Strong to the Finish, 'Cuz I Eats Me Spinach

I haven't grilled steaks in awhile, and tonight had a craving.

OK. Those of you that know me in real life can quit screaming "Liar!" at your computer monitors. While I truly do enjoy a perfectly grilled, rare ribeye, I almost never actually crave them. To be totally honest, my true craving was for the crispy on the outside, creamy on the inside, crusted with salt and pepper goodness of The Pioneer Woman's Crash Hot Potatoes, but knew that the red-blooded guy that I married would appreciate the pairing of those awesome potatoes with a big, juicy steak.

Of course, I refuse to serve a meal with just meat and potatoes. Something green needs to be On My Plate, too. With a nod to old school steak houses, I decided Cheesy Creamed Spinach should be our other side dish. Do you like spinach dip? Imagine it just loaded with beautiful, green spinach and rich with melty cheese. Onions and garlic meld with the wilted spinach and provide a rich, full flavor that is in no way a wimpy side dish. Cheesy Creamed Spinach is strong to the finish and complements the steak and potatoes so very well On My Plate.

Cheesy Creamed Spinach

3 tablespoons butter
1 cup onion, chopped
kosher salt
fresh ground black pepper
3 pounds fresh spinach, chopped
3-4 cloves garlic, minced
1/2 cup heavy cream (maybe a little more, if you think it looks dry)
12 ounces sharp cheddar cheese, grated

Preheat the oven to 375 degrees.
Lightly grease 6 1-cup ramekins.
In a large saute pan, melt the butter.
Add the onions and season with salt and pepper.
Saute for about 2 minutes, or until the onions are soft.
Add the spinach and season; saute until wilted.
Add the garlic and cream; mix well.
Bring the liquid to a boil and reduce to a simmer.
Remove the pan from the heat and add 1/2 of cheese; stir.
Turn into prepared ramekins.
Sprinkle with the remainder of the grated cheese and place on cookie sheet in oven.
Bake for about 4 to 6 minutes or until the cheese is slightly brown and bubbly. (Serves 6)

Hand Over The Chocolate and Nobody Will Get Hurt

It has been one of those weeks. My sweet tooth is out of control. Even though I am not a baker, I have made pans of brownies, a white cake with homemade bittersweet chocolate glaze, and a Blueberry Crumb Cake. I also ate an entire box of frozen Twinkies and my weight in Lindt Lindor Truffles. If it is tooth-achingly sweet, gooey, and not at all good for me, I am all over it. My cravings are deadly.

I think it is time to pull out the pure, chocolaty goodness of Super Simple Chocolate Fondue. I deceive myself that it isn't as bad as the sugary cakes and other sweets because I will dip fruit into this pot of rich, dark heaven. Fruit is good for me, right? Luscious strawberries, hunks of juicy pineapple, bananas, and even citrusy orange segments are yummy chocolate fondue dippers. When I give up the charade of pretending it is a healthy snack, I will dunk cubes of pound cake, graham crackers, and puffy marshmallows. Pretzels are best for when my taste buds are demanding both sweet and savory.

Yep, it is one of those weeks when I just want someone to Hand Over the Chocolate, and Nobody Will Get Hurt. Super Simple Chocolate Fondue On My Plate is a luxury that makes it all seem better.

Super Simple Chocolate Fondue

1/2 cup heavy whipping cream
4 ounces semi-sweet chocolate chips
1 tablespoon corn syrup

Gently heat whipping cream over medium heat.
When heated through, but not yet boiling, add the chocolate.
Stir well to melt and combine the chocolate.
Add the corn syrup and again, stir well.
Transfer to fondue pot to keep warm and enjoy with dippers. (Serves 8.)

Winner, Winner, Chicken Dinner

Hubby has been talking about building his own smoker for some time. He is enamored with the scads of establishments featured on the Food Network that offer smoked meats crafted in their quaint backroom smokers. He watches and drools. The combination of his do-it-yourself character and welding background push him into dreams of a big drum of smoking wood permeating tender hunks of meat in our own backyard.

However, time is always limited and just like my home improvement projects, his smoker dreams have always been put on hold. Therefore, it seemed a no brainer to buy him a smoker for Christmas. I didn't invest in the huge, feed-the-entire-neighborhood version that he has been dreaming of building. It was a more modest model that could easily be tucked away in the corner of the patio or maneuvered into storage when not in use that I brought home. My thoughts were that he could get his feet wet on a smaller scale and build his mammoth smoker later, if the process still held his interest.

