Savory Steak & Mushroom Pot Pies…

Simply Delicious

Simply Delicious

I love chicken and we eat it for dinner often…so much so then when I serve fish my daughter refers to it as “soft chicken.”  lol.  It’s time to switch things up a bit…which is why I was so excited to find this recipe for Steak & Mushroom Pot Pie.  It calls for puff-pastry, sliced mushrooms and stewing beef along with garlic and herbs and veggies…it looks delicious – I can’t wait to give it a try!  I might add a little red wine to the mix for another layer of flavor.  Mmmmm.

Simply Delicious

Simply Delicious

Steak & Mushroom Pot Pies

Makes 4-6 pot pies

1.5kg (3.31 pounds) stewing beef (I used chuck steak cut into chunks, bone removed)
1 large onion, diced
3 carrots, diced
2 celery sticks, diced
250g (8.82 ounces) mushrooms, sliced
2 cloves garlic, crushed
2 tsp smoked paprika
1 tsp each dried thyme, dried rosemary and dried oregano (I like the earthiness of the dried herbs)
2 bay leaves
500ml (16.91 fluid ounces) (2 cups) strong beef stock (alternatively add a heaped tbsp bovril to 500ml (16.91 fluid ounces) water)
1 tbsp cornflour mixed with 50ml (1.69 fluid ounces) milk
salt & pepper to taste
1 roll ready-made puff pastry, rolled out slightly
1 egg, beaten

Simply Delicious

Simply Delicious

  • For the filling, brown the beef in a large pot. Remove and set aside.
  • In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes).
  • Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs.
  • Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours.
  • When the meat is really tender (when you press a piece with a spoon it should break apart), turn the heat up and pour in the cornflour mixture. Allow the sauce to simmer rapidly and thicken for about 10 minutes.
  • Pre-heat the oven to 180°c.
  • Divide the beef and mushroom filling between 4-6 oven-proof dishes (depending on size).
  • Cut the pastry into squares big enough to cover the dishes, it doesn’t have to be perfect. Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim.
  • Cut 2 slits into each pie to allow the steam to escape and brush with the rest of the beaten egg.
  • Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.
  • Remove and serve with vegetables of your choice.
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How to Make Pasta in One Pot…

Martha Stewart

Martha Stewart

An easy and delicious meal in one pan…perfect for weeknights and last minute entertaining!

Martha Stewart

Martha Stewart

via Martha Stewart

Ingredients

  • 12 ounces linguine
  • 12 ounces cherry or grape tomatoes, halved or quartered if large
  • 1 onion, thinly sliced (about 2 cups)
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt and freshly ground pepper
  • 4 1/2 cups water
  • Freshly grated Parmesan cheese, for serving

Directions

  1. Step 1

    Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

  2. Step 2

    Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

Pepperoni Pizza Monkey Bread…Fun to Make and Eat!

Confections of a Foodie Bride

Confections of a Foodie Bride

My daughter is 4 and she wants to do whatever her mommy does.  In the morning she sits next to me on the bathroom counter while I’m putting on my makeup;  if I’m wearing a skirt she’s wearing a skirt.  Most nights while I’m trying to sing her to sleep, instead of drifting off quietly she’s belting out tunes right along with me – like a concert instead of bedtime. But what she loves to do more than anything else is to help her mom in kitchen…which is why I love this recipe!  Fun to make and fun to eat!

via Confections of a Foodie Bride

Pepperoni Pizza Monkey Bread

You can take the long route and make your favorite pizza dough and marinara sauce, or the short route and pick up your favorite pizza dough and red sauce from the store.

Confections of a Foodie Bride

Confections of a Foodie Bride

Confections of a Foodie Bride

Confections of a Foodie Bride

Confections of a Foodie Bride

Confections of a Foodie Bride

Ingredients

  • 2 cloves garlic, thinly sliced
  • 4 Tbsp butter
  • 2 lbs pizza dough (I used this recipe because it makes enough for two pizza)
  • 6 oz mozzarella cheese, cut into small cubes (you’ll need ~48 pieces)
  • 48 slices of Turkey pepperoni (from 1 package)
  • 2-3 cups marinara sauce, warmed, for serving

Instructions

  1. Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.
  2. Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.
  3. Pull off large marble-sized balls of dough and flatten (~2/3 of an ounce, a kitchen scale makes this very easy). Top with a slice of pepperoni and a cube of mozzarella.
  4. Wrap the dough around the pepperoni and cheese, pinching well to seal.
  5. Very lightly brush the pizza ball with garlic butter and place into the bundt pan (I dabbed the pizza balls on a butter-dipped silicon brush to keep butter use low – there will be 1+ Tbsp leftover – and my hands butter free. Buttery hands make it hard to get the pizza balls to seal).
  6. Repeat until all of the dough is used.
  7. Cover and let sit for 30 minutes, while preheating the oven to 400.
  8. Bake for ~35 minutes, until the top is very brown.
  9. Remove from the oven and let sit for 10 minutes.
  10. Turn out onto a platter and serve with warmed marinara sauce for dipping

