Chicken Panini

We had done a Rotisserie Chicken the other day, and decided just a sandwich for dinner tonight. I picked up a Sun dried Tomato/Basil Bread and the bakery, sliced some of the meat off the Chicken, Caramelized Onions, Greyere and a Dijon style dressing. Onto the grill pan until the bread was toasty and the cheese was gooey. Put the last of the Spinach/Potato Cakes and a Side Salad for another delicious treat.

Trout with Spinach Potato Cakes & Green Beans

Needed my seafood fix last night and the suggestion was trout, so we stopped by our local fish monger and picked out a few beauties. Had him fillet them, then off to the kitchen. An Anchovy Butter spread on the fillets then into a parchment tent and in the oven they go. While they're baking, a relish of Grape Tomatoes, Fresh Parsley, Spring Onion and Balsamic Vinegar. With the leftover mashers from the other day, I added some Spinach, an Egg and some seasonings and into a pan they go to brown on both sides. Once the fish is cooked through, I put the Potato Cakes and Fillets down with the Relish and a side of Green Beans.

Veal Scallopini

While we were shopping the other day, we came across a few tasty looking Veal chops, so we picked them up and discussed what to do with them. Scallopini was the verdict. I removed the bone and pounded the chop down to a thickness of about 1/4 inch thick, breaded and seared in Olive Oil. When they were barely done, I took them out of the pan and added a mountain of mushrooms, some white wine, broth and seasonings to the pan. Back into the sauce go the meat medallions to absorb the flavors. Served with Glazed Baby Carrots and Mashers.

Fraggle Rock Chicken

Finally!! Chicken Divan or as we know it "Fraggle Rock Chicken", as Syd called it as a tot has made it to out blog. It's a family favorite made with chicken breasts, broccoli and a sauce made of Celery Soup, White Wine, Worchester Sauce and seasonings. First spread the broccoli in the bottom of a baking pan, then the Chicken Breasts and sauce, top it all off with the Parmesan and into the oven for about 45 minutes. Oh, it's so good!!

Hearty Beef Stew

A cold and wet day always needs some comfort foods, that being said, it was suggested that I make Beef Stew. I ran my errands and on the way home stopped by the market for a shoulder roast, a few parsnips and turnips. After retuning home I trimmed and cut the roast into cubes, seasoned and dusted in flour and then seared the juices in. Once browned, I removed them from the pan, tossed in an onion, carrot, celery and the root veggies, then finally some mushrooms. Back to the pot goes the meat, a nice dark ale, beef broth and seasonings. Let them cook for about an hour. Once the meat is tender I served it over a mound of mashed potatoes. It was even better the next day for lunch!

Raven Football

So, the Ravens made the playoffs, which means the second season is underway. And what a schooling they did to the Patriots! Ray Rice, Terrell Suggs and Ray Lewis lead the Ravens to a 33-14 rout!!

Just some simple tailgate snacks for this one, BBQed wings marinated and basted with a Jack Daniels flavored sauce, Cole slaw and waffle fries con caso. The sweet taste of victory sure makes food taste better!

Black-Eyed Pea Soup w/Smoked Turkey & Collard Greens

With the weather being so chilly and precipitation in the air, a good hearty soup is always in order. I try to find lots of different soups and stews, just for variety and it keeps the blog from getting boring! This one I came across while watching one of my favorite chefs, Emeril. Needless to say it has that Louisiana touch to it. I soaked Black Eye Peas overnight so when I was ready they were too. Onions, Celery and a Bell Pepper made their way into the stock pot first, with a little Olive Oil. Once tender in go 2 Smoked Turkey Legs. Cover them with water until the meat is about to fall of the bones then pull them out to cool. Add in the beans and cook for about 45 minutes. While they simmer, grab another pan for the Collard Greens. Saute' Onions and Garlic then add the greens to the pan. Once they're wilted, add in some stock (I used Turkey Stock), and let them steam for 10 minutes. While everything is cooking pull the meat from the bones and set aside. Once everything is ready, ladle soup into a bowl and garnish with the Collard Greens and Turkey. After dinner the Turkey and Greens went into the left over soup for lunch tomorrow.