The maiden voyage was to smoke a couple pork butts. We tested a purchased rub and a homemade version with both producing excellent results. A friend proclaimed it to be the best pulled pork sandwich he had ever eaten...after he ate 3 of them, just to make sure. This past weekend, Hubby plucked a couple chickens for smoking. (Well, he didn't actually pluck them, but isn't that an awesome visual?) Anyway, again, we created a homemade concoction for the rub which included garlic, kosher salt, fresh ground black pepper, olive oil, and lemon juice. Hubs slapped them into the preheated smoker and a few hours later, we enjoyed an amazing meal of perfectly smoked, moist and juicy chicken, a vegetable parmesan dish (layers of grilled zucchini, red peppers, and fennel with Parmesan and mozzarella cheese, and marinara sauce), and garlic bread. OMGoodness! Winner, Winner, Chicken Dinner.

Of course, the leftovers of that amazing smoked bird couldn't go to waste. I pulled out a quick soup recipe this week in which I usually use roasted or rotisserie chicken. If Chicken and White Bean Soup was good with simple, roasted chicken, it would be 10 times better with smoked chicken, right? You are darn right. Winner, Winner, Chicken Dinner. Times ten. On a blowy and snowy night, the bacon, onions, garlic, potatoes, white beans, and chicken simmering together smelled so comforting and cozy and were made even better with spinach added just at the end to wilt into the soup. (Although the next day, while eating the leftovers for lunch at school, one of the students did wrinkle her nose and ask why my food always had "green stuff" in it...can't please them all. *shrug*)

In my opinion, no matter how you slice it or serve it up, it seems that smoked chicken is always a Winner, Winner, Chicken Dinner On My Plate...especially when tossed into Chicken and White Bean Soup.

Chicken and White Bean Soup

5 slices bacon, chopped into 1/4 inch pieces

1 onion, chopped
2 cloves garlic, minced
1 pound red potatoes, cubed
32 ounces chicken broth (may need a bit more, or additional water)
1 rotisserie chicken (or leftover roasted chicken or smoked chicken), boned and cut into cubes
2 (15 ounce) cans small white beans, drained & rinsed (navy beans or great northern beans work well)
5 ounces baby spinach, chopped
kosher salt fresh ground black pepper

In a large soup pot or Dutch oven, cook the bacon over medium heat until crisp.
Add the onion and garlic; cook, stirring, until softened.
Add the potatoes and chicken broth; simmer until the potatoes are just tender.
Add the chicken and white beans to the stew; cook until heated through.
May need to add additional broth or water at this point, depending on your preferences.
Just before serving, stir in the spinach and season to taste with salt and freshly ground black pepper. (Serves 6)

Crummy vs. Crumby

You know those people that are never happy? Those that only complain and pick apart everything that anyone else does? Those that think they deserve the right to rule and judge the lives of others? Those that are so caught up in their own misery that they can't allow anyone even just a glimpse of joy? They are crummy.

You know those breakfast/snack/dessert cakes that are so light and moist, but topped with sugared, buttery, crumbly streusel? Some have tart berries? Some have sweet glaze? They can't be eaten without dropping stray bits of crumb topping all over everywhere? Yet, all are delicious and bring loads of joy and happiness? They are crumby.

In the debate of crummy versus crumby, I will always go with crumby. Blueberry Crumb Cake recently made an appearance from my oven, and it is so beautifully, streuselly, good that I can't. stop. eating. it. Really. Crumby is always good On My Plate (even when the crumbs hit all over the counter, and table, and sofa, and *shhhh* even in bed).

Blueberry Crumb Cake

2 cups flour

1 1/2 cups sugar
2/3 cup butter
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
2 large eggs, separated
1 cup milk
2 cups blueberries

In a large mixing bowl, combine flour and sugar.
Cut in butter until it looks like small pea size crumbs.
Reserve 3/4 cup of crumb mixture; set aside.
Add baking powder, salt, 2 egg yolks, milk, and vanilla to the remaining flour mixture.
Beat for 3 minutes; set aside.
Beat 2 egg whites until stiff but not dry; fold into batter.
Spread batter into lightly greased and floured 9x11 pan.
Arrange blueberries over batter.
Sprinkle with reserved crumb mixture.
Bake at 350 for 40-50 minutes. (Serves 12)

Deconstruction

"The only thing that is always guaranteed to work on an old house is the owner." A friend once told me that, and as the owner of an almost 100 year old home, I reluctantly concur. This place was pretty much a shambles when I set my sights on it, and over the years, we have worked hard to complete several restorations and renovations. However, there are always more tasks waiting on the list. I count myself lucky if the project that I am working on is part of the "want" list and not part of the "have to" list of things that have broken down.

