Foodie Friday: One-Pan Mushrooms w/Chickpeas, Caramelized Onions, & Kale

This is a tasty, one pan dish. I know I should try to do meatless meals every now and then, but I can't help thinking this needs bacon in it. (Shredded or ground chicken or pork would also be good) This can be either a main course or a good side dish.




One-Pan Mushrooms, Chickpeas, and Kale

NOTES

To save time, slice the mushrooms and prep the kale while the onions caramelize. You'll already be in the kitchen to keep an eye on and stir the onions. For a slight variation, omit the chickpeas and top the combination of mushrooms, kale, and onions with a poached egg or two.

INGREDIENTS

1 1/2 tablespoons neutral oil, divided
1 small yellow onion, diced
Kosher salt
1 pound wild mushrooms, sliced
1 1/2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
1 bunch dinosaur kale, ribs removed and torn into bite-size pieces
Balsamic vinegar, to taste
Parmesan shavings
1/4 cup roughly chopped parsley

DIRECTIONS

Add 1 1/2 teaspoons oil to a large skillet; heat until shimmering over medium-high heat. Add the onion and a few generous pinches of salt. Cook, stirring occasionally, until the onions are golden brown and slumped — nearly but not quite caramelized — about 30-40 minutes. Add 1 1/2 teaspoons oil, the mushrooms, and a few generous pinches of salt, and cook until the mushrooms are golden brown, 5-10 minutes. Add 1 1/2 teaspoons oil, the chickpeas, kale, and a few generous pinches of salt, and cook until the kale is wilted, 2-3 minutes. Add a splash of balsamic vinegar to deglaze the pan and balance out the other flavors with its acidity. Season to taste with additional salt and balsamic vinegar. Garnish with parmesan shavings and parsley.

Foodie Friday: One Pan Cilantro-Lime Chicken & Black Beans w/Rice

Found here, this is an easy-peasy one dish dinner. I'm not crazy about the fact that it uses minute rice, so I'm playing around with ways to use better rice, but it is quick and still pretty tasty.

One Pan Cilantro ­Lime Chicken and Rice with Black Beans

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: About 4 servings

Ingredients
1 lb boneless skinless chicken breasts, diced into 1­inch cubes Coupons
1 Tbsp canola oil
Salt and freshly ground black pepper
4 green onions, chopped (keep lighter and darker portions separate)
2 cloves garlic, minced
1 1/2 cups low­sodium chicken broth
1 (4 oz) can chopped green chilies
2 tsp lime zest
3 Tbsp lime juice
1 (14.5 oz) can black beans, rinsed and well drained
2 cups minute white rice (don't use regular rice!)
1/3 cup chopped cilantro

Directions

Heat oil in a large skillet over medium ­high heat. Once hot add chicken, season with salt and
pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green
onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies,
lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a
boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat
and immediately cover with a lid. Let rest 5-6 minutes.

If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess
moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

Recipe source: Cooking Classy

Foodie Friday- Pioneer Woman's Red & Green Stuffed Shells

Ree Drummond strikesagain. I never thought about adding a bechamel-type sauce to my basic stuffed shells, so I'm glad she did!

Red and Green Stuffed Shells

Prep: 15 Minutes Level: Easy
Cook: 1 Hours Serves: 12
Ingredients

1 Tablespoon Olive Oil
1/2 whole Onion, Diced
1 clove Garlic, Minced
10 ounces, weight Fresh Baby Spinach (or a pkg of frozen chopped spinach, thawed & squeezed dry)
4 Tablespoons Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk, More If Needed
2 Tablespoons Chopped Basil
2 Tablespoons Chopped Parsley
Salt And Pepper, to taste
30 ounces, weight Whole Milk Ricotta Cheese
1 cup Grated Parmesan Cheese, Plus More For Sprinkling
1 whole Large Egg
12 ounces, weight Jumbo Pasta Shells (25 To 30 Shells) Cooked Until Slightly Firmer Than Al Dente
jar of your favorite marinara sauce

Preparation

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and saute until the onion starts to soften, about 4 minutes. Add the spinach and cook, stirring continuously, until it's slightly wilted, about 2 minutes. Remove the spinach from the pan and let it cool slightly, then place it inside a few paper towels and squeeze out as much liquid as you can. Give it a rough chop and set it aside.

