Tuesday, December 16, 2014

Potato Gratin with Brie and Pumpkin

I was given some fresh, roasted pumpkin a few weeks back.  I had never cooked with actual pumpkin before and was excited to put it into a savory dish.


Potato Gratin with Pumpkin and Brie
Ingredients
2 lb potatoes, peeled and sliced thinly
1 cup heavy cream, I used half and half and things worked out just fine
1 cup pumpkin puree
1 tsp thyme
1/4 tsp nutmeg
4 oz brie, cubed into small pieces
1/2 cup Parmesan cheese

1. Preheat oven to 375.  In a small saucepan, heat cream, pumpkin, thyme, and nutmeg.  Whisk until combined.
2.  Grease a 2 qt casserole dish, line with first layer of potatoes and season with salt and pepper.  Spoon 1/3 of sauce of potatoes and top with both cheeses.  Repeat process, making 2 more potato later.
3. Bake for 50 minutes, until potatoes have browned and are tender.


My mandolin was fitted with the ridged blade at the time and I didn't really have the energy to change it to the flat blade.  That's why you see the ridges there, it is not intentional or integral to the recipe.


Love this side dish!!! It's a fun spin on a classic and of course with the brie in there it's way fancy.

Saturday, December 13, 2014

Honeymoon Cruise Food Fest!

A few weeks ago I went on my honeymoon.  We cruised to Aruba, Colombia, Panama Canal, Costa Rica, and the Cayman Islands.  The scenery and adventures were incredible, but we know what you guys are here for...the food!

Princess Cruises did not let us down with their menu choices.  If you want a little run-down of a typical food filled day it goes a little something like this:

Breakfast at the buffet
Iced coffees/lattes at La Patisserie
Lunch at the buffet, or pizza, or the grill
Formal dinner: 3 courses, plus dessert each night
Post dinner snacks: a visit to the buffet, popcorn, ice cream, possible room service


Created with flickr slideshow.


Some of my favorites were:
Grilled calamari steak, I had it for a dinner entree and it was just incredible
Goat cheese and apple soup, served chilled, so interesting
Pistachio Chocolate Journey dessert, this is a limited edition 50th anniversary Princess cruise dessert. It was gorgeous and easily the most delicious dessert we had on the cruise.
Popcorn! All the time! It was like dreams coming true.

It was the trip of a lifetime, food and adventures all rolled into one.

Sunday, November 23, 2014

Prosciutto Wrapped Ricotta Stuffed Chicken

This killer recipe was gifted to me in a recipe box from my bridal shower.  I hope to tear through these recipes in the coming weeks so look out for your contribution!


Prosciutto Wrapped Ricotta Stuffed Chicken
Ingredients
1/2 cup ricotta cheese
3 tbsp parmesan cheese
1 clove of garlic, minced (I used garlic powder)
1 tbsp Italian seasonings
4 boneless, skinless chicken breasts*
4 slices of prosciutto

1.  Preheat oven to 400.  In a small bowl mix ricotta, parmesan, garlic, and Italian seasoning.  Butterfly each chicken breast and stuff with ricotta mixture.  Wrap each piece of chicken with prosciutto.
2. Place chicken onto a baking pan lightly coated with olive oil.  Cook 15-20 minutes, until chicken is cooked through.

*Note: I had a package of chicken in my freezer already sliced into pieces, so I flattened these out with a mallet and stuffed them with the cheese.  I then rolled the chicken and wrapped it in prosciutto to seal the cheese inside.



This is what I imagine a "fancy" dinner to be.  This recipe is super simple, but elegant enough for a dinner party.


So good! Thanks for the recipe!

Tuesday, November 18, 2014

Lobster Pockets

Fake lobster meat way buy one get one free when we were purchasing supplies for our mac and cheese bar.  That left me with one pack to find a creative use for.

I give you, lobster pockets!


Lobster Pockets
Ingredients
1 tube store bought pizza dough
1 8 oz package "lobster," chopped
1/4 cup olives, chopped
1/4 cup sun dried tomatoes, chopped
1/4 cup crumbled feta cheese
dried oregano, salt and pepper, to taste

1. Preheat oven to 400. Roll out pizza dough onto a large, lightly greased, baking sheet.  Cut dough into 6 pieces.
2. Mix remaining ingredients in a small bowl.  Fill each dough bundle with about 1/4 cup of filling. Press along edges to seal.  Cook until dough is golden brown, about 15 minutes.  


I served these with a cucumber salad.  If I were you I would try out some dipping sauces with these guys.  Perhaps a tzakiki would be nice with the Mediterranean flavors here.

Wednesday, November 12, 2014

Mixed Berry Muffins

This was a weird morning.  

I had gotten out all the ingredients for these muffins, getting myself set up to start baking.  

Then I get a message from my dude: you should make some blueberry muffins today.  

How weird is that!?! We had not discussed baked goods at all, but somehow both wanted the same thing to eat.  

Incredible.


Mixed Berry Muffins
From How to Cook Everything

Ingredients
3 tbsp melted butter, or vegetable oil
2 cups flour
1/2 cup sugar
1/2 tsp salt
3 tsp baking powder
1 egg
1 cup milk
1 cup berries of your choosing

1. Preheat oven to 375. Line a 12 cup muffin tin with paper liners.
2. Mix butter, flour, sugar, salt, baking powder, egg, and milk in a large bowl.  Once mixture is combined, gently fold in berries.
3. Fill muffin tins 2/3 full with batter.  Bake for 20 minutes or until a toothpick comes out clean. Let rest for 5 minutes before removing muffins from the tin.


I see you eyeing that adorable recipe card holder I got for my bridal shower.


I'm going to miss these weekend breakfasts out on the patio.

Sunday, November 9, 2014

Slow Cooker Double Apple Pork Loin

I am really excited for this recipe and hope you will be too.  The "double apple" comes from sliced apples and apple cider. It's super simple to put together and will surely warm you up as the nights get colder.


Double Apple Pork Loin

Ingredients
2lb boneless pork loin
1 apple, sliced
1 onion, sliced
1 cup apple cider
salt and pepper to taste

1. Place pork on slow cooker.  Place remaining ingredients around the pork.  Season with salt and pepper.
2. Cook pork on low for 6 hours.  When pork is cooked, remove from slow cooker.  Using an immersion blender, blend cider, apples, and onion until smooth.  Place pork back into slow cooker and shred.  Mix, ensuring pork is covered in sauce.


*Note: If you don't have an immersion blender, you can feel free to use a regular blender or food processor.


I served some broccoli cheddar mashed potatoes on the side. So good!  I had some leftovers today in a sandwich and it was glorious.


Tuesday, November 4, 2014

Dunkin Donuts Croissant Donut Review

First, a disclaimer: I have not had an original cronut or any other of it's many imitations.


Now that that's out of the way, I can tell you that I loved the croissant donut!


It is a bit pricey, at $2.49 each.  That makes it much more costly than a regular Dunkin Donuts' donut.


But in my opinion, it was totally worth it. Two thumbs way up!