Roasted Grape and Sausage Pasta

I know this one sounds strange, but give it a whirl. I used Andouille Sausage, but it is really spicy, so if you don't dig spice use kielbasa instead.

Preheat oven to 400 degrees

3 cups of grapes (I like green and red.)
1 lb. of andouille sasuage sliced at a 45 degree angle
1 package of pre-sliced mushrooms
1 handful of grape tomatoes
1 package of whole wheat fusilli pasta
freshly grated parm

put the top 4 ingredients on a jelly roll pan. Drizzle enough olive oil over the ingredients and toss. spread in an even layer on the pan, then salt and pepper. Place in the oven for about 30 minutes. While everything is roasting away in the oven, cook the pasta according to the package instructions.

Now mix everything together and sprinkle with freshly grated parm.

Enjoy!!!

The Very Best Lentils

So I only recently discovered that I like lentils. Now I really like lentils. I think you will too.

1 Bag Lentils
1 Onion
1 Bay Leaf
1 Bunch of thyme
2 TBS Kosher Salt
2 Carrots
6 Strips of thick bacon
2 TBS olive oil

Pour lentils in a pot toss in half of the onion (don't worry about slicing it.) Slice the carrots and throw those in. Put enough water in the pot to cover contents plus about 2 inches. Bring water to boil and reduce to simmer. Throw in the bay leaf and thyme DO NOT SALT YET. Simmer for about 20 minutes and remove from heat. Now you can salt, let stand for about 10 minutes. While the lentils are cooking dice up the bacon and start cooking, once the bacon is about half way cooked dice the rest of the onion and throw in the pan with the bacon. Cook until the onions are soft. Once the lentils have sat in the salted water for about 10 minutes drain, throw away the onion, bay leaf, and the stems from the thyme and toss in the pan with the bacon and onions. Drizzle oil over the lentils. Once the bacon is fully cooked remove from heat and enjoy!

Grandma Dorothy's Banana Cake with Browned Butter Cream Cheese Frosting

Grandma Dorothy was quite a baker. Her pies were heavenly. This is my new favorite recipe of her’s. This will bring a smile to your face.

preheat oven to 350 degrees

Banana Cake:
3 mashed bananas
3 eggs
1½ c sugar
½ c shortening
1 tsp vanilla
1 c sour milk (1 cup whole milk + 2 tsp white vinegar, let stand 5 mins)
2 c flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 c walnuts (optional)
Sift flour, salt, soda, and baking powder and set aside. Mix bananas, eggs, sugar, shortening and vanilla with hand mixer for about 1 minute. Add sour milk and blend. Slowly add flour mixture. Stir in walnuts. Once it is all combined pour into pan and place in oven.
9x13 pan bakes 35-40 minutes
Bunt Pan bakes 45 minutes

Browned Butter Cream Cheese Frosting:
½ c browned butter
1 8 oz package of cream cheese
1 c powdered sugar
1 tsp vanilla
1 TBS whole milk
Brown butter and let cool. Once butter is cooled mix with cream cheese, vanilla and milk. Add powdered sugar to thicken.

Saffron Couscous with Figs and Almonds

Couscous- the food so nice they named it twice.

This side dish is my new favorite. It will go with just about anything. The figs give it a nice Mediterranean feel, but you could substitute dried apricots if you prefer.

2 TBS olive oil

2 TBS butter

2 ½ cups of Israeli Couscous

2 cups chicken stock

1 pinch of Saffron

½ cup dried figs diced

½ yellow onion diced

¼ cup slivered almonds toasted

Salt and pepper

Put saffron in chicken stock and set aside. In a medium saucepan heat olive oil and butter on medium high heat. Once all of the butter is melted sauté onions until tender. Add figs and sauté for 3 minutes. Strain the chicken broth and add to pan. Increase heat to high and bring liquid to a boil. Once the liquid reaches a boil add the couscous stir and cover. Reduce heat to simmer and simmer until liquid is absorbed (about 8-10 minutes) stir occasionally. Remove from heat and stir in the almonds.

Enjoy!

The Best Chicken Salad EVER!!!

I know that the word best is not often associated with Chicken Salad. But this one is going to rock your socks. The trick? Very little mayo, no grapes and no nuts. I often eat this with just a spoon.

