Braised Turkey Roulade with Bacon, Shallots, and Porcini Gravy

     I love the look of stuffed poultry rolls.  They are so messy to make but they look amazing once they are cooked and sliced.  This week at the market turkey breasts were on sale so I bought a couple of packages.  I knew I had seen a recipe in Cooking Light for stuffed turkey breasts and couldn't wait to make it.  The original recipe calls for pancetta but I was unable to find any at the two grocery stores I went to this week.  Those are the disadvantages of living in a very small town.

     I also rolled the turkey breasts starting at the small side instead of the long sides.  It worked fine and the stuffing stayed inside the roll.  They rolls themselves were not pretty to look at straight out of the oven but they looked gorgeous once they were sliced open.  The turkey was moist and juicy.  The stuffing was savory and delicious.  The porcini gravy even thickened perfectly.  The combination of flavors was tasty and perfect for a cool night.  This is a recipe that could easily be made for company that looks impressive but doesn't take a whole lot of work.

Braised Turkey Roulade with Bacon, Shallots, and Porcini Gravy (adapted from Cooking Light Magazine, November 2011)
1 c. boiling water
1/2 c. dried porcini mushrooms
1 t. olive oil
4 slices bacon
1 1/2 c. shallots, chopped
1 t. dried rosemary
1 t. salt
1 t. black pepper
1 garlic clove, minced
4 skinless, boneless turkey breasts (about 1 1/2 lb)
1/2 c. carrots, coarsely chopped
1/2 c. celery, coarsely chopped
1/2 c. dry white cine
1/4 c. water
3 T. flour

1.  In a small bowl combine the porcini mushrooms and the boiling water.  Cover and let stand for 15 minutes.  Drain the mushrooms over a bowl, reserving the liquid for later.

2.  Chop the porcini mushrooms and set aside.

3.  In a large skillet over medium high heat cook the bacon for 2 minutes on each side.  The bacon will be pink but not fully cooked.  Remove to a paper towel.

4.  Leaving the bacon drippings in the skillet, add the shallots, rosemary, salt, and pepper.  Cook for 5 minutes or until the shallots are tender.

5.  Stir in the mushrooms and garlic and cook for an additional 2 minutes. 

6.  Preheat the oven to 325 degrees. 

7.  Place the turkey breasts in between plastic wrap and pound to 1/2 inch thickness.  Spread 1/4 of the mushroom mixture on the turkey breast and roll up jellyroll style.  Sprinkle each roll with salt and pepper.

8.  Heat 1 teaspoon of olive oil over medium high heat in the pan that held the mushroom mixture.  Carefully add the turkey rolls to the pan cooking for 5-7 minutes or until they rolls are browned on each side. 

9.  Add in the carrots, celery, and wine.  Bring to a boil and cook until liquid is reduced by half.  Stir in the reserved porcini liquid.  Remove from heat.

10.  Place each of the bacon strips in a 9 x 9 baking dish.  Carefully set a turkey roll on top of each bacon Pour the cooking liquid, along with the carrots and celery, over top of the turkey rolls in the dish.  Bake for 40 minutes. 

11.  Remove the baking dish from the oven and turn the oven temperature to 400 degrees.  Pour the liquid from the dish into a sieve over a bowl to collect the liquids.  Discard the solids.

12.  Return the baking dish with only the turkey rolls to the oven for 10 minutes in order to crisp the bacon.  Remove from oven and let rest for 5 minutes.  Slice each roll into 4-6 pieces.

13.  Meanwhile, combine 1/4 cup of water and the flour in a small dish.  Whisk until smooth. 

14.  Pour the baking liquid into a medium saucepan and cook over medium heat.  Slowly add in the flour mixture while whisking.  Bring to a boil.  Cook for 1 minute or until thickened.  Serve gravy over top of turkey slices.

This post linked to: 
Tasty Tuesdays, Totally Tasty Tuesdays,  Tempt My Tummy Tuesdays, Trick or Treat Tuesdays,
Cast Party Wednesday, What's Cooking Wednesdays, 

Homemade Bagels (Jalapeno Cheddar and Salt): Meatless Monday

     I am almost at the dead line for my 31 while 31 list and one of the things I haven't made yet but really want to are bagels.  We buy bagels several times a month and they are fairly pricy for the ingredients that go into them.  It's basically a bread dough that is boiled and then baked.  The ingredients cost pennies but yet they are able to charge around a dollar per bagel.

      My husband and I are particularly fond of the jalapeno cheddar bagel.  Melted cheddar cheese and jalapenos both on top of the bagel and in the dough are just a winning combination.  Not everywhere sells these bagels but when they do, we buy them.  Whenever jalapeno bagels are not available, we enjoy salt bagels topped off with cream cheese.

      I set out to make both of our favorite bagels and decide which one was better homemade.  The bagels were much simpler to make then I thought which means I can now make them more frequently.  I divided the dough in half and made two batches.  The first were the salt bagels.  They sank in the boiling water but as soon as I used a spoon to touch them they floated to the top.  I sprinkled the salt on top and baked them.

      They were a little flat but still very good.  The salt on top only lasted a day before dissolving onto the bagel.  The salt taste was still there but I would sprinkle them with additional salt before serving them.  The jalapeno cheddar bagels puffed up and looked really great.  I placed 4 halved jalapeno sliced on each and then sprinkled them with cheese.  They tasted just like the ones we buy in the store and they looked gorgeous with the browned cheese.

