We just had a great wine tasting party this past weekend. Great turn out, great friends and great wine! I dunno about you, but I've always had issues balancing a glass of wine with a plate of food. So I wanted to make little bites that went well with wine since we would be drinking alot of it. The next several posts will be appetizers and desserts that I served at the party. This pate is creamy and delicious. The apple in it makes it a little sweeter than the store bought pates I've had before. Beware, this makes alot of pate, but it can be frozen and used within a couple of weeks.
Ingredients
2 tablespoons unsalted butter
2 slices of bacon, cut into 1/2-inch dice
1 pound chicken livers, trimmed
Kosher salt and freshly ground white pepper
1/2 small onion, finely diced
1 small Granny Smith apple—peeled, cored and finely diced
1/4 teaspoon ground allspice
1/4 cup white wine
1 1/2 cups half-and-half
5 large egg yolks
Toasted baguette slices
Directions
1. Preheat the oven to 300°. Butter four 1-cup ramekins. In a large skillet, melt the butter. Add the bacon and cook over moderate heat until lightly browned, about 4 minutes. With a slotted spoon, transfer the bacon to a plate. Add the chicken livers to the skillet, season with salt and white pepper and cook over moderate heat until browned, about 2 minutes per side. Transfer to the plate.
2. Add the onion, apple and allspice to the skillet and cook over low heat, stirring occasionally, until the onion and apple are softened, about 5 minutes. Add the wine. Put the apple-onion mixture into a blender and let cool to room temperature.
3. Add the bacon and chicken livers to the onion-and-apple mixture in the blender, along with the half-and-half, egg yolks and 1 teaspoon of kosher salt. Blend until very smooth. Pass the mixture through a coarse sieve into a large glass measuring cup. Pour into the prepared ramekins and transfer to a small roasting pan. Add enough hot water to reach halfway up the sides of the ramekins, cover loosely with foil and bake the chicken-liver mousse for about 1 1/2 hours, until an instant-read thermometer inserted in the mousse registers 155°. Remove the ramekins from the water bath and let cool to room temperature.
4. Cover and refrigerate the ramekins until the mousse is chilled, preferably overnight. Serve with toasted baguette slices
Sunday, March 27, 2011
Wednesday, March 2, 2011
Chicken Curry Casserole
This is a fabulous casserole. I had a whole rotisserie chicken to work with so I made two and gave one to a friend. I made some changes to add more vegetables and swapped out the mayo for sour cream to lighten it up. The original recipe is linked below. The curry gives it a little something special :) Once a Month Mom also gives directions below on how to freeze this for a future dinner.
Adapted from: Once a Month Mom
Ingredients:
10 ounces cream of celery soup
1/4 cups onion, diced
1/4 cups low fat sour cream
1.5 teaspoons Worcestershire sauce
1 teaspoon curry
2 cups rotisserie chicken, pulled
1 cup cooked broccoli, drained & chopped
1 cup chopped carrot 1/2"
1 cup diced potato 3/4"
1/2 cups cheddar cheese, shredded
8 ounces flaky refrigerated biscuits
Topping
1/4 cups sour cream
1 egg
1 teaspoon celery salt
.5 teaspooons salt
Directions:
Preheat oven to 375 degrees. Par boil the carrots, broccoli and potato until semisoft. In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce and curry. Mix well. Sprinkle cheddar cheese on top. Bake for 20-25 minutes. Separate biscuits and each in half (see pictures). Arrange biscuit halves around edge of hot casserole, cut side down (see pictures). Place topping over biscuits. Bake at 375 degrees for an additional 20-30 minutes or until golden brown.
Freezing Directions:In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, salad dressing, Worcestershire sauce and curry. Mix well. Sprinkle cheddar cheese on top. (DO NOT BAKE as you do above.) Separate biscuits and each in half (see pictures). Arrange biscuit halves around edge of casserole, cut side down (see pictures). Place topping over biscuits. Cover and freeze. To serve: Do NOT thaw. Bake covered with foil at 375 degrees for 45 minutes. Remove foil and continue baking for another 20 minutes or until biscuits are cooked and golden brown.
Adapted from: Once a Month Mom
 |
| Chicken Curry Casserole |
10 ounces cream of celery soup
1/4 cups onion, diced
1/4 cups low fat sour cream
1.5 teaspoons Worcestershire sauce
1 teaspoon curry
2 cups rotisserie chicken, pulled
1 cup cooked broccoli, drained & chopped
1 cup chopped carrot 1/2"
1 cup diced potato 3/4"
1/2 cups cheddar cheese, shredded
8 ounces flaky refrigerated biscuits
Topping
1/4 cups sour cream
1 egg
1 teaspoon celery salt
.5 teaspooons salt
Directions:
Preheat oven to 375 degrees. Par boil the carrots, broccoli and potato until semisoft. In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce and curry. Mix well. Sprinkle cheddar cheese on top. Bake for 20-25 minutes. Separate biscuits and each in half (see pictures). Arrange biscuit halves around edge of hot casserole, cut side down (see pictures). Place topping over biscuits. Bake at 375 degrees for an additional 20-30 minutes or until golden brown.
