Becca's Rustic Crostata

Becca's Rustic Crostata

 

 

     This dish is credited to my cousin Becca. She made it for our annual Easter Brunch. One of many gatherings we have as a family. The recipe is so simple and quick that the entire process with prepping and cooking takes less than an hour. This was delicious, savory, and definitely perfect for spring weather. Becca's Rustic Crostata (recipe for 2 crostatas)

 

Ingredients:

• 2 pie crusts
• 3 cups ricotta
• 1/2 cup feta
• 1/2 cup Parmesan
• 10 oz fresh spinach
• 1/2 white onion
• 1 clove garlic
• 1 egg
• 1 tbs oregano
• Lemon
• Olive oil

 

1. In a large mixing bowl, combine the ricotta, feta, and 1/4 cup Parmesan cheese. Set aside.

 

2. Meanwhile over medium high heat saute in olive oil the diced 1/2/ white onion.  Add in the garlic and saute until fragrant. Stir in the fresh spinach and wilt.

 

3. Remove from stove and mix into the cheese mixture.

 

4. Stir in the oregano and juice from half a fresh lemon.

 

5. Spread out your pie crust on a flowered surface or parchment paper. Place the filling in the middle and turn up the edges around the pie to leave the center exposed. (Remember this makes two, so only use half the filling).

 

6. Bake for roughly 30 min in a 375 degree oven or until crust is browned.

 

     I was so pleased with this dish that I called my cousin right away and told her how good it was. Thanks.

 

Prep Time: 10 min

Cook Time: 30 min

Serves: 8+

 

 



Honey Lime Country Ribs



Honey Lime Country Ribs

 

 

     Another recipe based on one created by Rasa Malaysia. Her recipe was for chicken thighs which appeared very good. I thought I would shake it up a bit and make some country pork ribs with the same bases for marinade. Honey Lime Country Ribs.

 

Ingredients:

 

• 1lb pork country cut ribs
• 2 tbs honey
• 2 tbs soy
• 1 tbs lime juice
• Pinch cayenne
• 1 clove diced garlic

 

1. Combine all ingredients in a bowl.

 

2. Place ribs in a small casserole dish and pour marinade over.

 

3. Cover and let marinate for at least 1 hour.

 

4. On a hot grill, grill the ribs on both sides until marks appear.

 

5. In a 350 degree oven place the ribs on a foil lined baking sheet and bake for at least 20-25 minutes.

 

6. Every 5 minutes or so I removed the ribs and brushed on the left over marinade to add some shine

and caramelize.

 

      These were perfect for a weeknight meal. Quick and easy and full of flavor.

 

Original recipe: http://rasamalaysia.com/honey-lime-chicken/2/

 

Prep Time: 10 min

Cook Time: 30 min

Serves: 2-4

 

Chinese Sesame Chicken

Sesame Chicken

 

 

 

    The next couple weeks I will be posting recipes that I have found and recreated from other food posts. I was craving some good Asian food and decided to try my hand at homemade Sesame Chicken. One of my favorite Chinese take-out items and one I had never tried before. So I researched some of my favorite Asian cuisine sites, one of which is RasaMalaysia, followed her recipe and viola! Sesame Chicken.

 

 

Ingredients:

 

• 2 boneless skinless chicken breasts
• 2 egg whites
• 4 tbs cornstarch
• 2 tbs soy sauce
• 1 tbs rice vinegar
• 4 tbs sugar
• 1/2 cup water
• 1 clove garlic
• Toasted sesame seeds

1. Combine soy, vinegar, sugar, water, garlic, and 2 tbs cornstarch in a bowl and set aside.

2. Dice up chicken into bite size pieces.

3. Combine egg whites and 2 tbs cornstarch into a paste in another bowl.

4. Toss the chicken in the cornstarch paste and in wok over medium high heat with enough oil to fry, drop into oil and brown on both sides until golden. I did about 4 at a time. Remove and let drain on paper towel.

5. Remove oil from wok and reserve for later use. In same wok saute the garlic just until fragrant. Pour in the sauce mixture and stir just for a few seconds as it will start to thicken up. Toss in the chicken and coat. Sprinkle in the sesame seeds and toss. Serve over rice or your favorite lo mein dish.

Prep Time: 15 min
Cook Time: 15-20 min
Serves: 2

Tasted just like the take-out version but better. Thanks RasaMalaysia!

