Thanksgiving in August

Its a cool, rainy day here in New York. Despite the fact that it is August, autumn decided it wanted to show us Yankees what is waiting in the wings for us come September.

And speaking of weather, I am home sick today under it.

I still needed to make something for dinner and was not in the mood for anything strenuous despite craving comfort food. So, I took out my Crockpot and decided to make something that reminds me of Thanksgiving dinner (one of my favorite dinners each year). I have been taking cookbooks out of the library all summer and one I am currently reading is Not Your Mother's Slow Cooker Recipes. The author, Beth Hensberger, adapted the gravy for this dish from a Marcus Samuelsson recipe, and that is why it also caught my eye. It also caught my eye because I am a huge fan of sweet and savory together.

Turkey Cutlets with Sweet Potatoes

Ingredients:

For the gravy:

One package of turkey gravy mix

1/2 cup water

1/2 cup dry white wine

3/4 cup whole berry cranberry sauce

2 tablespoons half and half

1/4 cup dried cranberries

For the meat and vegetables:

3 medium-size sweet potatoes, peeled and cut into 1/3 inch thick slices

4 ounces of French green beans (fresh), trimmed

2 garlic cloves, sliced

1 pound turkey breast cutlets

salt and pepper to taste

Directions:

1) In a small saucepan over high heat, combine the gravy mix, water, wine, and cranberry sauce, and bring to a boil. Reduce to a simmer and whisk until thickened and the cranberry sauce has melted. Stir in the half and half and dried cranberries. Set aside.

2) Spray the inside of the crock with nonstick cooking spray. Arrange the sweet potato slices in the bottom of the crock. Then add the green beans and the slices of garlic. Salt and pepper the turkey cutlets and then roll up each cutlet, placing them in a layer on top of the vegetables.

3) Pour the warm cranberry gravy over the cutlets and vegetables. Cover and cook on low for 6-7 hours, until the turkey and the sweet potatoes are tender.

The Spaghetti Series - Spaghetti and Chicken Meatballs (#5)

I love al fresco dining in the summer. I have a lovely patio that is just meant for it! Last weekend the weather was beautiful and sunny, and I had a quiet evening to myself to enjoy dinner outdoors as the sun set. My garden has started to take off, and I was able to use the oregano I am growing in my chicken meatball dish. I realized that I had not posted a classic spaghetti and meatball recipe on this blog yet, and I was quite overdue. Enjoy!

Spaghetti and Chicken Meatballs

Meatball Ingredients:

1 pound ground chicken

1 tablespoon fresh oregano, chopped

3/4 cup grated Pecorino Romano cheese

1 large egg

1 1/2 cups Italian style breadcrumbs

3 tablespoons milk

1 teaspoon black pepper

2 tablespoons olive oil

Directions:

Mix all ingredients together in a large bowl, making sure everything is fully combined. Shape mixture into 12 meatballs. Heat olive oil in a nonstick skillet over medium high heat and cook meatballs until golden brown, 5 minutes. They will finish cooking in the sauce (recipe below).

Sauce Ingredients:

3 tablespoons olive oil

2 cloves of garlic, sliced

1 small onion, diced

5 fresh basil leaves, torn

1 28 ounce can of peeled plum tomatoes

1 small can tomato paste

1/2 cup low sodium chicken broth

1/2 cup white wine

Directions:

Heat oil over medium heat and add garlic and onions, sauteing until onion is translucent, 5 minutes. Add the basil and stir for another minute, allowing it to flavor the base of the vegetables. Add in plum tomatoes, squishing them with your hand before putting them in the pot with their juices. Add the tomato paste, chicken broth, and wine, and let simmer for 1 hour on low heat. Add the meatballs 45 minutes into the cooking time and serve with your favorite spaghetti and fresh cheese on top.

Back to Blogging with Back of the Box Recipes - Supper Club!

