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Leftover Magic: Ham and Barley Soup with Potato Puree

This is an article I wrote for another blog awhile back. As we approach Thanksgiving and the winter holidays, I thought I’d post this again as you could easily substitute Turkey for the ham in the recipe. Enjoy.

Big holiday meals generally mean the fridge is crammed with leftovers for a week. As I was cleaning up the kitchen after our Easter dinner last Sunday, I asked my husband if there was anything he was craving for me to make with the leftover ham. His response: ham and barley soup. With that as an inspiration when I opened the fridge door and also perused the pantry to assess what else I could use up that would make a yummy soup. Here's what I came up with....

1 large onion, fine dice 3 large carrots, fine dice 3-4 celery stalks, fine dice 2 large garlic cloves, mince 4 tablespoons butter Add to a large soup pot and sauté for 5-7 minutes.

1 ham bone 1 cup ham juices (gelatinized), discarding any fat (or chicken broth if you don't have any reserved juices) 1 32 oz container of low sodium chicken broth 2 bay leaves 1/4 teaspoon herb de Provence 1/3 cup pearl barley Add ham bone and juices and container of chicken broth along with seasonings. Bring to a boil. Add pearl barley and reduce to a simmer. Simmer until pearl barley softens about 30 to 45 minutes.

3 cups cooked potatoes 1 cup half and half 4 tablespoons butter In a sauté pan, heat potatoes, butter and cream until butter melts and the mixture is warm throughout. Puree with a hand blender until smooth. Remove ham bone from the soup pot along with bay leaves. Add the potatoes to the soup broth and stir until combined.

2 cups cubed ham chunks Add ham chunks to the soup and stir to combine and simmer until ham is heated through. Season with salt and pepper to taste. Serve topped with green onions and shredded cheddar cheese, if desired. Or, top with French fried onions.

This recipe makes about 8 to 12 ounce servings of soup. You can easily freeze what you don't need right away. If you freeze in individual size portions, you can just pull out what you need when you need a speedy supper another week. When you reheat the soup, you likely need to add more chicken broth to thin the soup back out bit. I hope you enjoyed this recipe that helps clean out the fridge after Easter or any other time you are in the mood for a creamy, heartwarming soup.

#leftovermagic #soup #hamandbarley #dinnertonight

Entree Salads: The Basics

Have you ever thought, why do salads always taste better at a restaurant? I did for many years. I often avoided making entrée salads at home when I was younger as they were just never as good. However, as the years went by, I began to take it as a challenge. It can't be that hard, I told myself, so I began to spend more time researching salad recipes, deconstructing my salad when out for dinner and learning techniques that I could apply to making entrée salads. The result? I declared victory the night my husband said to me "This salad is as good as anything I have had at a restaurant." So, what are the keys to a good entrée salad at home? I will break it down into 4 components: the dressing, the lettuce, the accenting ingredients and the protein. The Dressing One of the keys to a great salad is the dressing. It is time to stop buying bottled dressings for use as an actual dressing. (I do like to use them for marinades so they still do have a place in the refrigerator door.) First, they are really not that hard to do and they are so much better tasting and also better for you. Have you ever read the ingredient list on a bottle of dressing? If you can master the two basic dressing types--the vinaigrette and the creamy dressing, you can play with these basic formulas and develop a wide range of tasty variations. The Vinaigrette Formula= Acid + Oil + Stabilizer (optional) + Seasonings The acid can be any type citrus juice or vinegar. Once you get the basic formula down you can switch out the acid, adjusting the quantity based on the strength and acidity of the ingredient. As for oil, I generally use extra virgin oil in most of my dressings. However, if I don't want to have the flavor the oil as prominent in the dressing, I will use a canola oil. For example, in Asian-style dressings I will use a small amount of sesame oil and then use canola oil for the rest. The most common stabilizer is mustard, typically Dijon. The stabilizer allows the dressing to be emulsified on a semi-permanent basis so the dressing does not separate as quickly. Mayonnaise can also be used to stabilize a dressing since it is a permanent emulsion itself. Seasoning are where you can add depth of flavor to your vinaigrette. It can be as simple as salt and pepper or as complex as curry powder, ginger and garlic. For simple basic vinaigrette, shallots and garlic are my go to seasonings. Start by adding a little at time, blend and add more until you reach your desired taste. Basic Lemon Vinaigrette 1 tablespoon white wine vinegar zest of 1 lemon 1 tablespoon freshly squeezed lemon juice 2 teaspoons Dijon mustard 1 teaspoon kosher salt pinch freshly ground black pepper 1/4 cup extra virgin olive oil Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. The Creamy Dressing Creamy dressings are essentially a vinaigrette plus something to add the creamy flavor and texture to the dressing. Many creamy dressing are mayonnaise-based. But that is not the only way to make a creamy dressing. You can use crème fraiche or heavy cream or Greek yogurt.

Using Greek yogurt in your creamy dressing allows you to get the creaminess without the guilt and it also gives it a nice tang. I really like how it behaves in a dressing. I also like to use fresh herbs in my creamy dressings. Chives and parsley are two fundamental herbs you can add to make a great creamy dressing. From there, you can mix and match just about any herb that would pair well with the salad ingredients and the protein. For example, add cilantro if you for aTex-Mex flare or dill for a salmon salad. Trust me, once you start making your own, the bottled ranch will find a quiet corner in your fridge door to grow old and you may not buy another again. Simple House Dressing • 2-3 tablespoons crème fraîche • 2 tablespoons extra virgin olive oil • 1 teaspoon honey • 2 tablespoons white balsamic vinegar • 1 small shallot finely chopped • 1/2 teaspoon sea salt • 1/2 teaspoon fresh ground pepper To make the dressing, whisk together the crème fraîche, olive oil, and honey. Add the scallion, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side. If you prefer a smoother dressing, use an immersion blender to combine all the ingredients. The Lettuce Lettuce is usually one of the main ingredients in most salads. But, how many soggy salads have you have over the years where the dressing is watery and doesn't coat the leaves? It is important that you wash you lettuce to ensure you get off any dirt that remains. Lettuce can also spread food-borne illnesses so washing does help minimize the risk as well. But the key is that you need to dry your lettuce before you use it. Invest in a salad spinner and spin it dry and then pull the basic out of the bowl and let it continue to dry as you prepare the dressing and other ingredients. Also, the type of lettuce you use will also determine how best to dress your lettuce. Some lettuce types go limp quite quickly, like butter lettuce, so you want to keep that in mind as well so you don't end up with a soggy salad. Dress these salads immediately before serving or allow you guests to dressing their own salad. The Accent Ingredients The accent ingredients are where you add flare and interest to your salad. Don't limit yourself by just adding tomatoes or carrots. Think about texture and flavor. Add crunch with jicama or nuts, add sweetness with pineapple or strawberries, add tartness with pomegranate seeds, add salty nutty flavor with cheese. These are the ingredients that really make a salad interesting to eat. The Protein Lastly, the protein. I like to marinade my proteins for an entrée salad with one that will complement the accent ingredients and the dressing. Or if you have leftovers from another night, you can build your salad around the flavor of that meat. Grilled chicken breast in a ginger-soy marinade or with a Chile-rub are going make that salad come together much better than just a plain grilled chicken breast for example. If you are making a vinaigrette, you can make a double batch and use that to marinade your chicken, shrimp, pork or beef. I hope that you will find by focusing in on each of these key components, you will to start making entrée salads at home that are even healthier and tastier than those your used to eat in the restaurant.

#saladforsupper #thebasics #entreesalads #simplehousedressing #vinegrette

Veal Parmesan

2 veal cutlets (pounded thin)

1/2 cup flour 2 eggs 2 tablespoons half and half 1/2 cup grated fresh Parmesan 1/2 cup panko 2 teaspoons Italian seasoning 1/4 teaspoon garlic powder 1/4 teaspoon white pepper 1/2 teaspoon salt 4 - 6 tablespoons grapeseed oil

In three pie plates or half sheet pans prepare the following:

- Place flour in first pan - Combine eggs and half and half in next pan, whisk to combine - Combine cheese, panko and seasonings in the third, stir to combine

Coat veal in flour, then egg mixture and then cheese mixture shaking after each step to remove any excess.

Heat oil in a large nonstick pan over medium high heat. And veal and cook about 3 minutes per side.

Serve over your favorite pasta and cover with marinara sauce and top Parmesan or Asiago cheese.

#dinnertonight #vealparmesan

Pasta. Night. Post hurricane threat comfort food. (at Riviera Dunes Marina)

Fish Tales

This is a repost of a blog a wrote when in Virginia Beach. I so enjoyed my time there. Being born and raised in Minnesota, this was my first opportunity to explore Altantic seafood. I learned a lot....

