Tag Archives: Green Onions

Moules a la Mariniere

Moules a la Mariniere | Spirits + Thyme

This delectable little number came from Smitten Kitchen who in turn got it from Julia Child’s Mastering the Art of French Cooking. If you are curious about dabbling a bit in the art that is Julia Child, I came across a website dedicated to her recipes here. I know I will definitely be poking around on there in the future and for now, it will have to suffice until I remember to pickup her cook book the next time I am around a book shop.

Honestly, this recipe only took me about 20 minutes from start to finish. Easiest way, hands down, to please any seafood eater. Not only does it have the complexities of a dish from a fine establishment, but it also looks fancy as f**. Just saying. So with all of that being said, click on the links above for Smitten Kitchen’s recipe and other magical creations from Julia Child when you get a moment. You wont be sorry!

Moules a la Mariniere | Spirits + Thyme

Ingredients

2 Cups Dry White Wine; I used Pinot Grigrio

6 Tbsp Butter

1/2 Cup Minced Shallots or Green Onions

8 Parsley Sprigs

1 Bay Leaf

1/8 Tsp Ground Pepper

1/4 Tsp Dried Thyme

1/2 Cup Chopped Parsley

1 1/2-2 Lbs Mussels; soaked and scrubbed

Moules a la Mariniere | Spirits + Thyme

Combine all the ingredients except for the mussels and chopped parsley in a large pot.

Moules a la Mariniere | Spirits + Thyme

Bring to a boil over high heat and allow to boil for 2-3 minutes so that all the alcohol evaporates and it reduces slightly.

Moules a la Mariniere | Spirits + Thyme

Add your mussels to the pot and cover tightly.

Moules a la Mariniere | Spirits + Thyme

Continue to boil, shaking the pot from time to time to ensure even cooking, for about 5 minutes. You will know the mussels are cooked thoroughly once they all open.

Moules a la Mariniere | Spirits + Thyme

Using a slotted spoon, transfer the mussels to a large bowl and allow the broth to rest a bit so that any remaining sand falls to the bottom of the pot. Ladle the broth over the mussels and some into a separate bowl to dip some crusty bread in, and finally dust your chopped parsley.

Moules a la Mariniere | Spirits + Thyme

Enjoy!

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Egg Drop Soup

Egg Drop Soup (43)

 

What seems like eons ago, a big group of us went to this amazing hibachi joint called Goten of Japan for my birthday. This was only my second visit to Goten but will go down as the most memorable one thus far. I am talking great friends, family, cocktails, shrimp being tossed at your faces, saki in great abundance, oh.. I must not forget… the amazing hibachi chef who doubled as our entertainment for the night! If you have ever gone out for hibachi, you know all the tricks they have up their sleeves. It’s as if they are trained in comedy, food art, and pyrotechnics! Simply amazing!

Amy and I 2010

Ugh, I went digging for pictures from Goten and realized this was in 2010…. time is flying and never ceases to make me feel old!

Anyways, the point of this is that when you order your hibachi, they start you off with a house salad with ginger dressing as well as a Japanese Onion Soup. Now I dont know if you have every had it, but it is like sweet sweet angel tears in a bowl! It is the most majestic soup I have had to date and I needed it in the worse way a bit ago. My problem was that I didn’t know what it was called, only that it had lots of onions and was the mac daddy of all things holy.

I went on a Google adventure and thought I found this delectable little bowl of happiness but was mistaken. What I actually found was Egg Drop Soup… Not Japanese Clear Onion Soup. Don’t get me wrong, I wasn’t upset in the least! It just wasn’t what we had at the all holy Goten of Japan. When I speak of happy accidents, this is exactly what I mean. Although it wasn’t what I thought it was, it was equally as amazing and has become a regular staple in my house hold! Happy Happy!

Now that I remissness as to how I ended up making this little gem, it reminds me that I have yet to make the Japanese Clear Onion Soup… That will have to be my next excursion!

Egg Drop Soup (2)

Ingredients

5 Cups Chicken Broth; can be canned, homemade, or bullion cubes, just be sure its your favorite

3 Large Eggs

1 Bunch Scallions (green onions); sliced

White Pepper

Sesame Oil

 

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Whisk your eggs well.

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Slice up your scallions.

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And that’s all the prep you need. Easy, right?

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Bring your broth to a boil over high heat then remove from burner.

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Stir your broth while pouring the eggs in slowly, creating ribbons of egg “noodles”.

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Stir in scallions, a pinch of white pepper, and a few drops of sesame oil.

Be careful with the sesame oil because it is very strong and the tiniest amount will go a long way!

Just add a bit, stir, taste… then add more if needed!

