Lasagna

Lasagna was this week's one-potter by request.  For the longest time I didn't believe in making homemade lasagna because Stouffer's is so darn good (and I'm not ashamed to admit I'll still eat those single servings they have if I'm alone).  Once I made a fancy Mario Batali version that involved homemade pasta and a bechamel sauce that nearly killed me- oww my arm!  These days, it's all about my easy little concoction.

What you need:
1. My Brother's Spaghetti sauce
2. Cooked lasagna noodles
3. 2 lbs. ricotta + 4 egg yolks + 1 1/2 cups of Parmesan + salt and pepper
4. 2 cups of mozzarella

Start by making the spaghetti sauce from my previous post.  As that's simmering, cook your noodles.  I suppose you could use those "no boil" noodles, but I kind of hate them.  In my experience, parts always stay crunchy and I miss those old-fashioned crinkled edges.  Mix the 2 lbs. of ricotta with 4 egg yolks (or 3 whole eggs... it doesn't really matter) and 1.5 cups of Parm and some salt and pepper.  Then start assembling!  I've never purchased a rectangle pan large enough, so I swear by those disposable ones you get for $2 at the store.  Plus, you don't have to wash it!  Easy cleanup!  Put some sauce in the bottom so it doesn't stick followed by a layer of pasta topped with the ricotta mixture then mozzarella cheese then sauce.  Repeat and be sure to end with pasta + sauce + the remaining mozzarella.  Bake in a 350 oven for about 30 minutes!

We enjoyed ours with salad and bread.  I'm always too impatient to let the lasagna set properly, so I end up getting a "scoop" of lasagna instead of a perfectly layered square.  It'll look prettier when I have leftovers tonight, I am sure!

Not a One Potter - Grilled Salmon

I had a very quick, easy, and healthy dinner this week.  Grilled salmon, baked potatoes, and roasted asparagus.  However, I have a confession... I put the baked potatoes in the microwave.  I'm so ashamed.  I needed dinner on the plate in about 10 minutes, so I didn't have time to do it the right way. The great thing about dinners like this is that you can cook them for just 1 or 2 people.

The asparagus was tossed in olive oil, salt, and pepper and went into the oven set at 400 for about 10 minutes.  The potatoes were thrown in the microwave for about the same amount of time.  I put olive oil, salt, pepper, some Montreal spicy steak seasoning (I swear by the stuff), and lime juice on the salmon and cooked it on my grill pan for about 8-10 minutes.

I would've been really proud of myself for eating so healthy, but I cooked this after I left a bridal shower where I gorged myself on chips, salsa, guacamole, and cheese dip.  Because of that, I only ate about half of my dinner.  This was OK because the boy got to eat the other half of my potato, which pleased him and I had leftover salmon for the most perfect birthday lunch.

Crock Pot Gumbo

While I enjoy Cajun food, it's typically not something I cook too often.  My brother is the Cajun expert, so I usually enjoy it when he makes it and never have to put forth the effort myself.  But for some reason, a big pot of gumbo was sounding good to me last week.  Gumbo is a food of love and if I cooked gumbo for real on a weeknight, we'd be eating around 10pm and that just wasn't going to cut it.  So I ran to the store on my lunch break and decided to make a mediocre crock pot version.  It would still have gumbo ingredients and the same general feel, but without the hours of love a delicious, authentic pot would require.  If you're from Louisiana, do not judge me. I know this is not the real deal Holyfield, mmkay?

What you need:
-Chicken (I used 1 lb of boneless, skinless chicken thighs because they were cheap)
-1 lb of sausage
-1/2 lb of shrimp
-Frozen okra
-Can of tomatoes
-Chopped onion, bell pepper, celery
-Chicken stock
-Flour
-Oil
-Seasoning (I used salt, pepper, cayenne, and Emeril's Essence)

I hope I remember what I did... Let's see...

First I made a dark brown roux using 1/3 cup of flour and 1/3 cup of oil.  Just put it in a sauce pan and stir and stir and stir some more until it gets the color you want it to be.

Next, I seasoned the chicken with some salt, pepper, Essence, and cayenne and put it into the crock pot.  I poured about 2 cups or so of chicken broth in and stirred in my roux.  Then I dumped in my chopped onion, bell pepper, and celery.

Next came the can of tomatoes, which I don't think goes in "real gumbo," but whatever.  I turned the crock pot on low and went back to work.  It simmered for probably 5 or 6 hours?

