Oo La La! Vie La France!

Tonight we took a trip to France for dinner.

Ok not really, but I made crepes for supper.

I was just trying to think of some new things for dinners this week and thought ooo crepes could be fun.

Easy, Tasty, Fun dinner!




Mushroom, Spinach and Ham Crepes with Bechamel Swissh Cheese Sauce

(I made the recipe for the crepe filling up)

1 package pre-made crepes, warmed to be softened

1 package Morel ham steaks, 2 steaks, diced

1 small container of mushroom slices

1/2 large onion sliced thin

1 package baby spinach

2 T butter

Pepper to taste

1/2 tsp. nutmeg

1 tsp. dijon mustard

1 package finely shredded swiss cheese


In a large sautee pan heat butter and saute onions and mushrooms until tender.

Add diced ham and cook until browned and warmed. Add 1 tsp. mustard and other seasoning sand stir in. Add spinach and let wilt.

In each crepe, add a T of swiss cheese and top with about a quarter cup of filling. Roll gently seam side down. Top with sauce and serve

Bechamel Swissh Cheese Sauce (from Good Housekeeping)

In a sauce pan melt 2 T butter and then add 2 T four and wisk together.

Slowly add in 1 cup warm milk. Stir for about 5 minutes until thick. Stir in 1/2 cup swiss cheese and season with 1/2 - 1 tsp. nutmeg.

Tasty goodness without the cost of an airplane ticket.

This recipe also qualifies for my friend Robin's Recipe Remix challenge!

A Piccata for You

A Piccata for Me!

I had a half pound package of veal cutlets in the freezer and decided to make veal picatta for Sunday dinner.

Was good - Adam did a great job on the veal and the sauce while I took care of the side dishes.

Veal Piccata (from Good House Keeping)

1/2 cup all purpose flour

2 teaspoons salt
1/2 teaspoon freshly ground black pepper

4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch

1 1/2 tablespoons vegetable oil

2 tablespoons butter

1 cup dry white wine

1 cup chicken stock

2 T lemon juice

2 tablespoon capers, drained

1 tablespoon chopped parsley leaves

In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.

Lemon Parmesan Orzo

Boil 1/2 box of orzo in salted water with a wedge of lemon.

Drain and return to pot. Remove lemon wedge

Add 1 T butter and 2 tsp. olive oil

Add 1 tsp. black pepper, 1/2 tsp. dried basil and 6 T fresh parmesan cheese.

Toast 2 T pine nuts in a dry skillet and then toss with the orzo.

Wilted Chard

1 bunch of swiss chard, stalks removed, cleaned and torn in to pieces

In a large skillet, heat 1 T olive oil with 3-4 cloves minced garlic and 1/4 onion diced.

Add Swiss Chard and let wilt down. Season with salt and pepper and a tsp. of lemon juice.

Finally... Trader Joe's!

YES! Finally - after 5 years of driving up to MA everytime we needed our TJ's fix, we're finally getting one in RI. They closed the deal on the property last week and we'll have a store here by the fall. And not far from our house either.

Adam and I are huge TJ's fans... every time we go back to the midwest we have to go stock up and we make people send us things all the time too.

Finally, reasonable priced dried fruits and nuts, fruit leather, Goyza, edamame, excellent fish, good tasty snacks and fabulous cheese! We can't wait!

We know it will be packed - we'll have to plan our TJ runs on week days.

The Tale of Two Fennels

(another cleaning house post)

For ages now, I've been contemplating making a risky purchase in the produce department - the ever feared Fennel. For years, I've shyed away from this odd looking vegetable because of the "rumor" that it tastes like eating black licorice. And there is nothing I detest more than black licorice or anything anise flavored.

Everyone kept assuring me it didn't actually taste like Anise, more of like eating fresh basil leaves. But I just never found a recipe to do anything with fennel that I thought we'd both eat. I kept hearing, put it in stews, cook it with roasts, sautee it - but I was worried that those things may not mask the flavor incase I didn't like it.

Finally, Kate at work prompted me to try fennel - she and her boyfriend eat it all the time and it's a great staple for the kitchen. She brought in two recipes and I figured OK this sounds good I could make and eat this.

My first attempt to make this failed. Every week I stand in the produce department at our local market and stare at the fennel saying to Adam - is this the week? And we always decided No and pass on to the deli and fish monger. So this time, when we decided this IS the week for the fennel - guess what - no fennel - not one in the whole store.

