JBug's Kitchen Antics

Potato Crusted Halibut with Bacon

Surprise! I actually cooked dinner last night and boy, oh boy was it ever a yummer. Not to brag or anything, but we're living in halibut country here and the season's in full swing. Just to prove it to you, here's a photo of our friend Mike with his catch of the day on May 17th. Isn't that something?

 

Photograph taken by Rob Bishop

Anyway, you all know how I love me my taters, and while I've bragged about this method of cooking fish before way back when, I figured I'd go one up this time and add some bacon to the mix. After all, it's kinda' hard to go wrong with bacon and potatoes.  

It is simply a nice plump fillet slathered with my favorite mix of Dijon and mayonnaise, seasoned liberally with salt and pepper then all wrapped up in a layer of thinly slice potato with a rasher of bacon down the middle. Cooked in a hot cast iron pan for 5 minutes on one side and 2 on the other, the fish finished cooking in the oven to a crispy outside and moist flakey interior while I washed some baby spinach and sauteed it quickly in garlic butter and a squeeze of lemon. 

As you can see, it was certainly more than enough food for 2 people but I'm going to admit right here and now - it was so darned good, I went back for seconds and ate the whole thing. How's that for moderation? 

Incidentally, feel free to try this cooking method on other fish like salmon, swordfish or even sea bass. Just remember to adjust the cooking time according to the thickness of the fish. 

Potato Crusted Halibut (inspired by Epicurious.com)

2 – 6 ounce halibut fillets, skin removed

2 tablespoons mayonnaise

1 tablespoon Dijon

Salt and coase ground pepper

1 russet potato, peeled and very thinly sliced (I used a vegetable peeler)

2 slices bacon

2 tablespoons vegetable oil

Slather both sides of halibut fillets with mayonnaise and coat with mustard. Sprinkle with salt and pepper. Arrange potato slices on a piece of plastic wrap, being sure pieces of potato touch and overlap each other. Place fillet on top of potato and using plastic wrap, fold potato over fillet like a jelly roll, being sure to cover fillet completely. Wrap bacon slices around fillet, then wrap well with plastic wrap and refrigerate briefly, pressing potato onto halibut fillet so coating sticks well.

Meanwhile preheat oven to 400. Heat cast iron pan or heavy skillet over medium high heat. When hot, add vegetable oil and heat till shimmering. Place prepared halibut fillets in pan and cook for 5 minutes, or until potato crust is well browned. Do not move fillets or the crust will crumble. When browned on one side, carefully flip fillets over and cook briefly (2 minutes) on the other side. Move pan to oven and complete cooking, approximately 15 minutes, or until fish is firm to the touch. Wonderful served on a bed of sautéed spinach. Makes 2 servings.

A year ago - Pasta Salad with Asparagus and Smoked Salmon

Two year's ago - Spicy Bean Snackin' Cake

 

Creamy Cheesy Stove Top Mac 'n Cheese

In my book there's no finer comfort food than good old macaroni and cheese. Now, I think I know what you're thinking because I wondered the same thing - "just how many ways can you reinvent the wheel?" right but sometimes ya' just have to try so when I saw Alton Brown's version via the internet  I was up to the challenge. OK, so I didn't follow the recipe exactly.

As you can see if you follow the link to the original, Alton's version calls for evaporated milk, sharp cheddar cheese and dry mustard along with butter, eggs, hot sauce and so on; however, I not only used a totally different kind of pasta than the usual elbow macaroni (cavatappi) but substituted half and half for the evaporated milk and a combination of sharp cheddar, processed cheese slices and Italian three cheese blend for the cheddar he used. Hey, it's a great way to clean out the cheese drawer in the fridge. I also subbed prepared Dijon mustard for the dry mustard because it saved me hauling out the step stool to access the huge tin of dry mustard on the very top shelf of the spice cabinet.

The result - a fabulous creamy incredibly cheesy kinda' piquant version of an old favorite that puts the blue box to shame. Honestly, I was pretty surprised just how wonderful it all turned out, never mind how easy it is to make. I mean there's no fussing with a bechamel sauce and no oven to heat or casserole dish to clean and my worries about curdling the eggs was unfounded. 

As for the leftovers - um well, there just weren't enough. Need I say more?

Incidentally, the garnish of tiny sweet pickles is for Big Guy because he insists on having them with his Mac n' Cheese so I had to accommodate the request even though he wasn't here to enjoy 'em; however, I'm a tad more of a purist although I did enjoy the leftovers cold along with a splash of barbecue sauce and a dab of catsup. Just sayin'. 

Creamy Cheesy Stovetop Mac ‘n Cheese from JBug’s Kitchen Antics adapted from Alton Brown, Cookingchannel.com

1/2 pound pasta (I used cavatappi)

4 tablespoons unsalted butter

2 eggs

2/3 cup half and half

1/2 teaspoon hot sauce

1/2 teaspoon salt

Coarse ground black pepper to taste

1 teaspoon Dijon mustard

5 ounces grated sharp cheddar cheese

3 processed cheese slices

1/2 cup grated Italian 3 cheese blend

Cook pasta according to package directions and drain well. Return pot to the stove and reduce heat to low. Stir in butter. Whisk together eggs, half and half, hot sauce, salt, pepper and mustard. Add to pasta along with cheeses. Cook stirring constantly until cheese has melted and sauce is creamy. Makes 4 servings.

A year ago - Crispy Dogs

Two year's ago - Experimental Lasagna

 

 

Chicken Paillards on Salad

I know I'm beginning to sound like a broken record about the trials and tributions of cooking for one but hey there's only 2 weeks left to complain before Big Guy gets here for good. Just think, then I'll have a whole other set of things to moan about.

Somehow time and effort to make something more complicated for dinner when there's just me at the table has gone the way of the do-do bird. I  mean really, simple, quick and easy is the order of the day so this more recent effort included a crispy cooked chicken paillard on top of one of my very favorite salad mixes courtesy of the local market's produce section. (No they didn't pay me to say that - I just happen to really like Taylor Farms' products.)

Now for those of you who don't know the term, a paillard is simply a small piece of chicken that is pounded flat and sauteed in a flash. We've had it here before several times as it is a quick and mighty tasty excuse for dinner never mind it can be jazzed up significantly by the addition of a sauce, relish or as in last nights case, a generous garnish of salsa. I was going to top it with avocado slices but the darn thing's still hard as a rock and there's nothing worse than under ripe avocado. Trust me, I know of which I speak. 

Anyway, before the cluck hit the plate, I lightly flattened a couple of chicken tenders, seasoned well with salt and pepper then gave 'em a quick coating in equal parts mayonnaise and Dijon mustard followed by a dredge in seasoned bread crumbs. A quick fry in a little butter in a non-stick pan and dinner was ready.

It was absolutely delicious and even better with a glass of Pinot Gris. What can I say, a good whine uh wine is a girl's best friend - ah heck, even a bad wine'll do the trick.  Here's links to other paillards we've enjoyed in JBug's kitchen. 

With Pancetta and Asparagus      On Roasted Manchurian Cauliflower

  

On Arugula Caesar Salad                           With Lemon Dijon Sauce   

  

A year ago - Grilled Citrus Chicken w Onions and Corn

Two year's ago - Bacon n Blue Potato Salad

Oven Roasted Pulled Pork - I dare ya'

Self said to me the other day - "I dare you to be different". Needless to say I took up the challenge. Cooking for one can be an absolute pain in the hiney and while I was used to it for the many moons before I married Big Guy in 2000, the past 13 years have me a trifle out of practice.

Consequently I put my thinking cap on earlier in the week and decided to cook up a batch of oven roasted pulled pork just to see how many different ways I could use it. I mean leftover leftovers are fine and dandy once or twice, but too much of a good thing is - well, it's just a little too much.  

You know we've used the stuff a myriad of ways in the past so I have to admit it was a challenge thinking of something different.

Individual Pork Pies        Red Neck Egg Rolls            Deep Dish Pizza

    


Of course there's always the lowly potato. After all, it is the perfect vehicle for all things wonderful, don't ya' think? 

Whether mashed, smashed, baked or fried - you'll never hear a complaint out of me. I coudn't repeat a shredded pork stuffed baked potato because we've already gone there. We've also done pork piled high on top of crisped up smashed potatoes and heck, personally I've even tried potato skins that way because you all know by now how much I love me my 'taters.  So listen, are you wondering where I'm going with all this? 

How about this one from earlier in the week; pulled pork in a bed of crisp golden fries smothered in cheddar and creamy melted Velveeta ...are ya with me?

Or last night's effort including a mess 'a Mrs. T's cheese and potato perogies and crisped up pork with barbecue sauce? 

As for tonight - well, I think maybe a nice crisp salad is in order. I'm kinda' all porked out.

