Monday, November 26, 2012

Roast Hash... Culinary Works of Art #healthyluxemeals

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Want a super healthy and simple meal?

Roast Hash.

Need a meal that's quick to get on the table, and even quicker on clean up?

Roast Hash.

Just not sure what to do with veggies like parsnips, fennel, beets or Brussels?

Roast Hash.

Roast Hash is a little piece of heaven on a plate... healthy, hearty and it's just so darn pretty.

Roasted mix and match veggies, fruits and sausages offer a meal that's sure to tempt even the pickiest eaters in your family... so give it a try today!

Cut it up, drizzle it up (with olive oil), salt & season it up (you can add salt on the fruits too), and roast it up at 400 degrees for about 25 minutes (check fruit after 15 minutes).

Spicy Sausage, Parsnips, Pearl Onions, Sweet Potatoes and Cranberries
(add sugar to cranberries)

Sunday, November 25, 2012

Chicken Picatta Pasta with Roast Fennel and Bacon

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OK... one would think that the bacon should have been listed first, because bacon USUALLY steals the show!

But in this case, the lemony chicken, nutty Parmesan, and the freshness from the roasted fennel and fresh parsley held their own- oh boy.

And the best part?  Mostly stuff I had on hand, with the addition of some chicken. Hope you love it as much as we did... BEST PASTA YET! (Not only did I lick the plate, but this time... I had seconds!)

Saturday, November 24, 2012

Hot Brown Friday... All of the Flavor and Worth All of the Guilt!

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I first fell in love with Hot Browns because of the story.  And just as quickly as it caught on in the Brown Hotel in Louisville, Kentucky in 1926...

I, too, after my first bite, knew this was going to become a life-long day after Thanksgiving tradition.  And a life-long love affair!

In my version, I kept most of the traditional ingredients, but added some chopped onion and fresh tarragon to the sauce. The result... PERFECTION!
See you again next year, Hot Brown!

Friday, November 23, 2012

Apple, Thyme and Gruyere Cheese Stuffing... it's not just for Thanksgiving!

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There's no place like home... there's no place like home... there's no place like home- back in the 60's for Thanksgiving!

This year, being just the two of us, we decided to mix it up with a retro menu.  So I clicked my heels three times and out came the Southern-style deviled eggs, the green bean casserole, and don't forget the Mad Men-inspired cocktails...

Elegant, tasty, and so simple!

But one dish must have come "back from the future" with me, with it's gourmet flavors and flair- my Apple Onion Thyme & Gruyere Stuffing.  A dish that's perfect for any time of  year... or decade. And yes... we licked the plate!

Wednesday, November 21, 2012

Chicken Tarragon Gyros with leftover Spicy Balsamic Greek Yogurt Sauce... a Foodie Reuse!

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I could build a Food Truck business around this Gyro. 
Yup... it was THAT good! 

Just like I "built" this Gyro around the leftover Yogurt Sauce from the Baked Rice Cakes from the other night- I love foodie reuses! And I love saving money by stretching my ingredients, and finding creative ways to never have to waste or throw away food.

A little tangy, with freshness from the herbs, warm flatbread, a crunch of some veggies, and a bite that sticks with you from the SPICY sauce... this one will be back on my table (if not someday on a Food Truck) soon!

Tuesday, November 20, 2012

Baked Gruyere and Chive Rice Cakes with a Spicy Balsamic Greek Yogurt Sauce

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Easier than risotto, and far less fat than fried, these flavorful baked rice cakes really pack a punch... and make clean-up time a snap!

Perfect for a dinner side dish, party appetizer... or a late night snack, these versatile cakes can be adjusted with ingredients to fit any mood or occasion!  Plus, they freeze beautifully.  Simply place the cookie sheet with the formed cakes into the freezer Once frozen, place in zip-lock bags.

Sunday, November 4, 2012

Honey, We've Got Company... Let's Make Roasted Pear and Honeyed Goat Cheese Bruschetta!

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Pears bug me. Yes, bug me.  

No matter how often I've tried to ripen them, they're typically bruised once finally soft enough to eat, or tend towards the tasteless.

But, what I've found, is that roasting them kind of "fools" them into perfectly plump, sweet, soft and all around yummy perfection- right out of the grocery store produce aisle!

And tonight... the rock-hard pears I bought today, surprisingly came through! Here's a recipe that I came up with at the last minute using ingredients on hand. It's reasonably healthy, with no refined sugar- and fresh fruit, and was substantial enough for a nice snack, yet sweet and satisfying enough to feel like a dessert. 

So simple. So fresh. So pretty!

Friday, November 2, 2012

Sun Dried Tomato, Artichoke, Balsamic Onion & Havarti Burgers... without the BUN!

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My Pop was the master of the grill growing up, and although the main attraction was almost always burgers, those burgers still make me drool. 

Those were the "company-inviting" kind of burgers that got Mom wiping down the outdoor furniture and plating up all kinds of yummy burger accoutrement like thinly sliced onions, lettuce, American cheese, and of course, Miracle Whip... oh man, now that brings back memories!

And these days, I still love a good burger, but honestly... we could ALL do without the bun- and the processed cheese.  And yes, I've learned to live without the Miracle Whip!