Smahed Potatoes with Garlic

This is a great side to make when your main dish is taking up a large portion of your time.  You can boil the potatoes ahead of time and just smash them and throw them in the oven 15-20 minuets before you are ready to serve.  Bon Appetite!



Smashed Potatoes with Garlic
Source:  Modified from http://www.bonappetit.com/
Serves:  6 servings

2 lbs of gold potatoes (approximately 2-3 per person)
4 garlic cloves, minced
1/2 stick of butter
1 shallot
olive oil
rosemary, fresh if possible
salt and pepper to taste

Fill a pot with cold water.  Place potatoes in water and bring to a boil.  Cook until tender.  It should break apart with a fork but be careful not to over cook as you want them to remain whole as you remove them from the pan.  Place on a plate lined with a scott towel so they can dry out.  Once potatoes are cool, arrange on a baking sheet.

Preheat oven to 425 degrees.  In a skillet on the oven, heat butter and add garlic and shallots.  Cook until onions are translucent.  Stir in rosemary. 

On the baking sheet, smash each potato with your hand or a masher.  You want it to break open but not crumble apart.

Baste potatoes with garlic butter mixture.  Pour excess mixture over the potatoes. 

Place in oven and cook for about 15 - 20 minutes or until potatoes are golden brown and crisp.  If need be, put them under the broiler for a few minutes to make them extra crispy before serving.  Top with salt and pepper to taste.  Enjoy!

Ratings:
Miss J, 8 out of 10
Moe, 9 out of 10

- Miss J

Chicked Stuffed with Spinach and Sun-Dried Tomatoes

Since Moe and I were not able to be with our extended family for the holidays, I did my best to make it a wonderful weekend despite Moe having to work everyday.  On Christmas Eve, Moe unexpectedly got home a few hours early so we were able to go to mass at the Cathedral Basilica of Saint Louis. It was breath-taking.  The service was ridiculously long, but even so, it was a wonderful surprise to be able to go with him.  When we got home,  we skyped with Charles and Elyse so Moe could be there when they opened their presents. I had prepared stuffed chicken breasts earlier in the day so that I could spend as much time as possible with him without having to worry about cooking dinner.  It was so easy. I just threw it in the oven and 45 minutes later dinner was served!

Chicken Stuffed with Spinach and Sun-Dried Tomatoes

Source:  Miss J Original

Serves:  2 servings

2 chicken breasts

Prairie Breeze Cheese (Milton Creamery)

3 tablespoons of sun-dried tomatoes, chopped
1 cup of fresh spinach, stems removed
1 egg
1/2 cup panko
10 button mushrooms, sliced in half

1/4 tsp rosemary
1 cup white wine, Casillero del Diablo - any type will work but I LOVE this one for cooking

Preheat oven to 375 degrees.  In a bowl, use scissors and roughly chop spinach to make it easier to stuff in the chicken.

Shred cheddar cheese and set aside.  Place the chicken breasts on a cutting board and slice horizontally in the thickest part of the breast to make a pocket. Stuff sun-dried tomatoes, cheddar cheese, and spinach into the chicken breast pocket.  Using the cooking twine, tie each chicken breasts closed. 

Toss each chicken bundle in the egg and dredge in the panko. 



Place chicken breast in a baking dish.  Top with any remaining cheese.  Place sliced mushrooms around the chicken breasts and drizzle 1/2 cup of white wine over the mushrooms.  Top mushrooms with rosemary and pepper. 



Bake in the oven for 45 minutes or until chicken has reached an internal temperature of 160 degrees F.  Serve immediately. 

Ratings:

Miss J, 9 out of 10

Moe, 9.5 out of 10

- Miss J



Flank Steak Stuffed with Boursin Cheese, Red Peppers, and Spinach

Christmas this year was very different for Moe and I.  It is the first one where we haven't been with our extended family.  Since Moe was working, I decided to fill my Christmas day with something I love...cooking.  We invited one of Matt's co-interns and his wife over as they were stuck without family for the holidays as well.  They are such wonderful company and we always have a blast with them so it was a perfect way to cheer us up and spend Christmas.  For dinner, I prepared a stuffed flank steak, green bean casserole, and smashed potatoes.  I was able to do a lot of the work ahead so I wasn't having to fuss too much in the kitchen while our company was over.  The steak turned out perfectly as parts of it were more on the rare side and others were more medium to medium well so everyone was happy!

