This is a quick and healthy weeknight dish I whipped up the other day with some fresh ingredients I had on hand in the fridge. It’s got some savory and slightly spicy sauteed chicken made with olive oil, garlic and cajun seasonings (I use Tony Chacere’s Creole seasoning which is awesome). I also added a secret ingredient that I absolutely love which gives it a boost of flavor – Sazon seasoning – a type of seasoned salt found in Spanish and Latin markets (you can also find it online or in the international food section of your grocery store.) The seasoning is used on meats, fish, poultry and to add savory flavor to soups and stews. Typical ingredients include coriander, cumin, paprika, cilantro, achiote, garlic, salt. Try the Sazon by Goya Foods or you can make your own seasoning following this recipe.
Now back to my recipe. I cut up some red, yellow and green peppers and broccoli, (you could also add some corn, peas and carrots into the mix if you like), which I then sauteed with minced garlic and olive oil and tossed into the chicken and garlic mixture, served over cooked rice. For leftovers, I heated up some more garlic infused oil back in the pan and reheated the rice, then added the chicken and veggies into the pan and stirred it all together to mix all the savory flavors together into one big yummy rice bowl. It’s healthy, full of flavor and color and has a little kick to it too. Who said cooking tasty food had to be difficult? This dish absolutely ROCKS. x
This is a quick and easy and healthy weeknight dish made with sauteed chicken and veggies with Cajun seasonings served over cooked rice.
Ingredients
For the sauteed veggies:
2 tablespoons olive oil
2 cloves garlic, minced
1 small red pepper, diced
1 small yellow pepper, diced
1 small green pepper, diced
1/2 cup broccoli florets, chopped
1 teaspoon garlic salt
For the sauteed chicken:
2 tablespoons garlic-infused olive oil
2 lbs thin chicken cutlets, cut into strips or chunks
1 tablespoon Cajun seasoning
1/2 packet Sazon season
fresh ground black pepper, to taste
White or saffron/yellow cooked rice, for serving
extra red yellow and green diced peppers for garnish
Instructions
Cook the white or yellow rice in a large pot of boiling water according to package directions and drain, set aside.
Heat oil in a large saute pan over medium and add minced garlic, cook for 1 minute.
Raise heat to medium high and add bell peppers, broccoli and garlic salt; saute for about 5-7 minutes until soft. Remove from heat and set aside in a mixing bowl.
Add an additional 2 tablespoons of garlic-infused olive oil and heat in same saute pan for another minute.
Add chicken (make sure to pat dry after rinsing to remove excess water or the chicken will steam instead of saute) to the pan, add Cajun and Sazon seasonings and saute for about 8 minutes until it starts to brown. Sprinkle with some freshly ground black pepper to taste.
Return sauteed veggies to the pan and turn the heat down to medium-low and saute the ingredients together for another few minutes.
Place rice into individual serving bowls and serve chicken and veggie mixture on top of the rice.
Add additional cajun seasoning or salt and pepper to taste. Garnish with additional red, yellow and green diced peppers if you wish (makes it prettier and more colorful!)
Notes
Chef's Note: this tastes better the next day and is awesome if you saute the chicken and veggies in a pan with the rice. Simply add a few tablespoon of oil and start reheating the rice over medium heat and then add the leftover chicken and veggie mixture, stir together and cover with a lid. Let it reheat for about 5 minutes, stirring occasionally and serve. YUM.
I don’t know about you, but one of my favorite Fall veggies to make is Squash. I absolutely love the buttery, savory smell of it roasting in the oven and it’s so easy to make.
There are plenty of different varieties of Squash, but one of the most popular ones to make for the holidays is Butternut Squash, which has a sweet, creamy, buttery flesh. Other popular Squash varieties include Kabocha, Acorn, Spaghetti, Long Neck and Cheddar Cheese squash. There are different ways to prepare squash but the easiest and most flavorful way is by roasting it in the oven on a sheet pan for about 30 minutes to an hour. Simply cut the squash in half (or peel and cut into medium chunks or slices), scoop out the seeds and fibrous flesh and drizzle with olive oil or butter, some fresh cracked pepper and sea salt, and sprinkle on some brown sugar or drizzle with honey or maple syrup for a luscious, buttery, sweet and savory dish.
