Category: Dinner

Dinner: a time for small community

Relax, Just Enjoy Each Other and let the Holiday Season Begin.

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What my House looks like! Titled: When Elves vomit (ok Vomit isn’t a great word for a food blog, but really…look at that mess!  But we are having fun!Photo 6It is easy to become frantic at the holidays.  I know I go crazy trying to organize everything, keep the house clean, and have food on hand for the unexpected holiday guest. Then I have to stop myself and remember it is all about the people.  Relax, Just enjoy each other.  Stop in the madness and let the holiday season begin. While you’re at it take some advice from Robert Frost:

A Time to Talk: taken from Bartleby.com

When a friend calls to me from the road
And slows his horse to a meaning walk,
I don’t stand still and look around
On all the hills I haven’t hoed,
And shout from where I am, What is it?
No, not as there is a time to talk.
I thrust my hoe in the mellow ground,
Blade-end up and five feet tall,
And plod: I go up to the stone wall
For a friendly visit.

The Process: For a full explanation visit this page

1. Sit down, relax and plan (or pick some meals from here)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip

4. Bring Back Dinner and enjoy

The Meals:

Bacon, Pineapple & Spinach Pizza

Photo 2(1)

Time: 30 -45 minutes

Ease: Simple

Review: We had birthday number three this week and the request was simply “As long as it has lots of bacon and cheese…”.  So, my husband and I bounced around some ideas, I asked for help from friends and FoodieChats, via twitter, and received some great ideas.  There is one foodiechat recommendation that my husband is begging for me to make, so expect to see Poblano stuffed peppers with cheese and wrapped in bacon from @jeffriessunni at some point.  He is so excited.

I said, offhandedly, what about bacon pizza with something like pineapple and didn’t think about it again until my husband calls me from work and says “oh, I told him you were going to make pizza with bacon and pineapple and he thought it was awesome”. Ok, uhhh well. I didn’t actually know what I was going to do, but the results were great and the birthday boy was happy.

Pizza crust (I used pre-made crust from my grocery in the deli section)

Alfredo sauce

Mozzarella and Gouda cheeses

bacon, cooked and crumbled

caramelized onions (if you caramelize the onions on this day it will bump you time up to allow for good caramelization of the onions)

spinach (fresh or frozen)

pineapple bits

I made three pizzas, you will adjust the amounts based on what looks good and works for your table.  I find it is easier to just put things on the pizza until it looks right and I rarely measure.  Top your crust with a few spoonfuls of Alfredo sauce; just enough to cover, not make it saucy.  Then layer the rest of the pizza with chopped caramelized onions, crumble the bacon and cover pizza, add fresh or frozen spinach on top-amounts to taste, then add bits of pineapple across the spinach.  Top with a blend of mozzarella and Gouda and bake per the instructions of your crust.  Approximately 375 degrees for 30 minutes.  Enjoy!

Tip: Many grocery stores sell the dough they use to make in-house pizzas and it is a quick, but tasty option.

Grape Leaf Wrapped Salmon : Green Valley Grill, Greensboro NC
fish gvg

Fish, quick

Time: 30 minutes

Ease: Simple to moderate

Review:  First I’d like to say that the Green Valley Grill is one of my favorite restaurants.  It has wonderful food and you feel like you have escaped just for a while.  If you are ever in Greensboro, go!

I made this without the grape leaves this time, which does take away a bit from the dish, but still yummy.  It is easy and quick, but elegant.  I served it with creamy polenta and steamed green beans.

Sweet Potato, Black Bean, Corn Hashbeans and corn

Vegetarian, quick, Healthy

Time: 35 minutes

Ease: Simple

Review: There are a few meals I pull out when I want something quick and tasty and know everyone will like it and this is one of them.  It is hearty and healthy!  This week I was out of black beans, but didn’t know it until I started cooking-someone didn’t follow her grocery list, so I used pinto beans instead and served it with rice.  It was still tasty, but if you have it, I recommend using the black beans.

Just for Fun: Grapefruit BruleePhoto 5

This time of year it is especially fun to play with your food!  If I could recommend a useful, but totally fun kitchen tool it would be a torch! And yes, I was tempted to say “Mwahh haa haa”.  A torch can be used for so many things, like browning the top of a casserole, or crystalizing sugar on a brulee, or flambes!  It is just a great tool.  This week we used our torch to brulee the sugar on top of grapefruit.  So yummy!

I know I only put three meals out for review this week, but this week we were invited to holiday gatherings at other peoples homes where we enjoyed great food and great company.  It is what it is all about: Relax, just enjoy each other and let the the holiday season begin!

Feel free to suggest a recipe you would like to see reviewed.  Just use the contact me above and send me the link and I will see what I can do.

Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones I Have created.  Thank you.

Pasta, Leftover Turkey Potpie & Pork Loin Double Duty

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pasta cameraThanksgiving week was a crazy week!  A wonderful week, but crazy just the same.  We had so much fun celebrating birthdays and Thanksgiving, seeing friends and family and decking the halls! So this past week we decided to keep it simple.  Brought out the crockpot, did 30 minute meals and even used paper plates one night. But, we still enjoyed each other and that is the point.

Just because dinner is simple doesn’t mean that you have to sacrifice freshness or taste.  Don’t grab a mix or pre-packaged dinner;  Fresh, real meals are within reach. Enjoy!

