They were delicious with a little taco sauce. I just scrambled eggs with cooked onion and green pepper. I also made breakfast potatoes with onion and red potatoes with the skins on.
Friday, December 31, 2010
Christmas Morning Breakfast
Every Christmas we have my mother-in-law over for breakfast. I love cooking and eating a hearty breakfast before we open presents. This year I made breakfast burritos:
They were delicious with a little taco sauce. I just scrambled eggs with cooked onion and green pepper. I also made breakfast potatoes with onion and red potatoes with the skins on.
They were delicious with a little taco sauce. I just scrambled eggs with cooked onion and green pepper. I also made breakfast potatoes with onion and red potatoes with the skins on.
Thursday, December 30, 2010
Christmas Eve: Second Course
We usually have shrimp on Christmas Eve, but this year we wanted something different. One of SP's favorite dishes is fettuccine alfredo with sausage.
I used fresh fettuccine and lots of heavy cream and butter. It was delicious, but so rich we only ate half of it.
Fettuccine Alfredo
Slightly modified from Giada De Laurentiis
9 ounces fresh fettuccine
1 1/2 cups heavy cream
6 tablespoons unsalted butter
1 cup grated Parmesan
Pinch freshly grated nutmeg
Salt and freshly ground white pepper
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 1 cup of the cream in a heavy large skillet, then add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
I used fresh fettuccine and lots of heavy cream and butter. It was delicious, but so rich we only ate half of it.
Fettuccine Alfredo
Slightly modified from Giada De Laurentiis
9 ounces fresh fettuccine
1 1/2 cups heavy cream
6 tablespoons unsalted butter
1 cup grated Parmesan
Pinch freshly grated nutmeg
Salt and freshly ground white pepper
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 1 cup of the cream in a heavy large skillet, then add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Wednesday, December 29, 2010
Christmas Eve: First Course
SP and I always have a special dinner on Christmas Eve just the two of us. I love to start the meal with this roasted asparagus dish:
What makes it so great is the gooey egg yolk that mixes with the cheese to create a sauce for the asparagus. Just look at that yolk:
What makes it so great is the gooey egg yolk that mixes with the cheese to create a sauce for the asparagus. Just look at that yolk:
Tuesday, December 28, 2010
Ginger, Garlic, Scallion Shrimp
One of our favorites, Ginger, Garlic and Scallion Shrimp:
I was going to make a different dish with the shrimp but at the last minute decided to go with an old favorite. It was delicious, but spicy!
I was going to make a different dish with the shrimp but at the last minute decided to go with an old favorite. It was delicious, but spicy!
Monday, December 27, 2010
Cheesesteak
One night a few weekends ago SP wanted to make his own cheesesteaks.
He did a great job, but added garlic to the onions and green pepper, which added a flavor we didn't think went with the rest of the sandwiches. Next time I think they'll be perfect.
He did a great job, but added garlic to the onions and green pepper, which added a flavor we didn't think went with the rest of the sandwiches. Next time I think they'll be perfect.
Sunday, December 26, 2010
Lighthouse Lasagna
This is a delicious but rich dish. SP wasn't a fan so I don't think I'll be making it again soon, but it was beefy and cheesy and easy to make.
Lighthouse Lasagna
Potluck at Midnight Farm
1 pound ground round
1 small can tomato paste
1 (8-ounce) can tomato sauce
1 teaspoon sugar
Coarse salt
12 ounces egg noodles
1 tablespoon unsalted butter
1 1/2 cups sour cream
5 ounces cream cheese, at room temperature
1 bunch scallions, finely chopped
8 ounces cheddar cheese, sliced
Heat the oven to 350 degrees.
Sauté the meat until lightly browned in a large skillet over medium heat, breaking it up as it cooks. Add the tomato paste, tomato sauce, and sugar. (Next time I will add salt too) Fill the tomato paste can with water and stir it in. Simmer, covered, for 15 to 20 minutes.
Fill a large pot with water, salt it, and bring it to a boil. Add the egg
noodles and cook them until tender. Drain the noodles, then return them to the pot. Stir in the butter.
Mix the sour cream, cream cheese, and scallions in a small bowl. Make two layers of the ingredients in a large casserole dish, as follows: Spread a little sauce over the bottom of the dish, top with a layer of noodles, then spread half of the sour cream mixture and half of the meat sauce. Repeat these steps. Top the lasagna with the sliced cheddar.
Bake for 30 minutes, until the lasagna mixture is bubbly and the cheese is lightly browned.
