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Monthly Archives: October 2014

Jameson Shepard’s Pie

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This is a dish I usually make for St Patricks Day but, really you can make this dish all year round. Comfort food classic at its best. And the BEST part about this extremely delicious dish is the “BOOZE”!! 😆😆😆🍀🍀🍀

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Cooking time: approx 25 to 30 mins

Serves 6 peeps

EDF,

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Kielbasa and Lupini Bean Chili

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So I turned 36 today and being a fall baby makes me think of some of my most favorite comfort food meals. Chili is the one thing that can be so easily made and usually just makes everyone really happy once it gets to the table. Once you get a basic chili recipe down pat the possibilities are completely endless. There are so many different variations of chili recipes out there now its kind of impossible to decide which one is your fav.. There’s a chili for every diet as well, Vegan, Vegetarian, lowfat, gluten free, even a really great ;Renal; one using tomatillos instead of tomato products. You can get so creative which a chili recipe and not mention its only a one pot meal.. Easy clean up and you can serve it right from the pot. So easy, and even more pleasing..

2 12 oz pkgs of polish kielbasa ( cut sideways into pieces
2 jars lupini beans
2 cans San Marzano tomatoes ( 1 whole peeled and 1 purée)
1 box low sodium beef stock
3 medium shallots chopped
4 cloves garlic chopped
1 jar roasted red peppers sliced
2 tablespoons cumin
2 tablespoon Smoked paprika
2 tablespoons coriander
2 tablespoons oregano
2 tablespoons Ancho chili powder
3 dashes of franks hot sauce ( less if your not into heat)
Drizzles of olive oil
Salt and pepper
Chopped green onion and dollops of sour cream for garnish and taste.

In a large Dutch oven over med high heat, drizzle olive oil and add chopped garlic and shallot and red pepper. Stir and sautée for a few mins till shallots have softened. Next, add "all" of your above spices and cook for an additional 3 mins. Pour in both cans of tomatoes and beef stock and Lupini beans and stir. Now add hot sauce . Cover and reduce heat to med. Place kielbasa on a baking sheet and Cook in your oven for 12 mins ( kielbasa is already pre cooked so your just heating and browning the skin a bit) remove, slice and add to chili. Stir, recover and reduce once again to med low. Simmer chili for and hr and 15 mins uncovering every so often to stir. Once chili has thickened up and liquid is somewhat absorbed, remove from heat and place on a clean cutting board and serve right from the pot adding some dollops of sour cream and chopped cream onion for garnish and taste. Viola !!

Cooking time: approx 1 1/2 hrs to 2 hrs

Serves 8 to 12 people

GF,EDV,KF,DF

Cranberry Chicken panini with roasted walnuts and mozzarella

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This is just a a really cool idea for some leftover chicken, and homemade cranberry sauce. Even for some leftover turkey after “Turkey Day” had arrived. Cute little Sammie with great flavor that is sure to please.

8 slice crusty bread. ( I used Tuscan
Pane)
8 slices fresh mozzarella
8 tablespoons cranberry sauce ( 2 tablespoons for each panini)
4 cups leftover chicken chopped or shredded
1/2 cup roasted walnuts
Drizzle of olive oil.

On a med heat preheated stove top grill pan, brush all 8 slices of bread with olive oil. Put 1 slices down on grill pan, then 2 slices of fresh mozz, spoon 1 tablespoon of cran sauce, then chicken, walnuts and another spoonful of cran sauce and 2 more slices of mozz. Place top layer of bread . Take a large heavy skillet or cast iron skillet and place 2 heavy cans on top. Cook for 3 mins, turn Panini over and do the same thing for the other side. Do this for each panini. Place panini on cutting board, slice in half and serve.

Cooking time: approx 15 ( for all 4)

Serves 4 peeps

EDF,KF,

Cranberry and Roasted Walnut Chicken and Brown Rice.

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I am such a lover of a Sweet and Savory flavor combo. Especially this time of year. Cranberries, turkey ( or chicken) creamy gravy and toasted nuts. This was just a simple little skillet dinner that I came up with that combines all those great intense FLAVORS that remind of everybody of a great “Fall” spread.

6 boneless skinless Chicken Breast.
1/2 bag whole cranberries
2 bags instant brown rice
1 1/2 cup walnuts ( roasted in a 350 oven for 6 mins)
2 cloves gain chopped
3 shallots chopped
3 cups low sodium chicken stock
3 tablespoons smart balance
3 tablespoons flour ( corn starch for GF)
2 teaspoons smoked paprika
2 teaspoons dry thyme and Rosemary
Drizzle of olive oil
Dash of salt and pepper
Fresh chopped parsley

In a med sauce pan, cook instant rice as directed. Set aside.

In a small sauce pan. Add 2 cups water and 2 cups sugar and cranberries. Heat on med high heat till boil. Reduce heat to low stir and break up cran mixture. Simmer for 10 mins till cranberries sauce and thick like and of like a “jam”Consistency . Remove from heat and set aside.

In a large skillet, drizzle olive oil preheat on med high, next in a bowl add chicken and all your spices. Coat well and add to skillet. Cook chicken on both sides for approx 4 mins till golden brown and completely cooked. Remove chicken from skillet and place chicken on a large plate or rack.
Next in the same skillet ( in med heat) add smart balance, garlic and shallot. Once bubbling whisk in your ( corn starch for GF) flour . Let flour cook out for a min. Whisk in chicken stock. Keep whisking till sauce becomes thick and gently coats the back of a wooden spoon. Add rice to skillet and combine. Next add chicken pieces on top. Drizzle some cranberry sauce and sprinkle some roasted walnuts and fresh chopped parsley on top and serve.

