Enchilada Casserole from Cooking Light magazine, recipe here.
Meh. This was OK. Just OK. Hubby actually liked it, but it was a little “cafeteria” for my taste. Probably won’t make again, but I might try to adapt it into something else and try again. It is as easy do-ahead and can be made in the Crock-Pot, which I suppose can be helpful and it’s meatless (so it’s healthy and environmentally friendly), but I think there are other recipes that are probably faster and better. There are some other Crock Pot ideas in this article that might be better options.
Category: Entrees
Pork Souvlaki with Tzatziki
Yummy, yummy…
Another great recipe from my new favorite food website, Serious Eats. Click here for the recipe.
I used my ow (VERY garlicky-spicy) tzatziki recipe, instead, but, otherwise, made this recipe as-is and it was wonderful. Definitely will be a repeat, and it was very easy, too.
Chicken Breasts with Orzo, Carrots, Dill, and Avgolemono Sauce
Chicken Breasts with Orzo, Carrots, Dill and Avgolemono Sauce from Food & Wine magazine
(click here for recipe)
Another dinner that I brought to my brother and sister-in-law, who have a brand new cutie patootie baby.
I actually tripled the recipe that night and also brought dinner to my friend, S., and her family, as S. has been ill. We also had it for dinner at our house. I was looking for something that would be kid-friendly and fairly universally appealing (nothing too strange, unfamiliar or exotic), since I was making it for so many different people. It was a big job (cooking for 12 people!), but this recipe was actually simpler than it seems.
The only modification that I made was to toast the orzo (in a large skillet, over medium-high heat with a TINY bit of olive oil, just until golden-toasty brown, stirring frequently so that it browns evenly) before cooking it. Doing this adds a wonderful, nutty flavor to the finished dish. I really can’t imagine why the instructions skipped this step, because I always do that when I cook orzo. In my mind, it’s not optional. Oh, and I also cut the carrots into “coins,” rather than matchsticks. Here’s a photo of the orzo, pre and post-toasting:
This dinner was quite yummy and definitely something that I will make again. It was a hit for all of the recipients, as well. The avgolemono (basically, just Greek lemon sauce, thickened with egg) sauce was delicious and would be good over asparagus, too. My only issue with the recipe is that because the chicken is simmered for a while in a covered pot, it was a bit difficult to judge when it was done. I have a digital thermometer with a probe that can be attached that will beep to alert you when your food has reached the desired pre-set temperature and it was very helpful in cooking the chicken. When I make this again, however, I might brown the chicken in the pan and then finish it in the oven (again, with the assistance of the thermometer,) just to be sure that the chicken doesn’t overcook and get tough or stringy.
Croque Monsier sandwich
There are many different recipes for making “Croque Monsieur” sandwiches (literally “Mister Crunchy”, ranging from a simple toasted ham and cheese sandwich (such as this one), to sandwiches requiring a special shell-shaped press, to sandwiches topped with Mornay sauce and broiled. Croque Monsieur sandwiches are a favorite mid-mountain treat for us on our annual family ski trip, so I thought it would be fun to make them at home, too.
This version is very simple (you don’t even need a recipe, really), kid-friendly and VERY delicious. I used wheat bread, instead of white, because that’s just what we always keep around.
BBQ Meatballs
BBQ Meatballs from The Pioneer Woman’s wonderful website
Click here for the recipe.
These were tender and delicious. They definitely aren’t, as PW mentions, “spaghetti and meatballs”-type meatballs, but are more the sort of thing that you would expect to find on a toothpick at a cocktail party. They are great as an entree, too, though, with some pesto fusilli and a big green salad. They would be great in a meatball sub, too.
Chicken Pad Thai
Chicken Pad Thai from Food & Wine magazine
Click here for recipe.
So sorry for the washed-out photo. Again.
I made this for dinner tonight (with some edamame) and it was a HUGE hit with Hubby (he didn’t even add any sriracha; he said it was perfect “as is”.) and me. Boy liked it, but it was a tiny bit too spicy for him (he was also returning from a school trip, pretty much too exhausted to eat, so his meter was a little “off.”) Girl isn’t home from her trip yet, so she didn’t eat this with us. It would definitely have been too spicy for her. The spiciness could very easily be dialed down, though, to accommodate the eaters in your crowd.
