Family favorites
I did not have asparagus on my grocery list but my grocery store had just put some out and it looked really good. I could not resist grabbing a bunch! I did not follow a recipe but just threw this side dish together with just a couple other ingredients that I had on hand. Jim and I both really enjoyed this asparagus dish and will be making this often.
INGREDIENTS
1 bunch of Asparagus, bottoms trimmed
2 Tablespoons of olive oil
Salt
pepper
1/2 cup Gruyere cheese
DIRECTIONS
Move your oven rack onto the upper portion of your oven and turn the oven to broil. Leave the oven door ajar.
On a foil lined baking sheet add the asparagus layering them on an even layer. Drizzle with olive oil, add a pinch of salt and pepper. Grate the gruyere cheese over the asparagus. Place in the oven still leaving the door slightly open. These cook very fast so it’s important to watch them. When the cheese is melted and the asparagus is lightly crisped they are done. This took me under 10 minutes but if you have larger asparagus it may take just a slightly bit longer. Serve warm.
Enjoy!
The New Hampshire Food Bank Steel Chef competition is something Jim and I look forward to every year. It was cancelled last year due to Covid so we were thrilled it was back for this year! It was hosted by Chef Michael Symon for the second year and I could not have been happier! This is the biggest fundraiser the New Hampshire Food Bank has so it’s an important event for our state and is always sold out! They sell 2 different types of tickets. One is the VIP ticket which includes a meet and greet with Chef Symon, appetizers from various restaurants that have competed in past years along with a fruit and cheese table and your choice of beverages. Included in this ticket is also a signed copy of Chef Symon’s new book “fix it with food” this is his second fix it with food book and my favorite.
The second ticket is the General Admission ticket that includes a reception with crackers and cheese and a bar to purchase beverages. Both tickets include the show and dinner along with various items you can bid on.
We purchased the VIP tickets again this year and met up with our friends Ann as well as Michele and her significant other Rich. We checked in and made our way to the reception area snacking and drinking our way through some delicious food! Our favorite bite of the entire night was the gnocchi from The Tuscan Kitchen. The gnocchi was so light and airy then coated with truffle butter but that’s not all its then added into a flaming wheel of parmesan and because that not enough it then gets more Parmesan grated on top. I can’t even begin to tell you how good that was. Don’t tell but Jim made his way to that food station three times!
The other food and stations were also very good but I’m still thinking about that gnocchi.
Once the reception was over we all found our way to our table and soon enough the competing chefs were brought on stage. This competition is a shortened version of the show “Chopped” where there is only one round. The chefs competing this year were John Boulez from River Mead in Peterborough, Jordan Scott from Machina Kitchen and Art Bar, Tina Verville from Bedford Village Inn and Restaurant and last but not least Keith Wilson of Dunks Mushroom Products and Foraging LLC.
The judges for the night were Chef Bobby Marcotte, News 9 personality Erin Fehlau and the previous Steel Chef winner Chef George Bezanson. As soon as the introductions were complete our dinner was being served. We started with a kale salad and dinner rolls.
The chefs were given the option to use Maple Candy in there dish, that was the whammy ingredient. They also had mushrooms and lobster among other ingredients. While they were cooking we went onto our main course which was Beef Bourguignonne, red wine braised beef with mushrooms, bacon and root vegetables along with a butternut squash and a farro salad. Everyone had mixed reviews about the dinner but let’s face it we were there to support the food bank!
The chefs only have 20 minutes to create and plate their dish and when the time is up each chef presents the dish to the judges where the judges critique the dish, some food and some not so good! Meanwhile we were onto dessert. Dessert was Dark Chocolate Chip Cannoli Mousse served with cocoa nibs and cannoli shell brittle. Dessert was very good and was served in little mason like jars.
It was now time for the winner to be announced, this year the title of The Steel Chef competition was John Boulez.
