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Category Archives: Dinner

Sheet Pan Roasted Chicken with Vegetables Recipe

02 Saturday Dec 2017

Posted by in Chicken, Dinner, quick and easy, Recipe, recipe development, Uncategorized

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Having spent a lot of time in the kitchens, both for work and personal reasons (a girl has got to eat), it’s only natural I have favorites tools and gadgets and oxo happens to be one the brands I’ve loved for years. I was happy to receive a box of oxo tools to help me in executing this flavorful, sheet pan supper with chicken and vegetables.

Pan sheet roasted chicken

In the box, I found the following:

Chef’s Precision Digital Instant Read Thermometer: The Instant Read Thermometer provides quick, accurate measurements for cooked meat. The pivoting head allows reading temperature from any angle.

Silicone Roasting Rack: elevates food above fat and liquid for healthier cooking and allows air to circulate around food for faster, more even roasting.

Flavor Injector: inject marinades and other flavorings into meat for delicious flavor and juiciness. Two needles for thick and thin marinades store inside injector tube when not in use.

Good Gravy Fat Separator: Easily separates the fat for healthier gravies, soups and sauces
Non-Stick Pro Half Sheet Jelly Roll Pan: Square-rolled edges add reinforcement for structure, strength and durability

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Time to get to work and prepare a meal for your family, or perfect for packed lunches for a week.

Sheet Pan Roasted Chicken with Vegetables

Marinate:
1/4 cup fresh lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
2 garlic cloves, grated
1 tablespoon minced fresh thyme leaves
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper

Chicken and Vegetables:
1 1/2 pounds boneless, skinless chicken thighs, trimmed
4 carrots, peeled and cut into bite-size pieces
2 parsnips, peeled and cut into bite-size pieces
1 red onion, cut into bite-size pieces
1 pound Brussels sprouts, halved (or whole if small)

1. Preheat oven to 450 F.

2. White together marinate ingredients and pour half into the flavor injector. Gently insert the injector into each chicken thigh and slowly inject with marinate. Transfer chicken thighs on top of the silicone roasting racks set inside the baking sheet pan.

3. Use the remaining marinate to toss with vegetables and spread in a single layer around the roasting racks. Roast in the oven for 30-35 minutes, turning vegetables halfway through, until caramelized and until the chicken registers 165 F on the instant-read thermometer.

Time to eat!

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Thank you, oxo for letting me play with your tools in my kitchen!cipe

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Roasted Delicata Squash with Lamb and Vegetables

20 Monday Nov 2017

Posted by in Dinner, Fall, Lamb, Recipe, recipe development, Thanksgiving, Uncategorized

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With Thanksgiving just around the corner, I accepted yet another challenge from Superior Farms for Thanksgiving-related recipe using lamb. When brainstorming ideas for the recipe, I dreamed of the kitchen perfumed with Thanksgiving aroma (thyme, rosemary, squash, mire poix) while including ingredients and flavors that pair well with lamb (feta cheese, garlic, tomatoes).

Roasted Delicata Squash with Lamb (1)

Thanksgiving Roasted Delicata Squash with Lamb and Vegetables

Ingredients
2 Delicata squash, cut in half lengthwise and seeded
2 tablespoons olive oil, divided
Sea salt
8 ounces ground lamb
2 carrots, peeled and cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
4 garlic cloves, minced
1 tablespoon fresh minced thyme
1 teaspoon fresh minced rosemary
Freshly ground black pepper
1 tablespoon tomato paste
1 (15-ounce) can diced tomatoes, with juice
1/2 cup crumbled feta cheese
1/4 cup breadcrumbs
1 tablespoon fresh chopped parsley

Directions

Preheat oven to 400 degrees Fahrenheit. Place squash halves on the baking sheet, cut side up, brush with 1 tablespoon oil and season with salt. Roast in the oven for 25 minutes.

To a large skillet set over medium-high heat, add lamb and cook, breaking into pieces with a wooden spoon, until browned, about 5 minutes. Reduce the heat to low and add carrots, celery, onion, herbs, and garlic. Cook until vegetables are softened, about 5 minutes. Season with salt and pepper. Stir in tomato paste and tomatoes and simmer for another 5 minutes. Off heat, stir in crumbled feta cheese.

Spoon the filling into the roasted squash and sprinkle each squash with 1 tablespoon breadcrumbs. Drizzle evenly with the remaining 1 tablespoon oil. Roast in the oven until the filling is heated through and the crumbs and browned and crispy, about 10 minutes.

Transfer roasted squash to individual plates and garnish with parsley.

This makes for a very generous serving and is lovely with an arugula side salad. I invite you to step outside of your traditional Thanksgiving menu this year and try these Roasted Delicata Squash with Lamb and Vegetables.

