Happy Birthday, Dear Hubby!

We celebrated Mark's birthday with a special dinner at home last night. When I asked our toddler what kind of cake we should make for Daddy, he said, "A pancake!" Pancake Cake? Sure, why not!? I've been dreaming about Martha Stewart's Crepe Cake since Halloween... I modified the composition from her hazelnut laced recipe to a banana and chocolate laden tower of richness. The birthday boy, and his boy, approved.
Happy Birthday to the love of my life... and the biggest fan of my Menus for the Week!

Event~ Birthday Dinner for Three (Well, technically four...)
Menu~ 
Southwest Chicken Pizza- inspired by Brick Oven Restaurant
Spinach salad with Parmesan Peppercorn Dressing
Chocolate-Banana Crepe Cake

For the Southwest Chicken Pizza:

1 Boboli Thin Crust Pizza Dough or other thin pre-cooked pizza crust (Of course, you can always make your own!)

1/2 cup chipotle or sun-dried tomato pesto

1 1/2 cups shredded mozzarella

1 1/2 cups chopped cooked chicken (We used chicken that Mark smoked this weekend!)

1/2 red onion, sliced thinly

1/2 roma tomatoes, sliced

1/2 cup cilantro sprigs

1/4 c grated parmesan 

Place rack at top of oven. PH oven to 500 degrees. While pre-heating, assemble pizza, as follows: spread a thin layer of pesto over crust, sprinkle evenly with cheese, arrange chicken, onion and tomatoes on top of cheese. Once oven has reached temperature- switch to top-broil mode. Place pizza on rack and cook until cheese is melted and bubbly, slightly golden-brown. Remove from oven. Sprinkle with cilantro sprigs and parmesan cheese. Slice into wedges and enjoy!

For the Salad and Dressing:

1/2 cup fresh spinach per serving

1/4 c sliced, peeled cucumbers per serving

1/4 c chopped celery per serving

1 packet Hidden Valley Ranch Dressing mix

1 cup mayo

1 cup milk

1 tbsp cracked fresh peppercorns

1/4 c grated parmesan cheese

Make dressing according to package directions. Add in peppercorns and parmesan. Chill and serve over veggies. (And save it... makes quite a bit!)

For the Chocolate~Banana Crepe Cake:

1 cup all purpose flour

1 cup milk

1/2 cup lukewarm water

4 large eggs

1/4 cup (1/2 stick) butter, melted

1/8 tsp salt

3 tbsp sugar

3 bananas, sliced thinly

For Chocolate Ganache:

1/4 c cocoa powder

1/4 c sugar

1/4 milk

Combine flour, milk, water, eggs, butter, salt and sugar in a large bowl. Cover and let sit 30 minutes or chill for up to 2 days. 

Place small to medium skillet, or crepe pan over medium heat; add 1/2 tsp butter. When butter begins to turn color, slowly pour 1/4 c batter into pan, covering the bottom with a thin layer of batter. Tilt and rotate pan to coat evenly. Cook until crepe bubbles and the bottom is lightly brown. Remove from heat source (Don't turn off heat!) Flip crepe over with a spatula or with your fingers. Cook second side until browned, but not evenly. Place crepe on a plate. Place 3-4 banana slices on top of crepe. Repeat process, layering crepes and bananas until cake is 4-6 inches high. 

When crepes are done, make Chocolate Ganache Sauce. In a small pot, combine sugar and cocoa powder. Heat pan over med hi heat and slowly add milk, stirring. Continue to add milk and stir until sugar has dissolved and mixture has formed a smooth consistency. Pour evenly over crepe and bananas, allowing chocolate to drip over edges. Eat and swoon. 

Monday Night Football Worthy Salad

Works well for Thursday, Friday, Saturday, or Sunday Night Football as well!

