Giant Stuffed Mushrooms!

Mushrooms are delicious and amazing. But when I said I was making a vegetarian stuff mushroom, I got a look from the boy. Luckily I had one spicy chicken sausage left in the freezer so I was able to augment this dish with some meat and it was a hit. I do think the spicy sausage added a lot to the dish. The tangy earthiness of the goat cheese went perfectly with the rich earthiness of the portobello. I imagine these would be ten times better if they were cooked outside on a grill.

Sausage, Tomato, and Goat Cheese Stuffed Portobellos

(Pinterest find! adapted from a food centric life)

Ingredients:
4 large Portobello mushrooms, cleaned and de-gilled
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoon finely chopped shallot or onion
1 large garlic clove, finely chopped
Salt and pepper, to taste
4 ounces of plain goat cheese
1/2 cup roasted tomatoes

1/3 cup sauteed sausage
Directions:

1. Preheat the broiler. Mix together olive oil, lemon juice, and shallot. Coat the mushrooms in olive oil mixture, salt and pepper to taste, and broil them for 5 minutes.
2. Layer the sausage and tomatoes into the mushroom,. Top with blobs of goat cheese.
3. Bake for 12 minutes or until hot at 375.

For the tomatoes I used grape tomatoes cut in half, lightly coated with olive oil, tossed with 2 cloves minced garlic and a pinch of thyme. They were roasted at 375 for 25 minutes and they were delicious. Especially with a little balsamic drizzled over them.

More Roasted Beans!

I really wanted to have some roasted chickpeas the other night but I was all out (there haven't been any good sales). So I tried roasted some cannellini beans....mixed results. Mr. Lawyer inhaled them while I was less than impressed. First off they burst open like popcorn which results in very crispy pieces and very soft pieces. Personally I like the pop of the chickpeas when you munch on them. My seasoning was also off. I used garlic powder and rosemary. The hints of rosemary was good but you couldn't taste the garlic at all! I thought I was heavy handed it with so I was a bit disappointed. 

If I had to rank all the beans I've roasted my favorite would be:

1. Spicy Roasted Chickpeas!

2. Roasted Edamame

3. Roasted Cannellini Beans

Roasted Cannellini Beans

I followed my roasted chickpea recipe: coat the beans in olive oil and season with desired herbs/spices. Roasted at 400 for 20 minutes or until crisp.

Saffron & Scallop Splurge

We had an adventure at the aquarium today so it made sense to have some seafood tonight. This recipe had caught my eye. It seemed like a very luxurious, splurge-type recipe due to the cost of ingredients and all that butter and cream! Luckily Mr. Lawyer gifted me some saffron for Christmas. I had been looking for an excuse to use it and today just happened to be a special anniversary, our five year frisbee date! So bring on the saffron and calories!

The saffron had an interesting earthy taste to it. The scallops were delicious but I feel that scallops are always delicious no matter how you cook them. I love ordering them when we're out. No complaints with this recipe!

Scallops in Saffron Cream Sauce

(Pinterest find! from bell'alimento)

Ingredients:
6 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil
12 large sea scallops, patted dry
1 cup dry white wine
2 tablespoons heavy whipping cream
pinch of saffron threads
Directions:
1. Melt 2 tablespoons butter and olive oil in a nonstick pan. Add scallops. Season tops with salt and sear well on both sides. Careful to turn only once. Remove scallops from pan and keep warm.
2. Add wine to hot pan and de-glaze pan. Reduce temperature to medium - low and allow wine to reduce by half. Add cream, remaining butter and allow to combine. Once butter has combined, add saffron threads. Stir well to combine.
3. Return scallops to pan. Turn to coat. Serve immediately.

So fancy!

Sad Gin

"If you were stranded on a desert island and could only bring one thing with you, what would it be?"

"Gin."

Probably not the answer my principal was looking for at our staff team builder....but at least Ms. J and I got a kick out of it. Speaking of gin, I have had this bottle for a bit now and not done a review. Probably because....I don't like it. Say what?! I can't exactly put my finger on it. I think maybe it's too floral? Or lavender-y. It was disappointing because it received rave reviews. It was one of four gins to get a spot on the Top 50 Spirits of 2012. I've tried it straight, with tonic, and in mixed drinks but somehow the cloying flavor still gets me. I'm so sad. I've never met a gin I actively disliked.

So sad.

So Many Salads!

I have been unintentionally vegetarian since Sunday! And Saturday I only had seafood. All the recipes that I've been wanting to try have just been vegetarian, nothing intentional. Yesterday I was considering demanding to go out for a burger but today no insane protein cravings. I'm sure this streak will end with all of our planned socializing this weekend.

My super colorful plate!

Tonight was lentil salad and a side salad.....so many healthy salads! While the lentil salad was edible and a great way to use up some fresh cilantro and basil it didn't wow me. I still would like to play around with healthy sides but I might try a different recipe. 

Grilled Eggplant Parm

Mr. Lawyer's mom makes a banging eggplant parm that he is absolutely in love with. Obviously I would never attempt making it because it will result in horrible comparisons (from Mr. Lawyer) and tears (um, from me). I saw this lightened up eggplant parm recipe and thought "well...I could probably pull it off because it's a completely different recipe." Plus I've been craving all sorts of fresh veggies and this recipe fit the bill. 

Man oh man was it a hit! The only thing left is the bits of burnt cheese stuck to the pan. I followed the recipe and used a grill pan but I imagine that using a real grill would add some amazing flavor. It was a great summery dish. I loved the pop and freshness of the tomatoes, the gooeyness of the cheese, and the slight spice from the red pepper-basil mixture.

