Lemon Pepper Pasta

Tomorrow is Valentine's Day, and in typical fashion, I was running around today getting cards and candy for my children to take to school, cards and candy for my family, and then birthday cards and presents for my husband, whose birthday is the day after Valentine's.  Why do I wait until the day before?  Who knows!  Maybe it's a personality defect.  All I know is that every year I tell myself that I am going to be more prepared and buy things a couple of weeks in advance.  It's a great idea that, unfortunately, never comes to fruition.  It never fails that I am scrounging through the cards and candy that are left the day before, trying to find something acceptable.  It's completely ridiculous, but that's me, every year.  Today was the day that I felt Karma was kicking me in the backside for my procrastination.  It was snowing, yet warm enough to be very slushy so my shoes got all wet, making my feet freeze the rest of the day.

I thought briefly of making a soup, but I took too long getting home from work, and went with something much simpler,  Enter quick walleye fillets with a side dish of lemon pepper pasta.  Everything for both came together in just under 30 minutes.  Perfect! 

(And, as for my procrastination problem, I have vowed to make my next New Year's resolution one that tackles my tendency to start things last minute.  After all, why would I want to put this into effect immediately when I can wait several months?!)

Here's your Cast of Characters.

4 Tablespoons of unsalted butter
1 Lb. gobetti pasta, or other sturdy pasta like medium shells
Juice and zest from 2 lemons
1 1/2 Teaspoons peppercorns, coarsely crushed
1/2 Teaspoon, each, Lawry's season salt and McCormick Perfect Pinch Garlic & Herb seasoning blend
1 Cup reserved pasta water

Bring a pot of heavily salted water to a boil.  Add pasta, and cook to 2 minutes less than the minimum time.  Meanwhile, melt butter in a large sauce pan.  Add juice and zest to butter, stirring well to incorporate.

Turn heat to medium-low and simmer for a minute.  Add seasonings in, stirring well.

Once pasta is done, reserve one cup of pasta water before draining, and pour into the saucepan.  Drain pasta and add to the saucepan, mixing well.

Turn heat to medium-high, cooking for another 2-3 minutes until pasta is al dente and sauce has thickened.

See the flecks of pepper and bits of lemon zest?  Notice how light the sauce is, as it clings to the noodles?  Yum!

Enjoy!

Tuesday Cooking Tip

For a crunchier pizza crust, lightly sprinkle the pizza pan with corn meal before placing crust in the pan.

Bacon Roasted Brussel Sprouts

Well, folks, I am going to keep this short and sweet tonight.  I have a lot on my mind, as my husband and I are waiting on some medical news regarding a family member so I'm going to get right to it.  I'm sorry that I don't have a story to tell, but this is just weighing too heavy on my mind.

Here's your Cast of Characters.

2 - 14 Oz. bags of frozen brussel sprouts
3 Garlic cloves
1 Medium onion
1/2 Cup crumbled bacon or packaged bacon pieces (I used a mixture of both)
1/3 Cup olive oil
1 1/2 Teaspoons, each, Mrs. Dash Onion & Herb seasoning blend and McCormick Perfect Pinch Garlic & Herb seasoning blend
1 Teaspoon freshly ground pepper
2 Teaspoons sea salt flakes or kosher salt

Preheat oven to 375 degrees.  Roughly chop your onion and garlic.

In a large bowl, add all ingredients, and stir well to combine.

Place sprouts, single layer, in a large glass casserole dish.

Bake, uncovered, for 1 hour, stirring every now and then to prevent burning.

Enjoy!

Restaurant-Style Chicken Strips

Well, as you may have noticed, I have been a bit off this week.  Many who know me well might argue that I am a bit off all the time.  Eh, who needs to quibble?  Anyway, I'm not really sure what happened, but I seriously slacked off on the posts over the last few days.  I can only say that work has been crazy busy, which is good since we are a new office, but it has taken it's toll on me, of late.  Now, I don't want to seem like I am complaining, because I'm not.  This week was the best I've had since I started in my new position.  It was incredibly productive and gratifying.  However, by the time I got home each night, my brain had already started to shut down.  I didn't realize until last night that I completely forgot the Tuesday & Thursday cooking tips.  It was because this, long-confirmed, night owl was so mentally exhausted that I went to bed early both of those nights.  It didn't even occur to me that I was forgetting something.  As for last night, I had the recipe all planned - pictures taken and uploaded and was going to write over my lunch break.  There was only one problem with that, you actually have to take a lunch break in order to get the post written.  I was in the middle of a few things and decided to eat at my desk, forgetting until much later what I had planned to do with that time.  Why couldn't I write it after I got off work, you might ask?  I had other plans - very important plans!  Girls' Night Out with 3 of the most amazing women I know!  I knew I wasn't going to get home early enough to get anything written.  So, instead, I'm doing a surprise Saturday post.

