Sunday Night Round Up

It has come down to that one night a week when our family of four plus our older son's girlfriend (who is quickly becoming family) can gather for a meal together.  Yes, it happens to be Sunday.  Better for the cook - I can plan a little bit and have a bit of room before everything has to be on the table at the same time and temperature.

To begin, I season 5 chicken breasts with bones and skin. Yes, quite old school.  Salt, pepper, rosemary, thyme into a preheated 375 degree oven.  Walk away from it.

Corn on the cob.  Funny, since they had braces my sons always run a knife down the cob and make a pile of corn on their plate anyway but I can't stand the frozen or canned versions.  It was mere minutes in a stainless steel mixing bowl with a pot lid that perfectly matches so the ears stay steamy and toasty hot.

By request from my older son, a cucumber salad.  For us it means making fancy peel marks (skipping space in between) the cucumber then slicing almost paper thin.  I take the time to assemble the ingredients in a large mixing bowl and giving myself room to stir.  A pinch of salt, pepper and dill, and a conservative spoon of mayonnaise.  I know many are tempted to splash vinegar, but I do not.  Combine and transfer to a serving bowl.

Younger son loves bruschetta!  Loves it!  I diced four tomatoes, a fist full of parsley, a few garlic cloves, salt and pepper.  That's it.  Served with broiled Italian bread slices.

No fresh fruit in the house today, but a can of sliced pineapple rings were a nice sweet finish.

We talked about, scalloped potatoes among other things.  Do you make them?  How? 

Fed Well and together on a Sunday night.  What more could you ask for in life?

Spinach Stuffed Shells

At times a family meal in the middle of the week is a struggle.  Whether I have forgotten to plan ahead, defrost protein, think of a menu, or am simply too tired, it still generally falls to me to provide a yummy dinner.  Yes, yummy.

I love pasta.  Love it.  I could eat a different pasta dish most nights of the week.  My family does not share my enthusiasm and mostly simply tolerates pasta once in awhile and usually at least one member will sigh.  I ignore it.

A few exceptions are baked ziti or if pasta plays a small supporting role.  Since baked ziti is acceptable, I decided to try sneaking in stuffed shells.  The catch?  The shells in the pan to the farthest right are also stuffed with spinach.  Popeye approved!

While I understand many would prefer the shells be saturated with sauce, I offer additional sauce on the side.  I like my cheese on the white string side rather than broiled brown.

The skeptics were pleased.  My older son, the Paleo diet fan, would normally walk away from this meal, but admitted to having 6 cheesy shells.  My younger son, who limits lactose, watched as I mixed the ricotta, mozzarella with fresh parsley and chopped garlic in a large bowl before spooning it into the shells and he was happy with the results.  The Mr. was quietly happy.  The meal was served with crusty yet squishy Italian bread with soft butter.  We are Fed Well with pasta!

Easter 2013

While it may be a fairly sure bet that many household celebrate Thanksgiving with turkey, all bets are off when it comes to the other holidays.  America, celebrated for our differences, enjoys a variety of menus on special occasions.  However, as readers may know, my family loves a good tradition and Easter breakfast/brunch is no exception.  A few dishes or a new cocktail may be swapped in or out, but the core is always something to count on.  This year, in addition to the traditional Mimosa, pineapple juice was offered as well.  I loved it.

Something so appealing about a pretty drink...

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Colored hard boiled eggs are a requirement.  Love the personal touch that can be added with writing a name in crayon or a drawing or sticker.  The cute bunny holder was new to the table last year.

Ah, Easter Bread.  No respectable Easter can occur without it.  (See previous post for "how-to")

Kielbasa.  Maybe not something found on many tables on Easter morning, but I don't ever remember an Easter without it.  My mom always has Hillshire Farm.  A few years I also brought kielbasa from a Polish deli and this year my brother-in-law brought some from a German store.  Mom prefers the Hillshire.

Ham.  Perhaps the more widely recognized part of the menu.  While some have a preference for spiral or honey or fresh, it really doesn't matter that much to me.  Ham = yummy holiday.

