Pork and Cauliflower Stir Fry for the Workin' Folk

Happy New Year Y'all. Mine has already started off with a bang. Work's crazy. Toddlers are crazy. Oh and all that holiday eating and drinking has left me feeling less than virtuous. Enter the stir fry. Chock full of veggies and about a million miles away from cheese-laden holiday casseroles. Not that there's anything wrong with cheese-laden casseroles, we just need to take a break from one another for a little while.

The beauty of this recipe is you can prep all the veggies and even the sauce in the morning and store them in the fridge until you're ready to make it. I bet you could even do this the night before.

Hope your new year is starting off wonderfully.

Pork and Cauliflower Stir Fry

Veg to prepare and store ahead (or use right away):
1 large shallot, sliced into thin rings
2 green onions, chopped
2 bell peppers, chopped or cut into strips (I like one red and yellow)
1 head of cauliflower, cut into small florets (to cook faster)

Sauce (mix the following together and chill in a small airtight container or use right away):
1/2 inch piece of ginger, grated
1 large garlic clove, minced
1/3 cup soy sauce (use low sodium if you are sensitive to salty food)
1/3 cup sake
1 tablespoon rice vinegar (I like brown rice)
1 teaspoon sesame oil

Also needed:
Canola/peanut or oil of choice (I like Spectrum non GMO canola/coconut blend)
1 pound lean ground pork
1 cup rice combined with 1 1/2 cups low sodium chicken stock in a medium stockpot with lid - bring to boil then reduce heat to low and let cook for 10-12 minutes, fluff with a fork and set aside
Chopped cilantro, for garnish
Red pepper flakes, optional

To make stir fry:
Add just enough oil of to lightly coat bottom and sides of a wok or large cast iron skillet, turning to help coat. Heat over medium/high heat and allow to warm through for one minute.

Add the ground pork and cook, stirring frequently for 5-7 minutes until cooked through. Kill the heat as you transfer the pork to a holding plate or bowl and set aside. Add a little more oil to the pan and turn the heat back onto medium/high.

Add the veggies (do not season with salt if using regular soy sauce) and sauté, using your spoon to disperse them over as much of the surface area as you can to help sear them. Cook and stir for about 7-10 minutes until you have a good sear on the veg and the cauliflower seems mostly cooked.

Return the cooked pork into the pan and pour over the prepared sauce. Crank the heat up all the way and stir everything to coat in the sauce and let it reduce and bubble away for a couple of minutes.

Serve over the prepped rice.

Garnish with chopped cilantro and/or red pepper flakes if desired.

Corn, Sausage & Leek Chowder. A warm hug in a bowl.

If I was one of those organized people who hosted holiday open houses with Vince Guaraldi playing in every room and Mistletoe hanging above the doorway, I'd serve this soup. Comforting yet not too rich with its brothy stock laden with all kinds of textures, it has everything going for it. And that's before you add toppings!

You can use sweet sausage instead of spicy but I love a little heat against the sweet corn. And if you want it 'meatier' feel free to up the sausage to one pound. I find the ratio below makes this a perfect guys and gals soup though. The dudes feel like they're eating a hearty meal and us gals can still hold our head up and say we had soup for dinner. But if you're in the camp of 'mo sausage, mo betta' cheers to that.

Maybe one year I'll be organized enough to actually host that holiday party of my dreams. Until then I'm just happy knowing I already have the perfect recipe.

Corn, Sausage and Leek Soup
* This soup is great to make ahead and tastes amazing reheated.
* I can't stress rinsing your leeks thoroughly enough. This is best to do once you've halved them lengthwise so you can get the water in between the leaves where fine grit hides.
* Serves 6.

Ingredients:
3/4 pound spicy Italian sausage, loose
2 tablespoons salted butter
1 tablespoon olive oil
1 med sweet onion, chopped
3 leeks, white and light green (not tough) parts only, well rinsed, halved lengthwise then chopped into thin strips crosswise
3/4 teaspoon ground coriander
1/4 teaspoon salt, plus extra to taste
pinch pepper
10 oz frozen corn
32 oz low sodium chicken stock
1/2 cup half and half

Shredded cheddar cheese, for serving
Chopped Fresh cilantro, for serving
Tortilla chips, crushed up, for serving

Directions:
In a large dutch oven, break up the sausage with a wooden spoon and cook over medium heat until cooked through and some bits have become nice and brown and crispy, about 8 minutes. Remove sausage with a wooden spoon and set aside.

To the dutch oven, add 2 tablespoons salted butter and a tablespoon of olive oil. Allow the butter to melt then add the onion. Cook stirring often for 3 minutes then add the leaks. Season with coriander, salt and pepper and continue cooking and stirring over medium heat until the onion is translucent and the leeks are super soft, about 10-12 minutes.

Stir in the corn, chicken stock, and cooked sausage and raise heat slightly so the soup comes to a simmer. Simmer for a few minutes, then reduce heat to low and stir in the half and half. Taste for seasoning. If it's not the most delicious thing you've ever eaten, it needs more salt so make gradual adjustments until it is.

Serve with chopped fresh cilantro, crushed tortilla chips and shredded cheddar and or/any other toppings you see fit.

Slow Cooker Pork Tikka Masala with Tomato, Coconut Milk and Cilantro

                                      

This is my new favorite thing to make and eat. I usually keep a bag of chopped onion in my freezer which makes this something I can put together in five minutes in the morning before work.

The following statement may officially make me the lamest person on the planet but remembering that dinner is already made when the work day comes to a close and I get that panicked feeling (baby needs a bath! I need a bath! What are we eating? Why is my underwear on the TV?) is the best. thing. ever. As they say a baby changes everything.

Two notes: I actually like sushi rice with this (rinsed before cooking) but any variety would work. Also this freezes beautifully even with the rice included.

Slow Cooker Pork Tikka Masala with Tomato, Coconut Milk and Cilantro

Ingredients/How to:

To a slow cooker, stir together and cook for 4 hours on low:
1 to 1 1/2 pounds thin cut boneless pork chops, trimmed of fat and cut against the grant into thin 1/8 inch thick strips (you can often buy it already prepared this way or have your butcher do this)
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
2 tablespoons garam masala
1 teaspoon coriander
1 teaspoon paprika or curry (I prefer curry but both are great)
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes

Big handful cilantro (no need to chop) plus extra chopped for garnish

After 4 hours, stir in the following and cook another 30 minutes while you make 2 cups of prepared rice:

1 (14 oz) can coconut milk
1 (14 oz) can garbanzo beans, rinsed and drained

After 30 minutes, turn the cooker off and stir in:

1 tablespoon honey

Serve over rice and with additional cilantro for garnish.