Turn the heat to medium-low, then, in the same skillet, melt the butter and sprinkle the flour over the top. Whisk it together to make a roux, then cook it for a minute or two. Slowly add the milk, whisking out lumps as you go, and cook it until the white sauce is thickened, 4 to 5 minutes. Turn off the heat and stir in half the basil, half the parsley, and salt and pepper to taste. Add another 1/4 cup milk if the white sauce is too thick. Taste and adjust the seasonings.

In a separate bowl, mix together the ricotta, Parmesan, egg, the rest of the basil, the rest of the parsley, and salt and pepper to taste until combined. Stir in the chopped spinach mixture.

To assemble the shells, use a spoon to fill the pasta shells with the cheese mixture. Pour a thin layer of marinara in the bottom of your baking dish. Place the shells seam side down in a 9 x 13 casserole dish or disposable foil baking pan. Pour the marinara evenly over the shells, then ladle the white sauce over the marinara in a zig-zag/line design. Finally, sprinkle with more Parmesan.

Bake it in a preheated 375 degrees for 25 to 30 minutes, until hot and bubbly.

***To freeze, cover the unbaked shells tightly with heavy foil and freeze for up to 6 months. To bake the frozen casserole, place it in a 375 degree oven for 1 1/2 hours, then uncover and continue baking for 10 to 30 minutes, depending on how frozen it was.
OR
***Thaw the pan in the fridge for 24 to 48 hours, then bake as directed.

Foodie Friday- Chicken & Kale Casserole

Here is another quick & easy chicken casseorle. You can use spinach or swiss chard instead of the kale if you prefer.

INGREDIENTS

Coarse salt
ground pepper
¾ lb. pasta shells
2 tbsp. unsalted butter
1 large yellow onion
3 clove garlic
2 bunch kale
2 c. shredded or chopped cooked chicken
1 container part-skim ricotta
3 tbsp. finely grated lemon zest
¾ c. grated Parmesan

DIRECTIONS

Preheat oven to 350 degrees F. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9- by 13-inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.

Foodie Friday- New Year's edition- Chicken & Spinach Casserole

This is a good, quick, and easy dinner for anyone worn out from the holiday season festivities!

INGREDIENTS

2 c. torn bread
2 tbsp. extra-virgin olive oil
4 c. packed flat-leaf spinach
¼ c. white wine
2 tbsp. all-purpose flour
1½ c. half-and-half
½ tsp. fresh lemon juice
1 c. shredded rotisserie chicken
Coarse salt
ground pepper
1 medium yellow onion
1 clove garlic


DIRECTIONS

Preheat oven to 450 degrees F. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

Foodie Friday- SKILLET CHICKEN WITH BACON AND WHITE WINE SAUCE

Ok, so Bacon Day was back on August 30th. However, I have found a plethora of bacon dishes, so they will be making appearances over the next few weeks. Starting with this yummy dinner!

SKILLET CHICKEN WITH BACON AND WHITE WINE SAUCE
Author: Pinch of Yum, inspired by The New Classics cookbook from Saveur
Serves: 8 (unless you eat like my family does- LOL)

INGREDIENTS
3 slices bacon
½ cup flour (I used white whole wheat)
salt and pepper
2 teaspoon herbes de provence
1½ - 2 lbs. chicken thighs with skin***
1-2 tablespoons olive oil
2 shallots, thinly sliced
½ cup dry white wine
1 cup chicken stock
dried or fresh parsley for topping

INSTRUCTIONS
BACON: Preheat the oven to 350 degrees. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken).

CHICKEN: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.

SHALLOTS: Add the shallots to the pan with the olive oil. Saute for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.

