tag:blogger.com,1999:blog-32163064531707516522024-02-06T21:22:34.456-06:00A Kitchen on Elm StreetNoellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.comBlogger180125tag:blogger.com,1999:blog-3216306453170751652.post-89052073566289107542013-04-20T08:49:00.000-05:002013-04-20T08:49:04.400-05:00Asparagus, Strawberry and Goat Cheese SaladSpring in Chicago is kind of terrible. I could really do without it. It's cold, it's rainy, and you get teased every other week with one really beautiful day that gives you hope that you can put away the parka and then next thing you know it's freezing again. This recipe for Asparagus, Strawberry and Goat Cheese Salad is perfect for at least making you feel like real spring weather is around the corner. It has to be right??? <br />
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<br />
<b> Asparagus, Strawberry and Goat Cheese Salad</b><br />
<br />
Serves: 2<br />
Prep Time: 20 minutes<br />
<br />
10 spears of asparagus, cut into 2-inch pieces<br />
3 tsp extra virgin olive oil, divided<br />
salt and freshly ground black pepper<br />
2 tsp lemon juice<br />
½ tsp Dijon mustard<br />
½ tsp honey<br />
bag of mixed greens <br />
handful fresh basil, roughly chopped<br />
1/2 cup hulled and sliced strawberries<br />
2 Tbsp freshly crumbled feta cheese<br />
<br />
Preheat oven to 400°F. Toss asparagus pieces with 1 tsp olive oil and
season to taste with salt and pepper. Lay out in an even layer on a
baking sheet and roast until tender, about 15-20 minutes.<br />
<br />
Meanwhile,
make the dressing. Combine the
remaining 2 tsp olive oil, lemon juice, mustard, and honey. Whisk until emulsified; season to taste with salt and pepper.<br />
<br />
Toss
the mixed greens with the dressing, and then gently toss in the sliced
strawberries, asparagus, and fresh basil. Top salad with feta crumbles.Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-24576865484942288952013-04-14T17:15:00.000-05:002013-04-14T17:15:06.929-05:00Turkey Meatballs with Apricot Marmalade GlazeNothing is worse then showing up at a party empty handed. We went to our friends' house for appetizers and drinks a couple weekends ago<b> </b>and I wanted to bring a small appetizer. Nothing fancy but something that would travel well and be a crowd pleaser. The below recipe for turkey meatballs is a great party recipe. They are super simple to make and don't require many ingredients. I am always a little leery of cooking with ground turkey. It has a tendency to dry out and well, just taste too healthy, but the apricot glaze lends tons of flavor and moisture to the meatballs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2t267TJf-tcM9MlBIh65R2w3htsb4YWGEwA3zTeyRmCs9kxdd0p45V_kMDSTGO56p3z0V6mN2WpNWtPgLxsXZMj0XUPw1zTCkWSrsy9z4WyFzs-QA4F1UlC2Xj5vcr0MsBJZ0ZyzSYcV/s1600/photo(60).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2t267TJf-tcM9MlBIh65R2w3htsb4YWGEwA3zTeyRmCs9kxdd0p45V_kMDSTGO56p3z0V6mN2WpNWtPgLxsXZMj0XUPw1zTCkWSrsy9z4WyFzs-QA4F1UlC2Xj5vcr0MsBJZ0ZyzSYcV/s1600/photo(60).JPG" /></a><b> </b><br />
<br />
<b>Turkey Meatballs with Apricot Marmalade Glaze</b><br />
<br />
Makes about 25-30 meatballs<br />
Prep Time: 1 hour<br />
Cook Time: 20 minutes<br />
<br />
1 egg<br />
1/4 c.skim milk<br />
1/2 c. bread crumbs<br />
1 tsp salt<br />
1/2 tsp poultry seasoning<br />
1/4 tsp pepper<br />
1 pound lean ground turkey<br />
1 T. olive oil<br />
1 c. low sugar apricot (or orange) marmalade<br />
1 T. white wine vinegar<br />
pinch of red pepper flakes<br />
<br />
Beat the egg and milk in a small bowl. Stir in the bread crumbs, salt, poultry seasoning, and pepper. Add the ground turkey, mixing well. Cover and refrigerate for 1 hour.<br />
<br />
Shape the meatballs into 1 inch balls. Heat oil in a large skillet and place the meatballs in a single layer. Cook until well browned on all sides. Remove the meatballs from the skillet and set aside.<br />
<br />
Mix marmalade, broth, vinegar, and red pepper flakes in a skillet over medium heat. Bring to boil and then reduce to medium-low. Return the meatballs to the skillet and let simmer for an additional 10 minutes or until meatballs are cooked through and the sauce has reduced to a glaze consistency. <br />
<br />Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com1tag:blogger.com,1999:blog-3216306453170751652.post-82299558585440427632013-04-09T18:06:00.001-05:002013-04-09T18:06:21.989-05:00Oven Braised Chicken with Lemon and RosemaryBraising it a great way to get tons of flavor out of inexpensive cuts of meat. I have posted numerous braising recipes and the below recipe for chicken with lemon and rosemary is yet another keeper. We loved the tenderness of the chicken and the mushrooms, rosemary and lemons lend tons of flavor. Plus, how can you beat a recipe that involves one dirty dish?! <br />
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<tr><td class="tr-caption" style="text-align: center;">Yes, this chicken is still raw. I thought it looked really pretty pre-braising. </td></tr>
</tbody></table>
<b> Oven Braised Chicken with Lemon and Rosemary</b><br />
<br />
Serves 4<br />
Prep/Cook Time: 40 minutes<br />
<br />
8 chicken thighs (I used boneless skinless)<br />
6 whole garlic cloves<br />
1 small onion, thinly sliced<br />
2 Cups Crimini Mushrooms,<em> </em>sliced<br />
4 Sprigs Fresh Rosemary<br />
8 Lemon Slices, seeds removed<br />
1 Dried Bay Leaf<br />
2 Tablespoons Capers, drained<br />
2 Cups Low Sodium Chicken Broth<br />
½ Teaspoon Red Chili Flakes<br />
3 Tablespoons Olive Oil<br />
Salt and Black Pepper<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Season the chicken with salt and pepper. In a large Dutch
Oven heat olive oil to medium high. Brown chicken pieces on
both sides and transfer to a plate. Lower heat to medium and add garlic cloves, cooking
until lightly golden. Add onions and cook until evenly
browned. Add chili flakes and sauté for an additional minute. Add
mushrooms and sauté for an additional 2-3 minutes. Add chicken
stock and bring to a boil.<br />
<br />
Return the chicken to the pot. Add lemon slices, bay leaf, capers, and rosemary
sprigs. Place lid over the
pot and put into the oven for 25-30 minutes or until chicken is done. Carefully take the pot out of the oven. Remove rosemary sprigs, bay
