Monday, August 25, 2014

Baked Trout with Lemon Dill Linguine


Sunday dinner is a must at our house and I always love having guests. It seems the only way I am able to get one of my best friends over on occasion is if I tempt him with food and a few cocktails of course. This weekend was a full blown Midwest summer meaning hot, humid, and muggy! Like when you step outside you start to sweat! After a day of baseball all I could think about making for dinner was something light, refreshing, and simple.
I decided on some Steelhead Trout since it was on sale at Kroger. I figured I would cook that up and serve it over linguine tossed in a lemon dill sauce. I threw in some sugar snap peas for some texture and I also served a caprese salad with ripe tomatoes from my dads garden. Needless to say this dinner hit the spot and my dinner guest left full and satisfied.

For the Trout
1 1/2lbs Trout
2 diced scallions
1 bunch fresh chopped cilantro
2Tbs extra virgin olive oil
1/2 cup dry white wine
S&P

Bake 375
Place Trout in a baking dish and season with salt and pepper. Pour 2Tbs Olive oil over the trout and rub. Sprinkle the fresh herbs all over the top of the trout. Pour in your white wine. Bake for 15-20 minutes.

For the Linguine
1lbs linguine
1 1/2 cups heavy cream
1/4 cup white wine
zest and juice of 2 lemons
2 cloves garlic minced
S&P
Fresh Dill
Grated Parmesan

Get a pot of boiling water going and season with salt once it comes to a boil. Cook your linguine until al dente, in the final 2 minutes of cooking your pasta throw in your snap peas for a quick blanch then pour out and strain with your pasta. (reserve a cup of pasta water)
Meanwhile in a large sauté pan heat up a 2 count of EVOO and add your garlic. Cook until fragrant, add your lemon zest and juice, white wine, cream, dill, and salt and pepper. Simmer for about 15 minutes until your sauce thickens.  Add some grated parmesan at the end.
Turn off your heat and toss in your pasta and snap peas. Add some pasta water if needed.
Serve immediately with the trout and fresh grated parmesan on top.

This whole dish takes about 25-30 minutes to cook and it's totally YUMMY!

Happy Eatings!
Krystal

Wednesday, August 20, 2014

Charred corn chowder w Shrimp and Poblano Quesadillas


Sweet summer corn is in full effect and I can't get enough of it. While running errands the other day I made a stop at a local farm, I picked up a dozen cobs of sweet corn. I only need to feed a family of 4 so I thought I would use some of the cobs for soup. It was a great idea if I don't say so myself.
I always tend to go towards more of a Mexican flavor when I make corn chowder so to go along with our soup I decided on shrimp quesadillas. I picked up some fresh cilantro, raw shrimp, a couple poblano peppers, avocados, and I swung by my dads house to pick a couple fresh vine ripe tomatoes from his garden. I knew I had everything else at home to whip up this delicious meal.
Here is the recipe and I hope you enjoy it as much as our family did!

Charred Corn Chowder                                                    

6 ears sweet corn
2 yellow onions sliced
1 quart low sodium chicken broth
1 cooked Poblano pepper
2 cloves minced garlic
1tsp cumin
1 bay leaf
S&P

Set oven to broil
Shuck your corn and clean it thoroughly. (Let soak in water) Once your corn is clean, dry it and place on a baking sheet with your poblano. Rub your corn with a little olive oil just to coat. Place in oven under the broiler. Continue to check your corn turning each cob when one side starts to brown. For your poblano, you want it to blacken on each side. Once your corn is lightly browned on each side take out of the oven and let cool. Once your poblano is charred on each side place in a glass bowl and cover with plastic wrap for about 20 minutes.
Meanwhile in a soup pot sauté your onions and garlic until translucent. Pour in your chicken broth, cumin, and bay leaf. Let simmer. Take 5 ears of corn and cut the corn off of the cob and add to the soup. Cut the corn off the last cob and set aside for the end. Take your poblano pepper and peel off the skin. It should be very easy to do at this point. Take out the seeds and place the whole pepper in the soup. Continue to simmer for another 25 minutes.
Take the soup out of the pot a few cups at a time and place in a blender. You need to puree your soup. Be very careful with this part. Blend your soup in small portions until it is all smooth. DO NOT blend hot soup with the entire lid on or it will explode from the steam. Take the middle part of your blender lid off, letting the steam escape. Use a kitchen towel to cover the whole while blending.
Once all your soup is smooth, place back in your soup pot and season with salt and pepper and add the remaining whole corn kernels.
Garnish your soup with fresh cilantro, sour cream, avocado, fresh diced tomato, and lime juice.

