Ricotta Gnocchi in a Flash!

It is dinner time again. Every day like clockwork, it creeps up on you like a little kid waiting just around the corner to scare you. What will you make for dinner tonight?!

Check the freezer. You spy ice cream, a frozen pizza, a couple pounds of rock hard ground beef, Stouffler's Mac and Cheese, a container of frozen blueberries, a package of half-eaten hash brown patties. And then your eyes widen and your mouth curls into a smile. You see it. The large Ziploc bag of Ricotta Gnocchi you made last month just waiting for the Fresh Basil Marinara in the refrigerator.


You may be thinking that there is not a bag of frozen Ricotta Gnocchi in your freezer because it is too time consuming to make. And wouldn't it be just as easy to buy it from the grocery store? You would be wrong if you thought that. It only takes a short amount of time to make enough gnocchi for dinner and some for the freezer. And the store bought gnocchi will taste...well....store bought. With a quart of marinara on hand, a dinner that will be more satisfying than the frozen pizza you were thinking about eating will be ready in about the time it takes to boil water.

I have learned to do foods simply. Making meals with good ingredients and simple cooking techniques yields pleasing and scrumptious food. Ricotta Gnocchi is one such food.

Live to eat. Don't eat to live.


Ricotta Gnocchi in a Flash!
Recipe by personal chef Kris Etze

2 pounds ricotta cheese
all purpose flour (enough to fill the cheese container, leveled off)
1/2 teaspoon salt
fresh basil marinara
grated Parmesan cheese

Place the ricotta into a mixing bowl. Measure the exact amount of all purpose flour needed to fill the container. Level it off. Add to the ricotta cheese with the salt and blend well.

Take the dough and roll it onto 1 inch ropes.

Cut into 1/2 inch pieces. Press with your thumb to make an indentation or roll off a fork like traditional gnocchi.


Place prepared gnocchi onto a parchment paper lined baking sheet. They may be frozen at this point. Freeze, then place in Ziploc bags for later use. Fresh or frozen, to prepare gnocchi, bring a large pot of salted water to the boil. Add the gnocchi and return to boil. When the gnocchi float to the top they are done, about 3 - 5 minutes.


Fresh Basil Marinara Sauce
makes about 4 cups

2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1 (28 ounce) can peeled whole plum tomatoes, chopped
1 teaspoon salt
red pepper flakes to taste
1 tablespoon sugar
2 stalks fresh basil leaves or 1 heaping teaspoon dried basil

In a saucepan over medium high heat, add the olive oil and onion. Saute for 6 - 8 minutes until the onions are translucent. Add the garlic and saute an additional minute. Carefully pour in the tomatoes and add the salt, red pepper flakes, and sugar. Stir and bring just to a boil. Turn the heat down to a simmer, add the basil and continue cooking for about 20 minutes.

Remove basil from the sauce. Cool, package and refrigerate until ready to enjoy.

Grilled Hoisin Chicken Wraps with Sesame Noodles

Can you cook meals for at least seven days with what you have on hand?

That was a challenge wagered by my personal chef friend Tami aka the Dine-In Diva. For her Cook With What You've Got Challenge, one trip to the grocery store to get fresh vegetables and dairy is allowed. Then for at least a week, cook with what's in your pantry and freezer.

I'm in!!

My pantry and cupboards are stocked to the brim with pastas of all shapes, rices and beans, canned tomatoes, artichokes, and fiery peppers, and enough spices and seasonings to rival the McCormick spice factory. My refrigerator and freezer are burgeoning with more cheeses than Wisconsin, dozens of eggs, yogurts and sour cream, sauces and dressings, a few bottles of wine (always good for getting those creative juices flowing) and frozen tilapia, chicken and flank steak. Plentiful leftovers already on hand include chili with kidney beans, split pea soup with ham, and maple Dijon glazed pork tenderloin.

The first night of the challenge, I prepared a dinner that I was to make over the weekend. Scheduling conflicts on Saturday night prevented me from making this dinner as planned (i.e. we went out to our local corner bar instead). This resulted in Monday night's dinner of Brown Sugar Flank Steak with Creamed Spinach. I added some Mashed Cauliflower from a couple heads that were in the garage refrigerator.

Day One of the Challenge complete.

On Tuesday I did not cook. I reheated. All the leftovers I had one hand along with the addition of Monday night's dinner were what was served for Tuesday night's dinner.

Day Two of the Challenge complete.

One Wednesday I could have pulled out some more leftovers, but that would have been lame. Three chicken breasts, hoisin sauce, honey and soy sauce became the filling for Grilled Hoisin Chicken Wraps. I added a side of Sesame Noodles and dinner was served.