      I'll be making the jalapeno cheddar ones frequently this summer and I hope to make other flavors as well.  It doesn't take much time and they are perfect for breakfast!

Homemade Bagels:  Jalapeno Cheddar and Salt (adapted from Good Thymes and Good Food)
1 c. warm water (about 110 degrees)
1 package active dry yeast
1 1/2 T. sugar
2 t. salt
3 c. flour (I used 2 cups all-purpose and 1 cup stone ground wheat)
3 quarts of water with 1 T. sugar
2 T. jalapenos, chopped
1 egg yolk
3 T. kosher salt
1/3 c. shredded cheddar cheese
jalapeno slices

1.  In a large mixing bowl combine the warm water and yeast.  Let stand for 5 minutes or until it is foamy.   Mix in the sugar and salt.

2.  Slowly mix in 2 cups of flour.  Turn onto a floured surface and knead in the remaining cup of flour.  Continue kneading for about 10 minutes or until the dough is smooth and no longer sticky.

3.  Place in a greased bowl and cover.  Allow to rise for 1 1/2 hours or until doubled.

4.  Punch down the dough and divide in half.  Knead the chopped jalapenos gently into half of the dough, until they are incorporated. 

5.  Cut half the dough into 4 equal pieces.  Knead each piece into a small ball and poke your thumbs through the center.  Work the dough into a donut shape that is about 2 inches in diameter.  Place on a cookie sheet.  Repeat with the remaining half of the dough.  Let all of the bagels rest for 20 minutes.

6.  Bring the water and sugar mixture to a boil in a large pan.  Preheat the oven to 400 degrees.

7.  Drop the bagels into the boiling water 2 at a time.  Allow to boil for 30 seconds on each side.  Lift the bagels out of the water with a slotted spoon and briefly drain on a paper towel, then place on a baking sheet.  Repeat with remaining bagels. 

8.  Brush each bagel with the egg yolk.  Sprinkle half of the bagels with kosher salt.  Place jalapeno slices on the half with jalapenos in the dough and then sprinkle with cheddar cheese.

9.  Bake for 20 minutes or until the bagels are browned.  Remove from oven and cool on a wire rack.

This post linked to: 
Meatless Monday, Making You Crave Monday, Mangia Monday ,

Paska for Father's Day #SundaySupper

     This week #SundaySupper is all about special recipes that remind us of Dad.  For me this was easy.  When I was little my dad worked the night shift so that he could stay home with my brother and I during the day while my mom worked.  Then he went to work after we were in bed. I am lucky to have two amazing parents in my life.  While my dad was home with us he cooked lunch for us everyday.  Mostly it was hot dogs, eggs, and other easy meals but the one meal I remember best was "Chicken a la Fig" which was a chicken coated in cornflakes (I think).

     However, as an adult there are two foods that make me think of my dad.  They both come from his aunt's.  When I was a kid we would go to my great Aunt Mary's house where she always had a fresh loaf of Paska.  Paska is an Eastern European sweet egg bread that is often made around Easter.  My father's side of the family is Slovakian and Paska was always a tradition for them.  We would also go to my great Aunt Kaye's house.  She always had homemade pierogi's for us.  They were always one of my favorite foods and I loved when we got some to take home with us.

      Both of my great aunt's have since passed away but in the last 10 years my father has taken on the tradition of making both Paska and pierogi's for Christmas, Easter, and many of our other family get togethers.  Everyone looks forward to both of these on the holidays and my dad always gives me a bag of frozen homemade pierogi's to take home with me.  While I really wanted to make pierogi's for Sunday Supper, I promised my dad I'd come home for a day and learn how to make them with him.  That left the Paska.

      It was difficult finding a recipe that made less then 6 loaves.  It seemed most people make multiple loaves at a time.  When I did find one that only made two loaves, it was a bread machine recipe.  I will say that my dad makes his in a bread machine. However, I don't have a bread machine and since it's summer I don't have to work and have plenty of time on my hands.  I made the bread by hand and it turned out wonderfully.  The bread has a yellow tint from the eggs, is lightly sweetened, and is speckled with golden raisins and cranberries.  The crumb is beautiful.  It not only looks great but it tastes fabulous as well.  I love toasting it and spreading it with a little butter in the mornings.

Paska  (adapted from SparkRecipes)
1/2 c. warm water (110 degrees)
1/2 c. warm low fat milk (110 degrees)
1 package dry active yeast
1/2 c. butter, melted and cooled
2 eggs
2 t. salt
1/2 c. sugar
4 1/2 c. flour
1/3 c. golden raisins
1/3 c. craisins

1.  In a large bowl combine the warm milk, warm water, and yeast.  Give it a quick stir and allow it to sit for 5 minutes.

2.   Stir in the butter.  Add the eggs one at a time stirring well after each addition.

3.  In a medium bowl combine the salt, sugar, and flour.  Add the flour one cup at a time until it forms a soft dough.

4.  Turn the dough onto a floured counter and knead for 10 minutes, adding flour until the dough is no longer sticky.

5.  Place the dough in a greased bowl.  Cover and allow to rise 1 1/2 hours.

6.  Turn the dough out onto the counter and gently knead the raisins and craisins into it.  Divide the dough into two parts.  If freezing, wrap the dough in plastic wrap and then place in a freezer bag.  If not freezing place the loaves in a greased loaf pan.  Cover and let rise for 1 1/2 hours or until doubled in size.