A year ago - Flatbread with Lamb Sausage and Basil Mint Aoili

Two year's ago - Curried Lamb Samosa Pie

Oregon Strawberries Are Amazing

Most of you already know this but I'm Canadian and grew up in what I thought of as the far north, although to someone that really lives in the far north of Canada it is "central Ontario" or as North Bayites brag "the gateway to the North". Weather being what it is, strawberry season starts in late June and finishes mid July.

Thankfully, we don't have to wait that long for the sweet season to arrive here. According to the Oregon Strawberry Commission, "There are many reasons why Oregon strawberries are so sweet, red and juicy but one of the most important ones is our climate. Oregon has a long mild spring and early summer. We have lots of rain and often have cool nights and warm sunny days. These conditions are perfect for growing the sweetest strawberries. The berries stay on the vine and ripen slowly, allowing the sugars to increase before harvest."  

I'm here to tell you, I've never had a sweeter berry than the ones here and I'm not just sayin' that because I happen to live at heaven's gate. How do I know this, you ask?

I just tested about a quart of this flat and almost all of the rest is in the dehydrator as we speak so Big Guy will be able to enjoy them when he gets here at the end of the month. You wouldn't believe the aroma in here right now ...who the heck needs Chanel when you've got o' de JBug cologne?

Oh, I put a tray of the luscious red berries in the freezer too so I can bag 'em later when they're solid and whip up a Summer Pudding for that man o' mine or maybe a luscious Strawberry Mousse Cake, or how about a Strawberries & Cream Tart or even a frozen cheesecake with this incredible Strawberry Mint Sauce. 

 

Sweet and delicious Strawberries and Cream Tart

 

Easy Summer Pudding full of mixed berries

Rich and moist Strawberry Mousse Cake

   

Frozen Cheesecake with Strawberry Mint Sauce

MMM - now that I think of it I gotta' run. Better head down the hill and hit the Waldport market like I did a little while ago and pick up another flat of the beauties because I'm not quite sure I've got enough! What do you think?

A year ago - Cheater Chicken and Dumplings

Two year's ago - Mango and Spicy Shrimp Salad

 

It's A New Day

 

Bad experience at the first groomers left Finn feeling and looking terrible. He had the "trots" for a week, hid in his crate, couldn't see and didn't know what to do with the hairball muk-lucs he was wearing.

 

 

Yesterday he met Chris at "For The Love of Dogs Pet Grooming", and he's a new man!

 

Max got skinned on the first go round and may never ever need another haircut. He did need a new coat though I don't think red is his favorite color.

Pasta Carbonara - Again?

I figure given the number of times we've bragged about this particular dish from JBug's Kitchen, you're rather surprised that I haven't made it before now, right? It is my very favorite dinner for one kinda' dish afterall and how can you go wrong with bacon, pasta, cream and cheese so I'm not gonna' go there again with the description or recipe or even a picture of last nights version. Instead - here's some links to previous efforts.

Carbonara with Twist         Using Pancetta            With Peas Please   

   

OK, so I'm a lazy lout but hopefully not so much today. It is shaping up to be an absolute beauty after a week of cooler temps and weeping skies. My plans for the day? Well, I was supposed to work this morning but my boss has declared today a JBug holiday, so I think a walk on the beach is in order made easier because I'll just have just one 4 legged kid (Max) to worry about.

Finnigan's off to the beauty parlor to see Chris, who has promised to try and fix the mess made by the nightmare grooming he had two weeks ago at another salon. It took him a whole week to recover from that madhouse. Course wouldn't you be traumatized if you looked like this too? Talk about a bad hair day.

Key Lime Pie In A Jar

OK, so here's the deal. I had leftover leftovers last night (Chicken Broccoli Cobbler) and ended up having a bowl of cereal the night before so I haven't blogged for a few days. This one might make up for it. Honest. 

As you've likely gathered, I never get sick of sweet things and since the Sticky Toffee Puddings were such a sweet success, I was inspired to try something else - something tart, kind'a sweet and definitely fresh tasting. Something with 6 ingredients or less - something loaded with citrusy tang - something good with a capital "G".  

Voila! Five jars, slightly sweetened buttery graham cracker crumbs, sweetened condensed milk, a bag of key limes plus a lime of the regular kind, an egg, 15 minutes in the oven and 3 hours in the refrigerator... that is it, that is all.

Darn near instant gratification and absolutely delicious. Perfectly portable picnic food as long as it's kept in a cooler, bang on delish for a barbecue bash, and almost guilt free portion control for one, that is until you count the one I just had for breakfast this morning. Hey, it's OK as long as you're not having 2 in one day, right?

Yah, I know. Cereal for dinner and pie for breakfast. This blog's kinda' going down hill, isn't it? 

Incidentally, if you're tempted to use concentrated lime juice for this, please don't. The flavor of the pie depends on the use of fresh juice. I found the key limes aka Mexican limes in a bag in the produce section of Fred Meyer's, and while they weren't as juicy as the beauties we used to grow in Arizona, the 1 pound bag along with 1 regular lime gave me the required amount of juice. As you can see, key limes (Mexican limes) are much smaller than the regular persian lime we're used to, and they're more tart too but you can substitute freshly squeezed regular limes for the little guys if you must. Your pie just won't have as much pucker power.

Key Lime Pie in a Jar from JBug’s Kitchen Antics

2/3 cup graham cracker crumbs

1 tablespoon sugar

2 tablespoons butter, melted

1 – 14 ounce can sweetened condensed milk

1 egg

2/3 cup fresh lime juice (preferably key limes)

1 large egg, beaten

Whipped cream & lime zest for garnish

Preheat oven to 325. Place 5 small canning jars on a rimmed pan and set aside. Combine graham cracker crumbs, sugar and melted butter and divide crumbs evenly between the 5 jars. Press crumbs evenly on the bottom of the jar but don’t pack them down.  In a small bowl, whisk egg until light. Add sweetened condensed milk and lime juice and whisk together until well combined. Divide evenly between the 5 jars. Bake in pre-heated oven for 12 to 15 minutes until set. Cool on a wire rack, then cover with lids and refrigerate for minimum 2 hours. Top with whipped cream and garnish with lime zest. Makes 5.  

 A year ago - Onion Pie and BBQ Meatloaf

Two year's ago - Pesto Topped Plank Grilled Salmon

Chicken and Broccoli Cobbler

You know the rotisserie chicken Big Guy cooked while he was here and I stashed in the freezer? Well some of it morphed into a chicken/brocccoli casserole for last night's dinner.

There's a few rules I've discovered recently about cooking for one and the first is that gourmet or even psudo gourmet gives way PDQ to quick and easy and there's no doubt this casserole aka "cobbler" from myrecipes.com "ain't" gourmet but it is easy.

I cut the original recipe in half because afterall variety is the spice of life and I didn't want to be eating it for the entire week. The big pot of Witches Brew cured me of that. Oh, about spices, noting the comments from other cooks who'd tried the recipe previously, I also added spices to the mix and a little finely chopped onion too, never mind I didn't happen to have sherry in the house so substituted some of Big Guy's Woodford Reserve Bourbon instead - hey, he's not here to yell at me now is he.

The result - it's a pretty good excuse for dinner and made even better because of the crunchy bread cubes on top although as you can see mine got a little over-browned in the baking process (burnt toast is one of my very favorite things though so it was a good thing.) Would I make it again? Maybe but I'd sure have to spice it up a lot more to satisfy you know who plus I'd be inclined to change the broccoli to asparagus and maybe add some toasted almonds to the mix but then we'd have to change the name to Chicken and Asparagus Cobbler...sheesh...  "Oh the tangled web we weave". 

Chicken and Broccoli Cobbler from JBug’s Kitchen Antics adapted from myrecipes.com

2 Tablespoons butter, melted

1 small ciabatta roll, cut into half inch cubes

1/4 cup grated parmesan cheese

1-1/2 cups broccoli florets

1-1/2 cups diced cooked chicken

1/4 cup chopped roasted red pepper

2 tablespoons finely chopped sweet onion

2/3 cup prepared Alfredo sauce (I used Bertolli light)

1/4 cup sour cream

1 tablespoon bourbon (or sherry or Marsala)

1/4 teaspoon salt

Freshly ground black pepper

Dash cayenne pepper

1/4 teaspoon dried Italian seasoning

1/2 teaspoon dried minced garlic

Preheat oven to 400. Spray 2 small casserole dishes with cooking spray and place on rimmed baking sheet.  Toss bread cubes with butter and parmesan cheese and set aside.  In a medium bowl combine remaining ingredients and toss well to combine. Divide between casserole dishes and top with buttered bread cubes. Bake for 30 minutes or until heated through and bubbling.  Makes 2 servings.