Chicken Lettuce Wraps with Rice Noodles

Every mama, daddy and/or working person should have this recipe up their sleeve. You can make it ahead and just reheat the meat in the microwave and serve in lettuce cups whenever you need dinner asap.

I add hoisin at the end for a little sweetness but you could add some sriracha for more spice or both. Of course you could leave out the noodles but I just love them in this. They add some body and depth and a toothsomeness. To put it bluntly, I'd have a hard time calling these wraps 'dinner' without them.

To make this gluten free just be sure to use gluten free soy sauce, noodles and check the other condiments involved for gluten.

Chicken Lettuce Wraps with Rice Noodles

Ingredients:
2 teaspoons grape seed or vegetable oil or olive oil
1 red bell pepper, cut into thin 1/2 inch strips
1 pound ground chicken thighs
2 large portabello mushrooms, diced
1/2 teaspoon grated fresh ginger
couple dashes garlic powder
1/3 cup green onions, chopped plus extra for garnish
1 tablespoon Mirin (sweet rice wine)
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
6 oz rice noodles, boiled and drained (or rice if desired)
2 tablespoons chopped raw cashews
1 head Bibb lettuce, or whatever kind of lettuce you like to use as wraps (leaves cleaned and separated)
2 tablespoons Hoisin, optional and/or some dashes Sriracha or red pepper flakes, optional
Chopped cilantro, for garnish

How To:
Add the oil to a large nonstick pan and heat over medium heat. Add the bell pepper and sauté for 1 minute. Add the ground chicken, breaking up gently with a wooden spoon. Season with a couple of pinches salt. Cook for 2 minutes, then add in the mushrooms, ginger, garlic powder and green onions. Cook until chicken is cooked through - about 8-10 minutes.

In a separate small bowl, mix together the Mirin, soy sauce, and vinegar. Once the chicken is cooked through, add in the Mirin mixture and bring to a boil, stirring for 1 minute. Turn off the heat and remove the pan from the hot burner. Gently stir in the rice noodles and 2 tablespoons hoisin and/or sriracha if using (or red pepper flakes) then the cashews.

Serve in lettuce leaves and garnish with additional green onion and/or cilantro.

Mocha Heath Bar Bundt Cake (Can't Stop Won't Stop Cake)

Got to co-host the cutest sweetest baby shower last weekend for my new friend Jess who is due very soon with her first baby. My co-hostess with the mostess Krystle organized a fun project for us all to do painting onesies for Baby Gaffney which was really cute. Gurls got all crafty up in here! My backyard looked like a Pinterest board. Didn't think I was the crafting type but give me some wine and apparently I'll do anything. Except run.

Krystle also made an insanely delicious savory tomato cobbler which I'll post next as well as lots of other goodies. I also had grand plans to make a lot of food but with Kris out of town and the baby now crawling, I was just lucky to pull off this cake.

And I'm so glad I did because it just may be one of my favorite things I've ever made. After harassing Jess' hubby for details on what kind of treats she likes, we got the lowdown that she's a Heath Bar/mocha/toffee ice cream kinda gal. So Krystle made Heath bar coffee ice cream (to die for) and I made this chocolate mocha bundt cake that got drowned in a mixture of condensed milk and coffee after baking THEN caramel sauce and toffee bits. Mmm hmm. You heard me.

Next time I make it I'm going to soak it in the suggested Kahlua mixture and see what kind of party that leads to. I suspect a fun one.

Lastly I can't take credit for its new official title - Can't Stop Won't Stop Cake. That was all the mama-to-be.

Mocha Heath Bar Bundt Cake (Can't Stop Won't Stop Cake)
From Allrecipes, submitted by alijmorris
* For a nonalcoholic version, replace the kahlua with 3/4 cup chocolate syrup mixed with 1/4 cup warm water.
* When I made this the first time, I used the chocolate syrup/water mixture for the Kahlua substitution in the cake but mixed a can of condensed milk with some hot coffee to pour over the cake instead of mixing the other half with confectioners sugar which worked well. But I suspect the more Kahlua, the better.
* This cake gets better the more it sits soaking up the glaze. Make it at least the day before you want to serve it but do not apply the caramel sauce/Heath Bar bits until closer to serving or it will drink it up and not look as pretty.

Ingredients:
3/4 cup salted butter, room temp (1 1/2 sticks), plus extra for buttering pan
2 cups white sugar
3/4 cup unsweetened cocoa powder, plus extra for dusting pan
4 eggs, separated and at room temp
1 teaspoon baking soda
2 tablespoons water
1/2 cup strong brewed coffee (can use decaf)
1 cup coffee flavored liquor (kahlua), divided (if subbing see above note and divide prepared mixture)
2 tablespoons vanilla extract
1 1/3 cups all purpose flour
tiny pinch salt

Glaze:
1 cup confectioners sugar mixed well with 1/2 cup Kahlua OR 1/2 can condensed milk mixed with 2 tablespoons hot coffee

Topping:
1/2 jar store bought caramel sauce (like for ice cream)
1 cup Heath Bar bits/toffee bits

Directions:
Preheat oven to 325.

Butter the inside of a 10 inch bundt pan then 'flour' liberally with cocoa powder. Tap out excess and set aside.

In a large measuring cup, dissolve baking soda in water, stirring well. Add in coffee, 1/2 cup of the coffee liquor (OR chocolate syrup mixture if subbing) and vanilla.

In a large bowl or standing mixer, cream together the butter and sugar until fluffy (will be a little stiffer than other butter/sugar combos but be sure to scrape bottom to get any sugar sticking to the bottom.) Beat in the cocoa, then egg yolks one at a time. Alternately beat in the flour and coffee mixture just until incorporated along with a pinch salt.

In a large glass or metal mixing bowl, beat the egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly but carefully fold in remaining whites until no streaks remain.

Pour batter into pan. Bake for 55-6- minutes until a tester inserted in center comes out clean.

Meanwhile prepare glaze (either 1/2 cup Kahlua with 1 cup confectioner sugar OR 1/2 can condensed milk with 2 tablespoons hot coffee.)

Let cake cool for 10 minutes in the pan then turn out onto a wire rack lined with wax paper (so you can move it later.) Pierce warm cake all over carefully with tester or fork and drizzle the glaze over until it soaks it all up (careful - makes a mess!)

Let cake cool all the way and either wrap well in plastic wrap or transfer to a cake keeper until ready to serve. An hour before serving, drizzle liberally with warmed caramel sauce (microwave for a few seconds so it pours easily) and sprinkle Heath bar bits over the top.

Manchego and Sausage Stuffed Mushrooms (Magic Mushrooms)

My new favorite way to get cheese into my mouth. These are gluten free and can be prepared ahead and refrigerated for several hours or even overnight for an easy make ahead appetizer. Happy Weekend Y'all!