7.  Preheat the oven to 350 degrees.  Bake the loaves for 40-50 minutes or until golden brown.

8.  Remove from oven and cool on a wire rack.

Check out these other delicious recipes that remind us of Dad!
Father’s Day Brunch:

• Dad’s Omelette Bar Small Wallet Big Appetite 
• Peanut Butter and Honey for Father’s Day Breakfast Yummy Smells 
• Healthy French Toast In the Kitchen with Audrey
• Paska Hezzi-D’s Books and Cooks 

Dad’s Favorite Soup, Salads and Bread:

• Phil’s Pasta Tuna Salad The Watering Mouth 
• Simple German Potato Salad and Wiener Wursts German Foodie
• Roasted Beet Soup Vintage Kitchen Notes
• Dad’s Cornbread Magnolia Days 

Father’s Day Favorite Main Dishes:

• Greek Burger Bobbi’s Kozy Kitchen
• Dad’s Favorite Roast Beef Mrs. Mama Hen 
• Sonoran Hot Dogs Damn Delicious 
• Bacon Stuffed Jucy Lucy Burger Are you Hungry?
• Spicy Roasted Salmon in Coconut Sue’s Nutrition Buzz 
• Dad’s Pride-of-Mobile Fried Oysters Pescetarian Journal
• Smoked Baby Back Ribs Girl in the Little Red Kitchen 
• Grilled Pork Chops with Tarragon Butter Tora’s Real Food 
• Beef Tongue in Tomato Sauce Basic and Delicious 
• Bibim naeng myun Kimchi Mom
• Chicken Biryani Soni’s Food for Thought
• Black Beans, Corn and Rice Mama’s Blissful Bites
• Bacon Recipes for Dad Momma Cuisine 
• Curry Fish with Mixed Vegetables MyTrials in the Kitchen
• Roast Beef Roll Ups Daily Dish Recipes 

Dad’s Sweet Tooth:

• Bread and Butter Pudding Cositas Bonitas  
• Tin Roof Sundae Ice Cream famfriendsfood
• Coconut Cream Pudding Chocolate Moosey
• Rich & Fluffy Banana Pudding Parfait The Meltaways 
• Black Forest Cheesecake Cravings of a Lunatic
• Macadamia Nut Cookies Pippi’s in the Kitchen Again
• Peach Cobbler Bars Juanita’s Cocina  
• Iced Cookie Bars That Skinny Girl Can Bake
• Pudim Molotoff, Portuguese Meringue Pudding Family Foodie

Wine Pairings for Father’s Day ENOFYLZ

This post linked to:
Scrumptious Sunday, Not Baaad Sundays,  Sundae Scoop Sundays, Think Pink Sundays,

Intangible by J. Meyers

     Twins Luke and Sera Raine may seem like normal teenagers but they both hide a secret.  He has visions of the future.  She can heal people with the touch of her hands.  For years they've hid their secret from everyone but soon that will all change.

      One day after school they feel a stranger staring at them.  They soon learn the stranger's name is Marc and Sera feels a pull to him she's never felt before.  She tries to fight the pull while hiding what she is but she starts falling for him.  To make it even harder Luke is becoming fast friends with Marc.  Only Fey, they twins best friend, seems to have a problem with him.

       Meanwhile, every time Sera turns around she sees Jonas, a mysterious man dressed in black who claims to be a vampire.  A day later an injured woman comes up to Sera to be healed, only to then turn around and tell Sera that she knew she was the healer.  While Sera struggles with love and confusion Luke is struggling within himself.  His "gift" has shown him his sister's death and he has to find a way to stop it without her knowing that he has Seen it.  Soon the twins are caught up in a world of vampires, elves, and fairies they never knew existed.

      This story was great from start to finish.  I enjoyed reading about the close relationship between Luke and Sera and came to care about them as characters.  As a reader I learned a little bit more about why the paranormal beings were interested in the twins and it kept me reading to find out what was going to happen next.  There's also a lot of action in this book from romance blooming between Sera and Marc, to Fey and Jonas' constant arguing, to a whole lot of butt kicking.

      The point of view that the story is told from changes from chapter to chapter but I think that helps to get a better feel for each character.  The ending is action packed and had me on the edge of my seat.  I enjoyed the end of the book and wanted to read more.  If you enjoy paranormal books that are fast paced and fun this is a series to watch out for.  I can't wait to read the next book!

I give this book 4 1/2 out of 5 stars.

This post linked to:
Saturday Situation,  Book Review Wednesday, 

Lemon Curd

     Last week I made a large cake and two dozen cupcakes for a party.  I ended up using 12 egg whites for the frosting and had a dozen egg yolks leftover.  When searching for a way to use them I thought of lemon curd.  The only problem was there is no way I'd be able to use that much lemon curd in a week before it goes bad.  I wanted to can it but wasn't sure what the procedure would be for canning lemon curd.

     Let me first say that this is a controversial topic.  Many people do not believe that lemon curd can be shelf stable.  The United Stated Department of Agriculture says that it can be canned but it is only shelf stable for 2-3 months.  I went ahead and canned it but I kept all 4 sealed jars in the refrigerator just to be safe.  The lemon curd should keep in a cool, dark place (such as the refrigerator) for 2-3 months.  Once the curd is opened it is good for 1 week.