Now, I could have taken that as a sign to just run away from the feared veggie - but I didn't. I tried the following week and it was there - I took that as a sign that I needed to make this recipe.
So Monday night (after the mutual decision to order Chinese food Sunday night) I made the recipe. As I was cutting the fennel I was a little freaked out that it smelled so much like Anise. But as it cooked down and we tasted it, we were really pleased with the flavor. The recipe was easy to make, tasty, and certainly a great way to introduce the feared fennel into a household kitchen. We served with some lightly sauteed shrimp and fresh peas from the farmers market (that's a whole other story!!).

Below is the recipe as is from Mario Batali. I, however freaked when I saw the amount of oil. So I played around with it on WW.com in the recipe builder and made it a little more point friendly. My changes are next to the ingredients. With Changes it was 9 points for 1/4 of the recipe - well worth it!

Mostaccioli with Fennel, Mint and Bread Crumbs
Serves 4
2/3 cut Olive Oil (I used 2 T to sautee the garlic and fennel- I did however need to add one more T once everyone was tossed together.)

2 garlic cloves
2 fennel blubs, tops reserved, cut into 1/4 inch strips (we didn't use the fronds)
1 1/2 cups bread crumbs (I used 1 cup instead)
1 T pepper flakes (I only used a couple of shakes of the jar)
8 oz. Mostaccioli or Rigatoni (I used Penne - worked fine)
1 cup loosely packed fresh mint (I chopped this up)

Bring water to boil and add the pasta. Cook until tender.

In a suatee pan add 6 T of the oil and heat until almost smoking. Add the garlic and fennel and cook until light brown and soft - about 10 minutes. Add 1 cup of bread crumbs (I did add the whole 1 C here.) and the red pepper flakes and cook 5 more minutes.

Chop reserved fennel fronds and set aside.

Drain the pasta. Add the hot pasta to the sautee pan. Add mint and toss to mix. (I stopped here with the addition of 1 T of olive oil to get things to stick). Pour into warm serving dish, sprinkle with remaining bread crumbs and fennel tops. Drizzle with remaining oil.

And here's what dinner looked like!

A tasty 2 thumbs up from the dinner table!

Meat & Fruit

One of my favorite combinations.

Another cleaning house recipe from the other blog

Grilled Chicken Breasts with Strawberry Balsamic Sauce
Season chicken with salt and pepper and grill until the juices run clear.
In a bowl - while chicken is cooking - combine a dozen sliced strawberries, 1 tsp. olive oil, 2 tsp. black pepper, a pinch of salt and sugar and 2 tsp. good balsamic vinegar. Let emulsify. When the chicken is done - place and spoon berry sauce on top and serve. DELICIOUS!!!

Tilapia Pouches

Cleaning house - taking recipes I made in the past off our family blog and putting them on here so I have them all in once place.

Tilapia Pouches
(easy and tasty!)

Preheat oven to 350.
On a baking sheet place two pieces of foil.
Place one fish filet in each piece of foil.
Shredd 1 zucchini and 1 carrot
Season fish with salt and pepper.
Top each piece of fish with shredded veggies and then drizzle with olive oil.
Tightly close each pouch and bake for approx. 25-30 minutes - depending on thickness.

Foodie Quiz

I found this great quiz online. YOu have to figure out whose kitchen it is.

I only missed 1 - one was a show I don't watch and would NEVER know and 1 was a show I had never heard of or seen but really would like to see!

See how you do!

Chef's Kitchen Quizzie

Fancy That!

This past wekend I wanted to make something really nice for dinner. Last week I came up with this great idea for a meal and finally got around to making it on Saturday night.

Tortellini with Toasted Walnuts and Prosciutto

2 packages dried tortellini cooked and drained.

1 cup of walnuts toated in a dry pan with 3 minced cloves of garlic

Combine 1 T of butter and 1 T of olive oil with 1 tsp. of pepper in the large pot you cooked the pasta in (once pasta is draining).

Add the pasta, walnuts and 2 T fresh parmesan to the pot with the olive oil and toss.

Place the tortellini in the dinner bowls.

Top tortellini with ribbons of prosciutto. I used 12 strips of Prosciutto for 2 big servings.

This meal was not only beautiful but delicious - and would be fantastic to feed a crowd. It could certainly feed 4-6 people.

Hunka Hunka Nutty Love!