Roasted Delicata Squash with Lamb (8)

Disclosure: I was sent a gift card to cover ingredients for this recipe development.

Moroccan Lamb & Sweet Potato Shepherd’s Pie

07 Tuesday Feb 2017

Posted by in Cooking, Dinner, Lamb, Recipe, recipe development, Uncategorized

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I’m so excited to be continuing my partnership with Superior Farms in 2017. For my first assignment, I was asked to create a cold-weather comfort food dish using ground lamb. Appropriately enough, the day I developed the recipe, Seattle received a healthy doze of fresh snow.

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For me, comfort food usually involves potatoes, but looking around my kitchen, I only found sweet potatoes. And that’s where the idea for Moroccan Lamb & Sweet Potato Shepherd’s Pie originated. To bring everything together, I added harissa, the North African condiment made from roasted red peppers, chile peppers, garlic, coriander, olive oil, and other spices. Harissa packs a lot of flavor and is so handy to keep in your refrigerator.

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Moroccan Lamb & Sweet Potato Shepherd’s Pie

Ingredients

4 medium sweet potatoes, peeled and cut into thirds
1 tablespoon olive oil, plus extra for drizzling
1 medium onion, diced
2 medium carrots, diced
1 red bell pepper, diced
4-6 garlic cloves, chopped
1 pound ground lamb
4 tablespoons harissa, divided
salt
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can diced tomatoes
1/2 cup pitted and sliced green olives
green onions or cilantro for garnish

Directions

1. Preheat oven to 375 degrees F.

2. Place potatoes in a medium saucepan and cover with water. Add a pinch of salt, cover, and bring to a boil. Reduce the heat to low and simmer potatoes until tender, 15-20 minutes.

3. Heat oil in a large Dutch oven over medium-high heat. Add onion, carrots, bell pepper, garlic, and lamb. Stir and cook until vegetables are tender, about 10 minutes. Continue to crumble up the lamb as it cooks. Drain excess fat.

4. Add 3 tablespoons of harissa and cook for a minute. Add chickpeas and tomatoes, stir, and simmer for another 5 minutes, or until most of the juices are absorbed. Stir in olives and season with salt.

5. Drain potatoes and mash with the remaining tablespoon of harissa and season with salt.

6. Spread potatoes over the lamb, drizzle with olive oil and bake in the preheated oven for 15 minutes. For extra color, broil for a few minutes and garnish with green onions or cilantro.

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I’m typing the recipe after snapping photos and helping myself to a serving of the pie (ok, 2 servings, but who’s counting?). You guys! It’s seriously good. Definitely comforting. Definitely flavorful. So colorful! Please make it and let me know your thoughts!

One Pan Supper: Roasted Vegetables and Salmon

20 Sunday Mar 2016

Posted by in Cooking, Dinner, Fish, quick and easy, Recipe, Uncategorized

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I’m an expert at doing dishes. In fact, it’s been a part of my job for the last four years. I’d do 2-3 full loads of dishes twice a week, twice a month, plus have more to wash by hand. And as much as it can be therapeutic sometimes to play with soapy water and see immediate results of your labor, saving on washing dishes gets gold stars in my book!

With this recipe, you’ll minimize on the number of dishes you’d need to wash while making a super impressive yet easy for a family of 4. If you’re cooking for 1 or 2, don’t despair. You’ll end up with plenty of leftovers for a few lunches.

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One Pan Supper: Roasted Vegetables and Salmon

Ingredients

3 pounds baby potatoes
4-6 garlic cloves, unpeeled
2 parsnips, chopped
1 large red onion, chopped
1 tablespoon olive oil, divided
salt and ground black pepper to taste
4 thyme sprigs, divided
1 pound salmon fillets
1 lemon, sliced

Directions

1. Preheat the oven to 425 F with a sheet pan placed on the middle rack.

2. Toss potatoes, garlic, parsnips, and onion with 2 teaspoons of oil. Season with salt, pepper, and add two sprigs of thyme. Add vegetables to the preheated pan in a single layer and roast for 20-25 minutes.

3. Use the remaining olive oil on top of salmon and season with salt. Layer thyme sprigs and lemon over the top.

4. Stir the vegetables and make space for the fish. Add salmon fillets to the roasted vegetables and bake for another 10-12 minutes.

Dinner’s ready! Remember those leftovers I have mentioned earlier? Imagine the chilled roasted salmon on top of a sandwich. Toss the roasted vegetables with a garlic yogurt and dill dressing. Whatever you decide to do with these, please, be mindful of your coworkers and don’t reheat leftovers in the microwave. They shall thank you!

Love the recipe? Share the link, post pictures and tag on instagram with @snackinkitchen.

