Category main dishes | in sock monkey slippers

Posts Filed Under main dishes

Turkey, Wild Rice, Apple, and Cranberry Stuffed Pumpkins

Posted by In Sock Monkey Slippers with 4 Comments

First of all, lets all thank Julia Child and Dorie Greenspan for teaching us you can stuff practically anything in a pumpkin, cook it, and have an insanely delicious and impressive meal. Second of all, who is as obsessed with fall vegetables like butternut squash and pumpkin as I am? Love, love, love, me some pumpkins Charlie Brown.

Stuffed pumpkins are very simple to make. Serve in multiple small pie pumpkins or 1 large sugar or Cinderella pumpkin. Just takes a few minutes to prep and then throw it in the oven for about an hour. I love this recipe because it’s healthy, fun, and can be treated as a side or a main dish. And picture how beautiful a wild rice, apple, and cranberry large stuffed pumpkin (minus the ground turkey) would be as a side at your Thanksgiving table? Yeah, that would get you out of the dog house with the in-laws.

Sweet and savory, these Turkey, Wild Rice, Apple, and Cranberry Stuffed Pumpkins is the perfect fall meal for everyday, an upcoming holiday, or dinner party. I will warn you though, the resident 3 year-old was not as impressed with this particular pumpkin and opted for a bowl of peas instead. The Husband on the other hand ate almost 2 whole pumpkins.

Turkey, Wild Rice, Apple, and Cranberry Stuffed Pumpkins
makes 3 small pie pumpkins or 1 large 3 – 4 pound sugar pumpkin
serves 4 to 6 as a meal

3 small pie pumpkins or 1 large sugar or cinderella pumpkin (3 to 4 pound)
1 yellow onion
3 cloves garlic
1 Tbs extra virgin olive oil
1/2 tsp Kosher salt
1/2 tsp ground black pepper
1 pound ground turkey
1 large Granny Smith Apple (about 1 1/2 cups diced)
3/4 cup dried cranberries
3/4 cup walnut halves
3 cups cooked wild rice or wild rice/brown rice mix*
2 Tbs fresh sage, chopped or 1 Tbs dried sage
1 Tbs fresh oregano, chopped or 1/2 Tbs dried oregano
1/2 cup low-sodium chicken or turkey broth

* I like to use a wild rice/brown rice blend. Pour 1/2 cup wild and 1/2 cup brown rice into 2 1/4 cups of boiling water plus 1 tsp of extra virgin olive oil and 1/4 tsp salt. Cover reduce heat to low and simmer for 45 to 5o minutes until water is absorbed.

Preheat oven to 400°F.

Wash pumpkins. With a sharp knife slice the very tops of the pumpkins off. Next, scoop out the seeds and save for roasting or do whatever you want do with the seeds. I find that a serrated grapefruit spoon works the best. Set aside.

Peel and chop the onions and garlic. In an large sided sautee pan over medium-low heat, heat the olive oil. Add the onions and garlic and saute until the onions are soft and transparent, about 5 minutes. Remove from the pan and set aside.

In the same pan turn the heat up to medium-high, add a splash of olive oil if needed, and add the ground turkey. Season the turkey with 1/4 tsp of Kosher salt and 1/4 tsp of pepper. Brown the meat until cooked through, about 8 to 10 minutes.

While the turkey is browning, slice, core and chop the apple into small cubes. You don’t have to peel the apple but if that is your desire, go right ahead.

When the turkey is cooked, turn the heat to medium-low. To the turkey add the onions…

apples, dried cranberries, walnuts…

rice, sage, oregano, and chicken broth. Add the remaining salt and pepper. Stir to combine scraping any bits of browned goodness off the bottom of the pan. Taste and add any extra salt and pepper if needed. Simmer until the broth is absorbed, about 3 minutes. Remove from heat.

On a foil or parchment paper lined baking sheet, place the hollowed out pumpkins. Fill the pumpkins to the rim with the stuffing. Place the pumpkin tops back on the pumpkins. Place the baking sheet in the oven and cook for 40 to 50 minutes until the pumpkins are cooked and tender. Test by inserting a toothpick or fork into the side of one pumpkin. If it inserts easily with no resistance it is done. *the larger the pumpkin the longer it takes to cook* Can’t even tell you how good the house smells right now.

Remove from the oven, plate, and serve.

If serving as a meal, a small pumpkin can be a serving. That is if you have an ultra-marathoner as a husband who eats everything in site. If you are like me, aka a normal person, a fourth to a half of a small pumpkin is just right. With a sharp knife slice the pumpkin as you would a cake and serve.

Fun, healthy, and not to mention mouth-watering delicious. It’s a keeper.

Turkey, Wild Rice, Apple, and Cranberry Stuffed Pumpkins
makes 3 small pie pumpkins or 1 large 3 – 4 pound sugar pumpkin
serves 4 to 6 as a meal

3 small pie pumpkins or 1 large sugar or cinderella pumpkin (3 to 4 pound)
1 yellow onion
3 cloves garlic
1 Tbs extra virgin olive oil
1/2 tsp Kosher salt
1/2 tsp ground black pepper
1 pound ground turkey
1 large Granny Smith Apple (about 1 1/2 cups diced)
3/4 cup dried cranberries
3/4 cup walnut halves
3 cups cooked wild rice or wild rice/brown rice mix*
2 Tbs fresh sage, chopped or 1 Tbs dried sage
1 Tbs fresh oregano, chopped or 1/2 Tbs dried oregano
1/2 cup low-sodium chicken or turkey broth

1. Preheat oven to 400°F.

2. Wash pumpkins. With a sharp knife slice the very tops of the pumpkins off. Next, scoop out the seeds and save for roasting or do whatever you want do with the seeds. I find that a serrated grapefruit spoon works the best. Set aside.

