Let’s cook!

Hamburger Pie

1 pack lean ground beef

1 large white onion, chopped

1 can tomato sauce

1 can sliced French green beans

Garlic salt to taste

Mashed potatoes (for this I tried the Ore Ida Steam and Mash–they worked great!)

Shredded cheddar cheese (2-3 handfuls)

Chop onions into a fine dice.

Saute beef and onions in a pan until done.

Add green beans to pan with beef and onions.

Add tomato sauce to the mixture and cook until well combined–about 5 minutes.

Cook the Ore Ida Steam and Mash potatoes according to directions on package.  Remove from microwave, add butter, milk, salt and pepper and use a hand masher until the potatoes are the consistency that you prefer. 

Place the beef and tomato sauce mixture into a casserole dish and top with your mashed potatoes.

Top the casserole with shredded cheddar cheese.

Cook for 1/2 hour in the oven at 325 degrees.  It should look like this when it comes out.  You will know it is done when you can see the tomato mixture underneath bubbling up to the top of the mashed potatoes on the side of the dish.

Here is how I plated the dish.

And the close-up.

This is a comfort food meal, so it is hard to make the plating really fancy.  This meal is probably not one that you would make for a big dinner party–it is more for home-style food that is just what you need at the end of a very long day.  It takes about 45 minutes from start to finish to make this recipe and I promise you, if you try it, you will definitely make it more than once.

Happy Cooking!

Let’s cook!

Greek-Style Baked Pork Chops

4 – 1 inch thick boneless pork chops

1/2 cup bottled roasted red bell peppers, diced

1 tablespoon chopped fresh parsley

2 tablespoons olive oil

2 teaspoons grated lemon rind

1 tablespoon fresh lemon juice

2 teaspoons minced garlic

1/2 teaspoon dried oregano

1/4 cup all purpose flour

1 teaspoon fresh ground pepper

1/2 cup crumbled feta cheese

1/3 cup kalamata olives, chopped

Pre-heat oven to 400. In a large bowl combine roasted peppers, parsley, olive oil, lemon rind, lemon juice, garlic and oregano.

Stir well.

In a baking pan (I use this to ensure I don’t make a mess), stir together flour and pepper.

Coat both sides of the pork chops evently with the flour mixture.

In a lightly greased, ovenproof skillet, heat 1 tablespoon of olive oil over medium heat. Add the pork chops and cook 4 minutes per side.

Once the meat is light brown on both sides, turn off heat on the stove.

Spoon red bell pepper mixture over pork chops.

Baked covered for 8 minutes (yes that is foil covering the skillet, I don’t have a lid for this pan and I had to rig it).

While the pork chops cook, combine feta and olives in a small bowl.

Remove the pork chops from the oven and spoon cheese mixture over chops and bake covered for 5 more minutes.

For this dinner I made wild rice and green beans. Here is a picture of the plating.

Here is the close-up:

This is a simple meal that is packed with Greek flavor and it made Jen happy, which us guys know–a happy wife is a good life!

Tomorrow will be a soup which you will not want to miss!

Happy Cooking!

Let’s cook!

Hunter-style Chicken

4 – 5 chicken breast (Skin and bone-in)

1 cup gourmet mushrooms

1 large shallot, diced

1 medium white onion, chopped

2 oz. bourbon

2 oz. dry white wine

1 1/2 cup chicken stock

15oz can roasted diced tomatoes

1 stick of butter

1 tablespoon fresh chopped tarragon leaves

1 tablespoon fresh chopped parsley

salt and pepper

Preheat oven to 375. Season chicken on both sides with salt and pepper.

Heat three tablespoons of butter in a dutch oven over high heat.

Place the chicken breast skin side down and cook until golden brown.

Turn the chicken over and brown the other side. Remove the chicken and place on a baking sheet (I cover with foil to help with clean-up). Bake in the oven for 15 – 20 minutes.

In the dutch oven add onion and shallots.

Cook for 5 minutes then add the mushrooms.

Remove the pan from the heat and place the onions, shallots and mushroom in a bowl.

Add the bourbon to the pan.

Turn the heat back on to high. Cook until completely reduced. Add the wine and cook until complete reduced as well.

Add chicken stock.

Add tomatoes.

Bring to a boil then simmer for 5 minutes. Stir in 3 tablespoons of butter.

Season with salt and pepper and stir in the tarragon and parsley.

Remove the chicken from the oven and let rest for 5 minutes. For this dinner I had peas and mash potatoes to soak up this sauce! Here is how I did the plating:

Here is a close-up of all the flavors in the sauce for the chicken:

Now for some really cool news check out the new logo created by an awesome designer:

Tomorrow is TGIF! I have to work this weekend but there will be a post from Jen on her AWESOME meatloaf.

Happy Cooking!

Let’s Cook!

Corned Beef Hash with Fried Egg

1 can reduced fat cooked corned beef, diced

1 white onion

1 bell pepper

2 medium potatoes, peeled and shredded

2 eggs

2 tablespoons vegetable oil

2 tablespoons unsalted butter

4 slices American cheese

salt and pepper

Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon for about 3 minutes.

