Summer break is finally here! It's been a great school year, but we are certainly ready for the rest. Well, Paul gets to rest ... Tim is teaching summer school. But, it's not as terrible as one might think. We are planning our summer vacation for July - so look for our restaurant review from Galveston, Dallas, and Oklahoma when we return.
This month we're adding many "open" nights on the weekends to allow some flexibility in our schedule of dinner options and activities which may pop up.
We recently went cookbook shopping for some new ideas and recipes. We found 3 fun new cookbooks (Cat Cora, $5 Take-Out, & Under 300 Calories) and are trying ALL NEW recipes this month from those cookbooks. Super excited to see what these recipes will be like - they look like they're going to be delicious. Keep an eye out throughout the month for some new recipe postings as we go along!
Here's what's on the menu for this month:
June 1 - Avenue's Bistro & Starlight
June 2 - Open
June 3 - Chipotle-lime shrimp burgers
June 4 - Chicken & spicy peanut salad
June 5 - Melon soup with crispy prosciutto
June 6 - Sausage, peppers, & mushroom pizza
June 7 - Fish tacos with avocado salsa
June 8 - Drop Bar & Heartland Men's Chorus Concert
June 9 - Open
June 10 - Swagger (Groupon)
June 11 - Grilled avocado cobb salad w/ apricot dressing
June 12 - Crispy baked fish sticks
June 13 - Broccoli pizza
June 14 - Pan-fried chimichangas
June 15 - Open
June 16 - Open
June 17 - Open (travel)
June 18 - Open C+ Conference
June 19 - Open (travel)
June 20 - Gyro pizza
June 21 - Grilled chile-lime flank steak tacos w/ pineapple salsa
June 22 - Open
June 23 - Open
June 24 - Spinach paella
June 25 - Shrimp & papaya salad in avocado
June 26 - Veggie pizza w/ olive & oregano hummus pizza
June 27 - TBD & Quality Hill Playhouse
June 28 - Chicken & vegetable enchiladas
June 29 - Open
June 30 - Open - VACA 2013!
Sunday, May 26, 2013
Saturday, May 25, 2013
Pasta with Chorizo, Bell Peppers, & Spinach
3 Tbsp EVOO
6 ounces smoked Spanish Chorizo links, casings removed, cut into 3/4 inch pieces
2 large red-bell peppers, cored, seeded, and cut into 1/2 inch pieces
1 large yellow onion, finely chopped
4 garlic cloves, finely chopped
Finely grated zest of 1 lemon
1 Tbsp fresh lemon juice
1 lb. pasta shells
5 ounces fresh baby spinach (approx. 7 cups, not packed)
Salt/Pepper
Heat a large, heavy nonstick skillet over medium-high heat. Add the EVOO, then add the chorizo & cook, stirring occasionally, for about 3 minutes or until beginning to brown. Add the ell peppers and onions and cook, stirring occasionally for about 5 minutes or until the onions are translucent and tender. Stir in the garlic and cook for about 2 minutes, or until tender. Stir in the lemon zest and lemon juice.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta & cook, stirring often to prevent pasta from sticking together, for about 8 minutes or until tender, but firm to the bite. Scoop out & reserve 3/4 C. pasta water. Drain the pasta.
Add the pasta, reserved cooking water, and the spinach to the chorizo mixture and stir until the spinach wilts. Season to taste with salt and pepper.
Divide the pasta among 4 bowls and serve.
*Recipe courtesy of Curtis Stone's What's For Dinner? p. 122.
