Browsing Category

Uncategorized

ENTREES/ Italian/ Uncategorized

Chick-schetta

A simple summer dish. This is so easy, there really isn’t even a recipe, but here goes….

Chick-schetta

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

I am purposefully not giving amounts— this should be a low stress dish to make.

Ingredients

  • boneless chicken breasts (either sliced thin or pounded out)
  • herbs de provence
  • fresh tomatoes, chopped (see note)
  • garlic, minced
  • fresh basil, chopped
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • red pepper flakes (optional)
  • 1 bunch blue kale, thick ribs removed, chopped and sauteed in olive oil until soft
  • 1 package gnocchi (fresh from the refrigerator section of you super market) sauteed according to package.

Instructions

1

Chop the tomatoes and place in a mixing bowl. Add the chopped basil, minced garlic, salt, pepper and olive oil and stir to combine. Set aside.

2

Coat the chicken with olive oil and season liberally with salt, pepper and herbs de provence.

3

Grill on both sides until cooked through. (You can also just saute them or use a grill pan on the stove)

4

Place the sauteed kale on a platter. Arrange the chicken on top of the kale and then top with the tomato mixture. Drizzle a touch of balsamic reduction on top. Serve with the gnocchi.

5

Dinner is served!

Notes

I didn't give amounts because you can add as much garlic, basil etc, as you like. I would estimate that you will need at least one tomato per serving. I made 3 boneless chicken breasts, sliced into 6 pieces and I had about 2 cups of chopped tomatoes.

ENTREES/ Uncategorized

Peachy Pork Tenderloin

Peachy Pork Tenderloin

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By Mrs. Kossenfloffer Serves: 4-6
Prep Time: 30 minutes Cooking Time: 15 minutes

Ingredients

  • 2 pork tenderloins
  • 3/4 cup peach jam
  • 1/4 cup soy sauce
  • 1 garlic clove, grated
  • 1 tablespoon rice wine vinegar
  • 3-4 peaches, halved and pits removed
  • Pinch of cayenne pepper
  • 3-4 scallions, sliced diagonally
  • kosher salt

Instructions

1

In a small bowl combine the peach jam, soy sauce, garlic, vinegar and cayenne pepper. Take about a ¼ cup of the marinade and put it in a separate bowl. Place the rest of the marinade in a large enough dish to hold the two pork tenderloins.

2

Brush the ¼ cup of marinade on the pork and sprinkle with kosher salt. Brush some marinade on the peaches too. Place the pork on a grill and cook on all sides. Cook until a meat thermometer registers 140. Also place the peaches on the grill cut side down. After the peaches get a char on them, flip and cook for a few more minutes.

3

Remove the pork and peaches from the grill.

4

Place the pork into the marinade and cover with foil and let sit for 10 minutes. It will continue to cook a bit and soak up the flavor.

5

Slice the pork and spoon the rest of the marinade over the pork. Arrange the cooked peaches on the platter and sprinkle the scallions on top.

Uncategorized

Stuffed Artichokes

Stuffed Artichokes

It would be a shame to let spring pass by without making artichokes.

Stuffed Artichokes

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By Mrs. Kossenfloffer Serves: 8
Prep Time: 1 hour Cooking Time: 35 minutes

All of the amounts in this recipe are more suggestions than absolute. You may like it cheesier, or more bready. You can also add some chopped olives or sundried tomatoes. I made these for teenagers, so I kept it pretty conservative. You can also use fresh bread crumbs which is really good but a whole lot more work. Go forth and make artichokes and get creative.

Ingredients

  • 4 artichokes, halved, trimmed and chokes removed
  • 1 cup panko bread crumbs
  • 1/2 cup Parmesan cheese, grated
  • 4 garlic cloves, mashed
  • 2 teaspoons capers, minced
  • 1/4 cup olive oil (maybe more)
  • 4-5 anchovies, mashed to a paste
  • 3-4 tablespoons fresh parsley, minced (plus more for serving)
  • fresh lemon juice to taste
  • salt and pepper to taste

Instructions

1

Preheat oven to 350

2

Bring a ginormous pot full of salted water to a boil. Add the artichokes, and squeeze half a lemon into the pot too. Cook for about 15-20 minutes until tender. Remove and dry with paper towels.