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A few members from the local chapter of the USCPA spend a couple hours with local fish market proprietor, Richard Welton from Welton's Seafood Market on Laskin Road in Virginia Beach. What a fabulous time we have with Richard! He walked us through both what to look for when purchasing seafood and fish and his personal tips on how to cook each type. For me, being originally from the Midwest, I was especially interested in learning more about some of the local fish like rock fish. It was reassuring for me that in some ways, fish is fish. And, my belief that simple is often better in prepare fish when it is locally caught and fresh. But, I will admit, I was quite intrigued by the idea of smoking a whole rock fish and you can be sure I will be trying that one of these days real soon! So, what are some things to be aware of when purchasing fresh seafood and fish? I think we all ponder this at times -- whether you are new to cooking fish or are a bit more seasoned. I hope that you find in this blog a few tidbits of information that you can use on your next trip to your local fish market. What is the different between wet and dry pack scallops? Although I cook with scallops a fair amount this was a question that I did not know that answer to. However, now that I do, I think this is one that is worth taking note of. Dry pack scallops are not treated with chemicals to preserve their freshness. They are harvested directly from the ocean, shucked on deck, then immediately frozen on the boat to capture their quality. Wet pack scallops on the other hand are treated with chemicals such as phosphates. These chemicals cause them to retain water. If you have purchased scallops before and when you cooked them they shrunk considerably, you probably purchased wet packed scallops. They are also harder to get a good sear on due to the retained water. As a result, they often end up being over cooked. As far as how to cook scallops, Richard encouraged us to cook scallops to medium rare. I wholeheartedly agree with his point of view. Overcooked scallops are tough and just not that good. If you are going to spend the money on good seafood, you want enjoy the experience. Richard recommends cooking them over medium heat in a preheated pan, 3 minutes on the first side and then 2 minutes on the other. Or you can go less than this if you like your scallops on the rare side. He uses a combination of olive oil and butter to sear them in and seasons simply with salt and pepper and maybe a touch of an ahi tuna rub. Most of the scallops in the Virginia Beach area come from the Delaware, Maryland and New Jersey scallop bed. I was pleased to learn that they monitor the harvesting of the beds to prevent over "fishing" which makes these scallops more sustainable for the future.

Can I make sushi with any fresh fish? What is sushi grade mean?

From my culinary classes I learned about what makes fish sushi grade and this was reinforced by Richard. Sushi grade fish is flash frozen to kill the harmful bacteria and other organisms that is generally found in fish. Bacteria multiples fairly rapidly so even "fresh fish" that is only days out of the water but has never flash frozen should not be used to make sushi. The last thing anyone wants to do is make your friends, family or clients sick. So, you can use fresh caught ocean fish for sushi, but honestly, I do not recommend it. And, I strongly encourage you to always purchase sushi or sashimi grade previously frozen fish for your sushi.

So how to I tell if the fish I am buying is fresh?

If you are purchasing a whole fish, look for clear eyes and firm flesh and a shine or glisten to the skin. Gills should be bright red. For steaks and filets look for firm flesh and the color should be bright not dull. Fish, whole or filets should not smell fishy; it should smell briny or like the sea. If you are purchasing tuna, you can visually tell when it is older by looking at the color. If the tuna is darker or has a greyish color, it is likely just fine to buy but it will be best either grilled, marinated or use for tuna fish. If you like your tuna on the rare side, I would recommend finding out from your fish market when they receive their tuna deliveries and purchasing it that day. Wild vs farm raised shrimp? Is the wild caught shrimp really worth the money? The answer: Yes. Wild shrimp mature in natural conditions and don't swim around in a confined area. I am going to leave it with that and let your imagination do the rest. If you have not tried brown shrimp, I recommend it. Brown shrimp have a shell that is pinkish-brown in color versus being greyish-white. I think they are actually more flavorful and firm than white shrimp. Previously frozen wild caught brown shrimp is available year round according to Richard. They are generally from Louisiana. The white shrimp come from Georgia or Florida typically. Locally in the summer, Carolina shrimp is available around Virginia Beach. The season runs from June to roughly September. Definitely worth looking for in the summer months. I know I enjoyed quite a few last summer!!

While I was at the market, I had to pick up something to take home because not only was I inspired by what I learned but everything looked so darn good and it was nearly lunchtime when we departed! I elected to get a pound the wild caught brown shrimp. Dim Sum is going to have to wait for another night as for Valentine's dinner we are going to have shrimp! Is there a secret to buying blue crabs? The blue crab that is so popular to the Bay area is something relatively new to me. As a crab lover, I have prepared my share of King crab and Snow crab and have made some tasty crab cakes with these. But the local blue doesn't get distributed too far out of the Bay area. Richard shared with us some great tips for buying blue crabs. The blue crabs shed their shells about every 30 days. The most plentiful peak times are the May and June near full moons and high tide. This is when you should be thinking of frying up some soft shell crabs!! Watch out for soft shells that are already papery. These crabs are already started forming their new shells and are not as good to eat. Ordering live, shell on crabs later in the season? You want to ensure that the crab is "heavy" and not too light. If their shells are new and they have not grown into them yet, they won't have much meat in them. Also, request that your crabs are live when you arrive at the market, even if you are going to have the steamed for you there. This will ensure the crabs are the freshest. You can then have them steam them when you get there. I could keep going on and on about fish and seafood and what I learned from Richard but I will save a few of the tips for a future blog as I am inspired now to do some cooking with oysters and rockfish in the next few months and with blue crabs this summer when the season starts. Look for those future additions down in upcoming months. For now, I wish you a wonderful day! And happy fishing! Chef Jen

Date Night: Dinner for Two

I often get requests for ideas for romantic date night dinner for two. This is one of my go to menus when entertaining and one that my husband often requests for his special birthday dinner or Valentine’s Day. The night feature below in the pictures,we enjoyed a lovely bottle of Foote Path Cabernet Franc, 2007 from Temecula, California. It paired wonderfully

A bold, robust Cabernet Sauvignon or Zinfandel would also pair nicely with this menu. If you in Minnesota and can get yyour hands on bottle of Parley Lake Wineries Artisan Series wine, I know that would also be an excellent pairing. Find them at www.parleylakewinery.com.

