Reviews from the Food Network, Rachel Ray, The French Laundry, & Olive Garden

This week has been a good week for me to remember to practice what I preach.  I have taken the time this week to set the table, add special touches, invite friends over and try to make each meal a special even, if it was simple.  I don’t always succeed, but there is so much joy in the trying!  I hope you will continue or start to give it a try.

We really enjoyed this week’ meals and had enough leftover to have friends over to help us finish them off.  My friend it calls it the microwave buffet!  Everyone picked what they wanted and then we sat around and laughed and talked for hours.  That is what it is all about!

One note about meals this week: BUY A SCALE  I used my scale repeatedly this week, it helps be more precise as well as making it easier to use recipes from other countries.  Buy a good scale that can go between ounces and grams, you won’t regret it.

This week’s Reviews:

The Food Network: Roasted Stuffed Pork Loin with Sweet Potato Puree and Molasses gastrique

The French Laundry: Yukon Gold Potato Blini;  Food from Finland: Chanterelle soup

Rachel Ray: Sesame-Lime Shrimp Salad served with Cheese Pie

Olive Garden: Campellini Pomodoro w/a Twist

Cooking Light: Black Bean and Cheese Enchiladas with Ranchero Sauce

The Process: For a full explanation visit this page

1. Sit down, relax and plan 4-5 meals (or pick some meals from here, that’s what this is here for.  I’ll pick so you don’t have to)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip (My British friends will need to make several trips)

4. Bring Back Dinner and enjoy.  Remember that there is such an opportunity to build friendships and family when gathered around a meal.  Even if you mess it all up.  So, just relax, experiment, and have fun.  Don’t forget to include your friends.

The Meals:

The Food Network: Roasted Stuffed Pork Loin with Sweet Potato Puree and Molasses gastrique

Time: 2 Hours 20 Minutes (less if you butterfly the loin instead)

Ease: Intermediate

Review: Sometimes it is worth it to put a little extra effort into the meal.  Aside from the  amount of time this recipe takes it looks a little daunting to the average home cook, but once you get in there it was really pretty easy and the results, lets just say WOW!  We served this for company one night and couldn’t say enough about how wonderful they thought it was.  If you want to impress someone this is the dish!

Tips/Adjustments: This recipe, as written, yields 20 portions so I halved the recipe an it worked well to serve 4 with leftovers.  I also chose to butterfly the pork loin and stuff it down the middle and tie with cooking twine, then seared the meat before cooking in the oven for about 30 minutes (until internal temp is 145).

The French Laundry: Yukon Gold Potato Blini & Food from Finland: Chanterelle soup

Time: 1 Hour

Ease: Simple (surprisingly) to Moderate

Review:  Whaaaatt???  A Thomas Keller recipe that is easy? It can’t be so you say.  It is, it is!  The Yukon Gold Potato Blini’s were incredible easy to make and even easier to eat.  We topped them with crème fraîche and smoked salmon. oh wow, they were so good.  I feel like I will make this often.  The hardest part was being patient while I waited for the potatoes to become tender.

The soup: The Chanterelle Soup is also very easy and may possibly be my new favorite soup. Note: 50ml of onions is about 1/4 cup and Changerelles can be hard to find and expensive.  I found a mushroom packet with a mixture of 4 different types of mushrooms and added cremini to total 400 grams.

Rachel Ray: Sesame-Lime Shrimp Salad served with Cheese Pie

Time: 30 Minutes

Ease: Simple

Review: I’ll be honest, I don’t like watching Rachel Ray.  There I said it.  It is something about the presentation and speed of things on the show that I don’t care for, but I do enjoy the food.  The Sesame-Lime Shrimp Salad was awesome and easy.  It felt like a nice light dish, one that would be great to pull back out in the summertime.

My husband asked for cheese pie, a dish his mother made when he was growing up.  I agreed to do it if we had something a little lighter on the side.  Everyone was happy.

Cheese Pie – not a quiche

My husband’s Cheese Pie:

4 oz shredded Muenster, 4 oz shredded cheddar, 1 beaten egg, 3/4 cup flour, 1/8 tsp pepper, 1/2 tsp salt, 1 cup milk, 1/8 tsp Italian seasoning, 1/4 tsp Lowery’s Seasoned Peppers, 1/2 cup chopped salami pepperoni, or other sausage, 1/2 tsp oregano

Cook sausage if necessary.  Mix all ingredients together Pour into well greae 9-inch pie pan.  Bake at 425 degrees for 30 minutes.  Sprinkle with Parmesan cheese and bake 2 minutes more.

There is no review, this recipe just is.  As I’ve said before, my husband loves cheese.  I mean we are talking Wallace and Gromit level love of cheese.  Combine a love of cheese with a fellas love of his mother and well there is nothing left to do but make it for him!

Olive Garden: Campellini Pomodoro w/a Twist

Time:  10-15 minutes

Ease: Simple

Review: Olive Garden’s Campellini Pomodoro is delicious in the restaurant, but is just as delicious at home.  It takes 15 minutes tops and looks elegant, tastes great, and can’t be any more simple.  Add a glass a wine, turn the lights down low and enjoy!

So what’s with the twist you ask?  Simple, I traded Campellini pasta for twists, ok I know that was kinda cheesy.  You can use any pasta that your heart desires with this recipe.

