OCD Cutting Board

This REALLY made me laugh today, so I'm sharing it with you guys!

You can find it here if your need to make carrots into perfect 1/4 inch dice compels you!

Mushroom, Pepper, and Potato Frittata

This is a wonderful and easy dish to make for company, a quick dinner, or to use up leftovers from the fridge. Feel free to swap out the ingredients for what you have; add spinach, veggies, cooked meat, etc. Also warms up great the next day in the toaster oven!

Mushroom, Pepper, and Potato Frittata
serves 6


Ingredients
2 tablespoons olive oil
1/2 medium onion, halved and thinly sliced
2-3 red bliss potatoes, peeled and thinly sliced
1 pepper thinly sliced
1 clove garlic minced
Coarse salt and ground pepper
5 large eggs
5 large egg whites
1/2 cup whole flat-leaf parsley leaves
1 cup shredded sharp cheddar cheese

In a medium (10-inch) nonstick oven proof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and peppers; season with salt and pepper, and toss to combine. Cover skillet, and cook 10 minutes; uncover. Add garlic and cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.


Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, with salt and pepper to taste.
Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet. Cook on stove, over low heat untouched for 2 minutes. Cook for about 10 minutes longer, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center.

Heat broiler with rack set 4 inches from heat.Sprinkle cheese over the top of the frittata. Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.Serve with a mixed green salad and fruit.

Mushroom and Chicken Orichette

This dish is a staple in our house, some people may turn to cereal on nights they don't want to fuss in the kitchen, I turn to this. It is an easy meal, and there are no end to ways to sub out ingredients for what you have on hand. Use defrosted shrimp in place of chicken, add some spinach, spring vegetables would make a nice prima vera. If you don't have wine or choose not to cook with wine it comes out just as good. The recipe below is based on my measurements, it is not perfect, it even gets better with tweaking. Its an easy recipe to make your own, and impress friends and family!

 

Mushroom and Chicken Orichette
Ingredients
Serves 2

1 boneless chicken breast, split
4-5 mushrooms, sliced
2 cloves garlic, minced
2 Tbsp olive oil
2 Tbs butter
pinch red pepper flake
salt and pepper to taste
1/2 lb Orichette pasta, cooked (any small shape works well)
1/2 cup white wine (optional)
fresh chopped parsley (optional)
grated Parmesan cheese(optional)

Season chicken with salt and pepper. Heat 1 Tbsp of olive oil in a skillet over medium heat and cook chicken, you want it to be golden on the outside. Remove chicken from the pan, slice and reserve. Add the remaining olive oil and butter to the pan. Once butter melts add the garlic and red pepper flake. Once garlic is starting to become golden, add mushroom. When mushroom are cooked add sliced chicken back to the pan, turn heat up to medium high and add wine. Cook about 3 minutes, then add the cooked pasta and toss to coat. Serve with parsley and cheese if desired.

Party Favorite - Taco Salad Dip

I can't remember a summer cookout at my parent's house that didn't have a Taco Salad Dip. Now that I have made it myself for a girls night I understand why! Its comes together quickly, its cheap, and it tastes amazing! Make this for game day, or like I did, for friends getting together!

The more level you can get your layers the better!

Taco Salad Dip
Serves a crowd


Ingredients
1 package cream cheese
1 8 oz. bottle taco sauce
1 12 oz. can black beans, drained and rinsed (or 1 2/3 cup home cooked black beans)
1 medium head romaine lettuce, shredded
1 8 oz. package montery jack shredded cheese
3-5 jalapeno pepper slices
1/2 pint grape or cherry tomatoes, chopped

Let the cream cheese come to room temperature in a mixing bowl. Pour entire bottle of taco sauce over this and beat with mixer until well combined. Spread mixture in the bottom of a 9 x 9" pan or similar sized container. Layer the black beans, tomatoes, and lettuce. Finish with the cheese. Garnish with chopped jalepanos. Let this sit in the fridge for about 1 hour before serving. Serve with tortilla chips and a spoon!

A couple of things to note, this is not a make ahead dish. It comes together quickly and can sit for about 1-2 hours before being served, it will get soggy if served the next day. If you want more spice try adding some hot sauce to the cream cheese mixture. This does well in a square glass container with no slope to the sides. You want to layer the ingredient level, it looks so pretty this way! While I don't recommend serving to guests the next day, save it for yourself, it still tastes good!

