Side Dish recipe swap ~ Roasted Spiced Squash

I love, love, love these recipe swaps! And I love, love, love squash! The two together- wonderful!!! This one entailed side dishes. And this one was so good!!! According to Coleen, the The Redhead baker, she made it on Thanksgiving, but forgot to snap a picture, so she didn't get to blog it. But, she says her non-veggie-eating brother even liked it.And I am not surprised! This is loaded with yumminess. It's no secret, I don't like Rachael Ray's recipes, moreso because usually something about them doesn't mesh- the time allotment or amounts, etc. Well, the only thing I didn't listen to here was RR's advice about spice clumping... I love little clumps of brown sugar & left them! YUM.

For my part, I gave the swapee a choice between: Patatas Bravas or a veg (minus the sausage): Brussels Sprouts with Pancetta & Apple Chicken Sausage

Let's see what was chosen! Thank you, as always, to Sarah at A Taste of Home Cooking for hosting!!!

<3 Lishie

Roasted Spiced Squash
slightly adapted from Rachael Ray Magazine

•     2 TBSp extra virgin olive oil, plus more if needed ('twas!)
•     1TBSp brown sugar
•     1/2 tsp ground cinnamon
•     1/2 tsp smoked paprika
•     sea salt
•     3 lbs butternut squash - peeled, seeded & cut into 3/4" cubes (about 8 c)

    Preheat the oven to 425 degrees. In a small bowl, mix 2 TBSp extra virgin olive oil, the brown sugar, cinnamon, paprika & 1 tsp salt. Divide the squash between 2 large rimmed baking sheets. Drizzle the spice mixture evenly over the squash; toss to coat. (The squash should be lightly coated. If the spices are clumping up, add a little more oil & toss again.) Spread the squash out in an even layer; bake until the edges are browned, rotating the pans halfway through cooking, about 20 minutes.
    Transfer the squash to a serving dish.

Parmesan~Potato Gratin

This makes for a delicious, warming side for any dish! Try it with the baked paprika drumsticks- they can be made at the same time. Time saving indeed!
<3 Lishie

Parmesan~Potato Gratin

• 2 large potatoes, cleaned & peeled
• 1 c ricotta cheese
• 1 c shedded parmesan cheese
• 1 tsp herbs (can use anything here herbs de provence, oregano, basil, etc.)

Grease a small, oven-proof casserole dish. Mix the cheeses & herbs in a small bowl. Using a mandoline OR slicing extremely thinly, create thin potato slices.
Begin layering- potato slices, spread cheese, potato slices, spread cheese, etc., ending in the cheese. Sprinkle more parmesan on top.
Bake at 400 degrees for 30 minutes or until the top is browned.

Cheesy Wild Rice & Broccoli

A delicious side to perk up any meal... Nutritious... eat your broccoli! You can also add fresh spinach or asparagus to this dish!
<3 Lishie

Cheesy Wild Rice & Broccoli

• 1-2 TBSp olive oil
• 1 c wild rice
• 2 1/4 c chicken broth(or veggie broth)
  
• 2 small heads of broccoli florets
• 1 clove garlic, minced
• 2 TBSp butter
• 1 c shredded sharp cheddar
• S & P
  

Heat the olive oil in a medium sauce pan over medium heat.  Add the rice & stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, & cover.  Cook, covered, for 10 minutes.

Add in the broccoli & garlic, continue cooking for 5 -10 minutes or until most of the liquid has been absorbed. Remove from the heat & stir in the butter, cheese & S & P; Taste. Enjoy!

Cilantro Lime Rice

I love rice as much as I do pasta. And it is crohns friendly for me so I usually load up on it & have a little bit of the protein veg... more of the rice. This is my copycat version of Chipotle's Cilantro-Lime Rice. It is delicious as a side or in a burrito, etc.

<3 Lishie

Cilantro-Lime Rice

• 1 cup short-grain rice
• 2 & 1/4 cups water
• 2 TBSp butter
• zest & juice of 1-2 limes
• 1 tsp sea salt
• 1/4 cup cilantro

Cook the rice (I use a rice maker but you can combine the rice & the water on medium-high heat until it is boiling. Lower to a simmer & cover. Cook for about 20 munutes or until the water is evaporated. Fluff the rice... Add the butter & allow it to melt, incorporating it into the rice. Add the lime zest & juice, salt & cilantro. Fluff & serve. Enjoy!

