Puff Pastry Chicken

If you are looking for an easy week night dinner that will impress the fam, this is it! I first had this dish years a go at a friend's house.  When I realized how simple it was to make, I knew it should not be saved simply for guests! Serve along with some fresh green beans and a creamy mash potato and dinner is on!  Enjoy!


Ingredients:
4 medium chicken breasts
A few pinches of salt and pepper
1 package boursin cheese (you can find in the specialty cheese section at your grocer)
1 package puff pastry, thawed
1 egg
cooking spray

Preheat oven to 375.  Unroll puff pastry and cut each sheet in half, set aside.  In the meantime, using a meat tenderizer flatten chicken breast. Season with salt and pepper.  Place chicken breasts towards the end of each pastry sheet.  Spread equal amounts of cheese over each great.  Wrap the chicken with the pastry and pinch the edges closed.  Quickly whisk one egg and brush over puff pastry with a pastry brush.  Spray a cooking sheet with cooking spray and place the wrapped chicken on top.  Bake for appox 40 mins.

The Perfect Spring Boot!

How cute are these?  In all honesty I have never bought any clothing form Garnet Hill.  Its one of those catalogs that I like primarily for home decor.  But last night, while flipping through the pages, I came across these adorable Fryes!  I absolutely love them!  The color combo and mix of leather and canvas are perfect for when the snow melts and the temperatures rise!  SO cute with jeans or even shorts!!

Loaded Baked Potato Soup

This is one of those recipes that came about through trial and error.  I decided to make a go at one of my favorite "fatty" soups,  Loaded Baked Potato Soup.  I couldn't find a recipe that I liked so I decided to combine elements from a variety of different ones.  Unfortunately, during that process I failed to take note or write down all the things I was doing.  So, here is a close approximation of the final product.  The great thing about this soup is its pretty hard to mess up. You can easily add and taste ingredients along the way till you find whats right for you!


Ingredients:
4 large russet potatoes
1 1/3 sticks of butter
2/3 cup all purpose flour
1-2 tsp salt
1 tsp pepper
3 cups milk
1 cup heavy cream
2- 3 cups chicken stock
1 cup sour cream
3-4 tbls chopped green onions
6 slices of cooked bacon, chopped
1 cup shredded cheddar cheese


Clean potatoes and bake at 400 until tender; about 1 hour.   Peel and cube potatoes and set aside.  In a large pot make a rue. (melt the butter, stir in flour, salt and pepper. Using a whisk gradually add milk, continually stirring until smooth and creamy.) Bring to a boil; cook and stir for a couple minutes or until thickened.  Add chicken stock and reduce heat to medium-low.  Add cubed potatoes and sour cream.  With immersion blender, blend until smooth.  (if you do not have an immersion blender, blend in batches in counter blender).  Garnish with onions, bacon, and cheese.  Enjoy!

French Onion Soup

• Admittedly, I have a bit of an obsession with Tyler Florence.  Many of my favorite recipes come from the celeb chef and so often when I am trying out something new I turn to his recipes first.  This yummy French Onion soup is no exception.  Perfect for these cold, winter days!
• 
  
• Ingredients:
• 1/2 cup unsalted butter
• 4 onions, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 1 cup red wine, about 1/2 bottle
• 3 heaping tablespoons all-purpose flour
• 2 quarts beef broth
• 1 baguette, sliced
• 1/2 pound grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Crab Cakes

Sorry I am late to post... again! So much for resolutions!  Anyway, here is a recipe I think you will really enjoy.  I have been making these crab cakes for years now as both an appetizer as well as a delicious entree alongside a fresh salad! The recipe comes from the hubby's beloved Pacific Northwest!  My in-laws have a cookbook from Portland Restaurant, Wildwood that has perfected the crab cake.  The addition of heavy cream and panko bread crumbs makes for one of the best crab cakes I have ever had!  Hope you enjoy!

Ingredients:
1 pound cooked Dungeness crabmeat, fresh or frozen
1 1/2 cups panko bread crumbs
3 tbls diced red bell pepper
3 tbls diced shallots
3 tbls chopped parsley
3 tbls fresh lemon juice
1 tbls dry sherry
1/2 tsp paprika
1/4 cup heavy cream
1 large egg
pinch of salt
pinch of ground white pepper
pinch of celery salt
dash of tabasco
4 tbls clarified butter

Thaw crabmeat if frozen.  Gently squeeze crabmeat to remove excess moisture, breaking up any larger pieces.