(Also be sure you do use sesame oil because its what gives this soup its distinct taste)

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Side note: After trying a few different kinds, Ka-Me is my favorite for Sesame Oil. I use the “Blend” as opposed to the “Pure Sesame Oil” so that it is a bit more universal and can be used as an “every day cooking oil”.

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I hope you get the chance to try this recipe out, it is the easiest and only takes a total of 15 minutes start to finish!

Its also very versatile so you can adjust as needed adding corn, mushrooms, etc. or even omitting scallions and going a different rout entirely!

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Cheers!

Homemade Loaded Shepherds Pie

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This plate of amazingness came from a craving for comfort food… Not just any comfort food though. I.Needed.Shepherds.Pie.

Yes… The childhood favorite that my mother used to make. Only I didn’t quite want just a regular ol’ shepherds pie… No…

I wanted it loaded, cheesy, with bacon, chives, more cheese, green onions, a hamburger gravy, more cheese, well you get the point…

Let the greasy-ness commence!

PS… this is for all of you out there with inner fat kids screaming to come out.

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Ingredients

1 1/2-2 Lbs Ground Hamburger *Or feel free to use Lamb, Bison, or Turkey

1 Large Onion; diced

1/2 Cup Cream or Milk

3 Tbsp Four

8 Large Potatoes

1 1/2 Cups Sour Cream

2 Tbsp Butter

2 Cans Corn; drained

1 Can Creamed Corn

8 Slices Bacon; cooked and crumbled

1 Green Onion

2 Tbsp Fresh Chopped Chives

1- 1 1/2 Cup Shredded Cheddar Cheese

Paprika

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First off, sorry for the lack of prep and action shots… I truly didn’t think I would be posting this recipe but it was demanded… not asked that I do so! I guess I am not the only glutton out there so I hope you all enjoy!

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First we work on our hamburger and gravy.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onions and saute 5-7 minutes until soft and translucent.

Add ground hamburger (lamb, bison, or turkey) to the skillet and cook until browned.

Once the hamburger is nice and happy, transfer it to your casserole dish leaving all the meat drippings in the skillet (i know i know… but we need it for the gravy!)

Next, whisk in 3 tablespoons of flour breaking up all the lumps. Once it is smooth, slowly whisk in the cream or milk.

Simmer over medium-low heat whisking until it is nice and thick.

Pour gravy from skillet over the ground hamburger in the casserole dish and stir them well.

Pour the whole and creamed corn over the ground meat and move onto making the mashed potatoes….

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Now for the mashed potatoes… scrub, peel, and dice them bad boys into 1″ cubes.

Transfer the potatoes into a large pot and fill with salted water so that it covers the potatoes by about an inch of water.

Bring to a boil and cook until fork tender.

Once the potatoes are nice and soft, strain the water and in the same pot mash them little gems with a potato masher.

Add sour cream and butter and continue mashing until nice and smooth. Unless you like lumpy potatoes, in that case leave them lumpy… who am I to judge!

Spread mashed potatoes evenly over the ground hamburger and corn making it the 3rd layer in this majestical dish filled with wonder!

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Next cook your bacon so that they are nice and crispy over medium-low heat. This should take about 8-10 minutes… Slow and steady wins the race after all!

Once cool, crumble bacon and set aside.

Dust the paprika over your mashed potatoes and top with 1/2 of the cheese.

Next sprinkle 1/2 of the bacon over the cheese followed with 1/2 of your green onions and 1/2 of your chives.

Bake at 375F for 25-30 minutes or until bubbling and heated thoroughly.

Top with remaining bacon, green onions, and chives then finally the remaining cheese.

Bake another 5-7 minutes or until cheese is melted thoroughly.

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Enjoy my gluttonous friends!

Pasta Carbonara

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Can we have a moment…

I never had Pasta Carbonara before I made this dish. O.o

Is that weird?

Please tell me I am not alone in this! Either way, the fact that I had made it and loved it will hopefully redeem me in your hearts. Until then, I think I am kind of hooked on this recipe and it just might be my downfall. All these carbs can not possibly be good for you but the fact that I have an undying love for all things bacon, garlic, cheese, and pasta makes it just that much harder to resist!

Some day I will learn to just say no, but something tells me that it will play out a little like this….

