Friday, May 20, 2016

Scones on Friday

Why Scones on Friday? I worked from home. I had all the ingredients in the house. And I was only working a half day.

These were moist and really quite good. I added some lemon peel to the scone mix. I thought the glaze would be too sweet but I was surprised how good it was.

Click here for the recipe for Blueberry Scones with Lemon Glaze.

Dinner was up in Hartford tonight. We had dinner at the Infinity Hall Bistro, before the Delbert McClinton show. For apps we had Calamari and Stuffed Jalapeno Peppers. No complaints with either one.
We had burgers tonight. Good but I had to eat it with a fork and knife. A wee bit messy.

Before dinner, we stopped at Ted's Montana Grill for cocktails.

 
Chris tried a cup of their Bison Chili. Nice!!!! We may eat there the next time we see a show at the Infinity Hall.

Wednesday, May 18, 2016

Pictures of Meatloaf

 Rockin' that wordless Wednesday theme!

Tuesday, May 17, 2016

Pasta e Fagioli with Escarole

The original recipe for tonight's dinner was called Vegetarian Pasta e Fagioli with Escarole. Well, I added a sliced Hot Dog and a Georgia Hot. The Georgia Hot added just enough heat. Could we have a new favorite Pasta e Fagioli recipe?

This is my version of the Bon Appetit, Vegetarian Pasta e Fagioli with Escarole-

Ingredients-
3 tbsp. olive oil
2 medium carrots, chopped
1 large onion, chopped
1 14.5-ounce can whole peeled tomatoes
1¾ cup dry white wine
1 14.5-ounce can cannellini (white kidney) beans, rinsed and drained
1 Hot Dog, sliced
1 Georgia Hot, sliced
13 ounces dried lasagna or other flat pasta, broken into 1–1½-inch pieces
1 ½ small head of escarole, leaves torn into 2-inch pieces
Kosher salt, freshly ground pepper

Method-

Heat 3 Tbsp. oil in a large pot over medium. Cook onion and carrots, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.

Add drained beans; cook until flavors meld, 12–15 minutes. Add the sliced Hot Dog and the Georgia Hot. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan.

Sunday, May 15, 2016

That Italian Beef Sandwich with Au Jus

Today was a spring cleaning day. I wanted something that would require not a lot of hands on work. I decided the Italian Beef Sandwich with Au Jus from Tuttorosso would fit the bill. And did it ever. After a very busy day this was so tasty.

Here is the recipe from Tuttorosso.

Ingredients-
1 tablespoon extra virgin olive oil
4 to 5 pounds boneless chuck roast
Salt and black pepper to taste
1/8 teaspoon red pepper flakes
2 teaspoons Italian seasoning
2 green bell peppers, sliced
1 yellow bell pepper, sliced
2 medium onions, chopped
2 garlic cloves, minced
1/4 cup roasted red bell peppers, cut into strips
1 jar banana peppers, cut into strips
1 cup beef stock
2 beef bouillon cubes, crushed
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
1 (28 ounce) can Tuttorosso® Peeled Plum Italian Style Tomatoes, drained and cut into half horizontally and then sliced vertically
8 hoagie rolls
8 slices provolone cheese

Method-
In a large skillet heat the oil over medium high heat.  Sprinkle the chuck roast with salt, black pepper, red pepper flakes and Italian seasoning.  Brown the roast on all side and transfer to the slow cooker.

Top with green bell peppers, yellow bell pepper, onion, garlic, roasted red peppers, banana peppers, beef broth, beef bouillon cubes, crushed tomatoes and tomatoes.  Cover and cook on low for 8 hours.  About 30 minutes before the meat is done cooking, transfer the roast to a cutting board and shred with a couple of forks.  Return meat to slow cooker and cook an additional 30 minutes.

Spoon the shredded meat, peppers and onions on the bottom half of the roll.  Spoon some of the sauce over the meat.  Top with a slice of cheese and the top half of the roll.

Option: Leave sandwich open-face and top with cheese.  Place under broiler to melt the cheese.

Serve with Au Jus sauce for dipping.

Saturday, May 14, 2016

Tuscan Pork Kebabs

A couple of weeks ago I was reading one of my favorite blogs, The Proud Italian, and there was a giveaway for a grill pan. I entered the giveaway and went on with my life. A few days later I get an email from Marie, from The Proud Italian, informing me that I won the grill pan! Wow! The pan was delivered soon after that and I used it tonight.

What a beautiful pan! It is an Italian cookware brand, Lagostina. The pan is the Bistecchiera Grill  Pan. Tri-ply stainless construction provides fast and even heat distribution throughout the entire pan. The pan was handcrafted in the Lagostina factory in Italy.

The recipe I used called for the meat and veggies to be on a kebab. Well, I remove the kebab's because the meat was not resting on the surface of the pan. And being a pork dish I wanted to be sure it was cooked. The recipe was from Cooking Light and it was delicious!

From Cooking Light, Tuscan Pork Kebabs -
Ingredients
4 teaspoons olive oil
1 tablespoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, crushed
1 pound pork tenderloin, trimmed and cut into 1-inch cubes
16 (1-inch) pieces red bell pepper
16 (1-inch) pieces yellow bell pepper
Cooking spray 
 

Method-
1. Prepare grill to medium-high heat.
2. Combine olive oil, grated lemon rind, salt, pepper, and crushed garlic in a large bowl, stirring well. Add pork; marinate at room temperature 15 minutes, tossing occasionally.
3. Thread pork and bell peppers alternately onto each of 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 10 minutes or until pork is done, turning occasionally.


And Lucy wanted some blog time because yesterday was all about Archie.

Friday, May 13, 2016

Oven Baked Artichokes, Maybe Not

When I saw the recipe for Oven Baked Stuffed Artichokes I thought, "Brilliant!" I made the artichokes on Sunday but we did not eat them until Monday night. I had Chris warm them in the oven. That was a mistake. I should have steamed them. Monday night we split one and I did not like it. I DID NOT LIKE an artichoke!!! Too dry. Today for lunch I steamed the remaining artichoke. Much better. But I still prefer them boiled. They retain their moisture. And that is the way my Mom made them.

Friday the 13th Chicken Pot Pie

Happy Friday the 13th! Being the owner of a black cat, Friday the 13th are kind of a special day.
I worked from home today so I was able to "work" with Archie.

And I made a dinner with him in mind. Chicken Pot Pie. I used the recipe I always use, from RealSimple.com. I left some of the chicken meat out of the mix that had the onion so Archie could have a treat too!


And the pie was decorated with cat cutouts to continue the Black Cat theme.

Here is the recipe. I used the meat from the Roasted Chicken instead of poaching the chicken breast.

Ingredients-
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups 1 percent milk
1 10-ounce package frozen mixed vegetables (not from Trader Joe's)
1 tablespoon fresh thyme
3/4 tsp kosher salt
1/4 tsp black pepper
1 9-inch pie crust

Method-
Heat oven to 400° F.
Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stir-ring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.