I am sharing a bit of exciting news — as of today, my good friend Sarah Yee and I are starting a little food business! As you all know, we both love to cook. Now, we’ll be channeling this passion and skills into cooking for our community through Josephine.
Josephine is an awesome community where approved cooks sell their home cooked meals to friends and neighbors. You order online, pick up the food from my kitchen and take it home to enjoy! Each meal, Sarah and I will be taking turns leading, all while we get to cook together and learn from each other’s recipes. Continue Reading
Have you flown thousands of miles for the holidays and unwittingly still found yourself signed up to bring a dish for the family potluck? Have all the gifts been arranged and wrapped by your helpful partner (or recent Past Self) , patiently helping you bear the crush of expectation to somehow visit 50+ people in the span of a few days? Do you still feel that inexplicable competitive urge to “win” the potluck?
Well my friends, I’ve got the recipe for you. Here’s my fallback, which has only 4 critical ingredients, 1 bonus, and the real secret ingredient is finding out when the store near where you’re staying is open on Christmas Eve day, Christmas Day, or whatever other holiday you are celebrating.
Lots of other people tend to have some of these things lying around their house already, I try not to use too many canned products in my cooking, but I do keep canned artichokes around so I can make this on short notice.
This was originally from my friend Gihani back in 2007 when I live in DC, she got it from her husband who got it from his mom. I’ve refined it only a little, because the base was just so solid.
1 cup mayo (I trying mayo with olive oil today, but hopefully the smoke point of olive oil won’t mess it up)
1 cup sour cream
1 cup Parmesan,, shredded
15 oz. can artichokes hearts, drained and chopped. (or marinated artichokes)
I needed to whip up a nice backdrop for an easy but satisfying Sunday night dinner with a treat of seared scallops.* I had turkey bacon and egg on hand, and picked up some bucatini.
This one from Nook and Pantry has been sitting at the ‘bottom’ of my Evernote recipe box for a while, since the first time I tried my hand at carbonara with pancetta my arteries could hardly take it. However, turkey bacon took some of the punch out of it (so I could swap it out for butter & olive oil for the scallops).
Pasta alla Carbonara
+Optional Turkey Downgrade
Makes 2 servings for some one trying not to gorge, but only if you pack half of it away for the next day before you start eating.
Approximately 2 slices of thick-cut turkey bacon, sliced into 1/4 inch wide strips, chopped
1 eggs, beaten
1 ounce finely grated parmesan (or pecorino romano)
1/4 tsp freshly ground black pepper
4 ounces bucatini
Cook bacon in a skillet over medium heat until it is crisp. Remove with a slotted spoon and drain on a piece of paper towel.
Bring a large pot of water, salted generously, to a boil for the pasta. Cook pasta according to package instructions, until it is al dente.
Temper the egg thus: with one hand beat the egg and with the other slowly drizzle approximately 1/8 cup of hot pasta water with a measuring scoop or cup into the egg mixture. Set aside.
Before draining the pasta, set aside about 1/4 cup of the boiling pasta water to loosen the pasta if needed.
Quick! When the pasta is al dente, drain the pasta then return back into the hot pot. Keep the pot off heat. The residual heat in the pot and pasta will thicken the sauce. Add the drained bacon, ground pepper, pasta and with one hand, stir pasta while pouring in the tempered egg mixture.
Keep stirring to mix the cheese and egg evenly and the sauce will be thickened and silky smooth. Add a bit of the pasta water if needed.
Optional: top with extra freshly ground pepper and grated cheese before serving.
Novelty Rating: 5 of 5 stars Likelihood of Repeat: 85%
The richness is definitely toned down with turkey bacon rather than pancetta, decide for yourself if you want that or not, of course.. Lesson Learned: How did I go so long without cooking bucatini all the time? The hollow noodles give the perfect al dente chewiness! Nom nom nom nom nom. This blends well with seared scallops, too. Due to the speedy timing, it’s definitely best to have everything else you want to eat ready before you sear scallops the Alton Way.
*I recently became allergic to some shellfish. The great news is, the allergist said to keep eating scallops regularly, to help prevent my body from identifying it as a foreign body. Most enjoyable medical advice worth following, ever!