Shrimp Quesadilla's

1/2 lbs.  raw shrimp
16oz bag Monterey Jack Cheese
Small Flour tortillas
1 can unseasoned black beans
1 can Hernedez salsa verde
1 poblano pepper

Peel and lightly chop your shrimp. Mix with the salsa verde and  then place in a sauté pan and cook until shrimp is pink and cooked through.
Do the exact same thing to your poblano pepper as you did for the soup. Once it is peeled and seeded dice it up and set aside.
To assemble: In a large skillet on med high heat, place one tortilla in the pan, add your cheese (I use a lot) then spoon on some black beans, then your shrimp and some of the poblano, add a little more cheese and then top with another tortilla. Flip your quesadilla over and brown the other side. When your quesadilla is golden brown on each side and your cheese is melted take out of the pan and cut into to four's.
I serve my quesadillas with the same garnish as the soup!

Happy Eatings!

Wednesday, May 14, 2014

Brie Quesadillas with Mango Salsa


Made these quesadillas last night and they were wonderful, quick, and delicious.
Sometimes I have to be quick on my feet with meals in my house. With work, picking up the kids from school, sporting events, and guitar lessons I don't have a lot of time to prepare a full on meal. I still want our food to be home cooked, fresh, and taste good though!
All you need is some large flour tortillas, brie cheese, mangos, red bell peppers, cilantro, limes, jalapeno, and an avocado.

For the Mango Salsa:

1 ripe Mango - peeled and diced
1 red bell pepper - small diced
1 jalapeno -  seeded and diced
1/2 cup chopped fresh cilantro
juice of 2 limes
1tsp sugar
1tsp salt

Mix all ingredients together and let stand for at least 20 minutes.

For the quesadilla:

Large flour tortillas
Brie cheese - at room temp

Heat your skillet with some olive oil at med heat. Place your tortilla in the skillet and add sliced brie covering one side of the tortilla. Flip the other side of the tortilla over the brie. Once the bottom side of the tortilla is golden brown flip the quesadilla to brown the other side. This process only takes about 4-5 minutes.
Cut your quesadilla in 4 pie pieces. Top with mango salsa and fresh diced avocado.

That's it.


***The Mango Salsa can also be used as a topping for your eggs the next morning, or to top grilled fish, chicken, and steak!

Happy Eatings!!

Sunday, February 2, 2014

German Chocolate Caramel Bars


Words to describe these bars...Ooey, gooey, chewy, crunchy, chocolaty, deliciousness! I don't think I need to elaborate any more than that to convince you to make these ridiculously amazing treats!

Here's what you need to do:

German Chocolate Caramel Bars

1 box German Chocolate cake mix
1 small can evaporated milk
1/2 cup chocolate chips
3/4 cup melted butter
1 11oz bag of caramels

Pre heat oven 350 degrees
In a bowl combine your German chocolate cake mix, melted butter, and 1/3 cup of evaporated milk. The batter will be dough like. Grease a 9X13" pan, spread half of your cake mix throughout the bottom of the pan to cover. Place in oven and bake for 6 minutes.
While that is baking put your caramels in a pot over medium heat along with another 1/3 cup of the evaporated milk. Heat until all the caramels are melted. Take the caramel and pour over the already baked cake mix. Spread evenly. Take the rest of your dough and place on top of the caramel. The dough will not cover the entire top. Try to spread as much as you can with your fingers.
Top with the chocolate chips and place back in the oven for another 28 minutes.
Let cool and cut into squares.

**Sprinkle some sea salt on top or add some toasted nuts for a little something extra!

Saturday, January 4, 2014

Vodka Sauce w Linguine - Quick, easy, delicious


This is my go to meal when I have no time but want something to warm me up. It is always a crowd and kid pleaser. If you are new to cooking this is the recipe for you. It's easy to follow, takes little to no skill, and the result will surely impress!