You can also sprinkle on some fresh herbs (parsley, sage, thyme, chives, tarragon) and garlic or add a dash of cayenne or cinnamon, nutmeg and cloves for some spicy layers of flavor. Some ideas for the squash leftovers are to add the roasted squash to Macaroni and Cheese, Wild Rice or Orzo, or make a healthy salad by adding it to some spinach, chard or kale, apples, some toasted walnuts or pecans, cranberries or pomegranate seeds, tossed in a light herb vinaigrette dressing. However you make it, it’s simply delicious; and perfect as a Thanksgiving side or Fall vegetarian side dish.
Check out the different types of squash on Saveur.com website and enjoy my favorite squash recipes below!
Roasted Butternut Squash with Brown Sugar Butter and Herbs
Roasted Butternut Squash with Brown Sugar Butter and Herbs
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4
Ingredients
1 butternut squash (about 3 pounds)
1 tablespoon olive oil
2 tablespoons unsalted butter, cut into small cubes
1 teaspoon nutmeg
1 tablespoon sea salt (Pink Himalayan or Fleur de Sel)
Freshly ground black pepper
2 tablespoons brown sugar
1 tablespoon Fines Herbes (parsley, chervil, tarragon, chives)
Instructions
Preheat the oven to 425 degrees.
Cut the squash in half cross-wise and remove top and bottom stems. Scrape out all the seeds and fibers inside; discard. Peel the squash and cut into 1-inch chunks.
Place squash on a large baking sheet, and drizzle with olive oil. Dot with small chunks of butter and sprinkle nutmeg, salt and pepper, brown sugar and herbs over squash. Mix together and place sheet in preheated oven.
Bake for about 15 minutes, stir the squash around the pan. Bake for another 15 minutes and remove from oven.
2 tablespoons unsalted butter, cut into small cubes
Sea salt and freshly ground black pepper (to taste)
1 teaspoon cayenne pepper
1 tablespoon brown sugar
2 tablespoons maple syrup
Instructions
Heat oven to 400F. Cut the squash in half with a large knife and scoop out the seeds and insides with a large spoon; discard.
Place squash halves on a rimmed baking sheet. Drizzle with olive oil and rub on both sides of squash. Dot squash with butter and season with salt and pepper, cayenne pepper, and brown sugar. Drizzle maple syrup over the squash. Add some water to the bottom of the baking sheet (about an inch) and place in oven.
Roast squash for 45 minutes to an hour, until flesh is soft and caramelized. (You may want to check on the squash half way through and brush some of the butter and syrup over the tops of the squash as it's baking to keep it from drying out.)
Roasted Spaghetti Squash with Pine Nuts, Sage and Parmesan
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
Yield: 4
Ingredients
1 small spaghetti squash (about 2-3 pounds)
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, finely minced
6-8 sage leaves
1/2 cup pine nuts
1/2 teaspoon sea salt (or to taste)
Fresh ground black pepper (to taste)
1/4 cup shredded parmesan cheese
Instructions
Preheat oven to 375F.
Pierce squash all over with a knife and roast spaghetti squash for 1 hour. When squash pierces easily with a knife, remove from oven; let cool for 10-15 minutes.
Cut squash in half lengthwise, remove and discard seeds. Use a large fork to scrape the squash into long 'spaghetti-like' strands.
Toast the pine nuts in a sauté pan over medium heat until golden for about 5 minutes. After the nuts are toasted, remove them from the pan and add the olive oil, a tablespoon of butter, and sage leaves. Sauté mixture until the sage leaves are crispy. Add the minced garlic and saute for another minute.
Crush the sage leaves in the garlic oil mixture, and then pour it over the warmed squash. Add the additional tablespoon of butter, salt and pepper and top with toasted pine nuts and shredded parmesan cheese.
Last year in January, it was cold, dark, rainy, and downright miserable and depressing. Not to sound negative, but we all know that’s what winter in NYC can feel like at times. ENDLESS. I pretty much hibernated away in my apartment, and decided I needed to entertain myself somehow – what better way than to cheer myself up with some homemade creamy tomato soup?
When I was a kid, I used to love staying home sick from school – why? My Mom would wrap me up under blankets on the couch and make me a grilled cheese sandwich smothered in Campbell’s tomato soup in front of the tube, which made the misery of being sick almost OK (and kinda fun!) – and to this day, I still crave this combo for a cozy day on the couch at home.
This recipe is sure to warm you up with its creamy roasted tomato flavor. Serve it with some grilled or toasted bread with olive oil and herbs or mini grilled cheese bites for dipping in the soup (or smothering!) and maybe even a glass of red wine to warm you up even more.
Maybe Spring can wait a few more months after all.
