Mushroom and Spinach Lasagna

My children cam to visit tonight for dinner.  Our grandson picked his pumpkins out of the garden!  It was a perfect pre-Fall evening of fun and food.  This lasagna is a change from the norm.  Company worthy and kid friendly.  It borders on good 'ol classic comfort food.  Don't panic with the quantities thinking it is off the charts bad for you, it makes a large pan.  Portion control is all it takes to enjoy something a bit decadent.

Mushroom and Spinach Lasagna
printable recipe

8 T. butter
1 lb. white mushrooms, sliced
1 c. finely chopped yellow onion
3 T. minced garlic
1/2 c. flour
7 c. milk
2 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. grated nutmeg
1 lb. spinach, washed and large stems removed
3 c. grated Parmesan
2 T. olive oil
2 lb. boneless, skinless chicken breast
1 T. Italian seasoning
1 lb. oven ready lasagna sheets

Melt the butter in a large saucepan over medium heat.  Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated.

Add the onions and garlic to the pan and saute until onions are translucent.  

Add the flour and cook, stirring about 2 minutes.  

Whisking constantly, slowly add the milk and continue to cook, stirring until thickened, about 5 minutes.  

Add 1 1/2 tsp. of the salt, pepper, and nutmeg.  Add the spinach in batches until wilted into the sauce.  Stir in 1 1/2 c. of the Parmesan and cook the sauce for 2 minutes more.

Preheat oven to 375.

In a large saute pan heat the olive oil.  Season the chicken with salt, pepper, and Italian seasoning.  Brown the chicken on both sides.  Place pan in the oven and cook until no longer pink in the middle.  Chop into bite size pieces.

Brush a 13 X 9 baking dish with olive oil.  Spread 1/2 c. of the sauce on the bottom of the dish.
Add a single layer of pasta sheets.  Top with sauce, chicken and cheese, in that order.  Repeat 2 more times, creating 3 layers of pasta.  End with a layer of pasta covered with the remaining sauce.  Sprinkle the last of the Parmesan on top. 

Place the casserole on a parchment lined baking sheet.  Bake, uncovered, until brown and bubbly, about 45 minutes.  Remove from the oven and allow to cool for 15 minutes before cutting.

Oven Baked Rosemary Potato Chips

Another 'Dinner for One' night last (Wednesday)evening.  After making macaroni salad and beans to send to a dinner my husband was attending, I wanted a simple sandwich for dinner.  I needed to ramp up a simple tomato and cheese sandwich so dinner wouldn't feel mundane!  Remaining health conscious, yet wanting something crunchy, I tried these oven chips I had cut from a magazine-sorry, not sure which one.  These were so easy and honestly, were the closest thing to a deep fried chip I have ever had!  Quick, easy, inexpensive, a healthy snack and barely no clean up.....more than a food trifecta!

Oven Baked Rosemary Potato Chips
printable recipe

Olive Oil for brushing
1 large or 2 small russet potatoes
kosher salt and pepper
crushed dried rosemary

Preheat the oven to 375 degrees.

Line a baking sheet with parchment paper.  Brush with olive oil.

Scrub the potato(es), leave the skins on.  Using a mandolin or hand held slicer, slice the potatoes in 1/8 inch slices.
Lay in a single layer on the parchment paper.  Brush tops with a little oil.

Bake until golden and crisp, about 15-20 minutes. 

While hot season with salt, pepper and rosemary.

Sesame Noodle Bowl

I was on my own for dinner tonight.  After all the great food over the weekend I wanted something light; not too mention I didn't have groceries in the house!  I chose a simple noodle dish with what I had in stock.  Basic sauce with noodles, and whatever vegetables you have on hand.  Be cautious with the garlic because you do not cook it so the flavor can over power.  Other than that be creative!

