My Version of a Terrine

It's not that I haven't been cooking, I just haven't had the time to blog since I started a grad program. While I do cook less, I keep finding new ways to tempt pallets. As inspired by Rachel Ray, here's my terrine. What's a Terrine? I used to think it was a big, fancy-dan soup serving bowl. As it turns out, it's also layers of veggies and some kind of meat held together by doctored-up cream cheese, chilled at least an hour. Slice it and serve on top of dense pumpernickel bread. Or toasted bagels if you are Rachel.

 Ingredients
6 slices of dense pumpernickel bread
1 lb sliced oven roasted turkey breast (or mix it up with half roast beef)
2 large tomatoes, sliced as thin as possible while keeping your fingertips in tact
1 cucumber, sliced as thin as possible
1 small red onion or 2 shallots, sliced as thin as possible
1 - 1 1/4 lb whipped cream cheese, softened
4 large radishes, sliced into matchsticks
2 large or 3 small scallions, chopped (whites and greens)
3 celery stalks, finely chopped
Salt to taste
Spring form pan
Medium bowl and spatula
Plastic wrap

I like to set everything out first.

1. Line the inside of the pan with enough plastic wrap to wrap over the terrine and completely cover it. Layer in the meat in tight circles, covering the entire bottom.

2. Do the same thing with the tomatoes, onions and cucumbers. Add salt to taste.

3. In the medium bowl, mix cream cheese with radishes, scallions and celery. Spread this mixture evenly over the other layers.

4. Fold the plastic wrap over the top and chill for at least 1 hour. (I chill at least 2-3 hours)

5. Unfold the top layer of plastic wrap, place a plate on the top and flip over. Then remove the spring form and the plastic. Your terrine is now ready to serve. I like to slice in pie-shaped wedges.

This will serve 4 comfortably, keeps refrigerated for 3 days. Makes a great appetizer or lazy dinner when it's too hot to move. It takes about 45 minutes of prep if you stop to see what's happening on HGTV here and there.

Spot gave this 1 star because she only likes the cream cheese.

Almost My Daughter's Pesto

It's been far too long since I've posted. Not cooked, just posted. Moving in to our new home has taken more time, and then too there's been a lot of family fun. To get the ball rolling, I am making a version of my girl's pesto sauce. I planted my first container garden and most of what I planted was basil. It's flourishing! Until a few months ago, I seriously did not know my beloved basil was a main pesto ingredient! We'll nibble tonite and have it on a flatbread pizza in a few nights. Enjoy!

INGREDIENTS:
1 large, packed handful fresh basil
5 garlic cloves
1/3+ cup shredded parmesan
1/2 cup walnuts
Kosher salt and ground pepper to taste
Up to 1/3 cup extra virgin olive oil

STEPS:
1. Place all ingredient except EVOO in food processor and combine.
2. Slowly pour in EVOO until mixture reaches your desired consistency

Serve! Use on bruschetta, as a spread, on pizza, as a dip. Or just drink it.

Spot gives this 4 paws because she looooves the aroma.

Dottie's Chicken A La King

Dottie was my mom. I lost her before I was grown up and have come to know her through recipes she left behind. She was an amazing cook and as a kid, I ignorantly refused her offers to teach me. Since where we live has turned into Narnia, in honor of our latest snow storm here is one of my favorite comfort foods. It is also the go-to dish I make when bringing a meal to someone in need of a dinner. Oh, and of course I morphed this recipe but in my heart, it's still Mom's.

INGREDIENTS
1 pkg of Wide Egg Noodles
2 cans Cream of Chicken Soup
1/2 can Cream of Celery Soup
12 oz can Evaporated Milk
2 big pinches Kosher Salt
4 cups Cooked Chicken (*I like to use my leftover Panko Chicken)
2 cups Shredded Cheddar Cheese
1 1/2 cups chopped celery
1 cup Slivered Almonds
1/2 cup Bread Crumbs

STEPS
1. Cook Egg Noodles al dente in large pot. Drain and place in large baking dish at least 11 x 13 in size.
2. Rinse out pot and add soups, milk, salt and celery. Heat through.
3. Chop chicken into cubes and add to pot. (* You can also use a cooked chicken from your grocer's deli)
4. Add cheese and stir frequently til mixed and melted. Pour over noodles in dish.
5. Sprinkle Bread Crumbs over top, then add the Almonds.
6. Bake at 375 for about 30 minutes or til hot.

Spot gives this 3 paws because the sizzling on the stove is a tad worrisome, but does she ever like it when we toss her some chicken as we're chopping! Reheats really well as a leftover and can be split into two pans and frozen up to 6 weeks. Good, fast and filling.