The Menu: Prime Rib with Thyme Au Jus, Cast Iron Oven Roasted Potatoes and Mixed Greens with Blackberries, Candied Pecans and a Balsamic Dressing.

I have scaled the recipes to serve 2 hearty eaters. You can adjust them to fit your occasion. I prefer to purchase a boneless prime rib, and since the leftovers are delish (prime rib sandwiches with horseradish Havarti, sautéed and peppers on a grilled or toasted baguette, for example) , I look for about a 4-5 pound roast. Or have your butcher cut one to size for you. Be sure to let the roast stand at room temperature for about 30 minutes to allow it to relax so it doesn't seize up in the oven. This is a step that is often missed but I recommend it. As far as what wine to use, I believe in the philosophy that if you wouldn't drink it, don't cook with it. Now, that does not meant I would use a modestly priced full bodied wine such as a Cabernet Sauvignon. We when I made the prime rib over the weekend I use a bottle of Apothic Red 2010 which was a blend Zin, Cab and Syrah. It made a very rich and flavorful au jus. It sells for under $10, and yes, we did finish the bottle the following night... Prime Rib with Thyme Au Jus 1 boneless prime rib, 4-5 pounds 4 - 6 garlic cloves, halved salt and fresh ground pepper 1 1/2 cups red wine 3 cups of beef stock 2-3 sprigs of fresh thyme Preheat the over to 450 degrees F. Cut small slits in the top of prime rib roast and insert garlic cloves. Season with salt and pepper. Place the roast in a roasting pan. You can set the meat on a rack inside the pan but it is not crucial, if you don't have one. Add stock and wine to the pan. Add thyme sprigs to the pan. Insert a meat thermometer in the thickest part of the roast. Roast for 15 minutes at 450 degrees F. Then turn down the heat to 350 degrees and cook for about 1 hour. Time will vary on the size and thickness of the roast. You can estimate about 12-15 minutes per pound but check the meat thermometer periodically so it reaches your preferred level of doneness. You will want to take it out of the oven when it reaches about 5-10 degrees below your preferred doneness. I aim for medium rare so I take it out of the oven at 135 degrees. Remove the roast from the oven and place on platter. Cover with aluminum foil and let stand for 15 minutes. The roast continues to cook during this time and will rise up to your desired temperature. It also helps reduce the amount of juices that are lost out the meat when carving. Resting is critical to a juicy, tender prime rib. In the meantime, remove the thyme stems from the cooking liquid and use a fat separator to remove the fat from the au jus. Serve prime with reserve au jus on the side.

Cast Iron Roasted Potatoes Cooking with my friend Jami, she showed me her trick to tasty oven baked potatoes with a crispy skin. I fell in love with this method! It is simple and just delicious! We have made this recipe many times this fall and winter and just about every time we cook together! My addition to the simple recipe is to use infused olive oil to add extra flavor to your potatoes skins. You can use garlic or Italian herb infused oil. You can buy the oil or make your own.

• 2 - 3 large baking potatoes • garlic or other infused olive oil • sea salt and fresh cracked pepper • dried herbs of your choice - rosemary, thyme, oregano or a combination Scrub the potatoes and dry well. Place in a cast iron skillet. Pour 1/2 T olive oil over each potato and with your hands rub the olive onto the potatoes. Season the potatoes liberally with salt, pepper and herbs.

Bake in the oven at 400 degrees for 1 hour or until the potatoes are tender when pierced with knife. Mixed Green Salad with Blackberries and Balsamic Vinaigrette This is a variation on my sister's Oregon Hazelnut Salad which is also quite delightful. You can substitute your favorite berry - strawberries, raspberries or blueberries all are quite tasty or use a combination. I think that this is a perfect complement to this romantic dinner -- its is a fresh accompaniment to go with the rich prime rib and potatoes. And there is something about berries that I find very romantic. • 2 cups mixed greens • 1/4 cup dried currants • 1/2 cup of fresh blackberries • 1/3 cup toasted & candied pecans • 1/4 cup crumbled fresh feta cheese Dressing: • 1/8 cup balsamic vinegar • 1/8 cup sugar In a small bowl whisk sugar and vinegar together until sugar dissolves. Toast the pecans in the oven at 350 degrees F. Be sure to watch them so they don't burn. Let cool slightly. In a non-stick skillet, place 1 tablespoon of sugar and turn the heat on to medium. Add toasted pecans and stir to combine with sugar as it melts. The sugar will turn brown. Once the nuts are covered with sugar, take them off the heat being careful not to burn the sugar. Place nuts on parchment paper to cool. Once cooled, you can either break apart or rough chop the nuts. In a large bowl, combine greens, currants, blackberries and nuts. Toss to mix. Toss with dressing and then top with cheese. I hope that you find some inspiration in these recipes your date night dinner for two.