3. Peel and chop the onions and garlic. In an large sided sautee pan over medium-low heat, heat the olive oil. Add the onions and garlic and saute until the onions are soft and transparent, about 5 minutes. Remove from the pan and set aside.

4. In the same pan turn the heat up to medium-high, add a splash of olive oil if needed, and add the ground turkey. Season the turkey with 1/4 tsp of Kosher salt and 1/4 tsp of pepper. Brown the meat until cooked through, about 8 to 10 minutes.

5. While the turkey is browning, slice, core (peeling is optional), and chop the apple into small cubes.

6. When the turkey is cooked, turn the heat to medium-low. To the turkey add the onions, apples, dried cranberries, walnuts, rice, sage, oregano, and chicken broth. Add the remaining salt and pepper. Stir to combine scraping any bits of browned bits off the bottom of the pan. Taste and add any extra salt and pepper if needed. Simmer until the broth is absorbed, about 3 minutes. Remove from heat.

7.On a foil or parchment paper lined baking sheet, place the hollowed out pumpkins. Fill the pumpkins to the rim with the stuffing. Place the pumpkin tops back on the pumpkins. Place the baking sheet in the oven and cook for 40 to 50 minutes until the pumpkins are cooked and tender. Test by inserting a toothpick or fork into the side of one pumpkin. If it inserts easily with no resistance it is done. *the larger the pumpkin the longer it takes to cook*

8.Remove from the oven, plate, and serve.

Butternut Squash Linguine with Kale {recipe & giveaway}

Posted by In Sock Monkey Slippers with 19 Comments

Oh, what a busy weekend I’ve had. It was Mia’s 3rd birthday, my brother Michael came home on leave from his first tour in Afghanistan, there were family parties galore, and then there was Halloween, of course. All of this going on and the whole time I had the thought of this recipe in my head using my favorite cut of pasta, linguine and my favorite fall vegetable, butternut squash. Recently, Dreamfields Pasta asked me to create a “one pot” recipe using Dreamfields Healthy Pasta and I figured there was no time like the present to try out a recipe while the whole family was under one roof.

Dreamfields Healty Pasta is a unique pasta line that has a 65% lower glycemic index and twice the fiber than regular pasta, making you feel full longer. With only 5 grams of digestible carbs, Dreamfields helps limit the rise in blood sugar levels that normally occur after eating regular pasta. Thus creating a healthier pasta option in your meal plan.

With a delicious taste and texture, Dreamfields was a hit in our family especially with this One-Pot Butternut Squash with Linguine with Kale. Simple and delicious this is now a one of our favorites for fall. It is even Mia, the resident 3 year-old, approved. You can find more information about Dremfields Pasta at www.dreamfieldsfoods.com, on Twitter, or Facebook.

Dreamfields Pasta would like to give one of ISMS’ readers a few boxes of Dreamfields Healthy Pasta to try for yourself! To enter just leave a comment on this post telling us what your favorite pasta dish is. The winner will be choosen randomly on Tuesday, November 8th, 2011 at noon central time. The winner will be notified by e-mail. U.S. and Canadian residents only, please. The giveaway is now closed and the winner notified. Thanks for participating!

Butternut Squash Linguine with Kale serves 8

1 box linguine (13.25 ounces weight), I’m using Dreamfields Linguine
1 tsp extra virgin olive oil
2 cloves garlic, peeled
1 bunch kale, preferably flat leaf
1 1/2 cups butternut squash puree, fresh or 1 can
4 ounces cream cheese*
1/4 cup milk*
1/4 tsp nutmeg, fresh or ground
1/4 tsp sea salt
1/8 tsp ground pepper
1 cup broken walnut pieces
1/2 cup Parmesan cheese, grated
2 Tbs fresh sage, chopped

* cooks note: skim milk and low-fat cream cheese may be substituted for a healthier version

In a large pot, bring 4 quarts of water to a rapid boil. Add the linguine and cook uncovered, stirring occasionally, for 9 minutes. Drain and set aside.

While the pasta is boiling, finely chop the garlic and sage.

Roughly chop the kale into bite sized pieces. Heat the olive oil over medium heat in the same pot as the linguine was boiled. Add the garlic and kale. Saute for 5 to 8 minutes until the kale is tender. Once finished, remove the kale from the pot and set aside.

Next, reduce the heat to medium low and combine the butternut squash puree, cream cheese, milk, nutmeg, salt and pepper in the pot. Whisk to combine. (I realize this picture states differently. These things sometimes happen when your in a kitchen with your entire family and two dogs at your feet.)

To the sauce add the cooked linguine, walnuts, sage, and Parmesan cheese. Stir to combine everything. Then add and fold in the cooked kale and garlic. Add salt and pepper to taste, if needed.

Once everything is heated and combined, serve and garnish with a little bit more Parmesan. Savory fall flavors combined into one healthy and delicious one pot meal that the entire family will enjoy.

It’s also amazingly good with leftover sauteed or roasted chicken breast.

