Chicken Enchiladas

I have been in a cooking slump lately. It doesn't help that recently I have had a couple of big fails either. I pulled up the Food Networks website and saw a link to the top recipes of 2009 and decided to take a look. I saw this dish for Tyler Florance's Chicken Enchiladas and decided to try it out.

Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

The How To:
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.


Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.


Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.


Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.


Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.


The Verdict:
Generally I am not a huge fan of enchiladas, these are the Doc's go to dish. I don't really care for the corn tortillas. Well THIS dish was amazing! I loved the flavor of the filling that I didn't even care it was baked in a corn tortilla. It was a nice feeling to hit a home run again with dinner!

I didn't have a Mexican spice blend in my cabinet so I improvised with paprika and hot chili powder. It had a lot of heat and next time I may just use regular chili powder. The Doc was happy to have a tasty home cooked meal again. David flat out told me that it wasn't his favorite (before even taking a bite), he just wanted a taco. And Shaun was just happy I served refried beans as a side.

I will be putting this on my list of favorites and next time I am in the mood for Mexican, I'll make these!

The Pioneer Woman's Olive Cheese Bread!

Looking for something yummy to serve before the big meal this holiday? Do you like olives? Then you MUST make this Olive Cheese Bread.

Ingredients:
1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated

The How To:
1. Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
2. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. 3. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
4. Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

The Verdict: I made this using ciabatta bread and ate most of one half myself. It's delicious! If only butter, bread and mayonnaise were zero calories...sigh.

Steak Sandwich

Tonight we had steak sandwiches or as the Pioneer Woman calls them, Marlboro Man's Favorite Sandwich. This is yet another winner from her. It's perfect for those nights you don't really feel like cooking but still want something filling and homemade!

Ingredients:
1 whole Large (or 2 Small) Onions
2 sticks Butter (lots And Lots Of Butter)
2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
Lawry's Seasoned Salt (or Similar Seasoned Salt)
½ cups (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French/deli Rolls

The How To:
1. Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

2. Slice cube steak against the grain. Season with Lawry’s.

3. Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

4. Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

5. Butter halved French rolls and brown in skillet.

6. To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

The Verdict:
I loved it, the Doc thought it was "pretty good" and the kids ate it because...well...we made them. The Doc didn't "love" them because he's not really a fan of worcestershire sauce. I think that is what made them taste so good! I had planned on adding mushrooms to the mix but I forgot them when I was at the supermarket. The Doc also added some provolone cheese to his to make it more like a cheesesteak.

Ciabatta Stuffing with Chestnuts and Pancetta

I made this Ciabatta Stuffing with Chestnuts and Pancetta (though it really should be called dressing since it is cooked outside the Turkey) last year and it was a huge hit! I was nervous since I made it for my in-laws who settle for STOVE-TOP as their choice of Thanksgiving stuffing. Since I am not hosting this year won't be making any stuffing but if you are and want something a little different then check this out.

Ingredients:
6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend

The How To:
Preheat oven to 350 degrees F.

Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.

Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

The Verdict: I couldn't stop eating it. It was a nice change from the bagged stuffings (Pepperidge Farms, Bell) that I am used to having on Thanksgiving. In fact, I think I might just make this anyway and bring it along as an extra side! I mean, my motto always is you can never have enough stuffing/dressing!

Don't Settle for Dry Turkey Again!!!!

If you haven't joined the brining craze, I highly suggest you try it. Unless you deep-fry your turkey, this is the only other way to guarentee yourself a perfectly moist and juicy turkey this Thanksgiving. This recipe comes straight from the authority himself, Mr. Alton Brown:


http://brianstack.blogspot.com/2007/11/its-turkey-time.html

Stack Family Pumpkin Cream Pie w/ Toasted Pecans

For the Crust:

2 cups all-purpose flour
1 tsp salt
1 cup shortening
1/2 cup water

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. Next day, roll out dough on a floured counter, being careful not to over work it. Place dough in a 9inch pie pan and bake for 10 minutes at 400 degrees. Cool.

For the Filling:

1 and 1/2 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 cup canned pumpkin (16 oz)
1 teaspoon pumpkin pie spice
1 cup frozen whipped topping, thawed
1 (9 inch) pie crust, baked (see above for crust recipe)

Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell. Chill until set, about 3 hours.

For the Topping:

2 tblsp butter
2 tblsp brown sugar
1/2 package crushed pecans

Melt butter and sugar in a pan over medium low heat. Add pecans. Stir constantly for three to five minutes. Remove from heat and cool. Then, place a layer of whipped topping on the chilled pie and sprinkle with the pecans.

Downeast Maine Pumpkin Bread

If you're like me and FAIL at making pies but love the smells and tastes of pumpkin, then you will love this bread recipe for Downeast Maine Pumpkin Bread. My friend Susan made this and I got to have a piece while we enjoyed our coffee and watched our little ones play! It was so yummy and I had to try it out myself!

Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

The How To:
Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

The Verdict:
I made mine in a bundt pan because I was too lazy to wash out my loaf pans. In hind sight I would have gotten the loaf pans out. It took a lot longer to cook through in the bundt and I was afraid it was going to burn around the outside so some of the inside was a little undercooked. It still tasted amazing though so I was happy about that. For some reason, like pasta sauce, it tastes much better the next day. This is really easy to do and would be a big hit for your Holiday feast!

Sausage and Kale Soup

This is a great soup for those cool nights that will be creeping upon us shortly. It's also super fast and super healthy!

This makes about 6 servings

Ingredients:
* 2 links chicken sausage
*2 links HOT Italian sausage
*1 sweet onion, diced
*4 tsp bacon pieces (the real bacon bits)
*2 tbsp minced garlic
*6c water
*2 tbsp Chicken better than Bouillon (or enough cubes for the amount of water)
*1 1/2c mini potatoes cut in half (I get these gumball sized potatoes at Trader Joes, if you can't find them use 2 medium potatoes cubed)
*1/4 bunch of kale, chopped to bit size
*3/4c heavy cream

The Making:
In a large pasta pot, or dutch oven heat about 1 tbsp olive oil. Squeeze the sausage out of the casing and sautes until crumbled and cooked through. Remove and reserve in a separate bowl.

Add a bit more oil and saute onion, garlic and bacon pieces till onions are tender.

Add water and bouillon making sure to scrape all the good bits off the bottom of the pan. Bring to a boil.

Add potatoes and sausage and cook until potatoes are tender, about 10-15 minutes.

Reduce heat to a simmer and add kale.

When kale is wilted, add the cream.

Tips and Talk:
Phil thought this was really great, and Miles liked it too! With the kale and the sausage and the potatoes this is such a well rounded meal, I only served it with some garlic toast. You can use all chicken sausage and just add red pepper flakes instead of the Italian sausage to make it even healthier, or if you like it really spicy add some more red pepper flakes.

Only the BEST EVER Mac & Cheese

I have searched high and low for the best Mac & Cheese recipe. I thought I had found it when I made a Giada De Laurentiis recipe. It was really yummy, but my execution was off, and it made for a soupy Mac & Cheese with amazing flavor. I think with some more modifications it could be really great so I would still recommend it, but this recipe from The Pioneer Woman takes the cake! Her website is very user friendly. I personally love that she has pictures that take you step by step through the recipe. I promise you won't be disappointed if you try one of her dishes!

Ingredients:
4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme

The How to:
1. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
2. In a small bowl, beat egg.
3. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
4. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
5. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
6. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
7. Add in cheese and stir to melt. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
8. Pour in drained, cooked macaroni and stir to combine.
9. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

The Verdict:
Only the BEST Mac & Cheese ever. The Doc, who is not that big on Mac & Cheese said this was the best one I have made. I agree and so did the boys! Being the lazy cook, I bought pre-shredded cheese. I used an Italian Blend (Fontina, Asiago, Mozzarella, Provolone, Romano & Parmesan) and Mild Cheddar. I used in the sauce a cup from each bag and then 1/4 cup of each to sprinkle on top. I want to go get some more right now and eat it for dessert, that is how good it was!

Pasta e Fagioli

Every once in a while on my Mommy board there will be "What's For Dinner" thread. This was something one of the mom's made and I asked her for the recipe. I am so glad I did because it was awesome!

Ingredients:
1 tablespoon extra-virgin olive oil
extra-virgin olive oil for drizzling
3 ounces pancetta or bacon, chopped fine
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 2/3 cup)
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 anchovy fillets , minced to paste (about 1 teaspoon)
1 (28-ounce) can diced tomatoes with liquid
1 piece Parmesan cheese rind , about 5 inches by 2 inches
2 cans (15 ounces each) cannellini beans , drained and rinsed
3 1/2 cups low-sodium chicken broth
8 ounces small pasta (ditalini, tubetini, conchigliette) [I use tubetini]
1/4 cup chopped fresh parsley leaves
2 ounces grated Parmesan cheese (about 1 cup)

The How To:
This soup does not hold well because the pasta absorbs the liquid, becomes mushy, and leaves the soup dry. The soup can, however, be made in two stages. Once the beans are simmered with the tomatoes, before the broth and water are added, the mixture can be cooled and refrigerated for up to 3 days. When ready to complete the soup, discard the Parmesan rind (otherwise it will become stringy), add the liquid, bring the soup to a boil, and proceed with the recipe.

1. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.

Add onion and celery; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic, oregano, red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about 1 minute.

Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes.
Add chicken broth, 2 1/2 cups water, and 1 teaspoon salt; increase heat to high and bring to boil. Add pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).

2. Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into individual bowls; drizzle each serving with olive oil and sprinkle with a portion of remaining parsley. Serve immediately, with grated Parmesan.