Lighthouse Lasagna
Potluck at Midnight Farm
1 pound ground round
1 small can tomato paste
1 (8-ounce) can tomato sauce
1 teaspoon sugar
Coarse salt
12 ounces egg noodles
1 tablespoon unsalted butter
1 1/2 cups sour cream
5 ounces cream cheese, at room temperature
1 bunch scallions, finely chopped
8 ounces cheddar cheese, sliced
Heat the oven to 350 degrees.
Sauté the meat until lightly browned in a large skillet over medium heat, breaking it up as it cooks. Add the tomato paste, tomato sauce, and sugar. (Next time I will add salt too) Fill the tomato paste can with water and stir it in. Simmer, covered, for 15 to 20 minutes.
Fill a large pot with water, salt it, and bring it to a boil. Add the egg
noodles and cook them until tender. Drain the noodles, then return them to the pot. Stir in the butter.
Mix the sour cream, cream cheese, and scallions in a small bowl. Make two layers of the ingredients in a large casserole dish, as follows: Spread a little sauce over the bottom of the dish, top with a layer of noodles, then spread half of the sour cream mixture and half of the meat sauce. Repeat these steps. Top the lasagna with the sliced cheddar.
Bake for 30 minutes, until the lasagna mixture is bubbly and the cheese is lightly browned.
Saturday, December 18, 2010
Bacon Pierogie Bake
This was one delicious meal. And easy. You can't beat that.
Bacon Pierogie Bake. As soon as I saw the words "bacon" and pierogies" I knew this would be a winner. Add scallions and fresh chopped tomato and you're just gilding the lily.
I doubled the recipe because I was using homemade pierogies and wanted extra sauce. SP loved the sauce so much he said I should make the dish again but serve the sauce over pasta instead of pierogies.
Bacon Pierogie Bake
Slightly Adapted from Elizabeth's Edible Experience
1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
6 center-cut bacon slices, chopped
4 garlic cloves, minced
6 ounces cream cheese
1 cup chicken broth
4 ounces shredded sharp cheddar cheese
1/2 cup thinly diagonally sliced green onions
1/2 cup chopped seeded plum tomato
1 teaspoon freshly ground black pepper
Preheat oven to 400°.
Arrange the frozen pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.
Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with cheddar cheese.
Bake for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.
Bacon Pierogie Bake. As soon as I saw the words "bacon" and pierogies" I knew this would be a winner. Add scallions and fresh chopped tomato and you're just gilding the lily.
I doubled the recipe because I was using homemade pierogies and wanted extra sauce. SP loved the sauce so much he said I should make the dish again but serve the sauce over pasta instead of pierogies.
Bacon Pierogie Bake
Slightly Adapted from Elizabeth's Edible Experience
1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
6 center-cut bacon slices, chopped
4 garlic cloves, minced
6 ounces cream cheese
1 cup chicken broth
4 ounces shredded sharp cheddar cheese
1/2 cup thinly diagonally sliced green onions
1/2 cup chopped seeded plum tomato
1 teaspoon freshly ground black pepper
Preheat oven to 400°.
Arrange the frozen pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.
Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with cheddar cheese.
Bake for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.
Friday, December 17, 2010
Thanksgiving Dinner
I know I usually take photos of each of the dishes we eat for Thanksgiving, but this year I had an active toddler to wrangle with. I hope this photo of my overloaded plate will do the trick.
Starting in the front with the mashed potatoes and going clockwise are stuffing, cranberry sauce, green bean casserole, creamed onions, whiskey-glazed carrots and turkey.
I made the stuffing, green bean casserole, creamed onions and whiskey-glazed carrots. All were utterly delicious. Next year we're planning to host Thanksgiving and I can't wait to make these recipes again.
Bread Stuffing with Bacon, Apples and Caramelized Onions
Homemade Green Bean Casserole
Creamed Onions
Whiskey-Glazed Carrots
Starting in the front with the mashed potatoes and going clockwise are stuffing, cranberry sauce, green bean casserole, creamed onions, whiskey-glazed carrots and turkey.
I made the stuffing, green bean casserole, creamed onions and whiskey-glazed carrots. All were utterly delicious. Next year we're planning to host Thanksgiving and I can't wait to make these recipes again.
Bread Stuffing with Bacon, Apples and Caramelized Onions
Homemade Green Bean Casserole
Creamed Onions
Whiskey-Glazed Carrots
Thursday, December 16, 2010
French Onion Pasta
I really wanted to like this recipe for French Onion Pasta, but the flavor from the French Onion soup was just too overwhelming.
