It has not died, I promise. I have been faithfully using it, just not faithfully using my camera, or faithfully blogging. Honestly wondering if y'all even like reading recipes? :-/
But, we did have a little bump in the road there for a couple of weeks. Seemed like everything we were making we didn't like.
- Roasted Tomatillo Salsa
- Turkey Sausage, Parmesan and Artichoke Bake
- Creamy Kale Gratin
There are several things I also didn't get pictures of, and a few recipes I skipped, because I knew we wouldn't like them, (like the Curried Crab... great recipe, just not to our liking.)
But we have also found a few new favorites, and those are what I'm going to share with you.
Warm Roasted Potatoes with Basil Pesto
As Rachel Ray would say, YUM-O
1 1/2 pounds of Yukon Gold potatoes, cut into bit sized pieces
4 T e.v.o.o
3/4 teaspoon kosher salt
pinch or two of red pepper flakes
2 cups fresh, packed basil
2/3 cup e.v.o.o
1/3 cup toasted pine nuts
3 cloves garlic, minced
1/2 grated Parmesan
1/4 teaspoon salt
pinch of black pepper
Place potatoes on lined baking sheet and drizzle with olive oil. Add salt, pepper and red pepper. Toss to coat. Bake potatoes 20 minutes, then flip and bake 20 more until golden brown.
While potatoes cook, make basil pesto. With a food processor, grind up all the ingredients at once. Add extra olive oil if pesto is too thick.
Transfer hot potatoes to a bowl and coat lightly with 1/2 cup of the pesto. Serve warm, and eat any left overs cold.
Cheddar, Ham, and Dill Biscuits
I don't know if I'll be able to make regular biscuits again. These were over-the-top.
2 cups flour
2 T cornstarch
1 T baking powder
1/4 tsp baking soda
1 T sugar
1 tsp salt
1/2 tsp black pepper
1/2 cup cold, unsalted butter, cut into 1/4 inch cubes
3/4 cup packed shredded sharp cheddar cheese
1 cup diced ham
3 T chopped fresh dill
2/3 cup buttermilk
1 egg yolk
2 T whole milk
In a large bowl stir together dry ingredients. Cut the butter into the flour using a pastry blender, or two knives, until the mixture resembles coarse crumbs. Add the cheddar, ham, and dill, then stir in the buttermilk until just combined. (Take care not to overmix, or your biscuits will be tough).
In a small bowl combine egg yolk and milk, whisking together.
Place dough on a lightly floured surface and pack into a large rectangle just over one inch thick. Cut into eight square. Place squares onto baking sheet. Lightly brush the top of each biscuit with egg yolk mixture.
Bake at 425F for 15 minutes, until golden brown. Serve hot out of the oven!
Chicken Piccata with Mushrooms and Leeks
Leeks I love, mushrooms I could do without, unless it's a plump portobello on occasion. But, even without the mushrooms, this dish was mouth-watering!
2 boneless, skinless chicken breasts, butterflied
Salt and pepper to taste
2 T grated Parmesan
3 T flour
3 T unsalted butter, divided
2 T olive oil
1 cup sliced cremini mustrooms
3/4 cup sliced leek, white parts only (about one large leek)
2 tsp minced fresh garlic
3 T lemon juice, fresh
1/3 cup chick stock
3 T dry white wine
2 T capers, drained
3 T fresh parsley, chopped
Butterfly the chicken by slicing through the center parallel to the cutting board/ widthwise, stopping before you cut completely through. Open up the meat, and the result should resemble a butterfly.
Pound chicken until each breast is 1/4 inch thick. Season the chicken very lightly with salt and pepper. On a plate combine flour and Parmesan.Dredge chicken in mixture.
In a large skillet over medium-high heat melt 2 T butter, add the olive oil. Cook the chicken breast until cooked through, but still juicy. Remove from pan and keep warm.
Add mushrooms and leeks to skillet and saute until softened. Add garlic, lemon juice, chicken stock, wine, capers and parsley. Reduce the liquid in the pan by about two thirds, until the sauce is thick and syrupy. Add the remaining butter to the sauce, stirring to combine. Spoon sauce over chicken and serve.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -