Friday, May 22, 2015

Foodie Friday- Salmon Mushroom Coulibiac W/Sour Cream Dill Sauce


This is listed as a breakfast recipe on the site where I found it. Brunch, maybe. Lunch or Dinner? Absolutely! It's a little labor intensive, but oh so good!

Salmon Mushroom Coulibiac W/Sour Cream Dill Sauce

INGREDIENTS

1 egg yolk

PASTRY

3/4 cup cream cheese; softened
3/4 cup butter; softened
2 teaspoons granulated sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour

FILLING

2 tablespoons olive (or vegetable) oil
3 cups mushrooms; minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 onion; sliced – or diced
2 cloves garlic cloves; minced
1/2 cup long-grain rice
2 cups fresh spinach; chopped
2 tablespoons fresh dill; chopped - (Fresh IS best for this recipe)
2 salmon filets

SAUCE

8 oz sour cream
2 tablespoons fresh dill; chopped - (Fresh IS best for this recipe)
2 tablespoons milk
1/2 teaspoon Lemon Rind; grated
1 teaspoon lemon juice
1/4 teaspoon Pepper

PREPARATION

SOUR CREAM DILL SAUCE:
Mix all ingredients together in a bowl, cover and refrigerate until ready to serve.

PASTRY:
In large bowl beat together cream cheese, butter, sugar and salt until fluffy.
Stir in flour just to blend.
Divide in half; shape into squares.
Wrap each half in plastic wrap; refrigerate until firm - about 1 hour.

FILLING:
In a large skillet, heat half of oil over medium heat; fry mushrooms and 1/4 teaspoon each of the salt and pepper until no liquid remains.
Transfer to a bowl.
In a saucepan, heat remaining oil over medium heat. Fry onion, garlic and remaining salt and pepper for 3 minutes.
Add rice and 1 cup water; bring to a boil. Cover, reduce heat and simmer until rice is tender and the water is absorbed, about 20 minutes.
Add spinach and dill to rice mixture and fluff with fork. Let cool. (NOTE: It is important to let this mixture cool for as long as possible in order that it does not make the pastry soggy and difficult to work with)

PREPARING COULIBIAC:
Line rimmed baking sheet with parchment paper. On lightly floured surface, roll out 1 piece of pastry to 10 inch square and about 1/8 inch thick. (Tip: Roll pastry a silicone mat for easy handling and easy transfer to the parchment paper). I don’t know if you can roll it right on the parchment – have never tried it since I always use my silicone mat.
Place on prepared pan. Spoon half of the rice mixture over pastry, leaving a 2 inch border.
Top with 1 salmon fillet; spread with mushroom mixture.
Top with remaining salmon fillet; spoon remaining rice mixture over the top. Yes ... you’ll find your hands are a handy tool!
Mix egg yolk with 1 tablespoon of water for egg wash; brush over border of pastry.
Roll out remaining pastry to 11 inch square; place on filling, smoothing around edge. Fold bottom edge over top edge, pressing to seal. Flute edges.
At this point, cover gently and refrigerate if not backing immediately.
Cover remaining egg wash and refrigerate until ready to use. (Tip: cover egg wash with the brush ... brush will be fine to use with remaining egg wash, and you won’t need to wash it twice!)
Brush egg wash over pastry; cut 4 steam vents on top. Bake in 350°F oven until golden, about 1 hour.
Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters and then cut each quarter into half or thirds.
Serve with Sour Cream Dill Sauce.

Sunday, May 17, 2015

I Haz A People And This Is Our Day!



Yes, it's National Pack Rat Day!



I plan to celebrate by pretending to clean my house, but actually just shifting piles from one spot to another. I'd throw stuff away, but you never know...I might actually need the collection of dead batteries in the kitchen junk drawer! Or find the lid that goes to that stained, pitted tupperware bowl.

Friday, May 15, 2015

Foodie Friday: Deep Dish Sloppy Joe Casserole



I know, I seem to be on a bit of a sloppy joe kick right now. But this recipe turned out to be pretty good! I like that you make your own sauce, rather than adding in a can full of preservatives & additives.