Cooking Light: Black Bean and Cheese Enchiladas with Ranchero Sauce

Time:  1 Hour and 10 Minutes

Ease: Simple

Review: Cooking Light’s Black Bean and Cheese Enchilada with Ranchero sauce was easy to make.  The flavors were nice and you can adjust the heat per your family’s tastes.  I used dried chipotle peppers instead of ancho and it added that nice smoky flavor.  To compensate for the loss in heat I added red pepper flakes.  Even though this dish is simple it has layers of flavor and would be a great dish to take to a covered dish or serve to company.

Venison Stir Fry

My son made a yummy stir fry this week using venison.  He did a great job and I just want to give a shout out to him!  Awesome job!  Thanks for a great dinner.

It was a great week filled with delicious smells and flavors and friends and family.  It just doesn’t get much better.

Reviews: Peruvian Beef, Chili, Tilapia with Brandied Garlic Sauce & More…

I love cornbread, truly I could live on cornbread and sweet tea and be completely happy.  Not healthy, but I’ve been told we can’t have everything!  This week’s meals could have had cornbread as a side dish for every meal, yummmm.  There are many great recipes out there, but I usually follow the directions on the corn meal and I like corn meal from the Guilford Mill or Mabry Mill when possible.  They are so full of flavor! So, please feel free to add cornbread to any meal below and use the best corn meal you can find.

I also rarely add flour to my cornmeal, but this is a preference thing.  It is often more crumbly with just cornmeal, but so good.  Another must and I mean must is a cast iron frying pan.  You must heat the pan with oil in it (we use crisco down here, if not lard) and then pour the mixture in and when you hear it sizzle you will know you you’ve done it right.

This week’s Reviews:

Peruvian Beef Saltado – Ingrid Hoffman

Tilipia with Roasted Potatoes and Brandied Garlic Sauce – Todd Porter and Diane Cu (Food and Wine Magazine)

Hearty Lentil Soup – America’s Test Kitchen (to view recipe a membership is required)  also try sophistimom.com

Pork Satay with Sweet Coconut-Milk Glaze – Kris Yenbamroong (Food and Wine magazine

Chili Con Carne – Nell Newman (venison)

The Process: For a full explanation visit this page

1. Sit down, relax and plan 4-5 meals (or pick some meals from here, that’s what this is here for.  I’ll pick so you don’t have to)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip (My British friends will need to make several trips)

4. Bring Back Dinner and enjoy.  Remember that there is such an opportunity to build friendships and family when gathered around a meal.  Even if you mess it all up.  So, just relax, experiment, and have fun.  Don’t forget to include your friends.

The Meals:

Peruvian Beef Saltado – Ingrid Hoffman

Time: 30 minutes.

Ease: simple

Review: This was an easy and hearty dish.  The flavors are mild and understated, but nice.  Use the leftovers in soft taco shells and jazz it up a little with some hot sauce.

Tilipia with Roasted Potatoes and Brandied Garlic Sauce – Todd Porter and Diane Cu (Food and Wine Magazine)

Time: 1 Hour

Ease: Simple

Review: I am trying to add more fish into our diet and have found it a little harder than I expected to find new flavors.  This was a nice dish with great flavor.  The brandy flavor didn’t come through, but I feel it still added to the total feel and flavor of the dish.

Hearty Lentil Soup – America’s Test Kitchen (to view recipe a membership is required)  also try sophistimom.com

You may also check the recipe out at sophistimom.com

Time: 45 Minutes

Ease: Simple

Review: Note: I used the recipe from the Cook’s Illustrated cookbook.  The recipe is online, but does require a membership to view.  Another option is the link above where sophistimom.com gives the recipe as she has adapted it.

That said, it was an easy soup to make and an all around good, basic soup to keep in your repertoire of soups.  There were options to change the spices which I found nice for the leftovers.  Make it plain to start with and serve the leftovers with things like cardamom, cinnamon, curry etc.  It becomes a whole new dish.

Hint: For the balsamic vinegar try using different types.  I used Honey, ginger, lemon balsamic.  It was a nice touch.

Chili Con Carne – Nell Newman (venison)

Time:  1 1/2 hours

Ease: Simple

Review: This is my go to chili recipe, you have seen it before and will probably see it again, but we just love it.  We almost always omit the celery (hubby doesn’t like) and peppers (wifey doesn’t like in chili) and corn (kiddies don’t like in chili) – I know aren’t they difficult! geesh.   This time we used venison.  I often let it cook longer for the flavors or toss it in the crockpot, but found the venison didn’t hold up well with that method so if using ground venison, stick to shorter cooking times.  Make sure to taste it and adjust spices as needed, venison adds a subtle and different flavor-but good.

Reviews: Jamie Oliver-Fajitas, Pioneer Woman-Potato Soup & Food.com-Fish

Now that the holidays are over and our schedules are getting back to normal I want to remind you to bring back dinner.  Slow down and settle in over dinner.  Maybe you could invite some friends over and spend the whole evening just enjoying each other, learning about each other and having great food.  Or try being intentional with your family, set the table and call them to dinner and talk.  It will be a great way to decompress and get back in touch with each other. This week’s dishes are simple and quick which should allow you plenty of time to connect. Enjoy!