When we first bought this house, we did several cosmetic updates to freshen things up, but knew that real nitty-gritty renovations would be needed eventually. My office/den was one of those band-aid projects. A small room separated from the dining room by French doors, it had been used as a bedroom by the previous owners with a make-shift closet constructed from plywood in one corner. I could just feel the weeping of the original vintage woodwork and hardwood floors due to its presence. We tore that out, refinished the hardwood floors, and with my (then) questionable sense of style wallpapered the original plaster walls. Wallpaper. *shudder*

Over the last several years, the wallpaper began releasing itself from those cold plaster walls, the renovation of the upstairs bathroom rewarded us with a leak in the ceiling, and my scooting desk chair wore away the finish on the hardwood floor. Before the holidays, I had the opportunity to start one of those "want" projects and begin stripping the wallpaper in preparation to do a total gut and redo of that office/den. The plaster walls would be pulled down, the insulation and wiring replaced, the ceiling redone, the floors refinished, and a whole new design implemented with the decorating scheme. Then life hit. Too much to do with too little time to do any of it. The project hung suspended just like the limp, falling wallpaper.

I tried in vain to get back to the project, but the construction was officially paused. Finally, I threw in the towel and called a halt to all work until after the holidays. I wanted to enjoy Christmas without plaster dust and power tools, even if it meant that the walls of that room look like a zebra pelt with only portions of the wallpaper removed before the standstill. De-construction was on hold.

Now that the holidays are over, I am attempting to juggle the schedule and find some time to get back to that project. I haven't been very successful yet, but I have hope that in the near future, there shall once again be deconstruction in my life. In the meantime, I have to settle for a little deconstruction On My Plate.

Egg salad is a favorite quick snack/lunch for me. A friend pulled apart all the essential elements of a simple egg salad and deconstructed them into an almost elegant breakfast sandwich. It is pure genius. Toasted whole wheat English muffins spread with a tangy mustard sauce and topped with slices of boiled egg are beautiful open faced sandwiches. I want to always have time to enjoy a Deconstructed Egg Salad Breakfast Sandwich On My Plate.

Deconstructed Egg Salad Breakfast Sandwich

1 whole wheat English muffin, toasted
1 hard boiled egg, sliced
2 teaspoons mayonnaise
1 teaspoon prepared mustard (I like Dijon)
1/2 teaspoon vinegar

Combine mayo, mustard, and vinegar to create sauce.
Spread sauce over each half of toasted English muffin and arrange egg slices on top.
Season with kosher salt and fresh ground black pepper. (Serves 1)

Scalloped

Recently, frosty water droplets of freezing fog scalloped everything on the prairie. Our world became a winter wonderland of beautiful white as the broad strokes of a frosty paintbrush covered everything. Crystallized trees shimmered, traffic signs grew fingers of frost, and even our breath turned crispy in the frigid air. While the heavy frost brought with it power outages and slippery roads, it was still impossible not to stop and admire the gorgeous beauty in its pure simplicity.

Likewise, I find it hard to ignore the beauty of the pure simplicity of Seared Scallops with Roasted Tomatoes. I spotted the recipe in the April 2009 issue of Cooking Light magazine and have no regret for putting it On My Plate several times since. It is no secret that I have a thing for the ease of roasting vegetables, and love tossing bright cherry tomatoes into a hot oven until they burst with rich sweetness. Searing scallops is as simple as watching the clock, and leaves the flavor of the seafood unadulterated and pure. Serving it up with slivers of basil on a bed of fresh fettuccine makes a beautiful meal. Pure simplicity is at its best in a white winter wonderland and with Seared Scallops with Roasted Tomatoes On My Plate.

Seared Scallops with Roasted Tomatoes

3 cups cherry tomatoes
3 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 1/2 pounds sea scallops
2 tablespoons thinly sliced fresh basil

Preheat broiler.
Toss tomatoes with 2 tablespoons olive oil and season with salt and pepper.
Broil 10 minutes, or until tomatoes begin to brown, stirring occasionally.
While tomatoes cook, heat remaining olive oil in a large cast-iron skillet over medium-high heat.
Pat scallops dry; sprinkle both sides of scallops with remaining salt and pepper.
Add scallops to skillet; cook 2 minutes on each side or until desired degree of doneness.
(DO NOT OVERCOOK.)
Serve scallops with tomatoes on a bed of fresh fettuccine; sprinkle with basil. (Serves 4)

Taking Sides

I have stumbled upon a perfect side dish that magically matches up with almost any meal. I have paired it with grilled steaks and chicken breasts, steamed fish, roasted shrimp, lamb kabobs, and even just gobbled it all by itself on a few nights that I was home alone. It is as simple as sauteing some onions and garlic, bringing some broth to a boil, and tossing in a few other standard ingredients. Sounds too good to be true? Not at all. Trust me. You will never need to Take Sides against Spinach Parmesan Couscous On Your Plate.

