Playing Catch-up / House Guest

The first three items in this post are things that I have made over the past several weeks that didn't really fit into a weekly menu but that I wanted to post anyway because they were soooo good. All three are great fall food. Warm and earthy.

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I made these for a party at a friends house. I wanted to make some kind of finger food and was browsing on foodgawker for inspiration when I came across a fried risotto ball with green chiles that someone had made for a potluck. I thought that would be perfect and I decided to modify my sweet corn risotto recipe for them. Well, as the day drew near I felt less confident about frying the risotto balls (I have always been a little timid about frying) so I decided instead to put a scoop of the risotto into a crispy wonton cup. They turned out really great but were definitely at their best when the risotto was still warm. It got me thinking about more ways to make green chile risotto which I plan to experiment with this fall. Stay tuned...

Green Chile Corn Risotto Bites

makes 72 pieces (+ extra risotto)

For the Risotto:

2 cups uncooked corn

4 cups chicken broth

2 T unsalted butter

1 shallot, minced

1 cup Arborio rice

1/4 cup chopped green chiles

kosher salt and black pepper

1/4 cup pepper jack cheese, grated

Puree 1 cup of the uncooked corn in a food processor until smooth. In a saucepan, heat the chicken broth to a simmer.

In a large skillet over medium heat, melt the butter. Add the shallot and saute until soft, about 2 minutes. Add the rice and saute, stirring, 3 minutes. Stir in one cup of the chicken broth and the pureed corn and cook, stirring frequently, until the liquid has been absorbed, 5-7 minutes. Continue add the chicken broth, 1 cup at a time, stirring frequently and waiting until the previous addition has been absorbed before adding more.

After the last cup of broth has been absorbed, let the risotto cook 3 minutes more, stirring. Add the remaining corn and the chiles and cook 2 minutes more. Remove from heat and stir in the cheese and salt and pepper to taste.

For the Wonton Cups:

18 wonton wrappers, cut into quarters

vegetable oil

Heat the oven to 325 degrees. Brush each wonton wrapper lightly with oil. Mold each wrapper, oiled side up, into the bottom of a cup if a mini (1") muffin tin. Bake until light brown, 5 - 7 minutes. Let cool slightly and remove from tin.

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I have been wanting to make Chile Rellenos for a while now but have always shied away from actually doing it (again with the frying phobia). Well, I recently got a surge of confidence I guess because I tackled them and they were good. Oh, were they good! I used a recipe from Use Real Butter and my only problem with it was it made A LOT of batter. I ended throwing a lot of it away which I hate to do. Next time I will use the reduced recipe which I am providing below. In fact, I have a half full bag of thawed green chiles in my fridge right now which I need to use up so "next time" might be very soon.

Chile Rellenos

from Use Real Butter (slightly modified)

makes 2 servings

8 whole, large green chiles, roasted, peeled and deseeded.

8 oz, Monteray Jack cheese, cut into sticks

vegetable oil for frying

1/2 cup flour

1/4 to 1/2 t kosher salt

2 eggs, separated

1/4 -1/2 cup beer

Place a piece of cheese in each chile and fold the chile over the cheese.

Combine the flour, salt and egg yolks in a bowl and slowly add the beer until the mixture is thick but smooth and well combined. Beat the egg whites to medium-stiff peaks (I did this by hand and had to tag team Jeremy to take over halfway through because I thought my arm was going to fall off!). Fold the whites into the batter thoroughly. Heat 1" of oil in a skillet until it is glistening. (To test if the oil is ready, drop a small amount of the batter in and if starts to sizzle you are good to go.)

Coat each chile with batter and fry for about 4-5 minutes, until golden. Flip and fry until evenly golden. Remove to a paper towel lined plate to drain and serve hot with salsa or green chili on top.