Original post
http://rasamalaysia.com/sesame-chicken/2/

Thai Prew Wan Burger

Thai Burger

 

 

     I am slightly obsessed with Thai food. I mean I will go out of my way to just have some of my favorite dishes in a Thai restaurant. I have been known to travel an hour or so just to sit and have a simple Thai dinner. My obsession can almost border on the line of creepy, (Just kidding), but I do love the combinations that Thai cuisine offer. Spicy alongside sweet. Fragrant and herbal alongside savory and smoky. I love them all. This dish came to mind when I had just had some Thai food in the city and was still craving another hit of it. The weather was starting to break and I also wanted to grill a juicy hamburger.........BAMM! It hit me. Why not combine the two into one delicious lip smacking dinner. Thai meets American. Here we go. My Thai Prew Wan Burger, (or Thai sweet and sour meets American backyard classic).

 

Ingredients:

 

• 1 lb burger.
• Brioche buns
• 1 cucumber
• 1 tomato
• 1 8 oz can crushed pineapple
• 1 small bundle green onion
• 1 1/2 tbs soy
• 1 1/2 tbs oyster sauce
• 1 tbs sugar
• 1/4 cup  ketchup
• 1 tbs Thai chili sauce
• Salt/pepper

 

1. Salt and pepper the ground beef and separate into 4 equal parts. Roll up and press between wax paper with a plate to make about 6 inch in diameter burger patties. Sit aside.

 

2. Meanwhile dice up the cucumber and tomato into chunks. Combine in a bowl with the crushed

pineapple. Dice up the green onion and combine.

 

3. In a wok over medium high heat saute the cucumber, tomato, pineapple, and onion in a little oil until tender.

 

4. Combine the soy, oyster sauce, sugar, ketchup, and chili sauce into a bowl. Mix well and pour into wok.

 

5. Stir together until combined and remove from wok. Sit aside.

 

6. Now grill the burgers to your taste.

 

7. Serve mixture on top of burger patty. Top with Brioche buns.

 

     This burger was sooooooooo damn good. I saved a few for my friends and they loved it. Give it a try.

 

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves:  4

 



Roasted Lamb and Mint Sauce

Roasted Lamb with Mint Sauce

     I'm again transported back to that little pub in Ireland. Hardwood floors, dark walls, pints of beer clinking along the bar top, and soft Celtic guitar music playing all around me. Laughter is happening amongst the locals and they joke on in that all too familiar Irish accent.

     "So you from the States?" he says as he pours us another pint of stout.

     "We get plenty of you traveling through here. Great people, from at least what we've seen and met. Do you want to try the roast lamb today? Comes with mashed and a roasted potato in a wonderful brown sauce with a little mint sauce on the side. You will love it. True Irish cuisine at its best."

      We agree and within a few minutes it seems the lovely dark haired waitress is bringing out these beautiful plates from the kitchen behind the bar. The smell is amazing and the presentation too. I lean forward and gently take in a small dose of the aroma coming off the plate. The lamb has been gently sliced into medallions and placed lovely on the plate amongst the sauce, potatoes and the mint sauce. The barkeep comes by and recommends we dip a piece into the brown sauce and then into the mint sauce. We gladly take his suggestion and then it happens. The most amazing flavor combination comes to life in our mouths. The juiciness from the lamb, the addition of the spiced brown gravy followed by the sweet but sort of tangy flavor of the mint sauce all dancing an Irish jig in our mouth. Priceless. It has been years since I had this dish while traveling on the Emerald Isle and it was about time to recreate it. So here goes, just in time for St. Patrick's Day; Roasted Lamb and Mint Sauce.

Ingredients:

• 1 leg of lamb steak
• zest of 1 lemon
• 1 tsp rosemary
• 1 tsp thyme powder
• 1 clove garlic minced
• 1 tbs olive oil
• salt/ pepper
• 1/2 cup beef stock
• 1/2 cup red wine
• 1 tbs flour

Mint sauce

• 3 tbs mint chopped
• 3 tbs red wine vinegar
• 1 tbs hot water
• 1 tbs sugar

1. Take zest of lemon, rosemary, thyme, garlic, and olive oil and combine in a bowl. Rub all over both sides of the lamb steak.

2. In a Dutch oven over high heat drizzle some olive oil and sear the lamb on both sides. Pour in the beef stock and cover and place in a 300 degree oven for roughly 20-30 minutes or until done to likeness.

3. Meanwhile in a small bowl combine the mint, red wine vinegar, water, and sugar to make the sauce. (I used a food processor to combine all ingredients as well).

4. Remove lamb from oven and place on cutting board to rest. In Dutch oven over medium high heat pour in the red wine and bring to simmer with the left over broth and juices that have collected in bottom. Whisk in flour to make a thick brown sauce.

5. Slice lamb into strips. Serve with the brown sauce and mint sauce.

This dish was so simple and all the flavors combined well. The aroma in the kitchen was fantastic. Brought back so many memories of Ireland.

