Category Archives: Main Dish

by | February 3, 2010 · 8:14 am

Goat Cheese, Apple and Pine Nut Pizza

I love experimenting in the kitchen. Some of my favorite recipes happen by accident when I am forced to substitute ingredients because I have run out of something. Sometimes it works and sometimes it doesn’t, but each time I learn something new and have even created a few favorite recipes.

One really easy way to experiment with flavors in your kitchen is to make homemade pizza. I always try to have pizza crust on hand because whenever my refrigerator and pantry shelves are empty, I can still come up with enough ingredients to make a pizza.

That is actually how I created this recipe. The combination of toppings may sound bizarre, but one bite and you realize it really is divine!

Goat Cheese, Apple and Pine Nut Pizza

1 apple, very thinly sliced
goat cheese
handful of pine nuts
about ½ cup mozzarella cheese
1 prebaked pizza crust
olive oil

Preheat your oven to450 degrees.

Take your pizza crust and lightly brush it with olive oil. Top with a very thin layer of mozzarella cheese, followed by desired amount of goat cheese, apple slices and pine nuts. Drizzle with olive oil and top with any dried herbs you may have on hand, I used marjoram and thyme.

Place directly on oven rack and bake for 8-10 minutes or until crispy and golden brown.

Enjoy!

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by | January 22, 2010 · 9:23 am

Wisconsin Cheese Curd Stuffed Bacon Burgers

I realize that I normally carry on about healthy meals and cutting calories, however, abiding by that rule during Totally Wisconsin week would negate all things Wisconsin.

Before heading north for college, I had never heard of a cheese curd. For those of you who have never indulged, a little background for you:

Cheese curds are fresh, young cheddar cheese in the natural, random shape and form before being processed into blocks and aged. They are best eaten as soon as possible after manufacture. They taste pretty similar to any block of cheddar cheese, but are strangely addicting and I am sure very bad for you.  How do you know a cheese curd is good? It squeaks. That is the truth and I ask no more questions.

It has been a balmy 34 degrees all week in Milwaukee, so I decided it was time to pull out the grill and whip up a summer classic with a grand touch of Wisconsin – the Wisconsin Cheese Curd Stuffed Bacon Burger. My husband was kind enough to shovel out the patio. There is nothing like grilling in the snow!

 

Ingredients:

  • 1 lb. of ground beef 
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. cracked black pepper
  • 1 TBSP Worcestershire sauce
  • 1 egg, slightly beaten
  • 2-3 slices of thick cut bacon 
  • Fresh Wisconsin cheese curds

Preheat oven to 350. Line baking sheet with tin foil. Cook bacon for 15 minutes. Let cool and break into pieces. 

Mix the ground beef with the onion powder, garlic powder, pepper, and Worcestershire sauce. Add egg, mix thoroughly (hands work best!). Divide beef mixture and separate into 8 patties, packing tightly together. Place your thumb in the center of four of the patties, making a circular indent. Place cheese curds (a few small pieces) and bacon in center of the patty. Place another burger patty on top and press together, enclosing the bacon and cheese curds. Repeat to create three more burgers.

Grill burgers at medium-high heat for 10 minutes on each side. 

I topped these burgers with mustard, avocado, tomato and lettuce on a whole wheat kaiser roll. Top with whatever you would like! 

These burgers are delicious and reminisce of warm Wisconsin summers. Oh summer, how I long for thee.

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by | January 13, 2010 · 7:30 am

Chicken a la King

I believe there are two kinds of people in the world. Those who cook with condensed “cream of” soups, and those who think it is a sin. I like to consider myself someone who does not, however I do have a couple recipes in my arsenal that are too good to pass up, and they do contain condensed soups.

This Chicken a la King recipe is one of them. It is so easy, but is still fancy enough to serve at a dinner party. And because of the addition of sour cream, and the fact that you slow cook it for 3-4 hours, it really has a homemade taste.

Chicken a la King

1 cup cooked chicken, chopped
1/2 cup frozen peas
1/2 cup frozen corn
1/4 teaspoon pepper
1 can reduced fat cream of chicken soup, undiluted
1 7 oz can mushrooms, drained
1/4 cup fat free milk
1/4 cup sour cream
1 package puff pastry shells

Place chicken, peas, corn, pepper, soup, mushrooms and milk into a slow cooker. Turn it to low and let it simmer for about 2 hours. Add the sour cream and simmer for another 1-2 hours or until bubbly and thick, stirring occasionally.

Bake 4 puff pastry shells according to package directions. When ready to serve, place puff pastry on a plate and pour Chicken a la King mixture on top.