     The lemon curd has such a bright color and flavor.  The sweetness from the sugar is well balanced with the tartness of the lemon juice and the creaminess from the butter.  I ended up using one jar to fill vanilla bean cupcakes and another jar I used on my morning toast.  I still have two jars left but I'm hoping to use them to fill a cake later on in the summer.

Lemon Curd  (from National Center for Home Food Preservation)
2 1/2 c. sugar
1/4 c. lemon zest
1 c. bottled lemon juice (it's important you use bottled due to standardized acidity)
3/4 c. butter, chilled and cut into tablespoons
8 egg yolks
3 whole eggs

1.  Prepare 4 half pint jars for canning.  Keep them hot until ready to fill.

2.  Fill a boiling water canner with enough water to cover the jars by 2 inches.  Preheat the water in the canner to 180 degrees.  Do not boil or the processing time will not be long enough.  It should take at least 20 minutes to reach boiling after the jars are added to the water.  Processing time starts after the canner comes to a full boil.

3.  Combine the sugar and lemon zest in a medium bowl.  Mix well to combine and set aside for 5 minutes.  Measure out the lemon juice and cut the butter into pieces.

4.  Heat water in the bottom pan of a double boiler.  Bring to a gentle boil.

5.  In the top of the double boiler whisk together the egg yolks and whole eggs.  Slowly whisk in the sugar and zest, blending until smooth.  Stir in the lemon juice.  Add the butter pieces in one at a time.

6.  Continue stirring gently but continuously with a spatula to prevent the mixture from sticking to the bottom.  Cook until the lemon curd reaches 170 degrees.  It took mine about 15 minutes to reach these temperature.

7.  Once the curd has reached 170 degrees remove from heat and place on the counter.  Continue stirring for 5 minutes to thicken the curd.  Strain the curd through a mesh sieve into a glass bowl.  Spoon the hot lemon curd into the half pint jars, leaving 1/2 inch of headspace.

8.  Remove any air bubbles.  Wipe the rims, add the lid, and then tighten the screwband.

9.  Place the jars in the boiling water canner.  Allow the canner to boil and then process for 20 minutes.   Remove jars and let cool for 12 hours.  Check seals and store in a cool place.

This post linked to: 
Sweet Tooth Friday, Foodie Friday 1,  Shine on Fridays, 
Sweets for a Saturday, Seasonal Inspiration, Crazy Sweet Tuesdays,

How Does My Garden Grow?

     I love summer.  The warm air, bare feet, swimming, and sunshine early in the morning until late at night.  Summer is definitely my favorite time of year.  As a teacher I also get the summer's off which makes this time of year even better.

     One of my favorite things about summer is my garden.  Each year I put together a garden of flowers, herbs, and sometimes vegetables.  Last year my gardens got moved around and I had to put them in different locations so I had a late start to planting.  This year I planted over Memorial Day weekend.

      I have 2 gardens this year and a bunch of planters filled with flowers.  The smaller of my gardens is an herb garden.  I have a variety of herbs growing that I use in my everyday cooking and baking.  The plants in the herb garden include thyme, pineapple sage, oregano, garlic chives, mint, stevia, rosemary, and two types of parsley.  I use the rosemary and parsley several times a week and the oregano, thyme, and sage weekly.  The other herbs I use as needed.  There is nothing quite like having fresh herbs in the backyard.

      My bigger garden is for vegetables.  I already impatient for them to begin growing.  Last year I tried growing cucumbers, squash, green peppers, zucchini, eggplant, and tomatoes.  The eggplant never grew, the zucchini caught the blight, and my green peppers were incredibly small.  I did however get a ton of cucumbers which I canned as pickles, a lot of squash that we grilled, and tons of tomatoes that I made salsa and marinara sauce from.

     Going off the successes from last year I planted my garden this year with two types of tomatoes.  I also have pickling cucumbers and regular cucumbers.  I planted zucchini is hopes of it growing and not catching the blight, and both yellow and summer squash for roasting and grilling.  I also planted 3 small peppers plants with Thai chilies, jalapenos, and green peppers.  I can't wait to see if they make it this year.  I've already begun canning fruit and can't wait until the vegetables are ready.  I'll be updating you on the progress of my garden soon!

What are you growing in your garden this year?  I'd love to hear about it!
    

Guest Post by Ednah Walters (author of Betrayed)

      I'm excited to be one of the stops on the Betrayed by Ednah Walters book tour which runs from June 11th-July 11th.  As part of this tour I belong to Team Fire which is hosting a huge giveaway!  Check below for more details. 

     Ednah was nice enough to write a guest post for my blog which gives a sneak peek at Chapter 1 of Betrayed. 

SCENE FROM CHAPTER 1 IN BRAN’S POV

     Sitting on my favorite spot on the roof top of Cache High School main building, I waited for the perfect moment to teleport. Amazing how often I’d appeared up here without anyone noticing. Most of the students lived in their little worlds and today was no different. They hurried toward the school entrance, some talking on their cell phones, others texting. Across the street, Lil, Sykes and Remy were having a mini-conference. 

     I could still hear my brother’s voice from the fight we had a few minutes ago.

     “You’ve stopped thinking straight since you met that girl. Where are your priorities?”

     “She is my first priority, Gavyn. Deal with it.” 

