>> Monday, December 28, 2009
About a year ago, one of my friends had a birthday party that was catered and there was this addictive white bean dip and I've been wanting to recreate it ever since. I saw this healthy recipe on the Food Newtork website and I knew it would be similar. The only addition I made was about half of a jar of sun-dried tomatoes because I thought their sweetness would contrast nicely with the creamy white beans. (And because I needed to use them up before they expired.) Anyhoo, I took this dip to a Christmas party and it went over nicely - several people asked me for the recipe. It's one I'll definitely make again!
>> Saturday, December 26, 2009
Hi there, this is Andrew, Erin's husband. Let me start this recipe by saying that, to me, cooking is more art than science. Whereas baking, on the other hand, is more science than art. So with that being said, please feel free to "trust your gut" and modify the recipe as you see fit.
Half pound of hamburger
3 slices of bacon, diced
1 link of Italian sausage, casing removed
1/2 red onion
1 14 oz. can of peeled whole tomatoes
1 roma tomato
Mix the bacon, hamburger, and italian sausage together and then brown the meat in a pan. When the meat is brown, remove it from the pan and drain off the excess grease on a paper towel and set aside.
Slice the shallot into 1/16-1/8 inch slices and dice the red onion. Saute in pan with 2-4 tablespoons of olive oil over medium high heat. Once shallots and onions start to brown, add the pureed tomatoes and reduce the heat to medium.
As soon as the sauce starts to begin simmering, stir in the meat and then the italian seasoning and red pepper to taste. A good ball park amount is from a teaspoon to a teaspoon and a half of italian seasonings and one decent shake of red pepper. Of course add as much or as little red pepper as you desire.
Add a quarter cup or so of red wine.
Let simmer for about ten to fifteen minutes.
Add a quarter to a third of a cup of shredded parmesan cheese. Cook at least five more minutes.
Add two tablespoons of tomato paste five to ten minutes before serving.
That's it. Serve this sauce with your favorite pasta. Top it off with parmesan cheese to taste and enjoy!
>> Thursday, December 17, 2009
I like meatloaf but Andrew never seems to enjoy it as much as I do so I rarely make it. Earlier this week I saw an episode of Tyler's Ultimate on the Food Network and he did his dad's meatloaf recipe. Afterwards, I had a hankering for some meatloaf so I decided to give Tyler's a try. It turned out moist and flavorful and while baking the house smelled fabulous. Even Andrew loved it! I don't have a picture of it because I had a minor injury in the kitchen when a mandoline met my thumb (ouch!) and wasn't thinking about taking pictures - sorry!
I love serving this simple rice with Mexican-inspired dishes. Plain rice is pretty boring to me and the boxed Mexican rice has tons of sodium so I try not to use it. This side dish is so easy to make that you really should try it! Tonight I served it with grilled chicken and poblano cream sauce.
2 c chicken broth
1 c rice
1-2 limes, juiced
cilantro, minced (I usually use about 1/4 c but you can use more or less according to preference)
Cook rice according to package directions but use chicken broth in place of water. When rice is finished cooking, add lime juice and minced cilntro. Stir to combine and serve!
>> Monday, December 14, 2009
I thought it made sense to post the recipes I'm going to make for Christmas dinnerahead of time in case anyone else wants to try them as well. My contributions are to be a salad and dessert and I've tentatively selected these recipes:
Warm Wilted Winter Greens
>> Tuesday, December 8, 2009
>> Monday, December 7, 2009
This is an old family recipe from my mom's cousin Anita and it has been served at many family gatherings. I had been wanting to cook something with crab and this recipe popped into my head because my mom made it for my birthday dinner last month. It's a little time-consuming because you have to make the crepes but it's well worth it, if you ask me! For the crepes, I just use a basic crepe recipe and then add about 3-4 sliced green onions (or 6-8 snipped chives) to the batter.
For the filling
1 T butter
2 T onion, minced
6 oz fresh mushrooms, chopped
1 t rosemary
1/4 c white wine
1/4 c flour
1 1/2 c chicken broth
1 c sour cream
1 lb crab
2 T parsley
1 c Swiss cheese, shredded
Preheat oven to 350 degrees. In a large saucepan, melt butter and saute mushrooms and onions for a minute or two. Add wine and rosemary and cook an additional 3-5 minutes or until onions soften. Stir in flour. Slowly add chicken broth and stir until it is all incorporated. Cook 2 minutes or until sauce thickens. Turn off the heat and add sour cream, crab and parsley. Stuff each crepe with about three heaping tablespoons of filling and roll up. Place crepes into a greased dish and top with Swiss cheese. Bake for 20 minutes.
>> Sunday, December 6, 2009
Okay so I totally cheated on this one - I used store bought tortellini. Gasp and shudder! In my defense, it was fresh tortellini from Central Market so I figured it was a high-quality shortcut. For the sauce I cooked 4 tablespoons butter and julienned fresh sage leaves over medium-high heat for about 5-6 minutes until the butter had turned brown (hence the name of the sauce!). I tossed the tortellini with the butter and sage and topped it with shaved parmesan and toasted pine nuts. Yummy and a wonderful weekend lunch!