Holly Homemaker

I don't do this very often, but I feel compelled to document this recipe. Both so other people can take it, make it their own and enjoy it. But also so that I don't forget how I made it!

Because of a order mishap, I got an extra box of produce from Door to Door Organics last week. I'll be getting my regular box tomorrow, so I wanted to use up a bunch of the produce that's taking up room in the fridge. Chicken is the only meat I have in the house right now, so somehow the idea of a chicken and potato casserole came to mind. While reading various recipes online, that idea somehow morphed into the dish below. The only ingredient I did not have onhand was mushrooms, but I had to go to the store anyways, and I'm a huge fan of mushrooms, so it was worth the purchase.

I feel like this recipe was probably a mainstay for 1950s housewives and they would probably laugh at my "discovery". But seriously, this recipe is one of my new favorite standbys simply because of the versatility and substitute-ability... not to mention taste! Already I've thought up about 15 different ways I want to make this next time. Different spices, different veggies, a splash of bacon... you name it, this recipe can take it.

For now, I'll document the "original" and savor the leftovers. Sorry it's not in typical recipe form. It takes me a while to write up a proper recipe, and right now I just want to get this down. I also feel like it's not quite worthy of recipe-format yet. Maybe next time. :-)

The AWESOME Casserole:

Boil 1/3 package of No-Yolk thick egg noodles for 10 min. At 6:00 remaining, add 1/2 head of chopped cauliflower.

Meanwhile, throw 1 cup of frozen peas into strainer and splash with warm water. Chop 2 cloves garlic and 3/4 red bell pepper. Chop 1 chicken breast into cubes. Strain cauliflower and noodles over peas. This will thaw the peas. Cook chicken in pan with olive oil. Set aside.

Add 3tbsp. butter to pan. When melted and bubbly add sliced mushrooms (2/3 package), garlic and pepper. Cook 5-10 minutes. Add 5 tbsp flour and STIR. It WILL look weird. Add 1 cup chicken broth and 1 cup soy milk. STIR. Add salt, pepper, red pepper flakes, garlic powder and a couple handfuls of baby spinach. Stir to combine. Cook until desired thickness.

Meanwhile, mix up the topping:
1 cup panko breadcrumbs
1/2 tsp paprika
1 tbsp chopped parsley
salt & pepper
2 tbsp melted butter

Add chicken, noodles, peas, cauliflower, and 1/2 cup freshly grated parm. I believe the quality of the cheese is very important here. Save the Kraft for pay-day-eve-spaghetti-night!

Put into greased baking/casserole dish. Add topping. Bake @ 350 for 20-25 minutes. Pour wine and enjoy!!

Pre- topping

Fresh from the oven!

My first plate

Yes, I ate all that.

Close-up food porn shot.

Lamb and Pea Samosas

Because making clams casino wasn't enough, we also made Lamb & Pea Samosas.

Cousin Pete cooking up the ground lamb.


Brown ground lamb & chopped onion. Peas, spinach, potatoes and a plethora of spices to be added soon.



Garam masala added at the very end as heat destroys its flavor.


Roll out puff pastry and cut into 9-12 squares. Add filling.




Fold into triangles, fork the edges, spread with egg wash. Ready to bake! Bake via directions on puff pastry box.


Done!


Serve with tamarind dipping sauce.


And just for good measure, we had homemade creme brulee for dessert! Now you know why I like to go home so much! :-)

Clams Casino

When I was home for Christmas, I called up my Aunt Annie and asked her if she would show me my Uncle Mike's famous Clams Casino recipe. Since the below napkin is the only written documentation of this recipe, I thought I would document the process and practice some food photography while learning an amazing family recipe. (Note, the amounts on the napkin aren't accurate and some ingredients are missing. If you want the recipe, ask me!)



First step - make the bacon.


A beautiful sight.


While bacon is cooking, steam clams. Remove top shell and detach clam from bottom shell.


Add bacon fat, pimentos and chopped green pepper to butter. Mix thoroughly. Spread bacon-butter mixture onto each clam:






Top each clam with a 1-2" piece of bacon:



Add bread crumbs, grated parmesan and pepper.




Ready to broil!





And done!



Slurp and enjoy!

Christmas 2009

Christmas 2009 - All the Lights-On-The-Lake, McDonough craziness you could ask for PLUS Josh came home with me and met my parents and the entire family! Eek! Needless to say, I was a bit distracted, and didn't take a ton of pictures. Here's some I did manage to get though.