     A few months ago, I would have laughed if anyone had told me that I’d be in love. Lil made me feel things I’d never felt and want to do things I’d never done before. I gave up my old life for her and would do it again in a heartbeat. She was worth it.

     I studied her and smiled. Even after nearly six months, I couldn’t get over the fact that she loved me. Chose me. She was so breathtakingly beautiful. The combination of her crazy red hair and tanned skin—inherited from her Gypsy side of the family—made her beauty unique. But her beauty wasn’t just on the surface. She was loving, sweet, kind…

     I sat up as intense fear slammed through me. That feeling didn’t come from me. Lil was worried about something. What happened? What had missed? I had neglected her the last few days.

     I hated not being with her all the time and watching over her. Not that she needed to be guarded. Her powers were still emerging and already she could do so much more than all her team mates put together. I guess I just hated that she was still in high school while I was done and hunted demons full time. She wasn’t even allowed to hunt part-time, which meant less time spent with me. Worse, I made a stupid mistake when I promised to wait before making her mine, which meant our time together was often exciting and painful. 

     “Wow, you scared me?” a girl said when I teleported from the roof.

     “My fault. I wasn’t looking where I was going,” I lied. Using humans as shield whenever I teleported was a nasty habit I needed to break, but they made it so easy, especially the girls.

     “That’s okay,” the girl said. “Are you a new student? I think I’ve seen you before.”

     I must be losing my touch if humans could remember seeing me around Lil’s school. “No, I’m not a student, but this time, you will forget you ever saw me.”

     “I could never—” She frowned then turned and walked away. 

     Waiting by the east wall of the building, I watched Lil cross the street with Sykes. He had her backpack like he had a right to carry it for her. Then he hugged her, his arm looping around her shoulders.  

     The self-serving opportunist. When was he going to accept that Lil was mine?

     My hand fisted then relaxed. A few months ago, I would have threatened to smash his face in for touching her.  Now I knew there was nothing he could do to change how she felt about me. She loved me. Only me. Still, I hated that he could make her laugh so easily, like now. What was he telling her?

     Letting my energy reach for hers, I claimed her attention. My breath stalled and my heart picked up tempo as heat shot through my body. The feeling when our energies touched still had the power to shake me to my core. It was like a shot of pure endorphins. 

     She looked up and our gazes met. Smiling, she shrugged off Sykes’ arms and hurried toward me. It took all my control not to run across the lawn, snatched her up in my arms and fly away with her to my place. The promise I’d made to wait until she was ready was becoming harder and harder to keep every day.

     My gaze roamed her face as I extended my hand toward her. She never failed to take my breath away—the soft, kissable lips that turned up as she smiled, the slanted eyes that could be soft and inviting one minute and flashing with fire the next, the way she felt in my arms as though she was made just for me. No, she was made for me. To complete me.

     I brushed the hair from her face and briefly brushed my lips against hers, but it wasn’t enough. It was never enough with her. You okay?

     She grinned. I am now. I missed you over the weekend. Where were you?

     Her skin was warm and so soft. My eyes went to her lips again, wanting to kiss her again. I forced my mind to process what she just said and respond. Then I remembered Sykes. I must have said something to him though I couldn’t remember what. His response didn’t matter, because Lil gave me that special look, the one that told me no one else mattered but me.

     I kissed her, lost track of time and place as the rush of pulsing heat consumed me. My chest hurt and my stomach contracted, my body feeling so many sensations at once. Then a jarring ring resounded in my ears. 

     To learn more about Ednah Walters and Betrayed, visit her website or our Team Fire/Energy page!
To enter the giveaway, please fill out the Rafflecopter form below:

a Rafflecopter giveaway and here is the linky with all blogs participating

Mushroom Gravy

    I firmly believe that everyone should have at least two simple but delicious gravy recipes in their arsenal.  Gravy can be used on a wide variety of foods and a good gravy can simply enhance the flavors.  I've had some good mushroom gravy in the past but I've also had some really salty and gross ones.

    This mushroom gravy cooks up in under 30 minutes.  The fresh herbs and mushrooms lend a delicious flavor to the finished gravy.  The red wine gives the gravy a rich flavor and the chicken broth rounds it all out.  The gravy is not too salty and is filled with flavor unlike the gravy that can be bought in the store.  The mushrooms really shine through.  This gravy is great on beef, chicken, or turkey.  We also served it on top of our mashed potatoes as well.

Mushroom Gravy (adapted from Cooking Light)
1 T. olive oil
1/2 c. chopped onion
2 t. fresh sage, chopped
2 t. fresh rosemary, chopped
1/2 t. salt
1 t. pepper
1 (8 oz) package mushrooms, sliced
1/4 c. red wine
3 c. chicken stock
1 T. flour
1 T. water
2 T. butter

1.  Heat the oil in a large saucepan over medium high heat.  Add in the onion and saute for 2 minutes.  Add in the sage, rosemary, salt, pepper, and mushrooms.  Cook for 10 minutes or until the mushrooms are browned.

2.  Pour the wine into the pan and let cook 1 minute or until most of the liquid evaporates.  Stir in the chicken broth and cook for 10-15 minutes or until it reduces to 2 cups.

3.  Combine the flour and water in a small bowl and stir until smooth.  Add the flour mixture to the saucepan and return to a boil.  Simmer for 3-5 minutes or until gravy has thickened.  Remove from heat and stir in the butter.