Buffalo Chicken Salad- From a "15 Under 15" posting
Vary it up with Original Ranch Dressing+Blue Cheese, made from scratch.
1/2 c buttermilk
1/4 c chopped fresh herbs (chives, parsley, cilantro)
1/4 tsp salt
1 tbsp lime juice
3 tbsp mayo
1/4 c crumbled blue cheese
Whisk together in a small bowl, or shake together in a lidded jar. (Keeps for 3-4 days in the fridge.

Dining Alfresco: Grilled Balsamic Skirt Steak

Everybody took part in preparing this fresh, flavorful meal. Our toddler helped make the marinade and salad dressing, I chopped veggies, and the hubby grilled. From this month's Cooking Light Magazine (with some modifications) it is the perfect meal for easy outdoor entertaining. 

Wine Note: I paired our steak with Marcus James Merlot. Purchased at Sprout's Farmers Market- 3 for 10 bucks! It's full bodied, balanced, and easy on the palate, as well as the wallet. 


Event: Family Dinner Alfresco
Menu: Grilled Balsamic Skirt Steak, Sauteed Baby Spinach, Chopped Salad


For the Steak~
1/4 c balsamic vinegar
1 tbsp Worcestershire sauce
2 tsp brown sugar
1 garlic clove, minced
1 lb skirt steak, cut into 4 inch pieces (I would recommend sirloin or a better cut of beef, thin cut for quick grilling)
1/2 tsp kosher salt
1/4 tsp black pepper


Combine first 4 ingredients in a ziploc or large bowl. Add steak and turn to coat. Marinate at room temperature for 25 minutes. Remove steak; discard marinade. (Prepare spinach and salad while marinading meat.)
Heat grill to high temp. (400-500 degrees) Sprinkle steak with salt and pepper. Grill quickly, 3 minutes per side or to desired doneness. Remove from grill. Set aside on platter and tent with foil. Let stand 5 minutes and cut steak diagonally across grain into thin slices. (4 servings)


For the Sauteed Baby Spinach~
2 tsp butter
3 cloves garlic, sliced thinly
kosher salt
black pepper
1 10oz pkg fresh baby spinach


Melt butter in a large skillet over medium heat. Add garlic and saute one minute. Sprinkle with salt and pepper. Add spinach in batches, tossing frequently, until leaves just barely wilt.

For the Chopped Salad:
1 tbsp olive oil
1 1/4 tsp white (or red) wine vinegar
kosher salt
black pepper
2 1/2 c grape tomatoes, halved
1/3 c sweet (or Vidalia) onion, sliced paper-thin
1 large Hass avocado, cut into chunks
3 tbsp good blue cheese


Combine oil, vinegar, salt and pepper in a medium bowl. Add vegetables and toss. Sprinkle with blue cheese and additional black pepper to taste.

What night is this again??? Short Rib Dinner Party

We postponed last week's dinner with our friends until Tuesday. The thing is, Tuesday is kind of a weird night for a dinner party. Which meant an evening of everyone being convinced that it had to be Thursday or Friday.
I spent pretty much the whole day working on dinner. (Not typical... usually our dinners come together in way under an hour.) But between the grocery store, braising the meat, cooking lemon curd, shaving beets (and scrubbing my hands afterwards) it was a 9 hour affair. And the meal? Well worth the effort, I'd say!

Event: Tuesday Night Indulgence
Menu: Winter Salad
Braised Short Ribs with Dijon
Beet Risotto
Roasted Baby Carrots with Fennel
Lemon Curd Mousse


All of the recipes came from the Gourmet Today Cookbook... which is becoming one of my favorites! (My only complaint- no food photos!) I made modifications as indicated.


Simple Winter Salad
1 endive, cored and sliced lengthwise
1 fennel bulb, stalks discarded, cored and sliced lengthwise, thinly
1 granny smith apple, cored and sliced into matchsticks
4 cups mixed greens
2 ounces goat cheese (GT says aged goat cheese, which wasn't available at HEB- CM or WF would probably have it)


for dressing:
2 tsp shallots, finely chopped
1 tsp honey
2 tbsp orange juice
2 tbsp sherry vinegar
salt and pepper
1/2 cup olive oil (GT says 3/4 cup, but I think the ratio of oil to vinegar it too high)


Toss together endive, fennel, apple, and greens. Whisk dressing ingredients together in a small cup or bowl. Drizzle greens with dressing, top with goat cheese crumbles.


