Main Dishes

Main Dish Recipes

Baked Asian Turkey Meatballs with Soy Ginger Sauce

The lovely aroma of fresh ginger, soy sauce, sesame oil, scallions and cilantro filled my kitchen when I made these for dinner a few nights ago.  Those ingredients alone make my mouth water.  I am almost always up for Chinese or Thai food, but thinking about how a lot of that stuff is prepared makes me have second thoughts a lot of the time.  It’s usually too oily and greasy and even if I opt for a dish with lots of veggies, it is often soaked in overly salty sauce.  And then I somehow find myself ordering egg rolls, fried spring rolls, or maybe an order of crab rangoon…oh, the deep fried goodness of it all.  These meatballs don’t quite measure up to the pleasures of pad thai and sesame chicken, but the flavors are there, and all without the guilt.

My dinner plans were to make these meatballs from this recent Smitten Kitchen post, Scallion Meatballs with Soy Ginger Glaze.  But after reading through the recipe I decided to look for a baked meatball recipe (instead of pan fried) with more substance that would serve as a meal and not a glorified appetizer.  That search led me to this recipe from Skinny Taste, Asian Turkey Meatballs with Sesame Lime Dipping Sauce.  So I combined the two, and with a little tweaking here and there I wound up with these.

Serve these meatballs with some rice to soak up the delicious sauce.  We ate them with white rice, but brown would be a great choice, and a healthier one.  Simple steamed broccoli is a perfect side dish.  There is so much flavor in the meatballs that you don’t really need anything else.  I used a mixture of turkey and beef because I had an extra 1/2 pound of lean ground beef from another recipe I wanted to use, but use all turkey if you like.  Enjoy!

Baked Asian Turkey Meatballs with Soy Ginger Sauce

Meatballs

Ingredients

  • 1/3 cup panko crumbs
  • 1 lb 93% lean ground turkey
  • 1/2 lb lean ground beef
  • 1 egg
  • 1 1/2 tbsp peeled ginger, minced
  • 2 cloves garlic, minced
  • 3/4 tsp salt
  • 1/3 cup chopped fresh cilantro
  • 4 scallions, finely chopped
  • 1 tbsp low sodium soy sauce
  • 3 tsp sesame oil

Directions

  1. Combine ground turkey, beef, panko, egg, salt, scallions, ginger, cilantro, and soy sauce.  Mix with your hands until combined well.
  2. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture.
  3. Bake at 400°F until cooked through, about 20-25 minutes.

Sauce

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 cup soy sauce, reduced sodium
  • 1/2 cup white wine (or mirin)
  • 1/4 cup peeled ginger, chopped

Directions

  1. Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar melts completely.
  2. Reduce heat to a medium-low and add soy sauce, wine and ginger.
  3. Simmer, stirring occasionally, until reduced, 20-30 minutes.  You can simmer it longer to get a thicker sauce.
  4. Serve sauce on top of meatballs and rice.  You can strain the sauce to get rid of the ginger pieces, but I left mine in the sauce.

Chicken with Roasted Red Pepper Sauce

I haven’t been making meals at home much lately.  Lots of taking out, going out, vacation foods and eating holiday meals.  I’m trying to get back into meal planning, buying groceries for the week and hopefully feeling better.  We need to make the change from restaurant fare to home cooked meals.  That is my resolution for the New Year.  Just eat better.  I’m not going to be unrealistic and say I’m going to lose 10 pounds or run a marathon.  Who wants to set themselves up for disappointment?

This recipe is from a cookbook my mother-in-law gave me a few years ago called “Twenty Minute Chicken Dishes”.  If I had made this meal in one sitting, I think I would have been able to do it in twenty minutes.  But with a little guy around, I had to find a way to do some prep beforehand.  I made the sauce in a mini food processor (something I love having around), and kept in the fridge all day.  So all I had to do once we were ready to eat was pound the chicken out, cook it for 5 minutes per side, then warm up the sauce.  Easy.

Pouring this yummy sauce over chicken is but one of the many ways to use it.  It has great roasted pepper flavor, a nice creamy texture (without using any cream) and I think it would be great on beef, fish, vegetables and pasta as well.

This recipe serves 2 with some sauce leftover, probably enough for 2 more chicken breasts.  The sauce could easily be doubled, but I’m not sure if you could freeze it since it contains sour cream.  If you want to freeze the sauce, puree it without the sour cream, then add it in after thawing.

