Three completely unrelated, though delicious, recipes I made on three different nights this past week.
The first one I made as a companion to some chicken and mashed potatoes, liberally stolen again from Michael Symon and The Chew. I left out the capers, because neither Jeff nor I are fond of them, but you can include them if you’d like.
Michael Symon’s Fried Brussels Sprouts with Walnuts and Capers
canola oil for deep frying
1/4 cup walnut pieces
1/2 Serrano chile, seeded and minced
2 tbsp red wine vinegar
salt and pepper to taste
1/2 lb Brussel sprouts (trimmed and quartered lengthwise)
1 1/2 tsp honey
1 tbsp capers
1 tbsp olive oil
1. Pour enough oil into a medium pot so that the oil comes 3 in. deep up the sides. Heat the oil to 350 degrees, or until you see the snakey lines.
2. While the oil is heating, whisk together serrano, honey, red wine vinegar and olive oil in a bowl large enough to toss all the Brussel sprouts. Season with salt and pepper to taste. Keep the bowl near the stove top.
3. Working in batches, deep-fry the Brussel sprouts until the edges begin to curl and brown, about 3 mins. Add the walnuts and capers to the last batch. If using capers, stand back because the capers will pop and sputter. Give the contents of the pot a stir, remove with a skimmer and place directly into the bowl of dressing. Toss to coat. Add salt and pepper to taste.
These are delicious and crunchy!
This picture is what was posted on The Chew’s site… mine didn’t look quite so elegant, but were just as tasty.
Chicken Tater Bake
This is a recipe from Jeff’s Aunt Carol. It’s extremely easy, but extremely awesome.
1 3-4 lb chicken or 3 boneless chicken breasts
1 32-oz package of tater tots
2 cups Cheddar cheese, shredded
6 tbsp margarine
6 tbsp flour
3 cups milk
1/2 to 1 onion, chopped
1 can cream of chicken soup
2 cups corn flake crumbs
1/2 cup margarine (or enough to coat crumbs)
Cook chicken until done. Remove from bones if using a whole chicken, and cut into bite size pieces. Grease a 9 x13 pan and place tater tots in bottom of pan. Cover with chopped chicken. Sprinkle with cheddar cheese.
In a saucepan over medium heat, melt margarine. Stir in flour and make a paste. Add milk, onion and soup. Stir until thick and pour over cheese layer. Melt 1/2 cup of margarine, add corn flakes and stir to coat. Pour over casserole and bake at 350 degrees for one hour or until bubbly.
This last recipe was a variation of baked mac and cheese that I took from Alton Brown, because I needed a quick Sunday lunch before some work.
Baked Macaroni and Cheese
1/2 lb elbow macaroni
3 tbsp butter
3 tbsp flour
1 tbsp powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 tsp paprika
1 large egg
12 ounces sharp cheddar, shredded
1 tsp salt
3 tbsp butter
1 cup panko bread crumbs
Preheat oven to 350 degrees.
In a large pot of boiling, salted water, cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five mins. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten mins and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2 quart casserole dish. Top with remaining cheese.
Melt butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 mins. Remove from oven and rest for five minutes before serving.
Please enjoy these recipes! …Though not necessarily all together. 🙂