leaves and skim off and discard any fat. Season with salt and pepper as
necessary.Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-38265004302932318952013-04-03T18:46:00.001-05:002013-04-03T18:46:09.094-05:00Rigatoni with Asparagus-Pistachio PestoThe below recipe for rigatoni with asparagus-pistachio pesto is another winner from Andrew Zimmern's food blog.<b> </b>He created the recipe while working at a French restaurant in Minneapolis years ago and apparently it helped win over his wife. It's easy to see why. This pasta dish was absolutely delicious. Brady did most the work so I can't talk about the labor that went into it but I can say that the pasta has tons of flavor. This recipe makes a lot so be prepared for leftovers, we were eating off it for a couple days. Probably not the best decision a few days before my final wedding dress fitting but luckily it still zipped! <br />
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<br />
<b>Rigatoni with Asparagus-Pistachio Pesto</b><br />
** adapted from Andrew Zimmern's blog<br />
<br />
Prep/Cook Time: 1 hour<br />
Serves: 6-8<br />
<br />
1/4 c. pine nuts<br />
1 bunch asparagus, cut into 1 inch pieces<br />
3 medium carrots, chopped<br />
1 shallot, chopped<br />
1/2 c. basil<br />
2 garlic cloves, minced<br />
1 T. honey<br />
2 tsp. thyme, chopped<br />
1 1/2 tsp grated lemon zest<br />
1 tsp. cumin<br />
1/4 c. olive oil<br />
salt and pepper<br />
1 pound whole wheat rigatoni<br />
1/4 pound sliced bacon<br />
1 c. chicken stock<br />
2 T. butter<br />
1/4 c. pistachios, finely chopped<br />
1/3 c. parsley, chopped<br />
freshly grated Parmesan cheese<br />
<br />
Preheat the oven to 400. Toast the pine nuts on a baking sheet for about 3 minutes, or until golden brown.<br />
<br />
In a food processor, combine the asparagus, carrots and shallots and process until chopped. Put the mixture in a baking dish, stir in the basil, garlic, honey, thyme, lemon zest, cumin and 1/4 cup olive oil. Bake for 25 minutes, stirring once, until the vegetables are soft and starting to brown. Season with salt and pepper as needed.<br />
<br />
Meanwhile, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Set the pasta aside and toss with just a little olive oil to coat.<br />
<br />
In a large skillet, cook the bacon over medium heat until crisp. Drain the bacon on paper towels and then chop.<br />
<br />
In a large skillet or pot, combine the cooked vegetables with the stock and butter and cook for about 4 minutes. Add the pasta, pine nuts, pistachios, and the reserved pasta water. Cook until the sauce is thick and the pasta is coated. Stir in the parsley and chopped bacon. Season with salt and pepper as needed. Serve with grated cheese. Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-18371125779430442952013-03-19T18:56:00.000-05:002013-03-19T18:56:34.625-05:00Asparagus Soup with Chicken SausageI've been very spoiled lately. Brady hasn't been traveling and he's been making dinner on nights that I get home later. It's been so nice! Brady made asparagus soup last week and it turned out great. I loved that the soup was rich and creamy yet it didn't have any butter or cream in it. It certainly doesn't look or feel like spring right now but this perfect spring soup has me hoping that it's right around the corner! <br />
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<b><br /></b>
<br />
<b>Asparagus Soup with Chicken Sausage</b><br />
<br />
Prep/Cook Time: 30 minutes <br />
<br />
2 T. olive oil<br />
1 package of chicken sausage, cut into small cubes<br />
3-4 green onions, thinly sliced<br />
3 cloves garlic, minced<br />
2 small red potatoes, peeled and cut into small cubes<br />
4 c. chicken broth<br />
salt and pepper<br />
1 bunch asparagus, cut into 1/2 inch pices<br />
6 oz. plain Fat Free Greek yogurt<br />
<br />
In a large pot, heat the olive oil. Add the chicken sausage and cook until golden, about 5 minutes. Transfer the sausage to a plate and set aside. Add the green onions and garlic and cook until tender, about 2 minutes. Stir in the potatoes and broth and bring to a simmer. Season with salt and pepper and cook until the potatoes are almost tender, 8-10 minutes. Stir in the asparagus and cook until tender, about 5 minutes. Remove from the heat.<br />
<br />
In small batches, puree the soup in a blender. Return the soup to the pot and stir in the yogurt and chicken sausage and season again with salt and pepper. Serve with a little grated cheese and warm bread. Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-56328560639041857032013-03-17T16:06:00.003-05:002013-03-17T16:06:52.044-05:00Pasta with Eggplant and Garlic Thyme BreadcrumbsPasta always seems like an easy option for Friday night dinners during Lent. Brady came across this recipe for pasta with eggplant and garlic thyme breadcrumbs recently and we gave it a try last weekend. We eat tons of vegetables but I tend to forget about eggplant. I think it's partially due to the fact that eggplant requires a little prep work. I also try to avoid heavy groceries when it's just me doing the grocery shopping! This dish reminded me though how tasty eggplant is and that it's completely worth the extra 30 minutes to let it soak in salted water to get rid of any bitterness. Luckily, the rest of the steps in this recipe are simple and the end result is delicious! <br />
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<br />
<b>Pasta with Eggplant and Garlic Thyme Breadcrumbs</b><br />
<br />
Prep/Cook Time: 45 minutes<br />
<br />
8 cherry tomatoes, halved<br />
1/2 c. tomato puree<br />
1 clove garlic, minced<br />
2 T. olive oil<br />
12.5 ounces whole wheat rigatoni or fusilli pasta <br />
1 eggplant <br />
1 T. capers<br />
1 T. black olives, halved<br />
basil<br />
salt and pepper<br />
freshly grated Parmesan cheese<br />
<br />
<i>Garlic Thyme Breadcrumbs</i><br />
6 T. breadcrumbs<br />
3 T. olive oil<br />
2 garlic cloves, minced<br />
1 tsp thyme<br />
<br />
Preheat the broiler to HI. <br />
<br />
Cut the eggplant into small cubes and put them in salted water for half an hour. After soaking, pat them dry and put them on a baking dish covered with a little cooking spray. Drizzle with a little olive oil and broil them for about 4-5 minutes, until golden and crisp. Set them aside.<br />
