My Version of Dirty Rice

So, I was looking for a "manly" side to go with boiled crawfish and stumbled upon Paula Deen's recipe for diry rice. Now, many Louisianians would wonder why you even need a side for crawfish, but I had a few guys in town that are not from around here, and I figured I'd better add a manly side in case the crawfish weren't appealing (no pun intended).

Anyways, this dirty rice recipe called for the trinity (celery, onion, and green pepper) as well as pork sausage and chicken livers. Now, I like my rice dirty, but chicken livers give me the creeps, so I had to lose them. I added a little more sausage and served corn on the cob and french bread. The recipe says it serves 12, but 6 hungry guys (and I) ate it up quickly and were asking for more.

Not Too Dirty Rice
Adapted from Paula Deen

Ingredients

• 1 or more pound bulk pork sausage (I used garlic pepper from Whole Foods - delicious!)
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 4 cups hot cooked rice (cooking in chicken broth or half water/half broth adds great flavor)
• 1/4 cup chopped fresh parsley leaves
• Salt and freshly ground black pepper
• Tony's seasonings, or spicy cajun seasonings of your choice (optional)

Directions

Cook the sausage in a large skillet until browned. Add the vegetables and saute until soft. Gently fold in the rice and parsley. Season, to taste, with salt and pepper and additional seasonings if desired.

My Two Favorite Apple Desserts

It takes a lot for me to make a recipe again and again. For some reason, I love cooking new dishes, and doing the same thing over and over can become a little boring. However, these two desserts have been tried and true for years. Each time I make either of them, rave reviews follow. If you are craving apple pie, try one of these. I bet you'll like them even better than that classic American treat.

#1 Apple Pear Crisp
Adapted from Barefoot Contessa

Ingredients

nocoupons

• 2 pounds ripe Bosc pears (4 pears)
• 2 pounds firm Macoun (or something similar, not Grannys) apples (6 apples)
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

For the topping:

nocoupons

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1 cup old-fashioned oatmeal
• 1/2 pound (2 sticks) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with whipped cream or ice cream.

#2 Apple Crostata
Adapted from Barefoot Contessa

Ingredients

For the pastry:

nocoupons

• 1 cup all-purpose flour
• 2 tablespoons granulated or superfine sugar
• 1/4 teaspoon salt
• 1/4 pound (1 stick) very cold unsalted butter, diced
• 2 tablespoons ice water

For the filling:

nocoupons

• 1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
• 1/4 teaspoon grated orange zest
• 1/4 cup flour
• 1/4 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 4 tablespoons (1/2 stick) cold unsalted butter, diced

Directions

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
Preheat the oven to 425 degrees F.
Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

 

Stuffed Squash

One of my goals this year is to eat less meat. I am already on a dairy-free diet, so I figured I might as well give up the entire animal. I am mostly trying because of the many health benefits. I still eat meat a few times a week but am trying to center our dinners at home around delicious, filling alternatives. I call this recipe simply "Stuffed Squash" because you can use whatever type of fall or winter squash.
Acorn and butternut are my two favorites. I did not use ginger, cinnamon, cardamom, or cloves but I believe they would all be great additions. We enjoyed it with green beans and rosemary sourdough bread.

Stuffed Squash
Serves 8, but I adapted it using one squash to serve 2.

Ingredients:

• 4 acorn or butternut squash, halved lengthwise; seeds and membrane removed
• 1 cup brown rice
• 1/2 cup wild rice
• 4 cups vegetable broth or water
• 1/4 teaspoon salt
• 1 TBSP olive oil
• 1 medium onion, chopped
• 3/4 cup diced celery
• 1/2 cup pecans, coarsely chopped (you may use any nut of your preference)
• 1/2 cup cranberries(can substitute or add dried, chopped apricots)
• 1/2 teaspoon salt
• 2-1/2 teaspoon ground ginger
• 1/8 teaspoon each ground black pepper
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 1 teaspoon ground cinnamon 