A year ago - Artichoke Chicken Salad

Two year's ago - Sausage Meatloaf with Lemon and Parmesan

Three year's ago - Ziti with Pancetta and Fresh Tomatoes

 

Imitation Is...

You know what they say about imitation being the finest form of flattery. Well, I channeled Wilko, a "gastro-pub" close to Big Guy's office at the University of Arizona in Tucson where he took me for brunch a while ago and made this fabulous potato cake aka giant latke for breakfast this morning. The only thing missing was the fresh frisee in a light caper flavored vinaigrette they serve on top, but no matter. It was delish anyway!

You see, my regular shopping stomping grounds in Newport had lox on sale yesterday at their meat counter and I absolutely had to have it. The moist, tender little morsels of salmony goodness made for a perfect lunch yesterday with cream cheese and sweet onion on a toasted ciabatta roll 

...and it was the reason you're looking at what I had for dinner last night. By the way, the frost all over the gin bottle's because we keep our gin in the freezer, ready to go into an extra dry, dusty martini Big Guy's partial to. 

But you know what? The salmon was even better this morning on the crisp outside creamy inside potato pancake with sour cream, onion and dill. Now, it could have been dinner last night, or lunch tomorrow or done in a mini version as appetizers with friends later in the week, or salmon on a blini like we've had before or even just fished straight out of the container because when you've a particular craving for something, it's kind of hard to put it off for very long if you know what I mean. 

Incidentally, for any of you that are confused about lox versus smoked salmon, either wet or dry smoked, take a gander at this article from Jewish Woman Magazine and I guarantee it'll be clear as mud. To tell you the truth, the "lox" I purchased yesterday while extremely moist and tender and almost transparent looking which means it had to have been brined, also had a distinct smokey flavor and wasn't salty in the least. That being said, I'm not sure if it was lox or Nova or what but I do know it is absolutely awesome and I plan to have more of it later today. Just sayin'. 

Here's a link for the how to's on the potato latkes. TTFN (ta ta for now).

Two year's ago - Braised Chicken with White Wine and Pancetta

Three year's ago - Southern Illinois BBQ Sandwich

Witches Brew Stew

All day rain, cold weather and memories were my inspiration for last night's dinner. My Mother used to make this dish  all the time when I was growing up and we called it "Witches Brew", although I'm not quite sure why. I admit I took cook's license and added a few flavor boosters. Bless her heart, my Mom was from the era that thought salt and pepper were spices so quite honestly there weren't many little spice bottles hanging around the kitchen and no hotsauce of any kind either.  As you can tell, this apple fell a rather long distance away from the tree.

Simply a cross between a hamburger soup and a stew, it's made from a mere pound of lean ground beef, onions, garlic, carrots and potato along with dried onion soup mix, canned diced tomatoes and a can of beef consomme. Feel free to add a little pasta to the mix if you're so inclined for added heartiness like I did and I added some peas too just because it's guaranteed to get a rise outa' you know who.

It was darn near perfect with a little cheese garnish and you can be sure I'll be enjoying it for the next several days because it made a rather large pot. No matter though because it does get better with age.

 Witches Brew Hamburger Stew An original from JBug’s Kitchen

1 large onion, finely chopped

2 cloves garlic, minced

1 tablespoon vegetable oil

1 pound lean ground beef

1/2 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon each dried basil and oregano

1/4 teaspoon red chile flakes

1 envelope dry onion soup mix

1 – 14 ounce can diced tomatoes with juice

1 – 10 ounce can beef consommé

1 cup water

4 small carrots, peeled and sliced

1 large potato, peeled and diced

1/3 cup small pasta (I used Orzo)

1/2 cup frozen green peas

Heat vegetable oil in a large pot over medium high heat. Add onion and garlic and cook until onion is softened. Crumble in ground beef and cook, stirring until beef is no longer pink. Add salt, pepper, basil, oregano, red chile flakes and dry onion soup mix and stir well to combine. Add tomatoes, beef consommé, and water. Bring to a boil, then reduce heat and add carrots, onion and pasta. Cover pot and cook, stirring occasionally for 15 minutes or until pasta and veggies are cooked. Add green peas and cook for additional 3-4 minutes.  Serve garnished with grated cheese if you wish.  Serves 4 to  6.

A year ago - Whip Lash Chicken 

Two year's ago - Six Sided Burger

 

Sticky Toffee Pudding in a Jar

We're well into our second day of dark and stormy weather and believe you me, I'm not complaining a bit. What it means is the sound of rain on the roof, high surf and an excuse to light a fire in the fireplace and cuddle up with the woofs and a good book. Of course that's assuming I can even get the fire started in the first place. After 3 tries yesterday I managed success only to have the sun come out at the exact moment; however, the sunshine didn't last and thankfully my fire did so all was well.

I also took the opportunity to do a little thinking outside the box and came up with the idea of making desserts that I love in individual servings, so I can enjoy 'em on my own time. Remember the little cheesecakes we served at our last big student bash? Yup, kinda' like that only different.

Course we've enjoyed individual sticky toffee puddings before but I happen to be out of the aluminum foil cups I'd used previously and for the sake of being green especially since Oregon's green in more ways than one, I figured I'd try making them in small jam jars.

Sprayed with cooking spray then filled half way with the extra moist date filled batter, the eight little beauties hit the oven for a mere 30 minutes. After a few minutes cooling time, I poked some holes in 'em with a chopstick then poured a few tablespoons of rich buttery toffee sauce on top and left them alone about as long as I could stand it.

As for serving, you've a couple of options so I tried them both - topped with a little more sauce, you can eat it right out of the jar or if you happen to be an ice cream/sauce freak like I am, run a knife around the inside of the jar and flip your puddin' out into a bowl. Add more sauce and a scoop of vanilla and I guarantee you'll be licking your lips.

As for me, I divided the rest of the sauce between the other 7 individual delights, put the lids on and shoved them into the freezer so whenever I can no longer ignore their siren song, I'll take the lid off one and pop the jar in the microwave for a minute so I can and enjoy it in all its warm and gooey spendor.  I'm already thinking about the b'zillion other possibilities in my future too, especially since Big Guy's not much of a dessert fan and it's my job to make up for his shortcomings, right?

Incidentally, don't fill the jar any more than half full because the puddings expand as they cook and you'll want to leave as much room at the top as you can for sauce. Just sayin'. 

Sticky Toffee Pudding (Adapted from David Lebovitz)

Sauce:

1/2 cup butter (1 stick)

1-1/4 cups brown sugar

1 cup cream

1 teaspoon vanilla 

Melt butter in medium saucepan. Add brown sugar and stir well to combine. Add cream, bring to a boil stirring constantly, then reduce heat and simmer for 5 minutes stirring occasionally. Remove from heat. Cool slightly. Stir in vanilla.

Pudding:

6 ounces pitted dates, chopped

1 cup water

1 teaspoon baking soda

1-1/4 cups all purpose flour

1 teaspoon baking powder

½ teaspoon salt

4 Tablespoons unsalted butter (1/4 cup)

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla

Preheat oven to 350. Spray an 8 eight ounce jam jars with cooking spray and place in a rimmed baking dish. 

Combine dates and water in a small saucepan. Heat to boiling, then remove from heat and stir in baking soda. Set aside to cool slightly.

Whisk together flour, baking powder and salt.  

In a medium bowl with a mixer or by hand, cream butter and sugar together until light and fluffy. Add vanilla and beat well. Add eggs and beat well. Stir in half the flour, then all of the date mixture, followed by the rest of the flour. Stir just until combined. Do not overmix.

Fill prepared jars no more than half full and bake in 350 oven for 30 minutes, or until toothpick inserted in the center comes out with moist crumbs. Cool to lukewarm. Poke holes into puddings with a chopstick. Pour approximately 2 tablespoons of warm sauce over each pudding. Serve pudding topped with more warm sauce directly from the jar, or flip out into a bowl and serve with ice cream on the side. To store, top puddings with lids and refrigerate for a few days, or freeze for up to 6 months. To reheat from frozen, remove lid and place jar in microwave. Heat for 1 minute or until warmed through. 

Two year's ago - Haddock Tacos 

Three year's ago - Buffalo Chicken Balls

Where Exactly Is Somewhere

There hasn't been a whole lot of cookin' goin' on in JBug's kitchen the past couple of days, as you've likely noticed. Big Guy's returned to Tucson and the pleasure I take from cooking went along with him. Before he left however, he took some photo's one evening just as the sun was going down, so I thought I'd share them with you.