Manchego and Sausage Stuffed Mushrooms (Magic Mushrooms)

Ingredients:

3 (8 oz packages) Baby Bella mushrooms

½ pound sweet Italian sausage

Salt and pepper

1 tablespoon of olive oil, plus more for oiling baking dish

½ cup chopped shallots

2  cloves garlic, minced

2 tablespoons sherry vinegar (this adds a particularly wonderful flavor but white wine or maybe even cider vinegar would work)

1/4 tspn paprika

Zest of small lemon

2 tablespoons almond flour (seasoned or plain dried breadcrumbs would work also if not gluten free)

¾ cup shredded Manchego cheese, lightly packed

½ cup crème fraiche (sour cream would work too or even Greek yogurt)

Pinch red pepper flakes

1 ½ tablespoons finely minced green onions

Big pinch fresh ground nutmeg

Parsley, additional chopped green onion or cilantro for garnish (optional)

Directions:
Preheat oven to 400 if making right away.

Clean the mushrooms by rinsing quickly under cold water and patting dry (if you're a purist feel free to hand wipe each one instead - see you in a month.) Carefully remove the stems by pulling firmly and gently from the base where they connect. If the stems are particularly stubborn, you may need to use a small spoon to scrape out the leftover stalk to make room for the filling.

Next chop up enough of the stems (fine dice) to equal half a cup and set aside (you can discard the rest of the stems or save for another use.)

Lightly oil a large casserole dish with olive oil then place the mushroom caps spacing them evenly apart inside, cavity side up. Season very lightly with salt. Set aside.

Next heat a large skillet over medium heat. Add the sausage and cook, breaking up well with a spoon (you don't want super big chunks because you're going to stuff it into fairly small mushrooms.) Once broken up add the half cup of diced stems along with a pinch of salt and pepper and cook until the sausage is cooked through, about 8 minutes.

Remove using a slotted spoon to a holding plate and set aside. Meanwhile add a little olive oil to the pan if necessary and let heat through for 30 seconds. Add the shallots with another small pinch of salt and cook for 4-5 minutes until beginning to turn translucent. Add the minced garlic and cook another 2 minutes or until softened.

Raise the heat slightly and add in the sherry vinegar. You want it to bubble a little and reduce until there's just a scant amount of liquid left in the pan. At this point kill the heat and move the skillet off the hot burner.

Carefully stir back in the sausage/mushroom mixture along with 1/4 teaspoon paprika, lemon zest, almond flour, creme fraiche, red pepper flakes, green onions and nutmeg until well mixed. Taste for seasoning and add pinch more salt/pepper if desired.

Use a small spoon to stuff the prepared mushrooms (I have found that if I pile them high enough I can use up all the filling.) At this point you can let them cool, cover and refrigerate for a few hours or even overnight before baking or bake right away in a 400 degree oven for 20-25 minutes until the top of the filling just begins to brown and they mushrooms have released their liquid and cooked through.

Cool for 5-10 minutes before garnishing with chopped herb of choice and serving.

Rocky Road Pie and a Baby

Well looky there. You would think my four month, two week old baby bump would have a little something to do with two pie recipes in a row wouldn't you? Oh wait - I haven't told you I'm having a baby? How rude of me. I'm having a baby!

This little bundle of joy and purveyor of sleepless nights arrives in early September and I couldn't be more excited. Though I do miss my wine. There I said it.

Anyway I've been a little busy between gestating and my day job and SXSW (which I am SO glad is over. Who knew how much a little vino could help you survive that two week shit storm of culture, music, technology and lack of cabs?)

But back to the pie. This chocolatey-nutty-salty-gooey-marshmallowy delight was actually no fault of my little fetus. It was my hubby's birthday this past Monday and he requested a rocky road pie. I had never made a rocky road pie so I did a quick google search thinking I'd be golden. Not so simple. The recipes with the best ratings were rocky road ice cream pies which basically consisted of - you guessed it - pouring softened rocky road ice cream into a graham crust and freezing it. I have nothing against easy recipes but I felt compelled to put forth a little effort. After all the poor guy's birthday was already on the worst day of the week (Monday) and with me being knocked up and all I was too tired to do anything more festive than an early dinner with friends. I owed the man a decent pie.

Suddenly a pie from my past came to me in a vision (since getting pregnant I have these really vivid food memories that hit me out of nowhere like a ton of bricks.) This time it was a pie my mom made often growing up which was hands down the most divine, ridiculously addictive pie I've ever tasted. I hadn't thought of it in years. When I tell you the recipe you're going to laugh: one store bought chocolate graham cracker pie crust + 1 tub of Cool Whip mixed with a giant almond hershey bar that's been melted. Freeze and serve. That's it. I'm telling you though - it is the devil himself.

I knew immediately I'd be swapping out my childhood Hershey bars for my husband's favorite (XOXO Dark Chocolate, Sea Salt and Almond) and since I didn't have any Cool Whip on hand I improvised the rest. What came out was a ludicrously decadent, slightly more sophisticated homage to my mom's recipe.

The husband was happy, the baby bump was happy and despite the lack of cocktails and the fact that we were in bed by 10 it wasn't such a bad birthday after all. Happy Happy Belated Birthday my sweet husband! Next year I promise to paint the town red with you. Or at least to handle diaper duty...

Rocky Road Pie with Chocolate Wafer Crust and Marshmallow Creme Topping

Ingredients:
1 store bought Oreo or chocolate graham crust
2 (3.2 oz) bars of XOXO Dark Chocolate, Sea Salt and Almond
1/2 cup of semi sweet chips, plus extra for garnish
2 pinches sea salt or kosher salt
Splash of coffee or vanilla extract
1/4 cup toasted sliced almonds (can up this if you want more almond to filling ratio)
1 1/2 cups heavy cream
1/3 heaping cup confectioner sugar
splash of vanilla extract
1 (7 oz) tub Kraft marshmallow creme

Directions:
Break up the bars into small chunks and put in a medium microwave safe bowl. Add in 1/2 cups semi sweet chips and microwave at 30 second intervals, stirring in between, until the chocolate is just melted and smooth. Stir in the salt, coffee or vanilla, sliced almonds and set aside.

Add the heavy cream into a standing mixing bowl and mix on high until stiff peaks form. Pour in confectioner sugar and vanilla extract and blend until incorporated. Fold in the melted chocolate mixture just until well mixed but don't go overboard as you don't want to deflate the whipped cream too much.

Pour into the prepared graham shell, cover and refrigerate for at least four hours. Before serving, carefully pour the marshmallow creme out evenly over the top of the pie (using clean fingers is the best tool for distributing it evenly - it tends not to play well with utensils.) Decorate with semi sweet chips and serve. Pie will keep up to five days in the refrigerator if well covered.