<br />
Cook the pasta according to directions. Meanwhile, saute the garlic in a pan with 2 T. olive oil. Add the halved tomatoes, the tomato pure, a little salt and 3 T. of water. Let the sauce cook for 5 minutes on low. Add in the capers, olives and a little torn basil. Add the baked eggplant cubes and mix well.<br />
<br />
While the sauce is simmering and the pasta is cooking, combine the garlic thyme breadcrumb ingredients in a small bowl.<br />
<br />
Before draining the pasta, put 2 T. pasta water in the tomato and eggplant sauce. Drain the remaining pasta water and then combine the pasta and eggplant sauce. Serve with grated cheese and the garlic thyme breadcrumbs on top. <br />
<br />
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Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-42880783280302085292013-03-03T16:47:00.003-06:002013-03-03T16:47:58.377-06:00Pistachio Cranberry Goat Cheese Stuffed Pork TenderloinLast Sunday, Brady made a stuffed pork tenderloin for our pre-Oscars dinner. It was absolutely delicious. Brady loves pork tenderloin and I think everything tastes good with creamy goat cheese added to it so it was a win win. This is also a faux fancy recipe because the ingredient list is short, it doesn't take long to prepare, but the end result is something that you could easily serve to company and they would be impressed. <br />
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<b> Pistachio Cranberry Goat Cheese Stuffed Pork Tenderloin</b><br />
<br />
Prep Time: 20 minutes<br />
Cook Time: 20 minutes<br />
<br />
3/4 c. raw unsalted shelled pistachios<br />
1/4 c. dried cranberries<br />
1 clove garlic, minced<br />
4 ounces goat cheese<br />
salt and pepper<br />
1 1/2 to 2 pound pork tenderloin<br />
2 T. olive oil<br />
<br />
Preheat oven to 350.<br />
<br />
Toast 1/4 cup pistachios in a small skillet over medium high heat until slightly toasted, about 3 minutes. Side aside. Meanwhile, grind the remaining 1/2 c. pistachios in a food processor. Pour onto a plate and set aside.<br />
<br />
Put the toasted pistachios into the food processor along with the cranberries and garlic. Pulse until the mixture is evenly grown. Add the goat cheese and pulse to combine.<br />
<br />
Butterfly the pork tenderloin. Sprinkle the inside of the meat with salt and pepper. Spread the pistachio/cranberry/goat cheese mixture evening on the inside of the meat. Roll the tenderloin lengthwise and tie with butcher's string at about 2 inch intervals. Roll the tied tenderloin in the ground pistachios, pressing the pistachios onto the meat, until fully coated.<br />
<br />
Heat the oil in an oven proof skillet. Place the tenderloin in the skillet and sear on all side 1-2 minutes or until browned. Place the skilled in the oven and cook for 15-20 minutes or until the inside of the pork is cooked through.<br />
<br />
Remove from the oven, place the tenderloin on a cutting board and let rest for 10 minutes before slicing and serving. <br />
<br />
<br />Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-78040270794208335532013-02-18T10:01:00.000-06:002013-02-18T10:01:07.045-06:00Maple Sesame SalmonI have posted multiple salmon recipes over the last couple of years but I had to add this recipe for Maple Sesame Salmon. The salmon was absolutely delicious. I was hesitant to broil the salmon, I have burnt numerous things due to broiling, but the salmon turned out perfect. This is hands down going to be my go-to salmon recipe for easy weeknight cooking.<br />
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<b>Maple Sesame Salmon</b><br />
*** adapted from Cupcakes and Kale Chips blog<br />
<br />
2 salmon filets<br />
2 T. olive oil<br />
1/4 c. maple syrup<br />
1 T. sesame oil<br />
2 T. rice vinegar<br />
2 T. soy sauce<br />
sprinkle of crushed red pepper<br />
sprinkle of sesame seeds<br />
salt and pepper <br />
<br />
In a small boil, combine the olive oil through crushed red pepper. Place the salmon in a large ziplock bag and pour the marinade over it. Put the bag in the fridge and let it marinate for at least one hour.<br />
<br />
When you are ready to cook the salmon, preheat the broiler. I used the low setting on my broiler. Cover the inside of a baking dish with foil and spray with cooking spray. Place the salmon on the baking dish, sprinkle with salt and pepper, and some sesame seeds. Broil the salmon for 10-12 minutes. I turned the broiler up to high for the last 2 minutes and the salmon came out perfectly.<br />
<br />
<br />Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-28483927341723399132013-02-02T17:46:00.005-06:002013-02-02T17:46:23.714-06:00Brussels Sprout Salad with BurrataPaul Kahan is a well known chef in Chicago. He owns Blackbird, Avec, Publican and Big Star. Brady and I have been to a few of these restaurants over the years and our meals have always been outstanding. When I came across his recipe for a Brussels sprout salad I knew I had to give it a try. This salad is refreshing and a nice change from the typical lettuce salad. The fresh burrata gives the salad a bit of richness and makes it "fancy" enough to serve guests. <br />
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<b>Brussels Sprout Salad with Burrata</b><br />
** a Paul Kahan recipe<br />
<br />
Serves 4<br />
Prep Time: 30 minutes<br />
<br />
1 pound brussels sprouts <br />
1/2 cup of Parmesan cheese, shaved <br />
1 medium red onion, cut into ½ inch slices<br />
2 Tablespoons of balsamic vinegar<br />
Extra virgin olive oil<br />
salt and pepper to taste<br />
burrata cheese<br />
3 Tablespoons (or a bit more) of lemon vinaigrette<br />
<br />
<i>Lemon Vinaigrette</i><br />
<br />
3 tablespoons Extra virgin olive oil<br />
2 tablespoons lemon juice<br />
1 teaspoon honey<br />
1 tablespoon minced garlic<br />
salt and pepper to taste<br />
<br />
Heat a grill pan over medium
heat. Drizzle with olive oil and place the onions on the grill pan. Season the onions with salt, and pepper.
Grill the onions until tender, about 10 minutes. Remove the onions and put them
in a bowl and pour over the balsamic vinegar. Cover the bowl and let sit for half an hour. After the time has passed, cut
the onions into little squares and place them back in the bowl.
