Monday Recipe Love MMM Your Review Leftovers

I know it sounds confusing……but it’s really not.  It’s a Monday Mmm Mmm Mmm, Recipe Review and Love Your Leftovers post all rolled into one!!! Except….oh, no….the holiday weekend has messed me up…..Jeff just reminded me, IT’S NOT MONDAY.  Ugh….Ok, so it’s a Tuesday Mmm Mmm Mmm, Recipe Review and Love Your Leftovers post!!!

Coming up with new and creative ideas for dinner can be just as difficult for someone with a passion for cooking, eating and entertaining as it is for the Average Jane or Average Joe.  Sometimes the creativity just isn’t there and/or sometimes you just don’t feel like cooking.  But when you’ve got leftovers on hand and you’ve just tried a RRREEEAAALLLYYY good recipe, it’s a bit easier.

On Sunday Jeff and I went the home of our friends Lu and Mark for a cookout.  A bunch of folks gathered for an impromptu celebration of Mark’s birthday. And of course, when friends get together you can count on two things – at least with our group of friends – lots of laughs and some darn good food.

Lu made an appetizer platter with a few new-to-her recipes including Pickled Deviled Eggs and Pickled Brussel Sprouts – both mmm mmm mmm.  I made an Ina Garten / Barefoot Contessa recipe that I recently wrote about when our friends Barb and Scott invited us to their lovely home for dinner.  The recipe is Crostini with Whipped Feta and Tomatoes…….I raved about it when Barb made it and my friends raved about it when I did too!

crostiniLu and Mark also grilled hot dogs and hamburgers on the grill, Maureen and Andy brought their yummy mac and cheese, Ev and Jeff brought peach cobbler, and Tim and Jack ran out for glazed donuts when everyone was talking about the Luther Burger craze.  Luther Burgers are allegedly named for Luther Vandross and are cheeseburgers served on sliced glazed donuts.

Well, my assessment of the Luther Burger – five M’s – MMMMM!

But I digress……

Tonight I was stumped about what to make for dinner, so I did what all self-respecting cooks do when they don’t know what to make….I stood in front of the open fridge hoping inspiration would jump out at me….and it did. I spied the container with the leftover whipped feta, a package of chicken, the leftover marinated tomatoes and a head of broccoli Jeff picked from the garden yesterday.

Here’s what I did:

1. I cut the chicken into cutlets – with my palm on top of the chicken piece and my knife parallel to the cutting board I cut on a very slightly downward angle (to avoid the knife going into my hand).  Then I pounded the cutlets, breaded them (first in seasoned flour, then in egg wash, and finally in seasoned bread crumbs), shallow fried them and set them on paper towels to drain.

2. I ran out to the garden to pick a few extra tomatoes and followed Ina’s recipe to make some extra marinated tomatoes.

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3. I made the pesto with some arugula, spinach, the broccoli, lemon juice, lemon zest, parmesan cheese, pine nuts, olive oil, red pepper flakes, salt and pepper.  I tasted it for seasoning and then set a pot of water on the stove to boil so I could cook the pasta.

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4. While the water boiled and the pasta cooked, I spread the remaining whipped feta onto the cooked chicken cutlets and placed them in a 250 degree F oven to stay warm and for the cheese to soften.

Chicken with Whipped Feta

Just after I drained the pasta and mixed in the pesto, I heard the garage door go up.  Jeff’s timing is exceptional – particularly when food is involved!  While he changed, I plated our food – the pesto pasta next to the feta smeared chicken, which I topped with the marinated tomatoes.  We both raved dinner and Jeff complimented me on taking Ina’s Crostini recipe and adapting it for a main course.

Chicken with Whipped Feta and Tomatoes

As far as the recipe goes, Barefoot Contessa’s Crostini with Whipped Feta and Tomatoes gets 5 M’s out of 5!


It is easy to make, takes only a few ingredients, yields incredible flavor, pleases a crowd, adapts well to other preparations and holds well for leftovers!!!  So, whether it’s Monday or Tuesday, I hope you love your leftovers, try a new recipe and end up with an MmmMmmMmm!!!!!

 

Dinner Mmm

Barefoot Contessa Tomato Crostini with Whipped Feta

Ingredients

  • 6oz good feta cheese (crumbled)
  • 2oz cream cheese (at room temperature)
  • 2/3 cups good olive oil (divided)
  • 2 tablespoons lemon juice (freshly squeezed (I also used the zest of one whole lemon))
  • kosher salt and freshly ground black pepper
  • 2 tablespoons shallots (minced (2 shallots))
  • 2 teaspoons garlic (minced (2 cloves))
  • 2 tablespoons good red wine vinegar
  • 2lb ripe heirloom or cherry tomatoes (1/2 inch dice)
  • 3 tablespoons fresh basil leaves (julienned)
  • 20 - 25 diagonal baguette slices (toasted)
  • 2 tablespoons pine nuts (toasted)

Directions

1. For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed.
2. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
3. For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes.
4. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
5. Add the tomatoes, stir gently, and set aside for 10 minutes.
6. Stir in the basil and taste for seasonings.
7. To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

Shhhhhhh!