Flank Steak Stuffed with Boursin Cheese, Red Peppers, and Spinach
Source:  Modified from No Peanuts. No Cilantro. and tasteofhome.com
Serves:  4 servings

1 1/2 lbs of flank steak
1 block of boursin cheese, garlic and herb
1-2 cup of roasted red pepper, roughly chopped
2 cups fresh baby spinach
basil pesto
1 cup white wine
1 shallot
1 tablespoon of butter

Butterfly the flank steak.  Here are directions on how to butterfly a flank steak.  Lay flank steak out on a flat surface and cover with a layer of plastic wrap.  With a meat mallet, flatten and even out the flank steak.  Season with salt and pepper. 

Mix together boursin cheese and chopped roasted red pepper. 

Apply a layer of cheese mixture on top of the steak.  Followed by a layer of basil pesto and spinach.  Roll steak tightly along the grain.  Tie off with cooking twine to hold roll in place. 

Preheat oven to 400 degrees.  In a cast iron skillet (or a non stick pan if cast iron is not available), heat 1 tablespoon of butter.  Add 1 shallot diced finely to the skillet.  Cook for 1 minute then add 1 cup of white wine.  Allow wine to reduce and alcohol to burn out.  Add flank steak roll to the pan and brown on all sides. Transfer the pan to the oven and cook for about 15 minutes or until desired doneness.

Rare 120-125 degrees F
Medium Rare 130-135 degrees F
Medium 140-145 degrees F
Medium Well 150 - 155 degrees F
Well Done 160 degrees F
Source:  whatscookingamerica.net

Remove meat from the oven and cover with a foil tent.  Meat should rest for 5-10 minutes before serving.  Cut into 1/2 inch rounds using an electric knife (or an extremely sharp knife). 

Ratings:
Miss J, 10 out of 10
Moe, 10 out of 10

- Miss J

Homemade Green Bean Casserole

I have been making green bean casserole for as long as I can remember.  However, over Thanksgiving, I learned how to make HOMEMADE green bean casserole.  The difference..... fresh green beans, made from scratch mushroom soup, and the best part.... fried shallots to top it off!  My sister-in-law, Hannah, had a wonderful recipe so I took mental notes and looked up the missing pieces when I got home. I found a recipe by Martha Stewart that was very similar so I used that as my guide.  I must say that now that I have crossed over, I will never use canned green beans again!

Homemade Green Bean Casserole
Source:  Adapted from Martha Stewart
Serves:  8 servings

1 1/2 lbs fresh green beans
2 tablespoons butter
1 small onion, chopped finely
6 shallots
1 cup flour
1 lb portabella mushrooms, sliced
2 cups of milk
1 pinch ground nutmeg
Canola oil (2 cups more or less)

Rinse green beans.  Trim ends and break into 2 inch pieces. Store in cold ice water until ready to blanch.

In a large skillet or saucepan, heat butter.  Add chopped onion to the pan and saute until they begin to soften.  Add mushrooms and milk to the pan.  Simmer on low to medium heat as flavors meld.  Add pinch of nutmeg and salt and pepper to taste.  If sauce does not thicken, add a thickening agent (flour mixed with a bit of water).  Once sauce is done, set aside to cool.

Boil a pot of water.  Blanch green beans for 4 minutes.  Remove and rinse with cold water.  Set aside.

Heat canola oil in a medium sized skillet.  While oil is heating, slice shallots cross ways and coat with flour. 

Once oil is hot (test with a drop of water - should sizzle slightly), drop in one floured shallot to test.  It should bubble but not instantly burn.  Once you have had one successful shallot, remove onto a baking sheet lined with a paper towel.  Fry the remaining shallots in batches.  Remove from pan using a skimmer and lightly placing on paper towel. 

Once cool, store in an air tight container until ready to use. 

Preheat oven to 400 degrees.  In a mixing bowl, combine mushroom soup and green beans. Toss well and spread into a 9 x 13 baking dish.  Place into oven and cook for 15 minutes or until hot and bubbly. 

Remove from oven and let cool for 1-2 minutes.  Before serving, add shallots to the top of the casserole.  Enjoy!

Notes:  The majority of this can be done the day ahead.  The shallots can be fried and stored in an air tight container until ready to use. The green beans can be cleaned, trimmed, and cut to be about 2 inches in length.  You can blanch them and then let them cool before storing them in the fridge overnight.  The mushroom sauce can also be made the night before, cooled, and then stored in the fridge.  Assemble everything together and increase cooking time to about 20-25 minutes until hot and bubbly. 