Chicken Parmesan Meatballs…Yummmm

Taste for Adventure

Taste for Adventure

Hi!  It’s Monday morning and so I start contemplating what the dinner menu holds for this week.  If I wait until I get home to try and decide my children wallow around the house like they’re starving while sneaking handfuls of Cheese-Its.  You’ve been there.  So here we are at the Chicken Parmesan Meatballs – these look incredible; perfect for topping off a bowl of warm pasta and a nice change-up from traditional ground beef meatballs. 

via tablespoon

Ingredients

  • 1 cup panko
  • 1/2 cup Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1  egg
  • 1 pound ground chicken breast (or dark meat)
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 6 fresh basil leaves, torn
  • 1 pinch salt and pepper
  • 16 small mozzarella cubes, cut from a block
  • 2 cups Muir Glen marinara sauce
A Taste for Adventure / Tablespoon

A Taste for Adventure / Tablespoon

Directions

1.   Preheat oven to 400 F.

2.  In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it’s evenly coated. Set aside.

A Taste for Adventure / Tablespoon

A Taste for Adventure / Tablespoon

3.  In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan,     basil, and a pinch of salt and pepper. Mix well with your hands.

4.  Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.

Adventures in Cooking / Tablespoon

A Taste for Adventure / Tablespoon

5.  Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.

6.  Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.

7.  Let rest 5 minutes. Then using a knife, lightly loosen each meatball from the muffin tin.

8.  In the meantime, warm the marinara sauce in a small saucepan.

Taste for Adventure / Tablespoon

Taste for Adventure / Tablespoon

9.  Serve chicken parmesan meatballs with warmed marinara.

10 Quick and Easy Dinner Side Dish Options…

Martha Stewart

Martha Stewart

Deciding on a main course is hard enough without worrying about what you’re going to serve on the side.  To make life a little easier, here are 10 side dish options to pair with your table’s main attraction this week – via Martha Stewart.

#1.  Sautéed Corn, Bacon and Scallions

Ingredients

  • 4 slices bacon, cut into 1-inch strips
  • 4 cups corn kernels
  • Coarse salt and ground black pepper
  • Pinch of red-pepper flakes
  • 2 to 3 scallions, sliced

Directions

  1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.
  2. Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.
Martha Stewart

Martha Stewart

#2.  Oven-Roasted Grape Tomatoes with Chives

Ingredients

  • 2 pints grape tomatoes, halved
  • 1 teaspoon olive oil
  • 1/2 teaspoon crushed dried rosemary
  • Coarse salt and ground pepper
  • 1/4 cup coarsely chopped fresh chives

Directions

  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, oil, and rosemary. Season with salt and pepper. Roast until tomatoes are browned on bottom and begin to collapse, about 15 minutes. Toss with chives.
Martha Stewart

Martha Stewart

#3.  Zucchini and Yellow Squash Gratin

Ingredients

  • 2 tablespoons butter
  • 2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick
  • 2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 inch thick
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1/2 cup heavy cream
  • 1 cup panko
  • 1/2 cup grated Parmesan cheese

Directions

  1. Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
  2. Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and cup Parmesan.
  3. Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.
Martha Stewart

Martha Stewart

#4.  Easy Creamed Spinach

Ingredients

  • coarse salt and ground pepper
  • 3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned
  • 2 tablespoons butter
  • 1/2 medium onion, minced
  • 4 garlic cloves, minced
  • 4 ounces bar cream cheese, cut into pieces
  • 1/2 cup milk
  • pinch ground nutmeg

Directions

  1. Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
  2. In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
  3. Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.
Martha Stewart

Martha Stewart

#5.  Fried Green Tomatoes

Ingredients

  • 1/3 cup light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon hot sauce
  • Coarse salt and ground pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/2 cup cornmeal
  • 1 1/2 teaspoons seafood seasoning
  • 2 medium green tomatoes (both ends sliced off), each cut crosswise into 4 slices
  • 1/2 cup vegetable oil, such as safflower

Directions

  1. In a small bowl, stir together mayonnaise, lemon juice, and hot sauce. Season with salt and pepper, and set sauce aside.
  2. Place flour, eggs, and cornmeal each in a separate bowl, and season each with 1/2 teaspoon seafood seasoning.
  3. Line a large rimmed baking sheet with paper towels. Working with a few slices at a time, dip tomatoes in flour, then eggs, and finally cornmeal.
  4. In a large saucepan, heat oil over medium. Working in two batches, fry tomatoes until golden brown, about 3 minutes per side; transfer to baking sheet, and sprinkle with salt. Serve immediately with sauce.
Martha Stewart

