Erin's favorite Dinner

I often ask my kids what they would like for dinner and the answer I receive from Erin is... Sloppy Joe's!!!  I usually serve with store bought coleslaw and pickles.  For extra special, we use the pop and fresh biscuits.

I modified a recipe from Tyler Florence with a change I often make, substituting ground chicken for ground turkey. I will add a caveat about the use of ground chicken or turkey for that matter, I prefer the just plain ground chicken, they also sell ground breast meat which is too dry for me. You need a little fat. Well maybe you don't, but this recipe and your growing kids do!

The Ultimate Sloppy Joe's

Recipe courtesy Tyler Florence, 2008
Serves: 4 servings

Ingredients

• Extra-virgin olive oil
• 1 large onion, diced
• 1 1/2 pounds lean ground turkey -- I use ground chicken
• Kosher salt and freshly ground black pepper
• 2 cups ketchup
• 1/4 cup yellow mustard -- I use Dijon
• 1/4 teaspoon cayenne pepper
• 1 tablespoon brown sugar
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 12 parker house rolls
• Homemade Bread and Butter Pickles, recipe follows -- I have not made the pickles

Directions

Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and saute for 2 to 3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon - about 7 to 10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of red wine vinegar and season it once more before serving on parker rolls with Homemade Bread and Butter Pickles.

Homemade Bread and Butter Pickles:

• 5 pickling cucumbers (about 4 inches long)
• 4 slices fresh horseradish, peeled and cut into 1/2-inch slices
• 4 sprigs fresh dill weed
• 1 cup white vinegar
• 1 cup sugar
• 3 cups water
• 4 cloves garlic, peeled
• 2 tablespoons pickling spice
• 2 teaspoons turmeric
• Kosher salt and freshly ground black pepper
• Special equipment: 1 (1-quart) mason jar, sterilized by boiling in water

Wash cucumbers, slice into 1/4-inch thick rounds, and place in a heated, sterilized mason jar with horseradish and fresh dill weed.

Set a large pot over medium heat and add vinegar, sugar, water, garlic and pickling spices. Bring the brine to a boil then pour over cucumbers and horseradish in still-hot mason jar and seal lid. Allow to cool to room temperature before refrigerating. You can serve once chilled, but for best flavor serve after the pickles have been left overnight.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes

What are you making for dinner tonight?

That is the question that my friends and family ask me all the time. So the other day when I went to Megan's basketball game to today, I showed the gals this recipe.

Of course, I did not follow the recipe exactly, I used 1 lb. of ground chicken instead of the turkey.  I prefer ground chicken in most dishes, but do not get the ground breast meat it is too dry.  Also, I used tomato paste instead of ketchup and I used a carton of Simply Pototoes mashed potatoes instead of making them as directed.

Recipes are more of a guideline that I tweek to my taste and alter based on what I have available.

Individual Turkey Shepherd's Pie

Recipe courtesy Food Network Kitchens 
Serves: 4 servings

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 small onion, chopped
• 8 ounces ground turkey  – I used 1 lb. ground chicken
• 1/2 teaspoon finely chopped fresh thyme leaves
• 2 tablespoons ketchup – I used 2 TBSP tomato paste
• 1 cup low-sodium chicken broth
• 2 teaspoons flour
• 1/2 cup frozen peas, thawed
• Kosher salt and freshly ground black pepper
• 1 pound red-skinned potatoes, cubed – I used Simply Potatoes
• 1/2 cup warm 2-percent milk – did not use
• 1/3 cup grated sharp Cheddar
• 1 scallion, chopped
• Nonstick cooking spray – did not use

Directions

Preheat the oven to 425 degrees F. Heat the oil in a medium skillet over medium-high heat. Add the garlic, carrots and onions and cook until tender and beginning to brown, 5 minutes. Add the turkey and thyme and continue to cook, breaking up with a spoon, until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelized. Stir the broth and flour together in a small bowl until smooth and then pour into the skillet. Cook, until thickened, 2 minutes. Stir in the peas and season with 1/4 teaspoon salt. Remove from the heat and divide among four 8-ounce ramekins.

Meanwhile, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil and continue to cook until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Add the milk, cheese and scallions and mash until smooth. Season with salt and pepper.

Transfer the filled ramekins to a rimmed baking sheet and evenly top with the mashed potatoes. Bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 15 minutes.

Another food conversation

Originally posted 12/7/11
Another food conversation, this time with the lovely Chris Greene brought up my tiny little blog. We discussed the fabulous Butternut Squash Lasagna prepared by my fabulous sister-in-law Katie this Thanksgiving. These conversations always make me think of my little blog and how it could be... Here is the recipe, which Katie found on Martha Stewart's Sirrus holiday cookbook.