**Remember always read through your recipe and instructions first! It will help you with organization and timing.

Vodka Sauce

1 jar traditional marinara sauce
1 cup vodka (I like to use a good vodka, but whatever you have will do)
1 can diced tomatoes
1 clove garlic minced
1/2 cup heavy cream at room temp
1/3 cup grated parmesan
1/2 tsp red pepper flake
salt & pepper to taste
1lbs Linguine

Over med heat add a two count of olive oil and sauté your minced garlic until fragrant. Add in your marinara sauce and vodka and simmer for about 20 min. You want to cook out the alcohol. After 20 minutes stir in your cream slowly and reduce your heat to low. Add in your parmesan, red pepper flake, salt, and pepper. Simmer for another 5-7 minutes.
Have a pot of boiling slated water ready. Stir in your linguine and cook until al'dente. Take your pasta directly out of the boiling water and place in your sauce. Turn off the heat and cost your pasta with the sauce.
Serve with fresh parmesan cheese and a good crunchy bread. The sauce is perfect for dipping!





***Some great add in's to this dish are spinach, shrimp, or chicken.


From The Mandap household to yours.......Happy Eatings!

Sunday, November 24, 2013

Pork Shoulder and all it's Glory

This week pork shoulder was on sale at the grocery and I am not one to deny the pig. When you are shopping on a budget and trying to get the most out of your food, pork shoulder is the way to go. Our family got 3 delicious meals out of this pork shoulder.
The best way to cook this piece of meat is low and slow. I use a Dutch oven but a crock pot works just as well. Rinse your pork, score it on the fat side, and place it in your pot. I season mine with plenty of salt, cumin, oregano, and pepper. I also add in one diced onion, some minced garlic, and one bunch of fresh cilantro. Add in about 1 inch of water to the bottom of the pot. If using a Dutch oven place in the oven at 325 degrees for 3 1/2 to 4 hours. For a crock pot cook on high for about 5 hours. You want your pork to be fork tender so you can easily shred the meat.

The first night we basically turned our kitchen into our own Chipotle. I made some cilantro rice, heated up some black beans (yes from a can!), cut up some cherry tomatoes, sliced avocado, and topped with shredded Monterey jack cheese and sour cream. I also had some flour tortillas and salsa verde out. It was perfect. My boys made their own tacos and I made my own burrito bowl! Kids seem to eat more when they feel they made their own food.





The second night I took some of the shredded pork, placed it in a bowl and added 1 cup of Herdez salsa, 1/2 cup Herdez salsa verde, the left over black beans, 1/2 cup shredded Monterey jack cheese and mixed it all together. I placed the mixture in a casserole dish and topped with corn muffin batter. Just use your favorite corn muffin mixture and follow the directions on the box. I always add in sweet corn from a can to my corn bread. Once you top your casserole with the corn muffin mix, bake at 400 degrees for 25 minutes or until the muffin mix is cooked through.
This meal was perfect for our cold weather. I used up all my leftovers from the night before and it was such a good hearty meal.






Lastly we made our absolute favorite breakfast. My husband and I used to frequent this charming Hawaiian café in San Diego called Lelani's. They had this dish the Ono Kahlua, it's like corned beef hash and eggs but the Hawaiian version and so much better! Every time I cook pork shoulder I recreate this dish for my husband. He loves it and you know ladies the way to a mans heart is through his stomach! All you do is cook some rice, place your rice on a plate and top with some warmed up shredded pork shoulder. Then fry up 2 eggs any way you like (we like ours sunny side up, the yolk just adds this extra sauce..mmmmm) place your eggs on top of the pork and that's it. Serve it with soy sauce and hot sauce! Best breakfast ever!






There you have it, Pork 3 ways! It may take a few hours to cook this pork but the end result is 3 easy and delicious meals that will get you and your family through the week!

Sunday, November 10, 2013

Reuben Dip - Your best game day snack


Around Cincinnati we love our Sauerkraut and we love a good dip at a football party! This Reuben dip goes hand in hand with fall, football, and a good brew. It's tangy, cheesy, baked until it's bubbly, and oh so bad for you (shhhh!). I actually got this recipe from one of my mom's friends and every time I serve it up someone is asking me for the recipe, so here it is.

Reuben Dip
16oz sauerkraut
8oz   Swiss cheese
8oz   buddings corned beef
1cup mayonnaise
Rye Triscuit's for serving


Pre heat oven to 350

Strain your sauerkraut in a colander. Cut up your corned beef into small pieces and shred the entire 8oz of Swiss cheese. In a mixing bowl combine the sauerkraut, corned beef, and Swiss cheese. Add in the mayonnaise and blend together. You want a tuna like consistency. You may need to add more mayonnaise. Once the dip is all mixed and has a nice consistency place it in a 9x13in baking dish and spread evenly. Bake until its bubbly about 25 min.
Serve hot with Rye Triscuit's on the side.
There you go easy cheesy Reuben Dip!!