Look at what's cookin

My adventure's in feeding my family

Braised Chicken and Artichokes in Lemon Cream sauce January 31, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

This recipe came from looking around the internet and seeing what I could make up while cleaning out the pantry. It is important to use chicken thighs to make the recipe that much richer.

Ingredients:

  • 1 1/2 – 2 pounds boneless, skinless chicken thighs
  • Olive oil, for searing
  • 1 yellow onion, chopped
  • 3-4 garlic cloves, minced
  • 14 oz can artichoke hearts, drained and chopped
  • 2 cups dry white wine
  • 1 tbsp chicken base
  • 1 1/2 cups heavy cream, at room temperature
  • Zest and juice of a lemon
  • 1 lb dried pasta
  • Kosher salt and freshly ground pepper, to taste
  • Fresh chopped tarragon and parsley

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Directions:

Preheat oven to 325°F.

Pat the chicken thighs with paper towels and season with salt and pepper. Heat a few glugs of oil in a large Dutch oven over medium-high to high heat. Add the chicken to the pot, working in batches if necessary, and sear until deep golden brown, about 5 minutes per side. Remove the chicken to another plate.

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Add the onions and sauté until softened, about 6-8 minutes. Add the garlic and artichokes and stir another 30 seconds. Pour in the wine and cook, bubbling vigorously, until reduced by half, about 5 minutes.

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Add the reserved chicken (with juices) and chicken base and bring to a boil.

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Cover the pot and place in the oven. Cook for 1 hour, until the chicken is falling apart.

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Transfer the chicken to a bowl. Shred the meat, cover with aluminum foil and set aside.

Bring the braising liquid to a rapid simmer over medium-high heat. Add the cream and continue simmering until thick enough to coat the back of spoon, about 15 minutes. Reduce heat to low. Add the lemon zest, juice and season generously with salt and pepper. Fold in shredded chicken.

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Meanwhile, bring a large pot of salted water to a boil over high heat. Stir in the pappardelle and cook until al dente, about 6-8 minutes. Drain the noodles and add directly to the chicken mixture, tossing to coat. Heat on low for a couple of minutes to allow all of the flavors to meld. Taste and season with additional salt and pepper if necessary.

Garnish with freshly chopped herbs and serve immediately.

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Roasted Butternut Squash, Spinach and Caramelized Onion Lasagna January 29, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

I LOVE butternut squash. I just wish my husband felt the same. I also loved caramelized onion and he does not. So when I saw this recipe, I knew I would love it but not him. While he was gone for a few days I decided to make it for some friends. We all loved it. I will make it again (when the husband is gone that is). This isn’t a quick recipe, more of a snow day type thing but it is worth the time and effort.

Ingredients:
  • 4 cups butternut squash, Silced 1/2 inch thick
  • 16 oz spinach, washed and dried
  • 2 onions, thinly sliced
  • 1 lb lasagna strips (enough for three layers)
  • 12 oz ricotta
  • 3 balls buffalo mozzarella (or about 2-3 cups regular mozzarella)
  • 1/2 cup grated parm (or any other hard cheese, I sometimes use gouda)
  • chili flake
  • 4 cloves of garlic
  • 1/2 cup basil, julienned
  • Olive oil
  • Butter
for the beschamel:
  • 1 3/4 pints milk
  • several sprigs of parsley
  • 1/4 teaspon nutmeg
  • 10 peppercorns
  • 1/2 teaspoon chili flake
  • 1 bay leaf
  • 6 tablespoons butter
  • 1/2 cup flour
  • 2/3 cup grated parm
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Directions:
Preheat oven to 425F.  Drizzle the butternut squash with olive oil and sprinkle with salt and pepper. Roast the butternut squash for about 35 minutes, or until soft and browned.
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Meanwhile, over medium heat, saute the spinach in 2 tablespoons of olive oil and add 2 minced cloves of garlic and a pinch of chili flake.   It should be totally wilted.  Set aside on a paper towel to drain.
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To caramelize the onions,  melt 1 tablespoon of butter and a tablespoon of olive oil in a large pan over medium heat.  Add the onions with a big pinch of salt and cook down for about 30-40 minutes (just be patient, it’s worth it), until a dark brown.  Halfway through add the remaining two cloves of  minced garlic. Set aside.
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Boil the lasagna noodles until just al dente (one minute before what the box says to cook it to).  Set aside in a bowl of cool water (from the tap is fine).
Slice the mozzarella into 8 slices per ball.
For the beschamel:
Bring the milk and everything else except for the butter, flour, and pram to a simmer.  In a separate sauce pan, melt the butter and add the flour.  Stir until doughy and smelling a bit nutty (about one minute).
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Strain in the milk about a half cup at a time, whisking to incorporate with the butter and flour mix.  It should be smooth and velvety, not chunky or too thick.  If it is, just add some more milk to thin it out.  Add the parm and set aside.
Pre heat the oven to 375
In a pyrex dish, place a layer of noodles, a bit of the veg, the mozzarella, dot with a third of ricotta, add the basil, and cover with a 1/4 of the beschamel.  Repeat three times, and finish with the remaining beschamel and grated parm.
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Bake for 35 minutes, or until bubbling.  Turn the broiler on and bake for another 5 minutes, or until brown and crunchy on top.  Allow to sit for 20 minutes.  Enjoy!
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Crock Pot Sindhi Beef January 11, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

I am always looking for new things to make in the crock pot and lately have been trying to find more Indian dishes. When I came across this I knew I could adapt to for us. Mostly I halved the recipe, but also broke out the mortar and pestle to freshen up the spices. Ironically this came out bland. Not sure why because it smelled WONDERFUL and the house was filled with spices but when you tasted it… nothing. I added extra salt and hot sauce and it was ok.