In a large bowl, mix together 3/4 cup of the panko (reserving the remaining for the coating), bell pepper, shallots, parsley, lemon juice, sherry, cream, egg, salt, pepper, tabasco, celery salt and paprika.  Combine to  make batter, add crabmeat and mix well.  Divide mixture into desired # of balls.  Form patties and coat with the remaining panko.  Refrigerate until well chilled, about 1 hour.

In a large nonstick pan, heat clarified butter over medium-high heat.  Reduce heat to medium and add crab cakes.  Sear until golden brown and slightly crispy, about 4 - 5 minutes on each side.  Add more butter or canola oil as needed to prevent crab cakes from sticking.

Hello Again!

Happy New Year!!! Its been quite a while since I last post.  I have a whole new level of respect for those bloggers who manage to work, raise kids, and blog everyday.  Clearly I don't have it together quite yet!
Between a bout of food poisoning, building our new home, hosting the holidays, and having family visit from out of town it was enough for me to just keep my children bathed, let a lone spend any time online!
But, its a new year and in the spirit of resolutions, I am going to try to post at least twice a week...


Of course during my blogging absence, I was certainly still living and cooking so I plan on posting some recipes very soon!  In the mean time, check out this incredible children's play kitchen my husband and his dad built!!!  I have wanted the pottery barn kids kitchen for quite some time but the price point is beyond ridiculous.  In doing some research on other blogs, I found that Lowes has a play kitchen plan on their website that pretty much mimics the pottery barn set for less than half the price! My husband and his father are pretty handy guys so they whipped the stove and sink out in less than two weekends. However, based upon their efficiency I have to believe this a relatively doable task for most everyone. Here is a look at the finished product along with a link to the plans...  Pretty impressive, huh??  The kids love it and I love even more that is was built by their dad and grandpa on the final days leading up to Christmas!  Far more special than by a factory in China!

Should you feel inspired, here is a link to the plans...

http://www.lowescreativeideas.com/idea-library/projects/Kids_Kitchen_Set_Refrigerator_0709.aspx

Christmas Wardrobe Idea- #1

XMas Pant Outfit by monikli featuring a feather ring

Gucci shirt
£485 - flannelsfashion.com

Mango wide leg pants
£35 - mango.com

Rupert Sanderson black heels
$725 - rupertsanderson.com

Chanel flap handbag
$539 - fashionphile.com

Alex Monroe feather ring
$225 - cultstatus.com.au

Kendra Scott 14k earrings
$60 - stefanibags.com

Christmas Wardrobe Idea- #2

Christmas Dress Idea by monikli featuring leather clutches

Stella McCartney sleeved dress
£789 - farfetch.com

Maison Martin Margiela high heel boots
$645 - net-a-porter.com

Diane von Fürstenberg leather clutch
$365 - my-wardrobe.com

Amrita Singh multi strand beaded necklace
$250 - amritasingh.com

Yochi Design rhinestone earrings
$35 - otteny.com

Christmas Wardrobe Idea- #3

Christmas Skirt Idea by monikli featuring a cross necklace

Dorothy Perkins v neck sweater
$57 - dorothyperkins.com

Dorothy Perkins short skirt
$69 - dorothyperkins.com

Kate Spade satin pumps
$200 - piperlime.gap.com

Lenora Dame cross necklace
$168 - simplysoles.com

Kate Spade gold ring
$78 - couture.zappos.com

J.Crew vintage earrings
$35 - jcrew.com

The Thanksgiving Table

Happy Almost Turkey Day!!  We are hosting this year and I just set the table.  It turned out very pretty if I do say so myself.... And I love the addition of the placecards made by my 5 year old!  It got him excited about a holiday that in our house typically revolves around eating, drinking and watching football.  3 things most little ones aren't too keen of!  If you are looking for inspiration for your table, hope this helps!

Thinking about Thanksgiving??

Big Bro's Smoked Turkey

Last weekend my family threw an early Thanksgiving Potluck.  It was great fun with great food!  More importantly it got me thinking about all the pressure home cooks put on themselves for the Thanksgiving meal.  Why are people so afraid to make this holiday meal?  Is it because it is the one Holiday that is wholly focused on the meal?  Yep, that's probably it.  However,  if you think about it what is so complicated about it?.  Turkey, potatoes, vegetables, and pie.  Nothing too elaborate.  I am here to tell you anyone can do it!  Here are some ideas for your holiday as well as my personal menu!


