Greek Pastitsio Casserole Style

*Serves 6

INGREDIENTS:
12 ounces penne pasta
1 pound ground turkey or ground sirloin
1 1/2 cups chopped yellow onion (from about 1 large onion)
5 garlic cloves, finely minced
3/4 teaspoon salt
2 tablespoons all-purpose flour
8 ounces light cream cheese
2 cups milk, 1% of skim work great
1/8 teaspoon nutmeg
1 (14.5-ounce) can diced tomatoes, drained- I used two cans of tomatoes, did not drain them and added no milk
1 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS:
Coat a 9X13-inch baking dish with cooking spray and set aside. Preheat the broiler.

In a large pot of lightly salted, boiling water, cook the penne pasta according to package directions.

While the pasta is cooking, heat a large 12-inch skillet over medium heat. Add beef or turkey to the pan with the diced onions and 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring to break up the meat into small pieces, until the meat is cooked through. Drain excess grease from the meat. Add the garlic and cook until fragrant, another minute or so. Sprinkle the flour over the meat mixture, stirring to combine, and cook for 1-2 minutes over medium heat. Add the cream cheese in pieces, scattering it over the meat. Let it melt into the meat and stir to combine. Whisk or stir in the milk, nutmeg and tomatoes. Stir to combine well and bring the mixture to a simmer. Cook 5-6 minutes until the mixture is slightly thickened and is thoroughly heated through.

Stir in the pasta and spoon the pasta mixture into the prepared pan. Sprinkle the mozzarella cheese evenly over the pasta and broil for about 3-5 minutes (watching carefully so it doesn’t burn!). Remove from the oven and sprinkle with parsley. Let it stand fora bout 5 minutes before serving.

Recipe Source: adapted from My Recipes (a Cooking Light recipe

Deep Dish Cookies

• 1 cup butter, room temperature
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 1/2 cups all purpose flour
• 1 1/2 cups semi sweet chocolate chips-we used the mini choco chips to spread the Love!

1. Preheat oven to 350
2. Spray your muffin top pan generously with cooking spray. Set aside.
3. In your stand mixer, cream together butter and both sugars until light and fluffy.
4. Add in your eggs, one at a time and vanilla. Mix on medium until combined.
5. Turn mixer to low and add baking soda, salt and flour.
6. Stir until just combined.
7. Stir in your chocolate chips and mix until incorporated.
8. Press 1/4 cup dough into each cavity in the pan.
   Bake approx 12 minutes until edges are golden.
9. Let cool in pan 11-13 minutes.
10. Gently loosen sides with knife and twist out, or flip pan over onto cooling rack to remove cookies.
11. Repeat with remaining dough.

Makes 9-10 deep dish cookies. Serve warm. Top with ice cream. To reheat cookies, place on a microwave safe plate for 15 seconds.

If you don’t have a muffin top pan, you can still make these cookies.  Bake on a parchment lined baking sheet for 8-9 minutes.

You can add a Dove chocolate to the center to give it a kind of molten lava effect!

These were Heavenly!

Julia's Beef Bourguinon

Yummy!!!
Julia's Beef Bourguinon

6oz chunk of bacon (have yet to find this...I use thick cut)
1 T olive or vegetable oil
3 lb lean stewing beef cut into 2 inch cubes
1 sliced carrot (used 2)
1 sliced onion
1 t salt 1/4 t peppre
2 T flour
3 C full bodied red wine or grape juice
2-3 C beef stock
1 T tomato paste
2 cloved mashed garlic
1/2 t thyme
1 crumbled bay leaf

18-24 pearl onions, peeled
1 1/2 T butter
1 1/2 T oil
1/2 C beef bouillon
Herbs for bouquet: 4 sprigs parsley, 1/2 bay leaf, 1/4 t thyme tied in cheesecloth

2 T butter
1 T oil
1/2 lb fresh mushrooms, wash, dried, whole, sliced or quartered

Boiled potatoes for serving.