Tomato Soup and Grilled Cheese ~ Classic Dinner Combination Dressed Up

24 Tuesday Sep 2013

Posted by in Cooking, Dinner, Soup, Writing/Publishing

≈ 2 Comments

Some foods just go together.  Mashed potatoes and meatloaf.  Burgers and fries.  Pizza and beer.  Last night, while I was having a quiet evening at home, I was craving one of these classic dinner combinations.  For me, it was a bowl of roasted tomato soup and a grilled cheese sandwich.  For full disclosure, I admit that the soup came straight from a container.  But worry not, I am giving you 5 ways to spruce up your tomato soup and 5 more ways to upgrade your grilled cheese sandwich!

5 Ways to Dress Up Roasted Tomato Soup:

  1. Add minced onion and garlic.  You can add the two raw, or quickly saute them in some olive oil.
  2. Add chopped herbs.  Basil is classic with tomatoes, but parsley and cilantro work equally as well.  Also, try chives, thyme, or green scallions.
  3. Drizzle with a tablespoon of extra virgin olive oil -or- balsamic glaze reduction – or – heavy cream.
  4. Serve with cheese croutons.  Think of this as the tomato soup and grilled cheese in one.  It’s purely delicious and you don’t have an extra plate to wash from holding the grilled cheese sandwich.
  5. Put an egg on it.  No joke.  A properly poached egg on top of the tomato soup is quite decadent and beautiful.

5 Ways to Dress Up Grilled Cheese:

  1. Switch up the bread.  Try focaccia, bagel, or croissant.
  2. Use a combination of shredded and sliced cheese inside.  Try a slice of smoked Gouda with shredded Swiss cheese.
  3. Fit thinly sliced onion and tomato between the bread and the cheese.  Spicy salami is another fantastic addition.
  4. Triple decker.  If you can’t get enough of the sandwich, build it with an extra slice of bread – and for an extra bonus, you’ll get to use more cheese.  Cheesy!
  5. Wrap the sandwich in bacon or prosciutto before frying.  This is kind of a joke, but I’m sure there will be at least a few of you who will try this.

What is your favorite dinner combination?
What is your favorite way to eat tomato soup and grilled cheese sandwich?

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The Ramen Burger is Here! Homemade with Allrecipes.com Recipe

31 Saturday Aug 2013

Posted by in Allrecipes.com, Beef, Burger, Dinner, Eggs, Recipe, Video

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I have been waiting to share this with you and it’s finally time.  We made Ramen Burgers at Allrecipes.com last week ~ by far one of the funnest and delicious video shoots I have had at work!

Have you heard of Ramen Burgers?  The buns of these burgers are made from ramen noodles that you first cook and then drain and cool and mix with beaten eggs and shape inside bun-size ramekins.  These are then cooked until crisp.

Inside the burger is a beef patty seasoned with soy and sesame.  And it’s topped with a fried egg!  You can find the complete recipe with measurements on Allrecipes.com, of course!

Here, as always is the video!  Looking forward to your feedback.


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Tilth Restaurant – Dining out in Seattle

18 Thursday Jul 2013

Posted by in Dinner, Photography, Restaurant Review, Seattle

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If you are lucky enough to live or visit Seattle, I strongly recommend you make reservations at Tilth Restaurant (organic New American cuisine).  This is more than just dinner.  Think of it as a culinary experience.  If you can, go in the summer and sit outside, basking in the late evening summer sunshine.  And start your experience with a glass of rose.

There were three of us for dinner (Hi Melissa and Jessica!).  All three adventurous, “good eaters.”  We chose to forego the tasting menu (two+ versions offered by the restaurant) and ordered a la carte, to share.

 

While waiting for the first course to arrive, we sipped the wine, chatted, and enjoyed the amuse bouche.  Then, we buttered slices of bread with homemade butter.  A pretty terrific start to our meal.

Time to eat!  First to arrive: House made Ricotta Gnudi with lardon, fava beans and pequin chili. To follow: Carnaroli risotto with carrot, white truffle and Parmesan.

For the main protein, we shared sous vide Wild Loki Sockeye salmon served on a bed of white corn puree with roasted tomatoes and basil pesto.

Three Mini Duck Burgers with House Made Fingerling Potato Chips, House Made Ketchup and Hot Mustard were up next.

For our last course, we selected Skagit River Ranch Wagyu Short Rib with Corn Cake, Kolhrabi and Lardon.  Our server brought out a complimentary side of Cheddar Spaetzle with Bechamel, Parsley and Mustard Seeds (our server must have loved us as much as we loved her – thank you!)

Dessert came in later, thus the unfortunate photography.  Or perhaps you could explain it by the wine consumption during dinner.  Either way, the desserts were the sweet ending to this incredible adventure, enjoyed to the last lick.  Pictured: Cherry Frozen Yogurt with Graham Cracker, Compressed Cherry and Cacao Nib; Theo Chocolate Ganache Cake with Chocolate Cookie, Cocoa Cream and Sea Salt.