Once I was home from work and facebooked about how delicious the house smelled, I poured in the okra.  I also tasted for my seasonings and likely added more salt, pepper, Essence, and a lot more cayenne.  I like it spicy!

Then while the rice was cooking, I added the shrimp.  (I'd let the okra cook for about the last 45 minutes and the shrimp for about the last 20-30 minutes.)  Time to eat!

 

It wasn't as good as my brother's, but it totally worked for a quick weeknight meal!

Chicken Noodle Soup

Fall finally arrived in Atlanta and brought with it a little cold for yours truly.  When I feel the sore throat and sniffles coming, all I can think about is soup.  So I ran to the store after work, checked the items off my list, and made myself a gigantic pot of homemade chicken noodle soup (and cornbread, because I'm country and that's what we do and because the boy is a big fan).  It hit the spot for days.  When you're sick, there's nothing like it with a glass of OJ.

I use Emeril's recipe found here: http://www.foodnetwork.com/recipes/emeril-lagasse/simple-chicken-noodle-soup-recipe2/index.html A few things I do different:
-I use old-fashioned egg noodles instead of vermicelli
-I use a whole carton of sliced mushrooms
-I use way more than 1/2 cup of diced onions, carrots, and celery

Why?  I don't really know.  I have a whole onion, why not use it all? Then you bought whole bags of carrots and celery... why not use more of those too?  And before you know it, you have something that no longer resembles soup because you have too much "stuff" and not enough liquid.  So I always try to make more stock than it calls for and have an extra store-bought container on hand, just in case.  As a result, I still have soup in my fridge after having served and eaten approximately 25 bowls. :)  So, I'm sure if you followed Emeril's directions, you'd be just fine!  It's delicious even when you aren't sick.

My Brother's Spaghetti

I feel a little silly doing a post about spaghetti since it's something everyone already has a recipe for, but I think my spaghetti is particularly heavenly so I will share.  This is actually my brother's spaghetti recipe and I'm not sure where he got it from.  However, once I had his spaghetti and got his recipe, I've never looked back.  It's traditional, easy, and delicious.  What more can you ask for?

Ingredients:
-Olive oil
-1 large onion diced
-1 package of sliced white mushrooms
-A few cloves of chopped garlic
-Crushed red pepper flakes
-1 large can of diced tomatoes, drained
-1 large can of tomato sauce
-1 small can of tomato paste
-1 tablespoon of each: oregano, basil, thyme
-1 lb ground beef
-Fresh basil
-Pasta (duh)

In a large pot, saute the chopped onion in olive oil until they begin to sweat.  Season with salt and pepper as you do this.  Add in the mushrooms and saute until they begin to brown.  You may need more olive oil.  I usually add a bit more salt and pepper, seasoning each layer as I go.  Add in the garlic and as much crushed red pepper as you like-- I add a lot.  Saute for a minute or two, careful to not brown the garlic.  Next add in the diced tomatoes for a few minutes, then comes the can of sauce.  I like my sauce thick and meaty, so I add the whole small can of paste, but you might like to use a little less.  Once it starts to bubble, add one tablespoon of dried oregano, dried basil, and dried thyme.  Taste for seasoning and adjust as you see fit.  Reduce to a simmer for 30 minutes or so.

Once your sauce is simmering, brown your ground beef and get your (salted) spaghetti water boiling.  Add the drained ground beef to the sauce to simmer while you cook your pasta.  My brother and I prefer linguine pasta, but I used angel hair when I made it last night.  To finish it off, I toss in a bunch of chiffonade basil and serve atop the pasta with a little Parmesan and more crushed red pepper flakes.  I like it spicy! Of course a salad and garlic bread are also necessary.  Yum!

Dragon's Breath Chili

Despite my foot stompin' about it, another summer has passed. The chill in the morning air, the fewer hours of sunlight, and the constant football on TV have all made me crave one thing-- CHILI. I think in the past week I've asked "Where's the chili?!" at least 5 times.  Yesterday was the day.  I had to have chili or I would die.  I ignored the fact that my chili is something best made on a weekend when you have lots of time to let it simmer and headed to the store anyway.  Chili would be mine and all would be right in the world.