The wraps included a hoisin mayonnaise, baby spinach, and sliced mango as well as the chicken. My Oldest and I particularly enjoyed the fresh tasting, Asian-inspired wraps. No Thank You Boy and My Middle One think fruit and meat have no busy being served together. They decided on bowls of Sesame Noodles with diced pieces of the Grilled Hoisin Chicken. To each his own.

Day Three of the Challenge complete.

Now on to invent tonight's dinner. The suspense is killing me.


Grilled Hoisin Chicken Wraps

makes 4 wrap sandwiches

olive oil
3 chicken breasts, boneless and skinless
salt
pepper
1/3 cup plus 2 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce
1/3 cup mayonnaise
4 large tortillas or wraps
1 mango, sliced
4 handfuls of baby spinach

Preheat oven to 375 degrees.

Heat a grill pan to medium high and drizzle with a small amount of olive oil. Season chicken with salt and pepper and grill for about 2 - 3 minutes per side or until the chicken just gets some nice grill marks. Remove chicken to a shallow baking dish.

Meanwhile, combine 1/3 cup hoisin sauce, honey, and soy sauce. Brush the chicken with the hoisin mixture and bake in the oven for about 12 - 15 or until the chicken is cooked through and the internal temperature is about 165 degrees. Remove chicken from the oven and place it on a cutting board. Cover with foil and let rest 5 minutes. Then slice in long strips.

* Note - the chicken can also be grilled on an outdoor grill and brushed with the hoisin mixture during the last few minutes of cooking. Because of the cold temperatures - and I am a wimp - I decided to go with the indoor grilling method outlined above.

In a small bowl, combine the remaining 2 tablespoons of hoisin sauce and mayonnaise. Set aside.

To assemble the wraps, place a tortilla on a cutting board. Spread the bottom half of the tortilla with a generous tablespoon or so of the hoisin mayonnaise. Lay a handful of the spinach over the bottom half of the tortilla. On the bottom third of the tortilla, layer a few slices of the chicken and a few slices of the mango. To roll up the wrap, fold in the two outside edges and begin rolling from the edge closest to you. When the wrap is rolled up, slice in a diagonal in the middle and serve with extra hoisin mayonnaise.


Sesame Noodles

serves 4

8 ounces of fettuccine, cooked according to the package and drained
1 teaspoon canola oil
1 teaspoon sesame oil
1 tablespoon garlic, chopped
1 tablespoon fresh ginger root, chopped
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1/2 cup chicken broth
3 scallions, thinly sliced
sesame seeds

In a large saucepan, heat the canola and sesame oils. Add the garlic and ginger root and saute for 1 - 2 minutes, stirring occasionally. Add the hoisin sauce, soy sauce and chicken broth. Bring to a boil and cook for 3 - 4 minutes or until the sauce slightly thickens. Add the cooked noodles and scallions and toss to combine.

To serve, sprinkle noodles with sesame seeds.

Peppers, Pasta and Sauteed Chicken

Peppers, Pasta and Sauteed Chicken

Lunch. The meal in the middle of the day. Sandwich? Salad? Soup? Burger? I am craving something soul-satisfying. I live to eat and think about my next meal more than I should. I think about what my family and friends that happen to stop by might like to eat. For my midday meal, I like one that won't fill me up too much causing that drowsy feeling that precedes a nap. A meal that is too light has my stomach growling by 2 p.m.

There is an Open Refrigerator Policy in my kitchen. The first time my kids' friends visit, I will make lunch, a snack, or dinner for them. After that initial visit, they know they are welcome to help themselves to whatever is in the refrigerator or pantry.

I know what the friends like to eat and drink. No Thank You Boy's friend Two Scoops - so named because he always wants another scoop of whatever he is eating - likes apple juice. There will be a bottle of his favorite drink in the refrigerator when he stops by. Another friend of NTYB, referred to as Eddie Haskell because he reminds me of the brown-nosing character from the 1960's Leave It To Beaver television show, devours ultra-spicy chicken wings. More times than not, there is a batch in the freezer ready to go in the oven. Pancakes are popular with any sleepover guests, and a batch can be quickly whipped up even if still blurred eyed from not getting enough sleep.

One Saturday afternoon found a couple friends of No Thank You Boy stopping by for football and a few games on Playstation. Around lunchtime, I was preparing Peppers, Pasta and Sauteed Chicken. Two Scoops happened to be one of the friends visiting. When he first arrived, he stated that he was not hungry. As the smells of the onions, red peppers, and garlic sauteing began to waft into the family room, he wanted to know what I was making. By the time I was tossing the pasta and chicken with the tomatoey sauce laced with peppers, he was sitting at my island ready to be the first one to dig in.

Knowing that I am always looking for feedback on my cooking, he volunteered, "This bursting with flavor. It's like a party in my mouth."