Today's recipe is one of those guilty pleasures that we all need to allow ourselves to have, every now and then.  It's not healthy and doesn't pretend to be.  But, that's okay.  It's not meant to be a weekly staple, but a once in a while treat.  You won't believe how easy it is to make chicken strips like you get in a restaurant.  Nice and crispy and full of flavor.

Here's your Cast of Characters.

4 Eggs
1/2 Cup Frank's RedHot Sauce (not any other kind of hot sauce will do)
4 Boneless, skinless chicken breasts
2 Cups flour
1 1/2 Tbsps. Tony Chachere's Creole seasoning
1/2 Tbsp. black pepper

In a large flat dish, such as a cake pan, whisk together eggs and hot sauce.

Cut chicken into strips and place into the egg mixture.

Let the strips marinate in the fridge for at least 30 minutes, up to an hour.  Then, heat 1 inch of vegetable oil in a large skillet, over medium high heat.  Combine the flour with the seasonings.

Add the chicken strips, rolling until well-coated with flour.

Drop into hot oil, frying until the first side becomes golden.  Then, flip over and repeat.

Total cooking time will be about 15-20 minutes.  Remove to a paper towel covered platter to drain.

Serve while hot and crispy with your favorite dipping sauce, or without - they're good either way.

Oh, so yummy!!

Enjoy!

 

 

 

 

Fusilli with Italian Sausage and Creamy Sun-dried Tomato Sauce

I don't know if I've mentioned to you before but I love the Giada brand pasta.  It's a better quality and she has some types that are not always readily available in your run-of-the mill grocery stores.  Things like bucatini, casarecchi, gobetti and fusilli col buco (or spaghetti-length spiral pasta), to name a few.  The only thing I hate is that the brand is only available at Target, and the nearest one is 100 miles away.  Plus, you can't order it online.  That drives me crazy because I don't get to either Fargo or Bismarck very often and would love the option to have it shipped to me.  To give you an idea of how much I love this stuff, I have actually contemplated making the 100 mile trip solely to stock my pantry with the many varieties of pasta she offers.  Unfortunately, my husband is too practical for that.  So, you can imagine my delight when I do finally get there.  Like last week when I was in Bismarck for my meetings, I was tickled pink that I had the opportunity to hit Target before heading home.  I was like a kid in a candy store, arms laden with boxes upon boxes, saying things like, "Oh, and I have to have one of these, and maybe two of this one, and I should grab one of these."  My husband would have killed me if he knew that I spent $20 on pasta alone.  Sshhh.......what he doesn't know won't hurt him!

When my kids checked in after school, they asked the same question that is asked every day, "What are you making for supper?"  I told them some kind of pasta, but I didn't know exactly what I was going to do with it.  They were okay with that answer, and liked it even better when I told them they could pick out the pasta.  I walked in the house to find a box of fusilli col buco on the kitchen cart, waiting for me to find my inspiration.  Knowing it was a good hearty pasta, it helped the sauce take shape in my head.  I wanted something full on flavor but light enough that the pasta had a chance to shine through, like the star it is.  Mission accomplished!

Here's your Cast of Characters.

1 Lb. Box of fusilli col buco (or regular fusilli pasta)
1 Lb. Italian sausage
1 Medium shallot, diced
1 Medium onion, chopped
1 Tsp. minced garlic
1/2 Cup sun-dried tomatoes, roughly chopped
2 Swirls around the pan of olive oil (not pictured)
2 Cups chicken broth
3/4 Cup fat-free half and half
1 Cup reserved pasta water
1 Tsp. kosher salt
1/2 Tsp. freshly ground pepper
2 Tsps. rosemary, crushed
1 Tsp. Mrs. Dash Onion & Herb seasoning blend
1 Tsp. McCormick Perfect Pinch Garlic & Herb seasoning blend

In a large skillet over medium heat, brown sausage with the shallots, onions, garlic, tomatoes, a sprinkle of kosher salt and freshly ground pepper and the swirl of olive oil.

While sausage is browning, put a large pot of heavily salted water on medium heat.  When sausage is browned, add chicken broth and seasonings.

Stir well and turn to medium-high heat.  Bring salted water to a boil.  Add pasta and cook 2 minutes less than the minimum time.  When liquid in skillet has reduced by half, and started to thicken, turn to low heat.

Once pasta has finished cooking, transfer it to the skillet.  Add the reserved pasta water and half and half. 

Return heat to medium-high and cook for remaining 2 minutes, or until pasta is cooked through and sauce has thickened again.

Enjoy!