Do you ever say, ‘I’m just looking’ and then you find something? I was cruising around Pinterest to find a new recipe for cooking Valentine’s Day dinner for my husband. I was intrigued with the notion of taking traditional lasagna into a cupcake shape. It was well worth it – each cupcake had it’s own crispness (much like the corners of a traditional lasagna) and wonton wrappers felt less filling than pasta noodles. Overall a fun spin on an original that I will make again!
1/3 pound ground beef
Salt and pepper
24 wonton wrappers
1 ¾ cup grated parmesan cheese
¾ cup ricotta cheese
1 cup pasta sauce
Basil for garnish
1. Preheat the oven to 375°F
2. Spray muffin tin with cooking spray
3. Brown beef, season with salt and pepper
4. Drain beef
5. Return pan to heat and add tomato sauce
6. Cut wonton wrappers into circle shapes (using the top of a drinking glass)
7. Start layering; wonton wrapper, tomato sauce, ricotta
8. Repeat layers until add about 2-3 wonton wrapper layers are added per cupcake
9. Sprinkle with parmesan cheese
10. Bake for 18-20 minutes or until edges are brown
11. Let cool for 5 minutes
12. Use a knife to loosen edges, then pop each lasagna out
13. Garnish with basil and serve
Novelty Rating: 3.8 of 5 stars Likelihood of Repeat: 75%
The taste of melted cheese is like gelato on a warm day and that’s lasagna; however, lasagna in a cupcake shape is phenomenal. I don’t think I could ever go back to making lasagna in a rectangular pan. My cupcake tin is now reserved for lasagna!
Lesson Learned: Use cooking spray and let the lasagna sit for 5 minutes after removed from the oven. Removing the lasagna cupcake from the tin is delicate and letting the lasagna rest for 5 minutes after removed from the oven is key (reserve a little cheese to munch on in the meantime). ☺
So first I must say I first had this from my sis Y_________. It was so good when she made it twice for me. So I had to ask her for the recipe because I needed a good main dish for a dinner/date I was making. Need something good to impress lol. The Parmesan Crusted Chicken was the main. Then Oven-Roasted Asparagus and just a normal salad on the side and Riesling for drinks.
Parmesan Crusted Chicken
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
4 boneless, skinless chicken breast halves –if from frozen, try and cut thinner so the chicken is not too thick to cook in 30 minutes (shouldn’t be more than two finger-widths thick).
4 tsp. Italian seasoned dry bread crumbs (or regular bread crumbs + dry herbs), or however much you need to cover one side of chicken
optional: a little salt & pepper
Combine mayo and cheese. Spread on chicken, then sprinkle with bread crumbs, salt & pepper. Bake at 425 degrees (F), 20-35 minutes or until thoroughly cooked, usually 30 minutes, at least. Safe temp for chicken to be cooked to is 160F.
For reheating: bake at 425 degrees for about 5-8 minutes until you know it’s heated through, then broil on high for 1 minute to obtain slightly crispy exterior.
Can also freeze raw and bake 20-27 minutes plus broil.
Trying to impress I decided to prep some of the ingredients before I headed over to her place to make the food. Also she is a bit of a health food person so I decided to use light hellman’s mayo and just let her know it was a white sauce. Also I was able to pick the chicken from Whole Foods, some free range chicken from the meats section.
Being the person I am I happen to forget the dry bread crumbs. So I decided to improvise and use her Italian seasoning and rosemary. Lots of rosemary, ’cause I just love that spice and just bit of sea salt and pepper.
She had a gas oven and it only took 15 mins to cook. It was not raw but cooked enough and just juicy and good.
Preheat an oven to 425 degrees F (220 degrees C).
Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
I did not do much making the asparagus. This was her side. We were able to just put it in when the chicken was still cooking because it was the same temp.
The salad -nothing really to it. I kind of just picked random ingredients and put them in the salad. Also I just put the walnuts on the stove top and put them on top of the salad. The balsamic was a good choice, surprisingly. I don’t really know much about salads but we both liked it.
Overall this meal was great. It did impress. So MISSION ACCOMPLISHED lol. Also forgot we had a Riesling for drinks. This is something that I would repeat for sure. Easy, fast and good. Would maybe pick another random side to mix it up though. Keep in mind the chicken says to use 4 breasts. It was too much for 2 people but leftovers for lunch, so, not that bad.