Toffee Pretzel Brownies

Do not lick the computer screen...get your own!

I was asked to bring a dessert to the Superbowl party we were attending. Now our friends are not exactly football fans, this was more a time to hang out and get our food on! I decided brownies were going to be the way to go, but I didn't want to just make regular chocolate brownies, so I stepped it up a bit by adding Heath Bar chips and crushed pretzels to the top before baking! These were such a hit, at one point our host asked if anyone would judge him for eating another one, his fourth!

I did cheat and use a boxed brownie mix, in my opinion they just come out better! I used a half sheet pan for these, using two Duncan Hines Dark Chocolate Brownie mix. After greasing the pan reserve 1 cup of the batter, pour the rest in and spread around. Sprinkle the top with 3-4 cups crushed (but not coarse) pretzels and toffee chips. Drizzle the reserved batter over this, it helps the keep all the pieces in place. Bake according to recipe on box. Stack with parchment paper inbetween layers. Let the diners be amazed!!

The wonderful Sweet as Sugar Cookies has asked me to be part of her Sweets for a Saturday blog! Swing over and check out all the good things she has collected!

Pasta e Fagioli

  

It has snowed and snowed, and then snowed some more over the last month. When it gets cold there is nothing that warms me better than a hearty soup or stew. I came across this recipe in Martha's Everyday Food magazine. I had been saving it for some time, and what a perfect opportunity to make it! Most ingredients I have on hand all the time, and it makes enough for leftover for a day or two. Hot, flavorful, and hearty - perfect for curling up on the couch with a movie or in front of the fire!

Pasta e Fagioli

serves 4

Ingredients

1 Tbsp olive oil

3 celery stalks, small dice

2 carrots, small dice

1 small sweet yellow onion, small dice

2 cloves garlic, minced

salt and pepper, to taste

1 pinch red pepper flakes

1 tsp dried oregano

1 28 oz can diced tomatoes

1 15.5 oz can canellini beans, drained

2 1/2 cups chicken or vegetable broth

1 Parmesan rind (optional) 

1 Cup small uncooked pasta, I used ditalini

1/4 Cup grated Parmesan cheese, for serving

In a medium heavy pot, like a dutch oven or pasta pot, heat oil over medium heat. Add celery, carrots, onion, and garlic. Season with salt, pepper, and red pepper flake. Cook until vegetables are soft, stirring occasionally, about 10 minutes. Add oregano, tomatoes, broth, and Parmesan rind (if using). Increase heat to medium high and simmer until liquid thickens, about 5 minutes. Add pasta, partially cover pot, and cook for 10-15 minutes or until pasta is done. Add in beans until heated through. To serve remove cheese rind, serve with grated cheese. 

Shrimp Corn Chowder

Is the winter's storms getting you down? Need something warm to cuddle up with while you celebrate not having to work? I have just the winter dinner for you to try! Its easy to make (always good when you want to couch it on your day off) and inexpensive! While I would usually freeze soups that yield this amount, this one doesn't freeze well, so make sure you are in the mood for several corn chowder lunches!

Shrimp Corn Chowder
makes 8 servings


Ingredients
1/2 sweet yellow onion, small dice
1 large or two small Idaho potatoes, 1 inch dice
2 cans no-salt-added creamed corn
1 Cup milk (do not use skim, but any other percentage will work)
2 Tbsp butter
salt and pepper, to taste
1 Tbsp fresh or 1/2 Tbsp dried parsley
4-5 raw shrimp per serving 


Place onions and potatoes in a pan and just cover with water. Cover and bring to a boil. Remove lid and salt, cooking about 10 minutes or until potatoes are fork tender. Add both cans of creamed corn and heat through. Add the milk and butter and heat again, do not let this boil. Once the chowder is hot through taste and adjust your seasoning. 


Because there are only two people in my house hold I will not add the shrimp to the whole batch of chowder, I will cook it in individual servings. Peel the shrimp and rough chop them into 1/2 inch pieces. While chowder is hot and ready to serve stir in the amount needed for servings and let cook about 3 minutes, til opaque and pink. Garnish with parsley. 

You always want large pieces of lettuce for a Caesar salad

I served this up tonight with a big Caesar salad. My quick trick for croutons is to use up any crackers or left over bread you have hanging around. I used a focaccia cracker broken into smaller pieces. If you want to make your own croutons toast cubes of day old bread sprayed with olive oil and sprinkled with salt, pepper, and garlic. I have not attempted my own dressing, maybe later this year!