Chef Jen

#dinnertonight #datenight #primerib #roasted #potatoes #romantic

Potatoes, Take 2

Growing up on the farm as a child, our family was a traditional Midwestern "meat and potatoes" family. Supper generally included potatoes as a side dish and mom usually made more than we could eat. (I think this is something that I inherited from her!)

As a result, I learned at a young age that leftover potatoes can be easily be turned into a whole new potato dish. It also allowed mom to create a simple and speedy side dish that could be served for breakfast, lunch or dinner. You can turn them into hash browns, potatoes cakes or twice baked potatoes, to name just a few.

As I mentioned in a prior blog, I love to make potatoes in a cast iron skillet in the oven and since at home I am only cooking for two these days, we often have extra potatoes that are left over.

One great way to use the leftover bake potatoes is to make crispy skillet rounds.

All you need to do it put a little olive oil and a pat of butter (for flavor) in a skillet and heat over medium high heat until it starts to bubble a bit. Place potatoes that have been cut into 1/4 to 1/3 inch thick rounds into the skillet and season with salt and pepper. Allow to sauté until nicely browned and then flip with a spatula and repeat on the other side.

Then once both sides are nicely browned, remove the potato rounds from the pan and place on a plate lined with paper towels. Using another paper towel, pat the excess fat off the potatoes. Season with salt and pepper. I also like to sprinkle a bit of fresh grated parmesan cheese over the top before serving.

The result? Speedy, simple and tasty potato hash "rounds"!!

Some of my best dishes are a result of thinking creatively about how to use ingredients on hand along with leftovers. Before you throw away leftovers, think about how you might turn it into something new....

#dinnertonight #leftovers #potatoes #take2

Eat Your Veggies

I have clients, friends and family that are looking to eat healthier, need to restrict gluten from their diet or have adopted a vegetarian lifestyle. This has encouraged me to find and develop recipes are both vegetarian and gluten-free, but still have flavor and substance.

One such recipe that have added to my recipe "inventory" is a Snow and Snap Pea Stir-Fry. Even my carnivore husband enjoyed this one. I love the variety of texture and colors in this recipe from the Vegetarian Times (see link at the end of this blog for the original recipe).

For non-vegetarians, I serve this with a ginger-soy marinated shrimp; although, the cashews add protein and a nice crunch so the dish works well as a standalone vegetarian dish. I typically pair it with brown or jasmine rice.

The key to stir-fry recipes is planning. Mise en place, as they call it in culinary school, which means everything in its place. Making sure you organize all the equipment you need and your ingredients are prep before you start cooking is essential. I also think about the different textures and how fast each one will cook and whether it will hold if you cook it first and set it aside as a read through a recipe as prepare to cook.

The snow and snap pea stir-fry actually cooks fairly fast. The time consuming part of this recipe is the prep work. That said, you can do this dish in 30 minutes or less, if you are organized. Here's what you will need:

1 Tbs. low-sodium, gluten-free soy sauce

1 Tbs. toasted sesame oil

2 tsp. cornstarch or arrowroot

¼ tsp chile-garlic sauce, such as sambal oelek, optional

1 Tbs. vegetable oil

1 medium red onion, halved, cut into thin slices, and pulled apart (1 ½ cups)

1 small yellow bell pepper, thinly sliced (1 ½ cups)

1 cup raw unsalted cashews

1 Tbs. grated fresh ginger (or to taste)

8 oz. sugar snap peas

8 oz. snow pea pods

8 green onions, cut into 1-inch pieces

Prep all your vegetables and place in bowls based on their cooking times. Also, if you can cut vegetables into similar sized pieces. Taking the time and using your knife skills to prepare similar sized knife cuts really does make a difference. Food will cook more evenly and so you would be as tempted to over cook your dish trying to get those few odd size pieces to cook through. I like to cut the ends off my snow and snap peas. I put the snap peas in a separate small bowl as they take the longest to cook.

The snow pea pods, yellow pepper and red onion can be place in another bowl as they cook in about the same amount of time. (If you like your peppers a bit softer, you can add them into the snap pea bowl instead.) Add the green onions, cashews and ginger into this bowl.

Combine the soy sauce, sesame oil, cornstarch and chile-garlic sauce with 1/2 cup of water in a small bowl and set aside so it is ready when you need it.

You can do a stir-fry at home even if you don't have a wok. I actually prefer to do it in a large French-style skillet with the straight (not slowed) sides. It give you plenty of surface area to cook the ingredients quickly and helps keep the ingredients in the pan as you toss them around.

