Showing posts with label dish. Show all posts
Showing posts with label dish. Show all posts
Friday, June 19, 2015
Spicy Thai Peanut Noodle Salad A Perfect Summer Potluck Dish
Hard to believe, but it’s just under a week until July 4th! Between now and then, I’ll be sharing recipes that are perfect for celebrating with family and friends! I’ve got a fun twist on potato salad to share for this week’s #SundaySupper...as well as a firecracker of a burger recipe and a fun vanilla treat...coming up in the next few days. Today, I’m kicking things off with a flavorful Spicy Thai Peanut Noodle Salad. It’s perfect for taking to summer potlucks, because it’s delicious both cold and at room temperature...and it contains no dairy products.
As soon as I saw this recipe on the Cooks Country website last week, I immediately added it to this weeks menu! Cook’s Country is part of the America’s Test Kitchen family, and their recipes never disappoint! What’s not to like? They do all the trial-and-error work for you. All you have to do is make the final kitchen-tested, no-fail recipe and enjoy the compliments! I used their peanut-based dressing recipe and prep technique, but I did make a few small tweaks. I added sriracha to the dressing instead of the suggested Tabasco, and I changed the veggies up just a bit. I used crunchy cucumber and carrot, as well as a double shot of onions This salad is knock-your-socks-off good!
Spicy Thai Peanut Noodle Salad
adapted from Cooks Country
Step 1: Cook 1 lb. of spaghetti in a pot of well-salted water. While the pasta cooks, make the dressing. Add the following ingredients to a large bowl: 3/4 cup chunky peanut butter, 1/3 cup soy sauce, 3 tbs. vinegar, 1 tbs. grated fresh ginger, 1 tbs. sriracha (or Tabasco), 1 tsp. honey, 1/3 cup of the starchy pasta cooking water, and 1 tsp. dried cilantro. Whisk well to combine and set aside.
Step 2: When the pasta is cooked, drain well in a colander under cold water. Keep rinsing until the pasta has cooled to room temperature. Place the cooled spaghetti in a large bowl and add 2 tbs. sesame oil...toss to evenly coat. Add the following veggies: 1/2 a cucumber seeded and cut into a small dice, 1/2 cup carrot cut into bite-sized pieces, 4 sliced green onions, and 1/2 cup sweet yellow onion cut into thin matchstick slivers.
Step 3: Add the reserved dressing and 2 tbs. chopped flat-leaf parsley. Toss everything together with tongs. Make sure that the dressing evenly coats all the noodles and the veggies. Serve immediately at room temperate or chill. The original recipe notes that you should remove chilled pasta from the fridge about 20 minutes before serving for the proper consistency.
Friday, February 13, 2015
A Fabulous Holiday Side Dish Butternut Squash Puree from Perrys Steakhouse Grille
Michael and I attend two big family sit-down meals every holiday season: Thanksgiving and Christmas Day. My side of the family celebrates on Christmas Eve with a casual, fun party thats all about fun finger foods, appetizers, and sweets. Then, Michael and I always have a big Christmas lunch the next day at his parents house before opening presents in the afternoon. I’m constantly looking for new dishes to share with everyone. Of course, some “tried and true” family favorites are a must every year to prevent a mutiny...but I’m a culinary rebel and like to shake things up a bit. Thanks to my friends at Perry’s Steakhouse & Grille, I’ve got a fabulous new side dish to contribute this year: Butternut Squash Puree. This item is available on Perry’s menu year-round, so I was very excited when they sent me the recipe and asked me to try it out and share it with you!
This was my first time to cook butternut squash. Ive always been intimidated by the idea of cutting a whole butternut squash up. However, our new Trader Joe’s sells bags of peeled pre-cut butternut squash, which made the prep work for this dish a snap! The flavor of this side dish is similar to sweet potatoes, and it’s bursting with flavor thanks to addition of butter, bacon, and maple syrup. How can that be anything but good?!?!? The only changes I made to the recipe they sent me were to half the recipe since I was cooking for just Michael and I. I also subbed panko bread crumbs for the Italian breadcrumbs the recipe calls for. I misread the recipe and bought panko, so I went that. It gave the final product a really nice crunch, which we loved.
Butternut Squash Puree
from Perrys Steakhouse & Grille
Step 1: Add 4 cups chicken stock to a large Dutch oven over med-high heat. Add 1.25 lbs. peeled and cubed butternut squash, one chopped garlic clove, and half of a thinly sliced yellow onion. Bring to a boil, then lower heat to med-low. Add 2 tbs. sugar and salt & pepper to taste. Cover and cook until the squash is tender – about 20 minutes. When the squash is cooked, drain it using a mesh strainer and transfer to a large mixing bowl. Save the cooking liquid in case you need it to thin the puree.