Front of the house faces east and we've big plans to remove the fence, build a bigger pergola and gussy up the courtyard entrance

I suppose every house has a history, but we're particularly proud of this one and not just because it is located on a finger of land jutting out into the Alsea Bay and the great Pacific Ocean, although there's something to say for the view isn't there. It was built in 1940 and previously owned by Reid Shelton who was a character actor and the first "Daddy Warbucks" to play on Broadway in Annie, and his partner Donovan Baker, a former fashion designer and actor who was well known and very much loved in this little community.  Unfortunately he passed away in May of last year. 

We've yet to hear an unkind word about him and quite honestly although this might sound crazy, I feel really close to the guy and honored to be living in his house. There's incredibly good karma in this place - we can only hope he'd approve of the renovations we're doing here.

 

The Azaleas are blooming riotusly in the front yard under the guest room window and the front flower bed has glorious calla lilies, strawberries, raspberries and several mystery items that remain nameless but personally I think the best part is the bird bath along with a fabulous rock collection. Hey, even I won't be able to kill those!

As you go through the gate on the north side of the house and head toward the back yard, as you see there's fushia bushes on the left, and several rose bushes on the right along with two Japanese maples and a lovely Rhododendron.  

 

Two of the three decks in the back yard and the view from either's amazing!

 

 

    

 

The back of our sweet home! Dining room on the far right, living room double windows, office/den upstairs and master bedroom below

 

Looking south - rhodies, fushias and a giant flag pole

South side of the house holds yet another deck and a huge hot tub

 

 

Upper lot with a little secret garden up the stairs - ok, so it was a secret before I told you all about it and yes, that's bamboo!

 

It's the stuff of dreams, honestly and we've tons of plans for changes and lots of time to make 'em happen.  When the painting's done and the backsplash in the kitchen, new windows and doors are in, side panels are sewn and pictures hung, I'll take some pics of the inside to show you. MMM, wonder when that'll be, huh? 

A year ago - Mushroom Strudel

 Two year's ago - Oven Fried Chipotle Chile Chicken Wings

Three year's ago -  Risotto with Pancetta and Artichoke Hearts

 

Stuffed Potato Skins

The lowly potato makes for great eating whether you're cooking for one or for a crowd. There's a lot more that can be done with a baked Idaho than just adding sour cream and butter, although there's absolutely nothing wrong with keeping it simple and enjoying your potato that way either.

I was inspired by myrecipes.com and their potato skins stuffed with roasted chicken, onions and sour cream, and while I could have followed their advice to a "T" since I've some of Big Guy's rotisserie chicken calling my name from the freezer, I also had a some sausage available so went with that instead. Sauteed along with onion and sweet bell peppers, it was a perfect filling for baked spuds, halved and relieved of their innards, then crisped up under the broiler before stuffing.

A little grated cheese and sour cream and salsa on the side, along with a cool glass of wine and I called it dinner. Coulda' had a salad too but I had the wine instead. Don't you love how I think?

As for breakfast this morning - well here's another idea. Since I couldn't see the sense in baking only 1 potato last night, I threw an extra one in the oven and this is the result. A couple of slices of ham lining the crispy potato skin followed by a sprinkle of cheese, 2 eggs, and a touch of heavy cream is all that's required. Twenty minutes later and breakfast was ready and darned delicious if I do say so myself.

Best of all, I've all the potato innards left to mash up and overstuff into the last potato shell so I can enjoy a humongous twice baked potato for dinner tonight. How's that for some cooking for one ingenuity?

Here's the link to the inspiration and here's another one to the baked eggs we've had here before. Have at'er people and let your imagination and your pantry be your guide. 

A year ago - Not Yo' Momma's Banana Pudding

Two year's ago - Spaghetti al la Carbonara

Three year's ago - Mongolian Beef 

 

Deep Very Deep Dish Beef Pot Pie

My friend Sharron was over for dinner a while ago and I very wisely saved the leftover Five Hour Stew we had for dinner that night and hid it in the back of the freezer. 

Normally reserved as our annual first night's cookin' during our one month each summer of heavenly bliss on the Oregon coast, it's the kind of entree that's about to become a regular repeat on our menu now that we're living here full time. Notice I said "we" and "we" certainly will be a "we" once Big Guy gets back here for good in another six weeks. 

Anyway, he happens to love this dish as much as I do and he's a push over for a double crusted pot pie too (who isn't, right?) so earlier this week I used up the rest of the veggies left over from Monday night's dinner (minus the sauce and the peas, although peas would have been dynamite), added some sauteed mushrooms and the rest of the stew and put the whole thing in between layers of pastry in my favorite deep dish fluted pie pan with the removable bottom.

Now I'll admit to having a panic attack when it came time to take the sides off the pan to serve the pie, but the darn thing turned out absolutely perfect. About the only thing that could have made it better would have been a huge spoonful of horseradish on the side - but condiments are on short supply around here at the moment.

Next time you're making a stew and think you've got to eat the leftovers the same way as you did round one - think again! Believe me, whip up one of these beauties and you're sure to be voted the most popular cook in your kitchen. Just sayin'!

Incidentally, hit this link (or this one) and head on over to recipe for this fabulously easy full of flavor stew and put it on your menu as soon as you can. It's a winner. 

A year ago - Butter Chicken

Two year's ago - Lamb Vindaloo 

Three year's ago -  Grilled Eggplant Gratin

Easy Orange Rolls for Breakfast

Having Big Guy home in Oregon on a pre-retirement visit meant I not only had to think about what to make for dinner, but breakfast needed consideration too. As you may agree, one can never go wrong with bacon and eggs, or steel cut oats, or pancakes or the like but every once in a while there's nothing wrong with something entirely different.

Personally I've been craving cinnamon rolls in no small part because there's a bakery down the hill that's open for retail on Thursdays only and "taints" the air with the sweetest smells, but unfortunately as it turns out my cinnamon's still in Tucson along with the rest of my spice caddyso I had to come up with a plan B. Enter these beautiful little orange blossoms.

I know you're thinking they look like a lot of work for a breakfast bread but believe me they're darned quick to make. Butter, infused with fresh grated orange rind, a splash of orange juice concentrate and a dash of salt is the key, along with a good sprinkle of plain old granulated sugar topping a loaf of frozen bread dough (I used Rhodes), thawed overnight on the counter then rolled to an 17 x 6 inch sheet. Totally uncomplicated, right?

Sliced and placed into mini muffin tins, then left to rise for 20 minutes in a warm place, they hit a 375 oven for 12 minutes and came out looking and smelling intoxicating. I made them even more decandent with a drizzle and daub of orange flavored frosting. Overkill you say? Not a chance!

We loved them - moist, buttery, orange infused pop it in your mouth and reach for another one kinda' good and totally addictive. No apologies in sight either for using a pre-made bread dough; but listen if you're so inclined, they'd be pretty darned special made from your favorite homemade sweet roll dough too. 

As for me, I've got 2 more loaves of frozen bread dough left in the freezer so I might just have to try making them again, maybe with lemon zest and frozen lemonade concentrate instead of orange; or lime and lime, or what about lemon and lime, or orange and lemon? Now wouldn't that be a kick?

Easy Mini Orange Rolls (from JBug’s Kitchen adapted from Southern Living Magazine)

1 loaf frozen bread dough, thawed

1 stick butter, softened

1 tablespoon orange juice concentrate

Zest of 1 orange

Dash salt

2/3 cup granulated sugar

1 cup powdered sugar

2 tablespoons freshly squeezed orange juice or more as needed

Whip together butter, orange juice concentrate, orange zest and salt until light, fluffy and well combined. Set aside. Roll dough on a floured surface to about 17 x 6 inches. Spread with butter mixture, and then sprinkle with sugar. Starting on long side, roll up tightly in a jelly roll fashion. Pinch seams to seal. Cut into half inch slices and place into well-greased mini muffin tins. Cover with a cloth and place in a warm place to rise (takes about 20 minutes).

Meanwhile preheat oven to 375 degrees. Bake rolls for 10 to 12 minutes or until golden. Remove to a cooling rack. Mix together icing sugar and orange juice until smooth and pour thin glaze over hot rolls. Makes 2 dozen.  

A year ago -  Pizza Napoletana

Two year's ago - Roasted Salmon with Tomato Basil Relish

Three year's ago - Clams Casino Casserole with Lemon Pasta

Creamy Chicken Enchiladas

I know what you're thinking! Another repeat? When you've been apart from your main squeeze for a while or otherwise finding reasons not to cook, a quick swing through the memory book for favorites is high on the list. A craving for Mexican food along with leftover rotisserie bird from Big Guy's Monday BBQ session and the die was cast. Dinner's served!

As you might have figured, there's several different recipes on this site for chicken enchiladas but for some reason cooler temperatures and sandy beaches equate to the necessity for a calorie laden creamy version...that's if you need an excuse. This one's adapted from one of my favorite books, Idaho a la CArte, but I promise I'll promote a more calorically responsible version next time like maybe another favorite from Cooking Light. 