BAKE: Add the chicken and bacon back to the pan and bake for 40 minutes, stopping ever 10 or 15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce if you want (see notes) and serve with bread to soak it all up.


***As per my usual, this was done with chicken breasts. If you use the chicken thighs, you will definitely want to skim off some of the excess fat.

Foodie Friday- Crispy Golden Pork Belly

I have to confess, I have NOT tried this...YET. It looks awesome though, and I am a Southern girl who digs the pig, so it's going to happen!

CRISPY GOLDEN PORK BELLY
INGREDIENTS:

2 lb pork belly
1 cup salt
for the marinade:

1/4 cup soy sauce
1/3 cup shaoxing rice wine
2 tbsp brown sugar
2 cloves garlic, minced


DIRECTIONS:

1. Using a paper towel, pat skin of pork belly until it is completely dry. Mix marinade ingredients in a bowl and then pour into a rectangular pan that is big enough to hold the pork belly. Place pork belly into the container, making sure only the meat touches the marinade and the skin stays completely dry. If the marinade level is too high you can pour some of it out. Place in fridge for several hours or overnight.

2. Preheat oven to 350F. Completely line a roasting pan with foil (this will make clean-up much easier). Pour 1 inch of water into bottom of pan. Place wire rack on top of roasting pan to hold the pork belly. Place the pork belly on the wire rack. The pork belly will cook above the water, with the pork drippings dripping down below into the water. Make sure the pork belly is level (if one part is lower/shorter the skin will not cook evenly. if you have to, use something oven-safe to prop up a shorter part to keep it completely level). Spread 1 cup of salt evenly across the pork belly skin. Place into top half of oven. Bake for about 40 minutes until meat looks cooked.

3. Remove pork belly and increase oven temperature to 465F. The salt should have formed a crust which you should now remove. Once oven has reached desired temperature, place pork belly back into oven. Bake for another 30 minutes until skin is completely bubbly and crisp. Let pork belly cool a few minutes before cutting and serving.

Foodie Friday- Rainbow Thai Chicken Salad

I've had the Panera version of this dish a million times & I love it. This is a pretty good version, but not for you if you aren't the sort of person who hates the tedium of chopping lots of veggies!

YIELD: ABOUT 4-6 SERVINGS
RAINBOW THAI CHICKEN SALAD
This rainbow thai chicken salad is full of amazing colors and fresh flavors that you will love!

PREP: 15 MINS TOTAL: 15 MINS
INGREDIENTS:

THAI CHICKEN SALAD INGREDIENTS:

3 cups shredded cooked chicken
2 cups shredded purple cabbage
1 cup shredded green cabbage
1 avocado, diced
1 mango, peeled, pitted and diced
1 (large) carrot, julienned or shredded
1 red pepper, cored and julienned (or diced)
1 cup roughly chopped fresh cilantro leaves
1/2 cup chopped green onions
1/4 cup chopped cashews or peanuts

PEANUT DRESSING INGREDIENTS:

1/2 cup natural peanut butter
2-3 tablespoons hot water
2 tablespoons rice wine vinegar
2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)
2 tablespoons honey
1/4 teaspoon sesame oil
juice of 1 lime
pinch of red pepper flakes

DIRECTIONS:

TO MAKE THE SALAD:

Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.

TO MAKE THE DRESSING:

Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.


***Your Amazoninan Liongoddess says: I leave the avocado out since I'm allergic to it. I also often leave out the mango because it's a pain to work with. Fresh snow pea pods & edamame are good additions. Also thinly sliced radishes.

Foodie Friday- Slow-Cooker Bourbon Brown Sugar Pulled Chicken Sandwiches With Bacon and Brussels Sprout Corn Slaw

Welcome to this week's easy dinner!