Butternut Squash Linguine with Kale serves 8

1 box linguine (13.25 ounces weight), I’m using Dreamfields Linguine
1 tsp extra virgin olive oil
2 cloves garlic, peeled
1 bunch kale, preferably flat leaf
1 1/2 cups butternut squash puree, fresh or 1 can
4 ounces cream cheese*
1/4 cup milk*
1/4 tsp nutmeg, fresh or ground
1/4 tsp sea salt
1/8 tsp ground pepper
1 cup broken walnut pieces
1/2 cup Parmesan cheese, grated
2 Tbs fresh sage, chopped

* cooks note: skim milk and low-fat cream cheese may be substituted for a healthier version

1. In a large pot, bring 4 quarts of water to a rapid boil. Add the linguine and cook uncovered, stirring occasionally, for 9 minutes. Drain and set aside.

2. While the pasta is boiling, finely chop the garlic and sage.

3. Roughly chop the kale into bite sized pieces. Heat the olive oil over medium heat in the same pot as the linguine was boiled. Add the garlic and kale. Saute for 5 to 8 minutes until the kale is tender. Once finished, remove the kale from the pot and set aside.

4. Next, reduce the heat to medium low and combine the butternut squash puree, cream cheese, milk, nutmeg, salt and pepper in the pot. Whisk to combine.

5. To the sauce add the cooked linguine, walnuts, sage, and Parmesan cheese. Stir to combine everything. Then add and fold in the cooked kale and garlic. Add salt and pepper to taste, if needed.

6. Once everything is heated and combined, serve and garnish with a little bit more Parmesan.

It’s also amazingly good with leftover sauteed or roasted chicken breast.

Pressed Ham and Pear Sandwiches

Posted by In Sock Monkey Slippers with 2 Comments

Sometimes a sandwich is so good that you have to talk about it. This one comes from the one and only Martha Stewart team and I thought I’d share.

It’s simply a little ham, pear, gruyere and arugula…

pressed together (don’t you love my expensive and top of the line panini press?)…

to form one of the most delicious, mouthwatering, salty and sweet, heavenly sandwiches on this planet. This is now one of Mia, the resident 3 year-old’s, favorites.

For the recipe visit: Pressed Ham and Pear Sandwiches

Sauteed Chicken In Morels & White Wine Sauce {review and giveaway}

Posted by In Sock Monkey Slippers with 23 Comments

A while back I received a box on my doorstep that was full of mushroom delicacies form FungusAmongUs {the organic mushroom people} and I was extatic to try out all of these delicacies. If you haven’t heard of or seen FungusAmongus in Whole Foods and other leading markets, they are the leader in delectable, exotic organic and wild crafted mushrooms and mushroom products. The FungusAmongus product line has an extensive varity of unique mushrooms; three Certified Organic Mélange Seasoning and Rub Marinades; a line of three Certified Organic gourmet Soup Mixes; and an Italian truffle line. All of which can be found in various markets and online at FungusAmonUs.com. Great name, don’t you think.

We love mushrooms in this family but living in an area where produce variety is scarce, I was happy to be introduced to this company and their line of products. My taste buds where almost overwhelmed with anticipation as I opened the box that contained FungusAmongus’ Organic Porcini Powder, Fiesta Blend Organic Mushroom Melange, Mediterranean Blend Organic Mushroom Melange, Balsamic Vinaigrette Infused with White Truffle, and Natural Morel Mushrooms. It was time to get to work.

I tried the Organic Porcini Powder first and was amazed at how fresh the powdered smelled. I think mushroom powders are something underused in the kitchen. A simple tablespoon of a porcini powder for example on baked, grilled or seared meats can give a dish a burst of wonderful flavor. I used 2 tablespoons of this porcini powder combined with 1 teaspoon rosemary, 1 teaspoon sage, 1 tsp Kosher salt, and 1/2 tsp ground pepper to make a rub for 2 pork tenderloins. Roasted in a preheated 425°F oven for 30 minutes and we had a fabulous meal.

Next, I tried the Fiesta Blend Organic Mushroom Melange and the Mediterranean Blend Organic Mushroom Melange, a blend of dried mushrooms, herbs, and spices without any preservatives or added salt. The Fiesta Blend is organic dried Shiitake mushrooms blended with vegetables and spices that added a very pleasant kick to sauteed vegetables. And the Mediterranean Blend is organic dried Porcini mushrooms blended with Mediterranean spices. This was exceptionally good in olive oil for a bread dipper and surprisingly tasty in individual spinach quiches with parmesan shavings that I made in a muffin tin. I found both of these are great flavor boosters for practically anything.

The Balsamic Vinaigrette Infused with White Truffle was also a treat and I found it to be a pleasing mixture of flavors with an abundant note of white truffle. We actually used it as a bread dipper but found it to be a good marinade and salad dressing.

The Dried Natural Morel Mushrooms were definitely a winner. The flavor was outstanding for a dried mushroom and when hydrated and cooked made a meal that the husband said he wanted over and over again.

The verdict for FungusAmongUs… two slippers up. Even the resident three year old enjoyed almost everything. Everything was fresh with abundant flavor and I would certainly recommend any product from them. I found myself kicking myself for not using dried mushrooms more often in my cooking as they add flavor to practically any dish and can be used in so many ways, especially when fresh mushrooms are not available or not in season.