However, I have to say last night's version is far superior in our books so be sure you give it a try. Incidentlaly, Big Guy was reading the Food Network magazine this morning and mentioned to me that flour tortillas have tons more calories in them than the corn version, so if you're so inclined you can always substitute the latter for the former. 

Personally I think it's kinda' like eating the whole half gallon of ice cream today so I can diet tomorrow - in the great scheme of things, it doesn't really make a whole lot of sense does it?

Creamy Chicken Enchiladas (adapted from Idaho a la CArte)

1 cup chopped onion

3 cloves garlic, minced

2 Tablespoons vegetable oil

2 boneless skinless chicken breasts, thinly sliced

1 – 6 ounce can green chiles

3/4 cup hot salsa

1/2 teaspoon salt

1/2 teaspoon coarse ground black pepper

1 teaspoon hot chile powder (optional)

1/4 teaspoon red pepper flakes (optional)

3/4 cup whipping cream

1/2 cup shredded mozzarella cheese

8 large flour tortillas

1-1/2 cups shredded sharp cheddar cheese

1 – 10 ounce can cream of chicken soup

1 cup sour cream

Heat vegetable oil in a large sauté pan. Add onion, garlic and chicken and cook until onion is soft and chicken is no longer pink. Cool to lukewarm. Stir in green chiles, salsa, salt, pepper, chile powder, red pepper flakes and whipping cream.  Mix together until well combined. Preheat oven to 350. Spray 9 x 13 baking dish with cooking spray. Spoon  approximately 1/2 cup of chicken mixture onto large flour tortilla and sprinkle with mozzarella cheese. Roll to enclose the filling and place seam side down into casserole dish. Repeat until all filling is used. In a small bowl combine shredded cheddar, chicken soup and sour cream. Spread on top of enchiladas and cover with foil. Bake for 30 minutes at 350. Remove foil and continue baking for another 20 minutes or until bubbly. Serve with additional salsa and/or guacamole.

 A year ago - Baked Eggs

Two year's ago - Making Bacon - Pancetta

 

Entertaining? Go With What You Know!

When you're entertaining new friends and getting used to a totally different kitchen set-up, the best thing to do is to go with what you know. That's what we did last night.

Big Guy's spent the past few days unpacking his garage full of boxes and one of the first cartons he opened contained his trusty Weber charcoal grills (yup there's 2) and the accompanying rotisserie. A trip to Fred Meyer for some gorgeous fresh 5 pound chickens along with his special magic of combining fresh lemons and rosemary from our garden and the entree was under control.

Add a casserole of quick, fruit filled "cheater" stuffingwe've talked about before that makes great use of a loaf of frozen garlic bread along with cooked crumbled sausage, lovely crisp tart apples and a handfull of dried cranberries and you've the makin's of a special dinner. I changed the recipe up a bit by adding a little of the traditional sauteed onions and celery to the mix along with a little splash of white wine just because it seemed like a good idea along with some Jimmy Dean Sage sausage and a few extra cranberries. Hit the link above and it'll take you to the recipe. 

Small steamed veggies including little round white potatoes, perfect tiny carrots, a package of pearl onions and a few frozen peas all lined up pretty like in a casserole dish and covered in a smooth rich herb flavored bechamel sauce all helped fill the dinner plates quite nicely. After all, there's nothing quite like a little sauce on a plate is there?  Once again, we've had this little number before(HERE) but this time I used a smidge of dried Herbs de Provence instead of the fresh dill because I was too lazy to go down the hill to the store (silly me). The fresh dill is really the right way to go! 

A crisp green salad loaded with colorful sliced peppers, chopped onion and tomato wedges completed the menu - well almost.

Rhubarb's in season right now so I couldn't resist whipping up one of our favorite spring time pies - a combination of fresh strawberries and rhubarb along with a 12 ounce package of frozen raspberries makes for an amazing ruby colored taste of heavenly glory.  Next year I'll be making one (or several) from the strawberries and raspberries we've growing on our three quarters of an acre of heavenly coastal bliss; however, the rhubarb better grow in a hurry because try as I might, I couldn't find a plant anywhere on our property. That's gonna' change, for sure!

 

Rhuberry Pie

Pastry for 1 double crust pie

1 - 12 ounce pkg. frozen raspberries

1 cup strawberries, quartered

1-1/4 cup granulated sugar

3 Tablespoons quick cooking tapioca

2 Tablespoons cornstarch

Few grains of salt

Combine above ingredients well and let sit for a minimum of  10 minutes to allow tapioca to soften.

Add & stir gently to combine

2 cups sliced rhubarb

1 teaspoon vanilla

---

1 Tablespoon butter

Line 10 inch pie plate with pastry. Fill with rhuberry filling, dot with butter. Cover with top pastry and decorate as desired. Place in a preheated 450 oven for 8 to 10 minutes, lower heat to 350 and bake for 40 to 50 minutes or until filling runs clear and is bubbling over top crust.

Cool for minimum 4 hours before slicing. Serve at room temperature.

Note – be sure to place a jelly roll pan under pie plate to catch any drips. 

A year ago - Crispy Cod

Two year's ago - Pork 'n Apple Sausage Rolls

Three year's ago - Buffalo Salmon

 

There's A Big Difference

I'm here to tell you my extended vacation is almost over and I'd be an idiot not to apologize for the amount of time it's taken me to get back on the cookin' track. I'll also confess that over the past few months the kitchens of the Salty Dawg, Carol's, China Restaurant, Stouffer's and Lean Cuisine have had a heck of a lot more action than JBug's has. What can I say except "my bad" - oh that and the fact Big Guy's still working through his notice period in Tucson so the incentive's been missing somewhat. 

The move has gone relatively well and the few snafu's incurred along the way are becoming distant memories - except for some very important lessons learned of course but I'll save those to tell you all another time. I will though share with you something utterly profoud...there's a huge difference between the desert and the Oregon coast and please don't roll your eyes and say "ya, well" like Big Guy will when he reads this, OK?

For example, the view from our back yard in Tucson kinda' ended rather abruptly, don't ya' think?

This one - well, it goes on and on to what seems like infinity and also proves one hundred percent that somewhere over the rainbow, skies ARE blue...very, very blue...yup, they really are but let's keep that our little secret OK. I mean, all the people that complain that all it ever does is rain on the Oregon coast can just keep on believing it if they so choose, but it's not really true at least not that I've noticed. Course I could be wearing blinders because I'm just so darned happy to be here. It is amazingly beautiful!

Oh, more about differences - there's also a big difference between a powerful gas range like the one I had before and the electric number I've got now. I mean the oven takes a minumum 30 minutes to heat up and cooking on a smooth top range means I've been chasing my pots around on it with a spoon - not that I can brag about having that much experience mind you. Of course on the other hand, I have a feeling the new electric range will be much easier on said pots since the gas one burned through a few of 'em but I guess I didn't tell you about that now did I.

Oh, another thing just so you know, Big Guy's here for a week so he's enjoying my kitchen antics including but not limited to yesterday's burnt pancakes. Nothing like a little more honesty is there...(sorry there will be no pictures).  

Larger surface area equals less liquid and more intense flavors

Now, I guess I'd best tell you about another big difference and that's the one that occurs when you make a favorite bean/pork country rib braise in a smaller deeper cast iron Dutch oven, a change from the usual large shallower oval Dutch oven.  The bigger bottom surface of the oval pot means the liquid evaporates more and the flavor intensifies, although I'm not quite sure what I would have done with "more intense flavor" now that I think of it. 

Other than changing the pots I used because my favorite larger shallower oval Dutch oven is still in Tucson and I'm not, I also switched the pepper jelly to a green version from the red one called for in the recipe because red's not a popular version in this neck of the woods. Oh, I also added some chopped jalapeno's to the mix just in case the whole thing was missing a little zing. As you can see, Big Guy's dish on the left included extra red chile peppers for even more added heat while my version on the right required sour cream to cool the assault to my tastebuds.  

 And the moral of the story is, you ask? Well, sometimes differences aren't such a bad thing after all, because it really matters not what pot you use just as long as you enjoy the results. Right? OK...it's lame I know but I'm outa' practice. 

A year ago - Nacho's

Two year's ago - Beer Braised Short Ribs

 

 

 

 

 

 

 

 

Down Home Cookin'

I'm giving you fair warning people. Unfortunately this will be the last post for a little while, at least until we get to Oregon, hook up to internet service and most importantly, once we have a kitchen to cook in. From what I hear, the renovation's running a tad behind through no fault of the contractor I might add. He's been a true gem, and he's had a lot of unexpected issues to deal with. Buying a 40 year old house is kinda' like Forrest Gump's box of chocolates. You never know what you're gonna' get.