Chicken a la King can also be served over toast or brown rice if preferred.

This recipe can easily be doubled for a larger crowd and the left overs freeze wonderfully!

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by | November 13, 2009 · 8:00 am

Pumpkin Turkey Calzone

For our last installment of pumpkin week, I decided to aim for a recipe that is a bit more savory and indeed, nice and filling. Adding pumpkin to a close friend of pizza, the calzone, adds an extra splash of flavor on an otherwise classic dish.

Let me just start by saying, I thought that this recipe was going to be an epic fail when I started making the dough. However, it turned out hearty and delicious. My experience gave me a few pointers to pass along to you to make this much easier and less of a mess.

pumpkin turkey calzone

To make pumpkin pizza dough ingredients:
1/2 C. barely warm water
1 tsp. honey
1 Tbsp. active dry yeast
3 1/2 C. bread flour
1 cup canned pumpkin (not pumpkin pie filling!)
2 Tbsp. olive oil, plus more for bowl
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder

Mix water, honey and yeast in small bowl. Set aside. In a stand mixer with a dough hook, add all ingredients, including yeast mixture and knead for several minutes. Flour a clean surface and knead the dough by hand for a few more minutes. Coat a large bowl with olive oil, toss in the dough, turning to coat and cover the bowl in plastic wrap. Let dough rise for about an hour.

Turkey filling ingredients:
1 lb. lean ground turkey
1 can diced tomatoes, drained well (or 2 fresh diced tomatoes)
1 green pepper, diced
1 Tbsp. dried oregano
black ground pepper and salt to taste
1 lb. shredded mozzarella
egg wash (one egg, beaten with 1 Tbsp. water)
garlic salt to taste

In large saute pan, brown ground turkey. Add green pepper, cook until slightly softened, about 5 minutes. Remove from heat. Add diced tomatoes and spices. Let mixture cool, until no longer steaming.

pumpkin turkey calzone fillingTo make the calzone:

Either half or quarter the dough – depending on the amount of calzones you would like to make. Place on a well floured surface and roll out the dough. Transfer circle to baking sheet (***important as filling it on my board and transferring it afterward was not an easy task). Place turkey mixture on half the dough, top with large handful of mozzarella cheese, covering the filling. Fold dough over to form semi-circle. Press edges together with fork. Brush top of dough with egg wash. Sprinkle with garlic salt.

Bake in preheated oven at 450 degrees for 15-20 minutes, or until golden brown. Top with homemade pizza sauce (see recipe below) or store-bought pizza sauce.

In medium sauce pan over medium high heat, add the following ingredients. Stir until heated through.

  • 1 can tomato sauce
  • 1 can tomato paste
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • 1 tsp. sugar
  • pinch of salt
  • cracked pepper to taste
  • 1 tsp. white vinegar
  • 2 Tbsp. extra virgin olive oil

pumpkin turkey calzone baked

Enjoy!

stef

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by | November 2, 2009 · 10:05 am

Haute Destination: New Orleans

They don’t call New Orleans the Big Easy for nothing.  On my first trip to one of America’s best culinary destinations, I quickly found that it couldn’t be easier to eat your way through this city. For anyone that’s a fan of bold, spicy foods, interesting cocktails and top-caliber restaurants, New Orleans is a trip to put on your list.  Here’s a quick look:
New Orleans Cafe du Monde beignets

New Orleans French Quarter is where all the magic (and maybe a little voodoo) happens.  The only way  to start your day there is with Cafe du Monde‘s fluffy, sugar coated beignets and a tall cafe au lait.

New Orleans Acme Oyster House and Seafood Gumbo

Seafood is everywhere, but no place does oysters like Acme Oyster House.  Their savory seafood gumbo and hush puppies were equally tasty.

Mother's Restaurant New Orleans and Po'Boy Sandwich

Our friend Val, a New Orleans native, insisted that we hit up Mother’s Restaurant in the business district.  While the ambiance is nothing fancy, one bite of Mother’s overflowing shrimp po’boy with a healthy dose of Louisiana hot sauce and you understand why this place is a legend.  In the corner, Bill sips a mint julep at Oak Alley Plantation.

We also sampled delicious BBQ shrimp and buttery grits at Marigny Brasserie, duck spring rolls and pecan pie at Mr B’s Bistro and of course the classic hurricane at Pat O’Briens.

After coming home (and hitting the gym!) I pulled out my jambalaya recipe to get one last taste of New Orleans.  This jambalaya is an easy and nearly one-pot dish for anyone craving some Creole flavors at home.