6 ounces smoked Spanish Chorizo links, casings removed, cut into 3/4 inch pieces
2 large red-bell peppers, cored, seeded, and cut into 1/2 inch pieces
1 large yellow onion, finely chopped
4 garlic cloves, finely chopped
Finely grated zest of 1 lemon
1 Tbsp fresh lemon juice
1 lb. pasta shells
5 ounces fresh baby spinach (approx. 7 cups, not packed)
Salt/Pepper
Heat a large, heavy nonstick skillet over medium-high heat. Add the EVOO, then add the chorizo & cook, stirring occasionally, for about 3 minutes or until beginning to brown. Add the ell peppers and onions and cook, stirring occasionally for about 5 minutes or until the onions are translucent and tender. Stir in the garlic and cook for about 2 minutes, or until tender. Stir in the lemon zest and lemon juice.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta & cook, stirring often to prevent pasta from sticking together, for about 8 minutes or until tender, but firm to the bite. Scoop out & reserve 3/4 C. pasta water. Drain the pasta.
Add the pasta, reserved cooking water, and the spinach to the chorizo mixture and stir until the spinach wilts. Season to taste with salt and pepper.
Divide the pasta among 4 bowls and serve.
*Recipe courtesy of Curtis Stone's What's For Dinner? p. 122.
Pesto-Presto Chicken
3 Tbsp. pine nuts
8-10 fresh basil leaves (approx. 1/2 C.)
1/4 C. fresh flat-leaf parsley leaves (a handful)
1 (5.4 ounce) round of Boursin garlic & herb soft cheese spread
1/2 C. grated Parmesan Cheese (couple handfuls)
Salt/Pepper
4 boneless skinless chicken breasts
12 (1/2 inch thick) slices of vine-ripened tomatoes, from about 3 medium tomatoes
2 Tbsp EVOO
Preheat oven to 450 degrees.
In a small pan over medium heat, lightly toast the pine nuts, then set aside to cool.
In the bowl of a food processor, combine the basil, parsley, pine nuts, Boursin cheese, and 1/4 C. of the Parm. Season with a little salt and pepper and process into a smooth mixture.
Butterfly each piece of chicken breast by slicing into but not all the way through the breast at the equator. Open the two halves as if you were opening a book. Pound the split breasts with a meat mallet to about 1/4-inch thickness. Season both sides of the chicken with salt and pepper, then divide the herb-cheese mixture among the four pieces of chicken using a couple of small spoons. Fold the chicken in half (like closing a book) to enclose the cheese mixture.
Transfer the chicken to a nonstick rimmed baking sheet and shingle 3 slices of tomato over each breast. Drizzle the stuffed breasts with about 2 Tbsp. EVOO and sprinkle with the remaining Parm. Bake the chicken until it is cooked through and light golden brown, about 20 minutes.
*Recipe courtesy of Rachael Ray's Look+Cook p. 68.
8-10 fresh basil leaves (approx. 1/2 C.)
1/4 C. fresh flat-leaf parsley leaves (a handful)
1 (5.4 ounce) round of Boursin garlic & herb soft cheese spread
1/2 C. grated Parmesan Cheese (couple handfuls)
Salt/Pepper
4 boneless skinless chicken breasts
12 (1/2 inch thick) slices of vine-ripened tomatoes, from about 3 medium tomatoes
2 Tbsp EVOO
Preheat oven to 450 degrees.
In a small pan over medium heat, lightly toast the pine nuts, then set aside to cool.
In the bowl of a food processor, combine the basil, parsley, pine nuts, Boursin cheese, and 1/4 C. of the Parm. Season with a little salt and pepper and process into a smooth mixture.
Butterfly each piece of chicken breast by slicing into but not all the way through the breast at the equator. Open the two halves as if you were opening a book. Pound the split breasts with a meat mallet to about 1/4-inch thickness. Season both sides of the chicken with salt and pepper, then divide the herb-cheese mixture among the four pieces of chicken using a couple of small spoons. Fold the chicken in half (like closing a book) to enclose the cheese mixture.
Transfer the chicken to a nonstick rimmed baking sheet and shingle 3 slices of tomato over each breast. Drizzle the stuffed breasts with about 2 Tbsp. EVOO and sprinkle with the remaining Parm. Bake the chicken until it is cooked through and light golden brown, about 20 minutes.
*Recipe courtesy of Rachael Ray's Look+Cook p. 68.
