sugar (be sure to use light brown sugar on this one. Dark brown would over power the light flavor)
• 1/2 cup creamy peanut butter
• 1 cup heavy cream
• 1/4 cup chopped roasted unsalted peanuts (I used salted ones because I thought the sweet and savory would go well together and it did.)

Preheat oven to 350F. Process cookies in a food process until finely ground to yield 1 3/4 cup. Add butter and pulse until crumbs are evenly moistened.

Transfer crumb mixture to a 9" tart pan with a removable bottom. Press firmly into the bottom and up the sides. (use the bottom of a medal measuring cup to help with evening and flattening). Place pan on a baking sheet; bake crust until set - 15 to 20 minutes; let cool completely.

Meanwhile, place the water in a small saucepan (off heat); sprinkle with gelatin. Let stand until softened, 5-10 minutes.

In a food processor, combine brown sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as needed.

Place softened gelatin over very low heat, stirring, just until dissolved. Add to peanut butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top with a flexible or offset spatula. Sprinkle with chopped peanuts, and chill until set, at least 2 hours and up to 3 days. (as if it would last that long)

Coconut and Beef Curry with Noodles

Again with the red curry! I know two nights in a row seems excessive. Truth is its because I bought a can of coconut milk and I never use the whole can and I didn't want to waste it. So I found two recipes I hadn't tried that had coconut milk.

This recipe was delicious. I actually followed the recipe - which is rare. Didn't put in bell peppers - I know shocking huh? Instead I put in mushrooms and I gotta say, that added a nice flavor to it.


Coconut and Beef Curry with Noodles
Serves 4

• 2 tablespoons Vegetable oil
• 1 pound Beef Sirloin, cut into 2" strips
• 1 Red onion, halved and thinly sliced
• 2 Red Bell pepper, thinly sliced
• 1 tablespoon Thai red curry paste
• 1 can Coconut milk
• 1 cup Packed fresh basil leaves
• 1 tablespoon Lemon juice
• 8 ounces Angel Hair pasta
• **1/2 pound Mushrooms

** my little addition


1. Cook pasta according to package.

2. In a large skillet, heat 1 tablespoon oil over medium-heat. Season beef with salt & pepper; add half the beef to the skillet. Cook, without stirring, until browned on one side, 1 to 2 minutes. Transfer to plate (meat will cook more later) and repeat with remaining tablespoon oil and remaining beef. Set beef aside, reserving skillet.

3. Add mushrooms and sauté for 3 minutes until slightly softened and browned. Add onion, bell peppers and 1/4 cup water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add curry paste; cook scraping bottom of skillet, 1 minute.

4. Return beef to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lemon juice and season with salt and pepper.

5. Serve beef curry over pasta.

Halibut with Coconut Red Curry Sauce

I've never been a huge fan of fish. There are a few fish-es I like and a lot I don't like. Halibut is one I love.

Red curry is another love I have. I like the mildness of the red curry paste and how with just a slip of the teaspoon your mouth can be on fire (I've done that before - bad measuring).

I never thought to put the two together. I didn't have halibut in my freezer like I had thought, but had a piece of cod. Turns out, cod is pretty darn good in this recipe. It wasn't a fantastic recipe, but it wasn't bad either. It'll be kept, but with all the recipes I have to try its unlikely I'll ever make this one again.


Halibut with Coconut Red Curry Sauce

Serves 4

• 2 Teaspoons Canola oil, divided
• 4 Halibut fillet (6 oz)
• 1 cup Chopped onion
• 1/2 cup Chopped green onion
• 1 tablespoon Grated peeled gingerroot
• 1 cup Light coconut milk
• 1 tablespoon Sugar
• 1 tablespoon Fish sauce
• 3/4 teaspoon Red curry paste
• 1/2 teaspoon Ground coriander
• 1 tablespoon Chopped fresh basil
• 2 teaspoons Fresh lime juice

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

2. Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.

3. Seasoned rice with bok choy: Combine 1 1/2 cups water and 3/4 cup basmati rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed. Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar, and 1/2 teaspoon dark sesame oil; stir into rice mixture.

Beef and Broccoli Stir Fry

Finally my appetite is back, only I'm not cooking as much as I used to. Still trying to figure that part out, but have, at least done some cooking.

Since January, I've only tried four new recipes.

• Steamed Cod with Ginger
• Chicken with Mango and Ginger
• And a really simple Bolognese that I didn't even post. Trust me though, it was good.

And in years past I've created cookbooks of my year's favorite recipes that I've tried. This year, thanks to bills, I may not be doing it.

Still despite the lack of interest, it seems, or the lack of money, or just life being busy, my adventurous spirit of trying new recipes is apparently on vacation somewhere. Don't fear, though, it'll be back.

Two weeks back I did try a new recipe. I love (I mean LOVE) Broccoli and Beef stir fry. I've been addicted to it one too many times. I used to make is simply by beef, broccoli and a packet. Then the packet got too salty and I've been in search of an easy recipe that I would normally have all the ingredients for. Alas, I've found it.

