Chicken Parmesan Sub

The Wheel of Meals landed on Sandwiches.

I've had this recipe flagged in my cookbook for awhile, and I finally got an excuse to make it.  I know it's not much of a recipe...pretty easy--mostly an assembly.  But I cooked the chicken and spinach so I say it counts as a recipe.  I liked it.

Chicken Parmesan Sub
from Eating Well Serves Two
~400-460 calories/serving (depending on the ingredients)

Ingredients:
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon freshly grated ground pepper
2 boneless, skinless chicken breasts (8 oz)
3 teaspoons extra-virgin olive oil, divided
6-oz bag of spinach
1/3 cup marinara sauce
2 tablespoons grated Parmesan cheese
1/4 cup shredded low-fat mozzarella cheese
2 whole wheat sandwich buns/rolls, toasted

Directions:
Combine flour, salt, and pepper in a shallow dish.  Place chicken between two large pieces of plastic wrap and pound chicken to 1/4" thickness.  Dredge the chicken in the flour mixture.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.  Add spinach, and cook, stirring often, until wilted, 1-2 minutes.  Transfer to a small bowl.

Add the remaining 2 teaspoons oil to the pan.  Add the chicken, and cook until golden on first side, about 2-3 minutes.  Turn the chicken, reduce heat to medium, and top with the wilted spinach, marinara sauce, Parmesan, and mozzarella.  Cover and cook until the cheese is melted and the chicken is cooked through, about 2-3 minutes.  Serve on rolls.

Bachelor Beef Stew

This week, the Wheel of Meals landed on Soups/Stews

I decided to make a slow cooker recipe since I was short on time, and with temperatures below zero, you can't go wrong with a hearty beef stew.  Jeremy liked the name of this recipe and we went with it.  He was disturbed because the original recipe said to microwave the onions first, but I said it wasn't necessary if it was going in the slow cooker for 10 hours.  It came out fine.  We liked it.

Bachelor Beef Stew
Adapted from Slow Cooker Revolution
Serves 4

Ingredients:
1 cup frozen chopped onions
2 tablespoons tomato paste
3 garlic cloves, minced
1 teaspoon dried thyme
1 cup beef broth
4-6 oz baby carrots
2 tablespoons soy sauce
1 tablespoon Minute tapioca
1 bay leaf
1 pound beef steak tips or boneless chuck chunks
salt and pepper
2 potatoes, peeled and cut into chunks
1/2 cup frozen peas

Directions:
Throw everything into the slow cooker.  Cook on low heat 9-11 hours.

Balsamic Glazed Salmon and Baby Bok Choy

I loved the glaze on the salmon and bok choy.   We made some quinoa&brown rice mixture to go with it for a healthy and delicious dinner.

Balsamic Glazed Salmon 
from Light & Healthy 2010
Serves 2

Ingredients:
2-3 heads baby bok choy, cut lengthwise
2 (6 oz) skinless center-cut salmon fillets, about 1&1/2" thick
pinch salt
pinch pepper
1/2 tablespoon oil

Glaze:
1/4 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon white vinegar
1/8 teaspoon red pepper flakes
1 small sprig rosemary
salt and pepper

Directions:
Heat oil in skillet over medium-high heat.  Add boy choy, cut side down and cook 2-3 minutes until browned.  Turn over and cook 2-3 minutes on other side.  Transfer to a plate.

Pat the salmon fillets dry with paper towels and season with salt and pepper.  Lay the salmon in the skillet skinned-side up and cook over medium-high heat about 5 minutes until browned.  Flip the salmon and continue to cook until the sides are opaque and the thickest part registers 125º, about 3-5 minutes longer.  Transfer salmon to a platter and cover with foil to keep warm.

For the glaze:  Whisk the orange juice, balsamic vinegar, honey, white vinegar, and pepper flakes in a small bowl.  Pour glaze and rosemary into the skillet and simmer over medium heat.  Cook until the glaze is syrupy, about 5 minutes.  Remove and discard the rosemary sprig and season with salt and pepper to taste.  Spoon some glaze over the salmon to serve.   Return the baby bok choy to the skillet and coat with remaining glaze. 

