Tuesday, May 7, 2013

Chicken Noodle Casserole

So we haven't had a casserole in forever, so thought I would make this up tonight!  It was really good - BUT it was really putsy....Brody was getting antsy by the end of it -- haha!!  So if you have some time on your hands - or a helper - try it!

OBB Cookbook
12 oz wide egg noodles (7 3/4 cups)
salt and pepper
3 tablespoons unsalted butter
1 red bell pepper, stemmed, seeded, and chopped fine
1 small onion, chopped fine
3 tablespoons all purpose flour
2 cups half-and-half
2 1/2 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts, halved lengthwise and trimmed
4 ounces deli American cheese, chopped coarse
4 ounces sharp cheddar cheese, shredded
1 1/2 cups frozen peas, thawed and patted dry
25 Ritz Crackers, crushed coarse
Bring 4 quarts water to boil in a Dutch oven.  Add noodles and 1 tablespoon salt and cook, stirring often, until just al dente, about 3 minutes.  Drain noodles and rinse with cold water until cool.  Drain again and set aside.
Melt 1 tablespoon butter in now-empty pot over medium-high heat.  Add bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes.  Transfer to bowl; set aside.  In now-empty pot, melt remaining 2 tablespoons butter over medium heat.  Add flour and cook, whisking constantly for 1 minute.  Slowly whisk in half and half, a little at at time as you whisk to incorporate flour mixture and smooth out lumps.  Add broth and bring to a boil.  Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes.  Add chicken and cook until no longer pink, 8-10 minutes.  (Chicken won’t be cooked all the way through, that’s okay)
Adjust oven rack to upper-middle position and heat oven to 425 degrees.  Remove pot from heat, transfer chicken to plate, and shred into bite-size pieces  once cool enough to handle.  Whisk American and cheddar cheeses into sauce until smooth. Stir shredded chicken, noodles, bell pepper mixture, peas, 1 1/2 teaspoons salt, and 1 1/4 teaspoons pepper into cheese sauce.
Transfer mixture to 13×9 inch baking dish and top with crackers.  Bake until golden brown and bubbling, about 15 minutes.  Let casserole cool on wire rack for about 15 minutes.

Monday, May 6, 2013

Balsamic Glazed Steak Rolls

This was super fun to make - so pretty too!!  It tasted pretty good, BUT I would put less balsamic vinegar in the sauce next time - because it was a little too much for the Sodahl liking....might try to mix it up with a different sauce next time!  Rice as a side was perfect!!

Makes 8-10 rolls: Pinterest

1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
Salt & Pepper (according to taste)
3 Tablespoons Worcestershire sauce
Any steak seasoning you like
1 Tablespoon olive oil

For the Veggie filling -
1 carrot
1 bell pepper
1/2 a zucchini (depending on size)
5-6 green onions
2 cloves of garlic
1 teaspoon italian herb seasoning

For the Balsamic glaze sauce-
2 teaspoons butter
2 tablespoons finely chopped shallots
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1/4 cup beef broth

Start by prepping the steak. I trimmed as much fat as I could and cut the steak into 3 inch wide strips. I managed 8 strips and used the odd shaped ends to taste test my marinade and balsamic glaze. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn’t need any tenderizing).

Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for at least 30 mins if not a couple hours.

While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. I used a mandolin slicer to jet thin sliced and hand cut them to make matchsticks. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.

Now for the sauce, melt the butter in a small sauce pan on medium heat.

Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and transluscent.  Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well.

Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.

In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.

Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.

Season them with the itlalian herb seasoning and salt and transfer the veggies to a bowl

To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (don't forget the green onion!) in the middle and roll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.

Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness. I cooked mine medium well and seasoned it with some mesquite seasoning for a touch of a smokey flavor.

Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.

Sunday, May 5, 2013

Hamburger Steak with Onion & Mushroom Gravy

We have had another busy weekend!!  Ross had to work today, so it was just B and I!  He helped me make up dinner for daddy :)

This was super good!!  Kinda random - but amazing in the mouth!  I love myself some potatoes and burgers!!  

Serves 4 - OBB cookbook
2-3 teaspoons extra-virgin olive oil
1 teaspoon butter
1 pound ground sirloin
kosher salt and freshly ground pepper
1 large white onion, vertically sliced (about 1 1/2 cups)
1 cup sliced mushrooms (like baby portobellos)
4-5 cloves garlic
1 tablespoon all-purpose flour
1 1/2 cups low-sodium beef stock
1 teaspoon red wine vinegar

Mashed Potatoes

Divide the meat into 4 1/2″-thick patties. Season both sides with salt and pepper. Set aside.

Swirl 2 teaspoons in olive oil in a large non-stick skillet over medium heat. When the oil is hot, add the patties and cook for 4-5 minutes and then flip and cook for another 4-5 minutes or until cooked through. Remove the patties from the pan and set aside.

Heat the teaspoon of butter in the skillet. When melted, add the onions and sprinkle lightly with salt and freshly ground pepper. Cook, stirring frequently, until they become tender and start to caramelize, about 5-7 minutes (you may need to add an additional teaspoon of oil if the onions are burning or sticking). Add the mushrooms and garlic and cook until the mushrooms are tender, being careful not to let the garlic scorch.

When the onions and mushrooms are cooked, sprinkle them with 1 tablespoon of flour and stir quickly to combine. Add the broth and vinegar and cook until thickened. Add the beef patties and heat through. Serve each patty over mashed potatoes and top with mushrooms, onions, and gravy.

Mashed Potatoes

I was making Hamburger Steak with Onion Mushroom tonight, so thought I would make up a twist to the typcial Mashed Potatoes I normally make....I got really fancy and did up some Roasted Garlic too....this was amazing!!

4 potatoes (1 fist size potato per person)
4-8 teaspoons butter
buttermilk or milk
extras: Roasted Garlic, bacon, shredded cheese, chives, green onions

Peel potatoes....cut into little cubes.  Boil in salt water for 30 min.  Drain; don't rinse.

Put into mixer - then mash it up (the whisk attachment is the best).  Add 1-2  teaspoons of butter (per potato) and continue to mix.

Then add buttermilk or milk to desired "fluffiness" - and add in any "extras" from above.  DONE!!