Kielbasa and Black Bean Soup

Kielbasa and Black Bean Soup

INGREDIENTS

• bone from a 4-5 lb pork (picnic) shoulder
• parsnips
• carrots
• 1 Polish kielbasa link
• celery
• 3 large onions, quartered
• 1 1/2 cup black beans
• 1/2 cup fresh thyme
• 8 sprigs fresh rosemary
• 5 bay leaves
• 1/2 cup fresh basil
• salt and pepper
• 1/2 cup parsley

DIRECTIONS

Bring 8-10 cups of water to a boil and add the soup's base, which contains the 2 quartered onions, 4 cloves of whole garlic, large pieces of parsnip, carrot and the fresh herbs, which can be added in without cutting.

Cook for 40 minutes and strain broth, preserving the pork bone and any meat that has fallen off the bone.  You can also preserve the carrots and add the broth with meat and carrots back to the pot.

Add 3 carrots, 4 celery stocks, 1sliced parsnip 1 quartered onion, 2 bay leaves and bring to a boil for 10 minutes.

Add the quartered slices of kielbasa and the black beans, which have been soaked according to packaging instructions.  Add two cups of water and bring to a boil for 30 minutes.

Reduce heat to medium and cook for 1 hour.  Remove pork bone before serving.

-Derek

The Paint Bar

what we began with...

My friends and I went to The Paint Bar (www.thepaintbar.com) in Newton last night, and it was so much fun!  Sipping on wine and painting masterpieces...just a regular night out for us. :)  I would love to go back for these paintings:

http://www.thepaintbar.com/admin/paintings/May12012911CafeTerraceatNight.jpg

http://www.thepaintbar.com/admin/paintings/March142012933BackBayinSpring.jpg

http://www.thepaintbar.com/admin/paintings/June52012943Kenya.jpg

My version of "Cape Cod Lighthouse"

-Alyssa

Beautiful Night

view from our balcony

decanter from our housewarming :)

-Alyssa & Derek

Instant Banana Cream Pie

Instant Banana Cream Pie

INGREDIENTS

• 2 (3.5 oz) JELL-O Banana Cream Pie Instant Pudding packages 
• 4 cups milk
• 2 -3 ripened bananas, sliced
• 2 cups (16 oz) heavy cream
• 1 teaspoons vanilla extract
• 4 tablespoons confectioner's sugar
• 1 Shaws Pie Crust (from a 15 oz box)

DIRECTIONS

1. Preheat the oven to 450 degrees F.  Set 1 crust at room temperature for 15-20 minutes.
2. When crust is ready, place in a nonstick or glass 9" baking round for 9-11 minutes.  Take the crust out of the oven when the crust is just browning.  Set aside to cool.
3. Prepare instant pudding according to package directions.  Allow it to set in fridge for 5 minutes.
4. In the meantime, use an electric mixer to whip 1/3 cup heavy cream until soft peaks form.  Then, add 1/8 teaspoon vanilla extract and 2 teaspoons confectioner's sugar until stiff peaks form.  Using a spatula, gently fold the whipped cream into the pudding.  
5. Add sliced bananas to the bottom of the cooled pie crust.  Then, cover with the pudding mixture until crust is filled (you will have pudding left over for a rainy day!).
6. Refrigerate pie for 2 hours.  Before serving, use an electric mixer to whip the rest of the heavy cream until soft peaks form.  Then, add the rest of the vanilla extract and confectioner's sugar until stiff peaks form.  Use a spatula to spread on top of the pudding and pie OR serve separately with each piece.  Serve cold.

-Alyssa

Parmesan Chicken and Arugula Salad

Ina Garten's Parmesan Crusted Chicken and Arugula Salad

Parmesan Chicken

yields 6 servings

INGREDIENTS
4 to 6 thin boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned Panko crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
unsalted butter
EVOO
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

DIRECTIONS
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. 