Step 2: Puree the squash-onion mixture using an immersion blender. Add 1/2 stick softened butter cut into pieces and incorporate using the immersion blender. Then, add two slices crumbled cooked bacon and ¼ cup maple syrup. Puree just until the maple syrup is incorporated. No worries -- the bacon will stay in bite-sized pieces! If the mixture seems thick, add a bit of the reserved cooking liquid to make it a smooth consistency. I added about ¼ cup of the cooking liquid, but your mileage may vary. Transfer the butternut puree to a buttered oven-proof casserole dish.
Step 3: Combine 1 cup breadcrumbs, ¼ cup grated parmesan, and 2 tbs. olive oil in a small bowl. Stir to evenly coat the breadcrumbs with the oil. Sprinkle on top of the butternut puree. Place the casserole in the oven and turn on the broiler. Broil until the breadcrumb topping is golden-brown. Keep a close eye on the dish as it broils…it only takes a second for it to go from browned to burnt!
This butternut puree is absolutely fabulous: it’s sweet and full of buttery flavor…and the one-two punch of maple syrup and smoky bacon gives it an addictive background flavor. I paired this side dish with roasted pork tenderloin and a simple salad for dinner one evening last week. It was a big hit with us, and I can’t wait to share it with our extended family on Christmas Day. If you love sweet potato casserole, give this dish a try instead for a change of pace…I promise you won’t be disappointed!
For my Texas readers, Perry’s also wanted me to mention that they’re currently taking reservations for a special New Year’s Eve dinner. For $74.95 per person after 600 p.m., you’ll receive a three-course dinner menu of soup or salad, entree, and dessert. The menu features some of Perrys most popular signature menu items. Michael and I will be Perrys guests for a late dinner and a midnight celebration welcoming 2013 at the La Cantera location here in San Antonio. I’m so excited! We usually ring in the new year at home in our pajamas, so getting dressed up and enjoying a festive meal before counting down to midnight with a champagne toast at their adjoining Bar 79 will be so much fun! Rest assured…we’ll be taking our camera so I can share all the fun with you the next day!!
Founded in 1979, Perry’s is a Houston-based, family-owned business that operates Perry’s Steakhouse & Grille, with nine locations in Houston, Austin, Dallas and San Antonio. For more information, please visit PerrysSteakhouse.com.
Tuesday, February 10, 2015
The Perfect Summer Side Dish Corn Maque Choux Featuring Red Gold Petite Diced Tomatoes
Today is the first in an ongoing series of posts featuring Red Gold tomato products. As many of you know, I visited Red Gold’s corporate headquarters in Indiana this past February as one of the winners in their Taste of the NFL food blogger contest. I was already a fan of their products before that trip, but I left Indiana with a deep appreciation of their commitment to their products. On top of that, the Reichart family and their employees are basically the nicest people you’d ever want to meet. That’s why I was so thrilled when they asked me to continue partnering with them to feature some of their tomato products and recipes for you!
I would never steer my readers wrong, so you can believe me when I say that Red Gold is the only brand of canned tomatoes that I use in my kitchen. I witnessed first-hand the enthusiasm that they have for their products...and the passion that they have to create high-quality products. They recently sent me two cans of their petite diced tomatoes to cook with and share the results with you. I visited their website to check out their recipes...and one side dish immediately jumped out at me: Corn Maque Choux (pronounced mock shoo). It’s a Cajun dish that features fresh-from the-cob sweet corn and Red Gold petite diced tomatoes. Oh, did I mention that it has bacon too?!?!?
I made a few tweaks to Red Gold’s recipe since we like our food on the spicy side. I subbed half of a poblano pepper in place of bell pepper, and I added some of my favorite Cajun spice blend to up the spice factor even more. To save a bit of time in the kitchen, you can use frozen corn kernels in this dish. That said, fresh sweet corn is at its peak right about now, and it only takes a few minutes to cut the kernels fresh from the cob. Its worth it to enjoy fresh-from-the-cob summer corn while its at its peak!!
Corn Maque Choux
adapted from Red Gold
Step 1: Cut two slices of bacon into pieces; add to a large non-stick skillet and cook over medium heat until golden. Drain on paper towels and set aside; remove all except 1-2 tbs. of the bacon grease from the pan. Add 1 cup diced yellow onion and half of a diced, seeded poblano pepper. Saute until the onions start to turn golden...about 5 minutes. Add 2 tsp. of your favorite Cajun spice blend. While the veggies cook, cut the kernels off four ears of corn...making sure to go back and scrape the sweet milk and pulp from the cobs after you remove the kernels. You should have about 4 cups of corn. Add the corn to the skillet and stir to combine.
Step 2: Cook for about 10 minutes, stirring occasionally. Then add 1 well-drained can of Red Gold petite diced tomatoes. Stir to combine and continue cooking for another 15 minutes, until the corn is tender.
Step 3: Turn off the heat and add 1/2 cup half and half, 2 sliced green onions, and the reserved bacon pieces. Stir to combine, transfer to a serving bowl or platter, and serve.