Take chunk of bacon and remove rind, cut bacon into strips 1/4 inch thick and 1 1/2 inches long.  Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water.  Drain and dry.

Preheat oven to 450.

Saute bacon in a 9-10 inch fireproof casserole (enameled cast iron works great) in the 1 T oil for 2-3 minutes to brown lightly.  Remove to a side dish with a slotted spoon.  Continue to heat oil until almost smoking before sauteing beef.

Dry beef in paper towels; it will not brown if it is damp.  Sate a few pieces at a time, in hot oil and bacon faut until nicely browned on all sides.  Add it to the bacon on the side.

In the same fat, brown sliced carrot and onion.  Pour off the sauteing fat.

Return beef and bacon to the casserole and toss with the salt and pepper.  Then sprinkle on the flour and toss again to coat the beef lightly with the flour.  Set casserole uncovered in middle position of the preheated oven for 4 minutes.  Toss the meat and return tot he oven for 4 more minutes. (This browns the flour and covers the meat with a light crust.)  Remove casserole and turn oven down to 325.

Stir in the wine or juice and enough beef stock so that the meat is barely covered.  Add the tomato paste, garlic, herbs, and bacon rind.  bring to simmer on top of the stove.  Then cover the casserole and set in lower third of oven.  Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when for pierces it easily.

While beef is cooking, prepare onions and mushrooms.

(Brown -braised Onions) Add 1 1/2 T butter and 1 1/2 T oil to saute pan (or enameled skillet) over medium heat. When the butter and oil are bubbling, add onions and saute for about 10 minutes, rolling the onions about so they will brown as evenly as possible.  Be careful not to break their skins.  You cannot expect to brown them uniformly.  Pour beef bouillon, salt and pepper to taste and add the herb bouquet.  cover ans simmer slowly for 40-50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated.  Remove herbs. Set aside.

(Sauteed Mushrooms)On high heat, melt butter and oil.  As soon as the butter foam has begun to subside, add the mushrooms.  Toss and shake the pan for 4-5 minutes.  During their saute the mushrooms will at first absorb the fat.  In 2-3 minutes the fat will reappear on their surface, and the mushroom swill be gin to brown.  As soon as they have browned lightly, remove from heat. Set aside.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.  Wash out the casserole and return the beef and bacon to it.  Distribute the cooked onions and mushrooms over the meat.  Skim the fat off the sauce.  simmer sauce for a minute or two, skimming off additional fat as it rises.  you should have about 2 1/2 C of sauce thick enough to coat a spoon lightly.  If too thin, boil it down rapidly.  If too thick, mix in a few tablespoons of stock.  Tast carefully for seasoning.  pour sauce over the meat and vegetables. Cover casserole and simmer for 2-3 minutes.

Serve over or next to boiled potatoes.

Key Lime Cheesecake

I made this recently for my annual Christmas brunch.  My family loved it.  Rich and creamy, sweet and sour.  It takes a little time- but it is so worth it.


Key Lime Cheesecake

Ginger Crust:
1 1/2 C ginger snaps crushed finely     
4 T unsalted butter (1/2 stick)

Preheat oven to 375.  Mix cookies and butter, press in a 9 inch spring form pan, place pan on a cookie sheet and bake for 8-10 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Cheesecake:
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar                        
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour   
5 eggs
2 egg yolks               
1/2 cup sour cream

Increase oven temperature to 500 degrees F.  With an electric mixer, combine cream cheese, sugar and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200  and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.

Key Lime Pie Custard:
4 eggs                   
1 1/2 C sugar
3/4 C key lime juice           
1 t finely chopped lime zest
8 T unsalted butter (1 stick)

 Fill a med saucepan 1/2 full of water and bring to a boil.  Meanwhile in med stainless steel bowl whisk eggs and sugar until smooth. Stir in lime juice and zest.  Cook over boiling water until thick, then wisk in butter.  (Usually turns out yellow, more authentic that way.)  When cooking don’t allow water to touch bowl, just steam.  Spread on top of cheesecake, warm or cool.  Let cool for a few minutes then spread plastic wrap right on key lime custard to prevent hard film from forming. Place in fridge a minimum of 5 hours.  Over night is best. To serve, slice with a knife dipped in hot water and wiped with a clean cloth.