Instructions:
1. Preheat oven to 375º F.
2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).
3. Meanwhile, brush squash halves with olive oil and place, cut side down, into a large shallow baking dish or cookie sheet (you may need two). Bake for 30 minutes.
4. In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, and remaining seasonings.
5. When done, remove the partially baked squash from the oven. Spoon out some of the cooked squash and mix it with the rest of the ingredients. Be sure to scrape only a little; you want to leave squash in the shells, too.
6. Press the rice mixture into each squash cavity, mounding rice as much as possible. (Depending on how large the squash are, you may end up with some leftover rice mixture, which makes a great side dish by itself.)
7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender. Check squash by poking all halves with a fork.

A New Take on Stuffing

If you have read about me on my blog, you may have noticed that my cooking "roots" come from my late grandfather, who was an amazing cook and caterer. Many in my family have a love for cooking and love to try new dishes. This one actually originated from the newspaper and was served with lobster tails on Christmas dinner by my aunt and grandmother. Although I have not had a chance to try it myself yet, I can vouch for their uncanny ability to find and create good food! I hope you enjoy.

Spinach and Mushroom Panade

Stuffing's European ancestor, panade (from the Italian pane or French pain, meaning "bread") is a layered casserole that is a moist, tasty and exciting spin on classic turkey dressing.  You can bake panade in a casserole dish or in individual bowls or ramekins.  Be sure to use a chewy artisan bread.

Ingredients:
10 (1/2-inch) slices country-style sourdough bread (about 12 ounces)
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 large yellow onions, chopped
1 pound mushrooms, rinsed, stems trimmed and sliced 1/4-inch thick
2 garlic cloves, minced
1/4 cup dry white wine or reduced-sodium chicken or vegetable broth
1 tablespoon minced fresh thyme or 1 teaspoon dried
1 1/2 teaspoons salt
Freshly ground black pepper
1 (16-ounce) package frozen chopped spinach thawed and well drained
1 1/2 cups grated gruyere or Swiss cheese, divided
3 to 4 cups reduced-sodium chicken or vegetable broth

Directions:
1.  Preheat oven to 350F.
2. Tear bread into 1-inch pieces, place on a baking sheet and toast until lightly browned, stirring once, 12 to 15 minutes.
3. Heat oil and butter over medium heat in a 12- inch saute pan or skillet.  When butter melts, add onions and cook 10 minutes.  Increase heat to medium-high; add mushrooms, garlic, wine or broth, thyme, salt and pepper.  Cook until liquid evaporates and mushrooms shrink, 10 to 15 minutes.  Stir in spinach.
4.  Coat a 13 x 9-inch baking dish with cooking spray.  Place half the bread in the pan.  Distribute half the onion mixture over bread and sprinkle on half the cheese.  Repeat layers.
5. Slowly pour 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon.  Add remaining broth until it reaches 1 inch below the pan's rim.
6. Cover with aluminum foil and place on a baking sheet to catch drips.  Bake, covered, 30 minutes.  Remove foil and bake 35 to 45 minutes, until bubbling, puffed and deep golden brown.  Let stand 5 minutes before serving.  Serves 12.

Spicy Comfort Food

My mother-in-law is in town anticipating the arrival of our second child and tonight she whipped up this wonderful, spicy dish that I am hoping will send me into labor. One nice aspect of this dish is that you can double or even quadruple it to feed a crowd. Something else that was especially nice is that I found half of it in my freezer to use on one of those future nights with a newborn when I don't feel like cooking. I hope you enjoy it as much as we did!

