Monday Monday...What I am planning to dish out this week.

Hope you all had a fab weekend. I've got four meals planned for this week because the on the 5th night you can find me at a local BBQ restaurant that is opening a new location nearby. YUM. Let me know if you have been  cooking up anything new.

1. Ina's crunchy noodle salad  using leftover noodles from spaghetti night :)

2. Potato leek soup with garlic knots
** I made a big batch of this the other day, so we would have it for the week. And I use store-bought pizza dough for the knots not frozen.

• 3 tablespoons butter 4 leeks, washed and sliced into half moons
• 1 1/4 teaspoon chopped fresh thyme; half if using dried
• 1/4 teaspoon chile powder
• 6 cups stock
• 1 1/4-pounds (5-6 small Yukon, or 3 large russet) potatoes, peeled and cubed
• 2 bay leaves
• splash of cream or milk
• salt and pepper to taste

In a large pot or Dutch oven, heat the butter over medium-low heat. Add the slices leeks and season with salt. Cook the leeks over low heat for 5-7 minutes, stirring frequently, until they’re completely soft and wilted, not browned. Add the thyme, if using, and chile powder, and stir for about 30 seconds, cooking them with the leeks to release their flavor flavors. Pour in the stock, and add the potatoes and bay leaf. Cover and simmer until the potatoes are tender when poked with a sharp knife. About 20- 30 minutes. Remove the bay leaves and puree the soup with the pepper, and more salt if necessary. Add splash of cream and simmer for a few minutes longer. I use an immersion (stick) blender, If the soup is too thick, add a bit more stock or cream, until it’s the desired consistency. Top with crisp bacon or crisp leeks would be yummy too!

3. Brucetta on Homemade bread with Grandmas Grandpas (i was corrected) honey salad (I'll post the recipes when I make them)

4. My favorite Pan Seared Rib Eye and Giada's Potato skins


Have a great week!! If you want to catch up on our weekend see here.

xoxoxo
d

Fall recipe exchange and weekend recap.

It was a lovely weekend filled with projects, painting, bike riding, and family time. We throughly enjoyed the sunshine and hot weather. And although there are not many signs of fall here in southern California, I jumped at the chance to participate in the fall recipe exchange that Michelle at pretty mommy put together (thanks Michelle!)..AND Damris at kitchen corners was throwing a pumkin cook off! How could I resist?? I did have big hopes to show some multi-step pumkin fall recipes that I LOVE. However, I hosted an impromptu brunch yesterday for some of my favorite people and little people. Needless to say it took some of my steam. So I wanted to share an easy pumpkin lasagna. It is creamy, sweet, and savory (you must like pumpkin though!). This is a great fall side dish, or as the main event with a nice simple green salad. The pumkin aroma fills the kitchen as it bakes..you must try.

Pumpkin Lasagna

• 1 pound 5 ounces  fresh mozzarella, sliced or shredded
• 1 1/2 cups whole milk ricotta cheese
• 1/4 cup Parmesan
• 3 tablespoons unsalted butter, cut in a few pieces
• 3 cloves garlic, minced
• 4-6 Swiss chard leaves, rough chop
• 2 3/4 cups pumpkin puree**
• 3 tablespoons light brown sugar
• 1 cup heavy cream
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon kosher salt
• pinch pepper
• 1 (1 lb) box lasagna sheets

 Preheat oven to 375 degrees F.

Shred 12 ounces of mozzarella and mix with the ricotta in a large bowl. Set aside. In a 2 quart pot, melt butter on low heat. Add garlic and brown lightly. Stir in pumpkin, brown sugar, maple syrup,  cinnamon, nutmeg (only add cinnamon and nutmeg if you are using store puree), salt and pepper. Stir until it’s all warm. Remove from heat and set aside. Smear a thin layer of pumpkin mixture on the bottom of a 9×13 glass baking dish. Place a splash  about 1/4 cup heavy cream on top. Sprinkle with nutmeg. Place 3 lasagna sheets across. Smooth a layer of pumpkin, followed by Swiss chard, and then  ricotta/mozzarella on. Repeat until you have 4 layers of pasta, pumpkin, chard, cheese, splash of cream. (You will use 12 lasagna sheets in total. Slice the remaining 9 ounces of mozzarella. Arrange in one layer on top. Sprinkle with Parmesan. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for another 5 minutes. Let it rest for 5 minutes before serving.

pumkin anticipation...