• 4 pieces of bacon (I prefer turkey bacon)
  
• One whole rotisserie chicken (you can by this at the Deli)
• 3/4 cup sour cream
• 2 green onions
• 1 piece of celery
• 1 clove of garlic
• 1 tablespoon of mayo
• 1/2 teaspoon crushed red pepper flakes(optional)
• zest of 1 lemon
• juice from half of the lemon

Cut the bacon into small pieces and cook them on medium high heat until crunchy. While bacon is cooking pick the chicken and place in a bowl. Chop the green onion and celery and place in the bowl. use the lemon zester to grate the garlic into the bowl. season with the red pepper flakes and salt and pepper. Throw in the bacon, lemon zest. Now put in the sour cream and mayo and mix. Last step is the lemon juice season until it tastes right. Chill and serve on your favorite bread. I like this with brie and arugala on a croissant.

Enjoy

No Thanksgiving Turkey Here

I have a thing for turkey. I think it's good year round. I actually prefer turkey to chicken, but it's a lot more work so I reserve it for a special treat.

I love the traditional way of cooking Thanksgiving turkey, but I also like the way I cooked this turkey. I have spent years experimenting with turkey, and I believe I have found the best way to cook it for a non Thanksgiving style dinner. You be the judge. Give this bad boy a try and shoot back some feedback.

I used just the breast since it's only Mike and Me eating the turkey, but this will work for a whole turkey too.

Preheat Oven to 350 degrees

1 Turkey
1 Stick of butter (room temperature)
1 TBS thyme
2 Garlic cloves (minced)
1 Mango (cut in big chunks)
1 Fuji Apple (yes it must be a fuji apple, and cut it in fourths)
1 Onion (cut in fourths)
1 Lemon (zest and sliced in half)
10 Mushrooms (it doesn't have to be exactly 10, just a bunch)
1 Small Bunch of thyme (grab a bunch of stems)
Salt and Pepper

You will need an oven bag for cooking, they come in 2 sizes Large and Turkey. If you are cooking just the breast the Large bag is the best size.

Mix butter, 1 TBS of thyme, garlic, lemon zest and set aside. Rinse turkey with cool water, remove neck and anything else that is stuffed inside. Pat your turkey dry inside and out. Making sure your turkey is dried off is VERY important. Salt and pepper your turkey, inside and out. Grab the butter and rub it all over the turkey, inside and out (this will help the skin brown inside the bag, and add incredible flavor.) Put the turkey in the baking bag, now stuff the cavity with the mango, onion, lemon, apple, mushrooms and thyme. If you are cooking the breast it may not all stay in, just do your best to keep some of it inside. Follow the cooking instructions that are included in the baking bag package. Once your turkey has reached an internal temperature of 165 degrees. Remove the turkey from the oven and let it rest for 15 minutes (this will ensure juiciness.)

Serve with couscous and your favorite veggie.

Honey Lemon Chicken

I think that lemon and chicken is one of the best combinations EVER. Add honey in the mix and I don't know if there is anything better.

This is one of those dishes that you can whip up in no time and it is an excellent crowd pleaser. Give it a try and tell me what you think.

P.S. My camera was acting up so I don't have a picture.

Honey Lemon Chicken:
4 Chicken Breasts (or whatever part of the chicken you like)
2 Lemons (zest and juice)
1 Large Yellow Onion cut in big chunks
1 Clove of Garlic chopped
1 TBS of Lemon Thyme
2 TBS Honey (try and support local honey bees)
2 TBS Olive Oil
2 TBS Butter
1/3 c Chicken Stock

Preheat oven 350 degrees.

In a large dutch oven heat oil and butter. Once butter is melted put onions in and cook until translucent (1-2 mins.) Pat Chicken dry and liberally salt and pepper, move onions to expose the bottom of the pan and sear the chicken (3-4 mins per side.) Throw in the garlic, half of the lemon juice, half of the lemon zest, and thyme. Cook until fragrant (about 1 min.) Pour in chicken stock, cover and place in oven for 20 minutes.

Remove from oven and return to stove top. Remove chicken and place on a plate and cover with foil. Add Honey, rest of the lemon juice, and lemon zest. Simmer for 5 mins.

Serve Chicken over orzo and top with the sauce in the pan.