INGREDIENTS

For the chicken:
3/4 cup bourbon or good-quality whiskey
1 tablespoon tomato paste
1 garlic clove, grated
3/4 cup ketchup
2 teaspoons dark molasses
1 tablespoon worcestershire sauce
1/4 cup plus 2 tablespoons packed dark brown sugar (light will work if you don’t have dark on hand)
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
4 pounds bone-in, skinless chicken thighs (I had to remove the skin myself) **Y'all know me- I used breasts instead**

For the slaw:
2 ears corn
4 tablespoons low-fat mayo
3 teaspoons apple cider vinegar
1/2 teaspoon sugar
1/2 teaspoon sriracha (1 teaspoon if you like it on the spicy side)
1/4 teaspoon salt
2 cups shredded brussels sprouts

For assembly:
6 pretzel buns
12 slices cooked bacon

DIRECTIONS

Cook the chicken: In a bowl, whisk together all of the chicken ingredients except the chicken until smooth.
Add the chicken to the slow cooker, pour the sauce over the chicken, and toss it all together. Secure the lid and cook on high for 3 1/2-4 hours (or low for 7 hours) until chicken is fork-tender and falling off the bone.
When the chicken is done, use a spoon to skim the grease off the top of the sauce. Remove chicken from the sauce and shred the meat. Discard any bits left in the sauce. Return the shredded chicken to the sauce. Set on warm until ready to serve or let cool and place in an airtight container.

Make the slaw: Grill corn on an outdoor grill, grill pan, or over a gas burner until slightly charred. Cut from the cob and let cool.
In a small bowl, combine the mayo, vinegar, sugar, sriracha, and salt.
Toss together the corn, brussels sprouts, and dressing in a large bowl. Season to taste with salt, pepper, and sriracha.

To assemble: Add a generous portion of chicken to each bun, top with bacon followed by slaw.

Foodie Friday- Black Bean Enchilada Casserole

Found here, this is a pretty good & easy meal. Leftovers reheat tolerably well.

Ingredients

1 pound ground beef
1 ounce taco seasoning
2/3 cups water
1 tablespoon oil
1/2 cup chopped onion
2 garlic cloves, minced
15 ounces black beans, drained and rinsed
10 ounces enchilada sauce
4 1/2 ounces chopped green chiles
1/3 cup sour cream
8 flour tortillas
1 cup shredded sharp Cheddar cheese
2 1/2 ounces goat cheese
1 cup chunky salsa
3 green onions, sliced


Directions

Heat oven to 400 degrees. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.

Add taco seasoning mix and water; mix well. Cook 2 to 4 minutes or until mixture is thickened, stirring occasionally.

Meanwhile, heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 3 to 4 minutes or until tender. Add beans, enchilada sauce, and green chiles; mix well. Bring to a boil, stirring occasionally. Remove from heat. Stir in sour cream.

Spoon ground beef mixture down center of each tortilla. Roll up; place seam side down in ungreased 12-by-8-inch (2-quart) baking dish. Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheeses.

Bake at 400 degrees for 8 to 12 minutes or until cheeses are melted and casserole is thoroughly heated. Spoon salsa down center of casserole; sprinkle with green onions.

Foodie Friday- Bacon, Beef and Mushroom Ragu with Macaroni

This is another Rachael Ray dinner. I kind of hate watching her shows, as I've mentioned before, but I do like a lot of her dishes.

Ingredients

2 tablespoons extra virgin olive oil (EVOO)
1/4 pound lean bacon or pancetta, chopped
1/4 pound crimini mushrooms, chopped
2 tablespoons fresh thyme, chopped
1 bay leaf
1 pound ground beef
1 medium onion, minced
2-3 large clove garlic, minced
Salt and pepper
3 tablespoons tomato paste
2 cups veal stock or beef stock
1 pound long, Italian-style ridged macaroni (called maccheroni rigati or ziti rigate)
2 tablespoons butter
Freshly grated Grana Padano cheese


Preparation

Bring a large pot of water to a boil.

In a deep skillet or large saucepan, heat the EVOO over medium-high. Add the bacon and cook until the fat melts, 2-3 minutes. Add the mushrooms, thyme and bay leaf. Cook until the mushrooms brown, 3-4 minutes. Add the ground beef and cook, breaking up into small pieces with a spoon, until browned, 4-5 minutes. Add the onion and garlic; season with salt and pepper.