Freezing Directions:In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, salad dressing, Worcestershire sauce and curry. Mix well. Sprinkle cheddar cheese on top. (DO NOT BAKE as you do above.) Separate biscuits and each in half (see pictures). Arrange biscuit halves around edge of casserole, cut side down (see pictures). Place topping over biscuits. Cover and freeze. To serve: Do NOT thaw. Bake covered with foil at 375 degrees for 45 minutes. Remove foil and continue baking for another 20 minutes or until biscuits are cooked and golden brown.
Tuesday, March 1, 2011
Spicy Tex-Mex Chicken Cobbler
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| Spicy Tex-Mex Chicken Cobbler |
This casserole was delish! It is definitely not the normal casserole. It is the casserole with Flavah. The topping tasted like a cheddar bread. This is one recipe that will definitely find its way back to the table again soon.
Ingredients:
1 medium onion, sliced
2 tablespoons vegetable oil
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can diced tomatoes and onions with lime juice and cilantro
1 (10-ounce) can enchilada sauce
2 cups rotisserie chicken shredded
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground pepper
1 1/2 cups all-purpose baking mix
1 large egg
2/3 cup milk
1 cup (4 ounces) shredded extra-sharp Cheddar, divided
1/2 cup chopped fresh cilantro leaves, divided
2 avocados, sliced
1 tablespoon lime juice
Sour cream
1 can of corn drained
Directions:
Preheat the oven to 400 degrees F.
Saute onion in hot oil in a 10-inch skillet over medium-high heat 3 to 4 minutes or until tender. Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
Combine baking mix, egg, and milk in a medium bowl, stirring until smooth. Fold in 1/2 cup cheese and 1/4 cup cilantro; pour over simmering chicken mixture.
Bake for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with remaining 1/2 cup cheese and remaining 1/4 cup cilantro. Sprinkle avocado slices with lime juice, and arrange over cobbler. Serve with sour cream.
Monday, February 28, 2011
Salsa Pasta Salad
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| Salsa Pasta Salad |
Ingredients:
2 cups dry rainbow radiatore pasta
1 onion, chopped
1 red bell pepper, chopped
1 (6 ounce) can sliced black olives
3 tomatoes, diced
1 (4 ounce) can diced green chiles
1/3 cup distilled white vinegar
2 cups dry rainbow radiatore pasta
1 onion, chopped
1 red bell pepper, chopped
1 (6 ounce) can sliced black olives
3 tomatoes, diced
1 (4 ounce) can diced green chiles
1/3 cup distilled white vinegar
1/4 cup chopped fresh cilantro
1 1/2 teaspoons garlic salt
1/3 cup lemon juice
1/2 cup vegetable oil
1 tablespoon white sugar
1 tablespoon chili powder
1 1/2 teaspoons garlic salt
1/3 cup lemon juice
1/2 cup vegetable oil
1 tablespoon white sugar
1 tablespoon chili powder
Directions:1. In a large pot with boiling salted water cook radiatore pasta until al dente. Drain.
2. Meanwhile, combine chopped onion, bell pepper, olives, tomatoes, and green chilies in a large bowl.
3. In a small bowl, whisk together vinegar, cilantro, garlic salt, lemon juice, vegetable oil, sugar and chili powder.
4. Mix cooked pasta with vegetables. Toss with cilantro dressing and serve.
2. Meanwhile, combine chopped onion, bell pepper, olives, tomatoes, and green chilies in a large bowl.
3. In a small bowl, whisk together vinegar, cilantro, garlic salt, lemon juice, vegetable oil, sugar and chili powder.
4. Mix cooked pasta with vegetables. Toss with cilantro dressing and serve.
Sunday, February 27, 2011
Peanut butter bars
Peanut and Chocolate are my two favorite things. If I could bottle a Reese Peanut butter cup and drink it all day I would. But then I would probably passout of sugar shock. Anyway. This snack/dessert is super easy and a little goes a long way. I would not be able to eat more than two without a glass a milk in one sitting. Ok - maybe I ate three. But I'm sure it was a special occasion. I forget where I got this recipe, but whereever I got it - Thanks! Enjoy.
 | |
| Peanut butter bars |
Ingredients:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup quick-cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
Icing:
1/2 cup confectioners' sugar
2 tablespoons creamy peanut butter
2 tablespoons milk
Directions:
1. In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually into creamed mixture and mix well.
2. Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips.
3. Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack for 10 minutes.
4. Combine icing ingredients; drizzle over the top. Cool completely. Cut into bars. Yield: 3-4 dozen.
Beef Lo Mein
I'm still working on my dishes for Chinese New Year. One must have noodles in the feast. It represents longevity. I made this dinner during "snowmegaddon". My husband came home after sitting in the car for 5+ hours in Mario Kart like traffic. He sat down to eat this dish and thought it was fabulous. I'm pretty sure the dish is good but I think he might have been hungry as well. My 11 year old loved the dish of course because it is made mostly of noodles.
Adapted from Epicurious
Lo Mein with Beef
1/2 lb. fresh Chinese lo mein noodles
3 large dried black mushrooms
3/4 lb. flank steak
1 to 2 tablespoons oyster sauce
1/2 teaspoon pepper
2 1/2 teaspoons sesame oil
1/2 cup peanut, vegetable, or corn oil
1/2 cup shredded bamboo shoots
1/2 cup any kind of chopped cabbage
1/2 teaspoon sugar
1 1/2 teaspoons salt
1 tablespoon chinese cooking wine
2 tablespoon light soy sauce
1/2 cup chicken broth
1 1/2 teaspoons dark soy sauce
1/2 cup chives, cut into 2-inch lengths
3 cups bean sprouts, rinsed and drained
1. Drop noodles into a large quantity of boiling water, at least 2 quarts, and cook 3 1/2 to 5 minutes until tender. Do not overcook. Drain and rinse well under cold water. Set aside.
2. Place the mushrooms in a bowl and add boiling water to cover. Let stand 15 to 30 minutes or longer, then drain and squeeze the mushrooms to extract most of their moisture. Cut off and discard the tough stems and thinly slice the cap.
3. Place the meat on a flat surface and cut it across the grain into the thinnest possible slices. Place the slices in a bowl and add the oyster sauce, cooking wine, 1 tbsp soy sauce, pepper, and 1 teaspoon of sesame oil. Mix to coat meat with the oyster sauce mixture.
4. In a wok or skillet, heat the 1/2 cup peanut, vegetable, or corn oil, and when it is warm, not hot, add the beef and cook, stirring constantly, about 1 minute. Drain the beef in a sieve-lined bowl and keep the drippings; remove oil from wok and reserve.
5. Heat 2 tablespoons of this reserved oil in the wok to almost smoking. Then add the bamboo shoots and mushrooms and cook, stirring, over high heat about 15 seconds. Add the cabbage, sugar and salt. Cook, stirring, about 1 minute, remove vegetables from wok.
6. Add the beef drippings and an additional 3 tablespoons of reserved oil to the pan. Turn the heat to high, and when hot add the noodles. Cook, stirring, about 20 seconds. Add the bamboo shoots, mushrooms, and light soy sauce. Cook about 15 seconds, stirring, and add the chicken broth and dark soy sauce. Cook, stirring, about 8 minutes, then add the chives, bean sprouts, and beef. Cook, stirring, about 2 minutes.
7. Add the remaining sesame oil, toss to blend, and serve hot.
Adapted from Epicurious
Lo Mein with Beef
1/2 lb. fresh Chinese lo mein noodles
3 large dried black mushrooms
3/4 lb. flank steak
1 to 2 tablespoons oyster sauce
1/2 teaspoon pepper
2 1/2 teaspoons sesame oil
1/2 cup peanut, vegetable, or corn oil
1/2 cup shredded bamboo shoots
1/2 cup any kind of chopped cabbage
1/2 teaspoon sugar
1 1/2 teaspoons salt
1 tablespoon chinese cooking wine
2 tablespoon light soy sauce
1/2 cup chicken broth
1 1/2 teaspoons dark soy sauce
1/2 cup chives, cut into 2-inch lengths
3 cups bean sprouts, rinsed and drained
1. Drop noodles into a large quantity of boiling water, at least 2 quarts, and cook 3 1/2 to 5 minutes until tender. Do not overcook. Drain and rinse well under cold water. Set aside.
2. Place the mushrooms in a bowl and add boiling water to cover. Let stand 15 to 30 minutes or longer, then drain and squeeze the mushrooms to extract most of their moisture. Cut off and discard the tough stems and thinly slice the cap.
3. Place the meat on a flat surface and cut it across the grain into the thinnest possible slices. Place the slices in a bowl and add the oyster sauce, cooking wine, 1 tbsp soy sauce, pepper, and 1 teaspoon of sesame oil. Mix to coat meat with the oyster sauce mixture.