Because I won't be cooking for Big Guy for a while, I thought I'd make last night's dinner memorable for him so it included all the things near and dear to us - roasted brussels sprout, mashed potatoes, lovely nutty parsnip and more importantly fried pork chops with country gravy. You know the kind of gravy I mean, don't ya. The one that can be whipped up in mere minutes and tastes great with fried chicken, or smothering some nice flakey biscuits. In fact, if I'd had a pan to cook'em in, we would have had those biscuits too.

Anyway, I can't give you recipes for last night's dinner because it's all off the cuff, so I'll just tell you what I did, OK? The chops were lovely three quarter inch bone in beauties that I coated in flour seasoned with a little sage, thyme, marjoram and salt and pepper then fried in a hot pan in a smidge of butter. Ten minutes did the trick for the chops, then I kept them warm in the oven while I whipped up the gravy. A little more butter in the same pan, chopped onion sauteed until translucent, followed by a couple tablespoons of the seasoned flour made a nice thick roux. About a cup and a half of milk along with a package of chicken Flavor Boost (I know, I love the stuff so it's used a lot around here), a splash of water and a little more time on the element to bubble and dinner was ready. 

Big Guy's comments "it was good comfort food...just the way we like it". 

A year ago - Ideas for St. Patrick's Day

Two year's ago - Thai Chicken Curry

Three year's ago -  Dutch Baby Pancakes 

Stovetop Sausage Mac and Cheese

This is another in what seems to have become a series in JBug's Kitchen and boy oh boy, I'm not sure why we haven't tried it here before.

Courtesty of myrecipes.com and Cooking Light magazine, this one is simply crumbled sausage links (I used spicy Chicken Parmesan) cooked up in a skillet then joined by cheater bechamel makin's, grated cheese, cream cheese and spices. It cooks up all rich and creamy before the cooked pasta hits the pot and a few minutes later you've got a pot of creamy, gooey, cheesy goodness. 

It's quite delicious though in our case it could have used a little more seasoning, but honestly it puts the blue box stuff all to shame. The possibilities are endless too for hiding vegetables in it and this particular version could have used a little color with the addition of spinach, or kale or even green peas, or roasted red peppers or mushrooms...well you get the picture, right? 

Give it a try next time you're looking for a quick family pleasing pasta dish and let your imagination be your sous chef. 

Stovetop Sausage Mac and Cheese (from JBug’s Kitchen adapted from myrecipes.com)

1/2 pound crumbled sausage (I used spicy Chicken parmesan but Italian would be good too)

1-1/4 cups milk

2 tablespoons all-purpose flour

1 cup grated cheese (I used Trader Joe’s Mexican blend)

1/4 cup cream cheese

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Salt and coarse ground black pepper

8 ounces hot cooked pasta (I used orchiette)

Reserved pasta water as needed

Place a large skillet over medium high heat and when hot crumble in sausage. Cook, continuing to crumble with a fork until browned. In a small bowl, whisk together milk, flour, onion and garlic powders and add to skillet. Bring to a boil then reduce heat and add cheeses. Cook for an additional 2 or 3 minutes, stirring constantly. Stir in pasta. Cook for a minute more so pasta has a chance to absorb some sauce, adding pasta water if required for a creamy sauce. Serves 4.

A year ago - Coconut Milk Ice Cream

Two year's ago - Ginger Mint Lamb Chops and Cauliflower with Pinenuts and Raisins

Three year's ago - White Bean and Asparagus Salad

Salmon Burgers with Herb Aioli

Three more days and I'm done. The sun's setting on my time in Tucson.

Goodbye desert, so long allergies, take a hike creepy crawlies and slithering snakes, TTFE (ta ta for ever) streets that begin only to end in unusual places and road signs that instruct "do not enter when flooded".  It's been a slice but adios. We're headed for greener pastures, ocean breezes and home...to Oregon! 

To get a head start on all things wonderful in the Pacific Northwest, we had these incredible salmon burgers for dinner last night, thanks to Fine Cooking. It was also an excuse to remind Big Guy that his hatred of salmon is a thing of the past. Now if I could just change his mind about green peas!  

Gorgeous sockeye salmon fillets carefully removed of their pinbones and chopped, combined with an easy to make dill and garlic aioli, fresh breadcrumbs as a binder and lots of freshly ground black pepper and formed into patties then fried slowly in butter until crispy on the outside and moist and tender inside...well what can I say?

Served on a grilled bun slathered with more of that creamy cheater aioli along with a perfectly ripe avocado half, they were darned messy to eat and oh so incredibly delicious.  Just remember, they're only as good as the ingredients so please leave the farmed "Atlantic" salmon for people that don't know any better and buy wild salmon. The flavor's absolutely incomparable. 

Hit this link and head to Fine Cooking for the recipe. Trust me - it's amazing!

A year ago - Grilled Skirt Steak with Chimichurri

Two year's ago - Pork Tenderloin with an Herb Crust and Horseradish Potatoes

Three year's ago - Garlic Roasted Shrimp with Red Peppers and Smoked Paprika

Make Stromboli Tonight's Blue Plate Special

I know what you're thinking. Blue plate specials are what your local diner calls their meatloaf, or country fried steak, or hot beef sandwich but I'm here to say JBug's Diner's going to start serving Stromboli more often.

Last night's special included pieces of leftover Mozzarella Stuffed Meatloaf along with slices of spicy pepperoni, roasted red peppers and strips of mozzarella cheese. Loaded onto a package of ready made  pizza dough thanks to Trader Joe's, rolled into a log and sealed, it hit the oven for 40 minutes and came out screaming for attention. Served on a bed of marinara with a tossed salad and a cool libation to top it all off, dinner was on the table. 

    
With Italian Sausage                Mexicali Style             

 Deli Style

Check out the other examples of stromboli we've had here before and while you're at it, try thinking outside the box a little too. How about using some leftover pulled pork that you had earmarked for red neck eggrolls, or meatballs or what about making a giant Ruben stromboli out of some corned beef you're planning for St. Patrick's Day. I would say the sky's almost the limit. 

Two year's ago - Clams Casino Pizza

Three year's ago - Mashed Potato Pie with Bacon and Cheddar

Four Onion Pot Roast

There's something wonderful about a pot roast in the oven on a lazy Sunday afternoon. I mean really not only is it one of the easiest no stress meals one can put together, but the aroma coming from the oven equates to comfort in my book. 

We've shared a recipe for some pretty fabulous Swiss Steak before, so I figured I'd use the ingredients to elevate a lovely 3.5 pound chuck roast to another level. My problem was that I forgot to buy sweet bell peppers so instead I cleared out the onion bin and used leeks, shallots, sweet onions and the remainder of a package of frozen pearl onions in this one along with lots of garlic and mushrooms too.

It worked out just fine and their unique flavors really came through, especially with the roast pulled apart into pieces and settled on top of soft and pillowy potato gnocchi. Bliss in a bowl, I'm tellin' ya. 

Four Onion Pot Roast (inspired by Wall Drug Cookbook)

3.5 to 4 lb. chuck roast

Salt and coarse ground black pepper

½ cup flour to dredge meat

2 tablespoons vegetable oil and more as required

1 large sweet onion, peeled and quartered

3 large shallots, peeled and sliced

8 ounces frozen pearl onions, defrosted

1 large leek, white part only well washed and sliced

4 cloves garlic, minced

2 cups mushrooms, sliced

1 14oz. can diced tomatoes, with juice

2 Tablespoons tomato paste

1 can mushroom soup

1 can beef consommé’

2 teaspoons Worcestershire sauce

2 Tablespoons chopped parsley (optional)

Preheat oven to 350. Heat oil in a large Dutch oven until shimmering. Salt & pepper both sides of roast and dredge in flour, coating well. Brown well on both sides then remove from pan and set aside. Add oil as required. Sauté onions, shallots, pearl onions and leeks until vegetables are softened. Add garlic and mushrooms and cook for additional 3 or 4 minutes. Add tomatoes, tomato paste, mushroom soup, beef consommé, and Worcestershire sauce. Stir well to combine, and then return meat to the pan, making sure it is covered by the liquid and vegetables. Bring to a boil, reduce heat, cover and bake in a 350 oven for 2 to 2-1/2 hours or until meat is very tender. Taste and correct seasoning as necessary. Add parsley just before serving. Serves 6 to 8.

A year ago - Maui Tacos

Two year's ago - Stuffed Anaheim Peppers

Mozzarella Stuffed Beef and Sausage Meatloaf

Thanks go to Epicurious.com and Armandino Batali (Mario's Dad) for this beauty, although I'll admit to using cook's license and making a few adjustments. So sue me. 

