Posts Tagged ‘scallions’

Fiesta Alfredo Pasta Bake

The other day I was looking through my disseration to double-check on some information and I found a silly typo. There is a “he” where it should have been “the”. Oh well too late now, it was sent off for printing two weeks ago! I have a feeling I will find more than just one minor typo in there as time progresses. It’s difficult to find every little thing when you are staring at 187 pages of glorious information. Blinded by the light!

While we are on the subject of errors, I specifically bought scallions to garnish this dish and totally forgot. Apparently I was so hungry while taking photos that I didn’t stop to notice or care because all I wanted to to was devour it! With its beautiful colors, creaminess and crunchy topping staring at me, you could hardly blame me. There was also plenty of kick. Mild-taste buds beware: you may way to omit the chipotle and use a mild salsa.

Fiesta Alfredo Pasta Bake

One year ago: Applesauce-Sweet Potato Pancakes

Two years ago: Crème Brulee

Three years ago: Big, Fat, Chewy Multichip Cookies
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Everything Bagel Bites with Bacon-Scallion Cream Cheese Dip

For The Secret Recipe Club this month, I had Nicole of I am a Honey Bee. She actually had my blog in February and made my Slow Cooker Honey Sesame Chicken so it was fun to return the favor, especially since I read her blog already and always like what I see. She also does Thirsty Thursdays posts with Amanda of Fake Ginger and I almost made her Red, White, and Blue Sangria, because it would be the perfect Fourth of July drink.

That was until I saw the recipe for these Everything Bagel Bites. I love making homemade bagels but shaping them is sometimes a pain. This recipe avoids that by cutting them into nuggets. However, it also results in a dangerously poppable treat as I downed 6 before I even knew what happened. I was just standing in my kitchen testing them out before photographing and could not stop! Pairing them with a bacon-scallion cream cheese dip just enhances this effect.

As a side note: I have discovered one benefit to the summer heat – letting dough rise outside! Yup, I set the dough for these bagel bites outside to rise, covered and in the shade. I am a genius.

Everything Bagel Bites

Two years ago: Red Velvet Whoopie Pies
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Pass the Cook Book Club: Pioneer Woman’s Perfect Potatoes Au Gratin

PCBC-post-image

Welcome to the first month of Pass the Cook Book Club, hosted by Kita of Pass the Sushi. This club strives to dust off those unused cookbooks as once a month we post and share recipes from a randomly selected book. Don’t own the cookbook selected? No worries! Kita sends out three recipes to choose from to cook and share. For more info on how you can join the fun, check out the club’s Facebook page.

To kick off PCBC, we cooked from The Pioneer Woman Cooks: Food From My Frontier. I chose the perfect potato au gratin and served it with oven-fried chicken. These potatoes were incredibly easy to prepare. For some reason I was convinced I would have to use my mandoline to slice the potatoes, but was relieved to find out all I needed to use (and clean up) was a knife and cutting board. The ease of creation means these already irresistibly creamy and cheesy potatoes are even more dangerous. Good luck only eating one serving.

Perfect Potatoes Au Gratin

One year ago: Homemade Almond Butter

Two years ago: Over Easy Breakfast Bagel Sandwich
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Loaded Baked Potato Dip

This dip has been on my list of things to make since I first saw it – in January! I unfortunately don’t have the opportunity to make appetizers much since I am typically cooking for one, so the occasions for which I could make this dip were kind of slim. But with the rise of football season, I no longer needed much of an excuse to make it. I even substituted out some of the sour cream for Greek yogurt. It totally makes up for all that cheese and bacon, right? I guess you could use turkey bacon if you’d like. Personally, I prefer the real thing, especially when it plays such a major role.

Traffic court attempt #2 this morning. I’m sure I’ll have some sort of rant ready for you tomorrow.

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Corn Chowder with Zucchini and Orzo

Frequent flyer miles irritate me. I have been flying all over the place this year on Delta, including to Europe, and I still have not stocked up enough to be bumped up to whatever the next level is from the bottom. I sometimes think that frequent flyer mile programs are only meant for business folks who travel for their jobs. Which seems unfair since their job is paying for all of it anyway. And speaking of frequent flyer miles, assuming it wouldn’t be as much of a pain to stock up on how about frequent driver miles? My time in the car has greatly increased as of late and I feel like there should be some compensation for it. I’d take even a free CD of my choice to keep me entertained and awake. Music provides safety.