 ***I made my own pumkin puree by putting an entire sugar pumkin in the oven at 325 degrees F for 1 hour. After cooling, remove seeds and skin. Place in a food processor with 8oz cream cheese, cinnamon, nutmeg, salt and pepper to taste. The cream cheese gives is a smooth creamy texture. My 3 year old loves to east the straight puree and calls it "pumkin pie"!

Here is what we had for brunch and why I slacked off on my great plans :) :

Herb asparagus and tomato salad

Figs with goat cheese and honey balsalmic

Cinnamon pecan pull-apart bread

Potato and basil fritatta with maple ham and bacon

Brunch was delicious and we sipped on Lillet and passion fruit mimosas...

 Thanks to everyone for the great fall recipes thus far, I cant wait to try Estelle's soup and make sure to check out look linger love tomorrow for another delicious dish! And find out who won the pumkin cookoff here.


xoxoxo
d

Meal planning monday.

Monday Monday.........Hope you all had a wonderful and relaxing weekend. I am really enjoying the rain we are getting today and It is making me think about soup and sandwiches this week, all things comforting. Here is what I will dish out this week. Enjoy!

1.) Taco Soup Via Pretty mommy. Looks delish and super easy right? And today is the perfect rainy day for soup!

2.) Salmon BLT (serves 4)

• 
  
  4 slices thick cut bacon
• 
  
  1/4 cup mayonnaise
• 
  
  1 teaspoon lemon zest
• 
  
  1 teaspoon fresh lemon juice
• 
  
  2 tablespoons chopped fresh dill leaves (I like basil too) 
• 
  
  8 thick slices bread
• 
  
  6 ounces smoked salmon
• 
  
  1 cup greens, divided
• 
  
  2 large tomatoes, sliced

In a medium skillet over medium-high heat, cook the bacon until crispy, about 3 to 4 minutes on each side. Remove from the skillet and drain on paper towels. In a small bowl, combine the mayonnaise, lemon zest, lemon juice, and fresh dill. Spread the lemon mayonnaise over 1 side of each slice of bread. Arrange the smoked salmon on 4 slices of the bread. Break the bacon in half and put on top of the smoked salmon. Top the bacon with 1/2 cup of arugula and arrange 2 to 3 tomato slices on top of the arugula. Cover with remaining slices of bread, lemon mayonnaise side down.

3.) Pumpkin Lasagna (Remember the pumpkin from last week)

**Recipe to follow...It is in progress :)....sounds good though right?**

4.) Pesto pea salad with roasted shrimp

• 
  
  2 1/2 cups of frozen peas
• 
  
  2 tablespoons pine nuts, toasted
• 
  
  3 cups baby spinach leaves
• 
  
  5 tablespoons pesto, recipe follows
• 
  
  Olive oil
• 
  
  1 pounds (12 to 15-count) shrimp, peeled and de-veined
• 
  
  1/4 teaspoon kosher salt
• 
  
  1/4 teaspoon freshly ground black pepper
• 
  
  Parmesan shavings

Preheat oven to  400 degrees F. Place shrimp on a sheet pan with the olive oil, salt, and pepper. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool. Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled. Place the spinach leaves in a salad bowl. Sprinkle the peas and pine nuts over the spinach. Add the pesto and toss. Top with 3-4 roasted shrimp and shaved Parmesan.

5.) Grilled "fig" cheese

• 8 slices Sour dough or farm style bread
• 4 slices gruier, sharp cheddar, or brie (any yummy melty cheese will do)
• 4 tablespoons fig jam
• 4 slices crisp cooked bacon
• 2 tablespoons unsalted butter, softened

In a medium skillet over medium-high heat, cook the bacon until crispy, about 3 to 4 minutes on each side. Remove from the skillet and drain on paper towels. spread jam on one sides of bread, top with cheese, and bacon. Butter both sides of bread. Use the same skillet (bacon grease and all), and grill each side until lightly browned and the cheese and jam is melting out the sides! Yum!