The Process: For a full explanation visit this page

1. Sit down, relax and plan (or pick some meals from here)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip

4. Bring Back Dinner and enjoy

The Meals:

Pasta buffetpasta bar


Time: 30 minutes, allow extra time if you heat each person’s individually

Ease: Simple

Review:  Sometimes simple can be pretty fun, even fancy!  We like to make pasta and cook squash, zucchini, peppers and onions, sausage (try different types) and mushrooms individually and then place each in their own bowl – buffet style.  Then have a dish of alfredo sauce and one of marinara sauce and you are set.  You have two choices at this point 1. have everything warm and ready to serve at the same time or 2. let people choose the items they would like and have one pan for red sauce and one for white ready on the stove or grill, then toss in their ingredients and heat together each plate separately.   Similar to what you see served at a catered meal.  It is fun and takes very little time.  So the next time you have that last minute dinner party just throw together this simple buffet, add in a salad and sit down and enjoy your guests.

Leftover Turkey Potpie:  The Pioneer Woman  Chef:  Ree Drummandbaking potpie

Photo 14Time: 1 hour

Ease: Simple to moderate (depends on whether you use a store bought crust or make it yourself)

Review:  Wow, The Pioneer Woman is awesome!  My husband liked this so much he said we should do it every year.  This recipe was easy to follow and simple to make (and yes I used a store bought, roll out crust.  But  hey,  she said she wouldn’t judge).  Our turkey this year had sweet Italian sausage under the skin and this was a nice added flavor to our potpie.

Apricot Chiptle-Glazed Pork Tenderloin:  PBS Food  Chef: Jenna Weber
Photo 22Photo 21

Time: 30 minutes

Ease: Simple

Review:  This dish could not have been any more simple: make the glaze, brush it on, and broil.  Voila!  Do not be afraid of the broiler, I know I have been in the past.  This recipe worked exactly like it said it would.  Just don’t put the meat too close, I used the second groove in my oven and it came out perfectly.

Tip:  Often pork loins come with 2 pieces.  Depending on the size of your group, try cooking one and saving the other one for the next night’s dish: Slow Cooker Pulled Pork Tacos

Simple Slow Cooker Pulled Pork Tacos Justatatste.com  Chef: Kelly SenyeiPhoto 28

Time: 6-8 hours in the slow cooker and 15 minutes when you get home.

Ease: Simple

Review: My family loves tacos, tacos of any kind and this taco did not disappoint.  It was juicy and full of flavor and was ready within minutes of walking in the door.  Can’t beat that!

Tip:  I used a pork loin because I had one left from the day before.

Hotdogs, I know-but I love them so.

P1080965Ok, I know hotdogs are not exactly fresh or wholesome, but I love them.  I mean I really love them, especially with slaw. You know coleslaw-white, mayo based coleslaw.  I even like hotdogs from convenience stores. I like them broiled, grilled, boiled, and on the rotator at the store.  They are quick and yummy and I won’t judge you for them if you don’t judge me.

I hope you enjoy this week’s meals.  Remember that you can have meals in minutes without sacrificing freshness, wholesomeness and taste. OK-minus hotdog night, but come on…It’s a hotdog, everybody loves a good hotdog from time to time.

Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones I Have created.  Thank you.

Birthdays, Thanksgiving and Decking the Halls: Food, Food, Food!

Posted in Dinner, meal time, Recipes, Reviews, UncategorizedTagged , , , , , , , , 11 Comments

birthday cake 2Thanksgiving is a time when we often stop and reflect on the things we are, well, thankful for and even if you don’t post something to facebook everyday, make scrapbooks or make a big production about it we still find ourselves reflecting on the more lovely things in our lives, at least for just a moment.  It is a good exercise and one we should consider practicing more than once a year.

I am thankful for people to share life with, people to celebrate and celebrate with and for being able to make someplace for people to feel at home.  It was an awesome week.

The Process: For a full explanation visit this page

1. Sit down, relax and plan (or pick some meals from here)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip

4. Bring Back Dinner and enjoy

The Meals:

Provencal Vegetable Soup: Food Network  Chef: Ina Garten

provencial vegitable soup

Time: 1 1/2 hours

Ease: Simple

Review: Soups are warm and comforting by nature, but this soup is especially comforting.  It is the kind of soup you eat while curled up in front of a fire with your favorite blanket.  Do not let the pistou scare you, it is an additional step, but makes all the difference in the flavor.  I believe in you, I promise even with this added step I still call it simple.

Tip: Saffron can be expensive and sometimes we just have to watch the budget.  Try the Hispanic section of your grocery store for a more affordable option, it still adds nice flavor and color.

Glazed Asian Chicken Thighs:  All Recipes.com

asian chicken 3

sauce

stir fry

Time: 1 1/2 hours

Ease: Simple

Review:  I try to make chicken at least once a week and learned something this week; my family prefers dark meat, hmm I think I should have know this already.  They loved this dish! It was easy to prepare and the flavors were nice with a little heat, but not so much as to scare off my heat sensitive people.  Try experimenting with your own stir fry  as side dishes.  For this one I added Ginger, thai chili paste, reduced sodium soy sauce, and a little pepper.  Just enough flavor without taking away from the fresh, crisp, vegetables.  Yum!

Sliders/ Mini Man Burgers  Food Network    Chef: Alton Brown

Ooops, we ate them too quickly!