While cooking chop onions and bell pepper.

Add in the onion, bell pepper and potatoes.

Once all combined, cook undisturbed for about 6 minutes.

Turn the hash over and continue to cook for about 15 more minutes.

Meanwhile, heat the butter in another skillet over medium heat and fry the egg sunny-side up. Season with salt and pepper.

Place the cheese on top of the hash and turn off the heat and let rest for 1 minute.

To serve, top hash with a fried egg.

We also had cut fruit with dinner:

So if you are a fan of corned beef hash and want to make breakfast for dinner then here you go!

Happy Cooking!

Let’s cook!

Spicy Aromatic Chicken

4 chicken breast, with bones and skin

1/2 lemon, cut into wedges

4 tablespoons olive oil

1 onion, chopped

2 cloves garlic, chopped

1/2 cup dry white wine

14 oz can chopped tomatoes in juice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

pinch of sugar

14oz can artichoke hearts, drained

8 black olives, pitted

Rub the chicken breast with lemon.

Heat olive oil in a large dutch oven.

While the oil is heating chop up the onion.

And garlic.

Add the onion and garlic to the dutch oven and cook for 5 minutes, or until softened.

Add the chicken breast and cook for 8 minutes on each side.

Add tomatoes and wine.

Add sugar, cinnamon, cloves, allspice, salt and pepper.

Bring to a boil. Cover with lid, and simmer for 45 minutes. Remove the lid and add artichokes and olives. Let cook for another 10 minutes.

Here is the pot of chicken cooked.

For this dinner Jen made wild rice which is one of my favorites. Now she did let me plate so here is how I plated the dish.

Here is another view.

Here is the close-up:

Jen did a great job and this recipe is one of my MUST TRY meals (I have lunch tomorrow too!)

Happy Cooking!

Let’s cook!

Sauteed Scallops with Tarragon Sauce

For the Tarragon Sauce

1/2 cup mayonnaise (Duke’s is the best for this)

1 tablespoon capers, drained

1 tablespoon fresh tarragon leaves (chopped)

1 tablespoon minced shallot

1 teaspoon white wine vinegar

2 garlic cloves, chopped

1/2 teaspoon Dijon mustard

1/4 teaspoon smoked paprika

salt and pepper to taste

For the Scallops

15 – 20 large sea scallops

canola oil

salt and pepper

For the tarragon sauce, put the mayonnaise, capers, tarragon, shallot, vinegar, garlic, mustard, and salt into a blender.

Pulse several times, until well combined. Transfer to a bowl and add paprika.

Let the sauce rest.

Add half a stick on butter to a skillet over high heat.

While the butter is melting coat the scallops with canola oil, salt and pepper.

Place the scallops in the skillet and cook 3 – 4 minutes on each side.

The scallops should be barely opaque in the center and should feel firm to the touch but with some give. Whatever you do, don’t overcook the scallops, or you will have new hockey pucks. For this dinner, we had wild rice with cooked spinach. Here is how I did the plating.

Here is another view:

Here is a close-up:

I will use the rest of this tarragon sauce for cold crab claws which I will feature soon!

Happy Cooking!

Let’s cook!

Grilled Chicken and Grilled Potatoes with Roasted Garlic-Oregano Sauce

5 yellow potatoes, clean the outside to remove dirt

4 boneless/skinless chicken breast

7 cloves garlic

1/4 cup white wine vinegar

2 tablespoons fresh oregano leaves

2 tablespoons fresh parsley leaves

1 tablespoon honey

1 cup olive oil

1/2 teaspoon red pepper flakes

salt and pepper

Place the potatoes in a pot of hot water with 1 tablespoon of salt. Bring to a boil over high heat. While the potatoes are cooking, time to make the sauce. Roast garlic in a saute pan.

Remove the oregano and parsley from the stems.

Combine garlic, vinegar, oregano, parsley, honey and salt in a blender.

Blend until smooth. With the motor running, slowly add 3/4 cup olive oil and process until emulsified.

Pour the sauce into a bowl and stir in red pepper flakes.

Pre-heat grill on medium heat. Brush the chicken with olive oil and season with salt and pepper.

Do not cook the potatoes all the way through because you will continue to cook them on the grill. I allowed the potatoes to boil for about 15 minutes. Drain well and let cool enough to handle.

While the potatoes are cooling time to start grilling the chicken.

Let the chicken cook for 7 minutes before turning. This is when I go inside (cool off) and slice the potatoes in half. Add the potatoes to a bowl, coat with olive oil and season with salt and pepper.

Turn the chicken over and continue grilling until just cooked through, another 5 – 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook for about 2-3 minutes.

Turn over and continue grilling about another minute. Remove the chicken and potatoes to a platter.

Plate with potatoes and chicken. While the chicken and potatoes are still hot drizzle with the gralic-oregano sauce (Jen made snap peas as the veggie side).

Here is the close-up:

So there you have another way to grill up that breast of chicken!

As mentioned in my post from Friday, here are a few pictures from our dinner with our friends Devin and Brooke.