The Verdict:
The flavor of this dish was amazing! I have never been a big fan of Pasta e Fagioli but the Doc is so I made this with him in mind and ended up loving it myself! Next time I think I am going to make the pasta separate and add it to the bowl then serve the broth on top. It makes a ton and as it states in the directions the pasta ends up soaking up all the liquid. That way you can save the leftovers without the pasta getting all mushy.

Shrimp with Roasted Garlic Pesto Pasta

If you are a garlic lover, like myself, then you are going to love this dish. This dish, Shrimp with Roasted Garlic Pesto Pasta, is a Sunny Anderson recipe. I have seen her show a couple times on the food network but do not watch her on a regular basis. I have been wanting to make a pesto since I got my food processor, and this one jumped out at me during a search on the Food Network site.

Ingredients
15 garlic cloves, peeled (about 1 head)
1 cup olive oil, plus extra for tomatoes
1 pound cherry tomatoes
Salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup packed basil leaves
1 pound linguine
1 1/4 pounds large shrimp, shelled and deveined
1/4 cup pine nuts, toasted

The How To:
Preheat oven to 375 degrees F.

Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.

Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve.


Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.

Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.


In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve.


Note: There will be leftover pesto.

The Verdict:
For my first pesto, I have to say I was impressed. I am a huge fan of garlic and live by the motto in cooking that you can never have too much so this was a winner in my book! The Doc even enjoyed it. For those who don't like (or can't eat) shrimp, I am sure it would be just as good with some diced chicken.

Double-Stuffed Chicken Breasts

Since finding out that baby #3 was on the way I have been too tired to even think about cooking. I am talking about the kind of tired where you can barely keep your eyes open. Unfortunately for my waistline and our budget that has meant a lot of ordering take-out and no new dishes to post on the blog.

Enough was enough! I got my new Every Day with Rachael Ray magazine in the mail along with my Food Network magazine and told myself that I needed to start cooking again! Not only are we saving money but I also dropped 2 pounds!

This dish, Double Stuffed Chicken Breasts, from the October issue of Every Day with Rachael Ray, says "you'll never have to choose between chicken parm and stuffed shells again!"

Ingredients:
1/2 cup small shell pasta
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup coarsely chopped flat-leaf parsley
Salt
2 large eggs
2/3 cup breadcrumbs
Four 8- to 10-ounce chicken breasts
3 cups store-bought marinara sauce (or if you're feeling ambitious you could always make your own sauce!)

The How To:
1. Preheat the oven to 350°. Line a baking sheet with parchment paper. In a pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan and 1/4 cup parsley; season with salt.

2. In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.

3. Stuff the pasta-cheese mixture under the skin of each chicken breast. Dip the stuffed chicken breasts in the eggs, roll in the breadcrumbs, then place skin side up on the prepared pan. Bake until an instant-read thermometer inserted in the breast registers 165°, about 50 minutes.

4. Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on a bed of sauce, topped with 1 tablespoon parsley.

The Verdict: I meant to take pictures of the cooking process, however the whole tired thing got in the way, and I was just happy to have a home cooked meal on the table! The Doc, thought that while it tasted great, he would prefer to just have his pasta on the outside! I thought it was delicious and I loved having the pasta in the chicken! The kids even loved it.

I used garlic and herb flavored bread crumbs and used 1 cup of pasta instead of the 1/2 cup because, well we all love our carbs in this house. I placed the extra pasta/cheese mixture so that it surrounded the chicken in the baking dish.

The only downside to this dish is that it's not a 30 minute meal, this dish is going to take at least an hour to prepare/bake. So make sure you give yourself enough time or you'll end up eating at a much later dinner, like we did!

Ham and Cheese "Magic Bread"

If I ever had a cooking show it would probably have something to do with skipping going to the grocery store every time you want to make something new and using what you can find in your fridge and pantry. As Phil says, we could probably eat for a week off of everything we have stocked in the cabinets, freezer and fridge, but most people don't know how to combine it all together. So here's what I came up with one evening.

Ingredients:
*3/4 package of Hormel All Natural Deli Ham
*1c shredded mozzerella
*4 wedges of Laughing Cow Light Swiss Garlic and Herb cheese
*1 small package crescent roll dough

The Making:
Preheat the oven to 375 degrees.

Stack the ham into one big pile and cut into 1/2 inch pieces. In a bowl combine the ham, mozzarella, and the Swiss (broken apart and crumbled). Mix until all of the ingredients are thoroughly combined.

Open the crescent package and separate the triangles. Place so the the long straight side is to the right, and the short straight side is towards you. Put a heaping tablespoon (or more) of the ham mixture on the bottom of the dough. Fold the bottom corners up and start rolling towards the point. Place on a pizza stone (or a baking sheet lined with parchment). Bake according to the crescent package directions. Serve warm.

