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by snebbu

Mushroom Mania : Oyster-Shitake Alfredo

Do you smell that? Yup…mushrooms again. We just can’t get enough! Still working on the large box of shitake and oyster mushrooms, the wife and I were faced with a decision: how do we finish all of these?! We already did flatbread and stroganoff, but wait – I married an Italian…PASTA! Done and done. While any mushrooms will do, I will say that the shitake and oyster mushrooms provided a distinct taste that went really with a cream sauce. Anyway, get out your favorite pasta and have at it, hoss!

by snebbu

“A Fungus Among Us” Flatbread

The wife and I live in a geographic location very famous for mushrooms. It has its pros and cons. We have grown used to the fresh smell of manure on any day at any time. However, we have also come accustomed to cheap-ass mushrooms that have great flavor. We are so spoiled. Or so we thought.

We heard a random knock on our door this weekend and I opened it to one of my wife’s former co-workers with a box full of shitake and oyster mushrooms. We thought we were mushroom snobs before with our $2.50 5 pound bags of white, portabella, and crimini mushrooms. But this took it to a new level. “Just let me know when you run out,” she says. Oh…we will. Clearly, you’ll be hearing more about mushrooms in the coming weeks. Tonight was an easy one – a quick yet sophisticated flatbread.

“A Fungus Among Us” Mushroom-Balsamic Flatbread

Ingredients

Shitake and Oyster Mushrooms (any will do – but these do have great flavor w/the balsamic)
Balsamic Glaze
Flatbread (homemade or store bought)
Julienned Red Onion (to your tasted and amount of flatbreads)
Mozzarella Cheese
Romano Cheese
Roasted Garlic

Cooking

Preheat oven to 375 or directed temp.

Put freshly roasted garlic down on the flatbread (spread if you wish) and top with the onion
Sprinkle fungus throughout the flatbread evenly.
Sprinkled mozzarella and romano evenly on top
Cook in the oven for 10 minutes or directed time
Drizzle balsamic glaze on top like a damn pro

If you really like it crispy, pre-bake the flatbread before putting all the toppings on and then bake again. Goes well with a nice big glass of your favorite red wine. This meal is an EASY way to make a nice dinner after work in little time. One flatbread was actually pretty filling for me and I would definitely have it again. Reheats well for the next day’s lunch as well.

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by snebbu

Braised Hunter’s Chicken

Cold winter weekend nights are the perfect time for a slow-cooked meal. Chili is often a favorite, stews, roasts, you name it. We’re on a budget and cut out eating out, so we wanted a homestyle restaurant-quality meal for dinner. After going back and forth between pork, beef, and chicken, we compromised and decided on chicken thighs. After some brainstorming and the chef-like brains of my wife, hunter’s chicken was created. And it was delicious.

Hunter’s chicken can really be whatever you want it to be. Apparently, it comes from Northern Italy with many variations. Dark meat works best, but other than that it can pretty much be a free-for-all. The wife made this with a mix of veggies, broth, and some red wine. Top it on a bed of polenta and BOOM.

Braised Hunter’s Chicken

Ingredients

Boneless, skinless chicken thighs
Salt & Pepper
Olive Oil
1 Onion (diced)
3 Carrots (diced)
2 Cups Red Wine
2 Cups Chicken Broth
1 Large Tomato (diced)
1 Cup Sliced Baby Bella Mushrooms
2 Sprigs Thyme
2 Sprigs Rosemary
5 Cloves of Garlic (chopped)
Flour

Recipe

Pre-heat oven to 325

Season chicken thighs and dredge in flour. Add olive oil to a dutch oven and brown on all sides on high heat. Remove chicken thighs.
Reduce the heat to medium and add onions, carrots, and garlic, cooking 2-3 minutes. Pour in the vino, scrape and stir the bottom of the pan.
Bring to a boil and cook for 2 minutes. Add broth, salt and pepper, tomato, mushrooms.
Add chicken and herbs, put on the lid, and cook in oven for 1 hr and 40 minutes.
Serve on top of polenta, wild rice, or mashed potatoes.

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by snebbu

Ooey, Gooey, Better-Than-Cinnabon Cinnamon Rolls

Ooey, gooey cinnamon rolls. Isn’t that the only way cinnamon rolls should be described? Hot damn. My wife (Italian) overdoes herself in almost all cooking and baking endeavors (to my advantage typically). One day, we received a shipment of flour and all other sorts of baking materials. Of course, my scrooge-like instincts kicked in and asked “what the hell do we need all of this for?” The response was cinnamon rolls. Skeptical, I muttered this and that under my breath and hauled in yet another package from our porch to the spare bedroom.