“No pasta, I will not eat you… Goooooosh pasta, stop… I’m not going to do it! Pasta, stop being the devils food and maybe I will think about it…¬† Okay, okay… I’m sorry for all the hateful things I said to you, I love you pasta” …

Yes… apparently I talk to my food. O.o (kidding)

Enough rambling thoughts from meeeeee… on with goods…

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Ingredients

1 Lb Pasta

6-8 Slices of Bacon

4 Cloves Garlic; minced

2 Eggs

1 Cup Fresh Grated Parmesan Cheese

1/3 Cup Sliced Green Onions

Wine; to drink

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Now that we are all prepped, take a nice long sip of your wine and brace yourself for what is quite possibly one of the easiest pasta dishes known to (wo)man.

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Dice your bacon, mince your garlic, slice your green onions, grate your parmesan cheese, and crack them eggs open… we are going in…

::Dun dun dun::

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Bam…

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In a medium bowl, combine your parmesan cheese with your eggs and whisk well.

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It looks gross but lets just put those feelings on the back burner for now… your taste buds will greatly appreciate this.

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Cook your pasta according to the package for al dente. (6-8 minutes in salted boiling water).

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Reserve about a cup of the pasta water for later… you may need it if your pasta is a little dry.

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Cook bacon over medium-low heat until nice and crisp. This should only take 5-6 minutes but be careful not to over cook otherwise it will give the whole dish a burnt taste O.o No bueno.

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And things are coming together…

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Its like a skillet full of greasy magic! Scoop out the cooked bacon with a slotted spoon but leave the fat in the skillet… were not done with it just yet!

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Add garlic to the skillet with the reserved drippings and saute over low heat for 1-2 minutes, or until soft and fragrant (but be careful not to brown)

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Next we are going to toss the cooked pasta with the egg and parmesan mixture.

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Add your garlic and cooked bacon then toss well. This is the time when if you notice your pasta is a bit dry, add a bit of the reserved pasta water a little at a time to your liking.

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Top with green onions and some more fresh grated parmesan cheese then serve with a fresh crusty loaf of bread…

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Don’t judge our love for carbs…

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Enjoy! 

Chicken + Pineapple Skewers

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This hot little number is something that happened after deciding one day at work, I needed pineapple.

I mean, come on…. who doesn’t like pineapple???

Lord knows when ever I encounter it, its as if the angels above sing an all holy song (and maybe do a little dance to accompany it) and I just cant get enough of its amazing-ness!

Its easy enough and is very versatile… after all, you know what they say about pineapple… they are the freaking essence of summer!

With that said, get your minds out of the gutter and cook up some summer!

 

Preheat oven to 400F

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Ingredients 

Boneless Skinless Chicken Thighs; cut into 1″ pieces

3/4 Cup Brown Sugar

3/4 Cup Pineapple Juice

Pineapple Chunks

2 Garlic Cloves; minced

Cooked Jasmine Rice

Salt + Pepper to taste

Green Onions; thinly sliced

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Measure our your ingredients and have a large bowl on stand by…. this pineapple concoction needs plenty of room to make its magic happen…

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Next you want to rinse and pat your chicken dry…

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Cut into 1″ pieces ad set aside.

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In the large bowl we have on stand by… add your pineapple juice, brown sugar, garlic, and salt + pepper to taste…

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Whisk well and watch it get all happy and stuff!!!!

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Weeeee! (forgive me, I’ve had a bit of wine this evening)

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Toss your chicken into the happy mixture and again, toss to coat.

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Would you look at that! As this happens, all I can hear are the angels singing and urging us on along this great adventure…

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But really… look at that chicken though… Nothing but good things can come of this…

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Soak your skewers in water for at least a half hour so they dont burn to a crisp…

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Then set up an assembly line of sorts… repeat after me… chicken, pineapple, wine… chicken, pineapple, wine…

JUST KIDDING!

Its really chicken, pineapple, chicken pineapple, etc…

Although, if you want to add wine into the mix, go ahead and blame me… I’ll take the wrap!

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After you have exhausted all of your chicken, skewer any remaining pineapple…. waste not, want not and all….

Then pour the remaining marinade over the skewers.

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Now we have two options here… we can either grill these, or bake them…

If you decide to bake them like I did, bake at 400F for about 10 minutes then flip….

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Bake an additional 10-12 minutes or until the chicken is cooked thoroughly.

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Would you look at that…

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Pure pineapple magic… Somewhere out there the island gods are rejoicing….

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What I did was serve them over steaming Jasmine Rice…. once I bedded the skewers over the rice, I topped it with orange zest and sliced green onions.

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Mind you the rice is bland unless you dress it up a bit.. feel free to add a dash of soy sauce, teriyaki sauce, etc. Whatever you are feeling at the time!

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Enjoy!

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Oh, I almost forgot!!!!

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No big deal, but its also an obligation the eat this dish with chop sticks….

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Dont argue…. just do….

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I promise, it just adds to the pineapple experience!

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CIAO!

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