4 lbs fresh heirloom or vine-ripened tomatoes, quartered
4 large garlic cloves
1-2 tbsp extra-virgin olive oil, for drizzling
1 tbsp butter
2-3 medium shallots, finely chopped
1 tsp fines herbes (parsley, chervil, tarragon, chives)
Kosher salt and fresh ground black pepper
2 cups chicken broth (or vegetable, if you prefer)
1 tbsp tomato paste
1/2 c heavy cream or half and half
Instructions
Preheat the oven to 350 degrees.
Spread the tomatoes and garlic on a baking sheet, drizzling with olive oil and bake for 45 minutes to an hour until tomatoes are soft and skins are dark brown. Remove from the oven and let cool. Once cooled, remove skins from tomatoes and garlic and discard.
Heat a large saucepan or Dutch oven over low heat. Add butter, shallots, fines herbes and salt and pepper, saute until the onions are soft. Add the roasted tomatoes and garlic, chicken or vegetable broth and tomato paste and bring mixture to a boil. Reduce heat and cover, simmer for 20-30 minutes.
After 20-30 minutes, puree the soup with an immersion blender in the pan, or remove from pan and puree in a blender and pour back into the pan.
Stir in heavy cream or half and half, blending thoroughly. Add additional salt and pepper to taste and garnish with a sprinkle of fines herbs (or julienned basil leaves).
Serve in soup bowls with crusty garlic herb bread (or over a grilled cheese sandwich on a plate!) and a glass of red wine.
Today is one of those dreary Fall days where it’s cold and rainy and I’m in need of a little pick me up from some classic comfort food. One that involves BACON. And CHEESE. And PASTA. And all those yummy yums that aren’t that good for you. I was looking through some of my family recipes and this one came up that looked perfect for the mood I’m in today. It’s a sinfully good baked Pierogi casserole that my family used to make around the holidays – I remember sitting around the table with my family devouring this tasty dish with absolutely no shame. It’s not fancy. It’s easy to make. Has layers of flavor from the crispy bacon, earthy mushrooms, creamy sauce and tangy sauerkraut. And it’s so darn GOOD.
Traditional Pierogies are like Polish or Ukrainian Ravioli, made with fresh made dough that is filled with potatoes and cheese, meat or sauerkraut, and usually boiled or sauteed in butter with golden brown fried onions. This recipe takes the main ingredients of Pierogi (butter, mushrooms, sauerkraut, bacon, pasta and cheese) and blends them together into a bubbling baked one-pot dish you’re gonna die for. It’s the ultimate comfort food perfect for a chilly dreary day that will keep you coming back for more…trust me.
1 lb. spiral pasta or Girelle (little spiral tops)
6-8 strips bacon, fried and crumbled
1 large sweet onion (Vidalia), chopped
1 stick (8 ounces) butter, divided
4 oz. fresh mushrooms, chopped
1-14 ounce package sauerkraut, rinsed well
2 cans Cream of Mushroom soup
1 cup 2% milk
1 cup shredded Cheddar cheese
Fresh ground pepper, to taste
Instructions
Preheat oven to 375 degrees.
Boil pasta 7-9 minutes and drain, set aside.
In a large saute pan, fry bacon over medium heat about 6-8 minutes until crispy, drain and crumble, set aside.
Sauté onions in same saute pan with 1/2 stick of butter for another 7-8 minutes until soft and translucent. Remove from pan and set aside.
Add the other 1/2 stick of butter and and sauté mushrooms about 8 minutes until tender.
Stir all ingredients together in large mixing bowl, adding soup and 2% milk, sauerkraut, sautéed onions and mushrooms, shredded cheese, and fresh ground pepper to taste.
Pour mixture over cooked pasta into a greased rectangle casserole dish, mix thoroughly and cover with foil.
Bake at 375 degrees for 45 mins.
Remove foil and turn up oven to 500 degrees, bake for another 5-10 minutes until top gets golden brown.
Thanksgiving is rapidly approaching, one of my favorite holidays of the year. Celebrating thanks with friends and family around the table with a feast of delicious food – it doesn’t get any better. There’s so much for me to be thankful for – my health, my job, my friends, family and the roof over my head, the amazing places I have traveled to and the amazing people and things I have experienced along the way, and the mere fact that every day is a new adventure, with hopefully many more to come.
Throughout the years I have collected my favorite recipes from my family, friends and cookbooks, as well as created a few of my own. I want to share these with you to enjoy just as I have, wishing all my readers a delicious holiday filled with thanks this year..Enjoy and have a Happy Thanksgiving!