Roast Pork Tenderloin with Fried Rice

Bite Me! No offense, that's just the name of the cookbook my friend Tina gave me for Christmas. The description of the book is "a stomach-satisfying, visually gratifying, fresh-mouthed cookbook." When I was thinking of something to pair with my Teriyaki Pork Tenderloin this was the perfect side. We also recently discovered the joys of steamed edamame and bought a bag of frozen pods at Trader Joe's. Putting the three together for a meal worked out really well. It was totally filling and really tasty!

Fried Rice
(adapted from Bite Me)
serves 6

Ingredients
3 Tbsp Soy Sauce (I use low sodium)
2 Tbsp Oyster Sauce
2 Tbsp Ketchup
2 Tbsp Brown Sugar
1 tsp sesame oil
1/4 tsp freshly grated ginger
1/4 tsp Sriracha sauce or any hot sauce to taste

Whisk together the above ingredients and set aside.

2 Tbsp vegetable oil
1 small yellow onion, diced
1 medium carrot, diced
1 medium bell pepper, diced
1 clove garlic, minced
1 cup frozen green peas
4 cups pre-cooked and chilled white rice (I used Basmati rice from the freezer!)

Over medium heat, heat 1 Tbsp vegetable oil over medium high heat in a wok or frying pan. Add all veggies (except peas and garlic) and cook until tender crisp, or to your liking. Stir in garlic and frozen peas and cook through. Add cooked rice and reserved sauce and cook for about 1 minute until heated through. Feel free to add two scrambled eggs if that suits your fancy.

Big Juicy Burgers

My husband and I had the fanciest hamburgers out at my company's Christmas party last month,  Kobe beef burgers on brioche rolls with tomato jam and cheddar cheese. Since that night I have been craving a big juicy burger! Being on our budget I don't think I can replicate the exact meal (Kobe beef is expensive!) but I came pretty damn close! Paired with roasted sweet potato fries these beef burgers with cheddar cheese, tomato jam, and romaine lettuce on a toasted kaiser roll were perfection!

mmm tell me that doesn't ask to have a huge bite taken out of it!

Burgers can sometimes be challenging, how big, how long to cook them? What I usually will plan on is about a 1/4 - 1/3 pound of hamburger for each person. Form the patty but don't overwork the meat. I like to form a small well in the middle of the patty, it creates a spot for the juices to gather rather than flowing out of the burger - making it juicer. Cook for about 4-5 minutes on the first side and then 2-3 for the second. When topping with cheese place slices on top of the burger immediately after flipping, if it doesn't melt to your liking with just the heat from the pan feel free to cover and let it steam, or if you have fries going in the oven you can slide the pan in for a minute.

Tomato jam, taken from this NY Times Recipe by Mark Bitman, is a wonderful alternative to ketchup. Sweet like a fruit jam but with a kick like spicy ketchup this really will impress a crowd and its easy to boot! I made some changes to Mark's recipe and it came out great! My changes are below.

Tomato jam is a great fancy alternative to ketchup!

Tomato JamYields 1 cup sauce, about 6 servings

1 pint grape tomatoes coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/b teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 pinch red pepper flakes


Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week. Use to top sandwiches, burgers, or on its own with biscuits!

The Best Caramel Corn Ever

A friend brought this caramel corn to my Christmas party, how we had any leftovers is beyond me because I ate all of them the next night! I then made an additional batch to give as gifts for Christmas, and to eat more of! You will never buy the boxed or tinned popcorn again after trying this!

Oh My Goodness, I can't get enough!

This is a very picture heavy post, there are alot of steps to this recipe and they go by quickly. It's easy enough to make, but you have to pay attention. Before you begin cooking the caramel, measure out the baking soda and the vanilla, and chop the peanuts. You won’t have time to do it later. Do not try to make this recipe without a candy thermometer.

Caramel Corn
Yields 10 cups

1 (3½-ounce) package natural microwave popcorn, or 10 cups fresh popped popcorn
1 Cup packed light brown sugar

1/4 Cup light corn syrup
6 Tbsp unsalted butter, melted
1/4 tsp salt
1/2 tsp baking soda
2 tsp vanilla extract
1 cup lightly salted nuts

Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.

In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes.

 Immediately remove the pan from the heat, and whisk in the baking soda and vanilla.

Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet.

Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve or store in an airtight container for up to 5 days (or thereabouts).