P1080561

Time: 15 minutes

Ease: Simple!

Review:  These burgers were so good, that we all ate them so quickly that I didn’t even have a chance to take a picture! What you see above is the review: gone, good, and quick! I think you’ll like them; clearly we did!

Thanksgiving Day and Birthday Celebration #1:
thanksgiving day

  • Turkey with sweet Italian sausage, sage, parsley and breadcrumbs stuffed under the skin and apple, onion, sage and lemon in the cavity.  Brushed with olive oil.  I used Food and Wine Magazine as a guide and adapted to what I thought we would like.
  • Chantilly Potatoes with a Parmesan Crust
  • Broccoli Salad
  • Cranberry Salad:  My husband made this with orange jello, lemon jello, red wine and nuts.  It was great.
  • Rolls
  • Chocolate Truffle Cake ( we didn’t do the eggs) with Whipped Ganache and poured Ganache: Birthday Cake for the birthday boy

It was a wonderful day celebrating, enjoying family, and just hanging out.

Chili and Birthday Celebration #2chili & Spoons green

Time: 2 hours

Ease: Simple

Review: I have made this recipe for years and years and everyone loves it!  The go to chili recipe.

This recipe uses a jar of spaghetti sauce and you might think “what!! no way!” but trust me it is great.  No one would ever guess.

Tip: Adapt this recipe to suit your family.  We omit green peppers, sometimes, and always omit corn just because we aren’t fans.  I like this slow cooked to develop a lot of flavor.

And Aunt Lacie‘s Carrot Cake for the birthday girl.

Apple Sausage Stuffing Bites  For Decking the Hallsapple sausage stuffing bites

We finished the week by decorating for Christmas.  Each year we invite a bunch of people over and have apple cider, coffee, lots of food, and decorate.  We are loud, silly, and have so much fun!

This year’s feast included some of the following items, prepared by me and my friends:

tomoato cheese sandwich bites

Now, it is time to put the house back together and start fresh for another week.  Remember to take a dinner time breather, relax and relate.

Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones I Have created.  Thank you.

Sandwiches, Soup, Haluski, and Baked Potatoes: Keeping it Simple

Posted in Dinner, meal time, Recipes, Reviews, UncategorizedTagged , , , , , , Leave a comment
bakedpotatobarpm
Baked Potato Bar

We make dinner (meals) for more than just keeping people fed it is about friendship, conversation, connection and relationship. As you practice these types of meals you will come to expect them and enjoy creating them.  Do you ever think “I miss you” about the people you see every day?  I do.  It is usually because I was too busy to stop and connect, but bringing back dinner into our lives gives us just a moment to learn about each other and remember each other.  I love it.

Some weeks life is busy, but if we are intentional we can create the one calm place in the craziness of life with a nice meal, albeit simple meal.  This week’s menu is nice and easy. I hope you enjoy it!

The Process: For a full explanation visit this page

1. Sit down, relax and plan (or pick some meals from here)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip (unless you are one of my European friends with your tiny little refrigerators – adapt as needed)

4. Bring Back Dinner and enjoy.  I say Dinner, but any meal will be fine.  Just try to find a time to relax and enjoy each others company over a meal.

The Meals:

Baked Potato and Salad Barbaked potato

Time: 30-1 hour I prefer oven baked potatoes rolled in olive oil and kosher salt with pepper, but sometimes we just don’t have the time and though a master chef would probably cringe, just toss them in the microwave if you are short on time.

Ease: simple

Review: This is a fun thing to do with a group of people.  This week I had nine ladies over for “ladies night out” and I baked potatoes, one girlfriend brought lettuce and everyone else brought toppings.  We had a great (loud) laughter (loud) filled (loud) night.  So, fun. Oh, and we were loud!  Ten ladies laughing and talking and eating-it was great.  We learned about each other and relaxed together.  Hmmm, I think we’re getting it.

Topping Ideas:

Cheese, broccoli, raisins, Craisins, sunflower seeds, mandarin orange slices, salsa, sour cream, butter, croutons, dressings…. The list goes on.  You can go wild with this.

pmleftover potato slicesWhat to do with the leftover baked potatoes? Try slicing them cold and pan frying them until golden brown.  They can be eaten plain or you can top them with cheese, bacon, and sourcream for a baked potato hors d’oevre.

Make soup

Twice baked potatoes: Scoop out the insides and mash with milk or cream and butter, then there are endless options.  Add salsa and cheese with green onions or jalapenos and top with cheese. Horseradish and chives and try topping with Swiss.  Don’t be afraid to experiment, you might start to hope you have always have leftover baked potatoes.

Tupelo Honey’s Chicken and Havarti Sandwich: Adapted from Tupelo Honey Cookbook  (Tupelo Honey  Asheville, NC)tupelo honey chicken sandwiches

Ingredients:

1-2 Boneless Chicken breasts

1 cup Marinade: 1 1/2 cups pineapple juice, 2/3 cup olive oil, 2/3 cup soy sauce, 4 cloves garlic finely chopped, 2 Tbsp finely minced fresh ginger.

