Sausage Bites with Pine Nuts

It's been quite some time since I updated the blog but that doesn't mean I haven't been experimenting with new recipes.  This recipe is for a fun / pretty easy appetizer.  Most of the bites were good - some were a little soggy but I think that can be attributed to my oven cooking a tad uneven.  I didn't use pine nuts because we had friends over that have a nut allergy (although I think pine nuts would have been okay, I didn't want to risk it).  I found the recipe here.

Ready to go in the oven

The finished product

Ingredients: 

• 2 tbsp butter or margarine
• 1 medium onion or 3 medium shallots, minced
• 2 garlic cloves, minced
• 1 package (14 oz) mild or hot Italian Sausage
• 1 tsp dry thyme
• 1 tsp dry basil
• 2-3 tbsp fresh chopped dill
• 1/4 cup pine nuts
• 1/2 tsp salt
• 1 sheet of frozen puff pastry, thawed according to instructions
• 1/3 cup grated parmesan (optional)
• 1 egg for glazing, whisked with a small pinch of salt and 1 tbsp water until smooth
• Sesame, Caraway, dill or fennel seeds for decorating

Directions: 

1. In a skillet, melt margarine over medium heat
2. Add minced garlic and onion, and saute for 5-6 minutes, until fragrant and translucent. Let cool until manageable
3. Mix sausage, onion+garlic, thyme, basil, fresh dill, salt and pine nuts in a bowl, until uniform and smooth.
4. Roll out the puff pastry out on a lightly floured surface into 4 strips 3 inches wide and about 12 inches long.
5. Arrange sausage stuffing into a 1″ inch roll in the middle of the strip, taking care to reach all the way to the edge on short end of the strip.
6. Sprinkle a portion of parmesan on top of the sausage stuffing
7. Spread some egg wash along one of the long edges of the dough.
8. Carefully fold the dough over the sausage stuffing, closing the seem.
9. Roll the sausage filled dough pipe on the board a little bit to ensure uniform thickness and to seal the seam.
10. Proceed with the remaining dough and stuffing.
11. When all pipes are ready, spread the egg wash all over them, and sprinkle the seeds of your choosing on top.
12. Preheat the oven to 425F.
13. Cut each pipe into 12 1″ bites.
14. Arrange the bites on a baking sheet 1″ apart.
15. Bake for 20 minutes, or until golden and crisp.  Serve warm

Oven Fried Pickles

I was in Annapolis a couple weekends ago and had fried pickles as an appetizer.  I was craving them ever since and decided to try a recipe I found here.  Oh.My.Goodness...these are ridiculously good!!  Unfortunately, they take a bit of time to make with all the dipping, but, soooo worth it!!  I had to improvise on the batter because I didn't have all of the needed ingredients.  My recipe below is what I used.
I also didn't have the ingredients for the dip that is also on that site but I made something with some sour cream, mayo, dash of milk and some spices.  I won't put that dip on here since it was all thrown together but I think the one on the original site would be really good too!

Ready for the oven

All done...and delicious!

Ingredients:
2 whole dill pickles, sliced into 1/4" rounds
1/4 c corn starch
1/4 c all purpose flour
1 egg
1 tsp dijon mustard
1/2 c whole wheat Italian bread crumbs
1/4 tsp cumin
1/2 tsp onion powder
3 tbsp olive oil, divided

Directions:
Preheat oven to 425 degrees
Get 3 small shallow bowls out.  In the first, put the corn starch and flour.  In the 2nd, put the egg & dijon.  In the 3rd, put the bread crumbs, cumin and onion powder (mix together).
Dip the pickles in corn starch / flour; then the egg / dijon then the bread crumbs.  Place on a baking sheet that has been sprayed with a little Pam.
Once you have all the pickles on the baking sheet, put a dab of olive oil on top of each pickle.
Bake for 8 minutes.  Remove pickles from oven, flip them over, put another dab of olive oil on each top and bake for another 8 minutes.

Enjoy!

Chicken Parmesan

I'm sure most people have a favorite way to make chicken Parmesan (or a trusted recipe).  I was dabbling with some variations on this and came up with one that I really like!  It's nothing fancy but I think the taste is pretty yummy!

Ingredients:

2 boneless, skinless chicken breasts

3/4 - 1 cup Whole Wheat Italian Bread Crumb (I use the brand "4c")

Low Fat Mozzarella Cheese (I eye ball the amount needed to cover the chicken)

1 small jar Prego Sauce

1 Egg White, whisked

Directions:

Preheat oven to 375 degrees

Whisk egg white in a small shallow bowl

Put the bread crumbs in another small shallow bowl

Dip chicken in the egg white, then in the bread crumbs.  Place chicken in a baking dish sprayed with cooking spray

Bake chicken for 15 minutes.  After that time, pour sauce evenly over the chicken and put back in the oven.  Bake for another 10 minutes.  After that time, sprinkle cheese evenly over chicken and put back in the oven for about 5 more minutes, or until the cheese is bubbling.  

