Archive for the ‘Side Dishes’ Category

There are two kinds of people in this world.  Runny yolk people and hard yolk people.  I am definitely in the former category.

I don’t see the point of overcooking an egg to death and not being able to enjoy the runny, gooey deliciousness that is a properly cooked egg yolk.

These eggs **sigh** these eggs were incredible.  Everything you want out of an egg and more.  They were amazing on top of our roasted asparagus side dish, but you could serve them just about anywhere at any time of day.

Thank you to The Novice Chef for the recipe.

4 Eggs
2T. Flour
1 Beaten egg
1/2C. Italian breadcrumbs
Salt and Pepper
Oil for frying

Bring a pan of water to a boil and gently submerge the eggs into the water.  Boil for 5 minutes.  Remove and place in a bowl of ice water to cool the eggs – this should take about 15 minutes.

When cooled, gently peel the eggs and set aside.

Heat 2C. oil in a saucepan.  While that heats, place the flour, the beaten egg and the breadcrumb in 3 separate bowls.  Mix a little salt and pepper into the breadcrumbs.  Dredge each soft-boiled egg in the flour, then coat with the egg and then finally with the breadcrumbs.  Then, re-dredge the egg in the yolk and a second time into the breadcrumbs for a nice thick coating.

When the oil reaches 350 degrees, gently place one egg at a time in the hot oil using a wire spider or other slotted spoon.  Gently turn the egg with the strainer to brown on all sides.  This should only take no more than 30 seconds. Remove the egg to a paper towel and continue with the rest of the eggs.

Serve immediately.

Husband Rating – 4.5 out of 5 – “I wish I hadn’t let mine get cool before eating – these are best hot – and boy are they good!”


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Roasted Broccoli

Growing up, I thought I hated most veggies.  Turns out, I only hate boiled veggies.  I have come to the conclusion that hubs and I will eat just about any veggie as long as it is roasted (we still won’t eat lima beans, though, YUCK!).

The process is so simple and does its thing in the oven while you are free to go about preparing the rest of the meal.

1lb. Broccoli florets, washed and drained

To taste:
Olive oil
Granulated garlic

Preheat oven to 425 degrees (if you have it set at another temp for your main dish, that is fine, just adjust the cooking time of the broccoli up or down).

Place broccoli on a foil-lined baking sheet.  Drizzle with olive oil and sprinkle with granulated garlic, kosher salt and black pepper to taste.

Roast for 12-15 minutes, tossing halfway through.

Of course, there are many variations on this dish, but the above is very basic.  You could spice yours up with Parmesan cheese, crushed red pepper, fresh garlic, even some ginger would be nice.  Have fun with it!

Husband Rating – 5 out of 5 – “My favorite veggie!”

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Last week it was my turn to bring breakfast into the office.  I wanted to do something a little special, different than the usual bagels/donuts and with a Valentine’s Day twist.  So, I decided to do biscuits and sausage gravy.  As you can see, I decided to use a heart-shaped cutter on the biscuits.  I thought they were adorable!  And, of course, they are so tasty!

Recipe from Chef Alex (one of the chef instructors at my culinary school) – hence why this recipe is in grams instead of cups.  Get your scales ready!

255g. Bread flour
213g. Cake flour
11g. Salt
28g. Sugar
21g. Baking powder
170g. Butter
340g. Buttermilk

Preheat oven to 375 degrees.

Keep all ingredients as cold as possible.  Mix dry ingredients – preferably by hand.

Cut butter into small cubes and cut into the dry ingredients.

Add buttermilk and mix until shaggy.  Cover and rest for 20 minutes.

Roll out on floured surface.  Fold over itself twice and roll out again.  Cut with biscuit cutter or cookie cutter of choice.  Place on sheet pan (with sides of biscuits touching) and bake 15-18 minutes until golden brown.

Paint with melted butter after removing from the oven, if you wish.

Husband Rating – 5 out of 5 – “Nailed It!”

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Another snow day here in Connecticut.  Snow AND ice this time.  Yippie!  (please note the sarcasm).  I’m getting really sick of this white crap.

School was canceled again today so I decided to switch around the meal plan and make this tonight instead of later in the week.  It’s not the quickest side dish (I served it with sliced lemon garlic pork tenderloin) but it is worth the time.  It was delicious!  A nice, hearty, and tasty dish to chow down on while we recuperate from all of this shoveling!

This gem is from the most recent edition of Bon Appetit Magazine.

1lb. Kale, large center ribs and stems removed, cut crosswise into 1/2-inch slices
3T. Olive oil, divided
1 Yellow onion, finely chopped (about 1 1/2C.)
8 Garlic cloves, thinly sliced
1/2lb. Spaghetti
2t. Lemon juice
Finely grated Parmesan cheese (soy cheese works well here)

Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 2T. olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes.