Happy cooking.

xoxoxo
d

Meal planning monday.

Hello summer??? Wow it's HOTTT. I seriously don't want to cook anything hot right now....so don't be surprised by the 5 meals this I have planned this week (easy and not too much heat laboring involved)!

1.) Gazpacho (adapted from Barefoot Contessa)

• 1 hothouse cucumber, halved and seeded, but not peeled
• 2 red bell peppers, cored and seeded
• 4 plum tomatoes
• 1 red onion
• 3 garlic cloves, minced
• 1 seeded and diced jalepeno (you could skip this if you want)
• 23 ounces tomato juice (about 3 cups)
• 1/4 cup white wine vinegar
• 1/4 cup good olive oil
• 1/2 tablespoon kosher salt
• 1 teaspoons freshly ground black pepper
• 1 teaspoon chopped parsley or dill (whatever you have)

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process, I like it chunky. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. Top with creme fraiche or sour cream. Serve with pita chips and Mediterranean hummus from Trader Joe's.

2.) Pan seared pork chops with homemade apple chutney (we had a lot of apples!)

• 4 bone-in pork chops (4oz each)
• Olive oil
• 2 tablespoons butter
• 1 cup apple chutney (store-bought, or homemade)

Preheat the oven 350 degrees F. Heat a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season the pork chops with salt and pepper. Lay the chops in the pan and sear until golden on 1 side, about 3 minutes. Add the butter along the sides of the pan in small pieces. Sear the fatty side of each chop by holding the chop sideways with tongs, about 1 minute per chop. Turn the chops over and immediately transfer the pan to the oven, about 5-10 minutes depending on thickness. Nobody likes a chewy chop! Transfer chops to a plate or platter and serve with chutney.

3.) Chopped Italian salad

4.) Grilled fish tacos

5.) Slow cooker beef short ribs with "green" rice

• 4 carrots, chopped
• 2 leeks, rinsed well and chopped
• 3 pounds bone-in beef short ribs
• Salt and freshly ground black pepper
• 1/2 cup reduced-sodium beef broth
• 1/3 cup sherry
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon minced fresh ginger
• 3 cloves garlic, minced

"Green" Rice

• 2 cups cooked brown rice ( I love the trader Joe's frozen cooked brown rice)
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup chopped scallions
• 2 tablespoons minced jalapenos
• 1 teaspoon lime zest

Arrange carrots and leeks on the bottom of slow cooker. Season ribs all over with salt and pepper and place over vegetables. In a medium bowl, whisk together broth, sherry, soy sauce, honey, vinegar, ginger, and garlic. Pour mixture over ribs. Cover and  8 hours or high for 4 hours.  Cook rice. While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Season, to taste, with salt and pepper. Serve the ribs and sauce over the rice. Finish with a squeeze of lime for freshness.

Happy cooking....and stay cool!

Meal planning monday.

Hello Monday....here are 5 of the dishes we will be eating at home this week. Enjoy!

1.) Home made pasta with bolongese (we had bolongese lasagna on Sunday and I reserved the extra ingredients for our first meal of the week.

2.) Simple roast chicken with roasted potatoes and  mini portobello mushrooms ("one pot meal" really pan but you get the idea :) )


Ingredients

• 1 (5 to 6 pound) roasting chicken
• salt-kosher is my fave 
• Freshly ground black pepper
• 1 large bunch fresh thyme (rosemary would be nice too)  use dry in a pinch
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 1 crate of mushrooms - I like crimini or portobello because they hold up better to the roasting process
• 5-6 Yukon or red potatoes
• 4 thick slices of delicious bacon
• Olive oil

Directions

Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Trim off any excess fat and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the chicken with the bunch of thyme, both halves of lemon onion, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wings under the chicken. This helps so that the legs and wings don't cook to quickly and burn. Place the sliced, mushrooms, and quartered potatoes in a roasting pan. Toss with salt, pepper, reserved sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Lay the bacon across the top of the chicken Roast the chicken for 1 hour and remove the bacon (which can be reserved for a salad or a BLT). Continue to roast for 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes (it will continue to cook). Slice the chicken onto a platter and serve it with the vegetables.