Roasted Red Pepper Sauce

Ingredients

  • 2 boneless, skinless chicken breasts
  • salt and pepper
  • 1-2 tablespoons butter and 1-2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 12-ounce jar roasted red (or red and yellow) peppers, drained and patted dry
  • 1/4 cup light sour cream
  • 2 tablespoons salsa (I used Arriba Garlic and Cilantro)
  • 1 tablespoon flour
  • 2 tablespoons freshly chopped basil, cilantro or parsley (optional)

Directions

  1. Make sauce: Combine peppers, salsa, sour cream, flour, and 1/4 teaspoon salt in food processor or blender.  Blend until smooth. Set aside (or refrigerate for up to 2 days).
  2. Pound chicken to 1/2 inch thickness. Pat dry, then sprinkle with salt and pepper.
  3. Heat butter and oil in large skillet over medium-high heat.  Cook chicken, 4-5 minutes per side, until done.  You may need to do this in batches if your chicken breasts are too large for your pan.  Remove chicken to a plate and cover with foil.
  4. Add garlic to pan, cook for 1-2 minutes, do not let it burn.  Add red pepper sauce, reduce heat to medium-low, and stir until sauce thickens slightly, 3-5 minutes.
  5. Pour sauce over chicken, sprinkle with herbs and serve.

Roasted Vegetable Pasta with Bacon and Parmesan

Once it starts to cool down just a touch, as in highs in the 80’s or so, I find that it is time for roasting vegetables at every possible chance.  I saw this recipe in the October issue of Martha Stewart, and immediately added the ingredients to my grocery list.

I changed a few things.  More bacon, of course.  I’m pretty sure I doubled it, but I wasn’t really keeping track.  I also roasted some brussels sprouts along with the other vegetables.  I didn’t think I liked brussels sprouts until about 5 years ago when my husband’s aunt cooked them for Thanksgiving.  It was a huge eye opener for me.  I guess I’d just always thought I was supposed to hate them, so I did, without any good reason.  Thank you, Lynn!  They might be one of of my favorite vegetables now.  I also opted to use medium pasta shells because I was not about to pay $8 for a bag of orcchiette.  Not going to happen, Martha.  I shaved big hunks of Parmesan into the pasta but I wished I’d grated at least some of it, as the recipe suggests.  It’s nice to get those big pieces of salty cheese, but I think smaller pieces that can make their way into the nooks and crannies of the pasta would’ve been better.  A few shaved pieces on top are all you need.

This was a lovely dinner.  A definite comfort food that fed 4 quite generously.  I will be making this again as the weather continues to cool off.  Enjoy!

Roasted Vegetable Pasta with Bacon and Parmesan

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2-4 ounces bacon, preferably slab, chopped
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 small onion, thinly sliced
  • 1/2 head cauliflower, trimmed into 1 1/2-inch florets (about 2 1/2 cups)
  • 1 bag of brussel sprouts, trimmed and halved
  • Coarse salt and freshly ground pepper
  • 8 ounces orecchiette or other medium pasta shape
  • 3/4 cup finely grated Parmesan cheese (1 1/2 ounces), plus more, shaved, for garnish
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped
Directions
  1. Preheat oven to 400 degrees. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.
  2. Toss sweet potato, onion, brussel sprouts and cauliflower with reserved drippings. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.
  3. Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.

Spinach & Feta Spanakopita

A special thanks to Shallan who owns the cookbook that this recipe came from, Back to Basics, and thanks to Ina Garten who never disappoints me.

Greek food is something I could eat everyday and not get sick of.  If I wanted something light, I could have  a refreshing Greek salad loaded with tomatoes, cucumbers, mint, parsley and feta.  In the mood for something warm and comforting…lamb gyro slathered with tzatziki or a nice plate full of pastitsio.  And then there is baklava…oh, baklava…

These dinner sized spanakopita are not too light or too heavy, but are not exactly easy to prepare.  I found myself quite frustrated with phyllo dough by the last few pies.  My tip to you is this.  Make sure you buy your phyllo a day before you plan to make these and let it defrost in the fridge overnight.  I let mine stand at room temp to defrost and a section of it got too wet from defrosting and was incredibly sticky.  I spent a lot of time and energy wrestling with it.

The spinach and feta filling dotted with yummy toasted pine nuts is simple and delicious.  Taste the spinach and onion mixture before adding the eggs and make sure it is well salted.  I found the filling to be a little lacking in salt.