We ALWAYS have pierogies.  Mrs. T.  Always potato and cheese.  ALWAYS.  Ok, well, except the year I made potato pancakes and maybe one other time, but otherwise, ALWAYS.  This year, my brother-in-law also brought sauerkraut with mushroom filled and potato and cheese (I think they were from the same place as the kielbasa, but I'm not positive).  I am not a fan of cabbage in any form except cole slaw, but the pierogies were a hit.

Older son's girlfriend (I don't use names to protect my friends and family) made these cute and tasty cupcakes.  

And, from Jones Farm, we enjoyed a heavenly carrot cake as well as this "better than vacation" key lime pie.

Many years we have played kickball or flew kites.  This year after the plastic egg hunt it was a bit of batting practice with a softball that eventually exploded.  Fun times.  Family together.  Fed Well.

Scallops in Garlic Cream Sauce

Sometimes I just have a craving and make up the rest as I go along.  I wanted scallops.  The fish counter was jammed and so I did buy frozen.  In the moment, it really doesn't matter.  While grocery shopping I didn't have a particular recipe in mind but knew I would at least need lemon, parsley and garlic.

I know, they are just the baby sea scallops instead of the monster bay scallops, but I am fine with it.  The trick for me is getting a hard sear on frozen anything and yes, the pan is a little crowded.  My solution, as the juices collect, I strain everything over a bowl and reserve the juices until I am able to crisp the edges of the scallops.  I season with salt, pepper, and Old Bay.

I coat the scallops with flour and let it go for a few minutes in the hot pan before adding the reserved juice back, chopped garlic and parsley, some butter and half/half.  One minute the sauce was still runny so I mixed a pat of butter with flour then dropped it in.  As soon as it melted, the liquids had become creamy and smooth.

I served it over thin spaghetti and though it is not the Mr.'s favorite, he did appreciate the execution of the dish.  I will be enjoying some flavorful left-overs this week at work.  Having all four of us together for dinner was enough to leave me feeling Fed Well.

Pepper Steak, Icy Sidewalks and Work

My older son and the Mr. may not work in the same exact field, but they do have overlapping experiences in the workplace.  I am often surprised when one tells a story from their day and the other can mirror the experience or has something to share in the same theme.

Today, one talked about an employee being written up for not completely clearing a sidewalk.  It was reported because someone fell and was hurt. 

The "come back" story was regarding a non-employee of sorts falling on an icy patch of sidewalk and then an attempt to sue.

I often have nothing to contribute during these conversations unless I would have known someone that had fallen on an icy sidewalk or brought a lawsuit against a business for alleged negligence.  Instead, I chewed my tender steak.

The simplest of recipes required the best ingredients.  I only used green bell peppers, some onion and a beautiful (on sale) sirloin cut of beef with a stir fry sauce for this pepper steak I served over white rice.

 

Sometimes after the simplest of meals, I wonder, how did I get here?  Yesterday I was a young bride then mother and now I am a parent of adults (well, at least one step in adulthood).  I feel Fed Well and hope they look back on the time when we all lived under one roof and also felt Fed Well.

Sunday Dinner

Piggybacking on the post Sunday are for Low and Slow, I seem to be establishing a winter weekend trend. I prepared another huge lump of beef in my magical red dutch oven and served it on a platter with garlic asparagus.  The meat was fall apart soft, the onions were also tender and sweet.  What is on the menu for this Sunday?  Maybe it is time to switch things up?  Or, perhaps don't mess with a good thing?

Hoping you are Fed Well this weekend and always.

Mid Week Madness

Unpredictable Northeast weather predictions, a long day at work with an hour drive each way, an even longer day for the Mr. who had to work 16 hours yesterday then turn around this morning after a few hours rest and report in for another 8 (plus about 3 hours commuting).  No, this is not to feel bad for us, just to help explain how some recipes are born.

Sunday night's roast chicken leftovers

Sunday night's green beans

Sunday night's gravy

Fresh carrots & mushrooms

Served over.....yes, spaghetti

with Italian Bread

It used to make me a little crazy to hear Rachel Ray talk about "stoups" the combination of not quite a stew and not really a soup, but honestly, it is exactly what I have prepared for dinner.  Simple, warming, satisfying...we are happy, together and Fed Well.  Go ahead, bring on the snow!