The Giveaway is now closed and the winner is Kim!

FungusAmongUs and I want you to taste the power of dried mushrooms as well. Enter to win a full set of the Melange spice blends (Fiesta, Mediterranean and Pacific). Giveaway ends at noon (central time) on October 26th 2011 and the winner will be notified by e-mail. U.S. and Canadian residents only please.

Four ways to enter:

1. Leave a comment at the end of this post telling us your favorite way to use mushrooms in a recipe or how you plan to use these spice blends.

2. Like ISMS on Facebook and leave a comment here

3. Follow ISMS on Twitter and leave a comment here

4. Like FungusAmongus on Facebook (they post some great recipes) and leave a comment here

………………………………………………………………………………………….

Now on to this delicious recipe that the entire family loved.

Sauteed Chicken In Morels and White Wine Sauce serves 4

1 Tbs + 1 teaspoon extra virgin olive oil
Salt and Pepper
4 chicken breasts
3 garlic cloves, peeled
1 large shallot, peeled
1/2 ounces Dried Morels
1 Tbs butter, unsalted
3/4 cup dry white wine
1/2 cup cream or whole milk
1 Tbs fresh parsley, chopped

Pour hot water over dried morels until covered and let sit for 30 minutes or until plump. Drain excess water and pat dry.

Sprinkle the chicken breasts with a dash of salt and pepper. Over medium heat in a large saute pan, add 1 Tablespoon of olive oil and chicken breasts and cook for 6 to 8 minutes a side until cooked through. Set aside on a plate.

With a knife, finely chop garlic and shallot and halve the morels. Over medium- low heat, add a teaspoon of olive oil and butter to the same pan the chicken was in. Add the garlic, shallot and hydrated morels. Saute until shallots are soft and translucent about 8 minutes.

Deglaze the pan by adding the white wine and stir with a wooden spoon, scrapping any bits of chicken or garlic off the bottom. Bring to a simmer and simmer for 10 minutes until the wine starts to reduce.

Add the cream and parsley and stir. Add salt if needed. Place the chicken back in the saute pan and spoon sauce over.

Once the chicken is heated through place a breast on a plate and cover with sauce. Serve with rice, pasta or rosemary roasted fingerling potatoes. Possibly a different meal to serve to your family but the taste is extraordinary. My three year old practically licked the plate. Enjoy.

Sauteed Chicken In Morels and White Wine Sauce serves 4

1 Tbs + 1 teaspoon extra virgin olive oil
Salt and Pepper
4 chicken breasts
3 garlic cloves, peeled
1 large shallot, peeled
1/2 ounces Dried Morels
1 Tbs butter, unsalted
3/4 cup dry white wine
1/2 cup cream or whole milk
1 Tbs fresh parsley, chopped

1. Pour hot water over dried morels until covered and let sit for 30 minutes or until plump. Drain excess water and pat dry.

2. Sprinkle the chicken breasts with a dash of salt and pepper. Over medium heat in a large saute pan, add 1 Tablespoon of olive oil and chicken breasts and cook for 6 to 8 minutes a side until cooked through. Set aside on a plate.

3. With a knife, finely chop garlic and shallot and halve the morels. Over medium- low heat, add a teaspoon of olive oil and butter to the same pan the chicken was in. Add the garlic, shallot and hydrated morels. Saute until shallots are soft and translucent about 8 minutes.

4. Deglaze the pan by adding the white wine and stir with a wooden spoon, scrapping any bits of chicken or garlic off the bottom. Bring to a simmer and simmer for 10 minutes until the wine starts to reduce.

5. Add the cream and parsley and stir. Add salt if needed. Place the chicken back in the saute pan and spoon sauce over.

6. Once the chicken is heated through place a breast on a plate and cover with sauce. Serve with rice, pasta or rosemary roasted fingerling potatoes.

chicken sausage with cabbage and apples

Posted by In Sock Monkey Slippers with 11 Comments

The weather still hasn’t made quite enough of a change to call it fall here in Texas but that’s not stopping me from cooking that way. We’ve been incredibly busy around here, traveling form home, to the ranch, to Dallas and back and it seems like I haven’t seen my kitchen in weeks. A couple of days ago while in the big D, I stopped by one of my favorite stores, you guessed it Whole Foods, and picked up some fresh made chicken and apple sausages. The only thought in my mind was this fall dish that is one of our family’s favorite one pot meals.

With all the flavors of fall, this Chicken Sausage with Cabbage and Apples is a supper easy and simple one dish meal that always has me wanting more. Hope you enjoy it as much as we do.

Chicken Sausage with Cabbage and Apples serves 4

1/2 head green cabbage, shredded
2 granny smith apples, cored and thinly sliced
1/4 cup pecans
1/4 cup dried cranberries
1 Tbs fresh sage, chopped
1 Tbs fresh thyme, chopped
1/2 cup chicken stock
1 Tbs apple cider vinegar
1/4 tsp Kosher salt
1/4 tsp fresh ground pepper
4 to 6 chicken apple sausages*

* I use a fresh ground chicken apple sausage without nitrates or preservatives from the butcher. If you can’t find chicken apple sausage at your local grocery store you can find it at a specialty store such as Whole Foods or Central Market. A mild flavored turkey or chicken sausage can be substituted but a spicy or Italian sausage is not preferred for this dish.