Last night I made one of my go to dishes.

My mom made us these growing up all the time. I remember the first time I told Adam about them years ago he cringed - but then he ate it and oh dear lord there's been no looking back since. This is one of his favorite ways to eat pork chops and a meal he gets giddy about when I make it.

I mean what could be better? A nice piece of lean pork chop slathered in crunchy peanut buttery goodness and coated in bread crumbs and baked til crispy and juicy. I mean come on! I bet the King himself would roll over in his grave for these!

My mom used to call these Peanut Butter Pork Chops when we were growning up - but now that I see that title up there, and my love of all things Elivs - I think I'll rename these The King's Chops.

Ooo I like that!

The King's Chops
Serves 2

2 pork chops - either center cut or bone in - either works
1/4 cup crunchy peanut butter in a separate container
1/2 cup seasoned bread crumbs mixed with 1/4 cup panko bread crumbs (if you dont' have panko you can just use 3/4 cup bread crumbs)

Spray a baking dish with non stick spray and preheat oven to 400

In a shallow bowl, combine the bread crumbs and set aside.

Pat dry the pork chops. Spread 1 T of PB on one side of one pork chop. Place that side down in the bread crumbs. Then coat the top side with 1 T PB and flip. Then fully cover all sides in the bread crumb mixture. Once coated on all sides, place in baking dish. Repeat with 2nd chop.

Bake chops in the oven for approximately 20-25 minutes- depending on thickness. I always cut in to mine to make sure they are done first.

Enjoy!!!

Salad - Cheeseburger Style

Yesterday, before we headed out for our first beach stroll of the season, we grabbed two burger patties out of the freezer to defrost to have for lunch when we got home.

Since I had some romaine that was about to go bad, and no buns in the house, we opted for Salads with our cheeseburgers.

These were so good and so easy!!!

I remember a long time ago watching Rachel Ray make a cheeseburger salad so I kinda went with that for inspiration - even though I had no clue what her recipe was.

Salad, Cheeseburger Style

1 head of romaine lettuce, shredded and cleaned and dried
2 tomatoes - wedged
1 medium sliced in half, sprayed with pam, sprinkle with salt and grill face down with burgers. Once cooled, slice or dice and place on top of salad.
8 mini dill pickles, sliced
1 small can sliced black olives
4 hamburger patties, seasoned and grilled
4 slices of cheese, added to burgers on the grill to melt
Croutons

Dressing - combine in a mixing cup (I used this for the 2 of us)
1/4 cup canola oil
2-3 T yellow Mustard
1-2 T Ketchup
1 tsp. black pepper
1/4 tsp. garlic powder
2 T pickle Relish

Place hamburger patty on top of lettuce with toppings.
Drizzle with dressing

(I only made this for two, cutting everything in half - but this is what it would be for 4 - you may want to double the dressing though)

We both really enjoyed this - it was quick, easy, filling and tasty!

Just another meal...

I made this new recipe last night from the Taste of Home Website.

As adam said - nothing special, just another meal. I think that matches it just right. The concept was easy and nice though, so I'm out to find some other ways to jazz this meal up a bit.

Lemon Chicken
Ingredients:
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
1 garlic clove, minced (I used 2)
2 tablespoons butter (omitted for Pam)
1 tablespoon cornstarch
1 can (14-1/2 ounces) chicken broth
2 to 3 tablespoons fresh lemon juice (I used the juice of a whole lemon - could have used more!)
1 teaspoon grated lemon peel (needs more for the flavor)
1/2 teaspoon salt, optional (ADD IT!!)
1-1/2 cups uncooked instant rice (I used brown instant rice)
1 cup frozen chopped broccoli, thawed (we inadvertently bought spears - make sure you get chopped, it would be easier to eat)
1/4 cup minced fresh parsley
(We also added lots of pepper and dill but it still needed something)

Directions: In a large skillet, cook chicken, onion, carrot and garlic in butter for about 5 minutes or until chicken is lightly browned and meat juices run clear; stirring occasionally. In a large bowl, combine the cornstarch and broth; stir in lemon juice, peel, salt and rice. Add to skillet Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender. (NOTE) I ended up adding an extra cup of water because the rice was no where near ready when the liquid was almost gone. Adding more broth, wine or something else here could increase the flavor. Yield: 4 servings.

I'm contemplating that perhaps it needs more herbs in it or maybe some sherry or white wine would give it a nice flavor. It was really filling and easy though.