Recipe Swap~ "BBQ" essentials

This week was to be a BBQ extravaganza! Too bad Mother Nature didn't get my meal plan... It rained. But that didn't stop me from making some yummy dishes with BBQ flavors & sides. And the newest recipe swap subject on my What's Cooking/Nest National Board was "BBQ" essentials. So perfect. I was absolutely delighted when I received Sarah's (from A Taste of Home Cooking) pick, All- American Potato Salad. First of all, I love her blog. Second of all, Sarah is gracious enough to host these swaps & third, the recipe is originally from Cook's Country Magazine. Win-win all around!!! Oh, can I add a fourth?! I LOVE mayonnaise-based potato salad. LOVE.

(That is Honey-Lime Chicken on the side.)

Now usually my pop-in-law makes his famous potato salad for all of our family get-togethers. It is delicious. And when he does, it is hysterical because half of us love the addition of the boiled egg & the other half hate it.  I actually do love it but my hubby, yeah, he is in the other contingent. Since I was making this just for our little family, I left out the optional egg... Can I say, this was a tiny treat for me to make my own potato salad for once? I loved this side & when I make my own again, will use this recipe. But I defer to my pop-in-law's potato salad for bigger family affairs (wish I knew his secret!)

(That is Honey-Lime Chicken on the side.)

All- American Potato Salad
Slightly adapted from 
Cook's Country Magazine

Through A Taste of Home Cooking

• 2 lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes (*I used baby Yukon golds, skins on, halved)
• 1½ tsp salt, divided
• 3 Tbs dill pickle juice, plus ¼ cup finely chopped dill pickles, divided
• 1 Tbs yellow mustard
• ¼ tsp pepper
• ½ tsp celery seed
• ½ c mayonnaise
• ¼ c sour cream
• ½ small red onion, chopped finely
• 1 rib celery, chopped finely
• 2 large hard-boiled eggs, peeled and cut into ¼-inch dice (optional)
•  fresh parsley, chopped (optional topping)

Place potatoes in large saucepan with cold water to cover by 1-inch. Bring to boil over high heat, add 1 tsp. salt, reduce heat to medium-low, & simmer until potatoes are tender, 10- to 15 minutes.

Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 Tbs. pickle juice & mustard together in small bowl, drizzle pickle juice mixture over potatoes, & toss until evenly coated. Refrigerate until cooled, about 30 minutes.

Mix remaining tablespoon pickle juice, chopped pickles, remaining ½ tsp. salt, pepper, celery seed, mayo, sour cream, red onion & celery in a large bowl. Toss in cooled potatoes, cover,&  refrigerate until well chilled, about 30 minutes. Gently stir in eggs, if using, just before serving. Top with chopped parsley.

Cauliflower Mash

I love potatoes. Love, love, love them but in the middle of winter, I long for veggies too. Thank goodness, cauliflower exists. This is a great, vitamin packed (cauliflower contains Vitamin C & Folate), low-calorie, high in taste, side-dish alternative.

<3 Lishie

Cauliflower Mash

• 1 head of cauliflower, cut into florets
• sea salt
• 1/4 cup milk
• 4 tablespoons unsalted butter
• 1/4 cup freshly grated Parmesan cheese

Steam or boil the cauliflower until almost fully soft then drain in a colander. Return the cauliflower to the pot, drop in the butter, then begin mashing with a potato masher (If you want it less chunky, use the food processor, then return veg to the pan). When the cauliflower is mostly mashed, add milk & continue to mash/mix to incorporate the liquid. Add the parmesan & mix.

Serve & enjoy!

Stuffed Mushrooms

Looking for a great, no fail appetizer for Thanksgiving, or any day? Well here it is. My hubby love, love, loves mushrooms. There are so many variations on stuffed shrooms but this is a great base recipe... add more things anytime. Change it up with bacon or sausage... add carrots. Use shallots. Do as you wish! I make this as a side sometimes too!


