Brussels Sprouts Salad

Cool temperatures, rainy days, this is soup weather. 

So naturally, I made salad for dinner. DUH.

As much as I love the fall for its soup weather, I am totally swooning over this fall salad!

Brussel sprouts, red pears, white wine vinegar and pancetta, OMG are you drooling yet?

This is truly one of the best salads I have ever made, everything about it is perfection. 

Served with some fresh out of the oven French bread, I am still smiling from this meal.

You guys, did I mention that it is incredibly easy?  Because it is!

This is totally one of those dishes that is super impressive to people, yet anyone could throw it together.  Bring this to your next potluck, everyone will think you are a gourmet chef. 

Doesn't that sound like fun?

Or just make it for yourself, you have to, try it, NOW!

ENJOY!

Salad with Pancetta, roasted Brussels sprouts and pear

1/2 lb brussels sprouts, trimmed and quartered lengthwise

1/4 cup olive oil

S&P

3oz thinly sliced pancetta 

1/4 cup white wine vinegar

1 head Boston lettuce torn into bite size pieces

1 firm ripe red Bartlett ear, halved, cored and thinly sliced

2 oz ricotta salata cheese, thinly sliced

Preheat oven to 425, with racks in upper and lower thirds.  On a rimmed baking sheet, toss brussels sprouts with 2 T oil; season with S&P.  

Bake on upper rack until tender, 18-20 min, tossing once. On another rimmed baking sheet, arrange pancetta in single layer.  Bake on lower rack until golden brown, 10-12 min.  Transfer to a paper towel lined plate to drain.

In a large bowl, whisk together vinegar and remaining 2 T oil; season with S&P.  Add lettuce, pear and brussels sprouts; toss to combine. Divide among four plates and top with ricotta salata and pancetta. 

Serves 4.

Baked Potato Soup

We have been eating out A LOT...shame shame, slap my hand, I know.

After my birthday dinner on Monday, I said no more eating out, which I then said again after I ate out on Thursday night, and again after I ate out last night...WHOOOOOPS.

Anyway as I was sitting here sniffling and trying to decide what to cook I came across a potato soup recipe and decided it would be PERFECT for this cool fall evening.

It was super tasty and ridiculously easy.  I halved the recipe because I didn't have enough potatoes, it was perfect for 2 people. Try it!

ENJOY!

Recipe from the Tasty Kitchen Blog!

Baked Potato Soup

• 4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes                                                6 slices Bacon, Diced
• 6 Tablespoons Butter
• ½ whole Onion, Chopped
• 2 cloves Garlic, Minced
• ⅓ cups All-purpose Flour
• 4 cups Chicken Stock
• ½ teaspoons Sea Salt (or To Taste)
• 2 teaspoons Ground Pepper, Or To Taste
• 2 Tablespoons Olive Oil
• 3 cups Shredded Cheddar Cheese
• 4 whole Scallions (Green Onions), Sliced
• 1 cup Greek Yogurt

Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Chop potato skins and set aside.

In a large stock pot brown the diced bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease.

Add 4 tablespoons butter to the brown bits at the bottom of the stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir flour until absorbed by the butter and cooked, about 1-2 minutes.

While stirring, slowly add chicken stock to the flour mixture to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato. Add sea salt and pepper. Cover pot and continue to cook over low heat.

In a large saute pan add 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat and heat until all of the butter is melted. Add the chopped potato skins and fry them until crisp and heated through.

Add 1/2 of the crumbled bacon, 2 cups of cheddar cheese, 2/3 of the scallions and Greek yogurt into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.

Serve soup topped with remaining bacon, cheedar cheese, scallions and crisp potato skins.

Margherita Pizza with a Twist

Because I've been slacking lately, I had to share this with you.

Long story short, my parents were here, it was my birthday and I've done NO grocery shopping. 

So after work today I stood in the grocery store, overwhelmed with NO CLUE what to make for dinner.  This doesn't happen often, and well when it does...I pick up the first thing I see.  This time it was pizza dough. I threw some fresh mozzarella and basil into my basket as well before checking out.

When I got home I added some grape tomatoes and pepperoncinis...Tadah!

So even when you are totally lost, have no fear...

you can still make a meal that is worth serving someone.  Just use your creativity!

Some real food will be coming soon!

ENJOY!

Margherita Pizza

1 store bought ball of pizza dough (or homemade if youre ambitious)

1/4 cup marinara sauce

8oz fresh mozzarella cheese (sliced)

1/4 cup basil leaves, torn

handful of grape tomatoes cut in half (or slice up a whole tomato thinly)

pepperoncinis roughly chopped (optional)

Preheat oven to 400.

Roll out or stretch dough to fit your pan.  Spread sauce over dough, leaving some space bare around the outside to form a crust.  Place mozzarella slices on top of the sauce and then top with the rest of the ingredients as desired.  Bake for 13-15 minutes or until crust is brown and cheese is melted.

Another Enchilada Recipe

I know this isn't the first enchilada recipe that I have shared with ya'll.

But, seriously, this is not a joke, it is THE BEST!

In fact, so far, this is the best enchilada recipe I've ever tried.

And its "lighter", pffff who would ever believe that!?!

And check out the Logan Rating to see if he agrees...

The only other thing that is even worth taking up more of your time, with which you should be spending making these, is that I added about twice the amount of cumin and chipotle peppers than the recipe called for. NOW GO!  COOK!

ENJOY!

Lighter Chicken Enchiladas

3 boneless, skinless chicken breast halves (6-8oz each)

S&P

2 T vegetable oil, such as safflower

2 garlic cloves, minced

1/4 cup all purpose flour

1 tsp ground cumin

1-2 T minced canned chipotles in adobo

1 can (14.5) low sodium chicken broth

1/2 cup water

8 corn tortillas (6 in), warmed

1/2 cup grated Monterey Jack cheese (2 oz)

In a large skillet, bring 1 inch water to a boil.  Add chicken, and season with salt; cover, and reduce heat to medium-low.  Simmer 5 minutes; remove skillet from heat.  Let chicken steam, covered, until cooked through, 12-14 min.  Transfer chicken to a medium bowl; when cool enough to handle, shred with two forks.

While chicken is cooking, in a medium sauce-pan, heat oil over medium.  Add garlic; cook, stirring, until fragrant, about 1 min.  Add flour, cumin, and chipotles to taste; cook, whisking, 1 min.  Whisk in broth and the water; bring to a boil.  Reduce to a simmer, and cook, whisking occasionally 5-8 min; season with S&P. 

Transfer 1 cup sauce to bowl with chicken, toss to combine.

Preheat oven to 400.  Spread 1/4 cup of remaining sauce evenly in a 8inch square baking dish (or whatever you have).  Fill each tortilla with chicken mixture, dividing evenly; roll up tightly, and arrange, seam side down, in baking dish.

Cover with remaining sauce, and top with cheese.  Bake until cheese is melted and sauce is bubbling, 15-20 minutes.  Let cool 5 minutes before serving.

Serves 4.

Logan Rating: *****