Cooking Crush



Photo courtesy of jamieoliver.com



I'll admit it, I have a HUGE crush on Jamie Oliver's food!  It's basic, simple, beautiful!

I made this lovely roasted chicken to rave reviews from Coleman, the self-proclaimed hater of all things chicken, unless of course it's fried in some way.  He gobbled this down!  The leftover potatoes and bacon bits would make a delicious frittata the next morning... that is if you have any leftovers :) 

Now when you read this recipe it seems a tiny bit odd, boiling a lemon, tossing the potatoes about in the hot pan after you drain them and then stabbing said boiling hot lemon but TRUST ME it will all make sense in the end and you'll be really glad you did the whole potato bit because the "chuffing up" make all the difference!

Side note: I tried to print the recipe from his website but it came out black with tiny grey lettering so I ended up having to copy and paste into a Word document, but this recipe is worth it, I know I'll be making it again over and over!

Super Easy Squash Soup

This soup is one of my favorite fall dishes! 

It is a beautiful starter for Thanksgiving

or just a great warm food hug any night of the week!

Apple-Butternut Squash Soup
with Caramelized Sausage Croutons

1 butternut squash, halved and seeded
1 apple, peeled, cored and quartered
1 sweet onion, peeled and quartered
1/2 quart vegetable or chicken stock
1/4 cup orange juice
2 tbs butter, melted
salt and pepper to taste
1 pound of sweet Italian sausage, casings removed

• Preheat your oven to 450 and line a sheet pan with aluminium foil.
• Place your squash cut side up on the sheet pan and brush with butter.  Place half of an apple in the hollow of each squash, then brush the onions with butter and arrange in between the squash halves on the pan.  Sprinkle the veggies with salt & pepper and cover the whole thing with foil.
• Roast the veggies for 45 minutes to 1hour; the squash should be very tender when poked with a fork.  Let the veggies cool for 10 minutes or until you are able to handle them.
• Carefully place half of the squash flesh, apples, onions and broth in a blender... make sure that it is only 2/3 of the way full and the lid is very secure for your safety... puree until smooth.  If your have a small blender please be careful and do this in small batches!
• Combine the puree and orange juice into a pot and keep warm on the stove.
• Roll the sausage into 1in balls and caramelize in a skillet.  To get the best color and crunch let them sit until they turn easily... don't rush this part.
• Enjoy!

Happy Thanksgiving!

Veggies in Disguise... aka... Carrot Muffins

Happy Saturday! 

The recipe for these yummy muffins can be found here!

*** These muffins are a great way to get kids in the kitchen, older kids can peel and shred the carrots, measure ingredients, mix and scoop out the batter... plus they'll be eating veggies and that is always a bonus!***

Soul Food - French Toast

I love french toast, it's one of those foods that feeds your body and the joy of preparing it feeds your soul.  I need to be fed, I'm in a place of newness that is uncomfortable and at times just heartbreaking, but the truth is I'll live to see another day and I'll be filled with this yummy recipe while I do it. 

Soul Soothing French Toast with Strawberry Sauce
I adapted this recipe from Nigella Lawson, one of my all time favorite foodies!

3 large slices of day old french bread (I used some of the giant loaf I bought at Panera)
5 eggs
2 tbs good vanilla
5 tbs half and half
butter for the pan

Strawberry Sauce -
1 package of fresh strawberries
3 heaping tbs of sugar
1 tbs lemon juice (fresh please)
Blender

Preheat the oven to 250 (to keep the already cooked toast warm if working in batches)

Get out all your aggressions by breaking the eggs into a shallow dish and then whisking them together with the half & half and vanilla.  Soak the bread for thirty to forty seconds on each side and cook in sizzling butter.  Place cooked toast in oven to keep warm. 

While your toast cooks hull the strawberries and throw them into a blender with the sugar and lemon juice, pulverize.... you'll feel truly de-stressed after making this!

Cover the toast with a generous portion of the strawberry sauce... enjoy!

Tomato Tart

I'm late in posting this due to lots of progress with our bathrooms! I can't wait for everything to be finished so I can show you the before and after photos! In the meantime I'll post this yummy recipe for you to enjoy!

Tomato & Mozzarella Tart -

recipe courtesy of the American's Test Kitchen Family Cookbook

1 sheet of frozen puff pastry, thawed

1 large egg, beaten

1/2 cup Parmesan cheese, grated

2 medium plum tomatoes sliced 3/4" thick

1/2 tsp of salt

1 cup of low moisture mozzarella, shredded

2 tbs extra virgin olive oil

1 garlic clove, minced

2 tbs fresh basil, minced

Move your oven rack to the lower third of the oven and preheat to 425degrees (f). Line a rimmed sheet pan with parchment paper.

Combine olive oil and garlic in a small bowl and set aside.

Place your pastry sheet in the middle of the sheet pan and brush with the beaten egg. Now begin to form the tart shell by folding over the long edges by 1/2 in, brush with egg and repeat with the shorter edges. Now run a paring knife parallel to the baking sheet around the outside edge of the tart, this will allow the pastry to rise in the oven and form the side walls of the tart shell.

Sprinkle the center of the shell with Parmesan cheese, then use a fork to poke holes through the bottom of the shell, this will keep the bottom from bubbling.

Bake the shell for 15 to 20 minutes until just golden and crisp. Transfer to a wire rack to cool slightly.

While the shell bakes spread your tomato slices over several layers of paper towel and sprinkle with salt. Let sit for 20-30 minutes. Doing this will keep your tart from becoming wet.

When the shell is slightly cooled spread the mozzarella over the bottom and then shingle on the tomatoes over the cheese. Drizzle with the olive oil and garlic. Bake for 10 -15 minutes or until the tart shell is deep golden in color.