I am BACK to blogging with this month's Supper Club Back of The Box Recipes theme! We gathered yesterday for this delightful spread of food. I had been ill for the past few weeks with a stomach issue that has finally ceased, and it was wonderful to be able to enjoy all the foods yesterday after having a week during the illness of barely being able to have liquids! I would say that the recipe I enjoyed eating the most, and they were all delicious, were the peanut butter and jelly muffins made by Marianne. The recipe is literally on the Gold Medal Flour bag, and I am going to the supermarket later to buy a bag even though I have plenty of flour. I must have that recipe!

There is not one dish I didn't love, and I would recommend all recipes. I made the Quick Dill Dip and the Salsa Macaroni and Cheese. Two websites that have a great collection are these:

http://www.backofthebox.com/recipes.html

http://www.favoritebrandrecipes.com/Finder/SearchLists/132.htm

The Meal:

Salsa Mac (Ragu), Bisquick Sausage Cheddar Balls, Impossible Green Chili Pie (Bisquick)

Tuna Noodle Casserole (Campbells), Corn Souffle (Jiffy)

Wild Rice with Cranberries (Craisins)

Ambrosia, Quick Dill Dip (Miracle Whip)

Peanut Butter and Jelly Muffins (Gold Medal Flour)

Baker's Chocolate Brownies (Baker's Chocolate)

Strawberry Shortcakes (Bisquick)

Quick Dill Dip

Ingredients:

1 cup Miracle Whip Light Dressing

1 16 ounce container Breakstone's fat-free sour cream

1 tablespoon dill weed

1 tablespoon dried minced onion flakes

1 tablespoon dried parsley

Directions: Mix all ingredients, cover, and refrigerate for at least 3 hours or, ideally, overnight.

Serve with vegetable crudite and crackers.

Salsa Macaroni and Cheese

Ingredients:

1 jar Ragu Double Cheesy Cheddar Sauce

1 jar Tostito's hot salsa

1/2 cup plain tomato sauce

1 teaspoon Chili Powder (I used my Penzey's 9000)

1 pound cooked elbow pasta (I used mini wagon wheels and it was fun)

Directions:

Prepare pasta as directed. Mix in all other ingredients when pasta is cooked and drained. Yep, its THAT simple.

The Bolognese Blues

I have the Bolognese blues.

This weekend's Bolognese sauce battle has been in the works for months at my request, and I am home instead of being in Connecticut at a farm house with my beloved families (my two friends since grade school and their parents).

The head cold I had from 3 weeks ago manifested itself into my body, and I am on the mend from not having an appetite for a week now and only eating simple foods (hence lack of posts here on A Twist of Spaghetti). After getting scolded this morning by my doctor for not taking care of myself and being run-down, I sent my beautiful Bolognese sauce to battle without me.

I slept throughout the day and will sleep early tonight, drinking lots of water in between.

I did make some pasta to be topped with my sauce so I could post it here. I had a few bites, and I have to say this is a winner. I think I have a good shot at first place this despite my absence and hope that my family enjoys it. I miss them so very much tonight.

Bolognese sauce is a wonderfully rich "sugo" that takes time and attention to make right and perfect. You cannot rush the sugo, and the trick is to layer the sauce at each phase with lots of flavor. This is my recipe adapted from others - I am proud of how it has grown since I started making it over 8 years ago! It really is better the day after since it has time to sit with all the flavors and aromatics.

Amy's Winning Bolognese Sauce

Ingredients:

1/4 cup olive oil

2 slices of thick, center cut bacon

1 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrot

5 garlic cloves, minced

1 tablespoon chopped fresh thyme

1/2 teaspoon sage

2 pounds of ground beef, pork, and veal mixture

1 cup dry red wine (I used Shiraz)

1 bay leaves

1/2 teaspoon ground nutmeg

2 14 ounce cans of beef broth

1 1/2 cups canned tomato puree

3 splashes of Worcestershire sauce

3 splashes of low sodium soy sauce

splash of heavy cream or half and half

grated pecorino romano, for serving

Directions:

1) Heat oil in a dutch oven over medium-high heat. Add bacon and saute until beginning to brown, about 6 minutes.

