Tag: baked

Fried Brussel Sprouts, Chicken Tater Bake, and Baked Mac and Cheese

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

Ingredients

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

Directions

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.

Ingredients

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
Topping
2 cups corn flake crumbs
1/2 cup margarine (or enough to coat crumbs)

Directions

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

Ingredients

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
pepper
Topping
3 tbsp butter
1 cup panko bread crumbs

Directions

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.  🙂

Marinated Grilled Top Round Steak with Bacon “Smashed” Potatoes and Roasted Mini Carrots

Amy's Fall Feast
Marinated Grilled Top Round Steak

I wanted to use up some of the items leftover from the week’s shopping and this is what I came up with. The recipes came from two different locations as noted and the dinner took about an hour to make prepping everything before starting. Enjoy!

Marinated Grilled Top Round Steak (Classic Rachel Ray 30-Minutes Meals) – the recipe calls for flank steak but I used what I had

Ingredients:

2 cloves garlic, minced (I used pre-minced garlic from the fridge)

1 tablespoon grill seasoning blend (Montreal Seasoning by McCormick)

1 teaspoon smoked paprika

2 teaspooons Frank’s Red Hot (eyeball it)

1 tablespoon Worcestershire sauce

2 tablespoons red wine vinegar (2 splashes, I used balsamic vinegar that gave it a more robust flavor)

1/3 cup extra-virgin olive oil (EVOO)

Directions:

Mix Garlic, grill seasoning, paprika, hot sauce, Worcestershire sauce, vinegar, and 1/3 cup EVOO in a shallow dish. Place meat in dish and coat it evenly in merinade. Let stand 15 minutes.

Heat a grill pan or cast-iron pan over high heat. Grill steak on hot pan; about 4 minutes on each side for medium-rare to medium, and 6-7 minutes on each side for medium-well. Remove steak from grill and let it sit a few minutes before slicing. The internal temperature of the steak will continue to rise while it sits. To ensure your meat is cook use a cooking thermometer. Internal temperature should reach 145 degrees fahrenheit for medium-rare.

Bacon “Smashed” Potatoes (Classic Rachel Ray 30-Minutes Meals)

Ingredients:

2 medium potatoes, cut into 1/4 inch pieces

4 slices thick-cut bacon (the recepie called for chopping this up before cooking, but I found it easier to cook whole than break apart with my fingers)

1/2 chicken broth

1/2 cup shredded mild cheddar cheese

salt and pepper to taste

Directions:

Place potatoes in a small pot and cover with water. Cover pot. Bring water to a boil, remove lid, then cook potatoes until tender, about 12-15 minutes. Drain potatoes and return them to the hot pot. Smash potoates with chick broth and add bacon and cheese. Season with sale and pepper to taste.

Roasted Mini Carrots (Food Network Magazine – October 2011)

Ingredients:

1 1/2 cups mini carrots halved

1 sprig fresh Rosemary (I used about 1 1/2 teaspoons dried)

2 teaspoons Worcestershire sauce

2 1/2 tablespoons EVOO

salt and pepper to taste

Directions:

Preheat oven to 450 degrees. Mix ingredients in a shallow baking dish. Roast, stirring once, until veggies are tender and golden brown, about 25 minutes. After I took the carrots out of the over I put them into the pan that I cooked the steak in for some additional flavor and moistened them as well.