The sauce is light yet flavorful. It soaks into the pasta adding savory flavor without being heavy. A generous sprinkle of goat cheese adds the perfect tangy contrast. This is the lunch I like to eat. Comforting and filling but not so much as to make you feel stuffed.

Peppers, Pasta and Sauteed Chicken is a prefect lunch that does not induce a nap. I may still take a nap though because naps are good.

Peppers, Pasta, and Sauteed Chicken

serves about 6

4 cups small-sized pasta such as rotini, penne, or rigatoni
2 tablespoons olive oil, divided
1 1/2 pounds chicken tenders, cut in bite-sized pieces
salt
pepper
2 red bell peppers, seeded and thinly sliced
1/2 small onion, thinly sliced
3 large garlic cloves, chopped
dash of red pepper flakes
1 teaspoon basil, dried
1 (14-ounce) can diced tomatoes
1/2 cup chicken broth
Parmesan or goat cheese

Cook pasta according to package directions. Transfer to a large serving bowl and cover to keep warm.

Heat a large saute pan to medium high heat and add 1 tablespoon of olive oil. Season the chicken with salt and pepper and saute for 4 - 5 minutes or just cooked through. Add to pasta.

In the same saute pan over medium high heat, add the remaining tablespoon of olive oil, red peppers and onions. Saute for an additional 5 minutes. Add the garlic, red pepper flakes, and basil and cook for 1 minute. Add the tomatoes and chicken broth. Bring to a boil and cook for 3 - 4 minutes. Season with salt and pepper and pour sauce over the chicken and pasta. Toss to coat. The sauce is thinner than a typical marinara sauce and will soak into the pasta.

Spoon into shallow bowls and sprinkle generously with Parmesan or goat cheese. My preference is for the tangy goat cheese which melts into the sauce making it creamy.

Italian Meatloaf

I have not totally fallen in love with the digital age. I do have a cellphone, use my laptop daily, and I zip through my favorite tv shows without commercials because they have been recorded to my dvr. But I am still not convinced all of this technology that has invaded our lives is for the best.

I bristle when I see a little kid glued to a miniature video screen while at a restaurant with his family instead of caring on a conversation. I cringe at the sight of group of teenagers sitting on the couch and all are texting friends not even in the room. Talking on a house phone has become a thing of the past. No longer do my kids' friends call our phone - which actually hangs on the wall - to see if they can go to the movies or the mall. We are always accessible at a moment's notice and have grown impatient if we have to wait for a reply to almost any inquiry.

A favorite time of the month for me is when I cook for one of my clients that lives in a rural area. About 5 minutes before I arrive at their home, my cellphone goes dead. Cell service is very limited in the area so for next 4 or 5 hours no one can contact me. No calls. No text messages. Just me and my pots, pans, spatulas, and bags and bags of groceries. During this extended break from all things digital, I just concentrate on one thing - cooking.

Italian Meatloaf was on my client's menu this week. A cross between a traditional meatloaf and an Italian meatball, the meatloaf is loaded with sauteed onions, celery, and red peppers. The addition of shredded Parmesan cheese, basil, oregano, and fennel seed add the Italian twist. A slathering of tomatoey marinara sauce during the last half hour of cooking completes the satisfying and homey dinner.



It is refreshing to be a little inaccessible for a while. My kids learn to become more self sufficient and fend for themselves without relying on me for answers. I can retrieve messages off my phone from family, friends and clients when cell service resumes on my ride home and usually most of the messages could wait to be answered anyway.

Sometimes I think anonymity is good. A little mystery is intriguing. Being able to "disappear" for a few hours is gratifying. Unplug for an afternoon.

Italian Meatloaf
makes 1 large meatloaf - serves 6

2 tablespoons butter
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped red pepper
4 chopped garlic cloves
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons fennel seeds
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons Worcestershire sauce
1/2 cup marinara sauce
1 pound ground beef, 85% lean
1 pound ground pork
2 eggs, beaten
1 cup shredded Parmesan cheese plus extra for sprinkling on top
1 cup plain bread crumbs
2 cups of marinara sauce - either homemade or favorite purchased brand

Preheat oven to 375 degrees.

Heat a saucepan to medium high heat and add the butter. When melted, saute the onion, celery, and red pepper for 6 - 8 minutes. Add the garlic and saute for an additional minute. Add the basil, oregano, fennel seeds, salt, pepper, Worcestershire sauce, and marinara sauce. Simmer for 4 - 5 minutes until thickened. Pour mixture into a large bowl and cool.

Add ground beef, ground pork, eggs, Parmesan cheese, and bread crumbs to bowl with the onion mixture and combine gently until the well mixed. On a rimmed baking sheet, form a loaf. Bake for about 30 minutes and then spread about 1 cup of the marinara sauce over the top and side of the meatloaf. Return to the oven and continue cooking for an additional 20 - 30 minutes or until the internal temperature registers about 170 degrees. Remove from oven and let rest about 10 minutes before cutting into thick slices. Serve with remaining warmed marinara sauce and extra Parmesan cheese.