Sliced Havarti cheese

Butter

Cranberry Mayo: equal parts mayo and whole cranberry sauce

Romaine Lettuce

Sourdough Bread

I found that thinly slicing the chicken lengthwise into layers made for an easier sandwich.  Start at one tip of the breast and gently slice to the other end in a thin layer.  You should get several slices out of each breast (I used 2 for 4 people).  Once sliced place in the marinade and refrigerate overnight. Cook chicken in a skillet or griddle until done, about 2-3 minutes per side.  Place cheese on top of chicken at the end to let it melt.  Lightly butter bread (they recommended sourdough, but we found it fell apart easily and may try caibatta next time) and grill each face.  Remove from grill and assemble sandwiches by sliding chicken and cheese onto bread and top with lettuce and cranberry mayo.

Time: 30 minutes plus overnight marinade, 45 if roasting potatoes

Ease: Simple

Review:  First off, if you ever get to eat in Asheville, NC you will be in for a treat.  Everywhere I have ever eaten was superb.  This Recipe was from a small restaurant called Tupelo Honey, it had a fun atmosphere and great food.  Second, don’t feel like sandwiches can’t be dinner.  This sandwich was a nice warm and hearty sandwich and felt like a full meal.  I served it with Roasted potatoes.

roasted potatoesRoasted Potatoes: Start with olive oil and salt and pepper and then go wherever you imagination takes you.  I have added things like bbq sauce, dijon mustard, onions, steak seasoning, ranch, garlic, rosemary etc.  This dish can be different every time you serve it.  Start the potatoes at the beginning of the meal preparation so that they can cook while you prepare the rest of the meal.  Generally Roast at 425 degrees until golden brown, turning once.  30-45 minutes.

Haluski : Allrecipes.com or Guy Fieri (Originally from the Frugal Gourmet) pmhaluski

Time: 30 minutes- 1 hour depending on the recipe you use.

Ease: Simple; 3 main ingredients and full flavor

Review: I first tried this recipe from the cookbook “The Frugal Gourmet on Our Immigrant Ancestors” and largely still use this as my guide.  The Allrecipe.com ingredient list is the same, but the cooking method different.  I saute (or caramelize depending on time) the onion then add the cabbage and cook it until tender, but still full of color.  While this is cooking boil the pasta and toss together at the end.  I don’t know how to explain why this is so yummy, but it is.  Simple and good.  My family likes the addition of kielbasa, but to keep it vegetarian you can skip it.  My son requested this for this week.  Good choice.  FYI: They don’t even like cabbage and love this.

Tortilla Soup: Chef Wolfgang Puck
tortilla soup

Time: 30-45 minutes

Ease: Simple

Review: This was a nice comfy soup. This was also a special request for the week-from my husband.  I confess I used frozen corn instead of corn on the cob and skipped the part where you add the cobs to the broth. It was still very good.

Cheese Board and Veggie Traycheese & Veg 2

My husband looooves cheese, I mean loves it!  So if I suggest we have a variety of cheeses and meats with crackers he is more than happy.  I also like to add in a veggie try.  Try adding things like salami, pepperoni, or even just rolls of lunch meat.  One quick addition is cream cheese topped with spicy pepper jelly; sounds so-so, but is really good.  If it makes you feel better cheese boards or on the menu of high end restaurants, so throw in a nice glass of wine, light a fire and relax.

Time: 5-10 minutes

Ease: Simple

Review: Let’s face it, there are days when you say “I don’t want to cook”!  That’s OK, it doesn’t mean you still can’t have a nice time together and I know I stress the importance of the table, but I mean the table to sometimes be any place you gather together over a meal.  This night we chose the living room.

cheese & Veg fire

Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones I Have created.  Thank you.

Beans and Rice, Spoonbread, and Brunswick Stew – Southern Comfort Food

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beans soakingOne of the things I love about being a southern girl is the food.  Foods that make you feel warm and content, foods you can linger over and foods you can share.  I’m sure this is true of every region, but a girl has to stay true to her roots. Besides, if it weren’t “all that” Country music would loose half their songs, you know precious odes to fried chicken, collard greens (well, I loose points here, ewww) and that precious amber colored liquid gold in a glass- sweet tea!  I think Country music is onto something here.

Even if you don’t like sweet tea (I really can’t understand this,but…) I think you’ll like this week’s menu filled with what we call “stick to your rib” food.  As the weather gets colder and the days shorter there is something oh so comforting in a nice bowl of stew or beans.  Enjoy!

The Process: For a full explanation visit this page

1. Sit down, relax and plan (or pick some meals from here)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip

4. Bring Back Dinner and enjoy

The Meals:

red beans and riceRed Beans and Rice Louisana Style:  Nola.com  Chef: Judy Walker adapted from Pableaux Johnson’s Monday Night Red Beans.

Time: 1 1/2-2 hours plus soaking time.  If you are short on time try using low sodium rinsed canned beans and cook 30 minutes for flavors to blend.

Ease: Moderate – not rated simple because of the steps involved, but is definitely doable.

Review:  I have had red beans and rice my whole life and like it any way I can get it.  I enjoyed this version of this, but the greatest praise came from my husband, who lived in New Orleans for a while.  He said it was the best beans and rice he thought he’d ever had and that it was Louisiana worthy.  My husband tells me that there are no bad restaurants in New Orleans, just some not as great as others.