The biggest ribeye which I bought at Whole Foods:

Here is the steaks resting in my special 24 hour marinade method (notice the size of the guys steaks to the right compared to the ladies on the left).

Here is a picture of just the guy steaks from the grill:

And here is a picture of our guests:

They helped me with Jen’s party and I owe them both big time! Thanks again you two!

Happy Cooking!

Let’s cook!

Bone-In Pork Chops with Peach and Mustard Sauce

4 bone-in pork chops

olive oil

3 tablespoons unsalted butter

2 tablespoons minced onion

2 cloves garlic, minced

3 tablespoons cider vinegar

1/2 cup whole-grain mustard

1/4 cup Dijon mustard

3/4 cup peach preserves

1 tablespoon bourbon

salt and pepper

Brush the pork chops with olive oil and seaon with salt and pepper. Set aside and pre-heat your grill on high.

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook for about 3 minutes.

Add the vinegar and boil which will almost completely reduce in about 4 minutes.

Now add whole-grain mustard.

Add Dijon mustard.

Add peach preserves.

Whisk to combine and jam has melted.

Remove the pan from heat and stir in bourbon and teaspoon of salt.

While the sauce is resting time to grill the pork chops.

Grill on each side for 4 minutes. Reduce the heat to low and brush the peach/mustard sauce on each pork chop.

Baste the sauce on the pork chops every 5 minutes for 15 minutes. Remove the pork chops from the grill and let rest for 10 minutes. Here is how I plated the chops.

Here is a semi-close up:

And here is the real close-up:

Jen made the salad which I love so it was light dinner but very good. This recipe would go very well with chicken as well.

Now before I close I have had several people ask about the cake. Well, as many of you know I am not a baker fan because I don’t like how everything has to be perfect. I did a cake in the box but did add my own little twist and here is a picture of Jen making her wish (or should I say wishes):

Happy Cooking!

Let’s cook!

Potato and Cheese Crusted Red Snapper

2 red snapper fillets

1 Idaho potato, peeled and grated

3/4 cup melted butter

3/4 cup Romano/Parmesan cheese

1 teaspoon lemon zest

salt and pepper to taste

Preheat oven to 425.

Bring a pot of water to a boil. While the water is heating up to a boil, peel your potato.

Now grate the potato.

Once the water is boiling, add the grated potato and let boil for 30 seconds.

Drain the grated potato and put into an ice bath right away.

Using a paper towel drain the potatoes by pressing the water out.

Spread the potatoes on a plate and add melted butter.

Now the cheese.

And finally the lemon zest.

Mix well. Lightly oil a baking sheet and place the fillets. Coat each filet with potato, lightly pressing with your fingertips.

Bake in the oven for 20 minutes (you can use this time to finish or start your sides).

Here is the complete date night dinner for us:

Here is the close-up:

So there you have it, a new way to bake red snapper.

Tomorrow we are having some friends over and guys you will want to check back to see how I am going to make a worry free, but yet one of the biggest, ribeyes you have seen!

Happy Cooking!

Let’s Cook!

Tomato and Rice Soup

2 cups celery, diced

2 cups water

3/4 cup of brown rice

2 teaspoon chili powder

1 4 ounce can diced green chilis

2 28 ounce cans of crushed tomatoes, blended smooth in the blender (or you can combine as is for a chunkier soup)

1 teaspoon garlic powder

1/2 white onion, diced

1 jalapeno, diced (you can leave the jalapeno out if you are not a fan of spicy)

1 cup light sour cream

1 cup shredded Monteray Jack Cheese

1 cup shredded Cheddar Cheese (I bought the 2 cup bag of Monteray Jack and Cheddar mixture which works just as well)

1/2 cup green onions, chopped

Add celery, white onion, jalapeno, chili powder, rice and water to a large pot or Dutch Oven.

Stir well to combine.

Allow the mixture to come to a boil.  Then cover and simmer for 30 minutes.

Now, add tomatoes, garlic powder and green chilis to the mixture.

Bring to a boil, cover and simmer for 15 minutes to allow the flavors to mix.

Turn the heat to low and add cheese, sour cream and green onions to the mixture.

Make sure the burner is still on low as it is VERY IMPORTANT to keep the mixture warm but do not let it boil.  Heat for 5 minutes, stirring regularly, to help melt the cheese and combine the sour cream.  It is ok if there are still some cheese shreds visible. 

Time to plate.  Here’s how I served the soup.  I’m not as good with the garnishes as The Cooking Husband is, but this soup is so tasty it doesn’t need much to make it look good.

And, here’s the close up view:

Now you have a new way to make Tomato soup!  I served the soup with some crusty French bread and it was the perfect compliment.  The recipe does take a while to cook (about 60 minutes total cook time) but the ingredients are simple yet delicious.  Thomas’ favorite part of this meal is the soup ALWAYS tastes better the next day, so he will have a treat when he takes this to work for lunch tomorrow.  Thanks for checking out my post–it is nice to give The Cooking Husband a break every once in a while! 

Happy Cooking!