Happy Thanksgiving Eve!
<3 Lishie




Stuffed Mushrooms

• 16 large or 32 small white button mushrooms
• Olive Oil
• 1 medium onion, diced small
• 4 celery stalks, diced small
• 2 cloves of garlic, minced
• S & P
• 1/4 cup Italian bread crumbs
• 1/4 cup grated parmesan cheese

With a slightly damp cloth, wipe the mushrooms clean. Pull the stalks from them carefully (reserve). Finely dice the stalks. 


In the olive oil, saute the onion, celery & diced mushroom stalks until the onion is translucent & the celery is soft. Mixing, add the garlic & the S & P.  Add the bread crumbs & combine, take off heat.


Preheat oven to 400 degrees F.


Take the mushroom tops & using a small spoon (I like my Tablespoon measure for this) over-fill/stuff them with the onion mixture. Place flat-side/non-stuffed side down on a sprayed baking sheet. Top the stuffed mushrooms with the parmesan & bake for 20 minutes, until the cheese is browned & the mushrooms are softened. Enjoy!

Look at these HUGE, "button" mushrooms we got!

Check out my post: Thank you for Thanksgiving Crafts ideas for the kids.

Recipe Swap~ Thanksgiving Side

I cannot believe it is November & Thanksgiving is around the corner!!! Exciting & scary at the same time. We had another successful recipe swap with my national cooking board. The theme this time was Thanksgiving sides. I gave: Strip House Potatoes Romanoff & received Mary Ellen's green bean side. Visit Christine's Kitchen Chronicles for her version from the swap!!!

I love green beans & usually, we eat them the Italian way, as a salad with a vinaigrette so this was a nice change. This recipe is similar to how I make my Brussels Sprouts. But because I had just used the last of my pancetta on those yummy sprouts, I went ahead & took Mary Ellen's advice of using bacon which I keep on hand, frozen for times like this. The green beans were a little too greasy for my taste but I think with pancetta they would have been perfect! Next time! 

How do you celebrate Thanksgiving? Do you have a dish everyone asks for? What are your traditions? I'd love to hear!!! Comment below, please! 

<3 Lishie

Green Beans with Bacon & Caramelized Shallots

Adapted from: Mary Ellen's Cooking Creations

• 1/5 pounds fresh green beans, rinsed and trimmed
• 3 oz coarsely chopped bacon
• 1 shallot, thinly sliced
• Salt and pepper

Bring a large pot of lightly salted water to a boil. Add the green beans & boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, & set aside.

Cook bacon in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the bacon fat, & cook gently until the shallots have turned dark golden brown, about 10 minutes.

Place bacon & green beans in skillet; toss & cook until warmed through, about 2 minutes. Season to taste with salt & pepper before serving.

Patatas Bravas

Everyone seems to love tapas, Spanish appetizers. Well, I sure do! And I love Spanish food. (See my Delish Spanish Torta!) These potatoes were delicious in Spain & truly easy to capture the authenticate taste at home.These can be a side or an appetizer. The name of the recipe roughly translates into "fierce" or "angry" potatoes. But I promise you, you won't be angry after eating them!

Enjoy!

<3 Lishie

Spanish Roasted Potatoes with Tomato Sauce

Slightly adapted from Simply Recipes

• 2 pounds potatoes peeled, cut into 1 to 1 1/2-inch chunks
• Olive oil
• Salt
• 1/2 medium yellow onion, chopped
• 3 garlic cloves, chopped
• 1/2 cup white wine (can substitute stock)
• 2 TBSp tomato paste
• A 14-ounce can of crushed tomatoes
• 2 tsp Tabasco or other hot sauce
• 1 tsp smoked paprika (or sweet paprika)
• 1 tsp salt
• 1 tsp sugar

Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil & salt well. Arrange in one layer in a casserole pan or rimmed baking tray & roast until browned, about 50 minutes.

While the potatoes are roasting, make the sauce. Heat 2 TBSp of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic & sauté another 2 minutes.  

Add the white wine to the pan & turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste & stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well & reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast.

When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes. 

Serve with the remaining tomato sauce as an appetizer or side dish.

