Sunday, August 16, 2015

Spanish style Tortilla with Romesco Sauce

I've been looking at recipes for Spanish Tortilla/Torta for some time now.  Then last week, I saw 2 cooking shows that featured Tortilla,  one with a Romesco Sauce, so it was on. After researching different recipes, this is the recipe I came up with. 



Spanish style Tortilla with Romesco sauce. 

4 Yukon gold potatoes, sliced 1/8 inch thin
6 eggs, beaten
1/4 red onion ( I used red, cause that's what I had)
2-3 cloves of garlic, roughly chopped
Green onion, sliced
Salt & pepper
Oil, for frying 
2 cups of Cheese, shredded, of your choice (I used a mixture of Swiss and cheddar)

Preheat the oven to 350°F. 

Toss sliced potatoes with a shake of salt and pepper.

Heat 1/2 inch oil, in a skillet. 


Place a single layer of sliced potatoes in hot oil.  Fry on one side, until lightly golden, flip and fry on the other side.  5-7 minutes. Pull out of oil and drain on paper towels. 

Place onions and garlic in oil and cook until onion is transparent. Pull onion and garlic, and drain on paper towel. 



Grease an 8x10 pan, place layers of potatoes, cheese/onion, alternating between the red onion and green onion. Top with beaten eggs. 




Place in oven, bake for 30 minutes or until golden brown. 



Romesco sauce

4-5 roasted red peppers
1 8 oz can of tomato purée
1/2 cup slivered almonds, toasted
2 green onion, sliced
A dash or two of water. 

Bring tomato purée to a simmer, add red pepper and green onions. 
Transfer tomato/pepper mixture and almoner to a blender, process until smooth.  Return to pan, and heat throughly.  Spoon mixture on top of tortilla.







Thursday, August 6, 2015

Asiago Garlic Crusted Salmon with Caesar Pasta Salad

A couple of weeks ago, a friend shared a recipe with me….it looked amazing. Well, like everything, I lost the recipe.  But for the most part I remembered it.  Then while I was writing the menu for last week, I fell in love with a recipe called Caesar Pasta Salad, wrote down the recipe, bought the groceries and had to put off making it until the following week.  That week came and went, and poof it was out of my head.So tonight while prepping for a catering this weekend, Craig said, “are you ever going to make that Caesar pasta?  So, it was on!  In went the salmon, topping was made, chop chop went the vegetable and boiled the pasta, all while making Red leaf Spinach Dip and the BEST Gazpacho ever!



Asiago Garlic Herb Crusted Salmon
4-6oz portions of Salmon
12 oz Asiago, shredded
2-3 cloves of Garlic, chopped
½ cup Fresh Parsley, finely chopped
Black Pepper, to taste

Preheat oven to 425º F. Line rimmed baking sheet aluminum foil for easiest cleanup.

Place salmon, skin side down, onto lined baking sheet. Bake salmon for 10 minutes. Remove from oven and remove top piece of parchment paper. Top with garlic, asiago  and parsley mixture. Return to oven uncovered and allow to bake until registers 135º F when checked with an internal thermometer probe. The asiago cheese should have melted and lightly browned.

Allow to rest about 5 minutes and serve.


For the Caesar Pasta salad:

1 lb Radiatori Pasta
3 green onions
¼ cup carrots, diced
1 romaine heart, chopped
4 oz Parmesan, shredded
½ bottle Caesar dressing

Boil pasta, and rinse with cool water, drain. 
Chop all vegetables and add to the pasta. 
Dress the pasta with the dressing, add romaine when ready to serve.

Note, add more dressing to your taste. 





Monday, May 11, 2015

Paella in Foil

During our most recent vacation, a quick trip to Vancouver BC to meet up with some dear friends, I came across a recipe for “barbecuing in foil”. There were about 5 recipes and thought these look great, and EASY and what make a recipe best?  When my sister and her husband decided to come us visit during their 25 anniversary, I thought who better to try a new recipe on. So here is my first attempt at Paella in Foil. 