This post linked to: 
What's Cooking Wednesday, Cast Party Wednesday, Frugal Food Thursdays

Company Pot Roast

            After 10 years of teaching I finally had a spring break this year!  I've never had one before and I was really looking forward to having 10 days off from work.  While many of my colleagues had vacations on the brain my mind was on the kitchen.  For a week ahead of time I made a long list of things that I've been wanting to cook or bake but haven't had time to do.  I accomplished almost all of them surprisingly.

            One thing on my list was Company Pot Roast.   I know you are probably wondering why a pot roast made it on my to do list but the reason was a simple one.  The pot roast needs to cook in the oven for 2-2 1/2 hours and I just don't have that kind of time after work.  There's also a but of prep work to be done with all the chopping of the vegetables.

            Once everything is chopped and placed in the pan it's a waiting game until two hours have passed.  Then a sauce is made from the veggies and drippings in the pan.  The sauce was thick and tasted of vegetables and herbs.  It went perfectly with the pot roast and the rest of the vegetables.  The vegetables and pot roast cook in a red wine and tomato sauce which gives the pot roast some much needed flavor.

    

      Company Pot Roast  (adapted from Delightfully Dowling)

     

1 (3-5 lb.) boneless beef chuck roast

1 t. sea salt

1 t. black pepper

1/4 c. flour

2 T. olive oil

1 c. carrots, chopped

1 onion, chopped

1 c. celery, chopped

2 leeks, white & light green parts 

5 garlic cloves, minced

1 1/2 c. merlot

1 (28 oz) can whole plum tomatoes in puree

1 c. chicken stock

1 t. thyme

1 t. rosemary

1 t. black pepper

1 T. butter

2 T. flour

1. Preheat the oven to 325 degrees.

2. In a large skillet heat the olive oil over medium high heat.  Sprinkle the roast with salt and pepper then dredge through the flour covering all sides. 

3. Place the roast in the skillet and sear on one side for 4-5 minutes or until nicely browned. Flip the roast and sear on the other side.  Turn and sear the ends as well. Remove the roast and place in a 9 x 13 baking dish or a roasting pan.

4. Pour 1 T. olive oil into the skillet.  Add in the carrots, onions, celery, leeks, garlic, salt, and pepper and cook over medium heat for 10-15 minutes, stirring occasionally.

5.  Add the wine to the vegetables and bring to a boil.  Stir in the tomatoes, chicken stock, and additional black pepper to taste.

6.  Pour the mixture over top of the roast in the pan and sprinkle with rosemary and thyme.  Cover with foil and bake in the over for 2 hours or until a meat thermometer reads 160 degrees.  Reduce the temperature to 250 degrees after about an hour to keep the sauce at a simmer.

6. Remove the roast to a cutting board and slice.  Transfer half of the vegetable and sauce mix to a food processor and puree.

7.  Put the puree in a saucepan over medium heat.  Add in butter and flour and simmer for 5 minutes.  Add salt and pepper if needed.  

8.  Serve the sliced meat with the sauce over top of a spoonful of vegetables on the side.  

This post linked to: 
Tasty Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesday,   Tempt My Tummy Tuesday, 
It's A Keeper Thursday,

Chicken Sorrentino Penne (Secret Recipe Club)

   Another month has passed and it's time once more for the Secret Recipe Club.  It's been one year since I first joined and while there have been some bumps in the road I've mostly enjoyed searching new blogs and finding recipes to make.  This month the blog I was assigned to was Fallon's Cucina.  Fallon had a lot of yummy things to choose from and initially I was going caramel corn with white chocolate drizzle or S'mores cake.  However I've been really hitting the sweets hard this past month so I thought it better if I made a main entree instead.

     The dish that immediately caught my attention was the Chicken Sorrentino Penne.  Whenever I go out to an Italian restaurant my decision is always between chicken parmesan and eggplant parmesan.  With this recipe it's like putting the two of them together!  I was a little concerned because Fallon sai it took her almost 5 hours to make this dish.  Luckily for me, I had it made and in the oven in under 45 minutes.

     I started with breading and baking the eggplant.  While the eggplant was baking I prepared the pasta and cooked the chicken.  This dish has the pasta on the bottom, then it's layered with the chicken, the eggplant, sauce, and cheese.  It's a great combination of flavors and it allows me to have two of my favorite pasta dishes wrapped up in one!

Chicken Sorrentino Penne (adapted from Fallon's Cucina)
2 chicken breasts, sliced in half
1 t. salt
1 t. black pepper
3 garlic cloves, minced
1 eggplant
3/4 c. seasoned breadcrumbs
2 eggs, beaten
1/2 c. flour
8 oz. fresh mozzarella, sliced
1/4 c. Parmesan cheese
1 t. oregano
1 t. Italian seasonings
4 c. marinara sauce
12 oz. penne pasta, cooked al dente

1.  Preheat the oven to 375 degrees.  Spray 2 baking sheets with cooking spray.

2.  Sprinkle the halved chicken breasts with salt, pepper, a drizzle of olive oil, and the minced garlic cloves.  Allow to rest while you prepare the eggplant.

3.  Peel the eggplant and slice across into 1/4 inch slices.  Place the flour in a shallow dish, the 2 eggs in a second dish, and the breadcrumbs in a third dish. Dip each piece of eggplant into the flour, shaking to remove excess.  then dip it into the beaten egg and press it into the breadcrumbs coating it on both sides.  Put the eggplant on the prepared baking sheets.  Bake for 20 minutes or until lightly golden brown.