Preheat oven to 400°F. In a large casserole or baking dish, place and spread the cabbage along the bottom of the dish. On top of the cabbage, evenly scatter the apple slices and then the pecans and cranberries.

Sprinkle the sage and thyme over the cabbage and apples.

Next, pour the chicken stock and apple cider vinegar over the cabbage. Sprinkle with salt and pepper.

Lay the sausages over the cabbage and apples, pressing down lightly. Sprinkle with salt and pepper. Cover tightly with foil and place in the oven. Bake for 35 to 45 minutes until the sausages are cooked and the cabbage is soft.

Remove foil and serve. Pair with any seasonal fall side like roasted pumpkin with nutmeg and cinnamon.

Chicken Sausage with Cabbage and Apples serves 4

1/2 head green cabbage, shredded
2 granny smith apples, cored and thinly sliced
1/4 cup pecans
1/4 cup dried cranberries
1 Tbs fresh sage, chopped
1 Tbs fresh thyme, chopped
1/2 cup chicken stock
1 Tbs apple cider vinegar
1/4 tsp Kosher salt
1/4 tsp fresh ground pepper
4 to 6 chicken apple sausages*

1.Preheat oven to 400°F. In a large casserole or baking dish, place and spread the cabbage along the bottom of the dish. On top of the cabbage, evenly scatter the apple slices and then the pecans and cranberries.

2.Sprinkle the sage and thyme over the cabbage and apples.

3.Next, pour the chicken stock and apple cider vinegar over the cabbage. Sprinkle with salt and pepper.

4.Lay the sausages over the cabbage and apples, pressing down lightly. Sprinkle with salt and pepper. Cover tightly with foil and place in the oven. Bake for 35 to 45 minutes until the sausages are cooked and the cabbage is soft.

5.Remove foil and serve.

roasted carrots and radishes with dill

Posted by In Sock Monkey Slippers with 5 Comments

When I was a kid my nanny, RoRo (really more like another grandmother to me), would boil carrots down in sugar and butter. That was the only way we would eat carrots and I can still remember exactly how they tasted (I’m actually drooling a little on the keyboard). Now raising a child in a more health conscious society, carrots with a pound of sugar and butter will probably never see daylight on my table.

Cooking is always a learning experience even when making something as simple as baby food. It was then that I realized that when you roast fruits and vegetables it naturally enhances its sugar for a richer flavor. Needless to say, if we’re not eating our veggies raw they are going in the oven.

Roasted carrots and radishes with dill is a delectably sweet and earthy side dish that will accompany almost any meal (we served ours with one of our family favorite meals, Chicken Paillard from Tyler Florence’s Family Meal). What was Mia the resident almost 3 year old’s verdict on this one you ask? She ate 4 whole carrots and a half of a radish and she’s not a big fan of carrots. We’ll have to work on the whole cooked radish thing with her but the husband and I had seconds of ours.

Roasted Carrots and Radishes with Dill serves 4

1 bunch of carrots (8 to 10 carrots)
1 bunch of radishes (7 to 10 radishes)
1 Tbs extra virgin olive oil
1/2 tsp Kosher salt
1/4 tsp freshly cracked pepper
2 Tbs fresh dill, chopped

Preheat oven to 425°F. Chop the tops of the carrots off and peel.

Trim the radishes and slice in half.

Place the carrots and the radishes in a large bowl. Add olive oil, salt and pepper. Toss vegetables to evenly coat.

Place the carrots and radishes on a baking sheet (I cover mine with foil because honestly I have a hatred for doing dishes). Place the baking sheet in the oven and roast for 20 to 30 minutes until the vegetables are tender.

Remove from oven and sprinkle fresh dill over the carrots and radishes.

Plate and serve. Supper simple and addictive.

Try serving with Chicken Paillard. The combo deserves a “seriously wicked good” for dinner.

Roasted Carrots and Radishes with Dill serves 4

1 bunch of carrots (8 to 10 carrots)
1 bunch of radishes (7 to 10 radishes)
1 Tbs extra virgin olive oil
1/2 tsp Kosher salt
1/4 tsp freshly cracked pepper
2 Tbs fresh dill, chopped

Preheat oven to 425°F. Chop the tops of the carrots off and peel.

Trim the radishes and slice in half.

Place the carrots and the radishes in a large bowl. Add olive oil, salt and pepper. Toss vegetables to evenly coat.

Place the carrots and radishes on a baking sheet. Place the baking sheet in the oven and roast for 20 to 30 minutes until the vegetables are tender.

Remove from oven and sprinkle fresh dill over the carrots and radishes.

Plate and serve. Supper simple and addictive.

pistachio crusted chicken with peach and pinot grigio puree

Posted by In Sock Monkey Slippers with 3 Comments

I’ve had this idea of a pistachio chicken with a POM sauce for awhile now but every time I made it home with pomegranate juice it quickly disappeared leaving me with a plain old chicken. It wasn’t until the other day that I had all the ingredients to test this idea and opened the fridge to find that the bottle of POM had been abducted by pomegranate loving aliens or at least that was the story I was told. Figuring I was never going to be able to make the dish that I wanted, I searched the kitchen for a new plan and discovered some Texas peaches from our neighbors at the ranch that just might do the trick. Thanks to the POM loving aliens that kept raiding my fridge, we now have another absolutely fantastic favorite in this house. Leftovers never made it to the tupperware.