Chicken Enchiladas Verde 
Serves 4 (or up to 16 if you x4)
Adapted from Real Simple Magazine, Sept 2010

Ingredients

• 2 bone-in chicken breasts (1 1/2 to 2 pounds total)
• 1 16-ounce jar mild salsa verde (or medium, if you like the extra heat, which I do)
• 2 cups fresh cilantro sprigs, plus more for serving
• 1 cup sour cream, plus more for serving
• 1 1/2 cups frozen corn, thawed
• 8 ounces Monterey Jack cheese, grated (about 2 cups)
• kosher salt and black pepper
• 8 6-inch flour tortillas
• guacamole, for serving
• rice, for serving

Directions

1. Heat oven to 400° F. Place the chicken in a medium pot, add enough water to cover, and bring to a boil. Reduce heat and simmer until cooked through, 15 to 20 minutes; remove from pot and let cool. When cool enough to handle, shred the chicken, discarding the skin and bones; place the meat in a large bowl.
2. Meanwhile, in a blender, puree the salsa, cilantro, and ½ cup of the sour cream until smooth. Transfer to a small saucepan and simmer until slightly thickened, 10 to 12 minutes. Stir in the remaining ½ cup sour cream.
3. To the chicken, add the corn, ½ cup of the sauce, 1 cup of the cheese, and ½ teaspoon each salt and pepper and toss to combine.
4. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas (about ½ cup per tortilla) and place seam-side down in the dish. Top with the remaining sauce and cheese. Bake until bubbling and beginning to brown, 15 to 20 minutes. Serve with cilantro, sour cream, guacamole, and rice, if desired.

Salmon in Parchment Paper

Some of you who follow this blog know that I am expecting. I will say that this pregnancy has been very different than my last in terms of my relationship with food. With my first, I ate...and ate...and ate some more and loved every minute of it. With this pregnancy, eating has often been a chore, which as an avid food lover, I never imagined saying. I guess those are just a few of my excuses why I haven't posted as much as I would like. However, I think this is a meal that you will really enjoy as it combines elegance with simplicity. It would be a great meal to throw together for company as most of the prep is done ahead of time. You can serve it with a simple salad and bread if you like or alone for an easy, tasty weeknight meal. I hope you enjoy!

Baked Salmon in Parchment
Makes 4 servings

Ingredients:
4 (5-ounce) salmon filets
salt and pepper to taste
1/3 c lemon juice
1/3 c olive oil
1 T minced garlic (optional)
8 oz orzo pasta
1/2 t dried basil leaves
1/2 t dried oregano leaves
4 slices tomato
1/4 c chopped green onions (garnish, optional)
2 oz crumbled reduced-fat feta cheese

Directions:
1. In a glass bowl, season the salmon with salt and pepper, lemon juice, olive oil, and garlic. Marinate 15 minutes while preheating oven to 375.
2. Meanwhile, prepare the orzo according to package directions. Drain and set aside.
3. Cut four large pieces of parchment paper. Divide the orzo onto the middle of each piece. Lay a salmon filet on top and sprinkle with dried herbs. Place a tomato slice on top of the fish and sprinkle with green onions and feta.
4. Bring the sides of the paper to the middle and twist the ends togeher, sealing the packet. Place the packets on a baking sheet and bake 15-20 minutes or until the salmon flakes with a fork.

Perfect Side for Your Next Cookout

By about halfway through the summer, I begin to get really tired of some of the traditional cookout sides...you know, potato salad, macaroni salad, etc. (actually, I am always tired of macaroni salad). Anyways, I have been going to our local farmer's market a lot this summer and I love how I can find all of these ingredients there. Plus, everything tastes so fresh and can be put together in less than 30 minutes. Although it says to serve this salad hot, it is great at room temperature too. Hope you enjoy my new favorite side!

Confetti Corn Salad
Adapted from Barefoot Contessa

Ingredients

• 2 tablespoons good olive oil
• 1/2 cup chopped red onion
• 1 small orange bell pepper, 1/2-inch diced (or red, but not yellow as it blends with the corn)
• 2 tablespoons unsalted butter
• Kernels cut from 5 ears yellow or white corn (4 cups)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons julienned fresh basil (you could substitute chives)

Directions

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.

Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.This is an easy recipe to double or even triple.