Spinach & Feta Spanakopita

Courtesy of Ina Garten, Back to Basics

Ingredients

  • 1/4 cup good olive oil
  • 1 cup chopped yellow onion
  • 3 scallions, white and green parts, chopped
  • 2 (10-ounce) packages frozen chopped spinach, defrosted
  • 4 extra-large eggs, lightly beaten
  • 3 tablespoons freshly grated Parmesan cheese
  • Plain dry bread crumbs
  • 1 teaspoon grated nutmeg
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups small-diced feta (12 ounces)
  • 3 tablespoons toasted pine nuts
  • 24 sheets frozen phyllo dough, defrosted
  • 1/4 pound (1 stick) unsalted butter, melted
  • Flaked sea salt, such as Maldon, for sprinkling

Directions

  1. Preheat the oven to 375 degrees F. Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green.
  2. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
  3. When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
  4. Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs.
  5. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don’t stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs.
  6. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed.
  7. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down.
  8. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.

Roasted Cauliflower and Carrot Couscous Salad

This vegetarian dish can stand alone as the main meal, or it can be served as a side dish.  I served this alongside some grilled chicken.  When I asked Ben if he’d be OK eating a vegetarian dinner or if he wanted chicken, well, you know what he said.  If I were to serve this as a side again I might leave out the chickpeas.  It seemed too substantial as a side with them.  It can be eaten warm, at room temperature, or cold (which is how I’ve enjoyed it for dinner and lunch the last couple days).

Yes, I made yet another meal with couscous.  I like couscous.  My grocery store had whole wheat this time, so I grabbed 2 boxes just in case they decide to stop carrying it again.  This is an incredibly simple meal to prepare.  The only bad part is having the oven not only on, but on at 450°F to roast the vegetables.  It’s in the triple digits outside, so it does seem a little crazy to make it even hotter inside.  I do love the flavor that roasting vegetables produces, so it’s worth it.  The combination of rich roasted vegetables with the cumin and the bright flavor of the lemon is wonderful.

This recipe came from my dear friend Martha Stewart.  I played with it a little bit, but will not say that I “adapted” it at all.  I used baby carrots, omitted the arugula completely, and then the dressing I just mixed up without measuring.  I used about a tablespoon of olive oil, the zest and juice of one large lemon, and salt and pepper.  I’ve said this before, I do not like things to be overdressed or sauced.  You can always add more, but you can’t take any away.  It’s like cutting bangs, sort of.  Some of you know what I mean.  Anyway, start by adding a little dressing, taste, and then add more to your liking.  The recipe below reflects my changes.  The original can be found here.  Enjoy!

Roasted Cauliflower and Carrot Couscous Salad

Courtesy of marthastewart.com

Ingredients

  • 1 pound carrots, sliced 3/4 inch thick on the diagonal (or halved baby carrots)
  • 1 head cauliflower (3 pounds), cored and cut into florets
  • 1 1/2 teaspoons ground cumin
  • 2-3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 cup whole-wheat couscous
  • 1 lemon, zested and juiced
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 6 scallions, thinly sliced
Directions

  1. Preheat oven to 450°F. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 1-2 tablespoons oil. Season with salt and pepper.  Roast until browned and tender, 25 to 30 minutes, rotating sheet and tossing halfway through. Cool to room temperature.
  2. Meanwhile, in a medium saucepan, bring 1 1/4 cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.
  3. Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.
  4. In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions.  Toss with dressing.

Slow Cooker Moroccan Chicken

The slow cooker gets a bad rap sometimes.  But not every meal that comes out of it has to be mediocre or full of cream-of-whatever soups.  I am currently in search of good crock pot recipes, and while I have had a couple mishaps, some of the meals I’ve made have been worth repeating.  This is one of those meals.

The only thing I would do differently with this recipe is to use bone-in chicken instead of boneless chicken breasts.  I knew that might be an issue, but I wanted to use what I had, and what I had was boneless chicken breasts.  Our chicken was a tad dry after cooking all day, in my opinion anyway.  Ben thought it was good, but Ben thinks most of what I make is good…I think he was just being nice : )

As far as flavor goes, this was a good slow cooker meal.  The apricots and raisins get nice and plump after soaking up the cooking liquid and add a nice sweetness to the dish.  The carrots stay surprisingly sturdy, not at all mushy, as long as you’re generous with your cut.  I sliced them on a bias somewhere between 1/4 and 1/2 inch thick.  A slight change I made was the addition of 2 extra carrots because I like more vegetables.  The original recipe calls for 2 onions, but since mine was rather large I only used one, and am glad that I did.

The slow cooker bible says DO NOT take the cover off the slow cooker while cooking!  I disobeyed this rule.  After about 4 hours of cooking  I stirred everything up so that the chicken would be covered in more liquid.  I don’t know how much of a difference that made.