Sunday's are for Low and Slow

Simple Sunday dinner preparation:

1.  Brown a massive piece of beef (venison or pork)seasoned with salt and pepper
2.  Cook it low and slow

Options include adding celery, carrot, onion or just one or any combination.  Add a water, stock or broth, maybe some wine or tomato sauce.  Swap out, switch out and keep playing with the flavors until you find the ideal variation you and your family enjoy the most.  The key, cook it low and slow.  I use my Dutch Oven, cover and let it go for 3 - 4 hours in the oven.  Pot roasts can be cooked on the stovetop.

Pair it with a starch, a vegetable and maybe a salad or skip the starch or just have salad.  The best part is once you learn how to cook meat low and slow, anything is possible.  This particular meal was served over mashed potatoes with string beans and my family and I certainly felt Fed Well.

Colin's Pork Chops

Teaching my sons how to cook has been an ongoing process from the time they were old enough to have an opinion about how their food is prepared.  One of the first dinners they both learned how to cook was chicken cutlets.  I am always asked questions when grilling steaks (how long per side), and my younger son, Colin, has certainly shown a solid interest in Spanish influenced dishes.

The best way to learn, is to do and so Colin gathered his ingredients for the chops.  He wanted bone in chops though I already had some boneless in the freezer so I asked he purchase only a small package of bone-in and use up the meat on hand.  I understood his theory, but I really have a harder time with food waste.

He marinated the chops a day ahead of time and I stayed out of the kitchen.  I do know he used my garlic press and had to purchase some Goya products.  Other than that, I will leave the secret recipe for him to disclose.  He let them go in a medium hot pan on the stove and he knew he wanted "that brown color" on each side before turning.  He then place the chops in the oven while the next batch carmelized.

I stayed in the family room, which is close enough if he wants to talk to me, but far enough that I cannot see his every move.  I did offer to make a salad and he agreed this was a good idea.

The rest of the meal sides were Goya prepared either frozen or boxed; rice with pigeon peas, plantains and tostones.  All was quite delicious.  I needed some freshness and juice so I diced up a tomatoe with no other seasonings and simply spooned it over the chop.   

It was not the food that filled me with feeling of being Fed Well, it was of course my son in the kitchen, preparing dinner for his family.  Learning which stove burner heats slower than the others, the meat will take the longest amount of time, and if you do not remove a pot from an electric stove top, the food will continue to cook as the hot coil takes take to cool.  I look forward to the next cooking adventure and wonder if it may be from my older son?  He tends to make Sunday morning breakfasts -  a fabulous way to share and be Fed Well.

Fajita Night

What to cook when you are tired and bored with your same old recipes, but are not in a good place for learning something new?  I can compare the feeling with wanting a new hairstyle but not willing to really have too much length cut off or change the color.  Pretty tough order.

Instead, I reach for the less frequently made but still relatively simple.  Fajita night.  "Can we have fresh salsa with it," my younger son requested.  Certainly and easy enough.  Chopped tomatoes, fresh garlic, fresh parsley, a sprinkle of Goya seasoning and fresh cilantro.

Fresh ingredients really do create the best dishes and I prefer to keep things relatively simple with a short list of seasonings as well.

I'm finding out I love not only the look and taste of food, but reading, learning and of course writing and photographing my food.  I now have an Instagram account as well so I can post food photos and maybe find others who share my passion.  The beer and salsa shot is on Instagram.

 

Simply sauteed peppers and onions... necessary and a huge component of the smellosphere.

My son and I talked about the benefits of using some beautiful and tender sirloin sliced relatively thin for the beef fajitas.  I also sliced some strips of chicken breast in a separate pan.  How to season? 

 

Irony is knowing you prefer simple and fresh seasonings yet hold on to the belief you need prepackaged "fajita" mix for the chicken.  While it was flavorful, next time it will be skipped.