Spinach Pomegranate Salad with Apples and Walnuts

from Pinch My Salt

I loved this salad.  It looks so pretty and festive with the deep red pomegranate seeds, and bright green spinach.  I only had feta on hand so I used that instead of the blue cheese and I used candied almonds instead of the walnuts.  Wonderful salad- the dressing was great.

Spinach Pomegranate Salad with Apples and Walnuts

4 cups baby spinach leaves
1 apple, cored and chopped
1/3 cup pomegranate seeds
1/3 cup chopped toasted walnuts
4 slices bacon, cooked and crumbled
2 ounces blue cheese, crumbled
1/3 cup pomegranate vinaigrette (recipe below)

Toss all ingredients in a large bowl.  Serve immediately.  Yield: 4 servings.

Pomegranate Vinaigrette

1/2 cup pomegranate juice (I used POM Wonderful)
1 tablespoon balsamic vinegar
1 teaspoon Dijon-style mustard
1 teaspoon honey
1/2 cup vegetable oil (any neutral-flavored oil will do)
salt, to taste
fresh ground black pepper, to taste

In a medium bowl, whisk together pomegranate juice, balsamic vinegar, mustard, and honey.  Slowly drizzle in the oil, whisking constantly, until it’s all incorporated.  Season to taste with salt and pepper.  Yield: approximately 1 1/4 cups.

Brown Butter Sauce

from I Like To See My Recipes When I Grocery Shop

Brown Butter Sauce

8 T Butter
1/2 t salt
1 1/2 t chopped fresh sage, rosemary or basil (I used Sage)
4 T heavy cream
1/2 C grated parmigiano-reggiano

In a small saucepan, melt 8 T butter and 1/2 t salt over med-low heat.  Add 1 teaspoon chopped fresh sage and cook, stirring often, unitl the butter begins to brown, about 5 minutes or less.  Stir in 4 T heavy cream and bring to a boil for  20 seconds or so to combine cream with butter.  Remove from heat.  Add 1/2 C grated parmigiano-reggiano when tossing with pasta.

**It is September, so the garden is abundant.  Spaghetti squash, yellow squash, zucchini, sage and tomatoes all from our garden.  This is garden heaven!
**This sauce is quite thin, flavorful and salty, so a little goes a long way.  I haven't ever tossed it into a pasta, I have always added the cheese to the sauce and then drizzled it over the plated pasta, or spaghetti squash.

Cranberry Walnut Rolls

from The Brown Eyed Baker

Cranberry and Walnut Rolls

Yield: 12 rolls

Prep Time: 20 minutes | Inactive Rise Time: 3½ hours | Bake Time: 15 minutes

1 cup coarsely chopped walnuts
3½ cups (or more) bread flour
1 tablespoon light brown sugar
1½ teaspoons quick-rising dry yeast
1½ teaspoons salt
1½ cups whole milk
2 tablespoons vegetable oil, plus additional for coating bowl
1 large egg
1 cup sweetened dried cranberries
Nonstick cooking spray
1 large egg, beaten to blend (for glaze)
Raw (turbinado or demerara) sugar

1. Stir the walnuts in a dry skillet over medium heat until toasted, about 5 minutes. Set aside to cool.

2. Mix 3½ cups bread flour with the brown sugar, yeast and salt in the bowl of a stand mixer fitted with a paddle attachment. Warm the milk in a small saucepan over low heat until an instant-read thermometer inserted into the milk registers 95 degrees F. Add the oil; remove from the heat. Add the milk mixture and 1 egg to the flour mixture. Mix on low speed until a wet coarse ball forms, about 1 minute. Add the nuts and the cranberries. Replace the paddle attachment on the mixer with a dough hook. Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by the tablespoonfuls as needed, about 4 minutes. Transfer the dough to a floured surface and knead for about 2 minutes.