4.  Meanwhile, cook the penne according to the package directions.  Drain and set aside.

5.  Heat 1 teaspoon of olive oil in a skillet over medium high heat.  Add the chicken breasts and cook for 4-5 minutes on each side.  Remove from pan.

6.  In the bottom of a 9 x 13 baking dish combine the penne with 2 cups of marinara sauce.  Sprinkle with the Parmesan cheese.  Place the cooked chicken breasts on top of the pasta.  Top the chicken with the baked eggplant.  Sprinkle with oregano and Italian seasonings.  Pour the remaining sauce over top.  Place sliced mozzarella on top of the eggplant.

7.  Bake for 15 minutes or until the cheese is melted.  Turn the broiler on and cook for 1-2 minutes or until cheese is just brown. Remove from oven and serve hot.

This post linked to: 
Mangia Monday,  Making You Crave Monday, Mouthwatering Monday, Full Plate Thursday,

Ravioli Florentine #SundaySupper

    I'm excited to be participating in #SundaySupper!  This week we were given LAND O LAKES®Butter with Olive Oil & Sea Salt to use in making a Simple and Fresh Summer Recipe. I immediately thought of one of my stand by quick and easy meals, Ravioli Florentine. I can't believe I've never blogged about it before!  I love making this meal when I have leftover spinach and bacon that I need to use.  It only takes about 15 minutes to come together and it's wonderful.  The addition of LAND O LAKES® Butter with Olive Oil & Sea Salt only makes this dish easier and more delicious.

 
      This recipe was inspired by a dish we served at Don Parmesan's the restaurant where I was a waitress for 6 years.  I absolutely loved working there.  It was a fun place to be, I enjoyed waiting tables, the people were so much fun, and the money was good too.  It felt a little like a family business since my brother was a pizza cook, my cousin was a waitress, and her husband was the manager there.  It was a little Italian place that served wood fired pizza, numerous pasta dishes, and a delicious olive oil and garlic dip for your bread.

     Any type of ravioli can be used in the dish but this time I used spinach ravioli.  It's topped off with a garlic butter sauce, wilted spinach, and bacon.  The sauce is buttery, filled with garlic, and the bacon gives it a nice crunch.  It pairs perfectly with crusty bread and a salad.

Ravioli Florentine (a Hezzi-D original)
20 oz. spinach ravioli
5 slices bacon
3 c. fresh spinach
4 garlic cloves, minced
4 T. LAND O LAKES® Butter with Olive Oil & Sea Salt
1 t. black pepper
1 t. Italian seasonings
grated parmesan cheese for topping

1.  In a large skillet cook the bacon until it is browned.  Remove from heat and drain on a paper towel.  Crumbled and set aside.

2.  Drain all but 1 teaspoon of bacon fat from the skillet.  Heat the spinach and garlic cloves in the bacon fat and cook until spinach has just wilted.   
3.  Add the butter, and crumbled bacon to the pan and cook for 2-3 minutes.

4.  Meanwhile, in a large saucepan heat water to boiling.  Cook the ravioli according to package directions.  Drain and add to the spinach and bacon mixture.

5.  Cook the ravioli for 2 minutes with the sauce making sure to cover the ravioli.  Sprinkle with black pepper and Italian seasonings.

6.  Serve warm and top with parmesan cheese.

     The people at Land O Lakes were nice enough to not only give me a coupon to buy their butter with olive oil & sea salt but they gave me one to give to a reader as well!  This giveaway is open to readers in the US and Canada.  This giveaway will run through June 15, 2012.  Winners will be chosen at random and will be contacted via e-mail on June 16.   All you have to do is leave me a comment telling me what you would make with LAND O LAKES®Butter with Olive Oil & Sea Salt and leave your e-mail address. 

Connect with LAND O LAKES® on Twitter and Facebook.

Don't forget to stop by all the other wonderful blogs participating in Sunday Supper with Simple and Fresh Summer Recipes:

• Ravioli Florentine with Spinach and Butter Sauce by Hezzi-D’s Books &Cooks
• Roasted Salmon & Asparagus with grilled Garlic Bread by Daily Dish Recipes 
• Steak with Blue Cheese Butter by In the Kitchen with KP
• Pasta with Roasted Asparagus and Cherry Tomatoes by Mama’s Blissful Bites 
• Fettucini with Cream Sauce and Turkey Sausage by Val’s Food and or Art 
• Linguini with Clam Sauce by The Pig and the Fig 
• Butter Burgers by Ultra Epicure 
• Bacon and Havarti Quiche by Juanita’s Cocina
• Cider Chicken with Butter Pecan Rice by Momma’s Meals
•  Crusty French Bread with Sun-Dried Tomato and Parmesan Herb Butter by The Weekend Gourmet 
• Chicken Scallopini by Diabetic Foodie 
• Pasta with Butter Thyme Sauce by Magnolia Days 
• Chicken Tikka Masala by Melissa Likes to Eat
• Empanadas by The Primlani Kitchen 
• White Bean Ragout with Grilled Garlic Bread by Comfy Cuisine 
• Wild Raisin Nut Rice Pilaf with Olive Butter & Sea Salt by Sue’s Nutrition Buzz 
• Olive Oil and Sea Salt Pan Seared Scallops with Quinoa by Big Bears Wife 
• Flank Steak with Garlic and Wild Mushrooms by Family Spice
• Bay Scallop Gratin by An Appealing Plan 
• Buttery Sea Salt Tuna Fajitas by Family Foodie 
• Sole Meniere by The Girl in the Little Red Kitchen 
• Chicken with Butter Sauce and Fresh Veggies by BG Garden 
• Buttermilk Biscuits with Jalapeno Cheddar Butter by Damn Delicious 
• Bacon Avocado Grilled Cheese Sandwich by Dinner, Dishes and Desserts 
• Sage Cornbread Muffins with Cranberry Orange Butter by Cupcakes and Kale Chips 
• Easy Onion Focaccia Rolls by The Meltaways 
• Whole Wheat Biscuits by Cookistry
• Buttery Garlic Knots by From My Corner of Saratoga
• Herbed Cheese Bread with Pancetta and Onions by Mrs. Mama Hen 
• Honey Butter Dinner Rolls by Chocolate Moosey 
• Warm Balsamic Green Beans by Chip Chip Hooray 
• Buttery Herbed Potatoes by The Messy Baker Blog
• Basil Butter Corn by Supper for a Steal 
• Mashed Potatoes with Herb Butter and Cheese by Basic and Delicious 