Pistachio Crusted Chicken with Peach and Pinot Grigio Puree is a beautiful combination of rich nuttiness and sweet, smooth, and bright flavors that had the resident two year old, Mia, and The Husband begging for more.

Pistachio Crusted Chicken with Peach and Pinot Grigio Puree serves 4

Pistachio Crusted Chicken

4 chicken breasts
3/4 cup shelled pistachios, not salted
3/4 cup panko (Japanese bread crumbs)
1 tsp sweet paprika
1/2 tsp Kosher salt
1 egg + 2 Tbs water
salt and pepper

Peach and Pinot Grigio Puree*

4 medium peaches, freestone & organic if possible
1/2 cup pinot grigio
1/4 tsp Kosher salt

*Make this with the freshest peaches possible. If peaches are not in season you can try frozen and thawed peaches but add 1 to 2 tsp of honey. Although I have not tried this, you could also use 1 can of Peach Nectar + salt + pinot grigio, combine, bring to a boil and then reduce to low. Simmer for 10 to 15 minutes until the mixture is reduced half way. Like I said, haven’t tried but it sounds reasonable.

Preheat oven to 400°F.

In a food processor, combine pistachios, panko, paprika and salt.

Pulse until the texture is that of small crumbs. Pour onto a plate and set aside.

Season the chicken breasts with salt and pepper.

Make an egg wash by beating the egg and water together in a bowl. Pour onto a plate. Create a “work station” by placing the chicken on a plate next to the egg wash, next to the pistachio coating.

Dip a chicken breast in the egg wash, coating it with egg wash on all sides.

Next, place the chicken breast in the pistachio coating. Firmly press the coating on both sides of the chicken.

Place the chicken breast on a baking sheet topped with a cooling wrack. Repeat with the remaining chicken breasts. By placing the chicken on a cooling wrack it will elevate the chicken and allow it to crisp on both sides instead of just the top. No one wants soggy chicken! Place in the oven and bake for 20 minutes. Allow to cool a couple of minutes before serving.

While the chicken is cooking, pit, peel and roughly slice the peaches.

Place the peaches in a food processor and puree for 2 minutes until ultra smooth. See, this is where making extra batches of baby food puree and freezing comes in handy.

Pour puree into a sauce pan along with the wine and salt. Whisk to combine. Bring to a slight boil then reduce heat to low and simmer for 5 minutes to cook out the alcohol. I’m using a Danzante pinot grigio. It’s my favorite this summer. By the way, can you fake being Italian? I am apparently a Super Tuscan among Picolo Americanos. love it.

Pour a little puree on a plate and place the chicken on top, or plate however you wish! I served with sauteed vegetables and rice. Absolutely one of our families favorites! I can’t even describe how good this one is. Thank goodness I was out of pomegranate juice. Enjoy.

I’ve never seen Mia inhale a plate like she did this one and ask for seconds.

Pistachio Crusted Chicken with Peach and Pinot Grigio Puree serves 4

Pistachio Crusted Chicken

4 chicken breasts
3/4 cup shelled pistachios, not salted
3/4 cup panko (Japanese bread crumbs)
1 tsp sweet paprika
1/2 tsp Kosher salt
1 egg + 2 Tbs water
salt and pepper

Peach and Pinot Grigio Puree*

4 medium peaches, freestone & organic if possible
1/2 cup pinot grigio
1/4 tsp Kosher salt

Preheat oven to 400°F.

In a food processor, combine pistachios, panko, paprika and salt.

Pulse until the texture is that of small crumbs. Pour onto a plate and set aside.

Season the chicken breasts with salt and pepper.

Make an egg wash by beating the egg and water together in a bowl. Pour onto a plate. Create a “work station” by placing the chicken on a plate next to the egg wash, next to the pistachio coating.

Dip a chicken breast in the egg wash, coating it with egg wash on all sides.

Next, place the chicken breast in the pistachio coating. Firmly press the coating on both sides of the chicken.

Place the chicken breast on a baking sheet topped with a cooling wrack. Repeat with the remaining chicken breasts. By placing the chicken on a cooling wrack it will elevate the chicken and allow it to crisp on both sides instead of just the top. Place in the oven and bake for 20 minutes. Allow to cool a couple of minutes before serving.

While the chicken is cooking, pit, peel and roughly slice the peaches.

Place the peaches in a food processor and puree for 2 minutes until ultra smooth.

Pour puree into a sauce pan along with the wine and salt. Whisk to combine. Bring to a slight boil then reduce heat to low and simmer for 5 minutes to cook out the alcohol.

Pour a little puree on a plate and place the chicken on top, or plate however you wish! I served with sauteed vegetables and rice. Enjoy.

Egg In Basket with Tomato and Scallions

Posted by In Sock Monkey Slippers with 1 Comment

Egg in the basket, egg in hole, ball in pocket, hen in basket, elephant egg(?), bird’s nest, Mary’s special egg (<-you’re mama must of loved you) sunshine toast, toad in hole (which, by the way, did you know is something completely different than an egg on toast…true story) all awesome names that you told me recently on twitter for this favorite childhood dish. Egg In Basket is actually an Americanized version of the traditional Spanish appetizer Gallina de Madre, or Mother Hen Toast, made with thick country bread and serrano ham. YUM! For today’s purpose we’re just having the simplified version with what I have on hand.

Egg In Basket with Tomato and Scallion is a fun and delicious family meal especially when you get the kids involved by letting them choose their own toppings. Mia is a big fan of cheddar cheese and tomato.