Refrigerate until needed.<br />
<br />
Combine all of the ingredients for the lemon vinaigrette in a small mixing bowl and set aside <br />
<br />
Shave the brussels
sprouts as thin as possible on a mandolin (or you can use a knife to slice them thinly). Place the brussels sprouts
in a mixing bowl and add the lemon vinaigrette, parmesan cheese and red
onion. Season with salt and pepper and let sit at room temperature for <i>at least half an hour.</i><br />
<br />
Just before you serve, cut the burrata into large pieces and place each piece in a bowl. Season it with salt, pepper, and a drizzle of extra virgin olive oil. Spoon the brussels sprouts over the burrata and
serve. Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-55381080190060092432013-01-27T18:00:00.000-06:002013-01-27T18:00:10.004-06:00Kale and Farro SoupSoup is one of my go-to weekday lunch options. I like to take the time to make a big pot of soup on Sunday and then portion the soup into individual<b> </b>containers. Early mornings always seem a little less chaotic when lunch is already packed. I am always looking for new soup recipes that are healthy yet filling. The below soup is delicious plus it's filled with nutrients- superfood kale, vitamin rich butternut squash, and farro which is high in protein. <br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Picture from TasteFood </td></tr>
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<b>Kale and Farro Soup</b><br />
** adapted from <a href="http://tastefoodblog.com/2013/01/07/kale-and-farro-soup/">TasteFood</a><br />
<br />
Serves: 6<br />
Prep/Cook Time: 30 minutes<br />
<br />
1 T. olive oil<br />
1 medium onion, chopped<br />
2 garlic cloves, chopped<br />
1 c. farro<br />
6 c. chicken stock<br />
2 c. butternut squash, peeled, seeds removed, and cubed<br />
1 (15oz) can Italian plum tomatoes<br />
1 bay leaf<br />
2 tsp dried thyme<br />
salt and pepper<br />
2 to 3 cups coarsly chopped kale, stems removed<br />
grated Parmesan, option <br />
<br />
Heat oil in a large soup pot over medium heat. Saute the onion and garlic until softened, about 3-4 minutes. Add the farro and stir to coat. Add the chicken stock, butternut squash, tomatoes, bay leaf, thyme, and salt and pepper. Bring to a boil, using the back of the spoon break up the tomatoes, and then simmer until the squash is tender, about 30 minutes. Stir in the kale leaves. Serve with grated Parmesan.<br />
<br />
** If making this for weekday lunches, I would suggest adding in a little more stock or water. The farro seemed to absorb a lot of the liquid over the course of the week.Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-68114150608283500832013-01-25T18:01:00.000-06:002013-01-25T18:01:59.644-06:00Roasted Pumpkin Risotto with Sweet Italian Sausage and ApplesI was not very good about posting recipes this fall while working on wedding plans. The below recipe was one that I made back in October or November but never got around to posting on the blog. This was an outstanding dish and perfect for fall/winter so I am happy to finally be sharing it. While you aren't going to be able to find sugar pumpkins in the grocery store this time of year, butternut or acorn squash would work just as well in it's place. The combination of the apples, sausage, and cheese go together perfectly and make this such a warm and comforting meal. <br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Picture from The Cozy Apron</td></tr>
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<br />
<b>Roasted Pumpkin Risotto with Sweet Italian Sausage and Apples</b><br />
** adapted from <a href="http://thecozyapron.com/roasted-pumpkin-risotto-and-the-legacy-of-the-littlest-pumpkin/">The Cozy Apron</a><br />
<br />
Serves 4<br />
Prep/Cook Time:<br />
<br />
1 small sugar pumpkin, peeled, seeded, and diced (or butternut squash)<br />
2 golden delicious apples, peeled, corded and diced<br />
1 tsp. pumpkin pie spice<br />
2 T. olive oil<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
2 T. honey<br />
3. T. butter<br />
1 small onion, chopped<br />
1 c. Arborio rice<br />
1/2 c. white wine<br />
4 c. chicken stock, very hot<br />
2 sweet Italian sausage links, casings removed and browned<br />
1/4 c. shredded Gruyere<br />
1/4 c. Parmesan, grated<br />
4 sage leaves, chopped<br />
<br />
Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray.<br />
<br />
In a medium bowl, combine the pumpkin, apples, pumpkin pie spice, salt, pepper, honey, and 2 tablespoons olive oil. Spread the mixture onto the prepared baking sheet and roast for about 25 minutes, stirring halfway through. Set aside.<br />
<br />
Cook the Italian sausage in a small skillet until browned. Set aside. <br />
<br />
While the pumpkin is roasting, begin the risotto by preheating a large skillet over medium-high heat. Once hot add 2 tablespoons of butter and then add the chopped onion and cook for about 2 minutes. Add the rice and stir to coat all of the grains. Add the white wine and gently stir. Allow the wine to reduce until almost absorbed and then add 1/2 cup stock. Stir gently and allow the rice to absorb the stock. Once the stock is almost fully absorbed add another 1/2 cup stock; repeat this process until the rice is soft and creamy. This should take about 20 minutes. <br />
<br />
To finish the risotto, turn off the heat and stir in the remaining 1 tablespoon butter, Gruyere, Parmesan, browned Italian sausage, and the pumpkin mixture. Stir in the chopped sage leaves. Serve immediately. <br />
<br />Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-1567857360751222402013-01-22T18:18:00.000-06:002013-01-22T18:18:01.266-06:00Farro Salad with Butternut Squash and Ricotta SalataBrady's sister made a delicious farro and butternut squash dish at Christmas from the Smitten Kitchen Cookbook<b>.</b> After the holidays, I went onto the Smitten Kitchen blog and came across what I think is the same recipe. If it's not the same, it is very similar. I have been on a quinoa kick for a while now but I am definitely going to start making more farro recipes. I loved the nutty flavor that it has and it's super quick to make. Not only was the farro salad perfect for a healthy yet hearty vegetarian dinner but it made for great leftovers to bring in my lunch all week. <br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Picture courtesy of Smitten Kitchen<b>. </b>I forgot to take a picture. </td></tr>
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<b>Farro Salad with Butternut Squash and Ricotta Salata</b><br />
*** adapted from <a href="http://smittenkitchen.com/blog/2012/10/butternut-squash-salad-with-farro-and-pepitas/">Smitten Kitchen</a><br />
<br />
Serves 4-6<br />
Prep/Cook Time: 1 hour<br />
<br />
1 medium butternut squash, peeled, seeds removed and cut into small cubes<br />
4 T. olive oil<br />
salt and pepper<br />
1 c. quick cooking farro<br />
1/4 c. walnuts, chopped<br />
1/2 c. ricotta salata, crumbled (you could also use feta)<br />
1 T. sherry vinegar<br />
1 T. water<br />
1/2 tsp. salt<br />
1/2 tsp. sugar<br />
1/2 small red onion, finally chopped<br />
<br />
Preheat the oven to 425 degrees. Coat a large baking sheet with 2 tablespoons olive oil. Spread the squash onto the baking sheet in a single layer and sprinkle with salt and pepper. Roast until tender, 30-40 minutes, stirring halfway through the cooking time. Set aside to cool slightly.<br />
<br />
Meanwhile, cook farro according to the package directions. Drain and cool slightly.<br />
<br />
While squash is roasting and the farro is cooking, in a small bowl, whisk together the sherry, water, salt, and sugar. Stir in the onion and cover and refrigerate until needed. <br />
<br />