Let the tart cool on a wire rack for 5 minutes, then transfer to a cutting board and sprinkle with basil, slice and serve!

I served this as an appetizer but it would be great on a brunch buffet or as a light lunch with a salad of field greens tossed in balsamic vinaigrette. Enjoy!

The Perfect Summer Dessert

It's finally warming up here in the Rocky Mountains and to celebrate I wanted to share with you this fantastic dessert recipe that requires no baking, meaning no heat in the house from the oven, but yet gives you something warm to put over your ice cream... that's the ultimate combination for me, something warm and gooey over cold ice cream!

Ala PW I took some photos along the way to spice up this post. So with no further ado... Summer Berries with Dumplings... adapted from a Martha Stewart recipe

1 pound frozen berries, I used mixed and strawberries
1 tbs = 1/2 tsp fresh lemon juice
6 tbsp + 1 tsp sugar
1/4 cup water
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 tbs butter, melted
1/2 cup milk (could use buttermilk and leave out 1/2 tsp lemon juice)
1/8 tsp ground cinnamon

In a medium skillet cook the berries, 1 tablespoon of lemon juice, water, and four tablespoons of sugar over medium heat for 14 minutes, a little less at sea level, until they are slightly thickened and bubbly.

While those cook combine the flour, baking soda, baking powder, salt, and two tablespoons of sugar in a large bowl with a whisk. Add in the milk, 1/2 tsp lemon juice. and butter...stir until just combined, there may be a few specks of dry flour still, don't worry, if you go too long the dumplings will be tough. *here I used lemon juice as the acid normally found in buttermilk, you can omit the lemon juice if you are using buttermilk*


When the berries are ready divide the dumplings into six big dollops and space evenly in the pan, sprinkle them with the remaining sugar and cinnamon. Cover the pan tightly with foil and turn the heat down to low for 15-18 minutes, you will know the dumplings are done if they are "dry" on top, meaning the dough does not come off on your finger when poked.

Serve over vanilla ice cream and enjoy!

We have also cooked this on our grill along side steaks and it works great!

Sping In A Salad Bowl

Here is a quick recipe for a super yummy spring salad!

Salad:
1 bag of bag spinach, washed and dried
1 pint (or more) of fresh strawberries, hulled and quartered
1/2 a block of Feta cheese crumbled
1 cup toasted pecan pieces

Dressing:
1/3 cup strawberry preserves
2 tbsp Olive Oil (light in flavor)
2 tbsp balsamic vinegar
1 tbsp dijon mustard
1/2 tsp crushed black pepper
1 tbsp (or more) of warm water to make it the consistancy you desire

Put all the salad ingredients into your salad bowl.
Combine all the dressing ingredients in a jar with a tight sealing lid and shake vigorously, this is the fun part! Pour over salad right before serving!

Hope you all had a fantastic holiday!

YUMMMMMMY!

They are forecasting a chill for later this week so I thought I would share a yummy soup recipe to warm you all up!

Sausage, Kale and Potato Soup (my Olive Garden Knock-Off)

2 tbsp Extra Virgin Olive Oil
1 tbsp of red pepper flakes
1 package Johnsonville Italian Sausage (any variety)
3 thin skinned potatoes (Yukon gold or red ... you can use baking potatoes just peel them first), cut into thin slices or medium dice
1 large sweet onion, halved and then sliced thin
1 clove of garlic, minced
1 head of Kale, washed
1 carton of Chicken Broth
1 1/2 cups of Heavy Cream or Half and Half (optional, just use more chicken broth)
Salt and Pepper to Taste
Croutons (I make my own, but there are some great ones on the shelf too)
Parmesan Cheese

Pour the olive oil into the bottom of a large soup pot and heat, over medium heat, until shimmering. Take the sausages out of the casing and break up into the bottom of the pot, cook until browned and caramelized! Add in the onions and let them saute for two to three minutes. Add the red pepper flakes and garlic and cook for one more minute. Pour in the chicken broth and scrape all the yummy bits off the bottom of the pan. Add in your potatoes and cook for ten minutes or until they are fork tender. While the potatoes are cooking chop the kale up into bite sized pieces and add to the soup pot. Cover and let cook until the kale has wilted and the potatoes are very tender. Remove from heat and stir in the cream (you don't have to use cream it's just so darn good). Top with croutons and Parmesan cheese!

Fajitas

Sorry, I am a day late posting this fabulous recipe from Alton Brown tweaked a little by me.

Fajita Marinade

2tsp Lime Zest
1/4 cup Lime Juice
1/2 cup Vegetable Oil
1/3 cup Dark Soy Sauce
4 Scallions, washed and cut into quarters
2 cloves of minced garlic
1/2 tsp of Red Pepper flakes
1/2 tsp ground Cumin
3 tbls brown sugar
2 lbs of flank steak (you can use skirt as well just don't let it marinate for more than an hour or it will begin to cook from the line juice)

Throw all of the ingredients except for the steak into the blender and puree until combined. Cut the steak into two or three equal portions (for more even cooking) and place in a gallon size zip bag, pour the marinade over the steak and refridgerate for two to three hours turning several times.

Heat your grill to scorching (or 650 degrees) place the steaks on the grill and let cook on each side for two to four minutes depending on thickness, this will be fast beacuse we want to sear all the juices in. Remove steak from the grill and let rest for 5 minutes before slicing thinly across the grain!

Serve with peppers and onions (I roast them in the oven with a little oil, salt, and pepper at 350 for 30 min while the grill heats and the steaks are cooking) cheese, flour tortillas (best if heated) guacamole and sour cream!

Enjoy!