This week’s Reviews:

Pecan Crusted Flounder- Food.com

Perfect Potato Soup – Pioneer Woman

Fajitas – Jamie Oliver

Spaghetti – When Honey makes Dinner

Anniversary Dinner Out – Green Valley Grill

The Process: For a full explanation visit this page

1. Sit down, relax and plan 4-5 meals (or pick some meals from here, that’s what this is here for.  I’ll pick so you don’t have to)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip (My British friends will need to make several trips)

4. Bring Back Dinner and enjoy.  Remember that there is such an opportunity to build friendships and family when gathered around a meal.  Even if you mess it all up.  So, just relax, experiment, and have fun.  Don’t forget to include your friends.

The Meals:

Pecan Crusted Flounder- Food.com

Time: 30-45 minutes.

Ease: simple

Review: We used flounder for this recipe and found it to be easy, but be careful!  It is easy to overwhelm the taste of the fish with the taste of the pecans.  The idea is to complement the fish, not overpower it.  Otherwise, the fish cooked well in about 15 minutes.

Perfect Potato Soup – Pioneer Woman

Time: 30 minutes

Ease: Simple

Review: I am in love with Ree Drummand a.k.a. The Pioneer Woman, I have yet to try any dish that wasn’t superb and this dish was no different.  It was simple to make, hearty, warm, and yummy.  We didn’t have bacon on hand and the soup was still great.  I have one eater who likes chunks in the soup and one that insists on smooth soup, this soup was a great compromise.

Tip:  Add the bacon, I mean really it is BACON!  To make this vegetarian use vegetable broth and sadly, omit the bacon.

Fajitas – Jamie Oliver

Time: About 30 minutes

Ease: Simple

Review: I really like Jamie Oliver’s recipes, but we all found this to be a little bland.  We punched up the flavor with a little tequila and a few extra seasonings.  In the end my husband was making yummy noises, which as you know I do live for.

Spaghetti – When Honey makes Dinner

Time: 30-45 minutes

Ease: Simple (all I had to do was sit on the couch)

I was not feeling well this week and one night my wonderful husband made spaghetti!  Yumm.  He cooked ground sweet Italian sausage with ground beef, added a jar of spaghetti sauce and cooked two kinds of noodles and it was great!  Just because you open a jar doesn’t mean it can’t be a great dinner.  Look for brands with lower sugar and all natural ingredients.  We still gathered around the dinner table and talked about the week and upcoming changes.  It was a nice night!  So sometimes, let someone else do the cooking.

Green Valley Grill Review

This week was our second anniversary!  It is the second marriage for both of us and we have learned to appreciate every tiny little moment and treasure it and to let the little things go-It is great!.

We had dinner at the Green Valley Grill in Greensboro, NC and it is one of my favorite restaurants.  GVG is one of three restaurants owned by Quaintance-Weaver, each with it’s own unique style and all using local foods.  GVG is in the style of Old World European, with bold flavors and a seasonal menu.

Our server was very knowledgeable and helpful, the atmosphere is always pleasurable fine dining.  My husband had  the Porcini Filled Pasta Purses with Giacomo’s Italian sausage & sautéed mushrooms.  He completely enjoyed this dish.  Some of the pasta was a little too soft, but overall the entire dish had great flavors.  I had the Pan Seared Scallops over a butternut squash-Vintage Gouda gratin and sautéed spinach, topped with blood orange-sage beurre blanc.  The scallops were perfectly seared and tender and the bits of blood orange added a nice sweet & zesty zap to the rich sauce.  Very good.  Many of the recipes may be found online the the link above.

Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones I Have created.  Thank you.

Reviews: Momofuku, America’s Test Kitchen, Pressure Cooking for Dummies

This week my Aunt Shirley, better known as Sher Sher, passed away.  It was a sad time, but at the same time she was not well and we were glad to not see future suffering.  She will be missed and our time of sadness will continue a while, but her time of joy has come.

One of the ways we comfort each other in times of sadness, sickness, and new birth is food, lots of food.  Being from the south means you are guaranteed fried chicken, biscuits, sweet tea, and usually deviled eggs. Not to mention lots of pie. This week was no different.  Lots of “down home” goodness, cooked and brought with love.  Thank you to everyone who took such good care of our family!

This week’s Reviews:

Momofuku’s (David Chang) Ginger Scallion Noodles

Pressure Cooker Braised Chicken in Marinara

Pressure Cooking for Dummies Minestrone

Slow Cooker BBQ Chicken

The Process: For a full explanation visit this page

1. Sit down, relax and plan 4-5 meals (or pick some meals from here, that’s what this is here for.  I’ll pick so you don’t have to)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip (My British friends will need to make several trips)

4. Bring Back Dinner and enjoy.  Remember that there is such an opportunity to build friendships and family when gathered around a meal.  Even if you mess it all up.  So, just relax, experiment, and have fun.  Don’t forget to include your friends.

The Meals:

Momofuku’s (David Chang) Ginger Scallion Noodles

Time: 30-45 minutes.  Time varies based on what you choose to add to these awesome noodles.

Ease: simple

Review: For Christmas I got a gift card to a book store and bought the Momofuku book. I have wanted that book for so long! This is the first thing I tried and I love this recipe.  I will keep the ginger scallion sauce on hand.  It was easy to make and very tasty. I used Udon noodles because it is what I had on hand and we also topped ours with cauliflower, cabbage and mushrooms.  