In a large bowl, mix together the cooked farro, roasted squash, walnuts, and ricotta salata. Add in the red onion mixture, including the liquid. Toss with the remaining 2 tablespoons of olive oil. Serve warm or can be served cold later on in the week. Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-31277075331156398972013-01-20T14:26:00.001-06:002013-01-20T14:26:20.115-06:00Pasta with Braised Pork and Red WineBefore the holidays Andrew Zimmern posted the below recipe on Twitter. Brady forwarded the recipe to me and it was instantly added to the "must make soon" list. Andrew Zimmern is probably best known for his Bizarre Foods shows but there is nothing bizarre about this recipe. The ingredient list, while it appears long, is basic and the flavor that the pork gets after simmering for a couple of hours in the red wine is fantastic. <br />
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<br />
<b>Pasta with Braised Pork and Red Wine</b><br />
*** from <a href="http://andrewzimmern.com/">Andrew Zimmern's blog</a><br />
<br />
Serves 6<br />
Prep/Cook Time: 2 hours<br />
<br />
2 T. olive oil<br />
1/2 pound pancetta, diced<br />
3 pounds trimmed boneless pork shoulder, cut into 1 inch chunks<br />
salt and pepper<br />
3 sage leaves<br />
2 thyme sprigs<br />
1 rosemary sprig<br />
1 small onion, diced<br />
1 small carrot, diced<br />
1 celery rib, diced<br />
1 leek, white and green parts only, diced<br />
4 garlic cloves, diced<br />
2 c. chicken stock<br />
2 c. dry red wine<br />
1 14oz can of tomato puree<br />
1 pound tubular pasta such as Ziti<br />
freshly grated Parmesan, for serving<br />
<br />
<div id="camera">
In a large dutch oven or cast iron pan, heat the olive oil. Add the pancetta and cook over moderate heat until the
fat has rendered, about 6 minutes. Transfer the
pancetta to a medium bowl.</div>
<br />
Season the pork with salt and pepper and add half of it to the pan. Cook over moderately high heat until richly browned all over,
about 5 minutes. Transfer the pork to the bowl
with the pancetta. Repeat with remaining pork.<br />
<br />
Add the herbs to the pan along with the onion, carrot,
celery, leek and garlic and cook, stirring, until the onion is
translucent, about 2 minutes. Stir in the wine, scraping up any browned
bits on the bottom of the pan and bring to a boil. Return the
pancetta and pork shoulder to the pan and simmer over moderately
low heat until liquid is almost fully evaporated, about 10 minutes. Add
the stock and tomato puree and return to a boil. Cover and simmer the
sauce over moderately low heat for 1 hour, until the meat is very
tender.<br />
<br />
Bring a large pot of salted water to a boil. Add the pasta and cook
until al dente; drain. Skim the fat from the surface of the sauce and
discard the herb stems. Season the sauce with salt and pepper. Add the
pasta and toss until well-coated. Serve with grated cheese. <br />
<br />Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-62088571409914770352013-01-20T13:53:00.004-06:002013-01-20T13:53:53.379-06:00Rosemary Sriracha Roast ChickenI thought I posted the below recipe earlier in the week but apparently I forgot to hit the publish button, oops!<br />
<br />
It's been one of those days. I can't say it's not partially my fault though. I let 27 second graders eat birthday doughnuts at 9:30am. I paid the consequence the rest of the day. If that wasn't enough, I also had the brilliant idea to do an art project with glitter...<br />
<br />
That being said, I am running out of steam this evening. Before I crash on the couch I wanted to share the below recipe. I made this for dinner last week and it was a big hit. The chicken had tons of flavor and I loved that most of the ingredients I already had on hand. The marinade has what seems to me like a strange combination of ingredients but somehow it works. <br />
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<br />
<b>Rosemary Sriracha Roast Chicken</b><br />
<br />
Serves 4<br />
Prep Time: 5 minutes, 1 hour to marinate<br />
Cook Time: 40 minutes <br />
<br />
1/4 cup plain yogurt<br />
2 tbsp olive oil<br />
2 tbsp fresh lemon juice<br />
2 tbsp chopped fresh rosemary<br />
2 tbsp Sriracha<br />
2 cloves garlic<br />
1/2 tsp salt<br />
1/4 tsp pepper<br />
4 chicken thighs (or chicken breasts)<br />
<br />
<br />
In a medium bowl, whisk together yogurt, olive oil, lemon juice,
rosemary, Sriracha, garlic, salt and pepper. Place chicken in a
large ziploc bag and pour marinade over. Turn bag over several times to
coat chicken. Place the chicken in the refrigerator and let marinate for at least one
hour.<br />
<br />
Preheat oven to 375F. Arrange chicken in a single layer in a
baking dish coated with cooking spray. Spread any marinade remaining in the bag
over the chicken. Bake 35 to 40 minutes, or until chicken is cooked
through. Then broil on high for 4 minutes, until the chicken is golden brown.<br />
<br />
<br />Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-76733401183706102092013-01-04T09:45:00.003-06:002013-01-04T09:45:49.376-06:00Rosemary and Garlic Pork RoastSunday is the perfect day for cooking a comforting meal that requires a little more time than most weeknights allow. I love to cook a more hearty home-style meal on Sunday nights to gear us up for a busy work week. Right before the holidays I made the below pork roast. Despite the minimal ingredients that went into the dish the flavor in the pork was fantastic. <br />
<br />A a side note, the below rosemary garlic marinade works great on grilled pork tenderloin as well. I tested it out while in Florida over Christmas and the grilled pork was a big hit. <br />
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<br />
<b>Rosemary and Garlic Pork Roast</b><br />
Adapted from Jo Cooks<br />
<br />
Serves 4<br />
Prep Time: 5 minutes<br />
Cook Time: 2 1/2 hours<br />
<br />
3 lb pork loin<br />
1/8 cup olive oil<br />
4 cloves garlic minced<br />
4 cloves garlic cut in half<br />
1/2 tsp chili flakes<br />
1 tbsp dry rosemary<br />
salt and pepper to taste<br />
<br />
Preheat the oven to 375 F degrees.<br />
<br />
In a small bowl mix the olive oil, minced garlic, chili flakes, rosemary, and the salt and pepper.<br />
<br />
Cut small slits in the meat and stuff them with the garlic halves. Place the pork loin in a roasting pan covered with a little olive oil. Rub the pork with the olive oil/rosemary rub thoroughly.<br />
<br />
Cover the roasting pan with aluminum foil. Bake
the pork loin in the oven with the aluminum foil for 45 minutes then
remove the foil and continue baking for another 45 minutes.<br />
<br />
Remove meat from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for about 15 minutes before cutting it and serving it.<br />
<br />Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-57142710506324018462012-12-16T18:15:00.001-06:002012-12-16T18:15:56.073-06:00Snickerdoodle BreadI'm back! I took a little blog vacation while we worked on some wedding details. We've been busy the past couple months meeting with photographers, DJ's, florists, etc. Now that all of the big stuff is out of the way, I hope to be better about blogging, and cooking (dinners have been pretty boring lately). <br />
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Each year I look forward to holiday baking. This year, I made Christmas cookies with a few of my students who won a holiday baking date with me at a school auction. We made sugar cookies, spritz cookies, and dipped pretzels. After 2 hours of baking with three 7 year olds I decided that was enough holiday baking for me. Then I came across a recipe on Pinterest for Snickerdoodle Bread. How could bread that tastes like a Snickerdoodle not be amazing??? Turns out it is just as amazing as it sounds plus it makes the kitchen smell awesome!<br />
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<tr><td class="tr-caption" style="text-align: center;">The bread isn't moldy I promise, it's just lots of cinnamon sugar goodness! </td></tr>
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<b>Snickerdoodle Bread</b><br />
* Makes two loaves<br />
<br />
2 1/2 c. flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
2 tsp cinnamon<br />
1 c. butter, softened<br />
2 c. sugar<br />
3 eggs<br />
1 tsp vanilla<br />
1 c. nonfat Greek yogurt<br />
1 pkg Hershey's Cinnamon Chips<br />
3 T. sugar<br />
3 tsp cinnamon<br />
<br />