Pumpkin Soup with Blue Cheese Toasts
1/4 cup butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tbsp minced shallots
3 1/2 cups canned pumpkin puree
2 cups chicken broth
1 1/2 cups water
4 sprigs fresh thyme, chopped
1/2 cup heavy cream
sea salt and freshly ground pepper
1 small baguette, sliced into 1/4 inch rounds
blue cheese crumbles
In a large saucepan, melt butter. Add onions, celery, carrots and shallots. Saute over moderate heat until onions become transparent. Add canned pumpkin, broth and water. Cook until vegetables are tender. Remove from heat and puree the mixture in a blender or processor. Return the mixture to saucepan, add chopped thyme and cream. Season with salt and pepper to taste. Reheat over low heat until hot, do not boil. Place baguette slices on baking sheet and broil until golden brown and crisp. Remove from oven and sprinkle the toasts generously with blue cheese crumbles. Serve soup with toasts floating on top as garnish.
Serves 4-6.
Recipe from Whole Foods Market
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Orange-Romaine Salad with Walnuts and Bacon
1 (10 oz.) package of chopped romaine lettuce
6 green onions, sliced
2 oranges, peeled and sectioned
1/4 c. walnut pieces or pine nuts (lightly toasted)
4 bacon slices, cooked and crumbled
Orange Vinaigrette
1/3 cup of red wine vinaigrette
1/3 cup of fresh orange juice (from 1 orange)
2 tsp sugar or sweetener
Preheat oven to 350 degrees. Spread nuts in an even layer onto a baking sheet and roast for approx. 15 mins until golden brown. Set aside.
Preheat a saute pan and cook bacon until crispy, crumble and set aside.
Slice green onions, and peel and section oranges.
To make orange vinaigrette, whisk together red wine vinaigrette, fresh orange juice and sugar.
Toss together all ingredients, top with crumbled bacon and toasted nuts.
Serves 8.
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Butternut Squash Puree with Toasted Hazelnuts
3 butternut squash, halved and seeded
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
6 small shallots, halved
4 tablespoons orange blossom honey
6 sprigs fresh thyme
pinch of ground cinnamon
6 tablespoons unsalted butter
1/2 cup toasted chopped hazelnuts
Heat oven to 400° F. Place the squash skin down onto a rimmed baking sheet lined with foil. Season with the salt and pepper and top with the shallots, honey, thyme, pinch of cinnamon and butter.
Cover the squash with foil. Roast until softened, 45 to 60 minutes. Uncover and set aside until cool enough to handle. Working in batches, scoop some of the softened squash and shallots from the peels into a mixing bowl.
Meanwhile, toast chopped hazelnuts in a saute pan over medium heat for approximately 5 minutes until nuts are fragrant and golden brown.
Puree the squash mixture with a blender until smooth. Transfer to a serving bowl. Repeat with the remaining squash and shallots.
Top with toasted hazelnuts, additional sprigs of thyme, an extra drizzle of honey and serve warm.
Serves 6-8.
Recipe adapted from Real Simple.
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Broccoli Casserole
2 eggs, beaten
1 can cream of mushroom soup
1 medium onion, chopped
1 cup of cheddar cheese, shredded
1/2 cup whole milk
2 tbsp butter, melted
3 cups of broccoli, chopped (frozen or fresh)
1/4 cup dry bread crumbs
2 tbsp butter
Preheat oven to 400 degrees.
In a large bowl, combine first 7 ingredients, fold in the broccoli. Transfer to a greased 1 1/2 quart baking dish.
In a medium saute pan, melt 2 tbsp butter and add bread crumbs, stir. Toast breadcrumbs until lightly golden, about 5 minutes.
Sprinkle breadcrumbs over the broccoli mixture and bake for 30-35 minutes until bubbly and heated through.
Serves 8.
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Buttery Roasted Garlic Mashed Potatoes
1 head garlic
drizzle of olive oil
3 lbs. baking potatoes (Russet or Yukon Gold)
Kosher salt and pepper
1/2 cup unsalted butter
1/2 cup whole milk
3 tbsp minced chives
Preheat oven to 400 degrees. Slice the head of garlic in half and drizzle with olive oil. Wrap garlic in foil and place in a small baking dish, bake for 30-45 minutes until the garlic cloves are soft. Set aside.
Peel the potatoes and cut into chunks and bring to boil in a large covered saucepan with salted water. Reduce the heat to medium low and simmer about 20 minutes, until potatoes are tender and pierce easily with a knife. Drain the potatoes well and return to the pan, over medium-low heat to remove any excess moisture.