Tips: Don’t let Asian food intimidate you.  This is a great starter recipe. Remember to have fun and be flexible.  You start with the sauce add noodles and from there it is up to you.  David Chang gives some suggestions for toppings, but this is truly up to you.  Customizable.  PS-read the book, it is very interesting.

Pressure Cooker Braised Chicken in Marinara

Time: 30 minutes

Ease: Simple, once I overcame my fear over using the pressure cooker!

Review: For Christmas I received an electric pressure cooker!  It was a little scary at first, but I found a great book by America’s Test Kitchen that I highly recommend.  The charts and tips are worth the cost alone.  One thing they do is tell you why it works, I find this to be very helpful and allows me to feel more confident in my attempt.

The link is to a blog by America’s Test Kitchen, but it is basically a jar of marinara over chicken.  This could be done in the oven as well, but I found the sauce to be richer after cooking in the pressure cooker.  If you have one you should definitely pull it out and give it a try.

Pressure Cooking for Dummies Minestrone

Time: 20 minutes in pressure cooker, allow more time if on stovetop.

Ease: Simple

Review: mehh.  This is the first review I’ve done where I just thought it was “ok”.   I felt from reading the recipe that it might not develop enough flavor, but since I’m new to pressure cooking I decided to give it a try.  I was right.  I thought that the soup was a little bland.  That said, it wasn’t unpleasant and the vegetables cooked nicely.  I will probably play around with the leftovers though.  If you make this try adding some tomato paste, extra seasonings etc. to your own personal tastes.

BBQ Chicken in the Slow Cooker

Time: 6-8 Hours in slowcooker or cook in oven until chicken reaches temp.

Ease: Simple

This can’t get any simpler if you are in a hurry.  You have a couple options: 1. a bottle of your favorite BBQ Sauce, hey no one is judging or 2. your own favorite homemade BBQ recipe.  I like Emeril’s if I’m going to make it.   So, just toss in chicken breasts, BBQ sauce and turn on the crockpot and forgot about it.  You may need to add water if you BBQ sauce is too thick.  When you get home, just chop it all up and serve on a rolls-easy peasy!

I hope you have a wonderful week and remember to enjoy time at the dinner table.  It can be easy to fall into a pattern of just slapping something down and filling the bellies.  I encourage you to remember to connect with each other and don’t forget to set the table!

Enjoy!

Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones I Have created.  Thank you.

Reviews: The Weenie Stand, Sushi, Springrolls & Praline French Toast

This is the Weenie Stand, in Lynchburg Va.  Yep, I said Weenie Stand.  It opened in 1970 and has been declared the “World’s Best Hotdog”, I’m not sure by whom.  But, in my opinion it is pretty darn close.  My mother and I have visited the Weenie Stand all my life and when I had kids we took them, somehow they were less impressed.  Ahh, Youth!  BUT, This week we took my husband for breakfast and they have a new fan!  The breakfast is great.  Good ole’ southern style biscuits, eggs, and hash browns. mmm, mmm. See:

That is hash browns, with mushrooms, onions & cheese with a sausage, egg, and cheese biscuit. My arteries are chugging, but surely just a few times a year is ok.

The holidays bring all sorts of changes, busyness and foods into our lives I hope you remember to enjoy each one from the things like the Weenie Stand to a full hot Christmas meal.  This week’s blog only features a few reviews because of our busyness, but we enjoyed every moment!

Have a Happy New Year!

This week’s Reviews:

Sushi

Spring Rolls

Praline French Toast

The Process: For a full explanation visit this page

1. Sit down, relax and plan 4-5 meals (or pick some meals from here, that’s what this is here for.  I’ll pick so you don’t have to)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip (My British friends will need to make several trips)

4. Bring Back Dinner and enjoy.  Remember that there is such an opportunity to build friendships and family when gathered around a meal.  Even if you mess it all up.  So, just relax, experiment, and have fun.  Don’t forget to include your friends.

The Meals:

Sushi

Time: 30 minutes

Ease: Simple.  Scary at first, but really easy once you get the hang of it.  First watch this video before making:

Review: I found this to be easy to follow and fun.  Remember to relax and be able to laugh.  It is easy enough, but can be messy at first so just laugh and enjoy.  Try this with a group.

Tips: Keep a bowl of water nearby to keep hands moist so that rice doesn’t stick to you hands.  For the Rice, follow the directions on the package and buy sushi rice.

Spring Rolls

Time: Time varies depending on the number you make.  Allow a good 30 minutes to make a plate of spring rolls.

Ease: Simple-moderate.  It is easy once you learn to wrap, but in the meantime, once again remember to just relax and have fun.  You may need to tell your perfectionist side to “shut-up”, just for a little bit and then you can let it back out have perfect spring rolls. Here is a video to help: (see review before watching)

Review: This is a very good video, instruction wise, from Hilahcooking.com.  I feel Hilah is very informative, but may not be everyone’s style.  She is a little cheesy, but gets the job done and pretty well.  I recommend this video, but suggest an open mind.

Praline French Toast

Time: Prep: Refrigerate overnight & 30-45 minutes cooking time.