New Orleans Style Jambalaya
3 stalks celery, chopped
1/2  onion, chopped
1 green pepper, chopped
1 can diced tomatoes
3 Tbsp butter
1 C white rice
2 1/2 C low sodium chicken broth
2 chicken breasts, cut into chunks  (cajun seasoned work great)
1/2 lb shrimp, peeled
3 andouille or smoked sausages, sliced
2 garlic cloves, minced
thyme
1/2 tsp cajun spice, pepper
salt, cayenne pepper to taste

In a stockpot or Dutch oven, saute onions, green pepper, celery and butter until vegetables are softened. In a separate saute pan, begin cooking chicken and sausage. As vegetables soften, add tomatoes, rice, broth and garlic.  Season with spices, adding cayenne to taste. Simmer on medium low while meat cooks.

When meats are almost cooked, add shrimp and cook through. Incorporate meats into the stockpot and stir well.  Taste and add extra seasoning needed. Simmer until rice is cooked, about 10-15 minutes.

jambalaya

PS:  In the Milwaukee area?  We’re hosting a HAP Launch Party at The Home Market and you’re invited!  Check out the link for details and if you’re coming or have questions, feel free to post a comment on our Contact page! Hope to see you there!

katie

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by | October 30, 2009 · 8:52 am

Chipotle Sloppy Joe with Simple Slaw

My husband is somewhat of an anomaly and does not particularly like your regular old lunch lady sloppy joe sandwich. So I decided to switch it up a little and create this Chipotle Sloppy Joe with Simple Slaw from Cooking Light.

Sloppyjoe

Ingredients:

  • Cooking spray
  • 1 small presliced Vidalia or other sweet onion
  • 1  (7-ounce) can chipotle chiles in adobo sauce
  • 1  pound  lean ground sirloin
  • 1 prechopped green bell pepper
  • 2  tablespoons  tomato paste
  • 1  teaspoon  kosher salt
  • 1/2  teaspoon  ground cumin
  • 1  (8-ounce) can no-salt-added tomato sauce
  • Whole wheat hamburger buns

 1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook until golden brown, stirring frequently. Remove from heat; set aside.

2. Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook until browned, stirring to crumble. Drain excess fat if necessary. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.

This meal tastes great with pickles and a simple slaw. To make the slaw, combine 1/3 cup light or olive-oil mayonnaise, 1 1/2 teaspoons sugar or the Splenda equivalent, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon dry mustard in a large bowl; stir with a whisk. Add 3 cups packaged cabbage-and-carrot coleslaw, tossing well to combine.

sloppyjoe2

This dish received two thumbs up and the leftovers were even taken to work the next day for lunch!

***TODAY IS THE LAST DAY TO VOTE FOR THE NOVEMBER 3-WAY INGREDIENT! (10/30) Vote Today!!!***

stef

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by | October 28, 2009 · 6:47 am

Quick Pasta Carbonara

I love quick and easy recipes and this pasta dish from Kraft has become one of my staple weeknight meals. Although it has very few ingredients, it is quite rich and satisfying and can be made in a snap!

Plus, it’s got bacon in it. Everything is better with bacon.

pasta carbonara close small

Pasta Carbonara

½ lb. fettuccine noodles
4 slices bacon
4 oz. Cream Cheese, cubed
½ cup Grated Parmesan Cheese
¾ cup milk
1 cup frozen or canned peas
½ tsp. garlic powder

Cook noodles as directed.

Meanwhile, cook the bacon in a skillet until crispy. Remove the bacon and set aside. Reserve 2 Tbsp. of the drippings in skillet. That is usually about what is left in the pan after cooking 4 strips of bacon.

Add the remaining ingredients to the bacon drippings. Go ahead and just dump them all in there. No need to add one at a time and stir until combined. This is a quick and easy pasta dish, remember? And I promise it will turn out just as good.

Cook the mixture on low heat until cream cheese is melted and mixture is well blended and heated through, stirring occasionally. While that mixture heats up, chop the bacon.

Drain the pasta and place it in large bowl. Add cream cheese sauce and the bacon then mix it all together. I usually save some bacon to sprinkle on top.

Mmmmm, so easy and so good.

anne

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by | October 23, 2009 · 6:45 am

Apricot Jalapeno Pulled Pork

It is not easy to have a tasty and nutritious dinner on the table every night.  We are all busy and don’t always have the time on weeknights, or weekends. to make the kind of meals that we would like to eat.

One thing that I do religiously that helps me prepare quick and delicious meals is make large portions of staples on the weekends ,when I tend to have a little extra time, and freeze them.  That way, I can just pull out the frozen meal, reheat it and make some easy sides.