Maple-Mustard Pork Chops, Rosemary Mashed Sweet Potatoes, and Sautéed Swiss Chard

Wheel of Meals landed on:  Light/Healthy

First spin of the New Year, and it landed on light/healthy.  Well, I guess that's a good way to start.  I thought the Pork Chops tasted great. I liked the maple-mustard sauce.  The sweet potatoes were okay, and so was the chard.

Pork Chops with Maple-Mustard Sauce
from Eating Well Serves Two
Serves 2;  254 calories/serving

Ingredients:
2 boneless pork loin chops
1&1/2 tablespoons Dijon mustard, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon oil
1/4 cup cider vinegar
2 tablespoons maple syrup
1/2 teaspoon rubbed dried sage

Directions:
Combine 1/2 tablespoon mustard, salt, and pepper in a small bowl.  Rub all over pork.

Heat oil in a medium skillet over medium-high heat.  Add the pork and cook until browned on both sides and cooked through, about 2-3 minutes per side.  Transfer to a plate and cover with foil to keep warm.

While pork is resting, heat vinegar in the skillet over medium-high heat.  Boil, scraping browned bits with a wooden spoon, about 30 seconds.  Whisk in the maple syrup and remaining tablespoon mustard.  Bring to a boil; reduce heat to simmer and cook until the sauce is thickened, about 3 minutes.  Add any accumulated juices from the resting pork to the sauce, along with sage.  Serve the pork topped with the sauce.

******

Rosemary Mashed Sweet Potatoes and Shallots
from Cooking Light: The New Way to Cook Light
Serves 4;  200 calories/serving (~1/2 cup)

Ingredients:
4 teaspoons extra-virgin olive oil
1/2 cup thinly sliced shallots (~ 2 medium)
1/2 tablespoon brown sugar
1&1/3 pounds sweet potatoes, peeled and diced
2 teaspoons finely chopped fresh rosemary
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Directions:
Heat 4 teaspoons oil in a medium skillet over low heat.  Add shallots and cook 5 minutes, stirring occasionally.  Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.

Place potatoes in a medium saucepan and cover with water.  Bring to a boil; cook 10 minutes or until tender.  Drain.  Place potatoes in a large bowl.  Beat with a mixer at medium speed until smooth.

Add rosemary, salt, and pepper, and beat until blended.  Serve topped with shallots.

******

Sautéed Swiss Chard
from Cooking for Two 2010
Serves 2

Ingredients:
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 bunch Swiss Chard, stems chopped medium and leaves cut into pieces
1/4 cup minced onion
salt and pepper
1 garlic cloves, minced
1 teaspoons minced fresh thyme
1 teaspoon lemon juice

Directions:
Heat 2 tablespoons oil in a large skillet over medium heat until shimmering.  Add the chard stems, onions, and 1/4 teaspoon salt, and cook until softened and lightly browned, 5-7 minutes.   Stir in the garlic and thyme and cook until fragrant, about 30 seconds.  Stir in the chard leaves; cover and cook until the chard is wilted and tender, about 5 minutes.   Off the heat, stir in the lemon juice and season with salt and pepper to taste.  Drizzle with remaining 1 teaspoon oil and serve.

2014 - The Wheel of Meals

A new year, a new cooking resolution!  For 2014, I decided to make a spinning wheel with various categories from which to cook (Thanks to Tristin for the 'Wheel of Meals' name idea).  My handy husband laminated my creation and mounted it on a board with a cute carrot spinner.  I figure this will force me to try some new recipes from categories I may not normally attempt.

My resolution is to spin the wheel at least 50 times this year to determine what to cook.

Lemon Meringue Pie

For my family's New Year's Day Christmas gathering, I was in charge of dessert.  So I made a classic Lemon Meringue Pie.   The lemon filling could have been cooked thicker before I poured it into the crust, but the meringue turned out great, and it all tasted great.

Lemon Meringue Pie
from The New Best Recipe cookbook

Ingredients:
1 Pre-baked Pie Crust, cooled completely

Lemon Filling:
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1&1/2 cups cold water
6 large egg yolks
1 tablespoon grated lemon zest
1/2 cup lemon juice from about 2-3 lemons
2 tablespoons unsalted butter

Meringue:
1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract

Directions:
For the filling:
Mix the cornstarch, sugar, salt, and water in a large saucepan.  Bring the mixture to a simmer over medium heat, whisking occasionally at the beginning and more frequently as it begins to thicken.  When the mixture starts to simmer and turns translucent, whisk in the egg yolks, two at a time.  Whisk in the zest, then the lemon juice, and finally the butter. Bring to a good simmer, whisking constantly.  Remove from the heat and place plastic wrap directly on the surface of the filling to prevent a film from forming.

