One Skillet Coq Au Vin

New recipe alert! This "One Skillet Coq Au Vin" is definitely a keeper so I wanted to share with you. It has a surprising depth of flavor for a dish this simple, but let's be honest bacon and wine give anything a boost. I'd highly recommend serving with a good quality crusty bread like ciabatta to sop up the liquid deliciousness. This is a perfect Sunday dinner type family meal. Enjoy!

 

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Creamy Beef Shells

When Ross is gone, the girls always ask for mac'n'cheese. Always. This Creamy beef shells is like a grown up, meat lovers version of the classic but something the kids will still love...

"Mom this is so good"

"I just want to eat the whole bowl up"

"Can I have thirds?"

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Ramen

 You looking for a recipe that tastes like take-out food but isn't? A relatively easy weeknight meal? Something that even kiddos enjoy? (ok let's be honest, macaroni will always be their favorite) If yes, then you should check out this "elevated" Mushroom Ramen Recipe. Not sure why, but I was tired of meat this week, so some vegetarian recipes made it into the weekly meal planning. 

And on a separate, but related note, new Houston restaurant alert! We haven't eaten at a restaurant since March, but we've still managed to have some pretty nice meals at home thanks to the fine dining take-out revolution that is a product of 2020. Here's my [personal] take-out ranking thus far:

1. Theodore Rex

2. Uchi

3. Kata Robata

4. Rosie Cannonball (pic below)

5. Roost

More sampling needed! I'll update the list if we find some other good places :)

The little ones are expanding their horizons with restaurants we wouldn't normally take the "under 6 crowd". haha :) At home, we usually eat in the dining room and call it a "fancy" meal where we have to be on best behavior. The girls like to set the table and assign seats. 

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One skillet lemony chicken with orzo

I got a recipe for y’all to try, One skillet lemony chicken with Orzo.

It comes together pretty quickly, especially with help from Sioux Chef Claire!

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Rigatoni with butternut squash and sausage

This Rigatoni with butternut squash and sausage was a good! I took a shortcut with HEB pre-diced butternut squash and pre-made creme fraiche for the win. Make sure a splurge for the best pasta you can find since it's such a star of the show. I also recommend using ground mild sausage for the kiddos :)

Reindeer approved!

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Tortellini Soup

When the weather gets cooler I tend to seek out more and more soup recipes. This particular one, Tortellini Soup, comes together quickly and got 2 thumbs up from the whole family. 

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Tuscan Sausage Soup

 It's been a minute since I've posted a recipe. This Tuscan Sausage Soup has all the right elements for a quick and easy weeknight meal, with only 9 ingredients. It's a perfect warm comfort food for fall or winter and can be lightened up from the original recipe (ie half heavy cream other half milk, more spinach, etc). Make sure you double the recipe and freeze the other half. Follow the link for more pictures. I finished my soup before remembering pics :)

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Week 3 begins

Is it over yet? This all feels like a dream we're about to wake up from right?

I was convinced that tomorrow was Wednesday, but alas only Tuesday. All the days are blurring together. Today was a particularly difficult working/homeschooling/mom'ing day and I did none of these things particularly well. Good thing tomorrow is a new opportunity!

On a lighter note, we made a warm spinach salad for dinner and it was good. The girls ate it all up (I mean bacon anything C'mon...) and it only took 15 min of prep work.

Link to recipe here:
Spinach Salad

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Week 1

Social Distancing Week #1 is complete. I'll be honest with you, it wasn't easy and that was with two added helpers (Mom and Dad were visiting). Week 2 begins tomorrow, without any helpers. School sent some awesome homeschool material but how exactly do you "work" and guide your kiddos through the curriculum? I'll let you know after this week!

In the meantime, have y'all been cooking at home a lot? Meal planning to make the most of grocery runs has been super important for us. I have been trying to plan out 5 meals at a time (main + sides). We gave this easy Beef Stroganoff a try tonight and it was great, ranking high on the effort vs reward matrix :) We made it with a mix of venison and beef because that's what we had and opted for the 2 hour stove version rather than the slow cooker. The dijon gives it a nice tangy flavor.

Recipe: Beef Stroganoff

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Overnight Oats

The first time I ate overnight oats I wan't a fan. But then it started to grow on me, similar to my journey with sushi. Have you tried it yet? I see it on all the "brunch" menus these days. Rather than the traditional granola/yogurt or hot oatmeal, overnight oats is a combination of the two. The real trick is learning how to customize it to your taste. 

Here's a pretty generic recipe to get you started. You can then add dried fruit, berries, coconut or nuts.  Happy breakfast!

