Monthly Archives: October 2020

veggie and sausage sheet pan dinner


I had every intention of writing this earlier in the week.  I had Monday and Tuesday off and figured I would get a jump on things. I spent Monday putting my house back together; sending back returns of things I didn’t use or need from my sons wedding last Friday. I spent Tuesday doing absolutely nothing! Seriously I am embarrassed to say I did nothing but play video games on my phone and watch TV but what I should have done was some grocery shopping maybe some laundry, some baking or cooking so I had something to share on my blog but I didn’t and felt super guilty for it.

So I am writing this Thursday night because we are going away for the weekend and won’t have anytime to write. Current situation is sitting on the porch with a cocktail my husband and dog. It was a beautiful day and so far a beautiful night, not sure how many more evenings like this we will be able to sit out here. Winter is coming!

In my laziness; I know I deserve a break too but why do I feel so guilty about it? I wanted a hands off type of dinner and besides the slow cooker a sheet pan dinner is pretty hands off. I try to use up some things from the fridge so should you. I had some fresh beets; not from my garden thanks to the deer, I did use up the green peppers that we picked and our potatoes. This was the first time I have roasted radishes.  I heard you could but have never tried to. I would do it again; seems they became sweeter with just a little heat.

veggies sausage sheet pan dinner

great weeknight meal
Course Main Course

Ingredients
  

  • 3 potatoes peeled and chopped
  • 3 fresh beets peeled and diced
  • 2 carrots peeled and chopped
  • 5 radish chopped
  • 2 green peppers seeded and diced
  • 3 sausage links diced
  • Kosher salt and black pepper
  • extra virgin olive oil
  • crop dust seasoning

Instructions
 

  • pre-heat the oven to 400'F
  • slice up the sausage and place them around the veggies on the sheet pan
  • add all the veggies onto the sheet pan; trying not to over crowd the pan. If you do you will end up steaming instead of roasting
  • check on everything in about 20-30 minutes. I like mine brown so I put it back in the over for another 15 minutes.

Pork Belly Steamed Buns

Current situation is sitting at the kitchen island in silence. It’s been pretty crazy around here the last few days. My son got married in my living room Friday night. That was not the initial plan. They both wanted to have the ceremony and dinner outside in the front and side yard for the 20 family members in attendance.

they are very cute together and if this is how it is going to start they will do great!

My husband built the most amazing pergola out over a potion of our patio. We strung lights and tulle and tried very hard to make it happen but either mother nature or the curse of 2020 got in the way. The wedding was always going to be just immediate family and then they wanted to invite the rest of the family and their friends for a big blow out the next night but we just cannot do that this year.  Hopefully next year that will happen for them so everyone can share if the festivities.

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This photo is from when I made this recipe back in 2015 – I have since found the correct buns

I think I have made these 3 or 4 times since the initial time back in 2015 and they are still delicious. There was some leftovers today and I just re-heated the bun and pork and made myself a little sandwich – so good! I also order these whenever they are on the menu at my favorite local restaurant where I first had them.

This recipe is best done in two stages. Bake the pork the day before so it has time to cool and sit tight until you need to slice it. If you want to use this today you should let it sit for at least 2 hours. It could sit in the fridge for up to 2 days.

Asian 012

Asian 017 Asian 019 Asian 021

Pork belly steamed buns

2 step process for best results

Ingredients
  

  • 2 pound pork belly
  • 2 tablespoons cooking oil

Aromatics

  • 2 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 jalapeno pepper deveined, seeded and chopped
  • 1 green onion diced

Caramel sauce

  • 1/4 cup brown sugar
  • 2 tablespoon rice vinegar
  • 3 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1/2 cup water

quick pickles

  • 1 medium carrot
  • 2 medium radishes
  • 1 cup apple cider vinegar
  • 1 tablespoon white sugar