Egg In Basket with Tomato and Scallion serves 4

4 slices of bread, today I’m using 7 grain
extra virgin olive oil
4 eggs
6 cherry tomatoes
kosher salt and black pepper
1/4 cup shredded parmesan cheese
4 scallions (green onion)

Preheat oven to 400°F.

Slice the tomatoes and the scallions. Set aside.

Arrange bread on a baking sheet. Drizzle olive oil on each slice. I’m using garlic infused oil and sweet baby it’s delicious. Place the bread into the oven and bake for 8 minutes.

Remove from the oven and with your fingers, gently press a 3″ x 3″ indention into the middle of the bread.

Crack an egg into a small bowl.

Next, slowly pour the egg into the indention on the bread. Repeat with the remaining eggs and slices of bread.

Place 6 tomato slices on each egg and sprinkle with a pinch of salt and a pinch of freshly ground pepper.

Carefully, place the baking sheet in the oven and bake for another 10 minutes for a perfectly runny egg yolk and cooked whites (bake for 12 minutes for a slightly runny egg and 15 minutes for a well done cooked through egg yolk).

Top with a tablespoon of freshly shredded parmesan cheese and a pinch of scallions or top with whatever the kiddos like (cheddar cheese, crumbled bacon… you get the idea). Egg in basket, a perfectly light, simple and delicious family breakfast.

Egg In Basket with Tomato and Scallion serves 4

4 slices of bread, today I’m using 7 grain
extra virgin olive oil
4 eggs
6 cherry tomatoes
kosher salt and black pepper
1/4 cup shredded parmesan cheese
4 scallions (green onion)

Preheat oven to 400°F.

Slice the tomatoes and the scallions. Set aside.

Arrange bread on a baking sheet. Drizzle olive oil on each slice. Place the bread into the oven and bake for 8 minutes.

Remove from the oven and with your fingers, gently press a 3″ x 3″ indention into the middle of the bread.

Crack an egg into a small bowl.

Next, slowly pour the egg into the indention on the bread. Repeat with the remaining eggs and slices of bread.

Place 6 tomato slices on each egg and sprinkle with a pinch of salt and a pinch of freshly ground pepper.

Top with a tablespoon of freshly shredded parmesan cheese and a pinch of scallions or top with whatever the kiddos like (cheddar cheese, crumbled bacon…

Chicken Sausages w/ Cannellini & Kale

Posted by In Sock Monkey Slippers with 1 Comment

Do you know what I have discovered lately? Kids love sausages! Yeah, that’s a no-brainer, huh? Inspired by Debi Mazar and Gabriele Corcos’ Sausages with Fagioli All’uccelletta from Extra Virgin, this meal is super delicious and a little more kid friendly. Not to mention when reduced fat chicken sausages are involved a traditionally high calorie meal becomes a healthy and figure pleasing one. Chicken Sausages with Cannellini and Kale is one of those simple 20 minute family meals that is highly recommended by the resident 2 year old, Mia.

Chicken Sausages with Cannellini and Kale serves 4 to 6

1/2 Tbs olive oil
6 to 8 chicken sausages*
2 cups cherry tomatoes, quartered
1 can (15oz) cannellini beans, drained and rinsed
2 garlic cloves, peeled and chopped
1 bunch kale, chopped bite size
kosher salt and fresh black pepper to taste

* Any chicken or turkey sausage will do. I prefer the reduced fat “organic” plain chicken but have used varieties such as chicken and spinach or chicken and feta. Use what you like.

Heat oil in a a large saute pan over medium – high heat. Add sausages and saute for 8 minutes, flipping until browned on all sides.

Add tomato, cannellini, garlic, and kale and lightly stir to combine.

Cover and reduce heat to a simmer (medium-low). Simmer for 10 to 15 minutes until the sausage is cooked through and the kale has softened.

Add salt and pepper to taste and serve.

This is one of my go to meals when I need something fast. Tip, I keep Mia busy and out of my way while prepping by getting her to tare the kale into little pieces! Genius, I know. Have a good meal.

Chicken Sausages with Cannellini and Kale serves 4 to 6

1/2 Tbs olive oil
6 to 8 chicken sausages*
2 cups cherry tomatoes, quartered
1 can (15oz) cannellini beans, drained and rinsed
2 garlic cloves, peeled and chopped
1 bunch kale, chopped bite size
kosher salt and fresh black pepper to taste

* Any chicken or turkey sausage will do. I prefer the reduced fat “organic” plain chicken but have used varieties such as chicken and spinach or chicken and feta. Use what you like.

Heat oil in a a large saute pan over medium – high heat. Add sausages and saute for 8 minutes, flipping until browned on all sides.

Add tomato, cannellini, garlic, and kale and lightly stir to combine.

Cover and reduce heat to a simmer (medium-low). Simmer for 10 to 15 minutes until the sausage is cooked through and the kale has softened.

Add salt and pepper to taste and serve.