Hash Brown Quiche

Our holidays are spent with family. Family that live almost half way across the country. For the past 9 Christmases, we have packed our car full of duffel bags, blankets, laptops with movies, snacks, gifts, and Christmas cookies and travelled to visit our 39 - give or take a few - family members that live 770 miles away. Most years, the drive goes smoothly, but occasionally we hit a bump in the road. One year we were stuck in a blizzard on the off ramp of a rest stop in Ohio. Not a good time for My Middle One to be wearing flip flops. Another year No Thank You Boy played in the stacks of tires at the auto repair shop as a new alternator was installed in our car. Even with with these diversions, we would never travel any other way to get to our Christmas destination.

Every year there is the list of events we attend. Christmas Eve mass followed by eating and drinking and present opening at one of my sister-in-laws' homes, Christmas Day spent eating and drinking and opening presents at my Dad's home, an afternoon of bowling and beer and cheese fries at the local lanes, an evening at the mega movie theater to see one of the latest blockbuster releases, and a semi-traditional Polish dinner with pierogies filled with mushrooms, slightly sweet farmers cheese, and potatoes, golabki stuffed with pork and rice and a sweet and sour tomato sauce, and the sharing of opatek. This year's menu also included my niece's Polish version of the tex-mex favorite of chili con queso made with Polish sausage.

But my favorite time of our trip is not even planned. It is each morning spent around the island in my brother and sister-in-law's kitchen. A hot pot of coffee, the morning newspaper, talk of the previous evenings events and the ones planned for the coming day, and breakfast fill the next hour or two. During these relaxed mornings, the only required activity is the reading of our horoscopes. Sometimes the talk turns political and other times it centers around the latest celebrity gossip, but usually the main conversation is about what to eat for breakfast.

One snowy, cold morning I made a couple of hash brown crusted quiches. Similar to a breakfast casserole, the savory pies are a good recipe to tuck away for blustery winter mornings. By using refrigerated hash browns, there is no need to worry about grating your fingers if you start to make this breakfast before the first pot of coffee is brewed. Tossed with a good amount of melted butter and pressed into waiting pie plates, the potatoes are ready to be transformed into a crispy crust in the oven. After enjoying your first cup of coffee and whipping up the eggs, diced ham, sliced green scallions, and shredded sharp cheddar cheese, the browned potato crusts are ready to be filled. Another short stint in the oven and a second cup of coffee is all that is needed to produce the eggy, cheesy, salty and hammy with just a little bite from the scallions quiche-like pies. If you can wait a couple minutes for the slightly puffy and lightly browned pies to cool, they set up nicely so wedges can be cut. Even if you can't wait, it will still taste delicious.

Try it. You know you will like it.


Hash Brown Quiche
adapted from this Paula Deen recipe

makes 2 (9-inch) quiches

8 cups refrigerated hash browns
1 stick butter, melted
8 large eggs
2 cups half and half
1 1/2 cups diced ham
1/2 cup thinly sliced scallions
2 cups shredded cheddar cheese
salt and pepper to taste

Preheat oven to 450 degrees.

In a large bowl, toss the hash browns with the melted butter. Place half of the hash browns in each of the 2 (9-inch) pie plates and press them into the bottom and up the sides plates to form a crust. Bake for 25 - 35 minutes or until golden brown and starting to get crispy. Remove from oven and set aside. Reduce oven temperature to 350 degrees.

Meanwhile, in the same bowl, add the remaining ingredients and whisk to combine. Divide evenly between the browned hash brown crusts. Return to oven and bake for about 20 - 25 minutes or until the eggs are just set. Remove from oven and let rest for 5 minutes before cutting into wedges to serve.

Top 10 Recipes on Dinners for a Year and Beyond

Last year during the Christmas season, I undertook a task that I thought was a difficult one but by no means unattainable. I decided to post my 12 Dinners of Christmas which is a collection of dinner recipes to make during the busy hustle and bustle of the month of December. Surely I would be getting dinner on the table for my family and why not help others do the same?

I started off preparing dinner and posting my family's reviews of the meals with a bang. With the first post for Dinner #1 on December 1st, the second dinner and post on December 3rd, and the third recipe and accompanying post on December 4th, there was no stopping me. Or so I thought. The posts came fewer and farther between as the month progressed and lo and behold I did not finish my 12 Dinners of Christmas endeavour until two weeks after Christmas on January 14, 2009!.

This year, I am giving myself a Christmas gift. Even though I love experimenting in the kitchen and cooking up new recipes, I will be serving my tried and true family and blog favorites for dinner this Christmas season. I will be putting my feet up and perfecting those recipes I know my family enjoys and my readers have commented on as their favorites.