Partially cover the skillet and cook, stirring occasionally, until the onion softens, 5-6 minutes. Add the tomato paste and stir until fragrant, about 1 minute. Stir in the stock, then reduce the heat to low and let the ragu simmer while the pasta cooks.

Salt the water and cook the pasta until al dente. Drain, reserving 1/2 cup of the starchy cooking water. Add the pasta and the cooking water back to the hot pot. Toss with half the ragu and the butter; season. Serve the pasta in shallow bowls topped with the remaining sauce and cheese.


You can use just about any pasta you want with this. I tend to use farfalle/butterfly or shells because I just like them. Parmesan & Asiago cheeses also work well for this.

Foodie Friday- Crockpot Sunday Sauce

I adore a good, meaty pasta sauce. This fits the bill quite nicely!

Crockpot Sunday Sauce.

*If you do not have time, you can skip browning the short ribs and just add the ribs right to the crockpot completely raw, but I find it is best to sear the ribs first for the most flavor.

**If you do not want to brown the butter on the stove, just add it directly to the crockpot

Ingredients

2 tablespoons olive oil
3-4 pounds bone in short ribs*
salt + pepper
6 tablespoon butter*
1/2 cup red wine
2 (28 ounce) cans whole, peeled, san marzano tomatoes, crushed with your hands
3/4 cup oil packed sun-dried tomatoes, drained of the oil
1 (6 ounce) can tomato paste
1 sweet onion, finely chopped
4 cloves garlic, skin removed and crushed
1 carrot, cut into large pieces
6-8 pickled jalapeños (optional, but it gives it just a a little kick)
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon oregano
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper (more or less to you taste)
1/2 teaspoon pepper + salt
2-4 tablespoon fresh parmesan cheese + the parmesan rind (optional)
fresh basil, sliced, for serving
fresh hot past, for serving
Instructions

The night before or the morning of, heat a large heavy bottom skillet over medium high-heat and add the olive oil. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs and place them in the crockpot bowl.

In a heavy-bottomed sauce pan, preferably lighter in color (to better observe the color of the butter so it doesn't burn) add the butter, melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan and pour all the butter over the ribs.

To the crockpot, add the red wine, tomatoes, onions, garlic, carrot, jalapeños (if using), basil, parsley, oregano, thyme, crushed red pepper, salt and pepper. If you have a parmesan rind on hand, toss that in the crockpot as well. Cover the crockpot and cook on low for 7 to 8 hours (or 4-6 hours on high) stirring once or twice if possible. After 8 hours remove the short ribs, carrot and parmesan rind from the sauce, discard the carrot + rind and try to get all the short rib pieces out of the crockpot.

Shred the short ribs with your hands or two forks.

If you like a smooth sauce use an immersion blender to puree the sauce or transfer to a blender or food processor and then return the sauce to the crockpot. Stir the shredded short ribs, parmesan cheese and 2 tablespoons fresh basil. Taste and season with salt and pepper to your liking. If the sauce seems too thin allow it to cook with the lid off while you boil your pasta, if the sauce seems just right, keep it covered.

Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain the pasta well.

Serve the warm sauce over a hot a bed of pasta, on a sandwich or use in lasagnas, pasta dishes, or as a pizza topper

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.

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.

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.

Foodie Friday for the Ambitious- Gordon Ramsay's Beef Wellington

Ready for an adventure? Try making this for your loved one/s.

INGREDIENTS

For mushroom duxelles:
1 pound cremini mushrooms, coarsely chopped
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For herb crepe:
1/2 cup all-purpose flour
2 eggs
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons chives, minced
1/2 cup whole milk
1/4 cup water
4 tablespoons butter, melted, plus more if needed for pans

For beef Wellington:
2 pounds filet mignon
Salt and black pepper, to taste
2 tablespoons olive oil
1/4 cup whole-grain Dijon mustard
1/2 pound prosciutto di Parma
1 sheet puff pastry, thawed
1 egg yolk
1 tablespoon whole milk


DIRECTIONS

To make mushroom duxelles: Add mushrooms to a food processor and process until completely smooth. The consistency is similar to wet hummus.
In a pan over medium heat, add mushroom paste, olive oil, salt, and pepper. Spread the mixture evenly over the surface and cook on a medium-low heat until the moisture in the paste has reduced and the mixture has the consistency of a spreadable pâté. Remove from heat and let cool.