3

While the artichoke are cooking, over medium heat, add enough olive oil to cover the bottom of a large saute pan. Add the mashed anchovies and mix until they dissolve into the oil.

4

Working in batches, place the artichokes cut side down into the oil and cook for 3 minutes until they get a little color on them. Remove and place onto a rimmed baking sheet. Repeat with remaining artichokes.

5

Add half of the garlic to the pan and cook for 1 minute. Remove from heat and reserve.

6

In a medium bowl, combine the panko, cheese, half the garlic, the capers, parsley enough oil to moisten a bit and lemon juice to taste. Taste to see how much salt to add. Add salt and pepper to taste.

7

Stuff the center of each artichoke with the filling. Spoon the warm anchovy and garlic oil over the artichokes. Bake for 15 minutes until the tops are golden. Serve with lemon wedges and fresh parsley.

Uncategorized

New Orleans Shrimp

New Orleans Shrimp

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 45 minutes

Truthfully, I am not sure if this is a classic shrimp creole or an etoufee. Whatever it is, it's pretty delish!

Ingredients

  • 5 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 ½ pounds large shrimp, shelled and deveined
  • 3 cloves garlic, minced
  • 1 medium-size onion, chopped
  • 1 green and 1 red bell pepper, diced
  • 3 ribs celery, diced
  • 3 tablespoons all-purpose flour
  • 1 15 ounce can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ⅛ teaspoon cayenne (1/4 teaspoon will make it pretty hot)
  • 2 cups vegetable stock
  • 1 teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
  • 3 scallions, thinly sliced

Instructions

1

Season the shrimp with a little salt and pepper.

2

In a large saute pan, melt 1 tablespoon of butter and 1 tablespoon of olive oil, add the shrimp and cook until pink. Remove the shrimp to a bowl and set aside.

3

In the same saute pan, add 3 tablespoons of butter and the flour and cook over medium heat to make a roux. Cook until it is a medium brown color. Set aside.

4

In a large saute pan (or even a Dutch oven) saute the onion, celery and peppers in butter and olive oil until the onions are translucent and the vegetables are soft.

5

Add the garlic and cook for one or two minutes

6

Add tomatoes and thyme and oregano and cayenne some stock

7

Stir in the reserved roux

8

Season with salt and pepper to taste

9

Simmer over low heat until it has thickened a bit and all the flavors are combined. At least 10 minutes.

10

Add the shrimp back in and stir until they are warmed up.

11

Garnish with the scallions.

Notes

Serve with rice.

Uncategorized

Broccoli Cheddar Soup

Broccoli Cheddar Soup

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Serves: 4-6
Prep Time: 30 minutes Cooking Time: 1 hour

This is a pretty decedent soup. That's all I have to say about that.

Ingredients

  • 2 yellow onions, chopped
  • 2 cloves of garlic, minced
  • 6 tablespoons unsalted butter
  • 1/4 cup of flour (or a little less)
  • 2 bay leaves
  • 2 cups half and half
  • 3 cups chicken stock (low sodium)
  • 1 bunch of broccoli, cut into florets
  • 2 carrots, chopped
  • 1 parsnip, chopped (optional)
  • Kosher salt and Freshly ground black pepper

Instructions

1

In a large Dutch oven or soup pot, sauté the onions in the butter. When the onions are soft (5-7 minutes), add the garlic. Once the garlic is fragrant, add the flour and whisk to combine. Cook until the flour starts to turn golden.

2

Slowly add the half and half, stirring as you go. Add the two bayleaves.

3

Add the chicken stock and bring to a simmer. Cook for about 20 minutes until the soup has thickened a bit

4

Add the broccoli and carrots and cook for another 20-30 minutes until the vegetables are soft.

5

Using an immersion blender, puree the soup.

6

Taste for seasonings and add salt and pepper.

7

Serve hot.

Notes

After making this, I think you could cut down on the flour. Keep some extra chicken stock on hand if you want to thin it out a bit.