Martha Stewart

#6.  Honey-Glazed Carrots

Ingredients

  • 1 tablespoon vegetable oil, such as safflower
  • 2 pounds carrots, cut into 1-inch lengths, halved if thick
  • 1 cup canned reduced-sodium chicken broth or water
  • 1/2 cup honey
  • 2 tablespoons red-wine vinegar
  • Coarse salt and ground pepper
  • 2 tablespoons unsalted butter

Directions

  1. In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes
  2. Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
  3. Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper
Martha Stewart

Martha Stewart

#7.  Asparagas Gruyere Tart

Ingredients

  • Flour, for work surface
  • 1 sheet frozen puff pastry
  • 5 1/2 ounces (2 cups) Gruyere cheese, shredded
  • 1 1/2 pounds medium or thick asparagus
  • 1 tablespoon olive oil
  • Salt and pepper

Directions

  1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
  2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Cook’s Note

Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere.

Martha Stewart

Martha Stewart

#8.  Potato-Chive Pancake

Ingredients

  • 1 bag (16 ounces) frozen hash brown potatoes, thawed
  • 1 tablespoon chopped fresh chives or scallions
  • Coarse salt and ground pepper
  • 3 tablespoons olive oil

Directions

  1. Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes and chives to a medium bowl. Season with salt and pepper, and toss to combine.
  2. In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake. Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more. Slice into wedges before serving.
Martha Stewart

Martha Stewart

#9.  Cream Corn with Parmesan

Ingredients

  • 2 tablespoons vegetable oil
  • 6 cups fresh corn kernels (about 8 ears)
  • Coarse salt and freshly ground pepper, to taste
  • 3/4 cup heavy cream
  • 1/4 cup homemade or low-sodium store-bought chicken stock
  • 1 cup finely grated Parmesan cheese (about 3 ounces), plus more for sprinkling (optional)

Directions

  1. Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
  2. Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
  3. Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.
Martha Stewart

Martha Stewart

#10.  Lemony Baby Broccoli

Ingredients

  • 1 tablespoon olive oil
  • 2 bunches baby broccoli (6 to 8 ounces each), tough ends trimmed
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red-pepper flakes, (optional)
  • 1 tablespoon fresh lemon juice, plus wedges for serving
  • Coarse salt and ground pepper

Directions

  1. In a large skillet, heat oil over medium. Add broccoli, garlic, and, if using, red-pepper flakes. Cook until broccoli is bright green, about 2 minutes.
  2. Add 1/4 cup water to skillet; cover, and cook until broccoli is crisp-tender, 6 to 8 minutes. Add lemon juice, and season with salt and pepper. Toss to combine. Serve immediately, garnished with lemon wedges.

How to Make Any Marinara Sauce in 5 Steps…Food 52 Love Pt. 5

Food 52

Food 52

Once again, Food 52 breaks down in 5 easy steps the how-to on putting together some of the foods we use most in the kitchen.  Today’s ‘Not Recipe’  – marinara sauce!  Once you master the base of this sauce you can infuse other ingredients in to add depth and flavor to your dishes.  I like to start with a simple marinara and add in lemon juice and a bit of zest to complement a shrimp pasta that’s a favorite around my house.  The author suggests adding anchovies to sautéed’ garlic, reducing your tomatoes and then throwing in chopped capers and chopped pitted olives to make a quick Puttanesca. Mmmmm.

So, let’s get started…

#1.  Finely chop some garlic (4 Cloves is a good baseline but let your taste buds be the guide).

Food 52

Food 52

 #2.  Prepare your tomatoes.  If your cooking during the Summer and Fall months try to use ripe, locally grown tomatoes for the freshest taste.  If you have none available, a high quality brand of canned tomatoes will do the job just fine.  If you go with canned, drain the tomatoes to avoid an overly watery sauce.  Look for tomatoes canned in their own juices, not tomato sauce  – preferably with no added salt or seasonings.  If using whole tomatoes, carefully crush them by hand.

Food 52

Food 52

#3.  Add olive oil to your pan and begin sautéing garlic over low eat.  When the chopped cloves become soft and fragrant, stir in your prepared tomatoes.

Food 52

Food 52

#4.  Turn up the heat and let the tomatoes reduce and thicken.  Add in a handful of fresh herbs like basil and parsley, stalks and all, and allow them to poach in the sauce.

Food 52

Food 52

#5.  If your marinara appears too thick, add in some pasta water or reserved tomato juices to achieve a good consistency.  Remove herb stalks and leaves – add salt and freshly ground pepper to taste.

Food 52

Food 52

Where you go from here is up to you!  Serve the sauce over pasta as is or use it to enhance a homemade pizza, eggplant or chicken parmigiana.