Lemon~Rosemary~Garlic Smashed New Potatoes

Are you ever just in the mood for a certain food or flavor combination? That is how I felt tonight. I wanted lemon~rosemary... My hubby was grilling sirloin steak, I had a mushroom salad already prepped... & beautiful new potatoes. Hmmmm what to do? Aha!:


Lemon~Rosemary~Garlic Smashed New Potatoes

• 1 lb. new potatoes, washed & cleaned
• 4 garlic cloves, whole, peeled & smashed
• 2 TBSp extra virgin Olive Oil
• 1 TBSp Lemon Juice
• 1/4 tsp Lemon Zest
• 1/4 tsp Kosher Salt
• 1/4 tsp pepper
• 1 & 1/2 tsp dried Rosemary (or 1 tsp fresh, chopped small)

Place the potatoes, skins on, in a small pot along with the garlic cloves. Add water until the potatoes are immersed. Turn the stove  on high & bring to a boil. 


Meanwhile whisk together the olive oil, lemon juice & zest, s & p, & rosemary.


After the little spuds have been boiling for about 25 minutes (stick a butter knife in- if the potato falls off with little or no resistance, the potatoes are done! Better to have a little resistance because the spuds will continue cooking in the hot water.) Drain the water & place the potatoes & garlic cloves together in a mixing bowl. Using the back of a large spoon, "smash" each potato & garlic clove, leaving nice, large lumps. Drizzle the lemon oil dressing over all of the smash & toss with the spoon. 


Enjoy!
<3 Lishie

Caprese Pasta Salad

 Happy Memorial Day weekend everyone! This weekend is the unofficial start of summer... the weekend to reflect upon our military & a time to gather with friends & family. I always bake dessert (Fresh Peach Cake this time) but I also like to make a non-fussy, easy side. Don't be worried though- it is delicious! And it is very outdoor, BBQ friendly, since it contains no mayo.

I love the freshness of the Caprese Salad. Add pasta & it just may be the perfect meal. Caprese's  traditional components are: tomatoes, basil & mozzarella, the colors of the Italian flag. This may seem funny- preparing an Italian dish for Memorial Day, but, why not? While my little family was at Liberty State Park yesterday, we gazed out at Ellis Island & the Statue of Liberty... Ellis Island where my hubby's Italian family & part of my family came through... And isn't that what the U. S. A. is about?

Have a great weekend all, with your loved ones. God Bless our men & the women in the Military!

Caprese Pasta Salad

• 1 lb. Pasta, I use bowtie
• 3-4 TBSp Extra Virgin Olive Oil
• 1 tsp Garlic Powder
• Pinch of Kosher Salt
• 1 pint grape Tomatoes
• 8 oz. Fresh Mozzarella
• 2-3 TBSp fresh Basil

Cook the pasta to box directions. Drain, add in the olive oil, garlic powder, & salt. Set aside- allow the pasta to cool to room temperature.


Slice the grape tomatoes in half & add the halves to the pasta. Cut the mozzarella into bite-sized pieces & add it to the pasta.  Lastly, chiffonade the basil, &, add it into the pasta. Toss everything together so that it is very coated with the oil.


Serve at room temperature or cold. Enjoy!

I love fresh mozzarella in almost everything, including lasagna but especially in cold salads. And you can use minced garlic but I think the powdered form is better since this is a lighter, cooler pasta.

* Lishie Tip- Chiffonade the basil at the very last moment, that will maintain it's "green-ness" & freshness. Mine was picked moments before in my Father-in-Law's garden. The aroma was intoxicating!

I often add ingredients to this recipe as well... sliced, roasted red peppers, quartered artichoke hearts, Sauteed Mushrooms to name a few... YUM!

Roasted New Potatoes with Garlic, Lemon & Rosemary

So recently, I went to a Pampered Chef Party. I love some of their products & was set on ordering a couple of things but never thought I'd get dipping seasoning. It just LOOKED.so.delish. And it is! OMGoodness, I opened the lid of the Lemon & Rosemary Oil Dipping Seasoning & it just smelled so good. I can't wait to order more seasoning mixes from them. 

And the best part? The sauce at the bottom of the pan! Pure, warm dipping deliciousness with good, crusty bread! I actually sauteed some spinach in a pan then mixed it with the potatoes to soak up the sauce.

