Wednesday, December 7, 2011

Green Bean Casserole

I can't seem to find the time these days to try new recipes let alone post about them.. I don't want to forget this recipe because it was AMAZING. so I'm going to suck it up and do a quick post. Found this recipe on the food network and followed it pretty closely.

1 1/2 pounds green beans, trimmed
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound mixed gourmet mushrooms, such as shiitakes, creminis and oyster, cleaned and quartered
1/2 teaspoon fresh thyme leaves
3 cloves garlic, minced 
1/4 teaspoon cayenne powder
1/4 teaspoon ground nutmeg
2 tablespoons GF
1 cup low-sodium chicken broth
1 cup sour cream
1/2 cup cream
1/4 cup grated Parmesan

Preheat the oven to 450 degrees F.
Bring a large pot of salted water to a boil. Add the green beans and cook until they just turn bright green, 2 to 3 minutes. Strain and plunge the green beans immediately in a large bowl of ice water to stop the cooking process. When cool, drain and set out to dry on paper towels.

Preheat skillet over medium-high heat. Add the butter and vegetable oil. Once the butter is melted and the pan is hot, add the mushrooms. Cook undisturbed so the mushrooms sear nicely, about 1 minute. Add the thyme and garlic and continue cooking the mushrooms to achieve some nice color. Season with the salt, pepper, cayenne and nutmeg. Cook 2 to 3 more minutes longer, dusting the mushrooms with some of the flour as they release moisture. Stir with a whisk to incorporate the flour add in the chicken stock. Bring to a simmer, then reduce the heat and add the sour cream and cream. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes. Add the blanched green beans to the pan and fold together so everything is mixed well. Spread out evenly in the pan. Sprinkle the green beans with the grated Parmesan and transfer to a roasting tray (to catch any spill-over). Top with crushed funions. Bake until the casserole is bubbly and the top is melted and golden, 15 minutes.

Next time I make this, I think I’ll cut the green beans in half, make more sauce, and make fried  onions instead of using shallots..

Sunday, October 30, 2011

PF Changs Lettuce Wraps

I kid you not when I say that this recipe legitimately tastes like the lettuce wraps from PF Changs except you get to control the ingredients. It tastes delicious left over too!

1lb ground chicken breast
1/2 medium onion, minced
sea salt & pepper, a dash of each
3 large cloves garlic, minced
1 inch gnob fresh ginger, peeled & minced
1 tbsp sesame oil
2 1/2 tbsp GF soy sauce
1/2 tbsp water
2 tbsp chunky peanut butter 1/2 tbsp honey
1 tbsp + 1 tsp rice vinegar
2 tsp chili garlic sauce
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1 head of lettuce

Heat a large, non-stick skillet on medium-high heat. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in garlic and ginger, and cook until chicken is no longer pink.

Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine. (add more chili garlic sauce if you want it more spicy)

Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

Serve over a piece of lettuce.

Definitely don't skip out on the water chestnuts. They give give a great texture to the dish that you wouldn't get if you just had the ground chicken.

Lemon Chicken

Found a recipe on pinterest, my new obsession, and was inspired to make this chicken. Love love love it.

2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
 3 cloves garlic, minced finely
2 tsp fresh thyme leaves
1 tsp fresh rosemary leaves, finely minced
1 tsp sea salt
1 tsp. black pepper
1 lb boneless skinless chicken breasts, pounded thing
2-3 tbsp. melted butter


Combine lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag.  Seal the bag and shake well to blend.  Place the chicken pieces in the bag with the marinade and let marinate for 2 hours.

Preheat oven too 350 degrees and cook for about 20 minutes or until chicken is no longer pink.

Sunday, October 9, 2011

Chocolate Pumpkin Butter

I was inspired to make this butter from one of my favorite blogs, Oh She Glows. In light of fall, I thought it would be the perfect thing to make and have in the morning on top of toast. If you're a fan of pumpkin pie, you'll love this recipe. I serve it on top of blueberry toast. It would also taste great on top of some pancakes!