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Jeremy celebrated a birthday recently (the big 3-0 in fact) and we upheld what is, in my opinion, one of the best birthday traditions... homemade cake! Each year I ask him what kind of cake he wants (meaning flavor) and each year he tells me something like "A Land Rover Cake" or "A Volkswagen Cake" or "A Bugatti Veyron Cake". The man is very into cars, what can I say. Well I have done the Land Rover and I have done the VW and last year I even decorated his cake with an ear of corn (I'm not sure which he like better, cars or corn). This year I was stumped by the Veyron so instead I focused on the flavor and kept the decorations pretty simple. I saw this cake on foodgawker and had to try it. Jer was a little concerned about the chocolate to peanut butter ratio (he likes the chocolate to dominate) but said he would give it a try. It was perfect. The peanut butter was a nice accent but certainly not the star of the show and the ganache gave it a decadence worthy of a thirtieth birthday celebration. One warning though, this cake is enormous so plan to share it with a lot of people or to wear out (or break out) you walking shoes.

Chocolate Cake with Peanut Butter Frosting and Chocolate Ganache

from Smitten Kitchen via Food o' del Mundo

For the Cake:

1 1/4 cups sour cream

1 1/2 cups vegetable oil

1 3/4 cups water

2 1/2 T white vinegar

2 t vanilla

3 eggs

2 1/2 cups flour

3 cups sugar

1 cup Dutch process Cocoa Powder

1 T baking soda

1 t salt

Preheat oven to 350 degrees. Grease 3 9" round cake pans and place a round of parchment paper in the bottom of each pan.

Whisk together the wet ingredients (sour cream to eggs). In a separate bowl, sift together the dry ingredients. Add the dry mixture to the wet and stir until smooth. Pour an even amount of batter into each cake pan and bake 35-45 minutes, until the center springs back under gentle pressure. Cool in the pan and freeze until ready to frost.

For the Peanut Butter Frosting:

1 lb cream cheese, at room temperature

1 lb peanut butter, at room temperature

1 lb powdered sugar

Cream together the cream cheese and peanut butter. Add the powdered sugar, 1 cup at a time and blend until smooth.

For the Chocolate Ganache:

1 cup bittersweet chocolate chips

1/2 cup heavy cream

1 T vanilla

2 T light corn syrup

Place all of the ingredients in a double boiler and melt, stirring until smooth. Cool until it is still runny but not so hot that it will melt the frosting. Pour in the center of the frosted cake and help it just to the edges with a spatula, let gravity do the rest.

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We are now moving on to the second part of this post. Last week we moved in with my in-laws while we had our floors refinished (they look gorgeous, by the way!) and I offered to cook for the week so that I would have something to post about and also as a thank you to them for putting us up for the week. It was kind of fun to be away from our house. Sort of a like a mini vacation. Planning a menu for 4 is a little harder than planning for two, with two more peoples taste preferences to think about. I didn't do it on purpose but for some reason almost everything I made was very spicy.

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This is another Use Real Butter recipe. Since I brought home my stash of chiles I have visited her recipe archives often since she has made a number of delicious things with chiles in the time I have been reading her blog. This was definitely a hit all around. And, I didn't even know it at the time but apparently it is National Chili Month! This was a great way to celebrate!

White Chili

from Use Real Butter (amounts modified)

makes 6 servings

1 1/2 lbs chicken breast, cubed

1 T olive oil

1 large white onion, diced

5 cloves garlic, diced

4 stalks celery, diced

6 roasted green chiles, skinned, deseeded and diced

3 cans cannalini beans, drained and rinsed

32 oz. chicken broth

salt and pepper to taste

3 t cumin

2 t oregano

1/4 t cayenne pepper (I left this out because the chiles I used were already causing us breath fire)

Heat the olive oil in a large pan. Saute the onion, garlic, celery and green chiles together. When the onions and celery are soft add the chicken and saute for a few more minutes. Pour in the beans and broth. Bring to a boil, add the seasonings and season salt and pepper to taste.

Reduce heat and simmer for 30 minutes, until liquid thickens to desired consistency. Serve with Jack cheese and tortilla chips.

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Oww, not Tuna Noodle Casserole agaaiiiin. Yep, Tuna Noodle Casserole again and no whining. Oh sorry, just practicing. I know I just made this a couple of weeks ago but my Mother-in-Law has always talked about how much she likes it and doesn't make it at home because my Father-in-Law is not a fan. Well, we let him fend for himself one night and I treated my MiL to an old fav. We also had plenty of leftovers to eat for lunch for a couple of days.

Tuna Noodle Casserole

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This dish is quintessentially fall. The apples give it a nice tartness and the chiles bring it back to earth.

