Category Archives: Cooking

My Christmas Dinner. Booyah.

I love to cook! And it’s not often I get to cook a big, gigantic meal and I haven’t done this for a while, so I’m very excited. Also because it’s the first time Dustin & I are hosting Christmas supper, and on Christmas day! THAT’S A BIG DEAL.

This is going to take a few double rye’s.

 

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Turkey with Bacon Sage Stuffing

Brown Sugar Glazed Carrots

Meat Pie (or French Canadian Tourtiere, if you want to be fancy!)

Roasted Lemon Garlic Broccoli with Parmesean

Whipped Potatoes

Flaky Buns (Pillsbury- carbs in a tube!)

Cranberry Sauce

Salad my mom and sister are bringing

Cabbage rolls my Aunt is bringing

Apple + Lemon Merengue Pie (From the frozen foods section. Sue me.)

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Beef and Bacon Meatloaf. Awesome..awesome.

 

Beef and Bacon Meatloaf, taken once again from Epicurious.com. And altered slightly. To Make It That Much More Awesome/Because I Didn’t Have Exact Ingredients. This was so delicious. Dustin loved it, and Lily even ate a few bites of  it. Tomorrow? World Domination.

ingredients 

1 12-ounce red onion, coarsely diced
3 large garlic cloves, peeled
1 1/4 pounds ground beef (10% fat)
1/2 cup ketchup, divided
2 large eggs
1 teaspoon salt
1 teaspoon ground black pepper
7 slices thick-cut bacon, 5 coarsely chopped, 2 halved crosswise
4 slices white sandwich bread, torn into pieces – I had to settle for crackers again. Damn I need me some bread crumbs.
3 tablespoons chopped fresh parsley

preparation

Preheat oven to 400°F. Blend onion and garlic in processor until onion is finely chopped. Transfer to large bowl; add beef, 1/4 cup ketchup, and next 3 ingredients.

Add chopped bacon and bread to processor. Using on/off turns, blend until bread is chopped. Scrape mixture into bowl with beef. Add parsley; stir gently to blend well. Transfer mixture to 9x5x3-inch metal loaf pan. Arrange bacon-slice halves crosswise atop meat, spacing apart and tucking edges down sides of loaf. Spoon remaining ketchup between bacon slices. Bake meatloaf until cooked through and meat comes away from sides of pan, about 1 hour I BAKED MINE FOR 90 MINUTES, it was still pink at one hour…. Let rest 10 to 15 minutes. Slide spatula under 1 end of meatloaf. Tilt pan; slide loaf out onto platter. Slice and serve.

YUM.


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Chicken Parmesan with Pasta. Get out your Carb Lovin’ Sweatpants Again.

This is probably the most complex recipes I have attempted thus far.

A few years ago my mother compiled a family recipe book for all the girls in the family. (I know, she is totally sexist!)

This recipe was submitted by Holly, my cousin’s wife. I remember looking at it when I first got the recipe book and thinking “^((^%&@ Stars Batman, that’s alot of work!”

And it isn’t really. And it’s beyond amazing. Seriously. I could eat this every night. And it was the first time I ever made a really yummy homemade pasta sauce.

 

For the Tomato Sauce:

2 cans 798ml tomatoes
1 carrot
1/2 stalk celery
1/2 white onion
2 cloves garlic
1 chicken bouillon cube
1 tsp. each oregano, basil, salt & pepper
1/2 red or green pepper
1 jalapeno (optional)
1/4 cup olive oil

Finely chop onion, and in medium-sized pot, saute in olive oil for 5 min until lightly browned. Puree all other ingredients other than the onion and olive oil in blender. Add pureed ingredients to onions in pot and boil over medium heat, adding 1/4 cup olive oil. Continue to boil 10-20 min over medium heat, stirring frequently. Reduce and cover, allowing to simmer.

Making the Chicken Parmesan:

Chicken breasts (as many as you want)
eggs (1 for every 2 chicken breasts)
flour (to coat)
fine or medium bread crumbs (I just used crushed soup crackers!)
fine grated parmesan (about  1 tsp  for every chicken breast)
oregano and basil (1/8 tsp for every chicken breast)
butter
tomato sauce (see above recipe)
grated mozzarella

On a cutting board, place chicken breast between 2 sheets of waxed paper. Using flat side of a meat tenderizer, gently beat each piece of chicken a bit being careful to keep it in one piece.
Place flour, egg and breadcrumbs in 3 separate bowls. Combine parmesan, oregano and basil with the bread crumb mixture.
Coat chicken breasts thoroughly in flour, then egg, then crumbs. Melt butter in pan on medium/low heat. Fry chicken in butter, adding more butter as necessary. 4 minutes each side (flipping twice) or until nicely browned with no pink remaining.
Preheat oven to 275F and place cooked chicken breasts in oven safe tray. Spoon tomato sauce over each breasts and top with grated cheese. Bake in oven until cheese is melted. Cook with your favourite pasts and serve with chicken on top of pasta with remaining tomato sauce.

 

 

I didn’t even get a photo of the plated result because I was too starving and excited to eat. But it looked delish and tasted 5437987654X better.

 

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Pork Chops With Mustard Sauce (Or, The Garlic Meal)

Pork chops and applesauce are SO TWO THOUSAND AND LATE.

We ate pork chops so often growing up that now I find it hard to even look at them without gagging a little bit, and I usually have to muffle the scream in the back of my throat when I smell pork chops cooking. BUT, since I am JUST THAT AWESOME of a girlfriend and because Dustin loves pork chops, I rooted around on Epicurious.com, browsing pork chop recipes and found this little gem. I seriously swooned when I tasted the sauce before I drizzled it over my pork chops. And when I let Lily sample the sauce from the wooden spoon she chimed “MORE SAUCE MORE SAUCE MORE SAUCE” like a true mini-foodie.

Pork Chops with Mustard Sauce

ingredients

4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2) – I didn’t have shallots, scallions, chives or red onions so I minced a regular onion. Same shiznit.
2 tablespoons unsalted butter – I used 1 tablespoon of regular butter and 1 tablespoon of my homemade garlic butter.
1/2 cup reduced-sodium chicken broth – For some reason I only had chicken with garlic + herb broth?? It worked.
1/4 cup country-style Dijon mustard
2 tablespoons heavy cream – Again, I didn’t have this ingredient so I used Lily’s 3.25% milk. Hey, at least I didn’t use breast milk.
2 teaspoons fresh lemon juice – I used ReaLemon. Comes in a nifty little yellow plastic ball-shaped bottle. FUN.

preparation

pre heat oven to 325°F.

Heat a pan. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet,  brown chops, turning over once, about 8 min total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.

Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.

I served this up with some whipped garlic potatoes and garlic buns (made with the leftover homemade garlic butter from a few days ago).  And then we all wore our garlic bulb chains to bed and no vampires ever ever ever bothered us ever again. The end.

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