Tuesday, October 22, 2013

Parmesan-Roasted Broccoli

I love this side dish, it's a great way to jazz up your broccoli. It's also simple to make and delicious.

Parmesan-Roasted Broccoli
Recipe adapted from Ina Garten

6 cups broccoli florets
2 garlic cloves, thinly sliced
3-4 tablespoons olive oil
salt and pepper, to taste
1 tablespoon lemon juice
3 tablespoons pine nuts, toasted
1/3 cup parmesan, grated

  • Preheat oven to 350 degrees.
  • Place the broccoli florets on a sheet pan in a single layer. Toss the garlic on the broccoli and drizzle with the olive oil. Season with the salt and pepper.
  • Roast for 20-25 minutes, until crisp-tender and the tips of some of the florets are browned.
  • Remove the broccoli from the oven and immediately toss with the lemon juice, pine nuts and parmesan.


Monday, October 21, 2013

Pistachio-Crusted Chicken with Red Pepper Coulis

I have some fantastic news. I got engaged over the weekend, October 20th. My loving fiance surprised me with some of my favorite english pastries, scones, sausage rolls and beef and mango pasty, along with tea in bed and a gorgeous ring on my finger while I was asleep. It was simple and everything I could have hoped for. He's a sweetheart.

Now onto the delicious part, I made this a few years ago and absolutely loved it. I have a surplus of goat cheese and just made a fresh batch of pesto from the basil in my garden.

Pistachio Crusted Chicken with Red Pepper Coulis
Recipe adapted from Taste of Home

1 1/2 teaspoons olive oil
2 tablespoons onion, minced
2 garlic cloves, minced
1/2 cup chicken broth

1 tablespoon balsamic vinegar 
1 red pepper, roasted
3/4 cups pistachios
3/4 cup breadcrumbs {panko}
1 cup buttermilk
4 chicken breast
1/2 cup goat cheese
2-3 tablespoons basil or arugula pesto
2 tablespoons butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper

  • Preheat oven to 350 degrees.
  • In a pan over medium heat, saute the onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth and  heat thoroughly. Add mixture to the food processor along with the roasted red pepper and process until blended.
  • Process pistachios in a food processor until ground and transfer to a shallow bowl; add breadcrumbs.
  • Place buttermilk in another bowl.
  • Flatten the chicken to 1/4-in. thickness. Place on a work surface and top with the goat cheese and pesto. Gently roll each piece of chicken and cut in half. Dip in buttermilk, then coat with the pistachio-breadcrumb mixture.
  • Place in a greased baking dish and drizzle with butter. Season with salt and pepper. Bake uncovered for 50-55 minutes.


Wednesday, October 9, 2013

Chicken and Andouille Gumbo

A couple of months ago I made shrimp and andouille with cheese grits and red wine gravy and had leftover andouille sausage. Keeping with the cajun theme this gumbo is the perfect way to use them. It's an easy weeknight dinner full of flavor.

Chicken and Andouille Gumbo
Recipe adapted from I'm Topsy Turvy

1/3 cup olive oil
1/3 cup flour

2 andouille sausage, sliced
1 onion, chopped
1 green pepper, chopped

2 chicken breasts, cubed
1 tablespoon creole spice blend 
2 bay leaves
1 can ro-tel
4 cups chicken stock

2 cups water
salt and pepper, to taste
rice, cooked

  • In a large pot over medium-high heat cook the oil and flour until it's a light cooper color.
  • Add the andouille, onion and green peppers and cook for about 5 minutes.
  • Add the chicken and continue cooking until the vegetables are tender, about 10 minutes.
  • Add the rest of the ingredients and bring mixture to a simmer with the lid on.
  • Turn the heat to low and continue to simmer for 1 hour.
  • Serve over rice.


Monday, October 7, 2013

Parmesan Potato au Gratin

I actually made these a few months ago for our {Tim and I} anniversary and they were delicious. I love them because they are just the right size, being made in a muffin tin. This recipe is for six servings, but can easily be scaled up.

The parmesan cheese helped create a crispy outside. And it can be paired perfectly with any protein, I prefer a nice steak.

Parmesan Potato au Gratin

2 garlic cloves, finely chopped
2 tablespoons onion or shallot, finely chopped
2 cups half and half 

1 cup parmesan, grated
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon thyme {fresh}, chopped

2-3 medium russet potatoes, sliced thinly

  • Preheat oven to 400 degrees. Spray a muffin tin with cooking spray and set aside.
  • Mix the garlic, onion or shallot, half and half, 1/2 cup parmesan, salt, pepper and thyme in a bowl and set aside.
  • Stack about 7-8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.
  • Pour the half and half mixture over the potato slices, being careful not to overfill. Sprinkle the remaining parmesan cheese over each muffin tin. 
  • Bake for 45-50 minutes until the cheese is golden brown, and the liquid has absorbed into the potatoes. I would suggest putting a pan underneath just in case of dripping.