Tips & Adaptations: The andouille sausage is pretty hot, if you have heat sensitive people at your table try serving on the side, but still cook your onions in the grease from the sausage.  I have fans of parsley and green onions and dislikers as well; if you do, just serve those on the side too.  I didn’t have Tony Cachere’s Creole Seasoning and used Emeril’s.

spoon breadSpoon Bread

This is not a main dish menu item, but needs to go with the beans.  I especially like the leftovers for breakfast, hot and dripping with butter. Butter is a must for this dish, Paula Deen herself would approve.

sloppy joeSloppy Joe’s:  The Food Network   Chef: Ellie Krieger                                                (from the Food You Crave: Luscious Recipes for a healthy life)

Time: 30 minutes

Ease: Simple

Review:   I can’t rave enough about this dish or this cookbook.  Though the recipes above may not show it, I enjoy trying to make meals more healthy, but full of flavor and  Ellie Krieger excels at this! I have never been a fan of the packets or cans for sloppy Joe and therefore thought I didn’t like sloppy Joe, but this changed my mind.  It is quick, simple, and tastes great.  It will become a go-to meal for you. We do not put the beans in it, but that is a personal preference.

brunswick stewBrunswick Stew: Lynchburg Eats

Time: 2 1/2 hours or 6-8 in crockpot.  I suggest making this on the weekend and re-heating for a quick meal during the week.

Ease: Simple, don’t let this one fool you.  It looks to easy and too plain, but is packed with flavor.

Review: When I was growing up it was common to find Brunswick stew at festivals in town and always cooked all day long in a big giant cast iron cauldron.  MMMMM, so good.  There seemed to be an unspoken agreement between the stew and the weather and it always drizzled and was just shy of cold.  Perfect!  This recipe is pretty darn close to those traditional stews.  This is a great rainy day, sleepy Sunday night dinner.

Tips: Take the time to get those family recipes written down before it is too late!  This is a prime example of not doing so.  My grandmother made this in huge batches each year and put it in small containers in the deep freeze where we could then enjoy it all winter long.  However…no one ever got the recipe.  She once told me her secret was V-8 juice, so I added part broth and part V-8 juice and felt the results were nice.  In regards to the meat, Brunswick stew was originally made with squirrel, but I’m not going out to snag or bag any squirrels any time soon,like ever, nor do I expect you to.  Use any meat you have or desire.  I used a pork tenderloin that I had in the freezer, it had been roasted first, then I cut into the desired bite size.  We were very pleased with the pork.  Be creative and use any meat you’d like even squirrel, if that’s your thing.

fiesta tortillas

Sweet BBQ Chicken Tortillas : Adapted from Great American Cookbook – 1994

Time: 30-45 minutes  I will often cook the chicken in the microwave and use Pampered Chefs stoneware covered baker. The chicken is ready for the recipe in 6-10 minutes.  Microwaving it cuts the time closer to 20 minutes.  The stoneware keeps it from being too dry.

Ease: Simple

Review: I first discovered this recipe in 1994 and have made a few adjustments over the years.  This adaptation is my family’s favorite.  This is a great recipe to make when you are in a hurry or just need to throw something together, maybe unexpected company.

sweet potato & RavioliRavioli with Sage Roasted Sweet Potatoes and Caramelized Shallots

Time: 1 hour (prep & cooking combined)

Ease: Simple

Review: I searched the internet for a dish like this and couldn’t find what I was looking for so, this is what I ended up with.  If you can’t find it, make it. I was pleased with the results, the blend of the flavor of the shallots with the sweet potatoes was pleasant.  There were no leftovers.   I encourage you to experiment, you may surprise yourself.

snaps new potsFinally, To make sure you have had the full southern experience I have added snaps and new potatoes.  Snaps is what we call southern style green beans and let me be perfectly clear here,  Snaps are not meant to squeak against your teeth, they should be mushy and overcooked and have fatback, bacon or Streak o’ lean in it.   Now green beans may be steamed, roasted, grilled or squeaky, just don’t call ’em snaps.

I recently asked the butcher for fatback and he just looked at me and said “what??”, oh, Lordy mercy what has the south come to.  If this happens to you pick an extra fatty piece of bacon, it’ll work just fine. Below are a few recipes to choose from.

Green Beans with New Potatoes: Paula Deen

Southern Style Green Beans: Emeril Lagasse

White Trash Cooking Green Beans & New Potatoes: Insightful Nana

Southern Style Green Beans: Deep South Dish

Ya’ll come back now (naaooah), ya hear (heaa).

Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones I Have created.  Thank you.

Hey, Wait…Did you know we have a Crockpot?

Posted in Dinner, meal time, ReviewsTagged , , , , 5 Comments

IMG_6037I own a crockpot/slow cooker, but it is something that I forget I own and every once in a while I say “Hey, wait…did you know we have a crockpot?”  Then I will be inspired to make a crockpot meal that week.  I’m not sure why I don’t then go crockpot crazy, but for some reason one meal seems good for me. I mean let’s not get carried away and use it frequently.  That might make life easier-we can’t have that! Maybe I need crockpot aversion therapy.  Hmmm are there appliance therapists?  I mean I do love my crockpot (once in a while).  After all; imagine walking in the door to the wonderful smell of dinner, just waiting for you!  The house seems warm and cozy, stress slides away and you all sit down to a meal that magically appears, ready to eat.  So, why don’t I do this more often?  I have no idea.  Maybe I’ll be inspired by writing this blog and have my own magically prepared meals waiting for me night after night.  OK, probably not; but you can use your crockpot and use it often then you can inspire me.  Let me know how it goes for you.