Enjoy!

Tarragon-Roasted Halibut with Hazelnut Brown Butter

Just typing the name of the post made me hungry for this dish again!  I receive the Epicurious "Recipe of the Day" email and when this showed up, I knew we had to try it!  We have a great seafood market so that helps!  This is a bit labor intensive...so, try it on a weekend.

Ingredients:

1/2 c blanched hazelnuts

1 large bunch of fresh tarragon

1 3-3-1/2 lb skinless halibut

4 tbsp olive oil, divided

Kosher salt, Ground pepper

1/2 c unsalted butter

1/4 c fresh lemon juice

Lemon halves

Directions:

Preheat oven to 350 degrees.  Spread hazelnuts over a rimmed baking sheet.  Toast in oven, stirring occasionally, for about 8-10 minutes until golden brown.  Chop coarsely and set aside.

Reduce oven temp to 300 degrees.  Scatter tarragon sprigs on a large rimmed baking sheet.  Place halibut on top, drizzle with 2 tbsp olive oil & season with salt & pepper.  Roast until halibut is opaque in the center, about 20-30 minutes.  

Meanwhile, melt the butter in a small sauce pan over medium high heat.  Cook, stirring often, until the butter starts to foam, then browns (don't burn it), about 5 minutes.  Remove from heat, let butter cool a little.  Stir in lemon juice, hazelnuts and remaining 2 tbsp olive oil.  

Serve fish with butter sauce drizzled over top.  

Enjoy!

Orange Chicken with Soy and Honey

This is a perfect 30 minute meal & wonderful for during the week!  I found it here and the only adjustments I made to the recipe is to use real garlic and fresh ginger.  B loves this dish and asks for 2nds (and 3rds!).  I mix the chicken with brown rice and steamed broccoli.

Ingredients: 
2 boneless, skinless chicken breasts, diced
2 oranges, juiced
1/4 c soy sauce
1/4 c honey
2 cloves garlic, minced
Fresh ginger, probably 1/4-1/2 tsp
Ground pepper, to taste

Directions:
Combine 2nd - 7th ingredients in a bowl and whisk
In a medium, non-stick skillet, add chicken and pour above mixture over chicken.  Stir to combine.
Cook over medium high heat for about 15 minutes.  Remove chicken and set aside.
Stir sauce until it thickens.  Add chicken back in and heat through.

Serve over rice or noodles.

Enjoy!

Baked Sweet Potato Fries with Lime Mayo Dipping Sauce

We're on Spring Break this week with B and I should be cooking more since I have the time!  But, I wanted a fairly easy dinner tonight so I did my French Dip.  I have had this recipe from Epicurious for sweet potato fries for a few weeks and thought this would be a good meal to serve them with.  The dipping sauce was really good and would be great with not only these fries but also a Southwest theme meal or pulled pork...or anything!

Ingredients:
2 large sweet potatoes, peeled and cut into "fries"
2 tsp olive oil
Salt & Pepper

For Lime Sauce:
1/3 c light mayo
1/4 tsp finely grated lime zest
2 tsp fresh lime juice
Chopped cilantro (optional - I omitted)

Directions:
Preheat oven to 450 degrees
In a large bowl, toss sweet potatoes, olive oil, salt & pepper to coat
Line baking sheet with aluminum foil and evenly place potatoes on it
Bake for 15 minutes, remove from oven and turn the potatoes.  Return to oven and cook another 10-15 minutes

Meanwhile combine lime sauce ingredients and keep chilly until you are ready to serve.  I also make a Cajun mayo dip by simply putting mayo and cajun spices in a small bowl and mixing.

Cajun Kale Chips

My sister in law had kale chips on Easter.  I have always wondered what they taste like so I gave them a try.  Wow - they are a great snack!!  Even B loved them!  I wanted to try a different spin on the ones she made so I did mine with a little salt and cajun.  These would be good with any of your favorite spices (Old Bay may be next for me!).

Ingredients:
Kale, snipped from the stalk
2 tsp olive oil
Cajun spice
Salt

Directions:
Preheat oven to 350 degrees
Cut kale into smaller pieces and rinse thoroughly
Place in a large bowl and add spices, tossing to coat
Place kale on a cookie sheet lined with aluminum foil or parchment paper
Cook for 15 minutes and allow to cool