Ease: Simple

Review: This recipe is adapted from the “Let the Serving Begin” cookbook from Holy Trinity Lutheran Church, in Lynchburg VA.  If they still have copies available I recommend you snag one. Allow me to step into the shoes of Garrison Keillor, from Prairie Home Companion for just a bit as I sing the praises of the Lutherans. I believe I would convert to Lutheran solely for the food and wine.  These people know how to eat, cook, drink, and have fun and do it with decorum. This recipe is decadent, but with humility!

“The Meal“

My family simply calls this “The Meal”.  For 50 years it hasn’t changed: Recipe– this recipe is pretty close.

Corn Pudding: This is a southern dish that I’m afraid is slowly disappearing.

Butter Beans with pot liqueur.  Which is to say, you cook it wit fatback or butter and lots of water until very soft, as they soften squish some against the pot.  What you have in the end is butter beans (lima beans) in a yummy sauce thickened from the squished beans.

Macaroni & Cheese – Our recipe has changed over the years, but there are so many great ones out there.  Try lots of them until you find the perfect one.

Ham

Candied Yams – In my family we don’t mash them, coat them marshmallows or nuts.  We use them right out of the can with lots of butter and sugar.

Potato Salad – Every family has a favorite, in my family we like the mustard based kind, unless we are talking about my dad’s side of the family and then we like the mayonnaise based kind- a la Hellman’s.

Rolls

Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones I Have created.  Thank you.

Reviews: Giada, Pampered Chef, Ellie Krieger & Fresh Market

I hope you have been enjoying this new blog, I’d love to have your feedback.  What would you like to see?  What would make it easier for you to use? Ideas?  I may not take every suggestion, but will take them all into consideration.

This has been an adventure for me, one I am completely loving!  I thought, “hmmm, I’ll just write a little blog” and found there is a lot more to it than that.  I wrote about it in another blog I have called Never Thought I’d Blog: Cultivating Thoughts; Yielding Action, feel free to check it out.

This week’s Reviews:

Giada:Grilled Lamb Chops with Grilled Tuna Steaks by Ina Garten

Pampered Chef: Family Burrito Bake

Ellie Krieger: Oven Fried Chicken

Fresh Market: Curried Sweet Potato and Pear Soup

The Process: For a full explanation visit this page

1. Sit down, relax and plan 4-5 meals (or pick some meals from here)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip

4. Bring Back Dinner and enjoy

The Meals:

Giada: Grilled Lamb Chops with Grilled Tuna Steaks by Ina Garten

Time: 30 minutes

Ease: Simple

Review: We visited Wales in April and I discovered that my family really likes lamb.  I had no idea.  This dish was very good and simple.  I added Tuna steaks because the meat was small and it seemed like a good combo.  Both were very good.

Tip: Look for the meat and fish on sale.  I found the lamb on sale, but in small pieces which made it a nice combo dish.

Pampered Chef: Family Burrito Bake

Time: 30 minutes in the microwave  1 hour in the oven

Ease: Simple

Review: I am a huge fan of Pampered Chef products and I enjoy the recipes because they are quick and often look like you put much more time into them than you actually did.  My family liked this meal and it was ready in minutes.

Tip: You can make this in any casserole dish and do not need the Deep Dish Baker by Pampered Chef.  Although it is a nice thing to have.  just make sure you have room to layer.

Ellie Krieger: Oven Fried Chicken

Time: 30-45 minutes

Ease: Simple

Review:  This is a family favorite.  We will never buy store bought chicken nuggets or tenders again.  It is fresh and healthy and just plain good.

Tip: I alter this to make it in to nuggets or tenders rather than use the bone in chicken thighs.  The basic recipe works with any type of chicken I’ve tried.

Fresh Market: Curried Sweet Potato and Pear Soup

Time: 30 minutes

Ease: Simple

Review:  Wow, this was so simple and so good.  Everyone enjoyed it even though it has neither cheese nor cream in it! But you would never know.  We served it with Goat cheese on toasted bread instead of Roquefort Cheese as suggested. Ok-there still must be cheese somewhere!

Tip: You can use chicken broth in place of wine if you prefer

With the holiday season in full swing life is pretty crazy and I caved, don’t feel bad if you have to sometimes too.  I bought frozen lasagna one night, but when you have been eating nice fresh, homemade meals frozen just can’t compare and they are loaded with extra sodium and preservatives.  But sometimes….

Restaurant Review: Josephine’s Bistro Greensboro, NC

We had a lovely date night this week and visited one of our favorite restaurants, Josephine’s Bistro.  If you get the chance to go here you should!  The food has been consistently good.  I find most places are too heavy on the salt, but Josephine s has a delicate hand with seasoning allowing you to experience the most from the flavors.  The wait staff is helpful and courteous and they have a great wine selection.

Have a wonderful Christmas week!

Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones I Have created.  Thank you.

Birthdays, Thanksgiving and Decking the Halls: Food, Food, Food!

Thanksgiving is a time when we often stop and reflect on the things we are, well, thankful for and even if you don’t post something to facebook everyday, make scrapbooks or make a big production about it we still find ourselves reflecting on the more lovely things in our lives, at least for just a moment.  It is a good exercise and one we should consider practicing more than once a year.

I am thankful for people to share life with, people to celebrate and celebrate with and for being able to make someplace for people to feel at home.  It was an awesome week.