Braised Short Ribs with Dijon
1 bottle dry red wine (which you later reduce to 1 cup, gotta love a recipe where you reduce a whole bottle of wine)
4 lbs beef short ribs, cut into 2 1/2 inch lengths
Kosher salt and black pepper
2 tbs olive oil
10 shallots, peeled, leaving root ends in tact and halved lengthwise
3 tbsp whole grain dijon mustard
6 plum tomatoes, halved lengthwise
1 1/2 cups beef stock or broth (my addition to the recipe- there wasn't enough cooking liquid


Boil wine in a 2-3 qt saucepan, uncovered until reduced to about 1 cup, about 20 mins.
Meanwhile, pat ribs dry and sprinkle with salt and pepper. Heat oil in a 5qt pot (I use my Calphalon "everyday pan" for things like this, and just about everything else.) over medium high heat. Add ribs, in two batches, and brown, turning occationally, about 8mins per batch. Transfer to a bowl.
Reduce heat to moderate and add shallots to pan. Cook 5 minutes or until golden brown.Transfer to another bowl.
Stir reduced wine and dijon into cooking liquid, scraping brown bits from bottom of pan. Add ribs, meat side down, cover tightly and simmer for 1 1/2 hours.
Gently stir in shallots and tomatoes and add broth. Continue to simmer for about an hour or more, if time allows, until meat is very tender. Carefully transfer ribs, shallots, and tomatoes to serving platter. Spoon pan juices over them and serve!


Modified Beet Risotto 
6 medium beets, trimmed and halved
4 cups water
5 tbsp unsalted butter
1 medium onion, chopped
4 large garlic cloves, finely chopped
Kosher salt
1 1/2 cups Arborio Rice
1/2 cup dry white wine
1/2 c fresh grated parmesan
1/2 tsp fresh ground black pepper


PH oven to 450. Wrap beets in foil. Roast until tender about 1 1/2 hours. Carefully unwrap and let stand until cool enough to handle. Peel beets.
Cut enough beets into 1/2 inch pieces to make 2 cups. Puree remaining beets with 1 cup water, in a blender until smooth. Transfer to a 3-4 qt saucepan. Stir in remaining water and bring to a simmer.
Heat butter in a large stock pot over medium heat until foam subsides. Add onion, garlic, and 1 tsp salt and cook until vegetables are soft, about 8 minutes. Stir in rice and cook 1 minute. Add wine and cook until absorbed, stirring constantly.
Add 1/2 c "beet broth" and cook, stirring constantly and keeping at a strong simmer, until beet broth is absorbed. Continue cooking and adding broth, 1/2 c at a time. Make sure that it is absorbed before adding more. When 1/2 of broth has been used, add chopped beets to mixture and stir. Continue adding broth and stirring as before, until rice is al dente and all liquid has been absorbed. (about 18 mins) Stir in parmesan cheese and pepper. Serve immediately, with additional cheese.

Roasted Baby Carrots with Fennel
1 bunch baby carrots with green tops
2 tbsp olive oil
salt and pepper
1 tbsp fennel fronds, chopped


PH oven to 425. Trim carrots and remove all but 1-2 inches of stalks. Toss in olive oil and sprinkle with salt, pepper, and fennel fronds in a glass or ceramic baking dish. Roast until tender, about 35 minutes.


Gotta take a break- dessert in another post!

CL's Not So Fat Greek Chicken Salad

Oh, how I love Greek food. And any twist on the Greek Chicken Salad. Cooking Light's recipe for Greek Chicken and Barley Salad is great served warm or cool and it get's better with a couple days rest in the fridge.
I made a few mods to the recipe- and the little one helped me cook! He loved sampling all the bright colored veggies. It was exactly what we needed in the midst of stew and soup season.
(So good, I didn't take a pic- this one is from Cooking Light's site.)