1 (29 ounce) can pumpkin puree
3/4 cup apple juice
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1 tsp ground cinnamon
1/4 cup cocoa powder, sifted
3-4 tbsp maple syrup, to taste

Combine pumpkin, apple juice, spices, and sugar in a large pot and stir well. Cover with lid and bring mixture to a boil. Reduce heat to medium-low. Sift in cocoa powder and stir well. Cover with lid, keep ajar, and simmer for about 35 minutes, stirring often, until it is thick and looks like butter.

Remove from heat and stir in maple syrup.

Italian Stuffed Peppers

Simply delicious. Stuffed peppers usually take awhile to cook, but this version shortens the time by about 20 minutes. I made them with brown rice and ground turkey to make a lightened version of the usually high in calorie dish. I promise the flavor isn't compromised!

2 bell peppers, cut in half, seeds removed (green or red)
1 tbsp olive oil
1/2 lb ground turkey
1/2 onion, chopped
4 cloves garlic, minced
3/4 cup cooked brown rice
1 1/2 cups marinara sauce
1/2 cup grated mozzarella cheese
Dried oregano, thyme, marjoram, rosemary, parsley, salt, and pepper to taste

Preheat oven to 375.

Cut peppers in half and place in a baking dish. Pour hot water into dish so it covers 1/4 of the peppers. Cook for 20 minutes. (the water creats steam so the peppers remain soft)

While peppers are cooking, prepare stuffing. Cook rice according to package directions. Heat skillet over medium heat and add olive oil.

Saute garlic and onions until softened. Add ground turkey and spices and cook until turkey is done. Stir in rice and marinara sauce.

Remove peppers from oven and add stuffing. Top with cheese and bake for another 10 minutes or until cheese is melted and peppers are fork tender.

Serves 4.

Wednesday, September 21, 2011

Veggies and Brown Rice

As I was walking home from class last night, I kept thinking of what I could possibly make for dinner. I literally have no food in my house. I have some random veggies. No bread. A tiny bit of cheese. Random condiments. Nothing to make a sauce. It's actually kind of embarrassing. As I'm racking my brain of things I could possibly through together, I came up with this dish. I threw in the random ingredients that I have in my apartment and it turned out to be really good. This literally took me 7 minutes tops to make. (I forgot to take a picture... my bad)

1 cup brown rice
1/2 cup frozen spinach
1/2 cup frozen broccoli
1/2 tbsp olive oil
1/4 onion, chopped
2 cloves garlic, minced
dash garlic salt
1 tbsp ranch
1/4 cup grated mozzarella

Cook rice according to package.

Heat olive oil over medium heat and cook onion and garlic until softened.

Cook spinach and broccoli according to package. (I just threw it in the microwave with some water for about a minute)

Add veggies, garlic salt, ranch, and mozzarella to rice. Stir until combined and cheese has melted.


Thai Noodles with Spicy Peanut Sauce

If you think the Pad Thai noodles from Noodle's and Company are good, then you need to try this dish. I have no clue how on my first try I made an amazing Thai dish, but I did. And I'm ok with that.

It tastes a million times better than it looks, I swear.

1 package of rice sticks (this is a super thin rice noodle. I found it in the international food isle) 2 tbsp sesame oil

2tbsp sesame oil
1/2 cup green onion, chopped
1 1/2 cup shredded carrot
2 cups frozen stir fry vegetables
1 cup frozen broccoli
5 cloves garlic, minced
1/2 tbsp fresh minced ginger
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup GF soy sauce
3 tbsp rice vinegar
*1/2 tbsp chili-garlic sauce

Cook rice sticks according to package directions. Mix in sesame oil and set aside.

Heat sesame oil in large saute pan over medium heat. Add green onions, carrots, stir-fry veggies, broccoli, garlic and ginger. Saute until vegetables soften, about 4 minutes. Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well. Simmer sauce 2 minutes. Pour over pasta and toss well. Serve warm and enjoy!

*This is a very mild dish. Add more chili-garlic sauce if you want it spicier.