My Family's Thanksgiving Menu :

Roasted Butternut Squash Soup -
recipe already on indy epicure



Big Bro's Smoked Turkey 
not sure what all he does but I know it involves a Big Green Egg and deliciousness!

William Sonoma Dry Brined Turkey

I use to go through the effort of a liquid brine but last year I tried WS's dry brine and I will never go back!  It creates the most moist bird I have ever had and it is so much simpler than the traditional brines.  After its rinsed I simply season with a fresh herb and salt rub.  You can not get any easier than that!

Fennel Herb Stuffing

• 2 loafs of crusty country-style bread cut into 1inch cubes
• 2 cups finely chopped fennel bulbs
• 1 large sweet onion, chopped
• 3 celery ribs, thinly sliced
• 2 tbls fresh thyme finely chopped
• 2 tbls  fresh sage finely chopped
• 2/3 cup chopped fresh Italian parsley
• 1 stick unsalted butter
• 4 cups turkey stock

Preheat oven to 350°F. Spread bread cubes on 2 large rimmed baking sheets. Toast until light golden and crisp, about 20 minutes. Cool completely. Melt butter in large nonstick skillet over medium-high heat. Add vegetables, thyme and sage.. Reduce heat to medium and sauté until vegetables are soft. Preheat oven to 375°F.  Butter 13x9x2-inch glass baking dish. Combine bread crumbs, vegetables, parsley and desired salt and pepper in a very large bowl. Add turkey stock by 1/4 cupfuls to mixture until desired moistness. Transfer to buttered dish. Cover dish with buttered foil; bake 35 minutes. Uncover; bake until top is browned, about 30 minutes longer.

 Sour Cream Mashed Potatoes 

• 3 pounds yukon gold potatoes
• 1 1/2 cups heavy cream
• 6 tbls unsalted butter
• 1/2 cup sour cream
• salt and pepper

Cut potatoes into cubes and place them in a large pot of salted water. Bring to a boil, then lower heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily. With a hand mixer mash the potatoes, butter and cream until very creamy. Add sour cream and salt and pepper till desired taste. Serve immediately.


Corn Spoon Bread

• 1 pkg. corn muffin mix
• 1/2 cup butter, melted
• 1 can (8 oz.) whole kernel corn, drained
• 1 can (8 oz.) cream style corn
• 1 cup sour cream
• 2 eggs

Preheat oven to 375. Grease 1- 1/2 quart casserole dish.  Pour butter and corn into prepared dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole along with muffin mix. Blend thoroughly. Bake 35- 40 minutes or until center is firm.

Martha Stewart's

Turnip and Sweet Potato Gratin

•  3 medium turnips, peeled and cut into 1/4-inch-thick rounds
• 1/4 cup all-purpose flour
• 2 medium sweet potatoes, peeled and cut into 1/4-inch-thick rounds
• 2 tablespoons unsalted butter, cut into pieces
• 3/4 cup low-sodium chicken or vegetable broth
• 1/4 cup dry white wine, such as Sauvignon Blanc
• 1 cup grated Gruyere cheese
• salt and pepper

Butter Bacon Brussels Sprouts

• brussels sprouts
• 5 slices Bacon
• approx. 2 tbls butter
• salt and pepper

Steam brussels sprouts till tender but still somewhat firm and set aside.  Cut bacon in small pieces and cook in skillet till desired crispness.  Add butter and cook until melted.  Add brussels sprouts and salt & pepper and toss until well coated.

Brown Butter Pumpkin Layer Cake-recipe already on indy epicure

HAPPY THANKSGIVING!!!!

$10 Mussels!

My husband is from Seattle and therefore we can be complete seafood snobs.  It is very hard being a seafood snob in a completely, land-locked state.  One place I can always count on is Costco. Unfortunately, the selection is usually pretty slim. That's why I was extra  excited when I saw PEI mussels,  4 pounds for only $10!  I have never made steamed mussels before but it was ridiculously easy! I used another Tyler Florence recipe, increasing the amount of butter and adding a good amount of red pepper to give it a spicy twist!  They were delish!  Even better with a nice crusty bread and a Hoegaarden!

Ingredients:

• 3 pounds mussels 
• extra virgin olive oil
• 3 tablespoon butter
• 2 leeks, white parts only, finely chopped
• 4 cloves of garlic, minced
• 1/4 bunch fresh thyme
• 1 cup white wine
• 1/4 cup chopped fresh parsley

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards as you wash them. Discard any mussels with broken shells.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.

