I made this favorite last night. I added a side of broccoli and some garlic toast to my seared scallops with garlic brown butter.
Recipe Review- Chicken Fricasse
So I made another recipe from the beautiful book, The Chef Next Door, by Amanda Freitag. She has a whole section on low and slow recipes, which I love. This recipe was shown 2 ways- on the stove top and slow cooker! You know I love a good crock pot meal on a busy night! I assembled everything in the morning before I took the girls to school. I served it on top of rice, but pasta would work, too. So good! The girls even ate the green olives and capers! Working on a stuffed mushroom dish up later tonight or tomorrow!
Chicken Fricassee
Ingredients
3 tablespoons olive oil
1/2 cup tomato sauce or stewed tomatoes
1 yellow, orange, and red pepper- julienned
1 Spanish onion
6 garlic cloves, diced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
8 ounces of beer or white wine (I used wine)
1 1/2 cups Chicken Stock
20 green olives, pitted
5 small Yukon gold potatoes, quartered
4 bone-in, skin on chicken legs (I used thighs, but breasts would work)
1/4 cup drained capers
2 limes, cut in to wedges (I did not use lime)
Slow Cooker-
Combine everything in the crock pot. In the directions, she cooks it on high until it boils, then turns it down. Since I was working all day, I just put it on low until I got home. The meat was falling off the bone. If you are adding capers and lime, add them right at the end
Recipe Review- Corn Souffle
Evening guys! So today I have pretty much spent the entire day in the kitchen (and grocery store). I meal planned, I shopped, and I cooked my heart out. It is my Daddy’s birthday tomorrow, so I cooked him one of his favorite meals; Pork Ragu. I also made this corn souffle recipe I got from this cookbook…
It has so many amazing recipes that I want to try, but this one caught my eye right away. I have always wanted to take on the souffle, but I have always been afraid to try. This was in the section called “The Scary Stuff,” but the directions were super clear and easy to follow. I followed this recipe to a tee. I encourage you to BUY this book up. It is perfect for the home cook who wants to gain skill and tips from a master chef!
Corn Souffle- from The Chef Next Door by Amanda Freitag
Ingredients- makes four 8-Ounce Ramekins
4 tablespoons (1/2 stick) butter, plus more for the ramekins
1 cup corn kernels ( fresh or frozen)
1 teaspoon minced garlic
1/8 teaspoon cayenne pepper
3 tablespoons all-purpose flour
1 1/2 cups milk
4 egg whites
1/2 teaspoon kosher salt
Here is how it progressed…
I think it was a hit! Becca loved it, but she said next time I should add some cheese. Done!
Weekly Meal Plan 2/21/16
Hey guys! It has been a while since I have posted. It has been pretty crazy over here! I have been making lots of meals that have been repeats, and we had to eat out once due to a case of frozen chicken. Here are some of the meals that I made this past week.
Bratwurst- Just cooked them in my cast iron skillet with a side of rice and peas
Here is my plan for this week
Sunday- My dad’s birthday! He gets to pick, so it is… Pork Ragu! I am also going to attempt to make corn souffle. I have never made a souffle before, so I am excited to try.
Monday- Chicken Fricassee (Crock Pot) Introducing the girls to green olives and capers. Fingers crossed!!!!
Tuesday- Sausage Stuffed Peppers- Red, Yellow, and Orange peppers stuffed with sausage and chopped mushrooms
Wednesday- Seared Scallops something like this, perhaps?
Thursday- Chicken Friand
Friday- Out
Enjoy the rest of your Sunday!
Ideas for leftovers
Happy Sat. Having a lazy day here at home loafing on the couch =) Here are a few things I made this week using some leftovers in my fridge…
Steak and Potato Fritatta
I had some leftover steak and pan fried potatoes, so I mixed them up in about 6 eggs. I added some leftover mozzarella and Parmesan cheese as well. This delicious egg dish can be eaten cold or hot!
BBQ Pork and Mushroom Quesadillas
I had some killer BBQ pork quesadillas from Jim and Nicks last weekend. I took home some leftovers, so here is how I re-purposed them. I took out the pork. I cooked down some mushrooms in a pan, then added the pork with the mushrooms to heat it through. Then I put them back in the tortilla with a piece of provolone cheese. Then I put a little butter in the pan and crisped up the quesadilla and melted the cheese. PERFECTION!
Veggie Orzo
I had some leftover orzo and kale salad and a few carrots, celery stalks, and mushrooms in the fridge. I sauteed the veggies and added the orzo and some cheese. Again, good cold or hot.
Buffalo Chicken and Veggie Orzo
The next day I added some leftover boneless hot wings. I just chopped them up and added them in with a tablespoon of blue cheese. I warmed this one up for an easy lunch! No picture, but it pretty much looked the same as this but with some chicken in it.
Last night the girls and I went out for pizza. I had a Greek pizza and the girls had mushrooms, black olives, and bacon. I have some leftover, but I don’t think I will transform this dish. I could eat cold pizza right out of the fridge all day long!
Fun Foodie Family 