For the meringue:
Mix the cornstarch and water in a small saucepan; bring to a simmer, whisking occasionally at first, then more frequently as it thickens.  When it starts to simmer and turns translucent, remove from heat.

Beat the egg whites and vanilla until frothy.  Combine the sugar and cream of tartar and add to the egg whites, 1 tablespoon at a time, beating until the sugar is completely incorporated and soft peaks form.  Add the cornstarch mixture, 1 tablespoon at a time; continue to beat the meringue to stiff peaks.

Remove the plastic from the lemon filling and return to heat for a couple minutes to ensure filling is hot.  Pour the hot filling into the pie shell.  Using a spatula, immediately distribute the meringue evenly around the edges and then to the center, making sure the meringue attaches to the pie crust all the way around (to prevent shrinking when cooked).  Use the back of a spoon to create peaks all over the meringue.  Bake the pie on the middle oven rack at 325º for about 20-25 minutes until the meringue is golden brown.  Transfer to a wire rack to cool.  Serve the same day.

Special Venison

Jeremy's sister gave us some venison tenderloins from the deer she shot.  I found this recipe from Penzey's Spices and went with it.   I accidentally seared the meat a little long on one side (not really burnt though), but it still tasted good.  I wish I had made the sauce that goes with it but I didn't have beef stock or currants so I skipped it. 

Special Venison
Serves 4

Ingredients:
1 lb venison (or beef tenderloin)
1 teaspoon cracked rosemary
1/2 teaspoon ground coriander
1 clove garlic, minced
1/2 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup red wine
1/4 cup dried currants
3/4 cup water
3/4 teaspoon beef soup base
1/2 cup water
1 teaspoon cornstarch
1/2 teaspoon rosemary
2 tablespoons grape or raspberry jelly

Directions:
Wash the tenderloins and pat dry.  Mix the rosemary, coriander, garlic, and 1/2 teaspoon of the olive oil to make a paste.  Rub the tenderloin with the paste; cover and chill for 15 minutes.

Preheat oven to 450º.   Heat a large oven-proof skillet over high heat until hot; add the remaining oil and tilt to coat the bottom.  Season the tenderloin with salt and pepper and sear in the hot skillet, about 3 minutes on both sides.   Transfer to the oven and cook until a meat thermometer reads 125-130º, about 20-30 minutes. 

In the hot skillet, add the wine to deglaze the pan.  Stir in the currants and beef soup base mixed with 3/4 cup water.  Boil over medium-high heat.  In a small bowl, combine the cornstarch, water, and rosemary.  Add to the skillet and simmer until mixture is thickened.  Whisk in the jelly and adjust seasonings.  Slice the tenderloin and serve with sauce drizzled over the meat.

Steak au Poivre and Brussels Sprouts

For Jeremy's birthday, I decided to make steak.  I had asked him what he wanted me to make for his birthday, but he kept saying "anything" so I found this recipe for pan-seared steak with black pepper and red wine.   It was delicious.  Easy to make and easy to cut the recipe down to 2 portions.  I also served onion rings and Brussels sprouts.  No complaints.   And with this 50th new recipe, I've officially completed my 2013 New Year's Resolution Challenge.  Yay!

Steak au Poivre   (2013 Cookbook Challenge)
from How to Cook Everything
Serves 4

Ingredients:
4 tenderloin filets, 4 -6 oz each
freshly ground black pepper
3 tablespoons butter
1 tablespoon minced shallot
3/4 cup good red wine
2 sprigs fresh tarragon or 1/4 teaspoon dried tarragon
salt

Directions:
Sprinkle the steaks liberally with pepper.   Heat 2 tablespoons of butter in the skillet over medium heat.  When the foam subsides, increase temperature to medium-high and put in the steaks.  Cook steaks for 3-4 minutes per side.  Transfer to an ovenproof platter and put platter in the oven at 200º. 