Fishy Goodness

Last night I tried a new recipe for tilapia.

We're still working our way through that box of tilapia we bought last summer - it has frozen so well!

On my What's Cooking board on the Nest the girls rave about this recipe. And I happend to find it on SparkPeople.com as well.

VERY tasty and easy. I think the only change we'd make is we'd bake the fish first on the broiling pan and then broil once the topping is on. It was a little dry for Adam and I - we prefer fish that is just done so it's moist and tender. The flipping of the fish also made it fall apart a little more than necessary.

But this is a make again, that's for sure!

Broiled Tilapia Parmesan

1/4 cup parmesan cheese
2 T butter, softened
1 T and 1 1/2 tsp. mayo (I used reduced fat)
1 T fresh lemon juice
1/8 tsp. dried basil
1/8 tsp. pepper
1/8 tsp. onion powder
1/8 tsp. celery salt (I omitted this and just added salt - but it really did NOT need the added salt)
1 pound tilapia fillets (I just used two fillets and cut everything in half but the seasonings)

Preheat oven's broiler. Grease a broling pan or line with foil.

In a small bowl mix together all of the ingredients but the fish. Set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2-3 minutes. Flip over and broil a couple of more minutes. Remove from oven and cover with parmesan cheese mixture on the top side. Return to oven and broil for 2 minutes or until the topping is browned and the fish flakes.

Makes 4 servings.

I served with asparagus and adam made a box of the Rice a Roni creamy parmesan rice. Nice side with it!

Quick & Easy Dinner!

The other night I made a quick and easy lettuce cups for dinner. I did take pictures too but again, too lazy to get on the lap top at night to upload the pictures.

Down & Dirty Weeknight Lettuce Cups

Ingredients
1/2 pound diced pork
1 bag broccoli slaw mix
1 can sliced water chestnuts
1 can sliced bamboo shoots
1/2 package dried shitake musrhooms, soaked and drained
dried ginger - 1 tsp.
1/4 cup Honey Teryaki Sauce (I used Tastefully Simple, but you could use any brand)
1 package bib lettuce
2 bundles of chinese rice stick noodles, soaked and drained.

1. Sautee pork in Wok with Pam. Add in Mushrooms, broccoli slaw and other veggies and toss with ginger. Keep sauteeing until everything is tender.

2. Stir in the HTS.

3. Plate with piece of lettuce, the filling mixture and some of the asian noodles for adding to the lettuce wraps.

Easy, Light, Delicious!

Restaurant Review

Adam and I tried the new restaurant in Cranston last night - N'Joi. We had one of the Wicked Deal half price gift certificates to use for there and decided after our exhibit opening at the culinary musem that would be a fun place to go.

N'Joi
39 Phenix Ave in Cranston, RI.

WOW - had we not had the certificate we probably never would have tried it and I think we'll be back.

Great atmosphere inside, quaint, trendy, nice staff, you would never know you were in a strip mall restaurant.

The menu is small but has a nice variety and very unique dishes.

Everything is made to order and is made with a ton of TLC and thought to presentation, flavors, and textures.

The bread is fantastic, as is the roasted tomato oil to dip it in.

Try the Yellow Tail Fish Meatballs for an appetizer, you won't be disappointed.

Adam had the roasted duck breast which looked fantastic.
I had the sirloin steak with these awesome potato munchkins.

Prices are on the higher side - mine was $25, his was $27 - but you could easily go more affordable with a small plate item and a salad.

And when you leave you get a little take home mini cake to go - so cute!

We hope it makes it, there were not too many people in there last night - us and one other table. It really had some unique offerings and we were quite pleased - what a find!

We give it 3 out of 4 Stars

Dinner with Marshmallows?

Heck ya!

I had a few packages of primrose ham steaks in the freezer and found this recipe. I wasn't too sure what it would taste like but I figured in the end it would be ham and potato so how bad could it be?

Oh my gosh, tasty goodness in my mouth!

Adam's comment before we ate was "How bad can it be it has marshmallows and pineapple and ham, all good eats!"

Easy meal- really easy meal and super kid friendly (not that I have kids I need friendly foods for- but none the less)

The recipe, as is makes 2 servings. However, I used 2 potatoes (cause I had them in the kitchen) and 2 full primrose ham steaks so I didn't have one steak left in the fridge. And you know what I'm glad we doubled it - we had some extra potato but the ham really cooks down and we both ate one steak.

