Wednesday, June 23, 2010

Spinach Shells & Cheese

Just a little concoction that I whipped up.
I had a bar of cheese and fresh spinach from the farmer's market that needed to be used, so I thought "hmmmmm"....

Spinach Shells & Cheese
-1/2 box of shell pasta
-8oz of gouda cheese
-1/4 cup milk
-salt and pepper
-fresh spinach leaves

Cook shells according to box and drain. Shred cheese. Cover the bottom of a casserole dish with 1/2 the spinach. Mix together pasta, cheese, milk and salt and pepper until combined well. Pour half over spinach. Top with other half of spinach and then other half of noodles. Sprinkle with paprika and bake at 350 for 10 minutes.

Fresh Polish Kielbasa

Okay, this is the real deal in my opinion. The stuff at the retail grocery stores for one is pre-cooked, not fresh. And chock full of crap for lack of a better word. Of course, getting it around here is somewhat difficult. But I finally found some at a local store, International Star Market located in Jeffersontown, KY.

My mom was Polish and so I was always raised on the good stuff. We would have it shipped from Michigan where my uncle was a butcher and made it fresh there daily. Also, the trick is cooking it right. You want it done, but not overcooked and NEVER pierce the casing!!

Anyway, here it is....

Get skillet nice and hot. Pour in a bottle of beer(can also just use water, but beer makes for a more intense flavor), add sausage. Bring to a boil and then turn down to a "low boil". Cook until all liquid has evaporated. Add 4 tablespoons of butter and half an onion sliced. Brown sausage on both sides and caramelize onions.

Wednesday, June 16, 2010

All Day Brisket

So this one takes a little prep and cook time, but is still really easy and so worth it.

All Day Brisket
-boneless beef brisket
-liquid smoke
-garlic powder
-onion salt
-bbq sauce of your choice
-aluminum foil

Coat both sides of brisket with liquid smoke, garlic powder and onion salt. Wrap tightly in foil and refrigerate overnight. In the morning unwrap and place in a baking dish, fat side up. Cover dish with foil and bake at 300 for 5 hours. Remove from oven. Cut off top layer of fat and discard. Slice meat into 1-2" slices depending on how you like it and pour on your bbq sauce. We chose a Hickory Honey one this time around. Cover dish with foil and bake another 30 minutes.

Tuesday, June 15, 2010

Farmers Market Fresh Omelets

I love love love all the farmers markets and fresh produce of summer. I'm using everything up as creatively as I can to get the most of it all this year.

For these tasty treats I sauteed up fresh spinach, mushrooms and garlic. And then added it to the mix of farm fresh organic eggs and Kentucky made sharp white cheddar cheese. So fresh and delicious. I'm not sure what it is about fresh farm eggs but they always taste so much better to me.

Flattened Chicken

Flattened Chicken

1 whole chicken
extra virgin olive oil

Remove the backbone from chicken using kitchen shears so that chicken will lay flat. Generously rub with oil, salt, pepper and paprika.
Grill breast side down.
Grill breast side up.

Served it up with some grilled corn and veggie kabobs.