Instructions
 

Pork Belly

  • pre-heat oven to 275'F. Wrap pork in heavy duty aluminum foil and place on a baking sheet. Bake for 2 hours.
  • Leave the pork in the tinfoil until you are ready to use it. Let pork sit on the baking sheet until it cools. place in the fridge until the next day or wait at least 2-4 hours until it is completely cooled.
  • Unwrap the pork, remove the congealed fat and discard. Slice the pork into 1/2 inch slices.
  • Heat oil in a large saute pan or wok over high heat; once hot swirl the oil and add the pork, do not overlap, work in batches if you need to. Fry on each side till nicely browned

quick pickle

  • match stick both if you can or just make sure they are sliced very thin. I used a mandolin but you don't need one.
  • add the vinegar and sugar in a sauce pan. bring to a boil until the sugar dissolves. In a glass jar with a lid add the veggies and cover with the pickling liquid. shake and let sit to cool.

Aromatics

  • Lower heat on low and add the garlic, onion, pepper and ginger and saute for 30 seconds just until fragrant.

Caramel sauce

  • Pour caramel sauce into the pan and return the pork belly slices back into the pan. Let simmer for 10 minutes

 

 

Maple roasted chicken and acorn squash

I made this recipe last night (10/11) for dinner!

 

So I just spent the last few hours looking for photos for this recipe that I posted back in 2015 because the images seem to be lost on my post. I am not entirely sure how or why some of my photos disappear; I am only slightly tech savvy and I basically know enough to get by and know when to call in the experts. So I am going to share this recipe with you but I have no photos. I will make this again soon and be sure to take pictures and I will update this post with them.

How many of you have the Red and White check cookbook – if you do you know I am talking about the Better Homes and Gardens New Cook Book. I am pretty sure this was the first cook book I purchased; the copyright date is from 1989. I got married in 1988 so I think I am right since the timing seems to work. I know my mother-in-law has one that is much older. Next time I am over there I am going to check how old it is. I do know she uses her a lot more than I do. So anyway my husband who can cook but doesn’t really very much decided to make dinner and grabbed this cookbook. Everything under the poultry tab; some of you know what I mean needed to marinate overnight. So he decided on making Herb-Marinated Chicken and for dinner we had pancakes, home fries and bacon.


The next night we had his chicken that marinated overnight in white wine, olive oil, vinegar, dried basil, dried oregano, onion salt and garlic. He got out his chicken, placed it in a sheet pan and then directed our daughter to cook it for him since he had some office work to do. Consensus was this was a one and done recipe. Come to find out the recipe was lacking salt and pepper. Which no you don’t need both together but salt is necessary to make most food taste good period. The recipe didn’t ask for it so he didn’t use it. My daughter and I both thought it was adorable that he tried but all felt it was a big fail. I told them both what I was writing about and he was not impressed. We did tell him maybe next time he should have googled me for a recipe wink wink.


Nothing against the BH&G cook book as I do love the waffles from here and now we have the internet so for us to buy a cookbook there has to be a meaning or story that goes with it.

Maple roasted chicken and acorn squash

great any night one pan dinner

Ingredients
  

  • 1 medium acorn squash
  • 4 medium carrots peeled and chopped
  • 1 medium onion peeled and diced
  • 6 chicken thighs bone in and skin on
  • 1/2 cup real maple syrup
  • 1+ teaspoon kosher salt
  • 1/2+ teaspoon black pepper
  • 1 sprig fresh rosemary stem removed and chopped

Instructions
 

  • preheat oven to 450'F
  • wash and cut squash lengthwise in half. remove seeds, cut each half crosswise into 1/2 inch slices. toss the ends
  • place squash, carrots and onions in a 13x9 baking pan and sprinkle with some of the rosemary salt and pepper.
  • season with rosemary salt and pepper on both sides on the chicken thighs, Place skin side down onto the veggies. roast for 10 minutes.
  • Turn chicken over; drizzle with maple syrup; roast another 25-30 minutes or until the internal temperature of the chicken is 170’-175’ and the vegetables are tender. 
  • If you find that the vegetables could use a little more time, remove the chicken to a plate cover loosely with foil and return the pan to the oven while the chicken rests.