Deep Dish Sloppy Joe Casserole

yield: 6 SERVINGS

INGREDIENTS:

1 lb 95% lean ground beef
1 tablespoon McCormick Montreal Steak Seasoning (I used the reduced sodium kind)
8 oz white mushrooms, minced (I used a food processor)
1 medium carrot, minced (I used a food processor)
1 medium onion, minced (I used a food processor)
2 cloves garlic, minced (I used a food processor)
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon packed brown sugar
1 pinch of cayenne pepper
15 oz can of tomato sauce
2 tablespoons tomato paste
1 (11 oz) can of refrigerated pizza crust dough (such as Pillsbury thin crust)
1 cup shredded 2% Mozzarella cheese

DIRECTIONS:

Pre-heat the oven to 425 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.
Bring a large saute pan or skillet over medium-high heat and add the ground beef. Break the ground beef up with a spoon or spatula while cooking. Sprinkle with steak seasoning and continue to cook until beef is browned. Add the mushrooms, carrot, onion, garlic, vinegar, and Worcestershire sauce and reduce the heat to medium. Cook for 5 minutes. Add the brown sugar, cayenne pepper, tomato sauce, and tomato paste and stir together. Cover and continue to cook for another 5 minutes.
Unroll your pizza dough and lay it in your prepared baking dish. Push the dough down across the dish and up the sides. Pour the meat mixture from your skillet into the pizza dough. Place in the oven for 12 minutes. Remove from oven and sprinkle the Mozzarella cheese over the top. Place the casserole back in the oven and cook for 5 additional minutes or until cheese is melted and pizza crust is browned.


Lioness notes: If you want to sneak some extra veggies in, add a stick of celery and/or a small bell pepper, run through the food processor until finely chopped. If I make this for my parents, I'll probably leave the mushrooms out to appease my dad and add the extra veg.

Monday, May 11, 2015

It's National Eat What You Want Day!


Sorry, this is a bit late, but I just found out about it. I generally celebrate it every day, but it's nice to know there's an official designation. Here are some suggestions of yummy things to try if you need help.


Some of my favorite foods are:

Ribeye steak with mushrooms and onions.


Philly cheese steak- my favorite version is from the Philly Deli back home and comes with ham & mushrooms in addition to the cheese & onions


This is what the Formaggio Bene pizza from Incredible Gourmet Pizza in Wilmington looks like. White cheese, garlic, shredded basil, and a touch of olive oil. Bliss!


Nobody in my family can agree on the spelling or pronunciation of these (google spelled it fleischkuechle), but we all agree that they are one of the best things on Earth! How can you go wrong with what is basically a fried meat turnover?!?

Last, but not least, on my favorite foods for today:

Can I find this ANYWHERE in Kentucky?!? Hell no.

Saturday, May 9, 2015

Guess What Today Is?



No, it's not the day I'm finally committed to the wacko-ward. Although that IS probably coming soon.

Today is National Lost Sock Memorial Day!

That's right! Today is the day we celebrate all those missing socks...the purple argyle that was a present from your eccentric aunt, the zillion and one black/grey/white sports socks, the novelty lion print you couldn't resist on your trip to the zoo...wait, was that last one just me? Anyway, today is the day to gather around your clothes dryers and scream "Where? Where are they, rat bastard?!? Gimme back my socks!"

Friday, May 8, 2015

Foodie Friday: Sloppy Joe Stuffed Peppers


This is one of those things that just kind of jumped out at me when I was looking for a new dish to try. It's fairly easy and surprisingly good!

MOM'S SLOPPY JOE STUFFED PEPPERS

PREP TIME
5 mins
COOK TIME
30 mins
TOTAL TIME
35 mins

Author: Morgan

Serves: 6

INGREDIENTS

3 bell peppers (I prefer red, orange, and yellow)
1 lb lean ground turkey
1 can Sloppy Joe sauce (we use Hunt's Manwich)
1 tablespoon canola oil
Salt and pepper, to taste
6 slices colby jack or cheddar cheese
Parsley or green onion, chopped, to garnish (optional)
Brown rice, cooked, to serve (optional)

DIRECTIONS

Using a paring knife or other small knife, cut around the stem to remove it from the pepper and discard.
Cut the pepper in half and cut out any leftover seeds or membrane.
Preheat the oven to 350 degrees F.
In a large, heavy bottomed skillet over medium-high heat, add a drizzle of canola oil. Once the oil is hot, add in the ground turkey, breaking it apart as it browns.
Once the turkey browns, drain off any excess liquid. Add in the Sloppy Joe sauce, cook for 2 minutes, and then cover and reduce heat to low.
Spray a large, oven-safe dish with nonstick cooking spray and place in the peppers, cut side up. Bake for 10-15 minutes, or until slightly softened.
Divide the Sloppy Joe turkey meat evenly among the pepper halves. Bake again for 15 minutes.
Top each pepper half with a slice of cheese and bake one last time, for 5 minutes or until the cheese has completely melted.
Garnish with parsley or green onion, if you'd like, and serve with brown rice.


Of course those who know me, know I hate brown rice, so this gets served with white rice. Cornbread is also a good side for this.

Tuesday, May 5, 2015

Books & Bloggers Swap Reveal





I can't believe I almost forgot to post this! My partner, Tula, sent me some great looking books.

Apologies for the picture quality. Photography is not my best skill. Not pictured are the candy bar & Starbucks card that Tula generously included. Those were used almost immediately!

Anyway, it was a great exchange & I'm looking forward to doing another one sometime!