Ingredients:

• 1/2 cup of old fashioned rolled oats
• 1/3 cup of Greek Yogurt
• 2/3 cup of nonfat milk (or milk of your choice)
• 1 tablespoon of chia seeds
• 1/2 tablespoon of honey, plus a little more to drizzle on top in the morning
• 1 teaspoon of vanilla extract
• fresh blueberries, to your liking

Steps:

Combine all of the ingredients in a bowl and let sit in the fridge overnight. In the morning, stir in blueberries and drizzle with honey. Enjoy :) 

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Chicken Satay

This Thai chicken satay is fresh on my mind because it's fresh in my belly! Brother came over for dinner and per the usual I forgot to take pictures. But, this blogger didn't:

https://dishnthekitchen.com/2018/08/14/classic-thai-chicken-satay/

You'll make this dish and kick your favorite Asian carry-out place to the curb, at least for one meal. This recipe makes a whole lot of the satay sauce so don't double it like we did. We also served it with white rice and grilled broccoli. Enjoy!

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Street Corn Pasta

When I got home from work I turned the grill on, let it heat up, and then put my "training" to work grilling corn. I didn't even have to call Ross and ask him questions. Weird. I learned that corn takes way longer to grill than I thought it would. But grilled corn is the only way to go when making this Street Corn Pasta.

Please head over to this blog for the recipe and pictures:
https://ohsweetbasil.com/elote-mexican-corn-pasta-salad-recipe/

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Spinach Stuffed Chicken

We're talking chicken today. This recipe put the wind in my sails after a long weekend of "solo parenting" while Ross was at the ranch (doing very hard things I'm sure). The chicken is seasoned well and quite cheesy, but you feel like you've gotten away with something because there's also a ton of fresh spinach in there.  Hope you check it out!

Here's the recipe: Spinach Stuffed Chicken

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Panzanella Salad

New Recipe Alert!

Earlier this week I made an Ina Garten Panzanella Salad and it was a hit... not so much with the kids but definitely for Ross and I. I loved the simplicity of all the fresh, colorful ingredients in this salad. If you can surmount the chopping, then it's quite simple. Don't skimp on the basil, it adds color and flavor!

As I was snapping some food pictures I hear "CHEEESE" and look over to find Paige Renae just smiling ear to ear. Cuteness.

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Paella on the Grill

It's been awhile since we made a meal that took 2+ hours to prep, prepare, cook, etc. (I know you know this due to lack of food recipes on the blog...)

Anyway with our new outdoor grill, Ross has had the itch to make a grilled paella. It meant that I had to watch the girls for awhile, but it was worth it :)

The finished paella was beautiful with Scallops, Chicken, Shrimp, and Chorizo buried in rich saffron rice with peas and red bell peppers. I would post the recipe but Ross combined a couple from Cook's Illustrated to come up with this one.

I hope we can make it again soon!

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Dijon Pork Chops

I still remember a meal Ross and I had when we visited Munich, Germany years ago.

Sidenote- I couldn't remember the year we went so I looked back on the blog and viola, there it is. We went to Germany in 2009 during my birthday and Oktoberfest. I'm so thankful for this online diary!

Back to the story...
We were in a little neighborhood pub near the English Garten, nothing fancy, just good food and a memorable atmosphere. I ordered a Dijon Turkey dish and it was delicious. I feel like I have been on a quest to find a dijon sauce that reminded me of that meal.

I think this NYT recipe for Pork Chops with Dijon Sauce is the closest thing I've come to. It's not overly complex, but the sauce has great flavor. As a matter of fact, it's so great you should consider making a double recipe :) I served over brown rice.

Texas Sized Pork Chop!

This meal was kid tested and approved also :)

PORK CHOPS WITH DIJON SAUCE

INGREDIENTS

• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
•  Salt and freshly ground black pepper
• ¼ cup chopped green onions or shallots
• ½ cup dry white wine
• ¾ cup chicken or veal stock
• ½ cup heavy cream
• 1 tablespoon Dijon mustard (or more to taste)
• 1 tablespoon chopped parsley(optional)

PREPARATION

1. Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
2. Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
3. Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

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Recipe Finder

My favorite place to find new recipes is Foodgawker.com because it's all about the pictures. You can basically eat with your eyes and let them decide what looks good enough to actually make yourself. Tonight we made "one pot Cilantro Lime Chicken and Rice", which I found on this website. It got a thumbs up from the whole family, except for Paige, who just wanted more mandarin oranges. She did pick the black beans out and eat them, so I'm calling it a winner. I didn't get any pictures so follow the link above to eat with your eyes, then make it yourself!

One Pot Lime Chicken and Rice

One Pot Lime Chicken and Rice – healthy and filling meal with rice, beans and flavor-packed chicken thighs cooked in one pan. Easy weeknight dinner; comes ready in less than 45 minutes!