Heat 1 tablespoon of vegetable oil in your pan over medium-high to high heat. I would use high heat for electric stoves but a bit lower temp for gas stoves. Then we start adding ingredients...

I have changed the recipe up a bit based on how I like my vegetables to be cooked. I add the snap peas first and give them a 2-3 minute head start over the other ingredients.

Then add the snow pea pods, yellow pepper, red onions plus the cashews, ginger and green onions. Stir-fry for an additional 3 minutes or until vegetables reach your desired level of doneness. I like mine crisp-tender.

Then add the reserved soy sauce mixture and cook for about another 2 minutes. The soy mixture will form a sauce and coat the vegetables.

When I made this for my client last week as well as for my husband I served in a big pasta bowl and toss in the ginger-soy shrimp at the end.

I hope that you enjoy this colorful and flavorful stir-fry. If you have all your ingredients prepped and organized before you start, you can see how easy this beautiful dish comes together.

Bon appetite!

Chef Jen

Original Recipe Source from the Vegetarian Times, June 2011, page 77:

http://www.vegetariantimes.com/recipe/sugar-snap-and-snow-pea-stir-fry/

#dinnertonight #eatyourveggies #vegetarian #stirfry

Fresh Flavorful and Fast: Tuna Salad with Basil and Apple with Roasted Red Pepper & Tomato Soup

Ever get stuck in a rut going out to eat because you think it is faster than cooking at home? Especially in the summer when it is hot outside? Well, it is time to get out of that rut. Some of my favorite recipes are fresh, flavorful and fast. Not only that, they are good for you!!

Do you like tuna sandwiches? Do you make them with canned tuna? Once you try this recipe that I have made a bit healthier from the original, I bet you won't go back canned tuna.

The original recipe calls mayonnaise but not a lot so that was a good starting point. I substitute low fat mayonnaise or even half mayonnaise and half Greek yogurt to further reduce the fat and calories.

The key to this recipe is high-quality fresh tuna. Opt for sushi grade tuna if your seafood counter carries it. In a pinch, you could use a can albacore tuna if you can't find fresh tuna.

The other key to this fresh and flavorful dish is the fresh basil, apple and the lemon juice. You get the flavor, the crunch a bit of sweet / tart along with the richness of the tuna.

I like to serve it either on an English muffin or in a whole-wheat pita pocket for something different from your regular sandwich. You could also make a really tasty Panini sandwich or simply serve on a bed of lettuce like arugula or micro-greens. Or, serve it with crackers as an appetizer and I bet it will be the hit of the party.

The recipe is really just easy....

Fresh Tuna Salad with Basil and Granny Smith Apple

Ingredients:

2 fresh tuna steaks (about 8 ounces each)

1/2 cup finely diced celery

1/2 cup finely diced unpeeled Granny Smith apple

2 scallions, thinly sliced, green part only

1/2 cup light mayonnaise or 1/4 cup light mayonnaise and 1/4 cup Greek yogurt

3 tablespoons finely slivered fresh basil leaves

juice from 1/2 to 1 whole lemon

Directions:

1. Season both sides of the tuna with fresh cracked sea salt and pepper. Spray a non-stick pan with cooking spray. Heat the skillet over medium-high to high heat. Sear the tuna on the first side for 2-3 minutes, until lightly browned. Turn with a spatula and sear for 3 minutes longer or until cooked to your preference.

2. Place the tuna on a plate or bowl, flake tuna into small pieces. Let the tuna rest for 5 to 15 minutes in the refrigerator or freezer.

3. In a large bowl, combine celery, onion and basil. Fold in mayo and add lemon juice. Add tuna to the bowl and stir to combine. Season with salt and pepper, to taste.

4. Refrigerate for 1 hour or overnight, if time permits. (I often skip this step as if you chill the tuna while you prepare the other ingredients, it is delicious right away.)

5. Just before serving stir in diced apple. Season with salt and freshly cracked pepper to taste.

6. Serve on your favorite crusty bread.

Looking for something to accompany your sandwich? You might want to give this roasted red pepper and tomato soup a try. It is fast and flavorful and is a great complement to the tuna sandwich.

I came up with this recipe on a summer weekend a while back to help use up an abundance of ripe tomatoes.

Roasted Red Pepper and Tomato Soup

Ingredients:

1 (32 oz) package of red pepper soup (Trader Joe’s)

6-8 Roma tomatoes, quartered

balsamic vinegar

olive oil

3 garlic cloves, minced

1 small jar of roasted red peppers, chopped

red pepper flakes, to taste

1 tablespoon fresh basil

salt & pepper, to taste

Directions:

1. Preheat oven to 450 degrees F.

2. Place tomatoes quarters on a cookie sheet cut side up and drizzle with balsamic vinegar and olive oil. Place in the oven and roast for 20-30 minutes or until the tomatoes are beginning to caramelize. (This step can be done in advance and tomatoes can be refrigerated until you are ready to use.)