This Apricot Jalapeno Pulled Pork recipe from Real Simple is the perfect thing to make and freeze into portions.

apricot pork

Apricot Jalapeno pulled pork

2 – 2 1/2 pounds boneless pork shoulder or pork loin roast

2 teaspoons kosher salt

1 teaspoon black pepper

2 teaspoons ground cumin

1/2 cup apricot jam or preserves

2 jalapenos, sliced into rings and seeded

Heat oven to 300 degrees.  Take 2 large sheets of aluminum foil and lay them one directly on top of the other.  Be sure to place one directly on the other and do not off-set them at all.  This will prevent juices from leaking out all over your oven.

Place your pork in the center of the foil and season it with the salt, pepper and ground cumin.  Then, spoon the jam over the pork and coat all sides.  Finally, scatter the sliced jalapeno’s around the meat.

Fold the double layer of foil around the pork and crimp the edges to ensure it is sealed tightly.  Place it in a glass baking dish and roast until fork tender, about 4 hours.  While it is roasting, keep in eye out for juices that always seem to find a way to escape.  No matter how carefully I wrap my pork, some always seem to get out.  If this happens, the juices that come out can begin to burn.  It won’t ruin your meat, but it may char a little on your pan, so just be sure you keep an eye out for that.

When the pork reaches an internal temp of  160 degrees, carefully unwrap it.  You will want to reserve the juices in a separate bowl.  Then, discard the foil and using 2 forks, shred the pork.  Transfer to a bowl and put the cooking juices and jalapenos over the pork.

At this point, I usually divide it up into 3 or 4 portions, depending on how much it made.  One portion I will keep to make pulled pork tacos, and the rest I will divide up into freezer safe bags and freeze for later use.  I try to use up anything I freeze within a month.

To make the tacos, I serve the Apricot Jalapeno Pulled Pork on warm flour tortillas, with fresh cilantro and lime wedges.

pork up close

I am going to spend the next couple weeks using up this delicious pork in a variety of different recipes.  I will be sure to share those recipes with you as well!

anne

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by | October 11, 2009 · 9:28 pm

You Called It: Sweet Potatoes

Looks like the HAP readers love seasonal ingredients as much as we do!  For our first HAP Ingredient Three Ways you got right into the spirit of fall by choosing sweet potatoes. Earthy, colorful and chock full of vitamins, sweet potatoes are surprisingly versatile, easily working in both sweet and savory dishes.

We’ll be serving them up all week long so don’t forget to check back!

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by | October 4, 2009 · 8:56 pm

Summer-Meets-Fall Tomato Soup

To me, nothing says fall like the return of comfort foods like soup and chili.  Not only can you pretty much include whatever ingredients you like but they’re easy and can be made in big batches for yummy leftovers.

Since tomatoes are still in season and plentiful in both stores and gardens, homemade Tomato Soup is one of my favorite summer-meets-fall dishes. I wasn’t always a huge fan of tomato soup but I discovered that a freshly flavored (and healthy!) homemade version is impossible to resist.

basil

Summer-Meets-Fall Roasted Tomato Soup
2 lbs fresh tomatoes, mix of Roma, vine-ripe (whatever looks good)
1 small onion, roughly chopped
1 28oz can whole peeled tomatoes
1-2 cloves garlic, minced
1 quart chicken (or vegetable) broth
2 Tbsp balsamic vinegar
1 Tbsp sherry
1/2C half & half
4 Tbsp butter
2 bay leaves
fresh basil, roughly chopped
Kosher salt, black pepper
crushed red pepper flakes (optional)
grated parmesan cheese (optional)

Heat oven to 450. Roughly chop fresh tomatoes and onion. Mix together on a baking sheet with the garlic cloves. Drizzle with olive oil, salt and pepper and roast for 20-30 minutes until peeling and soft.
tomonion
Move the tomatoes, onions and garlic to a stockpot or Dutch oven, heat on med-high. Add canned tomatoes with juices, broth, butter, bay leaves, along with vinegar and sherry, to taste. Use a potato masher to smash up the chunks and simmer on med-low for 10-15 min.

Remove the bay leaves. Use an immersion blender to puree the soup in the pot. Or use a standard blender/food processor and work in batches to puree soup to a semi-smooth texture. Add half & half and basil, stir well. Season with salt, pepper and red pepper flakes to taste.

Return to your childhood by serving with grilled cheese! Let soup simmer while you make your sandwich and garnish soup with parmesan cheese to serve.

katie

tomsoup

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