Greek Chicken and Barley Salad
For the Salad:
3 boneless, skinless chicken breasts, or 1 pkg chicken tenders
1/4 tsp kosher salt
2 tsp olive oil
3 cups chicken broth- I used Kitchen Basics stock, richer and more flavorful than broth
1 cup uncooked pearl barley (can find it in the bulk section)
2 c chopped hothouse cucumber
1 cup grape tomatoes, halved
1 yellow bell pepper, cubed
1/3 c reduced fat feta
1/4 c pitted kalamata olives


For the dressing:
3 tbsp olive oil
1 tsp lemon zest
2 tbsp lemon juice
1 tbsp minced fresh basil, or 1 tsp dried
1 tbsp minced fresh thyme, or 1 tsp dried
1/2 tsp kosher salt
3 garlic clove, minced or microplaned


To make salad, preheat oven to 400 degrees, toss chicken in olive oil, sprinkle with salt. Place on roasting pan and bake until cooked through, approx 25-30 mins. When done, allow to cool slightly, and shred.
Meanwhile, bring broth to a boil in a medium saucepan; add barley. Cover and reduce heat. Simmer 30-45 mins or until all liquid is absorbed. Fluff with a fork and allow to cool. 
Chop vegetables. Make dressing by whisking together all ingredients in a large bowl. Add vegetables to bowl and toss. Add in chicken and barley. Sprinkle with feta cheese and serve warm immediately, or place in fridge overnight. 
Opa!

London Broil with Grilled Zucchini and Red Onions

In most parts of the country, Fall is in full swing. Blustery winds, piles of leaves, bare branches, maybe even a few snowflakes. 

Well, in Austin Fall is like an awkward teenager trying to find itself. Eighty degrees one day and close to freezing the next. Some trees have lost all of their leaves, while others seem to think that it's April. We drag out polar fleece and mittens only to wear them with flip flops.

But the beauty of this mixed-up season is that we can make a hearty pot of chili one night, and fire up the grill for some burgers the next. 

London Broil with Grilled Zucchini and Red Onions is a reminder that, here in the Hill Country, Summer is never very far from our minds.

Event: Fall Grilling

Menu:

London Broil with Zucchini and Red Onions

Iceberg Wedge Salad with Bacon and Blue Cheese Crumbles

For the London Broil and Veggies:

1.5-2 lb London Broil

3 tbsp olive oil, divided

4 cloves garlic, minced

1 tsp kosher salt

1 tsp fresh ground black pepper

2 zucchinis, sliced lengthwise, 1/4" pieces

1 red onion, peeled and sliced, 1/4" rings

2 tbsp mint or basil, chopped

1 oz parmesan curls (use a vegetable peeler)

2 tsp red wine vinegar

+more salt and pepper

Prepare the grill to HI heat (~450-500 degrees) Coat meat in 1 tbsp olive oil and minced garlic. Sprinkle evenly with salt and pepper. Toss zucchini and onions in 2 tbsp olive oil and sprinkle with salt and pepper.

Place meat and vegetables on grill. Cook meat 3-5 minutes per side, to desired doneness. Grill vegetables 3-5 minutes per side, until soft and lightly charred. Remove from grill. Allow meat to rest 5-10 minutes. Meanwhile, drizzle vegetables with remaining tablespoon of oil. Drizzle with red wine vinegar. Top with mint/basil and parmesan curls. Salt and pepper to taste.

For Salad (per serving):

2 slices thick bacon

1/4 head iceberg lettuce wedge

1-2 tbsp ranch dressing or vinaigrette

1/2 tomato, sliced into wedges

1 oz blue cheese crumbles

2 tbsp chopped red onion

fresh ground black pepper

Cook bacon and allow to cool before crumbling. On each plate, place lettuce wedge and top with dressing. Top with tomatoes, onions, blue cheese and bacon crumbles. Sprinkle with coarse ground black pepper. 