Served atop the couscous, and sprinkled with the fresh cilantro and pine nuts, this meal is quite tasty.  The freshly made components make this seem less like your typical slow cooker meal.  Enjoy!

Slow Cooker Moroccan Chicken

Serves 4-6

From Better Homes and Gardens

Ingredients

  • 4-6 carrots, peeled and sliced
  • 1 large onions, halved and thinly sliced
  • 3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
  • 1/2 cup raisins
  • 1/2 cup dried apricots, coarsely chopped
  • 1 14-oz. can chicken broth
  • 1/4 cup tomato paste
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. lemon juice
  • 2 cloves garlic, minced
  • 1-1/2 tsp. ground cumin
  • 1-1/2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • Salt and Pepper
  • Hot cooked couscous
  • Pine nuts, toasted
  • Fresh cilantro, coarsely chopped
Directions
  1. In a 5- to 6-quart slow cooker place carrots and onions.
  2. Sprinkle chicken with 1/2 teaspoon salt. Add to cooker; top chicken with raisins and apricots.
  3. In a bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and 3/4 teaspoon ground black pepper and add to cooker.
  4. Cover; cook on low-heat setting for 6-1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours.
  5. Serve in bowls with couscous. Sprinkle with nuts. Garnish with cilantro.

Mini Turkey Meatloaves

Oh, meatloaf.  Loved by many, despised by some.  Or is it the other way around?  I like meatloaf.  I always have.  My mom used to make one in a pie plate that was topped with ketchup and lemon slices and baked in the microwave.  Yes, the microwave.  I have very fond memories of that dish.

This turkey meatloaf can be made as one large loaf or 4 mini loaves.  I chose to do the mini ones so they would cook a bit quicker…and I like the idea of my own cute personal meatloaf.

Here is the link to the original recipe from skinnytaste.com.  I used 93/7 ground turkey, soaked the oats in a few tablespoons of buttermilk for some more moisture, and used a combination of dried thyme, basil, parsley and oregano instead of the marjoram.  Whatever herbs you like would be good.  These were tasty.  I’ll make them again.

With the leftover loaves I made meatloaf sandwiches the next night.  You don’t have to reheat the meat, just toast some whole wheat buns, spread with mayo, slice the meatloaf, layer on the bun and top with dill pickle slices.  Ben first opted out of the pickles, but after a few bites he decided to give them a chance and said it was much improved.  Enjoy!

Mini Turkey Meatloaves

Adapted from skinnytaste.com

Ingredients

  • 1/2 small onion, chopped
  • 1.3 lb 93% ground turkey
  • 1/2 cup oatmeal
  • 3 tablespoons buttermilk (or milk)
  • 1/4 cup ketchup + 2 tbsp
  • 2 tsp Worcestershire sauce
  • 1 large egg
  • 1/4 to 1/2 teaspoon each dried thyme, basil, parsley and oregano
  • salt and pepper to taste
Directions
  1. Preheat the oven to 350°.
  2. Soak oatmeal and buttermilk in a small bowl for 5 minutes.
  3. In a medium bowl mix turkey, onion, oatmeal, egg, ketchup, salt, pepper and herbs.
  4. Divide into four equal loafs and place each loaf into a non stick mini loaf pan or shape into small loafs on a cookie sheet lined with non-stick foil or parchment.
  5. In a small cup mix remaining 2 tbsp ketchup with Worcestershire sauce and brush onto each loaf.
  6. Bake uncovered for about 40 minutes at 350°.  After baking let them sit for 5 minutes before serving.

 

Artichoke and Sun-dried Tomato Couscous Salad

The only part of this recipe that you have to cook is the couscous.  Couscous, as you may or may not know, is one of the simplest things to prepare.  Boil water, add couscous, stir, turn off heat, cover, wait for 5 minutes.  That’s it.  I don’t think it gets much simpler than that.

Adding chopped artichokes, sun-dried tomatoes, Italian dressing and crunchy almonds make for a lovely and light meal.  If you need meat in your meal, as many people do, add a cup or so of chopped cooked chicken (grilled or rotisserie chicken from your grocery store).

This recipe comes from picky-palate.com.  She serves this salad tossed with arugula.  I served it over a bed of baby spinach.  If this is something you are not going to eat all of the first time around, don’t toss the almonds in with the salad.  They’ll lose their crunch, so just sprinkle some on top of each serving.  You could substitute quinoa for the couscous for an extra punch of protein.  Enjoy!