The roasted potatoes were the perfect accompaniment to mini turkey meatloaves (I halved the turkey mixture. 1/2 lb. of the mixture in each small bread tin. And lessened the cooking time to 40 minutes.)

Mini Turkey Loaves

Roasted New Potatoes

• 3 lbs.  of New Potatoes, washed & halved
• 6 whole cloves of Garlic, crushed
• 1 TBSp Lemon & Rosemary Oil Dipping Seasoning (or the equivalent lemon zest/dried rosemary/S & P)
• 1/4 cup Extra Virgin Olive Oil

Preheat oven to 425 degree.


Place everything in a glass or ceramic baking tray & mix together well. Roast for 45-50 minutes, stirring the potatoes once or twice, until the potatoes are browned on the edges.

Mini Turkey Loaf + roasted new Potatoes with Spinach

*Lishie tip- everyone has their own roasted potato recipe but I usually change mine to pair well with whatever protein I am cooking. There are countless combinations. So I use this equation:
3 lbs. new Potatoes + 
1/4 c Extra Virgin Olive Oil + 
fresh Garlic cloves + 
1 TBSp Dry Herbs OR 
2-3 TBSp Fresh Herbs = 
DeLish Roasted Potatoes!

Buttermilk Mashed Potatoes

Fluffy goodness!

So my hubby has to really work on lowering his cholesterol & triglycerides. They are scary high & it's convinced him to start trying the food I make for Gabriel & me. But as I know best of all people, with my crohns disease, you cannot restrict 100%- you must have taste & some comfort. A great way of doing this is figuring out a way to cut the fat & salt in recipes by substituting other, healthier components. One great substitute is buttermilk.

Buttermilk is what's left in cow's milk after butter is made; The fat has been removed to make the butter, hence the name. And it is healthier than milk. It also has more lactic acid than regular milk so it's easier to digest. (This fact has been attributed to it's long shelf-life.) So if buttermilk can be subbed in a creamy meal- do it!

Buttermilk Mashed Potatoes

• 6 large Potatoes, skinned (I used Golden)
• 1/2 Cup Milk (I use Skim)
• 1/4 Cup unsalted Butter
• 1/2 Cup Buttermilk
• S & P, to taste

Cut the potatoes into even pieces. Boil a 4 Quart sauce pan of water. Add the potatoes carefully & allow the water to be brought to a boil again. Lower the heat to a simmer & cook the potatoes 10-15 minutes more, until a piece falls off of a fork. 


While the potatoes are cooking, warm the (regular) milk & butter in a small sauce pan, allowing the butter to fully melt (but do NOT boil or simmer!)


Drain the potatoes in a colander then return the cooked potatoes to the sauce pan. Mash to your desired consistency. Add the warmed milk/butter mixter. Add the buttermilk & S & P, to taste.

To accompany the buttermilk mashed potatoes, I was able to get my hubby to try my Turkey Meatloaf... & it was a hit! He liked it; Mikey liked it! (Note- I never call Michael, Mikey ;) )  Look at all of the delicious, fresh goodness in that picture to the left... I mean, FRESH spinach, how can one go wrong?! And another side for this Monday night was asparagus. Tonight, to make it simple for Michael, so he can actually taste the veg, I tossed the fresh asparagus in extra virgin olive oil, lemon zest & juice & grated a tiny bit of parmesan cheese on top. I roasted it in the oven on 375 degrees for 15 minutes.  

My toddler, Gabriel & I have have eaten asparagus tons of times, no big deal... but Michael didn't.ever.want.to.touch.it. He ate his serving tonight though. Baby steps... for my hubby...it's all that I or the nutritionist can ask!

Michael seemed content & full at the end of the meal. And guess what? I'm content that he was content... & that he was attempting to be healthy.

Cous Cous Primavera

Yesterday, April 12th, was "National Grill Cheese Day" & I made some Caprese Panini- Fresh mozzarella, basil & tomato with extra virgin olive oil & balsamic vinegar. YUM! But I wanted something on the side too, so I made a simple yet delish, cous cous primavera:

Grilled, fresh goodness!