3.) Thai coconut chicken curry over brown rice (using reserved chicken). This recipe is from  Sam the cooking guy he is a great local chef you should check out!

4.) Light dinner night : Mixed greens with fresh figs, pistachios, crumbled goat cheese, and honey balsamic vinaigrette* (figs are so yummy right now) *combine 1 part vinegar, 1 part honey, 2 parts olive oil

5.) Salmon in puff pasty with pesto.

Ingredients:

• 
  
  4 pieces of purchased puff pastry, each cut to be large enough to wrap a piece of salmon
• 
  
  4 (4 to 6-ounce) pieces salmon
• 1/4 cup pesto (store bought or homemade)

Directions:

Preheat the oven to 400 degrees F.
On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, on each pastry and wrap it around to cover salmon.  Bake for 10-15 minutes. until pastry is puffed and golden.
To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Serve with panzanella salad.This is a great way to use old bread!

Happy cooking and eating :)
d

Meal Planning Monday...

So It's Monday tomorrow and I am thinking about the meals for the week and wanted to share my ideas and what we will be eating at home this week (5 dinners at home)...

1.) Buffalo "wing style" chicken breast and blue cheese dip with baked sweet potato fries (a healthier option for game day)

Ingredients:

Cooking spray
6 boneless, skinless chicken breast halves
5+ tablespoons franks hott buffalo sauce

1 cup crushed butter garlic croutons
2 large sweet potatoes, peeled and cut into wedges
1/2 cup sour cream
1/4 cup crumbled blue cheese
4 stalks celery, cut into 4-inch pieces

Directions

Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
In a small bowl, pour franks hott buffalo sauce. Pat chicken dry. Brush chicken all over with hot sauce. Coat chicken in crushed croutons and transfer chicken to prepared baking sheet. Roast 25 minutes, until cooked through. Arrange sweet potatoes on a separate baking sheet. Spray with cooking spray and season with salt and black pepper. Roast 25 to 30 minutes, until tender.
In a small bowl, combine sour cream and blue cheese.

2.) Honey mustard roasted sausages, peppers, and onions & chopped spinach salad

3.) Tofu Tacos (from Real Simple Magazine)

Serves 4 Hands-On Time: 20m Total Time: 20m
Ingredients
1 tablespoon olive oil
1 14-ounce package extra-firm tofu—drained, patted dry, and crumbled
1 1/2 teaspoons chili powder
kosher salt and black pepper
1 10-ounce package frozen corn (2 cups), thawed
1 5 ounce package of baby spinach loosly chopped
8 small flour tortillas, warmed
3/4 cup goat cheese
3/4 cup store-bought refrigerated salsa

Directions
Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes. Add the corn and cook, tossing, until heated through, about 2 minutes. Add the spinach and ¼ teaspoon each salt and pepper and toss until wilted.
Fill the tortillas with the tofu mixture, goat cheese, and salsa.

4.) Pizza and movie night! Homade Pizza

Use reserved sausages, peppers and onions or breakfast pizza using Tj's dough, baby spinach, prociutto, and cracked eggs nestled on top (so good!)

5.) Pan seared rib-eye with a tomato, basil, and mozzerella salad

Ingredients
2 large (16 to 18-ounce) bone-in rib-eye steaks
1 sprigs fresh rosemary or oregano
4 sprigs fresh thyme

1 small onion sliced
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper

Directions

Preheat oven to 350 degrees F.
Take a cast iron pan and set over medium-high heat. Add a 2-count of olive oil and add rosemary and thyme (leave whole) . The herbs will begin to crackle as the oil heats up and the oil will be infused with the flavor. Sprinkle sliced onions around pan. Season the rib eyes well with salt and pepper and add to pan and brown for approximately 4 minutes. Turn the rib eye over and place the whole pan into the preheated oven, on the bottom shelf, for another 12 minutes for medium-rare. Add another 2 minutes for medium. Serve with the salad and enjoy!

Hope I gave some inspiration for the week ahead!! xoxox