3. Lightly oil a large bowl. Shape the dough into a ball; place in the prepared bowl, turning to coat with oil. Cover with plastic wrap and let the dough rise at room temperature until almost doubled in volume, 1¾ to 2 hours.

4. Line a large baking sheet with parchment paper. Transfer the dough to an unfloured surfaced; divide into 12 equal pieces. Shape each piece of dough into a smooth round ball. Transfer the rolls to the prepared baking sheet, spacing them apart. Spray the rolls with nonstick spray. Cover loosely with plastic wrap; let rise at room temperature until 1½ times original size, about 1½ hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer.

5. Meanwhile, position a rack in the center of the oven and preheat to 425 degrees F.

6. Place rolls in oven; reduce oven temperature to 400 degrees F and bake 7 minutes. Rotate baking sheet; continue to bake rolls until golden and slightly firm to the touch, about 8 minutes longer. Cool completely on a cooling rack.

*Note: You can wrap these in foil and place in an airtight bag and freeze for up to 2 weeks. Thaw the rolls at room temperature. If desired, you can rewarm the rolls wrapped in foil in a 350 degree F oven for about 10 minutes.

(Recipe adapted from Bon Appetit, November 2009)

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Photo from the Brown Eyed Baker

We made this salad with our Thanksgiving Feast.  It was so pretty with the orange squash and the bright red craisins.  It was very good- my kids were even surprised that they liked it and they even had seconds.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Yield: 4 servings (entree salad) or 6 to 8 servings (side salad)

Prep Time: 15 minutes | Cook Time: 30 minutes

1 (1 to 1½-lb) butternut squash, peeled and ¾-inch diced
2 tablespoons + ½ cup olive oil, divided
1 tablespoon maple syrup
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
3 tablespoons dried cranberries
¾ cup apple cider (can substitute apple juice)
2 tablespoons apple cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula (or mixed greens), washed and dried
½ cup walnuts, toasted
¾ cup grated Parmesan cheese

1. Preheat oven to 400 degrees F.

2. Place the butternut squash on a sheet pan. Drizzle with 2 tablespoons olive oil, the maple syrup, 1 teaspoon kosher salt and ½ teaspoon black pepper. Toss to evenly coat the butternut squash. Roast for 20 minutes, turning once, until the squash is tender. Add the cranberries to the pan during the last 5 minutes.

3. While the squash is roasting, combine the apple cider, the vinegar and the shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon kosher salt and ½ teaspoon ground black pepper.

4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

(Recipe adapted from Barefoot Contessa Back to Basics)

Fresh Green Bean Casserole

I am not a huge fan of green bean casserole- but it was requested for Thanksgiving this year.  I came upon this recipe and thought I would give it a try.  It was really good and I loved how fresh it tasted, and the fact that I didn't have to use canned soup.  Its a keeper.  Due to running out of time- I just put the fried onions on top and omitted the breaded topping.  From the Brown Eyed Baker.

Fresh Green Bean Casserole

Yield: 10 to 12 servings

Prep Time: 40 minutes | Bake Time: 15 minutes

For the Topping:
4 slices white bread, each slices torn into quarters
2 tablespoons unsalted butter, softened
¼ teaspoon salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)

For the Beans and Sauce:
2 tablespoons salt
2 pounds green beans, ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems removed, wiped clean and broken into ½-inch pieces
3 cloves garlic, minced (about 1 tablespoon)
Salt and pepper, to taste
3 tablespoons all-purpose flour
1½ cups chicken broth
1½ cups heavy cream

1. For the Topping: Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside.

2. For the Beans and Sauce: Adjust oven rack to middle position and heat oven to 425 degrees F. Fill a large bowl with ice water. Bring 4 quarts of water to a boil in a large pot or Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain.

