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Category: Main Dish
Tonight I made a delicious and simple Hungarian stew based on a recipe I found online from Chef Clara Czegeny. This dish uses Hungarian spicy smoked sausage like Csabai Kolbász and potatoes as the primary ingredients. Add to those basics two different types of Hungarian paprika and you can imagine the wonderfully robust flavors you are about to enjoy. Of course, I tweaked the recipe slightly – adding diced roasted red pepper and a sectioned carrot – because I wanted to incorporate just a slight sweetness to balance out the spice and earthiness. This dish comes together quick and easy, so it is perfect any night of the week. Are you ready to take a quick trip to Hungary to satisfy your hunger? I am! Save Print…
Per request, here is the large group (i.e. family/party) gumbo recipe. This gumbo is a crowd pleaser whenever I bring it to parties or impromptu ‘pop-up’ dinners. This recipe takes some effort and planning, but the results are the best. I make the recipe in segments and complete the cooking in a slow cooker/crock pot. So without further ado… Debby, this recipe is for you! Save Print Chicken, Andouille, and Prawn Gumbo Ingredients 2 tablespoon vegetable oil 1 pound andouille sausage, cut crosswise ½ -inch thick pieces 1½ pounds chicken breast tenders, cut into ¾ -inch thick pieces 1 lb of prawns (26 – 30), shelled and deveined 1 tablespoon Creole seasoning ½ cup butter ½ cup all-purpose flour 2 cups…
This dish is something I have made for parties or impromptu ‘pop-up’ dinners with friends, always getting rave reviews and recipe requests. But the challenge was how to make this for myself? Well, after a little testing, I came up with this recipe. It is a great meal for cold fall or winter nights here in the Northwest. I think this recipe makes the right amount of gumbo; rich, flavorful and containing substantial ‘goodies’ (andouille and prawns). It takes a little effort and time, but is well worth it. Once prepared, the gumbo simmers for an hour to meld the flavors before adding the prawns and serving when they are done. I like to pair this dish simply with white or yellow rice…
Tonight I decided to use my new quick pizza dough recipe in a skillet pizza. Think deep dish (sort of Chicago style) pizza. I am really liking this new pizza dough recipe – it is fairly simple and the results are fantastic. I tweaked my pizza sauce recipe as well and think it is a winner too. Just remember to allow it to cool sufficiently or else the pizza will fall apart (I couldn’t wait and experienced this issue first hand!) Save Print Skillet Pizza Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 1 Ingredients Pizza dough Pizza sauce Toppings 5 oz Canadian bacon 8 oz can pineapple chunks, drained 2 – 3 oz mozzarella cheese, shredded…
When you feel like really enjoying a pizza, nothing beats making it yourself. Take out, take and bake, and delivery are all OK, but there is something about making it yourself – especially when paired with my pizza dough recipes – Pizza Dough and Proscuitto, Ricotta and Basil Pizza. So, here’s a very simple, yet extremely tasty pizza sauce you can make at home. Save Print Pizza Sauce Prep time: 5 mins Total time: 5 mins Serves: 1 Ingredients 1 14.5 oz can fire roasted tomatoes, drained 3 oz fire roasted red peppers ½ tsp minced onion ¼ tsp minced garlic ½ tsp Italian Herb Seasoning (or dried oregano) ¾ tsp basil ½ tsp balsamic vinegar 1 tbsp tomato paste ⅛…
Another experiment based on a published recipe from Fleischmann’s and once again I tweaked it. I have made this dough several times now and I like it with the substitution of bread flour for part of the all purpose flour. Give it a try, you won’t be dissapointed! Save Print Pizza Dough Prep time: 1 hour 15 mins Cook time: 15 mins Total time: 1 hour 30 mins Ingredients 1 cup bread flour 1 cup all purpose flour 1 packet (1/4 oz) pizza crust yeast 1½ tsp sugar ¾ tsp salt ⅔ cup warm water (120 – 130 degrees) 3 tbsp olive oil Instructions Preheat oven to 450 degrees. Add bread flour, ¾ cup of all purpose flour, yeast…
Tonight I decided to enjoy a little splurge and make veal picatta. Wonderfully rich and flavorful, this dish is really simple to make as well. And don’t worry if you don’t like veal – this dish is fabulous with thinly sliced chicken breast. When paired with farfalle pasta and Roasted Parmesan Broccoli, it is an elegant meal that requires a little effort and timing. Let’s get to it, shall we? Save Print Veal Picatta Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 1 Ingredients 6 oz veal, thinly sliced or pounded to ¼ inch thick 2 tbsp all purpose flour 2 tbsp butter, divided 1 tbsp olive oil ½ shallot, diced (approximately…
Here is a picture post of my recent Beef Stir Fry with Oyster Sauce made using slight changes to the Spicy Beef Noodles with Asparagus recipe. I simply switched out the Tom Yum paste for a combination of 2 tablespoons of Oyster Sauce, 2 teaspoons of Fish Sauce, and 2 teaspoons of Seasoning Sauce while using 4 oz of plain Chuka Soba noodles instead of the Fortune Hot and Spicy Noodles. I started with these ingredients… and ended with this meal! Yum! Save Save…
Ok… I know you read the title and went ‘Huh?’, right? Well today for lunch I gave homage to a tasty childhood meal – wieners and fried potatoes. I think the wieners available locally that taste closest to what I enjoyed (and remember) as a child are Bavarian Meats wieners. Preparation of the wieners is simple – just heat in hot water for 10 minutes (not boiling, you don’t want the casing to break!) and serve with mustard, horseradish, sauerkraut or on a bun. The fried potatoes are simple too. I like mine with skins, so I clean the potatoes well, slice using my mandolin for uniform thickness, and just pan fry over medium heat in a tablespoon each of vegetable oil and…
Remember when I teased a few weeks back about experimenting with a macaroni and cheese recipe? Well, today I am going to share the results of the latest effort. I shared the results with a group of friends and it received overwhelming positive comments (i.e. everyone raved about it!). This recipe takes a little bit of effort, but then sometimes you have to make the effort to get the optimal results. I thinks this recipe could be augmented with additional lobster in larger chunks if desired where I opted for smaller pieces more likely to be in every bite. Either way you decide to make it, I suggest just making it! Let’s fire up a burner or two and get the oven hot, it’…