Roast Pork Tenderloin with Spicy Apple-Green Chile Salsa

modified from Real Simple

makes 4 servings

1 1/2 to 2 lb pork tenderloin

1 t chili powder

1/2 t cumin

1 1/2 t kosher salt

2 T olive oil

2 small Granny Smith Apples, diced

1 small red onion, chopped

2 cloves garlic, minced

2 T cider vinegar

1/2 cup chicken broth

4 roasted green chiles, skinned, deseeded and chopped

1 jalapeno, deseeded and chopped

1 T sugar

1/4 t black pepper

1/2 cup diced red pepper

Preheat oven to 400 degrees.

Rub the pork with the chili powder, cumin and 1 1/4 t of the salt. In a large skillet, over medium-high heat, heat 1 t of the olive oil. Add the pork and brown on all sides. Transfer to a roasting pan and 20-25 minutes. Let stand 5 minutes before slicing.

Meanwhile, in the same skillet used for the pork, add the remaining olive oil. Add the apples, red onion, garlic, and vinegar and cook 5-8 minutes until the apples and onion are translucent. Add the broth, chiles, jalapeno, sugar, black pepper and remaining 1/4 t salt. Stir and cook, uncovered, over medium-low heat until the apples are tender, about 20 minutes. Add the red pepper during the last 5 minutes of cooking. Serve with the pork.

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I made a simple quinoa "salad" to accompany these meatballs. It is one cup of quinoa, cooked and to it I added 1 can of drained black beans and 1 mango, diced. The mango was an especially nice addition, adding a little tart to the plate.

Mexican Meatballs

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The sun just popped out and I am going out to rake some leaves! Oh, happy fall weather!

Sandwich City

I have really been neglecting this blog lately and I want to say sorry to anyone who has been wondering what the heck is going on. I know it hasn't been that long since I posted but part of the neglect is that I haven't been photographing this week at all and so next week there will be a very small post. Part of this is due to the lack of sunlight available in the evenings, it has really been a bummer and has not made me want to take photos and part of it is that we are currently in the middle of a few large house projects: painting the garage and getting our wood floors refinished. The refinishing is requiring us to move every item (including ourselves and our kitties) out of our house for at least a week. It hasn't been easy so far and I haven't really even scratched the surface of the moving.

So I am going to a attempt to finish this post that I started almost a week ago and then it may be little while before you hear from me again. I just want to say, please don't leave me...

I will be back.

I was on a bit of a sandwich kick last week. On top of all of the sandwiches we were eating for dinner I also had them for lunch most of the week. Not such a bad thing since the simple sandwich comes in endless varieties. Welcome to Sandwich City!

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These were my favorite of the entire week. A little spicy, crispy on the outside and creamy on the inside. And bacon... bacon makes everything delicious.

Spicy Grilled Bacon and Tomato Sandwiches with Avocado

good quality bread

bacon, cooked

pepper jack cheese

tomato slices

avocado slices

butter

I think you know the drill on a grilled cheese sandwich. Butter the bread and grill (buttered side out). I like to put the cheese on both sides of the sandwich with the other goodies in between so the melted cheese sort of encases everything.

On the last official day of summer we grilled burgers. It was a nice way to bid the season ado. Although I don't think we will be packing up the grill anytime soon.

Grilled Cheeseburgers

I bought a packages of meat labeled "Sandwich Steaks" for this meal. I though they looked perfect for these sandwiches but it actually ended up being pretty tough and made the sandwiches a little hard to eat. Next time I will stick with the strip steak that the recipe called for.

Broiled Steak Sandwiches with Balsamic Vegetables

modified from Real Simple

makes 4 servings

1 lb strip steak

kosher salt and black pepper

4 plum tomatoes, halved

1 medium red onion, sliced in 1/4" rings

4 t olive oil

1 T balsamic vinegar

8 slices good quality bread

a handful of baby spinach

Parmesan cheese

Heat broiler. Season the steak with 1/2 t salt and 1/2 t pepper. Line a rimmed baking sheet with foil and place the steak on half of the sheet.

Toss the tomatoes and onion with the oil, vinegar, 1/2 t salt and 1/4 t pepper. Place on the other half of the baking sheet (tomato should be cut side down).

Broil, turning everything once, until the steak reaches desired doneness (4 minutes per side for medium rare). Remove the steak and return the vegetables until browned if necessary.