Blue Cheese Sirloin Steak Yeah Baby

Oh my word. Tried this one night as a test and my men want to have this again within the week! The menu? Sirloin steak atop creamy blue cheese sauce with fingerling potatoes. Both the sauce and the potatoes were new to us. This is the most tender steak I've ever had. It's so smooth it's buttery. Quick and easy, what a great combo!

INGREDIENTS
(Serves 4)
2 large top sirloin steaks, marinated for at least 3 hours in 1/3 cup Marsala Cooking Wine, seasoned
Kosher salt and ground pepper
1 and 1/2 sticks unsalted butter
1/2 lb fingerling potatoes
1/4 cup coarsely chopped fresh parsley
2 large white onions
1 cup heavy whipping cream
3/4 cup crumbled blue cheese

STEPS
1. Salt and pepper both sides of steaks, place in gallon zip bag and add Marsala. Refrigerate for 3 - 24 hours.
2. 40 minutes before serving time, bring potato water to boil in large pot. When boiling, add potatoes and cook 15-20 minutes, until fork tests slightly soft. Drain, return to pot. Add one stick of butter, season and throw in the parsley. Cover while you finish cooking.
3. For best taste, we grilled the steak so get the grill going when you start your potato water. Remove meat from fridge and let come to room temp.
4  Slice 2 large white onions in thick sections - halve them then halve again. In skillet, melt 4 TBSP of butter then add onions. Cook on medium low til onions are brownish and almost carmel. Stir frequently. When browned, lower heat and add cream. Stir and heat til thickened. Once thickened, add the blue cheese and remove from heat.
5. Once the meat is cooked to your done-ness, slice diagonally into long strips.
6. Serving:  Scoop a ladle of the sauce on a plate, top with sirloin slices. Place fingerlings alongside steak, being sure to include some parsley with each serving.

This is so easy someone who feels cooking-challenged could pull the whole thing off next time you want to have a night off. They might not even need to ask you any questions. Any way you cook it - this is a winner and goes on our rotation and makes us yearn for winter's end even sooner.  We had to shovel our way to the grill tonight. Spot was right out there "helping" 4 Paws, yum. 

Lemony Chicken Piccata

Five years ago, I picked up Rachel Ray's magazine for the first time. Much to my delight, there were recipes everywhere I looked and even a section for meals in under 30 minutes. That is where I found the inspiration for this recipe. Even though it took me twice as long, each minute was well worth the final taste. Over the past five years, this has been my signature dish. As I continue to add more recipes to my repertoire, this beloved one has fallen to the back burner. R-R-R. The other day I thought I should make this again and much to my surprise, found I had not put it on the blog. This recipe is the beginning of me really trying to cook. Thank you, Rachel Ray. And thank you, parmesan cheese. I sure love to cook and this one started it all.

Serves 6 and great for company

INGREDIENTS
6 chicken breasts, flattened to 1/2"
3 eggs, whisked and placed in a gallon plastic zip bag or pie plate if you don't like to litter
3/4 cup flour & 1/4 cup Wondra, placed in another gallon zip bag with Kosher salt and pepper to taste
12 oz shredded parmesan cheese & 6 oz shredded 5 cheese combo in another gallon zip bag
3/4 box angel hair pasta, cooked al dente and set aside
10 oz fresh spinach
6 cloves garlic, minced
Extra virgin olive oil
4 TBSP unsalted butter, cold
1 cup flat leaf (Italian) parsley, rough chopped
1 cup dry white wine
3 lemons, sliced
6 more oz. parmesan cheese
1/4 - 1/3 cup lemon juice
1 1/2 cups chicken broth
Sea Salt
Ground pepper

STEPS
1. Dip each breast in flour, then egg mixture. Then dip breasts in the zip bag with the cheeses. Press cheese firmly into each breast. Stack beasts on plate until all breasts are ready to cook.
2. Heat large skillet on medium high with enough extra virgin olive oil to coat the bottom of the pan. When heated, cook the breasts in two batches. 5 minutes each side until golden brown. To be sure the chicken isn't pink, cut each breast in half while cooking the second side. Remove cooked breasts to platter and cover with foil.
3. While breasts are cooking, heat water in large pot and cook angel hair al dente. Drain and set aside, cover to keep warm.
4. After all breasts have cooked, add more olive oil to skillet if necessary and then add the garlic and lemon slices. Cook 3 minutes, turning lemons once. Whisk in wine and parsley. Lower heat and cook til reduced, another couple of minutes.
5. Stir in 1 cup of chicken broth and butter, cook til butter melts (3 more minutes). Add the lemon juice and briefly heat. Generously spoon this over each breast on platter and recover/
6. Add spinach to skillet mixture 5 oz at a time and cook til wilted. Add the remaining chicken broth. Stir in the drained pasta and toss to coat, season with salt and pepper. Then add the last parmesan cheese and toss again.
7. Serve! Scoop the pasta on your plate, top with a breast and enjoy.