Tips and Talk:
Miles named this, and it will forever be known as "Magic Bread" so I think he liked it. I made this with Whole Steamed Artichokes and salad and it made a really nice weeknight meal. I'm sure you could substitute the ham for pepperoni, broccoli, spinach, anything you have. These could also make great appetizers for a party if you cut the dough in half before rolling.

Shepherd's Pie

We pregnant women get cravings, and those craving don't always like to wait to be satisfied. Tonight I was craving Shepherd's Pie, and I needed to make it fast! This recipe took me about 30 minutes (though it is not a Rachel Ray recipe) and was very delicious!

Ingredients:
- 4 medium red potatoes, cubed (peeled if you want)
- 2 tbsp sour cream
- 1 egg (separate yolk and white and reserve both)
- 1/2c half & half
- 4 tbsp butter (divided into 1 tbsp, 1tbsp, and 2 tbsp measurements)
- 1lb ground beef
- 1 yellow onion chopped
- 2 tbsp all-purpose flour
- 1c beef stock
- 2 tsp Worcestershire Sauce
- 1tsp garlic powder
- salt and pepper to taste
- 1c frozen corn, thawed

The Making:
Boil potatoes in salted water till tender, about 12 minutes

Meanwhile, beat the egg white until stiff. Transfer to a mug and set aside.

In a small bowl combine the half & half, egg yolk, and sour cream and set aside.

In a large high-sided skillet melt 1 tbsp butter over medium heat. Add onions and saute until they begin to soften. Add ground beef and crumble and brown.

Lower heat to medium-low and pushing the meat to one side of the pan get the juices on the other side. Add the butter to the juices and let melt. Add the flour and mix until there are no lumps.

Add the broth, Worcestershire Sauce, garlic powder, salt and pepper and combine with the meat mixture. Let the gravy begin to thicken and take off heat.

Drain potatoes and add to mixer bowl with 2 tbsp butter. Start mixing and slowly add the sour cream mixture. When potatoes are smooth season with salt and pepper to taste and gently fold int he beaten egg whites.

Preheat the oven to broil on high.


Spoon meat mix into individual ramekins or a casserole dish. Top with corn and potatoes and place under broiler until browned. Serve warm.

Tips and Talk:
The potato topping on this comes out so light and fluffy from the beaten egg white and it really just kind of melts in to the corn and meat mixture. The only thing I can say is that it maybe could have used a bit more butter, but come on, I may be allowed to splurge and gain all this weight now, but at some point I'm going to have to lose it. I think the same flavor could be achieved if I had cut the garlic powder and used 2 tbsp minced jarred garlic in the beginning with the onion.

Phil had a meeting tonight and was unable to try this dish. He tells me that he really doesn't like Shepherd's pie, but will try it since I made it. Miles loved the potato topping, but wasn't thrilled with the meat (he doesn't usually like ground beef anyways, but I figured I'd try). For me, it definitely satisfied my craving in a timely manner.

As you can see from this one and the Chicken Pot Pie recipe, I like to use ramekins. That's because I'm not a huge fan of casseroles and dishes where you make this huge thing and as you serve it it falls over and nobody ever gets the same amount of the good stuff. Also, the ramekins make it so easy to wrap leftovers and heat them the next night, or transport them to work the next day for lunch.

Orecchiette with Mini Chicken Meatballs

This is the famous dish that you will find pictured in the blog title. It is a Giada De Laurentiis dish and has become a favorite of ours.

Ingredients:
1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella (cherry sized), halved
1/2 cup chopped fresh basil leaves

The How to:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer.


Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes.


Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

The Verdict:
This dish is always a crowd pleaser! I like to make this when I know I have a big group of people to cook for because it's so easy and relatively inexpensive to prepare. The flavor of the meatballs and the fresh basil and mozzarella make this dish! The best part (thanks to the broth like sauce) is that you don't get that heavy feeling you sometimes do when you eat hearty Italian food like alfredo or lasagna!

A deviation from the original recipe is that I add cut up broccoli florets. Just toss the broccoli to the boiling pasta water when there there is 5 minutes left on the timer. I also make my meatballs slightly bigger than a melon baller size, so you would want to adjust the cooking time in the browning process.

Fresh Corn & Crab Quesadillas with Avacado Crema

I love crab and I love Mexican so when I came across this recipe in a Hannaford Magazine (that came free with my purchase of $25 or more) I couldn't wait to make it. The picture shown in the magazine had my mouth watering. All I could hope was that it was going to taste as good as it looked and sounded.