I also made this for my little brother and his wife, who welcomed a lovely new baby boy into the world almost two weeks ago (my adorable and brilliant nephew, Jack Henry).
Seriously. Check out the cuteness; it’s downright blinding!
My sis-in-law called to thank me and said she loved this, too, so this will definitely be a “repeat” item.
Oh, and the sprouts? Fear not the salmonella outbreak, worrywarts. I sprouted them myself. I love this thing and am going to try shiso sprouts next.
Chicken Scallopine
Pioneer Woman’s Chicken Scallopine
This recipe is from Pioneer Woman’s wonderful website. I haven’t tried a lot of her recipes before, but the ones that I have tried have been winners. This one was no exception. I sauteed the mushrooms before the chicken, because I like them when they get all golden-browned and they also add great flavor to the fat that the chicken will eventually get cooked in. I used whole-wheat spaghetti instead of linguine, because I already had some in the pantry and I served it with some sauteed spinach on the side.
We had a lot of pasta and spinach left over, and a bit of the sauce, so I took what was left of the sauce and added a bit more broth, lemon juice and cream and some more parmesan and simmered it down until it had thickened, then dumped in the the leftover spinach and poured it over the leftover pasta for what I hope will be a good lunch tomorrow. Mmm…
Barefoot Contessa’s Mexican Chicken Soup and Jalapeno Cheddar Cornbread
Ina Garten’s Mexican Chicken Soup and Jalapeno Cheddar Cornbread (click for recipes)
Both of these recipes were fabulous. I think that Ina’s recipe will replace mine for future use. The tortilla slices really give the soup a nice, thick texture. I added a can of black beans (drained and rinsed) for a little extra interest (and nutrition.) The cornbread was great, too, but I exchanged one of the cups of flour for another cup of cornmeal, because the idea of cornbread with more flour than cornmeal just didn’t seem right to me. Very crumbly, but very tasty.
By the way, I used Penzey’s jalapenos in both the soup and the cornbread and it was perfect – just enough of a spicy kick without being too much (particularly for Girl, who is pretty sensitive to heat.)
Pork Chops Oreganata and Asparagus with Brown-Butter Hollandaise
Pork Chops Oreganata and Asparagus with Brown-Butter Hollandaise
(click each recipe name for a link to the recipe)
I used only two pork chops to feed the whole family and cut it into slices, rather than serving the whole piece, which was plenty. The pork chops were pretty good and quite easy.
The asparagus and hollandaise, on the other hand, was stellar. I left off the eggs, which didn’t seem crucial. The hollandaise was delicious and it was very simple to make it in the blender. Browning the butter added a wonderful depth, without being too distracting or odd. I will never again make hollandaise without browning the butter first. Fabulous.
Crispy Salmon with Lentils du Puy and Two-Mustard Creme Fraiche
Crispy Salmon with Lentils du Puy and Two-Mustard Creme Fraiche
(Click here for recipe.)
Has anyone ever played the game (popular amongs chefs, if my voyeuristic chefography reading is any indication) where you name what your “last meal” would be? Anthony Bourdain mentions this in his books and it was once adapted into an Elimination Challenge on Top Chef. Apparently, chefs like to discuss what their dream “last meal” would be and try to out-do each other in their inspired (and usually quite nostalgic) gluttony. There’s even a great song (by Asleep at the Wheel, I think?) about a death row inmate, ordering his last meal of over-easy dinosaur eggs, tiger steak and cross-eyed cat fish (more in an attempt to postpone the inevitable than to have a gourmet experience, but still….)
This is the second time that I have prepared salmon with lentils at home (here’s the first version) and I have decided that I love it enough to put it on the “short list” (I have a hard time narrowing it down – my love of soft-shell crabs is getting in the way) of potential items for my “last meal.” The combination of buttery salmon and peppery lentils is just perfection, in my mind. I like this preparation more than the first version that I tried. The mustard sauce is outstanding and I enjoyed the lentils better without all of the leeks (the flavor of the shallots in the second version is much more subtle and just kind of melts into the background).
In you’re so inclined, leave me a comment and tell me what your last meal would be…