Grilled Eggplant Parm

(adapted from Food & Wine Magazine)

Ingredients:
1 large eggplant (1 1/2 pounds), sliced crosswise 1/4 inch thick
4 large plum tomatoes, sliced crosswise 1/4 inch thick
3 tablespoons olive oil plus more for brushing

1 tablespoon red pepper flakes
1/4 cup finely shredded basil, plus whole leaves for garnish
6 ounces Fontina cheese, thinly sliced (I used mozzarella)
1/3 cup parmesan cheese
Directions:
1. Salt your eggplant! It will make your eggplant less bitter. Sprinkle salt over eggplant slices and let sit for 20-30 minutes. Rinse with cold water and pat dry. While your eggplant is being salted, combine the 3 tablespoons of olive oil and red pepper flakes.
2. Preheat the oven to 450° and heat a grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes. Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.
3. Add the shredded basil to the red pepper-olive oil mixture. Line a large rimmed baking sheet with parchment paper. In the center, arrange half of the eggplant in a 9-inch square, overlapping the slices slightly. Top with half of the grilled tomatoes, basil mixture, parmesan and fontina/mozzarella. Repeat with the remaining ingredients, ending with the cheese.
4. Bake in the center of the oven for about 10-15 minutes, until bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve with crusty bread.

All layered up and ready to go!

Noodle Substitution

I had some rice noodles that I was dying to get out of the cupboard and a cold noodle dish seemed a welcome addition to this ridiculous heat. I have really felt like I'm from the "North Country" this week. I've only been sitting in sun reading and I've been drenched with sweat, completely melting away. It's only April....this does not bode well for the summer. I'm doomed. Also, reason #1 why I want a fall wedding.

Anywho, this dish was pretty good but I'd lighten up the on chili oil. I used two teaspoons and it was very hot. Now I like spicy things but it was a bit distracting. I'm sure the dish is wonderful if you use the required soba noodles but rice noodles were a satisfactory stand it. Make sure you chop the ginger up very well. I would even suggest grating it. I got a big chunk and was like WHOA! and I like ginger. The original recipe topped the dish with toasted sesame seeds which I forgot. 

Rice Noodles with Sweet Ginger Scallion Sauce

(Pinterest! Adapted from simplyreem)

Ingredients:

9oz of soba noodles (I used pad thai rice noodles)
1 cup scallions, finely chopped

1/4 cup cilantro, chopped

2 tablespoons ginger, minced (I would grate it)

2 tablespoons peanut oil

2 tablespoons honey

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 tablespoon soy sauce

1-2 teaspoons chili oil (I would stick to one, it was so spicy!)
Directions:

1. Cook noodles according to package.

2. Mix all sauce ingredients (scallions through chili oil), allow sauce to set for 10 minutes.

3. Toss noodles with sauce, coat well. Enjoy hot or cold.

French Inspired Breakfast

The 'rents stopped in Philly on their journey back to NY. Since they wanted to get an early start in the morning I settled on a French-inspired serve yourself breakfast. It was a hit and I got to show off some of my fun fiesta.

Croissants, scones, and yogurt...oh my!

Oh yeah, and some fruit.

Herbed cheese, butter and honey, strawberry jam, and pumpkin butter.

And the colorful coffee mugs make an appearance!

I love my kitchen rainbow.

Baby Cake!

Eeeeek! So exciting! My friend asked me to do a "gender reveal cake" for their second baby. The doctor seals the information and ultrasound in an envelope so even the parents don't know. I received the envelope, dyed the cake either pink/purple or blue, and covered it up with chocolate frosting to prevent peeking. Then the parents had a little cake cutting party with their family and then gender of baby #2 is revealed!

Which one will it be?!

It's a boy!!

The batter was so pretty!

Notes and observations: the crumbs! I made the cake at my friend's house and was so worried about blue crumbs or batter hiding some where and giving it away. A couple of times crumbs got in the frosting and I was all "noooooooooo!!". I also resisted licking the batter because I didn't want to stain my lips or teeth, it was so hard. Also the outside of the cake turned a hideous green-brown-yellow color and I was worried. When I cut the top off the cake to layer them I could see that the inside was perfectly blue but it was still a stressful moment when I took the ugly looking cake out of the oven.

Congratulations! I was so excited to be part of this baby announcement!

Happy Easter!

One of my favorite things about Easter? Mr. Lawyer's once a year split-pea soup! I actually think that the fiesta makes it look more appetizing...it's really hard to make pea soup look not gross. I might have spent ten minutes trying to figure out which color would be the most attractive. This is one of the dishes that Mr. Lawyer made in law school that won me over. It's delicious. He tried making it with a pork chop once and it wasn't the same. So every year we wait for the Easter ham bone and then we indulge in this amazing soup!

Winter Split Pea Soup

(by Mr. Lawyer, from Not Your Mother's Slow Cooker Recipes for Two)

Ingredients:
1 2/3 cups green split peas
5 cups chicken broth
1 small yellow onion, finely chopped
1 medium sized carrot, diced
1 stalk celery, diced
1 leftover bone from a small ham
1/2 cup frozen petit green peas, thawed
Salt to taste
Directions:
1. Place split peas in the slow cooker; add the broth, onion, carrot, and celery. Stir to combine. Nestle the ham bone in the center of the crock. Cover and cook on LOW for 7.5 to 9.5 hours, until the split peas are completely tender.
2. Remove the bone and shred the meat off it. Stir the soup well for a chunky soup or puree in a blender for a smooth soup. Add the petit peas and shredded ham and cook for another 30 minutes. Season to taste with salt.