Dark Side of the Moon by Ahmed Taylor

   The book opens with a man waking up from a dream unable to move.  We don't know who he is or where he is but when his eyes close the statement he hears in his head is Why is it so dark in here?  Soon after government agent Derrick Thomas awakes from a dream to find his researcher father left him a message asking him for help.  When Derrick goes to his father's office to give him what he asks for he finds his father hasn't been there in 5 months.

     Soon Derrick is hunting for friends of his father's to help him.  Each person gives him a little more information but soon after he leaves them they are killed.  Derrick also learns that his sister, Jeanie, is missing as well.  He struggles to find out what the government could have done with them and where they can be.  When he returns home late after searching for them he finds his mother gone as well.  He wants to look for him but his eyes close and all he hears is the reoccurring theme of Why is it so dark in here?

     Derrick is in a race against time to find out where his family is and what the new project is the government is working on.  Everyone he has spoken to has ended up dead...will he be next?

    The beginning of the book had me confused.  I wasn't sure who the man in the opening was or why the book suddenly shifted to Derrick.  About a third of the way through several chapters were dedicated to Jeanie's early life.  While they were interesting they didn't seem to fit in at that point in the book.

    I will say that I was intrigued by the book and it was a quick and easy read.  After reading about two thirds of the way through I knew what was going to happen at the end but I wanted to make sure.  The ending turned out similar to what I thought but there were so many unanswered questions.  I felt as though I read the entire book and then many things went unanswered.  The writing was just ok and there was a lot of excess punctuation throughout the book.

I give this book 2 out of 5 stars.  

This post linked to:
Saturday Situation,  

Baked Cake Donuts with Chocolate Glaze

When I decided to have my book club over for brunch the first thing I knew I wanted to make was homemade donuts.  Everyone is always amazed by homemade donuts but the real secret is just how easy they are to make, especially in a donut pan.  Baking the donuts is so much less fattening and they taste just as good, if not better, then store bought donuts.

I’ve tried several different flavors but I wanted to go with a plain cake donut with chocolate glaze.  I immediately went to Nicole’s blog (Prevention RD) because she has a ton of great baked donut recipes.  I wasn’t disappointed!  The cake donuts puffed up golden brown in the oven and the chocolate glaze was amazing.  On my test run my husband and I ended up sharing a half dozen-we just couldn’t stop eating them!  The best part is, eating 3 of these donuts is still less fat than one store bought fried donut so I didn’t feel nearly as guilty as I normally would have!

Baked Cake Donuts with Chocolate Glaze (adapted from Prevention RD)

2 c. flour

¼ c. sugar

¼ c. brown sugar

2 t. baking powder

1 t. salt

¾ c. low fat milk

1 T. white vinegar

2 eggs, beaten

½ t. nutmeg

2 T. unsalted butter, melted

For the Chocolate Glaze:

½ c. semi-sweet chocolate chips

1 T. vegetable oil

Sprinkles

1. Preheat the oven to 425 degrees. Spray a donut pan with cooking spray and set aside.

2. In a small bowl combine the milk and vinegar. Mix well and set aside for 5 minutes so it can turn into buttermilk.

3. In a medium sized mixing bowl combine the melted butter, buttermilk, and eggs.

4. In a separate medium sized mixing bowl mix the flour, sugar, brown sugar, baking powder, salt, and nutmeg together.

5. Add the wet ingredients to the dry ingredients and mix gently until just combined.

6. Spoon the batter into the donut pan so that it is 2/3 of the way full. Bake for 7-9 minutes or until the tops of the donuts spring back when touched.

7. Remove from the oven and allow to cool for 2 minutes before removing the donuts from the pan and placing them on a cooling rack.

8. Place the chocolate chips in a microwave safe bowl and microwave on high in 30 second intervals until the chips are melted. Mix in the vegetable oil. Dip the tops of each donut into the chocolate glaze then set back on the cooling rack. Immediately sprinkle with sprinkles if desired.

Makes about 18 donuts.

This post linked to:
Shine on Friday, Sweet Tooth Friday, Foodie Friday1, Foodie Friday2, 
Sweets for a Saturday,