Tag Archives: good leftovers

Broccoli Cheese Soup with Chicken

Depending on how long you’ve been following us this may look familiar. I posted this recipe almost a year ago in one of our first posts ever. Since our style has changed a bit since then and I never even showed a picture of it in the bowl, I figured I’d go ahead and share this with you again, or for the first time.

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Crock Pot White Chicken Chili

On Halloween night we changed up our usual chili recipes and made a white chicken chili. It was a nice change and the recipe could not be easier.  I don’t have any pictures of the process because there really wasn’t one. All of the ingredients went into the crock pot and the rest took care of itself!

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Deep Dish Lasagna

I love lasagna but I have found that making it in a traditional rectangular lasagna pan limits the amount of layers and fillings I can add. So I decided to try something different this time around and made my lasagna in a dutch oven. For those who do not have a dutch oven you could also use the ceramic pot of your crock pot as the vessel for this classic dish.

I started off by making my fillings for the lasagna. First I sauteed some onions and mushrooms and set those aside.

Another filler I typically add is sausage. For this dish I used hot Italian Sausage.

I just cook it up and try to break it down into small bite size pieces. Once it’s cooked through I drain it and set it aside as well.

The next filler is one of the most important- the ricotta cheese. To the ricotta I add an egg, freshly minced garlic, and my dried spices- typically salt, pepper, Italian seasoning, and crushed red pepper.

Once all the fillers are set it’s time to assemble everything. I cooked the pasta as the directions on the box specified (I used Dreamfields low carb pasta) and gathered tomato sauce and shredded mozzarella as well.

Then it’s really up to you how you want to layer everything. I always start of with a layer of sauce and then noodles.

Here you get a sense of the depth of this pot.

I trimmed my pasta so it would fit in here. Obviously with the round dish it’s a bit more challenging, but it worked out just fine.

I sort of freestyle the rest of the layers- ricotta, sauce, pasta. Sausage, sauce, pasta. Mushrooms and onions, sauce, pasta… you get the idea. Go until you reach the top or you run out of ingredients! I topped it all with some shredded mozzarella.

The next step is to bake it. What I also loved about using the dutch oven was that I could cover it using the lid. In the past when I used the lasagna pan I would cover it with tin foil and since I would fill the pan to the top the cheese would always melt and stick to the tin foil. When I would take the foil off, half of the cheese would come off too. By using the lid here I was able to avoid that mess.

I baked it for about 35-40 minutes at 375 degrees and took the lid off for the last 5 minutes of cooking. Once the sauce is bubbling and the cheese is melted it’s done. Its tough to do this, but if you can let it rest for a good 15 minutes before you cut it. Easier said than done though! 

It came out great. You can see all the layers below.

It takes a while to prep this dish but as you can probably guess you will have leftovers for days. Leftover Italian dishes always taste better than the first night too! I hope you like this one.

– Eileen

Cold Sesame Noodle Salad

We were heading to a family Labor Day cookout and decided on this cold sesame noodle salad.  I guess it’s not the most American dish for Labor Day, but it worked out just fine.

Cook the noodles and run them under cool water.  Then toss with sesame oil and set aside until the sauce is ready.  The sauce was a blended combination of many ingredients that was then tossed with the cool noodles.

The base seasonings headed for the blender

Can be a little fluffy at first but will settle

These did not go into the blender, but were tossed with the noodles and sauce.

Noodles with chopped vegetables waiting for the sauce

Sauce is here!

Once the sauce is prepared, veggies are chopped, and noodles are cooked and cooled, combine all ingredients and chill before serving.

The colder the better

Directions for Cold Sesame Noodle Salad

Greg

Buffalo Chicken Burgers with Rosemary Roasted Potatoes

This is an interpretation of burgers and wings and most importantly, buffalo and blue cheese flavors!  This was inspired by our friend Matt that brought buffalo chicken burgers to a cookout a while back.  He got the idea from the Pittsburgh Post-Gazette. I took the basic idea and added some flavors that we have enjoyed with this combo.

Start with ground chicken.

These are made in the same fashion as regular burgers but with a few different ingredients.

Garlic Parmesan buffalo sauce was a key ingredient that was mixed into the burgers and I also reserved some as a topping sauce.

Garlic Parmesan Buffalo Sauce

Get those hands dirty and mix up the meat and form the patties.

Patti Mayonnaise

I prepped the rosemary potatoes and threw them on the top shelf of the grill for about a half an hour before starting the burgers.  It was just foil wrapped redskin potatoes with rosemary, garlic, onion, banana peppers, salt, and pepper, and oil.

Be sure to wrap it well in 2-3 layers of foil.

Ready for battle

About 45 minutes on the grill

Grill the burgers up as you normally would.  Be sure that the grill is well oiled as the chicken has more of a tendency to stick and come apart a bit.

A key component of any buffalo dish is the blue cheese.  Nothing beats a good garlicky homemade blue cheese dressing!

So simple and so great!