Seriously, the slowcooker (crockpot) is a great device and I encourage you to use it.  This is a way to get hot meals on the table in just a matter of minutes, because the cooking was done while you were doing other things.  So, pull that baby out, dust it off and get cooking-sloooowly.

So this week there is one, yep one crockpot recipe.  Maybe next week I’ll make one more, it could happen.

The Process: 

1. Sit down, relax and plan (or pick some meals from here)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip

4. Bring Back Dinner and enjoy

The Meals:

minestrone collageCrockpot Meal!!  Minestrone:

The Food Network   Chef: Robin Miller

Time:  Prep 15 minutes/ 4-8 hours in crockpot

Ease: Easy

Review: This recipe worked great just the way it is, was easy to make and tasted great.  My husband said it was perhaps the best Minestrone he has every had and made wonderful yummy noises throughout the whole meal!  FYI: I live for yummy noises.  It is how I know I’ve hit the mark and moved from filling the whole to touching the heart!  Cook with love.  To make this vegetarian use vegetable stock.

pork loin collagePork Loin in Jalapeño Mustard Sauce 

Time: 1 hour (depending on size of pork loin)

Ease: Easy to moderate

Review:  This is not a review of an existing recipe, but one I “threw together” this week.  My family enjoyed it and it was easy to pull together. I used a sauce from MeadowCroft Farms, but think you could improvise.

Scrambled hamburger collageScrambled Hamburger 

Time: 20 minutes

Ease: Easy

Review: This recipe is a family favorite for 3 generations.  While it isn’t a meal you may picture a Norman Rockwell family eating it is a modern day meal.  Easy, yummy, and quick.  NOTE:  This dish sounds like nothing great, but is! Whenever I make this for someone for the first time they tell me “oh my gosh, I had no ideas this would be so good, can I make it at home?”  Sometime minimal works best.  Try it!  Leave a comment, I’d love to know what you think.

steaks collageSteak and Potatoes 

Time: 8-15 minutes for steak and 50 minutes for potatoes

Ease: Easy, but you may feel intimidated by the steak.  Don’t worry, you will be fine.  Do invest in a nice thermometer for meat!

Review: While steak is great on the grill sometimes it is raining, too cold, or we don’t have a grill.  This doesn’t mean you can’t have steak.  With practice you will be making juicy, melt in your mouth steaks in no time!  This is a great dish to google. Search what others do and find what works for you.

taco collageCrispy Taco Picadillo  MarthaStewart.com

Time: 30-45 minutes

Ease: Easy to moderate (if you use store bought shells this dish is very easy)

Review:  You will never go back to salt filled packets again!  This dish is fresh, easy, and homemade.  Your friends and family will love it. For an adventure try making your own crispy shells too.  Chicken can be used instead of ground beef.

Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones of Have created.  Thank you.

I Love it When you get Fresh!

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Dinner doesn’t have to be a chore and you don’t have to pull out the boxed mixes and packets to pull it off in time.  I promise, after a while you will embrace fresh, fresh, fresh!  It really doesn’t take much more time, if any, to use fresh ingredients.  The real issue is in our heads-it’s mental.  It seems like it is too hard, too time consuming, too involved etc., but the truth is that with a little practice you will be making fresh meals in minutes for your family and friends and they will love you for it.   Don’t feel like it has to be all or nothing here either; baby steps and start where you are.

Keep it fresh and alive at the table too.  Talk to each other, engage with your family and guests and get to really know each other.  Build trust at the table and remember to make it a safe place.  Here are some ice breakers: Get to Know you Cards, Dinner Conversation Starters, Highs and Lows: ask each other what the best part of the day was and what the worse part was and then talk about it.  Some of you are probably rolling your eyes right now, I admit a part of me does, but try it.  Be creative.  Dinner is not about getting food in their bellies, it is about savoring the moments both with your food and your relationships.  Enjoy!

TIP: Try setting up a Mise en Place to help you with time.  Don’t worry about dirtying more dishes; it cleans up quickly.

  • The Meals:

black bean quesadillasBlack Bean Quesadilla: Eating Well Magazine

Time: 15 Minutes

Ease: Simple

Review: This is a quick and easy meal.  I pull this out when I’m rushed for time and I’m still able to give my family a fresh meal.  It is a family favorite.

Tip: Use low sodium canned beans and rinse well and use pepper jack cheese for flavor.

baked RavioliBaked Ravioli: Marthastewart.com

Time: 35-1 Hour; This dish could be a quickie if you use prepared spaghetti sauce instead of making the sauce.  There are many spaghetti sauces on the market that still keep this as a “fresh” dish.  Try organic, low sodium and look for the shortest ingredient list.

Ease: Simple

Review:  I found this recipe to be a nice and easy meal, but did not find the sauce to be especially flavorful and added hot pepper flakes, red wine, and a few more Italian spices to make it a little more full in flavor.  Next time I will probably use prepared spaghetti sauce, which will also cut the time in half.  Play around with this one and see what you get.

lentil soupLentil Soup: The Foodnetwork.com  Chef: Alton Brown

Time: 50 Minutes

Ease: Simple

Review: A nice hearty soup! Adjust the puree to your personal tastes, we like it in the middle.  This recipe calls from ground grains of paradise.  They can be found in places like Savory Spice or specialty markets.  It is a peppery spice with sort of woodsy flavor.  Very nice.  If you can’t find it just use pepper.

meatonioncomboMeatloaf with Cheddar, Bacon, and Tomato Relish: Wichcraft cookbook    Chef: Tom Colicchio and Sisha Ortuzar(I’m still researching copyright usage of recipes from cookbooks.  Until I’m sure I’ll try to find a link for you, I linked to a blog called crepesofwrath.net.  A fun blog.)