In a stand mixer, cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and yogurt and mix well. Add the flour and baking powder slowly and mix well. Stir in the cinnamon chips. Set aside.<br />
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Spoon batter into 2 loaf pans until about 2/3 full. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan (I only used about half of this mixture). Bake at 350 for 40 minutes. Let cool before removing from pan.Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com1tag:blogger.com,1999:blog-3216306453170751652.post-89330638697748628402012-10-08T19:44:00.000-05:002012-10-08T19:44:02.681-05:00Italian Wedding SoupIt's official, we have a wedding date! Last week we secured our reception venue and a church. We were able to put two huge check marks on the wedding to<b>-</b>do list which was such a great feeling. In celebration, I decided to make Italian Wedding Soup, it just seemed fitting. I love this recipe for Italian Wedding Soup. This soup is full of vegetables and the meatballs add so much flavor. The recipe makes a big pot of soup so it will cover a couple of dinners and lunches. <br />
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** A word to the wise, the meatballs are delicious so I recommend throwing a handful of the them in the freezer to use for a last minute spaghetti dinner. <br />
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<b>Italian Wedding Soup</b><br />
Makes 8-10 servings<br />
<br />
1 rotisserie chicken, chicken removed and shredded<br />
6 cups chicken broth <br />
15-20 medium sized meatballs (recipe listed below)<br />
2 carrots, finely chopped<br />
2 stalks celery, finely chopped<br />
1 medium onion, finely chopped<br />
1/2 cup whole wheat orzo pasta <br />
salt and pepper to taste<br />
parsley<br />
1 bag of spinach or escarole<br />
fresh Paremsan or Romano cheese, grated<br />
<br />
In a large soup pot, combine the broth, carrots, celery, and onion.Bring to a boil. Add the shredded chicken and whole wheat orzo pasta. Season with salt, pepper, and parsley to taste. Add the meatballs and the spinach. Simmer for 5 minutes. Ladle into bowls and top with grated cheese.<br />
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Easy Italian Meatballs<br />
1 pound lean ground beef<br />
1/2 cup panko or bread crumbs<br />
3 eggs<br />
1/2 cup grated Parmesan or Romano cheese<br />
2 T. chopped parsley<br />
2 garlic cloves, minced<br />
1 1/2 tsp. salt<br />
1/4 tsp. pepper<br />
1/4 tsp. dried oregano<br />
1/2 tsp. fennel seed<br />
<br />
Preheat the oven to 375. Place the beef in a large bowl and add the bread crumbs. Add the remaining ingredients and mix well, but lightly, with your hands. Form the mixture into 15-20 medium sized meatballs. Put on a shallow baking sheet covered with foil and sprayed with cooking spray. Bake for 25-30 minutes or until the meatballs are browned and cooked through.<br />
<br />Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-10439373254923009172012-10-04T21:12:00.001-05:002012-10-04T21:12:23.120-05:00Panko Parmesan TilapiaI came up with the below recipe for panko parmesan tilapia earlier this week and I have honestly had it for dinner 3 of the 4 nights this week. I'm always a little unsure about frozen fish but I tried the frozen tilapia from Trader Joe's for the first time and thought it tasted great, plus it's cheap and easy to defrost at the last minute for a quick weeknight meal. I served the tilapia with asparagus that I roasted on the same pan as the fish. I just tossed the asparagus in a little olive oil, salt and pepper and then roasted it for 10 minutes. I pulled out the pan, added the fish and then cooked an addition 10-12 minutes. Dinner in 20 minutes and one pan, can't get much easier than that! <br />
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<b>Panko Parmesan Tilapia</b><br />
<br />
2 tilapia fillets <br />
1/2 cup whole wheat panko bread crumbs<br />
1/4 cup fresh grated Parmesan cheese<br />
dash of salt and pepper<br />
dash of oregano<br />
dash of red pepper flakes<br />
<br />
Preheat oven to 375.<br />
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In a small bowl, combine the panko, Parmesan, and seasonings.<br />
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Cover a baking sheet with foil sprayed with cooking spray. Place the tilapia fillets on the baking sheet and then cover with the panko mixture. Bake for 10-12 minutes or until flaky. <br />
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<br />Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-42780173984958470382012-09-23T19:39:00.001-05:002012-09-23T19:39:33.348-05:00Pecan Crusted SalmonI'm keeping it brief with this blog post. We are watching the Emmy's, our at least half watching since apparently CBS is having sound issues. Or maybe it's just our tv, or the CBS broadcast here in Chicago, not sure...<br />
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We made pecan crusted salmon last week and I thought it turned out great. This is the good weeknight recipe because its quick and requires mostly pantry ingredients. We roasted some Brussels sprouts and tossed them with some chopped apple and a little turkey bacon- perfect healthy fall dinner in my opinion. <br />
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<b>Pecan Crusted Salmon </b><br />
<br />
2 wild salmon fillets<br />
1/4 cup toasted and very finely chopped pecans<br />
1/4 cup panko (or regular breadcrumbs, in a pinch)<br />
1 tablespoon finely chopped parsley<br />
1 tablespoon butter<br />
1 large pinch of salt<br />
Olive oil<br />
Salt and pepper<br />
<br />
Preheat oven to 400. <br />
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In a small bowl, melt butter in the microwave. Add pecans, panko, parsley and salt and stir to combine. Set aside.<br />
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Season the salmon with salt and pepper. Working with the salmon skin side down, mound the pecan mixture evenly across each piece. Drizzle olive oil over the pecan mixture on the salmon and press firmly on the mixture.<br />
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Heat a splash of olive oil in a large skillet over high heat. When the oil is hot, add the salmon, pecan crust side down. Cook for 2 minutes or until the pecan crust has browned, flip the salmon and then put the skillet in the oven. Bake for an additional 6-8 minutes. <br />
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** Be careful not to overcook the salmon or it will become tough and chewy.Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-2303761814626532942012-09-19T20:57:00.000-05:002012-09-19T20:57:36.508-05:00Chicken Stew with Butternut Squash and QuinoaI certainly can't trump my last post but I do have a really good soup recipe to share! While it was fun to live the life of luxury at the Waldorf, it's nice to be back home and spending time in the kitchen. I had been wanting to try this chicken stew for a while now and it seemed like the perfect recipe to help us detox after a weekend of champagne, wine, more wine, and chocolate covered strawberries. This recipe is full of flavor and not your typical chicken soup recipe. I am definitely going to be adding it to the soup rotation. <br />
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<b>Chicken Stew with Butternut Squash and Quinoa</b><br />
** Adapted from Cookin' Canuck<br />
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Serves 6<br />
<br />
1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces<br />
4 cups chicken broth<br />
1 1/2 lb. boneless, skinless chicken thighs<br />
1 tbsp olive oil<br />
1 medium yellow onion, finely chopped<br />
1/2 tsp salt<br />
4 cloves garlic, minced<br />
1 1/2 tsp dried oregano<br />
1 can (14 oz) petite diced tomatoes<br />
2/3 cup uncooked quinoa<br />
3/4 cup pitted and halved kalamata olives<br />
Freshly ground black pepper, to taste<br />
1/4 cup minced fresh flat-leaf parsley<br />
<br />
Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside. Steam
the remaining squash until very tender, an additional 4 to 6 minutes.