Friday, May 17, 2013
Pear & Prosciutto Pizza
Just had this for dinner - so good we had to post immediately.
2 tsp EVOO
2 C. vertically sliced sweet onion
1 pizza crust (we use an Artisan Pillsbury Pizza Crust)
1/2 C. shredded provolone cheese
1 medium pear, thinly sliced
2 ounces prosciutto, cut into thin strips
Freshly ground black pepper
2 Tbsp. chopped walnuts, toasted (optional)
1.5 C. baby arugula leaves
1 tsp. sherry vinegar (we used fig vinegar mixed with a little chipotle oil)
Preheat oven to 450 degrees. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently.
Flour the counter and unwrap the pizza dough; roll out the pizza dough until approximately 1/8 in. thick. Using a pizza cutter, cut the dough into 6 square pieces. Once the pieces are cut, use the rolling pin and roll out each piece until extremely thin; place 3 on each pizza sheet and bake 4 minutes on each side of the pizzettas until golden brown.
Top each pizzetta evenly with onion; sprinkle with cheese. Top evenly with pear and prosciutto. Sprinkle with pepper. Bake at 450 degrees for 12 minutes or until cheese melts. Sprinkle with nuts. Place arugula in a medium bowl. Drizzle vinegar over greens; toss gently to coat. Top pizzettas evenly with arugula mixture.
*Original recipe courtesy of Cooking Light 2013 Calendar.
2 tsp EVOO
2 C. vertically sliced sweet onion
1 pizza crust (we use an Artisan Pillsbury Pizza Crust)
1/2 C. shredded provolone cheese
1 medium pear, thinly sliced
2 ounces prosciutto, cut into thin strips
Freshly ground black pepper
2 Tbsp. chopped walnuts, toasted (optional)
1.5 C. baby arugula leaves
1 tsp. sherry vinegar (we used fig vinegar mixed with a little chipotle oil)
Preheat oven to 450 degrees. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently.
Flour the counter and unwrap the pizza dough; roll out the pizza dough until approximately 1/8 in. thick. Using a pizza cutter, cut the dough into 6 square pieces. Once the pieces are cut, use the rolling pin and roll out each piece until extremely thin; place 3 on each pizza sheet and bake 4 minutes on each side of the pizzettas until golden brown.
Top each pizzetta evenly with onion; sprinkle with cheese. Top evenly with pear and prosciutto. Sprinkle with pepper. Bake at 450 degrees for 12 minutes or until cheese melts. Sprinkle with nuts. Place arugula in a medium bowl. Drizzle vinegar over greens; toss gently to coat. Top pizzettas evenly with arugula mixture.
*Original recipe courtesy of Cooking Light 2013 Calendar.
Red Beans & Rice
Numerous requests for this one, so thought it was time to finally share it out. Enjoy!
2 smoked pork hocks (about 1.25 lbs.)
1 small onion, chopped
1 can (15 ounces) red beans, rinsed & drained
1 dried bay leaf
1 can (15 ounces) tomato sauce
1 Tbsp. red pepper sauce
1 medium bell pepper, coarsely chopped
3 C. water
3 C. uncooked instant rice
2 tsp. Cajun seasoning
1 lb. fully cooked smoked sausage, cut lengthwise in half, then cut crosswise into 1-inch pieces
Place pork hocks in 3-4 quart slow cooker (if you can't find pork hocks, you can substitute 1 C. cubed fully cooked ham). Top with onion, beans, bay leaf, tomato sauce, pepper sauce and bell pepper in order listed. Cover and cook on low for 8-9 hours.
About 30 minutes before serving, heat water to boiling in 2-qt. saucepan over high heat. Remove from heat and stir in rice. Cover and let stand about 5 minutes or until water is absorbed. Fluff rice with fork before serving.