4 paws. Spot didn't even move as I fell over her. How a 10 lb dog can become an anchor is beyond me. "The Posse" (teen guy eaters) was here tonite and loved it. The hour in the kitchen was worth the taste, and my Hubby even flattened the breasts. Definitely a family fav!

Sirloin Hollandaise Egg Brunch

My favorite TV show, The Chew, inspired this new brunch recipe. We decided to give it a try on Super Bowl Sunday.  There is more than enough sauce with this one, so if you want to serve more than 4 just add more eggs, bread and sirloin.

INGREDIENTS
2 sirloin strip steaks (1/2 per person)
2 slices toasted english muffins (or other hearty bread) per person
8 large eggs to fry (2 per person)
Kosher salt
Cracked pepper
Extra virgin olive oil
Unsalted butter slices

SAUCE INGREDIENTS
8 egg yolks
1 cup unsalted butter, melted
5 TBSP lemon juice
Sea salt
White pepper
Dash tabasco
Fresh basil garnish

STEPS
1.  Heat large cast iron skillet with some extra virgin olive oil on medium heat. Generously apply kosher salt and cracked pepper to both sides. Sear and cook about 4 minutes each side, til desired doneness.
2.  While steaks are cooking, prepare sauce. Put the yolks, lemon juice, sea salt and tabasco in a blender and blend for 20 seconds with the center cap removed. Slowly pour the butter and continue to  combine. Then add the white pepper.  (I poured in a pitcher and warmed it before serving)
3. When steaks are done, start the fried eggs. Place as many as will fit in a skillet heated with 1/2 TBSP of butter. Cook eggs til whites thicken, then flip and briefly cook the 'top' til desired doneness. We like them runny. Two over-easy fried eggs per eater.
4. Toast the english muffins while eggs are in the skillet, and slice the sirloin into diagonal strips.
5. When the eggs are done, assemble as follows on a plate for each:  2 toasted english muffins, dollop of Sauce, slices of sirloin, egg, cover with Sauce. Top with basil garnish. Serve immediately and season with Sea salt to taste.

Oh. My. Yum. 4 paws for sure and this goes on our "rotation". This is the best Hollandaise I've come across - thank you, TheChew! So easy to make. This is great for company and even fun for dinner. I can't wait to make it again. Next time I may marinate the steak and try a thicker bakery bread but I won't touch the sauce. 

Sloppy Joe Boats

I got inspired to create this recipe while watching my friends on The Chew earlier this week. They were putting something in scooped out baked potos for a Super Bowl dish, and I thought 'hey. why not do this with sloppy joe stuffing?' Here it is and yes, it was a hit with my home team.

INGREDIENTS
9 baker potatoes, baked at 395 for an hour
1 # 85/15 ground beef, browned
1 cup ketchup
1/3  to 1/2 cup canned, seasoned diced tomatoes with their juice
2 TBSP brown sugar
3 tsp dry mustard
3 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp sea salt
4 green onions, sliced thin - both white and green parts - just chop off ends
1/3 - 1/2 cup shredded cheddar cheese

STEPS
1. Get potos baking. When they are half-way done, brown your meat.
2. I browned our meat in the cast iron skillet used earlier in the day (when I made Sirloin Hollandaise Egg Brunch to brown the sirloin). The seasonings in the skillet were great to mix in with the meat.
3. As the beef browns, combine the sugar, mustard, W sauce, powders and salt with the ketchup and diced tomatoes. After the beef browns, add this mixture and combine well. Stir in green onions.
4. Once potos are baked, remove from oven, slice in half lengthwise and cool about 10 minutes. Place on a jelly roll pan lined with Parchment paper. Scoop out the insides of the potatoes and save to make mashed potatoes tomorrow.
5. Fill each potato with 2+ packed TBSPs of the meat mixture (use it all up) and return to 350 degree oven for 5 minutes to heat through. Turn off oven. Top each tater with a large pinch of cheddar cheese and place in oven for 7 more minutes to gently melt the cheese using the still-warm oven.

This is a fun alternative to hamburger buns and healthy, too. Great game day finger food or party appetizer. Spot gives this 3 paws and my guys give it a 4.