2) Add onion, celery, carrots, thyme, and sage, sauteing for 5 minutes.

3) Add ground meat mixture to brown, breaking up meat with back of fork, for about 10 minutes.

4) Add wine and bay leaves, simmering until liquid is slightly reduced, 10 minutes.

5) Add broth and tomato puree. Reduce heat to medium-low and simmer until sauce thickens, about 2 hours, stirring constantly.

6) Once sauce has thickened, add the splashes of soy sauce and Worcestershire sauce and the nutmeg.

7) Blend sauce with a few pulses in the food processor for a good texture.

8) Splash in some cream before serving and top with grated pecorino romano. You can use whatever pasta you wish...I really like mine with rigatoni or rotelli.

Alice's Chicken

My brother-in-law's cousin, Alice, is an amazing cook. Even she needs a break once in a while after a long day at work and looks to make something quick and easy. She served this once for my sister and brother-in-law, who served it to my other sister (twin), who then served it to me. The recipe goes back to Alice to gave it to my sister who gave it to my twin sister who gave it to me! Its from the back of the Lipton Onion Soup box! I had another packet left over this week after my last recipe and said, why not?

There has been so much going on lately professionally and personally, but this weekend is supper club and I look forward to diving into some more complicated dishes. On deck is a pasta dish with lots of garlic and a nutty graham cake (both from Cooking Light). I am shopping around for a new barbecue and look forward to menu planning once that nice little gas burning baby is on my patio, ready to roll for weeknight grilling!

In the meantime, its cold here again and hence some good comfort food! Many thanks to Alice for taking the time to look at the back of the box!

Alice's Chicken

Ingredients:

1 cup of white or brown rice

1/4 cup extra virgin olive oil

1 packet onion soup mix

2 1/2 cups boiling water

1 pound of skinless, boneless chicken (white or dark meat)

pepper to taste

1 can of cream of mushroom soup

1/2 cup Italian style bread crumbs

Directions:

1) Preheat over to 375 degrees.

2) Add rice, olive oil, soup mix, and water to a 9x13 glass baking dish and mix well.

3) Place chicken on top (pepper the chicken to taste) and then dollop the mushroom soup on each piece of chicken, spreading it out evenly.

4) Bake in the oven for 15 minutes, then add breadcrumbs on top.

5) Place back in the oven for another 15-25 minutes, until chicken juices run clear, rice is fully cooked, and liquids are absorbed.

The Spaghetti Series - Bacon Cheeseburger Spaghetti (#4)

After a long work week, I am craving comfort food.

I wanted to make a spaghetti dish that was easy since I am exhausted, but one I could also indulge in! What could be better than bacon cheeseburger spaghetti? I browsed the internet and found many variations of this, and I pulled ideas from each one. Some really took it literally and added pickles and such, but I was rather skeptical about that element. I also did not want to feel guilty about eating fatty red meat or dealing with the calories of a homemade cheddar cheese sauce, so improvised with ingredients!

The result? A perfect plate of pasta!

Bacon Cheeseburger Spaghetti

Ingredients:

1 pound of 92% lean ground beef

salt

pepper

1 can of cream of cheddar soup

1 cup 1% milk

1 packet of onion soup mix

2/3 cup diced tomatoes in juices

3/4 pound cooked spaghetti

Bacon bits for topping

Directions:

1) In a large nonstick skillet, brown meat over medium heat, seasoning with salt and pepper to taste. Remove with a slotted spoon and set aside.

2) In a large saucepan, combine soup, soup mix, milk, and tomatoes. Simmer for 5 minutes. Add in meat and stir well, simmering another 2 minutes.

3) Add pasta to the large saucepan and combine pasta and sauce well.

4) Serve immediately with bacon bits crumbled on top.

Thank You, Earl of Sandwich!