To make herb crepes: In a large bowl, whisk together flour, eggs, sugar, salt, and chives. Whisk in milk, water, and 1 tablespoon of melted butter, until smooth and emulsified.
Heat a crepe pan or large skillet over medium heat. Add remaining 3 tablespoons of butter. Add 1/4 cup of the batter. Rotate pan in a circular motion over the heat to completely cover the surface with the batter. The edges of the crepe will begin to curl slightly as the crepe cooks. Cook for approximately 45 to 60 seconds, then flip crepe to cook the other side. Each side should be a pale golden brown. Remove from heat. Add more butter if needed to the pan and repeat process with the remaining batter. Set crepes aside.
Preheat the oven to 400º F.

To make steaks: Pat filet mignon dry with paper towels and season generously with salt and black pepper. Heat a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add the filet mignon and brown from 1 to 2 minutes on all sides. You want to create a nice sear on the outside of the steak but leave the inside raw. Remove from heat and place on a cutting board to cool.
Cover cooled filet with Dijon mustard.

To roll the beef Wellingtons: On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out a crepe. Spread mushroom duxelles over the crepe. Lay out the prosciutto on top of the duxelles. Place filet in the center of the crepe and gently wrap the crepe around the filet. Trim off any excess and use the plastic wrap to tightly wrap the steak.
Lay out a clean, long piece of plastic wrap. Gently roll out puff pastry until it is a 1/4-inch thin. Place the wrapped steak on one end of the puff pastry and wrap. Pinch the ends closed and trim off any excess puff pastry. Use the plastic wrap to tightly seal the puff pastry. Pop it in the fridge for about 5 minutes to let it firm up again.

In a bowl, mix together egg yolk and milk.

Place a sheet of parchment paper or aluminum foil on a baking sheet. Remove Wellington from fridge, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet. Baste the top of the puff pastry with the egg wash and bake for approximately 25 to 30 minutes or until the internal temperature of the steak reaches 125º F, or to whatever temperature you prefer your steak.
Remove from the oven and let rest for at least 10 minutes before slicing into medallions. Serve warm.


Notes
If, like me, you have family members who won't eat meat with any vestiges of pinkness, try cooking the steaks a little longer before cooling/wrapping them.

Don't do what one friend did and forget to remove the plastic wrap from the Wellingtons.

If you don't feel like faffing about with the crepes, you can skip them. Just carefully spread the duxelles on the the steak and make sure the pastry is tightly wrapped. It may be a little soggier since the crepe isn't there to absorb cooking juices, but will still be good.

Foodie Friday: SLOW COOKER BEEF AND CHEESE PASTA

Ok, one more non-dessert recipe. LOL. Found here:

PREP TIME
10 mins
COOK TIME
7 hours
TOTAL TIME
7 hours 10 mins

Author: The Cooking Jar
Serves: 8

INGREDIENTS

2 lb. lean ground beef
1 yellow onion, diced
1 teaspoon garlic, minced
15 oz. marinara sauce
15 oz. stewed tomatoes (I prefer petite diced)
1 teaspoon basil
1 teaspoon oregano
1 teaspoon Italian seasoning
1 tablespoon red pepper flakes
2 tablespoons Worcestershire sauce
2 beef bouillon cubes
2 tablespoons sugar (I think 1 is better)
Salt and pepper to taste
10 oz. frozen spinach, thawed and cooked
1 lb. penne/rigatoni/bow tie pasta, cooked al dente
½ cup Parmesan cheese, shredded
1½ cups Mozzarella cheese, shredded
Make Slow-Cooker Beef & Potato Stew

