Tuesday, May 18, 2010

Spinach and Cheese Strata

I found this recipe on Smitten Kitchen and it was really great, I made it for mothers day breakfast, and just the warm bread with the cheese and spinach in it was really great!
Spinach and Cheese Strata
1 (10 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed French or Italian bread in 1-inch cubes (1/2 lb)
6 ounces coarsely grated Gruyère (2 cups)
2 ounces finely grated parmesan (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg and continue cooking for one minute. Stir in spinach, remove from heat and set aside.

Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of bread cubes,one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.

Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day.

The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Tuesday, February 16, 2010

Chicken Gumbo

Since today was Fat Tuesday also known as Mardi Gras I made Chicken Gumbo and cornbread. It was a beautiful California day reaching 65 degrees it felt like summer. We had the windows open so we could hear the birds chirping it was a pleasant day. This gumbo has spice to it because of the sausage but it's gumbo so that's expected. For lent I'm giving up a few websites for lent that I'm addicted to but I will still be posting on baking monster and here.
Serves 4

3 tablespoons vegetable oil, such as safflower
1/3 cup all-purpose flour
2 red bell peppers (ribs and seeds removed), chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
Coarse salt and ground pepper
1 package (10 ounces) frozen cut okra
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
Store-bought or homemade cornbread, for serving (optional)
In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.

Tuesday, February 2, 2010

Mushrooms Stuffed with Brie

I made these tasty little guys for every Christmas party I had and every party I attended. They are addicting, their classic and classy. I found them on The Pioneer Woman
Mushrooms Stuffed with Brie
1 package White Button Mushrooms, Washed And Stems Removed
4 cloves Garlic, Minced
¼ cups Flat-leaf Parsley, Chopped
4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
Splash Of White Wine (optional)
1 slice (wedge) Of Brie Cheese
Preparation Instructions
Preheat oven to 350 degrees
Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.
In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.
Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.
Top mushrooms with parsley/garlic mixture.
Place into the oven for 15 minutes, or until brie is melted.
Note: mushrooms are best when they’ve been allowed to cool slightly. Delicious

Monday, December 14, 2009

Pork Loin with Cranberry Sauce

I have always loved the Pioneer woman but now that I have picked up this weird urge to cook, I love her even more. I don't know if I have spent to much time with my chef friends lately or if it's the cold thats making me want to have a good meal on the table. More though now then ever are my parents trying to figure out a way for me to live at home forever so I can cook for them, I liked my dads idea of building a gourmet kitchen just for me. Anyways enough with the dreaming I made this Prok Loin with Cranberry Sacue by the Pioneer Woman and it was sooo good and perfect because we still had cranberrys left from thanksgiving.
Prep Time: 15 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 6

1 whole Pork Tenderloin, Trimmed Of Fat
Salt And Pepper (to Taste)
3 Tablespoons Olive Oil, Divided
3 Tablespoons Butter, Divided
½ whole Medium Onion
½ cups Red Wine (optional)
¾ cups Low Sodium Chicken Broth
½ cups (generous) Cranberry Sauce (homemade Or Canned Is Fine!)
Preparation Instructions
Preheat oven to 425 degrees.
Generously season pork tenderloin with salt and pepper.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat. Sear tenderloin on all sides, using tongs to move it around. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees. Set pork on a cutting board to rest.
In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook for a minute, then pour in wine (if using) and chicken broth. Add rosemary. Stir together, then add cranberry sauce. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.
Check seasoning and add more salt or pepper if needed.
Slice pork loin and place on a platter. Spoon cranberry sauce over the top.
Serve with mashed potatoes.
Cranberry Sauce(mine not the Pioneer Womans)
1 cup water
1 cup sugar
12-oz bag fresh or frozen cranberries (3 cups)
Bring water and sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer, stirring occasionally, until berries just pop, 10 to 12 minutes. Let Cool.

