Pear & Apple Crisp

Recipe found here.



Ingredients:
5 Granny Smith Apples
4 Bosc Pears-not very ripe
1 t. Lemon Zest
2 T. Lemon Juice
2 T. Apple Cider or Brandy
1/2 C. Sugar
1/4 C. Flour
1 t. Cinnamon
1/2 t. Nutmeg

Topping:
1 1/2 C. Flour
3/4 C. Sugar
3/4 C. Brown Sugar
1/2 t. Salt
1 C. Oats
2 Sticks of Cold Butter


Directions:
Preheat oven to 350 degrees. Spray 8 ramekins with non-stick spray & arrange them on a baking sheet.

Peel, core and slice thin the apples and pears. Place them in a large bowl. Add to the bowl: Lemon Zest, Lemon Juice, Apple Juice, 1/2 C. Sugar, 1/4 C. Flour and spices. Mix to combine.

Prepare the topping:
In a separate bowl combine all of the remaining ingredients except the butter. Cube that and work it in with your fingers until the mixture is coarse.

Fill each ramekin with the apple mixture-fill it to the top, but not domed over. Using your hands, scoop the topping onto the ramekin to form a dome. Continue until you run out of apples.

Sprinkle each crisp with a light dusting of cinnamon. Bake 20-30 minutes until topping is golden brown and the apple filling is starting to bubble up.

Penne ala Norma

Recipe from my Everyday Food: Fresh Flavor Fast cookbook.



Ingredients:
1 lb penne rigate
1/4 cup olive oil
1 onion, halved lengthwise and thinly sliced
4 garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes
1 large eggplant, cut into 1/4 in chunks
Tomato sauce
1/2 cup torn fresh basil leaves
3/4 cup ricotta cheese

Directions:
Bring a pot of water to a boil, add a generous amount of salt. Cook pasta until al dente according to package directions. Drain pasta, return to pot.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onions, garlic and red pepper flakes. Cook, stirring occasionally until onion is softened, about 5 minutes.

Add eggplant; season generously with salt and pepper. Cover and cook until eggplant begins to release juices, about 5 minutes. Uncover, cook, stirring occasionally, until tender, 3-4 minutes. Stir in tomato sauce.

Add tomato sauce mixture and basil to pasta and toss. To serve, divide among bowls and top with a dollop of ricotta.

Seared Peppered Sirloin with Red Wine-Chevre Glaze

Another winner from my White Dog Cafe cookbook.



Ingredients:
Red Wine-Chevre Glaze:
2 tbsp minced shallot
5 black peppercorns
1 bay leaf
1 allspice berry
1 cup dry red wine
1 1/2 cups Veal Demi-Glace
3 tbsp crumbled chevre cheese
1 1/2 tsp black pepper
1/4 tsp salt

Steaks:
4 sirloin steaks, each about 8 oz
Salt and ground black pepper
1 tbsp olive oil


Directions:
Make the glaze in a small saucepan, combining shallots, peppercorns, bay leaf, allspice, and red wine and bringing to a boil over medium heat. Reduce the heat and simmer until most of the liquid evaporates, about 5 minutes.

Stir in the Demi-Glace and simmer for 5 minutes. Add the chevre and whisk over low heat until incorporated and smooth. Strain through a sieve and stir in the pepper and salt.

Season the steaks on both sides with salt and pepper. Heat the oil until very hot in a large skillet set over high heat. Add the steaks and sear for 3 minutes each side or to desired doneness.

Serve the steaks topped with the glaze.

Chicken Sausage and Pepper Hoagies

My own creation!



Ingredients:
1 package chicken sausages (for this recipe I used italian style sausages), slices into 1-inch pieces
1 tbsp olive oil
1 red pepper, sliced
1 onion, sliced
Tomato sauce
2 hoagies
Minced garlic

Directions:
Heat olive oil over medium-high heat. Add onions, peppers, and 1 tsp minced garlic. Saute until onion is translucent, about 5 minutes. Add chicken sausage pieces and saute until pepper is softened and sausage is browned. Add a little bit of tomato sauce to bind everything together and season with salt and pepper.