INSTRUCTIONS

Over medium high heat, brown the beef until cooked. Drain any fat
Remove beef and saute onions and garlic until onions are translucent
Transfer onions and beef to a slow cooker and pour in marinara sauce, tomatoes, seasonings, sugar and crumbled beef bouillon cubes
Stir to mix well and season with salt and pepper to taste
Cook on 6 hours on low
Add pasta, Parmesan and Mozzarella and stir to combine
Cook on high for 30 minutes
Mix in cooked or raw spinach leaves and stir well
Dish and serve hot


I add mushrooms, sliced and sauteed with the onions & garlic. For dinner, this needs good, garlicky bread and maybe a side of sauteed zucchini & yellow squash.

Foodie Friday: Slow Cooker Chicken Stroganoff

Another good one. I love my slow cooker, when I remember to buy the Reynolds slow cooker liners. Those things make clean-up a breeze! (Not a paid endorsement, Reynolds Co has no idea who I am- I just really like them)






INGREDIENTS
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

PREPARATION
1Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.


Good over rice or egg noodles. Not bad over a baked potato, either. I sometimes add chopped cooked bacon and peas to it. Sauteed mushrooms and onions are also good. You can add a salad to round it out.

Foodie Friday: Baked Chicken alla Millanese

This recipe, found here, is a good quick dinner for a night when you don't feel like faffing about with a complicated meal.




Ingredients
1 clove(s) garlic
1 cup(s) parsley leaves
1/2 cup(s) seasoned breadcrumbs
Zest of 1/2 lemon
Salt and pepper
2 boned chicken thighs, rinsed and patted dry
4 tablespoon(s) olive oil
2 lemon wedges


Directions
Preheat oven to 400 degrees F.
Chop the garlic together with the parsley and place in a small bowl. Add the breadcrumbs, lemon zest, salt, and pepper. Moisten this mixture with 2 tablespoons of oil.
Lay the boned thighs in a heavy baking pan and coat the top of the chicken with the breadcrumb mixture. Drizzle the chicken with the remaining olive oil and bake for 25 minutes, or until browned. Serve with lemon wedges.


My notes: As usual, I subbed breasts for the thighs because I don't like dark meat. Also, I pounded the breasts a little to even them out and carefully dredged them in the breadcrumb mix. Lowered the temp to 375* and started checking them at the 15 minute mark so they wouldn't dry out. I served mine with italian cut green beans and sour cream/garlic mashed potatoes.

Foodie Friday- Virginia Ham and White Cheddar Croquettes

These are a fair bit of work, but very tasty! Found here.


Virginia Ham and White Cheddar Croquettes

INGREDIENTS
2 large russet potatoes, peeled and cut into 1" pieces
3 tbsp. unsalted butter
1 small onion, minced
¼ cup heavy cream
Kosher salt and freshly ground black pepper, to taste
4 oz. Virginia ham, finely chopped
4 oz. white cheddar, grated
¼ cup finely chopped chives
1 cup flour, plus more for dusting
2 eggs, beaten
2 cups panko bread crumbs
Canola oil, for frying


PREPARATION

1. Boil potatoes in a 4-qt. pot of salted water until tender, about 20 minutes. Drain and transfer to a bowl; set aside. Add 1 tbsp. butter to the pot, and melt over medium-high heat. Add onion; cook, stirring occasionally, until golden, about 5 minutes. Add to potatoes along with remaining butter, cream, salt and pepper. Using a potato masher, mash until smooth. Fold in ham, cheese, and chives; chill for 20 minutes.

2. Using flour-dusted hands, form 2 tbsp. chilled ham mixture into a 3"-long oval and flatten the ends; dredge in flour, dip in beaten eggs, then coat with bread crumbs. Repeat with remaining mixture, flour, eggs, and bread crumbs; transfer to a plate and freeze for 15 minutes.

3. Heat 2" oil in a 6-qt. saucepan to 375°. Working in batches, fry croquettes, turning as needed, until golden and crisp, about 2 minutes. Transfer to paper towels to drain and season with salt.