Composed Salad: Beets, Potatoes, Avocado, Arugula & Beef

15 Monday Jul 2013

Posted by in Avocado, Beef, Beets, Dinner, Lunch, Potatoes

≈ 1 Comment

Summer nights when the air is still warm from a hot day are finally here, and standing in front of the stove or the oven is out of the question.  These are the nights, more often than not, taht we eat cold meals.  This was the latest creation: Composed Salad with Beets, Potatoes, Avocado, Arugula and Beef.

The beauty of this particular salad is that both the potatoes and beef were left over from our camping trip last weekend.  Sliced and arranged on a platter, the two gave a nice bulk to the salad.  Around the potatoes and beef, I scattered slices of avocado and cold beets that were boiled and chilled.

I piled peppery arugula in the center of the plate and drizzled the whole salad with lemon juice and olive oil and sprinkled with salt and ground black better. This is as good as it gets! 

For a perfect finish, grill a slice or two of bread to soak up the ruby beet juice that collects at the bottom of the plate.

And there you have it!  Hungry?

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Russian-Style Beef Kabobs: Shashliki with Peppers and Onions

11 Thursday Jul 2013

Posted by in Beef, Cooking, Dinner, Grilling, Lunch, Recipe

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Beef, that’s what’s for dinner!  If by dinner you mean fire cooking, that’s exactly what I had a few nights ago during camping.  I tried to recreate shashliki– marinated beef cubes, skewered with onions.  I remember these kabobs from childhood, marinated in vinegar, lots of onions, and salt.
With short notice for camping and last-minute packing and cooking, I tried a quicker, simpler version.

I marinated the cubed beef, onions, and red bell peppers in the brine left from marinated tomatoes.  For added flavor I added a few bay leaves and a handful of coriander seeds.  This worked… to some extent.  Next time, I will surely skip on the coriander seeds and add salt and vinegar to the brine.

To go with the beef kabobs, we baked potatoes, wrapped in foil, and buried under hot coals.  And corn, of course! Grilled directly over the open fire.

Hungry yet?  This was a lovely fire-kissed meal to enjoy in the open space, under the black sky scattered with more stars than you could count.

Asian Cabbage Salad ~ Quick and Simple Vegetarian Recipe

27 Thursday Jun 2013

Posted by in Dinner, Lunch, Recipe, Salad, Vegetables, Vegetarian

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I love cabbage.  Pickled, fried, rolled around beef and rice.  I also love it thinly shredded in a salad.  Tonight, I chose a head of ruby red cabbage to make this quick and simple salad.  Just a few ingredients.  Mixed together.  Perfectly seasoned.  You will have a delicious, filling, bright cabbage salad.  Use as a side, on top of tacos or burgers, or added to spring rolls.

Quick and Simple Asian Cabbage Salad

Ingredients

1 small head red cabbage, cored and thinly sliced
1 lime, juiced
1/2 teaspoons of salt
1/2 cup chopped cilantro
2 teaspoons sesame oil

Directions

1.  Mix together cabbage, lime juice and salt.  Let stand for about 10 minutes.

2.  Stir in cilantro and sesame oil.  Serve immediately.  Optional: red pepper flakes, chopped roasted peanuts, sliced red onion.

We enjoyed this salad along with pulled pork and chunky guacamole.  


What’s your favorite way to eat cabbage?

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Dinner Under 30 Minutes ~ Mexican Fiesta

01 Wednesday May 2013

Posted by in Cooking, Dinner, Mexican, Recipe

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Are you hungry for a Mexican Fiesta dinner?  Stay home, skip the drive to the restaurant, and in 30 minutes you will sit down to a spread of black beans, chicken and duck fajita, fresh yogurt cheese, brown rice, and pico de gallo.  How is it possible, you might ask?  With a well stocked refrigerator and pantry and a little bit of culinary innovation.

 
For the Black Beans, in a sauce pot over medium high heat, saute a chopped onion with minced garlic and ground cumin and chili powder.  Add an undrained can of black beans, 1 bay leaf and water as needed.  Reduce the heat to medium low and simmer the beans, stirring occasionally, until dinner is ready.
 
 
For the chicken and duck fajitas, I rescued leftover cooked duck and rotisserie chicken sitting in the refrigerator by slicing it up and cooking in some vegetable oil with slices of red bell pepper, garlic, cumin, chili powder and a little bit of lime juice.  Cook until the meat is reheated through and the pepper is tender.