ENTREES/ SIDES/ Vegetarian

Savory Tarts

Puff Pastry Tarts Two Ways

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Serves: 8
Prep Time: 1 hour Cooking Time: 25 minutes

Go out right now and get some frozen puff pastry. Seriously, this stuff is sort of a modern miracle. There are a zillion things you can make with it from palmiers to tarts. Go experiment and have fun. Or just make these tarts like I did.

Ingredients

  • 1 package frozen puff pastry (17.3 ounces/2 sheets) defrosted
  • 4-5 yellow onions, thinly sliced
  • 4 cloves of garlic, mined
  • 2 teaspoons fresh thyme (or you can use 1 teaspoon dried)
  • 3 tablespoons vermouth (or you can use white wine, I just didnt' have any open)
  • 3-4 portobello mushrooms, stems removed and sliced
  • 8 ounces herbed goat cheese
  • 1 cup grated Parmesan cheese
  • Olive Oil
  • fresh basil, sliced

Instructions

1

Preheat the oven to 425 degrees

2

Unfold the puff pastry sheet and on a lightly floured surface roll it until it is 11 by 11 inches.

3

Cut it in half. You will now have 2 rectangles. Place the rectangles on a sheet pan lined with parchment paper.

4

In a large skillet over medium-low heat, heat the olive oil and then add the onions and garlic. Saute for 15-20 minutes until the onions are wilted. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper, the vermouth and the thyme. Keep cooking for another 15-20 minutes until the onions are light brown. Remove from the heat and set aside.

5

Using a paring knife, score a 1/4 inch wide border around each puff pastry rectangle. Be careful not to cut through the pastry. Within the rectangle, prick the pastry with a fork a few times. This will allow the edges to rise, while the center of the tart won’t get too puffy. Sprinkle a little Parmesan cheese on each tart, staying within the border.

6

Place some of the onion mixture on each rectangle, again staying within the border. Using your hands, crumble a little bit of the goat cheese over each tart. Arrange the sliced tomatoes on top and sprinkle with a little more Parmesan cheese on top.

7

Bake for 20-25 minutes until the pastry has done its thing and is puffy and golden. You can serve these warm from the oven or they are even great room temperature.

8

For the mushroom tart, saute the mushrooms in a little olive oil, sprinkle with salt and pepper. Cook for 10 minutes until soft. Follow the same instructions for the tomato tart, just top with the mushrooms instead of tomatoes

Asian/ ENTREES/ SIDES

Eggplant with Garlic Sauce

Eggplant with Garlic Sauce

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Serves: 4

Ingredients

  • 3 Japanese eggplants, cut into half moons
  • Kosher salt
  • 3 tablespoons soy sauce
  • 4 teaspoons sugar
  • 1 teaspoon ginger, minced
  • 5 garlic cloves, minced
  • 1 teaspoon cornstarch plus more
  • 3 scallions cut into 1 inch pieces

Instructions

1

Sprinkle the eggplant with salt and let it sit for 45 minutes to 1 hour. Wipe clean, but do not rinse. Then toss the eggplant with cornstarch to coat.

2

Mix the soy sauce and sugar with 1 teaspoon of cornstarch.

3

Working in batches saute the eggplant — In a non stick pan, heat the oil. When hot, add some of the eggplant in a single layer. Cook until golden, flip and repeat. Remove from pan, set aside. Repeat with remaining eggplant.

4

Add the garlic, ginger and scallions to the pan. Cook for 1-2 minutes. Then add the eggplant back and pour the sauce over it. stir to combine. Serve with rice or noodles.

Uncategorized

Split Pea Soup (Vegetarian)

Split Pea Soup (Vegetarian)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By Mrs. Kossenfloffer Serves: 10
Prep Time: 20 minutes Cooking Time: 2 hours

The smoked paprika takes over for ham in this vegetarian version.