Give one, two, or all of these recipes a try. They are easy to prepare and hopefully will become family favorites in your home too.

Happy cooking and I wish everyone a Merry Christmas and a Happy New Year!!

Roasted Orange and Thyme Chicken Thighs with Crispy Parmesan Potatoes




Korean Barbeque Short Ribs



Pan Sauteed Chicken and Mushrooms with Garlic Spinach



Pan Roasted Salmon with Honey Mustard Brussels Sprouts



Chicken a la King



Hoisin Chicken Rice Bowls



Beef Kebabs with Roasted Red Pepper Dipping Sauce



Raspberry Hoisin Glazed Roast Pork Loin



Spicy Shrimp, Sausage, and Spinach Fettuccine

Penne a la Vodka with Shrimp and Chicken

It may not look like much and my photo does not do it justice but, this simple pasta dish sneaks up to "wow" your tastebuds. Penne a la Vodka with Shrimp and Chicken is my version of an Italian favorite found on the menu of every pizza joint and Italian restaurant in New Jersey where Italian food is king. Count the number of restaurants in any Jersey town and more than half of them will have "Pizza", "Ristorante", or "Trattoria" in their names and Penne with Vodka Sauce on the menu.

One of my Italian clients requested this entree last week along with 2 other meals. Being of Polish descent with not an ounce of Italian blood in my body, I channeled my inner Giada (with a little less of a plunging neckline as I am partial to turtlenecks) to replicate an authentic version of Penne with Vodka Sauce. A request for the addition of shrimp and chicken made this a complete one dish meal.

I adapted a recipe of Lidia Bastianich therefore, I felt I had a good base sauce with which to start. The sauce comes together in about the same time as it takes to cook the pasta resulting not only in a quick dinner but a mighty tasty one too. I paired the rich tomato sauce laced with vodka, garlic, and Parmesan cheese with a whole wheat penne. I am not usually a fan of whole wheat pasta but, this sauce held its own with the hearty penne. Feel free to use regular pasta if you would like.

Along with a Caesar salad with homemade croutons and dressing and cheesy garlic bread, dinner was waiting in my client's refrigerator when they returned home. I will making the same dinner for my family and then they will have a personal chef too.

Penne a la Vodka with Shrimp and Chicken

adapted from a Lidia Bastianich recipe in her cookbook Lidia's Italian-American Kitchen

serves 6

3/4 pound whole wheat penne
olive oil
salt
pepper
1 pound chicken tenders, cut in bite-sized pieces
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
3 tablespoons olive oil
6 garlic cloves, peeled and crushed
dash of red pepper flakes
1/4 cup vodka
1 pound medium shrimp, peeled
1/2 cup light cream
1 tablespoon butter
3/4 cup grated Parmesan cheese, plus additional for serving

Bring a large pot of water to a boil over high heat and add the penne and cook for 9 - 11 minutes. Drain and set aside.

Meanwhile preheat the oven to 400 degrees. Place the chicken on a rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake for 10 - 15 minutes or until just cooked through. Remove from oven and set aside.

While the penne and the chicken are cooking, heat the 3 tablespoons of olive oil in a large pot over medium heat. Add the garlic and cook, stirring occasionally, until the garlic is lightly browned, about 3 minutes. Add the both cans of tomatoes and bring sauce to a boil. Season with salt and the red pepper flakes. Boil for 2 - 3 minutes. Pour in the vodka and simmer for about 5 minutes. With a slotted spoon, take out the garlic and add the shrimp. Continue cooking the sauce until the shrimp are just cooked through, about 3 - 5 minutes.

Add the cream, butter and chicken and stir to combine. Place the pasta in a large serving dish and add the sauce and the Parmesan cheese. Stir to combine and add more salt and red pepper flakes if desired. Serve with additional Parmesan cheese.

New England Clam Chowder



New England Clam Chowder

 I think life will slow down at different times of the year. But, actually it rarely does. It is not that we are super busy in our family. We are each just doing our own activities that as a whole make life seem sometimes a little more than hectic.

Having a few quarts of soup in the refrigerator makes for a quick lunch or dinner. I always have fresh bread on hand to serve with the soup. I wholeheartedly recommend finding a good bakery close to your home because good bread makes such a difference.

I usually make soup about every other week during the fall and winter months. My two oldest usually request a thick and creamy soup and are hoping that I replicate one of the soups served in bread bowls available at our local Panera. I am not sure which they like more -- the soup or the bread bowl. No Thank You Boy likes Campbell's Chicken Noodle Soup minus the little bits of the supposed chicken parts or Ramen noodles. Adventurous. Very adventurous. The Husband likes any kind of soup. He is a simple man.