Wow...this dish pops with all sorts of vibrant colors and flavors! The juicy tomatoes, sweet fresh corn, and smoky bacon combine perfectly. Plus, the half and half gives the dish a subtle richness in the background. If you like your food less-spicy than we do, simply use bell pepper instead of the poblano...and reduce or leave out the Cajun seasoning. This is a fantastic Summer side dish...I served it with Cajun turkey mini meatloaves and mashed potatoes, but it would pair nicely with any grilled meat.
Monday, February 2, 2015
Spicy One Dish Goodness That Green Sauce Spicy Chicken and Rice Featuring HEBs Primo Pick That Green Sauce
I’m so excited to announce my new partnership with Texas-based grocery chain HEB! Starting with today’s post, The Weekend Gourmet is going to be featuring one of their Primo Picks each month. Primo Picks are unique, tasty and cool products you likely have never heard of or tried before – some of them unique to HEB. Each month, I’ll introduce the featured product, share my thoughts, and showcase a recipe using the product as an ingredient. I’m kicking things off with an HEB-brand product: their addictive That Green Sauce.
That Green Sauce is a dip/sauce that is made from jalapenos and other ingredients. It is indeed green, and it packs quite a punch…more than I was expecting, actually! It’s labeled Medium on the jar, but I would personally place it more in the Hot category. It’s spicy, delicious, and addictive! You can eat it right out of the jar with tortilla chips for a snack, pour it over scrambled eggs at breakfast…or you can use it to create a spicy one-dish dinner! I decided to make a spicy version of a comfort classic: chicken and rice. My That Green Sauce Spicy Chicken and Rice is perfect for busy weeknights. Once you mix the ingredients up, the oven does the rest of the work. I used a double shot of That Green Sauce: to flavor the rice AND spread on top of each chicken breast to give the dish some extra kick.
That Green Sauce Spicy
Chicken and Rice
a Weekend Gourmet original
Step 1: Preheat oven to 375. Salt and pepper 1 lb. boneless chicken breasts. Brown chicken on both sides in a skillet with a bit of olive oil over med-high heat. Reserve while you assemble the rest of the dish. Combine the following ingredients in a large mixing bowl: 1 can reduced-fat cream of chicken soup, ½ cup HEB That Green Sauce, ¾ cup converted white rice, ¾ cup frozen corn kernels, 1/3 cup finely chopped onion, 1 tsp. cumin, 1 tsp. coriander, 1 tsp. dried chives, and 1 tsp. chili powder.
Step 2: Stir well to thoroughly combine and spoon into a 13x9 pan or a casserole dish. Place the reserved chicken breasts on top of the rice mixture, cover tightly with foil, and bake for 45 minutes.
Step 3: Remove the foil from the pan and spoon some That Green Sauce on top of each chicken breast and sprinkle with a generous amount of co-jack cheese. Salt and pepper to taste and place back in the oven for 15 minutes, until the cheese is bubbly. To serve, place some of the rice mixture on a plate and top with one of the cheese-topped chicken breasts.
This simple, comforting dish earned high marks from Michael…he said the spice level was perfect and asked for seconds. Husband-approved is always a good sign! For me, the heat of the sauce was tempered just enough by the other ingredients in the dish to notice the heat…but not enough for it to overpower. The rice is creamy, and I loved the addition of corn for texture and flavor.
The chicken stayed moist and juicy and was full of flavor thanks to a smear of That Green Sauce and the melted cheese on top. This recipe’s a keeper! You can find That Green Sauce at all Texas HEB grocery stores. It’s delicious and versatile, so you can bet I’ll be keeping a jar of it on hand in my kitchen at all times! I’m thinking it will make a great component for a really good tortilla soup this winter…
Disclosure: HEB provided me with a jar of That Green Sauce to facilitate this post. My opinions are my own.
Sunday, February 1, 2015
January Foodie Recipe Collection Big Flavor Casseroles One Dish Wonders for Busy Cooks
Check out Big-Flavor Casseroles -- One-Dish Wonders for Busy Cooks!
by Wendy Wofford-Garcia at Foodie.com
For this months Foodie Contributor Recipe Collection, Im focusing on a subject thats very near and dear to my heart: casseroles. Theres something very comforting about cooking -- and eating -- a hearty meal thats baked in the oven until bubbly. For me, casseroles bring back memories of my childhood. As an adult, casseroles tend to find their way to my dinner menu on a weekly basis. Casseroles are a busy cooks best friend, because theyre a filling and complete meal thats baked in one dish. That means less cleanup after dinner -- and leftovers make a delicious lunch the next day!
Casseroles can get a bad rap from those who consider them too retro or old school for modern cooks...but that definitely doesnt have to be the case! The recipes Im sharing this month have one thing in common: they all feature robust flavors that will temp your tastebuds and warm your stomachs on a chilly Winter evening. Ive got everything from Tex-Mex to pasta bakes...and even a couple of casseroles that can be assembled the night before and baked the next morning for a leisurely weekend brunch. I hope youll give these flavorful one-dish wonders a try in your own kitchen!
Disclosure: This is a compensated post on behalf of Mode Foodie. All opinions expressed are solely my own.
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