 

 

Skirt Steak Fajitas with grilled veggie slaw and a dried chili salsa

Here is another week I haven’t made anything new to share with you all. However my daughter was having a couple of friends over so there dog could play with our new rescue. I can’t remember if I mentioned we lost out last rescue after 9 years to bladder cancer in March; we were all super sad and writing this my eyes are tearing up – you get the picture. Anyway my daughter and husband were both all in to get another dog where I just wasn’t ready to make that commitment. Then along came Billy and at first I was hesitant but am now very glad we did get him; he is very sweet boy.


Back to food my daughter tends to make something I generally wouldn’t. I love the idea of Fajita but I would never order them out, I love the flavor of onions bring to the food party and I don’t mind peppers but when I add them to anything I cut them super small, so the large ones that come with what they serve at restaurants just don’t appeal to me at all.


When she started in the kitchen I said to her if you are making something cool and worth blogging about please take pictures as I headed out to work on one of my projects so I can finish it up. I am refinishing a bench that I took apart a couple of year ago. It’s a process…


She prepped everything and marinated the steaks; yes we made two of them. She brought everything outside where I was sitting with he friends while the dogs chased each other around the yard. I was curious if she was going to grill; I know she has started the gas grill but I have never seen her grill anything. She made a comment that I couldn’t have two guest cooks in a row so she figured I would work the grill so I could be apart of this weeks cooking for my blog; Isn’t she sweet LOL!


Skirt steak fajitas with grilled veggies and dried chili salsa

Ingredients
  

Steak and Marinade

  • 4 cloves garlic
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tablespoons smoked paprika
  • 2 tablespoons fresh cilantro stems use the tops in the slaw
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 2 pound skirt steak

Vegetable Slaw

  • 1 small head of cabbage cut in half leaving core intact for now
  • 1 large white onion peeled halved leaving the root (hairy) end for now
  • 1 bunch scallions trimmed
  • 6 tablespoon olive oil
  • Kosher salt and black pepper
  • 1/4 small red onion finely chopped
  • 3 tablespoon fresh lime juice
  • 1 tablespoon fresh cilantro chopped
  • 1 package warm flour tortillas

Dried Chili Salsa

  • 1 dried chili pasilla
  • 1 dried chili ancho
  • 1 dried chili guajillo
  • 1 medium white onion peeled and chopped
  • 4 cloves garlic peeled and chopped
  • 1 tablespoon kosher salt
  • 1/3 cup distilled white vinegar

Instructions
 

Steak Marinade

  • In a blender add the first 8 ingredients and blend until smooth. transfer to either a sealed container or a ziploc bag. Add the steak and marinade for 4 to 24 hours.

Dried Chile Salsa

  • Toast chiles in a dry medium skillet over high heat, turning often until fragrant. about 3 minutes. Let them cool slightly, remove stems and seeds. Place chiles, onion, garlic, salt and 1 1/2 cups water in a medium saucepan. Bring to a boil. reduce heat and simmer until very soft. about 15-20 minutes.
  • Puree chile mixture in a blender until smooth. Strain until a medium bowl and mix in vinegar.

Veggies

  • In a large bowl add the chopped red onion, lime juice, cilantro and 2 tablespoon of olive oil. season with salt and pepper and set aside.
  • Start grill and when ready at medium-high heat. drizzle cabbage, onion and green onions with olive oil. Season with salt and pepper. Grill turning occasionally, until the veggies are charged and softened. roughly 4 minutes for scallions, 10-12 for cabbage and onion. Let the veggies cool slightly so you can chop them
  • once grilled veggies are cooled, core the cabbage and cut into bite-size pieces along with the scallions and onion. Toss the chopped veggies in the bowl with the red onions season with salt and pepper.

Steak

  • remove the steak from the marinade, scrape off excess. season both side with salt and pepper. Grill steak until medium rare, about 3 minutes per side. Transfer to a cutting board and let rest for 5-10 minutes before slicing. make sure to slice against the grain of the steak into long thin pieces.
  • Serve steak with vegetables, tortilla and dried chili salsa