My most recent pot of soup was New England Clam Chowder. The thick chowder is loaded with chopped clams and potatoes and served in individual bread bowls. I picked up some large, crusty dinner rolls and hollowed them out for the perfect single serving of soup.

After a day of holiday shopping, lacrosse games, and volleyball practice, you will be happy to serve New England Clam Chowder to your family and friends.


New England Clam Chowder

Serve this chowder in large, hollowed out dinner rolls. The two kinds of potatoes add different textures to the chowder. The russet potato gives the chowder a smooth texture while the red potatoes hold their shape making the chowder chunky.

makes about 2 1/2 quarts

2 tablespoons butter
3 tablespoons olive oil
1 1/2 cups chopped onion
3 stalks of celery, chopped
5 cups of clam juice
1 teaspoon dried thyme
1 tablespoon Old Bay seasoning
1 large russet potato, unpeeled and diced
3 red potatoes, unpeeled and diced
3 tablespoons flour
1 cup half and half
3 cans (6.5 ounces each) chopped clams
6 large dinner rolls, hollowed out, reserve bread for dipping in the chowder

In a large stock pot over medium high heat add the butter, olive oil, onions, and celery. Saute for 8 - 10 minutes, stirring frequently. Add the clam juice, thyme, and Old Bay seasoning and bring to a boil. Reduce to a simmer and add the potatoes. Cook for 15 - 20 minutes or until the potatoes are just tender.

Whisk the flour into the half and half and slowly whisk into the stock pot. Cook and stir until slightly thickened. Add the clams and continue cooking until just heated through, about 1 to 2 minutes. Serve in individual bread bowls.

Maple Glazed Brussels Sprouts with Bacon

Brussels sprouts are popping up all over the produce departments of grocery stores. This cool weather-loving vegetable looks like a little head of cabbage, and I am sure many of you said, "Yuck!" when first eyeing the photo of the sprouts. They have gotten a bad rap, but really are delicious and oh so nutritious for you. Loaded with iron and a good source of vitamins A and C, folate and fiber, these little gems pack a healthy punch.

One of our family favorite recipes for Honey Mustard Brussels Sprouts was posted earlier on my blog. The sprouts are roasted and then tossed with spicy mustard and honey and have a hint of caramelized flavor. With bushels and bins of Brussels sprouts at my local market, it was time to invent another way to serve them to my family.

Maple Glazed Brussels Sprouts with Bacon is a stove top preparation with a variety of tastes and textures. The tender sauteed sprouts are enrobed in a light glaze of maple syrup and mustard and topped with crisp and salty bacon bits. I bought an extra few handfuls knowing my girls would enjoy this recipe. No Thank You Boy stared at the two lonely Brussels sprouts on his plate,took one bite, made a screwed up I-can't-believe-I-am-eating-this face and proceeded to say, "No thank you." At least he gave them a try.

These beauties will be around until there is a hard frost so enjoy fresh Brussels sprouts while you can.

Maple Glazed Brussels Sprouts with Bacon
serves 6

4 slices of bacon, chopped
olive oil
1 large sweet onion, thinly sliced
about 2 pounds Brussels sprouts, cleaned, small ones left whole and large ones halved
1/3 cup chicken broth
2 tablespoons maple syrup
2 teaspoon Dijon mustard
salt and pepper to taste

In a large saute pan over medium high heat, cook bacon until crisp. Remove bacon from pan and drain on paper towels.

Add enough olive oil to the pan along with the bacon drippings to equal about 2 tablespoons. Add onion and saute until just beginning to brown, about 8 - 10 minutes. Add the Brussels sprouts and saute for about 2 - 3 minutes. Add the broth, maple syrup, and Dijon mustard and stir to combine. Reduce the heat to medium low. Cover and cook for about an additional 8 - 10 minutes or until the Brussels sprouts are tender. Season with salt and pepper and top with the cooked bacon.

Bacon Wrapped Pork Medallions with Apple Cider Sauce

Looking for a little something extra special for dinner? Maybe the family has been unusually good lately. Or the boss is coming to dinner. Or you want to empress the neighbors with your culinary skills. Or you just feel like trying a new recipe.

Bacon Wrapped Pork Medallions with Apple Cider Sauce is that entree that will put the WOW! back in your dinnertime.

Pork medallions are wrapped in smoky bacon and sauteed to perfection.


The apple cider sauce is made in the same pan that the medallions were sauteed in making clean up that much easier. It would be even easier if you get someone else besides yourself to handle the clean up duties. The entree was served with Sauteed Maple Brussels Sprouts (post to follow) and baked sweet potatoes.

A perfect fall meal for a chilly night.