Add kale and remaining 1T. olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes (mine took closer to 30 minutes).

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4C. cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2T. reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry.

Sprinkle spaghetti with grated Parmesan cheese and serve.

Husband Rating – 3 out of 5 – “Kale still kinda scares me, but this was pretty tasty!”

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Soft Garlic Knots

What is your favorite smell?  Maybe it is fresh cut grass, old books or summer rain…but for me, it is fresh baked bread.  There is no better smell on this planet!  Add garlic and butter to that fresh baked bread, and I’m SO there!

This recipe has been floating around the blogosphere for as long as I have been blogging.  Why oh why has it taken me so long to make these?  Honestly, I don’t have a good answer for that.  But, I can tell you that it will not be long before I make these again.  They are fabulous!  Soft, chewy, buttery, garlicky.  **drool**

Recipe adapted from Amber’s Delectable Delights (originally from King Arthur Flour).

For the dough
3C. Bread flour
1/4C. Milk
1T. Granulated sugar
2t. Active yeast
1-1/4t. Salt
2T. Olive oil
1C. plus 2T. Lukewarm water (it was very humid here today, so I didn’t use the last 2T.)

For the topping:
2 cloves Garlic
2T. Melted butter
1/2t. Italian seasoning

To make the dough, combine the dry ingredients in the bowl of a stand mixer, fitted with the paddle attachment.  Add the milk, olive oil and water, and mix until ingredients have formed a dough.  Switch to the dough hook, and knead on low speed until the dough is smooth and elastic, about 8 minutes.  Transfer dough to a slightly oiled bowl, turning once to coat.  Cover the bowl with plastic wrap, and allow to rise for 1 hour, or until doubled in bulk.

Divide the dough into 10 equal pieces.  Roll each into a rope, about 10 inches long, and tie each into a knot.  Take the end that is lying underneath, and bring it over the top, tucking it into the center.  Then take the end of the knot that is lying on top, and tuck it underneath and into the center.  Transfer rolls to a baking sheet lined with a lightly oiled sheet of parchment paper.  Cover with plastic wrap, and let rise for 45 minutes, until very puffy.

Preheat the oven to 350 degrees.  To make the topping, finely mince the garlic and combine with the melted butter and Italian seasoning.  Brush or drizzle the glaze onto the shaped rolls.  Bake for 18-20 minutes, until lightly browned.

Husband Rating – 5 out of 5 – “OMG, these are awesome!  I’m so full from dinner but want another.  *whispers* I already had 3.”

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I knew I wanted to make some kind of corn dip to take to a 4th of July BBQ, but none of the recipes I found were quite right (most called for canned corn – YUCK!) so I decided to just wing it and make something on my own.

This dip is awesome!  A little spicy and full of great flavors!

1 Small Yellow Onion, diced
1T. Olive Oil
2.5C. Frozen Corn
1 can Black Beans
2 Garlic Cloves, pressed
1 Jalapeno, finely diced (you can remove the seeds/ribs if you don’t like it too spicy)
1/4C. Red Pepper, finely diced
1/4C. Green Pepper, finely diced
2T. Green Chiles (from a can is fine)
6oz. Sour Cream (I, of course, used Tofutti brand)
2T. Penzeys Bold Taco Seasoning (or any taco seasoning you prefer)

Add oil to a large skillet and heat on medium/high for 2 min.  Add onion and cook 3-4 minutes.

Add jalapeno, red pepper, green pepper and taco seasoning and continue cooking another 4 minutes.

Add corn and cook until just warm – about 3 minutes.

Next, add the black beans, garlic and green chiles and warm for another 2 minutes.

Move to a bowl and set in fridge for at least 1 hour.  Remove from fridge and add sour cream.  Refrigerate at least 30 more min to let the flavors meld.  Serve with Fritos Scoops or Tostitos with a Hint of Lime.  YUM!

Husband Rating – 4 out of 5 – Could use a few more peppers, but overall very good!

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I’ve had this recipe saved in my Google Reader for a ridiculously long time and am so glad I finally got a chance to make it!  It’s a wonderful change from mayo-based pasta salads that are everywhere during the summertime.

Christopher added some diced raw onion to his and loved the crunch – I don’t care for raw onion, so I left it off.  I also used a stick of pepperoni instead of the pre cut slices, I thought the big meaty chunks would be good…they are!

Found on Lemons & Love.

1 16oz box Pasta shapes
1 bottle Basil vinaigrette dressing (or regular Italian)
1 Stick Pepperoni, diced
4T. Parmesan cheese (I used soy Parm.)

Boil pasta according to package directions, drain.

Add 3/4 bottle of salad dressing.  Toss to coat.  Add pepperoni and refrigerate at least 3 hours.

Before serving add Parmesan cheese and rest of dressing if needed.  Enjoy!

Husband Rating – 4 out of 5 – “Really good!”

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