Gourmet Tribute: Grilled Chicken and Hot Cherry Pepper Panino

i will

insert photo here when 

whatever it is that is 

not working between iphoto 

and blogger starts working

While the published recipe only serves one, I "double-and-a-halfed" the amounts to serve a couple and a little one... or provide a few extra bites to sneak while tidying up the kitchen. Yeah, you know you do it!
These sandwiches are crispy, gooey, and can make you feel a little light-headed if you take a heavy hand with the cherry peppers.

Event: Turn-Around Night II

Menu: Grilled Chicken and Hot Cherry Pepper Panino with Tomato Basil Salad


4 tbsp olive oil, divided
2 garlic cloves, minced
2 tsp finely chopped fresh oregano
kosher salt and black pepper
1 loaf ciabatta bread (Sliced horizontally (through the center), then into two 4 inch wide pieces, and one two inch wide piece. This will make two large sandwiches, and one mini.)
1 lb pkg thin-sliced boneless-skinless chicken cutlets
2 tbsp bottled hot sweet diced cherry pepper (such as San-Deli brand)
3 balls (bocconcini sized) fresh buffalo mozzerella, sliced 1/4 inch thick
1 cup grape tomatoes, halved lengthwise
4 tbsp chopped fresh basil
1 tbsp red-wine vinegar
Special Equipment- Grill Pan (Although, this could be done on the outdoor grill OR panini press.)


In a small bowl, stir together 3 tbsp of oil, garlic, oregano, and 1/4 tsp salt and pepper.
Heat grill pan over med heat until hot. (Or fire up outdoor grill.)
Brush crusty sides of ciabatta with some of garlic oil and place bread, oiled sides down, on clean work surface. Grill chicken, turning once, until just cooked through. Divide chicken pieces between sandwiches, cutting or trimming as necessary. Layer mozzarella slices, cherry peppers (Note: Leave cherry peppers off the little sandwich, if serving to young'uns!!!), and another slice of bread on top of chicken, creating a sandwich.
Place sandwiches on grill pan and weight with a heavy skillet. (If skillet does not press down, add a few unopened food cans on top!) Cook, turning once, until cheese has melted and bread is slightly charred and golden. (About 6 minutes)
Meanwhile, toss tomatoes, basil, 1 tbsp oil, and vinegar in a small bowl. Season with kosher salt to taste. Cut sandwiches in half and serve with salad.
Kiddie Mods: Leave out cherry peppers. Tear chicken into pieces before putting on sandwich. Ciabatta is a chewy bread that may not be suitable for all young toddlers. (Sounds like a disclaimer before graphic television shows!) The same ingredients would be just as tasty on a softer sandwich bread.

MORE Part II...

These meals are slightly more complicated, but can still be done in about 15 minutes. If you want, substitute simpler sides to make your life easier. (Or enlist a sous chef to take care of the accompanying dishes!)


Read through these recipes before you start cooking... I've written them sequentially, with step-by-step instructions for the whole meal. The timing should be fairly realistic, but may seem a bit harried. They are ALL worth the effort!

Minute Steaks with Truffle-Parmesan Faux-sotto and Wild Green Salad


For Entire Meal You'll Need:
3-4 thin-sliced sirloin steaks (~1/2 lb each)
coarse sea salt, fresh ground black pepper
3 tbsp extra virgin olive oil (divided)
1 cup instant rice (such as Uncle Ben's... not Minute Rice!) cooked according to package instructions
3 tbsp salted butter, room temperature, cut into pieces
1/2 c+ 2 tbsp shredded parmesan-reggiano (divided)
2 tsp truffle oil (can be optional... but I highly recommend it)
3 cups wild greens
1 cup cherry or grape tomatoes
1 lemon half, for juicing


Cook rice according to directions. While rice is cooking, heat oil in a large skillet on medium-hi. Pat steaks dry and sprinkle both sides evenly with sea salt and pepper. Add steaks to skillet. (If all do not fit, cook in batches.) 
Cook steak 2-3 minutes per side, to desired doneness. (Do not turn or move until cooked on first side.) While steak is cooking, chop tomatoes in half or quarters. 
In a medium bowl, combine greens and tomatoes. 
After steak has cooked (4-6 minutes total), transfer to a plate and let stand 4-5 minutes (or until sides are ready. 
In another bowl, combine cooked rice and butter. (Note: If you don't have time to let butter come to room temp, pop in microwave for 10 seconds. Also, cutting in pieces or putting it near the hot stove works helps.) Stir in 1/2 cup parmesan-reggiano. If you want it creamier, add a little more butter or a tbsp of cream. Drizzle with truffle oil and top with a little more parmesan, if you wish. (Another Note: Shaved parmesan curls on top are a delicate and delicious addition... just use a potato peeler!)
Juice lemon over greens and tomatoes. Drizzle insides of bowl with olive oil and toss. Sprinkle with kosher salt, black pepper, and remaining 2 tbsp parmesan.
Serve steak, faux-sotto, and greens together on the same plate. Delish!


Beef Kebabs Three Ways with Couscous and Tzatziki (and Pita!)


For Kebabs:
1 1/2 lbs sirloin, flap, or hanger steak, cut into 1 1/2 inch pieces- To save time, buy pre-cut meat
Kosher salt and fresh ground black pepper black pepper
Three Flavor Options, in increasing complexity: 
1. 3 tbsp Robust Italian Dressing from Wishbone (or other Italian salad dressing)
2. 2 tbsp sumac seasoning (found at Phoenician Deli), 3 tbsp olive oil
3. 2 cloves minced garlic, 2 tbsp chopped fresh oregano, 1 tsp cumin, 3 tbsp olive oil, sauteed 2-3 mins. in a small skillet
Bell Peppers, Mushrooms, Onions, cut into 1 1/2 inch chunks, can also be bought pre-cut at some grocery stores
Don't forget SKEWERS!


1 box Near East Couscous (I like the Roasted Garlic and Olive Oil the best)


For Tzatziki:
1 cup greek yogurt (such as OIKOS or fage)
1 cucumber, peeled, seeded, and grated (using large side of cheese grater... or you can just chop it!)
1 clove garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp kosher salt


Pita Bread 


Prepare couscous according to package directions. While this is cooking, begin cu
Prepare the grill to medium high (~400 degree) heat. Combine meat and veggies in large bowl with desired seasonings and kosher salt and black pepper. (Note: It is safe to combine meat and veggies in same bowl, as long as you are cooking them well! If you are squeamish about mixing the two, you can use two separate bowls, and make separate veggie skewers.) Skewer meat and veggies, leaving space in between. This aids in quick cooking. Place skewers on grill. Cook 10-12 minutes, turning every few minutes. 
While meat and veggies are cooking, make Tzatziki Sauce. Just combine all ingredients in a small bowl.
In last few minutes of grilling, place pita bread on grill to warm.
Serve skewers on top of bed of couscous, with plenty of tzatziki sauce for dipping, and pita for wrapping. Opa!


Chicken Fried Pork Chops with Cream Gravy*, Mashed Potatoes, and "Stewed" Okra


For Chicken Fried Pork Chops
4 boneless rib pork chops (1 1/2 lbs total)
plenty of kosher salt and fresh ground black pepper
2 cups+ 3 tbsp flour, divided for breading and gravy
3 c milk, divided for breading and gravy
1 large egg
1 cup canola or other frying oil


For Mashed Potatoes
2 Big Russet Potatoes, unpeeled, chopped into 1/2 inch slices
3/4 cup milk
1/2 stick margarine or butter (mmm... Kerrygold!)
kosher salt and fresh ground black pepper


For "Stewed" Okra:
4 cups frozen (or fresh okra), cut into 1/2 inch discs, stems removed, if fresh
1 15 oz can Muir Glen Fire-Roasted Stewed Tomatoes with Chilis
1 15 oz can water


*My Gourmet Tribute... Chicken Fried Pork Chops from Gourmet Mag? YES! I will miss them. The only thing I don't like about this recipe is the way it is written. So I'm changing it up a bit to make it easier to follow!