Bacon Wrapped Pork Medallions with Apple Cider Sauce

adapted from a Cuisine at Home Weeknight Menus recipe

serves 6

2 pork tenderloins (about 3 pounds total)
1 pound of bacon
1 tablespoon olive oil
1/3 cup chopped shallots
3/4 cup apple cider
1 tablespoon spicy mustard
2 tablespoons butter
salt and pepper to taste

Cut the tenderloins into 1 1/2 inch thick medallions. Wrap each medallion with a strip of bacon and secure with a toothpick. Heat a large saute pan to medium high and add the olive oil. Saute the medallions for about 4 - 5 minutes per side, or until browned. Tip the medallions on their edges to brown the bacon, about an additional 3 - 4 minutes. The internal temperature of the pork should be about 140 degrees when the pork is finished cooking. Remove to a platter and cover with foil to keep warm.

Pour off all but about 1 tablespoon of the drippings from the pan. Heat the pan back to medium high and add the shallots and saute for 3 - 4 minutes. Add the apple cider and scrape up any of the brown bits on the bottom of the pan. Stir in the mustard and simmer for 4 - 5 minutes to thicken the sauce. Whisk in the butter until melted. Season to taste with salt and pepper. Return the pork medallions to the pan and drizzle with the sauce. Serve immediately.

Print recipe

Broccoli Cheddar Soup - and It's Gluten Free

The more I cook for clients, discuss recipes with friends, and read foodie magazines, I discover that many people are allergic to some sort of food. Go into any elementary school classroom, and about 3 out of the 30 kids will be allergic to nuts. When I interview a potential client, I ask them if any family members have a food allergy. Out of my 6 client families, 2 of them have members that are allergic to a certain food. I have jumped onto the food allergy bandwagon, and will present my Gluten Free Broccoli Cheddar Soup with Olive Oil Croutons.

How hard, you may say, is it to make gluten free soup? Most soups are gluten free already, aren't they? No they are not. Many homemade soups are thickened with a roux which is a mixture of flour and butter. It contains gluten. And most canned soups available on your grocery store's shelves contain gluten.

When I started cooking for a gluten free client, I began to read every food label on each product I picked up at the grocery store. Soy sauce. It has wheat in it. Chicken stock. It has wheat in it. Flour. It has wheat in it. Pasta. It has wheat in it. Salad dressing. It has wheat in it. Making a batch of soup that was gluten free was going to take a little extra work on my part.

In my original Broccoli Cheddar soup recipe, the soup was thickened with flour. That would not work for my gluten free version. I substituted two diced russet potatoes that when cooked in the soup break down and thicken the soup. I also double checked to make sure the broth I was using was gluten free. In this recipe I used Swanson's Chicken Broth. I served the soup topped with my Olive Oil Croutons made with Food for Life's Rice Bread. When I served the new and improved gluten free soup to my soup-loving middle kid, she could not even tell the difference from the original version. She even asked for more of the croutons. Success.

I'll be gluten-freeing it up in my kitchen more often. Stay tuned.

Gluten Free Broccoli Cheddar Soup with Olive Oil Croutons

serves about 8 - 10

4 tablespoons butter
1 onion, chopped, about 2 cups
2 large russet potatoes, peeled and diced
2 garlic cloves, minced
6 cups gluten free chicken stock, Swanson's brand is gluten-free
6 - 8 large heads of broccoli, chopped
3 cups shredded cheddar cheese
1/4 cup half and half
salt and pepper to taste
Olive oil croutons made with rice bread

Melt butter in a large stock pot over medium high heat and add the chopped onions and diced potatoes. Saute for about 8 - 10 minutes or until until the onions are softened. Add the garlic and saute for an additional minute.

Add the stock and broccoli to the stock pot and bring to a boil. Reduce the heat and simmer for until the potatoes and broccoli are tender. Using an immersion blender or a regular blender puree about half of the soup keeping the other half chunky. Return the pureed soup to the pot and add 2 cups of the cheddar cheese and stir until it melts. Stir in the half and half and season the soup to taste with salt and pepper.

Serve with Olive Oil Croutons and the remaining cheese sprinkled on top.

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Roasted Vegetable Lasagna

I love lasagna. But usually after I eat a piece of cheese-laden, sausage-stuffed goodness, I need to take a walk or more likely a nap. A few of my clients have been requesting vegetable lasagnas on their weekly menus, so I decided it was time I prepared one for my family.


Roasted Vegetable Lasagna is a lightened up version of a traditional lasagna that is still satisfying even for a meat-loving, pasta eater. I assembled the lasagna in the afternoon and baked and cooled it. When dinnertime rolled around, My Oldest happily had 2 pieces and commented that she loved the cheesiness. My Middle One was so hungry she barely questioned the new look and taste of her favorite lasagna. She gobbled her slice up in no time; I will take that as a good review. No Thank You Boy was at a friend's house undoubtedly eating multiple slices of pizza. His loss. The Husband arrived home around midnight after a cross country flight. Not one to eat too much so late at night, he did have a small piece and was not the worse for wear. I ate some for dinner and for lunch the next day. Next time I will be making a second lasagna for the freezer.