Ingredients

Chicken Thighs Marinate 

• ¼ cup canola oil
• 2 1/2 -3 pound chicken thighs (about 5-6 pieces)
• 1 1/2 teaspoon salt (adjust to taste)
• ½ Tablespoon lime juice (adjust to taste)
• 1/2 -1 Teaspoon minced garlic 
• 2 tablespoons Adobo seasoning or your favorite chicken seasoning 

Chicken and Rice 

• ½ medium onion , diced
• ½ jalapenos pepper , diced
• 2 small bay leaves
• 1 teaspoon cumin spice
• 1 teaspoon paprika
• 2-3 garlic clove , minced
• 2 cups uncooked long grain rice
• 3-4 . Tablespoons fresh cilantro , chopped
• 4 cups chicken broth or water
• 1/2 Tablespoon Lime Juice 
• 1 lime grated zest 
• 15.5 oz black beans , rinsed and drained
• Cilantro and lime Slices (for garnish)
• 1 Teaspoon White pepper 
• Salt to taste 
• 2 cups Frozen Peas 

Instructions

1. Wash chicken thighs For faster cooking, make a ½ ” slit into chicken thigh meat on either side of the chicken, then wipe with a paper towel. Season with salt (about 1 ½ teaspoons).  Sprinkle lime juice on chicken, followed by garlic  
2. Generously rub both sides with adobo spice blend. Or your favorite spice mix. If desired this can be done hour before to let it marinate .
3. Place chicken skin side up in a skillet/Dutch oven or oven safe pot/pan for about 3 minutes each. Be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside.
4. Preheat Oven to 350 degrees F.
5. Meanwhile, place the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out, then repeat twice until the water runs clear.
6. Wipe the same pan with paper towel or napkin to remove any burns from pan. If not visible burns proceed with the next step .
7. Add about 2 tablespoons oil or more, followed by onions, jalapenos, cumin, paprika, and bay leaf .Sauté until soft but not golden, about 2-3 minutes. Then add garlic and stir for another minute.
8. Next, add rice, stir for about a minute , then pour over chicken stock/broth ,lime juice, grated lime zest, and beans. Season with white pepper  and  salt   to taste.
9. Add the chicken back to the pan, with it's juice. 

   Place in the oven and cook for about 30- 35 minutes or until chicken is fully cooked.
10. Remove, let it cool and serve, garnish with slices of lime and cilantro

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Seared Pork with Roasted Grapes

I went to a Sur la Table cooking class with a friend and learned a thing or two or twenty :). Did you know you say table like "Taub"? Apparently I've been saying it wrong for years. I didn't much care for the instructor but this seared pork tenderloin recipe is pretty much on point. I think the roasted grapes were one of the biggest epiphany's I had in the class. It went something like this "Grapes? I have those. And I roast things all the time. I should do this. Who thought of roasting grapes? why didn't I think of this sooner?"

Don't be shy with the salt and I definitely recommend letting the meat marinade all day or overnight. Enjoy!

As much as an iPhone picture can entice you... look at that herb crust!

Our meal wasn't just meat.

And the girls pretty much didn't touch any of this meal. Mostly because Paige is big time teething right now and is only interested in yogurt and applesauce. No fun.

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Roasted Grapes is a Thing?

I didn't know you could roast grapes up until last weekend when I took a Sur la Table cooking class with my friend Katrina. I mean who would've thought? They add a delicious sweetness to a savory dish without being over powering. And the pork tenderloin itself was quite tasty too; the longer the herbs sit on the meat the more intense the flavor is. Rosemary has been my herb of choice lately (thanks to Ross's newfound hobby of homemade popcorn and toppings) and this recipe really highlights the herbs.

Very unprofessional photo of Ross's plate, but you get the idea.

And here's how to re-purpose your meal for kids. Add some cheese to the plate, pull avocado and oranges out of the salad and wellla!

I used red and green grapes...

Try it out next time you want to make pork!

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Hungarian Mushroom Soup

Even the biggest carnivore needs to take a break from meat sometimes right? In my opinion mushrooms are a great substitute for meat- maybe it's their chewy texture? One of my favorite restaurants in Anchorage (Moose's Tooth) served up a delicious Hungarian Mushroom soup. However, I didn't eat it much because I was always so stuffed with salad and pizza, but I loved it. So I decided to find a recipe and make it this weekend. I was thinking of a comfort/winter food, but Texas did not cooperate; it was hot and muggy. Oh well. It was still good I promise.

Here's the recipe. I used a mix of bella, cremini, and portabella mushrooms and also made a double recipe for the leftovers. Just go for the fresh herbs- it always pays off. I suggest pairing with some crusty bread with greyere cheese melted on top. Check out the pictures on the recipe blog because mine don't do it justice!

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