Meanwhile, remove pork from cooker, place on cutting board. Pull meat from bones, using 2 forks, discard bones and skin. Return pork to cooker. Stir in Cajun seasoning and sausage. Increase heat setting to high. Cover and cook 15 minutes or until sausage is heated through.
For each serving, place 1/2 cup rice in soup bowl and top with 3/4 cup red bean mixture.
2 smoked pork hocks (about 1.25 lbs.)
1 small onion, chopped
1 can (15 ounces) red beans, rinsed & drained
1 dried bay leaf
1 can (15 ounces) tomato sauce
1 Tbsp. red pepper sauce
1 medium bell pepper, coarsely chopped
3 C. water
3 C. uncooked instant rice
2 tsp. Cajun seasoning
1 lb. fully cooked smoked sausage, cut lengthwise in half, then cut crosswise into 1-inch pieces
Place pork hocks in 3-4 quart slow cooker (if you can't find pork hocks, you can substitute 1 C. cubed fully cooked ham). Top with onion, beans, bay leaf, tomato sauce, pepper sauce and bell pepper in order listed. Cover and cook on low for 8-9 hours.
About 30 minutes before serving, heat water to boiling in 2-qt. saucepan over high heat. Remove from heat and stir in rice. Cover and let stand about 5 minutes or until water is absorbed. Fluff rice with fork before serving.
Meanwhile, remove pork from cooker, place on cutting board. Pull meat from bones, using 2 forks, discard bones and skin. Return pork to cooker. Stir in Cajun seasoning and sausage. Increase heat setting to high. Cover and cook 15 minutes or until sausage is heated through.
For each serving, place 1/2 cup rice in soup bowl and top with 3/4 cup red bean mixture.
Chili-Lime Fish Fry with Tex-Mex Peperonata
OK, it sounds crazy, but it's really good!
Peperonata
2 Tbsp EVOO
1 red onion, thinly sliced
2 garlic cloves, finely chopped
2 jalapeno peppers, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
Salt/Pepper
2 Tbsp tomato paste
1 C. beer or chicken stock
Handful of fresh cilantro leaves chopped
Chili-Lime Fish Fry
4 Tilapia fillets
Salt/Pepper
1 C. all-purpose flour
2 Eggs
1 C. bread crumbs
2 Limes
2 Tbsp. chili powder
2 tsp. garlic powder
2 tsp. onion powder
2 Tbsp. chopped fresh thyme leaves
1/4 C. vegetable oil
To prepare the peperonata -
Heat the EVOO in a skillet over medium-high heat. Add the onions, garlic, jalapeno, bell peppers, and salt and pepper. Saute until the peppers are crisp-tender (5-6 minutes). Stir in the tomato paste, cook for 2 minutes, then add the beer (or stock) and stir for a minute or two more. Top with the cilantro and set aside.
Chili-Lime Fish Fry -
Season the fish with salt & pepper. Arrange 3 shallow dishes; place the flour in one, beat the eggs in the second, and scatter the bread crumbs in the third. Season the bread crumbs with 1 Tbsp. grated lime zest, the chili powder, garlic powder, onion powder, and thyme. Coat the fish in flour, eggs, and seasoned bread crumbs in this order.
Meanwhile, heat the oil in a large skillet over medium heat. (If the pan is not large enough to fry all 4 fillets, heat the oven to 275 and place a cookie rack on a rimmed baking sheet - as you fry the fish, transfer it to the rack int he hot oven to keep warm). Cook the fish for 3-4 minutes on each side, or until deeply golden and crispy. Season with a little extra salt and top the fish with lots of lime juice and then the peperonata.
Recipe courtesy of Rachael Ray's Look + Cook p. 122.