 
Reheat brown rice, if you are feeling especially in the mood, you can add sauteed onion and jalapeno with garlic and a generous amount of chopped cilantro.
For the pico de gallo, seed and finely chop a tomato.  Mix it with minced onion, minced garlic, chopped jalapeno and cilantro.  Squeeze of lime juice, salt and peeper season with fresh tomato salsa.
 
The fresh yogurt cheese was hanging out in the fridge from the Allrecipes.com shoot.  More cilantro, more lime, and a little bit of chili powder, turned this into a condiment similar to Mexican crema (sour cream).
 
Pop open a bottle of beer, heat up a few tortillas, and dinner is ready!

 
 

Lasagna Recipe: Meat Sauce, Sauteed Vegetables and No Boil Noodles

24 Wednesday Apr 2013

Posted by in Cooking, Dinner, Meat, Pasta, Recipe

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There are times when it’s easier to let someone else decide what’s for dinner.  On this particular night, I turned to my brother and asked him to figure out what I should make for a family get together.  “Lasagna!” he said.  Perfect!  This hearty, comforting dish is relatively easy to make, feeds a hungry crowd and is not too time consuming.  Plus, just in time for our trip to Italy, I thought I should make something Italian-esque.

This was the first time I tried using no boil lasagna noodles and I believe I will never return to the other kind.

Lasagna Recipe: Meat Sauce with Creamy Tomato Basil Sauce and Sauteed Vegetables


Ingredients

Filling

1 # ground beef
1 jar creamy tomato basil sauce
1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, chopped
2 cups mushrooms, sliced
2 cups spinach leaves
salt and pepper to taste
1 can diced roasted tomatoes, drained

Cheese

1 # ricotta cheese
2 cups grated Peccorio Romano cheese, divided
2 cups shredded Mozzarella cheese, divided
1 egg
1/4 cup chopped parsley

Noodles

12 no boil lasagna noodles





Directions

1.  Saute ground beef in a skillet over medium high heat for 5-7 minutes, breaking it up with a back of the spoon into small pieces.  Stir in 1/3 of the tomato sauce, lower the heat to low, and simmer the sauce with the beef as you prepare the rest of the ingredients.

2.  Heat olive oil in a large skillet over medium heat.  Add onion, garlic, and mushrooms.  Cook, stirring often, until the vegetables caramelize, about 12 minutes.  Stir in spinach, season with salt and pepper, and cook just until the spinach wilts.

3.  Stir together ricotta, 1 cup Pecorino Romano, 1 cup Mozzarella, 1 egg and parsley.

4.  Preheat the oven to 400 degrees.

5.  Layer lasagna in a 9×13 baking dish:

  • 1/3 tomato sauce
  • 4 noodles
  • 1/2 cheese mixture
  • meat sauce
  • 4 noodles
  • 1/2 cheese mixture
  • sauteed vegetables
  • 4 noodles
  • 1/3 tomato sauce
  • diced tomatoes
  • 1 cup Mozzarella cheese
  • 1 cup Pecorino Romano cheese
6.  Bake lasagna in the oven until the cheese melts and bubbles, 30 minutes.  Allow to cool for 10 minutes before slicing to serve.  Reheats wonderfully the next day, if you have any leftovers.


What is your favorite recipe for lasagna?

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Vegetarian Dinner in a Hurry ~ Buckwheat, Broccoli Rabe, Hummus

14 Thursday Mar 2013

Posted by in Cooking, Dinner, Vegetables, Vegetarian

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I have been going vegetarian a lot more often.  In fact, I just finished the leftovers of rice and two Indian vegetarian curries.  With the combination of paneer cheese and fresh vegetables, I didn’t even notice the meat missing.  I have mainly two people to thank for the higher frequency of vegetarian meals appearing at my table ~ my friends Priya and Dana.

I love these girls and eating out with them.  I have been cooking with Priya quiet often, especially for my installment of You Buy, I Cook.  Dana and I haven’t spent that much time in the kitchen together until this last-minute meal.  Soon after I moved across the bridge, Dana came over for dinner.  Neither one of us had a solid plan in mind for what to make.

When she arrived, Dana unloaded a bag of broccoli rabe and a container of my favorite Italian olives – Castelvetrano.  

We looked through my yet-to-be-organized pantry and pulled out buckwheat and a can of garbanzo beans.

On the menu:
Buckwheat pilaf
Hummus
Roasted broccoli rabe
Olives
Red wine

This couldn’t be easier.  The idea of putting these items together might appear strange, but strangely enough, everything went together quite harmoniously.

How to prepare:
Buckwheat pilaf  Heat 2 teaspoons of oil in a saucepan over medium-high heat.  Add 1 cup of buckwheat, season with salt and stir to coat in oil.  Toast buckwheat, stirring, for 2-3 minutes.  Add 2 cups of water, bring to a boil, reduce the heat to low and simmer for 15 minutes, or until the buckwheat is tender.