Lemon Vinaigrette

INGREDIENTS

• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup EVOO
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Arugula Salad

INGREDIENTS

• 1/2 pound fresh arugula (3 large bunches)
• 1 recipe lemon vinaigrette
• 1/4-pound chunk Parmesan

DIRECTIONS
Wash the arugula well and pat/spin dry.  In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.  Pour enough dressing on the arugula to moisten, and toss well.  With a peeler, shave the Parmesan into large shards and arrange them on the arugula.

-Alyssa

Oysters on the Half Shell & Grilled Country Pork Ribs

-Derek

Pulled Pork Sandwiches with Homemade BBQ Sauce

Pulled Pork Sandwiches

Cook/Prep time: at least 12 hours

Slow-cooking pork rub and recipe adapted from this blog

Balsamic BBQ sauce adapted from Giada

INGREDIENTS for the pork rub

• 1 tablespoon ground black pepper
• 1-2 teaspoons cayenne pepper
• 2 tablespoons chili powder
• 2 tablespoons dark brown sugar
• 1 tablespoon dried oregano
• 4 tablespoons paprika
• 2 tablespoons table salt
• 1 tablespoon granulated sugar
• 1 (4-5 pound) bone-in pork shoulder
• 1 cup homemade barbecue sauce (see below)

DIRECTIONS for the pork

1. Combine all of the ingredients except the pork and the barbecue sauce in a bowl. Massage this spice rub onto the pork, coating each side thoroughly. Wrap the pork tightly with two layers of plastic wrap and refrigerate for at least 3 hours (or up to 3 days).  
2. Unwrap the roast and place it in your slow cooker. Add 1/4 cup of water then turn the slow cooker to low and cook for 8-10 hours, or until the meat is fork-tender.
3. Transfer the pork to a cutting board and discard the liquid in the slow cooker. Shred the meat using two forks to pull it apart. Discard any fat. Place the shredded meat back in the slow cooker and add 1 cup of barbecue sauce, tossing to combine. Heat on low for 30-60 minutes, or until hot. Serve the pork with additional barbecue sauce, if desired.  Sandwich between 2 halves of a mini bulky roll. 

INGREDIENTS for 1 1/2 cups of the Balsamic Barbecue Sauce

• 3/4 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• additional salt and pepper

DIRECTIONS
In a small pot or saucepan, combine the balsamic vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard and half teaspoons of salt and pepper. Stir these ingredients together and simmer over medium heat for about 15-20 minutes. Set 1/4 of the sauce to the side for serving later.

-Alyssa

Oven Roasted Corn on the Cob

before

Oven Roasted Corn on the Cob


INGREDIENTS

• 4 ears fresh corn
• salt and pepper
• softened butter, for serving

DIRECTIONS
Preheat oven to 350 degrees F. Place the corn husks directly on the oven rack and roast for 30-35 minutes or until corn is soft.  Peel down the husks serve warm with butter.

after

-Alyssa

Housewarming Fun

Doan's white bean dip...mmmm

Nacho Dip

Nacho Dip

INGREDIENTS
16 oz any medium chunky salsa
8 oz Philadelphia cream cheese, room temperature
1 bag Sargento Mexican Cheese blend


DIRECTIONS
Spread the cream cheese evenly in a shallow rimmed baking dish (glass or nonstick).  Add the salsa and spread evenly on top of the cream cheese.  Sprinkle the cheese on top of the salsa.  Cover the dish with foil and bake for 25 minutes in a 400 degree oven.  Serve warm with tortilla chips.

This may be prepared ahead of time.  Cover with foil and store in the fridge.  Set out for at least 5-10 minutes before baking.