Meanwhile, heat the oven to 375 degrees. Cut open the hoagies, sprinkle with olive oil and spread minced garlic over bread, to taste. Bake hoagies until toasted, about 5 minutes.

To serve, fill each toasted roll with sausage, onion and pepper mixture.

Rosemary-Mustard London Broil with Wild Mushroom Glaze and White Cheddar and Red-Skinned Potato Gratin

This is Justin and my favorite meal from a restaurant we used to have date nights at in college, White Dog Cafe. Before graduation, I bought their cookbook but hadn't had the guts to try it for myself til now. I'm sure glad I did cause this meal was insanely delicious!






Ingredients:
Marinade:
1/4 cup Dijon mustard
2 shallots
1/2 jalapeno pepper, seeded
2 tbsp chopped fresh rosemary leaves
2 tbsp soy sauce
1 tsp ground pepper
3/4 cup olive oil

3 lbs flank steak

Wild Mushroom Glaze:
2 tbsp unsalted butter
2 tbsp minced shallot
2 cups sliced wild mushrooms (about 5 oz) such as shiitake, chanterelle, or oyster
3/4 cup dry red wine
5 black peppercorns
1 allspice berry
1 bay leaf
1 1/2 cups Veal Demi-Glace
1 tbsp Worcestershire sauce
1/4 tsp salt
1/2 tsp ground pepper

Directions:
Prepare the marinade by combining all ingredients but the olive oil in a food processor. Blend into a smooth paste, about 1 minute. With motor running, slowly pour in the oil to form a thick emulsion. Rub the meat with the marinade and place in a shallow baking dish. Cover with plastic and refrigerate for at least 8 hours and up to 2 days.

Prepare the glaze by melting the butter in a small saucepan set over medium-high heat. Add the shallot and saute until translucent, about 3 minutes. Add the mushrooms and saute until they release their juices and cook dry, about 10 minutes.

Stir in the wine, peppercorns, allspice, and bay leaf. Reduce the heat to medium and simmer until almost all of the liquid is released, about 5 minutes.

Stir in the veal Demi-Glace and Worcestershire sauce and for 2 minutes. Remove and discard whole spices and bay leaf. Season with salt and pepper. Serve immediately.


White Cheddar and Red Skinned Potato Gratin
Ingredients:
1 3/4 lbs red-skinned potatoes
1 cup heavy cream
1 cup whole milk
2 cups shredded sharp white cheddar cheese
1 tbsp dried thyme
1 1/2 tsp salt
1 tsp ground black pepper

Directions:
Preheat the oven to 325 degrees. Butter an 11x7 inch baking dish.

Slice potatoes as thinly as possible. Drop the slices into cold water to keep them from discoloring.

Combine the cream, milk, cheese, thyme, salt and pepper in a large mixing bowl. Drain the potatoes and add them to the cream mixture. Spoon mixture into prepared dish. Cover and bake for 1 hour. Remove cover and continue baking until cooked through, golden brown and bubbling, about a half hour.


Green Beans with Onions
Ingredients:
2 tbsp olive oil
1 cup white onion, thinly sliced
1 tsp minced garlic
1 1/2 lb trimmed green beans
Salt and pepper

Directions:
Heat the oil in a saute pan set over medium heat until it ripples. Add the onion and cook, stirring occasionally, until it caramelizes. Add the garlic and cook for 1 minute. Add the beans and a few tbsps water and cook, stirring, until the water evaporates and the beans are crisp-tender. Season to taste.

Mediterranean Salad With Chickpea Patties

Patties and Pita Chips from Real Simple and Dressing from Recipezaar.

Ingredients:
Patties:
1 15.5-ounce can chickpeas, rinsed
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
1/4 teaspoon ground cumin
Kosher salt and black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil

Pita Chips:
4 pitas
3 tablespoons olive oil
2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon kosher salt

Dressing:
1/2 cup olive oil
1/3 cup red wine vinegar
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon fresh minced garlic clove
1 teaspoon Dijon mustard
1 tablespoon parmesan cheese
1/4 teaspoon black pepper

Salad:
Mixed greens
Sliced cucumber
Sliced red onion

Directions:
In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.

Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.

For dressing, pour all ingredients in a large bowl and whisk until well combined. Let sit in fridge for a minimum of 2 hours. Shake very well before using.

For pita chips, heat oven to 400 degrees. Split the pitas to make 8 rounds and brush them with oil. Sprinkle with the paprika, oregano, and salt. Slice the pitas into triangles. Arrange on 2 baking sheets and broil until crisp, about 7 minutes.

Blackened Tilapia

Courtesy of the Food Network.


Ingredients:
Blackening Spice:
3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
For Fish:
4 tilapia fillets
2 tablespoons olive oil
1/2 lemon, juiced

Directions:
In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

BBQ Potatoes

Recipe from Recipezaar.



Ingredients:
1 tablespoon butter or margarine, melted
1 teaspoon chili powder
1 teaspoon honey
1/8 teaspoon garlic powder
1/8 teaspoon ground pepper
2/3 lb medium red potatoes, quartered

Directions:
In large bowl, combine, chili powder, honey, garlic powder, pepper and butter. Add potatoes; toss to coat. Spoon potatoes in foil and seal. Place on grill for about 30 minutes until tender.

Tex-Mex Burger

Recipe courtesy of AllRecipes.



Ingredients:
1/2 cup mayonnaise
1 teaspoon Cajun seasoning
1 pound ground beef
1/2 cup diced white onion
1/2 cup diced red pepper
1 clove garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon Worcestershire sauce
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato

Directions:
Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.

In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.

Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.


One Year Ago: Flourless Chocolate Cake
Two Years Ago: Spaghetti & Turkey Meatballs

Matzah Brei

Recipe courtesy of my dad!



Ingredients:
3 Matzahs
2 eggs
Drop of milk
Tbsp butter

Directions:

Break up the matzahs in a bowl into about one inch squares Cover the matzahs with hot tap water and let soak for 30 seconds or so, then drain.

Crack eggs into a separate bowl and whisk with a fork with drop of milk. Pour the egg over the matzahs and blend together well.

Heat pan and melt butter to cover bottom of pan. Add matzah and egg mixture and fry. Turn occasionally with spatula. Keep up until dry and beginning to brown.

Serve with sugar and cinnamon.

Orange Chicken with Peppers

Recipe from my cookbook: Reader's Digest Great Chicken Dinners.

Ingredients:
1 1/2 tsp cornstarch
1 tsp grated orange zest
1/2 cup orange juice
3 tbsp low sodium soy sauce
3/4 tsp salt
2 tbsp vegetable oil
2 tbsp minced ginger
3 cloves garlic, minced
2 cups broccoli florets
1 red bell pepper, cut into 1 piece chunks
1 onion, cut into chunks
2 chicken breasts, cut into bite sized pieces

Directions:
In a small bowl, whisk together cornstarch, orange zest, orange juice, soy sauce, and salt. Set aside.

In large skillet, heat oil over medium heat. Add ginger and garlic, and cook 30 seconds. Add broccoli, peppers, onions, and 1/4 cup water, and stir-fry 4 minutes or until broccoli is crisp-tender.

Stir in chicken, increase heat to medium-high, and stir fry 2 minutes or until chicken is cooked through. Stir cornstarch mixture and pour into skillet. Bring to a boil and cook, stirring, 1 minute or until slightly thickened. Serve with brown rice.


I've decided to totally copy smittenkitchen.com (one of my favorite food blogs) and start linking back to old recipes.
One Year Ago: French Onion Orzo
Two Years Ago: Good Eats Meatloaf

Chicken Braised in Herbed Cream Sauce

Recipe from my cookbook: Reader's Digest Great Chicken Dinners.

Ingredients:
2 tbsp olive oil
2 chicken breasts
1/4 cup flour
1 large onion, finely chopped
1/2 cup white wine
1/2 cup chicken broth
2 tbsp snipped chives
3/4 tsp salt
8 ounces broad egg noodles
1 cup frozen peas
1/4 cup heavy cream
1 tsp dried tarragon

Directions:
In large nonstick skillet, heat oil over medium heat. Dredge chicken in flour, shaking off excess. Add chicken to pan and saute 4 minutes per side or until golden brown. With slotted spoon, transfer chicken to plate.