Mash the very tender squash with the back of a fork. Set aside.<br />
<br />
In a large saucepan, bring the chicken broth to a simmer. Add the chicken thighs to the saucepan, cover, and cook until chicken is cooked through, about 15 minutes. Transfer the chicken thighs to a plate and allow to cool. Keep the saucepan with the broth in it on low. <br />
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Heat a medium skillet over medium high heat and coat with olive oil. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.<br />
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To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine. Stir
in reserved chicken broth and quinoa. Bring to a simmer, cover and
cook until the quinoa turns translucent, about 15 minutes.<br />
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Shred the chicken with your fingers or a fork. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes. Stir in parsley and serve.<br />
<br />Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-32680003645136194182012-09-16T13:33:00.001-05:002012-09-16T13:33:16.448-05:00A Chopped ProposalWe are getting married! Brady proposed on Friday night and we have had the most romantic and fun-filled weekend that I could ever have imagined. Brady completely spoiled me and went all out planning what will be a weekend that we will always remember. I honestly can't stop smiling!<br />
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It all started last Sunday when Brady suggested that we have a Chopped date night on Friday. Brady and I love Chopped on the Food Network. For those that haven't seen the show, contestants are given a basket with four ingredients. They are then able to use the stocked fridge and pantry to create a new dish in the allotted time. We have been talking about having a Chopped date night for the longest time so it something that I was incredibly excited about.<br />
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After work on Friday, I purchased my basket ingredients and met Brady at home. I showed Brady the ingredients that I had bought for him and then he started pulling items out of his basket. His basket had a theme. His items were the following:<br />
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1. Pork chops- Brady had a pork chop on our first date and thought it was so funny when I asked right away if I could try it. (A good sign that the date is going well in both of our opinions!)<br />
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2. Pasta sauce- The first time I cooked for Brady I made him homemade bolognese.<br />
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3. Macaroni- Brady and I were sharing macaroni and cheese when he asked me to be his girlfriend.<br />
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4. Sprouts- We ate at Sprout on our first anniversary.<br />
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5. Skirt steak- We made this the night before our engagement. There was more said about our relationship but I don't want to overshare :)<br />
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6. Champagne and strawberries- For us to celebrate with!<br />
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7. and.... the most beautiful diamond ring!!!<br />
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We then packed up our overnight bags and headed to the Waldorf Astoria for a weekend staycation. The hotel was beyond amazing. Our room, which was actually a room and then a separate living room, was honestly double the size of my apartment. We had a working fireplace, balcony overlooking the city, and they had set up a vase of red long stem roses and champagne and chocolate covered strawberries.<br />
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For dinner on Friday we went to <a href="http://www.tarantinos.com/">Tarantino's</a>, our first date restaurant. It was so much fun to sit and recount our first meeting, our first date just a week later, and the past two and half years that we have spent together. On Saturday, I got a manicure at the hotel spa and then we went out on a sailboat on Lake Michigan. We have wanted to do that for awhile now so it was so nice to be out on the water, sit in the sun, and relax. We then went to<a href="http://avecrestaurant.com/"> Avec</a> for a drink and then next door to <a href="http://blackbirdrestaurant.com/">Blackbird</a>. Blackbird was amazing and definitely lived up to the hype!<br />
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<tr><td class="tr-caption" style="text-align: center;">Olaf, our captain, made us take off our sunglasses. He didn't seem to understand that it's impossible to smile and keep your eyes open when you are looking into the sun.</td></tr>
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As you can see, it was a pretty special weekend for so many reasons. I am so thankful and blessed to have met Brady. He makes me feel special and loved everyday. The time and thought that he put into this weekend means so much to be and I can't wait to be his wife! Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com1tag:blogger.com,1999:blog-3216306453170751652.post-90175429574513158762012-09-12T20:53:00.001-05:002012-09-12T20:53:07.482-05:00Summer Squash and Corn ChowderI have finally been able to spend multiple nights in a row in the kitchen. It's been so nice. Making dinner is my ultimate way of relaxing after a long, busy day at school (especially with a glass of wine in hand). I have been craving soup and corn chowder seemed like the perfect way to make the most of the end of summer while still enjoying a warm and hearty bowl of soup. You could certainly use fresh corn from the farmers market while it's in season but I really loved the frozen roasted corn from Trader Joe's, it had great flavor and meant that I didn't have to shuck corn!<br />
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<b> Summer Squash and Corn Chowder</b><br />
** Adapted from Cooking Light<br />
<br />
2 slices turkey bacon<br />
3/4 cup green onions, sliced and divided<br />
1 pound yellow squash, cubed<br />
1 pound frozen corn (I used frozen roasted corn from Trader Joe's)<br />
2 1/2 c. skim milk, divided<br />
1 teaspoon thyme, chopped<br />
1/2 tsp salt<br />
1/4 tsp pepper<br />
1/4 c. extra sharp cheddar cheese<br />
<br />
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, crumble and set aside. Add a little olive oil to the pan and then saute 1/2 cup green onions, and the squash for 8 minutes or until vegetables are tender.<br />
<br />
Reserve 1 cup corn; set aside. Place remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/2 cups milk, thyme, and 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Season with salt and pepper as needed. Ladle the soup into bowls; top each serving with a little crumbled bacon, green onions, and cheese. <br />
<br />Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-7479553995633682642012-08-21T20:18:00.003-05:002012-08-21T20:18:48.278-05:00Rye-Stuffed Pork Chops with Apple Thyme Pan SauceBrady made the best dinner last week. It had been a busy day and it was so nice to have a hot meal and glass of wine waiting for me when I got home. The best part was, the recipe Brady made was one that I have been wanting to make for him for the longest time. I loved the flavor of the apple and the thyme and the dish seemed perfect for our fall like weather. Plus, you really can't go wrong with stuffing! <br />
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<b>Rye-Stuffed Pork Chops with Apple Thyme Pan Sauce</b><br />