After the competition the auction begins. This year Chef Michael Symon donated an autographed knife along with not one but TWO zoom cooking demo’s along with a full set of his books. This auction item was hot and both winners paid $6,000.00 for the zoom demo. That was a lot of money for the NH food bank. There were several other items as well, needless to say it was a great night for the food bank!
We had a great evening with our friends Ann, Michele and Rich. We are all already looking to next year’s event!
Enjoy!
I told you how much Robby has been asking for chicken and rice dishes well I’m always trying to find new and creative dishes for him. I found this dish on Pinterest and it did not disappoint. Lots of flavor and easily made using a rotisserie chicken.
INGREDIENTS
1 onion, diced
2 garlic cloves , minced
1 Tablespoon fresh ginger root, grated
1 Tablespoon curry powder
Pinch of red chili flakes
400 g. Can of chopped tomatoes
3/4 cup long grain rice, uncooked
2 1/2 cups chicken stock
1 1/2 cups cooked shredded chicken
1/2 cup coconut milk
Salt
Pepper
Chopped cilantro to garnish
DIRECTIONS
Spray a deep dish saucepan with non stick spray. To to medium high heat and add the onions, fry for a few minutes to soften. Add garlic , ginger, curry powder and chili flakes. Fry for another minute then add in the chopped tomatoes, rice, stock and cooked chicken. Bring to a boil and then lower the heat and simmer for about 15 minutes or until the rice is cooked through.
Add in the coconut milk and stir until creamy and heated through.
Taste and season as needed with salt and pepper. Garnish with cilantro if desired.
Serve warm.
Enjoy!
I don’t make a lot of bone in pork chops but I had some that needed to be cooked. I had these in the fridge as it was our dog Zelda’s favorite treat but she was very sick and passed away recently.
I needed a quick and easy recipe as after loosing zel I really did not want to be in the kitchen for a while. This recipe changed my feelings about pork chops. It was quick, super easy with everything I had on hand. This was also one of the most juicy pork chops I have had in a long time.
Not a very good picture but don’t let that fool you, this was really a great quick dinner. I served this with a salad and dinner was done.
INGREDIENTS
2 bone in pork chops 1/2-3/4 inch thick.
1/2 onion, sliced
1/4 cup ketchup
2 Tablespoons brown sugar
Pinch of garlic salt
Salt
Pepper
1 Tablespoon of olive oil
DIRECTIONS
Place oil in your skillet on medium high heat. Season pork chops with salt, pepper and garlic salt. Add the pork chops to your hot skillet and cook 4-5 minutes on each side and remove them from the pan. In the same skillet add your sliced onion and sauté u til they are translucent. Add the ketchup and brown sugar mixing well in the pan to combine.
Add the pork chops back in the pan and cook until the internal temperature of the pork chops is 160 degrees. About 6-8 more minutes depending on the size of your chops. Remove from heat and serve warm.
Enjoy!
This Tea bread is very similar to the lemon blueberry loaf already on the blog. Both are absolutely delicious. Great in the morning with your cup of coffee or for an afternoon snack. I made these in my mini loaf pans, It makes 3 mini loaves. To my surprise I did not have any confectioners sugar so I did not use the glaze but it was still just as good. The tart flavor from the lemon and sweet from the blueberries always a great combination.
INGREDIENTS
1/2 cup of butter, softened
3/4 cup of sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners sugar
1 Tablespoon lemon juice
DIRECTIONS
In a small bowl cream butter and sugar until light and fluffy. Add eggs one at a time beating after each addition. Beat in the lemon zest and vanilla . Combine the flour, baking powder and salt. Beat into the butter and sugar mixture alternating with the milk. Fold in the blueberries.
Pour into greased 8×4 loaf pan or 3 mini loaf pans and bake at 350 degrees for 60-70 minutes for the large loaf pans or about 30 minutes for the mini loaf pans. Cool for 10 minutes before removing from the pan to a wire rack.
If you make the glaze simply add the powdered sugar and lemon juice together u til smooth and drizzle over the warm bread.
Enjoy!
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