Thursday, April 9, 2009

Kitchen Adventures Volume 2

Good evening humble readers!

I have been remiss in writing this Kitchen Adventures post... so remiss that I'm throwing in a third recipe heretofore unmentioned... I will also apologize for the lack of 'food p@rn' as I have recently heard it called. Now that we have a new camera, I will be sure to take pics of all the groovy new recipes I try or come up with.

Just a reminder, I don't measure much when I cook. All measurements listed are approximate. Use what you feel is best.

So, without further ado...

Three Cheese Tortellini with Creamy Chicken Pesto Sauce
  • 1 family sized package Three Cheese Tortellini (like Oli.vieri)
  • 1 chicken breast per person
  • 2 cups sliced or quartered fresh button mushrooms
  • 1/3 - 2/3 cup half and half cream (depending on how 'saucy' you like your pasta)
  • 3 heaping tbsp of your favourite basil pesto (someday I will try to make my own)
  • 1 small onion minced
  • grill seasoning
  • grated Parmesan cheese
Cut chicken breasts into bite-sized pieces, sprinkle with grill seasoning, and saute over medium-high heat in a large skillet until browned. Reduce heat, and add mushrooms and onion to pan, and saute until tender. Add cream to skillet, just to warm through and reduce slightly. Prepare pasta according to package directions. When pasta is cooked and drained, return it to the warm pot. Add the pesto to the cream and chicken/mushroom mixture. (Do not do this earlier, as the basil in the pesto may turn black if heated too much.) Stir until combined and then pour sauce over the pasta. Stir gently to coat and transfer to a serving bowl. Sprinkle generously with parmesan cheese.

Balsamic Roast Beef
  • 1 beef roast (whatever cut you like... altho, an inexpensive cut would work best)
  • 1.5 - 2 cups beef stock
  • 1/3 cup balsamic vinegar
  • garlic powder
  • salt
  • pepper
Preheat oven to 300 degrees. Combine beef stock and balsamic vinegar in the bottom of a roasting pan. Use the smallest pan you have that will fit the roast. Sprinkle the roast with garlic powder, salt, and pepper to taste. Put the roast into the roasting pan, with the fatty side up (if it has a fatty side). Cover the pan with a tight fitting lid or aluminum foil. Cooking time will vary depending on the size of the roast, and how well done you like it. I prefer my roast on the rare side so an hour to an hour and a half will usually be enough. Baste the roast two or three times during the cooking process. When the roast reaches the desired doneness, remove from the pan, cover with foil and allow to rest. The remaining drippings and balsamic vinegar make an incredible gravy when thickened with cornstarch or flour. Serve with mashed potatoes and steamed veggies... and yorkshire puddings if you like!

Southwestern Cheddar Burgers
  • 1 pound ground beef
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1/3 cup salsa (however hot you like)
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/4 cup shredded cheddar cheese
  • sliced cheddar cheese (for melting on top of the burgers)
Combine all ingredients except for the sliced cheese in a large bowl. Do not over mix. Divide the mix into 6 equal parts and form into patties. Grill or fry in a large skillet until almost cooked through. Add sliced cheese to each burger and allow to melt. Serve on crusty rolls (sourdough is great) with spicy mustard, lettuce and tomato. These are great with oven fries and a cool salad.

That's it. I told you they were way to easy! Coming up in a future Kitchen Adventure: Easter dinner - Slow Roasted Mediterranean Leg of Lamb, Greek Roasted Potatoes, and asparagus.

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