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.