Butternut Squash Lasagna
EMERIL LAGASSE Serves 8-10

INGREDIENTS

3 pounds butternut squash, peeled and diced

1⁄4 cup extra-virgin olive oil
1⁄2 teaspoon ground cinnamon
4 sprigs fresh thyme
1 bay leaf
1 1⁄2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 1⁄2 cups small-diced onion
1 cup small-diced fennel
1 cup cored and small-diced Pink Lady or Honey-crisp apple
1 1⁄2 pounds fresh fennel sausage, removed from casings and crumbled
2 teaspoons chopped fresh marjoram leaves
4 tablespoons (1⁄2 stick) unsalted butter
1⁄4 cup plus 1 tablespoon fresh sage leaves, thinly sliced
1⁄2 cup chopped lightly toasted hazelnuts
1 pound whole-milk ricotta cheese
8 ounces mascarpone cheese
1⁄2 cup heavy cream
2 eggs, lightly beaten
1 pound whole-milk mozzarella cheese, grated (4 cups)
3⁄4 cup finely grated Parmigiano-Reggiano cheese
1⁄2 cup chicken stock or canned low-sodium chicken broth
12 sheets no-boil lasagna noodles (about 8 ounces)

Directions:

1.  Preheat the oven to 350 degrees.

2. I n a large mixing bowl, combine the butternut squash with the extra-virgin olive oil, cinnamon, thyme, bay leaf, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper and toss to coat the squash. Transfer the squash to a large baking sheet and cover with aluminum foil. Bake until the squash is tender, about 30 minutes. Set the squash aside, covered, until cool. Remove and discard the thyme sprigs and bay leaf.
3. H eat a medium sauté pan over medium-high heat. When hot, add the olive oil, onion, fennel, apple, sausage, and marjoram and cook for 8 to 10 minutes, stirring occasionally, until the sausage has browned and the vegetables have softened. Remove from the heat, transfer to a large mixing bowl, and set aside to cool. Gently fold the squash into the vegetable-sausage mixture.
4. Heat the butter in a small sauté pan over medium heat. When the butter begins to bubble and brown, add 1⁄4 cup of the sage leaves and cook until they are brown and crisp, 1 to 1 1⁄2 minutes.  Add the chopped hazelnuts and cook for another minute. Remove from the heat and set aside to cool.
5. I n a separate large mixing bowl, combine the ricotta, mascarpone, heavy cream, beaten eggs, half of the mozzarella, and the remaining 1⁄2 teaspoon pepper and 1⁄2 teaspoon salt. Mix

well to combine, then add the cooled brown-butter-sage hazelnut mixture and mix thoroughly.

6. Increase the oven temperature to 375 degrees.
7. Assemble the lasagna: Spread half of the butternut squash mixture in the bottom of the pan, sprinkle with 1⁄4 cup of the Parmigiano-Reggiano, drizzle 1⁄4 cup of the stock over the top, and cover with 4 pasta sheets, leaving a little space between sheets. Spread 3 cups of the ricotta cheese mixture over the pasta sheets and cover with 4 more pasta sheets. Distribute the remaining half of the butternut squash mixture over the pasta, sprinkle the top with 1⁄4 cup of the remaining Parmigiano-Reggiano, and drizzle with the remaining 1⁄4 cup stock. Place the final 4 pasta sheets over the top and spread the remaining ricotta mixture evenly over the pasta. Top with the remaining grated mozzarella and 1⁄4 cup Parmigiano-Reggiano.
8. C over the lasagna tightly with a piece of buttered foil and bake, undisturbed, for 40 minutes. Remove the foil and continue to bake until the top is bubbly and golden brown, about 15 minutes more. Let the lasagna stand for 15 to 20 minutes before serving. Garnish with the remaining tablespoon of sage.

Note: We used a lasagna pan, but you can use any baking dish about 10 x 15 x 3 inches deep. 

Recipe Exchange

I was recently asked to be part of a recipe exchange. The criteria was simple, the reipe should be something quick, easy, and without rare ingredients. Here is the super easy, healthy and company ready recipe I provided.

Grilled Salmon with Roasted Cherry Tomatoes, Goat Cheese and Fresh Basil

Preheat the oven to 350 degrees.

Roast cherry tomatoes with extra virgin olive oil, kosher or sea salt and fresh cracked pepper for 15 minutes at 350 degrees.

Preheat the grill to high.

Sprinkle salmon with salt and pepper and grill on a lightly oiled piece aluminum foil.

Sprinkle the salmon with crumbled goat cheese, roasted cherry tomatoes, and julienned fresh basil. Serve immediately and enjoy!

On a roll...

My old friend, Tricia Abbiatici, best known as "Abby" of Cook & Abby fame, was hosting a tapas or small plate party and was looking for some make ahead tuna dishes. The following Avocado-Tomato Salsa is delicious with rare tuna. Get tuna steaks, I like the ones that are still sealed. Dry them off, crack pepper all over and pat into tuna. Saute 1 minute each side in a pan with a dab of oil. Wrap in plastic wrap and refrigerate until ready to serve. Slice thin and serve with the avocado salsa and a little mache salad. The tuna can go with anything and it slices beautifully after being refrigerated and is nice and rare inside!

Avocado-Tomato Salsa

1 avocado, peeled and cut into small chunks

2 ripe red tomatoes diced1 TBSP minced fresh garlic

1/4 cup minced red onion

3 TBSP chopped cilantro2 TBSP apple cider vinegar

salt and pepper to taste

Combine all ingredients, except avocado and refrigerate - avocado should not be added until right before serving.