Grasshopper Pie

This pie is perfect for St. Patrick's Day, the holidays or during those times when only pie will do. I'm curious - are you a cake or pie type of person? My husband is strictly pie. He'll eat cake but only if it's drowning in ice cream or even better when it's in an ice cream cake.

I'm not so picky. For me cake satisfies that nostalgic 'I want to relive my fifth birthday' craving while pie is more immediately gratifying and sinful - just a good 'ole down and dirty sugar fix. And the older I get the more types of pie I like which is GREAT news for my figure as I begin the downward spiral called the mid thirties. Take that, metabolism!

But of all the pies out there, this may be the most lethal kind. It is so light and fluffy and cool, disappearing like a snowflake on the tongue, that you might trick yourself into thinking it's just a bunch of calorie-free air. Well just go on and think that sweetheart. I for one won't spoil the fantasy.

By the way I had my reservations about using marshmallow fluff. I worried that it would make the pie taste 'fake' or sickly sweet. I've never been happier to be wrong. I also have to add that this was a 'cover my bases' pie I made for Christmas - an extra dessert just in case we blew through the rest. I even used one of those pre-made graham crusts so my expectations were fairly low. And OH the irony - it was the favorite dessert of the night even over the fancy desserts I actually slaved over.

Grasshopper Pie
This pie is so easy you could make it in your sleep. The other great thing about this pie is you can play artist when adding the green food coloring. Add a little as I did for that classic mint green or go whole hog and make it wake-me-up-before-you-go-go-green.

Ingredients:
1 chocolate graham crust (store bought is fine)
1 jar 'jet puffed' marshmallow creme (7 oz)
1/4 cup creme de cacao blanc
1/2 teaspoon mint extract
1 1/2 cups heavy cream
few drops green food coloring, to color preference
silver dragees or colored sprinkles for decorating, optional

Directions:
In a medium/large bowl, mix together the marshmallow creme, creme de cacao, and mint extract. Set aside while you whip the heavy cream in a standing mixer or in another bowl with a hand held mixer until the cream holds soft peaks. Gently fold the whipped cream into the marshmallow mixture then add a couple drops of food coloring and gently stir to mix. Pour into the prepared pie crust and refrigerate at least 4 hours until firm. Decorate with dragees or sprinkles if desired before serving.

You can also freeze the pie if you like more of a frozen texture or for just a few minutes if it needs firming up before slicing but I personally like it straight from the fridge with that soft as air texture that the fridge gives it.

Life Altering Chicken Pot Pies

         

  

When you live in one city (Austin) and work in another city across the country (NYC) with clients in even different cities (and countries!) you travel a lot. And when you travel a lot, weekends are spent catching up on your daily life (laundry, grocery shopping, battling the rose bush that has not only taken over your backyard but begun to climb its way to the moon) versus more relaxing things like say...having friends over.

So the holidays for us is when we set aside a few nights to pay back friends who we owe a dinner (or two) with a home cooked meal. Only then do I have the time to go 'all out' like my inner Martha Stewart dreams of doing the rest of the year. 

Of all the dinners I made this past holiday season, these pot pies stood out above the crowd demanding their rightful place in the blogosphere. They are at once comforting and familiar, like a favorite childhood story, and yet somehow a total surprise. The filling is luxurious and creamy but not a burden on the palate - light enough to allow the flavor of the mushrooms, peas, celery, carrot and onion to shine through. But if I could praise the filling all day, I could praise the cream cheese crust for eternity.

It truly is life altering. I'm dead serious I haven't been the same since. I even found myself eating the leftover pot pie cold straight from the fridge the next day like some hungover zombie, quietly giggling to myself that it tasted even better cold.

Of course as with all celestial things in life, there's a catch. While easy to make they are a little time consuming which is why for me they're a holiday time treat. The upside is you can make them ahead of time and have them chilling wrapped in the fridge ready to pop in the oven. Of course you could save  time by using a store bought pie crust but just know you'd be cheating yourself. I mean honestly straight up denying yourself an out of body experience only without the whole alien probe thing which is nice.

Life Altering Chicken Pot Pies

                                *Adapted from The Pastry Queen by Rebecca Rather and seen on Hottie-biscotti.com/blog/

                                  * Filling and crust can be made a day ahead, refrigerated and assembled just before OR even completely assembled and wrapped well in plastic wrap in the fridge for up to 8 hours before baking off. 

                                      * If you're unsure of the flavor of celery seeds or are serving this to little ones, I'd leave them out. The pies will still blow your mind, I promise.

Ingredients:

(Filling)

3 tablespoons unsalted butter

1 medium sweet onion, chopped

1 large potato, peeled and diced

3 garlic cloves, minced

3 carrots, sliced

3 celery stalks, sliced

1 (8 oz) package sliced mushrooms

1/4 cup white wine

1 cup frozen peas

white meat from 1 rotisserie chicken (skin removed), meat torn into bite sized pieces

2 tablespoons chopped flat leaf parsley

1/4 teaspoon coriander

1/8 teaspoon celery seeds (optional)

(Cream Sauce)

1/2 cup butter

1 cup flour

2 1/2 cups chicken broth

1/2 cup half & half

salt and pepper

1 tablespoon fresh thyme leaves

pinch fresh ground nutmeg

pinch (or 2) cayenne

(Crust)

1 cup butter, chilled

3 cups flour

8 oz cream cheese, chilled

1 teaspoon kosher salt

1 large egg, beaten (for brushing the tops of the pies)

How To:

(Filling)

1. Melt the butter in a large sauté pan over medium heat. Add onion and potato and sauté for 5 minutes, then add garlic. Continue to cook for 5 minutes.

2. Add carrots, celery and mushrooms and sauté for 10 minutes. Raise the heat to high and add in the wine, scraping up any brown bits from the bottom of the pan. Let bubble away stirring often until most of the wine has evaporated. Lower the heat and stir in the salt, pepper and parsley, coriander and celery seeds if using.

3. Stir in the chicken and peas, remove from the heat and set aside.

(Cream Sauce)

1. Melt the butter in a saucepan over medium heat. Add the flour gradually and whisk until smooth.

2. Whisk in the chicken stock and cook over medium heat for 2-3 minutes, whisking constantly. Raise the heat slightly - just to below boiling and stir until the mixture thickens.

3. Remove from the heat and stir in the half and half, a half teaspoon of kosher salt and a pinch of black pepper as well as the thyme, nutmeg and cayenne.

4. Pour the cream mixture into the chicken and vegetable mixture and mix to combine.

(Crust)

1. Cut the butter into 16 pieces and pulse in a food processor with the flour until crumbly.

2. Cut the cream cheese into a few pieces and add to the processor along with salt and pepper. Continue pulsing until the dough comes together and forms a ball.