Over medium heat, add the remaining tablespoon of butter to the skillet, along with the shallots.  Stir about 1 minute.  Add the wine and tarragon; raise heat to high, and let most of the liquid bubble away.  Pour any juices that have accumulated on the steak platter back into the sauce.  Spoon the sauce over the steaks and serve.


Braised and Glazed Brussels Sprouts
from How to Cook Everything
Serves 4

3 tablespoons butter
1 pound Brussels sprouts, trimmed
1/2 cup chicken stock
salt and pepper

Combine butter, sprouts, and stock in a deep skillet with a tight-fitting lid, sprinkle with salt and pepper, and bring to a boil.  Reduce heat; cover, and simmer until sprouts are just tender, about 5-10 minutes.  Uncover and raise heat to boil off all the liquid.  Let them sizzle until golden and crisp.

Snickerdoodles

While I wrapped presents, Jeremy made the cookies.  When he saw the result, he got mad and said I should throw out the the cookbook (Joy of Cooking) because the recipe failed.  He said it was a bad cookbook (even though it's been around for over 75 years). Instead of nice round puffy snickerdoodles, we got very flat and crunchy cookies.    Hypothesized reasons for the imperfect cookies may have been: the recipe used too much butter, not enough flour, the butter was too soft, the baking soda was expired, the dough balls were made too big, the cookie sheets were warped, and the oven isn't perfectly level (he seriously got out his level to confirm).  With all that said, they STILL TASTE GOOD.  So who cares? :)  In the future, I'll try a different recipe though.

Snickerdoodles   (2013 Cookbook Challenge)
Recipe from Joy of Cooking
Makes 36 cookies (3" size)

Ingredients:
2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1&1/2 cups sugar
2 large eggs
for rolling:
1/4 cup sugar
4 teaspoons ground cinnamon

Directions:
Whisk together the flour, cream of tartar, baking soda, and salt.

In a large bowl, beat butter and sugar; add eggs and beat until well combined.  Stir in the flour mixture.

In a small bowl, combine the sugar and cinnamon.  Shape the dough into 1&1/4" balls and roll in the cinnamon sugar.  Arrange a couple inches apart on greased cookie sheets.  Bake 12-14 minutes at 350º, one sheet at a time, until the cookies are golden brown at the edges.  Let stand a couple minutes, then remove to a rack to cool.

The first batch that made Jeremy go into cookie rage:

Smoky Sausage and Bean Chili

We're having a weekly soup fundraiser contest at work.  Each week, somebody brings in a soup; at the end of the contest, the person who gets the most employees to buy a bowl of their soup wins, with the sales going to charity.  I realized I would need a crockpot-friendly recipe since it was going to be at work all day, so I decided to go with chili because it's winter and cold and chili is the perfect hearty dish to warm you up.    I found a non-traditional chili recipe in a Slow Cooker cookbook I own, and I went with that.  I was short on time so I made up my own instructions, added bacon, did some stuff on the stovetop, used canned beans instead of dry, and transferred everything to the crockpot to heat. I doubled the recipe which barely fit in my crockpot.  I liked it a lot, but I added a tad too much chili powder for my taste.  Otherwise, it would have been perfect.  I served it with mini corn muffins.

Smoky Sausage and Bean Chili
adapted from Slow Cooker Revolution
Serves 6-8

Ingredients:
5 slices thick-cut applewood-smoked bacon
2 onions, minced
2 red bell peppers, seeded and chopped
1/4 cup chili powder
5 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
2-3 cups chicken broth
1 can white beans, rinsed
1 can black beans, rinsed
1 pound kielbasa sausage, sliced 1/2" thick
8 oz andouille sausasge, cut into 1/2" pieces
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon minced canned chipotle chile in adobo sauce
1 teaspoon liquid smoke
2 bay leaves
salt and pepper to taste

Directions:
Cook the bacon; set aside on a paper towel, then chop into small pieces.  

Transfer the bacon drippings remaining in the pan to a large pot and use to saute the onions and bell pepper until they begin to soften.  Add chili powder, garlic, cumin, and oregano, and stir for a minute.  Transfer to a slow cooker.

Stir everything else into the slow cooker, including the crumbled bacon.  Take some of the white beans and mash them, adding the mash back into the slow cooker.  Stir well.  Cover and cook until heated through.  Remove bay leaves.  Season with salt and pepper to taste.