Prep Time: 5 min
Cook Time: 30 min
Serves: 2-3

Original dish

 

Taproom Trout

Taproom Trout

     This was one of those dishes that just came to me one night while at work. Myself and another coworker were sitting, rolling silverware, pondering what to eat for dinner. I mentioned wanting to come up with a great trout dish. We wracked our heads together and agreed on this taste combination. Think about it, you walk into a pub and what do you see? Beer on tap and probably some sort of bowl of pretzels or nuts awaiting and tempting you to munch on which in turn causes you to drink more.  The combination is priceless. So, why not combine those great flavors into one dish? So here goes, a delicious, light and flaky pretzel crusted trout with an orange ale sauce. Taproom Trout.

Ingredients:

• 2 trout filets split
• 2 cups pretzels
• 1/2 cup cornmeal
• 1/2 bottle of ale of choice
• 1 orange
• 4 tbs butter
• Salt/pepper

1. Take pretzels and blend them in a food processor. Combine with cornmeal and spread onto a plate.

2. Take trout filets and press meat side down into the pretzel cornmeal mixture.

3. In a large skillet melt 2 tbs of butter and brown the trout on meat side.

4. In a 350 degree oven place the trout filets skin side down on a baking dish and bake for roughly 8 minutes.

5. Meanwhile in a sauce pan pour in the 1/2 bottle of ale and simmer until reduced.

6. Zest the orange and place in the pot. Juice half of the orange and also place into the pot.

7. Drop in 2 tbs of butter and simmer until the sauce thickens and becomes shiny. Salt to taste.

8. Remove trout from oven. Place on plate and drizzle some of the orange ale sauce over.

     This was an amazing trout dish. I had my cousin over for dinner and she loved it. Pretty sure you will too.

Prep Time: 15 min
Cook Time: 10-15 min
Serves: 2

Chicken Pot Pie

 

Chicken Pot Pie

 

 

     Here is another one of those classic American dishes that is synonymous with "comfort" food that we as Americans sort of take it's origin for granted. Is it based on traditional meat pies of Europe, Britain, Africa, etc.? Is it based on the Cottage or Shepard's pie of Ireland/England but with a crust? Who knows. I am sure it has its bases in one of many cultures that immigrated to the United States, however we lay claim to this classic comfort food. Such a delicious meal it is. A savory filling of meats and vegetables surrounded by a flaky crust. A complete meal in its own carry-on baggy. Chicken Pot Pie.

 

Ingredients:

 

• 2 medium boneless skinless chicken breasts
• 1 stalk celery chopped
• 1/4 white onion diced
• 1/4 cup carrots chopped
• 1/4 cup frozen corn
• 1/4 cup frozen peas
• 1 1/2 cups chicken stock
• 2 tbs flour
• 1 tsp thyme powder
• Olive oil
• 1/4 cup cream
• 2 ready to bake puff pastry sheets

 

 

1. In a medium to large skillet over medium high heat brown chicken on both sides in some olive oil and remove.

 

2. In same skillet saute chopped celery, onion, carrots until onion has become translucent and tender.

 

3. Stir in the flour and mix around until blended. Cook for about 2 minutes until the flour has become

incorporated.

 

4. Stir in the chicken broth and bring to a low simmer.

 

5. Stir in thyme, peas and corn.

 

6. Stir in cream, cover and simmer for about 20 minutes until the carrots and other vegetables have

cooked through. Stir back in the chicken that you dice up into chunks.

 

7. Meanwhile after thawing out the pastry sheets, I took three 2 cup rameken bowls and lightly sprayed them. Spread the pastry dough down into each one creating the pie bottom and sides.

 

8. Pour in the creamy chicken and vegetable mixture.

 

9. Take more of the pastry dough and spread on top to create the top of the pie crust.

 

10. Bake in 350 degree oven for roughly 35 minutes or until pastry is cooked through and browned on top.

 

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Serves: 3

 

 

 



Philly Cheese Steak Sandwich

Philly Cheese Steak

 

 

     If you have ever been to Philadelphia, you know there is no such thing better than a true Philly Style Cheese Steak Sandwich. You can get them about anywhere these days, however the original was created and can still be found in the great city of Philly. There is some argument between whether it should have mayo, provolone, or, manufactured Cheez Whiz topping. I chose what I think to be the best option and that is of the processed Cheez Whiz product. Please enjoy my version of the classic; Philly Cheese Steak Sandwich.

 

Ingredients:

 

• 1 Ribeye steak cut into small slices
• 1/2 white onion sliced
• 1/2 cup diced mushrooms
• Cheez Whiz spread
• Mayo
• Butter
• Good hoagie buns

 

1. Slice the ribeye and sit aside.

 

2. In medium skillet over medium high heat melt some butter and saute sliced onions and diced

mushrooms until translucent and tender.