Time: 30 minutes to 2 hours; The time difference depends upon whether you use leftover meatloaf or make it for this purpose.

Ease: Moderate

Review: Wow and yum!! If you don’t like meatloaf this may win you over.  It didn’t win over one of my eaters who didn’t care for the texture, but as for everyone else, people who still had room ate two!  You can try the meatloaf recipe (which is geat) or make your favorite recipe. 

I cut the bacon amounts in half and crumbled the bacon, just to try to make some attempt at cutting the fat. It still gave it a great flavor.  Don’t be scared by the tomato relish, it is simple to make and can be made while the meatloaf is cooking or even a few days ahead of time, but it truly makes the sandwich. This is a great recipe and now a family favorite. Try it, you can do it! Once you make the tomato relish you’ll be excited to try more.

Meal Five:   We had a pretty busy week this week and didn’t get to five meals, but I suggest that for a fifth meal make meatloaf earlier in the week, try making two at one time and serving one as a meal in itself and the other one for your sandwiches.  A great and easy side dish is roasted vegetables! I like to use chunks of squash, zucchini, onion, mushrooms, and bell peppers.  Toss in olive oil and salt and pepper and bake at 425 degrees for about a half an hour or until just tender, but not too soft.

Enjoy! Be creative, have fun, and set the table!

Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones of Have created.  Thank you.

It isn’t Always Perfect, but it Makes it Memorable

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For all of my perfectionist friends out there, a word of advice: Relax, it doesn’t always have to be perfect!  No, really! But, I do understand.  I like it perfect too.  Years of cooking with friends and family have taught me that the community built in the kitchen that spills over to the table is what it’s all about.  If the dish isn’t “just so”, or the fork is the wrong side- um, ok well, actually I do switch them…. Anyway, what I’m trying to say is that it’s OK.  Life isn’t ruined because the dish looked ugly, was burned or the dog ate it, it is just something to laugh about later.  Julia Child is a great example of this, she could drop a chicken or an egg and just laugh and keep on going, you can too.  You may be surprised by the results and you will love what is made through it- Relationships!

What I want to give you in this blog is not just recipes and ideas for dinner, but the joy of dinner; not just dinner, but of every meal.  I want you learn about each other, laugh, cry, talk, share, build, and grow together. I want you to grow memories.  I want people to talk about the joy of sitting at your table.  You can do this whether you’re using a cardboard moving box for a dinning room table or you have a huge formal table in a massive dinning room.  It is about the atmosphere that is set and the comradery.  Be creative, have fun, and set the table.

The Process:  Each week I sit down with a nice cup of coffee and pour over magazines, cookbooks, and the internet and find 5 meals I’d like to make that week.  I base these meals on items that I have in my pantry and fridge so that I can be the most economical in my shopping.  I make 5 because life is busy and I may be away from home a night or we may eat leftovers.  Adapt it to fit your lifestyle.  Then from these meals I make my grocery list and try to stick to it.  I find the list helps me be frugal.  This process takes about a half an hour to an hour.

The Meals:

Spinach Gnocchi

Spinach Gnocchi with Shaved Ricotta Salata:  Food and Wine Magazine, Chef Marc Vetri

Time: 1 Hour

Ease: Intermediate Skill

Results: This was a nice dish, but a little intimidating. The recipe says “to form a soft dough”, but I would have liked a little more description.  My dough was probably a little too wet, and my end result was not like their picture, but it cooked well with a nice texture.

You may not be able to find Grana Padana and may use Parmigiano Reggiano instead.

I found the Ricotta Salata at the grocery in the specialty cheese area. It is a pressed, aged, salted and dried version of Ricotta.  My cheese loving husband liked this very much.  Remember, you are trying new things.  Embrace it!  This is nice with a salad and a fairly acidic dressing as a balance to the rich gnocchi.  I also served bread rounds with bruschetta on the side.

potatoesSoup a Week!!!  In our family we have a soup a week during autumn and winter (most weeks).  My family loves this so much so that when my daughter went away to college she said that when she realized she was missing soup-a-week she was even more homesick.  Food speaks!  This weeks Soup is Potato Soup

There are as many potato soup recipes as there are people.  Personally I make mine a little bit different every time, depending on my mood.  Spicy or baked potato like or pesto, cheesy, lumpy, smooth….  This only takes about an hour or less to make.

Saute onion (about 1/2 cup-2 cups) in 1 tablespoon butter and a little olive oil.  Once the onions are translucent I add a few cloves of garlic (if using this time) and I add whatever spices I may want to use, a pinch of cayenne pepper and stir them until fragrant.   I boil my potatoes (about 1 small potato per person) in vegetable or chicken broth (vegetable is nice if you are doing meatless Mondays). Once the onion mixture is ready add broth and potatoes (about 8 cups of broth).  Simmer until potatoes are tender and remove from heat.