 

It was nice to have my younger son not only home, but in the kitchen with me.  The joy of this meal carried over when he took some of the leftovers to work and then again the next day after that when he called me at work to find out how to duplicate the salsa.  Knowing my family enjoys the foods I prepare or we prepare together certainly leaves me feeling Fed Well.

Beef

My husband rarely orders beef in a restaurant, but loves it at home. Why? He trusts the ways I prepare it - well, I think that's a bit of my ego talking. In all fairness, he does prefer chicken but if he is going to eat beef, the dishes I prepare seem to make him happy.

Valentine's Day can be tricky in the restaurants. However, I didn't have time after work and before attending a Village Board Meeting tonight to make a lovely and fussy holiday menu. Instead, I bought seemingly good quality sirloin tips and instead of cooking slow and low, I went for fairly quick sear and well seasoned with mushrooms over simple egg noodles. I also used my stand by for easy gravy - Bisto granules from England.  (Read more about Bisto here)

 

The beef was tender, the mushroom browned and the noodles al dente.  What more could sweethearts, and well their sons, ask for on Valentine's Day or a Thursday night in February.  Dessert?  I enjoyed a few decadent caramels from my box of assorted chocolates!

 

We are truly Fed Well.

Nemo's Chicken

I buy the huge package of boneless, skinless chicken breasts and often imagine I will do something new and fabulous with them.  This time, I knew not to fight it and simply slice them into thin cutlets that I would bread and fry.

My younger son went grocery shopping for me a few days ago and I simply listed olive oil.  I'm not sure what constitutes "organic" olive oil or if any benefits exist for using it, but that's what I used.

As soon as the breaded chicken starts to cook in the pan, my mouth gets happy.  The snapping bubbles in the oil become a symphony and I find myself licking my lips as I cook.

What to do with the golden cutlets once they are prepared?  Well, I made that up as I went along.  I remembered I had a package of mushrooms, but I still didn't know what I would create...

I pulled out chicken stock as well as half and half to use as a sauce/gravy.

Once the chicken was done, I used the same pan to brown the mushrooms.  They were then coated with flour to thicken the sauce.  A generous splash of both stock and dairy, garlic, oregano, salt and pepper were mixed in and simmered until thick (just a few minutes).

"Smells good Mom," was called out by my younger son from the other room and I knew I must be almost done.  Dinner was just the two of us.  The Mr. has been away all week for work and my older son works at the college he attends in the maintenance department so he was trying to stay ahead of Nemo by removing all snow as it fell.  The bad part for his work day is the constant raw cold weather and the demanding hours (15 hours for one shift, home, some sleep and back at it by 6 a.m.) but the good part is the free tuition - no college loans!

I had a lemon on the counter and I went back and forth about adding a squeeze of juice.  Instead I put the lemon on the table for just in case.  

Yes, I can make my own saffron.  I was taught a recipe by my mother-in-law which she quite proudly had published about 35 years ago in her church bulletin.  I hang my head and admit to using a packaged version.  The sodium content is high and the taste is of course not the same, but I do enjoy it.

Nemo was a bit slow starting yesterday but this morning I woke up to a literal winter wonderland. 

 
It does look pretty when all is said and done.  In a few minutes, well, maybe an hour or so, I will take our yellow lab Maddy out and shovel the walks.  She loves to stand on the snow piles and play Queen of the Hill.  Not sure what today's culinary adventures will be but since the Mr. is returning from his trip, I am sure we will be Fed Well.

Super Bowl Part 3 - Everything Else

With every prepared buffet, the cook runs the risk of putting out one bad dish.  For me, it was the guacamole.  The avocados weren't quite ripe enough and giving in to the Google-ability of most anything, I looked for a way to speed the ripening process.  Sometimes, it's best not to bother messing with Mother Nature and forcing it with a microwave.  The right thing to do would have been to go without. But, I gave it a good try.

I put the guacamole into one of my new (old) favorite serving bowls.  I found this by accident this past summer among somethings my mother-in-law gave us for a yard sale.  Love it!  Bad food in a beautiful dish is still bad food.
 

