12-29-10

Meatloaf

Ground beef, lamb and pork mixed with sauteed onions & garlic, thyme, parsley, Worcestershire sauce, hot sauce, ketchup, egg and breadcrumb; roasted free form and served with mashed potatoes, gravy and steamed broccoli. Made the potatoes with my new food mill - smoooooth.

12-26-10

Chicken Lo Mien

Sliced chicken breast stir fried with napa cabbage, carrot, red  pepper, onion, jalapeno pepper, garlic, ginger and julienned snow peas; finished with oyster sauce, stock, soy sauce & tossed with noodles. 

12-26-10

BBQ Spice Rubbed Roast Chicken

I rubbed a whole chicken with a BBQ style spice rub and roasted it. Served the thigh and win/breast quarter with baked red potato and steamed broccoli.

12-23-10

Seafood Etouffee

Haddock, shrimp and sea scallops seared and then finished in a spicy sauce of tomato, garlic, onion, pepper, basil and parsley; served over white rice with green beans.

11-22-10

Chicken Breast Roulade

A chicken breast pounded thin wrapped around a sausage/bread/vegetable stuffing then browned and finished in the oven. Topped with an herb cream sauce and served with steamed broccoli.

12-21-10

Operation Left Overs Part 2

Fried Rice

I diced up the last of the pork loin left from the party as well as a few pieces of chicken breast teriyaki and stir fried them with an egg, diced carrot (crudite), celery (ditto), zucchini, onion, snow peas, garlic and ginger; used some left over Vietnamese wing sauce & soy to season the rice as I fried it and finished the dish with Thai basil, cilantro, scullion, parsley and a drizzle of sesame oil.

12-20-10

Operation Left Overs...

Roast Beef

Left overs from my Christmas party on 12/18. Here I used left over beef & gravy as well as the vegetable medley. The mashed potatoes were made fresh. Stay tuned for more left overs.

12-17-10

Lunch...

Kentucky Hot Brown

A half slice of crusty French bread slathered with cheddar cheese sauce, topped with sliced roast turkey breast, a bit more of the sauce, tomato, crispy bacon and cheddar cheese - tossed under the broiler and served with tater tots & home made pickle.

12-16-10

Turkey Divan

Took a  a previously roasted whole turkey breast from the freezer, cubed some of it and heated it up in a homemade cheddar cheese sauce and served it over rice with steamed broccoli.

12-15-10

Penne with 1 & 1

A home made sauce and meatball with a  sausage over penne and a generous grating of Parmesan cheese; seved with garlic bread.

12-14-10

Meat Pie

Deja Vu, the last of the meat pie I served last Tuesday for dinner also with green beans. Yes, it's a new picture.

12-13-10

Pizza

A story of leftovers, pizza can be a great refrigerator "Velcro". This home made crust was topped with chicken breast I didn't use on a sandwich, the pork was the runty piece I didn't use for another dinner (I coated this with Cajun spice and seared), basil & jalapeno from the pho and a little bit of pepperoni I found as well as sauce and a four cheese blend.

12-10-10

Lemon Basil Pork

Lightly floured thin pork cutlets sauteed with onion and garlic deglazed with white wine & lemon juice; finished with stock, heavy cream, lemon zest and fresh basil - served with rice pilaf, roasted zucchini & asparagus.

12-9-10

Chicken Breast Sandwich

A seared marinated breast of chicken topped with basil leaves, sliced tomato and melted provolone served on French bread with tater tots and a home made pickle spear.

12-8-10

Vietnamese Pho
Ga - the chicken version

 

I made the stock traditionally with chicken bones/parts, ginger, lemon grass and star anise.

The dish consists of the stock poured over cooked rice noodles & shredded chicken. I also added some finely julienned snow peas. All is topped with crispy fried shallots that I get from a Korean store in my area - great store. The classic "sides", added by the diner are lime, jalapenos, Thai basil (also from the Korean store) and bean sprouts. Not bad for a home version. I didn't forget the chili garlic paste or Sriracha.

12-7-10

Meat Pie

I made 2 meat pies yesterday using Tammy Doyle's recipe as a base. The pie is a mix of ground pork & beef with onion, garlic and seasonings baked in a pie shell - very French Canadian. I top mine with mashed potatoes and add a couple of sweet Italian sausage to the meat mix. I topped the slice with beef gravy and served it with green beans.

12-6-10

 Roast Chicken

 Served the wing with a good chunk of the breast & a thigh along with stuffing and steamed broccoli

Made 2 meat pies for later in the week.

12-5-10

Nachos

Chinese take-out for a late lunch so it was just a "snack" for dinner. Used the leftover turkey taco meat from the other night along with a little home made cheddar cheese sauce, melted cheese, diced tomato and jalapeno peppers over - served with shredded lettuce and salsa.