The White Kitchen

I have always loved a white kitchen.  When we renovated our house in Chicago 8 years ago, we remodeled the kitchen with white cabinets, a pale green subway tile, and black granite counter tops.  Now that we are building a new home my plans are much the same.  White cabinets with a subway tile back-splash, however the counter tops are now up for debate.  Do I stick with a honed black granite or do I risk it and go with gorgeous white carrara marble??  Here are some pics I am currently using for inspiration...

traditional spaces design by san francisco interior designer Fiorella Design

traditional kitchen design by minneapolis general contractor Stonewood, LLC

traditional kitchen design by minneapolis interior designer Martha O'Hara Interiors

traditional kitchen design by boston kitchen and bath Venegas and Company

traditional kitchen design by newark architect Richard Bubnowski Design LLC

 

Brendan's Mustard& Herb Rack of Lamb

One of our best friends from Chicago is an over the top, awesome cook!  He is the first person I call when I don't know how to prepare something or I am looking for some guidance with menu planning.  While we were still living in Chicago he was also the friend I could call up, make a completely outlandish request for dinner, show up at his house, and he would have actually made it!  Oh how I miss that!  One night, he made the best tasting lamb chops I have ever had!  When we moved away, I had to have the recipe so I could replicate the deliciousness! Hopefully he doesn't mind me passing it on to all of you!  :)  His trick in making these so AWESOME is in the grilling technique.  Grilling two racks intertwined together so all the drippings fall on top of each other and basically baste themselves!  Again.. my pictures are sub par.... A bit blurry... probably from the wine consumption of that evening... :)
PS.  this was wonderful with a good Oregon Pinot Noir!

Ingredients:
2 frenched racks of lamb
Small bunch of fresh thyme
Small bunch of fresh parsley
Small bunch of fresh oregano
Small bunch of fresh rosemary
3-4 cloves of garlic, minced
about 2 tbls of stone ground or dijon mustard
1 tbls olive oil
(if you like you can add some bread crumbs to the paste to thicken, sometimes I do, sometimes I don't)

Finely chop all the herbs and mix with garlic, olive oil and mustard to make a paste.  Coat the lamb with the herb paste and refrigerate for about 1 hour.  Over a very hot grill, sear all the sides nicely until the fat begins to drip.  Intertwine the racks and move to indirect heat.  Continue grilling with racks standing up until internal temperature reaches 130.  Remove from grill and let rest for about 10 minutes before cutting into chops.  Enjoy!

Carbonara!!!

Hope everyone had a great weekend and a very Happy Halloween!  I know we did, which is why I haven't posted in while!  Between Halloween, tailgates, and dinner parties we have been a busy bunch! We have all probably gained a few pounds and my kids a few cavities, but all worth it for good times with new friends and family!
On to today's recipe. Since we have already thrown caloric count to the wind,  lets talk about a tried and true classic...  Carbonara!  Carbonara is so dang good that even though you know how ridiculously fattening it is you just can't help yourself!  It is also one of the quickest weeknight meals to pull together considering the high likelihood that you already have all the necessary ingredients on hand.  There are a couple of different ways to make Carbonara.  I personally like the purest and simplest way which consists of a total of 6 basic ingredients.  If you see a recipe which calls for heavy cream, avoid it! Adding cream to this already decadent recipe seems not only over the top, but kind of gross if I am being honest.  No offense, Paula Deen.  The recipe I started using a few years a go is based off of Tyler Florence's, with just a few changes, like increasing the amount of garlic and adding an extra egg.  Hope you like!  I don't see how you couldn't!  P.S.  Sorry for the poor lighting on the photo...


Ingredients: 
1 pound spaghetti or linguine (I like linguine)
2 tbls Extra virgin olive oil
4-5 ounces pancetta or bacon, cut into small slices
4-6 garlic cloves
3 large eggs
1 cup  parmigiano reggiano, plus more for serving

In a medium size bowl, beat the eggs and cheese together stirring well to prevent lumps, then set aside.  Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm Drain the pasta and reserve 1/2 cup of the starchy cooking water to use for the sauce.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta/bacon and saute for about 3 minutes, until crisp and the fat is rendered. Toss the garlic into the fat and saute for about 1 minute to soften. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble.  Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with salt, pepper, and red pepper flakes if desired.  Enjoy!