Great as a dip, dressing, topping

The final product minus the sauces

Recipe for Buffalo Chicken Burgers

Recipe for Garlic Parmesan Buffalo Sauce

Recipe for Blue Cheese Dressing

Greg


Slow Smoked Brisket with Horseradish Sauce and Broccoli Slaw

This is our first Kittened dish in Pittsburgh and we have been discovering that food is very cheap.  This was a 9lb cut of brisket for $30, and that was not a sale.  Plenty more to come on the great deals found.  I smoked this similarly to the pork shoulder a bit back.  Slow cooked over indirect heat, but this time it was cooked as the debut dish on our new charcoal grill that we got for our wedding (thanks Mo and Stosh).

First to prep the rub

Started with a quick made rub.

Yeah, $30!

As similar to the pork, I started the grill with a large pile of charcoal and once it was ashed and ready, it was moved and kept to one side.  I also used a store bought foil baking dish as a drip tray below the meat to limit the mess and possible flare up.

The grill will never look like this again.

Opposite the coals

Now a lot of waiting.  The grill was covered with the below air intake about halfway open and the lid air intake also about halfway open.  The lid intake was placed over the meat, opposite the coals so that the heat and smoke are forced to go around the meat in order to escape.  The brisket cooked for about 5 hours total.  Here is is about halfway through.  I turned it about every hour to alternate the side facing the heat.

About 3 hours in.

And after all five hours.

Allow the meat to sit for 15 minutes or so before slicing and always slice against the grain.  It would be great to have a deli slicer here, but that is a bit excessive!

Patient, patient

Hey guys, Eileen here. I am going to fill you in on the sides, which I was responsible for making.

In addition to the brisket, we served a simple horseradish sauce from all recipes (sorry, no pictures of it) and a broccoli slaw from Smitten Kitchen. I have made this broccoli slaw once before for a cook out and people seemed to like it. I decided to make it again, figuring it would be a nice complement to the meat and tangy horseradish sauce.

First, I made the dressing for the slaw, which is composed of buttermilk, mayonnaise, cider vinegar, sugar and shallots.

Give it a good whisk and set aside.

Next, it is time for the broccoli. I used the slicing blade on my food processor to cut the broccoli for me. This method is a major time saver and produces pretty uniform slices of broccoli. Here it is pictured with chopped red onion as well.

To this, I added dried cranberries and sliced almonds and eventually the dressing.

Give it all a good stir and let it sit in the fridge for an hour or so before serving.

It’s a great slaw and a bit different than your typical cabbage slaw. If you are looking for something new to have or bring to an event this could be it! The crunch of the broccoli with the tartness of the cranberries and the sharpness of the red onion are all tamed by the buttermilk sauce. It was a great compliment to the brisket too!

All in all, this meal was delicious! We were very happy with the final product and our guests seemed to be too.

Brisket Dry Rub Recipe

Crab Pesto Grilled Pizza

Yes another crab dish and I think that this may have been the best one yet.  We had a hankering for some pizza and being that we live in Maryland, making your own pizza is the only option.  So we stopped at Marchone’s Italian Market in Wheaton and grabbed a frozen dough ball.

A thorough thaw is very important

This was about 2 hours of thawing and the dough had expanded to about twice the original size.

Thoroughly thawed and ready to work with

If the dough is not thawed to room temperature, it will be very difficult to work with which I have learned from experience.  At the same time, you can’t work with the dough too much and remember that flour is your friend!

I rolled the dough out to the desired size while the grill was heating up.  Once the dough and grill are ready, give the top of the dough a thorough spray of oil.  You will then put the dough on the grill otherwise plain.

Straight on the grate oil side down and plain

Leave the dough on for about 3-5 minutes.  Just until the down side is lightly browned and basically firm enough to pick the whole piece up without folding and flopping like raw dough.

We need a new grill!

The bottom of this piece is uncooked.  The top would look better if we had a better grill that cooked evenly(grill companies we are looking for a sponsor!).  When we move, the gas grill is not coming.  The grill doesn’t know that, but I guess once this is published the news will be out.

Now it is time to dress the pizza with your toppings as you normally would and then throw it back on the grill.  Instead of a red sauce we used a pesto base.

Summer basil is great

Next we used some more of the famous leftover crab which was starting to run low.  Note that this was published well after the dish was made and we did not keep fresh crab in the fridge for 3 weeks.

We were able to be pretty generous with the crab since we had so much.  This was almost but not quite a pound.

Cheese it up

We used a store bought Italian blend.

Fresh tomatoes

We love fresh tomato slices on pizza.  Now it is ready to go back on the grill for a little longer than the plain dough.

Close the lid, which will help to melt the cheese.  I gave it a few turns because of our extremely uneven grill as you can see the full blast flame or no flame options.  It would be a good idea to give it a spin either way though.  This stage will take closer to 7-9 minutes to melt the cheese and cook the pizza through.

Summer basil again

It turned out great!  Slice it up, cheese it up, and go to town!

Recipe for Standard Pesto with Walnut

Greg

(Since I have been begun posting over the last month, we will start to tag our posts)