Ingredients:

Quesadillas
1 cup fresh corn kernels (cut from 1 to 2 ears)
1/4 cup (2oz) reduced fat (Neufchâtel) cream cheese, softened
2 tsp. fresh lime juice
1/4 tsp. ground cumin
1/8 tsp freshly ground black pepper, or to taste
1/4 cup finely chopped scallions
1 tbsp. minced fresh cilantro
1/2 lb fresh lump crabmeat
4 8" flour tortillas
1/2 cup (2oz) shredded Monterey Jack cheese
1 tsp. olive oil

Avocado Crema
2 tbsp. plain non-fat Greek-style (thickened) yogurt
1 tbsp. minced fresh cilantro
2 tsp. fresh lime juice
1/8 tsp kosher salt, or taste
1 ripe avocado, diced

The How to:
1. Preheat oven to 425 degrees. Spray a baking sheet with cooking spray.
2. Prepare quesadillas. In a medium-sized saucepan, bring 3 cups water to a boil over high heat. Add corn for 1 minute just to blanch. Drain, rinse with cold water.
3. Combine cream cheese with lime juice, salt, cumin and pepper. Stir in scallions, cilantro, and corn, then gently fold in the crabmeat. (This may be prepared up to one day in advance and stored, refrigerated, in an airtight container.)


4. Place one tortilla on a work surface and spread 1/4 of the corn and crab mixture over one half. Sprinkle 2 tbsp. of the Montery Jack cheese over the top. Fold the other half of the tortilla over the filling, press firmly, and transfer quesadilla to the perpared baking sheet. Repeat with remaining tortillas and filling. Brush tuop of each quesadilla with 1/4 tsp of the oil, and bake on top oven rack 10 minutes, until lightly golden.


5. While quesadillas are baking, prepare avocado crema. Stir together yogurt, cilantro, lime juice and salt in a bowl. Gently fold in avocado.
6. When the quesadillas are done baking, cut each quesadilla into three wedges, and serve warm with a dollop of avocado crema.

The Verdict:
I was the only one who tried these. Since Shaun is still too young for shellfish and I didn't think David would enjoy it I also made Chicken quesadillas (with a little help from the Purdue precut Southwestern style chicken). The Doc decided that he was fine with a chicken quesadilla too. Oh well it was his loss as far as I am concerned. These came out just a I had hoped. The fresh cilantro was key. They were very light and just so yummy! Next time I think I will pan fry them as I do with all of my quesadillas. Some of the edges burned in the oven and the middle wasn't as crispy as I would like. Otherwise I wouldn't change a thing!


Sadly my picture doesn't give the recipe justice as the picture in the magazine did! Ah well!

Creamy Pesto Fettucine

Phil LOVES pesto and brought a huge tub of it home the other night from the local Italian market. I find sometime you have to use a lot of pesto sauce to really coat the pasta, and for me its a bit over powering, so I started thinking and I came up with this yummy creamy sauce. It also works during the same week as making the Individual Chicken Pot Pies since you use the heavy cream in both recipes.

This dish will serve 4 people and you will probably have some leftover sauce to add on top or keep for another night.

Ingredients:
*1/2 stick of butter
*1 small onion finely chopped
*4 tablespoons minced garlic (use less if you don't like as much garlic as we do)
*2c store bought pesto sauce (or you can make your own)
*1c heavy cream
*1lb refrigerated fettucine
*1/4c of pasta water reserved
*Freshly grated pecorino romano cheese (or parmesan, whatever you like or have)

The Making:
Melt the butter in a saute pan (one that has higher sides) or a medium sized saucepan.

Add the onions and cook over medium heat until almost translucent. Add the garlic and cook one minute more.

Add the pesto and stir to incorporate with the onion and garlic. Add the heavy cream. Bring to a simmer until sauce starts to thicken.

Cook pasta according to package. Drain pasta and add to pan with sauce along with the reserved water. toss to coat and transfer to serving bowl. Grate the cheese on top and serve immediately.

Tips and Talk:
You can use boxed pasta, but I like the flavor and texture of the almost fresh pasta- plus it cooks a whole lot faster. The key to not curdling the cream is to bring the temp up slowly, so add right after the pesto has cooled the onions off. Also the reason for the pasta water is this thins the sauce a bit for better coating, and the starch form the water helps to stick the sauce to the pasta.

Phil loved this version of his pesto, and Miles didn't think it was so bad. I left some pasta plain and added a red sauce we had leftover for him. Serve this with a side salad and some garlic bread and you've got a great meal!

Double Chicken Dumpling Stoup

Anyone who has ever watched 30 Minute Meals on the Food Network knows that Stoup is thicker than a soup and thinner than a stew! I stumbled across this dish, Double Chicken Dumpling Stoup on the Every Day with Rachael Ray website and made it tonight for dinner!