The Process: For a full explanation visit this page

1. Sit down, relax and plan (or pick some meals from here)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip

4. Bring Back Dinner and enjoy

The Meals:

Provencal Vegetable Soup: Food Network  Chef: Ina Garten

Time: 1 1/2 hours

Ease: Simple

Review: Soups are warm and comforting by nature, but this soup is especially comforting.  It is the kind of soup you eat while curled up in front of a fire with your favorite blanket.  Do not let the pistou scare you, it is an additional step, but makes all the difference in the flavor.  I believe in you, I promise even with this added step I still call it simple.

Tip: Saffron can be expensive and sometimes we just have to watch the budget.  Try the Hispanic section of your grocery store for a more affordable option, it still adds nice flavor and color.

Glazed Asian Chicken Thighs:  All Recipes.com

Time: 1 1/2 hours

Ease: Simple

Review:  I try to make chicken at least once a week and learned something this week; my family prefers dark meat, hmm I think I should have know this already.  They loved this dish! It was easy to prepare and the flavors were nice with a little heat, but not so much as to scare off my heat sensitive people.  Try experimenting with your own stir fry  as side dishes.  For this one I added Ginger, thai chili paste, reduced sodium soy sauce, and a little pepper.  Just enough flavor without taking away from the fresh, crisp, vegetables.  Yum!

Sliders/ Mini Man Burgers  Food Network    Chef: Alton Brown

Ooops, we ate them too quickly!

Time: 15 minutes

Ease: Simple!

Review:  These burgers were so good, that we all ate them so quickly that I didn’t even have a chance to take a picture! What you see above is the review: gone, good, and quick! I think you’ll like them; clearly we did!

Thanksgiving Day and Birthday Celebration #1:

• Turkey with sweet Italian sausage, sage, parsley and breadcrumbs stuffed under the skin and apple, onion, sage and lemon in the cavity.  Brushed with olive oil.  I used Food and Wine Magazine as a guide and adapted to what I thought we would like.
• Chantilly Potatoes with a Parmesan Crust
• Broccoli Salad
• Cranberry Salad:  My husband made this with orange jello, lemon jello, red wine and nuts.  It was great.
• Rolls
• Chocolate Truffle Cake ( we didn’t do the eggs) with Whipped Ganache and poured Ganache: Birthday Cake for the birthday boy

It was a wonderful day celebrating, enjoying family, and just hanging out.

Chili and Birthday Celebration #2

Time: 2 hours

Ease: Simple

Review: I have made this recipe for years and years and everyone loves it!  The go to chili recipe.

This recipe uses a jar of spaghetti sauce and you might think “what!! no way!” but trust me it is great.  No one would ever guess.

Tip: Adapt this recipe to suit your family.  We omit green peppers, sometimes, and always omit corn just because we aren’t fans.  I like this slow cooked to develop a lot of flavor.

And Aunt Lacie‘s Carrot Cake for the birthday girl.

Apple Sausage Stuffing Bites  For Decking the Halls

We finished the week by decorating for Christmas.  Each year we invite a bunch of people over and have apple cider, coffee, lots of food, and decorate.  We are loud, silly, and have so much fun!

This year’s feast included some of the following items, prepared by me and my friends:

• Apple Sausage Stuffing Bites
• Apple Pie
• Carrot Cake (birthday cake #2)
• Vegi Tray
• Chips & Dip
• Cheese balls wrapped in nuts
• bacon and fig bites
• Tomato soup mini bowls with cheese toast….

Now, it is time to put the house back together and start fresh for another week.  Remember to take a dinner time breather, relax and relate.

Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones I Have created.  Thank you.

Sandwiches, Soup, Haluski, and Baked Potatoes: Keeping it Simple

Baked Potato Bar

We make dinner (meals) for more than just keeping people fed it is about friendship, conversation, connection and relationship. As you practice these types of meals you will come to expect them and enjoy creating them.  Do you ever think “I miss you” about the people you see every day?  I do.  It is usually because I was too busy to stop and connect, but bringing back dinner into our lives gives us just a moment to learn about each other and remember each other.  I love it.

Some weeks life is busy, but if we are intentional we can create the one calm place in the craziness of life with a nice meal, albeit simple meal.  This week’s menu is nice and easy. I hope you enjoy it!

The Process: For a full explanation visit this page

1. Sit down, relax and plan (or pick some meals from here)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip (unless you are one of my European friends with your tiny little refrigerators – adapt as needed)

4. Bring Back Dinner and enjoy.  I say Dinner, but any meal will be fine.  Just try to find a time to relax and enjoy each others company over a meal.

The Meals:

Baked Potato and Salad Bar

Time: 30-1 hour I prefer oven baked potatoes rolled in olive oil and kosher salt with pepper, but sometimes we just don’t have the time and though a master chef would probably cringe, just toss them in the microwave if you are short on time.

Ease: simple

Review: This is a fun thing to do with a group of people.  This week I had nine ladies over for “ladies night out” and I baked potatoes, one girlfriend brought lettuce and everyone else brought toppings.  We had a great (loud) laughter (loud) filled (loud) night.  So, fun. Oh, and we were loud!  Ten ladies laughing and talking and eating-it was great.  We learned about each other and relaxed together.  Hmmm, I think we’re getting it.

Topping Ideas:

Cheese, broccoli, raisins, Craisins, sunflower seeds, mandarin orange slices, salsa, sour cream, butter, croutons, dressings…. The list goes on.  You can go wild with this.