But I digress. Let’s talk about soup. Yes soup in the middle of this hot, gross summer. For some reason when you call it “chowder” it becomes summer appropriate and sounds more appealing. This corn chowder uses corn freshly cut from the cob and there’s even a mix of zucchini and orzo to top it off. This was one batch of leftovers I didn’t mind eating for a few days in a row.

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Vegetable Fried Rice for One

Despite waking up at 5:30am every day this past weekend to play with yeast (not the baking kind), I had a pretty nice weekend. It’s amazing how much I accomplished in the little amount of free time that I had, and how relaxed I felt by Sunday night. Even got in a lovely phone chat with my friend Amber back in Columbus. It’s the little things that keep me going :-). Especially since as I write this, it is 10pm and I am doing that graduate student research thing at lab.

This recipe serves one person and it’s quick and easy to prepare. Perfect match for my mission to not produce any leftovers before I head out of town, in combination with my sparse time. It was also my first time ever using fresh ginger, and smells amazing! I never want to use dried ground ginger again. Which brings me to a question, how do you store ginger root? Is it supposed to be refrigerated or left out on the counter?

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Beef Negimaki With Broccolini and Rice

For some reason I always feel like I don’t eat enough red meat, so when I saw this recipe I immediately wanted to make it. Especially since it sounded really good and easy. I couldn’t for the life of me find broccolini so I was forced to just use broccoli. Where on earth is that stuff in a grocery store anyway?? Not in the produce section or frozen even. Maybe it’s a specialty store item, boo. I can’t imagine it really changed anything other than the appearance. After all, the flavors of this dish were perfect (hoisin sauce FTW) and cleanup was a snap!

Ingredients:

Vegetable oil cooking spray

1/4 cup hoisin sauce

1 Tbsp low-sodium soy sauce

1 Tbsp rice vinegar

1 Tbsp sesame oil

1 lb top round, thinly sliced and cut into 12 strips

8 scallions, cut into 3-inch-long pieces

1-1/2 cups shredded carrots

1 cup instant brown rice

1 lb broccolini

Salt and freshly ground black pepper

1 cup low-sodium chicken broth

Directions:

  1. Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
  2. Combine hoisin, soy sauce, vinegar and oil in a bowl; coat beef with marinade. Place a handful of scallions and carrots on end of 1 strip of beef (tips should hang over edges of meat); roll up beef to enclose vegetables and secure with a toothpick. Repeat with remaining beef, scallions and carrots.
  3. Place 1/4 cup rice in center of 1 half of each piece of foil; top rice with 3 beef rolls each. Surround rice and beef in each packet with 1/4 of broccolini; season all with salt and pepper.
  4. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup broth into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open; serve.

Source: SELF Magazine

Almond Crusted Chicken with Scallion Beurre Blanc

Am I lame for getting excited about Rachael’s tip for easy clean up after breading? One less dish to wash, hooray!

Unless you read the recipe already, you will have no idea what I am talking about. Although it will probably be anticlimactic, go ahead and scroll down. Just promise to return to me up here!

Surprisingly, the sauce was not as rich as I had anticipated. Very smooth and flavorful, but a little light for a cream sauce (did I just hear you scoff?). Meanwhile the chicken was perfectly moist, and the crust was nice and crunchy. I do love a good crusty one on my plate! In fact, I used Panko bread crumbs to pump up the crunch even more.

I served mine with leftover blue-cheese scalloped potatoes. Although this was not the best side for this dish (I am trying to eat leftovers anyway possible), I did swirl them into the sauce a bit and ended up creating something new. I think I still would’ve preferred a simple side of broccoli.

Ingredients:

2 scallions, whites and greens, very finely chopped

1/2 cup dry white wine

4 Tbsp heavy cream, divided

1 large egg

8 pieces chicken breast cutlets, 1-1/4 lbs

1/2 cup sliced almonds

1/2 cup plain Panko bread crumbs

1/4 tsp grated nutmeg

Salt and pepper

Olive oil or vegetable oil

1 stick cold butter, cut into pieces

Directions:

  1. Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.
  2. While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and grind to combine.
  3. Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it. Remove chicken from the egg and coat in the bread crumb mixture.
  4. Preheat oven to 250 degrees.
  5. Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven. Repeat with remaining chicken.
  6. Whisk 2 tablespoons cream into the sauce. Lower the heat on the sauce and whisk the butter into pot until it has incorporated. Remove from heat and season with salt and pepper, to your taste.
  7. Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets.

Source: Rachael Ray

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