The salsa travels well, like to an end of the year Brownie party, if you put the avocado in the bottom of serving bowl and completely cover with tomato marinated ingredients. Mix when you arrive and serve with chips.

Another easy do mostly ahead tuna dish...

Grilled Southwestern Tuna

For the Salsa
3 16 oz cans black beans
1½ cups frozen corn cooked
1½ cups frozen chopped tomatoes
1/3 cup finely chopped onions
4-5 scallions chopped
1/3 cup chopped cilantro
½ cup extra virgin olive oil
½ cup fresh lemon juice
1 TBSP fresh lime juice
Salt and freshly ground pepper to taste
1/3 cup mild picante sauce
1 tsp minced jalapeno pepper

For the Tuna
6 yellowfin tuna steaks
¼ cup olive oil
¼ cup fresh lemon juice
3 TBSP chili powder
3 TBSP paprika
2 tsp ground cumin
2 tsp garlic powder
2 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp kosher salt
1 tsp oregano
K Paul’s blackened redfish seasoning to taste
1 bunch cilantro

To make the salsa:
Drain and rinse the beans. Combine the beans with cooled corn, tomatoes, onions, scallions and chopped cilantro.
Whisk the extra virgin olive oil, lemon juice, lime juice, salt and pepper. Add to the bean mixture and toss to mix well. Add picante sauce and jalapeno pepper. Chill until serving time. Serve chilled or a room temperature.

To prepare the tuna:
Rinse the tuna and pat dry. Arrange in a glass baking dish in a single layer. Drizzle with the olive oil and lemon juice.
Combine the chili powder, paprika, cumin, garlic powder, cayenne pepper, black pepper, salt, oregano and blackened redfish seasoning in a ziplock bag. Shake until blended. Add the tuna steaks to the bag one at a time and completely cover with seasonings.
Preheat the grill to high.
Let the tuna steaks stand, covered at room temperature for 20 minutes. Grill steaks for 2 minutes on each side for rare center.
Slice tuna and place slices over a mound of salsa. Garnish with cilantro.
I like to serve with a cheddar mashed potato.

What's next

I would like to try to turn this into a recipe repository, so that when friends want a recipe I can just give them my blog site and they can find a recipe. For instance, all the tennis gals always want this Chinese Chicken salad recipe. This is my version of a popular concept.


CHINESE CHICKEN SALAD

½ stick of butter
1 ½ packages of Herbox instant chicken broth & seasoning [No MSG]
2 packages chicken Raman Noodles
1/3 cup sliced almonds
½ bottle [3 tbsp] sesame seeds

1 bag of coleslaw [16 oz]
1 bunch of scallions chopped
2 to 3 cups shredded chicken breast
1 cup of dried cranberries

2 tbsp sugar
2/3 cup salad oil
1/4 cup rice vinegar
2 tbsp soy sauce


Melt butter in a medium pan, add Herbox seasoning, smashed up Raman noodles, almonds and sesame seeds. Saute until golden brown.

Combine coleslaw, scallions, chicken and cranberries in large bowl. In a small sauce pan boil sugar, oil, vinegar and soy sauce. Refrigerate dressing.

Keep noodle mixture, salad mixture and dressing separate until ready to serve.

It's been a while...

I decided to give this blog thing another try. A dear friend, Irene McDonnell texted me today asking for a favorite recipe from our pig roast last year. I found the recipe in an article about Jean George V... who hosted a fabulous pig roast that was part of the inspiration for the one we had. Here is his wife Marja's delicious and easy macaroni and cheese recipe!


Marja's Mac and Cheese
Jean Georges’ wife’s recipe from the Pig Roast article in Food & Wine
8 to 10 servings

3/4 pound elbow macaroni
Extra virgin olive oil, for drizzling
1 1/2 cups heavy cream
1 cup of whole milk
1 cup of half and half
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon of salt
1/4 teaspoon ground white pepper
1 1/2 cups of shredded extra-sharp cheddar cheese (4 oz)
1 1/2 cups of shredded sharp cheddar cheese (4 oz)
1 1/2 cups of shredded Monterey Jack cheese (4 oz)
4 oz cold cream cheese, cut into 1/2 inch cubdes

1. Preheat the oven to 350 degrees. In a large pot of boiling, salted water, cook the macaroni for 3 minutes (it will still be very chewy). Drain the macaroni and return it to the pot. Drizzle lightly with the olive oil and toss well.

2. Butter a 10 X 15 in baking dish. In a large bowl, whisk the heavy cream with the half and half, the whole milk, eggs, nutmeg, salt, and pepper. Stir in the cheddar and Monterey jack cheeses and the macaroni. Spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.

3. Bake the macaroni for 5 minutes. Using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. Bake for 40 minutes, until bubbling.

4. Remove the baking dish from the oven and preheat the broiler. Broil the mac and cheese about 3 inches from the heat source until richly browned, about 2 minutes. Let stand for at least 10 minutes and up to 20 minutes before serving.

Make ahead: The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking, or add 15 minutes to the baking time.