3. Add butter to now-empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups, about 12 minutes. Season with salt and pepper to taste.

4. Add green beans to sauce and stir until evenly coated. Arrange in an even layer in 3-quart (or 9×13-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

*Note 1: You can prep this ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed.

*Note 2: This recipe can be halved and baked in a 2-quart (or 8-inch square) baking dish. If making a half batch, reduce the cooking time of the sauce in Step 3 to about 6 minutes (1¾ cups) and the baking time in Step 4 to 10 minutes.

*Note 3: If you want to go 100% homemade and eliminate the canned fried onions, you can make your own caramelized onions. Thinly slice 2 sweet onions and saute in 2 tablespoons of unsalted butter over medium-high heat for about 10 minutes. Reduce heat to medium-low and sprinkle with salt and cook, stirring occasionally, for about 30 minutes, or until the onions are golden, caramelized and soft. Set aside to cool before combining with remainder of crumb topping. Proceed with the recipe as directed.

(Recipe adapted from Cook’s Illustrated, November 2006)

Thanksgiving Turkey

Thanksgiving TurkeyRecipe and method by Our Best Bites
Brine heavily adapted by Our Best Bites from Alton Brown

This is the recipe I used this year on our turkey and we all agreed it was the best ever!  It was so juicy.  I even used a 23 pound turkey .  

Equipment and Instructions:

1 5-gallon bucket and lid (like a brand-new paint bucket and lid, washed well)
A reliable oven-safe meat thermometer
Flavor injector/meat syringe
Turkey roasting bags
Heavy-duty roasting pan

1 turkey, no larger than 12-14 pounds
1 gallon chicken broth
1 tablespoon whole peppercorns
1/2 cup brown or white sugar
1 cup kosher salt
5-6 cloves smashed garlic
1 tablespoon dehydrated onion
1 large sprig fresh thyme
1 large sprig fresh sage
1 large sprig fresh rosemary
1 handful fresh parsley
8 cups cold water
8 cups ice

3/4 c. salted butter, divided
1 tablespoon chopped fresh sage
1/2 c. chicken broth
2-3 cloves garlic

1 apple, chopped in half
1-2 small onions, chopped in half
4 stalks celery, cut into thirds

About a week before you begin brining your turkey, place it in the refrigerator to defrost.

The day before you roast your turkey, combine the chicken broth and the remaining brine ingredients (through the parsley) in a very large stockpot. Bring to a boil and then remove from heat and allow to cool to room temperature.

Remove the packaging from the turkey. Remove the neck and giblets (be sure to check both the body and neck cavities) and reserve for later use if desired. Rinse the turkey in cool water and then place it in the 5-gallon bucket. Add the cold water and the ice cubes, then add the brine mixture. Stir to combine. Cover with the lid and then place in a cold place for up to 24 hours.

When you’re ready to roast your turkey, preheat the oven according to the directions on the roasting bag packaging. Soften 1/2 cup butter and mix it with 1 tablespoon fresh sage and set aside. Remove the turkey from the brine, rinse it in cool water, and place in the roasting pan. Use your hands to loosen the skin between over the breast. Spread handfuls of the sage butter between the breast and the skin, rubbing any excess over the outside of the skin.

In a blender, combine 1/2 c. chicken broth, 2-3 cloves garlic, and 1/4 c. melted butter until completely smooth. Use the flavor injector to inject the mixture all over the turkey.

Slip any remaining rosemary and thyme sprigs under the skin.

Stuff the apple, onion, and celery into the cavity of the turkey. Insert the meat thermometer into the thickest part of the turkey breast and then place the turkey into the roasting bag and roast until the thermometer registers 165 according to the roasting bag directions. When you’ve reached 165, remove the turkey from the oven and cut the bag away from the turkey. Allow it to stand for 15-20 minutes before slicing to allow the juices to redistribute and keep the turkey juice.