Roasted Vegetable Lasagna is a dish that can be made with a variety of vegetables. Clean out the vegetable crisper and make some lasagna. You know there are a few suspect veggies hanging out in the bottom of your refrigerator. Put them to good use and make a Roasted Vegetable Lasagna today.



Roasted Vegetable Lasagna
serves 8 generously

2 zucchini, sliced lengthwise
2 yellow squash, sliced lengthwise
1 medium eggplant, sliced in 1/2 inch rounds
2 red peppers, sliced
3 portebello mushrooms, sliced
olive oil
salt
pepper

2 tablespoons olive oil
1 medium onion, diced
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can tomato sauce
2 stalks of fresh basil or 2 teaspoons dried
1 teaspoon sugar

1 (16 ounce) carton of ricotta cheese
1 egg, beaten
1 cup Parmesan cheese, grated
2 cups mozzarella cheese, shredded
1 (1/2 pound) package oven ready lasagna noodles (I like Ronzoni brand)

Preheat oven to 400 degrees.

Lightly oil 2 large baking sheets. Place the vegetables on the baking sheets in a single layer. Drizzle with olive oil and season with salt and pepper. Roast in oven for about 30 minutes or until lightly browned. Remove from oven and set aside. Reduce oven temperature to 350 degrees.

To make the sauce, saute onions in the 2 tablespoons of olive oil until transparent. Add the crushed tomatoes, tomato sauce, basil, and sugar and simmer sauce for about 20 - 30 minutes. Season to taste with salt and pepper.

In a small bowl combine the ricotta cheese, the egg, and 1/2 of the Parmesan cheese. In a 9 x 13 inch baking dish, spread about 1 1/2 cups of the sauce. Place 3 pieces crosswise evenly over the sauce. The pieces should not overlap because they expand when baked. Spread 1/3 of the ricotta mixture evenly over the pasta. Spread 1/2 of the roasted vegetables over the cheese. Top with 1/3 of the mozzarella cheese. Top with 1 1/2 cups of the sauce. Repeat the layering of the noodles, ricotta mixture, vegetables, mozzarella cheese, and sauce. Top with another layer of noodles and the remaining ricotta mixture, sauce and ending with the mozzarella cheese. Sprinkle the remaining half of the Parmesan cheese on top.

Bake for 30 - 40 minutes until hot and bubbly. Let stand 5 minutes before slicing. Serve with additional sauce.

Note -- the lasagna can be made ahead of time and baked and cooled. Cut into pieces and package for the refrigerator. Reheat in the microwave on 70% power for 1 - 2 minutes.

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Caramelized Sweet Corn and Zucchini

Many dinners at our house include grilled steak, chicken, or roasted fish. During the bountiful summer months, fresh fruits and vegetables are overflowing at the market and make preparing side dishes a no-brainer. As the weather grows cooler and even to colder, the farmers' markets close for the season and the variety of vegetables dwindles. I am always trying to add an interesting side dish to make dinner....well....more interesting.

Steaming broccoli or roasting baby carrots are acceptable vegetable sides at our dinner table, but they don't have the "wow" factor. Dinner should be more than just eating food. Gathering with family and friends to talk about the day's events and sharing a delicious meal is what dinner should be about.

The variety of frozen vegetables in the grocery store freezer section is wide ranging. Several freezer staples such as petit peas and corn make acceptable stand-ins for their fresh counterparts. Frozen vegetables make a perfect base for a tasty side dish that takes only minutes to prepare.

Caramelized Sweet Corn and Zucchini combines frozen sweet corn (or fresh if it is available), a fresh zucchini, scallions, half and half, and a sprinkling of Parmesan cheese make for a more tasty version of creamed corn. My Oldest liked the slightly caramelized vegetables while My Middle One commented that the dish would be good mixed with pasta. A budding chef she is.

Serve some Caramelized Sweet Corn and Zucchini tonight. That lonely piece of chicken on your dinner plate won't be so lonely anymore.


Caramelized Sweet Corn and Zucchini
serves 6
2 tablespoons butter
1 (1 pound) package frozen sweet corn or 3 1/2 cups fresh corn
1 zucchini, diced
2 scallions, chopped
1/3 cup half and half
1/4 cup Parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper

Heat a large saute pan to medium high and add the butter. When it has melted, add the corn, zucchini, and scallions. Cook for 6 - 8 minutes or until the vegetables begin to brown. Add the half and half and continue to cook until the liquid reduces and thickens, about 3 - 4 minutes. Stir in the Parmesan cheese and season with the salt and pepper.