What to do with the leftover baked potatoes? Try slicing them cold and pan frying them until golden brown.  They can be eaten plain or you can top them with cheese, bacon, and sourcream for a baked potato hors d’oevre.

Make soup

Twice baked potatoes: Scoop out the insides and mash with milk or cream and butter, then there are endless options.  Add salsa and cheese with green onions or jalapenos and top with cheese. Horseradish and chives and try topping with Swiss.  Don’t be afraid to experiment, you might start to hope you have always have leftover baked potatoes.

Tupelo Honey’s Chicken and Havarti Sandwich: Adapted from Tupelo Honey Cookbook  (Tupelo Honey  Asheville, NC)

Ingredients:

1-2 Boneless Chicken breasts

1 cup Marinade: 1 1/2 cups pineapple juice, 2/3 cup olive oil, 2/3 cup soy sauce, 4 cloves garlic finely chopped, 2 Tbsp finely minced fresh ginger.

Sliced Havarti cheese

Butter

Cranberry Mayo: equal parts mayo and whole cranberry sauce

Romaine Lettuce

Sourdough Bread

I found that thinly slicing the chicken lengthwise into layers made for an easier sandwich.  Start at one tip of the breast and gently slice to the other end in a thin layer.  You should get several slices out of each breast (I used 2 for 4 people).  Once sliced place in the marinade and refrigerate overnight. Cook chicken in a skillet or griddle until done, about 2-3 minutes per side.  Place cheese on top of chicken at the end to let it melt.  Lightly butter bread (they recommended sourdough, but we found it fell apart easily and may try caibatta next time) and grill each face.  Remove from grill and assemble sandwiches by sliding chicken and cheese onto bread and top with lettuce and cranberry mayo.

Time: 30 minutes plus overnight marinade, 45 if roasting potatoes

Ease: Simple

Review:  First off, if you ever get to eat in Asheville, NC you will be in for a treat.  Everywhere I have ever eaten was superb.  This Recipe was from a small restaurant called Tupelo Honey, it had a fun atmosphere and great food.  Second, don’t feel like sandwiches can’t be dinner.  This sandwich was a nice warm and hearty sandwich and felt like a full meal.  I served it with Roasted potatoes.

Roasted Potatoes: Start with olive oil and salt and pepper and then go wherever you imagination takes you.  I have added things like bbq sauce, dijon mustard, onions, steak seasoning, ranch, garlic, rosemary etc.  This dish can be different every time you serve it.  Start the potatoes at the beginning of the meal preparation so that they can cook while you prepare the rest of the meal.  Generally Roast at 425 degrees until golden brown, turning once.  30-45 minutes.

Haluski : Allrecipes.com or Guy Fieri (Originally from the Frugal Gourmet)

Time: 30 minutes- 1 hour depending on the recipe you use.

Ease: Simple; 3 main ingredients and full flavor

Review: I first tried this recipe from the cookbook “The Frugal Gourmet on Our Immigrant Ancestors” and largely still use this as my guide.  The Allrecipe.com ingredient list is the same, but the cooking method different.  I saute (or caramelize depending on time) the onion then add the cabbage and cook it until tender, but still full of color.  While this is cooking boil the pasta and toss together at the end.  I don’t know how to explain why this is so yummy, but it is.  Simple and good.  My family likes the addition of kielbasa, but to keep it vegetarian you can skip it.  My son requested this for this week.  Good choice.  FYI: They don’t even like cabbage and love this.

Tortilla Soup: Chef Wolfgang Puck

Time: 30-45 minutes

Ease: Simple

Review: This was a nice comfy soup. This was also a special request for the week-from my husband.  I confess I used frozen corn instead of corn on the cob and skipped the part where you add the cobs to the broth. It was still very good.

Cheese Board and Veggie Tray

My husband looooves cheese, I mean loves it!  So if I suggest we have a variety of cheeses and meats with crackers he is more than happy.  I also like to add in a veggie try.  Try adding things like salami, pepperoni, or even just rolls of lunch meat.  One quick addition is cream cheese topped with spicy pepper jelly; sounds so-so, but is really good.  If it makes you feel better cheese boards or on the menu of high end restaurants, so throw in a nice glass of wine, light a fire and relax.

Time: 5-10 minutes

Ease: Simple

Review: Let’s face it, there are days when you say “I don’t want to cook”!  That’s OK, it doesn’t mean you still can’t have a nice time together and I know I stress the importance of the table, but I mean the table to sometimes be any place you gather together over a meal.  This night we chose the living room.

Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones I Have created.  Thank you.

Beans and Rice, Spoonbread, and Brunswick Stew – Southern Comfort Food

One of the things I love about being a southern girl is the food.  Foods that make you feel warm and content, foods you can linger over and foods you can share.  I’m sure this is true of every region, but a girl has to stay true to her roots. Besides, if it weren’t “all that” Country music would loose half their songs, you know precious odes to fried chicken, collard greens (well, I loose points here, ewww) and that precious amber colored liquid gold in a glass- sweet tea!  I think Country music is onto something here.

Even if you don’t like sweet tea (I really can’t understand this,but…) I think you’ll like this week’s menu filled with what we call “stick to your rib” food.  As the weather gets colder and the days shorter there is something oh so comforting in a nice bowl of stew or beans.  Enjoy!