 

3. In same skillet brown sliced ribeye steak until nice and tender.

 

4. I took my hoagie buns and toasted them then spread the cheez whiz product and added mayo.

 

5. Top with the steak/mushroom/onion mixture.

 

This sandwich is a favorite of everyone. Simple, quick, and full of flavor.

 

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Serves: 2

 



Cozy Chicken Soup

Chicken Noodle Soup

 

 

     What is more American, or should I say more home-cooked American, than good old fashioned Chicken Noodle Soup? We all have that favorite one. Whether it is simply the one you buy in the can at your local grocery store, or whether you were lucky enough to have a mother who made it from scratch. It really is one of the easiest things to prepare. Just throw all ingredients in a stock pot of water or broth, turn on heat, and viola, you have chicken noodle soup. Mine is simple, delicious, and thanks to a good friend of mine, has a special something in it that you wouldn't think of adding to chicken soup. Lemon juice adds a special spark and flavor inhancer that you wouldn't expect to find in a hearty soup. I even used homemade noodles which make everything better. Chicken Noodle Soup.

 

Ingredients:

 

• 2 large boneless chicken breasts
• 2 32 oz boxes of chicken stock
• 32 oz water
• 1/2 white onion diced
• 2 celery stalks with leaves diced
• 1 cup diced carrot
• Pinch of rosemary
• Juice of 1/2 lemon
• Noodles of choice
• Salt/pepper

1. In a large stock pot or soup pot pour in the chicken stock and water. Add diced onion, diced celery, carrots, Rosemary, and chicken breasts. Bring to a boil and let simmer for about 25 minutes.

2. Salt and pepper to taste. Add in lemon juice and stir in noodles. Let cook until noodles are tender and serve.

     See how simple this is. Two steps and that is all. A delicious and hearty soup that will warm up any cold winter or fall night for you and your family. Since I used fresh pasta I had to add an additional step and cook the noodles in a separate pot due to all the starch from the flour.

Prep Time: 15 minutes
Cook Time: 30-40 minutes
Serves: 5+

Muffuletta

 


Muffuletta

     It is that time of year again. When the good ole Christians celebrate by partying it up to no ends right before giving up everything sinful in hopes of being accepted into the pearly gates of heaven. (Haha). As a good Catholic myself, (wink, wink, wink), I too, even though I rarely go to church with exception of Easter and Christmas, give up something for the Lent season. This post is more than about the traditions of the Christian church and its families, and more about a certain delicious dish that is traditional in the heart of America's celebrated Christian tradition of Mardi Gras.

     Mardi Gras as we all know is celebrated the weekend prior to and leading up to the beginning of the Lent Season. Celebrated as part of the Catholic Carnival tradition in many countries, here in the USA it is prominent in New Orleans, Louisiana. The term "Mardi Gras" actual means in French, Fat Tuesday. The traditional day prior to Ash Wednesday when you consume fatty foods, drink, and all else before fasting until the day of the risen king Jesus. In New Orleans and popular item considered one of the true NOLA dishes along with other French, Cajun, Creole inspired dishes is the Muffuletta.

     The Muffuletta however has no origins in French, Cajun, or Creole cultures, but with Sicilian culture. Sicilian immigrants that came to the USA and planted in the New Orleans area brought with them a traditional bread called, you guessed it, Muffuletta. A round sesame crusted bread similar to Focaccia. Once they began stuffing the bread with different meats and cheeses and a marinated olive combination, the sandwich was born and continued to be called after the bread on which it is served, Muffuletta.

Ingredients:

• 1 round Sicilian Sesame loaf or Focaccia
• 4 oz mortadella or bologna
• 4 oz salami
• 4 oz ham
• 8 oz provolone
• 8 oz mozzarella
• 1 10 oz jar Artisan Blend Olives

1. Take artisan blend olives, (I used a store bought jar of mixed olives with peppers and garlic in oil), and chop up in food process. *** (Do not forget to check and remove pits within the olives)

2. Cut the loaf of bread into half and gut out the center. Reserve for something at a later date.

3. Start to layer mortadella, then salami, then ham, then provolone, the mozzarella. Repeat.

4. On top layer of bread spread the olive mixture and then flip and top off the loaf.

5. Place in 250 degree oven for about 10 minutes until the cheese has melted and the bread has gotten even crunchier on outside.

     I couldn't find sesame loaf so I substituted focaccia bread. Oh and please remember to pit the olives. I have to admit, that I went ahead and chopped them whole in my food processor and kept wondering why it was sputtering. Later to find out when I took my first bite, there were still pits in there. LOL. Lesson learned.

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4-5