I honestly am so tired from work last week that I was too tired to cook anything complicated on this rainy and cold Sunday evening in New York. With the holidays this week, I am preparing to cook for both Easter and Passover. Still, I needed some comfort food tonight without the guilt. I cannot believe I am saying this, but this was one of the *best* grilled cheese sandwiches I *ever* had! I can't believe its a healthy recipe, too! I have made these zucchini chips before and they are a wonderful side dish to any hot or cold sandwich.

I sipped a lovely and local white wine: Local Flavor Chardonnay by Peconic Bay Winery out on the North Fork of Long Island, New York. It was light and crisp and paired perfectly.

Apple and Cheddar Grilled Cheese (courtesy of Weight Watchers Magazine)

Ingredients:

2 tablespoons Dijon Mustard

2 tablespoons light mayonnaise

8 slices of thick, whole wheat bread

8 slices of 2% milk sharp cheddar cheese (I used Kraft)

1 medium Gala apple, cored and thinly sliced

Cooking spray

Directions:

1) Combine mustard and mayonnaise in a small bowl. Spread evenly on bread slices. Layer each of 4 bread slices with 1 slice of cheese, 1/4 of apple slices, and 1 slice of cheese. Top with remaining bread slices. Coat both sides of sandwiches with cooking spray.

2) Heat large, nonstick skillet over medium heat and coat with cooking spray. Cook sandwiches 2-3 minutes per side until golden brown and cheese has melted.

(Yields 4 sandwiches, 7 points per sandwich)

Zucchini Chips (courtesy of Weight Watchers Magazine)

Ingredients:

1/2 cup Italian-seasoned breadcrumbs

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

1 large zucchini, cut into 1/4 inch slices

1 egg

Cooking spray

Directions:

1) Preheat oven to 475 degrees.

2) Place breadcrumbs into a shallow dish. Sprinkle salt and pepper evenly over zucchini slices.

3) Dip zucchini slices into egg and dredge in bread crumbs, pressing firmly to coat. Place zucchini slices on a baking sheet coated with cooking spay.

4) Bake at 475 degrees for 10 minutes or until golden brown. (I served mine with some light blue cheese dressing - delicious!).

(Yields 4 servings of 7 chips at 1 point each plus extra for dipping)

Straw and Cheese (Spaghetti Series # 3)

Snowed in with about a foot outside my door, I was upset this late afternoon knowing I was missing out on making macaroni and cheese with my sister tonight - we had planned to make it together at her house for my family. Instead, I am home alone and craving the dish badly. I went to my kitchen and realized I had all the ingredients for my own macaroni and cheese. Not exactly the same, because I miss their company tonight, but at least I get my cheesy noodle fix!

I was grateful to have the time to leisurely browse recipes. I borrowed a little bit from here, a tad from there, and what I came up with was one incredible dish! Of course normally I would use elbows or fusilli, but this IS A Twist of Spaghetti, fellow foodies, and we need to stay true to our roots!

I am sipped a glass of Shiraz with this meal, and it certainly paired well! Cheers!

Straw and Cheese

Ingredients:

3 tablespoons butter

1 tablespoon and 2 teaspoons flour

1 cup fat free half and half

1 cup shredded extra sharp Cheddar cheese

1 tablespoon prepared mustard (I used Jack Daniel's Old No. 7)

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon Kosher salt

3 slices of deli ham, sliced into julienne strips

1/2 pound cooked spaghetti, cooked 2 minutes less than directed

1/3 cup plain breadcrumbs

1/4 cup grated Romano cheese

Directions:

- Preheat oven to 350 degrees and grease a baking dish

- Generously salt a pasta pot and bring to a boil; cook spaghetti as directed above

- Melt 2 tablespoons butter in a large skillet over medium heat and add flour, whisking for 5 minutes until you get a light caramel-colored roux

- Slowly add in milk and whisk for another 2 minutes

- Stir in cheese, mustard, paprika, cayenne, and salt.

- Drain spaghetti and reserve 1 tablespoon of the pasta water and add this to the sauce mixture

- Add pasta to the cheese mixture and gently fold in ham

- Melt remaining tablespoon of butter in a bowl in the microwave. Add the breadcrumbs and Romano cheese and mix well.