Shhhhhhhh!  My friend Holly is turning 40 (I hope this is not a secret) and her husband, Jeff, is throwing her a surprise party (this is the secret).  He asked me to make a few things for the party and although I’ve been Tweeting pics all day, I haven’t indicated why I am cooking.

The house smells amazing as hundreds of meatballs cook. Today I am making two types of meatballs and tomorrow I will be skewering hundreds of grape/cherry tomatoes, mozzarella balls and basil leaves.

My contributions to the party include:

  • Buffalo Chicken Meatballs with Blue Cheese Dressing

Buffalo Chicken Meatballs

  • Greek Meatballs with Eggplant & Feta with Tzatziki Sauce
  • Greek Meatballs with Eggplant & FetaCaprese Skewers with Basil Pesto

Caprese Skewers Continue reading

A Peek at Pasta

Ravioli with Brown Butter and SageThe week that straddled February and March brought with it more pasta making than I’ve done in the last year.  And I am somewhat ashamed.  You see, my grandmother made pasta quite frequently – to her it was not an occasion, but rather a chore that happened along with many others on any given day.

And between the demonization of carbohydrates and gluten and the availability of good, imported pastas, I’ve either shied away from eating pasta for fear of being shunned or I’ve used dried pasta when I do make it.

But I’m getting back to my roots – and of course putting my twist on things.

Continue reading

Smoke from a Distant Fire!

No this is not a review of 70’s music – it’s a recap of a great meal….So I got an email this morning from my husband, Jeff.  Attached were some pictures from his iPhone of a fantastic meal we ate this past Sunday with friends and I just had to share them.

Some cooking, eating and entertaining is planned in advance and some is spur of the moment.  And although I am not a good spur of the moment entertainer, I appreciate those who are and love the serendipitous feeling of being included in such events.  We got a call on Sunday from our friends Jeff and Holly F. saying “Jenny and Tom (Holly’s sister and brother-in-law) are here.  We have a brisket in the smoker and the kids are all playing, do you want to join us for dinner?”

Well, these are some amazing people – the kind whose company you just don’t pass up, and did someone say “brisket” and “smoker” in the same sentence?  Of course we went.  The only question was what to bring to contribute to the meal.

I remembered a recipe I had recently found for Roasted Tomato Caprese Salad from Ina Garten, the Barefoot Contessa.  This being the end of summer, which means our garden is littered with tomatoes, made the decision a no brainer.  Jeff and I worked together on the recipe and during the process of slow roasting the tomatoes our house smelled incredible.  I really wish there was such a thing as “smellavision” because it was an aroma that real foodies would love to share.

As I’m reliving the night in my brain, I am asking myself, “What are the things that made it such a memorable meal?”  The answers include:

  • Amazing friends who share your love of truly good food
  • Spontaneity
  • Good beer and wine
  • A lot of laughs
  • A lively atmosphere
  • Incredible food – smoked brisket, roasted tomato Caprese salad, and oil/salt rubbed roasted potatoes

The brisket was divine……it had been prepared with a simple rub of olive oil, salt and pepper and smoked for several hours.  The resulting smoke ring was a sight to behold.  Thanks, Tom! Please remember the photos were taken with my husband’s iPhone, not in a studio!

The Caprese salad was delicious – a keeper of a recipe as far as I am concerned.  The only change I made was rather than putting whole basil leaves in the salad, I made a fresh pesto for the side – you have to think creatively when kids are involved.  And in my honest opinion, pesto flavors a Caprese salad better than individual leaves of basil.  You can schmear it around and get the basil flavor throughout the salad rather than in isolated pieces.

We dug into the meal and I noticed there was not much talking going on – always a sign of good food.  The conversation we were having was mostly about how good everything was.  We hit a point near the end of the meal when there was only one slice of tomato and one piece of mozzerella left on the platter and just a few slices of brisket remained.  You know that stage, where everyone wants to take the last serving, but doesn’t want to look like a pig. In some company this would have been awkward, but not with these friends – one of us proudly took the last of the Caprese salad while another took a slice of brisket and dragged it through the “dressing’ that remained on the Caprese platter – a brilliant idea.  The next thing we knew, we were all picking up one last slice of brisket with our fingers and following suit!  Mmm mmm mmm.

The meal proved that not all cooking, eating and entertaining has to be stuffy.  Sometimes a last minute invitation and eating with your fingers is the finest dining around!!!