Quinoa Sweet Potato Burgers with Snow Pea Slaw

Posted by In Sock Monkey Slippers with 4 Comments

After months of trial and error I have finally found my favorite veggie burger and all it took was a little quinoa. If you haven’t discovered quinoa yet, it is a grain like crop grown for it’s seeds. It’s actually not a grain at all but closely related to beets and spinach believe it or not. Packed with protein, magnesium and iron this nutty flavored seed is perfect for toddlers, kids, and insane marathon/ultra runners like my husband. These burgers have now become a favorite in this house but I warn you it took awhile for Mia to get used to it. I had mixed results with kids when I handed this recipe out to a couple of friends. 3 out of 6 kids loved it and the other 3 were habitual fast food hamburger eaters and couldn’t get over the “different” burger. As for the adults, it’s a hit. A delicious and healthy way to eat your veggies and quinoa.

Quinoa Sweet Potato Burgers with Snow Pea Slaw serves 4
for the slaw

2 cups snow peas
3 carrots
1/4 cup orange juice, fresh squeezed (1 orange)
1 Tbs + 1tsp white wine vinegar
1 Tbs sesame oil
1 tsp honey
1 tsp fresh ginger, grated
pinch salt and pepper

for the burgers

1 cup water
1/2 cup quinoa
1 sweet potato (to equal 1 1/2 cups shredded)
1 egg, beaten
1/2 cup bread crumbs
1/4 tsp kosher salt
pinch pepper
1 tsp extra virgin olive oil or cooking spray

Rinse the quinoa. This is very important as quinoa is coated with saponin, a resin-like substance that is extremely bitter. It’s NOT toxic just bitter. I like to use 1/4 cup black quinoa and 1/4 cup white just to make it interesting. You can use whatever color you wish.

Bring water to boil in a pot. Once the water is at a boil, add rinsed quinoa and cover. Lower heat and simmer for 8 to 10 minutes until all the water gone and quinoa is cooked. Allow to cool.

While the quinoa is cooking, chiffonade (thinly slice) the snow peas. Set aside.

Peel and shred the carrots and set aside with the snow peas.

In a large bowl, combine the orange juice, vinegar, sesame oil, honey, ginger, and salt and pepper. Whisk until combined. Set aside until the burgers are finished and you are ready to serve.

Now on to the “burger.” Peel and shred the sweet potato. You should have about 1 1/2 cups shredded.

Place the shredded sweet potatoes on a towel, paper or fabric, and squeeze out the excess water that the sweet potato holds.

In a large bowl, combine the cooked quinoa and sweet potato.

To the quinoa/sweet potato, add the beaten egg and stir.

Add bread crumbs, salt, and pepper and mix well.

With your hands, form “burger patties.” These will be about 1/2 cup of the quinoa mixture each.

In a griddle or large skillet, heat the olive oil over medium heat. Place the burgers on and cook for about 5 minutes. Flip and continue to cook for another 5 minutes or until the burgers are golden brown on both sides.

Place the snow peas and carrots into the dressing and toss to coat.

Serve the quinoa sweet potato burger on a bun or alone topped with the snow pea slaw.

Like I said, some kids love it and some kids aren’t to sure about it but all I know is that in this family we have to cook it often! So often in fact I’m already starting to crave the slightly sweet and nutty burgers again. Hope you enjoy.

Quinoa Sweet Potato Burgers with Snow Pea Slaw serves 4
for the slaw

2 cups snow peas
3 carrots
1/4 cup orange juice, fresh squeezed (1 orange)
1 Tbs + 1tsp white wine vinegar
1 Tbs sesame oil
1 tsp honey
1 tsp fresh ginger, grated
pinch salt and pepper

for the burgers

1 cup water
1/2 cup quinoa
1 sweet potato (to equal 1 1/2 cups shredded)
1 egg, beaten
1/2 cup bread crumbs
1/4 tsp kosher salt
pinch pepper
1 tsp extra virgin olive oil or cooking spray

Bring water to boil in a pot. Once the water is at a boil, add rinsed quinoa and cover. Lower heat and simmer for 8 to 10 minutes until all the water gone and quinoa is cooked. Allow to cool.

While the quinoa is cooking, chiffonade (thinly slice) the snow peas. Set aside.

Peel and shred the carrots and set aside with the snow peas.

In a large bowl, combine the orange juice, vinegar, sesame oil, honey, ginger, and salt and pepper. Whisk until combined. Set aside until the burgers are finished and you are ready to serve.

Peel and shred the sweet potato. You should have about 1 1/2 cups shredded.

Place the shredded sweet potatoes on a towel, paper or fabric, and squeeze out the excess water that the sweet potato holds.

In a large bowl, combine the cooked quinoa and sweet potato.

To the quinoa/sweet potato, add the beaten egg and stir.

Add bread crumbs, salt, and pepper and mix well.

With your hands, form “burger patties.” These will be about 1/2 cup of the quinoa mixture each.

Place the snow peas and carrots into the dressing and toss to coat.

Serve the quinoa sweet potato burger on a bun or alone topped with the snow pea slaw.

welcome!

featured on…

sponsors

copyright

categories

Posts Filed Under main dishes

Turkey, Wild Rice, Apple, and Cranberry Stuffed Pumpkins

Butternut Squash Linguine with Kale {recipe & giveaway}

Pressed Ham and Pear Sandwiches

Sauteed Chicken In Morels & White Wine Sauce {review and giveaway}

chicken sausage with cabbage and apples

roasted carrots and radishes with dill

pistachio crusted chicken with peach and pinot grigio puree

Egg In Basket with Tomato and Scallions

Chicken Sausages w/ Cannellini & Kale

Quinoa Sweet Potato Burgers with Snow Pea Slaw