Next up, whiskey marinated ribs.  Well, whiskey barbecue sauce.

And the reappearance of an old favorite - stuffed mushrooms.  The large mushrooms are stuffed with crumbled and browned sausage, bread crumbs and mozzarella then baked at 350 until the cheese is melted.

A crudite platter is also a bit old-fashioned yet, exactly what we needed to help lighten things up.  The crisp, fresh vegetables are always welcome.

One missing element, well no one really missed it, was a dessert course.  No one seemed to care that no brownies, cookies or cake were on hand.  We feel Fed Well without the extra sugar. 

Part 2 - Customized "Mexican" Dip

About a million years ago (20), I had this "Mexican" dip for the first time.  I don't really think it is Mexican at all and it really isn't taco dip, but it is a layered hot dip for nachos.  We also sometimes refer to the person who first gave me the recipe in the name and call it, "Aunt Jane's Dip."

To begin, a typical batch mean browning one pound of ground beef then following the directions on the packet of taco seasoning mix.  For the Super Bowl, I used half beef and half ground venison.  Once the beef is drained and seasoned, I add one small can of green Chile peppers.

Spread one can of refried beans in the bottom of an oven safe dish. The next step is where the customization comes in for this house.  One son has claimed he does not like olives and so I only spread them out on the right side of the pan before covering with the seasoned meat.

Cover the entire pan with sharp cheddar and bake at 350 until it is heated through and the cheese is thoroughly melted.

This dip not only has several names, it is almost always a crowd pleaser and can be served with whatever variety of chips your family prefers from lime flavored to the multi-grain scoops (our current favorite). 

Yes, I have one funny story about this treat.  We once had an electrician in our house who installed recessed lights in the living room and kitchen and while he was working I made this dip.  I offered him some and after taking just one bite he said, "You know what?  This would be really good with some sour cream."  I was speechless.  My family held their breath.  Who dare imply the dip need any improvement?  We laugh about it now, but I was quite surprised at his response.  Not, "thank you," or "this is good," but a straight forward opinion about how to improve a good thing.  Oh well.  We will always laugh about it, smile, keep eating and remain Fed Well.

Super Bowl Prep Part 1 - First Time Chicken Wings

I've never been much of a fan of chicken wings.  I'm not sure if it is the hot sauce, the amount of work required for such a small serving of meat, the mess, or a combination.

Sure, I have been to a ton of parties that feature chicken wings and they seem to be a Super Bowl standard. When my sons were growing up, they always loved wings and sometimes they were a main course for them.

This year, for Super Bowl XLVII, I decided to join in on the full experience and learn how to cook some darn wings!  I went online to my first recipe source:  FoodNetwork.com of course.  Then I worried.

Next, I pulled out my only Super Bowl related serving dish.  Though designed for chips in the middle and dips on the end, I could make it work for the wings.

The recipe directions suggested grilling or cooking in the oven the seasoned wings.  I really need to invest in a rack, but I did season them well and cook at 375 for 20 minutes then turn and cook for another 20 minutes.  The photo is black and white because really, partially cooked chicken is not that appetizing and so the dramatic effect actually enhances the food in this case.

While the wings cooked, I assembled the sauce which was basically hot sauce, butter, garlic, olive oil, vinegar and a splash of lime juice.

Though the picture is of the sauce in a bowl, I did cook the sauce long enough to melt the butter and for all ingredients to come together.  After the cooked wings were coated in sauce, I made up my own rule and put them back in the oven just long enough to get the other snacks together (check for future posts).  I then tossed them in the sauce one more time before placing them in the football dish.

I was triple nervous - I had no reference point, I didn't taste them before putting them out and I broke the recipe rules without knowing how well that would work.  Luckily, everything turned out fine.  My older son was worried they would be too hot (he always orders mild) and I know my younger son was just plain worried.  Next time I will separate the wing parts.  

We watched the game, the entertainment and the commercials with our own running commentary.  I didn't make it to the end as I get up by 5 a.m. and so a late night Sunday football game, even for the National Championship is just too much.

Happy with my wing adventure, we were all able to eventually go to sleep feeling Fed Well.