3. Use immediately or chill for 30 minutes to an hour wrapped in plastic wrap. If you chill it longer, let it warm up a bit before rolling.

Assembly:

1. Fill six 1 and 1/2 cup oven safe bowls or ramekins equally, about 3/4 full, with the creamy chicken mixture. You could also use a deep dish pie plate or casserole.

2. Split the dough in 6 equal pieces (or as many pies as you plan to bake) and roll out to 1/4 inch thickness.

3. Cut dough into rounds that are about 1 1/2 inches larger in diameter than your bowls to ensure a lovely overhand.

4. Brush a little of the beaten egg onto the edges of the bowls and place dough rounds over the filling, pressing slightly to adhere to the bowl. Repeat with remaining bowls.

5. Brush the tops of the pies with the egg wash (if desired, use any scraps to make decorative leaves or whatever you prefer to adorn.)

6. Place the pies on large cookie sheets lines with aluminum foil (to prevent leakage or fallen crusts) and bake the pies at 375 for 20-25 minutes until golden brown.

7. Let rest for 5-10 minutes before serving.

Aurora's 'Famous' Pepperoni Chicken

Please tell me I'm not the only person on the planet who remembers Seems Like Old Times with Chevy Chase and Goldie Hawn.

This movie is so 80's it makes me want to roll up my shirt sleeves and curl my bangs. Goldie Hawn drives a station wagon, Chevy Chase is still handsome, and haute couture cuisine is pepperoni chicken. Specifically - Aurora's Famous Pepperoni Chicken - their housekeeper's signature dish that she makes for VIP guests.

I've wanted to make this dish for years. The only problem was there was no recipe. A quick Google search revealed other 80's fans like me who had looked for it in vain. Luckily the major players in the recipe are in the name.

I started with the most obvious, the chicken, flattening boneless skinless breasts and seasoning them with salt, pepper and dried oregano. I then sprinkled them with lots of shredded parmesan and added a layer of pepperoni over the top. I rolled the breasts up like a burrito, staked them shut with spaghetti noodles and baked them in a bath of tomato sauce and red pepper flakes. In the last couple minutes, I added thin slices of fresh mozzarella over the top and browned them under the broiler.

I have no idea if what I concocted was at all like the recipe in the movie but I was shocked at how good it was. What started as a joke-slash-kitchen-therapy resulted in a new favorite dish. I too would serve this to senators and head judges, just like they do in the film.

Thanks Aurora!



Aurora's 'Famous' Pepperoni Chicken
* You can assemble the entire dish ahead (sans the mozzarella) and refrigerate for up to 8 hours before baking. Just put into a cold oven uncovered and bake as directed.


Ingredients:
3 boneless skinless chicken breasts, pounded to 1/4 inch thickness
1 cup shredded parmesan
salt and pepper
onion powder
dried oregano
1 package pepperoni slices
red pepper flakes
1 ball of fresh mozzarella, cut into thin slices
1 (16 oz) jar of your favorite marinara sauce (mine is Rao's)
spaghetti or toothpicks for securing the chicken


Directions:
Preheat the oven to 375. Spray a large baking dish with nonstick spray and set aside.

To each flattened chicken breast, season 1 side (the topside) with salt, pepper, onion powder and a good pinch of dried oregano each, scattering it evenly over. Next add a layer of shredded park - just a light but solid layer (you don't want too much or it will be hard to roll them.) Finally add a layer of pepperoni, just overlapping them slightly. Again don't go doubling up the pepperoni or it will be too hard to roll.

Starting at the wide end, carefully roll up the chicken trying to keep all of the filling in. If any squeezes out, just stuff it back in with your fingers. Use toothpicks or spaghetti (broken into 3" pieces) to stake it into place. Season the tops of the chicken lightly with salt and pepper.

Meanwhile, add the jar of sauce to your baking dish. Scatter over a generous pinch of red pepper flakes, optional. Nestle each chicken roll in the sauce spreading them out evenly across the dish.

Bake for 20 minutes, if normal sized breasts, 25 if they are the really large kind. Remove and layer the top of the chicken with mozzarella. Put back in the oven on the highest rack and bake another 8 minutes or until the top of the mozzarella has begun to turn golden. If need be, you can kick the broiler on to help it along.

Remove and let cool for 5-8 minutes before serving.

Savory Bacon, Tomato and Cheddar Bake

Some call it a strata. Some call it a bread pudding. Some even call it a casserole.

Food and Wine calls it a Savory Bacon, Tomato and Cheddar Bake.

I don't care what you call it as long as I can eat it. This is a labor of love and makes enough for an army but the upside is, you can freeze the leftovers as individual portions and heat them up later when you have an emergency comfort food craving. I've even done this with the eggs intact, but if you're picky you can discard the eggs from the top before freezing and just put a pan fried one over the top after it bakes. Disco.

Bacon, Tomato and Cheddar Breakfast Bake

Ingredients:
1 pound bakery white bread, cut into 1-inch cubes (16 cups)
1/4 cup extra-virgin olive oil
1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
1 large onion, halved and thinly sliced
One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
1/2 teaspoon crushed red pepper
1/2 pound extra-sharp cheddar, shredded (about 2 cups)
1/2 pound Monterey Jack cheese, shredded (about 2 cups)
2 tablespoons snipped chives
Big handful minced flat leaf parsley, plus extra for garnish
1 3/4 cups low-sodium chicken broth
Salt
8 large eggs
Hot sauce, for serving

Directions:
Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives, parsley and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Garnish with additional parsley and serve right away with hot sauce.

MAKE AHEAD The recipe can be prepared through Step 4 and refrigerated overnight.

Cheesy Baked Ravioli, Lightened Up

In light of Paula Deen's big news this week, posting a healthier take on comfort food felt appropriate. What does everyone think of her Diabetes announcement? I have to say my first reaction was sadness and worry for her and my second was disappointment. I love Paula and have watched her for years and never once heard her preach 'moderation.'

Just the gospel of butter. And sugar. And more butter.

Anyway I'd love to know what everyone thinks. I'm not one to throw stones - believe me - I haven't raised the speed on my treadmill over 3.5 since December...or was it October? But it really bothers me that she knew she had diabetes for 3 years and still went on deep frying chicken pot pies and making doughnut cheeseburgers for 'entertainment' sake. At least Giada doesn't pretend she's really scarfing down all the dishes she makes. Since day 1, she has always said she takes 2-3 bites of something and is done with it. I myself fall somewhere in the middle. I could never take just 2 bites of pasta or anything worth eating and be done with it. What would be the point of making it in the first place? I'd rather pile on the fresh veggies, go light on the cheese, then dig in like it's running away from me.