Reduce heat to low. Add onion and garlic to pan, and saute 5 minutes or until soft. Add wine to pan, increase heat to high, and cook 2 minutes. Add broth, chives, and salt, and bring to a boil. Return chicken to pan and bring to a boil. Reduce to a simmer, cover, and cook 5 minutes or until chicken is cooked through.

Meanwhile, in a large pot of boiling water, cook noodles according to package directions. Drain and divide among plates.

When chicken is done, place atop pasta. Add peas, cream, and tarragon to pan and cook over high heat until sauce is slightly reduced and peas are heated through. Spoon sauce over chicken and noodles.

Chicken Breasts in Garlic Butter

Recipe from my cookbook: Reader's Digest Great Chicken Dinners.



Ingredients:
2/3 cup chicken broth
1 teaspoon grated lemon zest
Juice of one lemon
2 ounces minced garlic
1/4 tsp salt
1/4 tsp black pepper
2 tsp olive oil
2 chicken breasts
2 tbsp flour
1 tbsp butter, cut up
1/4 cup snipped chives
8 ounces egg noodles

Directions:
Whisk together broth, lemon zest, lemon juice, garlic, salt, and pepper.

In large nonstick skillet, heat oil over medium heat. Dredge chicken in flour, shaking off excess. Add chicken to pan and saute 4 minutes per side or until golden brown. With slotted spoon, transfer chicken to plate.

Whisk broth mixture to combine and pour into skillet. Bring to a boil, return chicken to pan, reduce to a simmer, cover, and cook 5 minutes or until chicken is cooked through.

Meanwhile, in a large pot of boiling water, cook noodles according to package directions. Drain and divide among plates.

Transfer chicken to dinner plates on top of egg noodles. Return sauce to a simmer. Remove from heat and swirl in butter until creamy. Stir in chives and spoon sauce over chicken.

Lemon Sandwich Cookies

An Everyday Food recipe.



Ingredients:
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling

Creamy Lemon Filling
1 package (4 ounces) cream cheese, room temperature
1 tablespoon finely grated lemon zest (from 1 lemon)
1 cup confectioners' sugar

Directions:
In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.

Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick.

Take a cardboard paper towel tube and slice it down the center. Open up the cardboard and insert a piece of waxed paper. Place the cookie dough on the waxed paper, on the inside roll of the cardboard. Place as much cookie dough inside the roll as possible. Tightly pack the cookie dough in the waxed paper. Secure the cardboard with rubber bands. Place cookie dough log in the freezer for about an hour.

Meanwhile, in a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners' sugar, mixing until smooth.

Preheat oven to 350 degrees. Take dough out of freezer and slice into 1/8 inch thick disks. Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.

Once cooled, place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.

Vegetable Lasagna

It's been awhile since I made lasagna, so I decided to make one last night - based somewhat off this recipe from Cooking Light.





Ingredients:
Cooking spray
1 cup chopped red bell pepper (about 1 medium)
1 cup chopped yellow bell pepper (about 1 medium)
1 cup chopped onion
1 zucchini, halved lengthwise and thinly sliced
1/2 small broccoli and cauliflower, thinly sliced
3 garlic cloves, minced
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup fat-free ricotta cheese
1 cup reduced fat cottage cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1 large egg
5 cups tomato sauce, divided
12 precooked lasagna noodles

Directions:
Preheat oven to 350°.

Heat a large pot over medium-high heat. Coat pan with cooking spray. Add bell peppers, onion, zucchini, and broccoli/cauliflower; sauté 10 minutes or until vegetables are crisp-tender. Add garlic; sauté 30 seconds.

Combine 1 1/2 cups mozzarella, ricotta, cottage cheese, 1/4 cup Parmesan, and egg, stirring well.

Spread 1 cup tomato sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 3 noodles. Spoon 1 cup tomato sauce evenly over noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining 1 cup tomato sauce. Sprinkle evenly with remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 10 minutes.