In a large mixing bowl, place potatoes, butter, squeezed roasted garlic bulbs and half of the milk. Whip with a hand blender on high speed, slowly adding in the rest of the milk until potatoes have a creamy consistency.
Mix in the chives, salt and pepper to taste. Serve hot with additional butter if desired.
Serves 6.
Recipe from Williams-Sonoma, Comfort Food
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Creamed Corn with Garlic and Bacon
4 slices of bacon, cooked and chopped
2 cups of sweet corn (white and yellow mix)
1 tbsp bacon fat or olive oil
2 tsp garlic, chopped
2 tbsp sweet onion, chopped
1/4 cup heavy cream
kosher salt
fresh ground pepper
sweet paprika, for garnish
2 tbsp chives, chopped fine for garnish (can also substitute fresh mint)
Cook bacon in a pre-heated saute pan over medium-high heat, drain on paper towels and set aside.
Remove all but 2 tbsp of bacon fat in the pan, add the garlic and onions and saute until soft and golden.
Puree 1 cup of corn in a blender, and add with the additional corn kernels into the pan with the onions and garlic, saute for 3-4 minutes.
Chop the bacon into a medium dice and add to the corn, garlic and onions mixture.
Finish the mixture in the pan with heavy cream, salt and pepper to taste, stirring through.
Garnish with paprika and chopped chives or mint.
Serves 4-6.
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Roasted Turkey and Gram’s Sausage Sage Stuffing
Stuffing:
1 c. butter (2 sticks)
¾ c. finely minced onion
12 c. coarse bread, torn into cubes, crusts removed
1 ½ c. chopped celery (stalks and leaves)
1 tbsp. salt
1 tsp. pepper
1 tbsp. poultry seasoning (to taste)
1/2 tbsp. dried sage or 1 tbsp fresh sage, chopped fine
1 can chicken broth
¼ c. hot water
1 lb. pork sausage, browned and crumbled
Turkey:
12 lb turkey
butter, softened
salt
sage, dried
thyme, dried
basil, dried
fresh ground pepper (black and white)
cayenne pepper
Gravy:
1/3 cup of flour
1-2 tbsp of butter
1-2 cups of chicken stock
1 cup white wine or brandy,
1 tbsp of cider vinegar
salt and pepper to taste
To prep the stuffing:In a large roasting pan, break up bread into coarse cubes (about 2-3 loaves). Heat a large heavy skillet over medium high heat and brown pork sausage until cooked thoroughly. Remove the sausage and pour over the large roasting pan full of bread crumbs.
Next melt 2 sticks of butter in the same skillet that the sausage was browned in and cook onions and celery until soft and lightly browned, stirring often. Add salt and pepper and stir again, remove from heat and pour on top of bread crumb and sausage in the roasting pan.
Add the chicken broth, poultry seasoning, sage, additional salt and pepper to taste and stir thoroughly throughout crumbs and stuffing mixture. Add ¼ c. hot water to stuffing until moist (not wet but not too dry of a texture). Cover roasting pan and let sit in the refrigerator over night.
To roast the turkey and stuffing:The next day, preheat oven to 400 degrees. Prep the turkey by rubbing it all over with butter. Wrap ends of legs and wings with aluminum foil to prevent burning while cooking. Sprinkle salt, sage, thyme, basil, and pepper (black, white and cayenne) onto turkey and inside the cavity, and rub in well.
Loosely stuff the turkey with stuffing just before roasting and add any leftover stuffing to a roasting pan. Cook the turkey breast for 45 minutes breast side down, basting occasionally with poultry juices. Place leftover stuffing in a roasting pan, cover with foil and cook for about 45 minutes to 1 hour, basting with turkey juices to keep it moist. Rotate turkey on its side and cook another 15 minutes, flipping sides and cooking on the other side for another 15 minutes. Flip the bird over breast up and keep basting and roasting the turkey about another 45 minutes until temperature reads 165 degrees in the breast and 170-175 in the deepest part of the thigh and juices run clear between the leg and the thigh. Remove stuffing from the roasting pan and turkey and place in a separate serving bowl. Allow turkey to rest 20-25 minutes on a carving board before serving.
To make a homemade gravy: Scrape up all the crunchy brown bits and pan drippings (skim off the top layer of fat first), then add 1/3 cup of flour and 1-2 tbsp of butter, stirring for a few minutes to make a roux, then slowly add in the liquid (1-2 cups of chicken stock, some brandy or 1 cup white wine, 1 tbsp of cider vinegar and a little salt and pepper to taste). Whisk it into a creamy goodness right in the roasting pan on the stove over medium heat for about 7-8 minutes until it thickens, and serve hot on the side with the turkey and stuffing. My Mom used to add in a little bit of Gravy Master seasoning to darken the gravy and give it some extra flavor – experiment with the gravy’s thickness and seasoning until you get it to the flavor and consistency you desire.