Sesame Noodle Bowl (I made half of this and had one serving for dinner and then a lunch)
printable recipe

1/2 lb. soba noodles (or whole wheat spaghetti)
1/4 c. honey
1/4 c. soy sauce
2 T. Rice vinegar
1" piece fresh ginger, peeled and grated
2 tsp. sesame oil
1 clove garlic, grated
1/3 c. olive oil
1/4 c. chopped scallions
2 c. steamed vegetables
2 T. toasted sesame seeds

Bring a pot of water to boil.  Cook noodles until al dente.  Drain.
In a large bowl combine honey, soy sauce, vinegar, sesame oil, ginger and garlic.  Whisk in the olive oil.

Add the vegetables and noodles.  Toss to combine.  Sprinkle on the sesame seeds to serve.

Windy City

I have been out of town for a few days and had a complete break from cooking.  I did however, eat some amazing food!  I am thinking next year's food challenge needs to have to do with not only cooking, but experiences!  But, let me finish this year's challenge first!  I am trying to figure out how close I can actually come to 365 different recipes in the next 106 days!
Chicago is definitely my kinda food town!  From hot dogs to pizza, from brunch to dinner, we ate some fabulous food.  We did the obligatory Chicago style hot dog-ah, well I didn't, others did, somehow all that stuff on a hot dog was not my cup of tea.  We debated between the famous Giordano's deep dish pizza and Gino's East deep dish.  The tip from a cab driver tipped the scales to Gino's.  We were not disappointed.  To this east coast girl, it was not really pizza....but, without a doubt, delish!
So many restaurants, so little time!  We had a great brunch at the Weber Grill.  Chosen because we are huge fans of the pot belly charcoal grill.  Very fun atmosphere for any one who is a grill enthusiast and we voted the eggs and omelets the best ever to be eaten.
The reason for the trip, a family wedding, did not disappoint in the food department.  Held in a lovely venue in the downtown area, the evening was fun with family and new friends.  The highlights of the meal were the Beet Salad with Goat Cheese and Chives, a lovely Balsamic Chicken with Figs and Rosemary, and the best was the the Grilled Salmon with Kale.
The trip offered inspiration for upcoming posts that I want to create.  So here is to the next 106 days and the needed (I think 120, but I need to officially count) recipes to complete this insane 2014 Challenge!

Chicken Bruschetta Sandwiches

Still catching up on daily posts.  This recipe is an original based on a sandwich from a local eatery.  I think I copied it pretty well!

Chicken Bruschetta Sandwiches
printable recipe

1 boneless, skinless chicken breast
salt and pepper
2 tomatoes, chopped fine
1 T. balsamic vinegar
3 T. olive oil, divided
2 T. fresh basil, chopped
1 T. butter
1 large garlic clove
1/2 c. shredded mozzarella
4 ciabatta buns

Preheat broiler.
Slice the chicken breast in 4 thin cutlets.  Season with salt and pepper.

Heat 1 T. olive oil in a skillet on medium high heat.  Add the butter.  Melt until foam subsides.  Add the cutlets to the pan. Cook for 3-4 minutes until golden.  Flip and cook for another 3-4 minutes.  Allow to rest for few minutes.

Combine the remaining olive oil, vinegar, tomato and basil in a small bowl.

 Split buns in half.  Lay on a baking sheet and toast under the broiler.
Cut the garlic clove in half and rub cut side over each piece of toasted bun.

Assemble on bottom half of the bun in this order: Chicken, tomato mixture and a pile of shredded cheese.

Return the filled bottoms under the broiler to allow the cheese to melt.
Top with other half of the bun.

Crab and Corn Pasta

I am a little behind in writing up my posts.  Rest assured I have been cooking; I simply haven't had the chance to type them all up this week!  So without and bells and whistles I am going to give you some great recipes in the next couple of posts!