Cous Cous Primavera

• Cooking Spray
• 1 Red Bell Pepper, thickly sliced
• 1 Zucchini, sliced into coin shapes, then halved
• 1 cup Water Or Chicken Stock
• 1 cup Cous Cous
• Zest & Juice of 1 Lemon
• Freshly grated Parmesan Cheese

Using a oil-sprayed grill man on Medium-high heat, grill the zucchini & red pepper slices, about 2-3 minutes on each side.


In a sauce pan, bring the water (or stock) to a boil... turn off heat & add the cous cous. Cover for 5 minutes then fluff cous cous with a fork. Add lemon zest, grilled veggies & lemon juice. Toss lightly & top with grated parmesan cheese. 

Enjoy as a side or on on it's own! YUM.

A lighter Fettucine Alfredo

Cheesy goodness!

This is a super yummy recipe that comes together pretty fast on a week night. I compare the prep work & cook time to a stir fry- get everything ready... set... go... cook! And it's done in minutes. I love alfredo but I am not really suppose to eat heavy, creamy sauces, nor is my hubby. When I saw this recipe in Cooking Light Magazine, I had to try it. It is delicious.

I use the same ingredients but this is what I do:

Fettucine Alfredo Adapted from Cooking Light Magazine

• 1 TBSp Butter
• 2 Garlic Cloves, minced
• 1 TBSp AP Flour
• 1 & 1/3 cups Skim Milk
• 5 oz. of Shredded Parmesan Cheese- *I buy the the 5 oz. tub of freshly shredded parmesan.
• 2 TBSp Cream Cheese (I use regular)
• *I OMIT the salt! The parm is salty enough for our taste, why add more?
• 8 oz. FRESH packet of Fettucine- 

*I get the Buitoni- It tastes so much better than dry pasta & it's quicker to cook.

• Fresh Parsley, chopped
• Basil (sometimes I will add a chiffonade of basil)

*Lishie tip- Like I said, for weeknight cooking, it's all in the prep!


I get the water started for fettucine.  I get out the pan, & pat the butter into it but I do not turn the heat on... Instead, I line up everything else first. On a cutting board, I chop the parsley on one side. On the other side I ready (unskin) the garlic & place the microplane next to it. Grab my TBSp measure & scoop the flour, place the TBSp itself, with the flour in it on the cutting board as well. Grab my liquid measuring cup & pour the milk for the ready. Open the parmesan container... measure & slice the cream cheese... Open the pasta package... Ready, set... Turn on the stove flame & get ready to WHISK, WHISK, WHISK for 10 minutes... & have dinner in 15! The key is in the continuous whisking!

Oh & when the pasta's done cooking, do not use a colander! I transfer it directly from the water pot to the alfredo saucy pan with a pasta spoon & in this exchange, also bringing a teensy bit of the starchy water with it to the sauce.

This is really versatile too- it can be the main dish or a side... You can add a protein. I love to add grilled chicken.

Roasted Asparagus with Balsamic

It's well known how much I love seasonal, fresh veg & these asparagus were gorgeous peeking at me in the produce aisle!

Green Goodness!

Roasted Asparagus with Balsamic

• 1 lb. Asparagus, trimmed
• 2 tsp Olive Oil
• 1/2 tsp Sea Salt
• 1/2 tsp pepper 
• 1-2 TBSp Balsamic Vinegar (to taste)

Place the asparagus in a baking dish. Sprinkle the olive oil, S & P over it & toss to coat. Roast at 425 degrees for 10-15 minutes. Drizzle with the balsamic before serving. 

The asparagus is stays a gorgeous green & still has a bite to it. It's absolutely delish as a salad, side or snack!

Yep- that IS an asparagus plate :) Shows I really love my veggies.

Brussels Sprouts with Pancetta

Sprouts!

I crave fresh veggies & it shows when I go food shopping because I buy so much! Beautiful, fresh, in season produce makes me happy! This week I also happened to pick up a large packaged chunk of pancetta for a recipe I haven't made in a while so I thought, hmmmm pancetta & brussels sprouts would be delish tonight with some simple herbed, baked chicken.  I love the beauty & brightness of fresh veg. And I love the bite to it!