Hummus  Puree 1 can of drained and rinsed garbanzo beans with 2 tablespoons of tahini, 2 tablespoons olive oil, 1 tablespoon of lemon juice, 1 clove of minced garlic, ground cumin, cayenne, salt and pepper to taste.  If the hummus is too thick, thin it out by adding a little bit of water.

Roasted broccoli rabe Preheat the oven to 450 degrees.  Drizzle the broccoli rabe with olive oil and season with salt, pepper, and red pepper flakes.  Transfer to a parchment lined baking sheet and roast in the preheated oven for 10-12 minutes.

I would encourage you to give vegetarian meals a try.  Cook them together with your friends and enjoy!

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Vegetarian White Lasagna Macaroni and Cheese Recipe

04 Monday Feb 2013

Posted by in Cheese, Cooking, Dinner, Pasta, Recipe, recipe development, Vegetarian

≈ 1 Comment

I am thrilled to be once again participating in 30 Days, 30 Ways Macaroni & Cheese Blog launched by the Wisconsin Milk Marketing Board to celebrate the National Cheese Lover’s Day.  The blog features a brand new mac and cheese recipe every day for 30 days. Be sure to check out all 30 delicious recipes!

Last year, I made individual portions of My Big Fat Greek Mac and Cheese.  This time, I combined the flavors and textures of lasagna and macaroni and cheese with stuffed pasta shells to create Vegetarian White Lasagna Macaroni and Cheese!  Enjoy!

 


Vegetarian White Lasagna Macaroni and Cheese

Ingredients

For the Stuffed Shells
22 jumbo pasta shells

1 tablespoon olive oil

2 cups mushrooms, sliced

1/2 onion, diced

3 cloves garlic, minced

10 ounces frozen spinach, thawed, squeezed dry

8 ounces mozzarella cheese, shredded

8 ounces ricotta cheese

1 egg

1/4 cup chopped parsley

salt and pepper, to taste

For the Sauce
1/4 cup olive oil

3 cloves garlic, minced

1/4 cup flour

2 cups milk

4 ounces mozzarella cheese, shredded

4 ounces smoked Gouda cheese, shredded

smoked paprika, to taste

salt and pepper, to taste

Directions

1.  Preheat oven to 375 degrees.

2.  Cook pasta according to box directions, reducing the time by two minutes.  Rinse in cold water, drain, and set aside.

3.  For the filling, heat oil in a large nonstick pan over medium high heat.  Add mushrooms, onion and garlic and saute for five minutes, stirring often.  Stir in spinach and saute for additional three minutes.  Combine sauteed vegetables with mozzarella, ricotta, egg, parsley, salt and pepper.

4.  Spoon the filling into pasta shells, about two tablespoons per each shell.

5.  For the sauce, heat oil and garlic in a medium saucepan over medium heat.  Whisk in flour and cook, whisking constantly for three minutes.  Pour in the milk, slowly, constantly whisking.  Increase heat and cook the sauce until it thickens, about five minutes.  Off heat, stir in the cheese until melted.  Season with smoked paprika, salt and pepper.

       

    

6.  Ladle 1/2 cup of the cheese sauce on the bottom of a 2-quart casserole dish.  Arrange 11 filled pasta shells over the sauce.  Pour half of the remaining sauce over the stuffed pasta shells.  Repeat with the remaining pasta shells and sauce.

7.  Bake Vegetarian White Lasagna Macaroni and Cheese in the preheated oven for 35-45 minutes, until heated through, the cheese is golden brown and bubbly.  Cool for 5 minutes and serve.  A green salad and a glass of chilled crisp white wine go beautifully along with the dish.

Disclaimer: Wisconsin Cheese sponsored this post.  All opinions are my own.  
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Beef Stew Recipe ~ Southwestern Style with Black Beans and Sweet Potatoes

16 Wednesday Jan 2013

Posted by in Beef, Cooking, Dinner, Mexican, Recipe

≈ 1 Comment

The last time I made stew it was for the Artist’s birthday party celebration.  Two or three hours prior to the party, the Artist decided there wasn’t enough food and headed out to the store to buy beef.  I turned the cubes of stew beef into the evening’s most popular dish – beef stew on top of mashed potatoes.  It was simple, delicious, and hearty.

The Artist went slightly overboard, buying a few extra pounds of stewed beef.  The extra few pounds went into the freezer, until last week.  I transferred the beef to the refrigerator, to thaw, and tried to think on a new twist for the beef stew.  Glancing in my pantry, I located a can of black beans, a can of roasted tomatoes and sweet potatoes.  The Southwestern Beef Stew turned out to be another success!