If you're looking for something different to make in the meatloaf department, this one's a real keeper. I used spicy Italian sausage rather than sweet, and once again divided the recipe in half so we're not eating it indefinitely, but otherwise I almost followed the recipe as is. It's loaded with garlic, fresh basil, chopped onion and sun dried tomatoes ...if it sounds like too much fuss for you, just throw it all in the mini chopper attachment for your immersion blender like I did and the job's done in no time. Oh, rather than shredding the mozzarella, I cut it into chunks and stuffed it in the center of the loaf before rolling it up like a jelly roll. 

The end result is a moist basil filled celebration of all that's fabulous about Italian flavors. Delicious with smashed potatoes and a large green salad, just wait until you see what we're doing with the leftovers. 

Mozzarella Stuffed Beef and Sausage Meatloaf (from JBug’s Kitchen adapted from Epicurious.com)

1.25 pounds lean ground beef

1 pound sweet or spicy Italian sausage (I used spicy)

1 cup chopped fresh basil

1 cup fresh breadcrumbs

1/2 medium onion, chopped

3 cloves garlic, minced

1/2 cup chopped oil packed sun dried tomatoes

1-1/2 teaspoons dried Italian seasoning

1/2 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon coarse ground black pepper

1/2 cup tomato sauce

2 large eggs, beaten

1/2 pound fresh mozzarella cut into half inch sticks

Preheat oven to 375. In a large bowl, combine all ingredients except the mozzarella until well mixed. Pat out onto a sheet of foil or parchment paper as you would if you were making a jelly roll. Lay a layer of mozzarella down the center of the loaf and using the foil, fold the meat up over to meet in the center, covering the cheese. Press loaf together to seal the seam and turn over so seem is down. Transfer loaf using the foil to a sheet pan. Bake for 1 hour and 15 minutes or until loaf is cooked through. Allow to rest for 10 minutes before slicing. 

A year ago -  Creamy Onion Horseradish Sauce

Two year's ago - Crispy Orange Beef

Three year's ago - Tamale Pie

Savory Pumpkin Bread Pudding

When you're looking for a change from the usual same old same old side dish, then take a page from the Oregonian Cookbook and serve this pumpkin sage bread pudding. I know we're pushovers around here for bread puddings and we've made a sweet pumpkin one before for dessert but this gives "bread pudding" a whole new role to play.

Chunks of crusty bread jazzed up with sauteed onions, garlic and celery in an herb seasoned custard makes short work of the requisite "starch" on the dinner plate, never mind it takes about 15 minutes to prep. As is the usual case with any kind of bread pudding, the casserole needs to sit for about 30 minutes so the bread has a chance to absorb the custard before the whole thing hits the oven for an hour or so. 

Served under chicken and gravy with cranberry on the side, it was a dead ringer for Thanksgiving on a plate. It would also be plum tasty with pork chops or a lovely pork roast too and if you want to know the truth, Big Guy just finished having some crisped up in the frying pan along with mushrooms and eggs for breakfast. As you can imagine, good grub doesn't hang around here for long.

Herbed Up Savory Bread Pudding (from JBug’s Kitchen adapted from the Oregonian Cookbook)

8 ounces crusty bread cut into half inch cubes

3 tablespoons butter

1/2 cup chopped yellow onion

1/2 cup chopped celery

2 cloves garlic, minced

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

1 teaspoon salt

1 teaspoon coarse ground black pepper

3/4 cup pumpkin puree

1/2 cup grated parmesan cheese

3 large eggs

1-1/2 cups milk

1/2 cup half and half

Spray a 9 inch square baking dish or casserole with cooking spray and place bread cubes into pan.

Heat a sauté pan over medium high and add butter. When butter is melted add onion, celery and garlic. Cook, stirring occasionally until vegetables are softened. Add sage, thyme, salt and black pepper and cook for additional 30 seconds to blend flavors. Remove from heat. In a medium bowl beat together  pumpkin puree, parmesan cheese, eggs, milk and half and half. Add sautéed vegetables and stir to incorporate. Pour over bread cubes in pan. Press bread into liquid. Allow to sit for 30 minutes to allow bread to absorb liquid.

Preheat oven to 375. Spray a sheet of foil with cooking spray and cover bread pudding, spray side down. Bake for 1 to 1-1/2 hours or until knife inserted in center comes out clean. Let rest for 5 minutes before serving. 

A year ago - Lebanese Peppers

Two year's ago - Philly Cheesesteak Sandwiches

Three year's ago - Toad In The Hole

Wet Noodles and Things

Sorry, but I'm here to admit we had another dark day in JBug's Kitchen. Big Guy wasn't home for dinner last night and to top it off I collected on the massage and facial he gave me for Valentine's Day and came home feeling somewhat like a wet noodle crossed with a blithering idiot.  

In case you're all wondering what's happening on the renovation frontlines in Oregon, the plumber has done his stuff at the new house in the kitchen and master bathroom; the electrician was scheduled for yesterday; the sheet rock's being done on Friday, and cabinets are being installed on Saturday; appliances are on order; countertops are in limbo. I can't decide on the granite. What can I say except it's hard to choose slabs when I'm here and it's there.

The fur kids and I only have another week left to complain about Tucson before we leave for the green grass, ocean breezes, and wrinkle reducing humidity of the Oregon coast. Am I excited? You be the judge. 

 A year ago - Crispy Oven Fried Chicken

Two year's ago - Shortribs in Porter

Three year's ago - Cajun Chicken Pasta 

Old Fashioned Blueberry Pie

Big Guy took me out for dinner last night after we went to get our taxes done. It's an annual tradition and serious proof that the stewin' is often worse than the doin'. 'Nuf said.

Consequently, yesterday was a "dark day" in JBug's Kitchen so here's the goods on some little blueberry pies I baked the other day. For some reason, fresh blueberries are hitting the market down here and I couldn't resist picking up a couple of pints during our Saturday morning shopping trip. I used one to whip up these little mini pies but if you're not lucky enough to own some mini pie pans like the ones Big Guy gave me for my birthday, you can always double the recipe and make one 9 inch pie instead. 

Simply a small amount of sugar because we kinda' like our pies semi-sweet, along with freshly grated lemon rind and a little juice, a touch of cinnamon and a little flour for thickening means these little beauties were in the oven in a New York minute. A little while later we were chowing down on the simply delicious, no fuss, glorious celebration of all that's beautiful about a blueberry. And that my friends, is the end of today's story.

Old Fashioned Blueberry Pie (from JBug’s Kitchen adapted from Purity Cookbook) 

4 mini pie pans (4 inches across)

Pastry for a single crust pie

1 pint blueberries

1/4 cup granulated sugar

1/2 teaspoon freshly grated lemon rind

1 teaspoon fresh lemon juice

2-1/2 tablespoons flour

Dash salt

Dash cinnamon

1-1/2 tablespoons butter

Preheat oven to 400. Line pie pans with pastry, reserving small circles for each top crust. Combine blueberries, sugar, lemon rind, juice, flour, salt and cinnamon in a small bowl. Divide between 4 pastry lined pans. Dot with butter and top with pastry circle. Place pans on a large sheet pan to prevent spills in the oven. Bake for 40 to 50 minutes until pastry is browned and filling bubbling. Cool on a wire rack. Serve warm with or without ice cream.  

A year ago - Poblano Jalapeno Chili

Two year's ago - Crispy Snapper and Oven Fries

 

Pork Pot Pie

Remember the cranberry glazed pork loin roast we had a week or so ago? Well the frozen leftovers morphed into a memorable pot pie for last night's dinner and with no apologies to a chicken. After all, pork is the other white meat, right? 

I simply browned cubes of it quickly in a hot pan, deglazed said pan with a touch of sherry and added the flavorful morsels to a dish filled with sauteed onions, garlic, mushrooms, pearl onions and chunks of carrot. Spiced up with herbs and swimming in a sherry and cream enriched gravy, then covered with a layer of pastry, the end result looked like this.

Delicious, you bet. Afterall, it's hard to go wrong with flakey pastry and gravy, isn't it. The only thing I gotta' say is next time I'm packing up kitchen essentials for a temporary residence, I'll remember to pack a casserole dish or two never mind a rolling pin. This little brownie pan's getting a tremendous amount of use. 