Slice the steak, against the grain, and assemble the sandwiches with the steak, tomatoes, onion, spinach and Parmesan.

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I actually made this a couple of weeks ago and completely forgot to put it in the post. So I thought I would sneak it in here since the menu was a little short anyway. It was pretty good except the garlic was very overpowering and I used less than half of what the recipe called for.

Shrimp Scampi with Corn and Orzo
modified from Clean Eating

makes 6 servings

8 oz. orzo pasta

1 large ear corn, kernels removed from cob

3 T olive oil

3 cloves garlic, smashed

1 1/2 lbs raw shrimp, peeled and deveined

1/2 cup low-sodium chicken broth

1 t cornstarch dissolved in 1 T cold water

3/4 t kosher salt

3/4 t black pepper

3 scallions, thinly sliced

1 T lime juice

Cook the orzo according to package directions.

Heat the oil in a large skillet over medium0high heat. Add the garlic and cook for about 30 seconds. Add the shrimp and cook, stirring occasionally, for 2 minutes. Add the corn and cook until shrimp is just cooked through, about 1-2 more minutes. Add broth, cornstarch mixture, salt and pepper and cook, stirring, until liquid comes to a boil and sauce thickens. Remove from heat and stir in lime juice.

Drain the orzo, top with the shrimp mixture and serve.

Good Bye Summer, Hello Fall

This is it... the last day of summer. Although I love fall I am a little sad to see summer go. I think because it really didn't start until halfway through July. But, there is plenty to be excited for. We put our flannel sheets on our bed and dug out our down comforter, the trees are just starting to turn and it is already promising to be a very colorful year (I heard once on NPR that the wetter the summer the redder the fall so this one ought to be amazing!) and I am always inspired and reinvigorated in the kitchen when the seasons change.

Yes, I do love fall, bring it on!

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Jeremy came home one day with this great cast iron, enamel coated pan and I am now addicted to using it. I haven't cooked in cast iron since I was growing up and I had forgotten (or never really appreciated in the first place) how nice they are to cook in. This one still has a ways to go to get a good seasoning on it but I'm working on it slowly but surely.

Oven Roasted Chicken with Lemon Garlic Green Beans

from Real Simple

makes 2 servings

3 1/2 T olive oil

1 lemon, thinly slice half and juice the other half

2 gloves garlic, minced

1/2 t kosher salt

1/4 t black pepper

1/2 lb green beans, trimmed and cut in half

4 small red potatoes, quartered

2 chicken breasts, bone in, skin on

Preheat oven to 450 degrees. Coat a large cast iron skillet or baking dish with 1 T of the oil. Arrange the lemon slices in a single layer on the bottom of the skillet.

In a bowl, combine the remaining oil, lemon juice, garlic, salt and pepper; add the green beans and toss to coat. Using tongs or a slotted spoon remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the olive oil mixture and toss to coat. Using tongs or a slotted spoon, arrange the potatoes along the perimeter of the skillet. Place the chicken in the oil mixture and coat thoroughly. Place the chicken, skin side up, on top of the green beans. Pour and remaining olive oil mixture over the chicken.

Roast for 50 minutes.

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This tomato was gorgeous. By far the best I have had all year (except maybe the $20 tomatoes Mom!) and could have just eaten a plate of them and been satisfied but I also had a perfectly ripe avocado and some delicious marinated olives and feta, and so, a salad was born. Oh, and we had spaghetti on the side.

Spaghetti with Italian Sausage and Zucchini and Salad

No recipe here. I just crumbled up two Italian sausage links and cooked them with a sliced zucchini and a half a jar of pasta sauce from the store.

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When I first met Jer I had never heard of a Monte Cristo Sandwich so when he said that was what he wanted to have for his birthday that year I was utterly confused. Then he explained it to me and I was still confused. I thought it sounded pretty gross but I trusted him and we gave it a go. Well, I never should have doubted they were delicious. I have learned a few tricks since then to insure they are warm and melty all the way through, mainly, I pop them in the microwave for a few seconds before dipping them in the egg and putting them in the skillet. Otherwise it is hard to get the inside warm before the outside is burnt. This time I also put a little maple extract in the eggs and it added a little extra deliciousness.