Ingredients

  • 3 carrots, chopped
  • 2 yellow onions, chopped
  • 2 stalks celery, chopped
  • olive oil
  • 1 pound split peas
  • 2 quarts vegetable or chicken stock
  • 1 1/2 teaspoons smoked paprika
  • Kosher salt
  • Freshly ground black pepper

Instructions

1

In a large stock pot, sauce the carrots, onions and celery until soft. Add the split peas and the stock. Add the smoked paprika and salt and pepper to taste.

2

Bring to a boil, then reduce to a simmer. Cover and cook until the peas are tender.

3

Using an immersion blender, blend the soup until smooth.

Uncategorized

Carciofata

Carciofata

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By Mrs. Kossenfloffer Serves: 4
Prep Time: 15 Cooking Time: 15

This is an easy way to impress the artichoke lover in your life.

Ingredients

  • 2 cans artichoke hearts quartered
  • 1 red onion, 1/2” dice
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 tablespoons golden raisins
  • 2 tablespoons toasted pine nuts
  • 1 teaspoon red pepper flakes (or less)
  • 4-5 garlic cloves, sliced thinly
  • salt and pepper to taste
  • 1 cup fresh parsley, chopped
  • 1/2 cup fresh basil, chopped
  • 5-7 fresh mint leaves, chopped
  • olive oil
  • a good bread for serving, (grilled with olive oil if you can)

Instructions

1

In a large saute pan, cook the onions over medium heat until soft.

2

Add the sun-dried tomatoes, artichokes, raisins, pine nuts, red pepper flakes and garlic and cook until it is all heated through. Taste for seasoning. Remove from the heat and add all of the herbs and mix to combine.

3

For the bread, coat each slice with with olive oil and grill. Using a garlic clove that’s been cut in half, run the cut side on the grilled bread.

4

Top the bread with the artichoke mixture and drizzle with a little more olive oil if you like.

ENTREES/ Italian/ Uncategorized

Stuffed Portobello Mushrooms

I made this for the hubby and myself on a night when we just felt like renting a movie and staying in. It was a perfect choice for that sort of evening. We ate this as our dinner, but you could easily serve it as an impressive first course. Also, think of this recipe as more of a suggestion. You can stuff these with pretty much anything you find appealing. Let your creative juices flow.

Stuffed Portobello Mushrooms

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
By Mrs. Kossenfloffer Serves: 3-6
Prep Time: 30 minutes Cooking Time: 30 minutes

Ingredients

  • 6 portobello mushrooms, cleaned, stems and gills removed
  • 4 Italian sausages, removed from casings (I used sweet Italian chicken sausages)
  • 1 onion, diced
  • 2-3 stalks of celery, diced
  • 4 garlic cloves, minced
  • 1 cup panko breadcrumbs
  • 1/2 cup chicken stock (or a little wine or even just water)
  • 1 handful parsley, chopped
  • 6-10 fresh basil leaves, chiffonade
  • olive oil
  • red pepper flakes (optional)
  • Kosher salt and pepper
  • 1 pint grape tomatoes (optional)
  • 1/2 cup mozzarella, shredded
  • 1/4 cup Parmesan cheese, grated

Instructions

1

Preheat oven to 375.

2

Line a baking sheet with parchment paper and place the mushrooms stem side down and the tomatoes on the sheet. Drizzle with a touch of olive oil, sprinkle with salt and pepper. Cook for about 15 minutes, until the mushrooms have given off some of their water. Remove from oven and set aside.

3

In a large pan, saute the sausage in olive oil until cooked through. Add the onions and celery and cook until translucent, about 5 minutes. Add the garlic and cook for 1-2 minutes. Sprinkle the panko over the top and stir to combine. Add the stock or wine or water just to moisten the mixture a bit. This just makes it easier to stuff the mushrooms. Add a few pepper flakes and parsley, mix and taste for seasoning. (If you let the mixture cool a bit, you can moisten it with a lightly beaten egg too — that never hurt anything.)

4

Flip the mushrooms over so they are gills side up. Place a generous mound of the filling on each cap. Top with a sprinkling of both cheeses. Place the mushrooms, along with the tomatoes, back in the oven and cook for another 15-20 minutes until the cheese has melted. Remove from oven and top with basil and maybe some more parsley. If you like, serve with red sauce.