Today was a boring night. I had a few potatoes (russet and yams) left over from making my son's baby food, and chicken in the freezer. I just grabed some Kale and spinach and here is what I made...
I started by peeling the potatoes and cutting them into wedges. I used two different pans to boil the different potatoes. Boil till fork tender.
In an oven proof skillet, I warmed up 1/4 c of canola oil on the stove top till it was poppin hot. Place the two organic chicken breasts in the pan. (You can also do this with half a chicken, put skin down). Season with salt and pepper. Place in a 500 degree oven for 12-15 mins.
On cookie sheet place the drained yams. Mix with canola oil, dried italian seasonings, dried rosemary, salt and pepper. Roast in oven with the chicken for 10 of the minutes.
Drain the other potatoes and mash with butter, milk, salt and pepper for mashed potatoes.
Wash Kale and Spinach and place in saute pan with canola oil and salt and pepper. Cook on medium till it wilts.
To serve, place mash potatoes on plate. Put the chicken breast on top. Place yams and kale on side.
Easy, good. Sorry no pictures of this. Just a quick dinner idea:)
Wednesday, November 17, 2010
Tuesday, November 16, 2010
Mario Batali's Dutch Oven Osso Buco
Ok, so this one is not going to be one of my typical recipe's that I'll post because A) it was time consuming and semi difficult B) it was a more expensive gourmet dish to make... not your every day wed night dinner C) you need a Cast Iron Dutch oven to make it and D) It made a MESS out of my kitchen!! Ok, maybe that was the cook, but still.
This was too yummy to not post though so here goes....
What you will need:
Dutch oven (6q, I have Mario Batali's)
*Four 3 inch thick veal shanks (about 3.5-4lbs) (I used beef shanks for my picky husband)
*Salt and freshly ground black pepper to taste
*6T extra-virgin olive oil
*1 medium carrot, chopped into 1/4 inch coins
*1 small spanish onion, chopped into 1/2 inch dice
*1 rib celery, chopped into 1/4 inch dice
*2 T chopped fresh thyme
*2 cups BASIC TOMATO SAUCE (you can use your favorite store bought... or for the more adventurous like myself... see recipe below)
*2 cups chicken stock
*2 cups dry white wine
Gremolata
*1 bunch finely chopped italian parsley
*1/4 cup pine nuts, toasted
*Grated zest of 1 lemon
optional
*Angel hair pasta
1. Preheat oven to 375
2. Season osso bucco all over with salt and pepper. In dutch oven, heat olive oil over medium-high heat until smoking. Place osso bucco in pot and brown all over, rolling to get all edges, about 12-15 mins. Remove shanks and set aside.
3. Add carrots, onion, celery, and thyme leave and cook, stirring often until golden brown and slightly softened, about 8-10 mins. Add tomato sauce, stock and wine and bring to boil. Place osso bucco back into pot, making sure they are submerged at least halfway.
4. Tightly cover pot, place in oven and cook for 2 1/2 hours and meat is falling off bone.
5. Meanwhile, make gremolata: In small bowl, mix chopped parsley, toasted pine nuts and lemon zest.
6. Remove osso bucco and let stand 10 mins. Springle the gremolata over top before serving.
**I served this over angel hair pasta.
BASIC TOMATO SAUCE (makes 4 cups)
*1/4 cup EVOO
*1 Spanish onion, finely diced
*4 garlic cloves, peeled and thinly sliced
*3T chopped fresh thyme or 1 T dried thyme
*1/2 medium carrot, finely shredded
*Two 28 oz cans peeled whole tomatoes
*kosher salt to taste
In 3 qt saucepan, heat EVOO over medium heat. Add onions and garlic and cook till soft and light golden brown, 8-10 mins. Add thyme and carrot and cook for 5 mins more, or until carrot is fork tender. With hands, crush tomatoes and add them with their juices. Bring to boil. Stirring often, and then lower heat and simmer for 30 mins or until sauce is as thick as hot cereal. Season with salt.
Like I said, futsy, but oh so worth it:)
This was too yummy to not post though so here goes....