 Leftover Pork Pot Pie (an original from JBug’s Kitchen inspired by Kiira Hall) 

3 tablespoons unsalted butter

1/2 medium onion, finely chopped

2 cloves garlic, minced

1 cup quartered crimini mushrooms

1/2 12 ounce package frozen pearl onions, defrosted

1 cup peeled carrot chunks

3 tablespoons flour

1/2 teaspoon dried crumbled sage

1/2 teaspoon poultry seasoning

1/2 teaspoon Montreal grill seasoning

2 cups low sodium chicken stock

1 package chicken concentrate (like Swanson’s Flavor Boost)

1/4 cup sherry, divided

1/4 cup heavy cream

3 cups cubed pork loin roast

1 tablespoon butter

Salt and coarse ground black pepper to taste

Pastry for single crust pie

 Preheat oven to 425. Spray a casserole dish with cooking spray and set aside. In a large sauté pan, melt butter over medium high heat and add onion, garlic, mushrooms and pearl onions. Sauté, stirring occasionally until chopped onions have softened and mushrooms start to brown. Meanwhile, partially cook carrots in microwave until tender crisp and add to casserole dish. Add sage, poultry seasoning and grill seasoning to sauté pan and sprinkle with flour. Cook, stirring constantly for 1 minute. Add 2 tablespoons sherry along with chicken stock and concentrate as well as sage, poultry seasoning and grill seasoning. Cook stirring constantly until mixture thickens and comes to a boil. Taste for seasoning and add salt and pepper as required. Add heavy cream and set aside.  Heat another sauté pan over medium high heat and add butter. When butter is melted and starting to turn golden, add pork loin cubes. Brown cubes on all sides. Deglaze pan with sherry, and place pork and pan juices in casserole dish. Pour vegetables and gravy over top. Top with pastry and decorate as you wish. Be sure to cut holes in pastry to allow steam to escape. Bake for 35 to 40 minutes or until crust is browned. Makes 4 to 6 servings.

A year ago - Grilled Shrimp with Basil and Proscuitto 

Two year's ago - Poppers in a Blanket

Three year's ago - Chocolate Chip Cranberry Nut Cookies

Beefed Up Mushroom Soup

I don't know about you, but I'm guilty of consistently doing things the same way because that's the way I've always done them. My mushroom soup's no exception until last night that is.

My favorite tried and true "man catcher" mushroom soup recipe's much the same as any other homemade versions in that while loaded with mushrooms and cream with a touch of sherry or marsala in it, the end result is rather light with a mild and comforting flavor. This new invention is absolutely without question bold and rich and hearty too.  While the other version's labelled "man catcher" because it's the first thing I ever cooked for Big Guy after we met, I'd say this one's the "man keeper" because he was groaning and grinning ear to ear. 

It starts with chopped onions and pancetta cooked in butter until the onions are golden brown. Then a mix of white button and crimini mushrooms hit the pot to get happy along with minced garlic. I sliced the white button mushrooms and quartered the crimini so we could enjoy the difference in texture when they cooked down. Once the mushrooms were nicely colored, I added flour to make a roux, followed by a really good glug or two of dry marsala wine to help get all the good fond off the bottom of the pot. A pinch or two of sage, salt and pepper and a quart of beef stock enriched with a package of beef stock concentrate (Flavor Boost) almost completed the pot of gloriousness. 

I let it all simmer covered for 20 minutes to tease our tastebuds with the aroma and finished the pot with a half cup of heavy cream just before serving. The result is a bowl of incredible flavor reminiscent of a really rich French Onion broth with the added earthiness of mushrooms - somewhat akin to the tastiest stroganoff you've ever had. Am I making any sense? Well OK - then just try it will ya'. I think you're going to love it like we did. 

Beefed Up Mushroom Soup (an original from JBug’s Kitchen) 

3 tablespoons unsalted butter

1 large onion, finely chopped

4 ounces pancetta, chopped into quarter inch cubes

3 cups sliced white button mushrooms

3 cups quartered crimini mushrooms

3 cloves garlic, minced

1/3 cup all-purpose flour

1/4 teaspoon dried crumbled sage

Salt and coarse ground black pepper

2/3 cup dry marsala wine

1 quart good quality low sodium beef stock

1 package beef concentrate (I used Swanson’s Flavor Boost)

1/2 cup heavy cream

Melt butter in a large pot over medium heat. When hot add onion and cook until onion is golden. Add pancetta and continue to cook until pancetta starts to crisp up. Add white and crimini mushrooms along with minced garlic and cook stirring occasionally until mushrooms have released any liquid and start to brown – about 10 minutes. Sprinkle flour onto mushroom mixture in pot and stir well to incorporate. Add sage, salt and pepper and cook, stirring constantly and scraping bottom of the pot for 1 minute. Add marsala wine and stir well, continuing to scrape any browned bits from the bottom of the pot. Stir in beef stock and add beef concentrate. Bring to a boil, reduce heat to simmer, cover and cook for 15 to 20 minutes stirring occasionally. Stir in heavy cream just before serving and cook, stirring for another 30 seconds to bring up to temperature. Makes 4 to 6 servings.  

A year ago - Meat Lovers Pan Pizza 

Two year's ago - Braised Lamb with Bacon and Marsala

Three year's ago - Pork Carnitas 

Our First Shot at Paella

We're such risotto fans around here, we thought we'd go another direction and visit Spain to see what all the curfuffle's about with their famous rice dish, never mind that Big Guy bought me a coveted paella pan for my birthday this year and it needed a test drive.

Inspired by a recipe I found on the web at La Tienda, The Best of Spain, I followed the method but cut the quantities in half so we wouldn't be eating leftovers for the next month. Of course I had to make some adjustments based on the availability of ingredients too - nixed the chorizo and used fresh linguica instead, jarred pimentos instead of piquillo and left out the lobster entirely, but hey isn't that what cooking's all about?

The paella flavor party began with extra strength chicken stock seasoned with smoked paprika and saffron reducing on the stove top and chicken browning in the pan and moved on to slices of fresh linguica sausage browned up till crispy too. Garlic, yellow and green onions, and pimentos add to the layers of flavor followed by arborio rice, parsley, bay leaves and wine.

Now, if you're thinking there's a ton of prep involved - uh, you'd be right. It is far from an easy on the cook effort, and a word of warning - it makes a tremendous mess of your stove top, but the end result is all rather impressive if I do say so myself. We topped our paella with shrimp, mussells, awesome huge cherrystone clams and snow crab claws too. It was absolutely delicious, not perfect, but delicious!

In this particular case, the paella's finished in the oven which made it much easier to deal with; however, I goofed up and added a little more liquid to the rice because I was afraid it would be dry but as a result, the dish didn't get the lovely crusty bottom common in a perfectly made paella. It was certainly more than passable however, as a first effort. 

I can't wait to make it all again using nature's bounty from the Pacific Northwest. It really is a perfect way to showcase fresh seafood never mind it'll make tremendously delicious party food, cooked outside in the outdoor kitchen while guests mill around getting sloshed on sangria. That's quite the scenario isn't it? 

Chicken and Seafood Paella (adapted from La Tienda.com)

3 cups low sodium chicken stock

3 packages chicken concentrate (like Flavor Boost)

1/2 large yellow onion

1/4 teaspoon saffron

1/4 teaspoon smoked paprika

1/4 cup good quality olive oil

1 pound assorted chicken pieces – I used 2 wings, 2 small thighs, and 2 drumsticks with “knuckle” removed

2 links fresh linguica, sliced into quarter inch pieces

1/2 yellow onion, chopped

4 cloves garlic, minced

2 green onions, chopped

1 small jar pimentos, drained

1/2 pound large shrimp, deveined but shells left intact

3 tablespoons chopped fresh parsley

1 bay leaf, crumbled

1-1/2 cups Arborio rice

1/2 cup dry white wine or vermouth

1/2 cup frozen peas (optional in our case)

9 large clams

9 mussels

4 ounces fresh snow crab claws (optional)

Lemon wedges for garnish

In a small pot over medium heat, heat broth with saffron, smoked paprika and onion. Cover and simmer for 15 minutes. Remove the onion and measure broth. You will need 2-3/4 cups exactly – return broth to pot to keep warm.

Preheat oven to 325.

Heat olive oil in paella pan until almost smoking. Meanwhile wash and dry chicken pieces well and sprinkle with coarse salt. Add chicken to hot pan and fry until golden brown on all sides. Remove to a platter and keep warm. Add linguica and cook until browned and crisp – about 5 minutes. Add onion, garlic, green onions and pimento and cook, stirring constantly until onion is softened. Add the shrimp and sauté just until they start to turn pink – about 1 minute. Remove shrimp from pan and keep warm along with the chicken. Add parsley, bay leaf, and rice to the pan and cook, stirring to coat the rice with oil. Stir in white wine and add hot broth. Bring to a boil and cook uncovered over medium high heat for 10 minutes. Add peas. Bury the shrimp and chicken in the rice. Add clams and mussels with the edge of the shell that will open facing up. Decorate top of pan with snow crab claws. Bake uncovered for 20 minutes.

Remove from oven and cover with foil for 10 minutes. Serve garnished with lemon wedges and more chopped parsley. Makes 6 servings.

A year ago - Bloody Mary Shrimp Sauce with Lobster Ravioli

Two year's ago - Cheater Chili

Three year's ago - Creamy Tortellini Primavera