And on that note here's a lightened up (but still cheesy) baked ravioli. It starts with good 'ole store bought ravioli (light) which you don't even have to boil beforehand. Bonus. Double bonus is the fact that it's also a two pot dish, the second of which is the dish you serve it out of.

And for triple bonus points, you can even assemble this the night before you make it if you like and refrigerate it. And I like.

Cheesy Baked Ravioli, Lightened Up
* You can assemble this the night before or the morning of the day you're going to serve it, cover in plastic wrap, and keep in the fridge. To bake off, place in a cold oven turning the oven to 375 and add an additional 10 minutes to the baking time.

Ingredients:
1 tablespoon olive oil
2 large shallots, finely chopped
8 oz sliced fresh mushrooms
4 cups fresh spinach (not baby), roughly chopped
plenty of freshly grated nutmeg
1 (9 oz) package light, four cheese ravioli (I use Buitoni)
1 1/2 cups jarred tomato sauce
3/4 cup cubed fresh mozzarella (or to make it even lighter, sub low fat grated mozzarella)
2 tablespoons chopped flat leaf parsley
1/4 cup grated parmesan, divided
kosher salt and pepper, for seasoning
red pepper flakes, optional

How To:
Preheat oven to 375.

Add the olive oil to a large, rimmed nonstick skillet. Put over medium heat and let heat through for 1 minute. Add the shallots and a pinch of salt and sauté for 4-5 minutes just until soft. Add the mushrooms, another small pinch of salt, and sauté, stirring occasionally for about 8 minutes or until the mushrooms have released their liquid and wilted down a bit. Add in the spinach (and a pinch more salt) and sauté stirring often just until they've lost their shape. You want them to look just how they would if you were serving sautéed spinach, but not so wilted down that they're dark green mush. A little body left in them is okay because you're going to cook them more in the oven. Stir in the freshly grated nutmeg and remove from the heat.

Let cool down for five minutes, then stir in the tomato sauce, ravioli, mozzarella, parsley, 2 tablespoons parmesan, and a pinch of black pepper (and red pepper flakes if desired.) Spoon into a greased baking dish (9x9), smooth the top over with the back of your spoon, then sprinkle the last 2 tablespoons parmesan evenly over the top.

Bake covered in foil at 375 for 30 minutes. Remove foil and bake another 5 minutes just to let the parmesan brown a little. (If you want a cheesier crust - then put more parmesan on top.)

Remove and let rest for 5-10 minutes before serving.

Pioneer Woman's Simple Perfect Enchiladas

These enchiladas, while delicious, redefine the term stick to your ribs.

Proceed with caution.

Pioneer Woman's Simple Perfect Enchiladas
Prep Time: 1 Hour30 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 6

FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
2 Tablespoons Chopped Cilantro
_____
FOR THE MEAT:
1-1/2 pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
1/2 teaspoon Salt
_____
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
1/2 cup Canola Oil
_____
TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
1/2 cup Chopped Black Olives
1 cup Chopped Green Onions
1/2 cup Chopped Cilantro

Preparation Instructions

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Quick and Easy Overnight Stir Fry

Y'all when I threw this together the other night I'd had a couple glasses of wine and had no idea if it would even be edible the next day. It seems I've replaced my sipping and clicking habit with sipping and marinading as this was the exact same way I came up with my Broken Spoke Pork Chops.

Anyway, all you do is throw all of the marinade ingredients and beef together in a ziploc, chill overnight, then fry up in a wok the next day. It's kind of like frozen food you assemble yourself and is super flexible to your own tastes. If I'd have had red bell pepper, I'd have added it. And on the contrary, if I hadn't of had any of the post marinade additions (onion, peas, baby corn), I think it would've been lovely just the way it was. Though I'd have missed those damn baby corns...

Baby corns! How do they make them? Where do they come from? When I was little I stayed up at nights worrying that the miniature farmers who harvested them would get washed away in a flood or something. But then again, I spent a lot of time alone as a child...

Quick and Easy Overnight Beef Stir Fry

Marinade Ingredients:
1 lb beef sirloin, sliced thin on the diagonal
1/8 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 cup soy sauce
1 tablespoon brown sugar
2 fat green onions, chopped
1 teaspoon tomato paste
1 fat/2 small garlic cloves, rough chopped or smashed
2 tablespoons brown rice vinegar
1 large carrot, sliced into thin rounds
Throw all of the above into a large ziploc, smush around to incorporate, and refrigerate overnight.

Ingredients for Stir Fry:
couple dashes vegetable oil, enough to lightly coat bottom/sides of wok pan
Half of small onion, cut into 1/4 inch thick slivers
1/3 cup frozen peas
large handful of baby corn, plucked and drained from a jar
Cooked white rice, for serving.

Directions:
Assemble marinade ingredients and chill overnight in the fridge or at least 8 hours.

When ready to cook, heat a wok or large rimmed skillet over medium/high heat and add enough olive oil (not extra virgin) or vegetable oil just to coat the bottom generously. Let heat through for 1 minute, then add the sliced onion and saute, stirring occasionally for 4 minutes, just to take the 'bitter' off. Add the contents of the beef marinade (all of it) and cook, stirring often, for 5 minutes or until the beef is mostly cooked through. Stir in the peas and let heat through, another 2 minutes or so. Finally add in the baby corn and cook another minute.

Serve over white rice.

Creamy Parmesan and Lemon Chicken

This is one of those recipes you can make as is or bedazzle the hell out of. Mushrooms, olives, or artichoke hearts would be welcome additions though it's pretty damn good as is. I labelled it 'fast' because you don't have to saute the shallots or green onions first but can just chop and mix them with the rest of the ingredients. Even better you can whip up the 'sauce' the night before and keep in the fridge until you're ready to assemble. Or even assemble the whole dish, cover it, and refrigerate overnight before baking off uncovered in a cold oven at 350 for 35-40 minutes.

Though it's not a pretty dish I'd serve this to friends who wouldn't judge me for it. Come to think of it I wouldn't serve food to any other kind. And since I'm laying it all out on the line here, I have to admit if I had my druthers, I'd flatten the chicken a little to keep the sauce-to-chicken-ratio equal from start to finish. Because at the end of the day, ain't it all about the sauce?

Creamy Parmesan and Lemon Chicken
* recipe easily doubled. As is, sauce will accommodate up to 3 medium chicken breast cutlets

Ingredients:
2 boneless, skinless chicken breast cutlets
1/2 cup sour cream (light is fine)
3 oz cream cheese (sold in little 3 oz packages in some stores)
2 teaspoons whole grain dijon mustard
1/4 cup white wine or chicken stock (use less salt if using stock)
1 fat green onion, chopped plus another for garnish
1/3 cup finely chopped shallots
1/8 teaspoon garlic powder
zest of a small lemon or 1/2 of a large
1/3 cup shredded Parmesan, plus additional for topping (if desired)
pinch black pepper
1/2 teaspoon kosher salt, plus a tiny pinch to season breasts
pinch red pepper flakes, optional
handful chopped fresh basil, optional

Directions:
Spray a small/medium casserole dish with nonstick spray and set aside. Meanwhile, mix together the sour cream, cream cheese, dijon, wine or stock, green onion, shallot, garlic powder, lemon zest, Parmesan, peppers, salt and basil if using in a medium bowl.