Weeks later, Christmas morning came along and these amazing cinnamon rolls were served. Holy crap. I never need to even salivate at the thought of a Cinnabon cinnamon roll in the mall. These will do the trick every time. The dough was moist and buttery, breaking apart by pulling at it with your fingers. The cinnamon filling was so good I could eat it alone. Usually, the table fights for the icing, but every ounce of this thing was spot on. Of course, speaking of icing, the cream cheese icing was a great balance to the cinnamon filling. I think each one of us hacked away at two in one sitting.

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by Emily

Farro Pilaf with Pork Ragu and Butternut Squash

Farro is one of my favorite fall/winter grains to cook with, and in my opinion it is vastly underused. It’s hearty, nutty, toothsome, and is packed with fiber and iron, and boasts a good serving of protein as well. Way better than rice, as far as I’m concerned! And because it’s so hearty, it’s the perfect grain to stand up to robust cold-weather flavors and textures. Nuts, meats, gourds, cruciferous vegetables, leafy greens… oh and let’s not forget cheese. Mmm.

Awhile back, I had some leftover pork ragu from my tasty Pork and Mushroom Ragu over Polenta recipe, and I obviously wasn’t going to let it go to waste. Wanting to mix it up from my polenta, I grabbed a bag of quick-cooking farro and got to work. The ragu, made from Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin, was so flavorful thanks to the pre-marinated pork and worked beautifully with my farro. All I had to do was toss the ragu with the warm grain and some roasted butternut squash, wilt in some kale and shaved parmesan, and dinner was served! And if you don’t have leftover ragu? It was so easy to make it in the crock pot, just set it in the morning and it will be ready for this recipe by the time you’re ready to prep dinner.

Looking for a quick yet deeeelicious meal to get you through the holiday hustle and bustle? This simple farro pilaf has you covered, my friend.

Farro with Pork Ragu and Butternut Squash

Farro Pilaf with Pork Ragu and Butternut Squash

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by snebbu

Endless Christmas Cookies: Fluffernutter Candies

I’m pretty sure my wife has made more cookies than Mrs. Clause does this time of year. Awful, I know. There’s the nostalgic cookies that remind us both of our families, then the cookies made because they are Italian and that’s what Italians do, the experimentals … the list goes on. This year, we introduced fluffernuter candies to the list. First off, if you like peanut butter, then you’ll love these. Secondly, they are very easy to make – no baking required.

These crack-like substances are made from four things: Ritz crackers, peanut butter, fluff, and chocolate. Sandwich a rich and luscious mixture of peanut butter and fluff between two Ritz crackers. STOP. DO NOT eat the sandwich. You will be tempted for sure. Then, dip these scrumptious sandwiches in melted chocolate until submerged. That’s it. Friends and family will be impressed (if you have any left by the time the holidays come around). Make sure you find a good spot to forget about them until then…because you can’t eat just one.

In case you need a “real” recipe, here it is:

Ingredients:

Ritz Crackers
Peanut Butter
Fluff
Melting Chocolates

Mix together peanut butter and fluff to a ratio of your liking (half and half works well)
Spread mixture onto cracker and top with another cracker
Melt melting chocolates in microwave
Dip/cover sandwiches in melted chocolate and let them cool

Yes…it is that easy. You’re welcome.

in Desserts / Holiday / Recipe 1 comments

by Emily

Roasted Pork Loin over Pumpkin Risotto

Tis the season to impress your friends with your culinary prowess at a holiday dinner party. Enter… Smithfield Marinated Fresh Pork! I kid you not, I made the BEST meal the other night and all my guests raved about it, but it was secretly was easier than it looked, thanks to this pork tenderloin.

I’d been craving risotto (which is truly way easier to make from scratch than it sounds, don’t be scared!) but I wanted some protein to round out the meal. This bacon-encrusted pork tenderloin was the perfect companion to the slightly sweet, rich risotto – and because it was preseasoned all I had to do was put the tenderloin in the oven, then take it out and slice it when it was done, throw it on top of the homemade risotto, and enjoy my masterpiece. Talk about elevated comfort food at its finest!

The other star of the show? That gorgeous purple cauliflower, which added such a beautiful pop of color alongside the pink pork, green beans, and orange risotto. But if you can’t find rainbow cauliflower at your local grocery store, of course regular ol’ white cauliflower will taste just as good.

Roasted Pork Loin over Pumpkin Risotto

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