What you will need:
Dutch oven (6q, I have Mario Batali's)
*Four 3 inch thick veal shanks (about 3.5-4lbs) (I used beef shanks for my picky husband)
*Salt and freshly ground black pepper to taste
*6T extra-virgin olive oil
*1 medium carrot, chopped into 1/4 inch coins
*1 small spanish onion, chopped into 1/2 inch dice
*1 rib celery, chopped into 1/4 inch dice
*2 T chopped fresh thyme
*2 cups BASIC TOMATO SAUCE (you can use your favorite store bought... or for the more adventurous like myself... see recipe below)
*2 cups chicken stock
*2 cups dry white wine
Gremolata
*1 bunch finely chopped italian parsley
*1/4 cup pine nuts, toasted
*Grated zest of 1 lemon
optional
*Angel hair pasta
1. Preheat oven to 375
2. Season osso bucco all over with salt and pepper. In dutch oven, heat olive oil over medium-high heat until smoking. Place osso bucco in pot and brown all over, rolling to get all edges, about 12-15 mins. Remove shanks and set aside.
3. Add carrots, onion, celery, and thyme leave and cook, stirring often until golden brown and slightly softened, about 8-10 mins. Add tomato sauce, stock and wine and bring to boil. Place osso bucco back into pot, making sure they are submerged at least halfway.
4. Tightly cover pot, place in oven and cook for 2 1/2 hours and meat is falling off bone.
5. Meanwhile, make gremolata: In small bowl, mix chopped parsley, toasted pine nuts and lemon zest.
6. Remove osso bucco and let stand 10 mins. Springle the gremolata over top before serving.
**I served this over angel hair pasta.
BASIC TOMATO SAUCE (makes 4 cups)
*1/4 cup EVOO
*1 Spanish onion, finely diced
*4 garlic cloves, peeled and thinly sliced
*3T chopped fresh thyme or 1 T dried thyme
*1/2 medium carrot, finely shredded
*Two 28 oz cans peeled whole tomatoes
*kosher salt to taste
In 3 qt saucepan, heat EVOO over medium heat. Add onions and garlic and cook till soft and light golden brown, 8-10 mins. Add thyme and carrot and cook for 5 mins more, or until carrot is fork tender. With hands, crush tomatoes and add them with their juices. Bring to boil. Stirring often, and then lower heat and simmer for 30 mins or until sauce is as thick as hot cereal. Season with salt.
Like I said, futsy, but oh so worth it:)
If you are looking to buy a dutch oven, I LOVE mine. This is a great one and I highly recommend it. The clean up is a breeze!
Pork Chop, Stuffing, Apple Bake
This is a good SIMPLE casserole that takes 5 min prep time and 45 mins to bake. It can also be a last minute dinner for my family since I typically keep pork chops in the freezer and can apple pie filling and stuffing in cabinet.
What you will need:
*4 thinly sliced boneless pork chops (you can use bone in ones, i prefer not to.) Usually about 1- 1.5lbs of meat.
*1 lg can apple pie filling
*1 box savory stove top stuffing mix (or whatever stuffing you like)
*4T butter (or spread)
*1.5 C hot water
In medium bowl, mix stuffing mix, melted butter and hot water together. Put in bottom of rectangle casserole baking dish. On fry pan, lightly brown pork chops (I use pam and light seasonings.. ginger, anise, marjoram, rosemary....) Place on top of stuffing in single layer. Pour can of apples over top. Cover with aluminum foil and bake at 375 for 45 mins (time varies based on thickness of pork chops)
Serve with your favorite bread!!
 |
| mix stuffing with melted butter and water |
 |
| I brown my chops with oil and seasoning seasoning (typically a little of each: anise, rosemary, ginger and marjoram) |
 |
| place browned pork chops on top of stuffing in a baking dish |
 |
| Top with Apple Pie filling. Cover with tinfoil and bake |
Why this blog?
I often find myself stressing over what to make for my family for dinner. We live a busy life and some meals need time to prep, cook and let's not forget shopping for everything you need. I love cookbooks and websites, but there are so many recipe's at times it is overwhelming. The recipe's I will be posting are things I actually made. I will tell you if they are easy or more time consuming. I will also tell you if they are good. Most of these are recipe's I have made for years and continue to make because they are easy or quick and my family loves them and i know yours will too! I will also try to at least once a week try a new recipe I've found on line or in a book and honestly rate it. I always encourage others to send me their favorite recipe's as well! I am a mom... not a chef. But I am a mom who enjoys cooking for her family and making a somewhat healthy meal (some days more healthy than others:) )
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