Ingredients:
2 tablespoons extra-virgin olive oil (EVOO)
4 ribs celery from the heart, chopped
2 onions, chopped
4 carrots, shredded (1-1/2 cups)
1 fresh bay leaf
Salt and freshly ground pepper
6 cups chicken broth
1 pound ground chicken
1 egg
1/2 cup Italian bread crumbs (a couple of generous handfuls)
1/2 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls)
2 cloves garlic, finely chopped
Dash freshly grated nutmeg
One 1-pound package gnocchi
1 cup frozen peas
Flat-leaf parsley, finely chopped (a couple of generous handfuls)
Crusty bread, for dunking

The How To:
1.In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. add the celery, onions, carrots and bay leaf, season with salt and pepper and cook for 5 minutes. Stir in the broth, cover the pot and bring to a boil.

2.Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, cheese, garlic and nutmeg. Roll the mixture into walnut-sized meatballs (you'll have about 40) and add to the stoup. Simmer for about 10 minutes while you wash up. Add the gnocchi to the stoup and simmer for 5 minutes. Add the peas and parsley and cook for 2 minutes. Remove the stoup from the heat, discard the bay leaf and let cool for 5 minutes. Serve with the bread.


The Verdict:
This was a solid dish. It is different take on Chicken Noodle Soup and any dish that has gnocchi in it is going to be a winner in my book! Again I can't stress enough how amazing 30 Minute Meals are. This was done in no time and with very little prep. This is the perfect dish to make on a night you just don't want to cook but still want something healthy and tasty!

Bon Appétit

Simple Summer Dessert

So need something to do with the rest of that heavy cream? Make dessert!

This is quick and easy and you can start preparing while waiting for dinner to cook, but I recommend you do the whipped cream right before serving.

This will make about 4 servings so adapt for your family accordingly.

Ingredients:
*1 large firm peach, cut into small pieces
*1c fresh blueberries
*Juice from 1/2 an orange (try Mineolas) or 2 tablespoons OJ
*1 teaspoon brown sugar
*1/2c heavy cream (or more if you want more whipped cream)
*2 tablespoons granulated sugar
*1 tablespoon Amaretto liquor (optional- and this is not enough to get your kids drunk!)

The Making:
In a plastic container or bag mix the peaches, blueberries, brown sugar and orange juice. Mix well and let sit in fridge for at least an hour and up to 24 hours (good to do this step while dinner is cooking in the oven).

Right before serving beat on high the heavy cream, sugar, and Amaretto until it forms peaks when lifted.

Spoon the fruit mix into bowls, top with whipped cream and EAT!

Tips ans talk:
Everyone loved this and it is a nice cool treat to substitute for that nightly ice cream. Play around with the fruits and add or substitute whatever you like!

Individual Chicken Pot Pies

Hello Foodies!

I asked Boston Pam if I could join in on the food blogging fun, so here I am! A word of caution form me-I am Italian. This means that some of these recipes are not exact (since most of my cooking is done by look, smell, or taste). I'll try my best to make the measurements into cooking terms, but there may be time where I refer to such measurements as shakes handfuls.

I've made this recipe (adapted from the Neely's) twice now (both on rainy summer days) and it is really great comfort food. I love chicken pot pie, but I hate making a big one since you get too much filling and not enough crust and you always have some left over. These are great the next day, since you can just pop them in the microwave or oven for a quick lunch or dinner!

This will make about 6-8 servings (depending on the size of your ramekins)

Ingredients:
*4 cups of chicken broth (though I use 3 since I like my filling a bit thicker)
*1 bouillon cube (or 1 tsp Better than Bouillon)
*1 stick salted butter
*1 medium onion, chopped
*2 large carrots, cut in 1/2 inch rounds (or about 10 baby carrots cut the same)
*2 ribs of celery, sliced
*3 tablespoons of fresh chives chopped
*2 cloves of garlic, chopped fine (I use already minced garlic- and a lot of it! 2 cloves probably equals 1 tbsp from the
jar, and I probably use 3 tbsp)
*Salt and pepper to taste
*1/2c All-Purpose flour
*2 teaspoons cornstarch (optional for a thicker filling)
*1/4c heavy cream
*3 tablespoons dry sherry
*1 store bought rotisserie chicken, cut in chunks
*4oz frozen peas (about half a small bag)
*2 store bought pie crusts
*1 egg beaten with a tbsp water

The Making:
Preheat the oven to 375degrees.

In a large saucepan heat the chicken broth and bouillon cube to a boil (if you use the Better than Bouillon you can skip this step entirely and add these ingredients later).

In a dutch oven or large pasta pot, melt butter over medium heat. Add onions , carrots, celery, chives, can garlic and saute until tender. Season with salt and pepper. Add the flour (and cornstarch) and stir together until it becomes pasty and lump- free. Stir in the broth ( and bouillon if you skipped above step), heavy cream, sherry, chicken, and peas. Bring to a slow boil then reduce to simmer (stirring to be careful not to burn the bottom though!) Turn off and cover while rolling dough.

Flouring you counter top, roll out dough an extra inch. Using the ramekin for a guide cut out dough to cover the tops with about a 1/2 inch overhang.