Cooking time: approx 25 min

Serves 6 peeps

GF( if using cornstarch) LF,LC,KF

Squash Custard Rice Pudding (Brown sugar and Cinnamon)

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This is why I love Fall and creating recipes for “Fall”? Taking a old time recipe and just giving it a little autumn touch seems to be right up my alley as of late. My mom used to make these wonderful custard puddings and always added her own touches. So this is basically my knock off of hers. This isn’t her exact recipe because unfortunately her recipes were lost yrs and yrs ago so basically I am just going by memory and adding my own special FLAVORS. Just like she used to do. ❤️❤️❤️ .. Really great little desserts that are Gluten Free, and all around figure friendly.. If you don’t do not dig “Squash” no worries you can substitute pumpkin purée or just leave it out completely.

3/4 cup Minute instant white rice
1/3 cup brown sugar
1/2 squash purée
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 cups low fat or fat free milk
3 eggs beaten
1 tsp maple syrup

Preheat oven at 350

Combine Rice,brow sugar , milk and cinnamon, nutmeg and salt in a saucepan. Bring to boil, stirring and then adding your squash purée. Cover pan and simmer for about 10 to 12 mins. Next in a 1 1/2 quart buttered baking dish, combine eggs ( already beaten) and maple syrup. Next add your rice mix and combine with your eggs and maple syrup. Stir till fully combined. Sprinkle some brown sugar on top. Place baking dish in a pan filled with about 1 1/2 inches of “HOT” water. Place in the oven for about 25 to 35 mins ( your oven might vary) until set and firm. Remove and serve.

Note:(you can also use ramikans for these as well like I did in the above pic. Instead of mixing rice and egg in a baking dish, just mix them in a large metal bowl and pour them into each ramikan.

Cooking time: approx 25 to 30 min

Serves 4 to 6 peeps.

GF,LF,KF,LS,HH

Buffalo BBQ Pulled Chicken Sammie with Gorgonzola

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Nothing like a great homemade BBQ sauce.. Don’t get me wrong I love some assortments of Bottled BBQ sauce you can pick up at your local grocery store but, it’s just sooo easy to make. With no little time you can have a great homemade sauce and a bunch leftover to throw in the fridge for another day.. This is a great sandwich, tons of flavor and a great use up for leftover chicken.

4 cups pre cooked rotisserie pulled chicken.
2 cups ketchup
3 tablespoons brown sugar
5 tablespoons hot sauce( you can add less if you want less heat)
1/2 cup white vinegar
2 tablespoons smoked paprika
3 cloves garlic chopped
2 shallots chopped
1/2 Gorgonzola
3 celery stalks chopped
6 buns of your choice.
Olive oil

In a med sized sauce pan, drizzle a little bit of olive oil over med heat. Add chopped shallot and garlic, cook for about 2 mins. Next add your ketchup, brown sugar, smoked paprika, vinegar and hot sauce. Stir and wait for sauce to start bubbling. Once bubbling, reduce heat to med low and simmer for about 10 mins till sauce becomes thick. Once thickened, add a dash of salt and pepper and your pulled chicken pieces. Stir for about 2 mins and remove from heat. Cut open all your buns and lay on a platter. Add your BBQ chicken, top with chopped celery and Gorgonzola and serve.

Cooking time: approx 15 mins

Serves 6 peeps

EDF,

Frigging “GOOD” Bacon Chocolate Chip Cheesecake Blondie Brownies.

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These don’t really “any” introduction. There are 3 things in the world I love besides my Husband and my kids and that is as follows:
1.Bacon
2.Cheesecake
3.Cookies

Now granted these aren’t the healthiest of options when choosing a dessert but, HELL sometimes ya just gotta LIVE a little??? My mom had ALWAYS gone by the “Toll House” chocolate chip cookie recipe and that is the same exact one I still use to this very day. Hope you guys enjoy this recipe just as much as “drooling” over the above picture??😜😜😜

xoxo
Kate

Bacon:
On a microwave safe plate, cook 10 pieces of Bacon on high for 5 mins. Once nice and crispy and the fat has completely rendered, remove, drain grease, chop and set aside

Cookie dough
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Toll HOUSE Semi-Sweet Chocolate Morsels

In a mixing bowl combine flour, baking soda and salt. Next, grab a large mixing bowl and with a hand Mixtec, Beat butter, granulated sugar, brown sugar and vanilla extract until nice and creamy. Add eggs, one at a time, beating well after each addition. Gradually mix in flour mixture. Fold in chocolate chips and chopped bacon pieces and set aside. Note: (leave a little bit of bacon out of the cookie dough so you can add some to the top before putting them into the oven).

Cheesecake:
3/4 cup milk
2teaspoons vanilla
2 eggs
1 cup sugar
2 packages (8 ounces each) cream cheese, room temp cut into cubes

Place milk, vanilla, eggs, sugar in a mixing bowl and with a hand mixer, mix on high for about 20 secs. Add cream cheese. Mix cream cheese cubes ( a few at a time)!into mixture for about 4 mins on high. Set aside

In a 9×9 baking pan, make sure you grease the pan well before preparing. On the bottom of pan add half of the cookie dough mixture and smooth. Next add your cheesecake mixture and smooth. Then add your remaining cookie batter smooth out and sprinkle remaining chopped bacon on top. Bake at 375 for about 45 mins till top is browned ( your oven might be slightly different than mine so it might take a little longer or have a shorter cooking time) Once browned, remove and let the brownies rest for about an hour on your kitchen counter. Once they have completely cooled , put them into the fridge for about 4 hrs.

Cooking time: approx 45 mins to an hr

Serves 12 peeps

EVF,KD just FRIGGING GOOD

Preheat oven at 350