Dinner with Taylor and Katherine
iPhone documentation of our nightly dinners...when we remember. Most of the food we cook ourselves, but some meals are from great nights out.
My dad bought Taylor a Paellero (a stand that hooks to a propane tank with a big skillet on top to cook paella) for Christmas. They brought it out for the first time tonight and cooked the traditional Spanish dish. It was amazing! Loved the flavor. Taylor used this basic recipe from Cooking Light (he added a few extra shrimp and mussels):
We served our broccoli with delicious homemade pizza! For the pizza, we used the pesto we made and froze from the basil we harvested right before the first freeze. We added mozzarella, sautéed onions and bell peppers with crumbled Italian sausage.
Christmas dinner at the Ansley’s! All of Taylor’s family is here to celebrate Christmas. They have come from Seattle, Wisconsin and North Carolina! Last night Taylor and his brother Justin made a delicious smoked turkey on the grill. Taylor also made mashed sweet potatoes and brussel spouts and I made the Cox family traditional stuffing.
Last night we made turkey burgers inside on our panini press that opens to lie flat as a grill. It was so nice to be able to grill inside instead of the cold outside! I also think it was better because turkey burgers tend to fall apart, but they stayed together much better on the flat grill.
For the burgers, I mixed a chilled 1 pound of ground turkey with a small white onion, 4 minced chipotle chilies in adobe sauce (careful, these are hot!), 1 egg, panko bread crumbs, garlic, s+p, and red pepper flakes. The cheese was a special extra sharp cheese I found at Central Market. I served them with roasted sweet potatoes simply seasoned with s+p, garlic and paprika.
Pad Thai
Taylor made this delicious Pad Thai from epicurious last night! I think he added a little extra sriracha for heat plus chicken and tofu for protein.
Great recipe:
http://m.epicurious.com/recipes/food/views/Vegetarian-Pad-Thai-240960
Brussel sprout pizza with bacon and fontina cheese. Delicious!
Happy Thanksiving!!! We celebrated my dad’s 60th birthday with turkey, stuffing, sweet potatoes, regular mashed potatoes, brussel sprouts with bacon, and some delicious homemade pies by Andrew.
Tomatillo Chicken Enchiladas
We have not had quite as much time to cook this month as I am on the MICU which is traditionally one of the most time consuming months of residency. However, last night we made delicious tomatillo chicken enchilladas.
We started off by making Rick Bayless’ roasted tomatillo salsa which we have featured many times on this blog before.
Then Taylor made the chicken by boiling 2 chicken breasts with spices and then shredding it.
We also made pickled red onions to go on top! This recipe for the onions was simple and delicious.
To put it all together, we layered tortillas, chicken, Monterey jack cheese, and the chicken and then broiled it in the oven. Taylor made a fried egg to go on top of his.
Hope you are all having a good week! Thanks for checking the blog even if we are not able to post as much anymore :)
Homemade pizza night
Last week we were dog-sitting for my brother Beau and decided to make some pizzas at his house while we watched the Rangers game. We made our usual homemade whole wheat pizza crust. I thought my brother-in-law Andrew was a barbecue chicken pizza fan, but I was sadly mistaken… but Steph and I loved it! I made my own barbecue sauce from ketchup, worcester sauce, brown sugar, paprika, cumin, garlic powder, s+p, and molasses. We topped it off with mozzarella, grilled chicken and red onions.
Taylor made the other pizza with a homemade pesto from the basil in our garden. He also used mozzarella and added chicken and sun-dried tomatoes. It was a really fun night… just wish Megan and Beau had been at their house to join us!
Breakfast Sandwich
Taylor made these beautiful breakfast sandwiches last week. He pan friend an egg and bacon. Then we used our left over home-made Rick Bayless roasted tomatillo salsa to top it off. Served on everything bagels. Delicious!
We love this salsa receipe:
Roasted Tomatillo Salsa
Makes 1 ½ cups
Set a large (10-inch) non-stick skillet over medium-high heat (if a non-stick skillet is unavailable, lay in a piece of foil). Lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. (The tomatillos should be completely soft.)
Scrape the tomatillos and garlic into a blender or food processor, and let cool to room temperature, about 3 minutes. Add the chile, cilantro and ¼ cup water. Blend to a coarse puree. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency.
Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt, usually about ½ teaspoon.
Bruschetta
Our tomatoes are finally growing now that the temperature has dropped below 100. Unfortunately these are not from our garden as we didn’t have quite enough yet, but this is our favorite bruschetta recipe.
Cube 4 tomatoes. Add balsamic vinegar, olive oil, salt and pepper and chopped basil. Sometimes I add a little chopped garlic and onion, but we were out. Cool in the refrigerator and serve with Parmesan on a toasted baguette.
Happy October!
Sorry for the lack of blogging, but here is an excellent way to bring in fall— APPLE MUFFINS! Such a great recipe from one of our favorite food blogs: smitten kitchen.
