Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
artichoke soup, ham, white cheddar potato gratin, green beans, Kings Hawaiian rolls, carrot cake
hot dogs at Opening Day
chicken and corn chowder, cheddar biscuits
spring vegetable Carbonara, easy crusty bread
green chili chicken tacos, black beans
artichoke and spinach crusted chicken, herb roasted potatoes
crockpot Texas chicken sandwiches, steak fries

Wednesday, April 15, 2015

Beef Tenderloin Rosa di Parma

Beef Tenderloin Rosa di Parma
I love serving beef tenderloin for a dinner party. It is usually hands off and always a crowd pleaser.  This is the first time I had ever "stuffed" a beef tenderloin.  It was much easier than I expected it to be. I am usually quite clumsy with a knife, but I was extra careful when fileting the tenderloin.  C still insists I should wear a chainmail glove when I am cutting, he is probably right.  Thanks to Food Republic for the recipe.
Beef Tenderloin Rosa di Parma

1 4 pound whole beef fillet, trimmed
6-8 thin slices prosciutto
2 cups grated parmesan
2 tablespoons olive oil
1 tablespoon salt
1 ½ teaspoons freshly ground black pepper
1 ½ tablespoons minced garlic
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary

Place the filet on a cutting board with the short end toward you. Keep the knife parallel to the board, make a cut along one long side of the roast, about two thirds down from the top of the fillet. Do not cut all the way through, leave about one inch on the far side. Flip the fillet over and repeat the cut on the uncut side, about two thirds down from the top of the filet. Again, do not cut all the way throught. Open both cuts and press the fillet into an even thickness and into a rectangle.

Cove the meat with a layer of prosciutto, then spread the Parmesan over top, leaving a one inch border. Starting from the long side, roll up jelly roll style. Tie the roast at two inch intervals with butcher's twine. Allow to rest at room temperature for one hour.

Preheat the oven to 450 degrees. Lightly brush the roast all over with the olive oil. In a small bowl, combine the salt, pepper, garlic, sage and rosemary. Rub the roast with the herb mixture. Place in a shallow roasting pan and roast for 25 minutes, until an instant-read thermometer inserted in the center registers 120 to 125 degrees for medium-rare. Remove from the oven, cover loosely with aluminum foil and let rest for 15 to 20 minutes before slicing. To serve, remove the twine and cut the roast into ½ -inch-thick slices.
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Monday, April 13, 2015

Corn and Chicken Chowder

Corn and Chicken Chowder
Old Bay is one of my weaknesses. I am a Maryland girl at heart, you can put it in almost anything and it makes it so much better. It is ideally poured over blue crabs, but those aren't always available.  This recipe for Corn and Chicken Chowder looked great, but I made quite a few changes.  Fresh corn isn't in season, so I opted for frozen instead, but I will be trying this again this summer with fresh corn.  There is something so delicious about the liquid from the cob, it tastes like summer.  Too bad summer here means 100 degree days, not exactly chowder weather.  Miss F refused all potatoes, but C went back for seconds.  A huge success! 
Corn and Chicken Chowder

6 slices of bacon, chopped
1 10 ounce package of frozen corn
8 scallions, chopped
2 boneless skinless chicken breasts, cut into bite sized pieces
2 tablespoons flour
3 cups whole milk
3 cups chicken broth
2 small or 1 large russet potato, peeled and diced
2 teaspoons Old Bay seasoning
1 teaspoon dried parsley flakes
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
grated cheddar, for garnish

In a large stock pot, fry the bacon pieces until crisp over medium heat. Remove from the pan, reserving the drippings, set aside. Add the corn, the white portion of the scallions and the chicken, sauté until the scallions are softened, about 2 minutes. Whisk in the flour, constantly whisking for 1 minute. Pour in the milk and chicken broth, whisking until the mixture is smooth. Add the potatoes, Old Bay, parsley, salt and pepper. Bring to a boil, then reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally. Serve topped with the bacon, scallion greens and cheddar cheese.
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Friday, April 10, 2015

Spring Vegetable Carbonara

Spring Vegetable Carbonara
I have been wanting to try Confections of a Foodie Bride's carbonara for the longest time, then last week she posted about asparagus carbonara and I took it as a sign. I added peas to my version and went with a pound of pasta instead of her carb cutting half pound, I knew asparagus would be rejected by Miss F, so the peas worked as her vegetable for the evening. She methodically picked out every piece of asparagus. I had a convinced for a minute that they were green beans, but she caught on too quickly for that scam. As always, we love carbonara. The whole meal comes together in about 15 minutes, which is ideal for the nights when everyone is home late and of course, starving.
Spring Vegetable Carbonara

8 slices of bacon, cut into lardons
½ pound asparagus, trimmed and cut into 1” pieces
1 cup frozen peas
¾ teaspoon fresh ground black pepper
1 pound thin spaghetti
1 egg
3 egg yolks
1 1/3 cup grated Parmesan, plus more for plating

In a large skillet, fry the bacon over medium heat. Remove the bacon with a slotted spoon, set aside. Drain all but one tablespoon of the bacon grease from the skillet. Saute the asparagus and peas for 5 minutes, season with the pepper. While the vegetables are cooking, prepare the pasta, reserving the pasta water. Add the pasta to the pan with the vegetables, tossing well. Whisk together the egg and egg yolks, stir into the pasta. Stir in the Parmesan. Add ¼ cup of the reserved pasta water, adding more if necessary. Serve immediately, topped with additional Parmesan.
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