Additionally I used crushed instead of tidbit pineapple because, well I just prefer it.

I was going to omit the butter that you brown the ham in, but decided, as I read the recipe, that the butter is used to help make a sauce for later, so do use the butter!

Again, easy, tasty, and fun meal!

Sweet Potato Ham Casserole from Tasteofhome.com

1 large sweet potato, about (10 ounces)
1/4 cup water
1 fully cooked ham slice (1/2 pound and 3/4 inch thick)
1 tablespoon butter
1/3 cup unsweetened pineapple juice
2 tablespoons packed brown sugar
1 can (8 ounces) pineapple chunks, drained
1/3 cup miniature marshmallows

Directions:
Peel sweet potato and cut into chunks. Place in a microwave-safe dish; add water. Cover and microwave on high for 7-9 minutes or until tender; drain and set aside.

Cut ham into two pieces. In a skillet, brown ham in butter on both sides. In a bowl, combine pineapple juice and brown sugar; stir until sugar is dissolved. Pour over ham. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened.

Transfer ham to a greased shallow 1-qt. baking dish. Place sweet potato and pineapple around edge of dish. Pour brown sugar mixture over the top.

Bake, uncovered, at 400° for 12-15 minutes or until heated through. Sprinkle marshmallows around edge. Bake 3-5 minutes longer or until the marshmallows are golden brown. Yield: 2 servings.

Bacon + Cake = Good Eats???

According to the Miss Ginsu Food Blog - it does!

I may have to give this a shot for hubby's birthday next Christmas - but with yellow cake for him.

Bacon Cake

A Simple Chocolate Cake
3 oz semisweet (or bittersweet) chocolate, chopped
1 cup hot black coffee
2 cups all-purpose flour (or pastry flour)
1 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 large eggs
2 cups sugar
1 cup plain yogurt or buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract

1. Preheat oven to 350° F.

2. Combine hot coffee and chocolate pieces in a bowl. Let stand 5 minutes before whisking smooth.

3. Butter and flour the bottom of a 9- x 13-inch cake pan. (Or butter the bottom of the pan and lay in a piece of parchment.)

4. In a separate bowl, blend together the flour, cocoa powder, baking soda, baking powder and salt.

5. In another bowl, beat the eggs and sugar until slightly thickened and pale, about 3 minutes. Gradually add yogurt (or buttermilk), vegetable oil, vanilla and coffee-chocolate mixture to eggs. Stir to combine well.

6. Add the dry ingredients into the moist ingredients and continue to beat until just combined.

7. Pour cake batter into the prepared pan and bake about 40-45 minutes (or until the cake springs back lightly when touched and a tester inserted in center comes out clean).

8. Place cake pan on a rack and cool completely in the pan. To remove, run a knife around edge of the pan and invert cake onto a rack. (May be wrapped tightly and kept at room temperature for up to 2 days or frozen for 3 weeks.)

Paula Deen's Browned Butter Icing (in a Pretty Piggy Pink)

1/2 cup (1 stick) butter
1 cup confectioners' sugar
Red food color (optional)

Melt butter in a medium saucepan over low heat. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth. Stir in 2-3 (or more) drops red food color to achieve your own perfect piggy pink.

Hubby Eats Da' Sprouts!

Finally Adam eats brussel sprouts - I can't tell you how happy this makes me. And I've perfected a great way of making them that he enjoys even more.

Trim and clean one container of brussel sprouts
Place in steamer basket and steam until tender.

Once done, set aside.

In a skillet melt 2-4 T of butter 1/2 tsp. salt, 1/2 tsp. pepper and 1 tsp. of Penzy's Fox Point Seasoning. While on warm, add the sprouts and toss to coat. Serve and enjoy!

Crock Pot Strogonaff

DELICIOUS! and Easy Peasy!

I just made it up in my head and it came out great.


1 lb stew meat - browned in a pan and then placed in the slow cooker
1 pound mushrooms
1 large onion diced
3 small cloves of garlic - whole
4 bay leaves
salt
pepper
thyme
1 carton beef broth
Place all ingredients in slow cooker and let cook on low all day.

Before serving, remove a good amount of the liquid (save for soup/stew another time) and remove bay leaves. Stir in, slowly, 1 cup of light sour cream. Season to taste.

Serve over rice or noodles.