Ladle filling into ramekins and cover with the rounds. Crimp edges, brush with egg mixture and cut small slits in the top. Place on baking sheet and sprinkle with salt.

Bake for 35 mins or until the filling is bubbling and the tops are a golden brown. Serve warm with a side salad and your favorite drink!

Tips and talk:
So this is a huge hit in my house. Phil loves it, and though he is not a leftover kind of guy, he eats these day after day for lunch or dinner. Miles is not such a fan of the whole thing together and won't eat a whole ramekin, but I usually leave some of the plain chicken and peas to the side for him. The whole recipe takes about an hour to do (maybe longer depending on your kids!) and guarantees a couple of meals for the week. Enjoy!

Pork Chops with Balsamic Strawberry Salad and Pine Nut Orzo

I have never been a fan of pork chops unless they were of the Shake 'n Bake variety. As someone who now prides herself as a home cook, Shake 'n Bake just no longer cuts it (wink). That was when I came across this 30 Minute Meal and I thought the concept of a spinach salad served over a pan seared pork chop would definitely put that Shake 'n Bake to shame!

Ingredients:
1/2 pound orzo pasta
1/2 cup balsamic vinegar
1 pint strawberries, quartered
1/2 cup basil leaves, torn
1 cup baby spinach leaves, sliced
Extra virgin olive oil (EVOO), for drizzling
4 slices prosciutto, sliced into 1/2-inch strips
Four 1-inch-thick pork chops
Pepper
3 tablespoons butter
1 pinch cinnamon
1 pinch nutmeg
1/3 cup pine nuts, toasted

The How to:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

In a saucepan, boil the balsamic vinegar until reduced to 2-3 tablespoons, 5 minutes. In a bowl, toss the strawberries, basil and spinach with the balsamic glaze.

In a large nonstick skillet, heat a drizzle of EVOO over medium-high heat. Add the prosciutto strips and cook for 5 minutes. Transfer to paper towels to drain. Add another drizzle of EVOO to the skillet. Season the chops with salt and pepper and cook, turning once, until cooked through, 8 minutes.

In another large skillet, cook the butter over medium heat until brown, about 3 minutes. Add the pasta, cinnamon and nutmeg and toss; season with salt. Stir in the nuts.

Spoon the salad over the chops and top the orzo with the prosciutto.

The Verdict:
I have to admit that I was surprised by just how good the flavors of the spinach, strawberries and balsamic vinegar went together. I was skeptical. When I eat a salad it is usually romaine lettuce with bacon bits, so this was out of my comfort zone. It was very good. The Doc had his dry (of course) and was quite nauseated by the smell permeating the kitchen from the balsamic reduction. While it was great served over the pork I would have been happy to just eat the salad. The orzo was really great too. It was the hint of nutmeg and cinnamon that really did it for me. I omitted the prosciutto; I don't mind prosciutto but I am not a huge fan. This dish was one of the easiest 30 Minute Meals I have made to date but you wouldn't have known from the way it tasted. For those who don't consider themselves a great cook, it would be very hard to mess this one up!

Summertime Forest Salad

Try this quick and easy salad made from ingredients you might find in a walk through the forest!

Combine the following:
1 bag arugula
diced smoked cheese (cheddar or mozarella)
diced red pear
red raspberries
toasted pine nuts
crumbled crispy bacon

with a raspberry vinegrette. Add a hint of dijon mustard for an extra zing!

Accidents Sometimes Pay Off

I had some thin-sliced turkey cutlets to use the other day. My plan was to do something Italian with them and the eggplant in my fridge...perhaps an herb-crusted turkey cutlet with eggplant parm....

But, I was upset to find when I cut into my eggplant that it was no good. After a few battles with the boys I was fresh out of creativity, so I just started to cut things up, put them ina pot, and cook them. Turns out it was a pretty good dish, and when I watched Next Food Network Star on DVR last night, I even discovered it was similar to Melissa's 4-step chicken. Here is what I did...

Dredge 6 thin-sliced turkey breasts in 1 packet of fajita seasoning.
In a pan, heat some EVOO and add 1 coarsely chopped onion, a little chopped garlic, and cook until translucent. Add the turkey breats and cook for three minutes on each side. Then, to the pan add 3/4 cup white wine, 2 diced tomatos (seeds removed), a diced pepper, and 1 small can of diced green chilis. Cook for about five minutes longer. Serve over rice.

This dish was extremely low fat but full of flavor. The best part is that you can sub in just about any vegetable you have on hand, or you could use a different meat (chicken, pork, whatever you have).

Two Sauce Weeknight Lasagna Bowls

This dish, Two Sauce Weeknight Lasagna Bowls, has become a favorite of mine to make for pasta nights. I love this dish, because not only does it taste delicious, but it's easy to make! Got to love a good 30 Minute Meal!