Brussels Sprouts with Pancetta

• 2-3 TBSp olive oil
• 3 oz. pancetta, thinly sliced & chopped
• 1 lb. brussel spouts, each halved
• 1/2 lemon, juiced
• S & P

Heat the olive oil in a saute pan over medium. add the pancetta & saute until the meat gets slightly browned & crisped, stirring constantly for a couple of minutes (2-3). Add the brussels sprouts & saute until browned, about 6-8 minutes.  Add the lemon over the sprouts & salt & pepper, to taste. Serve! 

fresh, green goodness!

*Lishie tip- If you prefer your brussels sprout with less "bite", steam them a little beforehand to soften them. You can substitute bacon for pancetta but it will be greasier!

*Lishie fact- Brussels sprouts are in the cabbage family.

Scalloped Potatoes

More potato ideas for the surplus of those tubular guys around St. Patrick's Day...
Simple Scalloped Potatoes from Food Network Magazine. YUM.

Potato-y goodness

Googly Eyes!

*Lishie Tip- A mandoline is a wonderful kitchen tool, especially for getting the perfect slices for scalloped potatoes, au gratin or for vegetable carpaccio. If you do not want to spend money or the do not have the space for one, get a less expensive tool called a "hand-held" vegetable slicer.

Lots of potatoes? Make a Potato Leek Gratin

It's St. Patrick's Day this week which means potatoes galore... Normally we don't eat 'em as much. So I wanted to make a separate side dish using some of the extra potatoes & leeks I have on hand. A gratin seemed the perfect thing to me. With potatoes & cheese one can never go wrong, right? I adapted my recipe from this New York Times Dining Section Recipe "Potato Leek Gratin" & made a couple of changes.

And really, only a couple of changes: 

• I used 1 tsp of dried herbs de provence in place of the fresh thyme sprigs.
• I used 3/4 cup extra sharp white cheddar, grated, instead of the gruyere but EITHER would be so delish! 

Cheese-y, potato-y goodness

*Lishie facts-

1. Gratin is just a snazzy French word for a cooking technique where cheese is browned on top as a crust. 
2. Leeks are related to onions, garlic and scallions.

*Lishie tip- How to wash leeks? Rinse the entire leek, then cut it down into thin ringlets. Fill a glass bowl (I prefer glass so as to see the dirt) with warm water & submerge the cut leek slices. Swirl them around with your hand to allow the dirt to fall to the bottom of the bowl. Remove the leeks with a slotted spoon & rinse again using a colander.

Submerged ringlets.

Cheese Calzones

I love cheese. And I love "pockets full of cheese-y goodness" so calzones & me- we're a perfect match :) And the hubby likes them too. And yes, I cheat- I buy pizzeria dough. But it's GOOD (& fast) & I don't enjoy making bread... so why not?

Cheese Calzones

• AP Flour (enough to sprinkle to roll out the dough)
• 1 bag of Pizzeria Dough 
• 15 oz. ricotta cheese 
• 1 cup shredded mozzarella cheese
• 1 TBSp fresh parsley
• S & P
• 2 TBSp olive oil
• Freshly grated Parmesan cheese

Preheat oven to 400 degrees.


In a medium bowl, mix the ricotta, mozzarella, parsley & S & P together & set aside.


Divide the dough into four circles. (I did three for 1 large/2 smaller) Sprinkle some flour & roll out each ball of dough. Place 1/4 of the cheese mix into the center of one of the rolled out doughs. Pull one side over carefully so as to not create holes, folding the dough over the cheese filling & seal the ends. Repeat for the rest.


Brush olive oil over the calzones then grate parmesan onto the oil. Bake for 20 minutes or until golden brown.

*Lishie tips- These are simply cheese calzones but you can also toss into the cheese mixture filling 1/4 cup of diced, cooked pepperoni, sausage, meatball... spinach, broccoli, mushrooms... you name it... just make sure it's not too much or the 'zone will 'splode!!! Serve with some marinara sauce for dipping.

And here's where I show I'm Irish & not Italian, in my dough rolling technique, ha! But it sure was delicious!

Yes, my 'zone 'sploded some, but still tasty! 

Pocketful of Cheese-y Goodness!