 








Southwestern Beef Stew

Ingredients

1 tablespoon vegetable oil

2 pounds stew meat, patted dry

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

4 cups beef broth

2 sweet potatoes, peeled and chopped 1″ cube

1 14.5-ounce can black beans, with the liquid

1 14.5-ounce can  roasted diced tomatoes, with the liquid

2 carrots, sliced 1/2″-thick

1 large onion, diced

1 celery stalk, diced

4-6 garlic cloves, smashed

salt and pepper to taste

Directions

1.  Heat oil in a large, heavy bottom pot over medium high heat.  Sear meat, in batches, until golden brown on all sides, about 10 minutes.

2.  Stir in spices and cook with the meat, stirring, until fragrant, about 2 minutes.

3.  Pour in broth and bring to a boil.  Reduce the heat to low, cover, and simmer the meat for 1 hour.

4.  Add the rest of the ingredients, except for salt and pepper, and simmer the stew for another hour.

5.  Season with salt and pepper to taste.

Ladle the stew and serve with diced avocado.  The stew reheats beautifully and could also be served over rice.  Enjoy!

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Dinner at Serafina – Friendship Celebration in Seattle

07 Wednesday Nov 2012

Posted by in Dinner, Lamb, Restaurant Review, Seattle

≈ 1 Comment

A dear friend from culinary school was in town visiting me from Washington DC.  She flew in just for a few days, to see me, and for me to meet her lovely 14-month-old daughter.  I was quite flattered, excited, and slightly worried.  What would we do?  Where would we go?  Would Seattle weather cooperate?  Of course, the weather did not cooperate – it was cold and raining.  On top of it all, the weather on the East Coast did not cooperate either, and my friend had to leave a day early to ensure a safe return home.

Meanwhile, I am happy to report that great time was had by all! For our first dinner out, my friend chose a local neighborhood restaurant – Serafina – that serves Italian and Mediterranean cuisine. 

The service was impeccable for both the grown ups and a lively toddler.

We started with a cocktail, a glass of wine, and a complimentary bread plate with delicious herbacious olive oil, spiced up with red pepper flakes.

And we got more bread for the appetizer.

Grilled calamari

Any guesses what this below might be?  It’s a piece of yarn/string that served as a perfect toy for a 14-month old.  There were also copious amounts of dried peas, fish crackers, and two metal restaurant-supply ramekins.

The star of the evening was the lamb shank! Fall-off-the-bone tender, perched on top of cheesy grits.  My friend and I shared, but I probably could have easily devoured the shank on my own.  There, I said it!

And then there was a plate of ravioli with toasted hazelnuts.  The hazelnuts were my favorite part of the dish.  Maybe I’m just not a pasta girl.

My dear friend, I miss you already!  Come back and visit, next time in the summer.
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Chicken 101: Roasted Lemon Butter Garlic Chicken

27 Thursday Sep 2012

Posted by in Chicken, Cooking, Dinner, Recipe

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Kiss your dry chicken good bye and send it away flying.  There’s a new bird in town, this crisp, succulent and juicy Roasted Lemon Butter Garlic Chicken.  Intrigued?  The chicken is flavored with compound butter under the skin, stuffed with lemon and onion and left to hang out in the fridge for several hours or overnight to crisp up the skin.

Then the bird is off to a hot oven, lazily resting on long, unpeeled carrots, that provide the space for the heat to circulate and at the same time soak in the chicken juices and turn into delectable orange flavor vehicles.  Baste the chicken every so often and salt the skin only at the last moment – that way it really truly stays crisp.

Ready to roast?

Roasted Lemon Butter Garlic Chicken

Ingredients

3 tablespoons unsalted butter, at room temperature
1 lemon, zested and juiced
6 cloves of garlic, chopped
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 chicken
1 onion, peeled and quartered
4-6 carrots

Directions

1.  Mash together butter, lemon zest, lemon juice, garlic, salt, paprika and pepper until smooth.

2.  Loosen the skin of the chicken and gently stuff and massage the compound butter under the skin.

3.  Stuff the chicken cavity with lemon and onion.  Let the chicken hang out and dry in the refrigerator uncovered for a few hours or overnight.

4.  Preheat oven to 425 degrees and take out the chicken to bring it to room temperature.  Rest the chicken on top of carrots in a shallow baking dish.

5.  Roast the chicken in the oven, breast side up for 60-90 minutes, depending on the size of the bird.  Baste the chicken every 20 minutes with the juices and butter that will collect on the bottom of the baking dish.  If the chicken gets a bit too dark, cover it loosely with foil.  Season the chicken outside with extra salt and pepper in the last 20 minutes of roasting.

The chicken is done when its juices run clear, the flesh is no longer pink inside, and most importantly, the internal temperature reaches 165 degrees.

Allow the chicken to sit for about 15 minutes before carving.  Save the carcass and a little bit of meat to make chicken stock or chicken soup.