Makes 3 quarts of stuffing for a 12 lb turkey
Note: Gram’s Stuffing recipe adapted from Betty Crocker’s New Picture Cookbook, 1962
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Brown Sugar Buttermilk Pie
For the crust:
1 1/4 cups all purpose flour
1 tsp sugar
1/4 tsp fine salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3-5 tbsp ice water
For the filling:
3 tbsp all purpose flour
3 large eggs, plus 2 large egg yolks, lightly beaten
1 cup packed dark brown sugar
1 1/2 cups buttermilk, room temperature
zest of one lemon
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
6 tbsp (3/4 stick) unsalted butter
Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tbsp ice water. Pulse until dough is crumbly but holds together when squeezed (you can add additional ice water if necessary, up to 2 tbsp, 1 at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour.
Preheat oven to 375 degrees. On a floured surface, roll out the dough to a 12 inch round. Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden brown about 15 minutes; remove parchment and weights.
Make the filling:In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture. Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.
Serves 8.
Recipe adapted from Martha Stewart Everyday Food, November 2011
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Spiced Mulled Wine
1 bottle medium to full bodied red wine (Merlot or Cabernet)
1 tsp almond extract
2 cinnamon sticks, plus a few extra for garnish
3 whole cloves
1/4 tsp ground nutmeg
1 tbsp honey
Pour wine into a double boiler (a metal mixing bowl over boiling water in a saucepan) and warm over medium heat.
Add the almond extract, spices and honey and stir until dissolved. Reduce heat, cover and simmer gently, stirring on occasion.
Serve in heat-resistant glasses or mugs, garnish with additional cinnamon sticks, if desired.
Beef Stroganoff is a dish that always reminds me of home – my mother used to make this on cold winter nights as a special treat for my Dad who is a total ‘meat and potatoes guy’ – obsessed with anything including beef, noodles and gravy. Maybe it’s a German-Polish thing? It must be, because I’m totally obsessed with meat and potatoes too. 🙂
She oftentimes prepared this dish with ground beef for a quick and easy dinner, but I’ve adapted her recipe a bit by using beef sirloin and added some wine, fresh garlic and thyme to make my own savory version. You could also add some tomato paste and dill or substitute Cognac for the red wine.
True comfort food for a chilly night, just like Mom made it.
Boil a large pot of water and cook egg noodles per directions. While water is boiling, heat a heavy skillet over medium-high heat.
Saute onion, mushrooms and garlic until soft in 2 tbsp butter and remove from pan.
Cut steak into strips 2 ½” long and ¾” wide. Melt remaining 2 tbsp butter in pan. Toss steak strips in flour and coat. Brown meat in butter until well browned on both sides. Add salt and pepper, worcestershire, mustard, wine and broth. Simmer on low, stirring occasionally, until meat is tender (about 1 ¼ hours).
Add mushrooms, onion, garlic, thyme and parsley and cook approximately 7 mins, until sauce thickens.
Add sour cream or creme fraiche, stir until smooth and remove from heat.
Serve over hot buttered egg noodles and garnish with more parsley. Enjoy with some crusty bread, a green salad and a glass of red wine.
Notes
To make a casserole: combine beef stroganoff mixture with cooked egg noodles with butter and spoon into a greased casserole dish. Bake 30 minutes at 350 degrees in the oven and then top casserole with crunchy fried onions and bake 10 mins more until onions are crunchy and golden brown.
Fall is finally here – the time of year when sweaters and jeans come out of the closet. Cooler mornings and evenings are a nice break from the Summer heat. And most of all, my craving for some homey comfort food is on the rise! When I think of classic comfort foods, Meatloaf is one of those meals that comes to mind. It reminds me of when I was a kid, when my Mom used to make it for dinner on a chilly night.
To spice things up a little bit, this recipe has a delicious smoky Chipotle glaze, with shallots and garlic, giving it a nice kick and a unique flavor. It goes great with a side of mashed potatoes and buttery corn or some roasted baby potatoes and root vegetables. You can make the glaze ahead of time, and even make a little extra to use as a barbeque glaze on chicken, beef or pork dishes. You might even want to experiment with a mixture of ground veal, pork and beef to give it more flavor – but this recipe works with ground beef because the Chipotle sauce gives it such a great flavor. Great with a dash of hot sauce too if you like it spicier!