I'm really not a chili snob.  My sorority did an annual Chili Cook-Off for its fundraiser and I ate all the chili.  Wendy's chili?  Yes, please.  Spicy Hormel chili on a hot dog?  You betcha.  My mom's way of just mixing up some tomatoes, meat, beans, and spices?  Get me a bowl.  We had a cooking contest at work and I made Emeril's chili recipe found here and won. A non-winner said to me, "You know, real chili doesn't have beans." This chili eater says, "My beany chili beat your chili. How ya like them apples?"

Then one day last winter, I found it.  I wanted chili, but I wanted it to be "special."  I searched high and I searched low and I found... Guy Fieri.  :(  I'll be the first to admit I'm not a fan of his.  His whole look just kinda irks me.  I'm more Bobby Flay/ Tyler Florence.  Give me a trained chef over a talented home cook on my TV, please.  But then I got to thinkin'... I bet he's a dude who knows a lot about chili.  It's called "Dragon's Breath" and I want it spicy.  It sounds special-- not just ordinary tomatoes and chili powder. I'll give it a shot.  The chili gods sang to me. This chili is *my* chili.

Here's the recipe.  Guy Fieri's Dragon's Breath Chili. Yes, use bacon fat if you have time.  Eat the leftover bacon while you wait for the hours of simmering or bake some potatoes to go with your chili and make them "loaded."  Yes, roast those peppers first.  Don't be silly.  Sometimes I can't find the Anaheim or Poblano and I just substitute with whichever peppers look similar at the store.  Everything else I do the same.  I have never made/ served it with those fries he talks about though.  Last night we had baked potatoes, but I've done twice-baked potatoes (with that extra bacon) before and I've just made cornbread.  PBR was the beer of choice last night, but I just always steal one from whatever the bro or boy has in the fridge.  Don't leave the beer out.  I think that's one of the key ingredients.  I dip it into a bowl and top with a little cheddar, some green onions, and a dollop of sour cream.

Chili was mine and all was right in the world. Enjoy!

Mexi Mix

College football starts this weekend (GO DAWGS!) so this seemed like a good week to make this and share with you my favorite thing I've ever created.  I believe Jason gets the credit for naming it Mexi Mix and it's one of his most favorite things I make.  It would be perfect to serve at a tailgate or football party and I'm really kind of proud of this concoction!

I love, love, love Mexican food so I've made numerous Mexican casseroles in search of the perfect one.  However, it seemed like it was always missing something or had something I didn't quite like.  Normally it was crushed up chips of some sort or mushy tortillas.  No mush allowed!  So I got to thinkin'...  I love burrito bowls, so what if I just mixed up all of the ingredients I like in a burrito and served it alongside chips?  So I hit the store and then the kitchen and the result was just magical.

What You Need:
-1 red (purple?) onion diced
-1 rotisserie chicken (aka chicken carcass) pulled off the bone
-1 pack of taco seasoning
-1 can of black beans
-1 can of corn
-1 can of (spicy) Rotel tomatoes
-1 can of cream of chicken soup
-1 package of cooked Spanish rice
-1 can of olives
-Cilantro
-2 cups of shredded Mexican cheese
-Salsa
-Sour Cream
-Shredded lettuce
-Jalapenos
-Guacamole (I mix avocados with lime, tomatoes, onion, jalapenos, cilantro, salt & pepper)
-Tortilla chips (or you could serve in tacos or burritos- I just eat mine like nachos!)

Here's what you do.  Saute your onion in a little EVOO.  Dump in your pulled chicken and the taco seasoning. Stir until combined.  It will look something like this:

Rinse your can of black beans and your can of corn and drain.  Add to the pot.  Next add your cream of chicken soup, your Rotel tomatoes, and about 1/4 c of salsa.  Stir in your cooked rice (I buy Mahatma and let it cook while I'm chopping and getting everything else going).  Lastly, I add about 1/3 of the bag of cheese and some fresh chopped cilantro.

Now all you have to do is pour it into your casserole dish and top with the remaining cheese and then I decorate mine with sliced black olives.  Into the oven it goes - 350 for 20 minutes or so until it's bubbly!

When you pull it out of the oven, you have magic Mexi Mix deliciousness! I added more cilantro for color.

Now you can build it up like nachos or put it in tortillas as a burrito filling.  Whatever you like, but it makes enough to both feed and please a crowd!  I personally scoop onto a plate and top with shredded lettuce, fresh chopped tomatoes, salsa, sour cream, guacamole, and jalapenos.  Then I eat it with some chips and I get all full and happy.  I hope you make it this football season and love it as much as I do!