Artichoke & Sun-dried Tomato Couscous Salad

Courtesy of picky-palate.com

Ingredients

  • 10 ounce box Couscous
  • 15 ounce can artichoke hearts, chopped
  • ½-1 cup sun dried tomatoes
  • ½-1 cup fresh shredded or grated Parmesan Cheese
  • 1/4 cup Italian dressing of choice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-1 ½  cups chopped cooked chicken (half of a rotisserie chicken)
  • ½-1 cup slivered almonds, toasted
  • 8 ounce bag baby spinach
Directions
  1. Cook couscous according to package directions. Toss to fluff and chill until cooled.
  2. Add artichokes, tomatoes, dressing, salt and pepper, and parmesan, stirring to combine. Serve or chill until ready to serve.
  3. Serve over a bed of baby spinach, top with toasted almonds.

 

Barbecue Quesadillas

When it rains it pours when it comes to leftovers in our house.  Last night, for example, we had 3 different choices for dinner using leftovers.  It can get a little boring when its the same meal that’s just been reheated.  Leftovers are a lot more bearable when you can make something new out of them.  This is what I did with some leftover turkey from Rudy’s BBQ.  Mmm.  Rudy’s.

Along with the turkey I had barbecue sauce, tortillas, shredded Mexican blend cheese, half of a red onion, and half of a red bell pepper, all left over from other meals.  Since this was kind of a last minute dinner and I wasn’t sure exactly how it was going to turn out, I didn’t really measure anything.  If you’re not comfortable with that kind of cooking, this is a great way to start.  The best way to get better at cooking without a recipe is to practice.  Just use your judgement and use what you like.  If you have barbecued brisket or chicken instead, then use those.  I used a Mexican blend of shredded cheese, but cheddar, monterey jack, or pepper jack would all work.  If you don’t like onions, don’t use them.  If you like green bells instead, use those.

I’ve learned that when making quesadillas, like pizza, do not overdo it on the fillings (toppings for pizza).  It can be a mess to flip over, and if the filling to crunchy tortilla ratio is off, they aren’t as tasty.  Also, make sure to get your pan hot and use some kind of fat (butter is best in my opinion) even if its just a little bit.  It makes for a much crunchier exterior.  Enjoy!

Barbecue Quesadillas

Serves 3-4

Ingredients

  • 6 flour tortillas
  • 2-4 tablespoons butter
  • 1 1/2-2 cups chopped barbecued turkey (brisket or chicken)
  • 3-5 tablespoons barbecue sauce
  • 1/2 red onion, thinly sliced
  • 1/2 bell pepper, thinly sliced
  • 1-2 cups shredded cheese
  • sour cream (optional)

Directions

  1. Mix the turkey with the barbecue sauce, adding 1 tablespoon at a time until the meat is lightly coated. (Add more if you like.)
  2. Heat a skillet over medium heat.
  3. Lay out half of your tortillas and begin evenly layering cheese, turkey, onions, bell peppers and more cheese.  Top with another tortilla.
  4. Melt some butter (I use between 1/4 and 1/2 tablespoon) in the hot skillet.  Carefully transfer one quesadilla to the skillet and cook for 3-4 minutes until the bottom is nicely browned.
  5. Spread a little more butter on the top tortilla before flipping, being careful not to let too many toppings escape.
  6. Cook for another 3-4 minutes until the other side is browned and the cheese has melted.  Transfer to a plate.
  7. Repeat with the other quesadillas.  You can keep these warm in a 200°F oven on a cookie sheet.
  8. Cut into quarters and serve with sour cream if desired.

French Onion Chicken

We ate this for dinner Friday night.  I wish I’d had this recipe a few weeks ago when it was still chilly.  This is really more of a cool weather meal, and it definitely qualifies as comfort food.  Despite the warm weather we’ve had this past week, this was still a wonderful dinner and I will be making it again.

I did everything but bake it in the morning and kept it in the fridge until dinnertime.  That meant I could sit with my husband, a glass of wine and some good cheese and crackers while it baked instead of cleaning up dishes.

Kate sent me the link to this recipe from The Kitchn (Apartment Therapy’s food blog).  I don’t currently subscribe to the blog, but she’s shown me so many great recipes from it that I might just have to break down and add it to my reader.  Here is link to the blog and the recipe.  I’m being lazy with the blogging tonight and not retyping or reposting the recipe here.  I am tired, and I need to go to bed.

The only thing I changed was to use emmental swiss instead of gruyere.  The smallest block of gruyere at my grocery store was $15.  I just couldn’t justify spending that much on cheese.  The swiss was lovely.  I got quite excited when it started bubbling away under the broiler.  There is something magical about cheese in that state.  Yes, magical.

Serve this with lots of good crusty bread.  You do not want to waste any of the yummy juices.  Enjoy.