Ingredients:

  • 1 lb stew beef, cut into 1-inch cubes
  • 1 Tbsp curry powder
  • 6 cardamom pods
  • 1/2  tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/2 cup canned chopped tomatoes
  • 1/2 medium red onion, diced
  • 1 Tbsp tomato paste
  • 1 tsp garam masala
  • 1 tsp kosher salt
  • 1 tsp fresh black pepper

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Directions:

In a mortar and pestle, combine all spiced and grind until at a fine consistancy

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In a crockpot combine all ingredients

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Cook over low heat for 8 hours or high for 5 hours.

Serve over rice and enjoy

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Scalloped Potatoes January 9, 2013

Filed under: Costco — kariryerson @ 12:00 am

Who doesn’t love potatoes? When I made this recipe from Costco I forgot that scalloped potatoes and au gratin potatoes are different. Oh well, the only thing I would change it mixing the cheese in instead of just having it on top. Over all it was tasty though!

Ingredients:

  • 2 tbsp butter, softened
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded white cheddar cheese
  • 3 cups half-and-half
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2 1/2 lbs potatoes

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Directions:

Preheat oven to 350.

Butter a 9×13 baking dish with 1 tbsp butter.

In a 4 qt sauce pan, combine half-and-half, salt and pepper.

Using a mandolin, slice potatoes to 1/16 inch thickness. You can peel the potatoes if you would like, I like the skin and leave it on. Add to the sauce pan and bring to a simmer.

Carefully transfer the potato mixture to the baking dish. Sprinkle the top with both cheeses and dot with remaining tbsp of butter.

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Bake for 45 minutes, until golden brown. Let set for 15 minutes before serving. Enjoy!

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Tasty Chili Mac and Cheese January 7, 2013

Filed under: Costco — kariryerson @ 12:00 am

So the work tasty was in the title of this Costco recipe and we all know about my inability to find chili that I like but I have to agree that this was very tasty! The recipe was simple and it contained basics that I keep around my house. It’s easily adaptable to whatever you have.

Ingredients:

  • 1lb ground beef
  • 1/2 ounce chili seasoning (or make your own, I use ground coriander, ground cumin, ancho chili powder and chipotle chili powder in equal parts)
  • 1/2 onion, chopped
  • 1 tsp minced garlic
  • 1 jalapeno, chopped
  • 14 oz can crushed tomatoes
  • Salt and Pepper
  • 15 oz can beans (I used black)
  • 1/2 lb macaroni
  • Grated Cheddar Cheese

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Directions:

In a medium sized pot, brown ground beef over medium. Drain off excess fat.

Add chili seasoning, onion, garlic and jalapenos. Saute for 5 minutes. Add tomatoes and simmer for 30 minutes adding water if needed to keep a good consistency.

Season with salt and pepper and add beans.

Cook pasta according to package directions. Drain and rise, then add to the mix and stir to combine.

Serve and top with cheese.

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Slow Cooker Chuck Roast January 5, 2013

Filed under: Costco — kariryerson @ 12:00 am

With so many roasts I am always looking for new ways to cook them. I came across this simple Costco recipe and decided to give it a try. The sauce was way too thin for my linking so I boiled it down to thicken it up but over all the flavor was good and without any crazy ingredients, it is sure to please the family.

Ingredients:

  • 3lb chuck roast
  • salt and pepper
  • 24 oz beef broth
  • 1 large onion, sliced
  • 1/2 cup Worcestershire sauce
  • 1/2 cup ketchup

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Directions:

Season roast with salt and pepper and place in a crock pot

Add the remaining ingredients. Cook on low for 8 hours or until fork tender.

Gently remove roast and cut into bit size pieces. Place juices in a pan and cook over high until reduced to desired consistency. Spoon juices over roast and enjoy.

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Cedar Plank Salmon with Asian Glaze January 3, 2013

Filed under: Costco — kariryerson @ 12:00 am

With so much salmon in our freezer, I am always looking for new ways to cook it.  We have enjoyed cedar plank salmon in the past so I decided to try this recipe from Simply Delicious The Costco Way (and we all know how I love my Costco cookbooks). Honestly we were not all that wowed by it. It wasn’t bad but not one of our favorite ways to eat salmon. The flavor was a bit bland.

Ingredients:

  • 1 bunch green onions
  • Fresh salmon fillets
  • 3 tbsp pure maple syrup
  • 2 tsp grated fresh ginger
  • 2 tsp fresh lime juice
  • 2 tsp soy sauce
  • 1 1/2 tsp fresh minced garlic
  • Cedar plank

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Directions:

Soak cedar plank in water for at least 2 hours. Dry plank with paper towels and coat one side with olive oil.

Heat grill to medium-high.

Place green onions on the oiled side of the plank and top with salmon.

In a small bowl, blend remaining ingredients. Coat the salmon with the mixture and let sit for 5 minutes.

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Place the planked salmon on the grill using indirect heat. Reduce the heat to medium, cover the grill and cook for 10-15 minutes depending on thickness of your fillet.

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Eat and enjoy!