Place your chicken breasts in your greased dish, lightly season with salt and pepper, then pour the sauce evenly over and around the chicken covering them completely.

Either cover and refrigerate overnight until baking or bake right away at 350 for 25-30 minutes or until the edges of the dish are bubbling and the chicken is cooked through. If topping with extra Parmesan, be sure to sprinkle it over in the last 10 minutes of baking so it gets brown but doesn't burn. Garnish with additional green onions or fresh herbs and serve with rice or noodles.

*As stated above, if you are assembling this ahead and refrigerating it, place the dish uncovered in a cold oven, heat to 350 and bake for 35 minutes just until the sauce around the edges is bubbling and the chicken is cooked all the way through.

Cinnamon Butter Cookies

Another one from Martha's "Cookies" Book, actually called Buttered Rum Meltaways. Someone quite close to me went on a psychotic baking spree during the holidays last year, froze these (unbaked) in logs wrapped in parchment wrapped in ziplocs, recently found them again in her freezer, baked them off and found them good as new... nine months later.

I won't mention her by name. She'd be embarrassed. It would be awkward. And so on. That said if you were to do such a thing as her it helps to add some edible glitter to the powdered sugar you roll them in to make them feel more 'now.'

Buttered Rum Meltaways (Cinnamon Butter Cookies, because that's what they taste like to me)

Ingredients:
1 3/4 cups all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter
1 cup confectioners' sugar
1/4 cup dark rum
1 teaspoon pure vanilla extract
good pinch edible glitter, available at baking supply stores or online, to toss with remaining powdered sugar

Directions:
Whisk flour, cornstarch, spices, and salt in a bowl. Put butter and 1/3 cup powdered sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in rum and vanilla. Reduce speed to low, and gradually mix in flour mixture.
Divide dough in half. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 1 1/4-inch log. Wrap in parchment. Chill in freezer 30 minutes (up to 1 month).
Preheat oven to 350 degrees. Unwrap logs. Cut into 1/4-inch-thick rounds; space 1 inch apart on parchment-lined baking sheets. Bake until just golden, about 15 minutes. Transfer cookies to wire racks; let cool 10 minutes. Gently toss warm cookies with remaining 2/3 cup sugar and edible glitter (optional) in a resealable plastic bag. Cookies can be refrigerated in airtight containers up to 2 weeks (or frozen, unbaked and in logs, if you're Alisa Sengel Wixom for up to 9 months if triple wrapped in parchment and two ziplocs, prior to slicing, baking, and tossing in remaining sugar.) ;)

It's beginning to look like...Halloween! (and Carrot Ginger Soup)

I know, I know. It's not even October yet. You're probably thinking I'm some Halloween freak who already has my house, yard, and bathrooms decorated. And you'd be right.

Now that that's out of the way...let's talk carrot ginger soup. Why do I think of soup when it comes to Halloween, you ask? Well here's where I pour you some sparkling apple cider (alcoholic at my house) and pull you up a chair. Several years ago, Kris and I got a bug up our bottoms to leave San Francisco and head for the midwest. The promise of having a 'normal life' or at least something more like what we had growing up in Texas - i.e. a house and a yard and a mortgage - made us glaze over with excitement, shunning the naysayers who said "Fargo?"

So off we went, buying a 1905 Victorian house near Lake Calhoun. Our first fall there was the first 'real' fall Kris and I had ever had. Leaves turned into orange confetti and fluttered through the air like a scene from Charlie Brown. Mittens were broken out by October 1st along with hats and snow boots and I thought I was living in the middle of an after school special.

About that time, a friend told me how it was a tradition in the Minnesota neighborhood where she grew up to give kids soup after trick or treating. At first it sounded weird to me (who wants soup when you have a bag of candy?) but when Halloween came around, I got it. It was damn freezing out and most kids actually had to flash their Halloween costumes at us like miniature perverts because it was already so cold out they were hidden under huge down coats! Of COURSE they'd want a bowl of hot soup once they were finished pounding the freezing pavement all night for a sugar high - probably along with a blanket and a nip of brandy...or hot chocolate.

Hearing this tradition made me want to raise 10 kids in the freezing midwest just so I could partake in it. But then second winter came hitting negative 5 degrees before Thanksgiving and I changed my mind (though I could brine a whole turkey in a bucket on the back mud porch - loved that!)

Anyhow, that's why I think of soup at Halloween. And what soup could be more perfect than one that's this color?

Carrot Ginger Soup
Makes 6 servings.

Ingredients:
1/2 stick (4 tablespoons) salted butter
1/2 inch knob of fresh ginger, peeled and chopped (use a 1 inch knob for more ginger flavor)
3 shallots, chopped medium dice
2 garlic cloves, chopped
1 1/2 pounds carrots, cleaned, ends removed and sliced into thin coins
1/4 teaspoon coriander
pinch kosher salt
pinch fresh cracked pepper
4 cups (32 oz box) low sodium chicken stock

Directions:
Add the butter to a large dutch oven and put over medium heat. Once melted, add the ginger, shallots, and garlic. Saute, stirring often, until the shallots are translucent, lowering the heat a little if at any point the garlic begins to brown or crisp. Add the carrots and coriander, salt, and pepper, and saute for 20 minutes - until the carrots have softened and the begun to brown along the bottom of the pan. Raise the heat to high and pour in the chicken stock. Bring to a boil, give a good stir to ensure nothing's stuck to the bottom of the pan, then lower the heat so that the soup is just simmering with the lid closed - not hot popping mad boiling. Let simmer for 30 minutes, then kill the heat and move the pot to a cool burner and let cool for another 30 minutes.

Use a ladle to add, in batches, to a blender or food processor. Once all blended, return to the pot over low heat, if eating right away to heat through, taste for salt and pepper and make any last minute adjustments before serving.

Italian Pepperoncini Beef for Lots and Lots of Sandwiches.

This is one of those recipes that is so simple your first instinct is to just skip it altogether or try and give it some jazz hands. But you'd be crazy to do either. It's perfect just the way it is.

It makes a TON so it's ideal for laid back parties (my favorite kind) or for when you want something you can make a lot of meals out of during the week when you're really busy.