The Process: For a full explanation visit this page

1. Sit down, relax and plan (or pick some meals from here)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip

4. Bring Back Dinner and enjoy

The Meals:

Red Beans and Rice Louisana Style:  Nola.com  Chef: Judy Walker adapted from Pableaux Johnson’s Monday Night Red Beans.

Time: 1 1/2-2 hours plus soaking time.  If you are short on time try using low sodium rinsed canned beans and cook 30 minutes for flavors to blend.

Ease: Moderate – not rated simple because of the steps involved, but is definitely doable.

Review:  I have had red beans and rice my whole life and like it any way I can get it.  I enjoyed this version of this, but the greatest praise came from my husband, who lived in New Orleans for a while.  He said it was the best beans and rice he thought he’d ever had and that it was Louisiana worthy.  My husband tells me that there are no bad restaurants in New Orleans, just some not as great as others.

Tips & Adaptations: The andouille sausage is pretty hot, if you have heat sensitive people at your table try serving on the side, but still cook your onions in the grease from the sausage.  I have fans of parsley and green onions and dislikers as well; if you do, just serve those on the side too.  I didn’t have Tony Cachere’s Creole Seasoning and used Emeril’s.

Spoon Bread

This is not a main dish menu item, but needs to go with the beans.  I especially like the leftovers for breakfast, hot and dripping with butter. Butter is a must for this dish, Paula Deen herself would approve.

Sloppy Joe’s:  The Food Network   Chef: Ellie Krieger                                                (from the Food You Crave: Luscious Recipes for a healthy life)

Time: 30 minutes

Ease: Simple

Review:   I can’t rave enough about this dish or this cookbook.  Though the recipes above may not show it, I enjoy trying to make meals more healthy, but full of flavor and  Ellie Krieger excels at this! I have never been a fan of the packets or cans for sloppy Joe and therefore thought I didn’t like sloppy Joe, but this changed my mind.  It is quick, simple, and tastes great.  It will become a go-to meal for you. We do not put the beans in it, but that is a personal preference.

Brunswick Stew: Lynchburg Eats

Time: 2 1/2 hours or 6-8 in crockpot.  I suggest making this on the weekend and re-heating for a quick meal during the week.

Ease: Simple, don’t let this one fool you.  It looks to easy and too plain, but is packed with flavor.

Review: When I was growing up it was common to find Brunswick stew at festivals in town and always cooked all day long in a big giant cast iron cauldron.  MMMMM, so good.  There seemed to be an unspoken agreement between the stew and the weather and it always drizzled and was just shy of cold.  Perfect!  This recipe is pretty darn close to those traditional stews.  This is a great rainy day, sleepy Sunday night dinner.

Tips: Take the time to get those family recipes written down before it is too late!  This is a prime example of not doing so.  My grandmother made this in huge batches each year and put it in small containers in the deep freeze where we could then enjoy it all winter long.  However…no one ever got the recipe.  She once told me her secret was V-8 juice, so I added part broth and part V-8 juice and felt the results were nice.  In regards to the meat, Brunswick stew was originally made with squirrel, but I’m not going out to snag or bag any squirrels any time soon,like ever, nor do I expect you to.  Use any meat you have or desire.  I used a pork tenderloin that I had in the freezer, it had been roasted first, then I cut into the desired bite size.  We were very pleased with the pork.  Be creative and use any meat you’d like even squirrel, if that’s your thing.

Sweet BBQ Chicken Tortillas : Adapted from Great American Cookbook – 1994

Time: 30-45 minutes  I will often cook the chicken in the microwave and use Pampered Chefs stoneware covered baker. The chicken is ready for the recipe in 6-10 minutes.  Microwaving it cuts the time closer to 20 minutes.  The stoneware keeps it from being too dry.

Ease: Simple

Review: I first discovered this recipe in 1994 and have made a few adjustments over the years.  This adaptation is my family’s favorite.  This is a great recipe to make when you are in a hurry or just need to throw something together, maybe unexpected company.

Ravioli with Sage Roasted Sweet Potatoes and Caramelized Shallots

Time: 1 hour (prep & cooking combined)

Ease: Simple

Review: I searched the internet for a dish like this and couldn’t find what I was looking for so, this is what I ended up with.  If you can’t find it, make it. I was pleased with the results, the blend of the flavor of the shallots with the sweet potatoes was pleasant.  There were no leftovers.   I encourage you to experiment, you may surprise yourself.

Finally, To make sure you have had the full southern experience I have added snaps and new potatoes.  Snaps is what we call southern style green beans and let me be perfectly clear here,  Snaps are not meant to squeak against your teeth, they should be mushy and overcooked and have fatback, bacon or Streak o’ lean in it.   Now green beans may be steamed, roasted, grilled or squeaky, just don’t call ’em snaps.

I recently asked the butcher for fatback and he just looked at me and said “what??”, oh, Lordy mercy what has the south come to.  If this happens to you pick an extra fatty piece of bacon, it’ll work just fine. Below are a few recipes to choose from.

Green Beans with New Potatoes: Paula Deen

Southern Style Green Beans: Emeril Lagasse

White Trash Cooking Green Beans & New Potatoes: Insightful Nana

Southern Style Green Beans: Deep South Dish

Ya’ll come back now (naaooah), ya hear (heaa).

Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones I Have created.  Thank you.