Geoffrey Zakarian showcased this recipe on the Kitchen. I didn’t follow the recipe completely, but it turned out really nice.
I varied the recipe with what I had:
1/4 cup extra-virgin olive oil
1/2 onion, chopped
4 cloves garlic, finely minced
1 cup olives, pitted
1 cup white wine
1/4 cup capers
6 artichokes (from a jar stored in water)
1 to 2 cups of marinara sauce
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes. Add the artichokes, and stir. Place in a oven safe dish.Preheat the oven to 375 degrees F. Add about two cups of the marinara sauce to the top of the mixture. Bake for about ten minutes then drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.I really thought this was going to be salty, but it wasn’t. The ricotta made it creamy, and the white wine, and olives made it tangy. It was good.
David didn’t think he was going to enjoy this dip at all, but he did. So, I think I will make it again.
Comfort food, but simplified. One Cornish hen, cut in half, patted dry.
Season with salt, pepper, and Italian seasoning. Use very little olive oil and brush both sides. Lay them in an oven safe dish.
Bake at 350 degrees for 35-45 minutes rated until done.
You don’t have to turn them or baste. Just don’t over cook them as they will become dry.
My plate with a spoon full of cauliflower rice. These are indulgent for me as it seems as though I am eating a lot of chicken. I couldn’t even eat all of this piece.
I had gotten several quarts of Bing cherries at the store the other day, and I am the only one in the house that eats them. I can’t eat very many, so I needed to look for something to do with the majority of them. I came across several recipes from Michael Symon, and decided to try the Cherry Bourbon Sauce.
I first had to figure out how to get the pit out of the cherry first, because I don’t own a cherry picker. I know, most people don’t own one of those either. I discovered that you can use a large paper clip (opened up). It worked. It was messy, but it worked.And, yes my fingernails are still stained! So, the recipe called for the following: cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper. David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! Bring to boil the bourbon, vinegar, juice from the two oranges (and peels). Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf. Simmer for ten minutes or reduced by half, then add the cherries.Let cool, and place into jars. I partially filled two jars. One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks. This will keep in the refrigerator for over a month, and can be served with cheese, or meat.
I am super excited to try this…with another post.
Saturdays are football days, and even with my weight loss surgery I still like to have not so great for me food. Pigs in a Blanket are yummy, little snack bites that are really easy to make. One container of crescent rolls, and a package of lil’ smokies. Roll out the dough, and press the seams together, then cut into smaller strips. Place the sausage in the middle and roll. Bake at 400 degrees for about 20-25 minutes or until done. My plate with some of the ones with not a lot of bread on them. Had to have them with Dijon mustard. David loves his with Ketchup. Satisfied my craving, and on the cool day, something warm.
What are your go to snacks for Fall?
Everyone has a comfort food. Many of us have several comfort foods.
Leftover noodles is one of mine, but they have to be fried.
I know not the healthiest, but it is something my Mom always did.
Leftover wide egg noodles (that were served with Rouladen).
Place the noodles in a hot pan, add some butter and season salt.
And cook, leave them alone and hear the sizzle.
After about 8 to 10 minutes, turn over the noodles, browning or crisping the other side.
Add eggs. (I generally use two for a larger amount of noodles.)
Stir quickly to coat the noodles with the eggs.
Cook until the egg is done.
I served this with some leftover Rouladen.
But sometimes just fried noodles are perfect.