4. In a wok or skillet, heat the 1/2 cup peanut, vegetable, or corn oil, and when it is warm, not hot, add the beef and cook, stirring constantly, about 1 minute. Drain the beef in a sieve-lined bowl and keep the drippings; remove oil from wok and reserve.
5. Heat 2 tablespoons of this reserved oil in the wok to almost smoking. Then add the bamboo shoots and mushrooms and cook, stirring, over high heat about 15 seconds. Add the cabbage, sugar and salt. Cook, stirring, about 1 minute, remove vegetables from wok.
6. Add the beef drippings and an additional 3 tablespoons of reserved oil to the pan. Turn the heat to high, and when hot add the noodles. Cook, stirring, about 20 seconds. Add the bamboo shoots, mushrooms, and light soy sauce. Cook about 15 seconds, stirring, and add the chicken broth and dark soy sauce. Cook, stirring, about 8 minutes, then add the chives, bean sprouts, and beef. Cook, stirring, about 2 minutes.
7. Add the remaining sesame oil, toss to blend, and serve hot.
Skinny Italian Spinach Meatballs
My daughter loves the spaghetti and meatballs. Then again I am pretty sure 99% of children love spaghetti and meatballs. One of the challenges with the noodles dish is that it is difficult to make sure they eat vegetables with it. Unless you have salad on hand, other vegetables are hard to coax into those mouths. These meatballs are surprisingly delicious and you really don't notice the spinach. I probably could have passed them off as regular meatballs! I got this recipe from Gina's Skinny Recipes. You can make this dish and freeze half to have another day!
1 tbsp olive oil
10 oz frozen chopped spinach, thawed and drained of all liquid
2 slices whole wheat bread
1 large egg
1 clove garlic, minced
2 tbsp fresh parsley
1/2 cup Pecorino Romano cheese (or your favorite Parmesan Cheese)
salt and pepper
Tomato Sauce
1 tsp olive oil
3 cloves smashed garlic
28 oz can crushed tomatoes
1/2 onion (don't chop)
salt and pepper
1. Wet bread with water then mash up with your hands. Add to large bowl and combine with chopped beef, chopped spinach, egg, garlic, parsley, grated cheese, salt and pepper. Mix all ingredients well until thoroughly combined. Using a 1/4 cup measuring cup, measure meat, then divide in two so that each meatball is 1/8th of a cup. Roll into little meatballs.
2. In a large pot, add olive oil and heat on medium. When hot add smashed garlic. When garlic is golden brown, add tomatoes, onion, salt and pepper and cover, reduce heat to low.
Meanwhile, in a large nonstick skillet, add 1 tbsp olive oil on low heat. When oil is hot add as many meatballs that will fit, cook on low, turning often so that all side get browned. Cook until the centers are cooked through. When finished, place on a dish lined with paper towels to blot any excess oil.
3. Drop meatballs into sauce and continue cooking the remaining meatballs, repeating the process. When all meatballs are in the sauce, simmer for an additional 15-20 minutes. Discard onion and serve. The longer you cook the more flavor of the meat goes into the sauce. (I simmered for 40 mins)
Ingredients
1 lb lean ground beef1 tbsp olive oil
10 oz frozen chopped spinach, thawed and drained of all liquid
2 slices whole wheat bread
1 large egg
1 clove garlic, minced
2 tbsp fresh parsley
1/2 cup Pecorino Romano cheese (or your favorite Parmesan Cheese)
salt and pepper
Tomato Sauce
1 tsp olive oil
3 cloves smashed garlic
28 oz can crushed tomatoes
1/2 onion (don't chop)
salt and pepper
1. Wet bread with water then mash up with your hands. Add to large bowl and combine with chopped beef, chopped spinach, egg, garlic, parsley, grated cheese, salt and pepper. Mix all ingredients well until thoroughly combined. Using a 1/4 cup measuring cup, measure meat, then divide in two so that each meatball is 1/8th of a cup. Roll into little meatballs.
2. In a large pot, add olive oil and heat on medium. When hot add smashed garlic. When garlic is golden brown, add tomatoes, onion, salt and pepper and cover, reduce heat to low.
Meanwhile, in a large nonstick skillet, add 1 tbsp olive oil on low heat. When oil is hot add as many meatballs that will fit, cook on low, turning often so that all side get browned. Cook until the centers are cooked through. When finished, place on a dish lined with paper towels to blot any excess oil.
3. Drop meatballs into sauce and continue cooking the remaining meatballs, repeating the process. When all meatballs are in the sauce, simmer for an additional 15-20 minutes. Discard onion and serve. The longer you cook the more flavor of the meat goes into the sauce. (I simmered for 40 mins)
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