Place potatoes in large saucepan, cover with water and turn heat to HI; bring to a boil. (Cook time ~10 mins.) Place okra in large skillet, cover with water and turn heat to HI; bring to a boil. (Both on back burners to save room to work with pork.)
Pound pork chops on both sides with rough-textured meat pounder until very thin. Season with salt and pepper and cut into 3 inch pieces. Whisk together 2 cups flour, 1 tsp salt, 1 tsp pepper in a shallow dish. Whisk together egg, 1 c milk, 3/4 tsp salt, and 1/2 tsp pepper. Dip pork pieces in milk/egg mixture, then dredge in flour. Place on plate. (IF you have some time, let pork rest for 15 minutes... I know this breaks the 15under15 mantra, but it makes the coating just perfect.) 
Heat oil in a heavy skillet over HI heat. When oil is shimmery and very hot (375 to be exact) fry pork pieces, turning over once, about 4 mins total. (You may have to work in batches.) When golden, transfer to paper towel to drain. Place in oven to keep warm.
While pork is frying, check on potatoes and okra. When potatoes are fork-tender, drain, return to pot and mash with milk, butter, salt, and pepper to taste. Cover with lid to keep warm.
Also, drain okra and rinse under faucet. Pour okra back in skillet and add canned tomatoes and water. Stir and simmer over medium heat until pork is cooked. 
Once all pork is cooked, pour off all but about 2 tbsp oil into a heat-proof bowl or empty coffee can, leaving brown bits. Add 3 tbsp flour and cook over medium heat 2 minutes, stirring constantly. Whisk in 2 cups milk, until thickened. Season with salt and pepper.
Serve pork and potatoes with gravy, accompanied by the slightly spicy okra. Hmm... I might have to make this tonight!

15under15 PART II

Mark's been super busy at work lately, so that makes me super busy with H. But this morning, he seems to want to sleep in! Maybe I can post Part II before he wakes...

15under15 Part II
Buffalo Chicken Salad


Buffalo Chicken Salad
1 pkg chicken tenders, trimmed
salt and pepper
2 tbsp olive oil
1/2 cup hot sauce (such as Frank's Red Hot or Tabasco)
3 tbsp butter, cut into pieces
1 head romaine lettuce
3 stalks celery, chopped
ranch dressing packet (and mayo, milk accding to packet directions) OR bottled ranch dressing
1/4 blue cheese crumbles

Heat oil in large skillet. Sprinkle chicken tenders evenly with salt and pepper. Saute tenders until cooked through, about 5-7 minutes. Remove from heat. While chicken is cooking, heat hot sauce in a small skillet over medium heat. Add butter pieces and stir into sauce until melted. Reduce heat to low. Wash and chop lettuce into bite-size pieces. Make ranch dressing according to packet directions. Arrange lettuce and celery on plates. Dip chicken tenders into hot sauce mixture. (For little ones, skip this step.) Place on top of salad. Drizzle with 1 tbsp ranch dressing and top with 1 tbsp blue cheese. For added heat, drizzle with a little more hot buffalo sauce!
Kiddie Mod: Be sure to chop celery and chicken into bite-size pieces. Leave hot sauce off 1 or 2 tenders, and allow child to dip own food in dressing.

(He woke up... only had time for one recipe! Check back soon!)

Ribeyes and Raviolis

No, not together, silly!  (Well, actually, that could be a tasty combination.... Hmmm...)

Sunday night's southwestern inspired steak dinner was delicious. Mark has perfected his meat-searing technique and I am reaping all the benefits.