3. Meanwhile, sauté garlic in olive oil in the bottom of a soup pot or large sauce pan. Add roasted red pepper soup and tomatoes and stir to combine. And red pepper flakes. Bring to a near boil and then reduce to simmer.

4. Puree soup with a immersion blender. Season with salt and pepper to taste. Stir in fresh basil just before serving.

This soup is also delicious with a grilled cheese or just about any sandwich.

I hope you enjoyed these fresh, flavorful and fast recipes!

Cheers!

Chef Jen

#dinnertonight #freshtuna #redpeppersoup #tunasalad #fresh #apple #basil

Quick and Easy Entertaining: Stroganoff Meatballs and Teriyaki Chicken Drummettes

12:48 PM

Last minute entertaining is something that has never bothered me; however, I know it stresses other people out. Last night was one of those nights were I made the call to entertain instead of going out. The cable guy was coming over to fix our cable and the only time slot was from 4 to 6 pm. We had originally planned to meet friends out for happy hour that night so our choices were, wait until the work week and have to deal with the cable guy then or bring the happy hour to our home instead. I suggested the later.

Next question, what should I make? I wanted the appetizers to be substantial enough that they would stand in for dinner but also quick and easy as we had a full day planned already. In going through menu options with my husband, we settled on meatballs, chicken wings, a cheese tray and veggies with dip. Thinking about what I had on hand and what I could pick up on the way home, I refined the menu to be 5 ingredient Wildtree Stroganoff Meatballs and Chicken Drummettes with a dry rub and teriyaki glaze.

Cheeses would include sharp cheddar, smoked Gouda and spanish Manchego; something for everyone. The veggies would be served around a smoky and spicy ranch dip that would also be great for dipping the chicken drummettes in. One of the guest was going to bring Texas Cavier and chips which would round out the appetizer spread nicely.

Casual and fun, perfect relaxing on our motor yacht, Destiny, with friends before watching the sunset on the fly bridge.

Start to finish, I prepped the appetizer menu in about 30 minutes and it was ready in 1 1/2 hours. Pantry stables plus grocery store conveniences made it a breeze to pull together. And, it got rave reviews by our guests. Unfortunately with the cable guy there just before our guest arrived, I didn't have a chance to take pictures of the spread so you'll just have to enjoy the sunset view instead and imaging how delicious everything was. Hopefully this inspires you to be bold and brave next time you are faced with last minute entertaining situation. Good food does not have to be complicate or take hours to make.

Wildtree Stroganoff Meatballs The meatballs were frozen (I took a short cut there) and I use about 2.5 pounds for 6 people. To that I mixed together a Wildtree Stroganoff seasoning blend, 1 cup of milk, 1 package of cream cheese, 1 3/4 of chicken stock (or make your own with bouillon). Whisk to combine and pour over the meatballs. Cook in a slow cooker on high for about 1 1/2 hours or until heated through and sauce has thickened. This makes a really cream sauce that coats the meatballs, great for an appetizer. If you'd like to serve over pasta, add water or stock to thin. I hope you enjoy the sunset and the meatballs as much as we did.

Wildly Good Chicken Drummettes Purchasing chicken drummettes from the store makes these wing easy to eat for your guest and a lot less prep work for you! Preheat oven to 375 degrees F.

I keep a small coffee grinder on hand to make spice blends and rubs. If you don't have one dedicated to spices, you should consider getting one. It is an inexpensive way to make delicious, fragrant rubs at home.

Combine 2 teaspoons sea salt, 2 teaspoons Wildtree Ranchers Rub, Garlic Galore and Absolutely Onion seasoning blends with 2 teaspoons smoked paprika and 1/2 teaspoons cumin in a spice grinder. Process until blended and onion and garlic is broken down into a more powdery consistency.

Place 2 pounds chicken drummettes in a Ziploc bag. Add 1-2 tablespoons roasted garlic grapeseed oil. Toss to evenly coat. Then add spice blend to the bag. Toss until the wings are evenly coated with the blend.

Place drummettes on a baking sheet lined with non-stick foil. Bake for 30 minutes. Then brush wings liberally with Wildtree Teriyaki sauce and return to oven. Bake for another 15 minutes or until chicken is cooked through.

#wildtree #entertainingwithease #meatballs #chickenwings

Dinner tonight. Simple. Lasagna Bolognese.

Love make ahead meals!

Dinner Tonight: Sweet Onion Pork Loin with Tarragon with Steam Green Beans and Farro Risotto.

Dinner Tonight? Sweet onion pork loin with tarragon will soon we slow roasting in the oven.

Sunday Supper: Prime Rib, Skillet Roasted Potatoes & Candied Carrots

Tonight, I felt like it was time to do a special Sunday supper. You don't need a special occasion to treat your family to a special meal.