Crab and Corn Pasta
printable recipe

Salt and Pepper
1 lb. fettuccine
3 T. olive oil
1 1/2 c. corn
1 red bell pepper, chopped
1 small onion, chopped
3 large cloves of garlic, grated
3/4 c. peas
1 pint cherry tomatoes, halved if large
1 lb. lump crabmeat
3 T. butter
3 tsp. Old Bay seasoning
4 sprigs of tarragon, chopped

Cook pasta according to package directions, reserve 1 c. of the pasta water.
In a large skillet heat the olive oil.  Add the corn, bell pepper, garlic and onion.  Saute for 5 minutes.

Add the peas to the pan, season with salt and pepper and cook for 1 more minute.

Stir in the tomatoes and toss.  Heat through until the tomatoes soften and skins split.

Stir in the crab, butter and Old Bay.

Stir in the reserved pasta water and simmer for a few minutes to combine the flavors.
Add the pasta and tarragon.  Toss to coat.  Serve.

Spicy Slow Cooker Pork Tacos with Spicy Slaw

*Sigh* no more Friday concerts in the park for the year.  But!  We hosted the park crew at our house for a last hooray for summer.  And, thanks to one friend who brought his guitar and talent, we had live music.  Sticking with the theme of Junk Food Friday, I decided on a taco bar.  Party food made simple.  This shredded pork was spicy; not on the first bite, but wait a second and you will suddenly feel the heat.  A variety of traditional toppings along with Pico de Gallo and spicy slaw, the bar from an ordinary taco was raised.  This would make a great game day feast with the upcoming football season.   Sorry for so few pictures.  I am sure you know what it is like doing several things in stages.  I completely got lost in the cooking and forgot about the duty to my blog!

Spicy Slow Cooker Pork Tacos
printable recipe

4 lbs. Pork Butt
2 jalapeno peppers, seeded and large chopped
4 cloves garlic
2-3 chipotles in adobo sauce
1/2 medium white onion, large chop
3 T. olive oil
2 T. honey
1 T. cider vinegar
kosher salt and pepper
2 tsp. dried oregano
3 c. chicken stock
2 bay leaves
1 cinnamon stick
 corn tortillas

Season the pork on all sides with salt and pepper.  Place in a large crockpot.  Add the cinnamon stick and bay leaves.

Place the jalapenos and the garlic cloves in a small bowl with a tablespoon of water.  Microwave on high for 1 minute to soften.
In a food processor or blender add the garlic, jalapenos, chipotles in sauce, onion, olive oil, honey, vinegar and oregano.  Pulse until smooth.

Put the sauce in a medium saucepan over medium high heat.  Bring to a bubble.  Add the chicken stock and simmer until slightly thickened.  Season with salt and pepper if needed.

Pour the sauce over the meat in the crockpot.  

Cook on high for 5 hours, or low for 8.  Remove and shred with a fork, discarding any waste.
Serve on soft taco shell with desired toppings.

Suggested toppings:
Chopped tomato
Chopped onion
Shredded cheddar
Sour cream
Taco sauce
Shredded lettuce
Pico de Gallo-recipe below
Spicy Slaw-recipe below

Spicy Slaw
printable recipe

1 small head of green cabbage, shredded
2 carrots, grated
2 green onions, sliced
1 red chili, sliced
1 c. mayonnaise
1/4 c. spicy mustard
1 T. cider vinegar
1 lemon, juiced
pinch of sugar
1/2 tsp. celery seed
Several dashes of hot sauce

Combine the cabbage, carrots, onion and chili in a large bowl.

Whisk in a small bowl the remaining ingredients.

Pour over the vegetables.  Toss to coat.  Chill for at least 1 hour.

Easy Pico de Gallo
printable recipe

Salt
Pinch of sugar
2 medium tomatoes, seeded and chopped
1/2 medium white onion
1 jalapeno, seeded and finely chopped
1 avocado, halved, pitted, peeled and cut into small cubes
1 lime, juiced
3 T. chopped cilantro or flat leafed parsley

In a medium bowl mix the salt with the sugar.  Add the tomatoes and gently toss to coat.  Add the onion and jalapeno.
Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro and stir to combine.