Smooth and creamy or lumpy? This is where my family and friends disagree so here is the compromise: Pull out some of the potatoes and set aside then puree the remaining soup with a hand-held immersion blender or in a regular blender (a little at a time). Slowly add heavy cream to the pureed soup and stir well. I use around 1/4 -1/2 cup cream adjusted for consistency, then add the potatoes you pulled out back to the soup.  This makes the lumpy potato soup people happy while also satisfying the smooth potato soup people.  If they truly insist on no lumps, divide the lumps between the lumpy eaters bowls and ladle the smooth soup over the top.   Serve with a nice bread.

photo by L.W. Burbach

Hot and Sticky Lemon-Pepper Chicken: Food and Wine Magazine, Chef Richard Blaise

Time: 1 Hour

Ease: umm, this is iffy. See below

Results: I left this recipe for my husband to make when I wasn’t planning to be home. ( I told him to use chicken cut into pieces because I had found a great deal on chicken breasts and had a lot in the freezer.)  My husband struggled with the oil temperature and the batter all slid off the chicken and made sort of a glue in the bottom of the pot.  Ok, try again.  Second time around it worked well and in the end it tasted fine.  So results may vary by cook (tongue in cheek). Note: If you do not like sweet and savory combos, this may not be for you.  Serve this with steamed green beans and roasted potatoes.

photo by L.W. Burbach

Fondue Night!!!!

My family loves fondue.  Long live fondue.  As you see from my photo, fondue has been around for a while-ya diggin’ my groovy Avacado Green fondue pot.  We love to do this with friends and do use china!  We usually have a pot of broth, a pot of oil, a pot of cheese, and one of caramel or chocolate.  Just have fun with this one.

Time: several hours of fun and laughter

Ease: piece of cake (dipped in chocolate)

Results: Memory maker, laughter, some oops, silliness, just plain fun.

Suggestions: raw chicken (keep this separated from everything else!), broccoli, asparagus, mushrooms, zucchini, apples, cake, bread, squash, onion petals, sweet potato slices, potato slices, anything else you’d like to try.  We served this with tempura batter, Crab dip for mushroom caps, dipping sauces of: Ranch, Teriyaki, Thai chili paste, chutney, tahini, and a remoulade sauce. Long live fondue!

Margarita Pizza

Margarita PizzaClassic Margherita Pizza – New York Style: Food network, Chef Emeril Lagasse

Time: 1 Hour 13 Minutes

Ease:  Easy

Results:  This is just a great pizza all the way around!  If you are intimidated by making crust try looking in the deli or freezer section of your grocery.  Sometimes they stock dough from the pizzas made in store.  Fresh mozzarella is in the specialty cheese section of most stores.

Well, this week’s meals were not perfect.  We had fun, we still ate well and we made memories.  I’d say it was a successful week!

Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones of Have created.  Thank you.

Welcome to Bringingbackdinner.com

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I’m so glad you stopped by.  This blog is in response to requests from friends to send them menus and recipes.  I thought that doing it blog style may be fun and interactive for us all as well as accessible.  This first entry is an introduction.  Please feel free to respond to menu’s, recipes etc.  we will learn from each other.

I would not say that I am a great chef or especially graceful in the kitchen. I do not, off the top of my head, know how to make the perfect hollandaise sauce, make the best ceviche, whip up exotic aioli’s, well you get the picture.  What I can do reasonably well, is read a recipe and be able to judge whether 1. I will like it and 2. my family will like it.  So, I use recipes.  That said, I do often wander from a recipe and sometimes just “throw something together”.

I love cooking not so much for the cooking itself, but because it will make anyone who sits at my table fill warmed and welcomed.  I want the dinner table to be home, fellowship, laughter, enjoyment.  I want to build memories of happiness, peace, and joy but also make the table a safe place for deep conversations, heartfelt pleas and confessions.  Things confessed at the table stay at the table.  It is the heart of the home.  If you can barely hear it’s heartbeat anymore, I encourage you to make an effort to gather at the table.  You may have to start slow-once a month is better than not at all.

Set the table.  Whaaaatt, I don’t even know what fork to use! shhh, it will be ok.  I will help.  For starters, if you do not know what things are called or look like here is a great link to Martha Stewart’s page with wonderful pictures, Home Made Simple also has a helpful page.  Second, If you have it use it!  Somewhere deep in a closet is a crystal bowl or great Aunt somebody’s china-use it, use it, use it.

I once had an older woman tell me there is no more important person at my dinner table than my husband and my family.  She told me to use my fine china even if I am only serving sloppy Joes.  What great advice.  I don’t use it every day, but I do use some items every week.  My opinion is that to keep it stored in some attic, closet, or basement is the same thing as not having it.  What if something gets broken?  Then it does.  But, a dish that was lovingly used and eventually broken has more memory and joy that a dish that was stored away and never seen.  Use it.  Got that?  If you don’t have china, crystal etc.  that is OK too, you can still dress up your table from time to time.  Put sticks in a vase for fall or winter,  Dandelions if you need to for summer, something to make it special.

I realize that if your family or friends come in one day and find the table set (paper works) and a small vase (or dixie cup) filled with flowers or sticks, maybe candles, and they smell wonderful things from the kitchen that they may be shocked and perplexed.  That’s ok, think of it as that night’s dinner conversation; “Why (insert name) thinks she/he is Martha (Mack?) Stewart all of a sudden”  Then tell them you just want to bring back dinner.