Friday, December 11, 2009

Gnocchi Soup

I personally love all things doughy like pasta and bread I could live off well actually I propably do. My mother on the other hand is against this, so for my night to make dinner I went with something we could both enjoy Gnocchi soup or stew.It said to add hot sauce but trust me it doesn't need it. It's rockin and I made it vegatarian but the original recipe asks for chicken so I will put that on the ingredient list and you may do what you wish with it.
Chicken Stew with Potato Dumplings
3 pounds bone-in chicken thighs, skin removed
2 large carrots, peeled and cut into 1/2-inch coins
2 ribs celery, trimmed and cut into 1/2-inch pieces
3 medium-size parsnips, peeled and cut into 1/2-inch coins
1 large sweet potato (about 1 pound), peeled and cut into 1-inch cubes
4 scallions, trimmed and chopped
1 quart chicken broth
1/2 teaspoon dried sage leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 package (1.1 pounds) shelf-stable fully cooked gnocchi (dumplings)
2 tablespoons cornstarch mixed with 1/4 cup cool water
Hot sauce, to taste

1. Place chicken in a 6-quart slow cooker. Top with carrots, celery, parsnips, sweet potato and scallions. Cover with chicken broth and 1 cup water; season with sage, salt and pepper.

2. Cover slow cooker. Cook on HIGH heat for 4 hours or on LOW heat for 6 hours.

3. After cooking, uncover pot and remove chicken to a cutting board. If necessary, raise temperature to high. Add gnocchi, cover and cook for 10 minutes. Meanwhile, let chicken cool slightly, then shred meat from bones, discarding bones.

4. Once gnocchi have cooked, return chicken to pot. Stir cornstarch-water mixture, and add to pot. Cover and cook 10 to 20 minutes, until thickened slightly. Add hot sauce to taste before serving.

Chicken Parmesan

So today I got to help out in Advance Culinary because they were getting ready for the teacher cafe. They were making chicken Parmesan or eggplant Parmesan for the teachers, they also had fresh foccacia they made,a spinach salad and oatmeal cookies which after owning chickens specially baby chickens I will never eat those cookies(it would ruin the cookies for you too if I told you). So anyways the chicken Parmesan smelled so good I had to make it for dinner tonight and its very quick and easy.Before I start let me say this isn't from a recipe and it can be one chicken breast to six or as many as your heart desires.I did four.
4 chicken breasts
1 egg yolk
1 cup of bread crumbs
2 tablespoons of olive oil
8 oz cube of mozzarella
4 oz cube of Parmesan
2 cups of tomato sauce

1. Turn oven onto 350 degrees F. Grease a glass casserole dish. In a medium sized pan put olive oil on medium heat. Dunk both sides of chicken into egg yolk then cover with bread crumbs. Then put in pan and cook for 5-10 minuets on one side then flip and repeat. Then when chicken is done put it in casserole dish. Then place a large spoonful of tomato sauce on each chicken breast. Slice the mozzarella into thin slices and put one slice on each chicken breast. Then grate the Parmesan and sprinkle it on each piece. Then place in oven for 20 minutes. Then take out and pig out.

I went to the market down the street and got some warm french bread to go with it and just chopped up some lettuce and tomato's very easy dinner but it's impressive,my dad loves it. Enjoy!

Chicken Scallopine

Okay so I love The Pioneer Women! She is amazing and this is her recipe which is also amazing. It made me feel like such a pro. It's really tasty and the presentation is awesome! I also made Sweet Potato Biscuit to go with it because I felt like it.
PW’s Chicken Scallopine
1 pound linguine
6 boneless, skinless, trimmed chicken breasts
Salt & Pepper
2 tablespoons olive oil
4 tablespoons butter
12 ounces white mushrooms, sliced thin
1 cup dry white wine
Chicken broth (optional)
1 lemon
1/2 cup heavy cream (can use half & half)
1 heaping tablespoon capers
chopped fresh Italian parsley
Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour.
Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine, then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.