And you thought roasting a chicken would be complicated.  Enjoy!

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Inside-Out Gyro-Style Lamb Roulade with Sun-Dried Tomatoes, Pita Chips, and Feta Recipe

20 Monday Aug 2012

Posted by in Cooking, Dinner, Lamb, Mediterranean, Recipe, recipe development

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I’ve been cooking and eating a lot of lamb lately.  What can I say, I’m a fan.  In fact, I might just start baaa-ing instead of talking.  When I was approached to participate in Seattle’s first American Lamb Pro-Am,  I knew I had to do it!   PLEASE VOTE if you like the recipe. Thanks!

I picked up a mystery lamb cut, which turned out to be a boneless leg of lamb, and it was a big one — easily 8-10 pounds!  I took it home and let it sit in the fridge for a few days while waiting for inspiration to hit.  And then I had dinner with my brother and his girlfriend.  I had a falafel sandwich, and the two of them had gyros.  I was sharing my excitement for the lamb cook-off, and my brother suggested I make gyros.  Interesting.

Instead of making a traditional lamb gyro, I chose to take the elements of a gyro – pita, tomatoes, hummus (might not be traditional, but I like a smear of hummus inside my gyro), feta, onions and spices – and turn them into a filling for a lamb roulade.  I rolled the filling inside a butterflied and pounded leg of lamb and roasted it in the oven.  And there it was: Inside-Out Gyro-Style Lamb Roulade with Sun-Dried Tomatoes, Pita Chips, and Feta.

More info: Sponsored by the American Lamb Board, ten of the Seattle’s food bloggers are to come up with the original lamb recipes that will be put up for a vote.  Four will be selected and pair up with four of Seattle’s chefs to cook at Cedarbrook Lodge in Seattle for 150 local lamb fans.

PLEASE VOTE if you like the recipe.  Thanks!
Inside-Out Gyro Style Lamb Roulade with Sun-Dried Tomatoes, Pita Chips, and Feta


Ingredients

Lamb

2 pound boneless leg of lamb

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon crushed rosemary

1 teaspoon paprika

salt and pepper

olive oil












 Filling


1 tablespoon olive oil

1 small red onion, diced

4-6 cloves garlic, chopped

1/2 cup sun-dried tomatoes, chopped

1 cup canned chickpeas, rinsed and drained

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon crushed rosemary

1/4 teaspoon paprika

3/4 cup crumbled feta

3/4 cup crushed pita chips

1/2 cup parsley, chopped

salt and pepper to taste

Directions

1.  Preheat the oven to 375 degrees.
2.  Butterfly the lamb and pound to 1/2″ thickness.  Butterflying gives you a nice, flat, even surface for the filling.  Use a meat mallet or a heavy skillet to pound the lamb – this also tenderizes the lamb.  If the lamb has noticeable fatty pieces, remove those first.
2.  Season the lamb with cumin, coriander, rosemary and paprika.  Drizzle with olive oil and rub in the spices.  Do this on both sides.  Let the lamb sit while you prepare the filling.
3.  Heat olive oil over medium heat in a large skillet.  Add onion, garlic, and sun-dried tomatoes.  Saute for five minutes.  Add chickpeas and seasonings, and saute for another five minutes, smashing chickpeas with the back of a spoon or spatula.  Remove from heat.

4.  Stir in feta, pita chips, and parsley.  Taste, and season with black pepper and salt if necessary.

5. Spread the filling on top of the lamb, pressing slightly so it stays together.

6.  Roll up the lamb and secure with butcher twine or these handy-dandy pink cords.  There might be a bit of filling that escapes – no worries, tuck it in.

7.  Heat oil in an oven-proof skillet over medium high heat.  Sear the lamb roulade for 2-3 minutes per side.

8.  Roast the lamb in the oven for 15-20 minutes, until desired doneness.  Use your meat thermometer if you wish, or slightly cut into the lamb to check the doneness.  Remove the lamb from the pan and allow it to rest for 10 minutes before removing the cords/butcher twine and slicing.

To serve, I put together a quick yogurt sauce with chopped herbs (parsley, dill), green onion, diced up cucumber, lemon juice, salt and pepper.

Like the recipe?  Want to vote?  Here are important dates to keep in mind:

  • Friday, August 24 – Voting begins on the American Lamb Board’s website

  • Friday, August 31 – Voting ends

  • Tuesday, September 4 – Winning bloggers (top 4) will be announced and paired with their chef. (This year’s partner chefs include Jason Stoneburner of Bastille Café & Bar, Bobby Moore of The Barking Frog, Alex Paguaga of Portals at Suncadia Lodge and Mark Bodinet of Copperleaf Restaurant & Bar.)

  • Wednesday, October 10 – American Lamb Pro-Am Event
 

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