Peperonata
2 Tbsp EVOO
1 red onion, thinly sliced
2 garlic cloves, finely chopped
2 jalapeno peppers, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
Salt/Pepper
2 Tbsp tomato paste
1 C. beer or chicken stock
Handful of fresh cilantro leaves chopped
Chili-Lime Fish Fry
4 Tilapia fillets
Salt/Pepper
1 C. all-purpose flour
2 Eggs
1 C. bread crumbs
2 Limes
2 Tbsp. chili powder
2 tsp. garlic powder
2 tsp. onion powder
2 Tbsp. chopped fresh thyme leaves
1/4 C. vegetable oil
To prepare the peperonata -
Heat the EVOO in a skillet over medium-high heat. Add the onions, garlic, jalapeno, bell peppers, and salt and pepper. Saute until the peppers are crisp-tender (5-6 minutes). Stir in the tomato paste, cook for 2 minutes, then add the beer (or stock) and stir for a minute or two more. Top with the cilantro and set aside.
Chili-Lime Fish Fry -
Season the fish with salt & pepper. Arrange 3 shallow dishes; place the flour in one, beat the eggs in the second, and scatter the bread crumbs in the third. Season the bread crumbs with 1 Tbsp. grated lime zest, the chili powder, garlic powder, onion powder, and thyme. Coat the fish in flour, eggs, and seasoned bread crumbs in this order.
Meanwhile, heat the oil in a large skillet over medium heat. (If the pan is not large enough to fry all 4 fillets, heat the oven to 275 and place a cookie rack on a rimmed baking sheet - as you fry the fish, transfer it to the rack int he hot oven to keep warm). Cook the fish for 3-4 minutes on each side, or until deeply golden and crispy. Season with a little extra salt and top the fish with lots of lime juice and then the peperonata.
Recipe courtesy of Rachael Ray's Look + Cook p. 122.
Mushroom Fundido
Here's a fun take on fondue.
3 Tbsp EVOO
1 lb. mushrooms, quartered
Salt/Pepper
1 medium onion, chopped
2 cloves garlic, chopped
1 jalapeno chile, chopped
1 red Fresno chile, chopped
1/2 C. dry sherry
1-2 Tbsp. finely chopped fresh thyme
3 C. shredded cheese
Warm, charred tortillas
For the shredded cheese - the recipe recommends sharp cheddar and manchego. We couldn't find the manchego, so we substituted fontina instead along with 2 cups of shredded sharp cheddar. I think any melting cheese would work, but certainly use the sharp cheddar with it.
In a large, heavy skillet, heat the EVOO over medium-high heat. Add the mushrooms and brown them. Season with salt and pepper. When the mushrooms are browned, add the onion, garlic, and chiles and cook for a few minutes. Deglaze the pan with the sherry. When the sherry almost evaporates out of the pan, add the thyme and cheese. Stir until it melts, take it off the heat, and serve it with the tortillas.
Serve directly from the skillet on the table. Take a tortilla, rip part of it off, and dip into cheese and enjoy.
Recipe courtesy of Rachael Ray My Year in Meals p. 122.
3 Tbsp EVOO
1 lb. mushrooms, quartered
Salt/Pepper
1 medium onion, chopped
2 cloves garlic, chopped
1 jalapeno chile, chopped
1 red Fresno chile, chopped
1/2 C. dry sherry
1-2 Tbsp. finely chopped fresh thyme
3 C. shredded cheese
Warm, charred tortillas
For the shredded cheese - the recipe recommends sharp cheddar and manchego. We couldn't find the manchego, so we substituted fontina instead along with 2 cups of shredded sharp cheddar. I think any melting cheese would work, but certainly use the sharp cheddar with it.
In a large, heavy skillet, heat the EVOO over medium-high heat. Add the mushrooms and brown them. Season with salt and pepper. When the mushrooms are browned, add the onion, garlic, and chiles and cook for a few minutes. Deglaze the pan with the sherry. When the sherry almost evaporates out of the pan, add the thyme and cheese. Stir until it melts, take it off the heat, and serve it with the tortillas.
Serve directly from the skillet on the table. Take a tortilla, rip part of it off, and dip into cheese and enjoy.
Recipe courtesy of Rachael Ray My Year in Meals p. 122.
Subscribe to:
Posts (Atom)