-Alyssa

Housewarming Cookies with Vanilla Icing

Cookie Cutting Sugar Cookies

yields 20 cookies, but may vary because of cookie cutter size

recipe from this blog

INGREDIENTS

• 1 cup unsalted butter (2 sticks), softened
• 3/4 cup confectioners sugar
• 1/4 cup granulated sugar
• 1 egg, beaten
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 1/2 cups all-purpose flour

DIRECTIONS
In an electric mixer, cream butter and sugars. Add beaten egg and vanilla; mix to combine, scraping the bowl as necessary.

In a separate bowl, whisk together flour, salt, and nutmeg.  Add them to the wet ingredients by thirds (about 1-cup increments) until fully incorporated, scraping the bowl as necessary.

Prepare two large sheets of plastic wrap on the counter and divide the cookie dough between them. Wrap each half of the dough securely in the plastic wrap, shaping into a thick disk.  Chill until firm, at least 2 hours, or overnight.

Allow dough to sit at room temperature for at least 10-15 minutes.  Roll out cookies to 1/4-inch thickness on a well-floured surface and cut with cookie cutters. Place on cookie sheets lined with parchment paper and bake at 375° for 9-10 min. Cookies will not brown, so watch the bottom edges for slight darkening.

Cool cookies completely on a wire rack before frosting or decorating.

Vanilla Icing

makes 2 1/2 cups

INGREDIENTS

3 cups confectioner's sugar

1 teaspoon vanilla extract

4 tablespoons milk

Mix ingredients together with an electric mixer. Add more sugar for a thicker frosting or more milk for something less stiff.

-Alyssa

Housewarming Sangria

Red Wine Sangria

INGREDIENTS

• 2.25 liters red wine (i.e. Shiraz, Cab, Pinot, etc.)
• 1.5 cups brandy
• 1/2 cup orange cointreau
• 1 orange, sliced
• 1 lime, sliced
• 2 lemons, sliced
• 1/2 cup strawberries, hulled and halved
• 3 tablespoons sugar
• seltzer water

DIRECTIONS

Add the wine, brandy, and cointreau to a pitcher.  Add sugar and stir.  Add fruit and stir.  Keep sealed in the fridge for at least 24 hours.  Serve cold or over ice; top with a splash of seltzer water.

-Alyssa

Slow Cooked Spicy Meatballs

First seen here, but revisited for my housewarming party.  Love how simple this is.

Slow Cooked Spicy Meatballs

INGREDIENTS

1 bag of small, frozen Italian meatballs (around 50 meatballs)
1 (14 oz) can of Ocean Spray jellied cranberry sauce
1 (23 oz) bottle of Frank's Original Cayenne Hot Sauce

DIRECTIONS
Place meatballs and cranberry sauce in a crock pot or slow cooker. Pour in 16oz hot sauce. Stir ingredients and put cooker on high for at least 2 1/2 hours, stirring 2-3 to flavor throughout. Change setting to low when meatballs are cooked.

-Alyssa

Lasagna with Turkey Sausage

Lasagna with Turkey Sausage
serves 8
from Barefoot Contessa Family Style


INGREDIENTS

• 2 tablespoons EVOO
• 1 cup chopped onion (1 onion) 2 garlic cloves, minced
• 1 1/2 pounds sweet Italian turkey sausage, casings removed
• 1 (28-ounce) can crushed tomatoes in tomato puree 
• 1 (6-ounce) can tomato paste
• 1/4 cup chopped fresh flat-leaf parsley, divided
• 1/2 cup chopped fresh basil leaves
• Kosher salt
• Freshly ground black pepper
• 1/2 pound lasagna noodles (not oven ready!)
• 15 ounces ricotta cheese
• 3 to 4 ounces creamy goat cheese, crumbled
• 1 cup grated Parmesan, plus 1/4 cup for sprinkling
• 1 extra-large egg, lightly beaten
• 1 pound fresh mozzarella, thinly sliced

DIRECTIONS

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.


Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.



In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9" by 12" by 2" rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

-Alyssa

Tomato, Mozzarella & Basil Salad

Ina Garten's tomato, mozzarella, & basil salad