Spinach Parmesan Couscous

1 medium onion, chopped
2 cloves of garlic, minced
2 tablespoons olive oil
2 cups chicken broth
3 cups fresh spinach, chopped
1 cup couscous
3/4 cup fresh Parmesan cheese, grated
2 tablespoons lemon juice (if desired)
kosher salt (to taste)
fresh ground black pepper (to taste)

In a saucepan, saute onion and garlic in olive oil until tender.
Add the broth and bring to a boil.
Stir in the chopped spinach and cook just until wilted.
Add couscous; stir to combine.
Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
Fluff with a fork.
Add Parmesan cheese; stir to combine.
Add lemon juice (if desired), salt and pepper to taste. (Serves 4)

Squashed

I guess that given my recent absence, it is no secret that I am feeling a little squashed lately. My world is made up of too many people with too many demands on too little time. I am singing that same old song of how I can't keep up. However, I read something recently that hit home. Basically, it said, "Sorry that you are busy, but guess what, we all are."

Yes. Slap me with reality. Everyone is busy. Everyone has lists of things to do. I need to get over it, and follow another bit of reality from the article...reduce. I wouldn't feel so squashed if I didn't try to cram so much into each minute of every day. I need to focus on what needs to be done, what will benefit in the long run, and most of all what will bring me contentment and peace. I need to stop allowing outside influences to dictate me and become comfortable in my own life with my own decisions.

One decision that always brings me comfort is to serve Roasted Butternut Squash with Shallots. I grew up with butternut squash being a staple on our holiday table instead of sweet potatoes. Then, it was topped with marshmallows for eewy-gooey goodness. Now, the natural sweetness of the vegetable (yes, I know that squash is actually a fruit...work with me here) is the star of the dish. Just a hint of brown sugar is all that is needed with the caramelized shallots to bring it all together.

Nope. I don't feel Squashed at all with Roasted Butternut Squash with Shallots On My Plate.

Roasted Butternut Squash with Shallots

3 cups butternut squash, peeled and cubed
1 tablespoon brown sugar
2 1/2 teaspoon olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
8 shallots, peeled and sliced

Preheat oven to 475.
Lightly spray sheet pan.
Toss together all ingredients on pan, coating well; arrange in a single layer.
Roast for 20 minutes, or until squash is tender and shallots are caramelized; stir half way through. (Serves 4.)

Back to Business

Hey! How I have missed you all!

More and more people are making a point of telling me how much they miss the little peeks into my personal insanity and what is On My Plate. I feel as if I have really let you all down during my unplanned hiatus. This entry could detail all that has transpired, but for now, I will just say that since my last post in October, I have experience sickness and health, life and death, chaos and calm, and bouts of cooking madness countered with frozen pizzas thrown into an oven that wasn't even preheated. Life has run the gamut for me and will probably never be the same, but it is time for me to find some balance and get back into the swing of things that are important to me...and in case you hadn't figured it out by now, food ranks pretty highly in my list of important things. Sharing it through this blog has been a surprisingly fun and enriching experience. I miss this and want it back. It is time for me to get my brain back in gear and to get back to business.

If I want my brain to pull itself from the squalor that kept me from babbling here, I need to feed it well. Salmon is a perfect brain food. High in Omega-3 and low in saturated fat, it is a smart protein choice that will only make you smarter.

I feel especially smart when I whip up Spiced Glazed Salmon. It is as simple as mixing a few simple pantry ingredients, rubbing the salmon, and roasting. That allows for a great meal and time to deal with all of the other craziness that occurs in our (my?) lives. It is easy to get Back to Business with Spiced Glazed Salmon On My Plate.

Spiced Glazed Salmon

2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon brown sugar
1/2 teaspoon sea salt
4 (6 ounce) salmon fillets
1 tablespoon maple syrup
1 tablespoon melted butter

Preheat oven to 375 degrees.
Combine the paprika, chili powder, ancho, cumin, garlic powder, and brown sugar.
Place salmon on lightly sprayed sheet pan. (I cover mine with foil or parchment for easier clean up.)
Sprinkle the salmon with salt, then rub with spice mixture.
Combine melted butter and maple syrup; drizzle each fillet with the mixture.
Bake for 10 to 12 minutes, or until salmon flakes with a fork.
(Can garnish with chopped green onions, if desired.) Serves 4.