Ratings:
Miss J, 10 out of 10
Moe, 8 of 10 (he says he likes the canned green beans better - I disagree)

- Miss J

Sand Tarts - Part 2

In the spirit of Christmas, I hosted a cookie exchange here in Saint Louis.  We enjoyed wine, pizza, and good company at my place!  When I debated what cookie to make, Moe had a melt down that sand tarts were not top of list.  He LOVES these cookies.  In fact, the rules were I had to make an entire tin just for him  (which he ate in less than a few days).  I gave in and called this a part of his "Christmas present" because of how time intensive these cookies are.  I have blogged this recipe in the past.  The only small modification to the recipe is that I used 1/2 dark brown sugar and 1/2 light brown sugar. The flavor of the cookie slightly changes due to the molasses. As always they turned out great.

Sand Tarts Recipe

Walnut Apple Salad with a Homemade Poppy Seed Dressing

While my parents were visiting a few weeks ago, we stumbled into an olive oil and vinegar store in St. Charles called Di Olivas.  You can walk around and taste the various flavors.  Once you land on what you want to purchase, the bottle is poured in front of you and sealed off with a cork.  I decided to get the cranberry pear balsamic vinegar and my mom got the avocado olive oil.  This recipe was my first use of the purchase.  Based on the outcome, I will definitely be making a stop back for some other types in the near future. 

Walnut Apple Salad with a Homemade Poppy Seed Dressing
Source:  Miss J Original
Serves:  2 servings with extra salad dressing to keep

Spring mixed green leaves
1 apple, cored and diced into cubes
dried cranberries (or raisins)
walnuts, toasted
Prairie Breeze Cheese (Milton Creamery)

Dressing
1/8 cup cranberry, pear balsamic vinegar (Di Olivas)
2 tablespoons of olive oil
1 tablespoon of fat free sour cream
1/8 tsp poppy seeds
salt and pepper to taste

Whisk together salad dressing ingredients until mixed very well.  Toss all the salad ingredients together in a bowl.  Toss salad dressing and salad ingredients together and serve immediately. 

Ratings:
Miss J, 10 out of 10
Moe, 9 out of 10

- Miss J

Shrimp Linguine in a Spicy Cream Sauce

This is a modification from a traditional shrimp diablo.  It has a healthy kick to it which is enhanced by the use of Thai spicy pasta that I had bought at the farmers market a month or so ago.  Moe has turned out to be a very tough critic which I find funny because before we met he was living off mac and cheese and canned ravioli.  The first ten was a chicken Parmesan recipe that I made for him the night before his boards.  The second is this recipe.  Enjoy!

Shrimp Linguine in a Spicy Cream Sauce
Source:  Miss J Original
Serves:  4 servings

1 lb of linguine (spicy Thai if available)
1/2 cup of heavy whipping cream
3 garlic cloves, minced
2 shallots, minced
20 jump shrimp - thawed, deveined, and tails removed
1/2 tsp of cayenne pepper (more if you want it extra spicy like we do)
1/2 can of diced tomatoes
2 tablespoons of butter

Cook pasta al dente according to directions.  Strain and run cold water over pasta to prevent further cooking.  Set aside.  Prepare and brine shrimp (see directions below).

Chop shallots finely. 

In a skillet, heat up butter over medium heat.  Add onions and garlic to the pan and saute until onions are translucent.  Be careful not to burn garlic as it is easily done.  Add shrimp and cook until each side is lightly browned and shrimp is pink. Remove shrimp from the pan and set aside.  In the remaining pan juice, add whipping cream, tomatoes, cayenne pepper, and salt and pepper to taste.  Stir while mixture thickens.  If necessary, add thickening agent (water mixed with flour).  Once sauce has reached desired thickness, add linguine and shrimp and lightly toss.  Serve immediately with freshly grated Parmesan on top. 

Notes:  I was limited on vegetables in my fridge, but I would consider adding sweet peppers and or/corn to this recipe next time.

Directions for brining shrimp: Dissolve 3 tablespoons of salt in about 1 gallon of cold water. Soak for 20-30 minutes if peeled shrimp and 40-50 minutes for unpeeled shrimp. Remove shrimp and rinse with cold water. Pack with ice until ready to use

Ratings:
Miss J, 10 out of 10
Moe, 10 out of 10

- Miss J