Wish I took more pictures but didn’t want to seem to be that person yet.
Another time for me to cook to impress. Instead of going out to brunch we decided to make food instead. I was able to find a there Whole Wheat, Oatmeal, and Banana Pancakes that just sounded great to make. For sides we decided to have some cut oranges, bacon and orange mango juice.
Whole Wheat, Oatmeal, and Banana Pancakes
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar 2 tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 banana, mashed
Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
First off when we walked over to Wedge, my phone died and I had to go off memory what we needed. I had to alter the recipe a bit. I didn’t add the dry milk powder and switch the whole wheat flour with just all-purpose flour. Also we added 2 ripe bananas instead of just one. Made it so much better.
After getting the batter prepared I do wish I read the other comments because we could have just mixed everything in the blender instead of using so many bowls that needed to be cleaned. Also this makes a ton of pancakes. We only made 4 pancakes and half the batter was still left.
What I do love about the recipe is that you mash the bananas in the mix and you can taste gooey banana parts in some bites of the pancakes. Also used real maple syrup. Makes it just so much better
Bacon was just fried and dried to crisp and we just cut up oranges.
Again this meal did impress yet again. MISSON SUCCESS!!
I would like to do these pancakes again but in a blender. I bet it would be a lot faster and easier. Also maybe with eggs and bacon and fruit. Good stuff.
That’s it for now. Thanks, Alex! Stay tuned for another recipe from another J_____ brother, coming soon!
P.S. This parmesan-crusted chicken recipe was originally from my friend good Jennifer from grad school, who got it off a *gasp* Hellman’s Mayo jar. Thanks, Jennifer!
P.P.S. Bonus points to Alex for cooking the other dish at the same time due to same temp requirements.
If you have a panini press, or maybe even a george foreman grill, this is a nice quick sandwich with melty cheese you can munch on while wrapping gifts, baking cookies, or whatever it is you’re busy doing this month.
Open-faced Zucchini Sandwiches
1 small zucchini, sliced into long flat pieces, lengthwise
1 piece bread, sitting around your pantry threatening to go bad eventually
2 Tbs tomato paste
1 Tbs pesto
8 one-inch flakes parmesan cheese
3-6 slices deli meat, per preference (ham, proscuitto, soppressatta, etc).
1 Tbs butter
1 dash garlic powder
1 dash fresh ground pepper
1 drizzle olive oil
1. Combine sandwich ingredients vertically in layers, in this order:
butter (on the bottom)
tomato paste & pesto
zucchini spread out in one flat layer
garlic powder & pepper
2. Heat panini press to hotness, apply some butter.
3. Press sandwich for 5 minutes, max.
Today’s Recipe Rating: Novelty Rating: 4 of 5 stars. Likelihood of Repeat: 80%
I like the idea of having vegetables in my panini, even if it is a little on the carby side. If not for my ‘roommate’, I would probably make it without the deli meat too. Provided your tomato paste or sauce is thick enough, it serves just fine as a vegetarian version. You could even skip the cheese (and butter) and it would be a decent vegan option. Lesson Learned: It’s good to have the zucchini atop the cheese, or else the cheese will melt and burn onto the panini press for a hot mess.
0. Preheat barbecue (medium heat).
1. Score cut side of zucchini halves diagonally about 1/4 inch deep at 1-inch intervals.
2. Melt butter with lemon juice concentrate, lemon-pepper seasoning, garlic powder, oregano, and curry powder in heavy small saucepan. Season with salt and pepper.
3. Brush seasoned butter on cut side of zucchini.
4. Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes.
5.If desired, arrange zucchini on grill, cut side up, and sprinkle with cheese; close lid of barbecue and cook until cheese just softens, about 1 minute. Transfer zucchini to platter.
Today’s Trial Recipe Rating:
Novelty Rating: 3 of 5 stars.
Yeah yeah, it’s zucchini and it’s grilled, and there’s cheese on it.. Likelihood of Repeat: 15%
Doubt I’ll bother with this again, it was good with the hot dogs and burger and pasta salad for a weekend grilling, but not spectacular. Lesson Learned: …