- Pour pasta mixture into the baking dish; place topping over pasta

- Bake for 20 minutes or until cheese is bubbly

- Place oven on low broil for 2 minutes until topping is nicely crisp (a light brown color)

Sweet and Sour

It is a sweet and sour day.

It is sweet because it was my last day at work for the week and I look forward to a nice, long three day weekend.

It is sour because New York City has yet another snow storm and tomorrow I am supposed to spend the day with my nephew and now I am worried we will all be snowed in. It is also sour because the snow made me miss a Peking Duck dinner tonight with my team from work! I came home in the slushy mix of weather cranky and upset, too tired to cook but not wanting take out.

So, sweet and sour is the inspiration for this recipe. I absolutely love Hawaiian Pizza and decided to try my own twist on the recipe tonight! Success, indeed, though next time I will add less sweet and sour sauce...a little goes a long way and I used a cup and would halve it...but it was absolutely a sweet dinner for such a sour evening!

Hawaiian Pizza

Ingredients:

1 premade pizza dough crust (I used Boboli thin crust)

1/2 cup of Sweet and Sour Sauce (I used World Harbors)

4 slices of deli ham, torn into bite sized pieces

1/3 cup sweet corn kernels

1/3 cup diced pineapple

1 cup extra sharp cheddar cheese

2 stems of diced green onion, white and green parts only

Directions:

-Preheat oven to 375 degrees.

- Place pizza dough crust on a pizza pan. Spread sweet and sour sauce with the back of the spoon all over the crust. Top with ham, corn, pineapple, cheese, and onion.

- Bake for 20 minutes or until cheese is bubbly.

A Great Recipe from a Great Friend

I owe two dear people in my life for tonight's post.

The first for the recipe - the easiest sweet and sour chicken recipe! I had it at a barbecue he hosted two years ago and it was, by far, one of the best chicken dishes ever! So moist and flavorful and tangy. I asked him for the recipe and could NOT believe how easy it was, and how much flavor the few ingredients added to a piece of chicken!

The second for the new tablecloths I am setting my plates on. He currently works in the fabric industry and got me some beautiful pieces that were leftover cuts. It was thoughtful and sweet and I am so excited to use them as part of a tablescape for photos of my recipes.

It has been a tough week, but their thoughtfulness makes life easier. I am tired from work and a bit fried like an egg, but looking forward to some days off next week and cooking up a storm! I couldn't handle much more than this tonight, but at the same time, it was the ultimate comfort food and ultimate plating thanks to two ultimately wonderful men in my life.

Sal's Amazing Chicken (courtesy of my dear friend, Sal)

Ingredients:

1 1/4 pounds of boneless skinless chicken thighs or legs

salt and pepper to taste

1 packet of Lipton onion soup mix

1/2 cup Ken's Country French Dressing

2 tablespoons of Apricot marmalade

Directions:

Coat a shallow baking dish with cooking spray. Preheat the oven to 375 degrees.

In a bowl, combine all wet ingredients.

Place chicken in dish and spoon mixture on top.

Bake in oven for 35 minutes, spooning juices of chicken halfway through.

Laissez les bon temps rouler!

Who dat? Dat is the best chicken jambalaya! In the "Supperbowls" of Nawlins-style jambalayas, this is a winner!

To honor the New Orleans Saints today, I made a pot of jambalaya with lots of spice to hope they heat things up against Indiana. I took a chance on a recipe that I actually found on a website for a northern city covering the topic of Louisiana. I am not sure how authentic it is according to anyone living in Acadia, but I can assure you that it is absolutely delicious with quite a depth of spice! I do not use chili powder from the average supermarket, and I hope you don't, either. The chili powder I use is from the Indian market, Patel Brothers, and is the finely ground powder. It is ten times spicier than the supermarket kind, thankfully!

I have been trying to play around with effects on my camera to start taking better food photos! I like how the photo came out, but I have a long way to go. Speaking of a long way to go, Geaux Saints! Lets hope they get lots of yards and plenty of touchdowns to make laissez les bon temps rouler!