Ingredients
Glaze:
¼ c Chipotle Sauce (Tavern on the Green)
1 tbsp Dijon mustard
1 tsp ketchup
2 tbsp light brown sugar
Meatloaf:
2 lbs ground beef
3 shallots, finely chopped
1 tbsp garlic, finely chopped
2 tbsp butter
2 large eggs, whisked
1 tsp ketchup
2 tsp Worcestershire sauce
1 c breadcrumbs or ground whole wheat cereal (Chex or Fiber One)
1 1/2 tsp Paula Deen House seasoning (salt, pepper, onion, garlic powder)
Preparation
Preheat oven to 350 degrees. Preheat a small sauté pan over medium heat.
In a small bowl, mix together glaze ingredients and set aside.
Chop shallots and garlic. Melt 2 tbsp butter in sauté pan. Cook shallots for about 5 minutes until lightly golden brown and soft. Lower sauté pan heat to low, add chopped garlic and cook for another 2 minutes.
In a large mixing bowl, combine ground beef, eggs, ketchup, Worcestershire sauce, breadcrumbs (or cereal), Paula Deen House seasoning; add onions and garlic. Mix well and place mixture in a baking pan coated with cooking spray, forming a loaf. (You can also place the mixture in a loaf pan if you want a perfect rectangular shaped meatloaf).
Brush glaze over meatloaf and cook for 30 minutes. Remove from the oven and brush additional glaze over meatloaf; cook another 30 minutes. Remove from oven and let meatloaf rest for 5 minutes. Slice and serve. Add additional glaze on top before serving if desired.
Since the holidays are rapidly approaching, I’m planning an intimate dinner party with friends featuring some of my favorite recipes to make a delicious, warming and elegant meal. Filet Mignon with Mushroom and Rosemary Sauce for the entree, Green Chile Macaroni and Cheese as a side, Pear, Arugula and Pancetta as an accompanying winter salad, and rich, decadent Chocolate Mousse for dessert.
Filet Mignon with Mushroom and Rosemary Sauce
Filet Mignon has always been one of my favorites, and it is one of the most elegant cuts of steak, and served medium rare is juicy, tender, and succulent. Top it off with a Mushroom wine sauce, serve it with a Pear, Gorgonzola and Walnut salad with Vinaigrette and a Cheesy Pasta side dish with a kick, and you’ve got an elegant dinner party menu for a small group of friends. I saw this recipe on Giada DeLaurentis’ show Giada at Home, and it caught my eye as the perfect dish for an intimate dinner party with friends around the holidays.
Ingredients
Steaks:
Vegetable oil cooking spray
2 (8-ounce) filet mignon steaks
Kosher or Sea Salt and freshly ground black pepper
3 tablespoons olive oil
Gravy:
2 tablespoons olive oil
2 large or 4 small shallots, minced
2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped
Kosher salt and freshly ground black pepper
1/2 cup dry Marsala wine
1 1/2 cups low-sodium beef broth
1 1/2 tablespoons chopped fresh rosemary leaves
1 1/2 tablespoons all-purpose flour
3 tablespoons unsalted butter, at room temperature
Preparation:
Steak: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.
Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.
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Green Chile Macaroni and Cheese
Macaroni and Cheese is a classic comfort food and every year I go on a search for a new recipe and this one caught my eye. (Bon Appetit magazine Dec 2010 issue). This recipe originates from the popular Seattle restaurant, Roaring Fork by Chef Robert McGrath. It’s made with roasted poblano chile peppers which gives it a nice kick and extra texture and flavor to the cheesy goodness. The recipe calls for macaroni and red onion but I decided to substitute penne for the macaroni and shallots for the onion, and added a teaspoon of smoked paprika, extra cheddar cheese and a few slices of crumbled pancetta on top to dress it up a bit. You can also toss the pasta in a cast iron pan and top it off with some buttery panko bread crumbs and throw it in the oven for 30-40 minutes on 350 degrees for a crunchy delicious topping. It makes 6 appetizer or side-dish servings.