12-3-10

Chicken & Broccoli

Lightly floured pieces of chicken breast sauteed with onion, garlic and broccoli - finished with white wine, stock, heavy cream and Parmesan cheese; tossed with fettuccine.

12-2-10

Turkey Tacos

Seasoned ground turkey, shredded lettuce, diced tomatoes, grated cheese, flour tortillas and salsa.

12-1-10

Sauteed Pork Loin

A slice of pork loin pounded thin and sauteed with shallot and fresh sage, deglazed with white wine finished with stock, heavy cream and a bit of whole butter; served with rice pilaf and roasted green beans and asparagus.

11-30-10

Steak & Cheese

Shaved steak with BBQ sauce, diced cherry peppers, lettuce and American cheese on a soft roll served with a homemade garlic pickle and steak fries.

11-29-10

The pile of bones left from the Thanksgiving turkey with the rich stock behind.

Made turkey soup with tortelini and zucchini, served it with rolls.

11-28-10

Grilled Chicken Breast

Breast of chicken marinated in store bought BBQ sauce embellished with balsamic vinegar, hot sauce, garlic, onion and agave syrup; grilled with potato wedges and served with steamed broccoli.

11-26-10

Baked Haddock

Haddock fillet baked with a seasoned crumb topping, served with rice pilaf and buffalo green beans - pan fried green beans in a sauce made with butter, brown sugar, garlic, cumin, smoked paprika, honey and Durkee hot sauce.

11-25-10

Thanksgiving, I was in charge of the bird, stuffing/dressing & the gravy.

A 23 lb. turkey was brined for about 12 hours in a half strength brine. Out of the brine it was dried and alowed to come up to room temperature.

Roasted at about 325 until the breast read 162 and the thighs 180 in a meat thermometer.

11-24-10

 A bag of gnocchi from the freezer that I made  a couple of weeks ago.

 Topped with a garden tomato sauce, homemade meatball & sausage - also from the freezer.

After a generous shower of Parmesan.

11-23-10

Schezuan Pork and Green Beans

Thin sliced pork loin stir fried with fresh green beans, red pepper, onion, garlic and ginger; finished with white wine, sriracha sauce, soy, oyster stock and chicken stock. Served over basmati rice.

11-22-10

Mac & Cheese with Chicken and Broccoli

I made a cheddar cheese sauce and tossed it with chunks of sauteed chicken breast and cavatapi pasta; topped with extra shredded sharp cheddar.

11-21-10

Made three sausage, pepper, onion & Cheese Calzone to bring to On The Rocks for the Patriots vs. Colts game.

 A blend of sweet and hot sausage with sauteed peppers, onions, garlic and a four cheese blend.

Just before going into the oven.

11-19-10

Pizza

A home made crust (a little heavy on the olive oil) topped with meat sauce (left over), pepperoni, green pepper, diced chicken breast and a four cheese blend.

11-18-10

Cajun Chicken Alfredo

I coated a boneless breast of chicken w/ my Cajun spice blend, pan seared it, added diced shallot, minced garlic then deglazed with white wine finished with a bit of heavy cream and grated Parmesan. Served with green beans and baked potato.

11-17-10

Baked Manicotti

Meat and cheese manicotti with a salad and rolls.

11-16-10

Beef & Barley Soup

The soup I made yesterday from the pot roast left overs; served with French bread.

11-15-10

 I made beef barley soup with the left over pot roast and gravy from yesterday, will be dinner tomorrow night.

Jerk Pork Loin

Pork loin marinated/coated with Walkerswood jerk paste and sauteed; served with pilaf and sauteed zucchini with caramelized onions, garlic a splash of balsamic vinegar and a squirt of BBQ sauce. Not the most attractive looking plate, but tasty.

11-14-10

Pot Roast

 A browned hunk of bottom round with onion, carrot celery and garlic added tomato paste, red wine, stock, bay leaf and seasonings; here it is boiling away before I covered and put in a low oven for hours.

Strained the cooking liquid and thickened with roux adjusting the seasoning; served wit mashed potatoes and steamed broccoli.

11-11-10

Chicken Lo Mien

Sliced  chicken breast stir fried with snow peas, red pepper, carrot, zucchini, onion, ginger and garlic; finished with mirin, oyster sauce, sriracha, stock and soy sauce - tossed with thin noodles.

11-10-10

Pork Paillard

A slice of pork loin pounded thin, breaded with a panko/regular crumb mix sauteed in olive oil. The sauce is sauteed shallots deglazed with white wine and lemon juice finished with fresh sage (thanks Maggie) lemon zest, heavy cream and whole butter; served with rice pilaf and green beans.

11-9-10

One & One Over Ziti

It's hard to see under the shower of grated Parmesan but there is a home made meatball & sausage with ziti in a home made garden tomato sauce. This was served with garlic bread.