Monte Cristo Sandwiches

makes 2 servings

4 slices sandwich bread

thinly sliced ham

thinly sliced turkey

sliced American cheese

sliced Swiss cheese

2 eggs beaten

1/8 cup milk

maple extract (optional)

maple syrup

Between two slices of bread, layer American cheese, ham, Swiss cheese and turkey (that is the order we like). Heat the sandwich in the microwave for about 25 seconds.

Heat a skillet on medium high heat. Beat the eggs, milk and extract (if using) in a shallow bowl. Coat the sandwich on both side with the egg mixture and place in the skillet. Cover with a lid. Cook the sandwich until golden brown on both sides. Serve with warm maple syrup.

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Here it is.

My first batch of chili with the bounty from our trip. I have to say it was pretty darn good and I can't really think of anything I would do differently next time. Well, the one thing I may try is pureeing some of the chiles and chopping the rest (they were all chopped in this batch). I think it might give it a little thicker base. I brought home two kinds of chiles and one is hotter than the other. For this batch I used half and half and it had the perfect amount of heat for me. It will definitely clear your sinuses but it is not painful to eat. We have been eating this on top of everything: burritos, eggs, potatoes, quesidillas... I especially love it on scrambled eggs.

Green Chili

makes a lot of servings

1 T vegetable oil

1 pork tenderloin, cut into 1/2" chunks

4 cloves garlic, minced

2 yellow onions, chopped

~ 24 green chiles, roasted and peeled

1 14 oz can tomatoes, half pureed, half chopped

4 cups chicken broth

2 t cumin

2 t oregano

1/2 t kosher salt

1/2 t white pepper

Heat the oil in a skillet over medium high heat. Add the pork and cook until no pink remains. Add the onion and garlic and cook until lightly golden.

Add the chiles, tomatoes, chicken broth, cumin, oregano, salt and pepper and bring to a boil. Reduce heat to low and simmer for at least one hour (the longer the better).

If you want to thicken it up a bit, stir together 1/2 cup all purpose flour with about 1 T vegetable oil to make a paste. Add a ladle full of juice from the chili and mix well. Once the mixture is smooth and liquidy stir it back into the chili.

Serve over rice, burritos, chile rellenos, eggs... The possibilities are endless.

Road food detox? Not so much...

Wow, it feels like ages since I have been here. Not home, we got home from our road trip out west over a week ago now, but here, at This Week's Menu. The trip was really smooth sailing, the car ran great (except for a little trouble with the steep elevation gain out of Denver, but it acclimated pretty quickly), we got great gas mileage for a 17 year old car with nearly 230,000 miles (we averaged ~32 mpg) and the driving was pretty easy. I think my favorite part of the whole drive was going through Western Iowa. We drove through the biggest wind farm I have ever seen and it was gorgeous. On the way out it was foggy and the enormous blades of the turbines spun in and out of view. It was really awe inspiring. Besides the driving (of which we did a TON) we got to catch up with a lot of old friends (some I hadn't seen for over 5 years!) and spend some time with family.


The other goal of the trip, to load up the car with some of our favorite food stuffs that we cannot get east of the Mississippi (or east of the very farm stand where we bought some of those items according to the woman running the stand) was a success! We brought home two bushels of roasted green chiles and three cases of New Belgium beer. I was nervous that the chiles may not survive the long trip but we cleaned and packaged them before we left and kept them on ice the whole trip and they fared just fine. I have already made one batch of chili, which I will not be posting this week because I have not yet gotten a single decent photo of it. But do not fear, it will be a staple at our house this winter and you all will probably get sick of it long before my freezer is empty!


On the last day of the ride home I was thinking the menu for the first week back needed to be a road food detox menu. Well, as you will see below, that didn't really happen. It was actually more of a comfort food/cooler fall weather menu. What can you do?

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The first thing I felt like doing when we got home was baking. Jer suggested brownies or chocolate chip cookies but I wanted something a little more seasonal and something I could eat for breakfast. Not that I have anything against brownies OR chocolate chip cookies for breakfast but my "sensible" side won out this time. (The quotes are necessary here because I still snuck in some chocolate chips in place of the more traditional breakfast choice of nuts.)