Chicken Jambalaya (courtesy of Courant.com)

Ingredients

4 strips bacon, cut into 1-inch pieces

1 sweet red pepper, cored, seeded and diced

2 garlic cloves, smashed

2 green onions, white and green parts, diced

4 large chicken thighs (skinless or skin on)

1/4 teaspoon crushed dried thyme

1/4 teaspoon crushed dried marjoram

1/2 teaspoon salt

1/4 teaspoon medium-hot to hot chili powder

2 bay leaves

3/4 cup long-grain rice

1 1/2 cups chicken broth

Brown bacon pieces in large skillet. When crisp, add sweet red pepper, garlic and green onions and saute 2 to 3 minutes. Add chicken thighs and brown on both sides, about 5 minutes per side. Spoon out excess fat.

Add thyme, marjoram, salt, chili powder and bay leaves. Mix gently. Add rice and chicken broth. Bring to boil. Reduce heat to low. Cover and cook until rice is tender, liquid absorbed and chicken is done, about 25 minutes. Remove bay leaves. Serve immediately. Makes 2 servings.

(Note: double if cooking for a crowd and cut up chicken in bite size pieces)

The Institute of Culinary Education

The day's events at I.C.E.

Chicago Deep Dish Pizza with Pepperoni and Sausage

Beer Poached Bratwurst and German Potato Salad

Cincinnati Chili Five Ways, Beer and Cheddar Soup, Wisconsin Fish Fry with Cole Slaw and homemade tartar sauce, Miller High Life Beer

Last week it seemed that all of the United States had snow in the forecast! The Institute of Culinary Education (I.C.E.) here in New York City had the right idea when they decided to create a series called "American Comfort Foods" for their winter semester in the recreational class division.

Yesterday evening a friend and I had the pleasure of taking "Comfort Food from the Heartland" with Chef Daniel Stone, who grew up in the Midwest and is an expert on the cuisine. He talked a great deal about the culinary history of the region, and it was inspiring enough for me to want to visit all the cities he spoke of one day and eat my way through them.

The dishes we made yesterday were amazing and not at all difficult to make even on a cold winter weeknight. Here is the menu of all the delectable foods we made: Cheddar Cheese Beer Soup, Chicago Deep Dish Pizza, Cincinnati Chili Five Ways, Friday Night Beer-Batter Fish Fry, Tartar Sauce, Harry's Mom's Cole Slaw, Wisconsin Beer-Poached Grilled Bratwurst, Brat Mustard, German Potato Salad, Michigan Tart Cherry Pie, Ohio Buckeyes, and a Brandy Old Fashioned Cocktail.

In good conscience I cannot reprint the buckeyes recipe. They are basically the chocolate and peanut butter version of crack if chocolate and peanut butter were crack. I am, however, reprinting the soup recipe! It was not all that heavy and would be a meal on its own with some crusty bread and a salad on the side.

Cheddar Cheese Beer Soup (courtesy of Chef Daniel Stone)

Serves 6

2 medium leeks, white and pale green parts only, cut into 1/4 inch dice

2 medium carrots, cut into 1/4 inch dice

2 ribs celery, cut into 1/4 inch dice

2 teaspoons finely chopped garlic

1 bay leaf

1/4 cup unsalted butter

1/3 cup all-purpose flour

2 cups whole milk

1 3/4 cup chicken broth

1 (12 ounce) bottle of ale, such as Bass

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon salt

1/4 teaspoon black pepper

1 pound extra sharp cheddar, preferably English, rind removed

4 slices bacon, roasted in the oven and crumbled

1. Wash leeks in a bowl of cold water, agitating water, then lift out leeks and spin dry in salad spinner.

2. Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in the Worcestershire sauce, mustard, salt, and pepper. Adjust season to taste.

3. Add cheese by handfuls, stirring constantly. Cook until cheese is melted, 3-4 minutes. *do not boil* Discard bay leaf

4. Ladle into individual bowls and garnish each serving with crumbled bacon.