Event I: Sunday Dinner with the Hubby and HBO
(Curbed is back! Bored to Death is funny! And we've got Mad Men and Entourage to boot! What are we going to do with all this tv? Why is everything good on Sunday night???)


Menu:
Grilled Ribeye Steaks
Black Beans
Rajas con queso asadero


Ingredients:
Ribeye Steaks
Black Pepper
Coarse Sea Salt
1 can black beans
2 tbsp sour cream
1 tbsp olive oil
3 Hatch chiles
1/2 cup monterrey jack cheese


For the Steaks:
Take meat out of refrigerator 30 minutes before grilling. Heat grill on high to about 450 degrees... or higher for a seared-medium rare or rare. Rub with fresh ground black pepper and coarse sea salt just before grilling. Grill 6 mins a side or until desired doneness. Allow to rest 5-10 minutes before serving.


For the Black Beans:
Heat canned beans on low until warm. Stir in 2 tbsp sour cream. Cover and keep warm until serving. 


For the Rajas con queso asadero:
Option 1: Cut peppers into long strips. Toss in olive oil and wrap in foil. Grill 15 minutes or until soft. Open package and sprinkle with cheese. Place back on grill for 2-3 more minutes, or until cheese is melted. 
Option 2: Cut peppers into long strips. Over medium-high, Heat oil in a small skillet (cast iron works well). Add peppers and saute until soft, stirring occasionally. Sprinkle with cheese and continue to cook until cheese is melted. 

Event II: Yummy Fall Dinner for Two


Menu:
Ravioli with Apples and Walnuts (from Real Simple Magazine)
Spinach Salad with Homemade Catalina Dressing


Ravioli Ingredients:
1 pkg store-bought ravioli, fresh or frozen
2 tbsp extra virgin olive oil
1/2 c walnut halves, roughly chopped
1 apple (they suggest gala or braeburn, I used honeycrisp), cut into matchsticks
1/4 cup chopped flat leaf parsley (I realized I forgot this, so I used celery leaves instead)
2 tbsp butter (my addition... I felt it would be too dry without a little butter)
1/4 c parmesan reggiano, grated
Kosher salt
Black Pepper


Cook ravioli according to package directions.


In large skillet, heat oil over medium heat. Add walnuts and cook 4-5 minutes, or until toasted. Add apples and parsley. Stir to combine. Add butter and stir gently until melted. Sprinkle with kosher salt and fresh ground pepper. Serve sauce on top of ravioli. Sprinkle with parmesan and more black pepper.


Spinach Salad with Homemade Catalina Dressing:
3 cups fresh baby spinach
1/2 cup cherry or grape tomatoes
1 tbsp ketchup
2 tbsp  whole grain mustard
2 tbsp lime juice
2 tbsp balsamic vinegar
1/3 cup olive oil
1/4 cup shredded colby jack cheese or cheddar


Divide spinach and tomatoes into serving bowls. In a small bowl, whisk together ketchup, mustard, lime juice, vinegar, and oil. Drizzle over spinach and tomatoes; sprinkle with cheese. 

Rainy Day Dinner

I love a dark, rainy day. And rainy days in the fall even more perfect- there's usually a college football game on tv...creating perfect background noise for an afternoon nap.

And the absolute best way to finish a day of being inside: a hearty, spicy bowl of pasta and a crisp salad.

The best scenario... you've already gone to the store to get all the ingredients, so you don't have to go out in the rain! 

Second best scenario... you've got the grocery store to yourself, because no one else wants to go out in the rain!

Tonight, I'll be sharing this menu with my husband and little one. 

Recipes are adapted from Tyler Florence's cookbook, "Dinner at My Place."

Menu: TF's Penne with Spicy Italian Sausage, Cream, Tomatoes, and Peas- Makes a veritable TON... so expect company... or leftovers. (Side note... this is a photo taken of leftovers... the dish has much more visual appeal directly after preparation!)

Bibb Lettuce with Tarragon Vinaigrette- Simple, tangy, sweet... delish!