99% of my recipes I get from Everyday Food. I seriously heart that magazine.

In typical Jenn fashion, I did not follow the recipe 100%. I wasn't interested in Chinese noodles, so I went the rice route.

Beef and Broccoli Stir Fry
Recipe from Everyday Food

Serves 4

• 3 tablespoons soy sauce
• 3 tablespoons apple juice
• 1 tablespoon cider vinegar
• 1 tablespoon sugar
• 3 cloves garlic , minced
• Ground pepper
• 1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
• 1 tablespoon plus 1 teaspoon canola oil
• 1 tablespoon cornstarch
• 1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
• Coarse salt

In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.

In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.

Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.

Muffuletta's Anyone?

For Superbowl Sunday I decided to do a spontaneous party and serve muffulettas. I'd been craving them since the day I first had them in New Orlean's in January. God they're good.

I decided I needed to make my own olive relish too. I just couldn't - in good conscious - buy olive relish when I knew I could make it just as easily. It was, in my opinion, absolutely delicious!!!

Muffaletta Olive Relish

Yeilds - A lot!

• 1 1/2 cups Green olives, pitted
• 1/2 cup Kalamata olive, pitted
• 1 cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
• 1 tablespoon Capers
• 3 cloves Garlic, chopped
• 1/8 cup Celery, thinly sliced
• 1 tablespoon Italian parsley, chopped
• 1 tablespoon Fresh oregano (2tsp dried)
• 1 teaspoon Red pepper flakes
• 3 tablespoons Red wine vinegar
• 1/4 cup Roasted red pepper
• 1 tablespoon Green onion, thinly sliced
• Season to taste

1. Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with Extra Virgin Olive Oil about 1 - 1 1/2 Cups

2. Put into a bowl or jar, cover and let the flavors marry for about one week.

Then the Muffuletta sandwich recipe I followed was simple...

1 10″ round loaf Italian bread

Olive Relish

1/4 lb Genoa Salami

1/4 lb Ham

1/4 lb Mortadella (I couldn't find mortadella so I used sopressata)

1/8 lb Provolone

Assembly:Cut the bread in half length wise.

Brush both sides with the oil from Olive relish

Layer half of the genoa salmi, ham, sopressata on the bottom half of the bread.

Then the Provolone

Top this with the olive relish.

Then put other half of provolone, and meats.

Top again with olive relish.

Put the lid on and press it down without smashing the bread.

Quarter it or slice it.

You’ve just created pure heaven.

Steamed Cod with Ginger

I can sum this recipe up in one word:

YUM!

Even though Yum is an over used word thanks to some celebrity, I think it really does explain this meal.

First - super easy

Second - tons of flavor

Steamed Cod with Ginger

Serves: 4

Recipe from  Everyday Food

• 4 Scallions white and green parts separated and sliced
• 2 T Minced peeled fresh ginger
• 2T Rice vinegar
• 2 T Vegetable oil
• 1/4 tsp Red pepper flakes
• 1 tsp Sugar
• 4 skinless cod fillets
• cooked rice for serving

In a shallow 2 quart microwave safe dish with a lid, stir together scallion whites, ginger, vinegar, oil, red pepper flakes, and sugar. Season with salt. Marinate cod in dish for 20 minutes, turning once.

Cover and microwave on high, 5 minutes. Let stand, covered, until fish is opaque throughout, 5 minutes. Top with scallion greens. Serve fish with rice.

Chicken with Mango and Ginger

First I need to say, I like mangos. I just don't like them warmed over. In fact, I don't like any fruit warm (unless it's in an apple crisp or pie). So while I have mango in the recipe, I chose to not include the mango. I suspect adding the sweetness of the mango would add a whole new depth of flavor that I didn't have in my version. My version, however, was tasty!

What I really liked about this recipe is the jalapeno pepper. I was surprised how much flavor and slight heat it added.

Chicken with Mango and Ginger
serves 4

• 8 Chicken cutlets (I didn't have cutlets so I pounded out a chicken breast to about 1/2 inch)
• 1 whole mango sliced lengthwise
• 1 piece Fresh ginger, peeled and cut into matchsticks
• 1/3 cup Fresh cilantro leaves
• 1 medium jalapeno, thinly sliced
• 2 T, plus 2 tsp extra virgin olive oil
• Salt and pepper to taste
• Lime wedges for serving ( i missed this step and was sad. I'm sure it would have greatly added)

Preheat oven to 450F. Place mango wedges in center of four 18" long pieces of parchment paper. Top with chicken, ginger, cilantro and jalapeno. Season with salt and pepper. Drizzle with extra virgin olive oil. Fold parchment into a twist or envelope shape.

Place pockets on a rimmed cookie sheet. Bake until chicken reads 165F - about 18-20 minutes. Serve with lime wedges.