Ingredients
Salt
1 pound Campanelle pasta
2 tablespoons extra-virgin olive oil
1/4 pound pancetta, a couple of thick slices, chopped
3/4 pound ground beef pork and veal mix or ground beef (what is known as meatloaf mix)
1/2 large carrot, peeled and grated or finely chopped
1 small to medium onion, chopped
3 cloves garlic, 2 chopped or grated, 1 peeled
1/2 teaspoon allspice, a couple of pinches
Freshly ground black pepper
1 bay leaf
3 tablespoons tomato paste
1/2 cup dry red wine
2 cups beef stock
3 tablespoons butter
3 tablespoons flour
2 cups milk
Nutmeg, to taste
1/2 cup grated Parmigiano Reggiano, plus some to pass at table
A handful fresh parsley leaves, finely chopped

Directions
Heat large pot of water to a boil, salt water and cook pasta to al dente.

While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.

While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.

Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley.

The Verdict:
This is a great dish for a night that you're in the mood to have lasagna but you don't want to spend all the time cooking your noodles, making your sauce, layering your noodles and baking it. Last night I didn't have the campenelle (which is a really fun pasta to use) so I used what I had on hand (penne). I also didn't have the red wine so I ended up using some Marsala cooking wine that I had and I didn't notice any big difference in the flavor. The other deviation from the original recipe was using some leftover Asiago cheese that I had in the fridge instead of the Parmigiano-Reggiano. I love using the Béchamel sauce along with the meat sauce, they work really well together.

The boys love anything that is pasta related so they both had seconds!

Last nights Two Sauce Lasagna Bowl (with the Penne)

Coffee-Peppercorn Marinade

Since the purchase of our grill, I have been trying to find new ways to grill steak. I am a big fan of marinades. The problem is, cooking for the Doc, I am limited on the variations of marinades I can try (nothing with Italian Dressing). I was searching for something different than the standard teriyaki sauce and came across this Coffee-Peppercorn Marinade on the Food Network's website.

It sounded great. I wasn't sure how the Doc would feel about the balsamic vinegar so I decided to put aside some meat and just use the bottled teriyaki sauce. That way he could try it but if he didn't like the flavor he wouldn't go hungry!

Coffee-Peppercorn Marinade
Ingredients:
3 tablespoons strong brewed coffee
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon salt
1 pound flank steak, trimmed of fat

Directions:
Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.

Armenian Rice Pilaf
Ingredients:
1/2 cup butter
1 1/2 cups uncooked fine egg noodles
3 cups uncooked long grain white rice
5 (14.5 ounce) cans chicken broth
4 cubes chicken bouillon

Directions:
Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.

Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.


The Verdict:
This is a fantastic marinade! I made it for my family also and everyone loved the flavor. The nice thing about this marinade is the flavors work so well together. There were a few who looked at me cross eyed when I said the marinade had coffee in it! Even the Doc thought it was great. The balsamic vinegar, while smells very strong when you prepare the marinade, is mild once the meat has been grilled.

The recipe above calls for 1lb of Flank Steak, but I used Sirloin Tips. Obviously increase the amounts according to how much meat you need to grill! Serve with Rice. The first time I just used a box pilaf but then second time when I was cooking for a large group of people I decided to try the Armenian Rice Pilaf (above) which was also a big hit! Though next time I would add some pepper to the rice when it's browning for a little more flavor.

Brian's Quick Tip: Fresh Herbs Always Available

So many recipes call for the use of fresh herbs (parsley, dill, basil, etc). Yet, if you buy your herbs at the grocery store you will find you always have way too much. My tip for you today is to chop and freeze your herbs in freezer bags. Then you'll have them on hand when you need them, because they will instantly thaw into your favorite dishes. I regularly keep parley and dill in my freezer this way, and from time-to-time, I keep basil that way as well. I learned this one from my grandmother.

Brian's Famous Sausage Bread

This recipe is great for parties and pot-luck dinners. You can modify it with different ingredients. You can even fry up pieces in a little olive oil once cooled to create a doube-delicious treat! Enjoy!

2 cans Pillsbury biscuits (10pk)
2 eggs, slightly beaten
2 cups shredded swiss cheese
2 cups shredded cheddar cheese
8 italian sausage links
2 tbsp oregano
2 tbsp chopped parsley
2 tbsp chopped basil
1 tbsp fennel seed

Take the italian sausage meat out of the casings and brown in a pan. In a bowl, combine eggs, cheeses, sausage meat, herbs, and spices. Mix loosely with hands to combine. Tear biscuits in half and add to bowl. Mix losely with hands to combine. Do not overwork the mix.

Line a 9x9 pan with parchment paper and place bread mixture into pan. Cook at 375 degrees for 30 minutes or until cooked through. Serve warm.

The New Home of Dish of the Week:

I have been having so much fun with posting my favorite dishes that I have decided to start a separate blog for my cooking! Happy Cooking!