Ingredients:
1 whole fresh poblano chile plus 1/4 c. chopped fresh poblano chiles
1 tbsp corn oil
1/4 c. chopped red bell pepper
1/4 c. chopped red onion (or shallots)
1 garlic clove, minced
4-5 slices of pancetta, diced and cooked
1/2 c. fresh or frozen thawed corn kernels
3/4 c. whipping cream
1 tsp smoked paprika
2 c. fresh cooked macaroni (2/3 c. dried) or penne (or any tubular shaped pasta)
1/2 c. grated hot pepper Monterey Jack cheese
1/2 c. grated cheddar cheese
Topping: Melted butter and Panko bread crumbs, put entire dish in a cast iron pan, top
with buttered crumbs and bake in oven until topping is crunchy and golden
Preparation:
Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to paper bag, seal. Let stand 15 mins. Peel, seed, and coarsely chop chile. Transfer to processor, puree until smooth.
Chop the pancetta and cook until crisp in a heavy large saucepan over medium-high heat. Remove bacon and drain on a small plate with paper towels and reserve some of the bacon drippings and add the oil back in to the pan.
Add 1/4 c. chopped chile, bell pepper, onion, and garlic. Saute until soft, about 4 mins. Add corn; stir 1 minute. Add cream and chile puree; bring to boil. Add macaroni and cheese; stir until cheese melts and mixture is heated through. Season with salt and pepper to taste and top with pancetta crumbles.
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Pear, Arugula and Pancetta Salad
This is one of my favorite winter salads made with peppery arugula, fresh sliced pears, pancetta and a crisp Champagne Vinaigrette. It goes perfect with the steak and pasta and gives a fresh flavor to the meal.
For vinaigrette:
1 tablespoon Champagne vinegar
1 tablespoon mild honey
1/2 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
3 tablespoons olive oil
For salad:
2 oz thinly sliced pancetta (4 to 5 slices)
1 tablespoon olive oil
2 firm-ripe pears
4 cups baby arugula or torn larger arugula (1 1/4 lb)
3 oz ricotta salata, thinly shaved with a vegetable peeler
Toasted Walnuts for topping
Make vinaigrette: Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well.
Make salad: Cook pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes. Transfer to paper towels to drain (pancetta will crisp as it cools). Tear into bite-size pieces.
Halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices. Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat. Top with a handful of toasted walnuts for some crunchy texture.
I can’t think anything else on the planet that I love more than chocolate. Whip up this delicious ingredient with brandy and cream and you’ve got the perfect French dessert – chocolate mousse. Dark and rich, creamy and decadent – it’s the perfect ending for a special dinner party with friends during the holidays. I found this recipe on Molly Wizenberg’s blog, Orangette (she’s one of my favorite Bon Appetit food writers, ever!). This recipe is adapted from the original recipe in Cook’s Illustrated, 2006.
Ingredients:
8 oz. Ghiradelli bittersweet chocolate, 60% cacao, finely chopped
2 Tbsp. Dutch-processed cocoa powder
1 tsp. instant espresso powder
5 Tbsp. water
1 Tbsp. brandy
2 large eggs, separated
1 Tbsp. sugar, divided
1/8 tsp. salt
1 cup plus 2 Tbsp. cold heavy cream
For serving:
Very lightly sweetened whipped cream and chocolate shavings
Combine the chocolate, cocoa powder, espresso powder, water, and whiskey in a medium heatproof bowl. Place over a saucepan filled with 1 inch of gently simmering water, and stir frequently until the chocolate is melted and the mixture is smooth. Remove from the heat.
In another medium bowl, combine the egg yolks, 1 ½ teaspoons sugar, and salt. Whisk until the mixture lightens to a pale yellow color and thickens slightly, about 30 seconds. Pour the melted chocolate mixture into the egg mixture, and whisk until combined. Set aside for about 5 minutes, until just warmer than room temperature.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until frothy. Add the remaining 1 ½ teaspoons sugar, increase the mixer speed to medium-high, and beat until soft peaks form when the whisk is lifted. Detach the whisk and bowl from the mixer, and whisk the last few strokes by hand, making sure to scrape up any unbeaten whites from the bottom of the bowl. Using the whisk, stir about ¼ of the beaten egg whites into the chocolate mixture, to lighten it. Then, using a rubber spatula, gently fold in the remaining egg whites until only a few white streaks remain.
In the now-empty mixer bowl, whip the heavy cream at medium speed until it begins to thicken. Increase the speed to high, and whip until soft peaks form when the whisk is lifted. Using a rubber spatula, fold the whipped cream into the mousse until no white streaks remain. Spoon into 6 to 8 individual serving dishes – I like to use teacups – or, if you’re feeling casual, mound it up in a single serving bowl. Cover with plastic wrap, and refrigerate until firm, at least 2 hours and up to 24 hours.
For best texture, let the mousse sit at room temperature for 10 minutes before serving. Serve with very lightly sweetened whipped cream and chocolate shavings.