Paella in Foil
3 cup uncooked Spanish rice mix, 
3 3/4 cups chicken broth, 
4 skinless chicken thighs, chopped
6 ounces sliced dried chorizo, 
1 cup pimiento-stuffed olives, 
1 cup roasted pepper strips, 
2 teaspoons smoked paprika
18 peeled large shrimp,

Combine In a large bowl, and divide mixture into 6 small disposable foil pie pans. Drizzle with olive oil; sprinkle with pepper, place 3-4 shrimp on top of the rice mixture. Seal the pan in foil. Grill over medium-high heat, 30 minutes.



Friday, April 17, 2015

Chicken Avocado Burritos

So I had come across this post on Pinterest and was very interested in making these, but honestly I was thinking that Craig would totally not like them.  Much to my surprise, it is a Craig Approved recipe.  After posting the picture, I receive multiple requests for the recipe, so here is the variation on the recipe I made.


Chicken Avocado Burritos
Ingredients

2 cups cooked and shredded chicken (2 chicken breasts)
1 Tablespoon yellow mustard,
1 Tablespoon olive oil)
1 cup grated cheese
2 avocado -diced
2 Tablespoons cilantro-chopped
3 T dried Chipotle chili
8 large tortillas
8 Tablespoon sour cream
1 Tablespoon oil

Instructions
1. Fill a pot with water, and add chicken.  Bring to a boil, reduce and simmer until completely cooked.  When chicken is cooked, slice and spread mustard over the chicken, toss to coat, add about ¼ cup water.
2. Mix the chicken, cheese, cilantro, spices and the diced avocados.
3. Spread 1 tablespoon sour cream on each tortilla, add 1/8th of the mixture, form a roll. Finish all burritos.
4. Heat 1 tablespoon oil into a pan and place all four tortillas on the pan, cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the tortillas are golden

5. Serve warm.

Wednesday, March 11, 2015

Saucy pasta and chicken.

I often get asked where do you get your inspiration for the recipes you cook.  Wheel, to answer that honestly, everywhere.  I know that's kind of a broad stroke, but it's true.  It might be another blog, a magazine, or just the cover, it might be a friend, or family member, or maybe a memory. I've even been inspired by a conversation with my favorite cheese monger.  You name it, I am inspired by food.  Guess that's why I'm called a foodie?

That being said, recently I came across this magazine.

It's not a regular magazine I've seen on the stands, but it really caught my eye.  Unfortunately, my husband doesn't eat meat, so first thing to go was the bacon.  But if you like bacon, by all means keep it in. One thing he does enjoy are Sundried Tomatoes, naturally I substituted them.
I also added Sautéed Mushrooms (I used my newly found method, click the link).




























Saucy Pasta with Chicken

1 lb rigatoni pasta
½ bag peas 
2 boneless skinless chicken breasts, cooked and sliced
¾ cube of unsalted butter
Chicken stock
1 lb sliced mushrooms
1 shallot, diced
1 jar sundries tomatoes, julienne, drained 
½ cup flour
Salt and pepper
1 lb Parmesan, shredded
1 pint cream

Boil pasta according to package, in the last minute add the peas.  Drain and rinse in cold water to stop cooking.

Meanwhile, melt butter over medium heat, add shallots and heat until translucent. Add mushroom and cook until browned.  Add flour and cook until combined.  Add chicken stock and allow to thicken. Continue to add stock until sauce thickly covers spoon. Add ½ cream, and ½ parm. Whisk until smooth.  Add more stock to thin down sauce, and add rest of parm.
Put pasta back in boiling pot, add drained sun dried tomatoes, chicken, pasta and peas. Add sauce on top and gently toss.


Most of the ingredients

Mushrooms, before microwaving them

Sauteing the shallots and mushrooms


Pasta and Peas

Sauce, before cream and cheese

Pasta, all tossed.