Chocolate Chip Zucchini Muffins
modified from Use Real Butter
makes 24 muffins


3 eggs
2 c grated zucchini
2 c sugar
1 c vegetable oil
1 T vanilla
2 1/2 c all-purpose flour
1 t salt
1 t baking soda
1 c chocolate chips (I used the darkest one I could find)


Preheat oven to 350 degrees. Mix together all of the dry ingredients. In a separate bowl beat the eggs until foamy. Beat in the sugar and vanilla. Mix in the zucchini and oil. Add the dry ingredients and mix until just combined. Fold in the chocolate chips. Spoon the batter into lined muffin tins and bake until golden and muffins spring back to a light touch. About 15 minutes.

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This soup was pretty simple to make and is a great Summer/Fall transitional dish. The flavors of summer but the warm and creamy texture I crave in the fall.


Summer Corn Soup with Crisp Prosciutto
from Fine Cooking
makes 4 servings


3 very thin slices prosciutto
4 large ears of corn
4 T unsalted butter
1 medium yellow onion, chopped
kosher salt
2 cups low sodium chicken broth
2 medium red potatoes, peeled and diced
black pepper
2 t coarsely chopped fresh basil


Position oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the prosciutto in a single layer on a baking sheet and broil until it begins to curl, 1-2 minutes. Flip the prosciutto and broil until appears crisp and has curled a bit more, about 1 minute. Let cool, then chop and set aside.


Slice the kernels off the corn cobs (you want ~3 cups of corn total). Reserve the cobs.


In a medium Dutch oven (or heavy pot) over medium heat, melt the butter. Add the onion and cook until softened and slightly golden, 5-7 minutes. Season with a generous pinch of salt.


Add four cups of water, the broth, potatoes, half of the corn, the cobs and 2 t salt. Bring to a boil. Reduce heat to medium low and simmer until the potatoes are tender, 10-15 minutes. Remove from the heat and discard the cobs.


Working in batches, puree the soup in a blender and transfer each batch to a bowl. Pour the pureed soup back into the pot and add the remaining corn. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the corn kernels are tender, 3-5 minutes. (I like mine to still have a little crispness to them so I stayed on the short end of the cooking time.) Season to taste with salt and pepper. Garnish each serving with the prosciutto and basil.

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Jer requested tortellini this week and his favorite sauce with tortellini is Alfredo. I don't love it so I have never made it myself but I decided to give it a try. It turned out a little grainy, but I think it was because the cheese I used was pre-grated. Not good for melting. Other than that it was pretty darn good.


Tortellini Alfredo with Prosciutto and Peas
makes 4 servings


1 cup heavy cream
1/2 cup unsalted butter
1 clove garlic, grated
generous pinch nutmeg
1 cup grated Parmegiano-Reggiano
kosher salt and black pepper
1 cup fresh or frozen peas
8-10 thin slices prosciutto, chopped
1 lb fresh or frozen tortellini


Cook the tortellini according to package directions. Add the peas during the last few minutes of cooking time.


Meanwhile, combine the cream, butter, garlic and nutmeg in a saucepan. Bring to a boil and simmer, stirring frequently, for about 15 minutes, or until thickened and saucy. Remove from heat and stir in the cheese and prosciutto. Season to taste with salt and pepper.

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When we got home from our trip my sweet in-laws had stocked our fridge with a few essentials; milk, eggs... and biscuits and gravy. Well, maybe that isn't an essential but it was sure was tasty the next morning when we got up. The gravy was in the dish above and I had it all cleaned and ready to return to them when I decided it would be perfect for the tuna noodle casserole. Something about the retro flowers and the retro food. I was also pleased with the color combination when I looked back at the photos.


Ah, the things I never thought about about before becoming a food blogger...


Tuna Noodle Casserole
makes 4 servings


3 cups wide egg noodles
1/2 onion, chopped
2 stalks celery, chopped
1/4 cup peas
1/2 cup mayonnaise
1/2 cup milk
1 can cream of celery soup
1 can tuna, drained
1/4 lb cheddar cheese, grated


Heat the oven to 400 degrees. Cook the noodles according to package directions.


Meanwhile, mix together all of the remaining ingredients (except the cheese). Stir in the drained noodles and sprinkle the cheese over the top. Bake for 20 minutes. Turn on the broiler and place the the dish on the top oven rack until the cheese starts to brown, 2-3 minutes.

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