Prime rib is one of my favorite special occasion menu items. Paired with skillet roasted potatoes and, tonight, candied carrots using the carrots I found at the farmers market.

The recipe for the prime rib can be found on my blog: Valentine's Dinner for Two along with the skillet roasted potatoes.

For the candied carrots, I am pulling out my version of a trusty recipe from culinary school. Easy and delicious, this no fail recipe takes carrots from bland to brilliant.

Candied Carrots

16 ounces carrots, battonette or sliced into rounds

4 ounces dark brown sugar

water, as needed

2 tablespoons white wine

2 tablespoons orange juice

2 ounces butter, cold

pinch of ginger

salt and white pepper, taste

Bring white wine and juice to a boil in large skillet. Add carrots, butter, sugar and ginger. Cook over moderate heat, stirring to coat and glaze the carrots.

Season with salt and white pepper, to taste.

I hope that this dinner tonight blog inspires you to make any night a special occasion.

#dinner tonight #prime rib #candied carrots #skillet roasted potatoes #everyday special occasion

A Taste of Michigan: The Pasty

Ever hear of a pasty before? No? Well this Michigan classic dish is a time honored tradition in the upper peninsula of Michigan. And it was what I cooked for dinner the other night for a friend of ours from Escanaba, Michigan as a special treat.

Pasties (pronounced pass-tee) are doubled crust filled meat and vegetable hand pie. They look some what similar to a calzone but they are made with a pastry crust and not dough. They are generally filled with diced potatoes, carrots, onions and either rutabagas or turnips along with ground meat.

These stick to your ribs meat pies were first brought over from Cornwall, England in the mid 1800s when the copper and iron mines began to open. They were filling but portable meal that the miners could take into the mines with them for lunch.

So unless you have friends or family that has spent time or grew up as a yooper (the affectionate term for a person from the upper peninsula of Michigan) you are likely not familiar with these tasty meat pies. I thought it was time to introduce them to those outside the UP so they get some much needed free press.

I created my version after researching the recipe and evaluating at least 10 to 15 recipes that I thought had potential. I was also making them after work that day so I did resort to my trust friend Pillsbury refrigerated pie crust instead of making the dough from scratch.

Traditionally, the pasty is made with ground beef or pork or a combination. Some of the recipes didn't require you to brown the meat first but I thought I would be key step to avoid a soggy bottom crust. I browned a package of meatloaf mix which is a combination of ground beef, pork and veal. To this I added about 2-3 cloves of minced garlic, sauteing the meat is browned. Strain in a colander.

Preheat the over to 400 F.

Meanwhile, I chopped up about 1 pound of baby red potatoes into 1/2 inch cubes and did the same for about 3-4 large carrots.

I diced up a medium yellow onion and add that the same pan that I had browned the meat along with about 1 tablespoon of roasted garlic grapeseed oil. I added the potatoes and carrots to the onions once the onions had softened and cooked for about 5 minutes, tossing the vegetables occasionally.

I then added the meat mixture back plus and additional clove or two of minced garlic along with about 3 tablespoons of steak sauce, stirring to combine. I used Grill Mates Montreal Steak Sauce by McCormick. I then covered the mixture and let is simmer on low for about 10 to 15 minutes or until the carrots and potatoes have started to soften.

From there, I got the pie crust ready. I made mine into jumbo size pasties. Filling 1 pie crust place on a baking sheet with about 1 cup or so of the meat filling placed on one half of the crust with a little room left on the edge to seal the pasty later.

Fold over the other half of the crust and roll up the edge a bit to close the pasty. Use a fork to seal the edges and to poke a few holes in the pasty top to allow the steam to escape.

Bake the pasty for about 45 minutes at 400 F or until the crust is evenly browned.

This recipe makes enough meat filling for about 4-6 large meat pies.

You can serve your pasty with the traditional topping of ketchup, yes, ketchup or with beef gravy, barbecue sauce or even pizza sauce. But I think you will find that these pasty meat pies are quite tasty as we did.

You can easily make a batch of the meat filling and freeze it in 1 cup containers. Thaw during the day and then make a single pasty that night for dinner.

#dinner tonight #pasty #up michigan #meatloaf mix #meat pie

Dinner Tonight: Chicken Parmesan with Quinoa

I found this recipe from Chelsae's Messy Apron on Pinterest the other day and it inspired me for dinner that night. It is made with basic pantry ingredients that most of us have on hand. I love the creative use of quinoa for a nice change of pace from pasta. A healthy twist on a classic and family friendly.

As I generally do with most recipes, I tweak them along the way to fit my style of cooking and personal tastes. If you'd like to follow the original recipe, just click on the picture below. If you want to try it my way, then read on....

#chicken parmesan #quinoa #one dish suppers #dinner tonight #Wildtree

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