Last weekend, I went to our local farmers market. I picked up some great items, one of which, I used in this recipe.I got some amazing green beans, and cucumbers. I ended up cleaning the green beans, by snapping the ends off, then rinsing them. I par-boiled 3/4’s of the beans for about 6-7 minutes. Plunged them in an ice bath to stop the cooking process.Chopped two shallots, and sauteed until translucent in a bit of olive oil and salt.Once the shallots are almost clear, add mushrooms. I used baby portbella’s.After about five minutes of sauteing the mushrooms, I added the green beans. Seasoned with salt and pepper as well. You may need to add more oil. Again, after 5 minutes of cooking all of it together, add about a half of a cup of Sherry.Cook for about three minutes so that the alcohol can be cooked out. Earlier in the day, I had roasted a bulb of garlic. I chopped two cloves, and added it to the pan.For the finishing, I added two tablespoons of butter (unsalted). Continue to cook until the Sherry is reduced as this doesn’t have much of a sauce. I cheated and served this with a rotisserie chicken. I loved the freshness of the green beans, and the earthiness of the mushrooms. It was a very hearty side dish that made me feel less guilty of not making the roast chicken.My plate (still using a small salad plate as my serving plate). And, David liked it as well.
I had a rump Pork Roast in the freezer that needed to be cooked. So, I decided to throw some things together and cook it.
Season Salt and Cavender’s Greek seasoning…are my go to spices for pork.Searing the pork roast on all sides with a liberal seasoning is important. “Brown food is good food.” Anne BurrelAdded one onion, coarsely chopped and six cloves of garlic.Then added a small bottle of Apple Juice, and about two cups of reduced sodium Chicken Broth. Bring to a simmer, and cook for approximately 20 minutes. Before placing in the oven, I added five small bay leaves.Braised in the oven for about three hours at 325 degrees.It turned out with a nice, sweet tang from the juice. It was super moist, and really had depth of flavor with the garlic and bay leaves.
Served with roasted baby potatoes, and broccoli.
Sunny Anderson shared her hot ham and cheese wreath on The Kitchen Saturday, and it reminded me of my Pampered Chef days of making Taco Wreaths.
So I got the ingredients, and decided to make one. So you need two cans of crescent rolls (any brand as they really aren’t that different).
Two cans of Crescent rolls, hamburger meat seasoned with taco flavor, refried beans, and Mexican cheese. Begin by opening the crescent rolls, and laying them on a baking sheet or pizza stone. You can use a small bowl to know where to place them, but overlap them.
You will need to press down on center part forming the inner circle.
As you can see, my circle isn’t perfect (as it doesn’t need to be). Press down the center part so that you can build the layers for the wreath.
Now the layers, I began with re-fried beans. Then hamburger meat that was cooked with taco seasoning.
Now to make the wreath. Bring up the small end of the triangle and tuck it over the round part. You can either pinch it or tuck it under.
Continue to do this until the wreath is complete. Bake at 350 degrees for about 30 minutes.
Cut into serving pieces and add salsa, sour cream and cheese.
It was super yummy. I will be doing more of these especially this time of year.
Going back over dishes that I haven’t made in forever, and making sure I still love them. This is one of those dishes.
Everyone seems to think that risotto is hard, and it can be, as you have to constantly stir and tend to it. But if you are willing to do that, this dish is wonderful. Start by adding Arborio Rice to a dry skillet to toast for about two to three minutes or until the rice is warm.Add in sauteed onion or shallot (about a 1/4 cup) that is just cooked just to translucent, not browned. Add about one teaspoon of olive oil as well and continue to toast for about 5 more minutes or until the rice whitens.Then add one cup of good white wine (whatever wine you would actually drink). Simmer until absorbed, stirring constantly. Add about one teaspoon of fresh thyme, salt and pepper. Bring to a simmer two cups of chicken stock in a separate pot, and add to the rice mixture one ladle at a time, stirring, until the liquid is absorbed each time. This will take about 20-25 minutes over a slow simmer. Again this takes time so don’t rush the rice. Be gentle in stirring, and let the rice absorb the liquid. Once the rice is cooked and the liquid is absorbed, add about one cup of parmesan cheese. Gently fold into the rice.Serve warm, and add a bit of cheese on top if you wish.Succulent, creamy, rich and full of flavor. The rice had a nice bite or chew and the cheese added a super creamy flavor. It is time consuming, and make sure that you have everything in place before you start cooking as it can get complicated. I served this with the baked salmon as it was good compliment to the fish but will hold up on it’s own.
David loves beef roast and potatoes. So, I decided to try something a little different with my beef roast (I know – not me!). One onion, rough chopped, sauteed in oil with some salt and pepper.I added about 2 slices of chopped bacon for added flavor.I seasoned the chuck roast with salt, pepper, season salt, and lots of paprika. Place in the pan to sear with 4 cloves of whole garlic. Turn after the bottom has a nice brown color, and sear the other side for another 8-10 minutes (or longer if needed) to get a nice brown color on both sides.Once the meat is brown, remove and let rest while the sauce is blended.Add 2 cups of red wine (one that you would drink, this is a Cab), and about 2 cups of beef stock. Also, add 10-12 small sprigs of fresh thyme. You can either leave the leaves on the tyme or remove them. I remove them so I didn’t have to worry or think about it later. Bring to a simmer, and then add the meat back to the pan.Remove from the stove top and place in the oven (covered) at 350 degrees for 3-4 hours or the meat is cooked through and tender.
I did add small russet potatoes when it went into the oven (don’t have to think about it). Removed them when done. The kids were home (both of them), so we had dinner at the table. It was wonderful. The roast turned out wonderful. Deep, rich flavor, and the meat was tender.
Since I made sauce for the zucchini lasagna, and I had some extra (score), I decided to go ahead and make some meals for either dinner or lunches for the week.
David is part of a local community theater group, and will be in rehearsals all week. So I will be on my own for dinner.
I had a sweet potato, sliced, chopped. Add a bit of olive oil, salt and pepper. Bake at 350 degrees until soft and tender.I also had spiralized some zucchini – made some noodles.Three bowls with some zucchini, sweet potatoes, and…Added the meat sauce, and then parmesan cheese of course! Four meals…well, one is zucchini noodles with some olive oil, salt and pepper – with shrimp that I had sauteed as I had ran out of meat sauce.This week was so much better for meal planning and prepping. I felt so much better about dinners, and lunches and my overall health.
How was your week? Did you plan/meal prep?