Beanless Quinoa Chili

Yesterday was Super Bowl Sunday, and I am always excited by that, even when the game involves 2 teams that I am not crazy about.  Maybe it's because, regardless of who's playing, I know that there will still be 2 things to look forward to:  the commercials and the food at a Super Bowl party. I don't think this year's batch of commercials where as good as some in recent years but there were still a few that I really liked.  The Budweiser Clydesdale was my very favorite.  Possibly because I grew up around horses and know that particular bond between owner and horse.  It's a special one, indeed.  Another couple of commercials that I really enjoyed were the Doritos goat and the retirement living with the old guy pressing his naked chest to the restaurant window.  Both had me laughing out loud.  As for the food, we stayed home, which means I didn't get a chance to sample anybody else's offerings.  My father-in-law is a bachelor for a couple of weeks, so we invited him over, as well as my husband's aunt and uncle.  Since it was only a small gathering, I didn't go all out with tons of appetizers and food but went with one appie and one main dish.  I made a simple cheesy green chile dip for tortilla chips, and this spicy, beanless quinoa chili.  No one in my family is very fond of beans, but we love the flavor of chili, so I have been making one without for quite a few years.  I usually serve it over rice and we love it that way.  A few months ago, however, my friend suggested trying quinoa in there.  Brilliant suggestion, Michelle!  Thank you!  The quinoa adds the heartiness that it was missing without the beans.  If you have yet to try quinoa, this is a good, first-time recipe because they soak up all that delicious chili goodness.  This ancient supergrain doesn't have much flavor by itself, so it's important to cook it with something that does.

Here's your Cast of Characters.

1 1/2 Lbs. extra lean ground beef
1 Medium onion, diced
4 Cans Rotel tomatoes, any variety (I used 2 lime and cilantro, 1 regular and 1 hot with habaneros)
2 - 8 Oz. cans tomato sauce
2 - 6 Oz. cans tomato paste
1 Tablespoon minced garlic
1 - 7 Oz. can diced green chiles
5 Cups chicken broth
3 Cups water
1/4 Cup jalapeno slices, diced (optional)
Cumin
Chili powder
Onion powder
Garlic powder
Lawry's Fire Roasted Chile and Garlic (or regular Lawry's)
Black pepper
Paprika
McCormick Perfect Pinch Southwest seasoning blend
Hot chili powder (optional)
1 1/2 Cups quinoa

As you've probably gathered, this makes a huge pot of chili.  Make sure you've got a large, hungry crowd on hand!

In a large pot on medium heat, brown ground beef with chopped onion and the following seasonings:
1 1/2 teaspoons, each, cumin, chili powder, onion powder, garlic powder and Lawry's.

To the browned hamburger, add tomatoes, tomato sauce, tomato paste, chicken broth, garlic, green chiles, jalapenos and water.

Stir well to combine and break up the tomato paste.

Next add 2 teaspoons of Lawry's, onion powder, garlic powder and cumin; 1 teaspoon chili powder, paprika and Southwest seasoning; 1/2 teaspoon black pepper and 1/4 teaspoon hot chili powder.  Stir well, again.

Like any good soup, the longer it cooks, the better it will be.  I let mine go for about 3 hours.  Cover and cook for 2 - 3 hours.  Taste and re-season as you go.  I added a little kosher salt to finish it off.
After cooking for about an hour, add quinoa.

Mix thoroughly.

Cover and continue cooking for another hour or two, turning heat to medium-low.  Stir frequently, and add more water and/or chicken broth, if it gets too thick.

The quinoa is done when it has become transparent and the little "ring" has popped.  Serve with a little shredded cheddar cheese and sour cream, if desired.

Enjoy!

Red Onion and Triple Pepper Relish

Sitting here watching the end of Cars 2, as Friday Family Movie Night winds down, I am wondering where my Friday went.  It seems like only moments ago that it was 8 am and the day was just beginning.  Before I could blink, I looked up and it was 2:30.  After that, 5 pm rolled right by.  We were short-handed at work today, and it was a zoo this afternoon.  I hardly had time to string 2 thoughts together, so it was a good thing my husband was already planning to make his awesome burgers tonight.  I only had to figure out something to go with it.

I knew I wouldn't have much time once I got home, so whatever I decided would have to be quick.  That's when I settled on a relish.  I've kind of been on a red onion kick lately, so the idea of a relish centered around that sounded right up my alley.  Something with peppers and a bit of tang from vinegar.  This is what I came up with, and it hit the spot.

Here's your Cast of Characters.

1 Medium red onion
1 Medium shallot
2 Cloves garlic
1/3 Each yellow, red and orange sweet bell pepper
2 Large basil leaves
2 Tbsp. olive oil
3 Tbsp., each, balsamic and red wine vinegars
1 Tbsp. kosher salt*
1 Tsp. freshly ground pepper*
*(These aren't pictured because I was in such a hurry to get the relish started that I forgot to grab them for the picture.)

In a food processor, add onion, shallot, garlic and peppers.

Pulse a few times until all the veggies have a good rough chop.

In a medium saucepan, add the veggies, salt, pepper and vinegars.  Turn to medium-high heat and stir well.

Once mixture begins to boil, cook for 5 minutes, stirring frequently.

Don't cook too long.  You want the relish to still have a little crisp to it.  Basically, you want the vinegars to cook down and mellow, while pulling the flavors of the vegetables together.

Serve on burgers, hot dogs or any sandwich that needs a little something extra - a nice little bite of onion and vinegar.

I loved it with my burger.  Chris used roasted red pepper cheese and caramelized onions and my relish pushed it over the top.

Enjoy!