A few years ago we had house guests staying with us and they went through the whole batch in one day while Kris and I were at work. Needless to say I don't recommend eating it all in one sitting unless you want to volunteer for a meat sweats study, but this will keep in the fridge for up to five days to make sandwiches out of. Go for the best quality sourdough rolls you can get your hands on and don't forget to toast them. Sourdough + Italian Beef + Melted Provolone = Mama Mia!

Italian Beef, For Sandwiches
* From Charlotte Wixom.
* You can adjust the heat if serving to kids. I.E. only use half the jar of pepperoncini and juice and add 1/2 cup of water or beer to the crock pot make up for the moisture.

Ingredients/Tools:
1 (3-4 lb) beef roast (sirloin, shoulder or rump)
2 (1 oz each) packages dry Italian dressing mix (Good Seasons brand)
1 (16 oz) jar pepperoncini peppers, whole or sliced
Slow Cooker
Provolone slices, for sandwiches
Sourdough rolls or buns, toasted, for sandwiches

Directions:
Rinse the beef off with cold water and pat dry. Add the beef to your crock pot then sprinkle the packets of seasoning over and pour the jar of peppers - with the juice - all over and around the meat.

Put the top on and cook on low for about 10 hours or until the meat shreds easily with a fork. (You could also start this in the morning for the first two hours on high, then put on low for the remainder of the day if making for a party that night.) Once the meat pulls apart easily, let it cool for 20 minutes before shredding with two forks. If using whole pepperoncini, remove the stems and slice them up a little if desired.

Serve the meat on toasted sourdough rolls with slices of provolone cheese.

Let cool before storing leftovers. Leftovers should keep for up to 5 days in the fridge well sealed.

Chocolate Dream Pie with a Shortbread Crust...For a Crowd

I made this for my dad on Father's Day. It was the first time I've actually been able to spend Father's Day with him in over ten years so I wanted to make a dessert he would really love. He did, as did my husband and myself.

You really can't put this one into words. It's rich yet light (not in the caloric sense, of course) and despite being mostly 'from the box' tastes completely homemade and special. In fact there's only one problem with it - if left alone with the pan you might start eating it and never stop. I had a vision of myself sneaking out of bed in the middle of the night, pulling the pan from the fridge and lifting it up over my head like Sloth from The Goonies.

Chocolate rain, y'all. Chocolate rain...

Chocolate Dream Pie with a Shortbread Crust
Serves 16.
*Downside - easy to do but involves a few steps, mixing bowls and remembering to leave out butter and cream cheese long enough to soften.
*Upside - can make 1 day ahead and keep in the refrigerator. Makes a boatload.

Ingredients:
1/2 cup (1 stick) salted butter, softened (at room temp)
1 cup all purpose flour
1/2 cup pecans, toasted and finally chopped
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 large container (12 oz) Cool whip, divided
1/2 teaspoon vanilla extract
3 medium bananas, sliced or 3 cups sliced strawberries, OPTIONAL
2 (3.9 oz) pkgs chocolate pudding mix
1 quart cold whole milk
whole pecans, for garnish OR berries or banana slices
Good quality dark chocolate bar, for shaving or grating over finished pie

Directions:
Preheat oven to 350.

Cream softened butter in a standing mixer or by hand, slowly stir in flour until incorporated then nuts. Press the mixture into the bottom of a 9x13 inch glass or ceramic baking pan. Just take your time and press gently until an even, cohesive layer forms. It looks like it won't be enough dough but it is. Bake for 20 minutes or until the top is just lightly browned. Remove from the oven and cool completely.

Beat softened cream cheese in a large mixing bowl or mixer until smooth. Slowly add in powdered sugar, beating after each addition until smooth. Fold in 1 cup of cool whip and the vanilla extract. Spread this mixture evenly over the cooled shortbread crust.

OPTIONAL - spread slices of banana or strawberry over the cream cheese layer.

In a separate bowl, beat or whisk the pudding mix with the cold milk according to the directions on package. Let set for a couple minutes, then spread over the bananas or strawberries (if using, otherwise spread over the cream cheese/Cool Whip layer.) Let set up another 5 minutes.

Finally, spread over the remaining Cool Whip until even and pretty.

Garnish with shaved chocolate, additional whole pecans and/or fruit. Chill at least 2 hours in the refrigerator or overnight before serving, covered in plastic wrap.

Gorgeously Green Tomatillo Cream Sauce for Beef, Chicken or your Chip Bowl

I made this up a few years ago to serve with Filet Mignon on Christmas Eve because I needed a backup for my mushroom mascarpone sauce (one of my nephews detests mushrooms.) I was panicked looking around my sister's pantry for something to make a sauce out of when I came across a huge can of tomatillos. I pretended I hadn't seen the expiration date (the tomatillos were as old as Jesus) and went with it.

The weird thing is this sauce is delicious served warm as an accompaniment to grilled or roasted meat as well as cold, straight from the fridge, as a dip for tortillas chips. But no matter how you prefer to eat it, it tastes even better when made ahead and chilled for a few hours (or even overnight.)

Pretty. Versatile. Improves with age. If this recipe were a woman I'd have to kill her.

Tomatillo Cream Sauce:

Ingredients:
1 tablespoon olive oil or butter
1/2 cup chopped onion
salt and pepper, for seasoning
1 (28 oz) can tomatillos, well drained
1/4 teaspoon ground coriander
1/8 teaspoon garlic powder
1/2 cup dry white wine or vermouth
1/2 cup sour cream
2 heaping tablespoons chopped cilantro or flat leaf parsley
1/4 teaspoon kosher salt

Directions:
Add the olive oil or butter to a medium heavy bottomed dutch oven and put over medium heat. Let heat through for 1-2 minutes until warm and add the chopped onions. Season with salt and pepper and cook, stirring occasionally for 5-6 minutes until softened. Add in the tomatillos and cook them in the onions, stirring occasionally for 12-15 minutes until the 1 or 2 of the tomatillos 'bursts' releasing its seeds into the pan OR until some of the onions begin to brown and stick to the bottom of the pan. You don't want them to start burning but some good browned bits are lovely. Add in the coriander, garlic powder, and white wine or vermouth and bring to a boil over high heat. Use a wooden spoon to stir the mixture, being sure to scrape up any sticky or browned bits from the bottom of the pan. Let boil away stirring occasionally until the majority of the wine has evaporated and the mixture is beginning to thicken - about 8 minutes.

Remove from the heat and let cool for about 10 minutes before adding to your blender to puree. Blend until the tomatillos and onions are all broken down, then add the sour cream, herbs and salt and blend again.

Taste to see if you need more salt or pepper, make any adjustments, blend again and serve. Sauce can made ahead and stored up to 3 days in the fridge in a tightly sealed container. Either serve cold if using for dip or reheat as a sauce over a low flame on the stove.