<br />*** adapted from A Sweet Pea Chef<br />
<br />
Serves 2<br />
<br />
<i>For the stuffing:</i><br />
2 T. butter, seperated <br />
2 slices Rye bread, diced<br />
1/4 c. onion, diced<br />
1/4 c. celery, diced<br />
1/4 c. dried apples, diced<br />
1 tsp. minced fresh thyme<br />
1/4 c. chicken broth<br />
1 T. apple cider vinegar<br />
salt and pepper<br />
<br />
<i>For the chops:</i><br />
2 boneless pork chops, butterflied<br />
1 T. olive oil<br />
salt and pepper<br />
<br />
<i>For the pan sauce:</i><br />
1 T. butter<br />
2 T. shallots, minced<br />
1 tsp. flour<br />
1/4 c. apple juice<br />
1/4 c. dry white wine<br />
1 tsp. apple cider vinegar<br />
1 T. fresh thyme leaves, chopped<br />
salt and pepper<br />
<br />
Preheat the oven to 400.<br />
<br />
Toast the bread in 1 T. butter in a large saucepan over medium high heat. Once the bread is crispy transfer it to a bowl and then return the pan to the stove. Saute the onion, celery, and apples in the remaining 1 T. butter until soft. Stir in the thyme. Add the vegetables to the bread cubes. Stir in the broth, vinegar, and salt and pepper.<br />
<br />
Fill the pocked of the butterflied pork chop with the bread mixture. You may have some leftover stuffing. Use toothpicks to hold the chops together if needed. Saute the chops in olive oil over medium-high heat until brown on one side, about 4 minutes. Carefully turn the chops over and add any extra stuffing to the pan. Transfer the pan to the oven and bake about 8 minutes, When the chops are done, remove them and the remaining stuffing from the pan and set aside.<br />
<br />
While the pork chops are resting, saute the shallots and 1 T. butter in the same skillet over medium heat. Add flour and cook 1 minute. Deglaze the pan with the apple juice, wine and vinegar. Simmer until the sauce begins to thicken, 2-3 minutes. Stir in the thyme, salt and pepper and then drizzle the sauce over the pork chops. Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0tag:blogger.com,1999:blog-3216306453170751652.post-6883864383149769922012-08-18T19:14:00.000-05:002012-08-18T19:14:02.101-05:00Pasta and Spinach SaladMy to-do list has felt never ending these past couple of weeks. Between working at summer camp (thankfully now over) and preparing my new 2nd grade classroom I feel like I may as well have moved into my school building! I thought I'd share a couple of pictures of my classroom to show what I've been up to. I decided on an owl theme this year and let me just say my new found obsession with owls has gotten out of control. They are EVERYWHERE in my room- bulletin boards, book labels, pillows, supply labels, personalized note cards, my desk, etc. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbf0x_MuESN3qkQvxy0YwY6yIdMfcUY-Bb5Y22YY5ACoxTXCoULRCCxrgFfpOAV2a7kIQIJfJ2CKzfPNjunBT5cJYkYtmImkIupwZcX8utGPERpdx-zX8U3S0lEek9fPpyUKtXfmrWAA38/s1600/photo(27).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbf0x_MuESN3qkQvxy0YwY6yIdMfcUY-Bb5Y22YY5ACoxTXCoULRCCxrgFfpOAV2a7kIQIJfJ2CKzfPNjunBT5cJYkYtmImkIupwZcX8utGPERpdx-zX8U3S0lEek9fPpyUKtXfmrWAA38/s320/photo(27).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My classroom library. How cute are the pillows that my mom made?!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1QcT9_tDy6IpXhASKHMJPJ97FVaF0S1ACB49vBB5KRY1ZPFL5QVWi4e_AxJjw1Ae1jROkFrWsdjrHlyE_VY7gjwr7nQlapGBjwO7SBI7sk-WGxacuXuSCog3WRmQB4KdlwXtvSEPqwVU/s1600/photo(29).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1QcT9_tDy6IpXhASKHMJPJ97FVaF0S1ACB49vBB5KRY1ZPFL5QVWi4e_AxJjw1Ae1jROkFrWsdjrHlyE_VY7gjwr7nQlapGBjwO7SBI7sk-WGxacuXuSCog3WRmQB4KdlwXtvSEPqwVU/s1600/photo(29).JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> It's hard to read but the lettering says "Look Whoo's in 2nd Grade"and the plaque on the tree says "Ms. Bower's Wise Owls" </td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazsQfTpF0GFRRTe06jlB8J0lcl7CdhG4rSb9ECa_TPFf__K6zVcSXFwypvsF8gR1efi1EvP3spcFdosGD0ktUM5yCMkl8GlyNkt_G7ZUYoJWf36TZ9LQatzlO4lGW98bYe1dfbOwtyKJE/s1600/photo(28).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazsQfTpF0GFRRTe06jlB8J0lcl7CdhG4rSb9ECa_TPFf__K6zVcSXFwypvsF8gR1efi1EvP3spcFdosGD0ktUM5yCMkl8GlyNkt_G7ZUYoJWf36TZ9LQatzlO4lGW98bYe1dfbOwtyKJE/s1600/photo(28).JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, my mom and I made each and everyone one of these owls! </td></tr>
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As a result of the classroom craziness, posting my recipes has ranked pretty low on the list. I have been cooking though and wanted to share the below pasta salad recipe. My mom came across this recipe years ago and we've been making it ever since. It's perfect to serve for dinner or to pack for weekday lunches. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpupe-lTsI8NWbhuzmAvM1eWVbvpUXB-_aqX_6HNfDyXD12YR2Rbd-0JoFrDrj4x9H68K8TfftPmBVg_L1NxBsxGNj9Ix7LHcDLfs37oNKEZzwFMaOtiB_MikVpCtq9gM4HPWTSXTQDqa4/s1600/photo(31).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpupe-lTsI8NWbhuzmAvM1eWVbvpUXB-_aqX_6HNfDyXD12YR2Rbd-0JoFrDrj4x9H68K8TfftPmBVg_L1NxBsxGNj9Ix7LHcDLfs37oNKEZzwFMaOtiB_MikVpCtq9gM4HPWTSXTQDqa4/s320/photo(31).JPG" width="320" /></a></div>
<b>Pasta and Spinach Salad</b><br />
<b></b><br />
Prep Time: 30 minutes<br />
Serves: 4-6<br />
<br />
12 oz. bow tie pasta<br />
1/2 c. red pepper, chopped<br />
1/2 c. red onion, chopped<br />
1 (10 oz) package spinach leaves<br />
1 can mandarin oranges, drained<br />
2 c. diced cooked chicken<br />
1/2 c. almonds<br />
<br />
<i>Dressing:</i><br />
1 tsp. ginger, chopped<br />
1 clove garlic, chopped<br />
1/3 c. rice wine vinegar<br />
1/4 c. orange juice<br />
1/4 c. olive or vegetable oil (I use a little bit less)<br />1 tsp. sesame oil<br />
1 envelope onion soup mix<br />
2 tsp. sugar<br />
<br />
Cook pasta, drain and run cold water over the pasta noodles to cool them down. Mix dressing in a small bowl. Combine all ingredients in a large bowl. Chill and serve. <br />
Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com1tag:blogger.com,1999:blog-3216306453170751652.post-24426426191921903782012-08-10T20:14:00.001-05:002012-08-10T20:14:51.053-05:00Pork Chops with Balsamic-Honey GlazeThe past few weeks have been busy and our dinners have therefore ended up being pretty simple. Sundays dinner of pork chops with a balsamic-honey glaze was no exception. I came across the recipe awhile back in one of those "Eat This, Not That" cookbooks. I love browsing through those cookbooks at the bookstore! They are full of simple and healthy versions of restaurant food. This recipe is low in fat and calories but you'd never know it! <br />
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<b>Pork Chops with Balsamic-Honey Glaze</b><br />
from "Eat This, Not That" Cookbook<br />
<br />
1/4 cup balsamic vinegar<br />
2 T. butter<br />
2 T. honey<br />
1 tsp chopped fresh rosemary<br />
1/4 tsp red pepper flakes<br />
4 thick-cut pork chops<br />
salt and pepper<br />
<br />
In a small saucepan, cook the balsamic vinegar, butter, honey, rosemary, and pepper flakes over medium heat. When the butter has melted and the mixture starts to bubble remove the the sauce from the heat.<br />
<br />
Prepare a grill or grill pan. Transfer a little of the balsamic glaze to a small bowl and set aside. Season the pork with salt and pepper and brush with the remaining glaze. Place the pork on a medium-hot grill and cook for 4-5 minutes on each side, depending on thickness. Remove the chops and drizzle with the remaining sauce prior to serving.<br />
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<br />Noellehttp://www.blogger.com/profile/15793863274469022436noreply@blogger.com0