Another recipe from Julia Turshen. The broth was a little simple for me, so I added a few things. I added some diced onion, chopped celery leaves, a thyme sprig, a bay leaf and 1/2 a bouillon cube. A nice clean broth instead of the normal butter and cream laden chicken and dumplings we are use to here in the South. This was a really nice dish.
This recipe came from Julia Turshen’s book Simply Julia. A crunchy hamburger. A lovely middle eastern spiced meat patty stuffed into a pita and pressed down to fill all the space and grilled to crispy perfection! Served with a garlic yogurt sauce. This is a keeper. If you look online you find different versions. Some use fresh tomato of tomato paste in the meat along with parsley and grated onion.
This is so creamy and filling. I loved this recipe. https://more.ctv.ca/food/recipes/kale-and-mushroom-pot-pie.html
I love the flavors of street corn. I had some leftover grilled corn and this became breakfast.
I toasted a corn tortilla in the oven on 400 until crispy all the way through. I put some grilled corn, queso fresco, chipotle powder, lime juice and an egg in a bowl and mixed it together. I cooked it in a non-stick skillet. When the eggs were almost done I mixed in a tsp of mayo. I mashed half an avocado with some lime juice and salt. I topped the tortilla with the avocado then the egg mixture and some cilantro.
My trip to the farmers market brought me home with fresh corn. Now what to do with it? Grilled corn came to mind. Then I turned that into these fabulous fritters with a green chile sour cream.
1/4 Cup flour
1/4 Cup corn meal
1/2 Tsp smoked paprika
1/2 Tsp Chipotle powder
1/4 Tsp cumin
1 1/2 Cups grilled corn
1 Tbls chopped cilantro
1 Tbls chopped chives
1 Egg beaten
1 Tbls lime juice
1/2 Cup of queso fresco
1/4 Cup of water
1 Tbls of oil- what ever you usually fry with
Whisk your dry ingredients together in a large bowl. Add in all the rest of the ingredients except the water and stir to combine. Add the water in a little at a time, only use enough to pull the mixture together as a batter. Heat the oil in a large non-stick skillet on medium heat. Divide the batter in to 4 equal portions and spoon them into the pan and spread them out a little. Fry until brown on both sides, 4 to 5 minutes on each side.
For the green chile sour cream, mix sour cream, green salsa, cumin and salt.
I love mediterranean flavors. I used a store bought lemon vinaigrette as my marinate for the chicken along with some oregano and garlic. I took the chicken out of the marinate and seasoned with greek seasoning before grilling. I steam my green beans and let them cool. I put them in a bowl with thin sliced red onion, feta, kalamata olives, chopped basil, toasted almonds and some of the lemon vinaigrette.
I love this meal because it is some what healthy and really quick. I use a 7 grain microwave rice as my base. I buy a pre-cooked sous vide chile pork from the fresh market that just needs to be warmed and shredded. I also sometimes get pulled pork from a local barbecue place and add taco sauce to it. I drain and rinse a can of black beans, put them in a pot with salsa, chicken stock and cumin and simmer until thick an d lay on the toppings of your choice. Ta Da, dinner in a flash.
I wanted to do something with the portobello as the main ingredient. I make cheese steak stuffed mushrooms alot. I wanted something with a little less fat. I saw a recipe for portobello rockefeller. It wasn’t quite enough to be the meal. So I came up with this. I cleaned the gills out of the 2 mushrooms, sprayed both sides with olive oil spray and added salt and pepper. I put a store bought crab cake in the mushroom and pressed it down to fill up the whole mushroom. I sauteed some shallot, garlic and 1 cup of chopped baby spinach until the spinach was wilted all the way. I deglazed with some white wine. Cook the wine out and off the heat add 1 Tbls of parmesan. Divide the mixture in half and top each mushroom top each one with 2 Tbls of panko and bake for 20 minutes at 375. Top each one with a slice of cheese, I used dill havarti and bake 5-8 more minutes until the cheese is melted and turning a little brown. Next time I think that I would roast the mushroom about 10 minutes on 400 prior to stuffing. The mushroom was not as cooked as I would have liked it.
I had a few ripe tomatoes and I wanted to make a tart but not cook the tomatoes. I looked at a few recipes and came up with this.
1 Sheet of thawed puff pastry
2 Tbls of dijon
1 1/2 Cups of Swiss cheese
1/4 Cup of parmesan
3 Tomatoes sliced
2 to 3 Tbls of chopped basil
1 Tbl chopped chives
Roll your puff pastry out a little bigger on a floured surface. Place the pastry on a parchment lined baking sheet. Pick the pastry all over with a fork. Brush the mustard onto the pastry and top with the swiss and parmesan. Bake at 375 until the pastry is brown. Take the tart out and top it with the sliced tomatoes, salt, pepper and herbs.
Sophisticated Southern Girl 